KACHEN #20 (Autumn 2019) English edition

WWW.KACHEN.LU 

LUXEMBOURG’S FOOD AND LIFESTYLE MAGAZINE 

KACHEN 

A Taste of Luxembourg 

FALL RECIPES 

10 quick soups 

The perfect cheese board 

SEASONAL 

Beets, pears 

FEATURE 

Oil - liquid gold 

Autumn 

INTERNATIONAL EDITION 

KACHEN ON TOUR 

Luxembourg • Nancy • Marrakech • Francorchamps 

03/2019 - 9,95 €

“Being a journalist is 

an exciting job. It’s a 

challenge, but one that 

I am very passionate 

about.” 

Cordula Schnuer, Luxembourg Times

Dear readers, 

It is way past the eleventh hour. You will have heard it in 

the news over the past few weeks: the Amazon rainforest is 

burning, the permafrost is melting, and the salmon is dying 

in Alaska. These are all signs of the climate crisis that has 

become impossible to ignore and the catastrophe is home 

grown. You could expand the list of extraordinary climate 

events endlessly. Even here in Luxembourg we have begun 

to experience a taste of what is to come, indeed, what will 

come, if we continue as before. We have to rethink. We 

must act now. 

Humans are tough and perhaps we will somehow be able to adapt 

and survive. But now is the time to change the way we live and we 

would like to suggest ways to do so. KACHEN is more than just a food 

magazine. We love to cook and to provide you with delicious recipes, 

but we cannot ignore that we have to re-think our lives. The topic of 

lifestyle is also an important one for us, but in the end lifestyle simply 

means the way we live our daily lives. 

Our government (as well as many companies and 

individuals) are already doing something to implement 

environmentally friendly mechanisms – but there is so 

much more to do. In our neighbouring countries serving 

free tap water in restaurants has long been a given and 

the demand to establish that practice here too is a step in 

the right direction. Sometimes, however, acceptance and/ 

or the putting into practice of these measures is in short 

supply, or, indeed, there is a lack of resources. Everybody 

is, by now, aware of the terms ‘no waste’, ‘recycling’, and 

‘sustainability’. But what do they actually mean and how 

can we implement them properly in our daily lives? While 

not everybody has to become vegetarian and get rid of their car, if 

everybody managed to re-think their way of life and at least to attempt 

to change, we might actually achieve more than if only a few of us act 

consequently. Here at KACHEN, we would like to provide food for 

thought. 

Background articles and easily understandable explanations will 

hopefully aid to understand complex connections, and we have 

practical tips on how to re-think in terms of food and lifestyle, as 

well as introducing trailblazers in sustainability. Only if we all work 

together, we might have a chance to address the crisis and to save the 

future for our children. Let’s do this without drama and with as much 

enjoyment as possible, for that is what we Luxembourgers love best. 

Our next, the November issue, will be our 5-year anniversary edition, 

for we are celebrating five years since the beginning of KACHEN, and 

for this reason we will re-vamp the magazine and make it even more 

interesting and more beautiful! 

Now all that remains is to wish you a good ‘rentrée’ with as little stress 

as possible and enough time to try our delicious, quick, and simple 

recipes and to read all the fascinating articles! 

With best wishes from the entire team 

Yours, 

Bibi Wintersdorf 

Chief editor and publisher 

2019 / 3 | KACHEN | 1

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CONTENTS 

SECTIONS 

RECIPES 

INSPIRATION 

4 Neu à la carte 

5 Books 

6 Restonews 

8 News 

9 Lëtzebuerger Shopping 

11 Products that we love 

102 Culinary Thriller 

Part 3 

104 KACHEN Blog Award 2020 

142 Susanne Jaspers’ chronicle 

Fancy a sip? 

154 Recipe directory and imprint 

MAGAZINE 

10 Made in Luxembourg: Nux 

42 Do It Yourself 

Give aways: fast chestnut pralines, 

chestnut and chocolate spread, 

chestnut muffins 

50 Milly‘s Fun Facts 

80 Passions 

Food-a-Mental 

82 Passions 

Chadi’s Falafel Pop-Up 

96 Portrait of a chef 

Jérémmy Parjouet, Strassen’s 

cook with a double M 

100 Restaurant portrait 

Duly arrived at the Gare in Bech 

12 Seasonal recipes: Cheese 

26 Seasonal recipes: Soups 

36 Botanika 

Roasted garlic & leek soup with pan 

fried sage leaves 

38 Bistrot recipes: Le Café de Paris 

46 Baking Basics 

Carrot Cake by Yves Jehanne 

48 Step by step 

Apple Cider Caramels 

52 Dossier 

Oil: Liquid gold 

60 Seasonal fruit 

5 facts about pears 

68 Seasonal veggies 

5 facts about beets 

74 Recipes from René Mathieu 

Beets 

86 A world of recipes 

American cuisine 

88 Grandmother’s recipe 

Île flottante 

90 Farmer’s recipe 

The best apple pie 

92 Lëtzebuerger Rëndfleesch 

Burger ‘Terroir’ with local beef 

94 Typically Luxembourgish 

Trout à la Meunière 

WINE 

109 Luxembourgish vintner families 

Domaine Henri Ruppert 

112 Wine News 

114 Dossier 

Amarula & Baileys - Super sweet and 

scrumptious 

116 Dossier 

The pearls of the Champagne region 

121 Design 

Bye-Bye autumn sadness 

WELLBEING 

126 Balance: Dr. Keipes: Does autumn 

make you hungry? 

128 Ayurveda 

Indian Chai, warm porridge with 

stewed apple and pumpkin from 

the oven 

131 Carlo Sauber 

An assurance for plant diversity on 

our plates 

132 Meat Free Monday 

Autumn vegetable pie 

134 Cooking with Bertrand 

Ginger, an exquisite boost! 


136 Luxembourg 

Nordic Walking 

140 Events 

Autumn in Luxembourg 

143 Kachen on Tour 

A culinary weekend in Lyon 

144 Luxair Tours: Marrakech 

148 CFL: Nancy 

152 Greater Region 

The Circuit de 

Spa-Francorchamps 

56 

RECIPES

NEU À LA CARTE 

AN APPETITE FOR BREAKFAST AND COFFEE 

It used to be the case that breakfast was a private moment. Spent alone at 

home or in the circle of your closest family members. The trend for boozy 

breakfasts and brunches changed that breakfast tradition. Small coffee 

bars opened everywhere and the term ‘barista’ became a trend in itself; 

sometimes the term coffee-sommelier is even used. The emphasis in these 

establishments should be on the coffee, however, the breakfast served is 

usually not up to scratch. 

If you’re looking for a traditional continental breakfast with bells and 

whistles – different kinds of bread, eggs, jam, hams, and cheese – one 

must turn to the restaurants of the big hotels. For the other establishments 

you will mostly find muesli, yoghurt, fresh fruit and juices, croissants 

and pains au chocolat. Of course, every place has its own selection, the 

most famous of them, the Belgian Cafés Knopes, gets their coffee beans 

from their own roasting facility. The Knopes roasting facility has been 

present in the Luxembourgish capital for a while with a small station in 

the supermarket Alima Belair. It has now moved its main branch into the 

concept store Come à la Maison in Hollerich. There you will be expertly 

advised in the buying of coffee and coffee machines. 

Perhaps the most pleasant atmosphere to have a coffee, however, can be 

found in a new Knopes Café in the Rue Dicks, directly opposite the night 

club Saumur Crystal Club, and right next to a pretty boutique selling 

clothes and accessories. 

A further meeting point for those coffee lovers looking for something 

more hip and alternative, look to the Bloom Café on the Place de Strasbourg. 

It has three comfortable rooms in a sleek, Scandinavian style. Here, the 

brewing of coffee is properly celebrated and the small dishes that you 

can order with your drink promise indulgence. Choose from croissants 

or pains au chocolate for breakfast, soups, quiche, and avocado toast for 

lunch, and cheesecake and banana bread in the afternoon. Starting this 

autumn you will also find hearty snacks, like ham and cheese sandwiches. 

Although those with a sweet tooth will not miss out on cakes and jam. 

Another point of interest will be their regular art exhibitions introducing 

new talent. 

Another place that every hipster should know is Cereal Lovers in Cour des 

Capucins. Here you will find people sitting with their laptops at one of 

the high tables on the terrace or inside at the window. You can get a bowl 

of homemade yoghurt and muesli. The clients are young, active in the 

business world and environmentally friendly. 

A few months ago a new place opened in the Rue Notre-Dame, not far 

from another café called Café Inn, where you can get excellent sandwiches. 

The new place is called Grupetto and is aimed specifically at cyclists. It 

was established by the owner of the Snooze pub (Rue Philippe II) together 

with a group of friends - all die hard fans of the Tour de France and the 

Giro d’Italia. Grupetto has a young and fresh vibe and a massive screen 

on which you can watch current cycle events while having your breakfast. 

There are cakes and other delicacies and for lunch there is a menu for 12 

euros. 

A special highlight is Ready in Limpertsberg where the women running 

the place have established a dapper café in the Avenue du Bois. They have 

just celebrated their five-year anniversary. They serve great smoothies and 

homemade cakes – all in generous portions. The ‘Iced everything’ is an 

especially original concept: on hot summer days every coffee is served as 

an iced coffee. 

Besides these favourites of mine there are of course other cafés that coffee 

lovers should check out. The Golden Bean (Rue Chimay & Esch/Belval), 

the Chique-o-Latte (Rue des Bains), which opened just under a year ago, 

Coffee Fellows (Place du Paris, Rue du Curé, Boulevard Kennedy), and 

many others. I suggest you go where you like the way they serve coffee: 

sitting down or a quick sip at the bar. The same principal works also for 

the kind of coffee you order: black or with milk and/ or sugar. Let’s be 

honest: it’s all a matter of taste anyway! 

4 | KACHEN | 3 / 2019

BOOKS 

150 Restaurants 

You Need to Visit 

Before You Die 

by Amélie Vincent 

(The Foodalist) 

Hardcover: 256 pages 

ISBN: ISBN 9789401449120 

Publication date: August 15, 2019 

Lannoo Publishers 

A selection of the 150 loveliest international restaurants, that 

each have a unique story to tell. An exclusive selection made by 

popular food blogger Amélie Vincent „Reflecting the international 

food scene, this book presents a bucket list showing today‘s most 

inspiring gourmet experiences.“ 

Chefs, gastronomy and lifestyle are hot topics. However, finding the 

ultimate dining experience around the world might be challenging 

and can be disappointing. From Paris (Plaza Athénée, Septime) and 

Mexico City (Quintonil, Lorea) to Tokyo (Den, Florilège, Sushi Saito), 

Amélie Vincent, also known as The Foodalist, selects 150 mustvisit 

restaurants around the world in her latest book 150 Restaurants 

You Need to Visit before You Die. These culinary hotspots promise 

a unique experience to the diners, through exquisite menus, 

original designs and creative chefs. Founder of The Foodalist 

Communication Agency (www.thefoodalist.com), Amélie Vincent, 

is an expert in revealing culinary trends worldwide. She has 

the world‘s best chefs in her network and works with the most 

influential media around the world. Thanks to her photographer 

eye and her experience as a culinary journalist, 150 Restaurants 

You Need to Visit before You Die is the ultimate bucket list for 

every single foodie and gourmet traveller and the sequel to the 

equally standout book 150 Bars You Need to Visit Before You Die. 

The Forest Feast 

Mediterranean 

Simple Vegetarian Recipes Inspired 

by My Travels 

By Erin Gleeson 

ISBN: 9781419738128 

Publication date: 17th September 2019 

Abrams Books 

Bestselling author returns with a gorgeously illustrated cookbook 

that will transport you to the Mediterranean coast. The Forest Feast 

blog readers have been transported to Erin Gleeson’s picturesque 

cabin in the woods through her stunning photography of magical 

gatherings and vibrant vegetarian cooking. 

I Can Cook Vegan 

By Isa Chandra Moskowitz 

ISBN: 9781419732416 

Publication date: 29th October 2019 

Abrams Books 

Isa Chandra Moskowitz is the undisputed queen of vegan 

home cooking. Her readers turn to her for recipes that work, 

whether they‘re looking for cupcakes that adhere to their diet or 

comforting Thanksgiving dinners that taste as satisfying as their 

childhood memories. 

WIN 

We are giving away one copies of the bookTHE FOREST FEAST MEDITERRANEAN. 

Simply answer the following question: Who is the publisher of the book? 

Send the correct answer withyour name and address and the keyword 

FOREST FEAST to gewinnen@kachen.lu 

Submission deadline is 31 October 2019 

WIN 

We are giving away one copies of the book I CAN COOK VEGAN. 

Simply answer the following question: Who is the publisher of the book? 

Send the correct answer withyour name and address and the keyword 

I CAN COOK VEGAN to gewinnen@kachen.lu 



Quai STEFFEN 

After more than a year of work, and with the success of their takeaway, 

the Steffen Group is ready to open its new restaurant ‘Le 

Quai Steffen’. Passionate about sustainable development the Steffen 

Group presents a restaurant that offers a wide range of healthy 

and natural products. Travellers, visitors, and strollers will find a 

gastronomic refuge in the station district and succumb to the charm 

of contemporary design. The panoramic photos will take you on a 

journey through the history of the place. 

Opening hours: every day from 5am to 10pm 

13, Place de la Gare - L-1616 Luxembourg 

Tel (+352) 28 83 00 1 

www.lequaisteffen.lu 

Boutique Dammann Frères 

The iconic brand ‘Dammann Frères’ is now creating a delicious and colourful 

universe of tea in Luxembourg. Immerse yourself in the refined and varied 

world of more than 300 different tea varieties. The history of the brand goes 

back to the 17th century, when Ludwig XIV granted Sir Damame the exclusive 

right to sell tea. The extravagant tea world of Dammann Frères invites 

you to taste and discover the most extraordinary flavours. 

Opening hours: 

Mon-Sat 9:30 am - 6:30 pm 

8, avenue de la Porte Neuve - L-2227 Luxembourg 

Tel.: (+352) 26 20 10 74 

www.dammann.fr 

La Belle Aventure 

A new and beautiful adventure in the heart of Luxembourg: this 

is what the restaurant ‘La Belle Aventure’ promises. With its three 

different types of menu, the café-restaurant caters to all tastes and 

satisfies even the most discerning gourmets. Escape the stress of the 

everyday during the daily Happy Hour and benefit from an adapted 

menu in the afternoon as well. 


Mon-Sa. 9:30 am - 11:00 pm 

Happy Hour Mo.-Sa. 5:00 pm - 8:00 pm 

17, avenue Monterey - L-2163 Luxembourg 

Tel. (+352) 26 20 33 71 

www.labelleaventure.lu 


RESTONEWS 

Le Privé 

A combination of French, modern, and traditional cuisine: ‘Le Privé’ offers its 

customers a menu that is strongly based on French cuisine without forgoing any 

trends. The warm ambience, as well as its ideal location right next to Luxembourg‘s 

railway station, invites you to eat excellent dishes. Cocktail lovers can also discover 

new, extravagant variations. 


Mon-Thu 11:30 am - 2:00 pm and 6:00-10:00 pm 

Fr. 11:30 am - 2:15 pm and 6:00 pm - 10:30 pm 

Sat. 6:00 pm - 10:30 pm 

47, rue de Bonnevoie - L-1260 Luxembourg - Tel : (+352) 26 12 34 76 or (+352) 621 966 333 

www.leprive.lu 

Atelier Windsor 

Inspired by the success of their quality cuisine the ‘Atelier Windsor’ 

moved from Bertrange to the capital. In spite of spatial changes, Jan 

Schneidewind and Sébastien Périé remain true to their motto: to teach 

their guests how to discover and appreciate a seasonal and authentic 

cuisine by combining the modern with the classic. In order to respond 

even better to the needs of their customers, the focus is now on further 

developing their kitchen and their catering range. 

Opening hours: Mon-Sun 12:00 noon - 2:00 pm and 7:00 pm-9:30 pm 

2, rue Rollingerground, place de l‘étoile - L-2440 Luxembourg 

Tel. (+352) 28 13 88 

www.atelierwindsor.lu 

Victorine - Cuisine urbaine 

Charm, the love of cooking, and homemade food: these are the qualities that Pascal Brasseur 

wants to bring closer to the visitors of his new, and now third, restaurant ‘Victorine’ on the 

Cloche d‘Or. Strongly influenced by his childhood and his grandmother, Victorine, he tries 

to give people back the pleasure of healthy, balanced, and homemade food. To ensure that 

even the most stressed among us are always provided with healthy meals, Victorine also 

offers its ‘Fast Goods’ to take away. 

Opening hours: Mon-Thu 8:00 am-8:00 pm 

Fr. 8:00 am - 9:00 pm 

Sat. 8:00 am - 7:00 pm 

Rue Frederic Guillaume Raiffeisen - L-2411 Luxembourg 

Tel. (+352) 26 12 30 88 

www.victorine.lu 


NEWS 

Secret tips from local experts! 

The principle is simple: people with knowledge of local places recommend the best and 

most interesting places. In the app, you can save places you have already visited, plan 

your routes and have them always to hand. In addition, you can thus share your discoveries 

more easily with family and friends. Local businesses can also use the app to share 

special places with their clients and visitors. 

But how does it work exactly? It starts with a ‘spot’ on a place suggested by somebody 

working in tourism or any other person ‘knowledgeable’ of the locality. Then this ‘spot’ 

can be called up in the ‘maps’ where you can also find official and private guides. 

In order to make the recommendations of places easier and more exciting KACHEN has 

joined forces with SPOTICLE and we will share our secret tips. Keep your eyes open for 

our best ‘spots’! 

The app is free and can be downloaded on iOS and android devices. 

www.spoticle.com 

The fight against food waste 

with Food for All 

(F4A) 

THE PLACE FOR A GOURMET RENDEZVOUS 

For the first ‘Salon des Douceurs’ fair at the beginning of October the focus 

will be on chocolate, pastries, and other sweet delicacies. The organising 

team of ‘The Storm’ will, as usual, surprise with the unexpected. For two 

amateur competitions the topics are ‘chocolate cake’ and ‘cakes from my 

childhood’ and the creations will be judged by a team of master bakers and 

industry experts, one of whom is Yves Jehanne, the official patron of the 

event and current Chef Pâtissier for Steffen Traiteur, known for his talent 

and the quality of his work. 

The fair presents the opportunity to discover exhibitors from all over 

Europe, and of course from Luxembourg, who will be introducing an array 

of top-quality products. Seven emerging pastry chefs from Sucrés de Lux 

will also be present and will be inspiring visitors with their talent and their 

passion for patisserie. 

As KACHEN is the official partner of the fair Bibi Wintersdorf will, naturally, 

also be a member of the jury. In addition, we will have a stand at the fair 

where we will be presenting numerous actions and guests. 

We look forward to seeing you October 5th and 6th at Luxexpo The Box! 

www.salondesdouceurs.lu 

What would you say to a 

technological solution for all 

food waste from supermarkets? The young Luxembourgish 

start-up F4A (Food for All) knows 

how to get it done. They have tasked themselves 

with helping supermarkets distribute their stock 

more efficiently and, at the same time, have 

founded a community of no-food waste-heroes. 

The facts is that over a third of all food production 

worldwide is wasted and more than 1.3 million 

tons of food is thrown away or lost. High time to 

act. If you want to become involved, all you need 

to do is download the free app, which will tell 

you where you can buy products that are about 

to expire in which supermarkets. Furthermore, 

the app wants to motivate and inspire budding 

cooks by providing recipe videos alongside the 

products found in the supermarkets. 

Since its conception a few months ago F4A 

is already available in two Luxembourgish 

supermarkets and has prevented 80 % of food 

going to waste. The start-up has only just 

begun, however, and will soon be partnered by 

more supermarkets in the country. When will 

you join up? 

www.f4a.icu 


n Lëtzebuerger Shopping n 

by 

LUXEMBOURG HOUSE & KACHEN MAGAZIN 

HONEY BOX LUXEMBOURG CITY 

HUNNEGKESCHT 33,00 € 

ELLIE 10CM / 20CM 

JOELART 39,95 € / 69,95 € 

T-SHIRT CROWN 

JACQUES SCHNEIDER 30,00 € 

CHILDREN’S SET 

NORDIC STELLA 33,99 € 

MELLIS BEER 

STUFF BRAUEREI 3,35 € 

UMBRELLA LUXEMBOURG 

MUSEAL 45,00 € 

WRAPPPING PAPER MELUSINA 

SYMBOL 7,50 € 

CARD GAME 

NINA TOMAS 25,00 € 

SCARF SAKANANA 

LES SUTRAS 195,00 € 

CANDLE 70 G „ENERGY“ 

DEEVA CANDLES 15,00 € 

CANDLE 70 G „DREAMS” 


CANDLE 70 G „FOCUS“ 


CANDLE 70 G „PEACE“ 


2, Rue de l'Eau 

L-1449 Luxemburg 

(+352) 26 26 26 27 

moien@luxembourghouse.lu 


Tues through Sun 

from 10.00 am until 6.30 pm 

Sat from 9.00 am until 6.30 pm 


MADE IN LUXEMBOURG 

The sweetest temptation since 

the invention of spreads 

How lucky that, six years ago, she 

had the idea to make her own 

nut butter. That this idea would 

grow into her own business was 

not originally Marianne Da 

Silva Cardozo’s plan. ‘I’m from a 

family of entrepreneurs. Because 

of this, I always liked the idea 

of being my own boss. But the 

idea for ‘Nux’ happened kind of 

accidentally,’ says the native Venezuelan. She started by selling 

her homemade spreads to friends and so her business, founded 

in 2015 under the name ‘Nux Organic Foods’, grew slowly from 

there. 

On offer are various butter spreads, each made from 100 % 

peanuts, almonds, cashews, or coconuts. You can also get 

spreads, which combine nuts with cinnamon, chia seeds, or 

cocoa. All ingredients are natural and Marianne sources them 

from their origin countries. That means that hazelnuts and 

almonds come from Europe and exotic nut varieties come from 

the tropical regions of Asia and Africa. Quality benchmarks for 

the raw materials are high and Marianne places an emphasis on 

fair conditions for the farmers and suppliers. 

The pure spreads do not contain any kind of additives, while 

some of the combinations are refined with sea salt. Until 

recently, Marianne made all of her products herself. She 

made the spreads with three different machines, packed 

them, and sold them in her online shop, as well as in several 

Naturata Bio Marchés, in Glow, and in other specialist shops. ‘I 

realized at the end of last year that I was not able to fulfil the 

demand on my own anymore. It was a difficult but necessary 

decision to expand, and, after careful research, I finally found 

a suitable partner in the Netherlands,’ says the entrepreneur. 

The production is still artisanal, and subscribes to the same 

careful criteria as before when the production floor was the 

home of the Da Silvas. Thanks to the support of her husband 

Luis, who ‘always finds an answer,’ her sister Odette, who 

supports her with the branding, and Maxine Mantel, who 

is responsible for the production, Marianne has now more 

time to develop new recipes. We say that’s an excellent thing! 

For more information and to find all the stores where Nux is stocked, go 

to: www.nuxorganicfoods.com 

TEXT JESSIKA MARIA RAUCH PHOTO YANNICK BURROWS 


PRODUCTS THAT WE LOVE 

OBERWEIS 

CONFECTIONARY WITH FLORAL AND CITRUS NOTES 

Throughout autumn, Maison Oberweis will introduce you to a wide selection of 

confectionary made with citrus fruit. We have already had the pleasure of discovering 

their latest creation, the ‘desire’: a subtle black ganache with fresh pink 

grapefruit and Timut pepper, infused in a green tea specially selected by Jeff Oberweis, 

revealing floral and citrus notes. Enough to turn the heads of chocolate lovers. 

www.oberweis.lu 

GINGER, 

THE WONDERFUL TUBER! 

Ben‘s Ginger is a BIO ginger concentrate, containing little sugar and a 

high ginger content, made from fresh and carefully selected Peruvian 

ginger and produced with much love and physical work in a small 

factory. Ben‘s Ginger is not cooked but pasteurized just before bottling 

to preserve the nutrients it contains. The gentle production process 

and the ingredients make Ben‘s Ginger ideal for ginger spritzer, ginger 

tea, cocktails, and much more ... Find many stimulating recipes at 

www.bensginger.de . 

By the way, the creative head behind Ben‘s Ginger is Ben Kettels from 

Luxembourg, who lives in Munich! 

VALORLUX 

SUPERBAG, YOUR REUSABLE BAG FOR FRUIT AND 

VEGETABLES! 

Available since June 25th, the KACHEN team would like to put a spotlight on 

Valorlux‘s initiative to reduce the use of ultra-light single-use plastic bags in the 

fruit and vegetable aisles, and in other departments that stock bulk-buy items. 

The Superbag, made of recyclable and machine washable material, aims to reduce 

the consumption of single-use plastic bags by 90%. You too can buy your own 

reusable shopping bag and contribute to reducing the plastic consumption in 

your own life. 

www.valorlux.lu 

WINNERS 

from the KACHEN summer issue 2019 

BOOKS 

Vegan & Raw: Dafni Acedo, Andreas Meyer 

Icing on the cake: Rebecca Ray 

Once upon a chef: Isabelle Ramos-Ghetti 

Jardin de chefs: Elisa Gesellchen, Alexandra Pancher 

Giada Kocht: Sandy Kayser, Martine Atten 

Ultimativ Tasty: Rolande Osweiler, Malou Lux 

Gemüse und Kräuter im Garten: 

Anne-Marie Tinta 

Die vegetarische Fünf-Zutaten-Küche: 

Jeia Scholtus 

Ayurveda for Life: Josiane Dupont-Schmit 

STORTZ Nr. 1: Verena Heinz 

DUTCH OVEN 

Christine Schweich, Edouard Weber 

NOBLE DROPS Monique Freimann 

LUXAIR TOURS SPLIT 

Mireille Eischen-Grède 

CFL KOBLENZ Helga Siebenaler 


‘CHEESE IS ADDICTIVE’ 

The myth of the milk product 

Cheese is quite rightly one of the most popular foods around. 

The favoured, high-calorie product is produced in diverse ways 

in many countries and cultures. Initially created as a method to 

conserve milk products, now the cult surrounding cheese goes 

far beyond that. There is even a rumour that cheese is addictive. 

Milk contains the protein casein, which is converted during 

digestion into the opiate-like casomorphin. In cheese these 

proteins are concentrated, which could play a factor in the 

astonishing popularity of this product. 

Whether casomorphins really are addictive by activating the 

reward centre in our brain and creating something like a state of 

intoxication is highly controversial. Some argue that casomorphins 

in breast milk strengthen the bond between mother and child 

and calm the child during breast-feeding. Others believe that 

these compounds do not even leave our digestive tracts and are 

simply secreted. Research results have not yet provided clear-cut 

answers. It doesn’t really matter. Cheese will, either way, stay a 

delicacy! 


SEASONAL RECIPES 

Vine tomatoes with ricotta and basil foam 

serves 8 

30 minutes 

For the ricotta tomatoes 

• 400 g ricotta cream • fresh thyme 

• salt and black pepper, to taste 

• 800 g vine tomatoes 

• basil foam, to serve 

For the basil foam 

• 1 ½ cup soy or almond milk 

• 5-6 basil sprigs 

• 1 garlic clove, peeled 

• pinch of salt 

Ricotta tomatoes 

1 Preheat the oven to 180 °C. In a bowl, mix the ricotta cream, thyme, salt and 

pepper. Partially cut open the vine tomatoes and stuff them with the ricotta 

mixture. 2 Put in an ovenproof dish and roast for 8 minutes. Serve with the basil 

foam. 

