LUXEMBOURG’S FOOD AND LIFESTYLE MAGAZINE
A Taste of Luxembourg
Recipes, Tips & Trends
03/2018 - 9,95 €
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
firstname.lastname@example.org I www.amelys.lu
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
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,
Chief editor and publisher
14 32 46
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
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
Delicacies from the forest
76 Farm house recipes
Pumpkin soup and walnut cake
78 Lëtzebuerger Rëndfleesch
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
98 Wine grower families: Desom
102 Wine news
104 Martini: Shaken or stirred?
2 | KACHEN | 3 / 2018
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...
128 Anne‘s Meat Free Monday
KACHEN ON TOUR
126 From station to station
130 Interview with Francine Closener
132 Autumn in Luxembourg: Events
133 What does the world taste like?
134 With Luxair-Metropolis
138 With CFL to Lyon
142 Recipe directory and imprint
Cover photo: Ramunas Astrauskas
Idea: Bibi Wintersdorf
Design: Villeroy & Boch
Vieux Luxembourg Brindille
2018 / 3 | KACHEN | 3
CHEFS IN THIS ISSUE
4 | KACHEN | 3 / 2018
NEU À LA CARTE n
…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
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
LA RÉSERVE 23, avenue Pasteur, Luxembourg.Limpertsberg
GO TEN 10, rue du Marché-aux-herbes, Luxembourg, www.goten.lu
2018 / 3 | KACHEN | 5
Restaurants & Shops News
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.
Saturday closed, Sunday/Monday closed for lunch
31, Porte de France - L-4360 Belval
Tel: (+352) 27 99 89 88
"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
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
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.
Mon - Sun 11:30 a.m. - 11:00 p.m.
7, Place d’Armes - L-1136 Luxembourg
Tel.: (+352) 47 14 36
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
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
2018 / 3 | KACHEN | 7
FIRST FAIR TRADE
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
WINNERS from KACHEN 2018-2
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.
3 x 1 book BURGER:
STREITZ Martine, WEBER Danielle, KRACK Carole
3 x 1 book MOOD FOOD:
HOFFMANN Marc, SEDRANI-MATHES Maryse,
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:
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.
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
ENJOY 1 YEAR OF KACHEN MAGAZINE
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Get 1 year of KACHEN for only 35 € and save 4,95 € compared to the retail price!
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2018 / 3 | KACHEN | 9
Luxembourgish shopping trip
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?
Hutt Dir dat an anerer Gréisst wann ech
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!
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.
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!
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,
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.
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@
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.
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 email@example.com or visit www.theluxlife.org.
2018 / 3 | KACHEN | 11
n Lëtzebuerger Shopping n
LUXEMBOURG HOUSE & KACHEN MAGAZIN
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
2, Rue de l'Eau - L-1449 Luxembourg
+352 26 26 26 27
Tuesday to Sunday from 10.00 a.m. to 6.30 p.m.
Saturday from 9.00 a.m. to 6.30 p.m.
12 | KACHEN | 3 / 2018
we' ve been reading
First We Eat
Good Food for Simple Gatherings
from My Pacific Northwest Kitchens
Eva Kosmas Flores
Language: EN - 304 pages
Now & Again
Go-To Recipes, Inspired Menus
+ Endless Ideas for Reinventing Leftovers
photographs by David Loftus
Language: EN - 304 pages
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 firstname.lastname@example.org
Submission deadline is 29.10.2018
So schmeckt Liebe
das dich glücklich macht
Language: DE - 192 Pages
Available from 10 October 2018
Language: DE - 192 Pages
2018 / 3 | KACHEN | 13
PHOTOS RAMUNAS ASTRAUSKAS
14 | KACHEN | 3 / 2018
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
• 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.
For 60 small baisers
10 minutes + at least 2
hours baking time
• 200 g egg whites • 220 g
sugar • 1 lime • 150 g icing
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
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.
What kind of atmosphere do you want? Church wedding and/or civil
wedding? Elegant castle, or old barn? Fairy tale winter wedding, or colourful
✿ 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.
Arrange your bridal party and consider who can also assist you with
your wedding plans.
The schedules for the best places fill up early – it's recommended that
you reserve your desired venue a year in advance.
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!
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
✿ 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
Start making plans for your honeymoon. Newlyweds can often get
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.
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.
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
✿ 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.
If you are making decorations or favours yourself, prepare these in
advance with help from your bridal party.
✿ 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
✿ 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
Use your list of positive responses to arrange an exact seating order for
the reception dinner.
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.
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.
It's time for the groom to see a hair stylist. This is also a good time for
the bride to get a manicure.
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
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
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).
