KACHEN #21 (Winter 2019) English edition

More documents

Info

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
Page 1 and 2:
L Ë T Z E B U E R G E S C H ENGLIS
Page 3 and 4:
EDITORIAL Our vision for 2020 We li
Page 5 and 6:
SUMMARY SECTIONS THE TEAM — 5 RES
Page 7 and 8:
THE TEAM CHEFS CATHY GOEDERT RENÉ
Page 9 and 10:
RESTAURANT & SHOP NEWS BISTRO LËNS
Page 11 and 12:
NEWS FIRST EVENT OF FOOD-A-MENTAL O
Page 13 and 14:
Best Hotel Bar in Europe Prix Vill
Page 15 and 16:
Aal Schoul - Hobscheid Dahm - Erpel
Page 17 and 18:
KACHEN No.21 | WINTER 19 15
Page 19 and 20:
SEASONAL RECIPES ROASTED SCALLOPS,
Page 21 and 22:
SEASONAL RECIPES 19 KACHEN No.21 |
Page 23 and 24:
KACHEN No.21 | WINTER 19 21
Page 25 and 26:
ADVERTORIAL RAISIN BREAD 2 small lo
Page 27 and 28:
SEASONAL RECIPES THE FAVOURITE COOK
Page 29 and 30:
ANISE BISCUITS WITH BLOOD ORANGE JA
Page 31 and 32:
SEASONAL RECIPES BRUTTI MA BUONI PA
Page 33 and 34:
ADVERTORIAL SACRED BREAD! For our p
Page 36 and 37:
COVER CAKES To properly celebrate o
Page 38 and 39:
CHOCOLATE CAKE WITH CHOCOLATE BUTTE
Page 40 and 41:
GINGERBREAD CAKE Passionate about h
Page 42 and 43:
STEP BY STEP AIRY BRIOCHE PLAIT Thi
Page 44 and 45:
A SE ASON OF GIVING The greatest gi
Page 46:
DO IT YOURSELF SELECTION OF FLAVOUR
Page 49 and 50:
ADVERTORIAL CHESTNUT & BLACK CURRAN
Page 51 and 52:
DO IT YOURSELF CHOCOLATE CHILLI SAU
Page 53 and 54: VEGETARIAN RECIPE Preheat oven to 2
Page 55 and 56: FEATURE PRE-CHRISTMAS SPICE SCIENCE
Page 57 and 58: FEATURE CINNAMON Last but not least
Page 59 and 60: FEATURE CHRISTMAS SALT › 1 tbsp c
Page 61 and 62: ADVERTORIAL MACARON FANS, READY, SE
Page 63 and 64: QUINCE TARTE TATIN Serves 6-8 25 mi
Page 65 and 66: SEASONAL FRUIT QUINCES BAKED IN ORA
Page 67 and 68: MASTER YOUR FAVOURITE CHRISTMAS DIS
Page 69 and 70: XX CATEGORIE XX CREAMY POTATO AND L
Page 71 and 72: SEASONAL VEGETABLE OVEN-ROASTED LEE
Page 73 and 74: NATURALLY DIFFERENT A L A R G E S E
Page 75 and 76: RENÉ MATHIEU & HIS TEAM › 6 red
Page 77 and 78: KACHEN No.21 | WINTER 19 75
Page 79 and 80: RENÉ MATHIEU & HIS TEAM Serves 6 2
Page 81 and 82: ADVERTORIAL CASINO 2OOOO: AN ERA OF
Page 83 and 84: PORTRAIT OF A CHEF JEAN-CHARLES HOS
Page 85 and 86: CHEF' S MASTER CLASS THE MEAT Fry f
Page 87 and 88: FOODIES SUBSCRIBE NOW and don't mis
Page 89 and 90: 87 TEXT Barbara Fischer-Fürwentsch
Page 91 and 92: LUXEMBOURGISH BEEF Produit du terro
Page 93 and 94: FARMER'S RECIPE After the fantastic
Page 95 and 96: GRANNY'S RECIPE Jacques Schneider,
Page 99 and 100: FEATURE “Four elements, join'd in
Page 101 and 102: ADVERTORIAL AWARD WINNING, REGIONAL
Page 103: plan K LUXEMBOURG, SMALL COUNTRY, G
Page 109 and 110: CONSUME DIFFERENTLY HERE ARE A FEW
Page 111 and 112: PASSIONATE LOCAL INITIATIVES IN LUX
Page 113 and 114: INFO INTOX NETFLIX OR CINEMA? Watch
Page 115 and 116: CONSUME DIFFERENTLY NATURAL WAXED P
Page 117 and 118: ADVERTORIAL ALaViTA, A BREATH OF FR
Page 119 and 120: BLOG AWARD MAIN PARTNER FOR THE CAT
Page 121 and 122: CATEGORY CATEGORY LIFESTYLE Paulina
Page 125 and 126: MOOD Mood booster When we consider
Page 127 and 128: HEALTH & NUTRITION popped up in Lux
Page 129 and 130: GREEN KITCHEN Cooking with CBD oil
Page 131 and 132: ADVERTORIAL Exclusive for KACHEN re
Page 133 and 134: BEAUTY NATURAL BEAUTY Taking care o
Page 137 and 138: MUST HAVES maisonsdumonde.com garde
Page 139 and 140: Property for sale in Niederanven B
Page 143 and 144: LUXEMBOURG THE VALENTINY FOUNDATION
Page 145 and 146: © Studio Fränk Weber There are pl
Page 147 and 148: ON TOUR WITH LUXAIRTOURS The ultima
Page 149 and 150: XX CATEGORIE XX EXCELLENCE Savour u
Page 151 and 152: ON TOUR WITH CFL LIÈGE ARDENT ENER
Page 153 and 154: Europe at your fingertips! Book you
Page 155 and 156:
GREATER REGION 153 © MICHEL JOLYOT
Page 157 and 158:
RECIPE DIRECTORY & IMPRINT 46 Selec
Page 159 and 160:
Subscribe now for only 9,80 €/mon
show all

KACHEN #21 (Winter 2019) English edition

Create successful ePaper yourself

Delete template?

Save as template?