Basil foam 

1 Remove the leaves from the basil sprigs. Bring milk to a boil with basil stems 

and garlic clove. Remove from heat, add salt and let cool. 2 Remove stems and 

garlic clove, pour milk into a glass and add the basil leaves. Angle the blade and 

whip with a hand blender to obtain a foam. 3 Spoon the foam onto the tomatoes 

and serve immediately. Use the non-foamy remainder in pasta or in a smoothie. 



Crisp roast duck with baby beetroot and chèvre salad 

serves 8-10 150 minutes 

including 120 minutes baking time 

For the duck 

• 2 whole ducks (approximately 1.8–2 kg) 

• ½ orange, cut into two wedges • ½ lemon, cut into two wedges 

• a few sprigs of fresh thyme • salt and black pepper, to taste 

For the beetroot salad 

• 4 x 200g punnets of baby beetroots • 100 ml olive oil 

• 1 tsp Dijon mustard • 2 tbsp lemon juice 

• salt and black pepper, to taste 

• 250 g goat’s cheese • micro herbs, to garnish 

Crisp roast Duck 

1 Preheat the oven to 170 °C on a convection setting. 2 Rinse the 

ducks under cold water and remove the giblets. Place the ducks 

on a cutting board and remove the wing tips. Prick the skin on 

the breasts with a skewer. Stuff the cavity of each duck with an 

orange and lemon wedge, and a few sprigs of thyme. 3 Place 

the ducks in a roasting tray on their backs and add one cup of 

water to the tray. Season with salt and pepper. Roast the ducks 

uncovered in the oven for 100-120 minutes, then set them aside 

to cool before putting them in the fridge for at least one hour. 

4 Remove the ducks from the fridge and, using a sharp knife, cut 

them in half, then remove all but the thigh and breast bones. Use 

the knife to separate the breasts from the thighs carefully. This 

will give you four portions from each duck. 5 Before serving, 

heat the oven grill to 220 °C. Grill the portions at the top of the 

oven until the skin is crispy. Serve with baby beetroot and goats’ 

cheese salad. 

Baby beetroot salad 

1 Boil the baby beetroots until they are al dente. Set them aside 

to cool. 2 To prepare the dressing, combine the olive oil, mustard, 

lemon juice, salt and pepper in a mixing bowl. 3 Quarter the 

beetroots and crumble the goat’s cheese, then combine them 

in a bowl. Drizzle the dressing on top and serve garnished with 

micro herbs. 


ONLY FOR 

CONNOISSEURS... 

75 cl 

9.99 

(13.32/l) 

Ronco di Sassi 

An exceptional wine from Italy, garnet, 

full and sweet with aromas of blackberries, 

spices, vanilla and chocolate. 

- Montepulciano, Primitivo, Aglianico 

- Ideal to accompany meat, 

pasta and cheese courses 

Serving temperature: 17-18 °C 

Luca 

Maroni 

98Points 

ALDI, EVERYDAY AMAZING! 



Creamed ricotta cheesecake with mixed berry compote 

serves 8-10 60 minutes including 15 minutes chilling time 

and 40 minutes baking time 

For the cheesecake 

• 400 g amaretti biscuits • 125 g melted butter 

• 750 g creamed ricotta cheese • 2 x 400 g (2 tins) of condensed milk 

• 125 ml freshly squeezed lemon juice • 250 ml sugar 

• 10 ml vanilla custard powder • 250 ml chilled cream 

For the mixed berry compote 

• 250 ml sugar • 50 ml water • 5 ml vanilla extract 

• 500 g frozen mixed berries 

Cheesecake 

1 To make the base, finely blend the amaretti biscuits in a food 

processor. Pour the crumbs into a mixing bowl, add half of the 

melted butter and mix well, then add the remaining butter 

a little at a time until the mixture sticks together. 2 Prepare a 

23cm spring-form cake pan by coating the inside with butter. 

Use your fingertips to press the biscuit mixture into the pan to 

form a base about 5mm thick. Work the base up the sides with 

your thumb until it is about 4cm high, then chill it in the fridge 

for 15 minutes. 3 Preheat the oven to 180 °C. 4 To make the 

filling, whisk the ricotta, condensed milk, lemon juice, sugar and 

custard powder in a large bowl until it is smooth. 5 Whip the 

chilled cream until soft peaks form and fold it into the ricotta 

mixture using a spatula. 6 Pour this into the chilled base and 

bake for 30 minutes or until it is light brown on top. Do not 

open the oven during baking. Remove the cheesecake and cool 

it on a rack. 

Berry compote 

1 Heat the sugar, water, and vanilla extract in a medium saucepan 

until the sugar has dissolved, stirring gently with a wooden spoon. 

Add the frozen berries and simmer over a low heat. Once the 

berries have defrosted remove them from the liquid and set them 

aside. 2 Turn up the heat and boil the liquid until it has reduced 

and is syrupy, then remove it from the heat, add the berries 

again and stir gently. Set the compote aside to cool as it and the 

cheesecake are best served at room temperature. To serve, slice 

the cheesecake and spoon the compote on top of each slice. 


WINE AND 

CHEESE 

finding perfect 

harmony 

There are countless wine and cheese varieties and it is frequently difficult 

to combine them effectively. The cheese is, however, always the deciding 

factor. KACHEN has asked David Boutonnet, wine grower and owner 

of the Domaine MUJOLAN, to clarify the matter. 

Generally, red wine and cheese do not go well together since the milk fat 

of the cheese and the tannins in the wine do not harmonize well. Indeed, 

the strong taste of the wine overshadows the gentle flavour of the cheese, 

and the fatty nature of the cheese brings out and intensifies the dryness 

of the wine. This is why, if you want to combine red wine and cheese, you 

should choose a light and not very dry wine or an old red wine with very 

few or unobtrusive tannins. The best combination of cheese and wine can 

be achieved with a white wine. Boutonnet goes even further and suggests 

one chooses both wine and cheese from the same region. That combination 

can never fail. 

He has selected the following combinations of traditional cheese varieties 

and white wines for you: 

Goat’s cheese 

The star among the cheeses belongs in an entirely separate category. Because 

this cheese can be creamy, fresh, or dry, this has to be taken into account when 

choosing the accompanying wine. Thus, for a creamy or fresh goat’s cheese it 

makes more sense to decide for a dry and, at the same time, fruity white wine, 

such as a Chardonnay. When the cheese is dry go for a lighter white wine such 

as a Sauvignon. 

Emmenthal and Comté 

These cheeses belong to the kind that are pressed and re-heated and harmonize 

perfectly with dry and fruity white wine such as the Mujolan Oppium 

White. 

Camembert 

This equally popular soft cheese with its precious mould rind is often enjoyed 

with red wine. Because of its creamy consistency, choose a light red wine with 

unobtrusive tannins, such as a Pinot Noir from Burgundy or Alsace: an interesting 

choice.. 

Roquefort 

A classic blue mould cheese with a strong nutty to bitter flavour. Soften the 

strong flavour with a sweet or semi-dry wine so that the cheese tastes milder 

and its creamy texture is beautifully rounded off. 


APPENZELLER 

Switzerland 

BRIE 

Luxembourg 

TÊTE DE MOINE 

Switzerland 

BERDORFER 

GOAT’S CHEESE 

Luxembourg 

VACHERIN FRIBOURGEOIS 

Switzerland 

ROUDE BOUF 

Luxembourg 


BERDORFER WITH HERBS 

Luxembourg 

How to 

prepare 

the perfect 

Cheeseboard! 

CRANBERRY GOAT’S 

CHEESE 

France 

PAPAYA GOAT’S 

CHEESE 

France 

GRUYÈRE DES GROTTES 

Switzerland 

In collaboration with 


SWISS CHEESE 

A mountain of enjoyment ! 

Switzerland is known for its mountains, its alpine pastures, its 

cows, and of course… its cheese! Only few countries can boast 

such a variety: soft cheese, semi-hard cheese, hard cheese, 

extra hard cheese… the creativity and knowhow of the Swiss 

knows little bounds and lovers of their delicious products have 

a difficult choice to make. While Gruère AOP, Tête de Moine 

AOP, or Emmentaler AOP are widely known, here, some of 

the delicacies are hardly known at all. KACHEN offers you 

a small review. 


ADVERTORIAL 

Quality, skill and a respect for Nature 

Nature plays an important role in Switzerland and is treated with 

the outmost respect. That is why AOPs are so important. The 

Appellations d’Origine Protégées (Protected 

Designation of Origin) label products, which 

derive their characters from their geographical 

location, the soil and climactic conditions, as 

well as technical factors and the role of human 

contribution. The AOP are a strong assurance 

of quality, as they are protected by Swiss and 

European legislation. In other words: they can 

only be produced in a strictly defined region, controlled from the 

production of raw materials up to the finished product. 

« Switzerland has a multitude of 

cheeses that are the result of traditional 

manufacturing methods, age-old knowhow, 

refining techniques. In short, the 

types of cheese are as diverse and varied 

as the Swiss terroirs. » 

While the countryside is omnipresent in the development of 

Swiss cheese, there is a specific ingredient that is, of course, 

essential: the milk. Good quality milk delivers 

the taste of the Swiss cheese, thanks to which 

they are counted as some of the best cheeses 

in the world. Which is why the cows play an 

invaluable role. They have to be treated well 

and fed as naturally as possible so that they 

produce good quality milk. You will often 

find them on the plains and pastures in 

Switzerland, where one can find more than a hundred different 

plant species. Furthermore, Swiss cheese producers are obliged 

to abstain from using additives. 

Our selection 

Switzerland boasts a large variety of cheeses, from Gruyère 

AOP to Raclette du Valais AOP or even the Vacherin 

Fribourgeois. For this reason, our team has chosen a selection 

of Swiss cheeses that can be used in many different recipes or 

simply served on a platter. 

• Vacherin Mont-d’Or AOP – this soft cheese comes from 

the Swiss Jura Mountains. An inimitable cheese produced in 

the Vaud Alps with their lush pastures. This cheese derives its 

typical flavour through a girdle of local pine bark. 

• Swiss Tilsiter – one of the most valued cheeses in 

Switzerland. The recipe has not changed since 1893. 

• Berner Alp- und Hobelkäse AOP – the pride of the people 

from Bern. A delicious cheese produced in summer from the 

fresh and rich milk of the cows grazing on the alpine pastures. 

• Tomme Vaudoise – a soft cheese from the French-speaking 

part of Switzerland. The white mould cheese has a creamy 

consistency and is produced in the cantons Waadt and Genf. 

It is perfect on dessert platter but also ideal as a snack. 

A never-ending world of flavours 

With more than 590 Swiss cheese varieties to choose from the 

delights are endless. The entire cheese palette can be divided into 

four groups: 

Extra hard cheese matures for an especially long time. Hard 

cheese can generally be used for cold and warm dishes, as well 

as simply on bread. Serve Gruyère AOP, Emmentaler AOP, or 

Etivaz AOP and you will have guaranteed success! Tête de Moine 

AOP or Swiss Raclette cheese are big names among the semi-hard 

cheeses. The mature process for soft cheese takes, in contrast to 

the extra hard, semi-hard and hard cheeses, only a few weeks. 

All cheese varieties benefit from being served with a nice glass of 

wine, or even – why not – a cup of tea. Don’t forget to serve your 

cheese with a cottage loaf, grapes, and nuts. 

Feeling hungry? 

Find more information about all the different Swiss cheeses at 

www.fromagesdesuisse.be 



Triple-storey sandwich with Gruyère AOP Switzerland 

serves 4 

15 minutes + 15 minutes cooking time 

• 12 slices of toast bread 

• 2 tbsp butter 

• 5 tbsp crème fraîche 

• 50 g Gruyère AOP cheese, grated 

• 8 slices of Gruyère AOP 

• 100 g cooked ham, chiffonade-style 

• 2 tomatoes, sliced 

• salt, pepper 

1 Preheat the oven to 220 °C. Spread butter onto the bread slices. 

Set aside. 2 Mix the crème fraîche with the grated Gruyère PDO, salt, 

and pepper. 3 Place 4 toasts onto the work surface. Spread the Gruyère 

AOP cream, slices of Gruyère AOP, cooked ham, and tomato on 

the toast. 4 Place another toast on top and garnish it in the same 

way. 5 Finish with a buttered toast. Tie with food string. Place the croque-monsieur 

in an ovenproof dish. Bake for 15-18 minutes. 

Tip: Delicious with small onions, pickles and a lamb’s lettuce salad. 



Onionsoup with Gruyère AOP 

serves 4 


• 1 garlic head, cap removed 

• olive oil 

• 400 g onions, finely chopped 

• 4 stalks celery, cut into slices 

• 1.5 l vegetable or poultry broth 

• 1 bouquet garni (thyme, bay leaf, parsley tied with string) 

• 1 pinch of nutmeg 

Bruschetta with Gruyère AOP 

• 4 slices of bread, toasted 

• 4 tbsp of grated Gruyère AOP 


1 Preheat the oven to 200 °C. Place the garlic head in a square of 

aluminum foil. Pour 1 tablespoon olive oil into the papillote, season with 

salt and pepper and sprinkle with thyme. 2 In a bowl, mix the onion and 

celery with 1 tablespoon olive oil. Spread onto a baking sheet. Roast 

in the oven together with the garlic for 20 minutes. Set aside the garlic 

and vegetables. 3 In a thick-bottomed pot bring the broth to a boil. 

Add the onions and celery. Cover and continue to cook over medium 

heat for 10 minutes. 4 Crush the roasted garlic in a bowl and add it to 

the soup. 5 Preheat the oven grill. Sprinkle the bread slices with the 

grated Gruyère AOP. Leave them to brown under the grill for a few 

minutes. Set aside. 6 Remove the bouquet garni from the soup. Add the 

nutmeg and continue to cook for 1 minute. Divide the soup into bowls 

or soup plates. Serve with bruschetta au gratin. 

Tip: Accompanied by a salad of young shoots flavoured with hazelnut oil, 

this soup is ideal as light lunch. 


Freekeh with aubergine, sweet potatoes and zucchini 

served with Gruyère AOP réserve crisps 

serves 4 


• 240 g of freekeh* 

• 1 can (240 g) chickpeas, rinsed and drained 

• 1 aubergine, cubed 

• 2 sweet potatoes, diced 

• 1 courgette, diced 

• olive oil 

• 1 tbsp thyme 

• 1 handful of spinach 


For the filling: 

Gruyère AOP Réserve cheese chips 

1 Preheat the oven to 180 °C. Prepare the freekeh 

according to the instructions on the packaging. 

2 Meanwhile, in a bowl, mix the chickpeas, aubergine, 

sweet potatoes, and courgette with 2 tablespoons olive oil, 

thyme, salt, and pepper. Spread the vegetables on a baking 

tray lined with baking paper. Roast in the oven for 15-18 

minutes. 3 Sauté the spinach leaves briefly in 1 tablespoon olive 

oil. 4 Mix the freekeh with the remaining olive oil, chickpeas, 

aubergine, sweet potatoes, courgette, and spinach. Adjust 

the seasoning if necessary. Garnish with Gruyère AOP crisps. 

* Did you know? 

As early as the 13th century, freekeh (or frik), a variety of 

durum wheat, harvested before maturity and nicknamed 

‘green wheat’, was consumed in countries such as Jordan, 

Palestine, Lebanon, Egypt or Morocco. 



Puff pastry boats with ceps, bacon, and Gruyère AOP Switzerland 

serves 4 


• 300 g ceps, trimmed • 1 garlic clove, chopped 

• 2 tbsp flat-leaf parsley, chopped • 50 g bacon 

• 1 tbsp olive oil • 1 puff pastry dough 

• 1 drizzle of chilli olive oil 

• 40 g Gruyère AOP cheese, grated • salt, pepper 

1 Preheat the oven to 180 °C. In a bowl, mix the mushrooms with the garlic, 

parsley, bacon, and olive oil. Season with salt and pepper. Sauté the mushroom 

mixture in a frying pan for 3 minutes. Drain and set aside. 2 Place the dough 

into a boat-shaped dish lined with baking paper. Prick the bottom of the 

dough with a fork and drizzle with the chilli oil. Add the mushroom mixture 

and sprinkle with Gruyère AOP. Bake in the oven for 20 minutes. 3 Cut the 

pastry into slices and serve. Tip: Delicious with a green salad. 


SPEEDY 

Super-quick to prepare, our new favorite 

belly-warming soups are made using just five 

basic ingredients, and a pantry staple or two. 

10SOUPS 

Chicken, noodle and 

sweetcorn soup 

Great for using up leftover roast chicken. A few 

sprigs of coriander (if you have any on hand) will 

boost the flavours. 

Serves 4 

• 1 bunch spring onions, chopped 

• 500 ml shredded, cooked chicken 

• 400 g sweetcorn • 400 g coconut milk 

• 2 packets (60 g) Chinese soup noodles 

• 1 l chicken stock • 2 tsp (10 ml) sesame oil 

• 60 ml light soy sauce, 

• salt and milled pepper, to taste 

1 Place all ingredients, except noodles, in a saucepan 

and bring to a simmer. 2 Break up noodles and add 

to soup. 3 Simmer until noodles become soft. Adjust 

seasoning if necessary and serve. 



Roasted tomato, red lentil and cumin soup 

Serves 4 

• 1 large onion, sliced 

• 750 g (about 7) tomatoes, roughly cut into chunks 

• 2-3 tsp (10-15ml) ground cumin 

• 2 red chillies chopped • 320 g red lentils 

• 4 sliced garlic cloves 

• olive oil • 1 l vegetable stock 

• salt and milled pepper 

1 Preheat oven to 200ºC. 2 Toss onion, tomatoes, 

garlic, cumin, and chilli into a roasting pan with a 

dash of oil and place on a baking tray. Roast for 20 

minutes. 3 Tip contents of tray into a large saucepan. 

Add lentils and stock and simmer until lentils are 

soft. 4 Blitz soup until smooth. Season and serve. 

Tipp: 

Serve topped with sliced chilli and parsley. 



Thai butternut and prawn soup 

Fragrant and luscious! 

Serves 4 

• 3-4 tbsp (45-60 ml) Tom Yum paste, or to taste 

• 400 g coconut milk 

• 500 g butternut chunks, cut slightly smaller 

• 300 g peeled prawn tails • 15 g fresh coriander, chopped 

• 4 cm-knob chopped ginger 

• 2 chopped garlic cloves • 1.25 l chicken stock 

1 Dry-fry paste, ginger, and garlic in a large saucepan for a 

minute or until fragrant. Toss in a little stock and mix well. 

2 Add remaining stock, coconut milk, and butternut and 

simmer until butternut is cooked. 3 Blitz until smooth using a 

stick blender. 4 Toss in prawns and remove from heat. Stand 

for 5 minutes (prawns will cook in residual heat). Stir through 

coriander and serve. 


SUBSCRIBE NOW 

AND DON‘T MISS A SINGLE ISSUE! 

1 year 


only 35 € 

incl. shipping 

www.kachen.lu 

Become a member of the KACHEN-Club, with 

many advantages and surprises, such as exclusive 

events, promotions, workshops, invitations 

and discounts from our partners! 

Becoming a member is very easy: 

get a KACHEN subscription for 1 year and 

you’ll be part of it. 

Just send us an email with your name and the subscription request 

(German/French/English) to abo@kachen.lu. 



Miso soup with mushrooms 

A lovely, light Asian soup. 

Serves 4 

• 60 ml miso paste • 1 bunch spring onions, chopped 

• 1 packet (about 6) shiitake mushrooms, sliced 

• 300 g green beans, finely sliced 

• 40 g baby spinach • 2 tsp (10 ml) sesame oil 

• 60 ml light soy sauce • 1.5 l vegetable stock 

1 Heat a glug of oil in a large saucepan and fry onion and 

garlic until soft. 2 Toss in cauliflower and stock and cook 

until soft. 3 Blitz with a stick blender until smooth. 4 Season 

and stir through 250ml cheese. 5 Top bread slices with 

remaining cheese and place under a preheated grill until 

golden and crispy. Top soup with chives and serve with 

toasts. 

Four-Bean and tomato soup 

A winter mid-week staple that takes minutes to prepare 

and freezes really well. 

Serves 4 

• 1 onion, chopped • 250 ml chopped celery 

• 250 ml peeled and sliced carrots 

• 2 cans (400 g each) four-bean mix, drained and rinsed 

• 1 can (400 g) chopped tomatoes • olive oil 

• 250 ml beef stock • salt and milled pepper 

1 Heat a glug of oil in a large saucepan and fry onion, celery, 

and carrot in a large saucepan for 4-5 minutes. 2 Add 

remaining ingredients and simmer until carrots and celery 

are soft. 3 Using a stick blender, pulse a few times to reach 

a chunky consistency. 


THE RECIPE BY KITCHENAID 

CARROT & GINGER SOUP 

4 servings 10 minutes 

• 360 ml vegetable broth 

• 290 g peeled and roughly chopped carrots 

• ¼ medium green apple, cored and chopped 

• 4 g firmly packed coriander leaves 

• ½ small avocado, peeled and pitted 

• ½ tbsp finely chopped shallots 

• ½ tsp minced ginger • 1/2 clove garlic 

• ¼ tsp Celtic sea salt (or more according to taste) 

• pinch of ground turmeric • pinch of cayenne pepper 

• ½ tsp fresh lemon juice (or more according to taste) 

1 Place all of the ingredients (except the lemon juice) in the 

blender jar of the KitchenAid Power Plus Blender. 2 Secure the 

lid and set the Blender to the Adapti-Blend Soup program. 

Blend until the machine turns itself off. Alternatively, blend for 

about 5 minutes, starting on speed 1 and gradually increasing 

to speed 10. 3 The soup will come out of the blender hot. Stir in 

the lemon juice and serve immediately. 



Cauliflower and mature cheddar soup 

with cheesy toasts 

A simple classic made even easier. 

Serves 4 

• 1 onion, chopped • 900 g cauliflower • 750 ml grated mature cheddar cheese 

• 1 baguette, sliced • 60 ml chopped chives • olive oil • 2 chopped garlic cloves 

• 1.25 l chicken or vegetable stock • salt and milled pepper 

1 Heat a glug of oil in a large saucepan and fry onion and garlic until soft. 2 Toss in cauliflower 

and stock and cook until soft. Blitz with a stick blender until smooth. 3 Season and stir through 

250ml cheese. 4 Top bread slices with remaining cheese and place under a preheated grill until 

golden and crispy. Top soup with chives and serve with toasts. 



Cream of leek and fennel soup with smoked haddock 

A delicious dinner party starter. 

Serves 4 

• 4 fat leeks, thinly sliced 

• 2 large fennel bulbs, finely sliced 

• 500 ml full fat milk • 300 g smoked haddock 

• 250 ml sour cream • 3 tbsp (45 ml) butter 

• 1 l clear fish stock • 2 tbsp (30 ml) cornstarch 

• salt and milled pepper 

1 Heat butter in a saucepan and sweat off leeks and fennel. Add 

milk and bring to the boil. Add fish and cover. 2 Remove from 

heat and stand for 10 minutes (fish should cook perfectly in 

residual heat). 3 Remove fish, flake and discard skin and bones. 

Add stock and simmer for 10 minutes. Stir through cream and 

blitz until smooth. 4 Mix cornstarch with a little water, stir into 

soup and cook until soup thickens slightly. 5 Season and ladle 

into bowls. Serve topped with haddock. 



Chorizo and chickpea soup with avocado 

Add some chopped fresh or dried chillies if you want to up the spice quotient. 

Serves 4 

• 3 chorizo sausages, diced 

• 1 bunch spring onions, chopped 

• 2 cans (400 g each) chickpeas, drained and rinsed 

• 1-2 avocados, peeled and diced 

• 80 ml chopped coriander • 1.25 l chicken stock 

• 3 tbsp (45 ml) tomato paste • salt and milled pepper 

1 Dry fry sausages in a saucepan until they begin to 

release their oil. 2 Add spring onions and fry for a little 

longer. Toss in chickpeas, chicken stock, and tomato 

paste and simmer for 15 minutes. 3 Stir through half the 

coriander and season. Serve topped with avocado and 

remaining coriander. 


ADVERTORIAL 

Sweet potato soup 

with ginger and chia seeds 

Serves 6 

30 minutes 

• 800 g sweet potatoes • 1 onion • 2 garlic cloves 

• 1 tsp grated fresh ginger • 1 l vegetable stock 

• 10 cl liquid cream • milk • 1 tsp chia seeds 

• 2 handfuls pumpkin seeds • pickled ginger 

• salt and pepper 

1 Peel and slice the onion. 2 Peel and crush the garlic. 

3 Peel the sweet potatoes and cut into 2 cm cubes. 4 Fry 

the garlic and onion in a frying pan with a little oil. 5 Add 

the sweet potatoes, season with salt and pepper, then 

add the grated ginger. 6 Fry for a few minutes, then cover 

with stock. Bring to the boil and cook for 20 minutes. 

7 Pour the mixture into a blender and mix well until smooth. 

8 Add the cream. 9 Leave the chia seeds to swell in a little 

milk and cream. 10 Roast the pumpkin seeds in a pan for 

30 seconds. 11 Cut the ginger pickled in vinegar into fine 

slices (Julienne method). 

Arrange 

Pour the soup into a bowl and decorate with a spoonful of 

chia seeds and roasted pumpkin seeds. Finally, add a few 

strips of ginger and some parsley. 

The Purple Lounge has a new look! 

New colours, materials, furniture.... Come and discover the new Purple 

Lounge, with its totally contemporary and elegant ambience. The use 

of natural and raw materials gives the room a warm and comfortable 

atmosphere and the decor of with unusual objects and trendy accessories 

gives it an exciting flair just waiting to be discovered! 

New opening hours 

Sunday to Thursday: open from 12:00 noon to midnight 

Gastronomy from 12:00 noon to 2:30 pm and from 6:30 to 10:30 pm 

Friday and Saturday: 

open from 12:00 noon to 02:00 am and 03:00 am on Saturday 

Gastronomy from 12:00 noon to 2:30 pm and from 6:30 pm to midnight 

Information and booking: 

(+352) 26 678-420 or at www.casino2000.lu 



BOTANIKA 

Roasted garlic & leek soup 

with pan-fried sage leaves 

Serves 4 

20 minutes, cooking time 35 minutes 

• 1 large garlic bulb 

• 4 tbsp calendula oil * (see recipe from Kachen Magazine) 

or olive oil 

• 4 large leeks (thickly sliced) 

• 2 medium sized potatoes (peeled and chopped into chunks) 

• 1 l of fresh vegetable stock 

• 2 tsp of lemon juice 

• 10 fresh sage leaves* 

• 2 sprigs of fresh rosemary leaves* (finely chopped) 

• 1 tbsp of sea salt flakes 

• black pepper 

1 Preheat the oven to 190°C. 2 Paint the sage leaves 

on both sides with calendula oil* or olive oil in a dry 

non-stick frying pan until lightly toasted on both sides. 

Set aside on kitchen paper to cool. 3 Slice the top of 

the garlic bulb to just expose the flesh within. Drizzle 

1 tablespoon of calendula oil* or olive oil. Season with 

finely ground pepper. Wrap the garlic bulb loosely in 

a foil parcel. Roast for 35 minutes. 4 Soften the sliced 

leeks in 1 tablespoon of calendula oil* or olive oil in a 

large saucepan over a low heat for 15 mins until translucent 

(cover for 10 minutes). 5 Add the potatoes and 

vegetable stock. Bring to the boil for 25 minutes. 5 

Check on the roasted garlic and if ready squeeze the 

garlic flesh into the soup mixture. 7 Blend the soup 

in the blender until smooth and add 2 tablespoons of 

lemon juice. 8 Finely chop the rosemary leaves (tear 

them of the main stalks beforehand) and mix a 2 tablespoons 

of sea salt into the mixture. 9 Serve the soup 

with the pan-fried sage leaves and a sprinkling of sea 

salt and rosemary mixture. Bon Appetit! 

*All these products will be available from Botanika in the spring. Please 

check out our website www.botanika.lu for updates. 

