KACHEN #28 (Autumn 2021) English Edition

ENGLISH
EDITION
AUTUMN
AUTUMN MAGIC
Mushrooms & Game
55
SEASONAL
RECIPES
No. 28
SEASONAL CELEBRATE & ENJOY WELLBEING
GRAPES, CHICORY
FEATURE: QUINOA
ONE POT WONDERS: CURRIES
TOGETHER AGAIN
COCKTAIL TIME
NEW: KACHEN WITH KIDS
CHAKRAS
TREND: THE VAMPIRE FACELIFT
BARBER SHOPS
12 €

LIGHT & SHADOW
THE 2021 LIMITED EDITION STAND MIXER
Bask in the beauty of light & shadow. Light & Shadow inspires at any moment,
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www.kitchenaid.lu

EDITORIAL
Dear readers,
Can you feel the fresh gust of air? I don’t mean the
autumn wind that will soon surely blow around our heads.
I mean the general feeling of change after the (hopefully)
endured pandemic. What we felt as a gentle breeze before
the summer started, has refreshed us and will, with any
luck, soon turn into a stiff breeze that will spur on the
economy! Let’s hope that we have truly overcome the
worst and, most of all, that we can emerge from surviving
the crisis stronger and cleverer.
The team at KACHEN is also in an up-current: We have
several projects that long had to lie still and that can now
finally be realised. Stay tuned to find out what we have
up our sleeve!
We can now finally reveal a date for the bestowal of the
BLOG AWARD 2020 (October 20th) and we are working
on a live stream of the event, so that our 8,000 readers (!)
who voted online for their favourite influencer can follow
the festive conclusion online. The KACHEN-Club will
make its debut with a first reader event at the beginning
of December and the KACHEN Tasty Box will launch
as well! This will be a surprise box filled with local and
regional delicacies that you, dear readers, can order and
subscribe to! Find out more in this issue.
But that’s not all that is new in this issue as you will soon
discover on turning the pages. “KACHEN with Kids” is a
new category that, as of now, has a firm spot in our magazine.
Our wine and dine tips, as well as our new cocktail
series, will surely delight the connoisseurs among you.
In addition, we have joined up with Thermomix – also
in order to make our recipes accessible for those readers
who are the proud owners of such magic equipment.
From now on, you will find an icon next to certain recipes
that indicates a Thermomix version on our website
www.kachen.lu. Last but not least, we are working hard
on the KACHEN recipe app that will contain even more
recipes, tips, tricks and news for you that will make your
life easier and delicious! Indeed, I can only urge you all
to subscribe to our weekly newsletter on www.kachen.lu
in order to always be in touch with the latest KACHEN
news and also keep up with the general goings on in the
Luxembourgish connoisseur scene – for that is quite a lot!
I’m thrilled about our partnership with “We’re smart
world,” who awarded our magazine “World media of the
year” last year. From now on, KACHEN is the world-exclusive
media partner of this innovative initiative that
awards the best vegetable restaurants worldwide on a
yearly basis and that campaigns for a plant-based diet
that has long become so much more than “only” a trend.
Instead, it is a smart contribution for our environment
and the future of our planet (not lastly, our health). This
partnership is no accident, for KACHEN is now available
in several European countries (Germany, Austria,
Belgium) and, as of this issue, will also be available in
the Netherlands.
As you can see, your little, Luxembourgish magazine
is, slowly but surely, growing to become a global player,
carrying everything beautiful and good from Luxembourg
out into the world – and we are quite proud of that!
I wish you a refreshing and pleasurable autumn full of
energy.
Stay healthy,
Bibi Wintersdorf
and the entire team at KACHEN
3
KACHEN No.28 | AUTUMN 21

SUMMARY
20
37
26
55
96
62
71
100
94
4
KACHEN No.28 | AUTUMN 21

SUMMARY
SECTIONS
THE TEAM — 7
RESTAURANT & SHOP NEWS — 8
NEWS — 10
PRODUCTS WE LOVE — 12
BOOKS — 14
BLOG AWARD — 168
RECIPES
WILD WORLD — 16
Ready for game: recipes by David Albert
MUSHROOM SEASON — 24
Delicious mushroom recipes
BACK TOGETHER — 34
Take a seat, lucky foragers
FROM LAND TO SEA — 46
5 types of curry
FOODOSCOPE — 174
RECIPE DIRECTORY — 176
IMPRINT — 177
VEGAN — 52
On the go
VEGAN — 58
Boxemännchen by Julie Jager
LUXEMBOURG
TYPICALLY LUXEMBOURGISH — 94
Plum tart by Anne Lommel
GRANNY’S RECIPE — 96
Waffle cones by Françoise Kremer
MY LUXEMBOURG — 100
Soufflé with Kachkeis by Fabrice Salvador
RESTAURANT PORTRAIT — 102
Um Plateau:
A history of flavour(s)
PORTRAIT OF A CHEF — 104
In the school of life:
Baptiste Heugens
STEP BY STEP — 60
Juicy pumpkin bread by Ursula Schersch
GLUTENFREE — 62
Twix by Eloïse Jennes
FEATURE
Quinoa, the super grain of the Incas — 64
Bertrands quinoa recipes — 68
KNOWLEDGE BITES — 72
Bitter aftertaste, yes please!
SEASONAL VEGETABLE — 74
Chicory
SEASONAL FRUIT — 80
Grapes
CHEF’S MASTER CLASS — 106
Halibut in Gravlax, iodized vinaigrette & lovage
VEGETARIAN — 86
Sweet potato toast by Sandrine Pingeon
EXPAT RECIPE — 110
Francesco Micillo: an Italian in Luxembourg
Focaccia
KACHEN WITH KIDS — 88
Autumn crafts with Heike
MADE IN LUXEMBOURG — 114
Frëschkëscht: fresh and regional
5
INSPIRATION
ART — 116
Palo – Pascal Loschetter
ARTISTS — 118
4 artists at a glance
MUST HAVES — 120
Happy Halloween
CULTURE — 124
An evening of laughter for a good cause
KACHEN No.28 | AUTUMN 21

SUMMARY
SUSTAINABILITY HAPPY HOUR
WELLBEING
VINTNER FAMILY — 126
Maison viticole Schmit-Fohl in Ahn
SHAKE IT BABY! — 130
Cocktails by Wengler
130
FEATURE — 134
Ouzo, the most famous of all the Greeks
IN THE GARDEN — 140
City nature in a box
GREEN KITCHEN — 142
The worm flat share
INFO INTOX — 144
Plastic pollution
PASSIONATE — 146
Slow lunchbox
LIVING BETTER — 148
Discover the chakras & their powers
TRENDS — 150
The Vampire Facelift beauty phenomenon
BEAUTY — 152
Take it all off?
152
COLUMN — 154
Can nutri-score help combat obesity?
KACHEN ON TOUR
WEB TALK — 158
Help, I have Fomomo!
LUXEMBOURG — 160
The fruity fireworks of Beaufort
REPORTAGE — 172
Dubai Expo 2020
160
6
KACHEN No.28 | AUTUMN 21

