Livar meets Restaurant Ledeboer
'We are becoming more and more sustainable and working more and more with local products. That's why we also work a lot with Livar meat.'
Rick Blanken - Restaurant Ledeboer
This dish with Livar sucade came about during a JRE Jam Session at Koppert Cress. We had to make a dish with previously unknown products within a few hours and this dish was so well liked that we started developing it further.