• Nederlands
  • English
  • France
  • Deutch
slogan

Monday 15 October 2018

We are proud to announce that Bresc’s office has moved to a new location in Werkendam. Over the coming weeks, all of Bresc’s manufacturing sites will gradually move to this new location. Among other things, the new premises have an inspiration kitchen, aka the “Brescuisine”, for our customers and business contacts, where the focus will be on inspiration and sharing information about the latest gastronomic trends and developments in the food industry.

Read more >

Thursday 23 August 2018

Bresc would like to congratulate the Riverland Smokers on winning the title of “Dutch Champion of Culinary Barbecues”. We are exceptionally proud of the team and the fact that several Bresc products were worked into the dishes. Bresc offers a good basis for any dish!

Read more >

Monday 09 July 2018

Bresc is building a completely new company premises on the industrial estate “Kop van Brabant” in Werkendam. Today, we purchased the land surrounding the new-build too, so the entire plot now covers a total of 5 hectares. The addition will allow Bresc, which is expanding rapidly as a company, to continue to build on the Kop van Brabant in the coming decades.

Read more >

Monday 07 May 2018

Last Friday saw a party at our new, unfinished premises in Werkendam. The weatherproof stage of the build is now finished, and we celebrated this milestone with the builder, Aan de Stegge. Bresc’s staff were given a tour of all the rooms in the new premises. In fact, the construction is progressing rapidly, and the delivery is scheduled for the end of this year.

Read more >

Tuesday 17 April 2018

If you claim to be the chilled garlic and herb specialist of European gastronomy, it’s not enough to ensure that the flavours are top notch and consistent – you must always be able to guarantee top quality. As we have our own QESH, we can continuously check and control the processes in the chain. For the same reason, we not only set high standards for our own in-house quality processes, we also impose the very same standards on the suppliers of our raw ingredients.

Read more >

Sunday 01 April 2018

Today sees the launch of six new products for the Bresc range – five products that have been specifically created in response to the latest food trends. These newcomers to our range all fit in well with the demands of modern gastronomy.

Our Mexican salsa is a perfect example of a product that is well suited for the street-food concept. It can be used to garnish sandwiches, hamburgers and hotdogs or served in the traditional way, with grilled meat or fish. Then there’s our sweet ‘n’ sour cherry tomatoes, a unique product that fits in very well with the trend for “preserving” and healthy garnishes. We use a sweet and sour marinade for these tiny tomatoes, and as a result, they are ideal flavourings for salads while the herby marinade can be used as a dressing.

Read more >

Tuesday 06 March 2018

It’s our ambition to improve our products and to sample the developments within the world of food and, to that end, we always want to make sure we are in touch with our customers. We also think it’s important to allow our customers to have their say. In the feature “in the kitchen”, you will find stories related by Bresc users from different disciplines, such as restaurant kitchens, catering companies and hotels.

Read more >

Wednesday 28 February 2018

Bresc exhibits at various trade fairs and demonstrations throughout the year, because they give us an opportunity to inform and inspire culinary professionals in a variety of fields. And that’s why, in the past months, our team could be found at Horecava (Amsterdam), HorecaEventTT (Assen) and – with Beemster Garlic – at Fruit Logistica (Berlin) and Transgourmet (Berlin).

Read more >

Monday 05 February 2018

On Monday afternoon, the construction of our new premises in Werkendam kicked off to an official start with the groundbreaking ceremony and Bresc’s staff were among the guests. Last January, Bresc purchased the plot for the new premises, which we expect to be finished by late 2018.

Read more >

Thursday 18 January 2018

Garlic in many varieties, flavours and applications. This year, Bresc and our garlic supplier, Beemster Garlic, will be at the Fruit Logistica in Berlin, Germany, to introduce you to the many versions of garlic.

Bresc is the chilled garlic specialist and we have found a way of turning the fresh bulbs into a chilled convenience solution, in the form of purees, slices and chopped garlic; aspects such as origin and flavour also have a large impact.

Read more >

Wednesday 17 January 2018

The 2018 edition of Horecava is done and dusted – and here’s thanks to everyone who visited our stand! We hope we’ve inspired lots and lots of visitors in all sorts of culinary ways. We think the fair was an amazing success and a great start to the New Year!

