KACHEN #16 (Autumn 2018) English edition

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WWW.KACHEN.LU

LUXEMBOURG’S FOOD AND LIFESTYLE MAGAZINE

KACHEN

A Taste of Luxembourg

WEDDING

Recipes, Tips & Trends

SEASONAL

& REGIONAL

Pumpkins

Plums

Potatoes

Mushrooms

Autumn

INTERNATIONAL

EDITION

03/2018 - 9,95 €

IN ENGLISH

KACHEN ON TOUR

Luxembourg • Lyon • Barcelona


OPEN FROM 12:00 NOON

TO 11:00 P.M.

The Amélys restaurant proposes traditional and natural cuisine

in a contemporary and elegant setting.

A gourmet escape in the heart of the city

Parking free of charge during your meal

Le Royal Hotels & Resorts Luxembourg I 12 Boulevard Royal I L-2449 Luxembourg I T +352 24 16 16-737

restauration-lux@leroyal.com I www.amelys.lu


EDITORIAL n

Dear Readers,

The season for "back to school", or "back to work", is now

upon us – autumn is on the way, my favourite time of year.

After this summer and all those scorching days, I know

that I'm not the only one to be looking forward to cooler

weather. My favourite poem from Rainer Maria Rilke has

never been so fitting as after this summer's record heats:

Lord, it is time. Let the great summer go,

Lay your long shadows on the sundials, And over harvest

piles let the winds blow.

Command the last fruits to be ripe; Grant them some other

southern hour, Urge them to completion, and with power

Drive final sweetness to the heavy grape.

The summer was great indeed. Almost too "great", too hot for local definitions, and so we

welcome the cooler days. After all, one needs a reason to finally pull on jumpers and scarves,

cook soups and stews, and after a walk in the rain snuggle up in front of the fire with a cuppa

and our magazine.

Autumn is harvest time, and so we've picked out fitting topics, from mushrooms to zwetschgen

to pumpkins. Of course there's lots about Luxembourg wines, and many other great articles and

commentary. We've also included some articles on weddings to help newly engaged couples with

the organisation for the big day. We have tried to get ourselves mentally settled into "cooler"

topics, which wasn't always easy in 37° heat.

We had a lot of work to do, because KACHEN is finally published in French, starting with this

issue! Now our French-speaking compatriots can also enjoy our magazine, and naturally we

hope that it will be as great a success as the German edition! Our subscription base is growing,

our team is expanding, and the ideas – as well as the work – show no signs of slowing. The second

KACHEN BLOG AWARDS is coming up, and this time we won't only be honouring the best

food and lifestyle bloggers, but also the best fashion and beauty bloggers as well! The success

of the first KACHEN BLOG AWARDS has demonstrated that Luxembourg has social media

relevance!

You see, we haven't found it boring, and neither will you, especially if you want to try out the

delicious recipes included along with the many articles and columns.

Curl up and enjoy the autumn weather, while we get started on the holiday edition with some

extra surprises. We hope you'll enjoy it!

With cordial greetings from the entire team,

Bibi Wintersdorf

Chief editor and publisher


14 32 46

36

50

26

4 Our team

5 Neu à la carte

6 Restaurant and shopping news

8 KACHEN News

10 TheLuxLife with Marina

11 Where to spend it & book club

12 Lëtzebuerger Shopping

13 Books

14 Dream wedding with candy bar

Recipes and decorative ideas

22 Stress free to wedded bliss

26 The ideal wedding location

28 Wedding planning made easy

30 Wedding design inspirations

32 DIY - Wedding party favours

36 The land of milk & cookies

42 Step by step: Chocolate truffles

44 Les Sucrés du Lux: Blueberry cake

46 Seasonal fruits: Plums

50 Seasonal veggies: Squash

58 The potato: A spud for all seasons

65 Subscription information

66 Mushrooms

Delicacies from the forest

76 Farm house recipes

Pumpkin soup and walnut cake

78 Lëtzebuerger Rëndfleesch

Flank steak

80 Typesch Lëtzebuergesch: Kënnbak

82 Expat recipes: Cyprus

84 Chef portrait: Thomas Murer

87 Jonk Chefs: Arnaud Deparis

88 Restaurant portrait

La Pomme Cannelle

90 Culinary dynasties

Moutarderie de Luxembourg

94 Flowers on the plate

WINE

98 Wine grower families: Desom

102 Wine news

104 Martini: Shaken or stirred?

2 | KACHEN | 3 / 2018


SUMMARY n

76

134

106

94

126

138

DESIGN

108 Kitchen design

112 De Schëfflenger Schräiner

Luxembourg wood design

115 Vieux Luxembourg Brindille

116 The perfect dress for the wedding

117 Bloggers in Luxembourg

HEALTH, FITNESS, WELLNESS

120 Nutritional supplements

A bitter pill to swallow...

122 Turmeric

128 Anne‘s Meat Free Monday

KACHEN ON TOUR

126 From station to station

in Luxembourg

130 Interview with Francine Closener

132 Autumn in Luxembourg: Events

133 What does the world taste like?

Finally calulu!

134 With Luxair-Metropolis

to Barcelona

138 With CFL to Lyon

142 Recipe directory and imprint

144 Outlook

Cover photo: Ramunas Astrauskas

Idea: Bibi Wintersdorf

Design: Villeroy & Boch

Vieux Luxembourg Brindille

2018 / 3 | KACHEN | 3


CHEFS IN THIS ISSUE

Thomas Murer

Carlo Sauber

Jonathan Schneider

Marc Schneider

Olivier Chevrier

Arnaud Deparis

Yves Jehanne

Tiago Luis

OUR TEAM

Ramunas Astrauskas

Elisabeth Beckers

Marcel Biver

Anne Faber

Barbara Fischer-Fürwentsches

Claude François

Massimo Gherardi

Annabelle Hatherly

Susanne Jaspers

Claude Neu

Mirjam Pfeiffer

Martina Schmitt-Jamek

4 | KACHEN | 3 / 2018


NEU À LA CARTE n

AFTERWORK

…and no more dinner?

First and foremost, 'after-work drinks' is a British habit which

involves rushing off to the nearest pub at the end of the working

day, just to clear your head over a pint or a long drink. While

popular in Luxembourg City in the eighties, when office workers

would gather in crowded bars at the end of the day, the habit suddenly

became less common and restricted to Wednesdays and Thursdays.

In order to lure customers back to their premises, the smartest bar

tenants introduced the tradition of the Italian aperitivo. In cities like

Turin or Milan, this basically consists of an array of tasty nibbles

served from 6 pm onwards, either free of charge or for a discounted

flat-rate. The goal is obviously to make sure that customers stay put

instead of running off to the nearest restaurant by feeding them

little snacks that also ensure that they don't get too drunk too fast.

Hailing from Taormina in Sicily, Giovanni Costa had been practising

the 'aperitivo' ritual for years at the Palace, the former crown jewel

of the Luxembourg city centre night-life. Having recently joined the

Presti brothers at their restaurant-nighclub complex on Avenue de

la Faiencerie, after the summer holidays, he plans to start serving a

delicious buffet in the conservatory of the Tender Bar, with bruschette,

mini-pizzas and other Italian delicacies with delectable long drinks

and a brand new collection of "Spritzers".

Every Thursday evening, the Supper Club in Bonnevoie piles its bar

high with beautiful salads and complimentary octopus croquettes

among other treats that can be enjoyed until stocks run out.

Afterwards, guests can order beef tataki, fish ceviche, Portuguese Bolo

de Caco with fresh tuna or beef, vegetable tempura or cheese boards

from the paying menu like every other day of the week.

Probably the most popular haunt in Clausen, the Ikki Bar also offers

two enticing options: on Wednesdays, guests get a complimentary

mini platter with every bottle of rosé purchased, and on Friday,

ladies can enjoy free sushi during happy hour. Outside the city, more

specifically in Junglinster, Le Gourmet deli-restaurant-bakery offers a

selection of tapas and cocktails on Friday nights, accompanied by live

music courtesy of young new talents.

Finally, in exchange for a fee, a few other places will serve up nibbles

enticing enough to make us forget our original restaurant dining plans.

Dipso Wine Bar's mini-platters and especially its new array of "tarte

flambée", La Réserve's very reasonably priced selection of tapas and

Go Ten's delicious oriental-style finger food rank among the favourites

of every true apéro aficionado.

TENDER BAR 14, avenue de la Faïencerie, Lux-Ville

https://m.facebook.com/tenderluxembourg/

SUPPER CLUB 47, rue de Bonnevoie, Lux-Bonnevoie, www.supperclub.lu

IKKI BAR 19-21, Rives de Clausen, Lux-Clausen, www.ikki.lu

LE GOURMET ZA de Langwies2, Junglinster, legourmet.lu

DIPSO WINE BAR 4, rue de la Loge, Luxembourg

https://m.facebook.com/Dipso-the-wine-Republic-152586111578445/

LA RÉSERVE 23, avenue Pasteur, Luxembourg.Limpertsberg

https://la-reserve.business.site/

GO TEN 10, rue du Marché-aux-herbes, Luxembourg, www.goten.lu

2018 / 3 | KACHEN | 5


Restaurants & Shops News

Nonbe

Nonbe in Belval offers its guests a glimpse into the

world of Japanese cuisine. The Izakaya pub on the

ground floor, similar to a tapas bar, has an open

kitchen for interested observers. Fine multi-course

"Kaiseki" dining is served upstairs in an intimate

and private atmosphere.

Hours:

Saturday closed, Sunday/Monday closed for lunch

31, Porte de France - L-4360 Belval

Tel: (+352) 27 99 89 88

www.nonbe.lu

Tailors Concept

"Tailors Concept" was founded by Andrea Izzo

and George Sahinides. Alongside its business for

custom-made women and men's clothing, "Tailors

Concept" houses a lovely fine dining restaurant.

There's also a great "secret" bar, with the finest

cocktails and live music, managed by founder and

bar manager George Sahinides.

Hours: Mon - Sat 11:00 a.m. - 01:00 a.m.

139, avenue du Bois - L-1250 Luxembourg

Tel.: (+352) 26 20 27 86

www.tailorsconcept.com

TENDER

The bar "TENDER" recently opened its doors in

Limpertsberg. As the name says, the focus here is on

bartending: not the mainstream stuff, but innovative

long drinks and cocktail creations. It also serves Italian

appetisers, salads, bruschetta, and pasta dishes.

Hours: Mon - Sun 11:00 a.m. - 01:00 a.m.

14, Avenue de la Faïencerie - L-1148 Luxembourg

Tel: (+352) 28 83 88

Facebook page: tenderluxembourg

6 | KACHEN | 3 / 2018


NEWS n

La Lorraine

François Poitrinal and Benjamin Debris took

over the Brasserie La Lorraine in late 2017.

After major conversion and renovation work,

guests can now once again enjoy this traditional

establishment, known for its extraordinary

wine menu and fish and seafood dishes.

Hours:

Mon - Sun 11:30 a.m. - 11:00 p.m.

7, Place d’Armes - L-1136 Luxembourg

Tel.: (+352) 47 14 36

www.lalorraine.lu

Cereal Lovers

Located in the inner courtyard of the Théâtre

des Capucins, "Cereal Lovers" is all about

breakfast. The menu includes home-made

products that are sugar-free and gluten-free,

and a large selection for vegetarians.

Hours: Mon - Fri: 8:00 a.m. - 5:00 p.m.,

Sat 9:00 a.m. - 5:00 p.m.

11c, Place du Théâtre - L-2613 Luxembourg

Tel: (+352) 20 60 96 09

www.cereallovers.lu

Hesper Park

The restaurant "Hesper Park" opened recently, offering

authentic, seasonal products from small, local producers

in a pleasant dining room with a beautiful view of the

park! Chef Jan Schneidewind shares his passion for

cooking by serving up a fresh, top-quality cuisine.

Hours: Mon - Sun open all day

476, route de Thionville - L-5801 Hesperange

Tel: (+352) 28 57 33

www.hesperpark.lu

2018 / 3 | KACHEN | 7


FIRST FAIR TRADE

CLOTHING COLLECTION

FOR THE GRAND DUCHY

The first Luxembourg fair trade clothing

collection 3XVIVE was officially introduced

recently as part of the promotion "Rethink Your

Clothes". The collection is Fairtrade-certified and

respects ecological production. The items were

designed by artist and photographer Jacques

Schneider, who also did the KACHEN cover in

summer! He made use of special locations in

Luxembourg, incorporating the "Luxembourg -

Let's make it happen" signature in the collection.

This year, Fairtrade is celebrating 30 years of fair

trade coffee – the KACHEN Team sends warm

congratulations!

www.fairtrade.lu

WINNERS from KACHEN 2018-2

(Summer issue)

NESPRESSO POP-UP-STORE

IN LUXEMBOURG

Nespresso is opening a new temporary selling point in

Luxembourg. Since the beginning of the summer, there have

been many Nespresso pop-up stores opening in Belgium and

Luxembourg so that consumers here can discover Nespresso

products. The Auchan Shopping Centre in Kirchberg now has its

own Nespresso shop which will initially remain open until the

end of December 2018, so that Nespresso can assess customer

response. Afterwards, the company will decide whether the shop

should be made permanent.

www.nespresso.lu

3 x 1 book BURGER:

STREITZ Martine, WEBER Danielle, KRACK Carole

3 x 1 book MOOD FOOD:

HOFFMANN Marc, SEDRANI-MATHES Maryse,

MOHNEN-BEAUME

3 x 1 book PROVENZALISCHER GENUSS:

LEHNERS Audrey, ENDERS Nicole, NIES Patrick

2 x 1 book VEGETAL: DR. MULLER Robert, VOLK Christa

1 book SHAKE IT EASY: CASEL Ali

2 x 6 bottles CREMANT VINSMOSELLE:

PURAYE-WEWER Marie-Paule, BACHE Manon

5 x 2 cookie cutters from Anne’s Kitchen:

STREFF Paul, GRETHEN Anne, KREINS Carole,

ZEIMET Josiane, PEPIN Jeanny

1 LUXEMBOURG HOUSE picnic basket: BRAUN Nancy

8 x 1 MOUTARDERIE set of sauces:

WSZOLA Jessica, KARTHEISER Renee, ROOS Heike,

DEGRAND Josiane, HIRT-LENGLER Claudine, BIVER Claire,

DE BRUIJN Léa, GEVELINGER Eliane

2 x 3 honeypots Miel de Quartier:

BUCHLER Mireille, NANQUETTE-TEMPELS Monique

1 ROSPORT cocktail set & 3 sixpacks Rosport Mat:

DONVEN Monique

1 Noble Drops package: LAUER Gilbert

1 CFL trip to Bordeaux: BOCK Nadine

1 LUXAIR trip to Venice: MASSARD Alphonse

8 | KACHEN | 3 / 2018


SALONE DEL GUSTO IN TURIN

The 12th Salone del Gusto Terra Madre will be held from 20th to

24th September 2018 in Turin, Italy. The trade fair, which brings

together exhibitors from all over the world under the "slow food

movement" label, is also the most important showcase for the

network's activities, projects, and policies. Slow Food International

was founded in the late 1980s for the preservation of local traditions

and to promote resistance to the development of fast-food culture.

The exhibition has up to a million visitors.

NEWS n

Supported by Luxembourg’s Slow Food organisations and upon

initiative of Slow Food Grand-Duché, the cider producer Ramborn

will participate in the 12th Salone del Gusto as the first representative

from Luxembourg. Ramborn's philosophy is in harmony with the

culture of the slow food movement's own philosophy of "good, clean

and fair".

www.slowfoodgrand-duche.com

www.slowfood.lu

www.salonedelgusto.com

ENJOY 1 YEAR OF KACHEN MAGAZINE

Luxembourg’s only food and lifestyle magazine

Now

available in

GERMAN,

FRENCH &

ENGLISH

How about getting a subscription?

Free shipping throughout Europe!

WP

Get 1 year of KACHEN for only 35 € and save 4,95 € compared to the retail price!

Free shipping included!

Simply return the order form on page 65 or go to

www.kachen.lu

2018 / 3 | KACHEN | 9


Marina Lentz-Lai

TYPICALLY LUXEMBOURGISH

Luxembourgish shopping trip

cheat sheet

In this edition of our Luxembourgish cheat

sheet, I wanted to explore the different phrases

that you may hear in shops, and I’ve chosen

a few sentences that you can respond with.

You won’t believe how much Luxembourgers

appreciate it when you can try to even say a

few phrases in their language before switching

to English, so here’s a chance for you to give

it a go!

Hello, how can I help you?

Moien, wéi kann ech Iech hëllefen?

Thank you, I’m just looking.

Merci, ech kucke just.

How much does this cost?

Wéiwill kascht dat?

Excuse me, do you work here?

Entschëllegt, schafft Dir hei?

Does this come in another size please?

(bigger/smaller)

Hutt Dir dat an anerer Gréisst wann ech

gelift?

Can I have a receipt please?

Kann ech e Recu kreien?

Would you like to pay by cash or card?

Wellt Dir boer oder mat der Kaart bezuelen?

Can I have a bag please?

Kann ech eng Tout kreie wann ech gelift?

Thank you for your help!

Merci fir är Hëllef!

KUDDELFLECK

This interesting sounding dish is one of

Luxembourg cuisine’s oldest recipes. It’s made

with tripe and is often enjoyed as a hearty dinner

in winter. Tripe is readily available at all butchers

shops in the Grand Duchy and is sold cleaned

and prepared for you. You then cut the tripe into

small pieces and use egg and flour to make the

batter. An interesting yet modern twist is to use panko breadcrumbs to make it extra crispy.

The tripe is then fried and can be served with potatoes together in a white wine or tomato

sauce. Despite tripe being an unusual ingredient in modern European cuisine, this is still a

favourite for a lot of Luxembourgers.

FEIERSTENGSZALOT

Directly translated as ‘flint salad’, this cold beef

salad is probably as far from a conventional salad

as you can actually get! If you wanted to find an

age-old recipe, this one is a firm favourite as it

dates back to around four hundred years ago.

Rumour has it that the reason why it is called a

flint salad is because, back in the day, the cubes or

strips of cooked cold beef would have looked like the custom-cut flints sold as a key part of

the firing mechanism for hunting guns. Despite the name of the dish, the original recipe itself

contains no salad leaves and is usually made with cold cooked beef, chopped onions, boiled

eggs, and brown mustard. Bizarre as it may sound, it’s certainly worth trying!

BOUNESCHLUPP

Probably one of the more well-known

Luxembourgish dishes, this traditional green

bean soup is considered a part of the country’s

national heritage. You may even have seen it

in your Luxembourgish textbook next to the

Gromperekichelcher recipe! It’s a great hearty

winter classic and you can simply leave out the

sausage for your vegetarian guests, or add more for those who love meat. The recipe is

incredibly easy and there are so many ways to add your own personal touch. The soup is

made mostly of diced green beans, onions, leek, celeriac, and potatoes. Additional garnishes

include sour cream, bacon, German sausage, or smoked sausage.

10 | KACHEN | 3 / 2018


In collaboration with www.theluxlife.org

WHERE TO SPEND IT

We’ve handpicked some of our favourite places where we have been

spending our time and money lately!

KNOPES & BAGATELLE

Knopes Artisan Coffee and Bagatelle Boutique have opened

in the Gare, bringing you high quality coffee roasted locally in

Luxembourg and a unique selection of clothing and accessories

from Thionville. The stylish new space features exposed brick

walls and funky decor which is perfect for the growing hipster

vibes in the Gare. Located conveniently on 18, rue Dicks, this

will be a popular hangout for those who love coffee or shopping,

or both!

CEREAL LOVERS

Located in the iconic Capucins courtyard, Cereal Lovers is a

modern Muesli-based food concept which offers some great

options for healthy breakfasts and lunches. It is the perfect pit

stop when you’re in the city. Whether it is a Mokxa coffee or

a delicious salad that you are looking for, this store focuses

on providing customers tasty options with locally sourced

ingredients. It’s also worth noting that it is a fantastic option

for food intolerances and allergies as the store provides endless

alternatives and organically approved ingredients. Don’t forget

your camera, because your Instagram followers will love this

stylish new place.

LE SHOWROOM

Tucked away in the Capucins gallery is a lovely store with

unique gifts for kids and for the home. Carole, the store’s owner,

is mother to two little boys and she has always had a passion for

decor. As a result, she opened this store in 2015 and it is now a

hub for a wide selection of furniture, toys, and decorative items

dedicated to the world of children. This boutique is a fantastic

choice if you are looking for a gift for new parents or a birthday

present for a child. It’s the perfect place for impressive gifts, from

organic cups and utensils made from a type of natural rice, to

educational games and books. Carole is regularly updating the

selection in her store so that customers can look forward to new

brands added to the collection throughout the year.

ARA City Book Club

I have been running this free monthly book club for over two years

now, and I am so grateful that new faces show up all the time to join

the familiar faces who have watched this book club grow and grow.

We celebrated with a summer BBQ in July and now that we are back

from summer break, we start the year with some really gripping books

to dive straight into! If you would like to join, please just e-mail info@

theluxlife.com.

Here are some books we recommend:

EVERYTHING I KNOW ABOUT LOVE BY DOLLY ALDERTON

Author Dolly Alderton is a young journalist who has written a

memoir about falling in love, having her heart broken, finding a job,

succeeding in it, keeping friends, and losing them. You’ll like it so

much you’ll want to buy copies for all the women in your life!

THIS IS GOING TO HURT: SECRET DIARIES OF A JUNIOR

DOCTOR BY ADAM KAY

Adam Kay is a former junior doctor who worked on the National

Health Service frontline in the UK and he shares some hilarious,

heartbreaking and scary accounts of what he saw. It’s the perfect

book for any non-fiction lover who wants to learn and laugh all the

way from cover to cover!

HEARTBURN BY NORA EPHRON

First published in 1983, this is a novel which proves that great writing

transcends the boundaries of time. This book is the perfect timeless

read for any reader who likes to put their feet up and just indulge in

a light-hearted book that’s guaranteed to make you laugh out loud.

LIFE 3.0

This international bestseller has set tongues wagging as this book

addresses what it’s like to be human in the age of artificial intelligence.

This book is perfect for anyone who is curious about the limits of

technology and want to consider what could happen when people

eventually lose our ability to have an income and purpose. Written as

a non-fiction guide to exploring the world beyond what we currently

know, it gives clarity to a topic which may currently baffle many.

For more information on ARA City Book Club or any other articles mentioned

above, please contact info@theluxlife.org or visit www.theluxlife.org.

2018 / 3 | KACHEN | 11


n Lëtzebuerger Shopping n

by

LUXEMBOURG HOUSE & KACHEN MAGAZIN

1

2 3 4

1 CUVEE G, Cave Gales, €19.95 2 PÉCKVILLCHEN,

Glass artist Pascale Seil €16.00 3 SET OF 3 JUMA

SOAPS, €27.75 4 BALLPOINT PEN, Préludes Bois by

Luc Guillaume, €55.00 5 FOUNTAIN PEN, Préludes

Bois by Luc Guillaume, €120.00 6 CRYSTALLISED

ROSEBUDS, Patrimoine Roses, €13.00 7 BLOOMING

SHADOWS, Nathalie Siebenaler, €145 8 ÄPPEL-

KÜRBIS, Berdorfer Äppelkescht, €5.99

5

8

2, Rue de l'Eau - L-1449 Luxembourg

+352 26 26 26 27

moien@luxembourghouse.lu

Opening Hours:

Tuesday to Sunday from 10.00 a.m. to 6.30 p.m.

Saturday from 9.00 a.m. to 6.30 p.m.

7

6

12 | KACHEN | 3 / 2018


NEWS n

Books

we' ve been reading

First We Eat

Good Food for Simple Gatherings

from My Pacific Northwest Kitchens

Eva Kosmas Flores

Language: EN - 304 pages

ISBN: 978-1-41972-896-9

Abrams

Now & Again

Go-To Recipes, Inspired Menus

+ Endless Ideas for Reinventing Leftovers

Julia Turshen,

photographs by David Loftus

Language: EN - 304 pages

ISBN: 978-1-45216-492-2

Chronicle Books

WIN

WE'RE GIVING AWAY 1 COPY OF THE BOOK "FIRST WE EAT"

Simply answer the following question: What is the name of the author of this book

Send the correct answer with the keyword "First We Eat" to gewinnen@kachen.lu

Submission deadline is 29.10.2018

So schmeckt Liebe

Gesundes Soulfood,

das dich glücklich macht

Luisa Zerbo

Language: DE - 192 Pages

ISBN: 978-3-95728-096-1

Knesebeck Verlag

Available from 10 October 2018

Tasty

Das Original

Language: DE - 192 Pages

ISBN: 978-3-517-09732-9

Südwest Verlag

2018 / 3 | KACHEN | 13


PHOTOS RAMUNAS ASTRAUSKAS

14 | KACHEN | 3 / 2018


FEATURE n

DREAM WEDDING

with candy bar

SWEET TABLE RECIPES AND DECORATIVE IDEAS

The newest trend at wedding receptions: a dessert and sweets buffet, also called

a sweet table or a candy bar.

Our recipe series was created in cooperation with STEFFEN TRAITEUR and its Chef

Patissier Yves Jehanne. Yves is well-known to KACHEN readers through his Tips

& Tricks, which can be found in every issue in the Sucrés du Lux spread. As founder of

the "Sweet Club", Yves was naturally the perfect partner for this collaboration. His sweet

creations make not only wedding guests and bridal parties swoon with rapture! The team

from STEFFEN TRAITEUR presented a magical and romantic decor. The photographs

were taken in the beautiful AN HAFFEN in Wickrange.

Yves and his team conjured up a fantastic sweet table for us, and even revealed some of the

recipes exclusively for KACHEN readers (see page 23). We heartily recommend trying out

these recipes (or simply ordering from STEFFEN TRAITEUR)!

2018 / 3 | KACHEN | 15


Yves Jehanne, Chef patissier of Steffen Traiteur and his Chef de partie Eloi Aholu

16 | KACHEN | 3 / 2018


2018 / 3 | KACHEN | 17


Crispy Nuggets

Serves 45

35 minutes

• 300 g ground almonds • 300 g brown sugar

• 300 g cold butter • 300 g flour

• 600 g Bahibe milk chocolate

1 Combine the ground almonds, flour and sugar in a food

processor. 2 Add the cold butter in small cubes and mix until

homogeneous. 3 Divide into small pieces measuring about

3 cm each, and bake in the oven for 10 minutes at 165 C, on

fan assisted mode. Let cool. 4 Melt the milk chocolate in a

water bath. Dip the nuggets in the melted chocolate and chill

in the fridge for 15 minutes; then decorate with gold, silver

or bronze glitter.

