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Our ingredients

In our view, there is a direct line from the grower in the fields to the diners in the restaurant. We buy at the source and regard our suppliers as our partners. We believe in shared supply chain responsibility.

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Our R&D

This is where gastronomy and our R&D meet.
We and our team of product developers and culinary advisors are committed to finding the chilled solutions of tomorrow!

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Your inspiration

We are inspired by culinary professionals working in gourmet kitchens and we love to share this inspiration with you.
Here are a few ideas from fellow chefs to use in your kitchen.

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Monday 23 June 2014

Sunday 15 June saw the Big Green Egg Member Day on the Mariënwaerdt Estate in Beesd and, just as in 2013, we were there to join in the fun! 

The Big Green Egg is has become indispensable for modern professionals looking for new ways to use the barbecue. Grilling, braising, smoking, frying and slow cooking are all possible – this green egg opens culinary doors! The Big Green Egg Member Day is held every year for precisely that reason: so that fans of this barbecue can find international inspiration. 

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Friday 13 June 2014

Martín Berasategui***, the Spanish Michelin-starred chef, visited the Netherlands exclusively for HANOS. At the Eindhoven branch, he gave a Masterclass for no fewer than 165 culinary professionals from various segments of the gastronomic market.

At the Masterclass, Chef Berasategui introduced the chefs to the cooking techniques he uses in his eponymous restaurant in Lasarte-Oria (Spain). He is one of the most influential chefs in Spain, with a style of cooking that can be described as ‘innovative, creative and pure’. 

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Thursday 22 May 2014

New!
Authentic chilled herb mélanges used in French cuisine.

Cuisine classique originated in fifteenth-century haute cuisine which was later modernised by Auguste Escoffier. Escoffier, who laid the foundations of modern French cookery, was and still is regarded as the grandmaster of cuisine classique. He introduced specialties from other countries in his book Le guide culinaire, which makes him the architect of international cuisine.

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Chilled products - the modern kitchen’s choice

Bresc is your chilled garlic and herb specialist. 

According to our philosophy, fresh primarily means preserving the flavours. 

When we design our products, we are looking for:

Authentic flavours

 Convenience

Consistent quality 

 

 



Beursagenda

intrafood:14

September 17 - 18, 2014

Kortrijk (BE)

Gastvrij Rotterdam

September 22 - 24, 2014

Rotterdam (NL) 

Folie Culinaire

October 6 - 8, 2014

Maastricht (NL)

Gastronomie 2014

November 10 - 11, 2014

Utrecht (NL)

Horeca Expo 2014

November 23 - 27, 2014

Gent (BE)

Horecava 2015

January 12 - 15, 2015

Amsterdam (NL)

HOGA

February 22 - 25, 2015

Nürnberg (DE)

INTERNORGA

March 13 - 18, 2015

Hamburg (DE)

ANUGA

October 10 - 14, 2015

Köln (DE)