 

Read more >

Tuesday 19 December 2017

A new year means new culinary chances! Bresc is getting off to a good start of the year by presenting our new products at a completely new stand at the Horecava trade fair in Amsterdam. Immerse yourself in the world of street food!

Once again this year, culinary professionals can try out the latest trends, newest products and modern inspirational ideas for gastronomy from 8 to 11 January. As we want to inspire gourmet kitchens with products that are in keeping with the latest cookery trends, Bresc will launch our new range for 2018. From Mexican salsas to fig and date tapenade and our new sweet-and-sour cherry-tomato halves – discover them all at our new stand.

Read more >

Wednesday 06 December 2017

Bresc is the specialist in chilled garlic and herb products for the European gastronomic market. Our company has several departments, including R&D, Purchasing, QESH and Marketing - Communications. At present, our operations are divided across various sites in Sleeuwijk and Giessen. Now, with more than 80 staff, we’ve outgrown those premises.

That’s why we’re building a new base at a new location. The project is gradually taking shape, with the help of Architect RoosRos and Builder Aan de Stegge, and, as from today, a plot of land in Werkendam will be our new “home”.

Read more >

Monday 04 December 2017

Bresc will be exhibiting again at various trade fairs and demonstrations in the new year too. We love handing out information and inspiring ideas in all sorts of different fields to culinary professionals.

Amsterdam’s annual trade fair, Horecava, which will be held between 8 and 11 January 2018, is the hub of the gastronomic scene. It’s four days of tasting, experiencing, networking and exchanging ideas. Visit our new stand and we’ll introduce you to the world of street food! Sample our authentic flavours from places like Greece, America, Thailand and North Africa which we’ve given a cool, new twist.

Read more >

Friday 04 August 2017

You will find Bresc at various trade fairs and demonstrations, including the Chef-Sache fair, held in Düsseldorf on 17 and 18 September, where we will be sharing our culinary inspiration. This fair has a reputation for being a high-quality networking platform for the international gastronomic sector. There, we will engage with visitors about such things as trends, market mechanisms, new flavours and products.

Read more >

Thursday 27 July 2017

It’s our ambition to improve our products and to sample the developments within the world of food and to that end we always want to be in touch with our customers. We also think it’s important to allow our customers to have their say. In the feature ‘in the kitchen’, you will find stories related by Bresc users from different disciplines, such as restaurant kitchens, catering companies and hotels. 

Read more >

Thursday 06 July 2017

It’s a fact that every grower knows only too well: harvest time is the busiest time of the year. Everyone eagerly looks forward to the harvest from the moment the young plants are planted in the soil. The special Beemster bulbs with their distinctive, mild flavour and fresh appearance can only be processed while fresh! These characteristic qualities explain the extreme popularity of these snow-white bulbs with their bright green stalks. With the help of special storage technology, the bulbs are kept fresh for as long as possible, which means that they are available as fresh products for an extra long time.

Read more >

Monday 24 April 2017

If you claim to be the chilled garlic and herb specialist of European gastronomy, it’s not enough to ensure that the flavours are top notch and consistent – you must always be able to guarantee top quality. As we have our own QESH, we can continuously check and control the processes in the chain. For the same reason, we not only set high standards for our own in-house quality processes, we also impose the very same standards on the suppliers of our raw ingredients.

Read more >

Monday 03 April 2017

When we create our products, we look for authentic, pure flavours, optimal convenience and consistent quality. We’re inspired by culinary professionals. We’re on a permanent quest for new flavour sensations, novel concepts and different options for using products so that we can help chefs on a number of levels within the field of gastronomy, with our range of single herb purees and garlic to delectable spice melanges and ready-to-use solutions.

Read more >

Wednesday 08 March 2017

Starting point for the development of our chilled products is authentic flavors, consistent quality and user friendliness. We present our products to the gourmet food industry together with a team of enthusiastic culinary advisers by means of inspiration sessions, recipe cards and personal visits. Especially talking to the chefs helps us to be able to further develop. In order to connect with the chef, we have launched the culinary platform bresculinair.nl where much inspiration can be found for our main ingredients garlic, ginger and lemongrass. 

Read more >

Friday 13 January 2017

It’s time for the hospitality and catering industry’s main event of the year: the Horecava trade fair. For four days, nearly 63,000 hospitality and catering professionals come to discover trends, try innovative products and meet with companies and fellow exhibitors presenting their products and services. Not surprisingly, at Horecava, which covers 50,000m2 of floor, the focus is on personal meetings and finding inspiration.

