Dirk Peeters discovered savoury crackers at a dinner at restaurant de Pastorie in Lichtaart and was blown away. Together with chef Carl Wens, he instantly saw the potential for launching an assortment on the market for use in gastronomic cuisine. The crackers are not made from shrimp, but from tapioca, which is why it comes in different variants, both savoury and sweet.
Sweet cracker with the taste of chocolate.
Savoury cracker with the taste of red curry.
Sweet cracker with the taste of rose water.
Sweet cracker with the taste of saffron.
Savoury cracker colored with squid ink.
Savoury cracker with the taste of smoked pepper.
Savoury cracker flavored with truffle.
Savoury cracker flavored with wasabi.
Use cracker wasabi as the basis for original appetizer.