TEAM
7
THE TEAM
MARION FINZI
After several years of working
as a lawyer, the desire for
change following the birth
of her first child pushed her
to take a leap of faith and to
return to her original vocation.
Her passion for beautiful
stories and her love for the
written word have led her to
become a freelance writer. She
enjoys listening to people’s
lives, their projects, their
successes, to put them in the
public eye using a simple and
often humorous style. She is
also the author of two
contemporary novels.
RAYMOND CLEMENT
Among the earlier subjects of
the Luxembourgish photographer
count jazz musicians such
as Duke Ellington, Miles Davies
and Herbie Hancock, not to
mention singers such as Ella
Fitzgerald and Miriam Makeba.
Clement was once considered
one of the world’s finest jazz
photographers. These days,
however, his passion for nature
also draws him to the wild
and romantic valleys, forests
and lakes of his birthplace,
Luxembourg. For Kachen
on Tour, Raymond Clement
captured Beaufort Castle and
the production of Cassero in
their natural beauty.
ENIA HAECK
When she joined the team
two years ago after studying
graphic design in Brussels, she
was practically fresh out of
school. With boundless creativity
and energy, she quickly
gained a firm place in the graphics
team and continues to keep
everyone happy with her lively
and perpetually positive nature.
Whether it’s layouts, illustrations
or photography, she enjoys
taking on new challenges. Her
style? Sometimes a little Dada
and exaggerated, sometimes
pure minimalism. Whether plain
simplicity or rather chaotic, she
feels at home in both worlds.
Her motto? Less is more!
However, this adage doesn’t
always strictly apply when it
comes to food.
PHOTO
Ramunas
Astrauskas
KACHEN No.28 | AUTUMN 21

RESTAURANT & SHOP NEWS
8
© JEFF POITIERS
LA BARAQUE
MIZU
15, Rue Aldringen — L-1118 Luxembourg
Tel. +352 / 27 49 59 80 0
10, Rue Sigismond — L-2537 Luxembourg
Tel. +352 / 26 68 43 43
labaraque.lu
mizu.lu
“LA BARAQUE,” the new “fritkot” in town, offers delicious
home-made fries in a 5-star fashion. You don’t
have to be Belgian to open a chip shop, but it might
certainly help. Stéphanie Jauquet, the leading force
behind Cocottes, Tempo Bar Où Manger and Um
Plateau, opened a new chip shop concept at the heart
of the capital. Bringing the “fritkot” culture to Luxembourg,
this new location highlights everything that is
excellent about potatoes dipped in white beef fat –
with an additional 5-star touch. The home-made fries
are served with revisited classics such as “américain,”
tuna mayo, meatballs, vol au vent and countless even
more creative and delicious toppings. However, purists
will also be happy to find their fries simply accompanied
with fresh, homemade sauces. What’s more,
everything is served in biodegradable packaging. “LA
BARAQUE” is a chip shop concept where taste and
flavour, know-how and personality are combined, a
meeting point between fast food and casual dining,
with fries prepared by a chef and presented in a new
and exciting way.
MIZU is a new concept pop-up bar, located on the rooftop
of the Graace Hotel, offering high-quality Japanese
teas that originate from small, family-owned tea
farms. Discover their extensive selection of Matcha,
Sencha, Genmaicha, Hojicha teas and many more, all in
a uniquely charming environment. MIZU, the Japanese
word for water, of fers a stunning view over the surrounding
area as well as a peaceful and relaxing ambience to
wind down and escape from the daily hustle and bustle.
The overall concept is inspired by Japan’s tea culture,
but also celebrates local and regional products. As
such, their beautiful urban garden, which heightens the
sense of tranquillity and urban escape, was decorated
by the Infiiorata Flower Shop. Moreover, they offer a
variety of plant-based products and snacks, provided
by Alavita. Mizu also invites you to take a stroll around
its enclosed store, offering their large range of teas, as
well as a selection of books and magazines from Alinea
Bookstore. “MIZU gives you the chance to drink in the
moment – and celebrate the now.”
KACHEN No.28 | AUTUMN 21

RESTAURANT & SHOP NEWS
L‘ATELIER STEFFEN
HYDE
Royal Hamilius Grand-Rue — L-1660 Luxembourg
Tel. +352 / 39 96 50 1
steffen.lu
hyde.lu
Atelier Steffen, the new ready-to-eat brand offering
fresh and seasonal products, will soon open its second
take-away outlet in the heart of Luxembourg City, at
the Royal Hamilius. Located at the corner of Monterey
Avenue and Royal Boulevard, the venue is right next to
the commercial centre and aims to open its doors in
November 2021. Offering 45 modular seating options
on the first floor, with the addition of an inviting bar,
the interior design will be predominantly floral, providing
a lush green ambience for future customers. The
concept of the shop aims to evoke a sense of childlike
wistfulness, ideal for a moment of relaxation by
yourself, as a couple, with family or with friends. The
outlet will offer a wide range of fresh products, including
sandwiches, salads, hot and cold dishes, soups,
desserts, etc. And for those who don’t want to eat in,
there will be a wide range of take-away meals available
from Atelier Steffen.
Hyde is an exciting new pizza food-truck that brings truly
authentic Neapolitan pizzas directly to the streets of
Luxembourg. This latest creation is a collaborative effort
between Stéphane Rodrigues and Jade Leboeuf, as well
as the owners of Chiggeri, the well-known restaurant
in Luxembourg City, Joāo Ramos and Sandra Totaro. In
the kitchen of the food-truck, everything is in the experienced
hands of two highly qualified and recognised
neapolitan chefs. Combining their vast knowledge and
experience, their authentic neapolitan-style pizzas are
sure to become the new buzz in town. Their ambition to
bring true Neapolitan pizzas to the roads in and around
Luxembourg is set to open in September.
9
KACHEN No.28 | AUTUMN 21

NEWS
BIOG
Cellulose rather than plastic
As much as necessary, as little as possible: this is
BIOG’s guiding principle in terms of packaging.
The brand of the organic farmers’ cooperative in
Luxembourg and of the organic wholesaler BIOGROS
recently succeeded in achieving a breakthrough in fruit
and vegetable packaging. Thanks to the transition
to garden-compostable cellulose, their packaging is
now plastic-free. For the past 13 years, BIOG has been
working tirelessly on alternative solutions to plastic.
Since 2008, plastic PLA, obtained from regenerative
raw materials, was used. This has now been replaced
by the new cellulose foil.
biog.lu
LES JARDINS D’ANAÏS
Paul Cabayé, the new chef
Following the departure of Chef Christophe Quentin,
Chef Paul Cabayé takes over the reins of the famous
restaurant located in the heart of the historic Clausen
district, Les Jardins d’Anaïs. For the past 10 years,
Paul Cabayé has been shaping his professional career
with both ambition and distinction. Trained
in prestigious kitchens, this passionate young chef
has already won 4 awards in various European
competitions, most recently the Cuisinier d’Or in Bern.
As of this summer, Les Jardins d’Anaïs are delighted
to introduce their customers to their new chef and,
most importantly, to his culinary art.
jardinsdanais.lu
“VISIT LUXEMBOURG”
Introducing the new App
The Grand Duchy of Luxembourg has a diverse and
constantly evolving range of exciting tourist attractions.
The “VisitLuxembourg” application aims to provide all
the necessary information straight out of the pocket.
Divided into six categories, namely culture, nature,
gastronomy & nightlife, sport & activities, guided tours
and “Made in Luxembourg,” including an additional 20
sub-categories, the app grants users an extensive and
up-to-date overview of what the country has to offer. For
extra comfort and individualisation, the app even allows
users to contact and book participating attractions
and displays optimal transport connections.
visitluxembourg.com
10
KACHEN No.28 | AUTUMN 21

PERFECT YOUR
COOKING.
EVERYTHING
UNDER
CONTROL WITH
TEMPCONTROL
Get inspired.
As a gourmet, you love to surprise your friends
and family with your culinary marvels. However,
you don’t just want to present a perfect dish, you
also want to spend some time in their company.
Thanks to our induction hob with TempControl,
you have complete control over the cooking
process, because it allows you to perfectly set
the temperature. This means that your food can
never burn and you are in control all the time.