Read more >

Monday 12 December 2016

Christmas – the most wonderful time of the year, as one of the many seasonal songs so rightly puts it. But does everyone feel this way about Christmas? Many a chef will be able to give full reign to his or her imagination and think up the most enticing culinary creations: Christmas is the time of the year when there is no need to hold back. You want to give your guests a happy Christmas experience and leave them feeling contented. But how do you execute these great plans? Luckily, Bresc has the chilled solution to overcrowded restaurants and the chef’s innate urge to deliver the very best. 

Read more >

Tuesday 29 November 2016

That’s how the Horeco Expo Ghent describes the largest comprehensive trade fair for the catering and hospitality industry and institutional food services. And that’s exactly the experience we had between 20 and 24 November 2016. Bresc was one of the more than 650 exhibitors at the fair, which welcomed over 50,000 professional visitors. The Expo Ghent, which allows scope for all sorts of high-quality, innovative and, more specifically, authentic players who operate in the highest levels of the catering and hospitality industry, guarantees visitors a unique experience. This year’s fair focused on good vibes in the industry: ‘it’s all about happiness’.

Read more >

Friday 11 November 2016

Bresc is always on the move; we aim to be the culinary inspirator for European gastronomy. We develop our chilled solutions specifically with our customers in mind and we work hard to constantly guarantee and improve our quality and technological processes. Our R&D and QESH departments play a crucial part in this, which is why these departments, as of November 2016, will be headed by a cross-sectoral manager of Development & Quality: Franka Bossers.

Read more >

Monday 07 November 2016

It is likely that when French chef Georges Pralus developed his sous vide technique – which translates literally as ‘under vacuum’ – in 1974, he never anticipated how popular it would still be in 2016. Sous vide is a method of cooking vacuum-packed products very slowly in a bath of hot water. 

The advantages of this technique include things like a longer storage life, the fact that the seasoned meat, fish or poultry has more time to absorb the flavours and that it saves time because much can be prepared well in advance.

Read more >

Friday 14 October 2016

‘Passion and inspiration’, these two words sum up the essence of the inspiration day hosted by Hanos in Delft, the Netherlands, on 10 October. Around 25 participants from all walks of culinary life took part in the lunch. Aiming to inform and inspire, our culinary advisors cooked ‘live’ for the guests. Using Bresc’s products and bread from Bussing and Molco, we demonstrated all sorts of different ways of using bread.

Read more >

Monday 19 September 2016

A 25th anniversary is a milestone – a time to reflect and a time to be proud. Although we started out in 1991 as a snail farm, we have evolved into a company with its own products and which encompasses several disciplines such as marketing, R&D and QHES. ‘Chilled products’ are on the rise and we’ve come this far because we are a team.

A major aspect of Bresc’s history is the dedicated work ethics of our people. 

Read more >

Monday 12 September 2016

Several of Bresc’s departments will have stands at national and international trade fairs and demonstrations again this year, to provide you with inspiration and information. We’d be only too happy to answer any questions you may have and to introduce you to our products. Our chefs will be focusing on the culinary aspects, cooking exciting dishes with our chilled products. Moreover, our Marketing and R&D departments can tell you all about the latest developments and trends in gastronomy.

Read more >

Wednesday 07 September 2016

If you decide to invest in business contacts with your partnerships as the main starting point, it is important that your service is more than adequate. Accordingly, we asked Andy Cuijpers to join our sales team in August as our account manager for the industry. 

Andy realised that he wanted to be a chef when he was very young. His love of food and his creative flair was put to good use during the many years he spent as a chef. After finishing catering college, he spent a year abroad working as a chef. 

Read more >

Tuesday 06 September 2016

While good service and warm hospitality are our two of our top priorities, we also like to invest in our partners and other business contacts. Accordingly, Bresc’s team was reinforced in June when Aart de Geus, our new account manager for Europe, joined us.

As Aart has always loved fine dining and top-notch ingredients, the world of food has always appealed to him. Although Aart began his career in a completely different industry, he soon found his way to the food industry, starting as a salesman in the bakery sector. 