Baisers (kisses)

For 60 small baisers

10 minutes + at least 2

hours baking time

• 200 g egg whites • 220 g

sugar • 1 lime • 150 g icing

sugar

Marshmallows

1 Beat the egg whites with ⅓ of

the sugar and the zest of one

lime. Then carefully add the

remaining sugar and icing sugar,

beating constantly. 2 Pour

the mixture into a piping bag

and shape into small mounds.

Allow to dry in a slightly open

oven at 85 °C for at least 2

hours. 3 Keep the baisers in a

dry, airtight container so that

they don't go soft.

RECIPES STEFFEN TRAITEUR PHOTOS RAMUNAS ASTRAUSKAS

Makes 60 20 minutes + 30 minutes rest

• 10 g gelatine sheets • 70 g egg whites

• 80 g water • 240 g sugar • 10 g rose water

1 Soak the gelatine sheets in a bowl of ice water for 10

minutes. 2 Beat the egg whites until stiff. 3 Boil 40 g of water

with the sugar to 121 degrees, and then drizzle the syrup

over the egg whites, beating constantly. 4 Squeeze out the

gelatine sheets and melt in the microwave for 20 seconds

with 2 tablespoons of water. 5 Add the gelatine and rose

water to the egg whites and continue to beat. 6 Pour into

a piping bag and form individual marshmallows. Dust with

icing sugar and chill in the fridge for 30 minutes.

18 | KACHEN | 3 / 2018


2018 / 3 | KACHEN | 19


Coconut and lime bars

Makes 125 30 minutes + 45 minutes freezing time

+ 15 minutes rest

• 20 g gelatine sheets • 250 g egg white • 500 g sugar

• 50 cl cream, 30 % fat

• 750 g coconut milk • 75 g lime juice

• 150 g water • 250 g white chocolate

• 50 g cacao butter • Gold or silver leaf

1 Soak the gelatine sheets in a bowl of ice water for 10 minutes. 2

Beat the egg whites with ⅓ of the sugar. Then carefully add the

rest of the sugar. 3 Whip the cream until stiff. 4 Lightly heat the

coconut milk with the lime juice, then remove from heat. Melt

the gelatin with 150 g of water in the microwave for 20 seconds,

then add to the coconut milk. 5 Add 250 g of meringue and the

whipped cream. Pour the mousse into small Financier moulds

and freeze for 45 minutes. 6 Melt the white chocolate and cocoa

butter in a water bath. 7 After freezing, dip the ingots into the

melted chocolate mix and decorate with gold leaf or silver. Let

set in the fridge for 15 minutes.

Passion fruit Club-Sandwich

Makes 200 30 minutes + 15 minutes cooking time

+ 1 hour freezing time

For the cream: • 40 g gelatine sheets

• 2 kg passion fruit purée

• 2.75 kg sugar • 2.5 kg eggs

• 3.75 kg soft butter

For the dough:

• 750 g eggs • 1 kg sugar • 500 g fat free curd cheese

• 175 g oil • 175 g melted butter

• 750 g flour • 10 g baking powder

RECIPES STEFFEN TRAITEUR PHOTOS RAMUNAS ASTRAUSKAS

For the cream

1 Soak the gelatine sheets in a bowl of ice water for 10 minutes.

2 Boil the passion fruit purée in a small saucepan. 3 Whisk the

eggs with the sugar. Stir the passion fruit purée into the egg

mix, pour the whole lot back in the pot and bring to a boil.

4 Squeeze out the gelatine leaves and mix with the softened

butter. Add the egg, sugar and fruit purée mix and stir well.

For the dough

5 Preheat the oven to 180 °C. 6 Mix the eggs with the sugar,

EKABE cream cheese, oil and melted butter. Then add the

sifted flour and baking powder and mix. 7 Pour the batter into

a silicone cake mould with a high edge and bake for 15 minutes.

8 Cut the dough in two parts, spread cream on one part an

cover with the other. Freeze for about 1 hour. This makes it easy

to cut the cake into sweet sandwich triangles.

20 | KACHEN | 3 / 2018


2018 / 3 | KACHEN | 21


Stress free to wedded bliss

Without a schedule, wedding plans can fall apart quickly. Too many unforeseen events can turn your big day into

a big disaster. The editorial team at KACHEN has compiled a schedule for you with the most important items in

need of your attention as your wedding day approaches. Ideally, one should start planning the big day 12 months

in advance, so that both the preparation period and the celebration itself are kept stress free. Simply check off the

items as you go, and enjoy your time on cloud nine!

Find this list on www.kachen.lu, print it and check the items one by one!

22 | KACHEN | 3 / 2018


TEXT ELISABETH BECKERS

12 MONTHS

✿ DATE

Pick your wedding date a year in advance, and check to see if it

conflicts with any holidays. Keep in mind that an event held outside

the summer months can be less expensive, and services may be often

more readily available.

✿ STYLE

What kind of atmosphere do you want? Church wedding and/or civil

wedding? Elegant castle, or old barn? Fairy tale winter wedding, or colourful

summer bash?

✿ GUEST LIST

Would you rather an intimate celebration with 20 close loved ones,

or a big party for 150? Don't forget that the number of guests will

influence your search for the right venue.

✿ SUPPORT

Arrange your bridal party and consider who can also assist you with

your wedding plans.

✿ LOCATION

The schedules for the best places fill up early – it's recommended that

you reserve your desired venue a year in advance.

✿ BUDGET

Make a rough estimate of your budget, listing all possible expenses in a

chart. This will help give you an overview of your total costs. Of course,

you will be updating it regularly!

✿ ANNOUNCEMENT

Organise a little get-together to announce your plans to your loved

ones in person before sharing the big news with the world on social

media.

9 MONTHS

✿ SAVE THE DATE

Inform your most important guests of the wedding date, especially if

people will be travelling long distances.

✿ SEQUENCE OF EVENTS

Determine a rough order of events for your wedding day, in order to

see if everything can run smoothly.

✿ WEDDING GOWN

This is the time to start planning what you'll be wearing. Make an

appointment for a fitting. Keep in mind that some gowns have longer

delivery times.

✿ HONEYMOON

Start making plans for your honeymoon. Newlyweds can often get

discounts.

✿ MUSIC

Do you want your reception to have a professional DJ, or a live band to

get the party started? Now is the time to book the musicians for your

reception, and don't forget to organise music for your ceremony.

✿ PHOTOS

Surf online for a suitable wedding photographer. Every photographer

has his or her own style – consider which fits best to your own. We also

recommend a meeting in person, as you'll want to feel comfortable in

the photographer's presence.

6 MONTHS

✿ REGISTRATION

Visit the civil registrar to find out which documents are required for

a wedding, and to schedule a civil marriage. If you're also having a

church wedding, you should also reserve the church as well.

✿ GUEST ENTERTAINMENT

Think about how you would like to entertain your guests. For example,

you can book a photo booth, a childminder, a magician, or a fire and

light show.

✿ WEDDING OUTFITS

The bride should take care of accessories for her dress. For the groom,

it's time to arrange for a suit that coordinates with the wedding dress.

✿ WEDDING DANCE

If you need to, now's the time to sign up for wedding dance lessons.

✿ DIY

If you are making decorations or favours yourself, prepare these in

advance with help from your bridal party.

3 MONTHS

WEDDING n

✿ WEDDING STATIONERY

Send out the wedding invitations. If you didn't send save-the-date

cards, your invitations should go out early. You should also see to the

design of all your additional paper items — place cards, menu cards,

table cards, church programmes.

✿ WEDDING RINGS

It's time to look for your wedding rings. Here, the latest trend is not

nearly as important as a style that you like. After all, you'll be wearing

this ring every day for the rest of your life.

✿ FLORAL DECORATIONS

Consult with a florist to arrange how you want your floral decorations.

Keep in mind that many types of flowers will not be available year

round.

✿ WEDDING NIGHT

Book a bridal suite if desired, and arrange accommodations for your

guests, especially those who will be travelling long distances.

2018 / 3 | KACHEN | 23


✿ MENU AND CAKE

Ask at your venue when you can set up a wedding menu tasting, and

also try out the accompanying wines. Order your wedding cake!

✿ WEDDING GIFTS FOR GUESTS

This is the latest you should order wedding gifts for special guests.

Order now so that you'll have everything delivered on time, even if

delays occur.

1 MONTH

✿ SEATING

Use your list of positive responses to arrange an exact seating order for

the reception dinner.

✿ SHOES

Bride and groom should both break in their wedding shoes to avoid

blisters on the big day!

✿ SEQUENCE OF EVENTS

Go through every item of the wedding once more, and choose people

who will oversee individual matters and keep an eye on their progress

during the course of the celebration. Give your bridal party a list of

your service providers with telephone numbers.

✿ STAG NIGHT / HEN NIGHT

Celebrate the end of your singledom with bachelor/bachelorette parties.

1 WEEK

✿ GUESTS

Submit the exact number of guests to your wedding venue.

✿ EMERGENCY KIT

Put together a small kit for emergencies. This should include safety

pins, tissues, deodorant, nail file, and an extra pair of stockings. Give

this to the maid/matron of honour, bridesmaid, or mother of the bride

on the wedding day for safekeeping.

✿ STYLING

It's time for the groom to see a hair stylist. This is also a good time for

the bride to get a manicure.

✿ TRANSPORTATION

Drive the route to your wedding location so that you won't be surprised

by construction or detours on the big day. Arrange for the vehicle that

will drive you to the wedding.

ON THE WEDDING DAY

✿ BREAKFAST

Weddings can be both wonderful and strenuous! Fortify yourself

sufficiently, even if you don't feel up for a big breakfast.

✿ BRIDE'S STYLING

The bride has her hair styled by a professional hairdresser. Her make-up

should also be professionally done so that it will last through the day.

✿ KEEP HYDRATED

Don't forget to drink water throughout the day to keep yourself well

hydrated. Not enough water can lead to headaches, especially in the

summer months. Consider sunshades and fans for warm-weather

events.

✿ ENJOY

Everything is now optimally prepared. There may be a small snag at

some point, but it won't leave you flustered. Your little helpers will be

taking care of everything. Now you can enjoy this special day as a couple!

Find this list on www.kachen.lu, where you can download and print it.

24 | KACHEN | 3 / 2018


2018 / 3 | KACHEN | 25


The ideal wedding location

When planning your wedding, one of the most crucial decisions involves the search for the perfect location.

Among the most important factors when choosing a suitable venue are the number of guests and, of course,

your own ideas about what makes a perfect party. We've put together a selection of event venues in and

around Luxembourg (with no claim to completeness).

LUXEMBOURG

An Haffen

Wickrange - events@anhaffen.lu

Caves Bernard-Massard

Grevenmacher - tourisme@bernard-massard.lu

Centre Culturel de Rencontre

Abbaye de Neumünster

Luxembourg-Grund - contact@neimenster.lu

Cercle Cité

Luxembourg - info@cerclecite.lu

Château de Bourglinster

Burglinster - mail@bourglinster.lu

Château de Septfontaines

Luxembourg

contact@chateaudeseptfontaines.com

Château d’Urspelt

Urspelt - info@chateau-urspelt.lu

Domaine de La Gaichel

Gaichel / Eischen - hotel@lagaichel.lu

Greiwels Haff

Bertrange - info@haff.lu

Hotel Leweck

Lipperscheid - info@sporthotel.lu

Hotel Parc Belair

Luxembourg - sales@goereshotels.com

La Closerie

Schuttrange - info@composition.lu

Le Moulin

Altwies - info@newspirit.lu

Lentz’en Chalet

Bascharage - info@lentzenchalet.lu

Mondorf Domaine Thermal

Mondorf-les-Bains - meeting@mondorf.lu

Schengener Haff

Schengen - info@schengenerhaff.lu

GERMANY

Schloss Saareck

Mettlach (DE)

schloss.saareck@villeroy-boch.com

Victor's Residenz-Hotel Schloss Berg

Perl-Nennig (DE) - info.nennig@victors.de

FRANCE

Château de Parivaux

Gorcy (FR) - info@chateaudeparivaux.fr

Château de Preisch

Basse-Rentgen (FR) - contact@chateaudepreisch.com

Le Clos de Lorraine

Cons la Grandville (FR)

contact@closdelorraine.com

BELGIUM

Château du Bois d’Arlon

Arlon (BE) - contact@chateau-arlon.be

La Ferme du Randoux

Mabompré, Houffalize (BE)

info@fermederandoux.be

Le Fourneau Saint-Michel

Saint-Hubert (BE)

fourneausaintmichel@province.luxembourg.be

Le Garde-Chasse

Jupille (BE) - info@wildtrails.be

26 | KACHEN | 3 / 2018


Lentz’en Chalet

The new place to rent

Whether it’s a wedding, birthday, corporate event, or an afterwork,

the Lentz’en Chalet in Bascharage makes it all possible!

Opened in September 2017, the wooden chalet by Sales-Lentz

is surrounded by nature and offers the perfect venue for celebrations

of up to 100 guests.

From the moment you walk in, you will think you are in a Bavarian

lodge. Warm wooden interior, tasteful decor and a view of nature

come together and create a sense of well-being. Inside and out, the

chalet offers a harmonious blend of authenticity and charm, providing

an ambience otherwise found only in the mountains. "We can also

change the interior for different events", says Luc Reis, Project

Manager Moving Events at Sales-Lentz. "Our work is carried out

according to the occasion and to the customer's wishes." Sales-Lentz

has cooperative contracts with several experienced partners from

Luxembourg that deal with the organization of the event by providing

both beverages and food. "The customer may contact our partners

directly. They are familiar with the venue, and know what's possible.

We are happy to offer advice with regards to budgeting and creative

opportunities. In individual cases we can also organise the event with

our partners, completely within a given budget", says Luc Reis.

The Lentz'en Chalet is not only the perfect place to celebrate but also

a great place for corporate events, with the necessary technology for

seminars, conferences and workshops. And when the work is done,

the chalet offers a relaxing atmosphere to continue the celebration.

www.lentzenchalet.lu

Don’t drink & drive

Celebrations should be happy affairs without stress or remorse.

Therefore, Sales-Lentz offers an all-inclusive package with guest

transportation. For weddings, guests will be driven to church and

afterwards to the chalet where the reception takes place. When the

party is over, the guests will be driven back home again. For afterwork

events in the Lentz'en Chalet, this service starts early in the

morning. In the end, the Event Rider will ensure that all the guests

will get home safe. Transportation from your company to the

Lentz’en Chalet might then be provided by the "Cool Bus" or the new

"Party-bus by Sales-Lentz" disco bus – where the party can already

get started. The "EventRider" will then bring all guests home later.

"Our transportation service is used by more than 60% of our guests,

and the number is increasing", says Luc Reis. 100% safety for all!

www.eventrider.lu

2018 / 3 | KACHEN | 27


Wedding planning made easy

Are you getting married but don't know exactly how to handle all of those little details that will make this event so special? Even if you have a big family

and lots of friends who are willing to help with the organisation of your big day, a professional partner at your side will save you a lot of time and anxiety.

KACHEN met with Nancy Wendt, the founder of "The Party Ville" and "The Wedding Ville", to talk about her work as a party and wedding planner. "The

Party Ville" is a team of professional party planners, decorators and artists who organise thoughtful and stylish parties for all occasions.

INTERVIEW ELISABETH BECKERS PHOTOS NADIA VAISSE

KACHEN: What gave you the idea to create "The Party Ville"?

Nancy: After planning events for school, family and friends for more

than 10 years, I realised people were looking for theme parties with

a lot of decoration and entertainment. I was getting a lot of positive

feedback, and so I decided to start "The Party Ville" to fully live my

passion of making people happy with beautiful events.

KACHEN: What services do you provide?

Nancy: At the moment, we mainly offer 3 services:

1. Event planning from A to Z, helping our clients find the right venues

and suppliers, negotiating contracts, and helping with the decoration

and concept of the event.

2. Event design: this service is for clients who already have a venue

and want to organise everything on their own, but still need help with

producing the desired the look and feel of the event.

3. Sale and rental of party supplies, decorations, and vintage furniture.

KACHEN: Can you tell us about wedding decoration trends for 2019?

Nancy: In 2019, weddings will be more environment-conscious and

at the same time more personalised. Neutral colours, organic fabrics,

'naked cakes', custom watercolour illustrations, outdoor weddings,

and natural elements are among the things we will see in 2019.

KACHEN: What would you recommend to every soon-to-be married

couple?

Nancy: I would recommend that they start with their own love story,

and what makes it unique. This is always a good starting point when

planning a wedding, and will make every subsequent decision easier.

Planning a wedding involves a lot of decision-making and expenses

can easily add up, so the couple should have in mind what is most

important to them. Having a wedding planner always helps with

making decisions and staying within the budget.

KACHEN: What would your own 'dream wedding' look like?

Nancy: I got married in 2011 and wedding trends have obviously

changed a lot in recent years. If I could only choose one important

element, it would be the location. For me, this is the most important

factor for a wedding. My dream location would be either a nice beach,

an enchanted forest, or a fairytale castle.

Wedding fairs in and around Luxembourg

www.theweddingville.com

www.thepartyville.com

• 22.09 - 23.09.2018 - Schengener Haff, Schengen (Luxemburg)

www.facebook.com/schengenerhaff/

• 29.09 - 1.10.2018 - Luxexpo the Box, Kirchberg (Luxemburg)

www.thebox.lu/en/events/salon-du-mariage/

• 13.10 - 14.10.2018 - Hôtel Van der Valk Luxembourg-Arlon, Arlon (Belgien)

www.salondumariage.be

• 16.11 - 18.11.2018 - Parc des Expositions, Metz (Frankreich)

www.jepreparemonmariage.fr/salons/metz

• 4.11.2018 - Orangerie Nells Park, Trier (Deutschland)

www.du-heiratest.de/hochzeitsmessen/

28 | KACHEN | 3 / 2018


ADVERTORIAL n

Unforgettable

Moments of Life

Sources Rosport is presenting unforgettable moments

with culinary delights at unusual places.

TEXT BARBARA FISCHER-FÜRWENTSCHES PHOTOS ROSPORT

What do a gondola of the giant Ferris wheel at the

Schueberfouer, an old barn, a water tower, and the

"Breechkaul" caves have in common? They were all selected

as settings and filming locations for unique dinners by Sources

Rosport. The "Moments of Life" story began in 2015 with a contest

sponsored by Sources Rosport. The grand prize: dinner in a gondola

in the giant Ferris wheel at the Schueberfouer, prepared on-site by

star chef Renato Favaro, against a setting of fireworks. It was a great

success. Since then, Sources Rosport has organised two of these

unusual events each year: emotional moments with fine cuisine at

completely crazy locations.

One of these unforgettable evenings was held at the Beaufort skating

rink one icy cold evening in March 2018. "The rink's opening times

were extended by a weekend, especially for this event", said Max

Weber, head of Sources Rosport. 12 couples – all contest winners – sit

expectantly around an open fire, wrapped in blankets and furs and

enjoying aperitifs. The rink's icy surface sparkles from the reflection of

candlelight and the illumination of the festively set table. Meanwhile,

preparations are in full swing in a dressing room which has been

temporarily converted into a kitchen. Ben Weber of Restaurant

Gudde Kascht and his team have assembled a creative winter meal to

warm the guests. It's not only the on-site kitchen which is a challenge

but also the service, as the team must serve the food warm and in a

stylistically perfect manner in below-freezing temperatures, without

winter apparel. Everything went without a hitch, and fan assisted air

heaters hidden under the table ensured that none of the guests went

home with hypothermia. An unforgettable evening in a very special

atmosphere with exquisite food!

Sources Rosport focuses on close and personal contact with

consumers in "Moments of Life". "These events are special; they can't

be booked or paid for with money", explains Max Weber. Register at

www.momentsoflife.lu and with some luck, you might be chosen to

participate. Another very special event is planned for autumn 2018,

although Max Weber isn't saying where. "We are looking at a very

unusual location and will again be asking a young and ambitious

chef to prepare a culinary feast, and without a normal kitchen at that.

Prepare to be surprised!"

www.rosportlife.com

www.rosport.com

2018 / 3 | KACHEN | 29


Flowers, paper goods, cakes and decorations

WEDDING DESIGN

INSPIRATIONS

30 | KACHEN | 3 / 2018


A book filled with colour concepts for weddings

50 Moodboards – Color Concepts for Weddings provides inspiration

for anyone searching for the perfect colour scheme for the

big day, from the visual design of the menu to coordinated floral

decorations.

Its main focus lies in colour concepts for European weddings.

Consisting mainly of photographs, the book contains a total of 50

top-class colour concepts for every taste - from breezy beach weddings

to classically elegant affairs.

WEDDING n

Inspiration for wedding couples

The book is meant to inspire and accompany the wedding couple

on their path to the big day. With this guidebook, the optical

design of your wedding won't be left to chance. Collages present

coordinated colour and style concepts, providing ideas for floral

decorations, stationery, cakes, and decor.

Inspiration for wedding service providers

For wedding planners and service providers, 50 Moodboards is

an inspirational tome and workbook in one. Wedding planners,

florists, wedding stationery designers, stylists, cake designers, and

photographers can present the wedding couple with dozens of colour

concepts and wedding ideas at a glance.

50 Moodboards – Color Concepts for Weddings – Book 1

Andrea Wolf & Evi Hagenlocher

In English - 120 pages – €19.99 - ISBN: 978-3-00-057447-4

Publisher: Andrea Wolf & Evi Hagenlocher

50 Moodboards – Color Concepts for Weddings – Book 2

Andrea Wolf & Evi Hagenlocher

In English - 120 pages – €19.99 - ISBN: 978-3-9819879-0-4

Publisher: Andrea Wolf & Evi Hagenlocher

GIVEAWAY

WE'RE GIVING AWAY 3 SETS OF

"50 MOODBOARDS" BOOK 1 + 2

Simply answer the following question:

What are the names of the authors of

the book "50 Moodboards"?

Send the correct answer under the

heading "Wedding" to

gewinnen@kachen.lu

The submission deadline is 29/10/2018

Évènements privés et professionnels

Un lieu atypique pour vos évènements privés

(mariages, anniversaires, … )

et professionnels (séminaires, conférences, meetings, … )

2 salles pour accueillir jusqu’à 250 personnes

13, rue des 3 Cantons L-3980 Wickrange

M. +352 621 238 393

events@anhaffen.lu www.anhaffen.lu

15’ de Luxembourg-ville

10’ de Esch-sur-Alzette

06259_ADAP_ANN_KACHEN_180x76mm_gtp.indd 1 10/08/2018 11:38

2018 / 3 | KACHEN | 31


Thank you so much for coming!

Gourmet party favours for wedding guests

The bride and groom will obviously be the centre of attention on their wedding day, but what fun would it be without the guests?

On the following pages, you will find a selection of party favours which you can make for your wedding guests, as a small token of

appreciation for their attendance. Your guests will appreciate the TLC that has gone into these home made gifts!

32 | KACHEN | 3 / 2018


DO IT YOURSELF n

Barbecue seasoning and herb salt

For the barbecue seasoning

• 10 g ground black pepper • 10 g cayenne pepper

• 5 g dried thyme • 5 g dried marjoram • 20 g paprika powder

• 10 g mustard powder • 20 g cumin powder

• 5 g salt • 20 g garlic powder • 20 g sugar

For the herb salt

• Salt • Your favourite selection of dried herbs

Simply combine all the ingredients and fill into some pretty

spice jars. Decorate the jars with a bow and a lovingly designed

pendant. These gourmet party favours will remind your guests of

your special day whenever they're at the hob!

RECIPES ELISABETH BECKERS PHOTOS MIRJAM PFEIFFER

Gift placement

The most popular choice is to place a party favour next to

each place mat at the wedding meal. If you use name tags,

they can also be used as place cards.

Alternatively, the party favours can also be placed on a

special gift table, near the entrance for example. If the size

allows, there should be enough space for some beautiful

decorative elements and fresh flowers.

2018 / 3 | KACHEN | 33


Wedding tea and blossom sugar

• 250 g of fine sugar• 25 g dried edible flowers

(e.g. lavender, hibiscus, marigold or roses)

• Your favourite tea

• Test tubes with corks

• Labels or stickers

Start by combining the sugar with some dried edible flowers.

Use about 50 g of flowers for 500 g of sugar. Fill the flowersugar

mix into the test tubes. Top with unmixed tea and then

seal each test tube with a cork. The labels can be hand-inscribed

or printed. You can also use stickers to decorate your test tubes!

34 | KACHEN | 3 / 2018


Caramelised almonds

• 200 g unpeeled almonds

• 100 ml water • 100 g of fine sugar

• 1 sachet of vanilla sugar

• 1 tsp. cinnamon

• 1 pinch of salt

1 Pour the water, sugar, vanilla sugar into a large, non-stick

frying pan with a pinch of salt and bring to a boil. 2 Add the

almonds and stir. Bring to a boil again, then simmer for 6-8

minutes over medium to high heat until all the liquid has

evaporated. Keep stirring with a wooden or plastic spoon.

3 Once the liquid has evaporated, the sugar sets, leaving

the almonds coated with a dry layer. Continue stirring until

the caramel is liquid and glossy. 4 Line a baking tray with

parchment paper and brush very sparingly with olive oil so

that nothing sticks to the paper. Distribute the almonds on

top, separate with two forks or a spatula and let cool. 5 Pack

into little gift sachets and label with a personal message.

Sugared almonds

Sugared almonds are a traditional wedding party favour.

The sweetness of the sugar coating and the slightly

bitter taste of the almonds symbolise the sweet and

bitter moments of life. Sugared almonds make popular

wedding and christening gifts. We have adapted the

recipe to show you how to easily prepare some home

made almonds yourself!

2018 / 3 | KACHEN | 35


The Land of Milk

& Cookies

School’s on, so what could be more comforting than a handful of cookies and a

glass of milk when you come home after a long day?!

Milk and cookies go together like any good pairing. So we came up with a few

cookie flavour combinations that will have you grabbing a bottle of flavoured

milk and a striped straw or three in no time!

36 | KACHEN | 3 / 2018


The ultimate vanilla cookie dough

Make a double batch of dough – these cookies won’t last long! One batch

for plain vanilla, dunk-into-your-coffee type cookies and a second batch

for adding the flavorings of your choice.

Makes 20-25 cookies

EASY 30 minutes

• 360 g (3 cups) cake flour • 3 ml baking powder

• ½ tsp salt • 220 g unsalted butter, softened

• 200 g (1 cup) sugar • 2 large eggs

• 10 ml (2 tsp) vanilla extract

1 Preheat the oven to 180 °C. Line a baking tray with baking

paper. 2 Combine the flour, baking powder and salt in a large

bowl and set aside. 3 Place the softened butter and sugar in

the bowl of an electric mixer and beat on high speed until

pale and fluffy. 4 Add the eggs and vanilla extract and beat

to incorporate. 5 Reduce the speed to low and slowly add the

flour, beating well until combined and a soft dough forms.

