KACHEN #21 (Winter 2019) English edition

L Ë T Z E B U E R G E S C H
ENGLISH
EDITION
KACHEN
LUXEMBOURG’S FOOD & LIFESTYLE MAGAZINE
WINTER
LET’S CELEBRATE!
Happy Birthday Kachen
TYPESCH
No. 21
MORE THAN 50 RECIPES
SEASONAL: QUINCE, LEEK
CHRISTMAS COOKIES
WITH THE KACHEN TEAM
CELEBRATE & ENJOY
DIY: DELICIOUS GIFTS
FESTIVE MENU
WITH THOMAS MURER
MINDFUL LIVING
NEW: LOCAL PRODUCERS
THE ABC OF CBD
CONSUME DIFFERENTLY
9,95 €
LUXEMBOURG • GRAN CANARIA • LIEGE • CHAMPAGNE

Pavlova
with Mascarpone
Galbani is coming to your table for the
Holidays!

EDITORIAL
Our vision for 2020
We live in a digital age in which real emotional connections
can only be sustained through community and
shared values. What we have achieved in the blogging
and influencer community through the BLOG AWARD;
that is, a constant, fruitful exchange that helps everyone
develop, we will now continue consequently with the
KACHEN-CLUB. Over the coming months and years we
will approach you more directly than before, we will invite
you to interchange thoughts and opinion with us, so that,
over the next few years, KACHEN will continue to meet
your expectations.
Dear readers,
Dear friends of KACHEN!
Five years of KACHEN!
That number elicits a sigh of satisfaction from me. It was
an inspiring, exciting, sometimes exhausting and eventful
half-decade. Now, it is time for a moment of reflexion.
Those of you, who have been there, supporting and
accompanying us, from the beginning, know how much
heart and soul went into the magazine. Success was never
guaranteed when, five years ago, from an idea and a large
amount of enthusiasm, a new medium was brought into
the world, which is still, today, unique in Luxembourg.
Thus, with the support of our partners, Luxembourg’s own
food and lifestyle magazine was born. A platform for all
good and beautiful things in our small country and the
greater region, which has been able to establish itself as a
real point of reference for all things culinary and lifestyle.
Even if the contemplation of past achievements feels
good, let’s not indulge too much in nostalgia, but look forward
to what the future holds and how we can contribute
to it.
A new decade
A new decade, a time to reflect… as we have already indicated.
The KACHEN editorial staff summarizes their
“mission” in a few words: to encourage others to live a
healthy, pleasurable and inspiring life.
In other words: KACHEN exists in order to foster and celebrate
all of our potential; to do the best we can together.
We want to question ideas and deep-rooted patterns of
thought. We want to offer suggestions and information for
a better life, in tune with nature and society.
This issue offers a revitalised magazine with a new
design, within which you will still find familiar and recognizable
articles and topics. In addition, there will be a few
new categories, as already announced and implemented
in the last edition. “Living consciously” will, in future, be
a strong component – and we hope to have landed on a
topic which is also dear to your hearts.
You will have already noticed a fundamental change in
the last issue – the paper. Most of you liked it. For those of
you who did not quite warm to it, rest assured, the change
is for a good reason. It is a consequent decision based on
the values that we stand for. KACHEN is 100 % “made in
Luxembourg”, “printed in Luxembourg”, recyclable and
the production is climate neutral!
During our planning phase for the coming years, let us
know who and what inspires you, and what topics you
would like to see in KACHEN 2020! We handle your suggestions
personally, whether by email or via social media.
Last but not least…
It is greatly satisfying to concentrate our energy on the
essential instead of losing ourselves in the muddle of the
daily jungle of information. “The more you know, the less
you need” – we have taken this saying to heart. I look forward
to spending the next years with you, dear KACHEN
friends. Let us change ourselves together – and then the
rest of the world.
With gratitude
Bibi Wintersdorf
CHIEF EDITOR & PUBLISHER
KACHEN No.21 | WINTER 19

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16
82
52
24
40
6
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KACHEN No.21 | WINTER 19

SUMMARY
SECTIONS
THE TEAM — 5
RESTAURANT & SHOP NEWS — 6
NEWS — 8
PRODUCTS THAT WE LOVE — 10
BOOKS — 13
5 YEARS KACHEN - THANKS! — 32
KACHEN WORKSHOPS — 114
BLOG AWARD — 116
CULINARY THRILLER — 120
RECIPE DIRECTORY & IMPRINT — 154
NEU À LA CARTE — 12
The city's signature delights
MADE IN LUXEMBOURG — 14
The fragrance of Virginie
PORTRAIT OF A CHEF — 80
Jean-Charles Hospital - Dare to have more fun
CHEF'S MASTER CLASS — 82
Venison
RESTAURANT PORTRAIT — 86
Winds of change with Restaurant Chiggeri
FEATURE — 96
Punch - A Christmas Classic
WINE NEWS — 100
VINTNER FAMILIES — 102
Domaine Laurent & Rita Kox in Remich
NOBLE DROPS — 104
SEASONAL RECIPES — 16
Christmas menu with Thomas Murer
SEASONAL RECIPES — 24
The favourite cookies of the KACHEN-Team
SEASONAL RECIPES — 34
Cover cakes
BAKING BASICS — 38
Gingerbread cake with Cathy Goedert
STEP BY STEP — 40
Airy Brioche plait
DO IT YOURSELF — 42
A season of giving
VEGETARIAN RECIPE — 50
Vegetable Stock
FEATURE — 52
Pre-Christmas spice science and
recipes of Bertrand Duchamps
SEASONAL FRUIT — 60
Quinces
SEASONAL VEGETABLE — 66
Leeks
RENÉ MATHIEU & HIS TEAM — 72
A strong unit - René Mathieu and his team
LUXEMBOURGISH BEEF — 88
Fondue vigneronne
FARMERS RECIPE — 90
Christmas Stollen
GRANNY'S RECIPE — 92
Miss Eme's waffles
TYPICALLY LUXEMBOURGISH — 94
Kachkéis (cooked cheese)
3
MAGAZINE
HAPPY HOUR
NEW RECIPES
DID YOU NOTICE?!
From now on, our recipes are
marked with icons that show
at a glance whether they are
vegan, vegetarian, dairy-free,
sugar-free, gluten-free or
nut-free. Explanation >>
vegan
vegetarian
dairy-free
sugar-free
gluten-free
nut-free
KACHEN No.21 | WINTER 19

SUMMARY
MINDFUL LIVING
CONSUME DIFFERENTLY — 106
Maintaining optimism in the modern world
PASSIONATE — 108
Local produce
INFO INTOX — 110
Sustainability! A few tips
CONSUME DIFFERENTLY — 112
Amazing food storage solutions, that aren't plastic
106
WELLBEING
MOOD — 122
Reset your mood and beat the winter
blues with fermented food
HEALTH & NUTRITION — 124
The ABC of CBD
GREEN KITCHEN — 126
Cooking with CBD oil
LIVING BETTER — 130
Sleeping in winter
BEAUTY — 131
Natural beauty
COLUMN — 132
Winter blues?
126
INSPIRATION
MUST HAVES — 134
A decoration full of magic
DESIGN IN LUXEMBOURG — 138
Léa Schroeder - A passion for pattern
140
4
KACHEN ON TOUR
LUXEMBOURG — 140
The Valentiny Foundation
ON TOUR WITH LUXAIRTOURS — 144
Gran Canaria, a miniature continent
ON TOUR WITH CFL — 149
Liège - Ardent Energy
GREATER REGION — 152
Les Grains d’Argent - A sparkling weekend in the champagne
KACHEN No.21 | WINTER 19

THE TEAM
CHEFS
CATHY
GOEDERT
RENÉ
MATHIEU
FRÉDÉRIC
VUILLEMIN
BERTR AND
DUCHAMPS
© AGC PHOTOGRAPHY
JEAN-CHARLES
HOSPITAL
THOMAS
MURER
THE TEAM
YANNICK BURROWS — PHILIPPE SALIBA — MAURIZIO MAFFEI — TANJA HAMMES — PATRICIA SCIOTTI — LIZ MIKOS
JILL STERBA — BIBI WINTERSDORF — ENIA HAECK — RAMUNAS ASTRAUSKAS — VESELA SAVOVA DREWS
KACHEN No.21 | WINTER 19

NEW DISCOVERIES
BESTIAL
1, rue Charles Kieffer — Grass
Tel. +352 / 26 37 62
bestial.lu
BRASSERIE O’
2A, rue de Munsbach — Niederanven
Tel. +352 / 28 11 84
brasserieo.lu
COME À LA
RÔTISSERIE
70, route d’Esch — Luxembourg
Tel. +352 / 23 64 11 21
comealarotisserie.lu
The unusual Bestial restaurant has
just opened its doors in Grass. After
Aal Schoul, the butcher school
in Hobscheid, Bestial is the second
restaurant of Guy Kirsch, the enfant
terrible of the butcher industry in
Luxembourg. Bestial is tailored to
every moment of the day. Those
who start the day very early will
undoubtedly enjoy breakfast from
6 a.m. onwards. Around midday,
Bestial offers an original formula:
simply select a tray and enjoy the
dishes of the day, including salads,
soups, seasonal dishes and grilled
meats. The restaurant welcomes
you all day long, whether for dinner,
after work or for an aperitif. Of
course, the meat and delicatessen
products of Metzger Kirsch have a
permanent place on the menu.
Brasserie O' is the latest creation of
the Aura Group, which specialises in
Italian gastronomy and already has
four companies. In the Brasserie O',
located at the same address as the
group's other restaurant, the ″Osteria
di Niederanven″, customers can meet
in a modern atmosphere for a cosy
glass; happy hour, after work drinks
and themed events are also offered.
In terms of cuisine, the group is varied,
with Luxembourgish specialities such
as Wäinzoossiss or traditional
brasserie dishes, burgers, fried chicken
and much more on the menu.
Severin Laface is unstoppable. In the
former car repair shop, converted
into the trendy ″Come à la Maison″,
with its various areas and extensions,
he now presents his latest
concept, which will be particularly
popular with meat fans. The new
restaurant "Come à la Rôtisserie -
SteakHouse & Grill" in the chalet
area of the Robin du Lac concept
store invites you to enjoy the finest
grilled meat dishes. The delicious
meat grilled on charcoal tastes both
spicy and juicy. Come à la Rôtisserie
prefers to work with small producers
from Ireland, Scotland and even
Japan who adhere to strict ethical
and social standards.
6
KACHEN No.21 | WINTER 19

RESTAURANT & SHOP NEWS
BISTRO LËNSTER
6, Iernzwee — Junglinster
Tel. +352 / 27 40 58 58
CHICHE!
20, Avenue Pasteur — Luxembourg
Tel. +352 / 26 48 09 81
Laangwiss 2,
7, rue Nicolas Glesener — Junglinster
Tel. +352 / 26 78 00 91
bistrolenster.lu
chiche.lu
The Bistro Lënster in the heart of
Junglinster, called JongMëtt, is the
newest restaurant from Concept
+ Partners. Newly opened, it offers
a traditional menu for all occasions,
with a wide selection of wines, beers
and cocktails, in a warm ambience
with relaxed service. The menu ranges
from tarte flambée to the perfect
egg, without forgetting Kniddelen
or Paschtéit, but also surprises with
risotto with prawns, Asian burger
and gourmet planchets. Vegetarian
and vegan dishes are also available
to meet all requirements. Chef Marc
Gaye, Manager Nicolas Richard
and their team are particularly concerned
with delighting the taste
buds of their customers and ensuring
that they spend a pleasant time.
The first address was only provisional,
but the project continues on
its way thanks to its success so far.
In less than two years, the Chiche
Gastronomy and Solidarity Project
under the direction of Marianne
Donven, Pitt Pirrotte and Chadi
Bekdach has established itself as
an important address in the capital.
Chiche has now settled permanently
in the heart of Limpertsberg. Of
course, we also find the same tasty
cuisine here, with the flavours and
spices of the Middle East, which have
already seduced our gourmet guests
at the first address. The much larger
room now offers space for up to 230
people, the decoration, once again
entrusted to Isabelle Dickes, takes
up the elements of the old address
and is still inspired by the theme of
migration.
A new dynamic management team,
a highly motivated team and a new
look for the two ALaViTA shops
in Junglinster and Bonnevoie will
ensure shopping pleasure for fans of
fresh organic products. The ALaViTA
team is convinced that anyone who
has ever tried organic products can
no longer do without them. Carefully
selected food, fruit and vegetables,
preferably from local producers,
are offered fresh every day in accordance
with the seasons. In the near
future, fresh organic food will also be
available on site and to take away.
This philosophy, combined with firstclass
personal service and a warm
atmosphere, makes the difference. In
the newly designed shops in Junglinster
and Bonnevoie you can convince
yourself of this with a cosy coffee!
7
© MARC LAZZARINI
ALaViTA
alavita.lu
KACHEN No.21 | WINTER 19

ON THE WAY TO A
GREEN ENERGY FUTURE WITH
ENOVOS FOR CACTUS
While the future national energy and climate scheme
plans to use 25 % renewable energy by 2030, Cactus is
working with Enovos to strengthen its engagement for
solar energy by implementing two further photovoltaic
units on the roofs of its supermarkets in Bettembourg
and its logistic centre in Windhof. With these two new
installations, the number of photovoltaic units, that produce
eco energy under instruction from Cactus, rises
to five. At total of 10,842 panels, installed on the roofs
of the supermarkets in Bascharage, Ingeldorf, Redange
and Bettembourg, and on the centre in Windhof, produce
2,488 MWh per year. That corresponds to the yearly
energy usage of around 630 single-family homes. Well
done, Cactus!
cactus.lu
A SPOTLIGHT ON LE 18
22 Journalists came together in the majestic Château de
Ferrières in Paris for the 2019 Villégiature award. The
top-class jury, made up out of journalists from the international
press, such as Forbes, Paris-Match or Vogue and
other renowned references, honours the most beautiful
hotel in Europe, Africa, the Middle East and Asia.
The winner in the category Best Hotel Bar in Europe,
Hotel Le Place d’Armes, was up against splendid institutions,
such as Hotel Lutetia with its Bar Le Joséphine,
an icon of the golden age in the heart of Paris, or with
the luxurious bar in the boutique Hôtel TwentySeven, a
pearl in the Amsterdam industry, with its extraordinary
architecture. To the honour of our country, the hotel Le
Place d’Armes, represented
by Jean Michel
Desnos and Hubert
Bonnier, was crowned
with the award for
Best Hotel Bar in
Europe. The refined
and relaxing Le 18,
situated at the heart
of the seven buildings
on Le Place d’Armes,
is a lively place with
contemporary finesse.
The prestigious
award is richly
deserved!
hotel-leplacedarmes.com
LUXEMBOURGISH AMATEUR CHEF
AT THE FOREFRONT!
I’m sure you remember our summer edition with a feature
on the barbecue and the amazing recipes by Luc Hoffmann!
The first ever Luxembourger to make it into the famous
cooking show Masterchef. Out of over 1000 applicants,
the barbecue king triumphed over 99 other candidates
at the casting in Cologne. As one of 30 finalists he was
successful in participating in the show. After several
rounds, in which the Luxembourger held his own and
fashioned extremely creative dishes, he had to admit
defeat in the 3rd round. He achieved the respectable
15th place and was therefore the fifteenth best hobby
chef in Germany.
Masterchef is the most popular cooking casting show of
all times, with more than 300 million viewers in over 50
countries.
8
KACHEN No.21 | WINTER 19

NEWS
FIRST EVENT OF FOOD-A-MENTAL
On December 8th the first Food-a-Mental event will take
place. The association was founded at beginning of the
year by a number of chefs and experts from the food industry
with the common goal to promote togetherness,
exchange and respect. This first event offers a dinner
in Ma Langue Sourit, whereby the guest is invited to experience
a different kind of restaurant visit. The menu
will consist of five courses, which respect the seasons
and nature. Accompanying that is a recipe book, in which,
to the delight of the customers, the chefs introduce their
techniques and food associations. The high point is surely
that the chefs will stand by to answer all your questions
and fulfil your gourmet dreams.
The menu with drinks (aperitif, wine, water and coffee)
costs 150 euros per person. Places are limited, so do not
hesitate!
Registration via email only to m.williquet@horecamedia.be
A VERY OWN GAULT
MILLAU GUIDE FOR
LUXEMBOURG
With the newest edition for 2020
Gault Millau has published, for the
first time, a guide solely intended for
Luxembourg. It is published in two
languages, French and English
and under the name A Taste of
Luxembourg. For this edition,
Gault Millau decided to
concentrate not only on
restaurants, brasseries,
and gastropubs, but also
present important
addresses that bring joy!
PRIZE DRAW
Win one of four copies of
A Taste of Luxembourg!
Send an email with your name and
address and the reference
GAULT MILLAU to gewinnen@kachen.lu
The winner will be chosen at random
and notified under the email address provided.
Appeals are not permitted.
Closing date: 31.01.2020
CONGRATULATIONS TO THE
WINNER OF GAULT MILLAU 2020
In front of an audience of journalists and excited restaurateurs,
the management of the restaurant guide
presented their winners and results of the 2020 special
edition A Taste of Luxembourg. As the testers of the
leading institutions were sworn to secrecy, nobody knew
whether they were even being observed or chosen until
they received the invitation for the evening. Restaurateurs
from the entire country were present. As is fitting
for the beginning of a new decade Gault Millau came
up with a few surprises. Cyril Molard, head chef at the
restaurant Ma Langue Sourit in Moutfort was the first
chef to be crowned The Chef of the Year.
FURTHER WINNERS IN LUXEMBOURG:
› Lady Jane – Bar of the Year
› Pas Sage – POP of the Year
› Pierre Zehner – Patissier of the Year
(La Distillerie et Côté Cour)
› Claude Rameau – Sommelier of the Year
(Pefferkär)
› Sébastien Périé – Host of the Year
(L'Atelier Windsor)
› Thomas & Emeline Murer – New restaurant of the Year
(An der Villa)
› Giuseppe Molinaro – Mediterranean of the Year
(Tailor's Concept)
› Baptiste Heugens – Young Chef of the Year
(Two6Two)
› Stéphanie Jauquet – Personality of the Year
(Cocottes, Plateau, Tempo)
9
KACHEN No.21 | WINTER 19

PRODUCTS THAT WE LOVE
THE MAGIC OF CHRISTMAS AT
OBERWEIS
The holidays are just around the corner and the Christmas
decorations already in all the windows, scents of gingerbread
and chocolate awaken our senses. The wait is over
because Oberweis has created an Advent calendar full
of magic for you to enjoy extraordinary moments from
December 1st onwards. Designed as a mysterious box
set, inspired by elegant and childlike story books, it is
illustrated all around with symbolic Christmas motifs.
Gourmets will discover 24 small compartments in which
chocolates, biscuits, fruit jellies, sweets and other delicacies
are hidden.
oberweis.lu
A NEW FLAVOR FOR
LUXLAIT KEFIR
Kefir is a milk drink from the Caucasus. It has a light,
yoghurt-like taste and is particularly delicious for
breakfast, pure or in muesli. Kefir is one of the wellness
drinks because it is beneficial for digestion. Kefir Luxlait
is available in natural, vanilla and now also in a new
blackberry flavour!
luxlait.lu
THE DASH THAT MAKES
THE DIFFERENCE
Afidi (meaning "hope" in the Eton language, the dialect
of a people from the equatorial forest of Central Africa)
offers you the Authentic Penja Pepper. It is the first
product with a protected geographical indication (PGI)
in Africa, south of the Sahara. The pepper draws its
aromatic richness and unique taste from the equatorial
climate and volcanic soil of the Penja region in the heart
of Cameroon. Completely free of additives, it is powerful
without being aggressive, fresh and slightly spicy. Use it
to refine your meat, season your fish, salads, ice cream
and cocktails. The freshly picked pepper from Afidi will
soon be on sale in Luxembourg and is already available
through an official BENELUX distribution partner.
NEW CHAPTER FOR
DOMAINES VINSMOSELLE!
Domaines Vinsmoselle launches a new brand, Les
Vignerons de la Moselle, characterized by respect,
authenticity and passion. The new range includes seven
grape varieties. From the sparkling Elbling, through the
Rivaner, the Luxembourg Pinot, the fresh Auxerrois, the
fine Pinot Blanc and the Pinot Gris to the typical Riesling.
All wines also carry the Luxembourg PDO label and are
therefore synonymous with high quality. Let yourself be
convinced and taste the incomparable quality wines of
Les Vignerons de la Moselle.
lesvignerons.lu
africadeli.lu
10
KACHEN No.21 | WINTER 19

Best Hotel Bar
in Europe
Prix Villégiature Awards 2019
Both noble and relaxed, “Le 18”, the bar of the Place d’Armes hotel is a lively place with contemporary elegance.
whiskies. Since this summer, the discreet terrace, nestled at the back of the hotel, allows you to enjoy a drink
in a timeless space...
18, Place d’Armes - L 1136 Luxembourg
For reservations: le18bar@hotel-leplacedarmes.com
+352 27 47 37 211
11

NEU À LA CARTE
THE CITY’S
SIGNATURE DELIGHTS
TEXT Claude Neu
12
Like the Schueberfouer kings of sweet and savoury,
Joslet and Jean la Gaufre, there are people who
produce such great food and drink that it has become
the stuff of legends. With signature dishes that, over the
years, have become the go-to for a great shindig or simply
the perfect meal.
Thus, the city centre's ladies who lunch and who head to
the weekly market are bound to order a glass of "Alice"
without saying the full name. It’s understood that they're
talking about the fizz by Alice Hartmann that's part of
their exciting lives, maybe even
their everyday routines. They're
not the only ones who’ve
jumped onto the bandwagon as
the quality of the Wormeldange
nectars, served with smart
bespoke marketing, gives them
an almost legendary feel.
Let's tackle breakfast time and
turn our attention to Gasperich,
which is so successful that
clients post photos on Facebook
of the huge queues outside
Au Pain de Mary – even on
pouring Saturday and Sunday
mornings. In a very short space
of time, Maryline Roux and her
master baker husband have become the capital's sweethearts
– whether it is for their baguette, special bread or
lip-smacking pastries. Their signature "Nantais" is a fluffy
pound cake whose hint of ground almonds blended with
orange or rum could easily cause addiction.
As for the selection of sweets in long-standing establishments,
you have Namur of course. An enterprise that may
not have changed much over time but whose unrivalled
Mont-Blanc is still the best in the country by a mile. We'd
even go so far as to say that we prefer the finesse and small
size of its mix of meringue, whipped cream and chestnut
vermicelli to the one by the legendary Angelina in Paris,
whose in-house pastry chef created this exquisite dessert at
the start of the last century and whose filling could be said
to verge on the excessive. At the other famous pâtissier,
Oberweis, we would pick chocolate truffles if we could only
stop eating the sublime “Schuedi”, a delight smothered in
butter and sugar that's only available in its original format.
Last but not least, at Les Cocottes we'd go for succulent
speculoos and raisin bread, which is no surprise seeing as
the boss and most of the kitchen staff are Belgian.
The savoury selection is even more impressive as shops
and restaurants battle it out for best place. Let's start with
Kaiffer, the most famous butcher on the Grand-Rue. Practically
all the products may be said to be perfect but there's
nothing quite like its brawn salad on the market. The
meat is cut super-thin and has
secret seasoning but what really
brings your tastebuds to life is
the drop of vinaigrette.
Kaempff-Kohler has made its
mark with amazing mature
cheese but, in winter, we hanker
for the pickled herring bathed
in a deliciously seasoned cream.
When it comes to homemade
cheese, their “cancoillotte” (Kachkéis)
is wonderfully creamy and
stands its ground when pitted
against the one slightly yolky
version at Oberweis.
Lunch or dinner at Yves Radelet
in Drauffelt is of course always a pleasure but their saucissons
(e.g. with nuts), cheese spreads and yoghurts are
getting more and more popular too and are now available
in certain supermarkets.
We'd need another page or two to list all the restaurants
that are famous for their signature dishes. So let's stick to
eateries that excel in unusual recipes such as ox tongue at
Brideler Stuff, pommes dauphines at Bonifas in Nospelt
and, when in season, truffle pasta at Roma on Rue Louvigny.
To end on a high, let's keep things sweet
at Bargello ice cream parlour where the
mojito sorbet is already a classic.
KACHEN No.21 | WINTER 19

Aal Schoul - Hobscheid
Dahm - Erpeldange
La Pomme Cannelle
OroArgento
Opéra
Mu Luxembourg
L’Avenue
Cantine du Châtelet
La Cristallerie
Ristorante Essenza
Le Fin Gourmand
Hostellerie du Grünewald
Les Jardins d’Anaïs
Skybar - Bertrange
Le Presbytère - Lasauvage
La Maison Lefèvre - Esch-sur-Alzette
Au Vieux Moulin - Echternach
Léa Linster - Frisange
- Findel
Fani Ristorante - Roeser
ISBN 978-99959-925-8-3
BOOKS
Luxembourg
GASTRONOMIE & PATRIMOINE - GASTRONOMY & HERITAGE
VEG
Easy & delicious meals for everyone
— Jamie Oliver —
Jamie Oliver is back with over 100
brilliantly easy, flavour-packed and
accessible veg recipes
320 pages — Michael Joseph
ISBN 978-0-7181-8776-7
SUPER SIMPLE
— Tieghan Gerard —
More than 125 recipes for instant,
overnight, meal-prepped, and
easy comfort foods
288 pages — Clarkson Potter
ISBN 978-0-5255-7707-2
SMOOTHIE PROJECT
The 28-Day Plan to Feel Happy and Healthy No Matter Your Age
— Catherine McCord —
Weelicious founder serves up more than 100 transformative recipes
for nourishing and delicious smoothies.
Catherine McCord, the founder of Weelicious and family food brand
One Potato, offers a way to change your life using only your blender.
Whether you are looking to improve your overall health, to combat
a chronic condition or to help your children eat better, this triedand-tested
collection of more than 100 delectable recipes help you
and your family achieve your goals, in a way that is practical and
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Complete with shopping lists, illustrated charts, testimonials and
advice from top nutritionists, the book simply outlines the benefits
of particular ingredients and how they work in the body.
256 pages — Abrams Books — ISBN 978-1-4197-4042-8 — Publication date 17 th December 2019
13
Volume 2
Luxembourg
Luxembourg
les éditions europe luxembourg Volume 2
LUXEMBOURG
Gastronomy & Heritage (vol.2)
— Benoît Andries —
20 new chefs present their
restaurants, their stories and reveal
the secret of a recipe of their choice.
The particularity of this book lies
in the link with the environment of
these 20 restaurants.
176 pages — Bilingual EN/FR. Europe
Luxembourg s.a.
KACHEN No.21 | WINTER 19

MADE IN LUXEMBOURG
THE FRAGRANCE
OF VIRGINIE
© VITO LABALESTRA
© VIRGINIE DEPOORTER
MORE INFOS
ateliervirginie-luxembourg.com
Atelier Virginie
... and for a visit in the workshop, contact:
contact@atelier-virginie.lu
In German there is a saying, in which being able to "smell"
someone ("sich-riechen-können") means being able to get
along. Stepping into a shop, hotel, or restaurant we make
instant decisions whether or not we like a place based not
only on what we see but what we can smell. All this means
that if you have an educated nose, besides talent of course,
as Virginie Depoorter possesses, you can aim to pamper
and delight people’s olfactory senses.
The Frenchwoman, from Châteauroux in the Indre
department, has dedicated one of her series to her
chosen home and its scents: "Bambësch" for example
smells of a walk in the woods, "Schueberfouer" of fun
fair sweetmeats, and "An de Wéngerten" envelops every
room with the vibe of Mosel vineyards. In her workshop
Atelier Virginie Luxembourg in Helmsange, which
belongs to the commune of Walferdange, Virginie creates
her products by hand according to the motto: "quality not
quantity". Once the candles have burnt down, the artisan
offers a refill. This means that the beautifully scented
treasures for your home are even more sustainable than
their composition of glass and natural ingredients already
makes them.
Her passion for scents and the business idea based on
this developed a few years ago from a not so positive
experience. An operation on her hand when she was fifty
meant she could not continue the work in her workshop,
which she had established in 2002. At that time she
specialised in making hand lanterns, which she decorated
with a creative kind of tissue decoupage on glass, and
later focussed on the designing of jewellery, which she
made from precious metals and decorated not only with
jewels but also with fabrics. But after her operation she
had to take a break and was forced to rethink her work…
14
TEXT Jessika Maria Rauch
Without further ado, her friends gifted her a perfume
course in Grasse. It soon became clear that this change
boded well and Virginie’s hand-poured candles, refined
with natural scents, quickly found fans. The new line of
business developed fast and so she now sells her special
gift and decorative items "made in Luxembourg" in many
places in the country, such as the Luxembourg House,
Atelier Veraille in Esch, Pall Center Oberpallen, Lucien
Schweizer, and Couturier Ezri Kahn. The latter has
created his own line with Virginie.
KACHEN No.21 | WINTER 19