Read more >

Monday 05 September 2016

‘What began at a snail's pace, is now maturing rapidly’

25th Anniversary! An event we are proud of and one that is going to be extensively celebrated this month. However, we won’t forget where we came from.

Like any story, Bresc’s also has a beginning, a number of unexpected twists, ups and downs and of course a few important key players.

Read more >

Monday 01 August 2016

14 million tonnes of the 18 million tonnes of garlic harvested globally come from China – from the province of Jinxiang, to be precise. And it’s the home of Bresc’s garlic bulbs too. The province, which lies between the mountains and the South China Sea, has a tradition of garlic that stretches back centuries. Actually, it is not only the world’s oldest, but also the world’s largest, production area. The soil contains plenty of selenium, which gives the garlic is its bright white colour and large bulbs.

Read more >

Tuesday 19 July 2016

Harvest time is here again and the fresh Beemster bulbs are brought off the fields. The large, white bulbs with their bright green stalks have the real flavour of garlic. Beemster garlic is planted in October/November and is harvested from late June to early July. At the moment, the bulbs are young, which means they are vigorous and healthy. Cultivated by this method, the fresh garlic is also more sustainable than dried garlic, as the growing season is shorter.

Read more >

Friday 24 June 2016

It’s always been a favourite on menus: the salad. And there is good reason for it: endless combinations are possible with the different flavours and, of course, colours and textures.

A salad might be part of a menu, supporting the main dish, but more and more often nowadays, it is a meal in its own right. Though basic salads were more common in the past, more and more chefs are starting to experiment with meat, fish, pastas, vegetables and dressings.

Read more >

Tuesday 14 June 2016

On 1 May, Bresc’s culinary team was reinforced by the arrival of Bart Brummans. Bart discovered at an early age that he was passionate about food and has acquired a wealth of experience since those early days, having worked for such distinguished establishments as Ons Kabinet in Vught, Het Sentiment in Heeswijk Dinther and Restaurant De Heer Kocken, again in Vught. However, Bart is also familiar with the catering industry and has worked as a culinary expert for Spijs Culinaire Catering in Vught.

Read more >

Monday 30 May 2016

Mankind has made quite a bit of progress since we discovered how to make fire and of course, barbecues are the modern version of a fire. Although they are a favourite on hot, sunny days, a real ‘grill meister’ means we can enjoy an outdoor feast whatever the weather throws at us. There are many trends in barbecues: swing barbecues, beer can chicken, spit roast pig and pulled-pork buns, a must-try for any self-respecting barbecue cook.

Read more >

Tuesday 02 February 2016

 January saw the most recent edition of Amsterdam’s Horecava trade fair! This year, the fair was centred on sixty years of innovation and inspiration. 

Culinary professionals could immerse themselves in a world of culinary inspiration, with an international focus provided by Chef Albert Adria at the Sweet Emotions stand, plenty of competitions and presentations, the latest trends and the newest products.

Read more >

Monday 07 December 2015

Hot sauces are an indispensable feature of almost every main course. The sauce is the matchmaker of the meal and when it is combined with a piece of meat or fish or with vegetables, it connects the different flavours on the plate.

There are plenty of cold sauces as well as hot ones. Cold, savoury sauces are used to support the dish’s flavour and are sometimes, as is the case with lukewarm dressings or salsas, poured over it and sometimes served separately, as with mayonnaise-based sauces.

Read more >

Monday 23 November 2015

At last October’s Anuga in Cologne, Bresc was, once again, present with our chilled garlic and herb solutions. Representatives from our various disciplines welcomed our business contacts to catch up on food trends, chilled products and the most recent facts about commodities, technology and sourcing. In addition, our marketing and R&D departments and our culinary team inspired visitors with a range of different culinary creations.

Read more >

Monday 12 October 2015

The dessert, the evening’s grand finale, the icing on the cake, the sweet taste of luxury, is also known as ‘afters’ and 'pudding'. Chefs call it confectionary or patisserie

The dessert is the last course and concludes the meal. Although it’s often sweet, many menus offer a savoury dessert. In addition to the fact that a dessert after a meal is delicious, its sugary flavour has a practical purpose: the high levels of sweetness and fat produce a feeling of contentment and saturation and form a fitting end to the meal. 