6 Remove dough from bowl, divide in half, place between

two sheets of baking paper and roll out to a 2cm thickness

per batch. Use a round cutter to cut rounds and stamp with

a cookie stamp if you have one. 7 Place the cookies on the

baking tray and bake in the preheated oven until crisp and

golden, 10 – 12 minutes. 8 Remove from the oven, allow to cool

and serve with bottles of chocolate milk.

COOK’S TIP: These cookies keep well for up to 3 weeks in a

sealed cookie jar.

COOKIE TREND ALERT: Cookie stamps are the big thing of the

moment – personalise yours with a host of stamps!

2018 / 3 | KACHEN | 37


Ice-cream sandwich cookies

Turn leftover triple chocolate and almond cookies

into ice-cream sandwich cookies and serve with

bottles of flavoured milk for a quirky dessert.

Makes 15-20 cookies

+ 2 hrs freezing

EASY 40 minutes

• 750 ml – 1L (3 – 4 cups) good quality, store-bought vanilla ice cream

• 8 – 10 triple chocolate almond cookies

• 150 g grated chocolate

1 Soften the vanilla ice cream slightly and sandwich it between two

cookies. 2 Neaten the edges with a knife and dip into grated chocolate.

3 Serve immediately for an oozy, soft cookie or freeze for 2 hours for

a harder ice-cream sandwich cookie.

COOK’S TIP: Make these frozen cookies up to a week in advance.

38 | KACHEN | 3 / 2018


Double cookie peanut butter biscuits

Why are these moreish nibbles called double cookies? We took one

batch of our basic cookie dough and crumbled in a stack of chocolate

Oreo cookies. We then added crunchy peanut butter for even more

indulgence – a triple batch might be a good idea…

Makes 15-20 cookies

EASY 40 minutes

• 1 quantity vanilla cookie dough • 250 ml (1 cup) crunchy peanut butter

• 8 Oreo cookies crushed into chunks

1 Preheat the oven to 180 °C. Line 2 baking trays with baking paper. 2 Place the cookie dough

in a large bowl and add the peanut butter and crushed Oreo cookies. 3 Knead until the

flavours are combined with the dough. 4 Divide the dough in two and roll between two sheets

of baking paper to a 5cm thickness per batch. 5 Cut out biscuits using a floured, fluted cookie

cutter. Place the cookies on baking trays and bake in the preheated oven, 15 – 20 minutes.

6 Allow to cool before serving with vanilla and honey-flavoured milk.

COOK’S TIPS: These cookies keep well for up to 2 weeks in a sealed cookie jar.

2018 / 3 | KACHEN | 39


Oat and cranberry crunch cookies

These are a great take on the usual square crunchies… packed with

nuts, seeds and cranberries, they’re kind of good for you.

Makes 15-20 cookie

EASY 40 minutes

• 345 g (3 cups) rolled oats • 120 g (1 cup) cake flour • 5 ml (1 tsp) salt

• ½ tsp baking powder • 60 g (¾ cups) unsalted butter, softened

• 300 g (1½ cups) packed brown sugar • 60 ml (¼ cup) golden syrup

• 1 large egg • 60 ml (¼ cup) water • 5 ml (1 tsp) vanilla extract

• 150 g dried cranberries • 100 g sesame seeds • 100 g pumpkin seeds

1 Preheat the oven to 180 °C. Line a baking tray with baking paper. 2 Stir together the

oats, flour, salt and baking powder in a large bowl and set aside. 3 Beat the butter

and sugar with electric beaters until pale and fluffy. Add the golden syrup, egg, water

and vanilla extract, and beat for 30 seconds. 4 Add the cranberries, sesame seeds

and pumpkin seeds, and mix well. Add the dry ingredients to the butter mixture and

mix well. 5 Use your hands to shape the mixture into medium-size cookies and place

on a baking tray 1 – 2cm apart. 6 Bake in the preheated oven until golden, about 20

minutes. Allow to cool before serving with plenty of rose-water-flavoured milk.

COOK’S TIPS: These crunchy cookies store well for up to 2 weeks in a sealed cookie

jar. Make rose-water-flavoured milk by adding a drop or two of good quality rose

water to cold milk.

40 | KACHEN | 3 / 2018


Triple chocolate almond cookies

We’ve already gone double, so a triple chocolate

indulgence had to happen!

Makes 15-20 cookies 30 Minuten

+ 10 Minuten Backzeit

• 230 g (1 cup) unsalted butter, softened

• 100 g (½ cup) white sugar

• 150 g (¼ cup) light brown sugar

• 2 large eggs • 5 ml (1 tsp) vanilla extract

• 210 g (1¾ cups) cake flour

• 25 g (¼ cup) cocoa powder

• 5 ml (1 tsp) baking powder • 2.5 ml (½ tsp) salt

• 150 g white chocolate, cut into chunks

• 100 g chocolate chips

• 100 g almonds, finely chopped

low speed. 4 Sift the flour, cocoa powder, baking powder and

salt into a large bowl. Add the butter mixture and stir gently

to combine. 5 Add the white chocolate, chocolate chips and

almonds, and mix into the dough. 6 Place tablespoons of the

mixture onto baking trays, leaving enough space between

the cookies. 7 Bake in the preheated oven, 15 – 20 minutes.

8 Allow to cool before serving with strawberry and vanillaflavoured

milk.

COOK’S TIP: These cookies keep well for up to 2 weeks in a

sealed cookie jar.

1 Preheat the oven to 180 °C. Line 2 baking trays

with baking paper. 2 Place the butter and sugars

in the bowl of an electric mixer. Beat on low speed

until pale and fluffy. 3 Add the eggs, one at a time,

and the vanilla extract, while continuing to mix on

2018 / 3 | KACHEN | 41


Homemade chocolate truffles

For this edition of Step-by-Step we visited Ateliers du Tricentenaire's chocolaterie, where Chocolats du Coeur makes its delicious

pralines. Maître chocolatier Marc Schneider provided the recipe for a splendid truffle filling to make at home, exclusively for

KACHEN. Its main ingredient, chocolate powder, can be purchased in the Chocolats du Coeur boutique in Walferdange, as

well as at the manufactory in Bissen.

about 70 truffles 20 minutes

+ 10 minutes to 2-3 hours waiting time

• 200 ml cream (35 % fat)

• 300 g powdered hot chocolate mix (Chocolats du Cœur, vanilla

flavour 'Mélange Maison') • 40 g butter, softened

• 70 spherical hollow truffle moulds (available online)

• 160 g of your favourite chocolate

To decorate

• Grated coconut, cacao, hot chocolate mix and/or crushed red

almonds (see below) • 1 pair of latex gloves

1 To make the chocolate ganache, first pour the cream into a

saucepan and heat slowly, stirring constantly. 2 Add the hot

chocolate mix to a bowl. Pour the hot cream into the bowl and mix

until homogeneous. 3 Add the butter to the chocolate mixture (this

should not exceed 35 °C at this time) and stir again thoroughly.

4 Prepare the truffle moulds. Pour the chocolate ganache into a

piping bag and fill into the spherical moulds. Let set for 2-3 hours

at 16-18 °C, or for 10 minutes in the fridge. 5 Melt 160 g of chocolate

in a water bath. Pull on a clean (ideally, new) pair of latex gloves.

Spread some melted chocolate on your hands, then rub each truffle

ball in your hands before rolling them into the desired decoration

(coconut flakes, cacao, hot chocolate mix or crushed red almonds).

The melted chocolate helps the decoration stick to the ball. 6 Let

set at 16-18 °C or eat immediately.

For the red almonds

• 100 g chopped almonds • 1 teaspoon beetroot juice

1 Put the chopped almonds in a bowl and mix with the beetroot juice.

2 Place on a baking tray lined with baking paper and dry in the oven at

70 °C for 10-15 minutes.

Other than their "Mélange Maison", Chocolats du Coeur also

offers Pérou, Equateur and Haïti hot chocolate mixes. These

can also be used to make home made truffles, each giving the

chocolates a different flavour.

The truffles will keep in the fridge for about 1 week. Chocolats

du Coeur's different chocolate products last longer and are

available from the 'Bar à Chocolat' in Walferdange and the

Tricentenaire boutique in Bissen.

The KACHEN team were not the only ones having fun; the staff of Ateliers du Tricentenaire

enjoyed the visit as well!

RECIPE MARC SCHNEIDER PHOTOS RAMUNAS ASTRAUSKAS

42 | KACHEN | 3 / 2018


STEP BY STEP n

2018 / 3 | KACHEN | 43


EXCLUSIVE FOR KACHEN

Jonathan Schneider

The next star in our series Les Sucrés du Lux is Jonathan Schneider,

Patissier of the bakery Le Pain de Mary in Gasperich.

The next star in our Les Sucrés du Lux series is Jonathan Schneider, Patissier at Au Pain

de Mary in Gasperich. Beginning his profession as a chocolatier, Jonathan completed

his professional training as a confectioner at Patisserie Jean in 2004 and subsequently won

first prize in the "Croque en bouche" competition. He was Chef Patissier at Patisserie Lubin

until 2011 and later worked at Big Beer, until he joined the team at Au Pain de Mary and

began to wow customers there with traditional French delicacies. Jonathan fondly recalls his

early childhood when his grandmother would indulge him with home-made sweets, such as

crunchy apple beignets. That time still provides him with inspiration today, and he wants to

pass on that same warm feeling to his customers. Au Pain de Mary is about to undergo major

renovations. In autumn the bakery will have a new look, and welcomes patrons to discover its

culinary delights.

www.aupaindemary.lu

BLUEBERRY CAKE

3 cakes measuring 18 cm in diameter 100 minutes

+ 18 hours freezing time + 1 night refrigeration time

For the glaze

• 5.5 g gelatine • 37.5 ml water • 75 g caster sugar

• 75 g glucose • 75 g white chocolate (35% cacao)

• 50 ml unsweetened condensed milk

• a few drops of purple food colouring

For the biscuit base

• 90 g egg white • 37.5 g cane sugar • 90 g egg yolk

• 15 g invert sugar • 30 g flour 8.5 g potato starch

RECIPE JONATHAN SCHNEIDER PHOTOS RAMUNAS ASTRAUSKAS

44 | KACHEN | 3 / 2018


LES SUCRÉS DU LUX n

For the white cream

• 100 g egg yolk • 50 g icing sugar • 250 ml whole milk

• 250 ml 35% fat UHT cream • 3 g gelatine • 15 ml cold water

• 320 g white chocolate (35% cacao)

For the blueberry coulis

• 500 g blueberry pulp (from the Vosges)

• 75 g sugar • 15 g NH pectin

For the blueberry mousse

• 50 g egg white • 100 g icing sugar • 30 ml water

• 13 g gelatine • 65 ml cold water

• 500 g blueberry flesh (from the Vosges)

• 250 ml 35% fat UHT cream

For the glaze

Fill a bowl with cold water and soak the gelatine sheets for 10

minutes. Squeeze out any excess moisture and heat for 30 seconds

in the microwave in a plastic container. Heat the water, sugar and

glucose to 103 °C in a saucepan. Remove from heat, add chocolate

and gelatine and mix well with a spatula. Add the condensed milk

and a few drops of food colouring. Mix without causing too many

bubbles. Store in the refrigerator overnight.

For the biscuit base

Beat the egg whites to soft peaks with 37.5 g cane sugar. Mix the

egg yolks with 15 g invert sugar and add to the egg whites. Finally,

carefully fold in the flour and sieved starch. Spread on a baking

sheet (40 x 60 cm) and bake for 9-10 minutes at 160 °C.

Allow to cool and cut out some 16 cm circles. Line three stainless

steel cake rings measuring 16 cm in diameter and 4.5 cm deep with

plastic wrap and put in the base.

For the white cream

Beat the egg yolk with the icing sugar until light and frothy. Mix

the milk and the cream in a saucepan and bring to a boil. Pour this

mixture over the egg yolk mixture and heat to 80 °C in a saucepan,

stirring constantly until the cream coats the spatula.

Fill a bowl with cold water and soak the gelatine sheets for 10

minutes. Squeeze out any excess moisture and heat for 30 seconds

in the microwave in a plastic container. Add to the still warm cream

and then add everything to the chocolate and stir well.

Let cool, spread on the biscuit bases and place in the freezer for

6 hours.

For the blueberry coulis

Put the blueberries in a saucepan with half of the sugar and bring to

a boil. Mix the second half of the sugar with the pectin and add to

the saucepan. Simmer for 3-4 minutes. Let cool and then pour the

coulis into the 3 rings on top of the biscuit bases and white cream,

and place in the freezer for another 6 hours.

For the blueberry mousse

Prepare an Italian meringue: Beat the egg whites to soft peaks. In a

saucepan, heat the sugar to 121 °C with the water. Slowly pour over

the beaten egg whites, mixing well.

Fill a bowl with cold water and soak the gelatine sheets for 10

minutes. Squeeze out any excess moisture and heat for 30 seconds

in the microwave in a plastic container. Add 3-4 tablespoons of

blueberry pulp to the heated gelatine and stir. Stir in the rest of

the fruit pulp and add the egg white mixture. Whip the cream until

slightly frothy, but not too firm, then add to the batter and mix.

Remove the stainless steel cake rings (16 cm) and place the frozen

cakes in the middle of each of 3 larger rings (18 cm) lined with cling

film. Fill the rings with blueberry mousse and freeze for 6 hours.

Assembly

Heat the glaze to 32 °C in a water bath without stirring too much.

Remove the cakes from the freezer and pour over the glaze, lightly

smoothing the top. Refrigerate for 3 hours to serve the cake thawed.

TIPS & TRICKS from Yves Jehanne

Chef Patissier

Steffen Traîteur

Marvellous madeleines

To give your madeleines a lovely round form when they're

baked, fill the madeleine tins with batter and chill for 10 minutes

in the refrigerator before putting them in the oven.

Balance excess sweetness

If cream or any other ingredient tastes too sweet, simply mix

in a few drops of vinegar – but don't go overboard!

Perfect caramel

Work with a pan that's thoroughly clean. First add water

(approx. ⅓ of the weight of the sugar) to the pan, then the

sugar. Cook at high heat without stirring until the mixture

begins to take on colour.

2018 / 3 | KACHEN | 45


5 facts about Plums

In cooperation with

The late summer classic

1

Plum or damson?

Plums are round and juicier, and are well suited for puree,

marmalade, and chutney. The damson is one of over 2,000

varieties of plum, but in contrast to the plum it is longer, has

no groove, and only ripens on the tree. Its flesh is firmer and keeps

its shape even when heated. It is easier to remove the stone, and

well suited for baking recipes.

2

And it's not only good for digestion...

Indeed, this tasty purple fruit is also good for the nervous

system, protects against eye diseases, keeps heart and

circulation healthy, detoxes the body, and helps fight high

blood pressure, high cholesterol levels, and cancer.

Dried plums in particular also fight cravings, help bloating and

heartburn, and reduce the risk of osteoporosis.

TEXT MARTINA SCHMITT-JAMEK

3

Careful!

Due to their high pectin content, however, one should not

drink a large amount of liquid at the same time as plums,

otherwise it's a sure recipe for stomach pains and bloat. In

addition, those with intolerance to fructose or the sugar substitute

Sorbit should avoid zwetschgen.

4

Energy supplier

Although the fruits contain a high level of fructose and therefore

supply energy quickly, they are also well suited for diabetics

because they don't cause enormous insulin boosts. Due to water

loss, however, prunes have a sugar and calorie content that's many times

higher than that of fresh fruit.

5

Freshness and storage

Make sure that the fruits are firm and not overripe. A green

lustre means that they have been harvested too early. Wash

the naturally occurring white film just before consuming,

as it protects against loss of moisture. The fruits can be kept for

several days in a plastic bag or a damp cloth and placed in the

produce tray of your refrigerator, but are well suited to freezing if

halved and pitted.

46 | KACHEN | 3 / 2018


Plum tart

Serves 4-6 20 minutes + 1.5 hours resting

+ 40 minutes baking time - Ø 28 cm tart tin

• 100 g cold butter • 100 g spelt flour • 75 g wheat flour

• 1 pinch of salt • 2 tbsp icing sugar • 1 egg

• butter for the tart tin • extra flour for dusting • 300 g plums

1 To make the pastry, cut the butter into small pieces and mix

with the flour, salt, sugar and egg in the food processor to make a

smooth dough. Wrap in cling film and chill in the refrigerator for 30

minutes. Wash and pit the plums and cut into quarters. Butter and

flour the tart form. 2 Roll out the dough on a flour-dusted-surface.

Roll it around the rolling pin and unroll again in the tart tin. Prick

the dough several times with a fork. Chill in the freezer for 1 hour.

3 Preheat the oven to 200 °C. Prebake the pastry for 10 minutes.

4 Spread the plum quarters on the dough until everything is

covered. Bake the tart for another 30 minutes until the plums are

soft and juicy and the crust is a golden brown. Remove from the

oven and leave to cool on a wire rack for 10 minutes. 5 Serve with

whipped cream or vanilla ice cream.

RECIPE & PHOTO MIRJAM PFEIFFER

2018 / 3 | KACHEN | 47


Quetschekraut

4 kg plums 20 minutes + 4 hours oven time

• 4 kg plums

• 500-600 g brown sugar or unrefined cane sugar

• 3-4 cinnamon sticks • 5-6 star anise

• 2 vanilla pods • 10-15 plum kernels

• 100 g dark chocolate (70%)

1 Place the washed, pitted and halved plums on a large, flat

oven tray. 2 Sprinkle 100 g of the sugar mix over the fruit

and toss. Slit the vanilla pods, scrape out the seeds and add

both to the plums. 3 Place the star anise and plum kernels

in a small cheesecloth, tie into a sachet and add to the oven

tray with the cinnamon sticks. 4 Stir everything and place in

the oven preheated to 160-170 °C (top/bottom heat). 5 Let

it simmer gently for about 4 hours and stir in some sugar

mixture 6 times at 40 minute intervals. Taste in between.

6 Let cook until the liquid is completely reduced and you get

a dark compote. 7 When the cooking time is over, remove

the tray from the oven, remove the gauze sachet, vanilla

and cinnamon sticks and stir in the chopped chocolate.

8 Immediately pour into sterilised jars, seal with the lids and

turn the jars upside down for 10-15 minutes.

Tip: The mass should always bubble slightly; ideally, check

the temperature with an oven thermometer.

Other flavouring options: e.g. ginger, cloves, gingerbread

spice mix, rum, whisky...

RECIPE PAULE SCHRAM PHOTO MIRJAM PFEIFFER

48 | KACHEN | 3 / 2018


OUR EARLY BIRDS

TO TAKE YOU

into the day

follow us

2018 /fischer.1913 / 3 | KACHEN /fischer.1913 | 49


5 Facts about Squash

In cooperation with

a Vital Substance Powerhouse

1

"Berry"

strong

Whether in soup, puree, bread, salad, whether its fried, baked, grilled or

incorporated into a dessert, there's virtually no limit to the ways you can use

squash and pumpkin in the kitchen. There are 800 different varieties of squash

known today, from spicy muscat squash, nutty butternut squash, and aromatic Hokkaido,

where the rind is eaten along with the flesh, to spaghetti squash and the orange pumpkins

grimacing in front of many houses at Halloween, and which can grow up to 100 kg,

making them the largest berries in the world. You read that right: botanically

speaking, squash (like tomatoes, grapes and currants) are berries.

2

Bursting with nutrients

The high Vitamin C content of squash makes it a panacea

against flu and colds, and just at the right time of the year. Beta

carotene, converting into Vitamin A, boosts the immune system

and protects the skin, is beneficial to the eyes, and fights free radicals.

Potassium and magnesium strengthen the heart and nervous system,

calcium and iron strengthen bones, and fibre supports digestion. With

just 27 calories per 100 g, squash is low-calorie and filling, and also

especially suitable for persons with diabetes.

3

Power snack

Pumpkin seeds assist in the production of serotonin, that

"feel-good hormone" that's most needed in autumn, just when

it begins to get dark earlier. Consuming a handful of seeds each

day can brighten your mood as well as have a positive effect on blood

pressure, heart, and circulatory system, and offers protection against

bladder infections.

4

What every man needs

In addition to all these good properties that pumpkin seeds have

to offer, its green oil supports prostate health and helps lower

cholesterol levels. Pumpkin seed oil can be enjoyed year round.

It's even delicious – and looks delightful – on vanilla ice cream. Carving

tip: drizzle on some lemon juice and place in the sun to soften the rind –

otherwise you may need shears!

5

Purchase and storage

Thump, thump! A pumpkin is ripe when it sounds hollow

and the stem feels woody. It should exhibit no pressure

marks, and the stem should still be attached. Stored in a

place that's cool, dry, and free of frost, pumpkins can keep for up to

10 months. Once cut open, they are good for only 3 to 4 days when

stored in the refrigerator. Pumpkin becomes tough when frozen

raw, but will freeze wonderfully if blanched.

TEXT MARTINA SCHMITT-JAMEK

50 | KACHEN | 3 / 2018


Warm salad of roasted pumpkin wedges with pistachio and pomegranate

Serves 6

1 hour

• 1 kg pumpkin, such as kabocha • 4 tbsp olive oil

• 1 tbsp pomegranate molasses

• 1 tsp smoked paprika powder • 30 g pumpkin seeds

• 1 tbsp lemon juice • 1 tsp honey

• 75 g pomegranate seeds

• 50 g rocket leaves • a handful coriander leaves

• salt and pepper

1 Preheat the oven to 200 °C fan. De-seed the pumpkin and

cut into 2 cm thick wedges. Place the wedges in a roasting

tin lined with baking paper. 2 Combine 2 tbsp of the oil, the

pomegranate molasses, the paprika powder, salt, pepper

and 4 tbsp of cold water and drizzle over the wedges.

Roast for 35-40 minutes, turning several times, until the

pumpkin is golden and tender. 3 Heat a small frying pan

over a low heat, add the pumpkin seeds and stir-fry for 2-3

minutes until golden and toasted. Set aside. 4 Take 25 g of

the pomegranate seeds and place in a sieve. Using a metal

spoon, press down to extract the juice. Discard the pulped

seeds. Reserve the juice. 5 For the dressing, whisk together

the pomegranate juice, the remaining oil, the lemon juice,

the honey and some salt and pepper. 6 Transfer the cooked

pumpkin to a large platter. Scatter over the pumpkin seeds,

the remaining pomegranate seeds, the rocket and coriander.

Drizzle over the dressing and serve.

2018 / 3 | KACHEN | 51


Smoky pumpkin and lentil soup

with crispy chorizo

Serves 6

30 minutes + 40 minutes cooking time

• 6 tbsp olive oil • 1 large onion, chopped

• 2 garlic cloves, chopped • 2 tsp fresh thyme, chopped

• 1.5 kg pumpkin such as Muscade de Provence

(750 g peeled) • 1 tsp smoked paprika powder

• 1.25 l chicken stock • 400 g can of chopped tomatoes

• 100 g red lentils • 150 g spicy chorizo • salt and pepper

1 Heat 4 tbsp of the oil in a large saucepan. Add the onion,

garlic, thyme, salt and pepper and fry gently over a low

heat for 10 minutes until softened. 2 Peel the pumpkin, deseed

and cut into cubes. Add the pumpkin and the smoked

paprika powder and fry for a further 5 minutes. 3 Pour in the

stock and tomatoes and bring to the boil. Cover and simmer

for 15 minutes until the pumpkin is soft. 4 Add the lentils,

cover and simmer gently for a further 20-25 minutes until

the lentils are cooked. Puree with a stick blender until really

smooth. 5 Heat the remaining oil in a frying pan and stir-fry

the chorizo over a medium heat for 2-3 minutes until golden

and crisp. 6 Divide the soup between bowls and top each

one with the chorizo and some oil.

52 | KACHEN | 3 / 2018


Griddled pumpkin and goat's cheese pizza

2 pizzas 90 minutes

• 800 g butternut squash (500 g peeled) • 3 tbsp olive oil

• 2 red onions, chopped • 1 garlic clove, chopped

• 50 g salami, thinly sliced • 150 g soft goat's cheese

• 3 tbsp Parmesan cheese, freshly grated

• 2 tsp pine nuts • 2 tsp savoury or thyme leaves

For the pizza dough

• 250 g bread flour • 1 tsp dried yeast • ½ tsp salt

• 1 pinch of sugar • 125-50 ml warm water • 1 tbsp olive oil

1 Make the pizza dough by sifting the flour into a bowl and

stirring in the yeast, salt and sugar. Make a well in the middle and

pour in the water and oil and work together until just combined.

Transfer to a lightly floured surface and knead for 5-8 minutes

until smooth. Place in an oiled bowl, cover and leave to rise until

doubled in size. 2 Preheat the oven to 210 °C fan and preheat

a pizza stone if available. 3 Peal the butternut squash, de-seed

and cut into 2 mm thick slices. Place in a large bowl, add 1 tbsp

of olive oil and some salt and pepper. Stir well until coated.

4 Heat a ridged grill pan until hot. Cook the pumpkin, in batches,

over medium-high heat for 5 minutes each side or until golden

and tender. 5 Meanwhile, heat the remaining oil in a frying pan

and fry the onions, garlic, savoury or thyme leaves, salt, and

pepper for 15-20 minutes until the onions are soft and golden.

6 Divide the pizza dough in half and, working one at a time, roll

out each piece to make a 30 cm round. Place on a sheet of baking

paper on a board. Spread the onion mixture over the dough

and arrange the pumpkin and salami over the top. Crumble over

the goat's cheese and sprinkle with Parmesan and pine nuts.

7 Carefully slide the pizza onto the preheated pizza stone or the

baking tray with the baking paper. Bake for 6-8 minutes until

crisp and golden. Repeat to make the 2nd pizza.

2018 / 3 | KACHEN | 53


Butternut squash tortelloni with browned sage butter

Serves 4

40 minutes + 40 minutes baking time

• 400 g butternut squash (175 g peeled) • 1 small garlic clove

• 1 tbsp olive oil • 175 g firm ricotta cheese

• 25 g Parmesan cheese, plus extra to serve

• 40 wonton wrappers (thawed if frozen)

• 100 g butter • 32 small sage leaves • salt and pepper

1 Preheat the oven to 180 °C fan. 2 Peel, de-seed and cut the

butternut squash into cubes. Combine it with the garlic, the

oil and a little salt and pepper in a small roasting tray. Roast

for about 40 minutes, stirring halfway through until soft and

browned. Let cool completely, discard any burnt garlic bits.