PRODUCTS WE LOVE
KITCHENAID
New Cordless Collection
The new cordless collection from KitchenAid liberates
you from that pesky and restraining cord, offering the
possibility to create delicious food wherever, whenever,
or however you choose. Designed with a rechargeable
lithium-ion battery, the new cordless collection delivers
optimal run time and performance. The new line of cordless
products, ranging from their food chopper to their
hand mixer, offer effortless style and endless creativity –
anywhere in the kitchen. Let your inspiration guide you!
kitchenaid.lu
VINSMOSELLE
100 years caves de Grevenmacher
On September 4, 1921, 25 winegrowers got together
and officially founded the first winegrowers’ cooperative
in Grevenmacher. Following this union, 5 other
cooperatives were founded in the following years which
led to the creation of the current Domaines Vinsmoselle.
In honour of this anniversary, Domaines Vinsmoselle
offers you an exclusive wine, the “Rulänner,” in a special
edition for the 100th anniversary of the Grevenmacher
winegrowers’ cooperative - a Pinot Gris Grand Premier
Cru Grevenmacher Fels. This Pinot Gris is remarkable for
its beautiful yellow colour with golden reflections. The
very expressive nose reveals scents of yellow fruits and
smoke. The palate offers a beautiful finesse, elegance
and power, as well as aromas of quince and mirabelle
plum that persist on the palate.
vinsmoselle.lu
BOTANIETS
The first 0.0% Gin
The king of zero. Botaniets, imported excluisively by
Wengler Châteaux et Domaines, is the first 0.0% Gin,
distilled without alcohol. Designed for anyone wishing
to enjoy a non-alcoholic drink, it combines the highest
quality of natural ingredients with expert distillation
techniques. Manufactured in Belgium, this unique gin
is made from infusions of rosemary, fresh ginger and a
blend of 9 herbs. Completely alcohol-free, its deliciously
herbaceous taste is wonderfully refreshing.
wengler.lu
12
KACHEN No.28 | AUTUMN 21

EXPL E
OUR WORLD!
NEXT ISSUE: OCTOBER 20 TH 2021
REESENMAG.LU

BOOKS
JOSHUA WEISSMAN
An Unapologetic Cookbook
— Joshua Weissman —
A Weissman once said: “Can we
please stop with the barrage of
2.3 second meals that only need
1 ingredient? I get it…we’re busy.
But let’s refocus on the fact that
beautifully crafted burgers don’t
grow on trees.” The point is that
the food in this book is an invitation
that speaks for itself. Great cooking
does, and should, take time. Now
is the time to double down and get
your head in the cooking game. With
no regrets, excuses, or apologies,
Joshua Weissman will instruct you
how with his irreverent humor, a
little bit of light razzing, and over
100 perfectly delectable recipes.
264 pages — Alpha Books
ISBN 978-1615649983
THE THRIFTY VEGGIE
Economical, sustainable meals
from store cupboard ingredients
— Nicola Graimes —
Harness every season’s flavours
with recipes combining fresh
produce with lasting staples - clever
and delectable vegetarian recipes
that can make a real difference to
your household budget. Seasonal
eating - when done right - is
wonderful for your tastebuds, your
mind, and your bank account.
Nicola Graimes has written a truly
inventive and savvy book, showing
how adopting a vegetarian diet can
significantly cut the cost of your
shopping. Complete with brilliant
tips and nuggets of information, all
the recipes are modern, international
and truly mouth-watering.
176 pages — Nourish Books
ISBN 978-1848993884
WHAT’S THE
DIFFERENCE?
Recreational Culinary Reference
for the Curious and Confused
— Brette Warshaw —
Do you know the difference
between sweet potatoes and
yams? Bourbon and rye? Crumbles,
cobblers, and crisps? Most people
don’t, even a number of home
cooks – which is why they turn to
Brette Warshaw. This irreverent yet
informative reference makes clear
the differences between things that
are often confused in the kitchen, on
the plate, behind the bar, and everywhere
in between. A whimsical and
practical reference for food nerds
and novices alike, covering dozens
of culinary topics, that clears up
common culinary confusions.
240 pages — Harper Wave
ISBN 978-0062996190
GROW EASY VEGETABLES
Essential Know-how and Expert Advice for Gardening Success
— Jo Whittingham —
Growing your own vegetables is a rewarding venture that’s both affordable and
delicious, but a novice gardener might not know where to begin. This is your no-fuss
guide to vegetable gardening, and will help you choose and care for over 40 different
varieties, all specially selected for successful growing. From vegetable garden musthaves
to less-common crops like edamame beans, this is a one-stop guide to growing
vegetables that are easy to cultivate. A must-read that is bound to grow on you!
144 pages — DK
ISBN 978-0744026825
14
KACHEN No.28 | AUTUMN 21

SEASONAL RECIPES
WILD WORLD
STRAIGHT FROM THE
FOREST – MORE NATURAL
IS HARDLY POSSIBLE. GAME
BRINGS AN INCREDIBLE
VARIETY TO YOUR KITCHEN.
TEXT Oliver Zelt
Two cooks are in charge of the departure. The two aren’t
just talking about the gutting of the animal as it is known
in hunting circles. Ludwig Maurer and Heiko Antoniewicz
want a “completely new philosophy.” For them, it’s not
about the “one hundredth saddle of venison filled with
cowberries.” “A new understanding of nature and wilderness”
is necessary. The holistic processing is part of that.
For that reason, Maurer and Antoniewicz – who both
belong to the most creative heads on the German restaurant
scene – serve venison Ossobuco with vibrant violet
red cabbage gel, cheek of wild boar cooked sous-vide in
tomato essence, and a dish consequently called “departure.”
A ragout of deer heart, lung and liver served with
fluffy horseradish crème.
GAME IS A TRUE PRODUCT OF NATURE
This is all very far removed from classic dishes – the
heaviness of a bacon-laced joint roast with steaming red
cabbage and dumplings. Deer, venison and wild boar
now receive an airy lightness and so fit perfectly into the
modern kitchen. Wild boar can be wildly delicious.
Game is one of the few real nature products.
Animals that look for food in the forest and defy
enemies have excellent meat. Very few seem to know
about this, however, for most people do not go wild
for wild game. In Germany, just one percent of all
consumed meat is game.
The meat of the forest has long suffered from a bad
image: it has a strong smell and strong taste and must
therefore be preserved in buttermilk. These stories
come from a time when a fridge was still a luxury product,
and the animal was eaten for as long as it took to
consume – and not for as long as it was still good. The
roast from wild game is a first-class alternative to beef,
pork and chicken that are often reared through intensive
livestock farming. “It’s the best of what’s running
around outside your door. The animals have never seen
a cage,” says Ben Weber, Chef of the “Gudde Kascht”
restaurant in Haller.
However, the hunters are by far not the only ones
offering game on the market. Almost half of the game
on offer comes from farming in which the animals are
kept in pens and are fed. What you can find in the supermarkets,
or even on the menu of restaurants, most often
comes from overseas, often from huge enclosures in
New Zealand. Meat from pens is said to be distinctly
lighter and has less taste than that from hunting
districts, cooks say.
16
KACHEN No.28 | AUTUMN 21