RECIPE KATE GREENWOOD PHOTO ANNE LOMMEL 

Kate’s blossoms can be ordered at www.botanika.lu 

and Anne’s photo art is at www.annelommelphotography.com 


BISTROT RECIPES 

at the Café de Paris 

Avocado, shrimp, and citrus salad 

4 people 15 minutes 

• 2 ripe avocados • 500 g scampi • ½ l of cocktail sauce 

• 1 lime, fruit and zest • 1 pink grapefruit, fruit and zest 

• 1 green salad 

For the cocktail sauce: 

• 200 g mayonnaise • 300 g ketchup • a dash of cognac 

• salt and pepper 

For the vinaigrette: 

• 2 cl of sherry vinegar • 6 cl of olive oil 

• 10 g of mustard • salt and pepper 

1 Preheat the oven at 180 °C. 2 Shell the scampi. Add the citrus 

zest and a little organic olive oil. Let marinate for one night. 

3 Cook the scampi briefly over high heat in an ovenproof pan 

and put them in the oven for 3 minutes at 180°. 4 Prepare the 

cocktail sauce by mixing the different ingredients and season 

the salad. 5 Once cold, mix the scampi with the cocktail sauce. 

6 Cut the avocados into cubes. 7 Cut the citrus fruits into thin 

slices. 

Assembly 

On a plate, start with a layer of salad seasoned with the vinaigrette. 

Place the avocados and scampi on the salad. Finish by 

arranging the citrus fruits for decoration. 

PHOTOS ANNE LOMMEL 


RECIPES 

Duck breast with honey and thyme sauce 

4 people 30-40 minutes 

• 4 duck breasts trimmed and checked • 500 g of organic honey 

• 5 cl raspberry vinegar • 4 sprigs fresh thyme • 1 brown stock cube 

• 6 organic potatoes 

1 Preheat the oven at 180 °C. 2 Parry the duck breasts by removing 

the white part on the flesh and grid them by making small incisions 

in the skin in a grid-like pattern (without cutting into the flesh). 

3 Shortly cook the duck breasts over high heat on both sides 

starting with the fat side. Season and bake in the oven at 180 °C 

for 9 minutes. 4 Blanch the potatoes with the skin, cut them in half 

and put them in a dish with a little butter and thyme. Bake for 

about 15 minutes. 

For the sauce 

Melt the brown stock cube in 1/2 l of water. Caramelize the 

honey, deglaze with the vinegar. Add the brown stock and 

thyme. Leave and reduce to the desired consistency. 

Assembly 

Cut the duck breast and place it on a plate with the sauce, the 

oven cooked potatoes and a mix of salad. 


Eco-friendly cattle-breeding 

in the heart of Luxembourg 

seit 2013 

* 

Fleisch aus Naturschutzprojekten Luxemburgs 

Ganzjährige Freilandhaltung, nur natürliches Futter, keine Pestizide, keine Düngung, 

Erhalt und Steigerung der Biodiversität. Indem Sie sich für den Kauf von Naturschutz 

Fleesch entscheiden leisten Sie einen wichtigen Beitrag für den Naturschutz in 

Luxemburg. 

www.naturschutzfleesch.lu

Eating responsibly is 

possible. 

Many of us would prefer to eat meat from animals that 

have been properly cared for from the time of their 

birth to the moment they are slaughtered, above and 

beyond basic standards. Our country’s diminutive size 

demands innovative farming systems that protect our 

landscape, promote biodiversity, keep animals safe, 

and allow our farmers to produce high-quality food. 

The Naturschutzfleesch production system does just 

that, allowing consumers to enjoy food knowing they’re 

protecting the environment too. 

It combines the protection of nature with the production of 

high quality meat. To do this, they use rustic breeds such as 

the Aberdeen Angus, originally from Scotland and known 

for its marbled meat. 

Outdoors, all year long 

The system works by rearing the animals at extremely low 

density – less than one cow per hectare of grazing land – to 

give flowers, wildlife, insects and biodiversity in general plenty 

of room to flourish. The animals live in 100% natural conditions, 

spending their entire lives outdoors, all year round, walking 

more than 10 km a day, and feeding exclusively on wild grass. 

They are raised in good conditions and without artifice. Under 

the Naturschutzfleesch system, fertilisers, pesticides, and ill- or 

rough treatment are categorically banned. 

The system produces meat of the very highest quality: strong 

muscle growth with a marbled effect, authentic taste and slow 

growth thanks to the 100% natural feed. The resulting Angus 

beef combines melt-in-the-mouth texture and intense flavour 

– perfect for those delicious meals with friends! 

Sustainable, local, natural 

The eco-friendly Naturschutzfleesch system is supported 

by the Ministry of the Environment, Climate and Sustainable 

Development, guaranteeing a sustainable, local production 

chain that’s kind on the environment – yes, all of that in one 

label! The animals are born and reared here in Luxembourg 

and processed by master-butcher La Provençale. The meat is 

sold in Delhaize stores. 

As you probably realise, our eating habits have a major impact 

on sustainability. For instance, did you know that eating a 

burger is more eco-friendly than tucking into a steak? The 

so-called «noble» pieces such as steak, bone ribs or entrecote 

represent only 20% of the animal. Ground meat, hamburgers, 

sausages or paleron... Luxembourgish tradition requires 

that less noble parts be exploited. Naturschutzfleesch has 

understood this well and has made it one of its priorities. By 

making more environmentally conscious buying decisions, we 

can all help to combat waste while ensuring no part of the 

animal goes to waste – and maximising farmers’ earnings in 

the process. 

Naturschutzfleesch-certified Luxembourg Angus is sure to 

be popular with meat lovers everywhere. And at a time when 

we’re all rethinking our values, it’s our opportunity to do good. 

For more information, go to angus.lu

Chestnut pralines 

+ 

Chestnut muffins 

+ 

+ 

Chestnut 

and chocolate spread 

RECIPES &PHOTOS MYRIAM VISRAM 


DO IT YOURSELF 

Sweet Autumn 

What is more personal than a homemade thank you? 

Autumn brings many delicacies with it – including chestnuts. The local chestnut with 

its nutty taste is particularly suitable as an ingredient in small delicacies – as purée 

in muffins, pralines or in a creamy, nutty spread. Indeed, roasted with a good glass of 

‘Fiederwäissen’ it will delight everyone! 

BASIC INGREDIENT 

Chestnut purée 

• 500 g pre-cooked chestnuts • 300 ml milk • 80 g sugar • 1 packet vanilla sugar 

For the purée, boil the pre-cooked chestnuts with the milk, sugar, and vanilla sugar for a few minutes, until 

everything is dissolved and soft. Pour the mixture into a blender and purée until stiff. The purée is easy to freeze 

if some is left over. 

Fast chestnut pralines 

• 150 g chestnut purée • 200 g dark chocolate 

Form the purée into small balls and freeze in the freezer. Meanwhile, 

melt the chocolate slowly over a water-bath. Roll the frozen 

balls in the chocolate until they are completely covered and place 

them carefully with a fork on baking paper. Place the dried pralines 

in small bags or paper moulds and give them away. 

Chestnut and chocolate spread 

• 200 g chestnut purée 

• 50 g dark chocolate, in pieces 

Layer the hot purée alternately with a few pieces of 

chocolate in glasses – the chocolate melts there and 

gives a nice pattern. Let it cool down and give it away 

(or eat it yourself)! 


DO IT YOURSELF 

Chestnut muffins 

Makes about 8 muffins 

60 minutes, cooking time 25 minutes 

For the muffins: 

• 100 g soft butter • 100 g sugar • 1 sachet vanilla sugar • 2 eggs 

• 100 g flour • ½ tsp baking powder • 100 g chestnut purée 

For the buttercream topping: 

• 50 g soft butter • 50 g cream cheese (e.g. Philadelphia) 

• 50 g icing sugar • 50 g chestnut purée 

First whip the soft butter and sugar until frothy. Add the eggs, flour, baking 

powder, and chestnut purée. Add 1.5-2 tablespoons to each muffin tin and bake 

for about 20-25 minutes at 180 °C until golden brown. 

While the muffins are cooling down, mix the butter with the cream cheese, 

icing sugar, and chestnut purée to a homogeneous mixture. Spread over the 

muffins with a piping bag. Decorate as you like and give away! 



46 | KACHEN | 3 / 2019 

Carrot Cake 

by Yves Jehanne

BAKING BASICS 

1 cake / about 8 slices 30 minutes 

For the carrot cake: 

• 80 g egg white • 55 g egg yolk • 130 g brown sugar 

• 40 g soft butter • 130 g vegetable oil • 15 g honey 

• 70 g cashew nuts • 1 tsp of ground cinnamon 

• 1 tsp gingerbread spices • 2 g fleur de sel 

• 5 g baking soda (bicarbonate) 

• 7 g baking powder 

• 160 g T55 flour • 40 g cornstarch 

• 35 g Debic Vegetop cream (vegetable cream) or fresh cream (33%) 

• 235 g grated carrots • ½ scraped vanilla bean 

• 7 g orange zest • 20 g candied ginger 

For the orange topping: 

• 100 g Debic Vegetop cream (vegetable cream) or fresh cream (33%) 

• 100 g Philadelphia cream • 22 g sugar • ½ vanilla bean 

• 1 orange 

Cake: 

1 Beat the egg whites and yolks into a sabayon, add the brown sugar, 

then the melted warm butter, vegetable oil, and honey. 2 Add the 

cashews, liquid cream and candied ginger cut into small cubes, then 

the fleur de sel. Cut the vanilla pod in half lengthwise, scrape the 

inside out and incorporate it into the mixture. 3 Add flour, bicarbonate, 

baking powder, cornstarch, cinnamon powder, and gingerbread 

spices. 4 Finish by adding the grated carrots and the zest of a grated 

orange. 5 Pour the mixture into a previously greased and floured cake 

tin, then leave to rest for an hour in the fridge. 6 Bake in a ventilated 

oven at 155 degrees for about 1 hour and 15 minutes. 7 Leave to cool 

completely before decorating the cake and enjoying it. 

Topping: 

1 Mix the cream, Philadelphia and sugar, scrape out the vanilla pod 

and grind the orange peel into the mixture. 2 Whip everything like a 

whipped cream and place on the cake in a desired shape. 

RECIPE YVES JEHANNE PHOTOS RAMUNAS ASTRAUSKAS 

TIPS & TRICKS 

by Yves Jehanne 

For airy, fluffy breads 

With pastries, like brioche or baba, and with bread you have to 

let the dough rise. 

In order for the yeast to develop well in the dough, make sure 

that the room temperature is between 23 and 26 °C and cover 

the dough with a damp tea towel as it rises. This prevents crust 

formation. 

For a fabulously glossy cake 

Would you like to surprise your guests with a fabulously 

glossy cake? 

The solution is super simple: gently warm a jelly or apricot 

syrup and then brush over the cake evenly - it’s guaranteed 

to work! 

A delicious chocolate cream for a successful 

chocolate cake 

Your chocolate cake is a treat for the palate but sometimes 

a little dry? Add a chocolate cream that is very easy to prepare. 

You will need 100 g Nutella and 100 g mascarpone, 

which you whip together well (like whipped cream). Then 

spread the cream onto your cake. 


Apple Cider Caramels 

Freshly pressed, unfermented apple juice, also known as sweet must or apple cider, 

is the basis for these caramel sweets. For the apple-caramel sweets, 800 ml of sweet 

must is first reduced to around 100 ml. This thick, syrupy liquid is then heated with 

sugar, butter, spices, whipped cream, and salt, filled into a mold and left to cool. Then 

the solid mass is cut into small pieces and sprinkled with coarse salt. 

Tip 

If you don’t have a thermometer, cook the caramel until a tiny spoonful 

dropped into ice water becomes firm but still able to be plied into a ball. 

If the caramel doesn’t reach 122 °C, it will stay soft (you can still use it as a 

spread, yummy!). On the other hand, if you cook the caramel beyond 122 °C, 

it will get firmer the higher the temperature gets - up to the point where it 

becomes impossible to cut. See how handy a thermometer is? 


STEP BY STEP 

about 100 caramels (depending on size) 

RECIPE & PHOTOS URSULA SCHERSCH 

• 800 ml apple cider (without alcohol) 

• 1 small cinnamon stick (4 cm or 1/4 tsp ground) 

• 2 cloves • 1/8 tsp nutmeg • 100 g unsalted butter 

• 150 g granulated sugar • 1/2 tsp fine salt 

• 150 g packed light brown sugar • 80 ml heavy cream 

• flaky sea salt or fleur de sel, for topping (optional) 

* Alternatively (instead of cinnamon, cloves and nutmeg) use ½ tsp of gingerbread 

spice. Also ⅛ tsp Cayenne pepper works very well. 

In addition: 

• 18 cm diameter pot/saucepan 

• sugar or deep-fry thermometer (recommended) 

• 20 x 20 cm baking tin 

• baking paper 

1 Boil the apple cider with the cinnamon, cloves, and nutmeg in 

the saucepan over high heat until it is reduced to a thick syrup, 

to about 100 ml in volume. Stir occasionally and keep a close 

eye on it towards the end. It will take around 40 minutes, but 

cooking time will vary based on size of pan and temperature. 

2 Meanwhile, prepare your other ingredients. Line 20 x 20 cm 

straight-sided square baking tin with 2 sheets of baking paper 

(leave a few centimeters of paper overlapping the sides like 

wings). Cut the butter into chunks (2.5 cm cubes are good 

enough). 3 When the apple cider is reduced, remove it from 

the heat and fish out the cinnamon stick and cloves. Slowly 

stir in the heavy cream until well combined, then stir in the 

butter, sugars, and salt. 4 Return the pot to medium heat 

and let it boil, stirring often, until mixture reaches 122 °C on 

a sugar thermometer. Keep a close eye on it. Once it boils 

and the liquid bubbles and starts rising, it takes between 3 

and 5 minutes on my stove to reach the desired temperature, 

remove from heat immediately. 5 Stir for 30 seconds to get 

rid of the bubbles and pour caramel into the prepared baking 

dish. Allow to rest at room temperature until caramel is set – 

about 2 hours (or faster in the fridge). 6 Transfer the block to 

a cutting board, using the baking paper sling (the extra paper 

at the sides). Oil a knife and cut the caramels into 1.5 cm 

stripes with a little space between them (they stick together 

easily). If the caramel sticks to the knife, put the block into 

the fridge for 10-15 minutes (or pop it into the freezer for 5 

minutes). I find the caramel easiest to cut when cold. 7 Cut 

each stripe into 1.5 to 2.5 cm pieces. Sprinkle with coarse salt 

if you like and wrap each caramel in wax or baking paper. 

8 When stored longer, the salt tends to dissolve. So, if you 

plan to wrap them, omit the salt. If you don’t want to wrap 

them individually, you can store them in an airtight container 

with a slip of wax or baking paper in between. I tend to store 

the container in the fridge since I like the caramels to be 

chewy and not too soft. 


MILLY'S FUN FACTS 

A FOCUS ON FOOD PRESERVATION 

What happens when you preserve 

with salt, sugar, and acid? 

It used to be necessary to survive. Is it simply the latest thing today? 

More and more people take the time to preserve food in order 

to follow the philosophy of eating locally and seasonally all year 

round and to reduce food waste. But what lies behind these welltried 

methods? 

www.milly.at 

Salt 

Sugar 

Acid 

The conservation with salt, one of the oldest 

techniques in food preserving, entails 

dehydrating food, such as vegetables, meat, 

or fish (osmosis). Potentially dangerous microorganisms 

are dried out and can scarcely 

survive in these circumstances. The dry 

salting of meat or fish is called curing. The 

preserving of vegetables is done, for example, 

in brine. When the concentration of salt 

is right, good lactobacilli are able to survive 

and a lactofermentation occurs. Often, a further 

thermal treatment is needed in order to 

preserve the ingredients for a longer period 

of time. 

Tip: You need about 10% salt solution, that 

is 100 g in 1 litre water, to achieve a preservative 

effect. Less is needed for fermentation. 

Like the conservation of food with salt, preserving 

with sugar also involves the dehydration of 

potentially harmful microorganisms through 

a high sugar content. The problem with this 

particular method is that sugar attracts a lot of 

water. The more water is present in the mixture, 

the smaller the concentration of sugar becomes. 

At a certain level the sugar-mixture is no 

longer dehydrating, instead it works to increase 

various microorganisms, such as yeasts. Yeasts 

then ferment sugar to alcohol and carbon dioxide. 

This kind of fermentation is, in itself, 

a good method to preserve food, however, it 

must take place in a controlled environment, as 

is the case with the production of wine or beer. 

Example: As long as honey does not come into 

contact with moisture, it will not spoil - this is 

ensured by its high sugar and hydrogen peroxide 

content. 

Most microorganisms cannot survive in an 

acid environment. A low pH, which is produced 

through preserving food in acid conditions, 

inhibits the growth of harmful microorganisms 

or destroys them completely. In order to conserve 

food in this way, one can preserve them 

in acid conditions or through a lactic acid fermentation. 

Food preserved in acid conditions 

are, however, strongly affected in their flavour. 

That is something that one needs to accept. Indeed, 

sometimes this is a desirable outcome, 

for example, with the preservation in vinegar. 

However, the preserved food can occasionally 

loose its individual flavour during this process. 

The additional heating of the ingredients considerably 

prolongs the storage life. 

Tip: A combination of acid, sugar and salt 

does not only have an effect on the shelf life, 

but also allows a lot of creativity in the taste 

composition. 

TEXT MYRIAM VISRAM 


ADVERTORIAL 

BEER 

FROM POOR-PEOPLE-DRINK TO TRENDSETTER 

The first traces of the fermented drink can be found around 4000 BC. 

The Egyptians regarded beer as a divine drink and the Gauls ascribed 

magical powers to it. 

The perception of this ancient brew has changed greatly, as has the 

consumer’s taste. The Luxembourgers are in 11th place in Europe with a 

per capita consumption of 76 litres and are therefore still a few jugs behind 

the Czechs, who are in first place with 138 litres per capita. Beer is simply 

very popular in our regions and even has its own international day of 

honour on 3 August! 

Today beer has become a true trendsetter drink; there are numerous 

events, conferences, animations and salons around the topic. Regional 

beers are particularly IN; non-industrially produced craft beers are 

experiencing a real boom. New creations, such as Mellis beer or Bofferding 

Hop, with notes of citrus and exotic fruits, are particularly popular. The Pall 

Center lists a total of 470 different types of beer, including beers from 56 

microbreweries, including seven from Luxembourg and seventeen from 

Belgium. The beer of the “Brasserie du bout du monde” from France, for 

example, is exclusively available at the Pall Center. 

A good reason for the Pall Center to dedicate a special event twice a year to 

the subject of beer. The next “Quinzaine de la Bière” will take place from 6 

to 19 November. During the two weekends, you will have the opportunity 

to meet the local brewers participating in the Épicerie du Pall CENTER and 

taste the beer on site. Throughout the period there will be a wide selection 

of local beers and many special offers. You will also find more details in a 

brochure specially designed for the “Quinzaine de la Bière”. 

EVENT 

QUINZAINE DE LA BIÈRE 

From 6 to 19 November 

In the Épicerie of the PALL CENTER 

Shopping Village Pall Center 

2, route d’Arlon 

8552 Oberpallen 

www.pallcenter.lu 



REPORTAGE 

Oil 

Liquid gold 

Oils have long played a prominent role in our lives. Whether in the kitchen, in 

medicine, in art, or in religion – this liquid, which is won through a laborious process, 

is worth its weight in gold. 

Vegetable oils in every day use 

Vegetable oils are used in many sectors, particularly in the cosmetic 

industry, in the arts, and even in the production of biofuel. However, 

they play a particularly important role in our nutrition. These fatty oils 

are extracted from various oilseeds and are becoming more and more 

popular. But what distinguishes these different oils and why is fat still 

such a taboo? 

In 2017/2018 about 195 million tons of vegetable oil was produced 

worldwide, out of which the infamous palm oil stands unbeaten at first 

place with 67 million tons. Other popular vegetable oils are soybean oil, 

rapeseed oil, and sunflower oil. Far behind those main oil seeds you find 

peanut oil, olive oil, and coconut oil, each with about 3-4 million tons. 

In the 80s the ‘low fat’ movement gained traction. But are fats really 

the enemy? Research says no! We need high quality fats in our diet in 

order to stay healthy. Oils are not only worth their weight in gold for our 

health, but are also valuable for their medicinal properties. Indeed, the 

boundaries between food, medicine, and well-being can sometimes be 

blurred. 

Balm for your senses – oils in the kitchen 

Besides being good for your health, oil can also play an essential role in 

our culinary culture. Oils (and fats in general) influence the consistency 

and the flavour of our food. Fat carries flavour since many flavours can 

only dissolve in fat. In addition, fat transports nutrients. 

Not every oil is suitable for everything – personal taste and physical 

characteristics play important roles. Cold pressed olive oil has a very high 

component of healthy unsaturated fatty acids, a distinctive fruity-nutty 

taste, and is suitable for cold dishes such as salads. One should not heat 

this oil too much, since it looses a lot of its flavour and its health benefits 

through the process. Oils with a less distinctive taste are rapeseed oil or 

sunflower oil. They can be heated up without distorting the flavour of 

your dishes. 

Coconut oil is unusual because, in comparison with the other oils, it 

contains a higher amount of saturated fatty acids. Similarly to animal 

fats, such as butter or lard, coconut oil is solid at room temperature. 

Untreated coconut oil retains a light coconut taste and is used primarily 

in the cosmetic industry. The discussion surrounding the health benefits 

or, indeed, harmful characteristics of this oil, have lately made it – 

unjustly – somewhat infamous. 


Palm oil, they say, is the devil of all oils. Unfortunately, it is not the fault 

of the oil but that of humans. Palm oil, while richer in saturated fatty 

acids than other oils, is a very healthy oil. However, it is the environment, 

specifically the rain forests, which pay a terribly high price to produce the 

large amounts of palm oil that we use. 

Oils and their impact on our health and our environment 

olive oil 

‘The good, the bad and the ugly’ 

puzzling fatty acids 

The famous film title matches the bewildering ideas surrounding fatty 

acids. How do you decide which fat is healthy and which is not? There 

are many opinions surrounding unsaturated fatty acids: but what are 

they exactly? 

rapeseed oil 

sunflower oil 

coconut oil 

palm oil 

n.a. 

Saturated and unsaturated fatty acids are distinguished through their 

physical form and by their different reactions in our bodies. We need 

a good balance of both so that they can unfold their health benefits. 

Ideally, we should consume a high percentage of polyunsaturated fatty 

acids and a small amount of saturated fatty acids. Beware of buzzwords: 

trans-fatty acids, which can be found in margarine or fried food for 

example, are also unsaturated fatty acids, but very bad for your health. 

The much discussed omega fatty acids – found in salmon or mackerel – 

are very valuable, as they are polyunsaturated fatty acids. They are also 

called ‘essential fatty acids’, as our body cannot produce them by itself 

and we need to take them up through our food. As a rule, remember: 

(poly) unsaturated fatty acids are good, saturated fatty acids are not so 

good and trans-fatty acids are very bad! 

Preserves and Co. – oil in food preservation 

Oil is not only a desirable ingredient because of its taste and 

health benefits, but it can also be used in the preservation of food. 

It protects the (often drier) food from air and moisture and thus 

stems the growth of potential microorganisms. A useful side effect 

of using oil in this way is the infusion of the oil with the flavours 

of the preserved food. This means that the oil can be used as an 

infused oil as well. 

An example for this is the preserving of garlic. Garlic is cooked in oil at 

low temperatures of about 75-80 °C, which infuses the oil with delicate 

garlic and umami notes. Usually, the infused ingredients are heated 

once more in oil in order to eliminate harmful microorganisms. 

Interesting facts 

How do you recognize valuable oil? 

With all vegetable oils, one should make sure 

that they are extracted as gently as possible. 

This means: oil extraction at low temperatures, 

without solvents and without refining 

them. This way they keep their subtle and 

individual flavour and their many valuable 

and healthy nutrients. 

Why is margarine bad? 

During the manufacture of margarine, the 

good unsaturated fatty acids of vegetable oil 

are artificially ‘saturated’. Saturated fatty acids 

are produced, which are responsible for the 

solid structure of margarine. If this reaction 

is not completed, trans-fatty acids are created, 

which are connected with cardiovascular 

disease. 

What distinguishes oil from fat? 

Fats and oils are distinguished through their 

levels of saturated and unsaturated fatty 

acids. You can recognize a high percentage 

of unsaturated fatty acids – which occur in 

healthy oils – because they stay a liquid at 

room temperature. The exception is coconut 

oil, which, through its high percentage of 

saturated fatty acids, is also solid at (most) 

room temperatures – just like butter or lard. 


REPORTAGE 

TEXT MYRIAM VISRAM 

The world’s most 

expensive oil 

Prickly pear seed oil is said to be 

one of the most precious oils in the 

world. The strenuous extraction 

process and the low yield strongly 

influence the price. You will mostly 

find the oil in the luxury beauty 

industry. It can cost up to 600 euros 

per litre. In order to harvest 1 litre of 

this oil, you will need almost 1000 

kg of fruit. The seeds need to be 

separated from the flesh, washed, 

dried, and then cold pressed. 

For body and mind – aromatherapy 

with essential oils 

Oils find further use for medicinal purposes. Almond oil, 

for example, is gentle to the skin and is therefore often 

used in skincare – especially for sensitive skin. You will 

also find it in the wellness sector, where it is often used as a 

base oil for a body massage. It offers an intensive treatment 

for the skin. 

Essential oils are another type of oil, which are frequently 

used for medicinal and wellness purposes. These oils are 

really a combination of volatile organic compounds and 

are used in aromatherapy for the alleviation of illnesses 

and to increase well-being. These scents enter our body 

through various ways – for example through a body 

massage or via room scents – and thus enfold their very 

specific effects. 

For example, the essential oils derived from eucalyptus 

and menthol can have mucolytic effects and help with 

catarrhs and bronchitis. The soothing effect of fennel and 

caraway tea on the stomach and digestion is also said to be 

on account of the herbs’ essential oils. Beside its pleasant 

scent, lavender oil is antibacterial, antiviral, and antiinflammatory. 

In addition, lavender oil is also calming and 

sleep inducing. 

Essential oils are mainly used in the perfume and cosmetic 

industries. As they evaporate completely they do not leave 

any stains on clothing in contrast to ‘normal’ oils. The 

ingredient list on perfumes should indicate all its components. 

Perfume, for example, contains up to 40 % essential 

oils, ‘Eau de Parfum’ up to 15 %, ‘Eau de Toilette’ up to 8 %, 

and ‘Eau de Cologne’ up to 4 %. 

Oils are traded like a precious treasure and tasted like an 

expensive wine. They play a role in all situations in life. 

Conclusion - Oils have become an indispensable part 

of our everyday lives! Unfortunately, the production of 

different oils uses many of our resources - we pay not only 

a high monetary price, but also an ecological one. Therefore, 

it is always important to pay attention to a sustainable 

origin. 


Linguine aglio, olio e peperoncino 

Serves 4 

20 minutes 

• 500 g linguine • 6 medium garlic cloves 

• 100 ml high quality olive oil • 1 chilli pepper 

1 Cut the garlic into fine slices and caramelize slowly 

with the oil over a low flame until soft. The garlic loses 

its heat and the oil becomes pleasantly aromatic. 2 Cut 

the chilli pepper into fine slices and add to the oil. 3 Cook 

the linguine until al dente, mix everything with the oil, 

garlic, and chilli. Garnish with chopped parsley and serve 

immediately. 