3 Combine the cooled squash mixture with the ricotta, Parmesan

and some salt and pepper in a food processor and blend briefly

until smooth. Place in piping bag fitted with a plain nozzle

about 1 cm wide. 4 Take some wonton wrappers and arrange

on a board. Working with the wrapper on a diagonal, pipe a

tsp of the pumpkin mixture on one half of each wrapper. Using

a wet pastry brush, dampen around the mounds of filling. Fold

the other half over the filling and press down well all around the

filling to seal the wrapper. Dampen the tips, pull around and

press together to form the tortelloni. Place on a lightly floured

tray. Repeat to make 40 and freeze until ready to cook. 5 Bring

a large pan of lightly salted water to a rolling boil. Plunge the

tortelloni directly from the freezer into the boiling water. Return

to the boil and cook for 3-4 minutes until the tortelloni are al

dente and rise to the surface. 6 Meanwhile, melt the butter in a

small saucepan. Add the sage leaves and cook over a medium

heat for 2-3 minutes until the sage leaves are crisp and the

butter a nutty brown colour. 7 Drain the tortelloni, reserving 100

ml of the cooking water, and return both to the saucepan. Add

the butter sauce and stir over a medium heat for 1 minute until

the pasta is coated with the sauce. Serve with freshly grated

Parmesan cheese.

Spaghetti squash with butter and Parmesan

Serves 4

10 minutes + 90 minutes baking time

• 2 x 1 kg spaghetti squash • 8 garlic cloves, un-peeled

• 12 large sage leaves • 4 tbsp olive oil

• A little freshly grated nutmeg

• 50 g unsalted butter, diced

• A little smoked paprika powder

• 25 g Parmesan cheese, freshly grated

• salt and pepper • crisp green lettuce (optional)

1 Preheat the oven to 180 °C fan. 2 Cut the squash in half

lengthways, de-seed and arrange in a roasting tin. Divide the

garlic, sage and oil between each one and season with nutmeg,

salt and pepper. Cover the tin with foil and roast for 1 hour.

3 Remove the foil and roast for a further 20-30 minutes until

golden and the squash feels tender all the way through when

pierced with a knife. 4 Take out of the oven, top with the butter

and let it melt. Add a little paprika powder and a sprinkling of

Parmesan. Serve with a crisp green salad, if wished.

54 | KACHEN | 3 / 2018


2018 / 3 | KACHEN | 55


Green curry of prawn and pumpkin

Serves 4

45 minutes

• 500 g pumpkin such as red kuri squash (300 g peeled)

• 200 g jasmine rice, to serve • 3 tbsp coconut oil

• 2-3 tbs green curry paste • 4 kaffir lime leaves

• 50 ml fish sauce • 50 g palm sugar

• 150 ml chicken stock • 400 ml coconut milk

• 8 baby sweetcorns, halved

• 8 raw king prawns, shelled but heads left on

• 1 tbsp lime juice • 1 handful of basil leaves, preferably Thai

• 1 handful coriander leaves

1 Peel the pumpkin, de-seed and cut into cubes. 2 Prepare the

jasmine rice according to the package instructions. 3 Heat the

coconut oil in a wok. Add 2-3 tablespoons of the green curry

paste and fry over a medium heat for 2-3 minutes until fragrant.

4 Add the diced pumpkin and fry for 3-4 minutes, then stir in

the lime leaves, fish sauce, sugar, stock and coconut milk, bring

to the boil. Simmer gently for 10 minutes or until the pumpkin is

tender. 5 Add the baby sweetcorn and prawns to the curry and

simmer gently for 3-4 minutes, stirring occasionally, until the

prawns are cooked. 6 Stir in lime juice and herbs and remove

from the heat. Serve with steamed jasmine rice.

56 | KACHEN | 3 / 2018


2018 / 3 | KACHEN | 57


The potato

a spud for all seasons

Tater, spud, tuber – the potato not only has many names,

shapes, and colours, it also has many fans and an astonishing

number of uses.

TEXT BARBARA FISCHER-FÜRWENTSCHES PHOTO MASSIMO GHERARDI

58 | KACHEN | 3 / 2018


FEATURE n

In the first years of its cultivation at these latitudes, the potato was food for poor people. It grew in

inferior soil and could feed a family, even when the grain harvest failed. In the course of the 19th

century it became a major food staple. Today it's firmly part of haute cuisine, and also has numerous

industrial applications.

More than just a satiating side

Potatoes can be used in a variety of ways. In addition to table potatoes, these tubers have many

applications, including for processing, industrial use, and as seed potatoes. Potatoes grown for

processing are used to make products such as dumpling flour, mashed potato flakes and powders,

chips, potato pancakes, potato salad, and crisps. Industrial potatoes also have a wide range of

applications. They are cultivated for the production of starch and are used for making food products

(soups, sauce thickeners, custards) as well as paper, cardboard, adhesives and bonding agents, but also

in the textile industry (laundry starch) and as a basis for pharmaceuticals. There is a very globalised

and international market for seed potatoes, specially cultivated and carefully selected potatoes from

varieties pertaining to different uses that are free of disease, especially crop diseases like viruses and

bacterial diseases (such as ring rot).

Luxembourg potatoes for the world

Northern Luxembourg is traditionally potato country, with large areas between Hautbellain and

Huldange, between Arsdorf-Holtz-Bilsdorf, Weiswampach and Hoffelt-Hachiville. These areas are

primarily used for the planting of seed potatoes. The raw, humid climate of the High Ardennes and

the humus-rich slate-based soil form the natural basis for the high quality of Ardennes seed potatoes.

A positive side effect: aphids don't like the climate here, and so the fields require fewer pesticides.

2018 / 3 | KACHEN | 59


About 90% of Luxembourg's seed potatoes are grown for export,

and are sold to around 20 countries throughout the Mediterranean,

Eastern Europe, Northern Africa and the Middle East. The main

buyers in 2017 were Egypt, Libya, Lebanon, Italy, Spain, and Belgium.

The E'slecker Setzgrompergenossenschaft in Clervaux SYNPLANTS

(Syndicats des Producteurs de Plants de Pommes de Terre), founded in

1945, sends the selected seeds to its farmers and tends to their optimum

storage and distribution. Around 16,000 tonnes are stored and sold

today.

It all comes down to beauty

Only a small portion of Luxembourg's farmland is available for table

potatoes, and that's decreasing as well. Consumers want potatoes

that are washed and free of blemishes. Here in Luxembourg the earth

is rich in humus and full of stones, which is why the potatoes are

not as visually appealing as those imported from the Netherlands.

Cultivation is labour intensive, and Luxembourg has no potato

processing facilities (for example to produce chips, or peeled or

cut potatoes). For farmers, cultivation is only worthwhile for direct

marketing. The planting conditions are good, but sales conditions

are less so.

Produits du terroir – Lëtzebuerger Gromperen

Only select table potatoes may bear the label "Produit du terroir

- Lëtzebuerger Gromperen". Production standards are precisely

specified, fertilisation is carried out according to precise soil analysis,

and pest management is limited to the absolute minimum. The work

of the programme "Produit du Terroir - Lëtzebuerger Gromperen"

(varieties, cultivation methods) is carried out in close in collaboration

with the agricultural school in Ettelbrück.

Which potatoes go with what?

Fluffy mashed potatoes, crispy potato pancakes, floury baked

potatoes or splendidly firm yellow boiled potatoes – there are

about 5,000 different varieties, with countless possibilities for their

preparation. But which variety is best suited for which dish? Waxy,

primarily waxy, or floury – it's the potato's starch content that's

decisive. The higher the amount of starch, the drier and more floury

the taste. Waxy tubers have the least amount of starch, making them

firmer and moister. Raw potatoes are difficult for humans to digest

because of their starch content; cooking changes the starch and

makes the potato edible.

Solid partner: the waxy potato

Waxy potato varieties have the least amount of starch and keep their

shape when cooked. Their firm, moist flesh makes them ideal for

dishes in which shape plays a role: fried potatoes, boiled potatoes,

potato salad, au gratin potatoes and jacket potatoes. They are also

known in German as "Salatkartoffel" or "Speckkartoffel".

The allrounder: the primarily waxy potato

These are potatoes for universal use. They are slightly more starchy,

so that the skin comes off more easily after

they're cooked. They are wonderfully

suited for boiled potatoes, fried

potatoes, stews, soufflés, chips, and

even mashed potatoes. One should

always have them in the house, as

they are good for so many uses – the

perfect allrounders.

KACHEN tip

for preparation:

the less heat and water contact,

the better. Heat destroys the

vitamins, water flushes them

out. The ideal cooking method

is steaming.

The mellow spud:

floury potatoes

KACHEN tip:

a floury potato cooked in

vegetable soup, or added to the

oven with the roast, will be the

perfect binder for soups and

sauces.

Floury potatoes have the highest starch

content. They have a slightly dry taste,

the skin bursts open during cooking,

and afterwards they fall apart almost

by themselves. The perfect basis for

mashed potatoes, purees, and moulds,

they are ideal for soups, croquettes,

dumplings, purees, gnocchi, and baked

potatoes.

A festival for the potato

Each year in early September, the village of Binsfeld holds a potato

festival. Together with the "Setzgromperegenossenschaft", a

number of different potato varieties are planted especially for the

annual Gromperefest in a large field in the spring, to be harvested

together with visitors to the festival. Here, the development of

potato harvesting over the decades, from hearty Ardennes horses

to vintage tractors, is clearly demonstrated. A variety of dishes

made from delicious Ösling potatoes will take care of your physical

nourishment. A celebration for the entire family, topped with the

selection of the Potato Queen.

www.gromperefest.lu

60 | KACHEN | 3 / 2018


FEATURE n

Equal rights in the potato box

or why potato varieties bear feminine names

Amongst potatoes, Sieglinde and Charlotte are the "it girls". Their rivals

have names like Alexandra, Nicola, Annabelle, Laura, Sieglinde, and many

others — all bearing women's names. One possible reason for this is that

farmers used to name new cultivars after their daughters or wives. Even a

2016 petition to the German Bundestag for equal treatment of the sexes

in choosing potato names met with no success. In the potato box, the

ladies rule, and the men have left the field. It must be said, however,

that there are some quite delicate varieties which do not bear feminine

names, such as the Bamberg and the Blue Swede. Potatoes suited for

processing into crisps, chips, or starch include varieties with masculine

names, such as the Asterix.

Local colour

Not only does the potato come in different varieties, it also comes in

many different colours. Flowers range from purple, blue or pink to

white. The tuber itself is not always yellow. There are varieties which

are snow white, pink, and dark red. The potato's colour comes from its

carotenoids, the same substances that give peaches, bell peppers and

carrots their yellow or red colouring. The more carotenoids present

in the potato, the darker and richer its yellow colour. It's the variety

that's decisive.

Storage

Refrigerator, cellar, or pantry? Potatoes keep longer when they are

properly stored. Potatoes are not particularly fussy about storage – it

only needs to be dark, dry, and cool. In earlier times, people simply

stored them in their potato cellars, and had a supply of potatoes for

the entire winter. Who still has a potato cellar today?

TIP 1: THE OPTIMUM STORAGE TEMPERATURE

The optimum storage temperature lies between four and six degrees

Celsius. If stored at lower temperatures, they develop an unpleasantly

sweet taste as the starch in the tubers breaks down into sugar. If

stored at temperatures higher than eight degrees, the tubers will

begin to spout and shrivel from loss of moisture. Potatoes need a

cool place, but they don't belong in the refrigerator.

TIP 2: STORE IN A DARK, DRY PLACE

Potatoes don't like light or humidity. They get mouldy and rot in

humid conditions. If they are exposed to too much light they begin

to form solanine, which gives them a green hue. This substance is

toxic, and can lead to health complaints such as diarrhoea or nausea.

TIP 3: THESE NEIGHBOURS ARE NOT KEEN ON POTATOES

Pears, apples and plums should never be stored in direct proximity

to potatoes. These fruits emit the gas ethylene, which can cause

potatoes to mature and rot more quickly.

TIP 4: NEVER PLASTIC

Potatoes "sweat" in plastic and will begin to quickly rot. They should

therefore be taken out of their plastic packaging after purchase and

placed in a linen sack. Alternatively, a wooden crate or a basket will

do. The tubers must, in any event, have exposure to air. It is helpful

to line the bottom of a wooden box or wicker basket with newspaper,

which will absorb any excess moisture and protect the storage area

from loose soil.

If you are storing a large quantity of potatoes,

you should regularly check them to see

if any are rotting. Those that are

sprouting pose no problem, but

should be eaten soon.

If you don't have a cool storage

area in your apartment, then buy

only small quantities which will

be consumed quickly. This will let

you try different varieties as well.

KACHEN tip:

Vitamin content and taste are

dependent on the potato's ripeness.

Both diminish with the length of

storage. Choose varieties that taste

the best to you, cook them gently,

and eat them while fresh.

2018 / 3 | KACHEN | 61


Hasselback potatoes with cheese

For 4-5 people

• 10 large potatoes

• 8 tbsp olive oil

• 2 cloves garlic

• herbs of Provence

• 400 g Mozzarella

• 60 g Emmental, grated

• 1 green salad as a side dish

• salt and pepper

15 minutes + 1 hour cooking time

1 Preheat the oven to 200 °C. 2 For the marinade, mix the

olive oil with the pressed garlic and the herbs of Provence.

Season with salt and pepper. 3 Wash the potatoes and cut

them into thin slices like a fan, but not completely through.

Put the potatoes into an oven dish. 4 Spread marinade

on the potatoes and bake in the oven for approximately

45 minutes. Check if the potatoes are done. 5 Cut the

Mozzarella into equal slices. 6 Remove the potatoes from

the oven. Place a slice of Mozzarella between each cut, and

sprinkle with Emmental. 7 Place in the oven again for 10 - 15

minutes, then remove and serve with a green salad.

PHOTO RAMUNAS ASTRAUSKAS

62 | KACHEN | 3 / 2018


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

Heiderscheid | Mertzig | Oberpallen | Steinsel | Strassen | Useldange

pallcenter.lu

facebook.com/pallcenter

2018 / 3 | KACHEN | 63

instagram.com/pallcenter


Potato soup with porcini mushrooms

Serves 4

40 minutes + 30 minutes soaking time

• 20 g dried porcini mushrooms • 100 ml dry white wine

• 500 g floury potatoes • 2 shallots

• 1 clove of garlic

• 200 g fresh porcini (or king oyster) mushrooms

• 4 tbsp. olive oil • 600 ml vegetable stock

• 1 sprig oregano • freshly grated nutmeg

• Salt and pepper

• 250 ml reduced fat cream (12% fat)

1 Soak the dried porcini mushrooms in the wine and

leave for about ½ hour. 2 Peel and dice the potatoes. Peel

the shallots and garlic and chop finely. Slice the fresh

mushrooms. 3 Sauté the chopped shallots and garlic

in a pan with 2 tablespoons of oil. 4 Drain the soaked

mushrooms, reserving the soaking stock. Add to the pan,

add ⅓ of the fresh mushrooms and then deglaze with the

wine and porcini stock. 5 Add the potatoes and douse

with broth. Season with salt and pepper and simmer

on low heat for about 15 minutes until the potatoes are

cooked. 6 Sauté the remaining fresh mushrooms in 2

tablespoons of oil until golden brown, add the picked

oregano leaves, and season with salt, pepper and nutmeg.

7 Purée the soup until smooth and stir in the cream just

before serving. Ladle into preheated bowls or cups and

garnish with mushrooms.

RECIPE BARBARA FISCHER-FÜRWENTSCHES PHOTO RAMUNAS ASTRAUSKAS

64 | KACHEN | 3 / 2018


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2018 / 3 | KACHEN | 65


66 | KACHEN | 3 / 2018


FEATURE n

Delicacies

from the forest

He knows the autumn fruits of the forest like the back of his hand, and he knows how to delicately prepare them.

Olivier Chevrier, chef of Le Gourmet in Junglinster, is one of the top mushroom experts in the country.

KACHEN had the opportunity to accompany Olivier on his morning rounds.

For Olivier Chevrier, who grew up in the rural Vosges region,

mushrooms were always a part of daily life. "As soon as I could

walk, I was going into the forest with my father and grandfather

to hunt mushrooms", Olivier remembers. "It was men's work back

then. The women in the village had the job of cleaning, conserving

and processing them. Mushrooms were an important part of winter

nourishment for the farmers of my childhood, who were all selfsupporting."

Today, Olivier is not only a passionate mushroom hunter,

he also knows how to prepare them in all their varieties. As soon as

the season begins, he goes in the forest early in the morning and by

midday he is placing the foraged mushrooms, delicately prepared, on

a plate in his restaurant. "It fascinates me to see how the forest can

change in just one night", says Olivier. "I reserve the best for my family

and my restaurant customers. Many can hardly wait, and constantly

ask me when the season is starting." Olivier knows many secret places

around Junglinster where mushrooms grow, and like any passionate

hunter, he won't betray his secrets. The most common varieties are

porcini (penny buns), horn of plenty, and hedgehog mushrooms.

2018 / 3 | KACHEN | 67


68 | KACHEN | 3 / 2018


FEATURE n

Le Gourmet

a family-friendly restaurant

"I'm a family man myself, and so I want families to feel at home in my restaurant", says

Olivier. It's no wonder then, that so many child seats can be found at Le Gourmet in the

Centre Commerical Langwies. It's open Monday through Saturday from 9:00 a.m. until

6:30 p.m. The daily specials and à-la-carte offerings are seasonal, Mediterranean, and

freshly prepared. "We make everything ourselves, there's no convenience food in my

kitchen." For kids there is a gourmet children's menu because, after all, young palates

must be cultivated early.

In addition to lunch, one can also enjoy a cup of coffee or tea the whole day through,

or try one of the various snacks on offer. In the delicatessen section, gourmets can find

delicacies such as oils, pastas, jams, and freshly baked breads and cakes. "My concept of

restaurant, épicerie fine, bakery, pastry shop, and salon de thé allows me to stay closed

in the evenings. I have time for my family, unlike many of my colleagues." His oldest

son Allan has entered the business with a passion, and is contributing new ideas and

concepts of his own. On Friday evenings, for example, the restaurant is now open for

"after work" cocktails with appetisers and music.

RESTAURANT LE GOURMET - ZA de Langwies 2 - L-6131 - JUNGLINSTER - www.legourmet.lu

GIVEAWAY

WE'RE GIVING AWAY A BASKET

FILLED WITH DELICACIES FROM

LE GOURMET.

Simply answer the following question:

Where is the restaurant Le Gourmet located?

Send the correct answer under the heading

"Pilze" to gewinnen@kachen.lu

The submission deadline is 29/10/2018

TEXT BARBARA FISCHER-FÜRWENTSCHES PHOTOS RAMUNAS ASTRAUSKAS

2018 / 3 | KACHEN | 69


How to pick wild mushrooms

Mushrooms should be carefully turned until they can be pulled from the earth.

You can also cut away the fruiting body close to the earth with a knife, but if

you do so then cover the cut surface with leaves or a bit of soil to protect the

mycelium, which is light-sensitive. The collected mushrooms should always be

transported in an open basket so that they stay fresh and the spores can scatter.

Mushrooms will sweat and quickly spoil in a plastic bag. Only pick and eat

mushrooms that you can safely identify!

In Luxembourg you may pick a maximum of 1 kg of mushrooms per person for

personal consumption. Groups or families of four or more may pick a maximum

of 3 kg per day. A ministerial permit is required for foraging mushrooms for

commercial purposes.

Useful addresses and contacts

If you are not sure whether the mushrooms you have picked are edible or toxic,

you can consult experts from the Groupe de recherche mycologique (GRM) from

the Société des naturalistes luxembourgeois (www.mycology.lu) in the Haus vun der

Natur in Kockelscheuer from mid-September until the end of October. Check for

exact dates online at www.snl.lu or www.naturemwelt.lu. In case of doubt, the rule is

always to leave it or throw it away!

What to do in case of mushroom

poisoning

If, despite all caution, you have eaten a

poisonous fungus, this will manifest itself

with stomach complaints, diarrhoea, and

vomiting, sometimes even several days

after consumption. Perfidiously, the most

dangerous poisons have the longest latency

period. If you suspect mushroom poisoning,

you must act swiftly. Every mushroom

poisoning is a race against time. Seek

medical treatment immediately and let the

doctor know the kind of mushroom that was

consumed. If vomiting has occurred, bring it

for examination, if possible. If poisoning by

a deadly mushroom is suspected, all persons

who participated in the meal should be

brought to hospital. Residents of Luxembourg

can reach the Belgian Poison Centre under

the toll-free number 8002-5500 around the

clock. (www.centreantipoisons.be)

How to clean mushrooms

Mushrooms should always be promptly prepared. Cultivated

mushrooms are usually clean and free of soil, so rubbing them with

a dry cloth is often sufficient. Use a knife to remove the tough skins

of champignons. For mushrooms picked from the forest, remove

larger pieces of dirt with a soft brush or paintbrush. Any remaining

dirt can be removed with a damp cloth. Only rinse mushrooms

under running water in extreme cases, as soaking mushrooms

in water leaves them mushy and quickly takes away their aroma.

A short bath is recommended only for morels, which may still be

sandy. Dry them with a kitchen towel immediately afterwards.

Porcinis (penny buns) should be inspected for worms where they

grow. To do this, cut it in half: if you find black spots or holes in

the body, you should throw this piece out and leave it in the forest.

You should also weed out old mushrooms and those that have been

nibbled at by snails.

70 | KACHEN | 3 / 2018


REZEPTE RECIPES n

RECIPES OLIVIER CHEVRIER PHOTOS RAMUNAS ASTRAUSKAS

Quiche

with porcini mushrooms and foie gras

Serves 6 30 minutes

+ 20 minutes baking time

• 1 large pre-baked shortcrust base, or 6 small

disks • ½ fresh foie gras cut into pieces

• 500 g fresh porcini mushrooms, chopped

• 20 g schallots, chopped • 10 g parsley, chopped

• ½ clove of garlic, crushed • some white wine

For the quiche filling

• 250 ml milk • 250 g liquid cream

• 4 whole eggs • Salt, pepper, nutmeg

1 Place a frying pan over medium heat and sear the

foie gras for one minute on each side. Sprinkle with

fleur-de-sel and pepper and set aside. 2 Drain any

excess fat from the pan, increase the heat to high,

brown the porcini mushrooms and then add the

shallot and garlic. Deglaze with the white wine and

set aside. 3 Mix the eggs with cream and milk, and

season with salt, pepper and nutmeg. 4 Preheat

oven to 200 °C, top and bottom heat. 5 Distribute

the porcini mushrooms evenly over the base of the

quiche, then place the foie gras slices on top and

cover with the egg-and-cream mixture. 6 Bake at

200 °C for 15 to 20 minutes. 7 Let cool and serve

with a small green salad on the side.

2018 / 3 | KACHEN | 71


Yellow poussin with stir-fried vegetables

Serves 6

30 minutes + 12 minutes in the oven

• 6 yellow poussins • 500 g fresh chanterelles

• 50 g shallots, chopped • 2 x 20 g garlic, crushed

• 2 x 20 g parsley, chopped • ½ glass dry white wine

• 200 g carrot sticks • 200 g courgette sticks

• 200 g bell pepper sticks

• 200 g fresh bean sprouts

• 2 tbsp. oyster sauce (available from oriental supermarkets)

1 In a hot pan, brown the poussins on both sides and then place on a

baking tray or in a casserole dish. 2 Preheat the oven to 200 °C, season

the poussins with salt and pepper and roast for 12 minutes. 3 Add the

chanterelles, half of the shallots, half of the garlic and half of the parsley

to the same hot pan, sauté, deglaze with the white wine and set aside.

4 Fry the carrot, courgette and pepper sticks in olive oil. Season

with salt and pepper. 5 Fry the remaining shallots, garlic and parsley

in the pan with a little olive oil, and then add the bean sprouts and

oyster sauce. Combine with the rest of the vegetables and serve.

6 Arrange the chanterelles on a plate and top with a roast poussin cut

into three or four pieces. Serve with stir-fried vegetables on the side.

72 | KACHEN | 3 / 2018


RECIPES n

Sirloin steak with Roquefort and thyme potatoes

Serves 6

30 minutes + 20 minutes baking time

• 50 cl liquid double cream (35% fat) • 200 g Roquefort • 1 kg baby potatoes • Sesame oil

• Semi-dried thyme • 10 g garlic • 30 g shallots • 30 g parsley • 400 g fresh chanterelles

• 6 Black Angus sirloin steaks • Salt and pepper

1 Heat the cream in a pot and reduce

to half, then add the Roquefort

cheese and melt on low heat. Season

with salt and pepper and set aside.

2 Preheat the oven to 200 °C. Wash

the potatoes, pat dry and then place

them in an oven proof dish. Drizzle

with sesame oil, season with salt,

pepper and thyme and roast for 20

minutes. 3 Finely chop garlic, shallots

and parsley. Sauté in a pan with

a little oil, together with the fresh

chanterelles. 4 Heat a pan on high

heat and sear the steaks. Season

to taste. Arrange potatoes and

chanterelles on a plate with the meat

and the sauce.

Mushrooms and goat's cheese on toast

Serves 6 15 minutes

• 1 country loaf, sliced

• 300 g porcini mushrooms

• 300 g fresh chanterelles

• 50 g shallots

• 10 g garlic, crushed

• 20 g parsley • Salt and pepper

• ½ glass dry white wine

• 200 g goat's cheese (1 Roll)

1 Toast the bread slices in the oven for 2 minutes at 200 °C.

2 Fry the porcini mushrooms and then the chanterelles in a

hot pan. Add shallots, garlic and parsley. Season with salt

and pepper, deglaze with white wine and bring to a gentle

simmer. 3 Put the mushrooms on the slices of toast and

arrange the goat's cheese on top. Briefly grill in the oven

and enjoy.

2018 / 3 | KACHEN | 73


Miele and Carlo Sauber

Autumn may come,

we are ready...

74 | KACHEN | 3 / 2018


Braising - simmering:

a cooking technique

for comforting dishes

For almost 120 years, Miele has

been strongly committed to its

core values of quality, sustainability,

respect for nature and family.

With this in mind, we have

chosen this year to highlight the

convivial side of our meetings

with family and friends. Today's

Miele appliances are designed to create true culinary

masterpieces while making the consumer's life as easy

as possible. It is user-friendly with precise, varied, and

automatic programs, steam addition functions and

very intuitive touch-screen control panels, vacuum

devices, woks, grills and built-in tepan-yaki.

As a premium brand, Miele combines quality, performance

and comfort, to the delight of the gourmet.