KACHEN No.21 | WINTER 19
15

CHRISTMAS MENU
WITH THOMAS MURER
Emeline & Thomas Murer
Our Christmas menu was created in collaboration with chef
Thomas Murer from the restaurant AN DER VILLA in Steinfort
and RAK, manufacturer of fine tableware with European
headquarters in Luxembourg.
We wish you much joy in cooking and enjoying and good luck
in our competition (page 22), where you can win a set of the
shown RAK tableware!
RECIPES Thomas Murer
PHOTOS Ramunas Astrauskas
In collaboration with
16
KACHEN No.21 | WINTER 19

SEASONAL RECIPES
ROASTED SCALLOPS, PARSNIPS,
VOATSIPERIFERY CRUMBLE
AND TRUFFLE CREAM
Serves 4
1 hour
43 minutes
› 12 large scallops without the
coral
For the parsnip purée
› 500 g parsnips
› ½ l milk
› ½ l chicken stock
› 50 g butter
For the crumble
› 100 g flour
› 100 g butter
› 100 g ground almonds
› 50 g grated parmesan
› 10 g ground Voatsiperifery pepper
(wild Madagascan pepper)
› Truffle shavings or a little herring
caviar
For the truffle cream
› 200 ml chicken stock
› 200 ml cream
› 5 g truffle oil
› 10 g tartufata (truffle sauce)
› salt and pepper
The parsnip purée
1 Peel and finely slice parsnips. Add milk and chicken stock and cook on a low
heat for 30 minutes.
2 Strain (keep the cooking stock) and blend with a little chicken stock (add
slowly until you achieve the right consistency).
3 Stir in butter then season with salt and pepper.
The truffle cream
Reduce the cooking stock by half, add cream, reduce by half again and add
tartufata, truffle oil, salt and pepper then blend with a hand blender.
The scallops
Colour the scallops on one side in a little oil (sunflower, olive etc.) Remove
from the heat, add a knob of butter and put to the side.
The crumble
Whisk all the ingredients with a flat
beater then bake for 12 minutes at
180°C on a sheet of baking paper.
Place the parsnip purée on the
bottom of the plate, coat with
crumble, place 3 scallops on top and
garnish with a few truffle shavings
and a little herring caviar (avruga).
Serve the sauce on the side. Feel free
to coat the entire plate in the sauce.
17
KACHEN No.21 | WINTER 19

LUXEMBOURGISH VENISON FILLETS
WITH KÄSKNEPFLE, RED CABBAGE
AND HUNTSMAN'S SAUCE
Serves 4
3 hours + 1 hour the day before
2 hours
› 4 venison fillets (150 g each)
For the red cabbage and fig chutney
› ½ grated red cabbage
› 4 brunoise-cut soft figs (small
dice)
› 2 diced Golden Delicious apples
› 100 ml Melfor vinegar
› 100 ml port
› 250 ml full-bodied red wine
› 1 chopped onion
› salt and pepper
For the Käsknepfle
› 250 g flour
› 250 g fromage blanc
› 4 eggs
› salt, pepper and nutmeg
For the huntsman's sauce
› ½ l game stock
› 50 g redcurrant jelly
› ½ l red wine
› 1 shallot
› 1 onion
› 2 celery sticks
› 1 carrot
› 10 g white peppercorns
› 2 juniper berries
› 10 cl cognac
› 1 tbsp tomato purée
› cornflour
The red cabbage
1 Marinate cabbage in vinegar, port
and red wine the day before.
2 The next day, sweat the onion in
oil (ideally duck fat), add cabbage,
apples, figs and any remaining
marinade. Cover and cook on a low
heat for 1-1.5 hours stirring from
time to time so it doesn't stick to the
bottom.
The Käsknepfle
1 Whisk all the ingredients with a
flat beater.
2 Put the mixture into a largeholed
sieve over a pan full of salted
water so portions of dough drop
from the sieve into the water and
cook. When the Knepfle come to the
surface, remove them and put them
into a bowl of iced water. Drain.
Alternatively you can put the dough
on a board and drop small portions
into water using a knife.
3 Pan-fry in butter the next day.
The sauce
1 Sweat the onion, shallot, celery
and carrot in a little oil.
2 Add the pepper, juniper berries
and tomato purée. Add cognac and
flambé it. Add red wine and reduce
by ¾.
3 Add game stock and reduce by
half. Depending on the consistency,
thicken with a little cornflour to
achieve the right consistency.
Venison fillet
Sear all over in the pan (quickly,
very hot) then roast in the oven for 3
minutes at 200°C. Season with salt
and pepper.
CHEF'S TIPS
Add the Terre Exotique
"trapper mix" spice blend.
Can be served with a wild
mushroom medley.
Ceps, girolles, black chanterelles...
cooked in the pan with
a little butter. Salt and pepper.
Arrange the mushrooms in the
middle of the plate. Place the
venison fillet on top or next
to the mushrooms. Sprinkle
with the "trapper mix". Serve
the knepfle, red cabbage and
sauce separately.
18
KACHEN No.21 | WINTER 19

SEASONAL RECIPES
19
KACHEN No.21 | WINTER 19

SEASONAL RECIPES
RASPBERRY MERINGUE CUPS
WITH LYCHEE ROSE ESPUMA
Serves 4
2 hours + 12 hours resting time
80 minutes
› 200 g raspberry sorbet
For the meringue
› 100 g egg white
› 110 g superfine caster sugar
› 35 g icing sugar
› 12.5 g cornflour
› some frozen raspberries or
raspberry jam
For the Chantilly
› 100 g double cream
› 11 g icing sugar
For the lychee rose espuma
› 32 g sugar
› 300 g lychee purée
› 30 g rose water
› 250 g plain yoghurt
› 28 g lemon juice (approx. 1 lemon)
› 2.5 leaves of gelatine or 4.5 g
gelatine powder
For the strawberry coulis
› 150 g strawberries (frozen)
› 20 g sugar
› 20 g water
For the garnish
› Small herbs of choice
The meringue
1 Whisk egg whites and sugar to
form stiff peaks.
2 Mix icing sugar and cornflour then
stir in the stiff egg whites with a
spatula.
3 Poach 6 cm discs on baking paper.
Dry out for 60 minutes at 85°C in a
fan oven. Remove from the oven and
scoop the bottom out with a small
spoon.
The cream
Beat the cream until whipped and
firm with icing sugar.
The lychee rose espuma
1 Stir all the ingredients together then bring to the boil. Leave to cool slowly
and add gelatine.
2 Pour into a siphon whilst still warm, put 2 cartridges in and leave to rest in
the fridge for 12 hours.
The strawberry coulis
Bring sugar and water to the boil. Pour the sugar water onto clean strawberries
and blend. Strain in a sieve or through a cloth.
Put a raspberry or raspberry jam into the meringues then use a piping bag to
fill the meringues with Chantilly.
Put a cloud of foam (espuma) on the plates then place a half-sphere of
raspberry ice cream on top. Top with a meringue and garnish with strawberry
coulis and a few baby leaves.
20
KACHEN No.21 | WINTER 19

KACHEN No.21 | WINTER 19
21

SEASONAL RECIPES
Dear readers,
For the holidays we have a very special competition for
you! Win a complete set of the beautiful porcelain from
the series PLATINUM by RAK, on which Thomas Murer
has arranged our Christmas menu!
The Platinum series is a fabulous combination of elegance,
brilliance and minimalism. Thanks to their silver
border these unique items radiate a festive atmosphere
and promote the culinary inspiration of the chefs.
We are giving away a total of 3 sets of 48 pieces each,
worth 3 x € 1.000, composed as follows:
PRIZE DRAW
› 3 X 12 assiette creuse gourmet (dessert or starter
plate) - this plate was used by Thomas for the dessert.
› 3 X 12 assiette plate 33 cm (main course) - this plate
was used for the main course
› 3 X 12 assiette plat gourmet (main course) - this plate
was used by Thomas for the starter
› 3 X 1 assiette plate 22 cm (cake plate) - not pictured
To take part simply answer the following question:
Why is the porcelain brand called RAK?
Send the correct answer with your name and address
and with RAK in the subject line to gewinnen@kachen.lu
The closing date for entries 31.01.2020.
rakporcelain.eu
22
KACHEN No.21 | WINTER 19

ADVERTORIAL
RAISIN BREAD
2 small loaves or 1 large loaf (500 g)
10 minutes + 1 hour
25 minutes
› 170 ml lukewarm milk
› 14 g dried yeast
› 500 g plain flour
› 45 g sugar
› 80 g butter, cubed
› 10 g salt
› 2 eggs
› 250 g raisins
1 Mix the flour, yeast, sugar, butter, eggs and
salt in the stand mixer bowl with the flat beater
on speed 2.
2 Lower to speed 1 and slowly add the lukewarm
milk until well mixed through. Change
the attachment to the dough hook and kneed
on speed 2 for 3 minutes. Add the raisins and
quickly knead on speed 2. Do not over-knead.
Cover with a damp tea towel and leave for 1
hour, or until doubled in volume.
3 When risen, cut the dough into 2 equal pieces.
Place these in 2 baking tins.
4 Bake in a preheated oven at 200°C for
approximately 25 minutes. When the bread is
baked, you will be able to hear a hollow sound
when you tap the bottom of the baking tin.
23
KACHEN No.21 | WINTER 19

24

SEASONAL RECIPES
THE FAVOURITE COOKIES
OF THE KACHEN-TEAM
It should be clear that the
KACHEN team delights in
cooking, experimenting and
enjoying. However, we had a
lot of fun during this shooting,
as these are the favourite
Christmas biscuit recipes of
our editorial staff members.
Especially welcome was the
support of Raya and Louis. The
two of them obviously had fun
pilfering the biscuits and the
cookies were certainly
delicious!
25
RECIPES The Team
PHOTOS Ramunas Astrauskas

SEASONAL RECIPES
OAT BISCUITS WITH
CINNAMON & WALNUTS
VESELA SAVOVA DREWS,
EVENT MANAGER &
BLOG AWARD PLANNER
16 biscuits
5 minutes
7 minutes
› 140 g oat flour (gluten-free)
› ¼ tsp salt
› ½ tsp baking soda
› 7-8 tbsp coconut sugar
or brown sugar
› 60 g raisins
› 50 g chopped walnuts
› 1 tsp cinnamon
› 2 tbsp melted coconut oil
› 7-8 tbsp milk of choice,
as needed
Preheat oven to 195°C.
1 Combine dry ingredients and mix
very well. Add wet ingredients and
form into a big ball.
2 Now make little balls from the
big one. For soft biscuits, refrigerate
until cold (otherwise, just bake right
away).
3 Bake for 7 minutes.
4 Remove from oven when they’re
still a little undercooked, then it’s
important to let cool for 10 minutes
before removing from the tray,
as they’ll continue to bake while
cooling.
They should have spread out, but
every now and then they might not
(climate plays a huge role in
baking), so just smush down with
a spoon if needed. Add a raisin on
top to decorate them.
5 You can also choose to make
extra biscuit dough balls and freeze
them to bake at a later date.
TIP
For softer biscuits, store in a
lidded container.
26
KACHEN No.21 | WINTER 19

ANISE BISCUITS WITH
BLOOD ORANGE JAM
TANJA HAMMES, GRAPHIC DESIGNER
RECETTES XX CATEGORIE DE SAISON XX
50 biscuits
40 minutes
12 - 15 minutes + resting time overnight
› 3 eggs size M
› 250 g fine sugar
› 250 g flour type 405
› 2 tsp ground anise
1 Place the eggs and sugar in a mixing bowl
and beat until frothy with a food processor
until the sugar has completely dissolved.
2 Fry the anise seeds in a pan at medium heat
for 5 minutes, stirring constantly. Allow to cool
and crush coarsely with a mortar.
3 Sieve the flour and gently fold into the sugar
mixture together with the ground anise and
crushed anise seeds.
4 Heat a large baking tray briefly in the oven,
grease with butter and dust with flour.
› 1 tsp anise seeds
› approx. 50 g blood orange jam
› butter & flour for the baking tray
5 Fill the dough into a piping bag with a starshaped
spout and spray on 2-3 cm dots. Leave
a little space, because they run a little apart.
6 Leave uncovered overnight in a dry room.
7 The next day, preheat the oven to 150°C
and bake the biscuits for 12-15 minutes. Don’t
overbake, they should remain bright.
8 As soon as the biscuits have cooled down,
assemble the biscuits by placing a small
dollop of jam on one of the biscuits and placing
a second biscuit on top.
KACHEN No.21 | WINTER 19

VANILLA CRESCENT
BISCUITS
JILL STERBA, ACCOUNT MANAGER
BACI DI DAMA
ENIA HAECK, GRAPHIC DESIGNER
40 biscuits 20 minutes ~ 20 minutes 40 biscuits 75 minutes 20 minutes
› 280 g flour
› 100 g almond powder
› 90 g sugar
› 200 g soft butter
› 2 egg yolks size M
› 1 pinch of salt
› 1 vanilla bean or vanilla extract
› 160 g flour type 00
› 120 g icing sugar
› 170 g almonds or hazelnuts (according to taste)
› 120 g butter
› 1 pinch salt
› 100 g dark chocolate
For the topping
› 150 g icing sugar › 1 sachet of vanilla sugar
Preheat oven to 190° C top and bottom heat.
1 Halve the vanilla pod lengthwise and scrape out the
pulp with a knife.
2 Knead all ingredients into a smooth dough. Cut the
dough in half and form it into 2 balls. Wrap them in cling
film and place in the fridge for 2 hours (up to 24 hours) to
allow the flavour to unfold.
3 Remove one half of the dough from the fridge and knead
briefly. Form the dough into a roll about 3 cm in diameter.
Using a dough scraper, cut the roll into 1.5 cm pieces. Roll
the dough pieces one after the other into a ball, then form
each into a roll that is a little thicker in the middle and
pointed at each end. Then bend each piece into the typical
crescent shape. Place the biscuits onto a baking tray lined
with baking paper and bake for 8-12 minutes until golden.
4 In the meantime, mix the icing sugar with the vanilla
sugar. After baking, let the biscuits cool for 5 minutes and
then carefully roll one after the other in the icing sugar
and let cool on a cake rack.
Proceed in the same way with the second dough portion
(the dough can be kept in the fridge for up to 24 hours).
1 Preheat the oven to 180°C and place the hazelnuts or
almonds on a baking tray. Grill for 10 minutes.
2 Put the hazelnuts or almonds into a blender and mix to
a very fine powder.
3 Mix flour, hazelnuts/almonds, butter and sugar in a
bowl and knead to a homogeneous dough.
4 Wrap the dough in foil and let it rest in the fridge for a
few hours.
5 Take the dough out of the fridge and form it into a roll.
Cut into 2 cm thick slices. Results in about 80 pieces for
40 biscuits.
6 Form the dough pieces into balls and place them on the
baking tray covered with baking paper, pressing lightly on
the balls to flatten the lower part slightly.
7 Bake the biscuits for 20 minutes, remove from the oven
and allow to cool.
8 Cut the chocolate into small pieces and melt with a
little butter in a water bath.
9 Coat the flat side of the cookies with chocolate and
glue together with the flat side of another cookie.
TIP
Ideally served with Moscato or Irish coffee.
28
KACHEN No.21 | WINTER 19

SEASONAL RECIPES
BRUTTI MA BUONI
PATRICIA SCIOTTI, EDITORIAL MANAGER
15 biscuits 30 minutes 20 minutes
› 230 g sugar
› 200 whole hazelnuts
› 50 g hazelnut powder
Preheat the oven to 180°C.
1 Roast the whole hazelnuts in the oven for 15-
20 minutes, stirring every 5 minutes. Remove the
skins by rubbing them between hands or with a
cloth. Let them cool.
2 Set the oven to a temperature of 150°C.
Roughly shred the hazelnuts with 50 g of sugar to
obtain a coarse powder. Add the hazelnut powder,
50 g sugar and vanilla. Whisk the egg whites until
stiff, adding the rest of the sugar and then gently
stir into the nut mixture.
› 125 g egg white
› 1½ tsp vanilla extract
3 Pour the dough into a thick-bottomed saucepan
and heat over low heat while mixing to dry. You
have to mix it carefully so that it does not stick to
the bottom. After 15-20 minutes it is ready and
must detach from the sides of the pan.
4 Using a spoon, form small piles of dough on a
baking sheet covered with baking paper. Bake for
about 20 minutes, the surface should be shiny,
cracked and dry but not over-coloured. Let cool
and enjoy.
29

SEASONAL RECIPES
FORTUNE COOKIES
BIBI WINTERSDORF, EDITOR-IN-CHIEF
20 cookies
60 minutes
5 minutes
› 2 egg whites size M
› 60 g icing sugar
› 60 g flour
› 1 pinch salt
› 35 g melted butter
› 1 ½ tbsp heavy cream
› ½ tsp vanilla extract
› ½ tsp almond extract
› baking paper or a silicone mat
› homemade notes with
messages of happiness
Preheat the oven to 180°C circulating air.
1 Melt the butter in a small pot over a low heat.
2 Beat the egg whites with the sugar until fluffy, add
the flour and salt until the dough is smooth, then stir in
the melted butter, cream, vanilla and almond extract.
3 Spread a teaspoon of the mixed dough in a circle
(approx. 6 cm diameter) on the baking paper or silicone
mat and repeat 3 to 4 times. Bake for 5 minutes until the
edges turn slightly brownish.
4 Take the tray out of the oven and remove the dough
circles from the tray as quickly as possible. Place a piece
of paper with a message of happiness in the middle and
fold the dough sheet into a semicircle. For the perfect
fortune cookie shape, bend the half circles over a blunt
object (e.g. a bowl rim) and place them in the recess of
a muffin tin to cool so that they retain the shape. This
process should take a maximum of 10 seconds, as the
biscuits cool down quickly.
30
TIP Do not bake the whole dough
at once. A maximum of three to
four biscuits per tray is sufficient,
otherwise the biscuits will cool
down too quickly and break when
folded!

ADVERTORIAL
SACRED BREAD!
For our parents, grand-parents and actually all our ancestors, bread
was at the centre of every meal. From breakfast to dinner, at any time
of day (and night!), bread was always on the table. And for good reason,
it goes with almost everything.
Breaking bread
Do you remember those sumptuous
slices of bread with a thick crust and
a heavy layer of salted butter that
your grandmother prepared for you
after school? Or was it your uncle
who gave you a richly filled roll? Or
those delicious crispy bread snacks
that you stole from the kitchen
while the food was being prepared?
We all associate many beautiful
memories with this simple yet tasty
pleasure: bread. Memories that put
a smile on our face. One thing is for
sure: bread is part of our culture and
our history.
Fischer yesterday and today
Looking back at the history of
Fischer, we see, above all, a family
with a deep passion for good bread
– a passion that has been passed
down from generation to generation.
It all began with Mr Fischer, a
master baker from Diekirch. His
entrepreneurial spirit in combination
with a lucky meeting with Mr.
Muller, the owner of several mills
in Luxembourg, set the ball rolling.
Mr Fischer's bakeries expanded and
developed into the well-known brand
Fischer and became the leading
bakery in Luxembourg. By using
an artisanal production process
and traditional recipes, Fischer has
managed to preserve the taste of
bread from former days - the delicate
crispness of its crust, the softness of
its crumb and a wealth of flavours.
There is no way around it: to make
great bread you need to know the
right gestures, and above all give it
time, time, time!
An even tastier range
of products
Preserving the taste of good
bread is essential, but it is just as
important to consider current market
trends and customer expectations.
Eager to offer only the best to its
customers, Fischer has recently
revised its entire range of breads,
offering a delicious blend of old
recipes and new flavours: from
"Cereal Baguettes" to "Müsli" bread
to "Baurebrout" and an extended
organic range... A new chapter in
our history begins!
31
KACHEN No.21 | WINTER 19

5 YEARS KACHEN-THANK YOU!

COVER
CAKES
To properly celebrate our fifth anniversary and
because holidays also rhyme with sweets and
pastries at KACHEN, we asked Anne-Claire
Decker, a psychologist at work and a pastry chef
at heart, who is passionate about this hobby, to
share with us the secret of these delicacies that
she makes with brio and that have made it onto
our very special cover this month.
RECIPES Anne-Claire Decker
PHOTOS Ramunas Astrauskas
For more cakes,
visit her Instagram
Cakes.By.Ace
34
KACHEN No.21 | WINTER 19

SEASONAL RECIPES
SPECULOOS CAKE WITH BLUEBERRY
AND VANILLA BUTTERCREAM
Serves 10-12
3 hours
30-40 minutes
For the speculoos cake
› 1/2 cup butter (room
temperature)
› 1/2 cup oil
› 1 1/2 cup sugar
› 4 eggs
› 2 tbsp speculoos spices
› 3 cups flour
› 1 tbsp baking powder
› 1 1/4 cup buttermilk
For the blueberry and
vanilla buttercream
› 1/2 cup butter (room
temperature)
› 2 cups powdered sugar
› 1 tsp vanilla extract
› 2 tbsp heavy cream
› 1 cup blueberries
› 1/4 cup water
The cake
1 Preheat oven to 175°C and prepare two round cake tins
(12 cm) by lightly greasing the sides and bottom.
2 In a large bowl, mix together the butter, oil and sugar
until creamy. Add eggs, one at a time while mixing.
3 In a different bowl, whisk together flour, baking powder
and speculoos spices. Alternate adding flour mixture
and buttermilk to the butter and sugar mixture until well
combined.
4 Evenly divide batter into your prepared cake tins and
bake on 175°C for approx. 30 minutes or until a toothpick
inserted in the middle comes out clean.
The buttercream
1 Place blueberries and 1/4 cup water in a small pot over
medium heat. Simmer until blueberries are broken down
and most of the water has evaporated.
2 Strain the blueberries, pressing through with a spatula.
Place the blueberry sauce in the fridge or even freezer to
cool completely.
3 Beat the butter until soft and creamy. Gradually add
the powdered sugar. Once butter and sugar have come
together, add the vanilla.
4 Beat in the heavy cream and the blueberry sauce until
desired consistency is reached.
5 Place one layer of cake on a cake board or a plate. Top
with buttercream and spread evenly.
6 Place the second layer on top and spread frosting evenly
to the top and the sides of the cake. Place in the fridge to
chill for 20 minutes, then add decoration.
35
KACHEN No.21 | WINTER 19

CHOCOLATE CAKE
WITH CHOCOLATE
BUTTERCREAM FROSTING
CHAI CAKE
WITH MASCARPONE
BUTTERCREAM
Serves 10-12
3 hours
30-40 minutes Serves 10-12
3 hours
30-40 minutes
For the chocolate cake
› 2 cups flour › 2 cups sugar
› 3/4 cup unsweetened cocoa powder
› 2 tsp baking powder
› 1 1/2 tsp baking soda
› 1 cup milk › 2 eggs
› 1/2 cup oil (canola or coconut oil)
› 1 cup boiling water
For the chocolate frosting
› 1/2 cup butter (room temperature)
› 1 3/4 cups powdered sugar
› 1/4 cup unsweetened cocoa powder
› 1 1/2 tbsp heavy cream
The cake
1 Preheat oven to 175°C and prepare two round cake
tins (Ø 12 cm) by lightly greasing the sides and bottom.
2 Add flour, sugar, cocoa, baking powder and baking
soda to a large bowl. Then add milk, oil and eggs to the
flour mixture and mix together.
3 Add boiling water to the cake batter until well combined.
4 Evenly divide batter into your prepared cake tins, and
bake on 175 °C for approx. 30 minutes or until a toothpick
inserted in the middle comes out clean.
The buttercream frosting
1 Beat the butter until creamy.
2 Then add powdered sugar, cocoa powder and heavy
cream.
3 Place one layer of cake onto a cake board or a plate.
Top with buttercream and spread evenly.
4 Place the second layer on top and spread frosting
evenly to the top and the sides of the cake. Place in the
fridge to chill for 20 minutes, then add decoration.
For the chai cake
› 1/2 cup butter (room temperature)
› 1/2 cup oil › 1 1/2 cup sugar
› 4 eggs › 2 tbsp chai tea powder
› 3 cups flour › 1 tbsp baking powder
› 1 1/4 cup buttermilk
For the mascarpone buttercream
› 1 1/4 cup heavy cream
› 1 cup powdered sugar
› 8oz (a bit less then 250 g) mascarpone cheese
The cake
1 Preheat oven to 175°C and prepare two round cake
tins (Ø 12 cm) by lightly greasing and flouring the sides
and bottom.
2 In a large bowl, mix together the butter, oil and sugar
until creamy. Add eggs, one at a time while stirring.
3 In a different bowl, whisk together flour, baking powder
and chai powder. Alternate adding flour mixture
and buttermilk to the butter and sugar mixture until
well combined.
4 Evenly divide batter into your prepared cake tins and
bake on 175°C for approx. 30 minutes or until a toothpick
inserted in the middle comes out clean.
The buttercream
1 Add the heavy whipping cream and powdered sugar
to a large bowl and mix.
2 Add the mascarpone cheese to the whipped cream
and whip until stiff peaks form.
3 Place one layer of cake onto a cake board or a plate.
Top with buttercream and spread evenly.
4 Place the second layer on top and spread frosting
evenly to the top and the sides of the cake. Place in the
fridge to chill for 20 minutes, then add decoration.
36
KACHEN No.21 | WINTER 19

So small.
So Good!
Mini cheese rolls,
4 pack.
Choose from cheese rolls and
cheese and ham rolls
4 x 80 g
3.99
(12.47/kg)
Mini ham and cheese
toasties, 20 pack
20 x 12 g
2.99
(12.46/kg)
Mini pigs in
a blanket, 12 pack
300 g
2.99
(9.97/kg)
ALDI, EVERYDAY AMAZING!
37
KACHEN No.21 | WINTER 19

GINGERBREAD CAKE
Passionate about her job as a
pastry chef, Cathy Goedert, a
young Luxembourger, now offers
pastry courses. She trained at
the École Hôtelière Provinciale
de Namur, then at the Bellouet
Conseil pastry school in Paris, and now Cathy
wants to share her knowledge and expertise. In
this edition of KACHEN, she shows how to make
a gingerbread, very light in flavours and texture,
that can be prepared in no time at all.
2 gingerbreads
15 minutes
40 minutes
› 200 g rye flour
› 100 g white flour
› 20 g baking powder
› 200 g whole eggs (3 eggs size L)
› 60 g sugar
› 150 g milk
› 300 g honey
› 5 g vanilla extract or in powder form
› 2 untreated lemons
› 2 untreated oranges
› 10 g cinnamon powder
› 2 g nutmeg
› 4 g anise powder
KACHEN No.21 | WINTER 19