RECIPES 

Celery soup with walnut oil 

Serves 4 

40 minutes 

• 2 tbsp butter • 1 onion • ½ celery 

• 4-5 floury boiling potatoes • 1 leek stick, finely sliced 

• 500 ml vegetable stock • cream to taste 

• 2-3 slices brown bread 

• aioli (mayonnaise refined with garlic) 

• walnut oil (e.g. Luxembourgish walnut oil by André Zewen) 

1 Steam the onion over a low heat in the butter until soft. Sauté 

the finely chopped celery, diced potatoes, and leek over medium 

heat. Add the vegetable stock and simmer until everything is soft. 

2 Purée with a hand blender and season with salt, pepper, and 

cream. Arrange the soup in a bowl and add a dash of walnut oil. 

3 If you like, you can serve it with brown bread chips and aioli. 

Refine the mayonnaise with garlic and leave to stand for a while. 

Cut the brown bread into thin slices and dry in the oven at 80 °C 

until crispy. 

RECIPES & PHOTOS MYRIAM VISRAM 


RECIPES 

Parfait with pumpkin seed oil 

and pumpkin seed brittle 

Serves 6 

30 minutes + freezing time 

For the pumpkin seed brittle: 

• 100 g pumpkin seeds • 100 g sugar 

For the parfait: 

• 3 egg yolks • 50 g sugar • 1 tbsp vanilla extract 

• 5 tbsp pumpkin seed oil • 350 ml cream 

1 To make the pumpkin seed brittle, put the pumpkin seeds with the 

sugar in a pan and caramelize over high heat. Spread the seeds on 

baking paper and let cool. 2 Beat the egg yolk with the icing sugar and 

vanilla over a water bath until frothy and until a thick cream is formed. 

Remove the cream from the water bath and continue beating for a few 

minutes until it has cooled down. 3 Add the pumpkin seed oil to the 

cream. 4 Pour the parfait into a box form or spread over individual cups 

and freeze. Before serving, garnish with pumpkin seed brittle and a few 

drops of pumpkin seed oil. 


BETTER BREAD 

THANKS TO 

STEAM? 

NOTHING IS EASIER 

WITH THE AEG 

STEAMPRO OVEN. 

REGULAR OVEN 

AEG STEAMPRO OVEN 

www.aeg.lu 


5 facts about pears 

Has everything gone pear-shaped? As if! 

1 

Practical 

Neighbours 

Like apples, pears produce a lot of ethane, which means 

they ripen fast. If you have avocados or kiwis at home 

that are not quite ripe, put them next to your pears and 

they will ripen faster too. 

2 

Easy on your baby’s stomach 

Pears contain far less fruit acid than apples but just as 

much sugar. They are therefore especially sweet and very 

easy on sensitive stomachs, which means that babies can eat them 

too. They are also the ideal snack if you’re trying to loose weight because 

they have a high content of dietary fibres, which means they fill you up 

quickly and promote digestion. Cooked pears are the ideal light diet. 

3 

Fridge or room temperature? 

It’s better to buy pears when they are not too ripe. They should 

give only a little when pressed with a finger and they should not 

be too light in colour. If you don’t want to eat them straight away 

put them in the fridge and take them out 1-2 days before you plan to 

consume them so that they can ripen. 

4 

Pears make you happy 

Pears contain folic acid, which is necessary for the production 

of serotonin, the happiness hormone. The high iron content of 

pears guards against anaemia. Pears are also high in vitamins and 

minerals, such as phosphor, which is good for your nerves. They also 

contain potassium, which is draining and helps to secret heavy metals 

and toxins that can be tied to the fruit. 

5 

Going pear-shaped 

It’s a feast for the eyes to see the pompous pear in all its glory, with its 

beautiful curves and smooth skin. (Ripen under plastic for best results.) 

Perhaps we need to rethink the idiom: it’s all gone pear-shaped! 

TEXT MARTINA SCHMITT-JAMEK 


SEASONAL FRUIT 

Caramelized poached pears in a pan (vegan) 

Serves 4 

20 minutes, 10 minutes of which is cooking time 

• 4 pears • 50 g sugar • 2 vanilla beans • ½ organic lemon, rind and juice 

• 75 ml white port wine • 100 ml white wine • 200 ml pear juice 

• 1 pinch of ground cinnamon 

1 Wash and peel the pears and remove the core with a ball cutter. 2 Caramelize the 

sugar with 2 tablespoons of water in a pan or pot. Halve the vanilla beans lengthwise, 

but do not cut them completely. Scratch out the pulp and add to the caramel with 

the pods. 3 Using a peeler, cut some of the peel from the lemon, add the peel and the 

squeezed juice and immediately deglaze with port wine, white wine, and the pear juice. 

Reduce the heat, cover the pears with the cut surface downwards and simmer for about 

5 minutes at low heat in the sugar stock. Then remove the lid, turn the pears over and 

simmer for another 5 minutes. 4 Remove the pears, place them on a plate and bring the 

broth to the boil again until it thickens slightly. Add to the pears and let cool. Sprinkle 

with some cinnamon. 


Oat porridge with 

caramel pears, 

pecan nuts, and 

vanilla yoghurt 

Serves 4 35 minutes, 

including 15 minutes cooking 

time 

• 250 g oat flakes 

• 1 pinch salt 

• 200 ml cream 

• 4 pears 

• 4 tbsp butter 

• 75 g sugar 

• 150 g pecans nuts 

• 250 g Greek yoghurt 

• 1 vanilla pod, pulp 

• 4 tbsp maple syrup 

• ground cinnamon, as desired 

1 Boil the oat flakes with 1 l 

water in a pot, add a pinch of 

salt and cook for about 10 - 

15 minutes until the mixture 

thickens and becomes creamy. 

Then pour in the cream and 

simmer for another 5 minutes. 

Stir again and again. 

2 Wash the pears, quarter 

them and remove the core as 

desired. Melt the butter in a 

coated pan, sprinkle in 50 g 

sugar and caramelize the pears. 

Add the nuts and caramelize 

briefly. Put aside. 

3 Stir the yoghurt with the 

remaining sugar and the vanilla 

pulp until creamy. Divide the 

oat porridge into four bowls, 

add the pears and nuts and 

add a dash of yoghurt. Sprinkle 

with ground cinnamon and 

a splash of maple syrup as 

desired and serve. 



Autumn salad with pear and walnuts (vegetarian) 

Serves 4 

20 minutes 

For the dressing 

• 2 tsp Dijon mustard • 1 tsp honey 

• 3 tbsp white wine vinegar • 1 tbsp orange juice 

• 100 ml olive oil • 3 tbsp cream 

• salt and pepper from the mill • 1 pinch cayenne pepper 

For the salad 

• 4 handfuls of autumnal salad leaves, e.g. kale, mizuna, 

wild rocket, endive, baby leaf mixture 

• 2 pears • 80 g chopped walnuts, roasted 

1 For the dressing, combine all the ingredients in a tall mixing 

bowl and purée to make a creamy dressing. If necessary, add a 

little water. Season the dressing with salt, pepper, and cayenne 

pepper. 2 For the salad, select the salad leaves, wash and spin 

dry. Arrange the salad high in the centre of plates. 3 Wash and 

quarter the pears, remove the core and cut the quarters into 

fine slices. Put them on edge and in a star shape around the 

salad. Spread the chopped walnuts on top, drizzle the dressing 

over everything and serve the salads. 


Spelt noodles with balsamic pears, gorgonzola, walnuts, 

and cashew nuts (vegetarian) 

Serves 4 

35 minutes, 15 minutes of which is cooking time 

• 400 g spelt ribbon noodles • salt • 2 shallots • 2 pears 

• 80 g walnut kernels • 60 g cashew kernels • 3 tbsp olive oil 

• ½ tsp sugar • 100 ml white balsamic vinegar 

• 75 ml vegetable stock • 150 ml cream • 150 g gorgonzola 

• pepper from the mill • 1 dash of lemon juice 

1 Cook the noodles in boiling salted water according to the 

instructions on the packet, and drain. 2 Peel the shallots and 

dice finely. 3 Wash and halve the pears, remove the core and cut 

the pear halves into thin slices. Fry the walnuts and cashew nuts 

in a pan, remove and set aside. 4 Heat the olive oil in a pan. Add 

the shallots and pears and sprinkle with sugar. Caramelize and 

deglaze with balsamic vinegar. Let it boil almost completely and 

add the vegetable stock and the cream. Simmer for 5 minutes. 

5 Cut the gorgonzola into small pieces, add and season with 

salt, pepper, and lemon juice. Add the noodles and the nuts and 

toss briefly, arrange the noodles in deep plates and serve. 



Discover MARCELLO 

Italian homemade ice cream 

made in the heart of the city 

& withLuxembourgish 

dairy products ! 

More info 

www.marcello.lu 

marcello@goeres-group.com 



Pancakes with quark, pears, and icing sugar 

Serves 4 

45 minutes, of which approx. 15 minutes 

cooking time 

For the pancakes: 

• 4 eggs • 200 g quark (curd cheese) 

• ½ tsp baking powder • ½ tsp organic lemon zest 

• 1 pinch salt • 2 tbsp birch sugar, plus extra for sprinkling 

• 150 g almond flour • some milk (if needed) 

• coconut oil, for baking 

For the compote: 

• 3 firm pears • 2 tbsp butter • juice from ½ lemon 

• 50 ml apple juice • ½ vanilla pod • 2 tbsp birch sugar 

1 Whisk the eggs with the quark and smooth with the baking 

powder, grated lemon, salt, birch sugar, and the flour until a 

thick dough is obtained. If the dough is too thick, add some 

milk. 2 Fry one pancake after the other in a pan with a little 

oil until golden brown. Keep already baked pancakes warm in 

the oven at 60 °C top and bottom heat. 3 Wash, quarter and 

core the pears and cut them into thin slices. Fry in hot butter 

in a frying pan. Deglaze with lemon and apple juice, then add 

vanilla and sugar. Bring to the boil once and remove from the 

heat. 4 Arrange the pancakes on plates and serve sprinkled 

with the pear slices and powdered birch sugar. 


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 

pallcenter.lu 

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2019 / 3 | KACHEN | 67 

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5 Facts about… 

Beets 

1 

Small in size but large in strength 

Full of vitamins, iron, and antioxidants, with the highest sugar content of all 

vegetables and nevertheless low on calories, the roots, which are free of cholesterol, 

are a real power food. By increasing the uptake of oxygen beetroot juice helps 

athletes with their endurance. The juice’s high potassium content can help combat 

cardiovascular disease. 

2 

Beauty all-rounder 

The roots can also impact our appearance: beets can strengthen and improve skin, hair, and 

nails. Beets were said to be an aphrodisiac as far back as Roman times, for their high boron 

content directly impacts the production of the human sex hormone. 

3 

Hangover cure 

If you are feeling somewhat under the weather after a merry evening, 

juice 1 kg beets (washed, roughly diced) with 1 kg frozen raspberries 

and stir in a pinch of salt and 4 tbsp apple syrup. They will work 

wonders and banish any hangover. 

4 

Good for digestion, sleep, and 

memory 

Beets protect the liver and gut by aiding the break 

down of fats and the secretion of toxins. One portion 

of beetroot juice a day – especially in combination with 

physical activity – is a real fountain of youth for your brain. 

5 

Cancer prevention and much more 

Preservatives, such as nitrates found in meat, stimulate 

cell mutations. According to studies, beet juice inhibits 

this process, slows down development of tumours and 

guards against cancer. And the roots can do even more: they 

strengthen the immune system, stimulate the activities of 

white blood cells and reduce macular degeneration. However, 

if you have trouble with your kidney or gall bladder, you need 

to be careful with beets. 

TEXT MARTINA SCHMITT-JAMEK 


SEASONAL VEGETABLES 

Red beetroot and raspberry smoothies (vegetarian) 

Serves 4 

15 minutes 

• 3 - 4 small beetroots • 350 g raspberries 

• 1 ripe banana • 1 tsp grated ginger 

• juice of 2 oranges, freshly squeezed 

• 3 - 4 tbsp honey, or according to taste 

• 1 pomegranate, juice 

• ½ handful of raspberries, to garnish 

• mint leaves, to garnish 

1 Wash and peel the beetroot, cut into pieces and put into the 

mixing bowl. Sort the berries, rinse, drain and add. Peel the 

banana, cut into pieces and add with the ginger and orange juice. 

2 Mix well, sweeten with the honey and stir in the pomegranate 

juice. 3 Flavour the smoothie, dilute with a little water or mineral 

water if desired, pour into glasses and serve garnished with 

raspberries and mint leaves. 


Cold beetroot soup 

(vegetarian) 

Serves 4 15 minutes 

cooking time: 30 minutes plus 2 hours cooling time 

• 500 g beetroot • approx. 800 ml vegetable broth 

• 2 - 3 tbsp cider vinegar • salt • cumin, ground 

• caraway seeds • pepper, from the mill • 100 g sour cream 

• 1 - 2 tsp chia seeds • beetroot leaves 

1 Wash, peel, and chop 1 beetroot. Cook in the hot vegetable stock with the 

vinegar for about 30 minutes at low heat. Then take out 4 - 5 tablespoons 

from the beetroot cubes and set aside. 2 Purée the rest of the soup finely 

and season with salt, cumin and pepper. Add the beetroot cubes again 

and allow the soup to cool for approximately 30 minutes, then allow to 

cool completely in the refrigerator for around 1.5 hours. 3 Before serving, 

season the beetroot soup to taste and pour into cups. Stir the sour cream 

until smooth. Stir 1 tablespoon each into the soup, sprinkle lightly with chia 

seeds and serve garnished with beetroot leaves. Goes well with toast bread. 

Serve the remaining sour cream separately. 



Beetroot hummus with grilled bread (vegan) 

Serves 4 

20 minutes plus 5 minutes cooking time 

• 3 beetroots, cooked • 400 g chick peas (tin) 

• 2 garlic cloves • salt • 2 tbsp tahini 

• 1 - 2 tbsp lemon juice • 1 tsp ground cumin 

• 4 - 5 tbsp olive oil • pepper, from the mill 

• beetroot leaves or spinach leaves, for garnishing 

• Crema di Balsamico • 1 tbsp roasted pine nuts 

• ½ white bread, e.g. baguette 

1 Drain the beetroot and chop coarsely. Drain the chickpeas 

into a sieve, collecting 2 tablespoons of chickpea water. 

Rinse the chickpeas with cold water and let them drip off, 

then purée finely together with the chickpea water and the 

beetroot cubes. 2 Peel the garlic cloves, chop and finely 

grate them with a little salt. Add to the chickpeas and mix 

everything with the tahini, lemon juice, cumin, and olive oil 

to make a cream. Season the hummus with salt and pepper 

and pour into a bowl. 3 Rinse off 3 beetroot leaves or spinach 

leaves, shake dry and garnish the hummus with it and drizzle 

with Crema di Balsamico. 4 Cut the bread into slices and 

roast briefly from both sides in the grill pan or on the grill. 

Sprinkle the hummus with roasted pine nuts and serve with 

the toasted bread. 


Beetroot pie with raspberries (vegetarian) 

For 1 tart form, approx. 22 cm Ø 50 minutes plus 30 

minutes cooling time and 50 minutes cooking and baking 

time 

For the dough: 

• approx. 150 g flour • 1 egg • 1 pinch salt • 75 g butter 

• flour, for kneading • butter and flour, for the dish 

• dried legumes, for blind baking 

For the topping: 

• 400 g beetroot, cooked • 1 red onion • 1 tbsp vegetable oil 

• 1 tsp brown sugar • 2 tbsp balsamic vinegar • salt 

• pepper, from the mill • 100 g goat cheese roll • 300 ml cream 

• 3 eggs • ½ handful of herbs: parsley, dill 

• 1 handful baby spinach • 1 handful raspberries 

• 1 - 2 tbsp pine nuts • 1 tbsp dill tips, for sprinkling 

1 For the dough, knead the flour with the egg, salt, and butter (cut 

into pieces) to a smooth dough. If necessary, add a little cold water 

or flour. Wrap the dough in cling film and refrigerate for about 

30 minutes. 2 Preheat the oven to 200 °C top and bottom heat. 

Grease a tart tin with butter and sprinkle with flour. Roll out the 

dough to a thickness of approx. 3 - 4 mm and line the tart mould 

with it, also forming an edge. Prick the base several times with a 

fork, line with baking paper and cover with the pulses. Bake in the 

oven for approx. 15 minutes. Take it out of the oven and remove the 

paper and the pulses. Reduce the oven temperature to 180 °C. 3 

Cut the beetroot into slices. Peel the onion and chop finely. Lightly 

sauté in oil in a hot pan. Add the sugar and the balsamic vinegar, 

swivel underneath and caramelize lightly. Add the beetroot slices, 

season with salt and pepper and remove from the heat. 4 Cut the 

cheese into thin slices. Whisk the cream with the eggs and season 

with salt and pepper. Rinse the herbs, shake dry, chop the leaves 

coarsely and stir into the egg mixture. Spread the goat cheese 

slices, half of the beetroot slices, and the onion mixture evenly on 

the tart base. Sort the spinach, wash and pat dry. Put 2 - 3 leaves 

aside, spread the remaining leaves loosely on the tart. Pour the 

glaze over everything. Spread the remaining beetroot slices and 

the raspberries on top. 5 Sprinkle everything with pine nuts and 

bake in the oven for 35 - 40 minutes until golden brown. Remove 

from oven, let cool and serve garnished with dill tips and the 

remaining spinach leaves. 



Beetroot cake with walnuts (vegetarian) 

1 box form; approx. 25 cm Ø 

30 minutes plus 1 hour baking time 

• Butter, for the dish • 200 g beetroot, cooked 

• 200 g butter • 200 g sugar • 2 tbsp vanilla sugar 

• 1 pinch salt • 5 eggs (M) • 200 g flour 

• 2 tsp baking powder • 1 tsp ground cinnamon 

• 1 dash ground mace • 1 dash ground cloves 

• 80 g ground walnuts • 200 g walnut kernels, chopped 

• 70 g chocolate drops • milk, if required 

• very finely chopped mint • icing sugar, for sprinkling 

1 Preheat the oven to 180 °C top and bottom heat. Grease 

a box dish lightly with butter and line with baking paper, 

overlapping the edges slightly. 2 Finely dice the beetroot. 

3 Mix the soft butter with the sugar, vanilla sugar, and salt 

until creamy. Gradually stir in the eggs one by one. Mix the 

flour with the baking powder and the spices and fold in with 

the ground walnuts. Add the beetroot cubes, half of the 

chopped walnuts, and the chocolate drops. Stir everything 

briefly and add some milk if necessary. 4 Pour the mixture 

into the tin and bake in the oven for about 30 minutes. 

5 Take out, sprinkle the remaining walnut kernels in stripes 

lengthwise down the middle and bake the cake ready in 20 - 

30 minutes (sample with chopsticks). 6 Take it out, cover the 

cake briefly with aluminium foil and let it cool down a little in 

the tin, then lift it out of the tin together with the paper and 

let it cool down on a cake rack. Place on a plate, sprinkle the 

cake with a little of the finely chopped mint, dust lightly with 

icing sugar and serve. 


THE HARVEST 

This autumn I would like to make you dream, take you away from everyday life, immerse you in the 

infinite poetry of our environment... 

See the trees that are dipped in gold and red this season. Notice the little things, full of charm and 

poetry that show us how much Mother Nature still has to offer us. I have captured these weightless 

moments, I am amazed at these miracles, and I see in them the sign that ... when we marvel ... when 

we tolerate each other, we can still get along wonderfully with Mother Nature. Indeed, this wonderful 

season brings us many tasty, visual, and fragrant pleasures. 

I would like to share these little impressions with you, these little things that can induce you to dream. 

Perhaps also surprise you ... 

René Mathieu 

RECIPES RENE MATHIEU PHOTOS ANNE LOMMEL 


RECIPE BY RENÉ MATHIEU 

BAKED TURNIPS IN SALT CRUST 

Fresh ripe hazelnuts 

Serves 6 

• 1 raw beetroot • 1 raw yellow beet 

• 1 raw Chioggia beet • 1 raw white beet 

• 2 kg grey Guérande salt 

For the blackberry vinaigrette 

• 50 ml hazelnut oil 

• 1 bunch fresh herbs (chives, thyme, rosemary) 

• a handful of edible wildflowers • blackberry vinegar 

• lemon olive oil • 1 beautiful bouquet of basil 

• 1 lemon • 24 fresh hazelnuts 

• 200 g beautiful blackberries (keep 24 berries for decoration) 

1 Select beautiful beets of the same size (approx. 250 g). Gently 

clean with a soft brush under a gentle jet of water to remove any 

remaining dirt. 2 Form a very thick grey salt base on the baking 

tray so that the beets sit nicely and then cover them with coarse 

grey salt. The beets must be completely covered, so don‘t hesitate 

to be generous with the salt cover. 3 Bake in the preheated oven 

at 160 °C (th.5) for 2 hours. Then let them cool in their salt crust 

for 1 to 2 hours. 

Blackberry vinaigrette 

1 Heat the hazelnut oil to 60 °C and remove from the heat. Add 

fresh herbs from the garden and fresh blackberries. 2 Allow to 

steep for 30 minutes, pass through a sieve and press well to 

extract the aromas of the herbs and the juice of the blackberries. 

3 Add 3 tablespoons of blackberry or balsamic vinegar and set 

aside. 

Arrange 

1 Break open the salt crust, extract the beets without tearing 

them and cut lengthwise into strips of equal size. 2 Put a dash 

of lemon-olive oil on a warmed plate and place the beet strips 

on top. 3 Garnish with a few lemon basil leaves and edible 

flowers and season with pepper from the pepper mill. Drizzle 

the blackberry vinaigrette over the turnips. 4 Sprinkle with 

fresh hazelnuts and crushed blackberries. (Place the latter in the 

freezer and crush them while they are still frozen to prevent the 

grains from bursting). 


RAVE PARTY 

Lactofermented juice 

Serves 6 

For the celery ravioli 

• 1 celery root with its leaves • 200 g sorrel • 100 g butter 

For the celery juice 

• celery stalks and shells • 50 g butter • 200 ml cream 

• 50 g candied lemon in brine 

• 500 ml sauerkraut juice (from the organic shop) 

• 200 ml sunflower oil • turmeric 

For the celery cream 

• celery fibre (residues from centrifugation) 

• 1 candied lemon • 50 g butter • 300 ml cream 

• 300 ml milk • 3 tbsp hazelnut oil 

To serve 

• 1 pear • 1 lemon • 24 white nutmeg grapes 

• 24 red sorrel leaves 

Ravioli 

1 Cut off the celery leaves and keep aside for the celery 

juice. 2 Wash and peel 2 celeriac, then cut into thin slices of 

2mm with a mandolin (keep the shells). 3 Use a round cutter 

of about 5cm diameter to cut out 32 nice discs. 4 Put the 

leftovers to the side. In a large saucepan, add some salted 

butter and a glass of water and add the slices. 5 Cover with 

a greased paper the size of the pan, steam for 5-6 minutes, 

then remove and place on a baking tray. 6 In the same pan, 

fry the sorrel quickly until it collapses. Spread the sorrel on 

the celery slices. Add a spoonful of celery cream and fold the 

slices into a raviole. Keep in a cool place 

Celery juice 

1 Centrifuge and pick up the celery shells and stems. Save the 

fibre for juice extraction for the celery cream. 2 Add cream 

and sauerkraut juice to the celery juice and reduce together. 

Mix with the candied lemon, butter, and a pinch of turmeric. 

3 Add 200 ml sunflower oil for preparation and emulsify 

using a hand blender. Just before serving, add to the celery 

cream and drip onto the ravioli. 

Celery Cream 

Put all the celery fibres and the candied lemon in a saucepan. 

Add milk and cream and cook for 20 minutes, then finely mix 

with butter and hazelnut oil. 

Arrange 

1 Heat the celery oyster ravioli in a little butter shortly before 

serving. 2 Place 6 ravioli and a few spoonfuls of celery cream 

on a large serving plate. Decorate with the grapes, a few 

sorrel leaves, and a raw pear julienne seasoned with lemon 

juice. If the juice is served separately this is a dish with zero 

waste. 



Serves 6 

CAULIFLOWER RISOTTO 

Caviar tomatoes from last summer / Muscat soufflé 

• 150 g white cauliflower • 100 g purple cauliflower • 100 g yellow cauliflower 

• 100 g parmesan cheese • 40 red cherry tomatoes in oil brine 

• 40 pickled yellow cherry tomatoes (in oil brine) • 24 small basil leaves 

• 30 g broccoli • 1 bowl red sorrel • 1 lime • 20 ml olive oil • 300 ml vegetable cream 

• 2 tbsp corn starch • 50 g butter • some edible flowers 

For the Fleurissotto 

1 Place the cauliflower heads in a blender to obtain a granulated effect. Put 3 spoonfuls of 

each cauliflower aside for decoration. 2 Reduce the vegetable cream with parmesan cheese 

and corn starch. 3 Add the butter and cauliflower grains to this mixture and cook for 5 

minutes, keeping the cauliflower seeds crisp. Season to taste. 

Arrange 

Place the risotto in a shallow bowl. Then pour the cherry tomatoes over the risotto and 

garnish with the raw cauliflower grains. Decorate with grated broccoli heads and lime, basil 

and a few flowers. 


WHITE ROOTS SPAGHETTI 

Candied lemon/ truffles/ smoked vegetable juice 

Serves 6 

• 4 nice salsifies • 1 small celery root • 1 kohlrabi • 1 parsnip • 10 g truffles 

• 1 bunch chives, chopped • 30 g grated parmesan cheese • 20 g smoked oil 

• 50 g butter 

For the sauce 

• 10 g candied lemon • 200 ml vegetable cream • vegetable scraps • 20 g butter 

1 Peel and cut the roots into thin strips (about the size of spaghetti) using a mandolin, 

reserving the scraps for the sauce. 2 Steam the spaghetti al dente for about 10 minutes. 

3 Put the spaghetti in a pot, add the butter, chopped truffles (keep a few slices for 

decoration), mix. 4 At the last minute, add the chopped chives and parmesan cheese. 

Sauce 

Centrifuge the vegetable scraps to make a juice (about 150 ml). Add to the cream and bring 

to a boil, then pour into a blender with the lemon and add the smoked oil. 

Arrange 

Arrange the spaghetti in a shallow dish. Spoon 2 tablespoons of sauce over it. Decorate 

with a few herbs and flowers and finely grated truffles. 



THE PUMPKIN IS FLIRTING WITH THE TATIN 

Spicy squash seed ice cream/spicy caramel 

Serves 6 

• 400 g pumpkin • 1 roll of puff pastry • 100 g sugar • 60 g sweet butter 

• ½ l vanilla ice cream • 50 g pumpkin seeds • 3 tbsp pumpkin oil 

• 200 ml clementine juice • 1 tbsp rum 

1 Preheat the oven to 180 °C (th. 6). Peel the pumpkin and cut it into 3cm thick slices. Using 

a cookie cutter, cut discs the diameter of your 6 tart pans. Keep a few thin slices of pumpkin 

for decoration. 2 In a frying pan, heat the sugar and let it melt so that it turns into caramel. 

When it is brown and homogeneous, take it off the heat and add the butter. 3 Then return 

the pan to the stove and add the pumpkin discs. Wait until the caramel becomes liquid 

again, add the clementine juice and let everything caramelize. 4 Place the pumpkin discs 

into the bottom of your baking pans. Add vanilla and rum and mix with a wooden spoon. 

Add a spoonful of caramel to your discs and reserve the rest for decoration. 5 Cut 6 rounds 

of puff pastry the size of your baking pans and then cover your pumpkin discs with the 

pastry by folding the edges inside the baking pans. Put in the oven for 20 minutes. 

Assemble 

1 Caramelize the squash seeds in a little dry sugar, let cool. Save some for decoration. 

2 Add the pumpkin seeds and pumpkin oil to the vanilla ice cream, mix well. Keep in the 

freezer until it is time to serve the pies. 3 Turn the tatin pies out onto small plates. Decorate 

with thin slices of raw pumpkin. Spoon some caramel over them and serve with a nice ice 

quenelle sprinkled with caramelized squash seeds. 