Beef rolls

4 persons - 100 minutes + 60 minutes baking time

• 4 beef roulades (160 to 200 g) • salt, pepper • 4 tbsp mustard

• 8 thin slices smoked cutlets • 8 pickles • 2 carrots • 1 small leek

• 150 g celery • 1 onion • oil • 1 tbsp tomato concentrate

• 250 ml red wine • 2 sprigs thyme • 2 sprigs rosemary

• 2 bay leaves • 1 clove garlic • 1000 ml vegetable or beef stock

• 100 ml whipping cream

Accessories

• Miele GOURMET roasting pan with lid

1 Season with salt and pepper, coat the cutlets with mustard and add 2 slices

of bacon and cut the pickles into sticks. 2 Roll the cutlets and fix them with

a toothpick or cooking string. 3 Cut the carrots, leek, celery and onions into

1 cm cubes. 4 In a roasting pan, roast the cutlets on all sides. Then remove

them and add the vegetables, cooking them until they sizzle. 5 Add the tomato

concentrate and a third of the red wine. 6 Reduce the wine almost completely

and repeat this last step 2 times until all the wine has been added. Then add

the herbs, spices, garlic and vegetable stock. 7 Put the cutlets back into the

roasting dish, cover, and bake for 60 minutes in the oven at 140 °C. 8 For steam

diffusion ovens, after 60 minutes, remove the lid and activate the first steam

diffusion, cook uncovered until the end. 9 Remove the roulades from the broth

and remove the toothpicks or string. 10 Strain the cooking juice, reserve the

vegetables and add the liquid cream to the sauce. Reduce to medium-high heat.

11 Serve the sauce over the roulades and vegetables.

Cooking mode : Miele Klimagaren - Temperature: 140 °C

Cooking time: 120 minutes

With the beginning of autumn, the ochre and warm

colours of nature inspire a need for comfort. What

could be more comforting than a stew or braised

dish?

This cooking technique consists of cooking food

covered or over low heat for a long time, after having

been seared on all sides over high heat. That's why

the Miele Klimagaren Steam Addition function is

ideal for simmering dishes, but also for baking roasts

(because it prevents drying out), pastries and puff

pastry (where moisture will help the dough to rise

and give it a beautiful shine). This function can be

controlled automatically or manually.

We help you bring stews and ragouts to the family

table!

Cooking with Miele

www.miele.lu/sessions-de-cuisson

Infos and contact : Valérie MAIRESSE

Tel.: 49 711-29 E-Mail: cookingstudio@miele.lu

2018 / 3 | KACHEN | 75


76 | KACHEN | 3 / 2018

Steffens hir Kürbiszopp

an Nësskuch

vun der Tata Marguerite


TYPICALLY LUXEMBOURGISH n

For the KACHEN Autumn Editions and as part of

our collaboration with the Luxembourg Chamber of

Agriculture, we paid Alice Steffen-Majerus a visit at

her farm in Buschdorf. The farm has grown potatoes

(Produit du terroir - Lëtzebuerger Gromperen) for

three generations: floury varieties such as Belana, Désirée

and Bintje, waxy ones such as Gwenne, Annabelle, Nicola

and Charlotte, which retain their shape when boiled, and the

Victoria, whose firm texture makes it particularly suitable

for making chips. The farm also grows pumpkins, which Ms.

Steffen-Majerus combines with floury potatoes from the farm

to make a hearty autumnal soup. The farm products are sold

directly on site and in selected supermarkets.

Walnut cake

Pumpkin soup

RECIPE ALICE STEFFEN-MAJERUS PHOTOS RAMUNAS ASTRAUSKAS

1 cake 10 minutes + 45 minutes baking time

• 250 g butter, softened • 250 g sugar • 4 eggs

• 200 g dried walnuts • 100 g chocolate (70% dessert chocolate)

• 250 g flour • 1 sachet of baking powder

For the chocolate glaze

• 100 g chocolate (70% dessert chocolate)

• 2 tbsp. double cream (30% fat)

1 Preheat the oven to 180 °C. 2 Grease a baking tin with butter

and dust with flour. Finely grind the walnuts and chocolate.

3 Beat the softened butter with the sugar until fluffy. Add the 4

eggs one by one. Then add the ground walnuts and chocolate,

followed by the flour sifted with the baking powder and mix

everything. Pour the batter into the prepared cake tin. 4 Bake

in the oven for 45 minutes, then remove and let cool on a wire

rack. 5 For the chocolate glaze, melt 100 g of chocolate in a

water bath and add the cream. Cover the cake with the glaze.

Allow one day for the walnut flavours of the cake to unfold. Dust

with icing sugar before serving.

Serves 4

40 minutes

• 1 large onion

• 2 tbsp. olive oil

• 650 g Hokkaido pumpkin

• 250 g floury potatoes (e.g. Bintje or Désirée)

• 1 l vegetable stock

• Salt and pepper (cayenne pepper if desired)

Serve with

• Sour or single cream, croutons and pumpkin seeds

1 Roughly chop the onions, clean out the inside of the pumpkin to

remove the seeds, cut into 1 x 1 cm cubes, and then peel and dice

the potatoes. 2 In a large pan, sweat the onions in some olive oil

over low heat for about 5 minutes. Add the diced pumpkin and

potato and sauté briefly. 3 Add the vegetable broth, bring to a

boil, then reduce the heat and simmer for 20-30 minutes until

the vegetables are cooked. 4 Purée the soup until smooth and

season with salt and pepper. 5 Serve in soup bowls with sour or

whipped cream, croutons and pumpkin seeds.

2018 / 3 | KACHEN | 77


Lëtzebuerger Rëndfleesch

Produit du terroir

A RECIPE BY TIAGO LUIS

In our series on Luxembourgish beef, in partnership with the Luxembourg

Chamber of Agriculture, we now present a recipe by Tiago Luis, head chef

at Koeppchen in Wormeldange.

78 | KACHEN | 3 / 2018


Produit du terroir

Flank steak

with shallot confit and Pinot Noir

Lëtzebuerger

Rëndfleesch

Eng Passioun,

e Genoss!

Serves 4

90 minutes

For the sauce

• 1 bottle of good quality Pinot noir • 1 cinnamon stick

• 1 clove • 1 star anise • 350 ml beef stock • 1 tsp. butter

For the smoky herbed mash

• 300 g butter • 20 g rosemary, 30 g thyme and 10 g sage • 1 kg potatoes

• 1 small bunch of parsley and fresh basil • Lemon juice • Salt and pepper

For the glazed vegetables and candied shallots

• 150 g butter • 8 young turnips • Juice of two oranges, freshly squeezed

• 8 young carrots • 4 small shallots • 30 g thyme • 1 pinch of sugar

• ½ bottle of Pinot noir • 4 large shallots • Salt

For the meat

• 800 g locally raised flank steak • Olive oil

• 150 g butter • 20 g rosemary and 30 g thyme • Salt and pepper

RECIPE TIAGO LUIS PHOTO RAMUNAS ASTRAUSKAS

For the sauce

Bring the wine to a boil in a large pan with cinnamon, cloves and star anise. Reduce the

wine to a thick syrup. Skim as often as necessary. Run through a sieve and then pour the

liquid back into a pan and add the broth. Reduce to a syrupy texture. Mount with butter

before serving.

For the smoky herbed mash

Melt the butter in a small saucepan. Set the rosemary, thyme and sage on fire and add to

the pan. Cover immediately, infuse for 15 minutes and then strain the now smoky butter

through a sieve.

Peel and cut the potatoes. Place them in a saucepan and cover with water. Salt, cook

for 15-20 minutes and drain well. Mash the potatoes and add the smoky butter. Add the

parsley and the basil cut into strips. Season to taste with salt, pepper and lemon.

For the glazed vegetables and candied shallots

Melt 50 g of butter in a pot and add the turnips and a little salt. Cover with water and

simmer gently until the water evaporates and the turnips are cooked. Deglaze with orange

juice, reduce and then coat the vegetables well with the caramelised juice. Repeat with

the carrots.

In a saucepan, brown 4 small shallots in 50 g of butter with some thyme. Add a pinch of

sugar. Cover with Pinot noir and simmer gently until the wine has evaporated. Drain the

shallots and halve lengthwise.

Chop the 4 large shallots and fry in 50 g of butter, then season well with pepper.

For the meat

Fry the seasoned flank steak in olive oil until the desired cooking point. Add the butter,

pepper, thyme and rosemary at the end. Toss the meat well in the aromatic butter.

Remove the meat from the pan and let stand for 15 minutes. Cut into slices and place on a

plate. Add the glazed vegetables and the caramelised shallots. Form little quenelles with

the chopped caramelised shallots. Serve the meat with the sauce and mash on the side.

La viande d’origine

de qualité 100%

luxembourgeoise

garantie de la fourche

à la fourchette !

www.produitduterroir.lu

2018 / 3 | KACHEN | 79


RECIPE MARCEL BIVER PHOTO RAMUNAS ASTRAUSKAS

80 | KACHEN | 3 / 2018


TYPICALLY LUXEMBOURGISH n

Kënnbak

Serves 6 20 minutes + overnight soaking

+ about 3 hours cooking time

• 1 whole cured and smoked ox jaw (Kënnbak), tongue included

• 1 carrot • 1 medium sized leek • 2 onions • 4 cloves of garlic

• ½ celery • Thyme • 1 bunch of parsley • 4 bay leaves

• 8 cloves • Grated nutmeg • Salt and white pepper

For the broad bean garnish

• 100 g butter • 100 g flour • 1 onion, finely chopped

• 1-2 cloves of garlic • Smoked bacon, to taste

• Fresh savory • 500 g of broad beans, from a jar

• Salt and white pepper

Ideally served with

• potatoes, Luxembourgish mustard and sauerkraut

1 Soak the whole ox jaw in cold water overnight. Depending on the

dryness of the meat, the water may need to be changed just once.

2 Separate the tongue from the ox jaw and place both in a pot of

cold water. Bring to a boil, skim off any foam and add the roughly

chopped vegetables along with the spices and herbs. 3 Simmer

slowly for 2-3 hours. 4 Separate the meat from the bone and cut

into thin slices. 5 Peel the tongue and also cut into thin slices. 6 For

the garnish, start by melting the butter in a saucepan and add the

flour. Stir until the roux turns a rich brown and then add some finely

sliced smoked bacon. 7 Deglaze with a little cooking broth and allow

to simmer for 20 minutes. 8 Season with salt, pepper and chopped

savory. Add the precooked broad beans and leave for 10 minutes.

9 Serve the meat with broad beans, boiled potatoes, sauerkraut and

Luxembourgish mustard.

Once again our guest chef is Marcel Biver. Even

though the trained chef is busy with his own

insurance agency, he doesn’t hesitate for a second

when it comes to preparing typical dishes from

Luxembourg for KACHEN!

2018 / 3 | KACHEN | 81


Cyprus

Working in the financial sector brought Georgia Paphiti, CFO and Regional Financial Controller of

UBS Europe SE, to Luxembourg from Cyprus about 4 years ago, together with her husband and their

4 children. The family has lived in Luxembourg since 2014 and has made the country their home. Georgia travels

a lot through her work, and the different cultures she discovers inspire her in her cooking. She loves traditional

Mediterranean cuisine, but usually prepares food in a style that's all her own. Georgia loves to cook for friends and

family, and is often asked for her recipes. This gave her the idea of writing a cookbook, which she has been working

on for about a year now, and which will soon be published in English under the title "Mint and Lemons". Georgia's

favorite ingredients are mint, lemons, tomatoes and of course olive oil, all of which are part of this recipe. "Kali

Orexi"! Enjoy!

Middle Eastern style meatballs with fried aubergines, tomatoes and Greek yoghurt

RECIPE GEORGIA PAPHITI PHOTOS RAMUNAS ASTRAUSKAS

For 4-6 people

1 hour + 1 hour resting time

For the meat

• 1 large onion, finely chopped • 3 cloves of garlic, finely chopped

• 2-3 tbsp + 1 espresso cup olive oil • 2 tbsp ground cumin

• 1 tbsp ground coriander • 1 tbsp sweet paprika powder

• 1 tbsp dry oregano • 1 kg lamb mince meat

• 1 bunch finely chopped parsley • 1 tbsp tomato paste

• 1 tsp salt • 1 tsp pepper

1 Place the onion and garlic with 2 tbsp of olive oil in a preheated nonstick

pan and stir until golden. Keep the pan on the stove, add the cumin,

coriander, paprika and oregano and keep stirring for a few minutes. If the

pan is very dry, add a 3rd tbsp of olive oil. Then remove the pan from

the heat and let it cool down. 2 In a large bowl, place the meat, parsley,

tomato paste and 1 espresso cup of olive oil and add the spice mix.

Assemble well and let sit for about 30 minutes before starting to shape

the meatballs. You can also store the mixture in the fridge overnight if you

want to prepare it in advance. 3 Preheat a non-stick pan on medium heat

with no oil and start placing the meatballs to be cooked for 2-3 minutes

on each side until golden brown.

For the tomato mix

• 4 large, ripe tomatoes • 1 bunch of fresh mint leaves, finely chopped

• 1 bunch of fresh dill leaves, finely chopped • Some fresh thyme leaves

• 2 tbsp olive oil • 1 tsp dried mint (ground) • salt and pepper to taste

Place the tomatoes in a deep pan with the olive oil and let them cook for

a 2-3 minutes. Add all of other ingredients and let the mixture simmer

on low heat for another 20-30 minutes. Then let cool down completely.

For the Greek yoghurt sauce

• 500 g of Greek style yoghurt • 1 tbsp olive oil

• juice of 1 lemon • salt to taste

Mix all of ingredients well together until smooth and place in the fridge.

Bring to room temperature before use.

For the fried aubergines

• 2-3 large aubergines, thinly sliced • olive oil to fry • salt

1 Add some salt to the aubergine slices and let them sit in a strainer for

a few hours to let them drain. Then wash off the salt and place them

in the strainer again for a few minutes. Place the slices on absorbent

kitchen paper for at least 30 minutes. 2 Pre-heat a non-stick tin, cover the

base with oil and fry the aubergine slices a few at a time until they take

on a deep brown colour. Remove them from the tin and place them on

absorbent kitchen paper. You may need to add a little oil as you fry each

batch. Let the slices cool down.

For serving

Once you are ready to serve, place a few of the aubergine slices on a plate,

then top with some tomato mix and finish with the a few tablespoons of

the yoghurt sauce. Decorate with toasted sesame seeds, a drizzle of olive

oil or dried mint. Serve with the lamb kebabs, warm Greek pita bread and

some parsley. This dish is wonderful without meat as well.

82 | KACHEN | 3 / 2018


ADVERTORIAL n

Feierstengszalot with Lisanto ham and buckwheat cone

RECIPE FRANÇOIS JAGUT PHOTO RAMUNAS ASTRAUSKAS

Serves 4 45 minutes + 1 hour cooling time

+ rest overnight

For the meat

• 1.5 kg 'Produit du Terroir' sirloin steak • Clarified butter

• 1 sprig of thyme • 1 bay leaf • 1 piece of leek green • 1 clove of garlic

• 2 carrots • 1 onion • 500 ml white wine • 750 ml cold beef broth

• Salt and pepper

For the dressing

• 20 g Luxembourgish mustard • 50 ml red wine vinegar

• 50 ml grape seed oil • 1 small onion • ½ bunch flat-leaf parsley

• 50 g cornichons • 2 hardboiled eggs • Salt and pepper

For the buckwheat cone

• 100 buckwheat flour (Ourdaller) • 50 g butter

• 300 ml sparkling water • Salt and pepper

• 50 g Lisanto ham, cut into strips • Young leaves or sprouts

For the meat

1 Add a little clarified butter to a large frying pan and sear the meat for

2 minutes on each side. Remove from pan and set aside. 2 Chop the

vegetables into big chunks and add to the pan with the herbs. Sauté

for 5 minutes and then deglaze with white wine. 3 Place the meat and

vegetables in the cold beef broth and soak overnight in the fridge. 4 Cut

the meat, first into slices and then into thin strips.

For the dressing

5 Combine the mustard, vinegar and grape seed oil in a salad bowl. Whisk

like a mayonnaise. 6 Finely chop the onion, parsley, gherkins and hardboiled

eggs, then add to the bowl and add the cold meat. Season to taste

and refrigerate for at least 1 hour.

For the buckwheat cone

7 Whisk the flour with the butter and some water. Gradually add more

water and season to taste with salt and pepper. 8 Cook the batter in the

pan like a pancake, 1 minute on each side. 9 Then dry the buckwheat

topping in the oven for 30 minutes at 90 °C.

To serve

10 Arrange the meat onto the plates. Roll up the buckwheat topping with

strips of Lisanto ham and a few young leaves, and place on top of the meat.

Gourmet restaurant "Les Roses" offers a cuisine that combines

traditional flavours with bold new creations in a stylish setting.

A modern culinary experience!

The "Langoustines & Terroir Luxembourgeois" Floralies menu

is available from 30th August to 20th September 2018.

Open from 6.30 pm to 10.30 pm Thursdays to Mondays.

"Les Roses" is closed for lunch.

Information & Bookings: (+352) 23 611-410

Open daily from 10:00 a.m. Monday through Thursday

until 3:00 a.m., Friday through Sunday until 4:00 a.m.

Info: (+352) 23 611 -1 - info@casino2000.lu

www.casino2000.lu

Adults only

2018 / 3 | KACHEN | 83


84 | KACHEN | 3 / 2018


CHEF PORTRAIT n

Thomas Murer

great cuisine for a small price

„I prominence in Luxembourg after appearing in the French TV

don't intend to revolutionise cookery. I just want to restore

some balance", says Thomas Murer, the Alsatian who rose to

show "Top Chef ". What does he mean by balance? "A good appetiser, a

good entree, and a good dessert at a fair and equitable price" is the task

that he and his wife Emeline have put before them.

Murer, 29, most recently worked at "Aal Schoul" in Hobscheid, and

now wants to do what some of his colleagues believe to be impossible

in his very own establishment, the restaurant "An der Villa" in Steinfort,

scheduled to open in October. Murer has planned a very special kind of

restaurant in an exquisite setting; namely, in the former residence of the

steel industry magnates Charles and Jules Collart, which had recently

been used as a municipal youth house, and was beginning to fall into

disrepair.


"We plan to run it like a bistro – but with the quality of

fine dining." Put another way, "We want to be accessible

to a large number of people. People who don't earn a

lot of money should be able to dine there as well." For

a long time now, it has irritated him that most quality

restaurants in Luxembourg are very expensive. His

plan includes lunches between €20 and €24, appetisers

starting at €9, entrees starting at €16 or €17 and normally not going

over €27. "And in the event that I get wild turbot, then I may offer that

for €30 or €32, but not for €40 or €50.“

I had

the fortune

of always working

for people who

passed on their

enthusiasm

to me

the restaurant, and find the bill "decent". "I want to be happy, and I

want happy employees. What more could I want?" With regard to stars,

he thinks primarily of the pressure they bring. And he thinks of the

hobby food critics who give out bad reviews on social media, because

the waiter didn't pour the wine quickly enough.

Why should he be the one who can offer "an affordable cuisine in

an extraordinary ambience"? Murer looks to technology and good

organisation. "I've changed the design of the kitchen ten times. They

said I was crazy." But now everything is as it should be. With higher

work surfaces ("To prevent back problems"), with induction stoves

instead of gas stoves, with a kind of miracle machine called the

VarioCookingCenter which cooks, roasts and simmers different foods

almost independently - and then cleans itself. "My team

should be cooking, and not wiping the kitchen.". He

wants to use vacuum technology (sous-vide) for bulk

purchases: "I won't buy 20 poultry breasts, I'll buy 200.

That's more economical."

"An der Villa" is to be a restaurant where the cooking is


sophisticated. "Our ambition is to do as much as possible

ourselves. We work with proper vegetables, our own

sauces, and also with real chicken stock. And we want to surprise our

guests. For example, an exquisite dessert can be made with lemon, basil

and fennel. And guests should say, I never would have thought that

these things work together."

PHOTO RAMUNAS ASTRAUSKAS

Murer is no romantic dreamer. He began to take cooking instruction

in Alsace at the age of 14. "That's where I learned the basics." Lots of

choucroute, but also rhubarb pie, brawn, and apple cake. "The things

one should be able to do." Afterwards he worked for two years at

"Auberge de l’Ill" under Marc Haeberlin. Later, after internships with

other top chefs, he worked for Patrick Jeffroy in Brittany and for Jean-

Luc Brendel in Riquewihr. "I had the fortune of always working for

people who passed on their enthusiasm to me." He followed his wife to

Luxembourg, who had come because she liked it here.

Murer knows, then, how things are done in starred restaurants. "And

because I know this world, I know that this is not what I want." The

main goal: guests who are still raving about the food when they leave

The Steinfort restaurant, then, should offer a "cuisine française de

terroir". A newer, lighter cuisine – "ambitious, but not pretentious."

And with seating for around 50, naturally open on weekends as well.

"In Alcase, the whole family goes out to eat on Sundays. And that's true

in Steinfort too." A restaurant for all. For children, there are chicken

nuggets, "but made on the premises and properly seasoned." Murer, the

father of two small girls, has come up with another little revolution. "We

are even going to serve candy floss. We've already bought the machine.

AN DER VILLA • 15 rue d'Hobscheid • L - 8422 Steinfort

2018 / 3 | KACHEN | 85


Kabocha pumpkin gnocchi with smoked trout, burrata and pear

Serves 4 1 hour + 90 minutes cooking time

+ 24 hours rest

For the trout

• 1 fillet of salmon trout, about 500 g • 250 g coarse salt

• 100 g sugar • 10 g pink peppercorns • 10 g juniper berries

For the pumpkin gnocchi

• 1 pumpkin (Kabocha) • 1 kg potatoes • coarse salt

• 300 g Parmesan cheese • 435 g flour • 1 egg

For the pear compote

• 2 pears • 100 g apple cider vinegar • 75 g sugar

To serve

• 1 smoked burrata • 10 g trout eggs • 50 g granola

• 1 small spring onion • A few edible flowers

For the trout

For the trout, mix 100 g sugar with 250 g coarse salt, the juniper

berries and pink peppercorns in a bowl. Bone the trout, cover

with the salt, sugar and spice mix and cure for 24 hours in the

fridge. Then brush off the salt, dunk the trout in cold water for

30 minutes and cut into thin slices just before serving.

For the pumpkin gnocchi

Wrap the pumpkin in aluminium foil and place in the preheated

oven (180 °C). Bake for 90 minutes. Add a layer of coarse salt

in the bottom of an oven dish. Add the unpeeled potatoes and

place in the oven. Bake with the pumpkin for another hour at

180 °C.

Take 400 g pumpkin flesh and 600 g potato. Reduce on the

stove for 5 minutes in two separate pots, stirring constantly. Add

the reduced pumpkin and potato purées to a large saucepan

and then add the grated Parmesan cheese, the flour and the

egg. Mix well and shape into small balls by hand. Then press

with a fork on a board to create the typical gnocchi pattern.

Cook in a pot of boiling salted water for 2 minutes.

For the pear compote

Peel core and sice the pears. Combine with the apple cider

vinegar and 75 g of sugar in a saucepan, and simmer for 1 hour

on low heat. Let cool and blend until smooth.

To serve

Place 5 to 6 gnocchi on each plate and decorate with sliced

trout. Punch out a few pieces of burrata with a cookie cutter and

arrange on top. Decorate with trout eggs, muesli, pear compote,

spring onion slices and edible flowers.

RECIPE THOMAS MURER PHOTO RAMUNAS ASTRAUSKAS

86 | KACHEN | 3 / 2018


JONK CHEFS n

ARNAUD DEPARIS

Born in the Vosges, Arnaud Deparis started cooking as a child with his grandmothers and his

parents. His grandmothers' favourite recipes were stewed rabbit and "Kneff ", a dish reminiscent

of Luxembourgish "Kniddelen", served with croutons, garlic and a thick parsley dressing. Seasonal

produce is close to his heart and he loves to prepare all kinds of vegetables in different ways,

pumpkin in this case.

Arnaud studied his craft in Gérardmer and had honed his skills in various prestigious houses by the

age of 29. He has worked in Switzerland, at Le Pré Catelan in Paris (3 Michelin stars), La Forge de

Massard (Espaces Saveurs) in Sandweiler, and at Le Cube in Strassen.

He recently started cooking at Brasserie L' Avenue in Kirchberg.

Fried quail eggs, butternut textures and smoked duck magret

RECIPE ARNAUD DEPARIS PHOTOS ANNABELLE HATHERLY

Serves 4 1 hour + 90 minutes rest

• 80 g pumpkin seeds • 50 g butter • 250 ml orange juice

• 1 large lemon • 70 g flour • 70 g icing sugar

• 12 quail's eggs • 1 egg • Some panko breadcrumbs

• 1 kg butternut squash, unpeeled • Salt • Olive oil

• 100 g cream • 50 g sugar • 100 g vinegar

• 28 small slices of smoked duck magret

• Young leaves for decoration (Vene cress and Affila cress)

1 Grind 40 g of pumpkin seeds and pass through a sieve to

obtain a decorative powder. 2 For the pastry leaves, melt 20

g butter in a saucepan. Add the orange juice, the juice of

¾ of a lemon, 20 g flour and the icing sugar. Knead into a

dough and chill for 1 hour. 3 Spread thinly on a baking mat

and sprinkle with 40 g of pumpkin seeds. Bake at 200 °C

for 5 minutes. 4 Boil the quail eggs in boiling water for

80 seconds and then quench in cold water. Then

chill for 30 minutes so that they are easy to

peel afterwards. 5 Peel the pumpkin and

remove seeds. Cut 1/2 of it into rough

chunks, place in a pot of boiling water

and cook for 15-25 minutes. Mash

and then divide the mixture in half.

6 Add the cream to the first half of the

mash. Add to a syphon loaded with

two cartridges. Leave the second

half of the mash plain. 7 Cut ¼ of the

pumpkin into cubes of various sizes.

Blanch for 1 minute in boiling water, then

marinate with the remaining lemon juice. 8

Cut the remaining ¼ of the pumpkin into regular strips with a

peeler. Heat 150 ml of water with 50 g of sugar and vinegar.

When the mixture starts to boil, pour over the pumpkin strips

and let stand until the liquid has cooled. 9 Bread the quail

eggs English style: roll them in 50 g of flour, then in some

beaten egg and finally in the panko breadcrumbs. Deep fry

at 180 °C for 1 minute just before serving. 10 Decorate each

plate with pumpkin seed powder. Decorate the plates with

dots of pumpkin mash, roll up the pickled pumpkin strips and

use the siphon to fill them with pumpkin mousse. Arrange

3 fried quail eggs on each plate and decorate with pastry

leaves and young leaves. Serve with cooked and lemonmarinated

pumpkin cubes and 7 rolled-up slices of duck

magret per serving.