Read more >

Friday 25 September 2015

The third edition of the Gastvrij Rotterdam trade fair, from 21 to 23 September 2015, was held in Rotterdam’s Ahoy Hall. Once again, Bresc was among the exhibitors and we had the opportunity to present our chilled garlic and herb products to inspire and educate culinary professionals. 

The trade fair, where more than 270 suppliers of food and non-food products had exhibits and which featured the Taste of Green route, 125 workshops and the Dutch finals of the Bocuse d’Or & the Finals of the Young Chef Award, was an astounding success.

Read more >

Wednesday 26 August 2015

This year, as usual, Bresc will attend the Anuga trade fair to exhibit our chilled herb and garlic solutions. We would be delighted to welcome you to our stand, which will be hosted by representatives from our company’s various departments. Here, we will have the opportunity to discuss current issues such as the new developments surrounding ingredients, their sources and availability, the dollar rate, food trends and formulas that are free of E numbers. In addition, our marketing department, our R&D department and our culinary team hope to inspire with different culinary creations.

Read more >

Monday 17 August 2015

Soup is one of the oldest dishes in the world and was already a firm favourite in ancient times, even as a simple composition of ingredients cooked in liquid.

There are countless different kinds of soup – it’s a world-wide classic and every culture has its own version, consumed either as a starter or an entire meal. Every menu lists at least one soup and its popularity is on the rise, thanks to a trend for healthier food!

Read more >

Tuesday 07 July 2015

A regional commodity with an unadulterated flavour and a truly Dutch product – that’s the garlic from Beemster Garlic. For Bresc, this particular garlic is an important ingredient in Bresc’s various garlic products. 
Ranging from puree to chopped garlic, Beemster Garlic is a firm favourite with many chefs due to its mildness and refreshing taste. This garlic is quite unique and is recognizable by its bright white bulb and lustrous green stalk. The bulbs are processed whole immediately after the harvest to produce a garlic puree with a delicate structure. This is the other side of fresh and it’s available all year round!

Read more >

Friday 19 June 2015

Michelin-starred chef Quique Dacosta from the eponymous three-star restaurant in Spain visited the Netherlands exclusively for HANOS customers. At the branch in Eindhoven, he held a Master Class attended by no fewer than 160 culinary professionals from several gastronomic segments.
Afterwards, the chefs could find inspiration by sampling delicious Spanish specialities at the mercado, or Spanish market. As fellow chefs, the guests were given the opportunity to ask the Spanish inspirator questions. For more information and footage of this inspirational day, please visit http://www.hanos.nl/Inspiratie/Quique-Dacosta.htm.

Read more >

Wednesday 17 June 2015

Foodpairing is the innovative new way of combining the global flavours of different products with each other, creating compositions and flavour combinations that exceed all expectations!

Bresc has already introduced various garlic products into this database and now we have added four herb purees. As a result, there are even more culinary options for using our Bresc lemongrass puree, our ginger puree, our grilled sweet pepper puree and horseradish puree. 

Read more >

Friday 12 June 2015

Modern kitchens demand consistent quality, not only in terms of taste, convenience and availability but also with respect to food safety.
Culinary professionals must be able to rely on the ingredients they use in their kitchens: their guests are discerning and have high expectations of the quality. In addition, the product’s quality must be consistent so that the chef’s dish will not vary in taste. After all, the dish that made his or her reputation must not change its flavour every time it is served! 

Read more >

Monday 08 June 2015

Germany and the Netherlands have a custom, a daily recurring ritual: the time of day when bread is consumed. Bread is traditionally eaten for breakfast or lunch but more and more often, it’s a feature of the main evening meal. Bread is traditional and bread is trendy!

Bread’s history reaches far back in time and all over the world, there are cultures with their own versions of this flour product. In many Slavic cultures, loaves are given as gifts to bridal couples and in many religions, this fare plays an important part. White bread was once a status symbol because it was only available to those rich enough to afford it.

Read more >

Monday 11 May 2015

How about some Mediterranean inspiration for cooking and culinary garnishes? Mediterranean cuisine is the art of cooking that comes from regions surrounding the Mediterranean and includes the cuisines of Portugal, Spain, Italy, Southern France and Greece. This cuisine relies heavily on the use of fresh, local products. Mediterranean cuisine, which features plenty of fish, olive oil, vegetables and legumes is regarded as one of the healthiest cookery traditions.