A NEW WAY TO PROMOTE THE ART OF COOKING 

This new association was born from the crazy wish to think differently, to promote 

the gastronomy Luxembourg’s in new ways and to do so on their own terms. 

From left to right, first row: Stéphanie Jauquet, Yan Castano, Frank Steffen, Mickaël Williquet, Cathy Goedert et René 

Mathieu. Second row: Cyril Molard, Rachel Rameau, Paul Fourier, Arnaud Magnier, Ilario Mosconi. 

On the back of this wish, 11 experts from the gastronomic industry 

have come together to form a dedicated and passionate collective. 

The deliberately heterogeneous group is made up out of 7 renowned 

chefs ((Yan Castano, Paul Fourier, Arnaud Magnier, René 

Mathieu, Cyril Molard, Ilario Mosconi and Rachel Rameau), a butcher 

(Frank Steffen), a patisserie chef (Cathy Goedert), a restaurant 

manager (Stéphanie Jauquet), and a head of commercial food 

production and food photography (Mickaël Williquet). Everybody 

agrees that Food-a-Mental distinguishes itself from Euro-Toques, 

and Arnaud Magnier formulates it well: ‘First and foremost we do 

not rely on a European organisation led by people that we do not 

know. With Food-a-Mental we wanted to create a small and especially 

a very diverse management structure that is not only reserved 

for chefs. That is the big difference.’ 

Strong engagements 

Das The nature of this organisation is not to be an elite club to 

promote professionals but to defend their values. These can be 

grouped into three main principles. As René Mathieu says clearly: 

‘We want to think about food through the following principles: 

‘respect, inspiration, and naturalness.’ Yan Castagno adds: ‘These 

three obligations are inseparably bound up with each other; they 

all build the ground work of this connection, everyone of them will 

facilitate our growth and they will help to transmit the reasons for 

the existence of our group.’ 

The first principle is respect: ‘Respect for the products, producers, 

environment, clients, colleagues; that is a principle that has defined 

my schooling and that is transmitted, also to the outside, through 


PASSIONS 

our job,’ explains Stéphanie Jauquet. For the members of the group this is mirrored 

in the esteem for and the upgrading of a ‘beautiful’ restaurant that combines mind 

and craft: respect for seasonal produce, the producers, and the team. But also the 

respect between colleagues, respect for the group and, last but not least, respect for 

all human beings, whether professional or not, who share the vision of the group. 

A further value of the group is naturalness. This means an ecological awareness, 

which is directly connected to gastronomy with an emphasis on ‘terroir’ and the 

seasonality of produce. Especially the concept of ‘terroir’ is an issue that lies close 

to their heart. 

Ask whether he believes that Food-a-Mental can help to promote local produce, Paul 

Fourier says clearly: ‘In order to promote local produce, you only have to use and 

encourage local produce. We will be messengers for that. It is on us to suggest that in 

our menus. We have a lot of products here in Luxembourg that deserve to be known. 

In addition, it is good for the circular economy. However, we know, of course, that 

100 % local is never possible. But if already 30 % of produce can be local, that is 

already a step in the right direction!’ 

Foodamental wants to be a source of inspiration for the entire industry: through the 

sharing of valuable experiences, whether at events or through the accompanying of 

projects. ‘We want to share the philosophy of our art of cooking in order to move the 

top gastronomy forward here in Luxembourg,’ says Cyril Molard. 

That was also the reason for Cathy Goedert to join: ‘We are among people who love 

our profession and that’s amazing. I think that if we bring all of our ideas together, 

we can create a new dynamic in the gastronomy of Luxembourg.’ This dynamic is the 

reason Stéphanie Jauquet decided to join. When asked what she thinks of the fact 

that Food-a-Mental not only includes cooks but also business people of the industry, 

her answer is enthusiastic: ‘That’s exactly what moved me to join. That means our 

abilities are extended and the messengers of the group can support each other. We 

can exchange more experiences and can be complementary. I was responsible for 

the running of a dining room before I became a business woman!’ 

TEXT PATRICIA SCIOTTI PHOTOS MICKAËL WILLIQUET 

A collective for all 

This autumn a membership system will be introduced so that Food-a-Mental can 

survive financially while remaining independent. Experts, but also individuals, can 

take part, which means they gain access to, among other things, FoodamenTables, 

a different kind of discussion round… The topics that the chefs highlight at those 

discussions are manifold… Yann Castano would like to point out that ‘the new consumer 

habits in the industry and the number of people who eat a meal outside of their 

homes, is rising year to year.’ Studies have shown that it is not necessarily the traditional 

restaurant that profits from this, but fast food and street food places. Arnaud 

Magnier wants engagement: ‘It is very important to me that we can meet influential 

people on a governmental level, so that we can discuss different issues with them that 

I and we feel are very important, and that we – “those men and women who are on the 

ground from morning until night” –get heard. Cathy Goedert already offers a round 

table on the topic “gluten free and vegan pastries”, held with a nutrition expert and 

possibly a physical trainer, in order to explain this aspect of healthy eating and to show 

what the body really needs in order to function properly.’ 

In short, a cooperation full of passion and engagement, just like their founding 

members! Paul Fourier sums up the wishes of the group: ‘I expect from Food-a-Mental, 

first and foremost, contact between chefs, an exchange between all of us, the discovery 

of different techniques and the sharing of knowledge. We want to try to encourage 

young people to take up this job and also give non-professionals a look into the 

real everyday life of our profession.’ 


A SUCCESS STORY: 

Middle East meets Luxembourg 

Chadi’s Falafel Pop-up 

Chadi Bekdach, originally from Syria, has long cooked his way into the 

hearts of the Luxembourgers. As the name of his place reveals, falafel stand 

at the centre of his menu. Hummus, fatteh and many other Middle Eastern 

specialities show the range of this cuisine. 


PASSIONS 

From artist to chef 

TEXT BARBARA FISCHER-FÜRWENTSCHES PHOTOS RAMUNAS ASTRAUSKAS 

Everything started in Hariko, an artist project that is also active 

in refugee relief, under the management of Marianne Donven. 

‘On my long way though Europe I finally landed in Luxembourg 

and my stomach said immediately: this is where you belong,’ 

Chadi remembers. As an artist he built furniture from old pallets 

in Hariko. ‘Here I was able to forget the atmosphere of the camps 

and felt right at home.’ At the same time he experimented with 

his love for cooking, at first only for himself and his artist colleagues. 

However, the delicious scent of his cooking attracted more 

and more people who wanted to try his dishes, until the idea to 

open a small restaurant was born. That he was able to realize 

his dream is also thanks to Marianne Donven and Pit Pirrotte, 

a Luxembourgish estate agent. The latter knew of a building in 

Hollerich – the birthplace and residence of his ancestors – that 

stood empty until permission for a large building project came 

through. With little financial investment and the participation 

of all involved, they were able to convert the empty rooms into a 

pop-up restaurant called Chiche. The costume designer Isabelle 

Dickes was responsible for the interior decorating. This mix of 

vintage and old rooms gives the impression that the building has 

had a colourful past and gives Chiche a special charm. 

Chadi is not a trained chef but he has years of experience in 

gastronomy from his previous life in Syria and Lebanon. ‘Sometimes 

you discover yourself and your real talents later in life,’ 

Chadi laughs. ‘And what you do with love and passion and from 

the bottom of your heart, that makes other people happy too.’ 

The main ingredients in his kitchen are chickpeas, a lot of vegetables, 

Arabic spices – and of course love and passion. Thinking 

of his responsibility for his around 30 members of staff, he will 

now work towards an official license and go back to school: ‘We 

are a family, we have to protect each other.’ 


PASSIONS 

Social, sustainable, and still profitable 

Chiche is not your usual refugee programme,’ Marianne explains, 

‘We look for people who cannot get a foot in the door of the normal 

job market, whether it’s because of a lack of schooling, language 

skills, or anything else, and we give them a chance.’ Nationality 

plays only a secondary role. That means that the team at 

Chiche today is made up of around twenty nationalities. ‘We are 

one big family and for many more than that,’ says Marianne. ‘A 

stable life with work is extremely important for people who come 

here without a means of existence. For us their motivation is 

more important than any qualification and job experience. One 

can learn everything else.’ Chiche shows that social inclusion can 

go hand in hand with professionalism and profitability. 

New rooms, new challenges, a tried and tested concept 

It was clear from the beginning that the location in Hollerich was only to 

be for a short while. In the middle of September the new Chiche will open 

its door in Limpertberg, at 20, Rue Pasteur. The rented rooms are larger and 

there will no longer be a rest day. Marianne, Pit, and Chadi are still there of 

course. As a team they stand behind the continuing success story of Chiche. 

The concept of the kitchen and the design stays the same as well. ‘Chiche is 

becoming larger and more professional,’ says Chadi. ‘My dream to create 

something sustainable and large is becoming a reality! I’m happy to see that 

our guests come again and again and I am certain that it will stay this way.’ 

Besides the restaurant there will be a bar with falafel and smaller Middle 

Eastern snacks. There will also be takeaway counter at lunchtime for the 

many students of the area. Even a delivery service is planned. Then, in late 

autumn a second place in Esch will open. 

www.chiche.lu 



A WORLD OF RECIPES 

American Cuisine 

Defining American cuisine can be a challenge. America is a cultural melting pot influenced by the traditions and cuisines of the immigrants 

that populated the continent and the Native Americans that were already living there. This makes for quite a special cuisine that can feel both 

foreign and homey, casual and formal, spicy and bland, ethnic and original. There are many culinary differences in the different regions of 

America as well as adaptations of indigenous and foreign ingredients that are blended together to form interesting combinations. 

Pumpkin pie is a traditional dessert, served at the Thanksgiving table, and pumpkins epitomize the roots of American settlers. They were 

one of the earliest foods the European explorers brought back from the ‘New World’. 

This recipe offers a traditional pumpkin pie recipe with an unusual twist, in tune with the very definition of American cuisine. 

Pumpkin pie with an oat crust* 

8 People 30 minutes + 3 hours setting time 

For the crust: 

• 140 g pitted soft Medjool dates • 125 g rolled oats 

• 50 g pecans • ½ tsp cinnamon • ⅛ tsp sea salt 

• 2 tbsp coconut oil, at room temperature 

For the filling: 

• 500 g raw pumpkin (Hokkaido or any other sweet pumpkin) 

• 150 g raw cashews, soaked in water for 2-8 hours 

• 120 ml maple syrup • 80 ml coconut oil • 2 tsp vanilla extract 

• 1 tsp ground cinnamon • ¼ tsp sea salt 

• ⅛ tsp ground ginger • ⅛ tsp ground nutmeg 

1 Preheat the oven to 180°C. Grease a 23 cm springform cake tin 

with coconut oil. 2 Prepare the crust: combine the oats, pecans, 

cinnamon, and salt in a food processor and blend until the mixture 

resembles coarse sand. Add the dates and oil and blend again 

until the mixture comes together. It should stick when pressed 

with your fingers. 3 Place the crust mixture into the cake tin. 

Starting from the middle, press the crumbs firmly and evenly into 

the dish in an outward direction. The harder you press the crumbs 

into the tin, the more it will hold together. Push the crust up 

along the sides of the cake tin and even out the edges with your 

fingers. Poke a few fork holes in the crust and bake, uncovered, 

for 10-12 minutes, until lightly golden. Set aside to cool for 30 

minutes. 4 Prepare the filling: peel, clean, and cut the pumpkin 

and place it in boiling water. Boil until soft and strain. The cooked, 

drained pumpkin should weigh around 250g. 5 In a clean food 

processor combine 250g of cooked pumpkin, drained cashews, 

maple syrup, coconut oil, vanilla, cinnamon, ginger, nutmeg, and 

sea salt and blend until completely smooth. It might take a few 

minutes, depending on your blender. 6 Pour the filling into the 

crust and smooth out the top. Cover the cake pan and place on an 

even surface in the freezer to chill for at least 5 hours, until firm. 

7 Remove the pie from the freezer and let it sit on the counter for 

10 minutes before slicing. The pie tastes best when still frozen. 

TEXT, RECIPE & PHOTO VESELA SAVOVA *Recipe adapted from Oh She Glows 


WELCOME 

TO THE 

DIMENSION 

Enjoy an exceptional moment in the luxury of Le Royal. Bring your dreams 

to life in style at La Pomme Cannelle restaurant. Fabulous gastronomy 

and wonderful wines in great company. 

Le Royal Hotels & Resorts • L-2449 Luxembourg • 12, boulevard Royal 

T (+352) 24 16 16 1 • restauration-lux@leroyal.com 

leroyalluxembourg.com


GRANDMOTHER’S RECIPE 

Anne Leick, the creative mind behind the blog ‘Carnet de Saveurs’, is a nostalgic. 

For her, the family kitchen is a place where generations meet and common values 

are transmitted. These include ‘notes that are inserted into the pages of a book 

borrowed from friends or relatives, the memory of the joy of sharing, of happiness 

at the table, but also of journeys, the discovery of flavours, aromas, good products, 

the kitchens of the world...’. 

Today she will share a family recipe from her grandmother with us. 

www.carnetdesaveurs.com 

Île flottante 

floating island 

RECIPE ANNE LEICK PHOTOS RAMUNAS ASTRAUSKAS 

4 people 30 minutes 

For the egg white: 

• 4 egg whites (approx. 150 g) • 50 g icing sugar • 1 l whole milk 

For the vanilla cream: 

• 500 g whole milk • 4 egg yolks • 120 g icing sugar 

• almond flakes to decorate 

1 Beat the eggs and separate the egg whites from the yolks. 

2 Place the milk in a large saucepan and heat at low heat (approx. 

85° C). Be careful, the milk must not boil! 3 Place the egg whites 

in a mixing bowl and beat at medium speed, gradually adding 

the sugar. Finally, increase the speed until the egg white is firm. 

4 Using a spoon, form balls of 5-6 cm in diameter from the 

beaten egg white and pour into the boiling milk. Cook the egg 

white for 5 minutes, turning once. Remove from the milk with a 

skimmer and place on absorbent paper. 5 Pour the milk through 

a sieve and use 500 g for the vanilla cream. 6 In a bowl, whisk 

the egg yolks and the sugar to a whitish mixture. 7 Put the milk 

in a saucepan. Add the vanilla pod, cut lengthwise and scraped 

out, with the vanilla seeds and bring the milk to the boil. 8 Add 

the egg yolk mixture to the boiling liquid and mix with a spatula. 

Heat over a low heat (82°C) until the cream thickens. 9 Cover 

with a perforated cling film to allow the steam to escape. Allow 

to cool in a cool place and pass through a sieve. 10 Divide the 

cream into 4 bowls, add the egg white and decorate with the 

almond flakes. 

Tip: 

You can vary the main recipe at will: vanilla cream and egg white 

in combination with pink pralines, or with roasted almond flakes. 

Here Anne used caramel. 


The best 

APPLE PIE 


FARMER’S RECIPE 

RECIPE ALICE STEFFEN PHOTOS RAMUNAS ASTRAUSKAS 

2 pies with a diameter of 28 cm 

30 minutes - Cooking time: 45 minutes 

Shortcrust pastry: 

• 150 g sugar • 150 g butter • 1 egg 

• 300 g flour • ¼ pack baking powder 

Pie topping: 

• 200 g sugar • 4 eggs 

• 50 g vanilla pudding powder 

• 50 ml milk • 8-10 apples (Jonagold) 

1 Stir butter and sugar until foamy, add egg. 2 Stir in the sifted flour 

and baking powder. 3 Form a ball and wrap the dough in cling film or 

aluminium foil and put it in the fridge (the dough can also be prepared 

the day before). 4 Roll out the dough and place in buttered moulds. 

5 Peel the apples and cut them into thin strips. 6 Place the apples on the 

dough. 7 Prepare the custard: froth up the sugar, pudding powder, and 

eggs with a whisk, stir in the milk and pour the mixture over the apples 

up to the edge of the dough. 8 Bake in a preheated oven at 180 °C (top 

and bottom heat) for 45 minutes. Leave to cool in the mould. 

To make the best ‘Rhubarbstaart’, use the same basic recipe. 

After a delicious walnut cake 

and pumpkin soup, which we 

presented in our magazine 

last autumn, as part of our 

cooperation with the Luxembourg 

Chamber of Agriculture, 

we had the pleasure 

of visiting Alice Steffen’s 

house once again. She gave 

us a very warm welcome. 

Her farm in Buschdorf has been specialising in the 

production of potatoes (Produit du terroir - Lëtzebuerger 

Gromperen) for three generations! 

This highly authentic and succulent family recipe (we 

can testify to this...) is a traditional apple pie recipe 

handed down from Alice’s father, who got it from his 

grandfather who was himself a pastry chef at the 

time. 


Lëtzebuerger Rëndfleesch 

Produit du terroir 

A RECIPE BY DAVID ALBERT 

A recipe by David Albert, owner and chef of 

the restaurant De Klautjen in Roost (Bissen). 


LËTZEBUERGER RËNDFLEESCH 

Produit du terroir 

Burger ‘Terroir’ 

with local beef 

Lëtzebuerger 

Rëndfleesch 

Eng Passioun, 

e Genoss! 

serves 6 

30 minutes 

To make the burger 

• 1 kg pure finely ground beef 

• 2 red onions 

• 2 garlic cloves 

• 1 small bunch parsley 

• 2 slices dry bread 

• 100 ml milk 

• 1 egg 


• 6 burger rolls 

• oil 

For the sauce 

• 300 g tomatoes, peeled (skinned) and diced 

• Tabasco 

• smoked salt 

• Worchester sauce 

• 1 onion 

• 2 garlic cloves 

Burger 

1 Soak the bread in the milk. Peel onions and garlic and chop finely. Finely chop 

the parsley. 

2 Mix onions, garlic, soaked bread (squeeze out excess milk) and the egg with the 

beef. Season with salt and pepper. 

3 Form 6 burgers of 150 g each. Then fry the burgers in a preheated pan with a little 

oil on both sides until hot and finish in the oven at 170 °C as desired. 

Since the burger is made from pure beef, it can also be served rare. 

La viande d’origine 

de qualité 100% 

luxembourgeoise 

garantie de la fourche 

à la fourchette ! 

Sauce 

Peel onion and garlic and chop finely and add to the tomato cubes. Season with 

1-2 teaspoons of Worcestershire sauce, add some Tabasco and season with some 

smoked salt. You can mix the sauce with a spoon or with a mixer. 

Serve 

Classic burger structure: first place a salad leaf on half of the roll, then a slice of 

tomato, the meat and for cheese lovers also a slice of cheese (chef‘s recommendation: 

take a slice of Berdorfer Roude Bouf and bake the burger under the grill). 

www.produitduterroir.lu 


RECIPES MARCEL BIVER PHOTO RAMUNAS ASTRAUSKAS 


TYPICALLY LUXEMBOURGISH 

Trout à la Meunière 

Serves 4 

20 minutes 

• 4 trout, approx. 250-300 g per piece (scaled, gutted, cleaned) 

• 2 lemons • 100 g flour • 15 ml sunflower oil • 100 g butter 

• 1 bunch parsley 

1 Lightly wash prepared trout and dry with kitchen paper. 2 Season inside 

and out with salt and pepper. 3 Fill completely with parsley and dredge fish 

in flour. 4 Melt oil and butter in pan and fry fish on both sides for approx. 5 

minutes. 5 Remove from pan, pour off juice, add rest of butter to pan and 

brown until nutty. 6 Arrange fish on platter and pour hot butter on top. 

7 Garnish with lemon and freshly chopped garden herbs. 8 Works well with 

salted potatoes and parsley or dill, and fresh salad. 

ERRATUM 

Dear readers, 

Unfortunately, a mistake managed to slip into our summer edition. On the 

spread Typically Luxembourgish the photo showed a ‘blue trout’, but it was 

accompanied by instructions for a ‘trout meunière’. 

We now present the recipe for the ‘blue trout’ for you here, while the photo 

on the left shows the ‘trout meunière’! 

Blue Trout 

Serves 4 

60 minutes 

• 4 trout, approx. 250 - 300 g per piece (gutted) • 1 carrot 

• 1 celery sticks • 3 small onions • 2 garlic cloves • 1 leek 

• some parsley • 2 bay leaves • 10 juniper berries • 4 cloves 

• ½ tsp white pepper • 4 l water • 150 ml white wine vinegar 

• 50 ml dry white wine (Elbling) • 2 lemons • 250 g butter 

Marcel Biver 

1 Peel the carrots and cut them into fine slices. Chop the celery and leek 

into coarse slices. Quarter the unpeeled onions and peel the garlic. 2 

Bring water, vegetables, half of the vinegar, and the spices to the boil in 

a saucepan. Simmer for about 25 minutes, season to taste. 3 Wash the 

cleaned trout lightly and very carefully (otherwise they will not turn blue) 

and leave to stand in the rest of the vinegar for about 10 minutes on both 

sides (turn once). Add the white wine to the broth and cook the trout in the 

broth for about 10-15 minutes (do not boil). 4 To serve, carefully remove the 

trout and arrange on a deep plate. Arrange the cooked vegetables around 

the fish. Sprinkle with parsley and fresh herbs and serve with melted butter 

(slightly browned), some slices of lemon and fresh boiled potatoes. 



PORTRAIT OF A CHEF 

Jérémmy Parjouet 

Strassen’s cook with a double M 

The Route d’Arlon is long. The competition is fierce, says 

Jérémmy Parjouet. No less than eighty gastronomic 

establishments of all kinds vie for customers on this road – from 

the takeaway to the culinary elite. Parjouet is well aware of this: 

He has been the chef of the ‘Lion d’Or’, situated at 201, 

„ 

Route 

d’Arlon in Strassen, since the beginning of 2015. ‘I wanted to 

return into the city because of my family,’ he says, 

‘and I wanted to work on my own account. Here, 

everything is much more central.’ Before moving to 

Strassen, he had cooked in the ‘Becher Gare’. There, 

in 2013, he managed to get a Michelin star, the first 

for the restaurant and the leap into the top group of 

Luxembourgish gastronomy. 

In Strassen’s ‘Lion d’Or’ he offers two different 

experiences. One the one hand you have the brasserie 

with about thirty seats, on the other the smaller 

gastronomic restaurant, with space for a maximum of twenty 

guests. ‘Both are important,’ says Parjouet. The brasserie with a 

somewhat more traditional and simpler menu plays an especially 

important commercial role for the place. The classier restaurant 

is aimed particularly at business people, with prices for the menu 

ranging between 36 euros (three courses for lunch), 72 euros 

(five courses), and 90 euros (seven courses). ‘The dishes for both 

places are sometimes very similar. After all, it’s the same kitchen,’ 

says Parjouet. 

That he would one day become a chef was always clear for little 

Jérémmy – who owes the spelling of his first name to his father’s 

convivial bet with a friend. His father owned his own restaurant 

for many years; his uncle was a pastry chef with the navy, his 

other uncle a cook. ‘From the age of two I was always in my 

grandmother’s kitchen,’ he remembers. ‘I never wanted to do 

anything else. I always wanted to work in a kitchen.’ After school 

he left his parents’ house in Troyes in the Champagne region and 

learned the trade in the college of hotel management in Saint- 

Quentin (Aisne). 

‘I was well aware of the realities of working in a kitchen, but you 

are not prepared for that in college,’ says Parjouet, ‘and that’s 

I never wanted 

to do anything 

else. I always 

wanted to work in 

a kitchen. 

really a shame. Young people do not know what to expect. They 

come here and say: that’s not what they told me at school.’ He 

himself knew at the end of his training ‘exactly what it was I didn’t 

want to do.’ And that is ‘canteens and that kind of thing. I respect 

that kind of work, but that was never my thing. I always wanted 

to cook great food with fresh ingredients and where everything is 

prepared in the kitchen itself. You need more time for 

that but then you’re also more satisfied.’ 

The brasserie serves fish and chips as well as volau-vent, 

tongue of veal, or even a leg of Castilian 

suckling lamb, or lobster. The latter is of course also 

served in the gastronomic restaurant. He himself 

has no preferences in the kitchen, the forty-year old 

maintains. ‘I cook everything. You have to be able to 

do everything.’ After all, he has only one helper in his 

kitchen: from Monday to Friday at lunchtime and in 

the evenings, and Saturday evenings. Is that even sustainable? For 

him no question: ‘I’m the chef,’ he says about his working hours. 

‘It’s all a question of organisation and preparation.’ Not even 

weddings or other celebrations are a problem for him: ‘In those 

cases I get help in.’ 

„ 

Parjouet has now been in Luxembourg for twenty years. ‘I came 

for a season and stayed until today. I like it here, ‘he says. He 

has never regretted his decision for the Grand Duchy: ‘We are 

really happy to have left France.’ In his earlier years he worked 

in the starred ‘Les Crayères’ in Reims as well as in the local ‘Fin 

Gourmand’, and in ‘Ikki’. And now he stands in the kitchen of 

Strassen’s ‘Lion d’Or’. His wife Evelyne takes care of the service. 

In the evenings they get mostly guests from the neighbourhood. 

‘We are becoming better known, things are moving forward,’ says 

Parjouet. ‘We have started to convince people.’ 

LION D’OR 

201, Route d’Arlon • L-8011 Strassen 

Tel.: (+352) 26 33 44 04 • www.liondor-strassen.lu 



RECIPE JEREMMY PARJOUET PHOTOS RAMUNAS ASTRAUSKAS

PORTRAIT OF A CHEF 

Red mullet fillets 

with pesto, tomatoes, pickled fennel 

and flavoured broth 

by Jérémmy Parjouet 

Serves 4 

prepared over 2 days 

• 4 red mullets à 300/400 g (filleted, also ask to keep the 

bones) 

• 2 kg tomatoes (of which at least 500 g Cornue des Andes or 

oblong tomatoes), ideally from Les Paniers de Sandrine 

• 250 g different cherry tomato varieties, ideally also from Les 

Paniers de Sandrine 

• 1 fennel • 2 onions • 2 garlic cloves • 1 sprig thyme 

• 10 ml white wine • 10 ml white vinegar • 10 ml water 

• paprika powder 

• sugar, fine salt, ground pepper, olive oil, lemon juice 

• several types of basil, some edible flowers 

For the pesto: 

• 100 g basil • 1 garlic clove • 50 g parmesan cheese 

• 20 g roasted pine nuts • olive oil 

For the broth: 

• All trimmings (fish bones, tomato skin and meat, fennel, 

onions, basil stems) 

• 1 onion • 1 garlic clove 

The day before: 

Skin the 2 kg tomatoes: dip them in boiling water for 10 

seconds and then let them cool in a bowl of ice cubes, then 

remove the skin (keep it) and put it aside. 

To make the tomato purée: 

Chop the onion and cut the 500 g oblong tomatoes into 

slices. Fry the chopped onion in olive oil in a frying pan until 

translucent. Add the tomato slices, the garlic clove and the 

thyme to the onions and cook in the oven at low heat (100 °C) 

for 5-10 minutes. Put aside. 

To make the tomato quarters: 

Take another 500 g of tomatoes, quarter, remove the inner meat 

(store). Spread on a baking tray, sprinkle with sugar, salt, ground 

pepper, lemon juice, and a dash of olive oil, bake in the oven at 

100 °C for 4 hours. Remove the tomatoes from the oven and pass 

them through a fine sieve to make a purée. Set aside. 

To make the pickled fennel: 

For the pickled fennel, bring vinegar, white wine, salt and pepper 

to the boil. Cut half of the fennel into strips, place in an airtight 

container and fill up with the hot liquid. Close and keep cool until 

the next day. 