2018 / 3 | KACHEN | 87


Restaurant

„La Pomme Cannelle“

Tasting with his mind:

Paul Fourier

PHOTOS RAMUNAS ASTRAUSKAS

It's a jewel, set in what is already a luxury environment. The restaurant

"La Pomme Cannelle" has an important place in the Luxembourg

hotel "Le Royal". "A hotel like this needs such a restaurant", says hotel

director Philippe Scheffer. "It is part of the culture of excellence which

we cultivate in Le Royal." Paul Fourier has been chef here for two and

a half years. The 53-year-old Fleming, long at home in the Ardennes,

puts it concisely: "Le Royal is a very nice place. I'd like to stay here for

a long time."

The presence of this "cinnamon apple" in the hotel is something

special. The relatively "normal" feeding of hotel guests is undertaken

by the larger restaurant "Amelys", while diners in search of a special

culinary experience are in good hands at "Pomme Cannelle". Business

people make up most of the clientele at lunch: the three course, 56-euro

Business Lunch is guaranteed not to exceed 90 minutes. Diners who are

satisfied with just two courses (appetiser and main course, 48 euros)

need only 60 minutes.

"People have more time in the evening", says Fourier. More time for

enjoyment. The restaurant serves more out-of-town guests for dinner.

In the evening, appetisers range from 30 to 35 euros, main dishes with

meat from 33 to 40 euros. "It's a very sophisticated clientele", says

Fourier. And he is relieved that his menu appeals to his guests. Fourier

is both artisan and creative mind at once. "People no longer want dining

to be about trendy stuff or a show. The product and the preparation are

what's important", he says.

The art is in changing products while still giving them respect. "My

basis is classic cuisine", explains Fourier, offering a nod of respect to

August Escoffier and Paul Bocuse. "I like all these classic things", he

admits, praising a good sauce hollandaise: "This isn't a hospital, after

all." Whereas culinary classics are only appreciated in an establishment

like "La Pomme Cannelle" if they come to the table modernised,

modified, improved and in new combinations.

88 | KACHEN | 3 / 2018


RESTAURANT PORTRAIT n

Fourier trusts his own many years of experience with food when

developing new dishes. In 1984, after attending hotel management

school in Belgium, he came to Robert Bardot, one of the greats of his

craft at the time with two Michelin stars, at "Flambard" in Lille. He

later worked in Brussels, and at the Château d’Hassonville in Marcheen-Famenne.

In 1997 he was named Belgian Chef of the Year by

Gault&Millau, rose to position of maître cuisinier, and cooked for the

Belgian Ambassador in New York for two years – as well as for famous

guests like Kofi Annan and Hillary Clinton. After that he headed "La

Gourmandine" in Nassogne for twelve years, and then, after a brief

interlude with an investor in another business, came to Le Royal.

Fourier says that he primarily does the work of creating new dishes in

his head. He recalls individual aromas, and then imagines how they

might taste together. "Even I can get it wrong, but most of the time

it tastes pretty much the way I imagined it would", says Fourier. And

when other members of his team like it too, then it eventually lands

on the menu. That's how he stumbled upon smoked eel with foie gras,

which in the meantime has become one of his most popular dishes and

is consistently requested by diners. "Interestingly, the recipe doesn't

work with smoked salmon."

Fourier feels at home at "La Pomme Cannelle". He has plenty of freedom

in the kitchen, and enjoys excellent communication with Scheffer.

Scheffer agrees: "Fourier takes products and turns them in to culinary

discoveries." And the chef de cuisine appreciates having weekends off:

"I never cook at home on weekends. I go to restaurants and let others

do the work."

RESTAURANT LA POMME CANNELLE

12 Boulevard Royal - L-2449 Luxembourg

Tel.: 24 16 16 736

www.restaurant-pomme-cannelle.lu

2018 / 3 | KACHEN | 89


Eise gudde

Lëtzebuerger Moschter

© V. Fischbach

90 | KACHEN | 3 / 2018


SERIES n

© L. Doemer

V. Fischbach

© Chambre de Commerce

© L. Doemer © L. Doemer

© Ramunas Austraskas

Luxembourgers polish off around 335,000 kg of mustard each year – nearly 70% of it

produced locally. Moutarderie de Luxembourg has been supplying the nation with mustard

for over 100 years. KACHEN went behind the scenes at this family-run business to learn

the secrets of its success.

TEXT BARBARA FISCHER-FÜRWENTSCHES

Many Luxembourgers associate the name Munhowen with the

beverage wholesaler. That's where it all began. Founding father

Pierre started in the beverage trade in 1908, and the business

was expanded by his successor Raymond after the Second World War

to include the production of wine, vinegar, and mustard. "The reason

was simple", says the current head, Roland Munhowen. "My father

made wine, and whenever there was a bad batch, it was just made into

vinegar. And this in turn was a necessary ingredient for the mustard

made as a side product in Hollerich."

In 1976 the company had the opportunity to acquire its competitor.

"We also took over the brand name 'Moutarde de Luxembourg',

because it was better known than ours." The cornerstone was laid for

a success story. Space soon became too tight in the factory at the old

Mohrfelsmillen, and so production was relocated to the Munhowen

Beverage Company in 1986.

"The art of running a family business includes managing the succession

in such a way that the company remains profitable", says Roland. "In 2000

we too were faced with this challenge. Together with my son, Yann, we

demerged from the beverage business and launched the Moutardarie

as an independent company. The beverage company, including its

brand name, was sold to the Bofferding Brewery." Since then father

and son have been running the Moutarderie de Luxembourg together.

"My son Yann brought fresh ideas to the firm", said his father, grinning.

Key growth drivers for the business have been new products like sauce

andalouse, ketchup, and a brand new BBQ sauce. "Our mustard has a

market share of nearly 70%", says Yann Munhowen. "We have to look

to the export market and new products for the potential for growth.

We sell exclusively to supermarkets and wholesale distributors, and

they want complete product lines. Our investment in a new production

and packaging machine in 2017 allowed us to meet market demands

and still have room to expand", says Yann Munhowen. Nevertheless,

both father and son want the company to remain a manageable family

business. It currently has eight employees, all of whom must be able to

do just about everything. "As a family business we're always at work,

both physically and mentally", they both laughed.

2018 / 3 | KACHEN | 91


Facts and figures

1922 Early mustard production at the Mohrfelsmillen in 963.

1976 Purchase of Moutarderie luxembourgeoise by Raymond Munhowen and

incorporation in the company Munhowen Boissons

1986 Relocation of production to the Munhowen company premises

1993 Launch of mayonnaise production

2000 Takeover of mustard production by Roland Munhowen and his son Yann

after demerger from Munhowen (and its sale to Brasserie Bofferding)

2008 Production relocation to a modern factory in Munsbach

2014 All products undergo rebranding and are given a uniform look

2015 New products: ketchup and sauce andalouse

2017 Acquisition of a new production and packaging system

2018 New product: BBQ sauce

© V. Fischbach

2017 revenues: €1.7 million, with a target of €2 million for 2018

Annual production: mustard (234 t), mayonnaise (80 t), ketchup (38 t),

sauce andalouse (33 t), BBQ sauce (9 t – since 04/2018)

© Moutarderie de Luxembourg

It's all in the taste

"We're a small business, and can't afford big expensive advertising

campaigns", explains Yann. "We're fortunate that many Luxembourgers

grew up with our mustard and its taste, and don't want any other."

Grandmother's "Moschtert Schmier" is a tradition, and Luxembourgers

take pride in their "Original Moschtert". It's milder than French

mustard, and has more taste from added seasonings – "It's not simply

spicy", explains Yann. The mustard is made exclusively from 100%

#1 grade ingredients, without preservatives or flavour enhancers. The

mustard seeds come from Canada; only a small percentage are grown

in Luxembourg for organic production. "The oils are not extracted. We

try to keep the essential oils and their taste. We have to be very careful

when grinding the seeds that the temperature is not too high, as that

would ruin the essential oils. Doing this gives the mustard an even

better quality, and its unique aroma." The mustard seeds are mixed with

water, vinegar, salt, sugar, and seasoning. The mixture is first coarsely

ground, and then ground more finely later. Aging gives the Lëtzebuerger

Moschtert its typical flavour. The recipe is closely guarded, naturally.

Which doesn't mean that one has to be satisfied with the tried-andtrue.

Over the years, "Original Moschtert" was joined by "Moutarde

à l'ancienne" and "Moutarde forte". A limited supply of "Moutarde au

Riesling" was launched in 2015 and a "Moutarde à la bière" in 2016,

in cooperation with Vinsmoselle and Brasserie Simon. In 1993 the

company began to produce mayonnaise, thanks to happenstance. "Our

production manager at the time was running a cottage industry in

his garage, producing mayonnaise and delivering it to our customers.

When he went bankrupt, we bought his machines and the recipe,

and started delivering to customers ourselves", says Roland. "Since

then the recipe has undergone refinement and improvements", Yann

emphasised.

MOUTARDERIE DE LUXEMBOURG

21 Parc d'Activité Syrdall - L-5365 Schuttrange

www.moutarderie.lu

92 | KACHEN | 3 / 2018


Poached

redfish

COOKING TIME : FISH 10 MINUTES, POTATOES 40 MINUTES ∙ PREPARATION TIME : 1 HOUR ∙ SERVES 4

2018 / 3 | KACHEN | 93


94 | KACHEN | 3 / 2018

Flowers on the plate

Edible flowers as

a culinary highlight


FEATURE n

TEXT BARBARA FISCHER-FÜRWENTSCHES PHOTOS RAMUNAS ASTRAUSKAS

Asters, geraniums, lilacs, daisies and fuchsias bloom in the garden.

They delight the eye - and can do much more. Their flowers

enhance food and drinks. They enrich hearty dishes and unfold

their subtle aromas in delicate desserts. The possibilities of eliciting

unknown pleasures are inexhaustible. The still young Luxembourg

company BOTANIKA devotes itself entirely to the variety of edible

flowers.

Englishwoman Kate Greenwood was tired of office work, and so

she summoned the courage to devote herself entirely to her hobby

and passion. Since this summer, she's been tending a colourful

hodgepodge of flowers and herbs on 20 hectares of leased land in

Hobscheid. There's actually a method to what at first glance looks

like a wild mess. Sunflowers radiate over calendula and cornflowers,

while marigolds, Korean mint and borage glisten alongside lavender.

"Because we work completely organically, we make use of the natural

protective properties of plants," explains Kate. The pollination is

done by bees from a local beekeeper, fertilization is done with mulch

and the green waste of the flowers. There is an amazing amount of

variety. "It's like mushrooms, you have to know which are edible and

which are not. With some it is the whole flower, with others only the

leaves." The bestseller of the season is the Imperial Green lavender.

"The lavender flowers immediately sold out; my Chinese friends love

adding my Chop Suey blossoms to rice. My electric daisies are the

perfect ingredient for cocktails." The first year had a difficult start,

with the extreme drought, but Kate is confident that her edible flowers

will survive and find more and more fans. "I love taste" is not only her

credo but also her motivation.

In addition to individual restaurants who buy directly from Botanika,

interested parties like event organizers, chefs, pastry chefs, cocktail

bar operators and private consumers can put together their own

individual flower bouquet, depending on the season, via an order

form on the website www.botanika.lu.

2018 / 3 | KACHEN | 95


96 | KACHEN | 3 / 2018


ADVERTORIAL n

Sustainable winegrowing,

guilt-free pleasure

TEXT BARBARA FISCHER-FÜRWENTSCHES PHOTOS VINSMOSELLE

Sustainable food production is more than just a trend – it's become

a conviction that many people share. Sustainability has also been

a central concern at Domaines Vinsmoselle for several years, and is

reflected in a strict selection system.

"We consistently make further developments to our business under the

perspective of sustainability, so that we can continue to plant high-quality

regional varieties which customers can enjoy with a good conscience",

says Harald Beck, viticultural consultant at Domaines Vinsmoselle. The

revegetation of the vineyards is an important element of sustainability.

"Together with Versis, we have compiled a flowering revegetation mixture

made just for our soil which lures beneficial organisms to our vineyards."

In addition, one of the Vinsmoselle winegrowers, a beekeeper, brings his

bees to the vineyards.

Soil cultivation is mostly done by innovative machines like rotary tillers or

disks. Steep grades are cultivated with a crawler-and-winch mechanisation

system specially developed for vineyards, so that the soil can be sustainably

cultivated here as well. Fertiliser is largely organic and from revegetation,

and contains nitrogen-binding plants. "Working the vineyards by machine

is labour-intensive, but the expense is an investment in the future of vital

grapevines and healthy soil", the viticulture consultant explains.

The vintner's greatest enemy, the grapevine moth, is fought through a

biotech confusion method. Small dispensers containing pheromones are

distributed throughout the vineyard. These confuse the male grapevine

moth, who then can't find his mate to procreate. This method is utterly

harmless to humans. "Insecticides are no longer needed in the entire

Moselle Valley in Luxembourg, as we have Pest Number 1 under control",

says Harald Beck. "Only fungicides are still indispensable to the Moselle

vintners. In the last few years we've been testing the planting of fungusresistant

grape varieties. This year we have a Cabernet blanc, an outdoor

wine with wonderful aromas, including that of green pepper. Next year it

will even be certified as an organic wine.

Vintners must meet 14 strict criteria of the in-house selection system for

the Grand Premier Cru wines of Domaines Vinsmoselle. Four experts

visit every single field and check for adherence to criteria regarding soil

cultivation, revegetation seed, defoliation, quantity of grapes, and avoidance

of herbicides. Only then can the grapes be used for the winegrowing

cooperative's production of Grand Premier Cru wines.

2018 – FIRST RAIN, THEN A LONG DROUGHT

At the time of this interview at the beginning of August, there

hadn't been any rain for two months. The heavy soil could store

the precipitation from July. However, only grapevines older than 10

years are able to penetrate the deeper soil levels to the water reserves,

so that no pests develop on the fruits and the plants.

GRANDS PREMIERS CRUS VIEILLES VIGNES (OLD VINES)

The name says it all: "vieilles vignes", or "old vines", is the designation

for wine made from grapes harvested from vines that are at least

35 years old. These vines have naturally low yields, making for very

concentrated wines that are rich in extracts and substances. The

perfect gift for very special occasions. You'll find the latest "Idées

Cadeaux" catalogue at www.vinsmoselle.lu

2018 / 3 | KACHEN | 97


The courage

to be excellent

In the fourth generation:

the Desom family in Remich

TEXT CLAUDE FRANÇOIS PHOTOS DESOM

Only hand-picked grapes are used, investments are continuously made in technical facilities, and

professionalism is at the core of their business: Caves Desom and Domaine Desom are two of the

best-equipped and largest businesses in the country.

98 | KACHEN | 3 / 2018


SERIES VINTNER FAMILIES n

Caves St. Remy in Remich was founded by Albert Desom in 1925.

Initially, the Desom family was exclusively involved in the wine

trade, but they wisely assessed the potential of Luxembourg's

Moselle region and soon began to plant their own vineyards. After

Albert's premature death in 1944, his wife Marguerite and their son

Pierre took the lead with a strong adherence to tradition.

The Desom twins, Albert and Georges

In 1970 Pierre's sons, twin brothers Albert and Georges, joined the

business. Albert, who had studied to be a mechanical engineer in Lüttich

and in Aachen, was henceforth responsible for technical production while

Georges, who had studied oenology at the University of Montpellier,

oversaw the vineyards.

The brothers were not only well-educated, they also brought an

abundance of talent to the firm. Albert, being a passionate tinkerer,

developed a custom-made and ultramodern production line and has also

filed several patents. Georges has retired from wine production, but he is

still an astonishingly good taster who can analyse and classify wines with

pinpoint accuracy.

The crémant phenomenon

The introduction of crémants in 1991 was meant to revolutionise

Luxembourg's wine industry. The product was an instant hit. Albert

Desom notes, half jokingly, that his brother and father didn't want

to invest in the new sparkling wines at first. He, however, believed in

it, and prepared the technical installations. Sales really began to take

off when their first crémant won a gold medal at the "Concours des

Crémants de France et du Luxembourg", with all 33,000 bottles sold

within just a few months. "That changed my father's attitude", says

Albert with a grin.

The crémant is taking on an increasingly important role in

Luxembourg's Moselle Valley, as well as for the Desoms, who are

planning a new production hall on their property.

The Desoms own 14 hectares of vineyards. A selection of these grapes

has been used to produce top crus under the Domaine Desom label

since 2010. The grapes for the winery's other still wines and crémants

are obtained from contract winegrowers who own about 40 hectares.

Caves Desom is one of the largest winegrowing businesses in the

country, and they have the advantage of being able to offer still wines

from numerous regions of Luxembourg's Moselle Valley: Schengen

Markusberg, Wintringen Felsberg and Hommelsberg, Schwebsingen

Kolteschberg and Enschberg, Wellenstein Kurschels and Foulschette,

Bech-Kleinmacher Naumberg, Remich Primerberg, Hopertsbour

and Maateberg, and Stadtbredimus Dieffert, as well as Wormeldange

with the appellations Wousselt, Elterberg and Koeppchen. Desom also

made a name for itself as a company that does very well with barrel

aging – its two Pinot noirs and Chardonnay are all showcase products.

2018 / 3 | KACHEN | 99


The fourth generation with Marc Desom

Marc Desom is the elder of Anne and Albert Desom's two sons.

Even as a youth he enjoyed working in the vineyard. Marc studied

oenology for three years in Reims, and four years at HES (Haute école

spécialisée de Suisse occidentale) in Changins, on Lake Geneva. Now

40, he's been working full time since 2005 together with his father

Albert and his uncle George, the managing partners of the firm.

Back in his university days Marc helped his father to put in a

fermentation control system. "That was one of our most important

investments. Especially since our thermal control can not only cool

the wines, but also adjust them to a higher temperature, which is

necessary for malolactic fermentation."

While studying in Switzerland, Marc Desom often heard from his

university colleagues that Luxembourg wines had a sweet-andsour

taste. This criticism left an impression on the young oenology

student. He knew that the production of more harmonious wines

could only be done through malolactic fermentation, and made the

chemical process the subject of his degree thesis. "The art of it is to

use malolactic fermentation to help the wine but not to overpower

the taste", he emphasises.

In 2003 the Desoms began to use a new wine press which handles

the grapes very gently through gravitation. Only hand-picked grapes

are put in the press, and all grapes are sorted right during harvest.

Marc Desom relies on organic and gentle fertilisation, and like

other Luxembourg winegrowers he also uses Stocker mowers for

defoliation work.

A clear trend in the direction of increased crémant production: the

four different Desom crémants, Tradition, Elegance, Millésimé und

Rosé, are top sellers and do very well at tastings, most recently at

the Concours Mondial de Bruxelles where the Cuvée Elegance was

awarded the rarely-given Grande Médaille d’Or.

www.desom.lu

A reception hall and the Desom Pavilion

A large and beautifully designed reception and tasting hall was

added to the Caves Desom property in Remich in 1997. It is well

suited for family celebrations. This hall can be rented, and catering

organised for events. The Desom family organises a tasting festival

twice a year.

The "Pavillon Desom" was reopened in July 2012 after several years

of renovation work, including a completely new, air-conditioned

restaurant with an enormous terrace which runs parallel to the

esplanade. Here one can enjoy culinary specialties along with all

Desom wines by the glass. Its vinotheque offers wine for sale by the

bottle or case.

INVITATION

TWO WEEKENDS FOR TASTING AND DISCOVERING!

Domaine DESOM invites you to discover its best vintages on November

10th/11th and 17th/18th, from 3 pm to 7 pm!

In the large reception hall of the Domaine, wine lovers can taste the best

wines of DESOM, but also wines from the French wine regions of Beaujolais,

Bordeaux, Burgundy and the Côtes de Provence as well as from distant terroirs

such as Chile, Argentina or South Africa. There are also a number of special

offers available exclusively during the two tasting weekends.

CAVES DESOM • 9 rue Dicks L-5521 Remich

PAVILLON DESOM • 49 Esplanade L-5533 Remich

100 | KACHEN | 3 / 2018


ADVERTORIAL n

Caves Desom

Outstanding crémant cuvées

Caves Desom offers four different crémant cuvées which all complement one another brilliantly and reflect the expertise of the Remich

wine cellar. They are also very popular: the Cuvée Elegance is the very first Luxembourg crémant to win the Grande Médaille d'Or at the

Concours Mondial de Bruxelles in May 2018!

Crémant Desom Brut Tradition

This crémant is the driest of the four crémant cuvées by Caves Desom.

Produced from classic Riesling and Pinot blanc. Fresh, well balanced and

very lively, a genuine thirst quencher which can be served as an aperitif

or even with seafood (tip: scallops carpaccio!) or white meats. It appeals

with a minerality and a fruity taste of peach, apple, and citrus. Price: €7.95.

Crémant Desom Brut Elegance

This crémant has the irresistible aroma of brioche and buttercream, and

dazzlingly clear notes of quince, baked apple, peach and candied orange.

Fruity, velvety, but also granular, and with a lingering finish! This dense,

complex crémant is produced from Burgundies. You won't find a comparable

sparkling wine at this price (€8.95)! Cuvée Elegance was awarded a rare

Grand Gold Medal at the 2018 "Concours Mondial de Bruxelles" ... and

received the judges' "Coup de Coeur" recommendation in the Guide

Hachette 2019!

Crémant Desom Brut Millésimé 2015

Brut Millésimé from the great 2015 vintage is a crémant for those that love

sparkling wines with both richness and minerality. Possessing the same

notes of brioche and hazelnuts like the Cuvée Elegance, it is the perfect

accompaniment for shellfish and other seafood, Parmesan cheese, and

roasted white meats. An excellent cuvée made from Chardonnay, Auxerrois

and Pinot blanc, it won a gold medal at the "Concours Mondial de Bruxelles"

in 2018. Price: €11.25.

Crémant Desom Brut Rosé

Notes of cherry, red berries and pomogranate! A high-tannin crémant rosé

that can be served as an aperitif but will also hold up to an entire meal,

including meat dishes such as roast duck with cherries – that is when the

Pinor noir really shines through. This rosé crémant is well suited to salmon

and fruit desserts. Price: €11.25.

www.desom.lu

D O M A I N E

TEXT CLAUDE FRANÇOIS

2018 / 3 | KACHEN | 101


WINENEWS

MOWERS IN PLACE OF GLYPHOSATE

Luxembourg's winegrowers, already doing without insecticides, are now renouncing

herbicides as well! With their resolutely anti-chemical processes, the winegrowers

between Schengen and Wasserbillig are among the world's pioneers in serious,

sustainable viticulture. With financial support from the Ministry of Viticulture, the

winegrowers have now purchased 14 specially equipped mowers which can also be used

on the side slopes and can mechanically deal with unwanted vegetation. The machines,

manufactured by the company Stocker, in South Tyrol, were adapted to the needs of

Luxembourg's vineyards and cost €12,500 each. The winegrowers plan to acquire even

more of these machines.

EVENTS

Confrérie Saint-Cunibert

SPECIAL CHAPTER FOR

THE FIFTIETH

The Confrérie Saint-Cunibert, which was

reconstituted six years ago, is celebrating its 50th

anniversary on 13th July. The brotherhood is

devoted to Luxembourg wine and winegrowing,

and organises various festivals, or "chapters",

in the course of the year. These are dedicated

to different seasonal topics. For the fiftieth,

a "chapitre extraordinaire" was held in the

Ehnen Wine Museum and later aboard the MS

Princesse Marie-Astrid, which was anchored at

Ehnen. Guest of honour at this special chapter

was Prime Minster Xavier Bettel, who was

inducted into the brotherhood with a solemn

ceremony on this occasion.

7 - 9 September: Drauwen – a Wäifest, Gréiwemaacher www.visitmoselle.lu

14 - 16 September: Riesling Open www.rieslingopen.com

22 September: Lokale Maart (Local market), Place de la Constitution, Luxembourg

https://vins-cremants.lu/de/evenements/lokale-maart/

19 -21 October: Presentation of the Wines and Crémants from the Guide Hachette 2019,

City Concorde, Bertrange

www.hachette-vins.com/tout-sur-le-vin/appellations-vins/955/moselle-luxembourgeoise

21 October: Hunnefeier, Schengen

www.visitmoselle.lu/de/ansicht/specialevents/hunnefeier

9 -11 November: Forum Vini, Munich

24 -28 November: Expogast, Luxexpo The Box, Kirchberg www.expogast.lu

More info on the Facebook page: Vins & Crémants Luxembourg

Grape picking along

the Moselle

A VERY GOOD VINTAGE IS

EXPECTED THIS YEAR

It was clear in July that this year's grape harvest would

start very early in Luxembourg's Moselle Valley

vineyards. It looks to be a very good vintage! The

harvest is expected to be somewhat more abundant

than in previous years, but "vineyards on light soil

and young plants have suffered from the drought,

and higher yield losses are to be expected in those

areas," explains Serge Fischer from the State Institute

of Viticulture (IVV). This time the winegrowers will

harvest very ripe grapes with high must weight and

ideal acidity, close to optimum phenolic ripeness.

"If the weather is favourable in September or even

October, the ripeness levels for the production of

high-quality late vintages can also be achieved,"

predicts Serge Fischer.

102 | KACHEN | 3 / 2018


marcwilmesdesign.lu

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BECH-KLEINMACHER

REMICH

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GREAT WINES...

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WWW.VINS-CREMANTS.LU

2018 / 3 | KACHEN | 103


MARTINI

Shaken or stirred?

Well, what else would you call an article on martinis? But what

exactly is in a martini? And how does it have the ability to bowl

over even experienced imbibers?

104 | KACHEN | 3 / 2018


FEATURE n

TEXT SUSANNE JASPERS

It's something I could never understand, neither from films,

nor from books. Especially not those of Ernest Hemingway.

He was known to be quite the drinker. And then the hardboiled

gents (as well as the no-less hard-boiled ladies) in his

novels were often well into their cups after the third martini.

After the seventh, someone would fall off their stool. How

was that possible? Back then, I only knew the martini as an

Italian apéritif, made by the eponymous distillery which

marketed it in the varieties rosso and bianco. With its average

alcohol content of 15%, only an experienced boozer could

knock back a few glasses without difficulty. And did an

macho like Hemingway really imbibe sweet liqueur with his

drinking mates? It wasn't until I ordered a martini one day, in

a cocktail bar in Malta, that the matter became clear. And I,

too, nearly fell from my stool.