Read more >

Thursday 30 April 2015

Thai cuisine, one of the most popular cuisines in the world, is seen increasingly often on Dutch menus and indeed on many other menus in Western Europe. The use of vegetables in combination with strong flavours makes this a very popular cuisine. Authentic Thai dishes are characterised by three main flavours: sweet, sour and piquant.

Read more >

Tuesday 28 April 2015

The culinary inspiration platform for modern chefs!
This platform contains all sorts of interesting facts about a wide range of ingredients such as garlic, ginger, lemon grass and tomatoes. It has information about the history, cultivation and health aspects of the ingredient and the transformation from the fresh product to the chilled version. In addition, it also offers examples of possible flavour combinations from the Food-pairing data system.

Read more >

Monday 20 April 2015

Classic Italian flavouring!
Italian cuisine is known for its simple dishes brimming with warm and robust flavours. This nation sets great store by the use of fresh ingredients from local producers and every region has its own specialities that feature daily on the menu. The philosophy of cucina povera, roughly translated as ‘the poor man’s kitchen’, is based on the principle of using each ingredient to its best advantage, a notion copied and loved around the world. Amo L’Italia!

Read more >

Friday 10 April 2015

This cuisine, featured more and more often on Western European menus, hails from India.
Indian cooking makes abundant use of spice mixtures combined with vegetables, naan bread and potatoes. These piquant curry sauces often contain dairy products too. The influence of various religions is reflected in authentic Indian cooking; products such as beef and pork are not widely eaten, and consequently, vegetarian dishes are by far the most common.

Read more >

Monday 23 March 2015

Spanish cuisine is the birthplace of our current culinary gastronomy and this sunny country has produced many famous Michelin-starred chefs and pioneers of modern gastronomy besides being the source of the Mediterranean style of cooking. 

Spain has many different regional cuisines and often, fresh, local produce features strongly on the menu. In addition, this nation eats more fish and seafood than almost any other country in the world except Japan.

Read more >

Monday 09 March 2015

All over the world, people are united by food.

Each country has its own culinary traditions, habits and food trends and while these are often shared with its neighbours, sometimes those traditions are very, very different. This certainly applies to Germany, a country renowned for its hearty appetite and famous for its Bratwursten, Bretzeln, Eisbeinen and Kartoffeln but so large it comprises many regions that proudly cherish their own particular culinary customs and food culture.

Read more >

Friday 13 February 2015

In January, the Horecava Trade Fair opened its doors to the public in Amsterdam. Once again, culinary professionals flocked to check out the latest trends, newest products and modern inspiration for gastronomy. 

Knowing that chefs are looking for inspiration in modern products to keep up with the latest trends in cooking, Bresc introduced its new assortment for 2015, which ranges from Thai curries and Indian spice melanges to marinated vegetables and alliolis from Mediterranean cuisine! 

Read more >

Friday 28 November 2014

The Horecava opens its doors once again in Amsterdam on 12 January. It is the largest trade fair in the Netherlands and the entire Dutch hospitality industry is sure to attend. Visit the fair between 12 and 15 January to discover the latest trends and developments in the sector and be inspired by great speakers, exciting competitions and innovative exhibitions. For more information about the Horecava, please visit www.horecava.nl

Read more >

Tuesday 11 November 2014

The best way to test your products is a “jam session” with the people who use them: the chefs!

Global flavours and gastronomic creations!

At Horecava Amsterdam, Bresc will be launching our new range of products:

Read more >

Friday 10 October 2014

Saisonnier launched a new book, Knofappel Aardlook [‘Polic Gartato’], at the Folie Culinaire fair in Maastricht, the Netherlands. As you might guess from the title, the book is an ode to the two products that most often ‘sold short’ in the kitchen: garlic and potatoes. These items are so humble, we don’t often stop to consider their wonderful qualities and amazing backgrounds. 

The two companions are actually united by their flavours and aroma profiles too. 

Read more >

Wednesday 01 October 2014


The Horeca Expo in Ghent is the trade fair of choice among catering and hospitality professionals. With over 600 companies/exhibitors and some 50,000 visitors, the fair is leading in Belgian gastronomic circles. Every year, the professional jury at the Horeca Expo in Ghent selects the winners of the Baanbrekers and Innovation Awards. This year, Bresc came first with its Black Garlic Puree in the Baanbreker category Food. 