BAKING BASICS
Grate the lemon and orange peel
1 finely, making sure that only the
top layer is rubbed off and not the
white one, which otherwise tastes
bitter.
Sieve flour and baking powder
2 together.
3
Mix the sugar with the eggs,
stirring constantly (approx. 2-3
minutes).
4Stir in the cold milk, then add the
warm liquid honey.
Gradually add flour and baking
5 powder, vanilla, citrus peel and
spices and mix well.
Brush the moulds with butter. Fill
6 only three quarters of the cake
forms with dough and bake in the oven
(hot air) at 160°C for 40-50 minutes.
7
If desired, decorate with icing
sugar and spices (star anise,
cinnamon stick and vanilla stick).
39
RECIPE Cathy Goedert
PHOTOS Ramunas Astrauskas
KACHEN No.21 | WINTER 19

STEP BY STEP
AIRY BRIOCHE PLAIT
This juicy, delicate brioche plait stands out with
its especially airy dough. This is achieved, in part,
through the use of tangzhong, a starter dough
originally from Asian baking culture. By heating a part
of the flour with water, the flour can take up liquid more
easily and this makes the pastry softer and juicier. If you
do not own a suitable cake tin you can also bake on a
baking tray. This means, however, that the plait will
have more width than height. The plait is a perfect small
present to take to a brunch or breakfast.
Makes 1 large brioche (23 x 13 x 7 cm)
or 3 small ones (14 x 7 x 5 cm)
› 100 ml water
› 420 g & 20 g flour (type 550)
› 125 ml warm milk
› ½ cube fresh yeast (21 g)
or 1 pkt dry yeast (7 g)
› 75 g soft butter at room temperature
› 50 g smooth refined sugar
› 1 heaped tbsp vanilla sugar
› 1 egg & 1 egg yolk (size M) at room temperature
› 40 g sour cream (alternatively Greek yoghurt)
› 2 tbsp fine grain salt (8 g)
› 150 g golden raisins
› 1 egg yolk & 2 tbsp milk to spread
› almond flakes to sprinkle
RECIPE & PHOTOS Ursula Schersch
40
Variations without the starter dough/ without raisins
To make the brioche without a starter dough, simply skip
step 1 and combine water and milk and dissolve yeast in
the mixture. Use 450 g flour. Raisins can be left out.
For a longer, cold rising process
If you don’t shy away from work, after kneading, let the
dough rise overnight in the fridge, covered with cling film
or in a container with a lid. Let adjust to room temperature
the next day by taking out of fridge ¾ to 1 hour
before braiding.
KACHEN No.21 | WINTER 19

XX CATEGORIE XX
1
Prepare dough first: add 20 g flour into a small pot or small pan and
add half the water, stirring continuously so that a relatively thick
paste is produced. Stir with a whisk until all clumps have disappeared.
Stir in rest of water. Heat pot on the hob until mixture is hot but not boiling.
Let Tangzhong thicken briefly, stirring continuously – it should be gel- or
pudding-like. Remove from hob, cover, and let cool.
2
Dissolve yeast in warm milk in a small bowl. Beat soft butter, sugar and
vanilla sugar in a large bowl with a (hand) mixer until light and creamy –
takes about 5 minutes. Combine yeast-milk, sour cream, salt and cooled
dough (should not be more than lukewarm) and mix until all parts are well
combined. Carefully add about 1/3 of flour (about 150 g) with the mixer. Change
to a solid wooden spoon, or, if using a food processor change to a dough hook.
Add raisins, distributing evenly.
TIP If fat and liquid separate, add 1-2 tablespoons flour into mix.
3Slowly add rest of flour with wooden spoon. As soon as the flour is
combined with the dough, continue kneading by hand (e.g. directly in
the pot) for around 5 minutes. The dough will be relatively sticky but do
not add any flour otherwise the raisin plait will become too firm. If the dough
is too sticky, cover and set aside for 5-10 minutes. After that the dough will
be easier to work with. In the food processor the soft dough is not a problem.
As stated, knead the dough for around 5 minutes and then let rise at
room temperature until double in volume (about 1-1 ½ hours) or over night in
the fridge (see below for a tip). Divide the dough into differently sized parts,
independent of making one large plait or three small plaits or how many
strands will be used.
4
Roll out each bit on a largely
flour-free surface. For a large
plait make the strands around
35 cm long, for three small brioches
make them each 25 cm long. Roll the
finished strands in flour so that they
don’t stick when braiding. Place the
ends of the strands over each other
and pinch together, then braid them
to a plait. Tuck in the ends.
5
Let
each plait rise considerably
in a covered tin at room temperature
– for about 1 hour.
Make sure the baking paper is cut
a few centimetres above the tin so
it can support the dough when rising.
Combine egg yolk and milk and
coat the plait twice, then decorate
with the almond flakes. Bake plait
in preheated oven at 175°C top and
bottom heat until golden brown;
takes around 25 minutes. Let cool for
10-15 minutes in the tin, then take
out using the backing paper to help.
Let cool completely on a grid.
REZEPT Firstname Lastname
FOTOS Firstname Lastname
41
KACHEN No.21 | WINTER 19

A SE ASON
OF GIVING
The
greatest gift is to give
a little bit of yourself...
and when you take the time
to make your own presents
this is exactly what you will
be doing. With our easy-to-do
ideas, you will be able
to spoil your friends and
family with delicious goodies
with a festive flair.
HARISSA
› 125 g dried red chillies, chopped
› 1 tbsp dried mint
› 1 tbsp ground coriander
› 1 tbsp ground cumin
› 1 tsp ground caraway seeds
› 1 tsp ground black cumin seeds
› 10 garlic cloves, chopped
› 1 tbsp tomato purée
› 1 tsp smoked paprika
› 3 garlic cloves
› ½ tsp salt
› 250 ml olive oil
1 Cover the chillies with boiling
water and leave for 1 hour.
2 Drain and process with all the
other ingredients and 2 tbsp of the
oil. Slowly add the rest of the oil and
process until thick.
3 Spoon into a sterilised jar and
cover with olive oil. Seal. It will keep
in the fridge for up to 6 months.
Use to flavour couscous, grilled
squid and roast chicken.
Mix with yoghurt for a dip or
use as marinade for meat.
KACHEN No.21 | WINTER 19

DO IT YOURSELF
SELECTION OF PRESERVES
MUSTARD
FRUITS
RED PEPPER
RELISH
HOMEMADE
KETCHUP
› 3 plums halved & stoned
› 2 apricots halved & stoned
› 2 figs, halved
› 2 small pears, peeled & quartered
› 400 g sugar
› juice of 1 lemon
› 150 ml dry white wine
› 400 g honey
› 50 g mustard powder
1 Place all the fruit into a stainless-steel
pan and add just enough
water to cover. Add the sugar and
lemon juice and stir over low heat to
dissolve the sugar.
2 Simmer for 10 minutes so the
fruit cooks but stays intact. Remove
fruit with a slotted spoon, drain and
place on a baking tray.
3 Cook at 120°C in the oven for
about 45 minutes until dry.
4 In the meantime, add the wine
and honey to the remaining syrup
and simmer for about 15 minutes
to reduce. Add the mustard powder
and mix (stir).
5 Put the dry fruit into sterilised
containers and pour the syrup over
to cover them completely. Leave
until cold, then seal.
Use chopped over fish, pork or
with cheese. Drizzle remaining
syrup over salads.
› 1 kg red peppers, seeded,
quartered & sliced
› 1 tsp freshly ground black pepper
› 2 tsp black mustard seeds
› 2 red onions, sliced
› 6 garlic cloves, chopped
› 375 ml red wine vinegar
› 2 apples, peeled, cored & grated
› 1 tsp grated fresh ginger
› 200 g brown sugar
1 Simmer the peppers, pepper,
mustard seeds, onion, garlic,
vinegar, apple and ginger together
for 30 minutes until the peppers are
soft.
2 Add the sugar and stir over low
heat until dissolved. Simmer, stirring
occasionally, for 1 ¼ hours until
thick.
3 Spoon into sterilised jars. Allow
the flavours to develop for a few
weeks before using. Will keep in a
cool dark place for 1 year.
SHORTCUT VERSION Grill 8 red
peppers over a gas flame or in the
oven until the skins are blistered.
Put in a plastic bag until cold.
Remove the skins and seeds and
quarter. Pack into a sterilised
container dotted with 3 bay leaves
and 6 garlic cloves. Cover with
olive oil. Keep in the fridge.
Use in salads, as a burger, pizza
or sandwich topping, or with
grilled meats.
› 2 tbsp olive oil
› 2 onions, finely chopped
› 1 celery stick, chopped
› 1 tsp chopped fresh ginger
› 4 garlic cloves, chopped
› ½ red chilli without seeds, chopped
› 2 tsp dried basil
› 2 cloves garlic
› 1 tsp coriander seeds
› salt & pepper, to taste
› 5-7 fresh tomatoes
› 2 x 340 g tinned whole tomatoes
› 1 handful fresh basil (opt.)
› 250 ml red wine vinegar
› 80 g sugar
1 Heat the oil and fry all the vegetables,
spices and herbs for 15 minutes
over low heat, then add the tomatoes
and a cup of water.
2 Boil to reduce the sauce by half.
Add the fresh basil, if using, and
blend until smooth.
3 Put back on the heat, add the
vinegar and sugar and reduce to
tomato sauce consistency.
4 Spoon into sterilised container,
seal and keep in a dark, cool place.
Will keep for up to six months.
Use as you would commercial
ketchup.
43
KACHEN No.21 | WINTER 19

DO IT YOURSELF
SELECTION OF FLAVOURINGS
MOROCCAN
TAGINE SPICE MIX
› 4 tbsp ground ginger
› 8 tbsp ground cinnamon
› 2 tbsp dried garlic flakes
› 2 tsp sea salt
› 2 tsp freshly ground black pepper
› 1 tsp saffron
› 2 tsp dried lemon peel (opt.)
Combine all the ingredients and
place in a suitable container. (The
saffron can be left out, but it does
add hugely to the flavour of the
final dish for which it is used.)
Use to flavour meat, poultry
and fish or to make tagines.
BOUQUET
GARNI
› 18 bay leaves
› 5 tbsp dried parsley
› 5 tbsp dried thyme
› 2 tbsp dried tarragon
or rosemary
Mix all the ingredients together
and place 2 tsp of mixture into the
centre of a small piece of muslin
cloth (make sure each contains
1 bay leaf ). Tie with kitchen string.
Use like a store-bought
bouquet garni.
CRACKED
PEPPER & SALT
MIX
› 1 part pink peppercorns
› 1 part black peppercorns
› 1 part white peppercorns
› 3 parts sea salt
GAR AM
MASAL A
› 1 tbsp cumin seeds
› 10 tbsp coriander seeds
› 3 tbsp fennel seeds
› ½ tbsp whole cloves
› 2 star anise
› 10 cardamom pods
› 2 tbsp black pepper
› 2 tbsp ground cinnamon
› ½ tsp ground nutmeg
1 Roast the cumin, coriander,
fennel and cloves in a dry pan
until they just start to release
their aromatic flavours.
2 Combine with the star anise,
cardamom and black pepper in
a pestle and mortar. Pound and
grind until fine.
3 Add the cinnamon and nutmeg,
mix well and transfer to a
suitable container.
Use as a rub for chicken, lamb,
and beef or to flavour curries.
Combine the peppercorns and crush
with a pestle and mortar. Add the
salt and transfer to a container.
Use to flavour dishes. It also
makes an excellent crust for
fillet steak.
44

DO IT YOURSELF
GARLIC OIL
› 8 garlic cloves, chopped
› 500 ml olive oil
Combine and allow to infuse for
3 days. Strain and use.
Use in salad dressings, to make
homemade aioli, drizzled over
soups, in marinades and pastas,
or when making popcorn.
PARMESAN OIL
› 500 ml olive oil
› 100 g parmesan, finely grated
› 20 g parmesan, shaved
1 Stir the olive oil and 100 g
parmesan over low heat for 10-15
minutes until the parmesan cheese
starts to melt and clump together.
Allow to cool.
2 Strain into a sterilised container
and add the 20 g parmesan cheese
shavings. Seal and store in a cool,
dark place for up to 6 months.
Use drizzled over pastas, soups,
and salads or in homemade
bread.
INDIAN OIL
› 1 tsp garam masala
› 1 tsp coriander seeds
› 1 tsp cardamom pods
› 1 tsp fennel seeds
› 3 allspice berries
› 3 curry leaves
› 1 small dried chilli
› 750 ml peanut or canola oil
1 Lightly grind the spices with a
pestle and mortar and add to the
oil in a sterilised container. Seal
and leave for 3 days.
2 Strain into another sterilised
container and store in a cool, dark
place for up to 3 months. (You can
add fresh curry leaves and a whole
chilli to the oil before sealing.)
SELECTION OF OILS
Use in marinades for chicken,
lamb or fish. Drizzle over
potatoes, butternut or pumpkin
before roasting.
CHILLI OIL
› 8 fresh chillies
› 14 small dried chillies
› 8 garlic cloves
› 4 tbsp whisky
› 1 tsp finely grated lemon zest
› 2 tbsp lemon juice
› 2 cups olive oil
› 2 tbsp red wine vinegar
› 1 bay leaf
› 2 tsp salt
1 Pulse the chillies and garlic in a
food processor or grind to a paste
with a pestle and mortar.
2 Transfer to a pan and add the
whisky, lemon zest and juice, vinegar,
bay leaf, salt and about 3 tbsp of
the oil. Simmer until it releases its
flavours.
3 Remove from the heat and whisk
in the rest of the oil. Pour into a
sterilised jar and leave for a few
days before using.
Use to add flavour to soups,
burgers, flavouring beef, chicken
or tuna, or as a cooking base.

ADVERTORIAL
CHESTNUT & BLACK CURRANT VANILLA CREAM
... LIKE A MONT BLANC
Serves 4-5 60 minutes 12-15 minutes
For the chestnut cream
› 180 g chestnut cream
› 50 g mascarpone
› 1 sheet gelatine
› 2 tbsp cream (to melt the gelatine)
For the jelly with black currants
› 100 g black currant juice
› 1 sheet gelatine
› ¼ vanilla pod
› 1 star anise
› 10 g brown sugar or a black
currant jelly, but not too sweet.
For the whipped cream
› 200 g whipped cream
› 60 g mascarpone
› ¼ vanilla pod
› 8/10 g icing sugar
For the syrup for the brick pastry
› 30 g brown sugar
› 60 g water
› 20 g butter
For the crispy leaves & decoration
› 60 g candied chestnuts
› 4 puff brick pastry
(use the rest for small crispy
biscuits to accompany foie
gras according to your taste
and desires)
› 1 lime
› 1 orange
Chestnut cream
1 Mix chestnut cream and mascarpone
carefully.
2 Heat the cream slightly and add
the squeezed gelatine leaf (previously
soaked in cold water for five
minutes) and melt while stirring.
3 Add this cream to the mascarpone
mixture, beat well and keep cool.
Black currant jelly
1 Heat the black currant juice with
vanilla, star anise and sugar.
2 Cook for 1 minute, add gelatine
(soaked and squeezed), pass through
a sieve, mix well and keep cool.
Whipped cream
1 Mix the whipped cream with the
mascarpone, sugar and vanilla.
2 Place in a poached bag and keep in
a cool place.
Syrup
1 Heat the water slightly to melt the
sugar and add the butter.
2 Coat the four brick pastry plates
one after the other with butter and
place them on top of each other.
3 Cut into rectangular strips of 4 x
13 cm (5/6 strips).
4 Place one on top of the other
between two sheets of baking paper,
place a cake plate on top to weigh
down and bake in the oven at 155°C
for approx. 12/15 minutes until they
are amber.
Arrange
1 Whip the chestnut mascarpone
cream lightly again and pour into a
piping bag.
2 Stir the currant jelly.
3 Sprinkle with some crumbled
chestnuts and add some lime and
orange peel. Enjoy!
Open Monday, Thursday and Sunday
from 6:30 p. m. to 10:30 p. m,
from Friday to Saturday from 6.30 p.m.
to midnight and on Sunday from
12 .p.m. to 2:30 p.m. (single menu)
Information and reservations:
+352 / 23 611-410
+352 / 23 611 -1 — info@casino2000.lu
casino2000.lu
Adults only
RECIPE Alain Pierron
PHOTO Ramunas Astrauskas
47
KACHEN No.21 | WINTER 19

MORE SWEET OFFERINGS
BUTTERSCOTCH
SWEETS
CRANBERRY & PISTACHIO
WHITE CHOCOLATE ROUNDS
› 335 g caster sugar
› 2 tbsp white vinegar
› 2 tbsp golden syrup
› 120 g unsalted butter
› ½ tsp vanilla extract
› 80 ml cream
› 250 g dark or white chocolate,
melted
Place all the ingredients except the
chocolate over low heat and stir to
dissolve the sugar. Increase the heat
and bring to the boil. Simmer for 10
minutes or until it reaches 115°C
on a sugar thermometer. Remove
from the heat and pour into a lightly
greased mini muffiin tin, filling the
cavities only about ¼ of the way.
Allow to cool at room temperature
until set. Dip each sweet in melted
chocolate and allow to set on a
baking tray lined with baking paper.
› 800 g white chocolate, chopped
› 500 g desiccated coconut
› 250 g pistachio nuts, roughly chopped
› 250 g dried cranberries
Melt the white chocolate over simmering water. Add the
rest of the ingredients and stir to combine. Spoon into round
chocolate moulds and allow to set. (You could also spread it
in a baking tin and cut into squares when set.)
CHRISTMAS
BON BONS
› 350 g cake leftovers, crumbled
› 1-2 tbsp sweet sherry or brandy
› 2-3 tbsp golden syrup
› 125 g dark chocolate, melted
› 100 g white chocolate, melted
› silver balls for decoration
Mix the cake leftovers, sherry and
syrup and add the melted dark
chocolate. Form into 30 small balls,
place on a lined baking tray, cover
with cling film and leave in the
fridge for about 30 minutes to firm
up. To decorate, use a teaspoon
to drip a little of the melted white
chocolate on each bonbon and
decorate with the silver balls.
48
KACHEN No.21 | WINTER 19

DO IT YOURSELF
CHOCOLATE
CHILLI SAUCE
› 200 g dark chocolate
› 500 g cream
› 30 g butter
› ½ tsp chilli powder
Melt all the ingredients together
and pour into a container. Will keep
in the fridge for up to one week.
(Adjust the amount of chilli powder
according to your taste.)
Use hot or cold drizzled over
of fresh berries, ice cream
and waffles or to add flavour
to coffee.
SELECTION OF DESSERT SAUCES
BUTTERSCOTCH
SAUCE
MOCHA SAUCE
› 100 g dark chocolate, chopped
› 125 g double cream
› 2 tsp instant espresso dissolved
in 2 tbsp water
› 1 tbsp golden syrup
Melt the chocolate over low heat,
add the remaining ingredients
and stir until melted. Pour into a
container and keep in the fridge for
up to one week.
Use hot or cold to drizzle
over ice cream, brownies
and poached pears.
BERRY SAUCE
› 1 part sugar › 1 part water
› 1 tbsp lemon juice
› 1 part fresh berries or almost
any fruit (frozen, dried or fresh)
1 Dissolve the sugar in the water
over heat. Add the berries and boil
until dissolved and reduced.
2 Add the lemon juice, mix and
strain to remove seeds. Pour into a
container and keep in the fridge for
up to one week.
Use to drizzle over desserts, ice
cream or meringue.
› 250 g soft brown sugar
› 125 g butter
› 2 tbsp golden syrup
› 125 ml cream
› 1 vanilla pod, sliced lengthways
& seeds removed
1 First melt the sugar in the butter
over low heat, then bring to the
boil and add the syrup, cream and
vanilla pod and seeds. Simmer for 10
minutes to thicken.
2 Remove the vanilla pod and pour
into a container. Will keep in the
fridge for up to 1 week.
Use drizzled over ice cream,
baked desserts and pancakes.
Can be reheated if you prefer
the sauce hot.
49
KACHEN No.21 | WINTER 19

VEGETABLE STOCK
The secret to a good meal is
in the base. Make your own
vegetable stock and use it for
your vegetarian Christmas
dishes and to prepare
delicious sauces! So much
better than store bought!
Our little secret:
To achieve an extra savory
″umami″ taste, we add
roasted mushrooms!
2 litres
1 hour
2 ½ hours
› 2 large onions, quartered
› 4 garlic cloves, peeled
› 3 leeks, roughly chopped
› 3 stalks of celery, roughly
chopped
› 2 large carrots, roughly chopped
› 1 small bunch parsley
› 1 small handful of thyme
› 2 tbsp olive oil
› 1 tsp black peppercorns
› 250g Portobello mushrooms,
halved
50
KACHEN No.21 | WINTER 19

VEGETARIAN RECIPE
Preheat oven to 200°C. Place
1 onions, garlic, leeks, celery,
carrots, parsley and thyme in a
roasting tray. Drizzle with 1 tbsp of
olive oil and roast for 1 hour or until
golden.
Heat 1 tbsp of oil in a heavybased
pot and sauté mushrooms 2
until golden brown.
3
Add vegetables to the pot and
fill with 3l of water. Simmer for 1
hour. Remove impurities with a ladle.
4Pour stock through a strainer lined with muslin
cloth and squeeze out all liquid from the vegetables.
To store, pour into glass jars and refrigerate for up to a
week, or freeze. If you freeze in glass jars, leave at least
an inch and a half of headroom so the stock can expand
without breaking the glass of the jar.
NO-WASTE TIP
You can also use (clean) vegetable scraps for making
stock! Instead of throwing away your vegetable
scraps, collect them in a storage container and keep
them in the freezer to make great tasting stock from
scratch.
51
KACHEN No.21 | WINTER 19

52
TEXT Susanne Jaspers
KACHEN No.21 | WINTER 19

FEATURE
PRE-CHRISTMAS
SPICE SCIENCE
The season of Advent has its own very special fragrance. Responsible
for this are a few well-travelled exotic spices, which by now belong
firmly into the inventory of the western kitchen.
Christmas is perhaps not the most important date
in the Christian calendar – that is probably Easter
– but surely the most popular. No other festivity
is prepared as extensively or celebrated as intensely. In
that, the culinary aspect plays a major role. Evidence,
if needed, comes in the form of TV spots given over to
heartburn medication and feelings of fullness in the days
before the event, while women’s and lifestyle magazines
offer the newest dieting tips right after the festive days.
No other time in the year sees that kind of excessiveness.
It begins with biscuits via alcoholic sins, such as mulled
wine or punch, to the infamous Christmas goose. Most
of these traditional and typical Christmas drinks and dishes
have one thing is common: they are nothing without
the equally traditional and typical Christmas spices. And
in reality, these are originally just as non-Christian and
non-western as Christmas itself.
CLOVES
The clove has nothing to do with the well-known carnation
flower, sometimes known as clove-pink on account
of its similar scent. The spice is actually the dried buds
of the clove tree, which grows on the Indonesian Maluku
Islands, once known as the Spice Islands. In Europe the
clove has been known since the Middle Ages. The German
name for the spice “Nelke” derives from the Low
German word “Negelkin”, which means small nails.
Makes sense. In English, the word is also related, via the
Latin “clavus”, to the word for nail. The spice, indispensible
in Indian curries, belongs to every punch and mulled
wine. Equally, no self-respecting gingerbread can be
without. Yet, the spice is not only good for the refinement
of sweet specialities. Besides many more healing properties,
cloves can also help against feelings of fullness and
wind. Which is why the spice makes sense for the heavy
Christmas roast – besides being delicious. If, by the way,
the cloves have not been removed from the dish after
cooking, do not be tempted to eat the stems for they are
extremely bitter. Moreover, if you do not have the time to
bake biscuits but you would still like your house to smell
Christmassy, here’s a classic and quick two-minute fix: an
orange peppered with cloves.
The taste? Very spicy to slightly fiery with a peppery note
and accompanying sweet aroma.
53
KACHEN No.21 | WINTER 19

CARDAMOM
Cardamom is part of the ginger family and is one of
the most precious spices worldwide. The seeds of the
predominantly Indian and Sri Lankan plant are harvested
by hand. This is a very labour intensive job and the price
of the product is therefore high. Naturally, cardamom
belongs to the basic ingredients found in Indian spice
mixes. The famous yogi tea, for example, is made with
cardamom, while in the Arabian kitchen it is used to
refine coffee. Among Christmas baked goods one will
find the spice predominantly in ginger bread, stollen, and
spekulatius. In fact, cardamom is also excellent in the
preparation of marinades and sweet sauces. However, you
will need to keep the distinction between the green and
the roasted, black cardamom in mind. The rule is: green
for sweet, black for hearty dishes. Ahem: by the by, the
spice is said to strengthen the libido.
The taste? Green: spicy-sweet-sharp with a flowery, fruity
note. Black: smoky-herbal, earthy.
STAR ANISE
While its name and shape fits perfectly with Christmas
decorations, the star anise derives originally from
China. From the blossom of the tree of the same name
in the family of the magnolia trees, fruit develops
with each containing eight seeds – exactly, the “stars”.
In Europe, star anise has been known since the 15th
century. It should not be confused, however, with the
Japanese star anise, which is similar in appearance.
The latter can be used wonderfully as incense but
consumed it is about as poisonous as the infamous
puffer fish Fugu. Star anise belongs to the most popular
ingredients in punch and ginger bread. On account of
its digestive properties it can also be confidently added
to the fat roast duck.
The taste? Like anise but way more intensive with a
note similar to liquorice.
SWEET “PRINTE” & TART ROAST:
A PERFECT CHRISTMAS MIX!
Save yourself the cumbersome searching and
mixing of spices and simply throw a couple of
“printen” into your roast sauce. This type of spicy
ginger bread, first made in 1820 in Aaachen,
a city in North Rhine-Westphalia, combines
basically all of the typical Christmas spices in its
recipe. It has also become the staple ingredient
in an especially wintery Sauerbraten recipe.
54
KACHEN No.21 | WINTER 19

FEATURE
CINNAMON
Last but not least the perhaps most
famous and most typical of all the
Christmas spices: cinnamon is said to
be one of the oldest spices in the world.
As far back as 4000 years ago, the
dried bark of the tree belonging to the
laurel family was used in the Chinese
kitchen. Egyptians are said to have
used the spice for embalming their
mummies, alongside the refinement
of dishes. In Europe cinnamon was
counted as the most expensive
spice of all at the beginning of the
modern age. These days it is said
that the thinner the bark, the finer the
aroma. You can use cinnamon in the
form of a stick, ground, or in slices
for cooking. It works with basically
everything and definitely belongs
into your Christmas baking recipe:
the cinnamon stars.
VANILLA
Vanilla is the exception among the
spices as it derives from America
rather than Asia. The “queen of the
spices” is a dried seed vessel origi-
nally from the Mexican climbing orchid,
which is, these days, cultivated
predominantly on the islands in the
Indian Ocean. Beside cardamom and
saffron, vanilla counts itself among
the most expensive spices in the
world. No wonder, already the Aztecs
used the spice as currency to pay
back tax debts. According to legend,
their ruler, Montezuma, indulged
in 50 to 60 cups of cocoa sweetened
with vanilla daily. The spice made its
way to Europe through the Spanish
conqueror Hernán Cortés. Take care
when inhaling the scent: apparently
vanilla contains stimulating pheromones
– as is well known, these sexual
signals encourage “lust”. These
days, a cake or other sweet treat without
vanilla is almost unthinkable.
And what would Christmas be without
Vanillekipferln?
The taste? Sweet like vanilla ice
cream. Just without the ice cream.
CHRISTMAS: JUST AS
EXOTIC AS THE SPICES?
Well, yes. The Romans paid
homage to their god Saturn
on the 25th, the ancient
Egyptians celebrated the
god of light, Horus; for the
Germanic peoples Christmas
Day was midwinter and in the
Near East it was the birthday
of the Indian god of light. It
was in the year 217 that a
pope called Hippolyt tried to
tidy up the various beliefs
and declared the 25th of
December as the birthday
of Christ – which is how
Christmas Day came into
being. With such a multicultural
history, it is not a surprise that
the western Christmas bakery
encompasses so many
international ingredients.
55
KACHEN No.21 | WINTER 19