There are martinis, and then there are martinis

In fact, the Italian product "Martini" has little to do with the

Martini cocktail, aka the martini. It could just as well have been

called a Cinzano instead of a Martini. The main thing about it is the

vermouth. Wherever the recipe comes from, its origins have long

been a subject of dispute. Like so many other things, the martini

was invented in the USA. There was a gin cocktail known in the

mid-18th century, but it wasn't until the early 19th century that

resourceful barkeepers came up with the idea of mixing gin with

the Italian liqueur. The "dry Martini cocktail" was all the rage in the

1920s. And that brings us very close to the answer of this puzzle:

at first a 2:1 mix of gin to vermouth was recommended, but tastes

gradually evolved in the direction of a 6:1 mix. Purist martini

drinkers ultimately came up with a method of rinsing the glass with

a splash of vermouth and then pouring in a proper portion of pure

gin. Oh, and the olive is de riguer. After five or six glasses of this

strapping concoction, even a tippler like the American Nobel Prize

winner would be a bit in his cups.

The mild martini

The man who lent his name to the cocktail is actually quite innocent

of the fact that the name Martini was so derided. This traditional

Italian liqueur is, as already mentioned, a vermouth. And one with

a 150-year history. In 1863, the Turin businessman Alessandro

Martini and the distiller Luigi Rossi joined forces to bring their

first cooperative creation onto the market: the Martini Rosso. Its

formula has remained unchanged and the company is currently in

its eighth generation. The Martini product line, however, grew over

the decades: alongside the famous Bianco and the Martini Extra Dry,

the company also markets Rosato, Fiero and now Martini Prosecco.

The House of Martini expressly recommends, incidentally, that its

vermouth be mixed with tonic instead of gin. Less enthusiastic about

the triumph of the name Martini is the House of Cinzano. After all,

the brothers Carlo Stefano and Giovanni Giacomo Cinzano, also

from Turin, are said to have started producing Italian vermouth

back in 1757, but somehow "Martini cocktail" sounded – and still

sounds – better than "Cinzano cocktail". Furthermore, Cinzano

today belongs to Campari (and no, they are not making vermouth).

The compulsory 007 mention

As you may have guessed, James Bond naturally doesn't drink mild

Italian vermouth, but rather the more high-octane variety. The agent

with the "license to kill" prefers another variety of the classic cocktail,

which he first scoffed down in the 1953 book "Casino Royale".

Bond's creator, Ian Flemming, put it this way: three measures of

Gordon's, one of vodka, half a measure of Kina Lillet. Which means

that the most famous of all martinis is actually not even a martini.

And it wasn't even called a martini at first, but rather a Vesper. 007

thought his creation so delicious that he named it after his beloved,

Vesper Lynd. Kina Lillet was discontinued in 1987, so that these days

dry or semi-dry Martini vermouth is actually used instead. And the

legendary drink bears the official designation Vesper Martini. But

whatever the name and ingredients, the most important rule for

Bond's favourite potable is that it be "shaken, not stirred"!

2018 / 3 | KACHEN | 105


Dry Martini

the king of cocktails

The most expensive cocktails

in the world

Incidentally, of the ten most expensive cocktails

in the world, five have the word "martini" in

their names. In first place, for around 10,000 US

dollars: the "Martini on the Rock". No, that's not

a misspelling – in place of the compulsory olive,

this drink is poured over a 1.52-carat diamond.

Medicinal folly?

It was none other than Hippocrates, the legendary

physician of classical antiquity, who is said to

have used vermouth for medicinal purposes. He

swore by the brew, specially for the treatment

of liver diseases. Today, few would use Martini

vermouth as a remedy, as it is well known that

alcohol is not good for the liver.

An end to the myth

The current personification of James Bond,

the actor Daniel Craig, shook up some of the

beloved certainties that 007 fans had about the

world-famous secret agent. In the 2006 remake

of "Casino Royal", of all places, he puts an end

to the legendary film quote. When asked if he

wants his martini "shaken or stirred", he replies,

"Do I look like I give a damn?"

1 serving 5 minutes

• 6 cl gin • 1 cl dry vermouth • ice cubes

• olive as desired • lemon oil from lemon peel

1 Pour the gin and vermouth into a shaker filled with ice cubes and stir well.

2 Strain into a chilled martini glass. 3 Squeeze oil from lemon peel over the drink

and garnish with olive.

106 | KACHEN | 3 / 2018


NOBLE DROPS n

Wine & spirits

Auxerrois Fût 406

Vieilles Vignes 2017

Auxerrois Fût 406 is part of the

"Vieilles Vignes" trilogy, wines that

were made using grapes harvested

from vines that are at least 35 years

old. The result is a very special wine.

This fine Auxerrois has an aroma of

pear, very spicy with a fine minerality.

Initially delicate on the palate, but with

a long, heavy and lingering finish.

€9.85 / 0.75 l

Available online and in

all five vinotheques of

Domaines Vinsmoselle

www.vinsmoselle.lu

Riesling Coteaux de

Schengen 2015

Grand Premier Cru BIO

The Riesling Coteaux de Schengen

grand premier cru bio has a lovely

golden colour. Its modest nose reveals

delicate notes of butter and hazelnuts.

This delicate Riesling is characterised

by bottle aging. Despite its minerality,

it pairs wonderfully with fish, shellfish,

and white meats.

€11.95 / 0.75 l

Available at Domaine Krier-Bisenius

in Bech-Kleinmacher and at Cactus

Belle-Etoile, Cactus Bascharage

and Cactus Howald

www.cactus.lu

Desom Brut Elégance

Crémant de Luxembourg

Crémant brut Elégance Desom

is full of charm and vitality.

This cuvée is obtained through a

careful selection of Luxembourg

Moselle grapes from the vineyards

between Schengen and Remich. It

consists primarily of Pinot blanc and

has a captivating freshness with an

intense straw yellow colour and a

powerful nose that recalls

white fruits.

GIVEAWAY

We're giving away 1 box containing all the bottles

depicted above!

Simply answer the following question:

How many bottles are we giving away on this page?

Send an e-mail with the correct answer under the

heading "Noble drops" to gewinnen@kachen.lu

The submission deadline is 29/10/2018

€8.95 / 0.75 l

Availabile at Caves Desom and in the

Pavillon Desom shop in Remich

www.desom.lu

2018 / 3 | KACHEN | 107


108 | KACHEN | 3 / 2018


KITCHEN DESIGN n

Proudly presenting:

THE KACHEN KITCHEN!

In this space we present beautiful, unusual, and original kitchens that we have found throughout the country. We didn't have to search far

this time, however, as we want to proudly introduce you to our very own new kitchen at KACHEN headquarters!

PHOTOS RAMUNAS ASTRAUSKAS

As you may remember from the last issue, the KACHEN editorial

team recently moved to new offices which came with an attractive,

spacious and practical kitchen. The dream of having our own

kitchen studio with all the bells and whistles was fulfilled by our

partners KÜCHENGALERIE, SCHMIDT, AEG, and KITCHENAID,

and we're now going ahead full speed in planning the first workshops

and cookery courses in the new kitchen. More on those later.

We wanted our kitchen to be functional with lots of prep space, but

also space for photographing and filming. We've already made a first

video series with recipes, and the kitchen has survived its "trial by fire",

so to speak!

IT COMES DOWN TO EQUIPMENT

The kitchen cabinets from KÜCHENGALERIE and SCHMIDT are

in simple white, while the counters and tables were selected in wood,

being a perfect background for photography. If the cabinets are rather

minimalistic, the electric appliances are in a class of their own, and will

undoubtedly thrill any professional chef.

The SteamPro oven has several functions – convection, steam, a

combination of both as well as the sous-vide process for particularly

gentle cooking in a vacuum..

The compact microwave oven allows for every dish to be cooked,

roasted, grilled, warmed, or thawed at the same high level.

The nearly invisible extractor fan, which pulls air from the ceiling over

the kitchen island, not only clears the kitchen air but provides a wide

open space. Moreover, the hood is automatically controlled thanks to

the unique integrated Hob2Hood function, and shuts itself off after

cooking is finished.

The AEG induction hob makes for an instance and precise temperature

adjustments, from simmering to high heat. Heat is applied only to the

2018 / 3 | KACHEN | 109


ottom of the pot rather than to the hob surface. The hob's unique

Hob2Hood system communicates with the Hob2Hood extractor fan

hood so that the light is switched on automatically as needed and the

air is regulated according to the cooking process.

The dishwasher is one of the first of its kind, with a lower basket which

can be raised to a comfortable working height. This makes it easier to

load and empty the dishwasher. The new Airdry technology ensures

optimal drying through a natural air stream. During the last phase, the

door will automatically open 10 cm. This air dries the dishes naturally

and lowers energy costs.

Along with these terrific appliances, AEG has added Mastery Collection

cookware and an array of special accessories like the Teppanyaki Grill,

the Infinite Plancha Grill, and a salt block.

The ensemble has been made complete with brilliant KitchenAid

appliances that are a must for all professional kitchens: a 4.8 l Artisan

Tilt-Head Stand Mixer, a 1.5 l Artisan Blender, an Artisan Cook

Processor, a Classic Mini Food Processor, a 5-speed Hand Blender,

a 9-speed Hand Held Mixer and an Artisan Tea Kettle with a 1.5 l

glass kettle.

Our kitchen is now equipped to make any workshop, demonstration,

or party a smashing success. Keep up to date and subscribe to our

newsletter by visiting www.kachen.lu, and don't miss out on our

upcoming events!

www.kachen.lu

110 | KACHEN | 3 / 2018


Now new in Junglinster, even

bigger and much more beautyful!

Elegance and functionality in

an optimal kitchen architecture,

presented by

KüchenGalerie -

Äre Kichepartner

in Junglinster. A super team

when it comes to design,

service and known low prices.

TOP sample kitchens from our exhibition for sale

Including installation and VAT

12.900,- €

KüchenGalerie at Junglinster

Including installation and VAT

11.000,- €

KüchenGalerie at Junglinster

Including installation and VAT

14.800,- €

KüchenGalerie at Junglinster

Including installation and VAT

9.900,- €

KüchenGalerie at Junglinster

Shop hours:

Monday - Friday from 9 a.m. to 6 p.m.

Saturday from 10 a.m. to 5 p.m.

11, Um Lënster Bierg, L - 6125 Junglinster

info@kuechengalerie.lu, 00 352 355 278 - 1

2018 / 3 | KACHEN | 111


112 | KACHEN | 3 / 2018


DESIGN n

DE SCHËFFLENGER SCHRÄINER

L U X E M B O U R G W O O D D E S I G N

INNOVATIVE AND CLOSE TO NATURE

TEXT BARBARA FISCHER-FÜRWENTSCHES PHOTOS RAMUNAS ASTRAUSKAS

Whether you need a kitchen, bathroom furniture, a living

room cabinet or an entire apartment including furnishings,

Adelino da Silva, "De Schëfflénger Schräiner", has a solution

that's custom made according to your wishes, and above all crafted

with innovation and creativity. Natural Luxembourg wood is always

the basis, with natural stone, glass, and metal completing the object.

Wood has been his passion since his youth. Adilino da Silva learnt

the carpentry profession from the bottom up. His ideas and his

restless personality predetermined the path to self-employment.

Today he has 20 full-time employees and two sons working beside

him. A 25-year success story.

Wood design with heart and soul

Adelino da Silva is more than a carpenter – he is a wood designer. He

can look at a piece of lumber and imagine the furniture item it will

become. A large branch becomes the foundation for a dining table or

a wash basin, the knots of a trunk are made into parquet, a table, or

a kitchen front. "It's important that the wood has a long, dry storage

period, and then it will be virtually indestructible, even if untreated.

And naturally without chemicals, and allergy-free", says da Silva.

"Water, grease or red wine can't harm it, whether in the bathroom or

the kitchen, even without sealant." He doesn't even shy away from

dilapidated buildings, because such buildings with all that wood are

a real treasures for the "Schëfflenger Schräiner". The old wood isn't

thrown away, but rather lovingly restored and modernised. A perfect

example is the Péiteschhaus in Uewerkäerjeng. "Here I can really

do what I want, and breathe new life into old things", laughs Adelino.

An old, rotting exterior door with wood carvings attached to a metal

frame – enhanced with a wreath of lights, it draws the eye from the

inside of the house.

Everything from one source

Although the name suggests otherwise, "De Schëfflenger Schräiner"

works with more than just wood. The Schifflange carpenter acts as sole

contact partner for his customers for new construction, renovations,

and even complete interior designs. His experience, his team, and his

ideas allow his customers to fulfil even their most fanciful dreams.

Through many years of working together with architects, structural

2018 / 3 | KACHEN | 113


engineers, energy consultants, electricians, plumbers and painters,

he can deliver objects that are immediately ready for habitation. "We

use wood and iron to make decorative elements for the garden",

adds Adelino. His workshop also carries out cast metal and concrete

pouring work, from which he can create ornamental lamps, decorative

elements for facades, or his current top-seller, a front door made

from poured concrete. "We have to keep bringing new, creative ideas

to the market", says Adelino. "Then, customers will simply come to us.

Nearly everyone recommends us, which is why I don't have to put so

much into advertising." That's also why he doesn't have a website. "I'm

happy to take potential customers through my model apartments or

my showroom – or I can also come to them. That tells them more

than a website or a brochure ever can." In the first years, Adelino

regularly exhibited at the major consumer trade fairs in Luxembourg,

which rewarded him with a regular client base. "My sons were still very

young at the time, and would play at the booth, tinkering, hammering,

and sawing. They really pulled in the crowds. Many of the customers

we found there have remained faithful to this day."

The showroom in Schifflange is getting a makeover for the company's

25th anniversary in autumn, to give customers an even better

idea of the possibilities for interior design using natural wood.

DE SCHEFFLENGER SCHRAINER SARL

34 Rue du Moulin - L-3857 Schifflange - Tel.: +352 548980

schefflengerschrainer@gmail.com

114 | KACHEN | 3 / 2018


DESIGN n

Vieux Luxembourg Brindille

A modern and elegant interpretation

of the classic Vieux Luxembourg series

Vintage, or contemporary? The look of the new

tableware series Vieux Luxembourg Brindille is a little

of both, and presents the first design in Villeroy &

Boch history, Vieux Luxembourg, with the fine, blue

blossom sprig in a contemporary style, interpreting the traditional

form and decoration here in a new way. Brindille is therfore the

perfect ambassador for this year's company jubilee under the motto

"Touching lives for 270 years".

It's colour alone makes Vieux Luxembourg Brindille an eye-catcher.

The deep cobalt blue is the historical colour for porcelain decorations

par excellence, found in Chinese vases from the 1st millennium and

the famous Delft faiences. The origins of the floral V&B motif go

back to the 18th century. In 1768, the Boch brothers began to use the

brindille as a hand-painted decoration on fine earthenware tableware

in their factory in Septfontaine.

In its jubilee year, Villeroy & Boch is interpreting the flower tendril in

a more modern and simple form in the Vieux Luxembourg Brindille

series – sometimes bright blue on brilliant white like the historical

model, sometimes the opposite, with white on blue. Moreover, new

individual aspects of the motif have been taken, enlarged, and newly

positioned. This gives the tableware an updated, expressive colour

with strong decorative elements.

The Vieux Luxembourg series, which has been maintained for years,

is now experiencing a real revival and invites generational encounters

as old and new mixed wonderfully together. What was long frowned

upon as stylistic inconsistency is now the trend. You're allowed to mix

them as you please – especially since old and new harmonise so well.

Vieux Luxembourg Brindille is manufactured in premium porcelain and

decorated by lithographic printing. All items are dishwasher safe,

microwave safe and suitable for everyday use.

GIVEAWAY

WE'RE GIVING AWAY 3 "VIEUX LUXEMBOURG

BRINDILLE" BREAKFAST SETS

each consisting of 6 small plates, 6 large plates,

6 cups and 6 bowls

Simply answer the following question:

Which company jubilee is Villeroy & Boch

celebrating this year?

Send the correct answer under the heading „Brindille“

to gewinnen@kachen.lu

The submission deadline is 29/10/2018

2018 / 3 | KACHEN | 115


Princess for a day

The perfect dress for the wedding

It goes without saying that a bride wants to feel beautiful

and unique on her wedding day. Choosing the perfect

wedding dress is therefore one of the most important

steps during the preparation for the big day. Naturally

there are designers in Luxembourg who can provide

the made-to-measure dress of your dreams. Nathalie

Siebenaler creates unique printed wedding dresses

under the trademark “by Siebenaler” using a modern

combination of drawing, painting, and photography.

By Siebenaler

The professional dressmaker works with fabrics

characterised by a combination of artistic and design

elements. Her aim is to make impressions, drawings,

paintings and photography wearable with her fine

scarves and stunning bridal dresses.

Siebenaler completed her studies by creating a

collection of mainly printed dresses. Two years later

she received her master craftsman's certificate and

launched her first collection of fine scarves. She

gained valuable experience during her years abroad,

working as a designer, stylist, and dressmaker for

various companies. Her first printed bridal collection

"Pure Motion" was launched in 2015, characterised by

a modern mix of hand-dyed and photographic prints.

In addition to scarves and wedding dresses, Siebenaler

also offers a customisation service for brides who are

looking for something very special and extraordinary.

The bride's personality is integrated into the dress

through watercolour drawings and photographic

prints.

The fabrics, lace and embroidery for Siebenaler’s

creations are purchased in France, Italy and Great

Britain, are printed in Great Britain, and then

manufactured in Luxembourg. The design is done in

Luxembourg and thus the products proudly bear the

label "Made in Luxembourg".

More information on www.bysiebenaler.com.

116 | KACHEN | 3 / 2018


BLOG AWARD n

BLOG AWARD 2019

The KACHEN Blog Award goes into the second round!

This time with the categories FOOD, LIFESTYLE and FASHION & BEAUTY

After the wonderful success of KACHEN's first Luxemburgish KACHEN

Blog Awards 2017, we are now looking for the best bloggers in and from

Luxembourg!

As a big novelty there is a further category, as this time also Fashion and

Beauty bloggers may participate!

Registration will be possible online from 15 September via the website

www.blogaward.lu. There you will also find all further details and

information about participation as well as more about the last issue of

the Blog Award.

Spread the word and participate!

As last year, we will, together with our exclusive print media partner

Luxemburger Wort, present the participating bloggers, our partners,

prizes and events in detail in the course of 2019. So you can be curious!

www.blogaward.lu

2018 / 3 | KACHEN | 117


BLOGGER IN LUXEMBOURG

Once again, we are pleased to present two of the eight winners of the KACHEN Blog Award 2017 with some Luxembourgish

inspired recipes. Today we present Vesela Savova Drews (Plateful Nutrition) and Nora Willems (Noraschi).

Noraschi

Readers chose Nora Willems's blog Noraschi as the Best Lifestyle Blog at the KACHEN Blog

Award 2017. The prize was one night for two in the exclusive 5-star hotel Le Place d’Armes

in Luxembourg, including breakfast and dinner in the rotisserie designed by Tristan Auer.

Nora's Instagram account had given her the inspiration to create the blog Noraschi. She

wanted a way to collect all her recipes in one place. Today her blog also covers such topics

travel, nutrition, motivation, self-love and self-confidence. Nora wants to motivate people to

enjoy life!

www.noraschi.com

Vegetarian broccoli and potato bake

RECIPE & PHOTOS NORA WILLEMS

Serves 2-3

50 minutes

• 1 sweet potato • 4 medium potatoes

• 500 g broccoli (fresh or frozen) • 1 tbsp butter or margarine

• 3 tbsp spelt flour • 100-200 ml milk

• 25 g grated cheese • Salt and pepper

• 1-2 tsp roast potato spice mix (e.g. Justspices)

1 Peel the sweet potatoes and the potatoes and cut into small

cubes. Place the sweet potato cubes in a pot of water and bring

to a boil. Add salt and simmer for 10-20 minutes, until everything

is cooked. 2 In the meantime, cook the broccoli for 5-8 minutes

in a pot of boiling salted water, or prepare according to the

package instructions. 3 Preheat the oven to 200 °C on fanassisted

mode. 4 Drain the potato, sweet potato and broccoli,

place in an oven dish and mix. 5 Heat 1 tbsp butter or margarine

in a saucepan. Stir in the flour and then add the milk. Season

to taste with salt, pepper and roast potato spice mix. 6 Pour

the sauce over the vegetables in the oven dish and spread the

grated cheese on top. Bake in the oven for 20 minutes, until the

cheese is nicely browned.

118 | KACHEN | 3 / 2018


BLOG AWARD n

Plateful Nutrition

At the KACHEN Blog Award 2017, Vesela Savova Drews won the special prize of our main

sponsor NEFF with her blog Plateful Nutrition. She received a modern combination

refrigerator-freezer by NEFF with matte black writable and magnetic glass doors.

Vesela started her blog Plateful Nutrition four years ago with the goal of sharing her path

to a healthier life with her readers. Today she is a holistic nutritional consultant and uses her

blog to post recipes and valuable tips. She wants to show that a healthy lifestyle can be fun and

lead to a fulfilling life.

www.platefulnutrition.co

Plum tart with almond meal

Serves 4-6 15 minutes

+ 35 minutes baking time

Fits a 20 cm tart tin Ø

RECIPE & PHOTOS VESELA SAVOVA

• 125 g almond meal

• 100 g rolled oats

• 2 tbsp maple syrup

• 1 egg (make it vegan by replacing the egg with

1 tbsp ground flax seeds + 3 tbsp water)

• 45 g coconut oil

• ½ tsp vanilla

• ¼ tsp sea salt

• 350 g fresh ripe plums

1 Preheat the oven to 180 °C. 2 Blend the oats in a

blender until they reach a flour-like consistency.

3 Add the rest of the ingredients, except the

plums, to the oats and mix well. Your dough

should be sticky and easily formed into a ball.

4 Brush a 20 cm tart tin with some coconut oil

and place the dough in it, evenly spreading it

over the tin. Use your fingers to press it firmly.

5 Prick some holes in the crust with a fork and set

aside. 6 Wash, halve, and pit the plums, then cut

into wedges. 7 Arrange the plums into circles on

the tart base. Bake for about 35 minutes until the

base does not seem too soggy. Pay attention to

the edges of the dough, as it might burn quicker

where there are no plums. 8 If desired, serve the

tart with homemade coconut whipped cream.

2018 / 3 | KACHEN | 119


120 | KACHEN | 3 / 2018


HEALTH n

A BITTER PILL TO

SWALLOW...

QUESTION: who benefits from nutritional supplements?

ANSWER: mainly, the companies who sell them! Is it fearmongering which leads people to swallow

useless pills and powders? A study conducted in 2015 in the USA found that 79% of these products didn't

even contain what was listed on the label.

In Europe, medications and other products which promise "healing" benefits are heavily controlled with

regard to packaging and advertising; however, nutritional supplements are not required to demonstrate a

proof of efficacy.

If you eat a variety of healthy foods and have no extenuating circumstances like illness or pregnancy,

you generally do not need nutritional supplements. The exceptions to this are Vitamin D (see KACHEN

1/2015), which is only partly obtained through nourishment, and folic acid for women who are pregnant

or plan to be.

Taking supplements can even have negative consequences: a study on prostate cancer prevention

determined that too much Vitamin E can slightly increase the risk of prostate cancer. An excess of beta

carotene can increase the risk of cancer, while too much Vitamin A during the first three months of

pregnancy may have detrimental effects on the foetus.

Anyone who believes that an unhealthy lifestyle (smoking, fast-food diet, lack of exercise) can be

compensated for through remedies purchased from the pharmacy or online is not only throwing their

money away, but may even be damaging their health.

Evolutionary proof: if humanity were reliant on nutritional supplements, then we wouldn't be here today,

because nutritional supplements are a post-war invention. Our ancestors, living as hunters and gatherers,

managed quite well without them. And today the choice of nourishing and healthy foods has never been

greater, with such foods as mangoes from India, or quinoa from South America.

IN GENERAL: don't eat more than your body needs!

The ideal diet includes a variety of seasonal and primarily regional foods, with at least five daily servings

of fruits and vegetables and an avoidance of industrially produced food items.

Bon appetit!

Source: https://well.blogs.nytimes.com/2015/02/03/new-york-attorney-general-targets-supplements-at-major-retailers/

Dr. Marc Keipes

Direktor ZithaGesondheetsZentrum

www.gesondheetszentrum.lu/blog/

2018 / 3 | KACHEN | 121


122 | KACHEN | 3 / 2018

Turmeric


WELLNESS n

TEXT & PHOTO MASSIMO GHERARDI

Most people know turmeric only from their spice cabinet. This

golden powder is often used in Asian cuisine to give foods

colour and flavour. Curry, for example, would be unimaginable

without turmeric.

The turmeric plant, aka curcuma or Gelbwurz, has extravagantly

elongated blossoms and loves a tropical climate that's warm and

humid. There are around 80 different types of this plant, which is a

member of the ginger family. The spice is obtained from the lateral

shoots of the rhizome, also called a root tuber, and then marketed as

curcuma longa. This contains, along with starch and essential oils,

yellow curcumin, which has positive effects on health.

Turmeric has long been used as a remedy for digestive problems. It

stimulates bile production, which is helpful in the digestion of fats. It

also helps upset stomach and bloat, and was once used to treat liver

diseases.

Research has also turned an eye to curcumin after new potential

and spectacular properties were discovered. In medicine, curcumin

is mainly known as an anti-inflammatory substance. When taken in

the medium to long term, it lessens symptoms of arthritis, rheumatic

complaints and tendinitis, improves joint fluid and mobility, and all

with only very minor and infrequent side effects such as dry mouth

or minor gastric irritation. Curcumin is not recommended for

people with gallbladder diseases, such as gallstones, for pregnant and

breastfeeding women, or for children, as there have been no studies

concluded on its safety.

Research is also focusing on even more spectacular applications

involving Alzheimer's, cardiovascular diseases, cholesterol, and

diabetes. In cancer therapy there have already been animal experiments

with regard to prevention and treatment, but the positive results are

still difficult to transfer to humans. It indicated, however, that turmeric

indeed has something to offer.

Unfortunately curcumin does not dissolve easily in water, and

therefore is not easily reabsorbed. The powder has therefore only

limited effects if taken. The same applies to tinctures and dry

extracts. The pharmaceutical industry, however, has succeeded in

significantly increasing the solubility of curcumin and thus the effect

of the preparations as well. These improved curcumin extracts are

then processed into pills or capsules, often with added substances,

an sold as medicine. These additives can also greatly increase the

bioavailability of curcumin, such as piperine obtained from pepper,

which inhibits the glucuronidation of curcumin in the liver, thus

reducing its excretion.