To make the broth: 

Fry the red mullet bones in a pot, add the remaining fennel and 

the chopped onion, the tomato remains (meat and skins), a garlic 

clove and the basil and cover with water. Simmer for 30 minutes, 

turn off, cover, and leave to stand. After cooling, put in the fridge 

until the next day. 

To make the pesto: 

Crush all the ingredients in a mortar and add the olive oil. Rub the 

red mullet fillets on the meat side with the pesto and place in the 

fridge overnight. 

The next day: 

1 Pass the broth through a fine sieve and cook to reduce. Season 

to taste. 2 Cut the remaining kilo of tomatoes and the cherry 

tomatoes into irregular cubes, season with Fleur de Sel, ground 

pepper, and olive oil and refrigerate for an hour. After an hour, 

mix the water that the tomatoes have released with a little lemon 

juice and olive oil to make a tomato vinaigrette. 3 Switch on the 

grill function in the oven. Grill the red mullets for 2-3 minutes on 

the highest level of the oven. 


Duly arrived at the Gare 

in Bech: 

Frédéric Vuillemin 

‘I’ve definitely arrived in Bech,’ says Frédéric Vuillemin, ‘I feel at 

home here.’ The 49-year old from Annecy in France has been the 

tenant of the ‘Becher-Gare’ since March 2017. Since then too, the 

establishment with its long and changing history has once more 

become a fixture in Luxembourgish gastronomy. Vuillemin says, 

self-deprecatingly, he wants to do no more than run a country 

inn, an ‘Auberge de Campagne’. Two and a half years after he 

started – ‘at the beginning we were a bit afraid’ – he can paint a 

positive picture: ‘It’s going very well, better than expected.’ 

After finishing his A-levels he worked as one of those French 

marines who stand to attention at all times for employment 

abroad. After a few years (‘I’m an autodidact’) he changed course 

and chose a somewhat calmer realm. He took over four military 

restaurants in Marseille. The kitchen served a canteen with 

1000 seats, as well as a gastronomic restaurant for officers and 

guests, which offered a cuisine of the same standard ‘as you might 

experience in a private restaurant of the highest calibre.’ 

The teachings of that military kitchen? ‘Discipline, organisation, 

and camaraderie,’ says Vuillemin. He does not order people 

around in the kitchen: ‘But everybody has to know what they’re 

doing, what their task are and what their needs are. That saves 

a lot of time.’ After he left the military he took over a small, 

bankrupt restaurant east of Marseille in Var. He brought it back 

from the brink, sold it – and visited a friend in Luxembourg. 

‘That was the time I fell in love with Luxembourg.’ France has 

become ‘a difficult country to work in.’ As a businessperson you 

constantly find yourself ‘in a perpetual struggle.’ So he moved 

to Luxembourg in 2001 and started in the ‘Hotel du Golf ’ in 

Clervaux as the chef. 

After several in-between stops, the ‘Becher-Gare’ is a dream come 

true for Vuillemin. ‘I want to have an eatery in which people feel 

at home. Where they can come and be themselves. Where they 

can bring a dusty dog after a dusty trip. Where we keep a simple 

kitchen. Sometimes also a somewhat more sophisticated one.’ You 


RESTAURANT PORTRAIT 

PHOTOS RAMUNAS ASTRAUSKAS 

need to be able to simply come and drink a coffee or a bier. Or 

eat a leisurely meal. Sometimes guests stay for a few hours after 

lunch: ‘I find that very likeable.’ 

Of course, this ‘Auberge de Campagne’ is not quite so simple. 

Vuillemin (‘we don’t play tricks’) likes to work with high-quality 

fish and scallops as well as local, organic produce. He makes 

a point to serve exquisite wines and excellent bier. The tiny 

‘Echternacher Brauerei’ provides the former station house with 

drinks: ‘Bier can hardly get more fresh.’ Yet, he says he does not 

fancy a star: ‘What I strive for is quality of life.’ 

Naturally, the legendary Ketty Stoos, former stationmaster and, 

until 2005, owner of the ‘Café de la Gare’, is represented through 

pictures and memorabilia throughout the establishment. From 

1904 to 1954 the light railway ‘Charly’ chugged through the capital 

and from there to Echternach, 45 kilometres away. Bech was, for 

many Luxembourgers, a destination for a trip – closely connected 

with ‘Ketty’ as well as with ‘Charly’. These days the guests of the 

‘Becher-Gare’ come mostly from the neighbourhood. ‘There 

are very few possibilities to discover us by chance.’ But word of 

mouth works too. 

‘The Luxembourgish are more gourmand than the French,’ says 

Vuillemin. ‘The love for the kitchen of the ‘Terroir’ is somewhat 

lost in France today.’ He would love to have another group of 

regulars in his café-restaurant, so that he can talk more frequently 

about food with his guests. ‘A short while ago I had wonderful 

courgettes. The guests ate everything, but not the courgettes. I 

wanted to tell them that they have to try them. They were the 

best courgettes of the past ten years.’ Sometimes guests ignore the 

small, edible flowers on their plates too and miss out on a whole 

flavour. 

Vuillemin has also built a small alpine chalet, especially for the 

winter. For even though Bech is his home and he delights to 

see the valley with its sheep every morning, he does miss the 

mountains quite a bit. 

BECHER-GARE 

Becher Gare • L-6230 Bech (Luxembourg) 

Tel.: (+352) 26 78 42 40 • www.bechergare.lu 


Kachkéis, Kniddelen & CRIME (Part 3) 

Susanne Jaspers 


CULINARY THRILLER 

Guy’s sister makes an astonishing discovery. There is something not quite right with the dumpling that 

Bea took away with her from the restaurant where the man at the next table died… 

‘Here we have the probable cause: batrachotoxin.’ Ah. Bea did not 

understand a word. She saw nothing in the test glass filled with a 

liquid that Lis was holding up to her. ‘It’s derived from the skin of 

the South American poison dart frog. It’s a bit like the better-known 

curare, only quite a bit more deadly. If you even ingest the tiniest 

amount, say the size of two salt kernels, that’s it, you’re toast. You 

get muscle cramps, ventricular fibrillation, and finally heart failure. 

The only thing that can help you is the poison of the similarly deadly 

Japanese puffer fish Fugu, ironic, what? Unfortunately, the latter was 

not in the dish your dead friend ordered with his Kniddelen. I found 

traces of batrachotoxin in the dumpling you brought along. If the 

man had already eaten most of his portion – and we assume that the 

piece you brought me was not the only bit that had been spiked – 

well, it should have been quite sufficient to kill the big guy.’ Bea had 

to concede that empathy and compassion were not the strengths of 

Guy’s sister. ‘So what do we do with this knowledge?’ 

‘I have a good friend in the detective police department, Christiane 

Scholtes. I suggest calling her tomorrow morning and we can set up 

a meeting with her. I can imagine she will be very interested in what 

we have to say. And now,’ with that Liz closed the meeting in her lab, 

‘a toast to our investigative flair.’ 

When Bea came home it was pretty late and she was quite tipsy, 

and Guy had already gone to bed. He had not replied to her text 

telling him that she would be home late. He was probably annoyed. 

She could understand that. But it had been too tempting to forgo 

the disgusting Feierstengszalot. Anyway, it could not hurt for her 

to have a good relationship with Guy’s sister. After all, she and Guy 

were pretty serious now. Sometimes she asked herself if it would not 

be a good idea to make it official. Until now Guy had not made any 

attempts to rectify the matter, however. Judging by his mood nothing 

would change in that regard, for now at least. ‘Feierstengszalot is in 

the fridge,’ she read on a note on the kitchen table. No sign of ‘kiss,’ 

darling,’ or even ‘good night’. Oh dear, breakfast will be fun. 

But she need not have worried. When she entered the kitchen the 

next morning slightly hung over, Guy had already left. The container 

with the Luxembourgish speciality had gone from the fridge. Guy 

must have taken it to the office with him. Thank goodness! She was 

just thinking about ways to change his bad mood when she received 

a whatsapp from Lis to meet her in two hours in the Chocolate 

House, where Christiane Scholtes would join them. 

Bea immediately liked the policewoman. The latter was, however, 

not delighted with Bea and Lis’ news. ‘Oh dear, the body is basically 

ready to be released. Everybody has assumed death by natural causes. 

After all, the doctor already diagnosed heart failure in the restaurant. 

Happens more often than you think, especially with him being 

overweight. Later too, when the body was examined more carefully, 

nothing unusual was discovered. Especially since his widow told us 

earnestly hat her husband had been suffering from heart problems 

for a while now. But now, from what you’ve told me, I guess we have 

a case.’ 

Lis looked like she was thinking hard. ‘I think I might be able to 

help,’ she said. ‘You see, murder through poison is normally carried 

out via an injection. You said that the examination of the body did 

not result in anything suspicious. Which means that there were no 

needle marks. That means…’ Lis raised her voice and held up a finger 

triumphantly (and a little bit condescendingly as Bea found), ‘that 

the murderer knew the victim.’ Christiane and Bea looked at her 

uncomprehending. ‘For,’ Liz continued, ‘taking Batrachotoxin orally 

is not dangerous for people who are healthy. Only for someone who 

suffers from gastro-intestinal diseases can it be deadly. So, the killer 

must have known that the man was ill,’ she said. ‘That’s not something 

every kitchen help would have known, but only someone who really 

knew the big guy. Alright, and now let’s order some Mendiants, they 

are delicious here!’ 

PART 1 PART 2 

M 

TIP 

Scan the barcode and 

discover the previous 

episodes 



2020

BLOG AWARD 

The KACHEN Blog Award goes 

into the second round! 

This time with the categories FOOD, LIFESTYLE and FASHION & BEAUTY 

The award ceremony will take place on May 13 th 2020 

Together with exclusive print media partner LUXEMBURGER WORT, we will organize blogger 

events with the participating partners throughout the year. The events will be covered by 

both publications, KACHEN and LUXEMBURGER WORT, as well as on social media, of course! 

The project will culminate in the grand award ceremony in May 2020, with all the partners and 

the participating bloggers and influencers. 


WHAT TO EXPECT 

PARTICIPANTS 

Visibility 

The participating bloggers and influencers will be presented online 

and in print throughout the duration of the BLOG AWARD. 

Prizes 

Awesome prizes for the winners of the KACHEN BLOG AWARD 

2020, provided by the KACHEN BLOG AWARD partners. 

Partner events 

Special events for the participating bloggers and influencers, 

organised in collaboration with the KACHEN BLOG AWARD 

partners. 

Award Ceremony 

The winners will be announced during the big gala event in 

spring 2020. The date is the May 13th 2020. 

Participants 

Registration for the Blog Award is now open at www. 

blogaward.lu. All bloggers and influencers in Luxembourg, 

regardless of their nationality, and all Luxembourgers abroad 

maintaining a blog can sign up. Blogs in different languages 

can participate, as long as these blogs are connected to 

Luxembourg. The Blog Award reflects the versatility of 

Luxembourg’s blogosphere. 

The Jury 

Prominent jury members will assess the categories Food, 

Lifestyle and Fashion & Beauty. Lifestyle blogs include topics, 

such as Wellness, Health, Fitness, Do It Yourself, Travel and 

Design. Food blogs include recipes, restaurant reviews, as 

well as food photography and styling. The new category 

Fashion & Beauty includes topics such as fashion, personal 

care, and styling. 

The jury vote is based on different criteria. The focus is on 

liveliness and regular updates of the blog, photos and image 

quality. Text quality and innovative content, as well as a clear 

goal of the blog are important criteria as well. The creativity, 

design and innovation in the blog presentation, as well as the 

marketing activities are also considered in the assessment. 

Our exclusive print partner Luxembourger Wort will 

consecutively present the participating blogs on a full 

page every month! Further information and registration at 

www.blogaward.lu. 

CATEGORY 

FOOD 

Beyond the Blush 

Meriam Lahlali 

www.beyondtheblush.com 

Passionate about food, my blog is the place where 

I share my healthy (or not) recipes. I love taking 

“unhealthy” options and transforming them to make 

healthier versions with unusual ingredients. It’s a 

lot of fun and the result sometimes is deliciously 

mind-blowing. I also love styling and taking my own 

photos so my readers are tempted to re-create my 

food recipes. 

Kleines Kuliversum 

Jill Novak 

www.kleineskuliversum.com 

Passionate cooking is at the heart of Im Kleinen 

Kuliversum. Here, the enjoyment is in the foreground 

and I place great importance on good, seasonal and 

regional ingredients. I’m happy on a meat-free diet 

and that is what I would like to convey to my blog 

readers through simple and tasty recipes. On my 

travels I love to try local and typical dishes by visiting 

local restaurants, participating in cooking classes and 

cooking with locals. In addition to cooking, I have 

been involved for several years in the preparation and 

preservation of food. I pass on my knowledge to my 

readers in the form of recipes, who can already find a 

large number of recipe ideas in my blog. 

Liebe Mit Biss 

Malou Donven 

liebemitbiss.com 

Cooking is my passion. I love to search and try out 

recipes in cookbooks, as well as on the Internet. 

Originally, my blog was meant for me to document 

all my favorite recipes. I didn’t realize that I would be 

sharing these with so many other cooking enthusiasts. 

All recipes on the blog have been tried by me 

and I share only the ones that have been successful 

and taste good. There are simple recipes for everyday 

life, as well as menus for holiday or special occasions. 


BLOG AWARD 

Hungry Italian in Town 

Giovanni Farinella 

www.hungryitalianintown.com 

Hungry Italian in Town is an international blog, started 

in 2016 as an Instagram page that is now counting more 

than 10k followers. The blog is a collection of reviews of 

restaurants around the globe (United States, Europe, 

Asia), taking its readers on a journey that includes some 

of the best fine dining experiences as well as hidden gems 

for adventurous travelers. The blog also hosts interviews 

with the most reputed chefs in the world (Bottura, Roca 

…) as well as a recipe section as a personal homage to 

my origins and inspiration collected in years of dining 

encounters. 

Milly’s Melting Pot 

Myriam Visram 

www.milly.at 

Milly’s Melting Pot is a food and science blog designed 

to offer a quiet and relaxing place for people to come 

together around a table with steaming and delicious 

food and, just for a moment, let the world turn without 

us. Born from a passion for cooking, Milly’s Melting Pot 

strives to combine many exciting culinary cultures as well 

as recent scientific advances to give it’s readers new insights 

into the good things in life! Because food is not 

just necessary for survival, it is so much more. 

My Picked Food 

Jeia Scholtus 

www.mypickedfood.lu 

‘Regional and Seasonal’ is the motto of Mypickedfood. 

With ingredients from her own garden, nature or from local 

farms, Jeja works her magic to create suitable recipes 

for every season. From the appetizer to the main course, 

as well as great gift ideas from the garden; Mypickedfood 

has something for every taste. 

CATEGORY 

LIFESTYLE 

Merlanne 

Claudine Freylinger 

www.merlanne.lu 

Since 2013 I write and show photography about 

different lifestyle topics: diy, food, Luxembourg, 

gardening, flowers, traveling. 

CATEGORY 

FASHION & BEAUTY 

My Little Fashion Diary 

Emilie Higle 

www.mylittlefashiondiary.net 

Passionate about fashion and photography, Emilie 

Higle is from France and lives in Luxembourg. She 

has been running the blog My Little Fashion Diary 

for a few years now. She shares her looks, favorite 

beauty products, the events she participates in and 

her travels. Each season she covers the international 

fashion week and likes to travel the world. She has 

launched a MasterClass Studio, a program with 

different modules, dealing with digital marketing 

and how to master its rules. 

OUR PARTNERS 

Claudia Vous Régale 

Claudia Zanchetta 

claudiavousregale.com 

Passionate about cooking, baking and traveling, I share 

my recipes and pictures of my achievements and all that 

I love. 



VINTNER FAMILIES 

VINEYARD DOMAINE HENRI RUPPERT 

Emblems and seals of quality 

‘If you have a wine that costs 20 euros then you expect the quality to be worth 20 euros,’ stresses Henri Ruppert. 

The wine-grower from Schengen has risked and invested much in order to transform a modest family business 

into a model company, whose top wines belong to the best and most endowed of the region. 

TEXT CLAUDE FRANÇOIS PHOTOS RAMUNAS ASTRAUSKAS 

A clear vision and the courage to take risks 

Henri Ruppert was just twenty-one years old when he took over the 

family business in 1990 – whose origins go back to 1680. The three hectares 

of vineyard grew mostly Elbling and Rivaner. For the young man, 

who was training to be a wine-grower, businessman, and viniculture 

technician, that was too little. He had other ideas: he wanted to produce 

high-quality wines and swapped the basic range for white Burgundy 

varieties. Gripped by a pioneering spirit the young entrepreneur started 

to implement several vintages of various varieties in his winery, which 

bordered his parents’ petrol station. His core ideas were selection, optimal 

ripeness, and a select harvest. 

Since starting in 2006, Ruppert offers some of his Cru varieties under 

names taken from their locations. These wines have always come 

from a small harvest; not more than 30 to 45 hectolitres per hectare. 

Today, that is standard practice for Ruppert’s top wines. Indeed, these 

days even smaller harvests are brought in. The good Cru wines 

from the first-time series ‘Sélection 12’ are also produced in comparatively 

small yields. 

From Schengen to Markusberg 

The wine-grower’s success spoke loudly. Yet, with time, the small 

vineyard in Schengen was overflowing: Henri Ruppert needed a different, 

more viable solution. When the possibility presented itself 

to open a new place in the vineyards on Markusberg he and his family 

decided to put the plans of the internationally known architect 

François Valentiny, from neighbouring Remerschen, into practice. 

The project was bold and eccentric. Already during the build people 

goggled at the unusual and imposing structure, which was then, as it 

is today, a real eye-catcher. 

At the same time, the building is very functional and it allows Henri 

Ruppert to achieve his visions and ambitions. Implementing his 

new installations (thermoregulation, gravity wine pressing, Barrique-Park) 

as well as procedures such as the consequent spontaneous 

fermentation of the Riesling wines, allowed Ruppert to put his 

concepts for quality into action. 


VINTNER FAMILIES 

From 6.5 to just under 20 hectares 

When, in 2008, he opened his new winery, he had 6.5 hectares at his 

disposal. ‘That was, however, far too little in order to finance the 

installations long term, which meant that we were constantly expanding,’ 

says the wine-grower, smiling. Today the vineyard holds just over 20 

hectares, which makes it one of the largest privately owned vineyards 

in the country. ‘Within the last ten years we managed to expand the 

vineyard to three times its size and maximise the turnover five times 

over,’ says the wine-grower. 

Bit by bit Ruppert’s top Cru wines, such as the Riesling Quartz or the 

Pinto Noir ‘Ma Tâche’ (a brash homage to the tiny, top location in the 

Bourgogne), became icons of Luxembourgish wine production. ‘We 

have managed to build our image over time and our clients have come 

along for the ride,’ says Henri Ruppert happily. Yet, even the vineyard on 

Markusberg is slowly growing too small. ‘Right now I have slowed down 

the production but it is possible that we will add a few more hectares in 

the coming years,’ Ruppert reveals. He is already working on the plans 

for a warehouse at the foot of the Markusberg, which should be finished 

in two years time. 

A focus on wine tourism 

The vineyard Henri Ruppert opened in 2008 for visitors and tourists. 

‘We are lucky in Schengen that many tourists come here to have a 

look around. We have to speak a lot of English now, and it’s getting 

even more frequent,’ he says. The vineyard is also regularly visited by 

students of viniculture. The Domaine Henri Ruppert is excellently 

suited to private and business events. The stylish wine tavern has a 

view onto the Mosel River and onto the barrique cellar. The banquet 

hall, which also boasts a Mosel view, can be booked for larger groups. 

The vineyard informs interested parties about its events, which are 

always popular, via a newsletter. 

Domaine Henri Ruppert 

1, um Markusberg • L-5445 Schengen 

Tel.: (+352) 26 66 55 66 

www.domaine-ruppert.lu 


NOBLE DROPS 

CRÉMANT ST MARTIN BRUT 

100 ANS 

The ‘Crémant St Martin Brut 100 YEARS’ is a 

worthy product of centuries-old knowledge 

and reflects the magic and charm of 

a unique place. In the darkness of the 

underground corridors, hidden from view, 

a crémant with fine and refined bubbles 

has matured and will seduce you with its 

aromatic complexity of notes of citrus and 

white peaches and a fresh finish. Let the 

celebration begin... 

Visit the most beautiful cellars of the 

Luxembourg Moselle 

11.58 € 

www.cavesstmartin.lu 

GEWÜRZTRAMINER 2018 

DOMAINE KRIER-WELBES 

Bech-Kleinmacher Falkenberg, organic wine 

Wine of a brilliant golden yellow color, expressive nose: 

mango, lychee, then notes of rose petals all raised with a 

touch of sweet spices. 

The same fruitiness blossoms in the mouth, a 

harmonious, full-bodied palate, where the exotic fruits 

persistently dominate. All the aromatic power and 

generosity of the varietal, in a respected balance. 

Wine with great aging potential, that goes well with 

many cheeses. 

Available at the estate in Ellange-Gare ; www.krierwelbes.lu 

and on Letzshop https://letzshop.lu/ellange/ 

vendors/domaine-krier-welbes 

15.90 € / 750 ml 

10.90 € / 500 ml 

DESOM 

Since the start of the 

summer, Domaine Desom 

has been selling a new 

range of still wines in 

magnums, also available in 

boxes of 3: 

an oak-aged Chardonnay, 

a partly oak-aged Pinot 

Gris and a Pinot Noir Rosé. 

Domaine Desom 

www.desom.lu 

2018 CHARDONNAY 28.50 €/1.5 l 

Remich Fels élevé en fût de chêne 

2018 PINOT GRIS 26.50 €/1.5 l 

Wellenstein Foulschette 

2018 PINOT NOIR Rosé 22.50 €/1.5 l 

Bech-Kleinmacher Enschberg 

12.00 € / 0.75 l 

Taste the Crémant Cuvée Chardonnay and other 

extraordinary Crémants and wines in the 5 

vinotheques of Domaines Vinsmoselle. 

www.vinsmoselle.lu 

CRÉMANT 

POLL-FABAIRE 

CUVÉE 

CHARDONNAY 

Due to its natural freshness and 

those particular aromas typical 

for Chardonnay, this Crémant 

charms in every way. Because 

of its discreet aroma and certain 

creaminess, it is mostly enjoyed as 

an apéritif, but can be paired with 

many spicy or strongly flavoured 

dishes. 

GIVEAWAY 

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 and the correct answer 

under the heading NOBLE DROPS to gewinnen@kachen.lu 



WINE-NEWS 

CONCOURS NATIONAL DES CRÉMANT: 

27 MEDALS INCLUDING 21 GOLD MEDALS 

The 28th ‘Concours National des Crémants’ held by France and Luxembourg took place at the 

end of May in Die in the south-east of France, also called the Clairette region. Cellars and Wineries 

from Luxembourg were present along with their colleagues who produce crémant from France, 

namely from the regions of Alsace, Burgundy, Bordeaux, Die, Limoux, Loire, Jura, and Savoie. The 

harvest was a very successful one for the Crémants of the Luxembourg Moselle: 27 medals were 

awarded, 21 of those gold. 

Domaines Vinsmoselle won eight gold medals for different vintages of the POLL-FABAIRE 

Crémant, while Caves Desom of Remich received gold four times. Two gold medals were awarded 

to Caves St Martin, and one gold medal each to L&R Kox, Pundel-Hoffeld, Krier-Frères, Clos des 

Rochers, Sunnen-Hoffmann, and Mathes as well as to Caves Gales. Six silver medals went to Thill, 

Mathes, and Pundel-Hoffeld vineyards, to Caves Gales and Krier-Frères and to the “Institut Viti 

Vinicole - Domaine de l‘Etat”. The next competition will take place in Burgundy. 

24 MEDALS AT THE ‘BERLINER WINE TROPHY’ 

The Berliner Wine Trophy is the world‘s largest international 

wine tasting event under the auspices of the International 

Organisation of Vine and Wine (OIV) and the 

International Union of Oenologists (UIOE). The competition 

is under notarial supervision and strictly controlled. 

Various producers from Luxembourg took part in the July summer tasting and won 

numerous medals. 

The ‘Gewürztraminer’ Vin de Paille 2018 of the Domaines Vinsmoselle received the highest 

award: ‘Big Gold’. Gold medals went to the Domaines Vinsmoselle (9), the Caves Gales (3), 

the Caves Krier Frères (3), and the Caves St. Martin (2). Silver medals were awarded to the 

Domaines Vinsmoselle (5) and Caves St. Martin (1). 

GUIDE HACHETTE 2020: 

STARS AND “COUPS DE CŒUR” 

For 20 years now, the “Guide Hachette des vins” has 

also honoured Luxembourg wines. The new guide was 

published at the beginning of September and lists the 

Luxembourgish wines and Cremants that were highly 

appreciated by the jury during the tasting session on 29 

April at the Institut viti-vinicole in Remich. Most of the 

presented wines came from the 2018 vintage, which was 

still very young at the time of the tasting. As always, the 

wines with the highest ratings have received three stars, 

and the awarding of two or one star is equally remarkable. 

Other wines are mentioned without medals, while three 

still wines and one crémant were awarded a “Coup 

de cœur” by the final jury: Pinot Gris Wormeldange 

Mohrberg 2018 and Gewürztraminer Machtum Göllebour by Domaines Vinsmoselle; 

Riesling Palmberg 2018 by Caves Berna and Crémant Alexandre de Musset Brut by 

Domaine Schumacher-Knepper. 

„LA FÊTE DES VINS & 

CRÉMANTS“ ONCE MORE 

UNDER THE CIRCUS TENT 

This year, the popular wine and crémant festival, 

the ‘Fête des Vins et des Crémants’ will 

take place once more, after a few years’ break, 

in the Advent Circus tent in the Glacis Square 

in Luxembourg – a venue with a very special 

charm. The vast majority of Luxembourg‘s wineries 

and estates take part in that event. 

During three days in mid-November (15th 

to 17th Nov), visitors can taste the wines and 

Crémants at all the stands. There will also be 

an animation program for adults and children. 

Luxembourg wine 

festivals in autumn 

‘Schengener Hunnefeier’ 

20th October 

Schengen celebrates the end of this year’s grape 

harvest: wine tastings, flea market and crafts 

market, international street artists, exhibition of 

agricultural machinery, pony riding, carousel... 

D’Miselerland brennt 

27th October 

The fruit distillers invite you to their traditional 

distillery day. With numerous animations, 

guided tours, hikes, and culinary menus! 

Participants are the distilleries Zenner 

(Schwebsingen), Diedenacker/Duhr-Merges 

(Niederdonven), Max-Lahr (Ahn), Rhein-Glock 

(Erpeldingen), Streng (Grevenmacher) and 

Weber (Wormeldange-Haut). 


plan K 

LUXEMBOURG, 

SMALL COUNTRY, 

GREAT WINES 

WWW.VINS-CREMANTS.LU 


Super sweet 

and scrumptious 

The two best-known cream liqueurs in the world look very similar, are comparable 

in consistency and do not taste – at least to the uninitiated – dissimilar. In 

reality, the differences between the African Amarula and the Irish Baileys span 

far more than only continents. 

We have a friend who consequently does not drink alcohol. He does not like 

wine or beer and anything stronger makes him feel nauseated just by looking 

at it. With one exception: after every lunch he treats himself to a glass Amarula. He 

simply cannot resist the sweet cream liqueur. He is definitely not the only one… 

This friend of ours first tasted and learned to love the African speciality on a trip 

to Namibia. That is not actually where Amarula originates; it is produced in South 

Africa. Nevertheless, what connects Namibia with the creamy drink are the fruit 

of the marula tree, which only grows south of the equator, and even there only in 

Botswana, Zimbabwe, South Africa, Swaziland, and – exactly: Namibia. Once a 

year the female marula tree carries small fruit, similar to plums, which slowly develop 

an intensive yellow colour. To check whether the nutty and lemony fruit is ripe 

and can be harvested you apparently need elephants. They can smell the seductive 

scent of the ripe marulas from miles away and travel several kilometres in order to 

feast on the fruit. That is, anyway, what the producer says. But is it true? 