EAT HEALTHY FOOD WITH
BERTRAND’S COOKING STUDIO
To complete our special on spices, chef Bertrand Duchamps, founder of the
Atelier de cuisine Bertrand, offers us two vegetarian recipes, concocted
with a salt specially created for the occasion. Of Breton origin,
Bertrand likes to remember his French roots that have shaped
his cuisine and his search for authentic, tasty and natural
products.
atelier-de-cuisine.com
56
RECIPES Bertrand Duchamps
PHOTOS Ramunas Astrauskas
KACHEN No.21 | WINTER 19

FEATURE
CHRISTMAS SALT
› 1 tbsp cardamom
› 1 tbsp star anise
› 1 tbsp cloves
› 1 tbsp cinnamon
› 1 tbsp vanilla extract (powder)
› 5 tbsp of fine grey Guérande salt
1 Mix the spices in equal parts.
2 Roast dry in a frying pan without
adding anything. Take care not to
burn.
3 Pour into the blender.
4 Add the salt.
THAI BLACK RICE AND
FRIED EGG
Serves 4 15 minutes 45 minutes
› 240 g Thai black rice
› 360 g water
› 4 free-range eggs from the farm
› 2 tbsp olive oil
› Christmas salt
› pepper & salt
1 Cook the rice the day before. Start
cooking rice like risotto. Put the olive
oil in a small pot and brown the rice
until it cracks, then pour water over
it and add some normal salt. Cover
as soon as it boils and leave to cook
at the lowest temperature (level 1)
for 40 minutes. Save for the next
day.
2 Gently reheat the rice.
3 Just fry the eggs in some olive oil
and sprinkle with Christmas salt.
Add to the rice and serve.
57
KACHEN No.21 | WINTER 19

XX CATEGORIE XX
WILD PRAWNS WITH
CHRISTMAS SALT & RUM
Serves 4 15 minutes
› 12 wild prawns from Argentina, whole
› 40 cl coconut milk
› ½ garlic clove
› 320 g peas, Edamame beans, white precooked
beans (mixture to equal parts)
› 1 tbsp clementine juice
› 2-3 kale leaves
1 Peel and devein the raw shrimps.
2 Grill the dry coconut strips in the oven at 180°C
for 5 minutes, constantly monitoring them.
3 Blanch the kale in salted water for 5/6 minutes.
Rinse with cold water and drain.
4 Place the white beans and coconut milk in a
small pot, add a pinch of Christmas salt and cook
for 3 minutes. Add the prawns for 3 minutes just
to poach them. Then take the shrimps out of the
pot and put them aside.
› coconut chips
› 1 tsp dark rum with vanilla
› about ten pink peppercorns from
Madagascar.
› Christmas salt
› pepper
5 Add edamame-peas-beans mixture and cook
for 4 minutes.
6 Shortly before serving, add a few drops of the
rum and the clementine juice. Season to taste
with pepper.
7 Arrange in a flat dish: place the beans in the
middle, the kale on the sides and the shrimps on
top. Finally, decorate with strips of coconut and
the pink peppercorns from Madagascar and
serve.
58
KACHEN No.21 | WINTER 19

ADVERTORIAL
MACARON FANS,
READY, SET, BAKE!
For the first time, Oberweis is offering you the possibility to represent Luxembourg
in the international Amateur Macaron Competition. This event, which was
established in 2010, brings a host of great French pastry chefs together, most
of whom are a member of Relais Desserts. Since 2015 international pastry chefs are
also welcome, which gives the competition a multicultural dimension. After teams
from Canada and Italy took part in 2017, and one year later, even from Japan
and Belgium, Luxembourg has now also accepted the challenge, in partnership
with the house of Oberweis!
Kick-off for registrations is December 10 th at 7 pm!
Find the link to participate in this extraordinary event on our website and on our social media.
The first 20 registered candidates will be able to take
part in the international Amateur Macaron Competition.
No particular knowledge is required. You need only be
one of the fastest to register in order to take part. You can
be an absolute amateur, without any patisserie training at
all. As soon as you are registered, the organising body
will check your details and contact you to inform you
about participation.
From then on you will have time until February 1st to hone
your recipe and – who knows – make it into a winning formula…
On February 1st, you must hand in the prescribed
number of macarons and your recipe to Oberweis.
A jury made up out of industry experts will then decide
who of the twenty candidates will represent Luxembourg
in the contest. Of course, all twenty registered participants
will receive a present!
Only the winner is invited (various costs included) to
take part in the big final in the South of France. They will
be able to dive into the world of gastronomy and will have
the luck to meet renowned pastry chefs and bloggers. In
order to win, the candidate must prepare a second macaron,
different to the one created in the first instance. This
second macaron will be introduced to a sympathetic and
curious jury, made up out of chefs and important personalities
of the confectionary industry.
In order to provide our candidate with the greatest
chance of winning, they will be accompanied by the
Oberweis team in the months leading up to the big
day. They will receive coaching and practice lessons
in order to perfect their macaron. The following year,
the candidate will be a juror in the pre-selection panel.
oberweis.lu
59
KACHEN No.21 | WINTER 19

SEASONAL FRUIT
5 FACTS ABOUT
QUINCES
APPLE OR PEAR?
OR BOTH?
Neither! While they may look
similar and are also pome
fruit of the rose family, only
a few quince varieties are
edible when raw (e.g. the
honey quince). Quince are a
real delicacy in the form of
compote, jelly, juice, bread, or
in cake – even if, these days,
they are a mostly forgotten
treat.
QUINCE SYRUP
TO COUNTER REFLUX
Simply prepared and taken
daily for several weeks,
a syrup made up of 50%
diluted fruit extract, 12%
sugar, and 12% water, can
help, without side effects,
against the uncomfortable
reflux (daily 0.6 ml per kg
body weight).
STORING AND
FREEZING
The best quince has an intensive
scent and little fuzz. Small spots
on the skin do not matter but if
they have dents they need to be
used quickly. Quince can easily
transfer their strong aroma onto
other fruit, therefore are best
stored separately. Store at room
temperature and they continue to
ripen; keep cool, dry, dark, and airy
and they keep for up to two months.
Ripe fruit keeps two weeks in the
fridge (0-2 degrees). If you want to
freeze them they must be peeled
and blanched.
IT’S NOT ONLY
IN THE PULP!
Steep a teaspoon of the kernels
in one cup of warm water for a
few hours. The resulting quince
nectar helps against a cough,
is anti-inflammatory, laxative,
and helps to heal wounds (as an
external poultice; taken orally for
stomach and gut). A tea made
with two teaspoons of the kernels
boiled in 1/8 l water, and let steep
for 5 minutes, helps to counter
bad breath and restlessness.
Careful: kernels must be prepared
whole and remove them by
straining before consuming!
TEXT Martina Schmitt-Jamek
SUPER DELICIOUS –
SUPER HEALTHY
Not only because you need to use less sugar when
preserving on account of the fruit’s high pectin content
(the riper, the lower the content), quince are also a strong
antioxidant and are anti-inflammatory, detoxing, and a
digestive. The fruit are high in tanning agents, the flavonoid
quercetin and the vitamins A and C, which counteracts gout,
helicobacter pylori and atherosclerosis; while folic acid is
important in pregnancy.
60
KACHEN No.21 | WINTER 19

QUINCE TARTE TATIN
Serves 6-8 25 minutes 25-30 minutes
› 100 g butter
› 250 g castor sugar
› 1.5 kg quince preserve, cut into quarters
› 400 g puff pastry
› 100 g mascarpone
1 Preheat the oven. Place the butter and sugar in a deep
frying pan (25 cm) with an ovenproof handle. Heat the
butter and sugar until the sugar has melted.
2 Arrange the quince quarters close together in the
frying pan and try to close up all the gaps. Remember, you
are going to invert the tart, so the quinces must be neatly
packed.
3 Roll out the puff pastry on a floured surface and cut it
into a round slightly larger than the frying pan. Place the
pastry on top of the quinces and tuck it in lightly around
the edges.
4 Place in the oven and bake for about 25–30 minutes at
180°C or until the pastry is golden brown. Remove from
the oven and leave to rest for 5 minutes before turning
the tart out onto a plate. If any of the quinces stick to the
frying pan, you can just loosen them and press them into
the top of the tart. Serve with mascarpone.
REZEPT Firstname Lastname
FOTOS Firstname Lastname
KACHEN No.21 | WINTER 19

QUINCE
STRUDEL
BAKED FRUIT
SALAD WITH
CREAM
Serves 6- 8
30 Minutes
1 1/2 hour
Serves 6-8
30 minutes
1 hour
For the filling
› 2 kg quinces, wiped
clean and cut into slices
› 300 g sugar
› 4 g ground cinnamon
› 4 g ground cloves
› 3 g vanilla essence
› 10 ml Grand Marnier
› 10 g butter
› water
For the crumb mixture
› 160 g sugar
› 210 g fresh
breadcrumbs
› 6 sheets phyllo pastry
1 Preheat the oven. Arrange the quince slices in a baking
dish. Mix the remaining filling ingredients and sprinkle
them over the top. Add about a cup of water and cover
with aluminium foil. Bake for about 45–60 minutes until
soft, depending on how thick the quince slices are. Test
to see if the quinces are ready by pressing the point of a
knife into them. Allow them to cool.
2 Mix all the ingredients for the crumb mixture. Brush
each phyllo pastry sheet with melted butter and sprinkle
some of the crumb mixture over it. Stack the sheets on
top of one another. Spoon the cooled filling on top of the
phyllo pastry and roll up like a Swiss roll, with the sides
folded inwards so that the filling cannot fall out. Place
on a baking sheet and brush the top with melted butter.
Bake for about 20 minutes at 180°C until golden brown.
Cut into thick slices and serve warm.
› 2 large quinces, peeled
› 6 pears, halved
› 100 g soft brown sugar
› 750 ml apple juice
› 1 lemon peel, grated
› 3 cinnamon sticks
› 3 cloves
› 30 ml pear or orange liqueur
› 1 small punnet gooseberries
› 1 banana, cut into thick slices
› 150 ml thick cream
1 Peel the quinces and cut them into
thick slices. Place in a baking dish with
the pears (cut sides down). Sprinkle
with sugar, add the apple juice, lemon
peel, cinnamon sticks and cloves. Add
liqueur and cover with aluminium foil.
Bake 180°C for about an hour in the
preheated oven or until the fruit is soft.
2 Add the gooseberries and bananas
and spoon the syrup over the fruit.
Place under a preheated grill until the
tips of the fruit begin to change colour.
Remove and leave to cool. Serve the
fruit salad with whipped cream.
62
KACHEN No.21 | WINTER 19

SEASONAL FRUIT
QUINCES BAKED
IN ORANGE JUICE
Serves 4
30 minutes
1 1/2 hours
› 3 large quinces
› 100 g sugar
› 3 cinnamon sticks
› 1 vanilla pod, cut open
lengthways, seeds scraped out
› 4 large oranges, juice squeezed out
› 1 finger-sized piece of fresh ginger,
thinly sliced
› 375 ml water
› 15 g butter, cubed
› 2 oranges
1 Preheat the oven at 180°C. Peel
the quinces and cut them into
quarters, but reserve about 15
quince pips and 5 pieces of skin. Pack
the quinces into a shallow baking
dish and sprinkle the sugar over the
top. Arrange the cinnamon sticks,
quince pips and skin in between the
quince quarters.
2 Mix the vanilla seeds with the
orange juice and pour the mixture
into the baking dish. Insert the ginger
slices in between and pour the water
over; dot with butter and cover with
aluminium foil. Bake for about 1 ½
hours or until the quinces are just
pink. Remove the quince skin and
pips. Allow to cool.
3 To serve, segment the orange
slices and add to the quinces. Serve
with yoghurt or cream.
63
KACHEN No.21 | WINTER 19

QUINCE PRESERVE
WITH VANILLA
2 large jars
45 minutes
3 hours
› 12 quinces, peeled, halved
› 2 vanilla pods, cut open lengthways,
seeds scraped out and retained
› juice of 2 lemons
› 750 ml water
› 750 ml verjuice
› 600 g sugar
1 Place all the ingredients together in a
large saucepan. Place a layer of baking
paper over the saucepan and simmer
for about 3 hours or until the quinces
are soft.
2 Spoon out the quinces using a
slotted spoon and pack them into the
hot, sterilised jars. Increase the stove
temperature and reduce the cooking
liquor until syrupy. Pour the syrup over
the fruit in the jars and seal the jars.
STEWED QUINCES
WITH HONEY
& LEMON
Serves 4
30 minutes
2 hours
› 125 ml honey
› 60 ml lemon juice
› 500 ml water
› 4 quinces, peeled, halved
› creamed honey and natural yoghurt
to serve
1 Place all the ingredients in a large
saucepan and add some of the quince
skin. Bring to the boil then simmer for
about 2 hours or until the quinces are
soft and the liquid is ruby red in colour
and starting to thicken.
2 To serve, mix creamed honey with
natural yoghurt and serve with the
stewed quinces.
64
KACHEN No.21 | WINTER 19

MASTER YOUR FAVOURITE CHRISTMAS DISH
with AEG appliances
www.aeg.lu
KACHEN No.21 | WINTER 19

SEASONAL VEGETABLE
5 FACTS ABOUT
LEEKS
THE POOR WO/MAN’S
ASPARAGUS
Leeks work best with fish and
meat. One way to cook leek is
to halve the vegetable, season
with salt and pepper, coat with
oil, and grill at 175°C for 5-6
minutes on each side until firm
to the bite. But the delicate wild
leek is also delicious uncooked
in a salad, especially when
combined with apples and a
tangy dressing. To tone down
the sharpness briefly blanch the
leek in water or apple juice.
EASY FRIENDSHIPS
Leek gets on well with
chervil, caraway, tarragon,
lovage, parsley, thyme,
nutmeg, and chilli. Refine
your potato purée with leek;
you will be impressed with
its zest!
TEXT Martina Schmitt-Jamek
66
THIS VEGETABLE HAS
MANY SKILLS!
It can strengthen the body’s
defences, cleanses, strengthens
nerves; it can help to store
calcium in the bones, and improve
the intake of plant-based iron,
guard against kidney stones, and
ensure better functioning of the
gall bladder. The sulphurous allicin
is a natural antibiotic, as well as
being antimicrobial and a fungicide,
and it lowers cholesterol and blood
pressure. Manganese can help
against depression, and flavonoids
protect the internal walls of blood
vessels and guard against cancer.
BUYING AND
STORING
The milder, more delicate wild
leek is available from June until
September, while the autumn and
winter leek is somewhat spicier.
When buying look out for firm,
green leaves; if they are already
tired, the root hairs brown, or the
white lower part yellowish, the
leek will have seen better days.
Wrapped up, leek keeps in the
vegetable compartment of the
fridge for up to one week. Leek
that has been cut into rings and
possibly blanched can easily
be frozen, but should not be
defrosted before use.
MANY THROW AWAY
THE GREEN PARTS…
…but that is a shame. All parts of the leek can be used and the
green parts in particular hold 300 times more beta-carotene
than the white. Beta-carotene protects against free radicals
and guards against heart disease. If the somewhat stringy
and woody consistency of the green parts bothers you, use
them for soups and stews.
KACHEN No.21 | WINTER 19

XX CATEGORIE XX
CREAMY POTATO AND LEEK SOUP
WITH CRISPY LEEK RIBBONS
Serves 4 20 minutes 25 minutes
› 500 g floury potatoes
› 2 leeks
› 1 garlic clove
› 4 tbsp olive oil
› approx. 800 ml vegetable stock
› 200 ml cream
› salt
› milled pepper
› a pinch of ground nutmeg
› 1 stalk fresh thyme
1 Peel the potatoes, wash and chop into cubes. Clean
the leek, divide halfway, wash thoroughly and let dry.
Keep some of the leek for the garnish and cut into fine
strips. Chop the rest into rings. Peel the garlic and chop
finely.
2 In a pot, heat 2 tbsp oil, add garlic and leek and sweat
without letting them colour. Add the cream to the broth;
add potatoes and season with salt, pepper and a pinch of
nutmeg and cook for approx. 15 minutes until soft.
3 Purée the soup until it has a fine consistency. If necessary,
cook further or add broth. Season with salt.
4 Wash the thyme, shake dry and remove leaves.
5 In a pan, fry the leek strips in rest of hot oil until crispy.
Add thyme, season lightly with salt and pepper.
6 Serve soup in bowls and garnish with leek ribbons.
67
REZEPT Firstname Lastname
FOTOS Firstname Lastname
KACHEN No.21 | WINTER 19

IRISH POTATO PATTIES
WITH KALE & LEEK
Serves 4
20 minutes
50 minutes
› 500 g floury potatoes
› 2 leeks
› 200 g kale
› 2 eggs
› approx. 100 g flour
› 1 ½ - 2 tbsp baking powder
› 2 tbsp freshly chopped dill
› approx. 120 ml buttermilk
› salt
› milled pepper
› 2 tbsp butter
› 2 tbsp vegetable oil
1 Wash 2/3 of the potatoes and cook in boiling
water for approx. 30 minutes. Drain, run cold
water over potatoes, peel and press through a
potato ricer.
2 Peel rest of potatoes, wash, grate finely,
and press out onto piece of kitchen paper.
3 Wash leek, clean and cut finely. Break kale
leaves from stalk, cut away thick stalks and
cut central leaf veins flat. Wash leaves well
and blanch for 2 minutes in boiling salt water.
Drain, run over with cold water, let dry and
chop up small.
4 Combine eggs with flour, baking powder, potato
gratings, leeks, kale, dill and buttermilk.
Add milk or flour if needed. Season with salt
and pepper.
5 In a hot, coated pan heat butter with oil; add
dollops of dough with wooden spoon. Fry for
approx. 5 minutes at medium heat, flip and fry
for a further 5 minutes on other side until golden
brown. Fry all patties in this way. Let dry on
kitchen towel and serve, for example, with a
herb dip.
68
KACHEN No.21 | WINTER 19

SEASONAL VEGETABLE
OVEN-ROASTED LEEKS WITH
SMOKED HAM, MUSHROOMS,
WALNUTS & THYME
Serves 4
20 minutes
approx. 25 minutes
› 4 leeks
› 4 slices of Parma ham, or a different smoked ham
› 4 stalks fresh thyme
› 60 g walnuts
› 2 tbsp olive oil
› 350 g mixed mushrooms, e.g. shiitake,
oyster mushrooms, champignons
› salt
› milled pepper
Pre-heat oven to 220°C top and bottom heat.
1 Wash and clean leek. Take 1 leek and cut into approx.
5 mm thick strips. Halve the rest of leek lengthwise. Cut
ham into thirds crosswise. Wash thyme, shake dry and
remove leaves. Roughly chop walnuts.
2 Coat baking dish or small baking tray with 1 tbsp oil.
Place the halved leeks with the cut showing onto dish/
tray and distribute the leek rings among them. Season
with salt, pepper and thyme and bake in oven for approx.
20 minutes.
3 Meanwhile, wash mushrooms, dry and shorten stems.
According to size, leave whole, halve or cut into pieces.
Heat rest of oil in pan and fry mushrooms until golden
brown and season with salt and pepper.
4 Take leek out of oven and distribute ham on top, put
back into oven for around 5-6 minutes.
5 When done, take out of oven, distribute the mushrooms
on top and garnish with chopped walnuts to serve.
69
KACHEN No.21 | WINTER 19

SEASONAL VEGETABLE
LEEK QUICHE WITH FETA,
DRIED TOMATOES
& PINE NUTS
1 quiche (form 12 x 30 cm)
40 minutes
30 + 45 minutes
For the dough
› 230 g flour
› 1 tsp salt
› 1 egg
› 150 g butter
› flour, to work with
› butter, to grease form
For the topping
› 2 leeks
› 1 garlic clove
› 2 tbsp butter
› 80 g dried tomatoes, steeped in oil
› 200 g feta cheese
› 4 eggs
› 100 g crème fraîche
› 80 g parmesan cheese
› 200 ml cream
› salt
› milled pepper
› 1 tbsp dried thyme
› 50 g pine nuts
Preheat oven to 180°C (fan). Butter the quiche form.
1 For the dough, combine flour with salt, heap onto a
work surface, make a depression in the middle, crack egg
into depression and distribute butter in flakes around the
dip. With your hands, knead quickly to a smooth dough,
form into a ball, wrap in cling film and place in fridge for
30 minutes.
2 For the topping, halve leeks, clean, wash and cut into
strips. Peel garlic and chop finely. Sweat garlic and leek
in hot butter for 1-2 minutes without letting them colour.
Let any liquid evaporate and put pan aside.
3 Roughly chop tomatoes. Cube feta.
4 For the broth, whisk eggs with crème fraîche, parmesan
and cream and season with salt, pepper and thyme.
5 Roll out dough on floury work surface until slightly larger
than form and place into form making sure to create
a border. Distribute vegetables and feta onto dough,
pour broth over top and add pine nuts.
Bake in oven for approx. 45 minutes until golden brown.
70
KACHEN No.21 | WINTER 19

NATURALLY DIFFERENT
A L A R G E S E L E C T I O N O F R E G I O N A L P R O D U C T S
Oberpallen | Steinsel | Strassen
71
pallcenter.lu
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A STRONG UNIT
René Mathieu and his team
For René Mathieu's latest recipes, the chef wanted
to honour the young team that supports him
on a daily basis. Jim Meyers, Archibald de Prince,
Pierre Zehner and Louise Burton work every day in
the kitchens alongside the chef, and this time they
have prepared the dishes that you will be able to
discover in these pages.
72
KACHEN No.21 | WINTER 19

RENÉ MATHIEU & HIS TEAM
› 6 red endives
› ½ red cabbage
› 2 apples Granny Smith
› 1 bunch of flat-leaf parsley
› a handful of apple blossom flowers
› 100 g parmesan cheese in chunks
› 100 g pumpkin seeds
› fine salt & pepper
› olive oil
RED ENDIVE CURLS WITH CABBAGE,
PARSLEY AND APPLE
By Louise Burton
Serves 10 20 minutes 2 hours
For the pickles
› 100 g sugar
› 200 g of vinegar
› 300 g water
› 4 cardamom seeds
› 1 bay leaf
For the candied cabbage
› 1 l apple juice
› 1 pinch of cinnamon
For the sauce
› 1 lemon
› 1 tbsp tamari sauce
› 1 tbsp honey
› 1 cm of ginger
› olive oil
1 Mince the red cabbage and prepare it in three ways:
one left natural, the second pickled, and the third candied
(see below).
To make the pickles, bring the ingredients together to a
boil, then pour hot over the cabbage and allow to macerate.
To candy the cabbage, cook it with apple juice, cinnamon
and let it crystalize.
2 Separate the endive leaves and set aside.
3 Prepare the tamari sauce. Mix a tablespoon of honey,
tamari sauce, lemon juice, and grated fresh ginger. Emulsify
with olive oil. Season with salt and pepper.
4 Dry roast the pumpkin seeds in a frying pan.
5 Mix the three cabbages, add the julienned green apples
and flat parsley and season with tamari sauce. Fill
the endive leaves with the mixed cabbage, apple blossom
flowers, pumpkin seeds and some parmesan cheese
grating.
73
RECIPES René Mathieu & Team
PHOTOS Ramunas Astrauskas
KACHEN No.21 | WINTER 19

RENÉ MATHIEU & HIS TEAM
WINTER ROOTS ROLL UP WITH LEMON
KOHLRABI CREAM
By Jim Meyers
Serves 10
30 minutes
For the vegetable rolls
› 1 radish
› 2 yellow beets
› 2 red radishes
› 2 golden ball turnips
› 2 large carrots
› 2 green radishes
› 1 bunch of flat-leaf parsley
› 1 bunch of basil
› 1 celery root
› 1 piece parmesan cheese
› fleur de sel
› olive oil
› olive oil with lemon
For the kohlrabi cream
› 1 kohlrabi
› truffle oil
› 1 tbsp honey
› 1 lemon, juice
› 4 cashews
› Matcha green tea powder
VEGETABLE ROLLS
1 Using a mandolin, slice all the vegetables
into thin petals.
2 Soak your various vegetable petals
lightly in olive oil before placing them
on a sheet of baking paper. Cover the
sheet by making lines of vegetables,
the petals overlapping slightly by
alternating colours.
Tip: While making your collage,
remoisten each vegetable slice with
olive oil. Sprinkle with a few grains of
salt and parmesan cheese shavings.
3 Roll the vegetables up, gently
peeling off the first petals resting
on your baking sheet (as if you were
making a maki). Gently peel off the
sheet at the same time as you are
making your vegetable roll. With a
knife, cut off the final edge of your
sheet of baking paper that extends
beyond the vegetables. Wrap the
baking paper back around the whole
vegetable roll to hold it securely.
Set aside for 15 minutes in a cool
place so that the parmesan infuses
each vegetable petal.
KOHLRABI CREAM
Centrifuge the kohlrabi and mix the
juice with truffle oil, honey, lemon
juice and add the lemon olive oil as
if you were making a mayonnaise.
Season with salt and pepper.
TO SERVE
Unroll your sheet of baking paper
again to release your vegetable roll.
Cut 4 cm wide sections with a knife.
Divide into a large plate. Sprinkle
with a few turns of the pepper mill
and Matcha green tea powder. Add
some grated cashew nut and kohlrabi
cream and decorate with some
herbs and flowers.
74
KACHEN No.21 | WINTER 19

KACHEN No.21 | WINTER 19
75

THE SALSIFY IS FLIRTING WITH THE PEAR
NUT, TRUFFLE, CHESTNUT PURÉE
By Archibald de Prince
76
KACHEN No.21 | WINTER 19

RENÉ MATHIEU & HIS TEAM
Serves 6
20 minutes
60 minutes
› 12 salsifies
› 6 pears
› olive oil
› fleur de sel
› 100 g butter
› 1 tbsp honey
› 1 lemon juice
› 2 dl tamari
For the purée
› 1 dl vegetable cream
› 100 g walnuts
› salt & pepper
To serve
› 1 beautiful chestnut
› 1 beautiful truffle
› walnut oil
1 Peel two pears and cut them into 12 wedges. Keep the
peelings to cook with the salsifies.
2 Clean the salsifies by rubbing them with a brush, then
wash them thoroughly and rinse them. Place them in a
vacuum bag with a little olive oil, a pinch of fleur de sel
and 20 g of butter, add the peelings of the two pears
and steam cook in the oven for 16 minutes at 120°C or in
water. Put aside.
3 Collect the peelings and cooking juices and add them
to the cream. Heat everything, add the nuts and mix to a
purée. Season with salt and pepper. Put aside.
4 Cut the remaining pears into thin strips and roll them
up on their own, counting 5 rolls per person. Put aside.
5 In a skillet, add the rest of the butter, add the cooked
salsifies and brown with the pear quarters (they must
remain crisp). Then mix the honey, lemon juice and tamari
together and deglaze with this mixture. Let everything
caramelize.
On a large plate, arrange the salsify and pear wedges
harmoniously. Finish with the pear rolls, a few splashes
of walnut purée, grated truffle and chestnut and finish
with a dash of walnut oil and the caramelized juice of the
salsify.
77
KACHEN No.21 | WINTER 19