The turmeric plant therefore has come a long way from culinary

seasoning and traditional medicinal use to modern medical research.

And it's only just begun. But above all, turmeric represents and

alternative treatment option that advocates conscious consumption

and endorses the renunciation of drugs with side effects. This in turn

is the reason why turmeric enjoys an increasing popularity.

© Marc Klein

2018 / 3 | KACHEN | 123


Mushroom tarte flambée

This autumnal tarte flambée combines earthy mushrooms with fragrant tarragon and lemon zest.

The perfect way to celebrate the mushroom season!

Serves 2

20 min - Oven: 15 min

• 100g sour cream • 1 tbsp tarragon, chopped

• 250g chestnut mushrooms • 200g girolles • 20g butter

• 1 garlic clove, crushed • 1 spring onion, sliced

• 1 ready-made tarte flambée (Flammkuchen) dough (160g)

• zest from ¼ unwaxed lemon

• salt and pepper

1 Preheat the oven to 200°C fan. 2 In a bowl, mix the sour cream

with the tarragon, season with salt and pepper. Set aside. 3

Wash the chestnut mushrooms and the girolles and pat dry.

Cut the chestnut mushrooms into slices. 4 Heat the butter in

a pan and fry the mushrooms and girolles for 2 minutes until

they release their juices. Add the crushed garlic and cook for

another 2 minutes until the juices are absorbed. 5 Unroll the

dough and cut it into two rectangles. 6 Spread the sour cream

over the two dough pieces, leaving a small border on the sides.

7 Top with the mushrooms and the spring onions. 8 Place the

baking tray at the very bottom of the oven and bake in the

preheated oven for about 15 minutes until the bottom is crispy.

9 Sprinkle with lemon zest before serving.

124 | KACHEN | 3 / 2018


Cupcakes with apple

and cinnamon

ADVERTORIAL n

18 cupcakes

10 minutes + 30 minutes baking time

• 200 g flour • 50 g starch

• 2 tsp baking powder • 125 g sugar

• 1 tsp cinnamon powder • 250 g yoghurt

• 2 eggs • 100 g soft butter

• 2 tbsp liquid honey

• 1 apple, peeled and diced

• 100 g chocolate drops • icing sugar

1 Preheat the oven to 180°C fan. 2 Line a muffin

tin with paper cups. 3 Mix the flour, starch,

baking powder, sugar and cinnamon powder.

In a second bowl, mix the yoghurt, eggs, butter

and honey. 4 Add the flour mixture to the

moist ingredients and stir. Fold in the apple

pieces and chocolate drops; then pour the

mixture into the muffin papers. 5 Bake in the

oven for 30 minutes, allow to cool and sprinkle

with icing sugar before serving.

PHOTO RAMUNAS ASTRAUSKAS

THE NUMBER ONE MIXER BRAND

IN THE WORLD.

A style icon turns 100 years

KitchenAid celebrates its 100th

birthday!

Like no other food processor, the KitchenAid Artisan 4.8l is a

unique blend of functionality and design. It enables optimal

results on a professional level and for 100 years has been a style

icon that made it to the "Museum of modern Art" in New York.

On the occasion of the 100th birthday the limited

anniversary KitchenAid model K will be released in

Misty Blue.

Equipped with a beautiful textured white ceramic bowl and a

silky matt special lacquer finish in fog blue.

2018 / 3 | KACHEN | 125


KACHEN

ON TOUR

From station to station in Luxembourg

on foot or by bike

If you're looking to discover the sights and natural beauty of Luxembourg beyond your own neighbourhood, you can

choose to go by car, bus, or rail. A tour by car, however, is generally limited to driving a circular route. Many hikers

therefore appreciate being able to return to their starting point by train. CFL has linked about 1,000 km of hiking and

cycling paths with the railway, providing both hikers and cyclists with a multitude of tours, all making use of the CFL rail

network throughout the Grand Duchy. KACHEN has tested a few of the best ones for you.

126 | KACHEN | 3 / 2018


KACHEN ON TOUR n

TEXT BARBARA FISCHER-FÜRWENTSCHES

railway takes one through the loveliest and most

interesting regions of Luxembourg. The city of Luxembourg

"The

is optimally connected to all regions through its star-shaped

railway network", says Marc Wengler, General Director of CFL. To

make planning easier for hikers, CFL has compiled a practical guide,

"1.000 km Lëtzebuerg – Walking and Cycling Tours from Station to

Station". The guide, which comes in a ring binder and is printed in

three languages, presents a total of 43 tours through all regions of

the country, including alternate routes to lengthen or shorten the

journey, so that beginners and "roadies" can all find something to

their liking. What all tours have in common is that they start and

end at rail stations, which means that they can be undertaken in

either direction.

NORTH – SOUTH – WEST – EAST:

THERE'S SO MUCH TO DISCOVER!

For hikers, the northern route is particularly attractive. The northern

line is one of the most beautiful and impressive routes in Luxembourg

– the rail line snakes through deep valleys, where numerous dark

tunnels burrow through the hills of the Oesling. For example, you

can start in Troisvierges, Luxembourg's the northernmost station,

and walk 13 km along the Escarpardenne Éislek Trail, the 104-km

transnational trail through the Ardennes which has been named

one of the Leading Quality Trails – Best of Europe. In the town of

Clervaux you'll be greeted by a wide range of culinary offerings and –

since you're already there – a visit to the "Family of Man" exhibition.

2018 / 3 | KACHEN | 127


©Fabrizio Maltese / LFT

On the return trip, you can take in the enchanting variety of the

landscape and the captivating beauty of nature along the rail line.

If you'd like to discover northern Luxembourg, you'll find plenty of

tour suggestions at www.visit-eislek.lu/de/natur-wandern/wandern/

wanderwege-bahnhof.

In the east, the path from Manternach station to Wasserbillig is

enchanting in the truest meaning of the word. Through the lower Tal

de Syr until where it meets the Moselle, this tour runs over the Saar-

Hunsrück Premium trail "Traumschleife Manternacher Fiels" and the

Pierre Moes Nature Trail. A challenging hike in pristine nature.

The route Luxembourg – Echternach – Wasserbillig is for experienced

cyclists. This 70-km-long route runs from Luxembourg's main station

over the Kirchberg Plateau to the German border in Echternach,

much of it on the old Roman road called the Kiem as well as the rightof-way

from the the old narrow-gauge railway, Charly.

INTERESTING FACTS FOR CYCLISTS

The CFL offers 14 cycling routes, from station to station. Your bike

is transported in CFL trains for free, depending on availability.

Be sure to look for the bicycle logo exhibited near the door of the

railway car. If you're travelling in a group or want to be sure to get

a place for your bike, a reservation is recommended (and required

for groups of more than 6). The cycle tours run predominantly on

the national cycling path network (PC) and are generously posted.

Detailed information and maps of the nationwide cycling network

can be found at www.lvi.lu.

128 | KACHEN | 3 / 2018


KACHEN ON TOUR n

© The Family of Man Château de Clervaux CNA Romain Girtgen / LFT © Nico Berté / LFT

© Claudine Bosseler / LFT

The guidebook "1000 km

Lëtzebuerg – Walking

and Cycling Tours from

Station to Station" can be

purchased for €29 from the

CFL, in bookshops, and in

tourist offices.

You'll find a list of tour

suggestions to download from

Géoportail at

www.visitluxembourg.com/de/erleben/natur-ausfluge/wandernluxemburg/von-bahnhof-zu-bahnhof

PRACTICAL INFORMATION

You may purchase your ticket either directly from an automated

ticket machine at the station, or beforehand through CFL or the

transport authority (www.mobiliteit.lu). There you will also find

departure and arrival times, as well as current prices. Children

under 11 and dogs travel free. In heavy travel periods, groups

are encouraged to reserve their seats three days in advance at

www.cf.lu. Most rail stations offer free parking. Only the

Park&Rail facilities in Luxembourg and Belval University

require payment of a fee. Some stations now also have mBoxes

where you can safely store your bike until your return.

2018 / 3 | KACHEN | 129


Francine Closener,

SECRETARY OF STATE FOR THE ECONOMY

"Luxembourg has plenty to offer those

who want to arrange a holiday that is

active and close to nature."

Kachen: Many Luxembourgers spend their

holiday travelling abroad. Luxembourg,

however, has much to offer, and attracts a

growing number of tourists annually...

Francine Closener: That's correct. We often take for granted how

many attractions there are to discover in Luxembourg, and that

one can absolutely have a relaxing holiday here at home. Spending

a holiday at home is not only sustainable, it's a great opportunity

to get acquainted, or better acquainted, with your own country.

Luxembourg has plenty to offer those who want to arrange a holiday

that is active and close to nature: pristine nature, picturesque

landscapes, award-winning hiking paths, and excellent network of

cycling routes, countless cultural sights, and sophisticated cuisine.

The Ministry of the Economy energetically supports its partners in

developing new tourism opportunities and modernising existing

ones, because the modern leisure and tourism infrastructure is

not only for the enjoyment of foreign tourists, but for the local

population as well. For example, there's the recently opened

"Adventure Indoor Minigolf & Spill-Park" in Eschweiler and the

climbing garden in Steinfort, which has also reopened its doors.

We are a multicultural nation with a multilingualism which attracts

foreign visitors, and high-quality and diverse cultural offerings

which distinguish us from other destinations.

To what extent does Luxembourg's cuisine reflect the Grand Duchy's

cultural diversity?

Surveys have revealed that foreign visitors and

tourists especially appreciate our gastronomical

variety. From the cosy brasserie to the haute

cuisine restaurant, Luxembourg has something

to satisfy everyone's palate. Our rich culinary offerings combine

regional cookery with international influences. Italian, Portuguese,

French, Indian or vegetarian, Luxembourg has it all.

Connoisseurs who make their holidays in Luxembourg are keen to

visit one of its 12 starred restaurants with outstanding reputations

reaching well beyond its borders. These visitors are naturally

also attracted to the high-quality wines of Luxembourg's Moselle

Valley.

Summer is slowly drawing to an end. Which events can we look

forward to before the tourist season ends?

In September, there are the traditional wine festivals along the

Moselle, like the Wine and Grape Festival in Grevenmacher and

the Riesling Open, as well as the "Hunnefeier" in Schengen in

October. Bike enthusiasts are invited to take part in our "Mam Vëlo

duerch d’Regioun Mëllerdall" on Sunday, 16 September. This is a

bicycle event for the whole family to experience nature up close.

Participants can explore the region on over 30 kilometres of roads

and bicycle paths, all closed to traffic for the event. Start and finish

are both on the Heringer Millen, where bikes can even be rented on

the spot.

130 | KACHEN | 3 / 2018


Luxembourg City is an unforgettable blend of a UNESCO

World Heritage site and a cosmopolitan European capital.

Luxembourg opens unexpected new horizons.

visitluxembourg.com

2018 / 3 | KACHEN | 131


Autumn in Luxembourg

© Pulsa Pictures / LFT

© Tommi Lappalainen - LFT

© Stater Muséeën / LFT

© Dominique Linel

69th Grape and Wine

Festival Grevenmacher

www.cfg.events

07.09.2018 - 09.09.2018

Leopard Ultratrail Mullerthal

www.utml.lu - 08.09.2018

Summer in the City

www.summerinthecity.lu

Bis zum 11.09.2018

Schueberfouer

www.fouer.lu

Bis zum 11.09.2018

Riesling Open

www.rieslingopen.com

14.09.2018 - 16.09.2018

Nuit des Lampions

www.ndl.lu

22.09.2018

Pumpkin Festival

www.kuerbis.lu

22.09.2018 - 23.09.2018

Steampunk

www.minettpark.lu

29.09.2018 - 30.09.2018

Veiner Nëssmoort

www.vianden-info.lu

07.10.2018

Night of the Museums

www.museumsmile.lu/event/nuitdesmusees/

13.10.2018

Haupeschfest Berdorf

www.fraen-mammen-berdorf.lu

03.11.2018 - 04.11.2018

Wanterfeeling

www.redrock.lu

17.11.2018 - 19.11.2018

132 | KACHEN | 3 / 2018


Finally calulu!

We were in São Tomé e Príncipe, an island nation of West

Africa. If you view Africa in the shape of ice cream cone, it's

located where the cone stops and the scoops begin. From here

we wanted to travel to the island of Rolas and find the Equator, which

passes directly through the island. But above all, we were in search of

calulu. It was a very, very hot day. On the first evening, the hotel held

a barbecue. Sadly, there was no calulu. We were a little disappointed.

After all, we definitely wanted to try this national dish, even if we

weren't exactly sure what it was. The next morning our guide came

to pick us up in his jeep. We jolted over the island, as the roads are

seldom paved. It was another very, very hot day. Due to the heat and

all the shaking around in the vehicle, we weren't hungry, so we also

weren't sad, then, to be served grilled fish when we stopped for lunch

at a lodge. Again, no calulu. But at those temperatures, we probably

wouldn't have wanted to try some anyway. Evening in the hotel: buffet,

European-style, no national dish. On the third day we had beer thrown

in our faces by some village drunks. We dined with an internationally

famous television chef. Five courses, all of them delicious, but no

calulu. We visited dense cocoa plantations and didn't manage to taste

even a piece of famous Sao Tome chocolate. We even took part in an

African carnival parade in the capital. Crowds of people, lots of alcohol,

lots of guns, the latter fortunately made of plastic. But no food. On the

last evening, after countless days of grilled fish, buffets, and barbecues

and our irritated guide answering our requests for the national dish

with "tomorrow", we approached the park guard at our hotel. And lo:

why, yes, he said, his sister operates a restaurant where calulu is made

fresh every day. Would be interested in going? His brother-in-law then

came and fetched us. We were intrigued. And the sister's only guests.

And then, finally, we were served calulu. It was a kind of fish stew, very

thick, with Portuguese and Cape Verde influences. It actually tasted

quite delicious, although it probably wasn't freshly made. We continued

our journey the next morning with massive indigestion.

2018 / 3 | KACHEN | 133


© Bearfotos / Freepik

TEXT SUSANNE JASPERS

BARCELONA

Kachen on Tour with LuxairTours

Many cities have been immortalised in song. Catalonia's capital

city has a hymn of praise all its own, belted out by Freddy

Mercury and Montserrat Caballé in 1988 at the opera diva's

birthplace. This recording was dusted off once again for the 1992

Olympic Games. It's no wonder that this city has been so celebrated

– Barcelona has simply got it all. A terrific historic town centre,

harbour, beach and sea, streets pulsing with activity like the Passeig

de Gràcia and of course the legendary La Rambla. The most famous

of all is the Rambla de les Flors with its multitude of flower stands,

which exerts a magical power over tourists especially. A more

dignified experience can be had on the elegant Rambla Catalunya.

If your city stroll is interrupted by a downpour, you can pop into

one of the many cultural temples. The Museu Picasso in the city's

Old Town is a mecca for art lovers. Those who prefer more modern

works will enjoy the Fundació Antoni Tàpies – Tapiès is, after Joan

Miró, Barcelona's most important painter.

Miró naturally has his own museum as well, and you'll encounter

him at every turn. An enormous mosaic by the master welcomes

you in the arrivals hall at the airport. You can see even more works

in the spectacular Parc Joan Miró. Also essential to the Barcelona

skyline are the fantastical creations by the architect Antoni

Gaudí, who in 1926 fell beneath the wheels of a tram and died

from his injuries shortly afterwards. He had been on his way to a

construction site, which has remained unfinished to this day and

nevertheless has become one of the most important symbols of the

city: the Basilica Sagrada Família.

© Roman Kraft © Enes

© Michael Wilkin

134 | KACHEN | 3 / 2018


Strolling down La Rambla towards the harbour, you may encounter an

old acquaintance – Christopher Columbus. The explorer's outstretched

arm, incidentally, seems to be pointing in the direction of Ballermann

(the first stop of the restless seaman's famous expedition to India, which

discovered America by accident – even if the Vikings did that hundreds

of years before him – was Mallorca). If hours of sightseeing or walking

up and down La Rambla has left you hungry, there are plenty of local

establishments serving the region's typical dishes, aka tapas. Just don't

call them that! Here in Barcelona they're known as montaditos, and these

varied and imaginative creations are served with bread coated with a

spicy tomato sauce. Perhaps the best address for traditional montaditos

in the entire city is Cervesería Catalana, at Carrer de Mallorca 236. If

you should be lucky enough to get a table, be sure to try the Montadito

solomillo. It's the finest roast beef you'll have ever tasted!

KACHEN ON TOUR n

© Anastasiia Tarasova

© Zosia Korcz

© Derek Story

© Benjamin Voros

© Erwan Hesry © Biel Morro

2018 / 3 | KACHEN | 135


© Tyler Hendy © Greta Schölderle Møller

© Jessica Tootoo

© Collins Lesulie

ENTER AND WIN

Win a 2-night stay for 2 people in a double room at the 4 star hotel H10 Marina Barcelona including 2 return flight tickets

from Luxembourg to Barcelona with LuxairTours.

The 4-star H10 Marina Barcelona is conveniently situated in the Villa

Olímpica district, just 900 m from the promenade with its beautiful beach.

There are many bars and restaurants nearby, and the city's many sights can be

reached in just a few minutes with public transport.

The hotel's a-la-carte restaurant, Dionissos, offers guests a selection of over

200 wines from their wine cellar in addition to their exquisite cuisine.

The hotel has over 235 light-flooded rooms, each equipped with bath/

WC, hairdryer, flat-screen TV, Wi-Fi (included), minibar, safe and air

conditioning; the hotel also boasts a gym (included). The roof terrace offers a

fantastic view of the city and the sea.

Hotel H10 Marina Barcelona is part of the H10 group, along with the hotels

H10 Cubik, H10 Art Gallery and H10 Casanova, which are also part of the

LuxairTours line.

Just answer the following question: In which region is the city of Barcelona located?

Send the answer with the keyword "Barcelona" by e-mail to gewinnen@kachen.lu

Departure no later than 31 October 2019. Tickets and accommodation are subject to availability.

The submission deadline is 29/10/2018

136 | KACHEN | 3 / 2018


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2 new ones with a non-stop flight

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Book now in your travel agency or at www.luxairtours.lu

2018 / 3 | KACHEN | 137


Lyon

Capital of gastronomy

© Tristan Deschamps

138 | KACHEN | 3 / 2018


KACHEN ON TOUR n

© Brice Robert

© Brice Robert

Lyon is a two-thousand-year-old metropolis in the

Auvergne-Rhône-Alpes Region (Département Rhône)

where the Rhône River meets the Saône below the hills of

the Fourvière and Croix Rousse.

Home town to the father of French haute cuisine, Paul

Bocuse, it is justly known as the "gastronomic capital

of the world". Even after the death of the 3-star chef,

connoisseurs have journeyed to this city from near and

far to experience the highest pleasures of French cuisine.

A total of 22 Michelin stars and the wines of the nearby

Beaujolais region guarantee the pinnacle of culinary

enjoyment.

Lyon has much more to offer than gourmet pleasures,

however, even if a stroll through the city's market hall,

rechristened the Halles de Lyon Paul Bocuse in 1971,

remains an absolute must during a visit to Lyon. Those

who didn't come to Lyon for the food will find their fill of

culture in the city's museums. And there's plenty to satisfy

architecture fans as well. In the Croix Rousse district one

can visit silk workshops which made the city famous in

the 17th and 18th centuries.

© Brice Robert

© Guillaume Tranquard

© Marie Perrin

© Tristan Deschamps

© Brice Robert

© ONLYLYON Tourisme et Congrès

© Franchella Stofleth

© Tristan Deschamps

In cooperation with

2018 / 3 | KACHEN | 139


© Brice Robert

© Sofitel Lyon Bellecour

Vieux Lyon, the old city with its winding alleys and

countless nocturnally lit sights, is a UNESCO World

Cultural Heritage site: the Renaissance quarter is the

largest of its kind in all of France. At Fourvière, the site

of the original Roman settlement in 43 BCE, one can

gaze in wonder at the ruins of the amphitheatre and the

thermal baths. The Basilica of Notre-Dame de Fourvière

has likewise been designated a UNESCO World Heritage

site.

© M. CELLARD

© Edmund Hazlewood

The city of Lyon was named best European travel destination

for weekend trips and short holidays, winning

out over cities like Berlin, Lisbon, London and Madrid.

© Violette & Berlingot

22 Stars for Lyon

««« Auberge du Pont de Collonges (Le „Paul Bocuse“) «« Guy Lassausaie - La Mère Brazier

Le Neuvième Art « PRaiRial - Les Trois Dômes - L’Alexandrin - Les Terrasses de Lyon - Christian Têtedoie

Au 14 Février - Les Loges - Maison Clovis - Takao Takano - Le Gourmet de Sèze - Pierre Orsi - Le Passe-Temps

Auberge de l’Ile Barbe - La Rotonde

TAKE PART AND WIN

Win a trip for 2 to Lyon* including 1st class travel with the TGV from Luxembourg and

1 night in a chambre supérieure double room in SOFITEL LYON BELLECOUR, with

breakfast in the panorama restaurant. Includes one dinner (2 course meal plus cheese)

for 2 in the starred restaurant Les Trois Dômes.

Answer this question: How many starred restaurants are in Lyon?

end the correct answer under the heading "Lyon" to

gewinnen@kachen.lu.

Submission deadline is 29/10/2018

* Depending on hotel and TGV availability. Reservation must be made at least 1 month

before departure and must be booked by 31 March 2019 (booking cannot be made for the

following dates: 6-8 Dec. 2018 and 27-30 January 2019).

The 5-star Hotel Sofitel Lyon Bellecour is located in the centre of Lyon

on the banks of the Rhône, near Place Bellecour and the old city district

(Vieux Lyon, a UNESCO World Heritage site) and is surrounded by boutiques,

museums and historic attractions.

Embark on a culinary and cultural voyage of discovery in Restaurant Les

Trois Domes (one Michelin star): savour the creations of chef de cuisine

Christian Lherm while enjoying a spectacular view of the city.

Stay in one of the 164 rooms and suits, and explore the hotel's marvellous

amenities: the panorama bar Le Melhor, the Light Bar with its

fireplace, the Brasserie Le Silk, and the So FIT lounge.

www.accorhotels.com/gb/hotel-0553-sofitel-lyon-bellecour/index.shtml

140 | KACHEN | 3 / 2018


YOUR FAVORITE

TRAVEL DESTINATIONS:

STRASBOURG, BORDEAUX,

RENNES, BREST, LYON,

MONTPELLIER, MARSEILLE,

LILLE, DÜSSELDORF,

KÖLN, ZÜRICH,

MÜNCHEN, LONDON...

YOUR JOURNEY

JUST A CLICK

AWAY!

Book your ticket

online (www.cfl.lu)

via the Call Center 2489 2489 or

at the ticket desk inside our stations

www.cfl.lu

2018 / 3 | KACHEN | 141


RECIPES

DRINKS

VEGETARIAN

34 Wedding tea and

blossom sugar

106 Dry Martini

33 Barbecue

seasoning

33 Herb salt 51 Warm salad of

roasted pumpkin

wedges

54 Butternut squash

tortelloni

73 Mushrooms and

goat's cheese on toast

77 Pumpkin soup

118 Vegetarian

broccoli and potato

bake

124 Mushroom tarte

flambée

Pochierter

FISH & SEAFOOD

Rotbarsch

56 Green curry of

prawn and pumpkin

86 Kabocha pumpkin

gnocchi with smoked

trout

93 Poached redfish

and charlotte potato

mash

GARZEIT: FISCH 10 MIN. UND KARTOFFELN 40 MIN. ∙ ZUBEREITUNGSZEIT 1 H ∙ 4 PERSONEN

71 Quiche with porcini

mushrooms and foie

gras

72 Yellow poussin

with stir-fried

vegetables

73 Sirloin steak with

Roquefort and thyme

potatoes

74 Beef rolls

78 Flank steak with

shallot confit and

Pinot Noir

80 „Kënnbak“

82 Middle Eastern

style meatballs with

fried aubergines

83 "Feierstengszalot"

with Lisanto ham

18 Baisers (kisses)

18 Marshmallows

20 Coconut and lime

bars

20 Passion fruit clubsandwich

35 Caramelised

almonds

37 The ultimate vanilla

cookie dough

38 Ice-cream

sandwich cookies

39 Double cookie

peanut butter biscuits

44 Blueberry cake

47 Plum tart

48 „Quetschekraut“

76 Walnut cake

119 Plum tart with

almond meal

125 Cupcakes with

apple and cinnamon

142 | KACHEN | 3/ 2018


WP

Edition

Luxe Taste & Style Publishing Sàrl

54 Spaghetti squash

with butter and

Parmesan

62 Hasselback

potatoes with cheese

64 Potato soup with

porcini mushrooms

Publisher

Chief Editor

4a, rue de Consdorf L- 6230 Bech

Bibi Wintersdorf

Bibi Wintersdorf

Editor

Elisabeth Beckers, Mirjam Pfeiffer

Graphic designer

Philippe Saliba

Print

Weprint

MEAT

52 Smoky pumpkin

and lentil soup

53 Griddled pumpkin

and goat cheese pizza

Editorial Dept.

Editorial Dept.

Advertising

redaktion@kachen.lu

leserbriefe@kachen.lu

anzeigen@kachen.lu

Contests

gewinnen@kachen.lu

CAKES &

DESSERTS

87 Fried quail eggs

and butternut textures

18 Crispy nuggets

40 Oat and cranberry

crunch cookies

41 Triple chocolate

almond cookies

42 Homemade

chocolate truffles

© Luxe Taste & Style Publishing EAN 977-2535-882-05-5

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.

2018 / 3 | KACHEN | 143


The winter issue of

KACHEN

will be published on

21 November 2018


Properties for sale

SALES • RENTALS • VALUATIONS

+352 26 897 897 contact@fare.lu

ESCHWEILER Price : 1.850.000 €

Renovated farmhouse with stables and training area. The interior of the house got renovated in 2009, doors and windows in 2011, facade

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OLM Price : 1.875.000 €

Splendid villa located on a plot of 10a45ca in one of the most sought after areas in Olm. On more than 300 m 2 of living space, with its

6 bedrooms, 5 bathrooms including a relaxation area with wellness and sauna, providing the comfort of a family home with a mature

garden and heated pool.

SOLEUVRE Price : 1.895.000 €

In the quiet and nice village of Soleuvre, this beautiful house of 450 m 2 is on a plot of 10a. This charming home offers 5 bedrooms and

3 bathrooms, a mature and tasteful garden which benefits from an endless view, a garage for 3 cars and several parking places. Located

3 min from UNI.lu.


CELTICTRIP

DAILY FLIGHT

STARTING AT

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Book on www.luxair.lu or at your travel agency

www.travelblog.eu

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