Wickrange - email@example.com
Grevenmacher - firstname.lastname@example.org
Centre Culturel de Rencontre
Abbaye de Neumünster
Luxembourg-Grund - email@example.com
Luxembourg - firstname.lastname@example.org
Château de Bourglinster
Burglinster - email@example.com
Château de Septfontaines
Urspelt - firstname.lastname@example.org
Domaine de La Gaichel
Gaichel / Eischen - email@example.com
Bertrange - firstname.lastname@example.org
Lipperscheid - email@example.com
Hotel Parc Belair
Luxembourg - firstname.lastname@example.org
Schuttrange - email@example.com
Altwies - firstname.lastname@example.org
Bascharage - email@example.com
Mondorf Domaine Thermal
Mondorf-les-Bains - firstname.lastname@example.org
Schengen - email@example.com
Victor's Residenz-Hotel Schloss Berg
Perl-Nennig (DE) - firstname.lastname@example.org
Château de Parivaux
Gorcy (FR) - email@example.com
Château de Preisch
Basse-Rentgen (FR) - firstname.lastname@example.org
Le Clos de Lorraine
Cons la Grandville (FR)
Château du Bois d’Arlon
Arlon (BE) - email@example.com
La Ferme du Randoux
Mabompré, Houffalize (BE)
Le Fourneau Saint-Michel
Jupille (BE) - firstname.lastname@example.org
26 | KACHEN | 3 / 2018
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.
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!
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
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
• 22.09 - 23.09.2018 - Schengener Haff, Schengen (Luxemburg)
• 29.09 - 1.10.2018 - Luxexpo the Box, Kirchberg (Luxemburg)
• 13.10 - 14.10.2018 - Hôtel Van der Valk Luxembourg-Arlon, Arlon (Belgien)
• 16.11 - 18.11.2018 - Parc des Expositions, Metz (Frankreich)
• 4.11.2018 - Orangerie Nells Park, Trier (Deutschland)
28 | KACHEN | 3 / 2018
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!"
2018 / 3 | KACHEN | 29
Flowers, paper goods, cakes and decorations
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
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.
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
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
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
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
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
• 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 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
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
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
• 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
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
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
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.
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
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!
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
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.
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
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.
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.
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
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
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
2018 /fischer.1913 / 3 | KACHEN /fischer.1913 | 49
5 Facts about Squash
In cooperation with
a Vital Substance Powerhouse
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.
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.
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
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!
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
• 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
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
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
Spaghetti squash with butter and Parmesan
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
• 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
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
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
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
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
the less heat and water contact,
the better. Heat destroys the
vitamins, water flushes them
out. The ideal cooking method
The mellow spud:
a floury potato cooked in
vegetable soup, or added to the
oven with the roast, will be the
perfect binder for soups and
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
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.
60 | KACHEN | 3 / 2018
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.
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
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.
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
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
2018 / 3 | KACHEN | 63
Potato soup with porcini mushrooms
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
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
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
WE'RE GIVING AWAY A BASKET
FILLED WITH DELICACIES FROM
Simply answer the following question:
Where is the restaurant Le Gourmet located?
Send the correct answer under the heading
"Pilze" to firstname.lastname@example.org
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
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
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
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
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
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
Sirloin steak with Roquefort and thyme potatoes
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
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.
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
• 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
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
Cooking with Miele
Infos and contact : Valérie MAIRESSE
Tel.: 49 711-29 E-Mail: email@example.com
2018 / 3 | KACHEN | 75
76 | KACHEN | 3 / 2018
Steffens hir Kürbiszopp
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.
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.
• 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)
• 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
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
with shallot confit and Pinot Noir
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
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
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%
garantie de la fourche
à la fourchette !
2018 / 3 | KACHEN | 79
RECIPE MARCEL BIVER PHOTO RAMUNAS ASTRAUSKAS
80 | KACHEN | 3 / 2018
TYPICALLY LUXEMBOURGISH n
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
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
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
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.
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
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.
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 - firstname.lastname@example.org
2018 / 3 | KACHEN | 83
84 | KACHEN | 3 / 2018
CHEF PORTRAIT n
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
"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.“
of always working
for people who
passed on their
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
• 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
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.
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
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
„La Pomme Cannelle“
Tasting with his mind:
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
2018 / 3 | KACHEN | 89
© V. Fischbach
90 | KACHEN | 3 / 2018
© L. Doemer
© 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
MOUTARDERIE DE LUXEMBOURG
21 Parc d'Activité Syrdall - L-5365 Schuttrange
92 | KACHEN | 3 / 2018
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
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
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
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
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
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
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.
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.
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
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
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.
D O M A I N E
TEXT CLAUDE FRANÇOIS
2018 / 3 | KACHEN | 101
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.
SPECIAL CHAPTER FOR
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
19 -21 October: Presentation of the Wines and Crémants from the Guide Hachette 2019,
City Concorde, Bertrange
21 October: Hunnefeier, Schengen
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
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
SMALL COUNTRY WITH
2018 / 3 | KACHEN | 103
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
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
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.