ICE CREAM
1 Cut the vanilla pod in half and
scrape the inside with the blade of
your knife to extract the seeds.
2 Peel the Jerusalem artichokes
(keep the peelings, wash them and
let dry in the oven for 4 hours). Cook
the Jerusalem artichokes with the
vanilla seeds, butter and lemon juice
in a vacuum bag for 20 minutes in a
steam oven.
3 Bring 320 g of water to a boil.
Add the honey and the sugar. Place
everything in a blender, add the
cooking juice from the Jerusalem artichokes
and the vanilla and mix to
obtain a fine purée. Pour into an ice
cream maker.
THE JERUSALEM ARTICHOKE MELTS
WITH PLEASURE FOR THE PRALINE
HAZELNUT STREUSEL, LEMON OIL, ALMOND MILK
By Pierre Zehner
Serves 10
For the sponge cakes (10)
› 120 g liquid praline
› 6 eggs
› 120 g powdered sugar
› 30 g gluten-free flour
For the streusel
› 90 g powdered sugar
› 130 g gluten-free flour
› 120 g butter
› 90 g crushed hazelnuts
› 170 g hazelnut powder
1 hour + 10 minutes
1 hour
For the ice cream
› 950 g Jerusalem artichoke
› 40 g butter
› 2 vanilla pods
› 80 g sugar
› 40 g lemon juice
› 50 g honey
› 500 ml almond milk
› 1 dl cream
› 1 tbsp of orgeat syrup
› olive oil with lemon
THE SPONGE CAKES
Beat the praline, eggs, add 30 g flour
and 120 g powdered sugar and whisk
well. Pour the mixture into a siphon,
add 3 cartridges and shake vigorously
for several minutes.
Fill a plastic cup with a perforated
bottom with this foam at one third
of its height, immediately turn it over
onto a plate covered with a sheet
of baking paper and place it in the
microwave for 1 minute.
Unmould the sponge after cooling
and place it in a container in the
fridge, covered with cling film.
THE STREUSEL
Beat together butter, flour, sugar,
hazelnut powder and crushed hazelnuts.
Spread between two baking sheets
and bake at 150°C for 10 minutes.
Let cool, add the dry Jerusalem artichoke
peels and reduce to pieces.
TO SERVE
Mix the cream with the orgeat syrup.
Then, place a praline sponge and the
Jerusalem artichoke ice cream on a
plate. Sprinkle with hazelnut streusel,
add a few drops of almond milk,
a few drops of orgeat syrup and a
little lemon oil.
78
KACHEN No.21 | WINTER 19

ADVERTORIAL
CASINO 2OOOO:
AN ERA OF CHANGE
To attract an even wider range of customers and to be in perfect harmony with the expectations of
its audience, CASINO 2OOO has entered into an era of change. Thus, the Purple Lounge restaurant
has reached another dimension: the decoration reviewed and corrected, sublimated by soft light,
a new menu... The warm and cosy atmosphere will seduce most people, while brasserie dishes will
be served with quality products. As for the games area, it is the Snack Bar that steals the show.
The PURPLE LOUNGE:
an establishment with a chic urban feel
Completely redesigned by the interior designer
and decorator, Isabelle Armand, the Purple
Lounge restaurant welcomes you all day long
in a contemporary and elegant setting. The
new decoration, enhanced by natural and raw
materials, and bathed in a gentle light, plunges
you into a warm and cosy atmosphere. Of course,
everything has been designed for the well-being
and comfort of customers. For their part, the
chefs at the Purple Lounge bend over backwards
to establish a brasserie cuisine based on quality
products.
EVENTS
11.12.2019
Fabrice ÉBOUÉ starting
from € 35
31.12.2019
NEW YEAR’S EVE
from € 50 to € 250
08.01.2020
Men are from Mars, women
from Venus 3 € 42
30.01.2020
BÉNABAR from € 38
WIN 2x2 PLACES
Answer the following question:
What is the age of Bénabar ?
Send an e-mail with your name and
address and the keyword BÉNABAR
to gewinnen@kachen.lu
Closing date is the 15.01.2020
Le SNACK BAR: a central
meeting point and a great
place to enjoy life
Élodie Lenoir, interior designer and
her team who make up EL'LE Interior
Stories have been selected to create
the brand-new SNACK BAR space. She
likes the idea of telling a story, finding a
common thread and building relationships
with her clients.
Its mission: to create a snack bar shop
with "ready-to-eat" dishes, coffees,
drinks and various dishes to enjoy at
any time of the day. A tasting area has
been added, a stopover to take the time,
taste and exchange before moving on to
another activity.
05.02.2020
Maxime LE FORESTIER
starting from € 38
Open daily from 10 am, Monday to Thursday until 3 am, Friday to
Sunday until 4 am. Information: +352 / 23 611 -1 - info@casino2000.lu
casino2000.lu
For adults only
79
KACHEN No.21 | WINTER 19

80
PHOTO Ramunas Astrauskas
KACHEN No.21 | WINTER 19

PORTRAIT OF A CHEF
JEAN-CHARLES HOSPITAL
DARE TO HAVE MORE FUN
"I completely freed myself from this
pressure," says Jean-Charles Hospital
(50). He smiles. "One day I simply told
myself: stop it, Jean-Charles. Now it’s
time to have some fun. Only fun." The
pressure is this: everything in connection
with a Michelin star and other
prizes. The fun: the oven in Le Bistronome
in the Route d’Arlon. Hospital
has worked here, in
his own kitchen, since
July 14th 2010. "I can
cook whatever I feel
like without having
to think about certain
criteria, which I might
have to fulfil to get a
star." The stars are not
strangers to him, nor
is their attraction. The man from the
Champagne region learnt the trade
of pâtissier, chocolatier, and glacier
at the school of hotel management in
Saint-Didier, and won a gold medal
for being the best trainee in France.
For his military service he spent two
years in Washington DC as the personal
cook to the French military
attaché. "I was twenty years old and
did not have a lot of experience. But
I got to meet the French Minister of
Defence and the American President."
After that he worked with the starred
chef Didier Delu in Paris for a year
and then for two years with Roger
Souvereyns, the chef of the legendary
Scholteshof in the Belgian city
of Hasselt. He was chef-patissier in a
two star establishment. "I was given
free reign in creating the menu," he
remembers, "and Souvereyns impressed
me with his savoir-faire in
the kitchen and through his innovative
taste. Aesthetic taste, too." Then
he made the change to starred chef
Rik Vandersanden not far away at
"You can do a lot
of wonderful things
with those if the
preparation is
good and the
ingredient fresh."
De Barrier in Houthalen. Here, in Flanders, far away from French cuisine, he
learnt to perfect his English surrounded by cooks from all over the world. He
stayed for seven years: "That’s a long time in this profession."
The Luxembourgish leg of his journey started about 20 years ago when he
joined Pascal Brasseur in the restaurant Wengé as chef. "For nine years he
put his faith in me. That was so important to me," says Hospital, "I could do
what I wanted in the kitchen. That was a good opportunity to put myself out
there in Luxembourg." Then, he and Philippe L’Hôpital opened Le Bistronome
together, with the energetic support of gastronomic advisor Tony Tintinger
("he helped us a lot"). The distribution of tasks is clear: the
kitchen is Hospital’s responsibility; L’Hôpital takes care of the
service.
"It’s not an easy kitchen but a kitchen with several techniques
and in which one respects the simple products of the
season," Hospital defines his work thus. "Everything depends
on the chef," he says. He has to constantly "question himself".
Everything is always changing. For example, for three years
now business meals have been happening less often, are
becoming shorter and faster. And the clients are getting
younger. "You have to move with the times." For Le Bistronome that means
that Hospital has reduced the offer of first courses and main dishes somewhat,
and reduced the price of the three-course Menu du Marché from 41 to 39 euros.
"I also use fewer noble ingredients, which are already so expensive when
buying and some clients find those prices exorbitant." That means less turbot,
John Dory, and crayfish, more gilthead or monkfish. "You can do a lot of
wonderful things with those if the preparation is good and the ingredient
fresh."
He feels at home in Luxembourg, which is also where his son was born. "The
Luxembourgish people have given me a lot of their trust. The country is
beautiful and green and has a great location in Europe." Le Bistronome is
closed on Sundays and Mondays, as well as at Christmas and in the summer
holidays. "You have to protect family life." That, he says, is important: "I really
did not want my wife to work with me in the business." He is determined
to protect his emotional and family life. "I’ve seen too many bad examples."
Naturally, he still cooks at Christmas and on holidays, "but only with family
and friends. Completely relaxed. And with an open bottle of wine in the
kitchen. That’s real pleasure."
LE BISTRONOME
373, Route dʼArlon — L-8011 Strassen
Tel. +352 / 26 31 31 90
bistronome.lu
81
KACHEN No.21 | WINTER 19

VENISON
with small onions & bacon in pepper sauce,
celery mousseline
4 persons
1 hour
45 minutes
For the meat
› venison 600 g net
› 1 sprig rosemary
› peanut oil
For the pepper sauce
› 200 g deer bones & some slices
of meat (ask your butcher)
› ½ l red wine
› 1 tbsp Sirop de Liège
› 1 tbsp cognac
› 1 tbsp strong mustard
› 2 tbsp sherry vinegar
› 1 tbsp flour
› 1 beautiful shallot
› 1 carrot
› 2 garlic cloves,
crushed with the skin
› 10 black peppercorns
› 1 bay leaf
› 5 juniper berries
› 1 carnation
› 3 tbsp peanut oil
› salt & pepper
RECIPE Jean-Charles Hospital
PHOTOS Ramunas Astrauskas
For the french style sides
› 240 g smoked pork belly
› 200 g baby onions
› 200 g brown mushrooms
or chanterelles
› 50 g butter
› peanut oil
› sugar, salt & white pepper
For the creamed celery
› 600 g celery
› 1 l raw milk
› salt
82
KACHEN No.21 | WINTER 19

CHEF' S MASTER CLASS
THE MEAT
Fry for 2 minutes on each side in
1 a pan with peanut oil. The meat
must remain pink inside.
Remove the pan from the heat,
2 add a piece of butter, a small
clove of garlic crushed with the skin
and a sprig of rosemary.
3When the butter has melted,
generously baste the venison
with it for 1 minute. Place meat on
a grill and keep warm in the oven at
40°C covered with a piece of foil.
THE SAUCE
Fry the bones in peanut oil over
4 a high heat.
Add the shallots and the carrots.
Brown everything together 5
with the crushed garlic. Flambé with
cognac, deglaze with vinegar and
reduce. Reduce the heat, add the
flour and fry lightly while stirring.
Add the Sirop de Liège and the
6 mustard, immediately deglaze/
cover with red wine.
Add bay leaf, pepper, juniper and
7 cloves. When boiling for the first
time, skim off the foam. Continue
cooking on a low heat for 30 minutes.
Pour through a sieve and season
8 to taste with salt and pepper.
9
Reduce for another 10 to 15 minutes
and stir occasionally with a
whisk.
KACHEN No.21 | WINTER 19

CHEF' S MASTER CLASS
THE SIDES
Peel the onions (put them in
10 warm water for 1 hour beforehand,
then they are easier to peel).
Put the onions in a pot and cover with
cold water, add the butter, one pinch
salt and one pinch sugar. Cook and
reduce until the onions are soft.
Clean the mushrooms without
11 water and cut into 4 or 6 pieces,
depending on size.
Dice the bacon. Fry the mushrooms
in hot peanut oil in a pan, season
with salt and pepper, drain, add the
bacon and fry.
As soon as everything is well
12 coloured, stir in a piece of butter
and add the onions.
THE CELERY
Chop celery coarsely, add the
13 cold milk so that the celery
pieces are well covered (about 1.5
times the volume of the celery). Season
with a pinch of salt. Bring to the
boil while stirring, then cook at low
heat for approx. 75 minutes.
Drain and keep the cooking
14 juices. Mix the celery while
slowly adding the cooking soup until
the desired consistency is achieved.

FOODIES
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85
KACHEN No.21 | WINTER 19

RESTAURANT PORTRAIT
WINDS OF CHANGE
WITH RESTAURANT CHIGGERI
Young, creative and engaged – and yet willing preserve
the good qualities of the old – that’s what Joao and Sandra
Ramos stand for. In March 2017 they took over the traditional
restaurant Chiggeri in the Rue du Nord. What has
not changed is the decor of the historic city palace. Time
seems to have stood still in the labyrinthine former private
home of the Feltes family. There are original wood
floors, unsymmetrical and occasionally small rooms, and
a steep and narrow wooden staircase. Exhausting for the
service but certainly charming. Every room, from the conservatory
to the private salon to the romantic bay with a
view on Kirchberg, has its own special atmosphere. “We
have not changed the existing décor,” says Sandra Ramos,
“instead, we changed the philosophy and the menu.” Previously,
the brasserie downstairs and
the gastronomic restaurant on the
first floor were separate but that’s not
the case anymore. “All our guests get
the same food and wine menu and
can then decide if they would rather try our bistro menu or
the gastronomic choice. They are free to eat a hamburger
at our most beautiful table.”
“The dishes on our menu
are ones which have withstood
the rigorous family testing.”
The menu is small but select. The creative side of chef
Joao Ramos is obvious. Listed are classics of the bistro
kitchen as well as more eccentric creations of the haute
cuisine. The classics are nevertheless not run of the mill.
The Chiggeri hamburger on homemade bread delivers
with the best beef and Italian ingredients such as burrata
and mortadella. The lasagne is an old family recipe handed
down by Sandra’s grandmother and made completely
without béchamel. “We don’t do your typical Italian, Portuguese,
or similar country kitchen. Instead, we incorporate
ideas and stimulations from our travels across the
world. The dishes on our menu are ones, which we loved
the taste of and which we have redefined in our own way,
and which have withstood the rigorous family testing.”
Products used are, as far as possible,
local and seasonal, and everything
is cooked fresh each day. “This fresh
kitchen also allows us to adapt the
menu to the season every three
months,” says Joao. The joy in experimentation shows in
creations such as sashimi of red tuna with foie gras – now
a staple on Chiggeri’s menu.
Sandra’s father Dino Totaro is also part of the team. He
is responsible for the wine menu of the restaurant. As the
treasurer of the ALS (Association Luxembourgeoise des
Sommeliers) the role fits him like a glove. In 2017 Chiggeri
was awarded restaurant with the best wine menu in
Luxembourg. For guests, it’s useful to see the labelling of
the wines according to categories of price. “That helps to
discretely advise guests when choosing wines; making
sure they fit the food and the budget.”
In summer, Chiggeri’s terrace – one of the most beautiful
in the city – offers the perfect place for a relaxing dining
experience with a breath-taking view across the valley of
the city to Kirchberg. “We have no tourists marching past,
which means that guests can enjoy a calm and beautiful
summer’s day without feeling disturbed by traffic noise.”
Much loved by guests are also the “Dinner in the dark”
events. Every Thursday, they offer a meal for up to twelve
people in complete darkness. A bite-size four-course
menu is served with appropriate wines. “It’s astonishing
to see the dynamics in a mixed group of guests when one
of their senses is removed.” On account of its popularity,
reservation is necessary.
RESTAURANT CHIGGERI
15, Rue du Nord — L-2229 Luxembourg
Tel. +352 / 22 99 36
chiggeri.lu
86
KACHEN No.21 | WINTER 19

87
TEXT Barbara Fischer-Fürwentsches
PHOTOS Ramunas Astrauskas
KACHEN No.21 | WINTER 19

LËTZEBUERGER RËNDFLEESCH
PRODUIT DU TERROIR (LUXEMBOURGISH BEEF)
A recipe by Frédéric Vuillemin, owner and chef
of the restaurant Becher-Gare in Bech.
88
RECIPE Frédéric Vuillemin
PHOTOS Ramunas Astrauskas
KACHEN No.21 | WINTER 19

LUXEMBOURGISH BEEF
Produit du terroir
Lëtzebuerger
Rëndfleesch
Eng Passioun,
e Genoss!
FONDUE
VIGNERONNE
Serves 4
15 minutes
1 hour
For the cooking marinade
› 2 bottles of strong red wine
› 1 glass port wine
› 1 carrot
› 1 garlic clove
› 1 bouquet of flowers garni
› peppercorns
For the fondue
› 300 g beef (rump steak or fillet)
› 2 chicken breasts
› 1 duck breast
› Espelette chilli pepper
La viande d’origine
de qualité 100%
luxembourgeoise
garantie de la fourche
à la fourchette !
1 Put all the ingredients with the wine and the port wine into a
saucepan and simmer at low heat for an hour.
2 Remove the skin from the duck to degrease it. Cut the meat
into thin slices, season with Espelette pepper and put aside in
a cool place.
3 When you are ready to eat, pour the red wine reduction into
a fondue pot and enjoy it like a Fondue Bourguignonne.
Serve with French fries or fried potatoes.
RECOMMENDED WINES
Blaufränkisch Alexander Laible
Cuvée Les Darons Corbières Jeff Carrel
Pinot noir Domaine Pundel Hoffeld
www.produitduterroir.lu
KACHEN No.21 | WINTER 19

CHRISTMAS
STOLLEN
EASY RECIPE WITHOUT SPICES
90
RECIPE Berthe Elsen-Melkert
PHOTOS Ramunas Astrauskas
KACHEN No.21 | WINTER 19

FARMER'S RECIPE
After the fantastic coffee yule
log recipe that Berthe let us
share with our readers in last
year's Christmas issue, she's back
with a classic and delicious Stollen
as part of our cooperation with the
Luxembourg Chamber of Agriculture!
As a mother of three and grandmother
of seven, family matters to
Berthe and she spends her days as a young retiree concocting tasty little
dishes. The follow-up to her first cookbook, "Kache wéi fréier - Meng 105
beschte", is called "Cuisine d’antan – International" (available in French and
German). The book is published on request of EMB, European Milkboard,
grouping 7 countries, with the Luxembourg Dairy Association “D’Fair Mëllech”
representing Luxembourg. Her family is a member of this group of fair
milk producers.
2 Stollen (600 g) 30 minutes + 1 1/2 hours 45 minutes
For the marzipan filling
› 100 g semolina
› 120 g melted butter
› 300 g icing sugar
› 4 tbsp ground almonds
› 10 drops almond extract
› 6 tbsp milk
For the dough
› 1 kg flour
› 60 g fresh yeast
› 250 g butter
› 500 ml whole milk
› 150 g fine sugar
› 1 ½ tsp fine salt
› 350 g currants
› 30 g candied lemon peel and
orange pieces
› 50 g mix of chopped nuts and
almonds
› 200 ml rum or honey schnapps
› icing sugar for decoration
1 For the marzipan filling: mix the ingredients together
and let sit overnight in a covered bowl.
2 Steep the currents, candied lemon peel and nuts in
rum or honey schnapps for 1 hour.
3 Sift the flour into a large bowl. Form a depression
in the centre and crumble the yeast into it, sprinkle 1
tablespoon sugar over the yeast and sprinkle salt over
the top of the flour.
4 Pour 2 tablespoons of the lukewarm milk over the
yeast. Let the mixture rise in a warm place for about 30
minutes.
5 Melt the butter in the rest of the lukewarm milk, add
to the yeast.
6 With dough hooks, knead the dough from the inside
out to make a nice-looking yeast dough, let rise again
until doubled in volume.
7 On a floured surface, knead the dough with your
hands, working in the currants and nuts at the same time.
8 Divide the dough into two portions, roll out flat, and
spread the marzipan mixture over them. Form into
stollen shapes and let rise in the oven at 30°C.
Bake for 45-50 minutes at 180°C.
9 Remove from the oven and brush on melted butter
with a pastry brush.
Let cool, then sprinkle with icing sugar.
Will keep for about a month.
PRIZE DR AW
2 CUISINE D’ANTAN – INTERNATIONAL books in French.
Email us your full name and address with the word STOLLEN to gewinnen@kachen.lu
The winner will be chosen at random and will be notified by email. No legal action is permitted.
Submission deadline: 31.01.2020
91
KACHEN No.21 | WINTER 19

MISS EME'S
WAFFLES
92
RECIPE Mademoiselle Eme / Jacques Schneider
PHOTOS Ramunas Astrauskas
KACHEN No.21 | WINTER 19

GRANNY'S RECIPE
Jacques Schneider, a young Luxembourg artist who brilliantly combines
photographic and pictorial art, attaches particular importance
to sharing, especially when it comes to eating and enjoying. For us, he
has created a recipe in homage to his grandmother's best friend, Mademoiselle
Eme, who died at the age of 95 and for whom he had great admiration.
She was a remarkable woman who dedicated her life to serving others
and prepared these simple and tasty waffles regularly for the Luxembourg
scouts for more than 80 years. We had the pleasure of discovering the recipe
for you during a shared moment of joy in Jacques Schneider's studio.
3xvive.lu
20 waffles 5 minutes 40 minutes
› 2 eggs
› 125 g butter or margarine
› 1 1/2 tbsp oil
› 1 tbsp fine sugar
1 Whisk the eggs in a bowl.
2 Melt the butter slowly in the microwave and
add to the dough.
3 Stir in a tablespoon of fine sugar.
4 Stir in lemonade and flour at the same time
and continue to mix. The consistency should be
slightly liquid.
› 1 sachet vanilla sugar
› 500 g flour
› 1 pinch of fine salt
› 1 bottle of lemonade (75 cl)
5 Bake the dough in a waffle machine,
preferably in the presence of your guests, to
enjoy it as quickly as possible!
6 Serve with fresh whipped cream and jam.
93
KACHEN No.21 | WINTER 19

TYPICALLY LUXEMBOURGISH
KACHKÉIS (COOKED CHEESE)
If there is one speciality that is associated with Luxembourgish cuisine, it
is cooked cheese or "Kachkéis". Hardly any other dish polarises as much as
Kachkéis: you love it, or you hate it!
You can find this lean sour milk cheese, which is a processed cheese, especially
in Luxembourg, the north of France and in some regions of Austria. In the past,
Kachkéis could not be bought ready made and you had to prepare it yourself.
Today you can buy the finished product in different variations, so that only a
few people still prepare it themselves. The raw cooked cheese is dissolved with
water, milk or cream and refined with all kinds of spices.
If you now feel like making your own Kachkéis, we have a recipe for you here.
350 ml
10 minutes
› 1 roll of Kachkéis 250 g
› 150 ml water › butter › 1 egg yolk
› salt & ground pepper
› some cumin if you like
› Alternatively, replace water,
butter and egg with:
› 2/3 cream and 1/3 white wine
RECIPE Bibi Wintersdorf
PHOTO Ramunas Astrauskas
1 Cut the cheese into small pieces
and place in a pot. Add water (about
2/3 of the weight of the cheese). The
cheese pieces must not be completely
covered, otherwise the cheese becomes
too liquid (alternatively, you
can also use cream and white wine
instead of water for cooking, but
then omit the butter and egg yolk).
2 Melt the cheese while stirring
constantly on a low flame (do not
boil!). Stir in the piece of butter and,
if you like, an egg yolk. Season with
salt and pepper and other spices like
cumin.
3 Leave to cool and store in the refrigerator.
Take out of the fridge
about 30 minutes before serving to
allow the cheese to reach room temperature
and become spreadable.
94
KACHEN No.21 | WINTER 19

KACHEN No.21 | WINTER 19
95

A CHRISTMAS CLASSIC
Dickens’ famous story about the miser Ebenezer Scrooge made punch one of
the favourite drinks in the season of Advent. Yet, originally, the drink did not
even come from England.
96
TEXT Susanne Japsers
KACHEN No.21 | WINTER 19

FEATURE
“Four elements, join'd in an emulous strife,
fashion the world, and constitute life. From the
sharp citron the starry juice pour; acid to life is
the innermost core. Now, let the sugar the bitter
one meet; still be life’s bitter tamed down with
the sweet! Let the bright water flow into the bowl;
water, the calm one, embraces the whole. Drops
from the spirit pour quick'ning within; life but
its life from the spirit can win. Haste, while it
gloweth, your vessels to bring: The wave has but
virtue drunk hot from the spring!””
FRIEDRICH SCHILLER
(translation: Edward Bulwer-Lytton)
These instructions for making punch are over 200
years old and belong to Friedrich Schiller. His
“Punch Song” possesses, however, a big caveat: the
German poet only mentions four ingredients and that is,
strictly speaking, wrong.
Many think, when hearing the word “punch”, foremost
of a traditional British drink. After all, at the latest since
Charles Dickens’ A Christmas Carol, punch is associated
with English homeliness, a crackling open fire and red
cheeks. Indeed, the alcoholic drink is especially popular
on the island.
British? As if!
Punch was not invented by the Brits. In reality, it comes
from somewhere a bit further away, from India to be exact.
In India, for many centuries, the drink has been brewed
from arrak, a spirit distilled from palm wine and containing
up to 60 or 70 per cent, as well as sugar, lemon, spices
and water or tea. Were you counting? That’s right, there
are five ingredients, dear Friedrich Schiller, not only four.
The Hindi word for five is pāñč (pronounced “pantsh”).
And now the English do play a role after all. In the 17th
century, English sailors learnt to appreciate the Indian
speciality and brought the recipe back home, as well as the
name, albeit somewhat anglicised. From thereon, “Punch”
spread across England , and not long after, throughout the
whole of Europe.
97
KACHEN No.21 | WINTER 19

XX CATEGORIE XX
DICKENS’ PUNCH
RECIPE
Since we have mentioned the
esteemed writer, we would like
to offer our readers – in time for
Christmas – Dickens’ very own
recipe. However, caution is advised
twofold. First, rum alone was
not enough for Dickens; second,
the preparation is somewhat
combustible.
› ¾ cups sugar
› 3 lemons
› 2 cups rum
› 1 ¼ cups cognac
› 5 cups black tea (or water,
if preferable)
› lemon and orange slices
› freshly ground nutmeg
A composer’s favourite drink
Partly responsible for the popularity of the drink was Wolfgang Amadeus
Mozart who first encountered it on his travels to England in 1764. Up until
then, it had been unknown in Vienna. “Punch, pronounced ‘punsch’, is a drink
made of water, rum, sugar and boiled lime. Drunk warm or cold as desired…”
wrote Mozart’s father Leopold to a friend. This letter about the drink foreshadowed
the fact that it later became his son’s favourite brew. Mozart’s father
also only mentions four ingredients in his description. Astonishingly, and
surely unimaginable today, he writes that one might partake of the drink when
cold, something that was not unusual back then. These days, one might question
the wisdom of that particular enjoyment.
In a pot, add sugar and lemon peel,
stir and let steep for 30 minutes.
Add rum and cognac. Take a
spoonful of the mixture and ignite.
With the spoonful, set fire to the
mixture in the pot and let burn for
three minutes. Smoother flames
with the lid. Remove lemon peel,
add juice of three lemons and hot
water or tea. Garnish with lemon or
orange slices and nutmeg and serve
hot in a glass.
Valued by actor Heinz Rühmann
These days there are many different ways of making the classic brew. Mark
you, the legendary Feuerzangenbowle, from the film of the same name starring
Heinz Rühmann, is also a variant of the punch. Basically, whatever tastes good
is allowed in respect to the recipe – with or without alcohol. However, care is
always advocated when partaking in warm alcoholic beverages – they are quick
to have an effect and, if taken liberally, are guaranteed to create hangovers.
98
KACHEN No.21 | WINTER 19

ADVERTORIAL
AWARD WINNING, REGIONAL
AND A TREAT!
Wines and Crémants of the Domaines Vinsmoselle
deliver in the international sphere
In addition, the Domaines Vinsmoselle
convinces with their vintage wines.
The winegrowers association received
the nomination of best producer of still
wine in Luxembourg at the winter 2019
edition of the Berliner Wein Trophy –
Germany’s biggest international wine
tasting event. Out of 1426 presenters
from 41 countries, the Domaines Vinsmoselle
received five gold and one silver
medals. At the summer 2019 Trophy
they achieved a dream medal count with
nine gold and five silver medals. The
Gewürztraminer GPC 2018 Vin de Paille
even received a grand gold medal.
Luxembourgish Crémants and wines do not have to hide at international
competitions. They regularly clear the floor of prizes in the neighbouring
countries. Especially the Crémants and wines of the Domaines Vinsmoselle
garner attention. They can be most certainly described as “hidden champions” that
deserve a far higher degree of popularity. “In 2019 we received a veritable rain of
medals,” Josy Gloden, president of the winegrowers association, says delighted.
“The consequent efforts over several years of our wine-growers in the vineyards and
the continuing optimisation of quality have finally born fruits.”
At the Concours International des Crémants de France et de Luxembourg 621
Crémants were savoured overall, from all the well-known Crémant-producing
regions: Alsace, Burgundy, Loire, Jura, Savoie, Bordeaux, and the Luxembourgish
Moselle. Eight Crémants POLL-FABAIRE were awarded gold medal with a total of
29 medals for Luxembourg. “Proof of the fact that the consumer in Luxembourg can
fall back onto first class regional and especially unusual products.” The secret of
success is, besides the terroir, the choice of grapes for a Crémant. “In Luxembourg
we predominantly use Auxerrois, Pinot Blanc, Pinot Noir, Chardonnay and Riesling.
In the Bordeaux region Sauvignon, Sémillon and Muscadelle dominate. Not to be
overlooked is the first-rate work and adventurous spirit of our cellarer. With 28 years
of experience our Cuvées just get better and better,” says Josy Gloden with pride.
So why not serve some award-winning
Luxembourgish wines and Crémants
during the upcoming holidays? One can
easily find a suitable wine or Crémant
for every occasion and dinner, and
they make wonderful gifts. Fittingly,
the Vignum Magnum will be reissued
in the festive season. If you want an
advance tasting, don’t miss the Festival
des Crus at the winery Wellenstein
between November 22nd-24th. “The
many awards are not reflected in the
prices, by the way,” says Josy Gloden.
“We take part in competitions in order
to stay in the know and so that we can
try the newest international trends. The
professional opinion of our international
colleagues is just as important as the
feedback from our customers.”
Go to vinsmoselle.lu for information on
the wines, Crémants, awards, and gift
ideas of the Domaines Vinsmoselle.
99
KACHEN No.21 | WINTER 19