SEASONAL RECIPES
GAME ON OFFER IN LUXEMBOURG
In Luxembourg, you’ll find mostly frozen wild boar,
venison and red game in countless supermarkets. Some
butchers offer game over the counter, but private game
merchants are rare. In contrast to Germany. There, hunters
deliver saddle, joints or even shank or tongue often
directly to the door. “Direct marketing is still something
new in Luxembourg,” Daniel Albert, cook in the restaurant
“De Klautjen” in Roost/Bissen, knows. He recommends
to friends who are hunters to try it. For there is
plenty of game, between the Ardennes and the Moselle.
“There are even more wild boars than is good for nature,”
says Albert. Every year around 6,000 deer, 400 stags and
up to 8,000 wild boars are killed.
VENISON POPULAR IN RESTAURANTS
Daniel Albert is cook and hunter and, that way, his own
provider. He owns a small district directly near his restaurant.
Sometimes, he gets an animals given to him by a
friend from the Mullerthal. 95 percent of game that Albert
offers his guests in his restaurant comes from Luxembourg.
The Chef notices “in the restaurant people often
choose game, especially in autumn.”
When he offered filet of veal on his menu and, as an
alternative, a nice leg of venison – the veal was chosen
30 times. “35 guests chose the venison that I served with
sauce bordelaise.” Albert has nothing against a pink
roast saddle of venison, but he recommends a leg. It’s
marbled and more muscly, the more interesting meat.
And it’s easy to cut into slices and “cook to a fantastic
pink on the grill too,” says Daniel Albert, who will reveal
some of his recipes on the following pages.
Ben Weber of the “Gudde Kascht” restaurant sometimes
receives a whole animal with fur from the local
hunting club. “Then I take that apart in a cooking
course,” where he shows the hobby gourmets how noseto-tail
cooking works.
Weber provides a highlight with a leg of venison that
he preserves in duck and pork fat for 24 hours, then pulls
off like pulled pork and serves with a creamy sauce,
potato fritters and red cabbage sorbet for the extra fresh
kick. Another culinary departure.
17
KACHEN No.28 | AUTUMN 21

SEASONAL RECIPES
RE ADY FOR
GAME
18
RECIPES
PHOTOS
David Albert
Ramunas Astrauskas
KACHEN No.28 | AUTUMN 21

SEASONAL RECIPES
David Albert is not only a passionate chef and manager of the restaurant
“De Klautjen” in Bissen, he loves game in all its forms and is a passionate
hunter himself. For KACHEN, he interpreted some of his favourite game
recipes, suitable for the autumn season, which are easy to cook even for
non-professionals. David is also known for his cookbook “Wild gekocht”.
Restaurant De Klautjen in Roost/Bissen is located on the 1st floor, while
take-away is offered on the ground floor. All dishes are prepared fresh daily
from seasonal and regional products. The name of the restaurant is derived from the nail factory
formerly located in Bissen, whose workers were called “Klautjen”.
deklautjen.lu
FEIERSTENGSZALOT
WITH VENISON
Serves 6
30 minutes
1 hour + infusion
For the Feierstengszalot
› 1.20 kg venison leg meat
› 1 bundle of soup vegetables
(carrot, leek, onion, celery)
› 1 l white wine (Elbling)
› 3 hard boiled eggs
› 100 g fine pickled gherkins,
chopped
› 100 g shallots, finely chopped
› 20 g parsley, finely chopped
› 10 ml sunflower oil
› 3 tbsp mustard
› Vinegar, to taste
› Salt, pepper
› Croûtons
For the rolls
› 400 g beef carpaccio or venison
carpaccio, thinly sliced
The day before
1 Rinse the meat with cold water and chop the soup vegetables.
2 In a large saucepan, add the wine to the meat and soup vegetables and
top up with water until the meat is covered. Bring to the boil and simmer
for about 1 hour.
3 Leave to cool. The broth can be used for a soup or sauce.
The Feierstengszalot
1 Cut the cooked meat into small cubes of about 1 cm. Chop the hardboiled
eggs and mix carefully with the parsley, gherkins and shallots.
2 In a small bowl, mix together the mustard, vinegar and sunflower oil to
make a dressing. Add to the meat, coat thoroughly and season with salt
and pepper. For a full flavour, leave to marinate for 2 – 3 hours and season
to taste.
3 Arrange the Feierstengszalot on beef carpaccio or venison carpaccio,
wrap and cut into small sushi slices. Serve on a fresh, crisp salad with a
few drizzles of dressing and some croûtons.
WINE PAIRING
Chardonnay Remerschen Kreitzberg
Moselle Luxembourg - White
Krier - Welbes
19
KACHEN No.28 | AUTUMN 21

SEASONAL RECIPES
WILD BOAR RAGOUT
WITH CHANTERELLES
Serves 6
30 minutes
40 – 45 minutes
› 1.5 kg wild boar meat (preferably
neck or shoulder)
› 3 onions
› 3 carrots
› 1 garlic clove
› 3 tbsp oil for frying
› 500 ml red wine
› 500 ml game stock or beef stock
› Salt and pepper
› 1 bay leaf
› 3 cloves
› 250 g chanterelles
› 60 g roux
› 30 g butter
1 Cut the wild boar into 4-cm cubes. Peel and dice the onions, carrots and
garlic. Clean the chanterelles and cut them in half.
2 Heat the oil in a pot (preferably a cast iron pot) and fry the meat over a
high heat. Add the onions, carrots and garlic and sauté gently. Season
with salt, pepper, cloves and bay leaf. Deglaze with game stock and red
wine and simmer for 45 – 50 minutes.
3 Fry the chanterelles in a pan with butter and add to the ragout. Season to
taste and lightly thicken with the roux.
4 Serve the ragout with fried spaetzle or potatoes and seasonal vegetables
such as red cabbage.
WINE PAIRING
Villa Donoratico
Toscane Bolgheri - Red
Argentiera
20
KACHEN No.28 | AUTUMN 21

SEASONAL RECIPES
VENISON BURGER
Serves 6 40 minutes 20 minutes
› 450 g wild boar and 450 g
deer or stag
› 3 onions
› 2 garlic cloves
› 1 small bunch parsley
› 2 slices dry bread
› 100 ml milk
› 2 egg yolks
› 3 lettuce leaves
› 1 tomato
› 2 tbsp ketchup
› Salt and pepper
› Oil for frying
› 6 burger buns
› Tabasco (to taste)
1 Soak the bread in the milk. Peel and finely chop
the onions and garlic. Reserve 1/3 for the sauce.
Finely chop the parsley. Put the meat through a
meat grinder (3 – 4 mm disc). Mix the onions, garlic,
parsley, the softened bread and egg yolks with the
minced meat. Season with salt and pepper.
2 Mix the ketchup, reserved onions and garlic in a
bowl. Season with Tabasco to taste.
3 Preheat the oven to 170°C convection. Shape the
meat into burgers. Brown well on both sides in a
preheated pan and finish cooking in the oven for 15
minutes. Cut the buns in half and warm them in the
oven. Assemble the venison burger with the bread,
tomato slice, hamburger, sauce and lettuce.
WINE PAIRING
La dame Brune
Ventoux 2016 Biodynamie - Red
Domaine Dambrun
21
KACHEN No.28 | AUTUMN 21

SEASONAL RECIPES
TOURNEDOS OF FALLOW DEER
WITH PORT WINE SAUCE
Serves 6
30 minutes
25 minutes
› 6 fallow deer tournedos
(loin or back)
› 6 thin slices of bacon
› 400 ml game stock
› 100 ml port wine
› 100 ml red wine
› 2 shallots
› Balsamic vinegar (as needed)
› 50 g butter
› Salt and pepper
› Cornflour
› 3 tbsp oil, to fry
1 Peel and finely chop the shallots and sauté in a pot
with butter until translucent. Deglaze with port and
red wine and reduce by half. Add the game stock and
reduce by half again.
2 Season with salt and pepper to taste and use the
balsamic vinegar to create the right sweet and
sour balance. Thicken the sauce with a little cornflour,
add butter and prevent the sauce from boiling
up again.
3 Preheat the oven to 170°C convection. Wrap the
tournedos with bacon and tie with cooking twine.
Sear the meat well on both sides in a well-preheated
pan with oil. Cook the Tournedos in the preheated
oven for 12 minutes (cook until pink). Then wrap the
meat in aluminium foil and leave to rest for 5 minutes.
4 Remove the meat from the aluminium foil and
arrange on a bed of roasted wild mushrooms.
Serve with red cabbage and fried spaetzle.
WINE PAIRING
Castillon
Côtes de Bordeaux - Red
Domaine de l’Aurage
22
KACHEN No.28 | AUTUMN 21

