KACHEN #16 (Autumn 2018) English edition

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94 | KACHEN | 3 / 2018 Flowers on the plate Edible flowers as a culinary highlight
FEATURE n TEXT BARBARA FISCHER-FÜRWENTSCHES PHOTOS RAMUNAS ASTRAUSKAS Asters, geraniums, lilacs, daisies and fuchsias bloom in the garden. They delight the eye - and can do much more. Their flowers enhance food and drinks. They enrich hearty dishes and unfold their subtle aromas in delicate desserts. The possibilities of eliciting unknown pleasures are inexhaustible. The still young Luxembourg company BOTANIKA devotes itself entirely to the variety of edible flowers. Englishwoman Kate Greenwood was tired of office work, and so she summoned the courage to devote herself entirely to her hobby and passion. Since this summer, she's been tending a colourful hodgepodge of flowers and herbs on 20 hectares of leased land in Hobscheid. There's actually a method to what at first glance looks like a wild mess. Sunflowers radiate over calendula and cornflowers, while marigolds, Korean mint and borage glisten alongside lavender. "Because we work completely organically, we make use of the natural protective properties of plants," explains Kate. The pollination is done by bees from a local beekeeper, fertilization is done with mulch and the green waste of the flowers. There is an amazing amount of variety. "It's like mushrooms, you have to know which are edible and which are not. With some it is the whole flower, with others only the leaves." The bestseller of the season is the Imperial Green lavender. "The lavender flowers immediately sold out; my Chinese friends love adding my Chop Suey blossoms to rice. My electric daisies are the perfect ingredient for cocktails." The first year had a difficult start, with the extreme drought, but Kate is confident that her edible flowers will survive and find more and more fans. "I love taste" is not only her credo but also her motivation. In addition to individual restaurants who buy directly from Botanika, interested parties like event organizers, chefs, pastry chefs, cocktail bar operators and private consumers can put together their own individual flower bouquet, depending on the season, via an order form on the website www.botanika.lu. 2018 / 3 | KACHEN | 95
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WWW.KACHEN.LU LUXEMBOURG’S FOOD A
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EDITORIAL n Dear Readers, The seaso
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SUMMARY n 76 134 106 94 126 138 DES
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NEU À LA CARTE n AFTERWORK …and
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NEWS n La Lorraine François Poitri
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SALONE DEL GUSTO IN TURIN The 12th
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In collaboration with www.theluxlif
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NEWS n Books we' ve been reading Fi
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FEATURE n DREAM WEDDING with candy
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TEXT ELISABETH BECKERS 12 MONTHS
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Lentz’en Chalet The new place to
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ADVERTORIAL n Unforgettable Moments
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A book filled with colour concepts
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DO IT YOURSELF n Barbecue seasoning
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Caramelised almonds • 200 g unpee
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The ultimate vanilla cookie dough M
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Double cookie peanut butter biscuit
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Triple chocolate almond cookies We
Page 45 and 46: STEP BY STEP n 2018 / 3 | KACHEN |
Page 47 and 48: LES SUCRÉS DU LUX n For the white
Page 49 and 50: Plum tart Serves 4-6 20 minutes + 1
Page 51 and 52: OUR EARLY BIRDS TO TAKE YOU into th
Page 53 and 54: Warm salad of roasted pumpkin wedge
Page 55 and 56: Griddled pumpkin and goat's cheese
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Page 61 and 62: FEATURE n In the first years of its
Page 63 and 64: FEATURE n Equal rights in the potat
Page 65 and 66: NATURALLY DIFFERENT A L A R G E S E
Page 67 and 68: SUBSCRIBE KACHEN is published quart
Page 69 and 70: FEATURE n Delicacies from the fores
Page 71 and 72: FEATURE n Le Gourmet a family-frien
Page 73 and 74: REZEPTE RECIPES n RECIPES OLIVIER C
Page 75 and 76: RECIPES n Sirloin steak with Roquef
Page 77 and 78: Braising - simmering: a cooking tec
Page 79 and 80: TYPICALLY LUXEMBOURGISH n For the K
Page 81 and 82: Produit du terroir Flank steak with
Page 83 and 84: TYPICALLY LUXEMBOURGISH n Kënnbak
Page 85 and 86: ADVERTORIAL n Feierstengszalot with
Page 87 and 88: CHEF PORTRAIT n Thomas Murer great
Page 89 and 90: JONK CHEFS n ARNAUD DEPARIS Born in
Page 91 and 92: RESTAURANT PORTRAIT n Fourier trust
Page 93 and 94: SERIES n © L. Doemer V. Fischbach
Page 95: Poached redfish COOKING TIME : FISH
Page 99 and 100: ADVERTORIAL n Sustainable winegrowi
Page 101 and 102: SERIES VINTNER FAMILIES n Caves St.
Page 103 and 104: ADVERTORIAL n Caves Desom Outstandi
Page 105 and 106: marcwilmesdesign.lu SCHENGEN REMERS
Page 107 and 108: FEATURE n TEXT SUSANNE JASPERS It's
Page 109 and 110: NOBLE DROPS n Wine & spirits Auxerr
Page 111 and 112: KITCHEN DESIGN n Proudly presenting
Page 113 and 114: Now new in Junglinster, even bigger
Page 115 and 116: DESIGN n DE SCHËFFLENGER SCHRÄINE
Page 117 and 118: DESIGN n Vieux Luxembourg Brindille
Page 119 and 120: BLOG AWARD n BLOG AWARD 2019 The KA
Page 121 and 122: BLOG AWARD n Plateful Nutrition At
Page 123 and 124: HEALTH n A BITTER PILL TO SWALLOW..
Page 125 and 126: WELLNESS n TEXT & PHOTO MASSIMO GHE
Page 127 and 128: Cupcakes with apple and cinnamon AD
Page 129 and 130: KACHEN ON TOUR n TEXT BARBARA FISCH
Page 131 and 132: KACHEN ON TOUR n © The Family of M
Page 133 and 134: Luxembourg City is an unforgettable
Page 135 and 136: Finally calulu! We were in São Tom
Page 137 and 138: Strolling down La Rambla towards th
Page 139 and 140: New Vakanz Winter Catalogue This wi
Page 141 and 142: KACHEN ON TOUR n © Brice Robert ©
Page 143 and 144: YOUR FAVORITE TRAVEL DESTINATIONS:
Page 145 and 146: WP Edition Luxe Taste & Style Publi
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Properties for sale SALES • RENTA
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KACHEN #16 (Autumn 2018) English edition

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