Read more >

Tuesday 30 September 2014

Following last year’s huge success, this year’s hospitality fair, Gastvrij Rotterdam, was held at Ahoy Rotterdam between 22 and 24 September. More than 270 international exhibitors were there to present their products and solutions for the catering and hospitality industry,including Bresc. 

This year’s fair featured the Taste of Green Route which put an extra focus on the theme of sustainability. 

Read more >

Tuesday 12 August 2014

Here at Bresc, we believe that fresh Beemster garlic is the most exceptional ingredient in our chilled garlic puree because this pure, regional Dutch product has a truly distinct flavour! 

Bresc processes the whole bulbs immediately after the harvest to produce a puree with a mild flavour and smooth structure. The white bulb has a crisp, green stalk, which is characteristic of the young garlic that is treated as soon as it has been dug out of the ground.

Read more >

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. 

Read more >

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’. 

Read more >

Thursday 24 April 2014

Black garlic is the new flavour for culinary professionals: the flavour and the colour of this ingredient are unique.

An ordinary garlic bulb is allowed to ferment in a moist room at a temperature of between 65°C and 80°C for about thirty to forty days. During the fermentation process, the Maillard reaction causes the sugars and amino acids in the bulb to change, producing the sweet, herby, stock-ish flavour and affecting the colour which shifts from white to black. At the same time, the structure of the garlic cloves alters, becoming a soft, creamy substance.

Read more >

Tuesday 18 March 2014

As of today, it is possible to design simple yet refreshing flavour combinations with Bresc’s chilled garlic. By means of the Foodpairing System, we have analysed our garlic puree and our garlic pieces and visualised them in the Foodpairing Tree. 

Read more >

Monday 10 March 2014

Take five chefs, add a selection of brand-new products by Bresc, stir and allow to chill.

Culinary inspiration and wonderfully delicious food!

Bresc will be launching three completely new series of products on  1 April 2014: 

Read more >

Tuesday 24 December 2013

Returning to our culinary roots is the trend for 2014: famous classic dishes and authentic flavours in a current, trendy style - Back to Basics becomes Forward to Basics. 

Bresc's chilled garlic and herb products are very well suited to this fashion and offer a helping hand in the professional kitchen. They combine authentic tastes with consistent high quality and the convenience of chilled products. As Bresc only uses ingredients from select garlic and herb suppliers and the most suitable production techniques, we can guarantee that we capture the best and freshest qualities of our products - that's the other side of fresh! 

Read more >

Thursday 12 December 2013

Gourmet grilling is HOT - literally and in the metaphorical sense! 
In the modern professional kitchen, the Big Green Egg has become an indispensible icon for chefs looking for new things to do with a barbecue: they use it for grilling, braising, boiling, smoking, baking and slow cooking. Producing crusty baked loaves, juicy roasted joints, tender grilled fish and sophisticated desserts, the Big Green Egg opens culinary doors. It's a professional barbecue designed to give you countless culinary options: www.biggreenegg.eu/nl

Read more >

Thursday 21 November 2013

Today's cuisine demands today's solutions and to meet this demand, Bresc has invested in a brand new professional kitchen. This is where the R&D department and the Culinary Advisors get together to inspire each other and flex their creativity, catering more specifically for tomorrow's trends and designing quality chilled solutions for modern chefs and professionals. Our product development is based on a love of gourmet food and we are constantly monitoring new trends to transform them into authentic flavours, convenience and products of consistently high quality. A professional kitchen where talented people meet to design and cook good food is a solid foundation for the future. 

Read more >

Wednesday 16 October 2013

Ellen Spaander joined us at Bresc as a Culinary Adviser on 1 August 2013. A fully qualified restaurant chef, Ellen has worked for a number of different restaurants and catering companies in the Netherlands, and her work experience includes some years as a chef de partie at various Michelin-starred restaurants. 

Read more >

Tuesday 17 September 2013

The Anuga is the world's largest, leading food fair with an international focus on the retail trade, food services and the catering market - the place to be for tomorrow's trends. 
Please also see www.anuga.com

As Bresc's roots lie in our culinary specialities, we are proud to introduce our products right here, where R&D technology meets modern gastronomy. Bresc's aim is to be a partner whose chilled, fresh herbs for professional use make a real difference in flavour and offer unique solutions for our customers. 