No Baileys in the bar? 

No problem! With the right ingredients you 

can mix the drink yourself. For half a litre 

of liqueur you will need 40ml cream, 80ml 

whisky (Irish if you can get it), 4 tsp cocoa 

powder, 4 tsp icing sugar, and one packet vanilla 

sugar. Combine everything thoroughly 

in a mixer and serve with ice cubes. What 

is not consumed immediately can be kept in 

the fridge for just about a week. 

Boozy sessions for elephants 

It’s very possible. That elephants like marulas has become popular knowledge, at the 

latest since the South African documentary ‘Animals are Beautiful People’ (1974). 

What this film also showed, however, was that the animals, rather than pick the fresh 

fruit, much prefer the fruit to fall, overripe, to the ground. And it’s not only elephants 

that prefer this. The documentary shows drunken monkeys, antelopes, meerkats, 

giraffes, and warthogs – all enjoying the boozy effects of the rotting fruit in intimate 

harmony. In the stomachs of the elephants and meerkats the fruit ferments even 

further and has quite an intoxicating effect, including a bad hangover the next day. 

Oak barrel rather than an elephant’s stomach 

For human connoisseurs, however, this boozy fun is not recommended. Anyway, 

it’s not as if the common European stumbles across the marula tree throwing off its 

fruit on a daily basis. The liqueur was up until quite recently almost unknown outside 

of Africa but is now enjoyed in over a hundred countries. For the production 

of the drink, the fruit is harvested by hand, pitted, crushed, fermented and then 

stored in oak barrels for two years, which add their typical aroma to the drink. At 

the end, cream is added, as well as another secret ingredient. And so the elephants’ 

favourite drink is made. Seventeen turns are probably better to digest than rotting 

fruit in your stomach. 


DOSSIER 

Geckos prefer the Irish variety 

Even though there are some people who say that the story about the drunken 

animals from the documentary is made up and that elephants cannot get 

drunk from rotting marulas – isn’t it simply too good a story? Indeed, there 

is proof that some animals do enjoy alcohol. The author of this article, for 

example, made friends with a gecko on Cousine Island in the Seychelles. 

Every evening found the animal arriving at the house bar of the holiday resort, 

having a glass of cream liqueur pored and enjoying the drink before moving 

away, swaying slightly. Yet, the gecko ignored Amarula, it was only Baileys, 

which was of interest. 

Baileys Ladies 

The difference between the African cream liqueur and its biggest rival from 

Ireland consist mostly in the fact that the latter is made without fruit. The 

main ingredient in the Irish cream liqueur is, well, cream. The cream used 

for Baileys is made only in Ireland. Importantly, it is made only from milk 

that derives from happy cows – also called the ‘Baileys Ladies’ – that graze 

contently on the green Irish fields. The cows’ contentedness and the resulting 

excellent taste of their milk seems to work: Baileys is worldwide the largest 

producer of cream liqueur with a market share of 50 per cent. The cream is of 

course not the only ingredient. You need a large portion of Irish whisky, vanilla 

and cocoa flavour, as well as the usual secret ingredients. What is not known 

is whether the ‘Baileys Ladies’ are allowed to taste a sip of the popular drink 

they are so vital for. 

Highly effective for the 

wedding night? 

According to legend the fruit of the marula 

tree has aphrodisiac properties. The 

inhabitants of the South African province 

Limpopo make a kind of beer from the 

yellow fruit and say that this marula-beer 

will give you amazing sexual superpowers. 

Superpowers, which can ‘make the women 

laugh all night’, as they say. What is perhaps 

not quite fair or gender-sensitive is that 

while the women make the marula-beer, 

from the third day after the drink is made, 

only the men partake in it, on account of its 

increasing alcohol content. But perhaps they 

have more need of it. What applies to the 

beer also applies to the cream liqueur: two or 

three little glasses can be help against nerves 

on your wedding night – if you believe in the 

‘spirit of Africa’… 

TEXT SUSANNE JASPERS 

Traditional drink... As if! 

What both liqueurs have in common is that they are still relatively young. 

While Irish whisky was probably invented in the 6th century AD, the idea 

to create a liqueur from the spirit stems from 1970s Dublin, where a certain 

David Dand began to experiment with a few friends. 

The African relative is advertised with a slogan seemingly steeped in history – 

‘The Spirit of Africa’ – and people and elephants have been eating the marula 

fruit for hundreds of years and, according to scientists, the fruit has been 

harvested for over 10.000 years. Yet, ‘The Spirit of Africa’ has officially existed 

only since 1989. 



The pearls of 

the champagne 

region...

DOSSIER 

At the heart of the vineyards 

in the Champagne 

With the grape harvest in full swing KACHEN is delighted to recount a visit to the passionate wine growers 

in the heart of the vineyards of the Champagne. Thanks to Agnès and Sebastien Rouilleaux from Craft & 

Compagnie – the wine curators of extraordinary Champagne and residing in Luxembourg, who determinedly 

defend the traditional Champagne viticulture – we were able to get to learn the diversity and richness of this 

living heritage. 

At our arrival in the Champagne we were greeted by a moody and 

cloudy sky that very much looked like it was about to storm – a sky 

that can drive fear and worry into the heart of wine growers. We saw 

vineyards as far as the eye can see, traditional villages, extraordinary 

restaurants… 

In 2015 the UNESCO declares the ‘vineyards, houses, and wine cellars 

of the Champagne region’ a world heritage site. This means that 

the continuance of the production of this extraordinary culturally rich 

drink will be protected for a long time. Here, in this region, the diversity 

of the environment creates endless varieties, and the three main 

components – climate, soil, and terrain – build specific combinations, 

which are individual to each parcel of land. 

Stringently regulated production 

Besides the fact that vineyards producing Champagne have to be 

situated in a specific area, precise regulations pertaining to the aromatisation 

of the wine through the natural fermentation process in 

the bottle have to be followed, as well as the regulations found in the 

rule book for the controlled origin of the name of Champagne. After 

the grape harvest – done by hand of course – the first fermentation 

process, the alcoholic fermentation, is induced, which transforms the 

must into wine. Wine yeast transforms sugar into alcohol and carbon 

dioxide, as well as other characterising components of the wine. This 

fermentation happens directly after compressing in stainless steel 

tanks or barrels. The malolactic fermentation follows, which transforms 

malic acid into lactic acid. During this process the flavour of the 

wine develops. The second fermentation is not necessarily required 

and many wine growers of Champagne omit the step in order to retain 

the fresh and flowery-fruity aroma of the grapes. 

Discover extraordinary Champagnes 

With Champagne, like with wine, the most important factor in the 

production is passion… Today, the process is very different for each 

wine; it all depends on the wine grower. The parameters lie differently 

each time: differing ideas about style, ageing, and quality are put into 

action. Large wine companies use consistent formulae that have proved 

to be successful to create Champagne, which delivers on the expected 

consistency of notes and aromas. Yet, there is a new generation 

of wine growers who are deviating from this production norm. 

Similarly to the slow food movement, they advocate for a return to 


DOSSIER 

Muselet Valentin 

This wire basket was originally developed to overcome technical difficulties 

connected to the optimal closure of the Champagne bottles. 

Today the company Sparflex produces the Muselet Valentin and so prevents 

the knowledge from disappearing. The Muselet Valentin closure is the only 

one made in France – a large percentage of the bubbling world of champagne. 

The company sells 350.000.000 wire baskets yearly. The Muselets are constantly 

being developed. The biggest challenge lies in the fact that nobody produces 

the machines needed to make the wire baskets anymore. The company, which 

prides itself on sustainable processes as well as innovation and transmission, 

has to produce them itself. Because of this Sparflex has been named ‘Entreprise 

du patrimonie vivant’. The technical progress allows for a production that is 

adapted to the wishes of the clients, through different printing-, stamp-, and 

colour-techniques and allows for an individual manufacture for each vineyard. 

The caps and wire baskets have become popular collector’s items. 

Alexandre Chartogne 

Emmanuel Fourny 

their own region with its culture and specificities, but also a return to 

the traditional taste and the experience of bygone days. 

We were able to meet some of these passionate wine growers, 

production artists of the prized sparkling wine, who are standing out 

from the crowd by advocating for a return to their roots, worthy of 

their soil and their grapes; thus able to unlock the quintessential and 

refined uniqueness of the individual patches of land. 

The importance of the soil 

According to Alexandre Chartogne, a young and talented wine 

grower from Chartogne-Taillet, Nature plays a fundamental role in 

the creation of Champagne. Of course, his own influence on the end 

product is a given. Because he likes to deviate from the family tradition 

he is able to create unique wines. For him, the ideal way to produce 

wine means being aware of the specificity of individual patches of 

land and taking those into account in the production process. The 

Champagne region is not a homogenous producing region. The first 

and most important aspect: understanding the wine… ‘That is essential 

for us,’ says Alexandre Chartogne, ‘to understand the place and the 

distinctive influence that will have on the wine before we start with 

the production.’ Thanks to his input considering the individuality of 

each patch of land he manages to reflect the diversity and wealth of his 

vineyard in his extraordinary wines. 

The tasting of Alexandre’s pale wines persuades us. A pale wine is a 

wine whose alcoholic fermentation is completed and which can be 

merged with other wines before it is filled into bottles, so that a second 

fermentation can begin, which creates the typical froth. The difference 

between a wine that is produced in a new barrel and the same wine 

produced in a barrel that is several years in use is remarkable. The 

influence of the wood on the wine, and therefore the importance of 

the wine grower’s decision for their future harvest, can be easily traced 

here. 

From the soil to the bottle 

Further south we met Emmanuel Fourny, another passionate wine 

grower, who, with his brother Charles-Henry, is the fifth generation of 

wine growers of Veuve Fourny. The brothers feel closely connected to 

their land and, together, they are responsible for ten vintages that come 


Lightening up your life since 1991 

www.poll-fabaire.lu 


DOSSIER 

*The Solera system – origin of the 

Champagne’s zest 

Many wine growers use a blend of different vintages. 

However, with the Solera system you get immediate 

zest. Working with that system you provide the vintage 

with character and depth. Every year, young 

wine is added to the already somewhat matured 

wines. This process continues for years. 

Oak barrels 

A few kilometres north of Reims, in the north 

of the region, you will find the company ‘Tonnellerie 

de Champagne’, established by Jérôme 

Viard in 1998, which produces 1.000 barrels 

every year. The company, that also carries the 

name ‘Entreprise du patrimoine vivant’, takes 

over all of the steps in the production of the 

barrels. The company is the only barrel-production 

company in the region. It is experienced 

and accomplished in the production 

of Champagnes and also stands for regular 

technical innovations in the industry. 

from the vineyards of the Premier-Cur area Vertus. This area’s soil has, 

on account of its high lime component and the low percentage of clay, 

a very high percentage of chalk. ‘The most southern Chardonnay has 

a very fruity note and is more rounded than most, and finishes with a 

mineral taste. Chalk produces aroma during the fermentation. Here, it 

creates a liquorice note as well as a strong peak,’ explains Emmanuel 

Fourny. The brothers practice a strict separation of individual or 

groups of wines on their 60 tracts of land. It is after the harvest of the 

ripe grapes that their oenological knowledge is applied. Only after 

daily observation of the vintages over several months are these merged 

in order to produce especially refined wines. They further use, if only 

sparingly, the Solera*-system so that their champagnes become extra 

characterful. Finally, the wines are filled into bottles unstrained so that 

the process is as gentle as possible and the aromas have the chance 

to unfold. Every stage of the process happens in step with Nature: 

from the vinification to the merging of the vintages. It’s all part of a 

demanding and authentic process, which makes the champagne so 

fruity, gives it a long finish and a mineral and chalky note. 

More and more exceptional Champagnes 

The estate Pierre Paillard is also worth a visit. In their parents’ 

footsteps, Antoine and Quentin continue to illuminate the village 

Bouzy, an extraordinary ‘terroir’ in the mountains of Reims. They produce 

perfectly matured wines; a selection of finest champagne, aged 

in a deep, limestone cellar. Antoine is chairman of the organisation 

‘Artisans de Champagne’, a dynamic viticulture cooperation, which 

stands for a passion, respect, and care for the wine growing business 

and campaigns for sustainable, massale selections. Massale selections 

safeguard the diversity and quality of the grapevines. If a vine has died 

or is diseased and has to be replaced, then a new vine is taken from 

substitute plants rather than purchased from a plant breeder. This 

process allows for the upkeep of high production standards, especially 

when it comes to very old grapevines. The selection from Craft & 

Compagnie also leads us to the exceptional and highly desired wines 

by Jérôme Prévost, who approaches the profession of wine growing as 

if it were poetry, and who produces creative and unique champagnes 

in his vineyard Closerie. A similar approach can be found in the wines 

of Frédéric Savart in Ecueil, near Reims, who cultivates 4 hectares of 

Pinot Noir and Chardonnay. This passionate wine grower is intensely 

attached to his soil and creates authentic wines – wines with a unique 

personality and a taste that takes us off the well-trodden path. 

The cultural heritage of the vineyard, and the accompanying industry 

with all of its many businesses that continue this heritage, form a chain 

of ambitious and dedicated experts who work, between tradition and 

innovation, to supply us with extraordinary champagnes. 


INSPIRATION 

www.ikea.com 

Bye-Bye Autumn sadness 

Say goodbye to the grey and sad tones often associated with the fall season. Indeed, the trend this year is to play with a 

mix of vibrant colours, metallic finishes and floral patterns. Despite the gloomy season approaching, tropical and safari 

trends remain a must. Be ingenious and dare to be creative! We invite you to use colourful cushions, blankets, curtains 

and wallpapers to give your home a modern yet warm look this Autumn. For you, KACHEN has selected some of the best 

products and brands that will make your home brighter. 



www.laredoute.com

INSPIRATION 

It’s not a mere armchair, but a true complement through which one can let go and 

relax in style or concentrate on work, away from the chaos. 

www.bross-italy.com 

This sumptuous cushion with its slightly decadent, luxuriously soft and 

contemporary velvet cover will bring a smile to your face. A must-have for the 

autumn season! 

www.audenza.com 

Its small width but large depth enables the Victor desk to fit everywhere in your 

home. Pair with the Gustave stool known for its refined and colorful design. Who 

said summer couldn’t end on a high note? 

www.hartodesign.fr 

Thanks to its gold metal finish and its white striated glass, the Iwaki lamp is an 

essential when days start to get shorter and temperatures drop. 

www.maisonsdumonde.com 



www.hartodesign.fr

INSPIRATION 

www.laredoute.com 

www.cultfurniture.com 

www.iittala.com 

www.audenza.com 

www.made.com 

www.charlestottenham.com 

EXTRAVAGANCE 

When they tell you to be bold, it’s for a reason! 

Be imaginative and go for colourful designs. 

www.iittala.com 

www.maisonsdumonde.com 

www.charlestottenham.com 

www.donum.be 

www.royalstranger.com 



BALANCE 

DOES AUTUMN 

MAKE YOU HUNGRY? 

When the day gets longer, the weather more uncomfortable and the desire to exercise 

regularly dwindles away, we experience more appetite in what seems an unfortunate 

paradox. Light summer salads are replaced with warm and filling dishes. We tend to 

put on a bit of weight between September and December; even before the arrival of 

the Christmas markets with calorie-heavy mulled wine and baked apples. 

THE MAIN REASON FOR ALL 

OF THIS GLUTTONY IS THE ANIMAL 

WAKENING UP IN US 

There are fewer daylight hours in autumn and our animal instinct understands that 

winter is coming. A thousand years ago winter meant going hungry. In order to 

survive, many animals built up reserves. Since they cannot conserve food (apart from 

nuts, which squirrels hoard) animals that feel the greatest hunger build up the largest 

fat reserves (e.g. whales, bears…) and they have the best chance to survive the winter. 

This fat layer holds double the amount of calories per gram mass as does energy from 

carbohydrates (food/ sugar high in starches), i.e. 9 kcal/g in comparison to 4.1 kcal/g. 

In addition, fat binds itself less with water (less weight) than our glycogen reserves (a 

kind of sugar reserve in our body). 

This fat layer is found in the centre of our body, right around our internal organs, 

but also under our skin, and so it functions as insulation. This biopren (similar to 

neoprene from which divers’ suits are made) helped loose fewer calories through 

heat when we were hunters and gatherers and lived outdoors in every season, even 

in winter. 

So it used to make sense for us to feel hungrier and put on weight in order to fight for 

our survival. In the Darwinian sense, our ancestors who were not able to do so had 

fewer chances to survive and reproduce. Today, we do not need this survival gene. 

We put the heating on and the shelves of the supermarket are well stocked… But that 

is how it is, our bodies cannot change their behaviour so easily – it’s all saved in our 

DNA after all. And that was once crucial for our survival. 

Dr. Marc Keipes 

Director ZithaGesondheetsZentrum 

www.gesondheetszentrum.lu/blog/ 


AYURVEDA 

Body and mind in balance 

Warm porridge with stewed apple 

1 person 

15 minutes 

• 128 g fine cereal flakes (oats, spelt) 

• 600 ml water • 1 pinch salt 

For the apple: 

• 1 tsp ghee • 1 apple 

• ½ tsp ground cinnamon 

• ½ tsp dried, ground ginger 

• agave syrup or honey for sweetening 

1 Put the cereal flakes in a pot with the cold water, 

bring to the boil and simmer for 3-5 minutes, 

stirring continuously. 2 Wash and peel the apple 

and cut it into small pieces. Heat the ghee in a pan 

and sauté the apple, then add the cinnamon and 

ground ginger and mix with the steamed apple. 

3 Place the cereal porridge in a small bowl and 

add the stewed apple. Season to taste with a little 

agave syrup or honey. 

Recipes John Schlammes 


AYURVEDA 

Serves 2 

Indian Chai 

30 minutes 

• 400 ml water • 2 slices fresh ginger • 1 cinnamon stick 

• 5 peppercorns • 5 cardamom capsules • 1 tsp cloves 

• 2 star anise • 2-3 tsp raw cane sugar 

• 200 ml milk or rice milk • 1 tbsp black tea or rooibos tea 

1 Bring the spices to the boil in water and simmer for about 5 minutes. 

2 Add milk or rice milk, black tea or rooibos tea and sugar and simmer 

again for 5 minutes. Drain and serve warm. 

RECIPES JOHN SCHLAMMES PHOTOS RAMUNAS ASTRAUSKAS 


AYURVEDA 

Pumpkin from the oven 

Serves 2 

10 minutes + 30-40 minutes cooking time 

• 1 medium Hokkaido pumpkin 

For the marinade: 

• 5 tbsp olive oil • 1 tbsp agave syrup 

• 3 tbsp soy sauce • 1 tbsp lemon juice 

• 2 tbsp water • ½ tsp ground ginger 

• ½ tsp salt 

1 Preheat oven to 180 °C. 2 Wash the pumpkin, quarter it with its skin, remove 

the seeds and cut into slices about 2 cm thick. 3 Place the marinade in a fireproof 

baking dish. Add the pumpkin slices and cover with marinade. 4 Place the pan in 

the oven and bake the pumpkin for 30 - 40 minutes. The pumpkin should be soft 

and slightly browned. 

Ayurveda products available on: 

www.ayurveda-johnschlammes.com 


BALANCE 

An assurance for plant diversity 

on our plates 

The fight against the extinction of 21 % of plant species concerns us all. 75 % of our 

food derives from five kinds of animals and twelve kinds of plants. The disappearance 

of plant varieties can have drastic consequences, for it is the diversity that 

provides important food resources as well as therapeutic molecules. 

A short review 

Since 1981 the EU has prohibited farmers and gardeners to use 

seeds from their own cultivation for the production of vegetables. 

Since then, an official seed catalogue with between 

6000 and 7000 vegetable varieties has existed. 

The multinational cooperations Monsanto, DuPont, and Dow 

Chemical have been able to establish themselves very quickly in 

the seed market. The dominance of these laboratories creates 

a huge market and generates the long-term monopolisation of 

said market, because countless hybrid plants cannot be reproduced. 

While it is possible to list one’s own seed varieties in the 

official catalogue, it is very difficult to do so and it costs around 

6000 € to 15000 € per variety, which makes it a very cost heavy 

endeavour. Since small producers cannot afford such sums, the 

number of varieties is limited. 

The opening of the market for forgotten varieties 

The market for seed varieties distinguishes between seed ‘from 

the farm’ (industrial production) and from the ‘smallholder’ 

(own production). The latter comes directly from the harvest 

of the farmers who collect the seeds from their own plants and 

re-use them. In contrast, the seeds from ‘the farm’ are bought 

from a company that produces seeds. 

A new delegation passed by the European Parliament allows 

and enables organic producers to use seed from their own production 

and to give it away or to sell it without having to enter 

it into the seed catalogue. 

This is an incredible chance to give new life to those local varieties, 

which have all but been forgotten and to expand the range 

on our plates. For years, the monopoly of the cooperations 

concentrated on those varieties that were the most profitable 

without considering the consequences of the disappearance of 

countless varieties of beans, tomatoes, or other nutritious and 

delicious vegetable varieties. Collectives were founded with 

the goal to grow local vegetable varieties that thrived in native 

climactic conditions, thereby considering regional biodiversity. 

In contrast to hybrid varieties the seed from smallholders can 

develop through cross-breeding and adaptation to the soil, thereby 

ensuring additional value in taste and further allowing for 

a whole new creativity in the kitchen. As stated, 75 % of our 

food comes from only five kinds of animals and twelve kinds 

of plants. 

While there’s a catch, there’s also a future! 

France has thwarted the coming into effect of the abovementioned 

regulation of the seed market in 2021. The French constitutional 

court has banned the sale of seeds of smallholders with 

the censorship of 23 articles out of 98. Since the consumption of 

meat is declining and consumers are better informed, we have 

to stand up against a new monopolisation of the production 

and the seed market. 

The opening of commercialisation raises the hope that the 

diversity of heritage vegetable varieties can grow and reestablish 

themselves. 

Seed banks could help to avoid the disappearance of this diversity. 

The most meaningful collection exists in Norway and 

holds 980 000 samples. Established in 2008 in Svalbard, this 

worldwide seed vault is also called the ‘Noah’s Ark of Plants’. A 

hopeful message … 

Carlo Sauber 


RECIPE & PHOTO SARA & SVEN 


MEAT FREE MONDAY 

ABOUT 

BEETROOTS 

Autumn vegetable pie 

(vegan, made without lactose, gluten, egg, nut, or refined sugar) 

For Sarah and Sven cakes don‘t always have to be sweet 

desserts. They like hearty variations just as much. For the main 

course, they have come up with a vegetable cake with a regional, 

seasonal topping - a really tasty eye-catcher. 

For the cake, use a regular vegetable peeler to cut the vegetables 

into thin strips. To make it look more beautiful cut the 

strips to approximately the same width. Sarah and Sven always 

buy their vegetables at the weekly market, so they can be sure 

that their products are always fresh and they are supporting 

the regional farmers. 

1 pie 60 minutes, including 30 minutes cooking time 

• 120 g flour • 40 g vegan butter • 200 ml water • a pinch of salt 

• 1 pumpkin (Hokkaido, Butternut squash...) 

• sweet potato, kale, beetroot, leek (enough to cover the 

cake), spinach leaves 

• oil • salt and pepper • some balsamic vinegar (as desired) 

1 Preheat the oven to 180 °. Grease a cake tin. 2 Dice the 

pumpkin and boil in hot water for 5 minutes, drain the water 

and mash the pumpkin into puree, then season to taste. 

3 To prepare the pastry, combine flour, butter, water, and salt 

and knead well. Roll out the dough and press into the mold 

(push up the sides). Spread the pumpkin purée evenly onto 

the cake base. 4 Peel the vegetables and cut into thin strips. 

To make the rose decorations, roll up the beetroot and sweet 

potato strips and add them to the pumpkin purée as desired. 

Fill the gaps between the roses with spinach, kale, and leek. 

Drizzle with oil and season with salt and pepper. 5 Bake the 

vegetable cake at 180 ° for 30 minutes. Drizzle some balsamic 

vinegar over the pie and serve warm. 

facebook.com/aboutbeetroots / instagram.com/aboutbeetroots 


COOKING WITH BERTRAND 

GINGER 

an exquisite boost! 

Originally from India ginger is a perennial plant 

with a tubercular root. It is particularly cultivated 

for its irregular and rough rhizome, which 

has many beneficial effects on health. Indeed, the 

virtues of ginger are numerous... A study has shown 

that it contains about forty antioxidant compounds 

that protect the body’s cells from damage caused by 

free radicals. A few studies also attest to its beneficial 

effects on arthritis-related pain. Other research has 

shown its positive effect on maintaining the balance 

of intestinal flora and fat digestion. It can also have 

the ability to reduce nausea and vomiting... The list 

is long but it would be a shame to forget that, in the 

kitchen, it can also delight our taste buds. 

CONSERVATION 

Keep your ginger on a shelf in the refrigerator and 

not in the vegetable drawer, as that is too humid and 

may promote the development of mould. Keep for 

two to three weeks. You can also keep ginger in a 

store cupboard or pantry, as you would onions or 

potatoes. 

TO MAKE A VINAIGRETTE 

• 5 tbsp of local organic linseed oil 

• 2 tsp chopped chives 

• 1 tbsp blackcurrant mustard (available at 

Bertrand’s) 

• 5 cm grated fresh ginger 

• 1 organic orange, juice + zest 

• salt with spices (available at Bertrand’s) 

and pepper 

TO MAKE AN INFUSION 

• 1 tsp grated ginger 

• 1 tbsp of organic honey 

• ½ organic lemon, juice 

Combine ingredients and add simmering 

Rosport water (50 cl), infuse 

for 15 minutes and drink warm 

or store in the refrigerator for up to 

4 days. 

GOOD TO KNOW 

To make an exotic dish in no time at all, grate the ginger over freshly cooked 

Thai rice, add salted butter, fresh tarragon, lightly crushed peanuts, and a round 

of black pepper! 

HEALTHY EATING WITH 

L‘ATELIER DE CUISINE BERTRAND 

In each issue, the chef, Bertrand Duchamps, creator of Bertrand‘s Cooking 

Workshop, offers us a vegetarian recipe. French of Breton origin, he willingly 

claims his roots as they have marked his cuisine and his search for authentic, 

tasty and natural products. 

RECIPES BERTRAND DUCHAMPS PHOTOS ANNE LOMMEL 


FOR EVEN MORE 

RECIPES 

INFORMATION 

INSPIRATION 

www.kachen.lu 



TEXT BARBARA FISCHER-FÜRWENTSCHES PHOTOS RAMUNAS ASTRAUSKAS

LUXEMBOURG 

Nordic Walking 

a gentle yet powerful activity 

for your health 

Turns out, the magic formula for fitness, health, and fun in nature exists: it’s called Nordic walking! A simpler, gentler, 

more effective, and cheaper way to train your whole body hardly exists. And all that without an age limit. 

Nordic walking was invented by two Finnish sports students at 

the end of the 90s who were working on the improvement of 

summer training for cross-country skiing as part of their final 

year project. Indeed, on first glance, it looks like cross-country skiing 

but without the snow. And yet Nordic walking is more like walking 

with ski sticks. With the correct technique it is an ideal and jointfriendly 

whole-body workout. Today, this sport has spread across the 

entire world. 