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
Riesling Coteaux de
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
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
We're giving away 1 box containing all the bottles
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 email@example.com
The submission deadline is 29/10/2018
€8.95 / 0.75 l
Availabile at Caves Desom and in the
Pavillon Desom shop in Remich
2018 / 3 | KACHEN | 107
108 | KACHEN | 3 / 2018
KITCHEN DESIGN n
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
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
110 | KACHEN | 3 / 2018
Now new in Junglinster, even
bigger and much more beautyful!
Elegance and functionality in
an optimal kitchen architecture,
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
KüchenGalerie at Junglinster
Including installation and VAT
KüchenGalerie at Junglinster
Including installation and VAT
KüchenGalerie at Junglinster
Including installation and VAT
KüchenGalerie at Junglinster
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
firstname.lastname@example.org, 00 352 355 278 - 1
2018 / 3 | KACHEN | 111
112 | KACHEN | 3 / 2018
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
114 | KACHEN | 3 / 2018
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.
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“
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.
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
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
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!
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).
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
Vegetarian broccoli and potato bake
RECIPE & PHOTOS NORA WILLEMS
• 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
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.
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
A BITTER PILL TO
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.
Dr. Marc Keipes
2018 / 3 | KACHEN | 121
122 | KACHEN | 3 / 2018
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
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
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!
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
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
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
Equipped with a beautiful textured white ceramic bowl and a
silky matt special lacquer finish in fog blue.
2018 / 3 | KACHEN | 125
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
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
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/
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
You'll find a list of tour
suggestions to download from
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
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
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
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
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.
2018 / 3 | KACHEN | 131
Autumn in Luxembourg
© Pulsa Pictures / LFT
© Tommi Lappalainen - LFT
© Stater Muséeën / LFT
© Dominique Linel
69th Grape and Wine
07.09.2018 - 09.09.2018
Leopard Ultratrail Mullerthal
www.utml.lu - 08.09.2018
Summer in the City
Bis zum 11.09.2018
Bis zum 11.09.2018
14.09.2018 - 16.09.2018
Nuit des Lampions
22.09.2018 - 23.09.2018
29.09.2018 - 30.09.2018
Night of the Museums
03.11.2018 - 04.11.2018
17.11.2018 - 19.11.2018
132 | KACHEN | 3 / 2018
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
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
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 email@example.com
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
New Vakanz Winter Catalogue
This winter will become your best summer!
17 destinations including
2 new ones with a non-stop flight
Ras Al Khaimah
Book now in your travel agency or at www.luxairtours.lu
2018 / 3 | KACHEN | 137
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
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
© 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
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.
140 | KACHEN | 3 / 2018
RENNES, BREST, LYON,
JUST A CLICK
Book your ticket
via the Call Center 2489 2489 or
at the ticket desk inside our stations
2018 / 3 | KACHEN | 141
34 Wedding tea and
106 Dry Martini
33 Herb salt 51 Warm salad of
54 Butternut squash
73 Mushrooms and
goat's cheese on toast
77 Pumpkin soup
broccoli and potato
124 Mushroom tarte
FISH & SEAFOOD
56 Green curry of
prawn and pumpkin
86 Kabocha pumpkin
gnocchi with smoked
93 Poached redfish
and charlotte potato
GARZEIT: FISCH 10 MIN. UND KARTOFFELN 40 MIN. ∙ ZUBEREITUNGSZEIT 1 H ∙ 4 PERSONEN
71 Quiche with porcini
mushrooms and foie
72 Yellow poussin
73 Sirloin steak with
Roquefort and thyme
74 Beef rolls
78 Flank steak with
shallot confit and
82 Middle Eastern
style meatballs with
with Lisanto ham
18 Baisers (kisses)
20 Coconut and lime
20 Passion fruit clubsandwich
37 The ultimate vanilla
39 Double cookie
peanut butter biscuits
44 Blueberry cake
47 Plum tart
76 Walnut cake
119 Plum tart with
125 Cupcakes with
apple and cinnamon
142 | KACHEN | 3/ 2018
Luxe Taste & Style Publishing Sàrl
54 Spaghetti squash
with butter and
potatoes with cheese
64 Potato soup with
4a, rue de Consdorf L- 6230 Bech
Elisabeth Beckers, Mirjam Pfeiffer
52 Smoky pumpkin
and lentil soup
53 Griddled pumpkin
and goat cheese pizza
87 Fried quail eggs
and butternut textures
18 Crispy nuggets
40 Oat and cranberry
41 Triple chocolate
© 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
will be published on
21 November 2018
Properties for sale
SALES • RENTALS • VALUATIONS
+352 26 897 897 firstname.lastname@example.org
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
in 2015 and is spread on a 41a plot with a living surface of 291 m 2 comprising an apartment of 94 m 2 . Perfectly suited for horse lovers.
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.
RETURN FLIGHT, ALL TAXES, LUGGAGE OF
23KG AND CATERING INCLUDED
Book on www.luxair.lu or at your travel agency