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SEASONAL RECIPES
MUSH-
ROOM
SEASON
There is hardly a season more luscious than
autumn. Even with the weather slowly changing
and chillier days around the corner, apples, pears
and chestnuts are perfectly ripe, and grapes
can be harvested. The mushroom season, which
already begins in midsummer, is now at its peak,
and those who know their way around and roam
the forests with a keen eye will find a bounty of
varieties in this region. On the following pages,
we present a few delightful ideas on how
to prepare them.
WINE PAIRING
24
KACHEN No.28 | AUTUMN 21

SEASONAL RECIPES
25
KACHEN No.28 | AUTUMN 21

SEASONAL RECIPES
CRISPY WONTONS
Makes 16 wontons
20 minutes
20 minutes
› 1½ tbsp vegetable oil
› 1 tsp sesame oil
› 2 garlic cloves, finely chopped
› 1 tbsp grated ginger
› 45 g spring onions, finely chopped
› 8 large shiitake mushrooms
› 250 g mixed mushrooms,
chopped
› 45 g coriander, chopped
› 2 tbsp hoisin sauce
› 16 wonton wrappers
(alt. samosa wrappers)
› ½ red chilli, sliced
› Soy sauce
› Water
› Sesame or vegetable oil,
to shallow fry
1 Combine and heat both oils in a large pan.
2 Cook the mushrooms for a few minutes, then add the
garlic, ginger, and spring onions to the pan. Stir until
all the juices have fried off.
3 Stir through the coriander and hoisin sauce until
everything is combined.
4 Place a wonton wrapper on a board and dollop about
1/2 tablespoon filling in the middle of the wrapper.
Brush the edges with water using your fingers, then
carefully fold the pastry over the middle, enclosing
the filling and forming a triangle. Pinch the edges
using a fork or fingers to seal tight. Repeat with the
remaining wrappers and filling.
5 Heat about 1 cm of sesame or olive oil and shallow
fry the wontons until crispy all over. Drain on
kitchen paper.
6 Mix soy sauce and chilli together and serve with
crispy wontons.
WINE PAIRING
Côte du Rhône 2019 Bio
Les Arbousiers - Red
Domaine La Réméjeanne
26
KACHEN No.28 | AUTUMN 21

SEASONAL RECIPES
MARINATED MUSHROOMS
Serves 2 10 minutes + 2 hours
For the marinated mushrooms
› 250 g button mushrooms,
sliced
› 60 ml lemon juice
› Zest of 1 lemon
› 30 ml white wine vinegar
› 1 tbsp coriander seeds,
toasted and roughly cracked
› 1/2 garlic clove
› 60 ml olive oil
› Salt
› Pepper
To serve with
› 160 g wild rocket
› Parmesan, shaved
1 In a large bowl, thoroughly combine all the ingredients
together, ensuring that everything is equally
covered and leave to marinate for at least 2 hours.
2 Season to taste once the mushrooms have absorbed
the juices and softened.
3 Serve in a fresh salad with rocket and parmesan.
MARINATED MUSHROOMS
ALSO WORK REALLY WELL
AS PART OF AN ITALIAN
ANTIPASTI PLATTER.
WINE PAIRING
Chardonnay
Ciampagnis 2018 - White
Vie di Romans
KNOWLEDGE BITES
Panfrying mushrooms in
butter or oil will produce
the best results. Make
sure your pan is super hot
before adding mushrooms,
and don’t overfill the pan.
This way, any water that’s
released will evaporate and
the mushrooms will brown,
which means more flavour.
Rehydrate dried mushrooms
in a little hot water for 30
minutes. The mushrooms can
then be used as normal. Additionally,
strain the mushroom
liquid of any grit and use in
sauce or stocks – it has loads
of flavour!
27
KACHEN No.28 | AUTUMN 21

SEASONAL RECIPES
POSH TRUFFLED MAC ’N CHEESE
Serves 4 15 minutes 35 minutes
For the Mac ‘n Cheese
› 60 g butter
› 60 g flour
› 625 ml milk
› 250 g mature cheddar, grated
› 350 g macaroni
› 250 g mixed exotic mushrooms
› 2 garlic cloves, chopped
› 1 tbsp butter
› Nutmeg, ground
› Salt
› Pepper
To serve with
› Truffle oil
› Cheese to top off (Gruyère,
Gouda, Cheddar….)
1 Sauté the mixed exotic mushrooms and garlic in one
tablespoon of butter. Set aside.
2 Melt the butter in a saucepan, sprinkle in the flour and
cook, stirring briefly, until properly combined.
3 Preheat the milk, then gradually whisk it into the roux,
a little at a time, and cook until smooth and thick.
4 Add the grated cheddar and mix well. Season to taste
with salt, pepper and nutmeg. Keep warm on a low heat.
5 Cook the macaroni, drain, then stir into the cheese
sauce. Carefully fold through the mushrooms and
garlic, then spoon the Mac ‘n Cheese into a
baking dish.
6 Drizzle with truffle oil to taste, coat with
additional cheese and bake at 180°C
until golden and bubbly.
WINE PAIRING
Bourgogne
Les Perrières 2018 - White
Simon Bize
28
KACHEN No.28 | AUTUMN 21

SEASONAL RECIPES
CREAMY MUSHROOM
& SWISS CHARD TAGLIATELLE
Serves 4
30 minutes
20 minutes
› 500 g tagliatelle
› Olive oil
› 8 seasoned pork sausages,
casings removed
› 1 red onion, roughly chopped
› 3 garlic cloves, chopped
› 250 g Portabellini mushrooms,
roughly torn
› 125 ml white wine
› 125 ml cream
› 100 g chard, stems removed,
leaves chopped
› Salt
› Pepper
› Dried chilli flakes, to taste
› Parmesan shavings, to serve
(optional)
1 Heat a glug of oil in a large pan and fry the sausage
meat until golden. Add the onion, garlic, chilli flakes
and mushrooms and fry until soft.
2 In the meantime, cook pasta according to packet
instructions. Drain and set aside.
3 Add the wine and cream and let it simmer for 5 – 15
minutes to reduce the sauce to the desired thickness.
4 Add the chard and cook for an additional 5 minutes.
5 Season to taste, toss the paste through the sauce and
serve with parmesan shavings.
WINE PAIRING
Weisser Burgunder
Bürgstadter Berg 2018 - White
Fürst Erste Lage
29
KACHEN No.28 | AUTUMN 21

SEASONAL RECIPES
QUICK MUSHROOM
& LEEK SOUP
Serves 4
10 minutes
45 minutes
› 1 bunch leeks, rinsed and chopped
› 1 tsp butter
› 500 g button mushrooms
› 750 ml chicken stock
› 1 sprig thyme
› 2 tbsp dried mushrooms, soaked
› 125 ml double cream
› 1 tbsp cornflour
› Water
xxxxxxxxxx
xxxxxxxxxx
30
XXXX
XXXX
PUT ASIDE A FEW OF THE BROWNED
MUSHROOMS AND SERVE LATER
WITH THE SOUP, AS DEPICTED.
1 Sauté the leeks in a knob of butter
in a large pot until soft.
2 Gently wash or brush the button
mushrooms, quarter or halve
them depending on their size,
then add to the pot and
brown them.
3 Add the chicken stock, a sprig
of thyme and the soaked dried
mushrooms. Stir thoroughly then
let it simmer for 15 minutes.
4 Add the double cream and blend
until smooth.
5 Mix the cornflour with a little
water then add to the soup.
6 Cook for another 20 minutes to
thicken. Serve with toast
or croutons.
WINE PAIRING
Fendant Vétroz
Les Terrasses 2019 - White
Germanier
KACHEN No.28 | AUTUMN 21