WINE NEWS
BRUT, ROSÉ, MILLÉSIMÉ
A toast to Crémant!
TEXT Claude François
For a long time now, Luxembourgish Crémant has not
only been a popular sparkling wine but has become a
Luxembourgish national treasure. Crémant is part of
the everyday just like “Kachkéis” and “Bouneschlupp”!
Introduced in November 1991, the sparkling wine, which
must undergo strict quality and production regulations,
quickly became a huge success. Indeed, the product
secured commercial success for many wine growers.
The Luxembourgish wine-growing scene is not imaginable
without Crémant anymore. According to the
Luxembourgish wine growing institute,
every year between 2.5 and 3
million bottles of Crémant are
produced.
Over the years, the quality of the
product has risen and there are
ever more special Cuvées that can
compete with the big Champagnes.
This is well attested by awards from
international competitions.
The classic Cuvées contain especially
large amounts of Auxerrois
and Pinot blanc, but also Riesling,
Chardonnay and Pinot Gris are very
often used in Cuvées. Some producers
bank on pure brand Crémants,
whereby Riesling holds special place.
Those who can afford to, produce
beside the Cuvées, several pure
brand Crémants. Especially noble
are “Champagne”-Cuvées, which are mostly made only
from Chardonnay and Pinot Noir. And you can now, more
and more, find Rosé-Crémants, which are hugely popular.
People in the know value the vintage Crémants, which,
starting with the vintage 2016, must mature with yeast
for at least 24 months, in order to be recognised as
Crémant millesimé. The ultimate Cuvées are those,
which age with yeast for even longer and are only disgorged
after many years. To these kinds of Crémants
very few liqueur is added; they are often sold as Brut
Nature or Extra Brut. Naturally, these kinds of manufacture
are more expensive than normal Cuvées but they
are also often extraordinarily creamy, concentrated and
smooth. Be that as it may: a toast to Crémant, and not
only on holidays!
VINTAGE 2019
Small quantities, high quality
The vintage 2019 was a vintage of extremes: a late frost
in spring, sunburn in August and a constant mixture of
heat and rain. 2019 was one of those years with the
lowest yields. Yet, qualitatively this vintage will bring
much joy from 2020 onwards, because the quality of
the grapes was good to excellent.
The downpours during the harvest
came at exactly the right time, the
vines were revitalized and the grapes
could ripen and produce juice very
well. The phenolic ripening process
was very good in the end, the grapes
had produced enough sugar and the
proportions between the aromatic
tartaric acid and the rather unwelcome
malic acid was also advantageous.
One can, once more, look forward
to a thrilling vintage with big
wines – but now in winter it is time
to really enjoy the exceptional 2018
vintages!
08 th & 09 th FEBRUARY 2020
Wine Cheese Enjoy
Following the popular event Wine Taste Enjoy at Whitsun,
the ORT Région Moselle invites to their similar wine
experience Wine Cheese Enjoy on the second weekend
in February. This time it’s about wine and cheese. An
exciting prospect that guarantees light bulb moments
when a cheese is paired with the right grape variety.
Besides several restaurants you will find
numerous wine growers at this gourmet
event: Henri Ruppert, Caves du Sud,
Krier-Welbes, L&R Kox, Benoît Kox,
Caves St Remy – Desom, Caves
St Martin, Leuck-Thull, Beck-Frank,
Cep d’Or, Caves Poll-Fabaire,
Pundel vins purs, Steinmetz-Duhr,
Pundel-Hoffeld/Pundel-Err.
(Status: November 7th 2019)
100
KACHEN No.21 | WINTER 19

plan K
LUXEMBOURG,
SMALL COUNTRY,
GREAT WINES
WWW.VINS-CREMANTS.LU

DOMAINE LAURENT & RITA
KOX IN REMICH
INNOVATIVE AND BRAVE
Actually, the name should be “Domaine Laurent, Rita & Corinne Kox”, for the next generation has
just stepped up. Officially, Corinne Kox, the fourth generation, is now at the helm of the family
business. She still calls herself “the most demanding trainee” in the business even though she
has gone through a long education and has a doctorate in molecular biology. After completing
her research she felt drawn to the family business. Her love for research and her curiosity have
stayed with her. “My father, Laurent, has always experimented a lot,” Corinne says, “this joy for
experimenting and for creativity will continue to be a building block of our passion and work.”
While her mother Rita continues to be responsible for the culinary events, such as “Le domaine
invite à table”.
An exceptional product
for exceptional customers
Bravery and innovation show themselves in many ways.
Since 2014 around 1600 litres of wine, buried in the earth
in Kvevri amphorae, have been vinified. This method,
which is thousands of years old, originated in Georgia
and produces wines with a completely different style.
Pinot-Blanc and Riesling grapes are processed with their
skin, like a red wine. “This so called orange wine is completely
hyped around the globe at the moment and has
made the international press aware of us,” says Laurent
Kox. In Luxembourg, this wine is only available at the Kox
winery. “This wine is truly earthy with a lot of tannin. It
works wonderfully with substantial meals.” As the wines
are not refinished the risk of a total loss is high. “That is
why we only use 100 % healthy grapes,” Corinne states
further.
For a different kind of clientele there are vegan wines and
wines without sulphites. “For vegan wines we do not use
refining agents derived from animal components,” the
vintner explains. “These are – if necessary – replaced with
plant-derived proteins.” On this level, too, the Domaine
Kox is unique on the Luxembourgish Moselle. Sulphites
protect the wine from an oxidation that is too fast and
raise storage capability. The winery offers three reds
without sulphites. “At the moment we’re experimenting,
because in 2020 we want to offer a Crémant without added
sulphites – a technical challenge,” says Corinne.
Innovation on the vineyard
On the 12-hectare growing area grapes such as Cabernet
Blanc are cultivated – a relatively young, new variety
with a high resistance to fungus – next to the main crop
of Riesling and Pinot Gris. “We are at the forefront for the
cultivation of fungi-resistant varieties on the Moselle,”
explains Laurent. “This means that we can go sparingly
on the use of fungicides, without which no vineyard can
work. We already grow without herbicides and have done
so for around 30 years.” For Corinne, too, the gentle and
eco-friendly treatment of the vines is paramount, not only
for the health of her bees. In 2019, together with Luxaviation,
she was the first wine grower on the Luxembourgish
Moselle to use drones in the upkeep of the health of the
vines. “Drones are more flexible to use than other plant
protection measures. They fly lower to the ground, which
means less driftage, and we can be more exact,” explains
Corinne.
Beside all that innovation, craftsmanship, oenological
competence, passion, and respect for a natural product
still stand at the centre of Domaine Kox. It is of especial
importance to father and daughter to improve the prominence
of Luxembourgish wines. “Luxembourgish wines
and Crémants are world class and will in future be seen
more often on wine menus within and outside of Luxembourg.”
domainekox.lu
102
KACHEN No.21 | WINTER 19

VINTNER FAMILIES
103
TEXT Barabara Fischer-Fürwentsches
PHOTOS Ramunas Astrauskas
KACHEN No.21 | WINTER 19

NOBLE DROPS
Opyos Navy Strength Gin
Opyos Navy Strength Gin is
created by adding an extra amount
of juniper berries to the classic
Opyos Luxembourg Dry Gin recipe
and bottled at a higher proof in
order to capture the entire essence
of the juniper berry. Crafted in
small batches, Opyos Navy
Strength Gin combines a unique
botanical bouquet with a fullbodied
palette of juniper-forward
flavours, balanced by hearty notes
of pine needles and spicy citrus
aromas, while stimulating a crisp
warmth.
€ 39.90 / 0.50 l
opyosbeverages.lu
Pinot Gris Grand Premier Cru
Domaines Vinsmoselle
As a good representative of the
characteristics of the grape variety,
this Magnum Pinot Gris Grand
Premier Cru offers smoky and
spicy notes of leather and orange.
The palate is elevated by its great
finesse and elegance, combined
with its power and concentration. In
the mouth, it is a voluminous wine
that is creamy and warm. The finish
is long and persistent. A perfect
combination of grape variety and
the art of winemaking.
€ 36.85 / 1.5 l
vinsmoselle.lu
Cuvée Cep d'Or
"Signature" 2014 AOP
The Crémant "Signature",
Champenois style, has a beautiful
golden yellow colour with trains
of fine bubbles. On the nose, a
bouquet of beautiful brioche aromas
blends with notes of cooked apples.
These aromas are reinforced in the
mouth and finish in all elegance and
harmony.
Crémant "Signature" is an excellent
aperitif crémant but can also be
drunk during your end-of-year
festivities.
€ 13.10 / 0.75 l
cepdor.lu
Cuvée "Savoir du Temps"
Domaine de Mujolan
The vines are located on the edge of
the Garelle, a stream that crosses
the estate. A silty soil allowing a
beautiful expression of the fruit
gives birth to this white wine made
from 100% Roussanne grapes. Its
brilliant color is very slightly golden,
the nose is flattering (candied citrus
fruits, peach syrup, floral touch) and
the palate is round, fresh and with
the sweetness of sugar with a great
aromatic persistence.
Serve with foie gras, dessert, or
simply as an aperitif.
€ 11.80 / 0.75 l
domaine-mujolan.fr
PRIZE DR AW
WE'RE GIVING AWAY ONE BOX CONTAINING ALL THE BOTTLES DEPICTED ABOVE
Answer the following question: How many bottles are we giving away on this page?
Send an email with your name and address under the heading NOBLE DROPS to gewinnen@kachen.lu
Submission deadline is 31.01.2020.
104
KACHEN No.21 | WINTER 19

KACHEN No.21 | WINTER 19
105

MAINTAINING OPTIMISM
IN THE MODERN WORLD
In light of current events how can we remain optimistic
without being considered to be living in a world of absurdity?
Our oceans and air are polluted, our soils are degraded,
and more species are going extinct than ever before.
Being a pessimist, however, is not a viable option if one
intends to gain a deeper understanding of life.
Pessimism also leads to a victim mind-set, one that makes
us feel powerless to evoke any change or make a positive
impact.
ways of living that will eventually lead to a better world.
Developing a habit to care more about each other and
about our planet is what will help create a lasting change.
While only changes in government policies will have a
big enough impact, the small things we do every day, our
habits and routines are what builds our character and what
will make a difference in the way we perceive ourselves.
TEXT Vesela Savova Drews
106
Can we practice authentic optimism
in a world full of despair?
Sadness and even constructive anger might seem appropriate
considering the devastation of our environment
and the terrible destruction of species on our planet that
human development has caused.
Realizing that overabundance and materialism are not
sources of lasting happiness is the first step to claiming
our own power back. We need to realize that we cannot
sustain this manner of waste and harm to humanity and
the earth.
Implementing some techniques such as mindfulness,
compassion and patience can help a person develop a
sense of responsibility for one’s current situation, which
in turn can help prevent one from feeling despondent
about how fatalistic and dark our future looks.
Becoming aware of the power of our everyday actions can
help us develop more sensible, gentle and responsible
And there are reasons to be optimistic too
We’re in an energy and battery storage revolution. Renewable
energy is more affordable than it has ever been;
switching to it helps reduce carbon emissions. Single
plastic use will hopefully soon be a thing of the past with
increased government policies and awareness.
Around the world, that message is sinking in. People are
increasingly refusing to wait for the gloomy forecasts to
come true and are taking it upon themselves to protect
the environment, preserve biodiversity, and live more
sustainably. They realize that if we want to leave Earth habitable
for future generations, now is not the time to shirk
our responsibilities, but to act.
Because let’s face it: giving up is not an option.
Sustainability isn’t something that comes naturally to
most people. But with more awareness and practice it can
become second nature.
KACHEN No.21 | WINTER 19

CONSUME DIFFERENTLY
HERE ARE A FEW ENVIRONMENTALLY
FRIENDLY CHOICES WE CAN
INCORPORATE INTO OUR LIFESTYLE:
Switch your car for a bike, train or public transport
From March 1st 2020, public transport will be free in Luxembourg.
And even now, buses in Luxembourg City are
free at the weekend, so take advantage of this availability.
Pay attention to vampire energy
Even if an appliance is “off” it uses electricity.
Plug your appliance into a power
strip and then shut the power strip off
when not in use.
Use natural and biodegradable cleaning products in
your home. Not only is this gentler for the environment, it
is also beneficial for your health as you’ll reduce exposure
to toxins. Some great all-purpose cleansers include lemon,
baking soda and vinegar.
Invest in energy-efficient light bulbs
Saves money and is eco-friendly
Vote with your money for organic & fair fashion
When buying clothes look for fair trade and organic products,
where the company offers favourable conditions for
workers. Avoid any products that contain harmful substances
or use materials that are harmful for the environment,
such as nylon, polyester, dyes, PVC and solvents.
Consume local food and be mindful of
the origins / conditions in which your
food has been produced
While nothing on this list is earth-shattering, new
information, it’s the small incremental changes that
add up.
107
KACHEN No.21 | WINTER 19

LOCAL
PRODUCE
One common definition of “local” food is food
grown within 150km of its point of sale or
consumption. To many, local food means foods
grown and produced in your region and
coming from farmers you know and can talk to.
Local is also connected to values of small-scale
production and community. Consuming locally
grown food helps us become more aware of
what we put into our body, connects us with
the seasons and the region we live in, and
allows us to support foods and
growers we believe in.
Better for your health
There are plenty of benefits from consuming local produce
for our health and for our planet. Local foods tend to
have more nutrients, as fruits and vegetables are allowed
to ripen naturally. Food that travels long distances is often
picked before it’s ripe, which compromises taste and nutritional
value. Additionally, some fruits like pears, bananas
and tomatoes are artificially “ripened” with ethylene gas
before being put on the shelves of the supermarket.
More variety
Smaller farmers grow a variety of products, which you
might not find at the supermarket. If you subscribe for a
weekly produce box to be delivered by your farmer, you
will automatically be exposed to a variety of produce you
might otherwise not buy when shopping for food. In this
way, small farmers can challenge you to try new things,
get out of your comfort zone and become more creative
in the kitchen.
Foods from local growers may contain less (or no)
pesticides
Farmers have to pay an extra fee to become certified
organic. Some small-scale farmers use organic methods
but aren’t certified because they simply aren’t big enough
to be able to afford the certification fees. Even if they
aren’t organic, small farmers tend to use fewer chemicals
than large, industrialized farms.
You can talk to your farmers at your local market and ask
them what (if any) pesticides they use. Many of them also
pay more attention to nourish their soil and rotate their
produce regularly.
REZEPT TEXTE Vesela Firstname Savova Lastname Drews
FOTOS Firstname Lastname
Reduced CO 2 emissions
Opting for produce that doesn’t have to travel long distances
to get to your table is also beneficial for our planet.
Community-supported agriculture (CSA)
programs
In this community-based agriculture program, community
members support the farm through financial contributions,
which are typically paid up-front. The farm then
commits to growing food for the participating members.
108

PASSIONATE
LOCAL INITIATIVES IN LUXEMBOURG
This list is not exhaustive and if you, dear readers, know of similar initiatives
in your area, we would be happy to hear about them!
MULLER-LEMMER
Muller-Lemmer stands for highquality
brands and seasonally
produced fruits and vegetables.
They have a small boutique where
you can discover their products.
mullerlemmer.lu
KASS-HAFF
An organic farm, based in Rollingen,
near Mersch. It offers activities
for children, such as feeding the
animals, seeing how cows are
milked and learning about seasonal
produce. The farm offers potatoes,
milk, cheese and meat and you can
purchase specialties in the adjacent
Kass-Haff Naturata shop.
FERME NATURRHAFF
An organic farm in the north
of Luxembourg
naturhaff.lu
kass-haff.lu
TERRA COOP
TERRA is the first CSA in
Luxembourg, bringing producers
and consumers together in the
creation of resilient local food
systems that work with, rather than
against, nature. Ranging from
workshops to seminars, festivities
and a whole range of other events,
TERRA offers a truly participatory
centre for action-based learning
and sharing.
terra-coop.lu
LES PANIERS DE SANDRINE
Focused on traditional vegetable
production, Les paniers de Sandrine
offers you a beautiful seasonal
assortment of fresh produce. You can
subscribe for their weekly basket of
fresh produce to be delivered to your
door or visit the farm on Tuesdays
and Fridays from 3pm to 7pm.
lespaniersdesandrine.lu
CO-LABOR
Co-labor produces organic fruits
and vegetables on parcels of land
in Luxembourg, and grows a large
range of plants on their site
according to the principles of
sustainable development. It acts as
a cooperative, which developed on
the basis of the following principles:
sustainable development, social
commitment and environmental
responsibility, combined with
economic performance.
co-labor.lu
A STEFFEN’S
The family farm, Steffen-Majerus,
produces potatoes, zucchini,
pumpkins and free-range eggs.
sou-schmaacht-letzebuerg.lu
LABEL TERROIR
All products offered by Label Terroir
are selected from local producers
practicing sustainable agriculture
or Organic farming and offering
quality products. This guarantees
ultra-fresh and tasty products all
year long. You can order and
manage your subscription online.
labelterroir.lu
LE CHAT BIOTTÉ
Le Chat Biotté offers a great
choice of fresh, organic and
seasonal produce weekly with
flexible formulas that suit
your preferences.
lechatbiotte.lu
109
TEXT Vesela Savova Drews
KACHEN No.21 | WINTER 19

SUSTAINABILITY!
A FEW TIPS
AVOCADO TOAST?
Though delicious and healthy, avocados need 1000 liters
of water for each 1 kg produced. The growing demand
for avocados is causing environmental issues, such as
deforestation in Mexico and increased greenhouse gas
emissions. Enjoying avocados as the rare snack is probably
still ok, but we need to rethink consuming it on a daily
basis.
BEEF OR TOFU?
Tofu it is! A kilogram of beef protein has the equivalent
carbon emissions of a passenger flying from London to
New York and back. Cows also release methane, which
makes this protein source the second worst for our environment,
with lamb being the first. The production of
soy on the other hand causes 15 times fewer emissions
compared to beef. Even soy production is not completely
innocent as it is a major cause of deforestation. However,
most soy production is grown as animal feed, so the reduction
of meat consumption could also reduce soy production.
While local is always better, in the case of meat
this isn’t true. Consuming less or, better yet, making meat
consumption a rare treat if not ready to give it up entirely,
is best.
TEXT Vesela Savova Drews
PAPER OR COTTON TOTE BAGS?
Cotton tote bags, but only if you already have them! A cotton
bag is only eco-friendlier if you use it more than 130
times. The reason for this is that cotton requires a lot of
water and pesticides. Organic cotton improves this ratio
a little. However, brown paper bags are also not a solution
– they require more resources than plastic and pollute
the air and water with chemicals. Additionally, most paper
bags are not made from recycled materials. The solution:
it is just as important what you choose to put into your bag
as well as carrying it as often as possible.
110
KACHEN No.21 | WINTER 19

INFO INTOX
NETFLIX OR CINEMA?
Watching a half-hour show on Netflix leads to emissions
of 1.6 kg of carbon dioxide, which is equivalent to driving
6.2 km. 80% of digital electricity usage is tied to video
streaming. Much of the energy needed for streaming services
is consumed by data centres, which deliver data to
your computer or device. Last year, online video streaming
produced emissions equivalent to that of Spain. On
the other hand, a cinema movie with 7 kg CO2 emissions
seems quite economical.
JEANS OR TROUSERS?
8 000 litres of water are needed for the production of one
pair of jeans. In comparison, an average person uses 125
litres of water per day. What is the solution if you like your
jeans? Wear them as much as possible and, if you need a
new pair, opt for trousers or sustainably produced jeans.
COFFEE TO GO?
A person who buys a single cup of coffee each day of the
week will generate 10.5 kg of waste per year. A better way?
Carry a thermos or a KeepCup and ask the barista to fill it
up. You might even get a discount for doing this.
WOULD YOU LIKE A STRAW?
No! Unfortunately for the environment plastic straws are
not biodegradable. They are particularly harmful for marine
life and our oceans. If you really want to continue using
straws then opt for ones made out of glass, stainless
steel or bamboo and reuse them.
ARE CIGARETTES STILL A THING?
Notoriously known for the damage they do to our health,
turns out cigarette filters are just as poisonous to our environment.
Around 4.5 billion are thrown away each year,
making them not just a minor waste problem. They poison
our water and fish and birds die from them. It’s about time
to make this a habit of the past.
111
KACHEN No.21 | WINTER 19

8
AMAZING FOOD STORAGE SOLUTIONS
THAT ARENʼT PLASTIC
Plastic wrap may be a convenient solution to store leftovers after whipping up
dinner, but you know better than to use it. The plastic we throw away has
longlasting consequences for our oceans, our soil, our drinking water supply,
the health of our bodies and our planet. And while you might think that using
plastic wraps just once in a while is not that much of a problem, think again.
Single-use plastic products are amongst the biggest waste generators.
Thankfully, there are plenty of practical and sustainable ways to store our food
while respecting our environment. You will find many of the suggested solutions
in health and zero-waste stores in Luxembourg, such as Naturata, Alavita, OUNI
and The Good Market, as well as online.
FABRIC BOWL COVERS
Use the bowls you already have
to store berries, pasta, salad, and
whatever else. Simply cover them
with a fabric bowl cover and you’re
good to go.
TEXT Vesela Savova Drews
SILICONE
STORAGE BAGS
Need to store or freeze liquids, like
soups? Reusable silicone bags are
a great option. And you can clean
them in the dishwasher!
Easy-peasy.
MASON JARS
They work great as food storage
containers. Whether you’re putting
away the leftovers from dinner or
storing dry goods, like rice, beans,
and flour.
GLASS FOOD STORAGE
CONTAINERS
Glass lasts longer and you don’t
have to worry about potential
contamination from your food
touching plastic.

CONSUME DIFFERENTLY
NATURAL WAXED
PAPER
Conventional waxed paper is coated
with paraffin wax — petroleumbased
product. Use waxed paper
made with soybean wax, which is
eco-friendly and just as convenient.
SILICONE
SUCTION LIDS
They make food storage easy
and fun. These food covers come
in a variety of sizes to fit different
containers.
CLOTH NAPKINS
Wrap up sandwiches, fruits and
veggies, and pretty much any food
that’s not liquid in a cloth napkin for
quick storage.
REUSABLE FOOD WRAP
Perhaps the ultimate plastic wrap
alternative is reusable food wraps.
Made from organic cotton infused
with beeswax and tree resin, they
are lovely to store food. Just rinse
and reuse. Over and over.
Premium Dairy Products

KACHEN WORKSHOPS
KACHEN WORKSHOPS
The team at KACHEN is always on the hunt for new subjects, talents and
cuisine. This is why we organize exclusive workshops for our readers on a
regular basis. The goal is to give the opportunity to everyone to learn more
about a specific subject or dish.
In the past, we have organized
a Baking Workshop with Cathy
Goedert where participants learned
how to make the best lemon and
meringue tart of Luxembourg. We
also had an Ayurveda workshop with
John Schlammes to learn more about
this ancient Indian cooking process
and to enjoy a nice dinner. Finally,
we also had the pleasure of welcoming
Francesco Micillo for a Pizza
Workshop, where the best Neapolitan
Pizzas were made.
WITH CATHY GOEDERT
Be sure to follow us on social media
and subscribe to our newsletter
to stay up to date with our next
workshops.
kachen.lu
WITH JOHN SCHLAMMES
WITH FRANCESCO MICILLO
114
KACHEN No.21 | WINTER 19

ADVERTORIAL
ALaViTA,
A BREATH OF FRESH AIR
IN JUNGLINSTER AND BONNEVOIE
Are you looking to buy really good organic and natural products, which have been chosen
with care and passion, and are offered in a cosy atmosphere? At ALaViTA, you get all of that.
On the shelves of ALaViTA in Junglinster and
Bonnevoie you will find a selection of extra fresh
fruit and vegetables, a great selection of cheese,
gluten- and lactose-free products, cosmetic and drugstore
articles, and much more. The list is far from being exhaustive.
The main idea was the creation of an organic and
natural shop that aims for quality and, as far as possible, for
local produce.
Once you have tried organic products you cannot do without
them – the ALaViTA team is certain of this. You will find
seasonal products, authentic taste and passionate producers,
with healthy production methods that respect the soil and
work without pesticides.
As short journeys are very important for the preservation of
our planet, ALaViTA tries to select local or regional produce
as much as possible. For this reason, the group works with
the cooperative TERRA, for example, and offers a large
choice of produce from Luxembourg.
Eating healthily is especially important in the winter months
when the body is particularly fragile. That is why ALaViTA
carefully selects produce, which help to strengthen the
immune system such as spirulina, echinacea, propolis,
ginger and fir products.
Passionate about commerce and high-end products, Anne
and Julien lead a team of over 15 people. Their maxims?
Quality, drive and team spirit. The young entrepreneurs,
both graduates of hotel management schools, with atypical
backgrounds, have decided to harness their strengths in
order to revive local commerce. Surrounded by an incredibly
committed team they want to play a part in breathing new
life into the communes and villages of Luxembourg. The
well-being of their clients, supported by service, reception
and recognition, stands at the centre of the team’s efforts.
In Junglinster, ALaViTA has revamped their space so that
it is now bathed in light. Going shopping in a beautiful and
well-kept environment is essential for the group and a key
point in which to distinguish themselves from other organic
shops in the country.
Anne and Julien’s favourite day is Saturday; the day on
which customers meet in the shops to leisurely purchase
produce with their children, drink a coffee, and chat with
other customers. In those moments, they truly feel the value
of the work that they have accomplished during the week.
Their next project? Transforming market products and
offering organic cooking on site or to take away, which will
reduce food waste. Always in a young and cosy atmosphere
of course.
ALaViTA ORGANIC STORES
7, rue Nicolas Glesener — L-6131 JUNGLINSTER
+352 / 26 78 00 91 — junglinster@alavita.lu
1, rue Auguste Charles — L-1326 BONNEVOIE
+352 / 29 02 91 — bonnevoie@alavita.lu
alavita.lu
115
PHOTOS Ramunas Astrauskas
KACHEN No.21 | WINTER 19

BLOG AWARD
BLOG AWARD 2020
2020
Time to vot e!
The Blog Award Ceremony is slowly approaching. Bloggers and
Influencers can register for the three categories FOOD, FASHION &
BEAUTY and LIFESTYLE (with topics such as health, wellness, DIY,
travel, architecture, and design) until November 30th 2019.
THE PUBLIC VOTE STARTS THIS DECEMBER 1ST!
And now it’s your turn! Starting December 1st, you can choose your
favourite blogger or influencer. Cast your vote on www.blogaward.lu.
By doing so you will help your favourite win the Audience Award for
each category: food, lifestyle, fashion & beauty.
The winners of the Blog Award 2020 will be announced during the
ceremony gala on May 13th 2020.
Our exclusive print partner Luxembourger Wort will present the Blog
Awards 2020 on a single page on a regular basis.
116
KACHEN No.21 | WINTER 19

