KACHEN #21 (Winter 2019) English edition

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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 <strong>KACHEN</strong> No.21 | WINTER 19
87 TEXT Barbara Fischer-Fürwentsches PHOTOS Ramunas Astrauskas <strong>KACHEN</strong> No.21 | WINTER 19
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L Ë T Z E B U E R G E S C H ENGLIS
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EDITORIAL Our vision for 2020 We li
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SUMMARY SECTIONS THE TEAM — 5 RES
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THE TEAM CHEFS CATHY GOEDERT RENÉ
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RESTAURANT & SHOP NEWS BISTRO LËNS
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NEWS FIRST EVENT OF FOOD-A-MENTAL O
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Best Hotel Bar in Europe Prix Vill
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Aal Schoul - Hobscheid Dahm - Erpel
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KACHEN No.21 | WINTER 19 15
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SEASONAL RECIPES ROASTED SCALLOPS,
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SEASONAL RECIPES 19 KACHEN No.21 |
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ADVERTORIAL RAISIN BREAD 2 small lo
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SEASONAL RECIPES THE FAVOURITE COOK
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ANISE BISCUITS WITH BLOOD ORANGE JA
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SEASONAL RECIPES BRUTTI MA BUONI PA
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ADVERTORIAL SACRED BREAD! For our p
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COVER CAKES To properly celebrate o
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Page 42 and 43: STEP BY STEP AIRY BRIOCHE PLAIT Thi
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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
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Page 61 and 62: ADVERTORIAL MACARON FANS, READY, SE
Page 63 and 64: QUINCE TARTE TATIN Serves 6-8 25 mi
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Page 127 and 128: HEALTH & NUTRITION popped up in Lux
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ON TOUR WITH LUXAIRTOURS The ultima
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XX CATEGORIE XX EXCELLENCE Savour u
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GREATER REGION 153 © MICHEL JOLYOT
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RECIPE DIRECTORY & IMPRINT 46 Selec
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