KACHEN PRESENTS:
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SEASONAL RECIPES
34
KACHEN No.28 | AUTUMN 21

SEASONAL RECIPES
TAKE A SEAT,
LUCKY FORAGERS
Whether from the forest or the weekly
market, spicy mushrooms refine every
autumn menu. The edible ones go into
the pot for an exquisite autumn menu,
the poisonous ones into a handcrafted,
festive table decoration, as seen here at
Heike Meyers’ setting.
The mushrooms made of Fimo clay
are joined by other shapes made of
wood in various colours – small, delicate
wooden figures from the Erzgebirge and
acorns and leaves collected in the forest.
The leaves can also be used to make
small wreaths for each guest at the table.
A handwritten menu card and biscuits
in toadstool look awaken the anticipation
of a delicious evening and a lush
bouquet of flowers in autumn colours
rounds off the table.
Tree slices as place settings also fit
into the overall picture and so, with just
a few homemade objects, you can create
a wonderful autumn table that your
guests will love.
Together with Heike from “Pfeffer
macht glücklich,” we wish you a wonderful
autumn season and lots of fun creating
and styling your own autumnal table.
Find more inspiration on Heike’s Instagram:
pfeffermachtglücklich
35
KACHEN No.28 | AUTUMN 21

SEASONAL RECIPES
CHESTNUT SOUP
Serves 6 15 minutes 20 minutes
› 1 small onion
› 3 tbsp fresh thyme leaves
› 500 g vacuum-packed chestnuts
› 40 g butter
› 600 ml chicken stock
› 160 g cream (33%)
› Possibly some milk (3,5%)
› Sea salt
› Freshly ground pepper
from the mill
› Piment d’Espelette
› 2 tbsp olive oil
› 1 large apple, cored and
finely diced
1 Peel and finely dice the onion. Finely dice the chestnuts,
too. Set aside 4 tablespoons of the chestnuts and
1 tablespoon of the thyme leaves.
2 Heat the butter in a cast-iron pan and sauté the diced
onion, chestnuts and thyme leaves. Simmer over a
gentle heat for five minutes. Deglaze with the chicken
stock and cream and simmer for 15 minutes, covered,
over a low heat.
3 Purée the soup with a hand blender. If it is too thick,
blend in a little milk with the hand blender, bring
to the boil again and season with salt, pepper and
piment d’Espelette.
4 Sauté the chestnuts, thyme leaves and apple cubes
briefly in the olive oil and season with salt and piment
d’Espelette.
5 Blend the chestnut soup again, pour into warmed
plates and garnish with the chestnut and apple
mixture and a small sprig of thyme.
36
RECIPES
PHOTOS
Heike Meyers
Ramunas Astrauskas
KACHEN No.28 | AUTUMN 21

SEASONAL RECIPES
JACKET POTATO
WITH WILD MUSHROOMS
Serves 4
10 minutes
55 minutes
› 4 large potatoes
› 4 tbsp fine olive oil
› 3 shallots, finely diced
› 750 g various fresh wild mushrooms,
cleaned and sorted
› Black pepper, freshly ground
› 2 sprigs rosemary
› 2 sprigs thyme
› Fresh rosemary, finely chopped
› Fresh thyme, finely chopped
› Piment d’Espelette
› 250 g sour cream
› 125 g crème fraîche
› A handful of fresh,
chopped parsley
1 Boil the potatoes in salted water for 10 minutes
until half-cooked. Preheat the oven to 170°C. Drain
the potatoes, dry them and bake them wrapped in
aluminium foil for about 45 minutes. Then test them
with chopsticks – they should be nice and soft.
2 Meanwhile, heat the olive oil and gently fry the
shallots in it. Increase the heat, add the mushrooms
with the herb sprigs and fry over a high heat, stirring
constantly. At first, liquid comes out, which should
evaporate completely. Then season with salt, pepper
and piment d’Espelette. Remove the herb sprigs. Stir
in a blob of each of the sour cream and crème fraîche,
as well as half of the finely chopped herbs.
3 Stir the rest of the sour cream into the remaining
crème fraîche until smooth, stir in the remaining
finely chopped herbs and season well with salt
and pepper.
4 Remove the potatoes from the oven and the foil, place
them on a pretty plate, cut them lengthwise at the
top, press them apart a little, arrange the herb cream
and mushrooms on top, sprinkle with the parsley and
enjoy immediately.
TIP
You should only pick mushrooms on your own
if you have the necessary knowledge. Of about
5000 known mushrooms in the world, only 20
are excellent edible mushrooms, a few hundred
are delicious. But there are also true mushroom
connoisseurs. Ideally, join them!
37
KACHEN No.28 | AUTUMN 21

SEASONAL RECIPES
38
KACHEN No.28 | AUTUMN 21

SEASONAL RECIPES
APPLE TART
WITH CINNAMON ICE CREAM
Serves 6 ‒ 8 30 minutes 40 minutes
For the tart
› 200 g flour (type 405)
› 170 g butter at room temperature
› 3 egg yolks (= 45 g egg yolk)
› 100 g sugar
› A pinch of salt
› 7 – 8 tart apples
(preferably red apples)
› Juice of one lemon
› Apple or quince jelly
› 5 tbsp orange juice
For the ice cream
› 3 egg yolks
› 200 g finest sugar
› 600 ml whole milk
› 2 tbsp cinnamon
The tart
1 Knead the flour with 150 g butter, the egg yolks, 75 g
sugar and a pinch of salt. Shape into a brick and place
in the fridge for 30 minutes wrapped in foil. Preheat the
oven to 190°C.
2 Take a little of the dough for the edge, spread the rest
of the dough in a springform tin lined with baking paper
and press to the edge with your fingers, alternatively
roll out on a little flour and place in the tin. Form the
remaining dough into a roll, place it on the edge of the
tin and press down.
3 Peel the apples by half so that a little of the beautiful
red skin remains, cut in half, remove the core, cut into
thin slices and immediately sprinkle with the lemon
juice. Place the apple slices close together in the dish,
cover with the remaining butter in flakes and sprinkle
with the remaining sugar. Bake for 20 minutes.
4 Boil the apple jelly with the orange juice. Brush the tart
with it and bake for another 20 minutes.
5 Remove the tart from the tin and leave to cool
completely on a cooling rack.
The ice cream
1 Whip the egg yolks with the sugar until pale and
creamy. This takes a little time; the sugar should be
completely dissolved.
2 Bring the milk to the boil and add to the egg yolk
mixture in a thin stream, while continuing to whisk,
then return everything to the saucepan.
3 Slowly bring to the boil, stirring constantly, just until
the cream has slightly thickened.
4 Remove from the heat, stir in the cinnamon and leave
to cool, stirring occasionally.
5 Transfer to the ice cream maker and freeze to form a
creamy cinnamon ice cream.
Serving
Divide the tart into pieces, place on a pretty plate and
top with a scoop of cinnamon ice cream.
39
KACHEN No.28 | AUTUMN 21

SEASONAL RECIPES
40
IDEAS
PHOTOS
Heike Meyers
Ramunas Astrauskas
KACHEN No.28 | AUTUMN 21