BLOG AWARD
MAIN PARTNER FOR THE CATEGORY
FASHION & BEAUTY
For more than 40 years, Paris 8, a Luxembourg family business,
has been the beauty reference in the Grand Duchy.
In addition to iconic beauty brands, the brand offers a wide
choice of exclusive brands combining ranges accessible to all as
well as ranges of excellence. A resolutely different approach that
puts exceptional service and personalized advice at the heart
of its activity for each client. This universe is embodied in its 12
shops, which can be found throughout Luxembourg. Real places
to share and discover, where know-how and attention to detail
take on their full meaning.
paris8.lu
MAIN PARTNER FOR THE CATEGORY FOOD
The kitchen appliance manufacturer from the USA celebrates
its 100th anniversary in 2019. Since 1919, the American
brand is the best kitchen aid among professionals and hobby
chefs worldwide. With its extensive product range and
numerous accessories, KitchenAid reliably fulfils all culinary
requirements. KitchenAid is the manufacturer of the most
famous food processor in the world and is known for its
colourful kitchen appliances. For their 100th anniversary,
KitchenAid presents the limited edition “Queen of Hearts”,
which will also be the main prize for the participants in
the baking contest organized for the 100th anniversary
celebration in collaboration with the BLOG AWARD, end of
November. For the BLOG AWARD 2020 winner in the category
“Food” an even more exciting prize is awaiting them: a trip to
the KitchenAid experience store in London, to pick their own
personalized KitchenAid appliance!
kitchenaid.lu
117
KACHEN No.21 | WINTER 19

BLOG AWARD
PREMIUM PARTNER AUCHAN ORGANIZED A BLOGGER EVENT
FOR THE BLOG AWARD 2020
A master cooking class with Anne’s Kitchen for the bloggers and
influencers took place on October 26th at the newly opened Brasserie
in Auchan Cloche D’Or.
Participants got into a holiday mood and prepared a Festive Finger
Food Menu that they enjoyed together at the end of the class.
The festive menu included:
Marmelade Fizz Cocktails
Mettwurscht Muffins (Muffins à la Mettwurscht)
Wäinzoossiss Sausage Rolls (Feuilletés à la Wäinzoossiss)
Smoked Trout Crêpe Rolls (Crêpes à la truite fumée)
Truffle Hummus (Bouchées au hummus à la truffe)
Vietnamese Rice Paper Rolls
HERE ARE SOME OF THE BLOG PARTICIPANTS IN THE CATEGORIES FOOD, LIFESTYLE
AND FASHION & BEAUTY (CONTINUED FROM OUR LAST ISSUE):
CATEGORY
FOOD
Les desserts de Stéphanie
Stéphanie Remacle
lesdessertsdestephanie.be
Franzpizzalux
Francesco Micillo
instagram.com/franzpizzalux/
The Green Creator
Bianca
thegreencreator.com
118
© Dominika Montonen-Koivisto
Marinola
Hungry Gal
The Nomad Cooker
Fatoumata
Marina
Nada
Shery
Fatma
marinola.com
instagram.com/hungrygaaal/
instagram.com/the_nomad_
cookery/
instagram.com/fatoumata_
luxembourg/
KACHEN No.21 | WINTER 19

CATEGORY CATEGORY
LIFESTYLE
Paulina on the Road
Paulina
paulinaontheroad.com
Sheila’s Adventures
Sheila Huss
instagram.com/
sheilasadventures/
FASHION
& BEAUTY
Dichisurile Ralucai
Raluca
dichisuri.ro
Yasdaksworld
Yasmina Dakhia
yasdaksworld.com
Travel with Mei & Kerstin
Mei and Kerstin
travelwithmk.com
Saccharine Soul
Ruxandra Soare
saccharine-soul.com
Incognito Travels
Julie and Renaud
instagram.com/incognito.travels/
Clothes and Camera
Carmen Baustert
instagram.com/clothesandcamera/
Aabir official
Aabir Rhardane
instagram.com/
aabir.official/
Flawlessyouu
Natasja David
instagram.com/flawlessyouu/
Explore With Steffi
Stephanie
explorewithsteffi.com
La Rivière Rose
Sarah Mignani
lariviererose.com
Maminfo
Anna Arbizzoni
maminfo.lu
LoveLux and Co
Celine Roget
instagram.com/loveluxandco
Martin Kettenmeyer
Martin
Lovely Blondie
Flore Meuris
The Louve Story
Louve Gordet
Lili Rose
Lili Martins
instagram.com/martin_kto
lovely-blondie.wixsite.com/
instagram.com/thelouvestory
lilimartinslm.blogspot.com
website
119
KACHEN No.21 | WINTER 19

CULINARY THRILLER
KACHKÉIS, KNIDDELEN & CRIME ‒ PART 4
One thing has become clear: the poison found in the Kniddelen of the dead man in the
restaurant came from a frog. But how did it get into the dumplings in the first place?
And most importantly: who did it?
TEXT Susanne Jaspers
120
It was lucky that Guy was almost over of his sulk when he
came home that evening. And it was lucky that the sandwich
box, in which he had taken the rest of the Feierstengzalot
with him to work, was empty. To calm things down, Bea
had unpacked some more of the moving boxes, had laid the
table festively, decanted a wine, as well as bought a Rieslingspaschtéit
at the butcher’s. Luxembourgers apparently love
these things so much – surely that would do to appease her
Luxembourgish partner. It worked. As they sat companionably
on the couch after dinner, she told him about the latest
developments.
“It wasn’t the woman,” speculated Guy, “after all she looked
really shocked when her husband went down. That did not
look like play-acting to me. And how would she have added
the poison to his Kniddelen? He would definitely have
noticed that.” “Then it must have happened in the kitchen,”
Bea muses, “But who there would have had a reason to do
the deed? You don’t just kill your guests because they’re a bit
chubby! And who of the kitchen service would have known
that the man had problems with his stomach? Because
otherwise, the Batrachotoxin would not have worked anyway…”
“Hmm,” said Guy, “you know, I was standing at the
bar for a while, because I wanted to talk over something with
the owner. I had a fairly good view into the kitchen from
there. There was one person who was completely incompetent,
at least, judging by the chef’s yelling. She seemed to be
doing every possible thing wrong, which means she did not
to know anything about working in a kitchen. So, what was
she doing there? Was it perhaps a one-off, a purposeful trip
into the word of catering? My tip for our police colleague:
cherchez la femme!”
Bea didn’t need to be told twice. Before she rushed to phone
Christiane Scholtes, she looked at Guy questioningly: “Tell
me, what were you doing at the bar?”
“Ah, well…” but that was all she got for an answer. It took
two days until she heard back from Christiane Scholtes. She
invited Bea and Lis one afternoon to the Chocolate House
for Mendiants. She thought it would be a well-deserved treat.
“How would you feel about joining the police? You basically
solved the crime all by yourselves. You, Bea, because you
quick-wittedly pocketed the dumpling, and you, Lis, because
you discovered the poison, and, last but not least, Guy of
course, because he has a good powers of observation and the
right instinct!” “Don’t let us hanging! Who was it?”
“One of the oldest friends of the widow. They have known
each other since high school and had then lost touch. A few
months ago, they met again and they got on so well, just
like the old days. They poured out their hearts to each other.
Unfortunately, the widow must have also told her friend of
her husband’s digestive problems as well as their problems
in marriage. And, even more unfortunately, her friend
misinterpreted the new intimacy between the two of them.
She thought she would do them both a favour. As a former
biology student she knew how. She got the poison from
the Darknet; after all, anybody can get in there these days.
And kitchen service is always sought after. Since she knew
everything about her friend, she also knew of the visit to the
restaurant. So, she smuggled her way into the place and took
the opportunity to remove the gentleman and so carve a way
for a future together. Thing was, the widow would not have
been interested in a love affair. And, of course, the three of
you found her out. She’s already confessed. So, and now let’s
enjoy the Mendiants!”
Bea could hardly wait to tell Guy the news. When she got
home, he was the one who had laid the table, lit candles, and
opened an expensive bottle of wine.
“Is there something to celebrate?” she asked surprised,
“apart from the fact that we have just solved the crime?”
“Tell me about that later. Just sit down now,” he interrupted
her. “You wanted to know what I was doing in the restaurant.
Well, I had planned to surprise you. For obvious reasons,
that didn’t work out. So I thought to myself, we’ll just do this
at home.” He poured some wine, then he rummaged in his
trouser pocket and took out a small box: “Marry me?”
Bea was touched and stunned and speechless.
“Think about it for a moment. To mark the occasion I’ve
cooked us some Feierstengzalot, since you did not have the
chance to try it last time.”
He stood in front of her, carrying two plats of this disgusting
gloop. She almost thought of saying no. But then she said
yes after all.
TIP
Discover the previous
episodes on our webpage.
Just scan the QR-Code!
KACHEN No.21 | WINTER 19

KACHEN No.21 | WINTER 19
121

MOOD & FOOD
RESET YOUR MOOD AND
BEAT THE WINTER BLUES
WITH FERMENTED FOOD
TEXT Vesela Savova Drews
122
Back in trend – the traditional way of
preserving food has many health benefits
Humanity has been fermenting food since the Neolithic
Age, long before people understood the science behind
the process. Today, following the scientific discoveries
of French microbiologist Louis Pasteur, which led to an
understanding of microbes, the scientific research on the
role of microbes for our health is booming. With the secrets
of the fermentation processes revealed and the benefits
of probiotics better understood, it’s no surprise that
fermented foods are becoming so trendy.
What is fermentation?
An ancient technique of preserving food, fermentation is
still used today to produce foods like wine, cheese, sauerkraut,
yoghurt, and kombucha. Fermentation is a process
through which microorganisms like yeast and bacteria
convert carbs – such as starch and sugar – into alcohol or
acids. The alcohol or acids act as natural preservative and
give fermented foods a distinct zest and tartness. Fermentation
also promotes the growth of beneficial bacteria,
known as probiotics.
Why is it important to consume fermented
foods regularly?
Regularly consuming foods rich in probiotics has been
shown to improve immune function as well as digestive
and heart health. Fermentation helps break down nutrients
in food, making them easier to digest than their
unfermented counterparts. As a result, those with lactose
intolerance are generally fine eating fermented dairy like
kefir and yoghurt. Additionally, fermentation helps breakdown
and destroy antinutrients – such as phytates and
lectins – which are compounds found in seeds, nuts, grains
and legumes that interfere with nutrient absorption.
KACHEN No.21 | WINTER 19

MOOD
Mood booster
When we consider the connection
between the brain and the gut, it’s
important to know that 90% of serotonin
receptors are located in the gut.
Much research is currently done to
understand how gut health and diet
can positively or negatively affect
our mood.
A few studies have linked the probiotic
strains Lactobacillus helveticus
and Bifidobacterium longum to a
reduction in symptoms of anxiety and depression. Both probiotics are
found in fermented foods. Fermented food can be helpful in the treatment
of mild and moderate forms of depression and anxiety, and for Seasonal
Affective Disorder. Another reason to consume more fermented
foods in winter, to keep our mood high.
Fermenting your own food
Not all store-bought fermented foods are the same. Canned and jarred
sauerkraut for example does not offer the same nutritional benefits of
probiotics. And oftentimes we don’t really know what exactly is in the
fermented foods we buy or the fermentation process they have gone
through. Fermenting your own food can not only solve this issue, but it
also offers an excellent way to store food for longer, without losing quality
and good taste. Of course, the benefits are to be enjoyed only when
fermentation is done properly.
The place of fermentation in the busy, modern world
– the innovative method of Microjungle
Stefania and Björn from Microjungle will lead you through a discovery
of the fermentation process. Indeed, fermentation is a process which is
influenced by multiple factors.
Even if a recipe is followed to a T, it is not a guarantee the result will
be what we expected. Some of the factors that influence not only the
success of the fermentation process, but also the pleasant flavour of the
fermented product are:
› The terroir of your home. Bacteria come in touch with each other and
the bacteria present in your home will influence the result of your fermentation.
Temperature and humidity also play a role in the final result.
› The utensils and containers used to ferment food, can either favour
healthy bacteria to grow, or propel the building of mould and pathogenic
bacteria.
Fermenting food is a balancing act, one that requires knowledge, and
most importantly – time.
The idea of Microjungle is simple – to standardize the world of bacteria
and modernize the traditional fermentation methods by putting together
practice and research.
The Starter Kit of MICROJUNGLE
consists of a specially designed
container that allows optimal
fermentation. It comes with recipes
and four activators, containing the
exact amounts of salt, sugar, yeast
and certified organic spices, to
guarantee a successful fermentation
and an end product that tastes good.
This way Microjungle reduces the
margins of error and frustration but
still leaves room for creativity in the
fermentation process. It is a great way
to include these health-promoting
foods in our daily life, without the
traditional time-consuming process.
Stefania and Björn founded the
Microtarians Academy where they
regularly hold workshops to teach the
process of fermentation. Once you
learn how the process works, a door
opens for creativity in fermentation.
Microjungle pays a lot of attention to
the materials used in their Starter Kit
to avoid contamination and toxic exposure.
The activators are stored in recycled
and compostable paper. They
work with the foundation APEMH
to prepare the recipes and fill the activator
containers.
microjungle.lu
123
KACHEN No.21 | WINTER 19

THE ABC OF CBD
Does CBD get you high? What are the actual benefits? What is the right way
to use it? What are some risks andvconcerns of the use of CBD?
Here’s everything you need to know about the product that’s suddenly everywhere.
TEXT Vesela Savova Drews
124
What is CBD?
Cannabidiol (CBD) and tetrahydrocannabinol (THC) are
two natural compounds found in the plants of Cannabis
sativa. Cannabis sativa has two primary species, hemp
and marijuana.
CBD and THC have similar chemical structure, but don’t
have the same psychoactive effects. In fact, CBD is the
non-psychoactive portion of the plant and does not produce
a ‘high’ state. THC on the other hand is psychoactive
and produces a high or sense of euphoria. CBD can be
extracted from hemp or from marijuana. Hemp plants are
cannabis plants that contain less than 0.3% THC, while
marijuana plants are cannabis plants that contain higher
concentrations of THC.
Both CBD and THC release neurotransmitters in the
brain. Neurotransmitters are chemicals responsible for
relaying messages between cells and have roles in pain,
immune function, stress, and sleep, to name a few.
CBD in Luxembourg
Since 2016 the cannabis flower has been sold legally in
Luxembourg if the THC level of the ‘buds’ does not exceed
the 0,3% threshold. A number of shops have already
KACHEN No.21 | WINTER 19

HEALTH & NUTRITION
popped up in Luxembourg, selling products containing
CBD. They are monitored regularly, and Luxembourg is
currently working on reframing the legislative processes.
However, the booming CBD business in Luxembourg
will face some serious challenges, as an increase in tax
of up to 50% could lead to fatal consequences for this
new sector in Luxembourg. Up until now, CBD has been
taxed at the same rate as tea, notably the standard 3% tax
on food items. Starting 1. December, an increase to 33%
will be applied, along with 17% VAT. This decision has
hit small businesses hard, and there is some uncertainty
around how these businesses will be able to afford the
tax increase.
CBD everywhere
It is difficult to pinpoint a moment in time when CBD
boomed the way it has. People have been using marijuana
to treat pain for a long time, but with marijuana stigmatized
the way it is, non-users have been hesitant to try it.
It is likely that people nervous to try THC for its health
benefits are more ready to accept CBD because it has the
advantage of not inducing a high and for its marketability
as a natural product.
CBD products now come in all sorts of forms: oils, tinctures,
sprays, lotions, edibles, bath bombs, gummies,
vapes and more. The seeds of industrial hemp and products
made from them, such as hemp oil, can be used as
food products. The flowers are well known as tea.
CBD oil is made by extracting CBD from the cannabis
plant, then diluting it with a carrier oil like coconut or
hemp seed oil.
Claimed health benefits
CBD has been touted for a wide variety of health issues,
but the strongest scientific evidence is for its effectiveness
in treating epilepsy. In numerous cases, CBD was able to
reduce the number of seizures, and in some cases, it was
able to stop them altogether.
CBD is commonly used to address anxiety and depression,
and for patients who suffer through the misery of
insomnia, studies suggest that CBD may help with both
falling asleep and staying asleep. Additionally, CBD may
offer an option for treating different types of chronic
pain. CBD applied on the skin could help lower pain and
inflammation due to arthritis. A study demonstrated
the mechanism by which CBD inhibits inflammatory
and neuropathic pain, two of the most difficult types of
chronic pain to treat. Some studies suggest that cannabidiol
can be beneficial for heart health, reducing acne,
migraine and more.
More study in humans is needed in this area to substantiate
the claims of CBD proponents about pain contvrol. As
most research is conducted on animals, evidence of CBD’s
effectiveness often comes from personal anecdotes.
Health risks and issues
While CBD does appear to be more or less safe, interested
individuals should consult with their doctors before adding
CBD to their diets. Known side effects from the use
of CBD include vomiting, nausea, drowsiness, diarrhoea,
increased anxiety and changes in mood and appetite.
There can be some confusion around the dosage of CBD
too, as some people react to a lower dose, while others do
not. There are no clear indications regarding this.
Are all CBD products the same?
The truth is that the CBD landscape can be dangerous.
The industry is dangerously unregulated. It is easy for a
business to say that its product contains CBD when, in
fact, it contains none at all – or too much, or even synthetic
cannabidiol.
Most CBD products are sourced from hemp. Hemp is a
bio accumulator, meaning it absorbs pesticides, heavy
metals, and other toxins from the soil and water around
it. These chemicals can end up in derived oils, creams,
and other products, which can be detrimental to intakers’
health.
When shopping for CBD products pay attention to:
› Where the company’s hemp is sourced from
› Look for the lab results to check purity of a CBD product
› Check the certificate of analysis if the content of CBD
is correct and that the CBD is not synthetic
› Make sure the product does not contain higher
amounts of THC than what is legal
› Avoid any company that makes claims about its
products’ effects
The bottom line
The main reason for the hype about CBD nowadays is
linked to its natural compounds. Many people see this as
an alternative to pharmaceutical remedies known to have
side effects if used for longer periods.
Despite CBD’s newness to the modern medical landscape
– and the fact that cannabis’ legal status makes research
difficult in humans – many people feel inclined to trust it.
CBD is the most promising drug that has come out for
neuropsychiatric diseases in the last 50 years. The reason
it is so promising is that it has a unique combination of
safety and effectiveness across a very broad range of conditions.
If you are curious to include CBD products in your diet,
discuss this with your doctor before using it, and do your
research on the origin and quality of the products before
committing to purchase.
125
KACHEN No.21 | WINTER 19

GREEN KITCHEN
COOKING WITH CBD OIL
126
RECIPE & TEXT Vesela Savova Drews
KACHEN No.21 | WINTER 19

GREEN KITCHEN
Cooking with CBD oil can be an enjoyable, safe, and realistic way to consume
CBD. But learning how to do it properly can make all the difference in your
final product. Follow these tips to make sure you get the most benefits of
cooking with CBD oil.
• Start small: start with just a small amount of CBD oil when you first
start using it in your cooking.
• CBD loves fat: CBD is most easily and readily absorbed when paired
with fat, such as olive oil, coconut oil, or ghee.
• Do not overheat your CBD oil: excessive temperatures can cause CBD
to evaporate and lose potency. Try adding a few drops of CBD oil to
your salad dressings, smoothies, coconut oil, or chia puddings.
• Let its natural flavour shine: CBD oil can taste earthy and a little
aggressive. You can balance it out by adding some salt or lemon, but in
general, if you decide to use it, let it shine.
CBD-INFUSED LAVENDER
HOT CHOCOLATE
Lavender hot chocolate is a great way to slow down and relax after a
busy day. Lavender offers calming and soothing properties that can
help reduce stress. And yes, chocolate can also help regulate your sleep
cycles. Combined with CBD oil, this hot chocolate can be turned into the
perfect evening elixir.
1 cup
10 minutes
5 minutes
› 250 ml milk* (we prefer almond
or oat milk for this recipe, but try
hemp milk too)
› 2 tbsp unsweetened cacao powder
› 2 tbsp maple syrup or honey
› 1 tbsp dried culinary lavender
› 1 tsp vanilla extract
› 1 dropperful neutral-flavoured,
high-quality CBD oil (or 10-15 drops)
› Pinch of sea salt
1 In a small pot, heat up the milk
but don’t bring it to a boil. Add
lavender and cover; let steep for 10
minutes. Pour through a tea strainer
or fine-mesh strainer to remove
lavender, reserving infused milk.
2 Blend with cacao powder, maple
syrup, vanilla, sea salt, and CBD oil.
3 Serve immediately.
127
KACHEN No.21 | WINTER 19

LUXFIT
A DIFFERENT KIND OF
FITNESS STUDIO
Body positivity is a difficult thing to come by,
then there are the first signs of gout, overall,
one’s body fitness could be better… thoughts
known to most people. And yet, the difficulty of
mustering the energy or appetite or stamina to
exhaust yourself in a muscle factory is difficult
to conjure. This is where LUXFIT has an innovative
concept: fitness suitable for every day,
without extreme discipline but with measurable
and lasting results.
TEXT Barbara Fischer-Fürwentsches
PHOTO LUXFIT
128
Since its opening in 2012, LUXFIT offers individual
fitness programmes, developed with the needs
of each customer in mind. “Individual, short
and succinct,” as Marc Leinen, director of the gym in
Junglinster, summarizes. “Only short, intensive training
sessions of 30 to 45 minutes each can easily be integrated
into your daily life. We establish an individual training
programme with each customer, which is adapted and
overhauled regularly so that all muscle groups are trained
and weak points worked on. This is not the place for group
exercises, sauna and wellness! All that counts is efficiency
and individuality.”
This kind of approach needs highly qualified staff. All of
the coaches have a bachelor degree in fitness economy or
a similar qualification. All in all, there are twelve instructors
at the three locations in Junglinster, Leudelange and
Trier. This ensures that there is always a coach to speak
to. Cheating or a careless training attitude are not permissible,
as our editor knows only too well. The trainers see
everything and correct when an exercise is not executed
accurately. “It is far more efficient to perform an exercise
five times correctly than to do it ten times incorrectly,”
says Marc. Exercises are not only performed with your
classic fitness machines but a lot of the times with your
own body weight or with small equipment such as the
kettle bell. “Here, your own body is your sparring partner,
rather than the weight of the equipment. And when you
go on holiday, your coach provides you with your own
exercise programme, which you can do without any kind
of equipment.”
In contrast to other gyms, the atmosphere is familial
and the space manageable, in addition to the upmarket
ambience. People know each other, everybody is greeted
individually and nobody has to feel bad because they are
not (yet) fit as a fiddle. The founder of LUXFIT, Sebastian
Backes, explains the concept thus: “For us it’s important
that we begin at people’s starting points – health wise,
concerning their fitness and especially their goals. The
next component is their availability. All these factors
contribute to the final result: a highly individual fitness
concept. A good car motor runs for 300 000 kilometres; it’s
similar with a healthy body. Beside strength, other skills,
such as stamina, speed and coordination are a focus.”
Certainly, nutrition is also part of the programme. “For a
lot of our clients, losing a few pounds is something that,
next to fitness, is part of their goal. We can also help in
this area with a nutrition plan and tips. If desired, we can
create an individual cookbook for clients with the collaboration
of our partner,” says Marc Leinen.
luxfit.lu
KACHEN No.21 | WINTER 19

ADVERTORIAL
Exclusive for
KACHEN readers:
When entering into a
LUXFIT membership the
one-time mentoring fee
of € 150 is waived for
KACHEN readers.
Valid until 31.01.2020.
Send an email to info@luxfit.com
with the reference
KACHEN.
129
KACHEN No.21 | WINTER 19

LIVING BETTER
SLEEPING IN WINTER
Winter can bring both
enhancements and
challenges to a healthy
sleep routine. Winter
solstice on December 22nd
will mark the longest night
of the year and invites us for
more cozy, quiet, and
restful evenings. However, the
extended darkness leads to
changes in circadian rhythms,
which can throw our sleep
routines off course and leave
us feeling sluggish,
low-energy, and tired – even
after a long night spent in bed.
Knowing our daily habits –
good and bad – is the first step
towards sleeping well right
through until spring. Here are
a few things to watch out for
that can impact the quality of
our sleep in winter.
The right amount of sleep
In the heart of winter, we experience as little as 8 hours of daily light. Our bodies
rely on light and darkness to regulate our body clocks. This includes the production
of melatonin, a key hormone facilitating sleep. With less light, melatonin
production increases. This can be a factor in winter depression, also known as
seasonal affective disorder (SAD). While many might think that the more we
sleep, the better it is for us, this is not the case. Oversleeping can actually contribute
to negative psychological, cognitive, and physical effects. Sticking to a
standard and consistent routine of sleep (7-8 hours) all year long will help keep
circadian rhythms ticking in sync. Going to bed a little earlier in winter, while
waking up at the same time year round is fine.
Healthy and consistent evening routine
Creating healthy habits and routines are great ways to optimize the work of our
body without any conscious effort. Blue screens can disrupt sleep, so it’s best to
have your bedroom free from TV, phones, and other screens and to avoid them
for at least an hour before going to bed. This will calm down the nervous system
and prepare the body for rest. Taking some time to drink a warming sleep elixir
to wind down is a good evening habit. Lavender, ginger, chamomile, or turmeric
are great in teas and infusions. They can also replace the late-night snack before
bed, which can disrupt sleep. Placing some lavender essential oil on the pillow
and sleeping in a well-aired bedroom will help increase sleep quality. Remember
that the optimal temperature for sleep is between 18 and 19 degrees no matter
the season.
Seek out sunlight
Take maximum advantage during daylight hours to get light exposure. Open
the windows as soon as you wake up to get as much light in as possible. This
will help balance out hormones. Going for a brisk walk outside before noon will
improve mood and increase productivity. Using bright indoor lights to stimulate
wakefulness during morning and midday or trying out light therapy are other
solutions.
TEXT Vesela Savova Drews
The role of vitamin D
The most potent source of vitamin D is sunlight. And as this one is scarce in
winter, many of us suffer from low levels of vitamin D during the cold months.
Besides stabilizing mood and strengthening the immune system, vitamin D
also enhances sleep. Lack of vitamin D reduces sleep time and lowers sleep
efficiency – which can be translated into poor sleep quality. Additionally, lack of
vitamin D can make us feel tired, stiff and just under the weather. You can ask
your doctor to perform a blood test to check your vitamin D levels.
130
KACHEN No.21 | WINTER 19

BEAUTY
NATURAL BEAUTY
Taking care of our skin year-round
is essential to looking and feeling
great, but our skin needs a little
extra love especially during the
winter months.
Not only is our skin the largest
organ of our body – it is also
highly permeable. What we put
on our skin is likely going into our
body and bloodstream.
Antibacterial soaps, skin care
products containing alcohol, and
fragrance-filled soaps strip our
skin of natural oils. We opt for
natural, organic products and
choose essential oils for that
pleasant fragrance.
Adding moisturizing components
in winter like natural oils, coconut
oil, vitamin E, and antioxidants,
will keep your skin feeling radiant,
healthy and moisturized.
Thankfully, more and more
natural beauty products are available
in Luxembourg too
as in specialized shops such as
J'adore Bio. Here are a few
natural products you want to
have in your bathroom
this winter.
1. USE AN OIL-BASED CLEANSER
Traditional cleansers often contain synthetic preservatives,
fragrances, and harsh soaps like sodium lauryl
sulfate. Ingredients like these can actually cause your
skin to become dry. If you don’t want to experience dry,
irritated, flakey skin, then choose an all-natural oilbased
cleanser.
2. USE A FACE SERUM
A hydrating serum is a great tool for glowing winter
skin. Try using a natural serum made with hydrating
ingredients like hyaluronic acid, vitamin C, aloe and rose
oil. Rich in antioxidants a face serum can help brighten
the skin, providing hydration and protection from the
harsh environment.
3. EXFOLIATE THE SKIN
Exfoliation is a must for keeping dry and flaky skin at
bay during the winter. It also stimulates circulation and
lymph. Using natural ingredients such as dead sea salt
and nourishing oils will gently exfoliate, nourish and
sooth the skin.
4. MOISTURIZE THE SKIN
Moisturizing the skin after exfoliation with high-quality
plant oils, will reveal silkier, softer skin. Use body lotions
with natural, delicate scents for a true home spa
experience.
5. HYDRATE
Using natural hydrosols from the distillation of plants
and leaves is a great way to keep your skin hydrated and
toned.
1. Organic cleansing tonic by Matarrania
2. Rose Otto nourishing face serum Bio
Damascena by Alteya
3. Patchouli, rosewood and geranium scrub by
Mirins Copenhagen
4. Chocolate fever body butter by Wooden
Spoon
5. Calming melissa hydrosol by Bioline
6. Pumpkin face mask by Beauty Garden
6. FOOD FOR YOUR SKIN
We believe our exterior is a reflection of our interior, but
skin care is a must too. Try a face mask with seasonal
vegetables for added vitamins and antioxidants that
will nourish and soften the skin.
TEXT Vesela Savova Drews
131
KACHEN No.21 | WINTER 19