Read more >

Friday 12 July 2013

Nothing beats the very best fresh basil, whether it's finely chopped in sunflower oil or as basil pesto with pine nuts to eat with pasta. These are products with pure and authentic flavours, manufactured with pride by Bresc and used with pride by professionals. 

The main ingredient of these products is basil, grown in the sunny north of Italy, in the area surrounding the Berici Hills. The Buratti family have been growing these small plants there since the early part of the twentieth century, dedicating much care, experience and love to their cultivation. The family´s expertise is handed down the generations, from father to son. This family truly has amore e passione per il basilico. 

Read more >

Thursday 11 July 2013

Sunday 16 June 2013 saw the most recent edition of Big Green Egg Member Day Europe in Beesd (Mariënwaerdt). It was the first time that Bresc had been invited to participate in this event, and we found ourselves surrounded by many professionals with a great predilection for the 'green egg', including representatives from Koppert Cress, de Librije, Het Hof van Cleve, Dominique Persoone and various hospitality and catering colleges in Belgium and the Netherlands.

The Big Green Egg Member Day is dedicated to connoisseurs who own a Green Egg, who are interested in the barbecue's potential and who are looking for new inspiration. Well, inspiration wasn´t hard to find with all those famous names from the culinary world of the Netherlands and abroad! 

Read more >

Tuesday 02 April 2013

In many gastronomic cultures, the tomato is used as a vegetable. Often, people think first of Italy and the name Pomodoro, which means golden apple. However, the tomato originally hails from Central America and the Spanish were the first to introduce the tomato to Europe. From 1850 onwards, the use of the tomato spread across Europe and this vegetable has now become a substantial part of several gastronomic cultures. 

Bresc has given three classic preparations for the tomato a makeover; Tomato Salsa, Chutney and Bruschetta. Bon appétit! 

Read more >

Monday 04 March 2013

For many years, the wok has been the most commonly used pan in Asia for quick and efficient cooking, and as the centuries passed, its use spread around the globe. The rapid cooking process means that the ingredients will retain their texture and taste optimally. Basic ingredients such as garlic, pepper, ginger and lemongrass are usually the defining and indispensable flavours of WOKculture. 

With the notion of 'Chopped for you' in mind, we have applied these four ingredients to ready-to-use, coarsely chopped wok ingredients in oil. They are available in 450-gram pots.

Read more >

Monday 11 February 2013

Discover the heat of North African cuisine: Bresc is introducing three ready-to-use spice blends called ‘Maghreb Mistique’. The northern regions of Africa are also known as the Maghreb and the warmth and mystery of this area is expressed in the name of the world famous spice mixture of Moroccan cuisine: ras el hanout.

Read more >

Thursday 09 February 2012

The Iberian peninsula is an unrivalled source of inspiration if you are looking for new ways to grill food. Bresc has created a new line, Parrillada Española (Spanish grill party) - three ready-made combinations of fresh herbs in oil, with the heady aromas of garlic and pepper: Aio e Lemone, Piri Piri and Mojo Verde.

The three new oils, combined with the Big Green Egg, offer the chance of exploring new and exhilarating possibilities founded on an ancient tradition! 

Read more >

Thursday 21 July 2011

Bresc products contain the maximum amount of fresh ingredients and as less other ingredients as possible. Therefore no artificial aroma's, colorants and no taste enhancers. For companies in the food industry who want to use raw materials as pure as possible, Bresc has developed Clean Label recipes for (among others) garlic.

For gastronomic use we have translated this knowledge and experience into a garlic puree with a long shelf life but free from E numbers. 

Read more >

Monday 11 July 2011

In Germany, you can now come across this new truck and trailer from our transporter P.Daemen BV from Maasbree (Netherlands). For several years now, transport company Daemen provides wholesalers, industrial food companies and retail organizations in Germany and Austria with our chilled products. 

Read more >

Monday 05 April 2010

Bresc's garlic puree has been available in the black kg tub for many years now. This trusted high-quality garlic puree is now also available in a 2kg tub. Preserved with a little salt and citric acid.

Ideal for many uses in the kitchen and the simplest way to make sure that you always have a supply of consistently high quality garlic that will save you from doing the most work.

Read more >