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ADVERTORIAL
VENISON ROAST IN
A RED WINE AND JUNIPER SAUCE
Serves 8
Big roasting pan with lid
Preparation time:
3 hours 30 minutes
siemens-home.bsh-group.com/lu/de

ADVERTORIAL
For the meat:
1.5 – 2 kg boneless venison
roast from the leg
Salt
Freshly ground pepper
30 g clarified butter
30 g butter
For the sauce:
1 medium onion
2 small carrots
1 small piece of celeriac
½ stick of leek
2 small garlic cloves
A few juniper berries
30 g butter
20 g sugar
5 sprigs of thyme
1 tbsp tomato paste
250 ml red wine
2 – 3 cloves
1 bay leaf
1 cinnamon stick
250 ml game stock from the jar
1 pinch of strong mustard
Sugar
2 tbsp cranberries
from a jar
1. Briefly rinse the meat under cold water
and pat dry with kitchen paper. Season with
salt and pepper.
2. Clean and peel the root vegetables. Cut
the leek lengthways in half and rinse well.
Cut the vegetables into 1 – 2 cm pieces.
3. Heat the clarified butter in a roasting pan
and brown the meat well on all sides.
4. Remove the meat from the pan and
set aside.
5. Briefly fry the vegetables, garlic cloves
and juniper berries in the pan juices.
6. Place 30 g of butter in the roasting pan
or rotisserie, add the sugar and allow to
caramelise. Add the thyme to aromatise
the sauce. Add the tomato purée, fry and
deglaze with about 100 ml of red wine. Add
the cloves, bay leaf and cinnamon stick and
reduce the sauce. Stir in the game stock.
7. Place the meat in the roasting pan and
brush with 30 g of butter. Cover with the lid
and roast the meat as directed. Turn after 1
hour 20 minutes and then repeatedly baste
with the juices from the roast.
8. Once cooked, remove the meat from
the roasting pan and keep it warm. Pour
the sauce into a fine sieve and strain the
vegetables. Sprinkle with the remaining
red wine and season with salt and pepper.
Thicken the sauce to taste and season with
mustard, sugar and cranberries.
Tip:
You can thicken the sauce by mixing 1 tablespoon cornflour with a little cold
water. Whisk it into the hot sauce and bring the sauce back to the boil.
Per portion:
494 kcal, 12 g KH,
23 g F, 54 g E, 1,0 BE
Cooking settings:
Roasting pan with lid on grill, height 2, upper/lower heat, 170°C
Cooking time: 3 hours – 3 hours 10 minutes

SEASONAL RECIPES
FROM LAND TO SEA
5 TYPES OF CURRY
VIETNAMESE
PRAWN CURRY
Serves 4
15 minutes
25 minutes
For the Vietnamese prawn curry
› 1 kg uncooked king prawns
(or 500 g scampi, peeled
and deveined)
› 1 tbs vegetable oil
› 4 large (360 g) ripe Roma
tomatoes, chopped
› 250 ml fish stock
› 300 g mixed Asian mushrooms
(such as shiitake, enoki and
oyster), halved if large
› 225 g canned bamboo shoot
slices, drained
› Mint and steamed jasmine rice,
to serve
› 1 lime, quartered
For the curry paste
› 4 cm fresh ginger (piece),
peeled, chopped
› 4 garlic cloves, peeled
› ½ medium (85 g) red onion,
chopped
› 1 tbsp salt
› 1 tbsp brown sugar
› 2 tbsp vegetable oil
› ½ cup coarsely chopped fresh
lemon grass
› 1 tsp dried chilli flakes
The curry paste
1 Place all the ingredients in a blender and blend to a rough paste.
The Vietnamese prawn curry
1 Shell and devein the prawns, leaving the tails intact. Heat the oil in a deep
frying pan over a high heat. Cook the prawns, in batches, until browned
on both sides; remove from pan.
1 Reduce the heat to medium and add the curry paste to the pan.
Cook, stirring, for a few minutes or until it darkens.
1 Add the tomatoes and fish stock, stir, and let it cook for 10 minutes.
Add the mushrooms and cook for another few minutes before returning
the prawns to the pan with the bamboo shoots. Simmer, uncovered,
for 2 minutes or until the prawns are cooked through. Season to taste.
1 Serve with mint, a drizzle of lime and steamed jasmine rice.
46
KACHEN No.28 | AUTUMN 21

SEASONAL RECIPES
LAMB & FRESH HERB CURRY
Serves 4 15 minutes 1 hour
› 1 kg boneless lamb shoulder trimmed,
cut into 2-cm cubes
› 450 g or 3 medium brown onions, sliced thinly
› 1 tsp salt
› 1 tsp ground chilli
› 2 tsp fresh ginger, finely grated
› 1 garlic clove, crushed
› 1 tsp ground turmeric
› 2 tsp tamarind paste
› 500 ml water
› 2 tbsp vegetable oil
› 1 bunch loosely packed coriander leaves
› ½ bunch loosely packed mint leaves
› 4 fresh long green chillies, chopped coarsely
› 60 ml lemon juice
› Mint leaves to serve
› Naan bread, warm, to serve
1 Combine the lamb, onion, salt, ground chilli, ginger,
garlic, turmeric, tamarind, vegetable oil and the
water in a large, heavy-based saucepan. Bring to
the boil, then reduce the heat to a simmer. Cover and
simmer gently for 45 minutes or until tender.
2 Remove the lid and increase the heat to medium-high.
Boil, uncovered, until the sauce has thickened a little.
3 Meanwhile, place the coriander, mint, green chilli,
juice and 2 tablespoons water in a blender or food
processor and blend to a thin paste.
4 When the sauce has reduced, pour over the herb
paste and cook for a further 5 minutes. Season to
taste with sea salt and freshly ground pepper.
5 Scatter the curry with extra mint leaves and serve
with warm naan bread, if desired.
47
KACHEN No.28 | AUTUMN 21

SEASONAL RECIPES
RED THAI BEEF CURRY
Serves 4 20 minutes 90 minutes
› 1 tbsp red curry paste
› 1 tbsp grated palm sugar
› 1 tbsp fish sauce
› 1 garlic clove, crushed
› 1 kaffir lime leaf, finely sliced
› 1 kg beef chuck steak, cut into 2-cm cubes
› 2 tbsp vegetable oil
› 150 g or 1 medium brown onion, finely sliced
› 125 ml beef or vegetable stock
› 250 ml coconut cream
› 200 g red capsicum, sliced
› 1 bunch of English spinach, washed, trimmed
› 2 tbsp Asian fried shallots (optional)
› Steamed jasmine rice, to serve
1 Combine the paste, sugar, sauce, garlic and lime
leaf in a large bowl. Add the beef and toss to
coat. Stand for 30 minutes.
2 Heat the oil in a large heavy-based saucepan
over a high heat. Cook the beef in batches, until
well browned all over; remove from pan.
3 Add the onion; cook, stirring, for 2 minutes or
until softened. Return the beef to the pan with
the stock. Reduce the heat and simmer, covered,
for 1 hour or until tender. Add the coconut
cream and simmer, uncovered until it has
thickened into a creamy sauce.
4 Just before serving, add the capsicum and
spinach and cook for an additional minute or
until wilted. Season to taste with sea salt and
freshly ground black pepper.
5 Scatter with the shallots and serve with
steamed jasmine rice.
48
KACHEN No.28 | AUTUMN 21