COLUMN
WINTER BLUES?
The days become shorter as autumn turns into
winter. A link between certain seasonal mental
health issues and light levels has long been
established, namely SAD or Seasonal Affective
Disorder. This form of disorder can range from
low mood to severe depression.
DR. MARC KEIPES
Director
ZithaGesondheetsZentrum
gesondheetszentrum.lu/blog/
The sun is the clock that sets our sleep and mood biological
rhythms. The day/night, light/dark cycle is the strongest timer
and synchronises the sleep/wake rhythm.
The effect of light exposure on the melatonin rhythm (a hormone
in the central nervous system that controls the sleep/
wake cycle) and mood has been extensively proven. SAD can
have the same symptoms as real depression: excessive sleep
requirements, chronic fatigue, a general lack of interest or
motivation, weight gain, poor concentration etc. It is vital to
recognise the reoccurring rhythm of seasonal depression.
That means it regularly appears in early autumn and then
decreases before disappearing around February-March.
Light therapy
Sufficiently intense light has been proven to help. In practice,
this requires light sources of at least 10,000 lux.
Other helpful solutions
Going outside as much as possible during the times of day
when light is at its peak, e.g. at lunchtime, can help. Ideally,
this is combined with exercise such as fast walking. Planning
a winter holiday in the sun (or at altitude in the mountains) is
a good idea too.
The main thing is to recognise the situation. It can worsen
some obesity-related illnesses such as diabetes, high blood
pressure and white blood cell issues. Treatment can help, but
anyone affected should speak to their doctor to choose the best
method for them, use it on a regular basis as soon as the days
begin to shorten and before depression/SAD has well and
truly set in.
Important: The artificial light we tend to have at home or at
work usually only produces around 300-700 lux whilst outdoor
light varies between 1500 lux in winter and 100,000 in summer
depending on the weather.
Around 10-20% of our country's population is estimated to be
affected by a "mild" form of SAD. Women in their 20s are 3 or
4 times more likely to be affected by SAD than men. Men tend
to be affected later in life, in their 30s. SAD tends to affect men
aged over 50 and 60 more than women.
132
KACHEN No.21 | WINTER 19

KACHEN No.21 | WINTER 19
133

A DECORATION
FULL OF MAGIC
The excitement of the holidays is already felt, windows and
streets are adorned with lights and awaken in us this desire
to adorn our house with the Christmas spirit and to think of
our future holiday tables. In terms of design, the choice is vast.
From the extremely elegant atmosphere borrowing its deep
colours from the British style to the Scandinavian style which
gives a high place to natural materials and white, without
forgetting the country style and its multiple lanterns, here is a
small constellation of tables that will undoubtedly inspire you...
134
REZEPT Firstname Lastname
FOTOS Firstname Lastname
hm.com
KACHEN No.21 | WINTER 19

MUST HAVES
maisonsdumonde.com
gardentrading.co.uk
nvgallery.com
lights4fun.co.uk
135
KACHEN No.21 | WINTER 19

MUST HAVES
hm.com
tch.net
hm.com
GOLD &
NOBLE
MATERIALS
jardiland.com
nvgallery.com
caravane.fr
maisonsdumonde.com
136
KACHEN No.21 | WINTER 19

Property for sale in Niederanven
B
eautiful freestanding house located
in a residential area. Facing south,
this house will offer its future occupants
or owners an unparalleled quality of life.
On the ground floor there is an entrance
hall, a large fully equipped kitchen with
access to the terrace and garden, a
double living room with open fire that
also offers access to the garden, as well
as a bedroom and guest toilet. On the
first floor are 3 bedrooms, one of which
is a master suite with a dressing room
and a bathroom. The attic is accessible
by a retractable staircase and serves as
storage. The basement offers a double
garage, a boiler room with a new gasfired
boiler, a wine cellar and 2 storage
rooms. The house is close to all amenities
and to the Aarnescht nature reserve.
Plot : 7a 94ca Approx. surface : 213 m 2 Price : 2.195.000 €
Sales Rentals Valuations www.FARE.lu contact@fare.lu +352 26 897 897

DESIGN IN LUXEMBOURG
LÉA SCHROEDER
A PASSION FOR PATTERN
After travelling the world to train in design and the
fine arts, Luxembourg's very own Léa Schroeder
settled down at 1535° in Differdange. She founded
her exciting studio, which is open to all kinds of
collaboration and where she designs her ceramic
and textile collections, merging craftsmanship and
design. Let's meet her.
138
TEXT Theodora Mutel
PHOTOS Paulo Lobo
Where does your passion for
design come from?
I've had it since I was a child! I've
always loved being creative and doing
DIY for as long as I can remember.
My parents were culture vultures
too. That all made me see that art and
design can be part of the mundane
everyday.
What were your training milestones?
I was very lucky to study in Luxembourg
as it enabled me to travel
through Europe. I began at Créapôle,
in Paris, where I did a Masters in
Luxury and Stage Art Design and
where I was able to explore a range of skills. I decided to
head to Milan to specialise in fine jewellery and accessories.
It was the most obvious way to bring art and design
together. Then I joined Lancel working as a leather goods
and accessories designer.
Why did you decide to return to Luxembourg given
your international career?
Luxembourg is my home. It was only natural for me to
give something back, especially in terms of local design
and showcasing fine crafts. That's why I took part in the
2018 De Mains de Maîtres Biennial and all my designs are
approved as "Made in Luxembourg". I have since had the
honour of representing our country overseas, e.g. at the
Révélations Fair in Paris in May and at the Paris Design
Week in September. I want to be part of the local scene as
well as showing the world what we do here.
Is design art?
Often, aesthetic comes from function
and technique. For example, I dismembered
my birds as the entire piece
wouldn't fit into my kiln! But function
is always key and the notion of design
ties into user satisfaction. As for my
work, the decorative and ornamental
aspect becomes the main function,
which is why it's called Art-Design.
Are sustainability and ethics part
of your specifications?
Of course. It's our role as designers
to educate and inform the public. We
encourage consumers to be part of
the journey by designing sustainable
pieces and working with eco-friendly materials. It's painstaking
work but essential to combat consumerism.
What are your plans for the future?
To continue down this path and really establish myself. I've
only had my own brand for a year.
I recently designed a textile collection that mirrors my
ceramics. I have created an entire graphic world which now
adorns silk scarves. I have a real passion for pattern and
its symbolism. I also have a keen interest in tribal art, the
connection between humankind and nature. It's a project
that's dear to me and that I want to explore!
leaschroeder.studio
KACHEN No.21 | WINTER 19

KACHEN No.21 | WINTER 19
139

140
TEXT Barbara Fischer-Fürwentsches
PHOTOS Brigida Gonzalez, Valentiny Foundation
KACHEN No.21 | WINTER 19

LUXEMBOURG
THE VALENTINY FOUNDATION
A MEETING PLACE FOR ART
AND ARCHITECTURE ALONG
THE MOSELLE RIVER
The Moselle region has more to offer than solely
excellent wines. In the romantic wine town of
Remerschen fans of architecture and art lovers will find
a very special jewel: the Valentiny Foundation. François
Valentiny, one of the best-known Luxembourgish
architects of international renown, has created a
place at the centre of his hometown, which, though
visually striking, harmoniously blends with the existing
buildings.
The Valentiny Foundation was set up, together with
the commune of Schengen, in 2014 and opened in 2016.
Valentiny had already put his recognizable stamp onto
several buildings in his home commune, such as Biodiversum
in Haff Remich, or the youth hostel nearby. The
building of the foundation stands on the site of the former
primary school, which the architect went to as a child. The
building, which is suffused with light still accommodates
the layout of the former school and offers room for the
manifold work of François Valentiny as well as for other
national and international artists.
Besides work by Rob Trier and Roswitha Grützke, the
permanent exhibition, with over 3000 exhibits, offers a
comprehensive overview of the artistic and architectural
work of François Valentiny. Drawings, sketches, models,
and sculptures document the development and artistic
talent of the studied carpenter, who first wanted to be a
painter and then a sculptor, before he started down the
path to capturing the world as architect from the Moselle.
Culture and art for everybody
The goal and task of the foundation goes beyond the
upkeep of an artistic heritage. It aims to advance the
conversation about architecture and especially the development
of future architects. Thus the collaboration with
the University of Luxembourg and the Luxembourgish
Association of Architects is accordingly close-knit. But
the general public is also focused on: a mixed programme
of changing exhibits, concerts, readings and talks aims to
contribute actively to the tourism of the border triangle.
Fernand Valentiny, the architect’s brother, is responsible
for the programme. “We make use of the wonderful space
of this building for a multifaceted programme: travel
and film talks, readings, conferences, workshops for children
and much more. Even music is not left out: once a
month we have a concert on Sunday afternoons, and from
January to May 2020 we will organise a cello festival,
with, among others, André Mergenthaler.” Various rooms
can be rented. In the near future a small museum café will
open.
The exhibition is open year round; entrance is free. For
opening hours, information on current exhibits and about
upcoming events, see valentiny-foundation.com
141
KACHEN No.21 | WINTER 19

LUXEMBOURG'S FOOD AND LIFESTYLE MAGAZINE
@kachenmagazine
FOR EVEN MORE
RECIPES
INFORMATION
INSPIRATION
142
kachen.lu
KACHEN No.21 | WINTER 19

© Studio Fränk Weber
There are places where you quickly forget everyday life. Let
yourself be carried away by the charm of the Moselle region
and relax with a glass of Luxembourgish wine or sparkling
Crémant. In Luxembourg, you will enjoy life in a way you
would have never imagined.
visitluxembourg.com
143
KACHEN No.21 | WINTER 19

GR AN
CANARIA
A MINIATURE CONTINENT
The Canary Islands and its seven diverse islands lie off the coast of Morocco just a
few hours' flight from Europe. In the middle, Gran Canaria stands out for its almost
perfect circle.
TEXT Martine Carret
144
It's a small continent in itself with contrasting, varied and
spectacular landscapes. A hint of America with canyons
like the ones in Arizona, high rocks and sheer cliffs, a
dash of Asia with heavenly golden sandy beaches, a pinch
of Africa with dunes reminiscent of the Saharan lands,
a European calm with age-old fishing ports and floral
villages, a slice of Oceania with volcanic regions and
misty mountains that bring New Zealand to mind and a
taster of Central America with banana plantations and
humid rainforests.
Gran Canaria is all this and so much more
Beaches account for 60 of its 236 km of coastline. They are
what catch your eye and make you want to get away from
cold, dark and wet Europe. The year-round warm climate
means you can even visit in winter. The Atlantic is a chilly
18°C but it's not freezing. The nights may get cool but your
skin will be warmed by the sun's heat in the day.
The iconic 2900m long Maspalomas beach (south) belongs
to a protected area. That means no buildings have
disturbed the landscape of dunes sculpted by the wind
of time. There are very long beaches in the north too and
some are in cities such as the capital, Las Palmas, where
you'll find the crescent-shaped 3km Las Canteras beach
and its fabulous promenade.
Near the “capital” you'll find the 27-hectare Viera y Clavijo
botanical garden home to over 500 endemic plants, some
of which are endangered. The Swede Eric Sventenius
founded it in 1952 to protect native flora. The setting is
incredibly beautiful with a tropical palm grove, a garden
with 2000 species of cactus, and a laurel forest (subtropical
forest).
The village of Lomo Quiebre, Mogàn fishing port and harbour
in the south west are a sight for sore eyes. Houses
clinging to sheer cliffsides lie alongside more modern constructions
standing in a lakeside area. Wander from bridge
to bridge wherever takes your fancy in this “little Venice”.
The white walls are often teeming with bright pink bougainvilleas
whose floral clusters artistically burst out onto
the walls, porches, arcades and footbridges.
KACHEN No.21 | WINTER 19

ON TOUR WITH LUXAIRTOURS
The ultimate family destination with
the perfect microclimate, the island is
also perfect for a romantic or sporty
break. It has all sorts of things to do
for all ages. Whether it be kayak trips,
sea excursions to see the dolphins,
paddling or chilling under a parasol.
You can dance 'til dawn in all the seaside
towns too.
If you prefer places that are a little
less obvious, more relaxed and quiet,
the centre of the island with the
103km2 Caldera de Tejeda crater is
the place for you. 46% of the island's
land has been listed as a UNESCO
biosphere reserve since 2005: 1363
plant species including 125 endemic
to the island and 1094 animal species
including 543 endemic ones have
been identified.
The Risco Caído cultural landscape and sacred mountains in the centre have
been UNESCO World Heritage sites since July 2019. Troglodyte sites (dwellings,
storehouses and cisterns) in the hollow of cliffs, ravines and volcanic formations
prove that a pre-Hispanic island culture once lived here. Seasonal ceremonies
were held in the two sacred Risco Caído and Roque Bentayga temples.
You absolutely can't miss a walk around Roque Nublo, an 80m high photogenic
basalt monolith that peaks at an altitude of 1813m. Fitness fans can hike the
many nearby footpaths.
145
KACHEN No.21 | WINTER 19

ON TOUR WITH LUXAIRTOURS
RESTAURANTS
La Aquarela, in Patalavaca
Booking required. Original, stylish,
and unique.
restaurantelaaquarela.com
Vega in Guayadeque
Exotic troglodyte setting.
restaurantevega.es
La Marinera in Las Palmas
Seafood.
restaurantelamarineralaspalmas.com
OUT AND ABOUT...
... Get sporty at one of the island's
seven golf courses.
... Get dancing in a club on Playa
del Inglés
pachagrancanaria.com
... Get stars in your eyes at the
Llanos de Garañón belvedere or
Roque Saucillo astronomy centre.
PRIZE DRAW
Win 7 nights for 2 adults with half board in the 4-star hotel
LOPESAN COSTA MELONERAS RESORT & SPA in a standard
double room, including flight tickets Luxembourg - Gran
Canaria (return flight) with LuxairTours.
The Lopesan Costa Meloneras Resort & Spa is a magical
place in Meloneras, the most exclusive tourist area in Gran
Canaria. The Maspalomas Dunes Nature Reserve's desert
landscape provides a unique backdrop where you can daydream
and relax whilst talking long walks along the beach.
As soon as you arrive at this Hotel in Gran Canaria you
will be welcomed by a majestic palace. Its windows, doors
and archways take visitors back to colonial times, which is
typical of the Island’s architecture. Once you've crossed the
entrance, more than 2,000 palm trees guide you to your
room, making you feel like you're in an oasis in the middle
of the desert. Everything is designed so that you can relax,
feel and experience the typical Canary culture in a warm,
welcoming environment that mesmerises you from the
get-go.
This Spa hotel in Gran Canaria is a superior 4-star hotel
located in a prime location, right on the seafront promenade,
a stone's throw from the beach and not far from the Maspalomas
Dunes Nature Reserve in the south of the island. An
idyllic place to lose yourself and enjoy taking a stroll until the
sun goes down, relaxing and feeling at one with nature.
Just answer the following question:
What is the name of the famous Gran Canaria Nature Park?
Send the answer with your name and address and the keyword GRAN CANARIA by e-mail
to gewinnen@kachen.lu
The trip must start by summer 2020. Air tickets and accommodation are subject to availability.
The closing date for entries is 31.01.2020
146
KACHEN No.21 | WINTER 19

XX CATEGORIE XX
EXCELLENCE
Savour unique moments
in exceptional hotels
Discover our Excellence hotels in travel agencies or on luxairtours.lu
REZEPT Firstname Lastname
FOTOS Firstname Lastname
Travel in excellent company
147
KACHEN No.21 | WINTER 19

NEED
A BREAK?
NEXT ISSUE:
13 JANUARY
ABONNEMENT
ABO@REESENMAG.LU
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ALLEMAND
FRANÇAIS
REESEN
LUXEMBOURG'S TRAVEL MAGAZINE
148
REESENMAG.LU
KACHEN No.21 | WINTER 19

ON TOUR WITH CFL
LIÈGE
ARDENT ENERGY
Liège is a cosmopolitan city buzzing with visitors from nearby
Luxembourg, the Netherlands, Germany and France. The ‘ardent
city’ is full of surprises that thrive on its history whilst being
future-forward, accessible, joyful and festive.
© OFFICE DU TOURISME LIEGE
© OFFICE DU TOURISME LIEGE
S
pectacular. No other word could describe the
arched vault that make Liège station look like
a modern, bright, streamlined and futuristic cathedral
reminiscent of a vast ship whose sails reach for
the skies.
You don't tend to be awestruck when you arrive at a
station in Europe. But the Liège-Guillemins train station
stops every visitor in their tracks. Designed by the
Spanish architect Santiago Calatrava Valls and inaugurated
in 2009, this landmark is among the most photographed
in the city. Even the most blasé onlookers
are blown away by the beauty of its illuminated dome
with undulating curves at night.
Then it's time to head to the smart and floral cul-desacs
in the Hors-Château area before making for the
foot of the “Montagne de Bueren” staircase. It isn't a
mountain but you do have 374 steps at a 28% gradient
to climb. It may be exhausting but the panoramic views
at the top are worth the effort.
When you reach the Citadel's slopes you comprehend
the topography and instantly grasp the beauty of this
city with a population of 200,000 and the Meuse quietly
flowing through. From here there are footpaths with
miles of walks running through all hillside “areas”:
Favechamps, Le Péri, Carmélites woods, Fabry woods
and the Vivegnis hillside. It's always a surprise to end
up in one of these leafy areas covering 90 hectares
when you're in the bustle of the city. You can't miss the
© URBANISME VILLE DE LIEGE -JEAN-PIERRE ERS
heart of the Citadel and its myriad landmarks (60) including
the terraced ornamental garden in the ruins of
the former Minim convent. You may well see vines and
fig trees as its south-facing position means anything
can grow here.
Near the river, don't miss the exhibitions at La Boverie,
the former Fine Arts Palace built for the 1905 Universal
Exhibition and renovated in 2016.
After a good dose of culture, it's time to explore more
exciting areas. Cross the stunning Arches Bridge into
the popular Outremeuse area where the writer behind
Inspector Maigret, Georges Simenon, once lived. You
simply can't miss Tchantchès, a puppet dressed in traditional
work clothes: black and white check trousers,
blue smock, red scarf with white dots, black hat.
Don't leave Liège without trying the city's signature
round waffle, meatballs (beef and pork in Liège syrup),
cheese, pékèt (gin) and local beer.
149
TEXT Martine Carret
KACHEN No.21 | WINTER 19

ON TOUR WITH CFL
OUT AND ABOUT...
Bar à cacao de Benoit Nihant Nestled in the Passage
Lemonnier (Art Déco), the chocolatier Benoît Nihant has
created a relaxing and rewarding setting based on chocolate.
benoitnihant.be
La Brasserie C One of the best terraces in Liège to enjoy the
Curtius lager brewed on site.
brasseriec.com
Brunch en famille à l’Opéra A family-friendly musical
foodie get-together one Sunday a month.
operaliege.be/activites/brunch-familial-et-musical
© OFFICE DU TOURISME LIEGE
RESTAURANTS
Le Moment The trendiest bistronomy eatery in town
moment-liege.be
Le bistrot d’en face A local institution: meatballs and café
liégeois ice cream sundaes
Le théâtre de Liège For those in the know, great menu,
fabulous interior, careful cookery
theatredeliege.be/restaurant-theatre
© OFFICE DU TOURISME LIEGE
© OFFICE DU TOURISME LIEGE
PRIZE DRAW
Win a trip for 2 people to LIÈGE* including the 1st class train ride from Luxembourg and 2 nights in a double
room, including breakfast in the 5-star hotel Les Comtes de Méan, Urban Resort® in the heart of Liège, and
2 dinners for 2 people in the restaurant L'atelier du Sélys (subject to availability).
A 5-star hotel with 126 rooms, restaurant, lounge bar,
wellness center and seminar rooms for a relaxing
and luxurious stay in the heart of Liège.
Hotel Les Comtes de Méan is located in the historic
heart of Liège, just 5 minutes from Place
Saint-Lambert. The elegantly furnished rooms are
fully equipped with flat screen TV, air conditioning
and free WiFi. All rooms are decorated with original
photographs by Yann Arthus-Bertrand.
The hotel blends traditional architecture with contemporary
design and offers excellent service and
comfort. The gastronomic restaurant Le Selys is part
of the facilities of the hotel, as are the brasserie Ô
Cocottes, the bar La Cave in a former 16th century
armory and the Osmose wellness area with fitness
centre, beauty area, relaxation rooms and swimming
pool.
150
Just answer the following question: What is Liège popularly called?
Send the correct answer with the keyword LIÈGE to gewinnen@kachen.lu
The closing date for entries is 31.01.2020
*The gift voucher is valid from the date of issue until 30.06.2020, subject to availability.
KACHEN No.21 | WINTER 19

Europe
at your
fingertips!
Book your
international
train tickets
Your international
timetables
in real time
Manage
your
e-tickets
Display of
platforms
for connections
CFL mobile
National and
cross-border travelling
KACHEN No.21 | WINTER 19
REZEPT Firstname Lastname
FOTOS Firstname Lastname
www.cfl.lu
151
CallCenter + 352 2489 2489

LES GRAINS
D’ARGENT
A SPARKLING WEEKEND
IN THE CHAMPAGNE
Imagine a dreamy hotel in the heart of the Champagne,
sitting in midst the vineyards with a view onto the village
of Hautvillers and the abbey of the legendary cellarer and
Benedictine monk Dom Pérignon, who, in 1668, invented
the “méthode champenoise”.
The small but charming hotel is called Les Grains
d’Argent and is just under two and a half hours
away from Luxembourg. The owners are Annabelle
Hazard and Pascal Soutiran, who also transformed the
former MAHO in Luxembourg into the stylish hotelrestaurant
Les Jardins d’Anaïs last year. The chef of
which, Christophe Quentin, was instantly awarded a
Michelin star.
A few years ago, Les Grains d’Argent fulfilled a dream
for Annabelle Hazard. Born and bread in the Champagne
region, she basically has Champagne in her blood. Even
the art of hospitality was given to her with her mother’s
milk. Her professional path took her first to London after
her studies, where she worked for eight years as sommelier
and brand manager for big names such as Joël Robuchon
and Champagne Bollinger.
accompanied and advised by the renowned starred chef
and Meilleur Ouvrier de France Frédéric Simonin of
Paris.
No wishes of comfort and design are left open with 29
rooms, seventeen of those double, 2 twins, six junior suits,
and one full suite. Decorated in a warm and contemporary
style, in blue, rose, yellow and grey tones. All rooms are
accompanied by a large bathroom with separate WC. Two
of the rooms are wheelchair accessible.
There are numerous large and small Champagne houses
in the immediate vicinity of the hotel and reachable in a
few minutes by car. Just right for lovers of Champagne
and for those who need a small or not so small delightful
time out.
TEXT Bibi Wintersdorf
PHOTOS Les Grains d'Argent
152
Back home Annabelle did not hesitate long and took over
the place. After extensive remodelling and renovations,
Les Grains d’Argent shines like new, with a paired
back, elegant ambience and a down-to-earth and yet
refined kitchen. The large main room of the restaurant,
with space for eighty people, offers with La Cuisine de
Clément a modern, fresh kitchen in the style of a bistro.
The porch, which boasts one of the best views onto the
UNESCO world heritage vineyards of the Champagne,
is where you find La Table d’Annabelle, the gastronomic
restaurant of the house. The young chef Alexis Supiot is
LES GRAINS D’ARGENT
1 Allée du Petit Bois — F-51530 Dizy
Tel. +33 / 3 26 55 76 28
lesgrainsdargent.fr
KACHEN No.21 | WINTER 19

GREATER REGION
153
© MICHEL JOLYOT © MICHEL JOLYOT © MICHEL JOLYOT
KACHEN No.21 | WINTER 19

FISH &
SE AFOOD DRINKS
98
Dickens' punch
Leek quiche with
feta & dried
tomatoes
Roasted scallops,
voatsiperifery
crumble
127
CBD-infused
lavender hot
chocolate
70 73 74
Red endive curls
with cabbage
Wild prawns with
christmas salt
VEGETARIAN
Winter roots roll up
with lemon
42
Selection of
preserves
- 4 recipes
Salsify with pear
17 58 20
Raspberry meringue
cups
44
Selection of
flavourings
- 4 recipes
77 94
Cooked cheese
23
Raisin bread
29
Brutti ma Buoni
30
Fortune Cookies
35
Spéculoos cake
36
Chocolate cake
Chai cake
49 61 62 62 63 64
Dessert sauces
- 4 recipes
Quinces tarte tatin
Quince strudel
Baked fruit salad
Quinces baked in
orange juice
Quince preserve
with vanilla
154
SWEETS
& PASTRIES
36
KACHEN No.21 | WINTER 19

RECIPE DIRECTORY & IMPRINT
46
Selection of oils
- 4 recipes
50
Vegetable stock
56
Christmas salt
57
Thai black rice &
fried egg
67
Creamy potato &
leek soup
68
Irish potato patties
with kale & leek
ME AT
18
Luxembourgish
venison fillets
69
Oven-roasted leeks
with smoked ham
82
Venison with small
onions & bacon
89
Fondue Vigneronne
neutral 01-18-619125
Drucksache myclimate.org
26
Oat biscuits with
cinnamon
38
Gingerbread cake
27
Anise biscuits with
blood orange jam
40
Airy brioche plait
28
Vanilla crescent
biscuits
47
Chestnut & black
currant
Mont-Blanc
28
Baci di Dama
48
Sweet offerings
- 3 recipes
Edition Luxe Taste & Style Publishing Sàrl,
4a, rue de Consdorf L-6230 Bech
Publisher Bibi Wintersdorf
Editor-in-chief Bibi Wintersdorf
Head editor Patricia Sciotti
Editors Yannick Burrows,
Vesela Savova Drews
Copy-editor Myriam Welschbillig (DE),
Cara Bland (EN),
Fabrice Barbian (FR)
Art Director Philippe Saliba
Graphc Designers Enia Haeck
Tanja Hammes
Sales Jill Sterba
Offiice Manager Vanessa Schmit
Printer Reka print+
Editorial Dept. redaktion@kachen.lu
Advertising sales@kachen.lu
Contests gewinnen@kachen.lu
64
Stewed quinces with
honey & lemon
78
Jerusalem artichoke
with hazelnut
streusel
91
Christmas stollen
93
Miss Eme's waffles
© Luxe Taste & Style Publishing
ISSN EAN 977-2535-8820-10
The publication accepts no liability for unsolicited articles, photos and
drawings. Reproduction, inclusion in online services or the Internet,
or duplication onto data carriers such as CD-ROM etc. shall only be
permitted with prior written consent from the publisher.
All rights reserved. All information has been carefully reviewed. We accept
no liability for the accuracy of information included.
KACHEN No.21 | WINTER 19

THE SPRING ISSUE OF
KACHEN
WILL BE PUBLISHED ON
3 RD MARCH 2020
KACHEN No.21 | WINTER 19

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