How Nordic walking impacts the body 

Through the use of sticks your arms and shoulders are active in your 

movements, your upper body is straight and your back muscles are 

engaged. ‘It’s not about speed but the intensity of the movement,’ says 

Jutta Kanstein, trained Nordic walking instructor. Nordic walking 

stretches your hips and strengthens your back, shoulder, legs, and 

your glutes. It is the ideal balance – especially for people who sit a 

lot. Nordic walking is gentler on your joints than running and more 

effective than going for a walk. It stimulates your heart, circulation, 

and metabolism, helps to build stamina and strengthens all your 

body muscles. ‘In those two sticks you basically have a whole fitness 

studio with you,’ explains Jutta Kanstein. ‘Exercises for strength and 

flexibility are easily built into your round.’ 

What do you need for Nordic walking? 

The equipment is minimal. Besides motivation you only need 

normal running or sports shoes, weather-appropriate clothing and 

the Nordic walking sticks. These have special loops, which spread 

the pressure over your entire hand. The stick’s function is to spare 


your joints. The important thing is to get the stick length right. As a 

rule of thumb: take your height x 0.66. ‘We suggest trying different 

stick lengths. Many instructors can also give you different lengths to 

try,’ says Jutta Kanstein. Sticks made from carbon or glass fibre are 

recommended for their lightness. 

Where can I try Nordic walking? 

Generally, you can try Nordic walking anywhere in nature, ideally 

on reasonably flat paths. In Luxembourg you’ll find a total of 18 

sign-posted Nordic walking paths with different levels of difficulty: 

blue (short with little gradient), red (medium), and black (long and 

challenging). One can, of course, explore the beautiful paths without 

Nordic walking sticks. Find all the information at www.visitluxembourg. 

com/de/erleben/natur-ausfluge/wandern-luxemburg/nordic-walking 

For whom is Nordic walking suitable? 

Generally for everyone, whether young or old, rather unsporty or 

highly trained. Nordic walking is one of the best exercise concepts in 

fresh air, and can be practised in all seasons. Nordic walking is even 

employed in post-rehabilitation support, or pre-emptively: as postrehabilitation 

support in heart cases, for orthopaedic complaints, 

arthrosis, or for targeted training to combat overweight issues. If you 

are in doubt, speak to your doctor. For sporty and keen golfers or 

skiers it is the ideal, alternative winter training. 


LUXEMBOURG 

Nordic walking world cup 2019 in Niederanven 

The oldest Nordic walking club Luxembourg’s – its seat in Niederanven – celebrates its 20th anniversary 

this year with a very special event: from October 4th – 6th the annual, international Nordic walking cup 

will take place in Luxembourg for the first time. ‘We will offer a wide-ranging programme surrounding 

the topic of Nordic walking for ambitious athletes or interested people,’ says Jutta Kanstein, one of the 

organisers. ‘The competition itself will be organised by the worldwide Nordic walking organisation 

ONWF (www.onwf.org). The programme will offer taster sessions as well as presentations on topics 

surrounding the activity by sport medicine specialists. The focus is on inclusion as well as healthy eating.’ A good opportunity for 

all who might be interested in Nordic walking – from an athletic viewpoint or a popular perspective. For more information and to 

register, go to www.nordicwalking.lu/NW. 

More information on further Nordic walking clubs in Luxembourg can be found at www.nordic-walking.lu 


EVENTS 

Autumn in Luxembourg 

© Alfonso Salgueiro / Nils Frahm 

© Danielle Thille 

© Motor Show 

Red Rock © Pierre Pauquay 

Wor Emol E Kanonéier 

L‘artillerie au Luxembourg 

www.m3e.public.lu 

26.06.2019 > 22.02.2020 

Leopard Ultratrail du Mullerthal 

www.utml.lu 

14.09.2019 

Oldtimerday Luxembourg 

www.oldtimerday.lu 

21-22.09.2019 

ING Route du Vin 

www.ingrouteduvin.lu 


Beat The Blast Festival 

www.atelier.lu 


Salon des Douceurs 

https://thestorm.lu 

5-6.10.2019 

Veiner Nëssmoort - Nut market 

www.vianden-info.lu 


Nils Frahm 

www.philharmonie.lu 


Nuit des Musées 

http://museumsmile.lu 


Red Rock Challenge 

www.rr-challenge.lu 

12-13.10.2019 

Home Expo 

www.homeandlivingexpo.lu 

12.10 > 20.10.2019 

Top Kids – The Kids Fair 

http://www.topkids.lu 

26-27.10.2019 

Luxembourg Art Week 

www.luxembourgartweek.lu 

8.11 > 10.11.2019 

Flea Market 

www.flohmarkt-luxemburg.com 

9-10.11.2019 

Sonic Visions Music Festival 

https://sonicvisions.lu 

15-16.10.2019 

International Motor Show 

www.euro-racing-show.com 

15.11 > 17.11.2019 

Marc Lavoine 

www.casino2000.lu 


Luxembourg Light Festival 

www.luxembourg-city.com 

14-16.12.2019 

Christmas Markets 

www.winterlights.lu 

22.11. > 24.12.2019 


OP 679 KM 

CUASSO AL MONTE 

ITALIEN 

© ORT MPSL / THOMAS BICHLER 

SCHÉISSEN- 

DËMPEL 

MËLLERDALL 

LËTZEBUERG 

VAKANZ 

DOHEEM 

VISITLUXEMBOURG.LU 


CHRONICLE 

Fancy a sip? 

All over the world people have different habits. All over the 

world people have different ways of life. Good thing too, if only 

because travel would quickly become boring otherwise. One 

of these habits is the frequent carrying of a thermos flask, something 

you might see all over the world, but perhaps especially in South 

America. But this one particular flask contains a very specific drink. 

The person carrying this thermos often also carries a mug with a 

straw – frequently the colour of silver. One might imagine having 

both hands occupied could be quite difficult in our selfie-obsessed 

times. The straw is called bombilla, and the drink, which seems so 

delicious one must carry it around all day, is called Mate. 

When we were in Paraguay to see the old trails of the Jesuit missions, 

we encountered a person with a love for Mate. Arnaldo was our driver 

for the day and, unfortunately for us, he drove determinedly past all 

of the ruins that we had planned to see. Even when we showed him 

the places on the map and then gesticulated wildly and perhaps even 

raised our voices a bit: would he not stop? But he would not. He did 

not seem willing to answer our queries either. That would have been 

difficult for him anyway, since he constantly had the straw of his drink 

between his lips. Luckily for us, his other hand was not holding the 

thermos flask – instead he had it gripped between his legs – so he 

could securely steer our vehicle. While Arnaldo never found any of 

the missions we wanted to see (perhaps he had other reasons too), we 

did make acquaintance with every single petrol station and service 

stop on the way, so that he could top up the hot water needed for his 

tea. 

This, our first and unfortunate meeting with a Mate tea drinker, was 

most certainly an unusual one. We have found that the consumers of 

this drink are exceptionally friendly and generous. Whether in the 

amusement quarter La Boca in Buenos Aires, in the market of the 

Paraguayan capital Asunción or on an Estancia in the Uruguayan 

pampas. Everywhere we have found strangers offer us a sip of their 

Mate drink – served, naturally, with a bombilla. People who are 

susceptible to cold sores should perhaps refuse this nice gesture. For 

everyone else, you can be assured that this is the way to wonderful 

friendships. Everywhere on earth. In our case, on a beach in Northern 

Spain. We (point to the Mate cup and thermos flask): ‘Paraguay?’ 

Answer: ‘No, Argentina.’ A smile and the offering of the cup: fancy a 

sip? We did, and are still in contact today. The cold sore was definitely 

worth it. 



A culinary weekend in Lyon 

with Voyages Emile Weber and KACHEN 

As already announced in our summer edition, the KACHEN & 

VOYAGES EMILE WEBER reader‘s trip to Lyon was on the program 

in August. After a pleasant bus ride via Dijon to Lyon a group of 9 

enjoyable KACHEN-readers were invited to stay at the five-star Hotel 

Le Royal Lyon MGallery by Sofitel at Place Bellecour in the heart of 

Lyon. 

The next morning the first stop was at the famous market halls „Les 

Halles de Lyon Paul Bocuse“, where a tour with tasting of well-known 

products such as La Mère Richard (cheese) and Charcuterie Bobosse 

(fine sausages) was on the programme under expert guidance. In the 

evening another highlight: Dinner in one of Paul Bocuse‘s brasseries, 

the Fond Rose. The menu and wines did not disappoint and fully met 

the high expectations of the participants. 

The second day was the highlight of the trip. Even if the „Pope of 

French cuisine“ is no longer with us, a dinner in his 3-star restaurant 

„Auberge du Pont de Collonges“ is a special experience. The reception 

was very warm and Maître d‘Hôtel Jean-Philippe Merlin took the 

opportunity to personally guide the visitors from Luxembourg 

through the kitchen and wine cellar. Chef Gilles Reinhardt was even 

available for a souvenir photo! Of course, the culinary expectations 

were more than exceeded and everyone agreed that they would 

definitely return. Next time hopefully you will be there too! 

TEXT & PHOTOS BIBI WINTERSDORF 

CALLCENTER (+352) 35 65 75 - 1 • www.emile-weber.lu 

Erstklassige Busreisen: Kultur, Erlebnis 

und kulinarische Highlights! 

Unsere Inklusiv-Leistungen: 

• Fahrt im „First Class“-Reisebus: Komfort und Sich 

• Haustürabholung 

• Frühstück sowie Mittagessen auf der Hin- & Rückr 

• Erlesene Hotels der gehobenen Mittelklasse 

• Permanente Reisebegleitung ab/bis Luxemburg 

• Lokale Fremdenführer bei Stadtbesichtigungen 

• Sorgfältig ausgesuchte Ausflüge 

• Landestypische Kulinarik 

• Reise- und Gepäckversicherung 


Marrakech 

WITH 

Treasures of the Ochre City 

Marrakech – the name alone sounds irresistible, almost as if it is a call in itself to travel far away and into the sun and to leave the cold and wet autumn 

and winter in Europe behind. With 280 days of sun a year the city profits from a mild climate. Even in winter there are few rainy days every month and 

the temperature during the day is around 20 °C. However, at night and in the early hours of the morning it can get quite cool in winter, so one should 

always be prepared and pack a jacket. Because of its shining red and orange walls Marrakesh is called the ‘ochre city’ or also the ‘red city’. The sun 

transforms buildings into a rainbow of colours – from light pink at the crack of dawn to a wan red in the light of the sinking sun. Marrakesh, the city that 

fascinates us with its thousand years of history, is never seen in the same light… 

Founded in 1071 by the ruler of the Almoravids, Abu Bakr ibn 

Umar, the city quickly became a junction and meeting point for 

the populations of the neighbouring areas. Soon a curtain wall 

was erected around the city in order to protect it from invasions. 

The religious and cultural metropolis grew over the centuries ever 

larger and expanded its regional influence. Magnificent palaces 

were built. An elaborate system for the transportation of drinking 

water (Quanat) was installed as early as the 12th century in order 

to water the gardens and palm trees. Under the influence of the 

various ruling dynasties diverse architectural styles followed 

one another: Cordoba (stylised domes, arches with multiple 

membranes), Hispano-Moresque style, Arabian-Andalusian 

style… 

The eight to ten meter high wall, which runs around the 700-hectare 

large historical town centre, Medina, is nineteen kilometres long. 

The old town is the starting point for any visit. You enter one of 

the many gates (bab), which, over time, have been inserted into 

the wall of this lively city. The colourful and historic old town is 

best discovered on foot. Keep your eyes open and make sure to 

look all around you so you don’t miss the architectural details in 

the ornamentation, the frescoes, and the images. Follow the wind 

through the tangle of small alleys, souks, and courtyards with 

caravans. 

TEXT MARTINE CARRET 


LUXAIR TOURS 

When your legs begin to feel tired, ask for the way to the central 

market square Djemaa el Fna. This enormous square is a lively 

setting and also, like the entire town centre, part of the intangible 

UNESCO world heritage. Actors, street traders, street artists, water 

carriers, fire eaters, henna tattoo artists, monkey trainers, snake 

charmers, and fortune tellers offers their services in a colourful 

and loud atmosphere. 

In order to get away from the mass of people make your way in the 

direction of the minarets of the Koutoubia mosque (that boasts a 

height of 77 meters). The imposing T-form structure dates back to 

the 12th century and is composed of seventeen naves carried on 

white columns. The interior prayer area is not accessible to visitors 

but the gardens are open to visit. 

The Koubba el-Baadiyn, the grave and last testament of the 

Almoravid dynasty, the remains of the el-Badi palace, and the 

graves of the Saadier (16th century) are well worth a visit. The 

site, discovered in 1917, is constantly restored. The large and grand 

mausoleum consists of three halls. The ‘Hall of the Twelve Pillars’ 

in the middle boasts a dome of delicately carved cedar wood, 

propped up in every corner by three pillars of Carrara marble. Pay 

a visit to the well of the el-Mouassine mosque and the mosque of 

the ‘Golden Apples’. The palace Dar Il Bacha holds the museum 

‘Confluences’ and shows alternating exhibitions, which are as 

fascinating as the Andalusian architecture of the building itself. 

You will also find carpet- or ceramic-museums. 

Beyond the Medina you can go for a walk in the Menara olive 

grove or in the Majorelle garden with its cobalt blue art deco 

villa. This botanical garden belonged to Yves Saint-Laurent, by 

the way. A museum, which opened in 2017, dedicates itself to the 

French fashion designer. In the ‘City of the 7 Saints’ the goingson 

continue through the day and into the night. Cultural sights, 

leisurely walks in the various quarters with their souks (metal 

ware, leather goods, paintings, spices…) and relaxing breaks (spas, 

steam baths, pools…) ensure it’s never boring. 

Situated on the foothill of the Atlas mountains Marrakesh is further 

a central starting point for excursions to the Mediterranean and to 

the desert with its green oases, reachable for a day trip excursion. 


LUXAIR TOURS 

RESTAURANTS : 

• VILLA DES ORANGERS ➊ 

Reserve for a gastronomic dinner 

www.villadesorangers.com 

• DAR ZELLIJ ➋ 

For a dinner in a Riad from the 17th century – like a 

palace from One Thousand and One Nights 

https://marrakech-riads.com/restaurant-dar-zellij/ 

• LA CANTINE DES GAZELLES 

Local produce in the Djemaa el Fna square 

FOR A SMALL BREAK: 

• BAR MENZEH 

In the wonderful luxury hotel La Mamounia 

Ice cream and exquisite pastries 

• SKY LOUNGE 

Hotel Pearl (Hivernage quarter) 

For a cocktail in the evening on the roof top with a 

great view of the Atlas mountains and the city 

• THE BATHS OF ALHAMBRA ➌ 

For a moment of relaxation alone or for two. A 

traditional steam bath with black soap peeling, clay 

compress, and massages. 

GEWINNEN 

➊ 

➋ 

➌ 

© Villa des Orangers 

© Dar Zellij Dar Zellij 

© The Baths of Alhambra 

Win 1 week for 2 adults in the 5 star CLUB AGDAL MEDINA, standard double room, all-inclusive, 

flight from Luxembourg to Marrakech (return) inclusive with LuxairTours. 

The hotel is situated in Agdal, the new tourist zone of Marrakech, near 

the Agdal and Menara Gardens. It offers a unique panoramic view, 

overlooking the High Atlas and the Jbilat Hills. 

Surrounded by an olive grove, the hotel, composed of 9 riads, is located 

in the heart of an exceptional landscape. The magical surroundings of the 

hotel offer a view of centuries-old olive trees and a breath-taking outlook 

onto the Atlas Mountains. 

The 3 different bars offer chill-out areas for every taste: be it in the disco 

bar, the lounge bar, or the snack bar. The hotel‘s main restaurant, ‘L‘Atlas’, 

also offers not only delicious food but also entertains with show cooking. 

Adjacent to the hotel you’ll find a tennis court, beach volleyball and 

basketball courts as well as a mini football pitch and 3 swimming pools. 

The hotel is about 4 km away from the centre of Marrakech and can be 

accessed easily by free shuttle buses. 

To enter, answer the following question: What other name is given to Marrakech? 

Send your answer with your name and address and the reference MARRAKECH by e-mail to gewinnen@kachen.lu 

Your journey must take place before 08.10.2020 - Flight tickets and accommodation are subject to availability. 

Closing date is 31.10.2019 


WINTER HOLIDAYS 

ON THE HORIZON! 

NEW THIS WINTER 

MINITRIPS TO 

MARRAKESH 

BOOK NOW IN YOUR TRAVEL AGENCY OR ON LUXAIRTOURS.LU 


Nancy 

The capital city of the Dukes of Lorraine 

Nancy is situated in the French Grand Est region, 

which is known for its historic and cultural 

heritage, for its spirited characters and its joie 

de vivre. The capital city of the Dukes of Lorraine 

possesses a certain way of life, which is safeguarded 

with a passion, even today. From the Place Stanislas 

to the countless Art Noveau buildings: the cultural 

heritage of the so-called ‘most Italian city in the East of 

France’ is astonishing, impressive, and definitely worth 

seeing. 

The Place Stanislas is a UNESCO world heritage site. 

Under the reign of Duke Stanislaus of Lorraine, which 

lasted from 1736 to 1766, the city blossomed. Thanks to 

Ludwig XV’s father-in-law and former King of Poland, 

Nancy now boasts the Place Stanislas – a piece of 

18th-century UNESCO world heritage architecture – as 

well as countless religious buildings such as the church 

Notre-Dame-de-Bonsecours, where Stanislas is buried. 

The Place is the pride of the inhabitants and is widely 

admired by visitors, not only because it is an attractive 

square but because it is also a wonderful place to meet 

people and exchange views. Right by the Place Stanislas 

is the smaller and the quieter Place d’Alliance and the 

Place de la Carrière. The latter was originally used for 

the practising with lances and for tournaments, which 

is why it carries the name Carrière, which stands for 

riding place. A walk through the centre of Nancy offers 

so many stories and sightseeing opportunities! 

TEXT YANNICK BURROWS 

While the city is best known for its historical heritage it 

offers many other places of artistic value; for example, 

the multifaceted street-art, which you can see on your 

walks through the city. Local, national, and international 

artists are regularly asked to embroider the walls and 

walkways of the city and so this urban art is spreading 

further and further through the streets of Nancy. The 

discovery of this urban art can be quite accidental while 

walking through the city or you might – best if you’re 

wearing trainers – take a unique street-art-tour! 

© Régine Datin 


CFL 

© Régine Datin © Régine Datin 

Don’t miss the celebration of Saint Nicholas! 

Two highlights in the winter calendar of the French Grand Est region 

are the Christmas market in Strasburg and the celebration of Saint 

Nicholas in Nancy. The latter is a tradition in Lorraine, celebrated most 

elaborately and cheerfully in Nancy. From the end of November to the 

beginning of January the city is bathed in a thousand lights and the 

huts of the Christmas market waft the scent of cinnamon and gingerbread 

into the air. On the first weekend of December, the Nicholas 

weekend, a traditional procession takes place: a legendary, magical 

event, which attracts thousands of visitors yearly. And don’t miss the 

winter performance of the legend of Saint Nicholas, which is projected 

onto the facades of the Place Stanislas several times every evening: 

an original way to view the many curiosities of the city in the French 

Grand Est region. 

© Ville de nancy 


The food culture of Lorraine: hearty and sweet 

The many sweet delicacies from Nancy delight even the biggest foodies. 

For you will find almost twenty listed sweet dishes, designations 

of origin, and registered brands. This unique cultural heritage stems 

from a long culinary tradition. One of the main players was Stanislas, 

alongside the countless anonymous cooks, nuns, confectioners, and 

pastry cooks. Their motivation: the search for the most exquisite taste, 

In cooperation with 


CFL 

the continuation of their techniques, and the gentle 

manufacture of their products. This sweet cultural 

heritage, and the diligent craftspeople who uphold 

it, should not be missed on a visit to Nancy. Thus, 

you will find macarons and bergamotes, craquelines 

and babas, duchesses and specialities made 

from Mirabelle plums, pralines and gingerbread. 

© Ville de Nancy 



Every confectionary and every pastry has its own history in connection with the local traditions 

and historical figures. 

Nancy does not only offer a sweet cultural heritage but also many different local beers and 

hearty favourites, such as Pâté Lorrain, as well as countless kinds of sandwich and types of 

cheese. The best known of these is the quiche. A delicacy prepared with every trick in the 

book that melts in the mouth – a harmony of mild cream and substantial bacon. Be aware 

that the quiche Lorraine does not contain cheese! 

The proximity of Luxembourg makes of Nancy a popular travel hotspot for a quick weekend 

away full of experiences of both historic and culinary value – a travel through time. 

The four-star Grand Hotel de la Reine is located in the heart of 

Nancy on the beautiful Place Stanislas. In the French style of the 

18th century, the building is a UNESCO world heritage site. Not 

only the architecture but also the enchanting reading room and 

the elegant bar invite guests to dream and enjoy. The in-house 

restaurant, Le Louis, offers an elegant ambience of timeless 

French classicism. The menu is revised on a weekly basis to ensure 

that local and seasonal products are always well-presented. 

PARTICIPATE AND WIN 

Win a trip for 2 people to NANCY* including a train ride from 

Luxembourg and 1 overnight stay in a double room at the 4-star 

Grand Hotel de la Reine, including breakfast and dinner in the 

restaurant Le Louis. 

Just answer the following question: 

Who will be particularly honoured in Nancy in December? 

Send the correct answer with the keyword ‘Nancy’ to gewinnen@kachen.lu 

The closing date for entries is 31.10.2019 

*The gift voucher is valid from the date of issue until 31.12.2019, subject to 

availability. 


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 

www.cfl.lu 

CallCenter + 352 2489 2489 


The Circuit de Spa-Francorchamps 

La Table d’Edouard 

The Concept 

La Table d’Edouard welcomes you in the 

heart of the legendary Circuit de Spa- 

Francorchamps racetrack, a genuinely aweinspiring 

setting. Take a moment to discover 

the delicious and colourful cuisine – time flies 

in the warm ambience designed by Margaux. 

Fabian, the passionate chef, invites you to a 

unique taste experience. You won’t find a traditional 

menu here, instead a surprise menu with 

three or four courses is served; inspired by the 

magnificent natural landscape that surrounds 

the racetrack. Depending on the season and 

the availability of fresh market products, Fabian 

creates delicate, refined recipes full that will take 

you far beyond the mystic Ardennes. 

An unusual place, situated at the most enchanting 

of racetracks. Seats up to 12 people, 

by reservation only: 

info@latablededouard.be 

3-course menu: 65 € per person 

4-course menu: 80 € per person 

Drinks included 

The kitchen 

Consistent in every respect 

Fabian Mossay pays particular attention to 

the choice of seasonal products, sourced 

from local cultivation and in respect for the 

environment. 

In his constant search for new ideas and techniques, 

he has studied, among other things, 

the healthy cuisine of Michel Guérard © . 

This course has reinforced his passion for a 

balanced cuisine. 

This is an approach that Fabian and his 

team also take to their catering service, 

as the official partner of the Circuit de 

Spa-Francorchamps. 

With 20 years of on-site experience, the 

catering team knows all the details of 

the installations: access points, areas, 

locations, restrictions. It can offer 

you a tailor-made service to create an 

exceptional event and meet all your 

expectations in terms of personalization. 


LUXEMBOURG’S ONLY TRAVEL MAGAZINE 

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N° 0 2 

NEW! NEXT ISSUE COMING ON 30 SEPTEMBER 

ALSO FIND US ON WWW.REESENMAG.LU 


DRINKS 

VEGETARIAN 

69 Red beetroot and raspberry 

smoothies 

129 Indian Chai 

134 Ginger infusion 

31 Carrot & ginger soup 

32 Cauliflower and mature 

cheddar soup with cheesy toasts 

35 Sweet potato soup with ginger 

and chia seeds 

37 Roasted garlic & leek soup with 

pan-fried sage leaves 

56 Linguine aglio, olio e 

peperoncino 

75 Baked turnips in salt crust 

76 Rave party 

77 Cauliflower risotto 

78 White roots spaghetti 

128 Warm porridge with stewed 

apple 

MEAT 

38 Avocado, shrimp, and citrus 

sala 

94 Trout à la Meunière 

99 Red mullet fillets with pesto, 

tomatoes, pickled fennel and 

flavoured broth 

14 Crisp roast duck with baby 

beetroot and chèvre salad 

BAKING & 

DESSERTS 

30 Four-Bean and tomato soup 

34 Chorizo and chickpea soup 

with avocado 

39 Duck breast with honey and 

thyme sauce 

93 Burger “Terroir” with local beef 

44 Chestnut muffins 

46 Carrot Cake by Yves Jehanne 

48 Apple Cider Caramels 

58 Parfait with pumpkin seed oil 

and pumpkin seed brittle 

61 Caramelized poached pears in a 

pan (vegan) 

73 Beetroot cake with walnuts 

(vegetarian) 

79 The pumpkin is flirting with 

the tatin 

87 Pumpkin pie with an oat crust 

88 Île flottante 

90 The best apple pie 


13 Vine tomatoes with ricotta and 

basil foam 

23 Onionsoup with Gruyère AOP 

24 Freekeh with aubergine, sweet 

potatoes and zucchini served with 

Gruyère AOP reserve crisps 

27 Roasted tomato, red lentil and 

cumin soup 

30 Miso soup with mushrooms 

57 Celery soup with walnut oil 

63 Autumn salad with pear and 

walnuts 

64 Spelt noodles with balsamic 

pears, gorgonzola, walnuts, and 

cashew nuts 

70 Cold beetroot soup 

71 Beetroot hummus with grilled 

bread (vegan) 

FISH & 

SEAFOOD 

130 Pumpkin from the oven 

134 Ginger vinaigrette 28 Thai butternut and prawn soup 

33 Cream of leek and fennel soup 

with smoked haddock 

22 Triple-storey sandwich with 

Gruyère PDO Switzerland 

25 Puff pastry boats with 

ceps, bacon, and Gruyère AOP 

Switzerland 

26 Chicken, noodle and sweetcorn 

soup 

WP 

Edition Luxe Taste & Style Publishing Sàrl, 

4a, rue de Consdorf L- 6230 Bech 

Tel. (+352) 28 99 011 1 

Publisher Bibi Wintersdorf 

16 Creamed ricotta cheesecake 

with mixed berry compote 

62 Oat porridge with caramel 

pears, pecan nuts, and vanilla 

yoghurt 

43 Fast chestnut pralines 

66 Pancakes with quark, pears, 

and icing sugar 

43 Chestnut and chocolate spread 

72 Beetroot pie with raspberries 

(vegetarian) 

Editor-in-chief Bibi Wintersdorf 

Head editor Patricia Sciotti 

Editors Liz Mikos, Yannick Burrows 

Translator & copy-editor Cara Bland 

Art Director Philippe Saliba 

Graphic Designer Enia Haeck 

Sales Jill Sterba 

Printer Weprint 

Editorial Dept. redaktion@kachen.lu 

Advertising sales@kachen.lu 

Contests gewinnen@kachen.lu 

© Luxe Taste & Style Publishing - ISSN 977-2535-8820-09 

132 Autumn vegetable pie 

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. 


5 YEARS 


HAPPY BIRTHDAY! 

Our winter edition 

will be published on 

28 NOVEMBER 

Look forward to a festive anniversary issue 

full of wonderful recipes, ideas, suggestions and surprises.

Born in Switzerland in 1115. 

From generation to generation. 

In a world that is constantly reinventing 

itself, Le Gruyère AOP is your guarantee 

of an age-old, artisanal recipe, made 

with skills and expertise that are passed 

down through the generations. To create 

a taste experience like no other. 

Switzerland. Naturally. 

Cheeses from Switzerland. 

www.cheesesfromswitzerland.com

#SPOTTEDBYMARITÉ 

Gammel Mønt, Copenhagen 

“This is one of those spots 

in Copenhagen where 

the bright colours of the houses 

stand out, especially when 

the sun is shining.” 

Book now on luxair.lu 

and share your experience on 

luxairspottedbytravellers.lu

KACHEN #20 (Autumn 2019) English edition

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