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.Read more >
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!
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.
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.Read more >
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’.Read more >
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.Read more >
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
• Consistent quality