SEASONAL RECIPES
CHICKPEA &
VEGETABLE CURRY
Serves 4 – 6
10 minutes
25 minutes
For the curry
› 60 ml vegetable oil
› 1 tbsp black mustard seeds
› 300 g or 2 medium brown onions,
finely chopped
› 2 garlic cloves, finely chopped
› 60 g fresh ginger, grated
› ½ tsp ground turmeric
› ½ tsp ground cumin
› 1 tsp garam masala
› ¼ tsp cayenne pepper
› 400 g canned crushed tomatoes
› 250 ml vegetable stock
› 1 tbsp honey
› 500 g cauliflower, cut into florets
› 300 g courgette, thickly sliced
› 400 g canned chickpeas, rinsed,
drained
To serve
› Coconut rice
› Coriander leaves
› Pappadums
› Mango chutney
1 Heat the oil in a large, heavy-based saucepan over
medium-high heat. Add the mustard seeds. As they
begin to pop, add the onion, garlic and ginger; cook,
stirring, until the onion is golden brown.
2 Reduce the heat to low and add the remaining spices.
Cook, stirring, for a few minutes or until fragrant,
before adding the undrained tomatoes, stock and
honey. Cover and simmer for 10 minutes.
3 Add the cauliflower and courgette; simmer, covered,
for an additional 10 minutes or until the cauliflower
is cooked through. Stir in the chickpeas and simmer
for 1 minute or until hot. Season to taste with sea salt
and freshly ground black pepper.
4 Serve the curry with coconut rice and coriander,
pappadums and mango chutney.
TIP
To make coconut rice, place 400 g basmati rice,
250 ml coconut milk, 500 ml water and 1 teaspoon
sea salt flakes into a medium saucepan. Bring to
the boil, stirring occasionally. Reduce the heat and
simmer, covered, for about 10 minutes or until the
liquid is absorbed. Stand, covered, for 10 minutes.
49
KACHEN No.28 | AUTUMN 21

SEASONAL RECIPES
GREEN CHILLI
& CHICKEN CURRY
Serves 4
15 minutes
25 minutes
For the curry
› 700 g chicken thigh fillets,
chopped
› 2 tbsp vegetable oil
› 300 g or 2 medium brown onions,
finely chopped
› 1 cinnamon stick
› 270 ml coconut milk
› 200 g green beans, halved
For the spice paste
› 1 bunch loosely packed
coriander leaves
› 150 g or 1 medium brown onion,
chopped
› 5 fresh long green chillies,
chopped
› 3 garlic cloves, coarsely chopped
› 2 tsp coriander seeds
› 1 tsp cumin seeds
› 1 tsp black peppercorns
› 2 cardamon pods
To serve
› Coriander leaves
› Saffron rice
The spice paste
1 Put all ingredients into a blender or spice grinder and
blend to a thick paste.
The curry
1 Spoon the spice paste into a bowl and add the
chicken. Toss to coat the chicken in the paste.
2 Heat the oil in a large saucepan over a medium heat.
Add the onion; cook, stirring, for 5 minutes or
until browned.
3 Add the chicken; cook, stirring for a further 5 minutes
before adding the cinnamon stick and coconut milk.
Reduce the heat to low and simmer, covered, for 10
minutes. Season to taste with sea salt and ground
white pepper.
4 Add beans and simmer, covered, for 3 minutes or
until the beans are just cooked through.
5 Scatter extra coriander leaves through the curry
and serve with saffron rice.
50
KACHEN No.28 | AUTUMN 21

MUSHROOM PASTA
WITH SPINACH & GOAT’S CHEESE
Serves 2
20 minutes
15 minutes
› 160 g Le Moulin Farfalle
› 1 tbsp olive oil
› 20 g butter
› 1 shallot, minced
› 1 garlic clove, minced
› 200 g mushrooms (Shiitake
or cremini), roughly chopped
› 150 g fresh baby spinach,
chopped
› 50 ml white wine
› 150 ml heavy whipping cream
› 50 g Parmesan cheese, grated
› 60 g soft goat’s cheese
(Berdorfer), crumbled
› Salt, pepper
1 In a large skillet, sauté the mushrooms in oil and
butter until golden brown and soft. Add the garlic and
shallot and continue frying for a few minutes.Deglaze
with the white wine. Season with salt and pepper and
add the cream, stirring. Fold in the spinach leaves,
cover, and let simmer until they are melted.
2 In the meantime cook the pasta in salted water for
6’30 minutes, drain and add to the sauce in the skillet.
Keep aside some cooking water from the pasta, to
add to the sauce if necessary.
3 6. Add half of the parmesan and most of the goat’s
cheese. Mix and serve. Top each plate with the
leftover parmesan and some goat cheese crumbles.
lemoulin1704.lu

VEGAN RECIPES
ON THE GO
In our hectic everyday lives, it is sometimes difficult to eat healthy food consistently and not
simply resort to convenience food. To make sure you don’t miss out on the vitamins when you’re
on the road or at work, we’ve put together some great snacks for you to prepare ahead and take
with you. You probably wouldn’t have noticed that these delicious dishes are all vegan, would you?

VEGAN RECIPES
SPROUTED BREAD
WITH DILL-PEA SPREAD & FERMENTED VEGGIES
Serves 4
10 minutes
5 minutes
› 360 g frozen peas
› 90 g hulled tahini
› 2 tbsp fresh dill leaves
› 1 garlic clove, crushed
› 2 tbsp lemon juice
› 1 tbsp Dijon mustard
› 2 tbsp sunflower seeds
› 2 tsp sesame seeds
› 2 tsp linseeds (flaxseeds)
› 9 x 80 g slices sprouted bread
(see tip)
› 240 g drained store-bought
fermented vegetables of choice
› 15 g loosely packed snow pea
tendrils
› 1/2 medium lemon,
cut into 4 wedges
1 Place the peas in a heatproof
bowl and cover with boiling
water. Stand for 2 minutes
and drain. Blend or process the
peas, tahini, dill, garlic, juice and
mustard until it forms a chunky
spread. Season to taste.
2 Place the seeds in a small, heavybased
frying pan and stir the seeds
constantly over medium-high heat
until browned lightly.
3 Top the toasted bread with the
spread, vegetables, seeds and
snow pea tendrils. Serve with
lemon wedges.
TIP
Sprouted bread is available
from some health food stores,
gourmet food stores and
markets; keep refrigerated.
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KACHEN No.28 | AUTUMN 21

VEGAN RECIPES
ROAST PUMPKIN
LEEK & FIG TART
Serves 6
10 minutes
1 hour
› 500 g Kent pumpkin, cut into
2-cm thick wedges
› 2 tbsp fresh rosemary leaves
› 1 1/2 tbsp olive oil
› 1 large leek, sliced
› 2 tsp balsamic vinegar
› 4 medium fresh figs, sliced
› 2 tbsp pepitas (pumpkin seed
kernels), toasted
› 1 tbsp caramelised balsamic
vinegar
For the pastry
› 225 g chickpea flour
› 75 g buckwheat flour
› 1 tsp sea salt
› 60 ml olive oil
› 80 ml cold water (approx.)
1 Preheat the oven to 220ºC. Line two oven trays with
baking paper.
2 Place the pumpkin, the rosemary and half the oil on
an oven tray and toss to coat. Roast for 30 minutes or
until golden and tender. Reduce the oven to 200ºC.
3 Make the pastry.
4 Meanwhile, heat the remaining oil in a medium frying
pan over medium heat and cook the leek, stirring, for
8 minutes or until soft. Add the vinegar and cook for
a further 3 minutes or until sticky and caramelised.
Spoon the leek mixture onto the pastry. Top with
roasted pumpkin.
5 Bake the tart for 20 minutes or until the topping
starts to caramelise and the pastry is golden. Serve
topped with figs and pepitas. Drizzle with caramelised
balsamic vinegar.
For the pastry
1 Sift the flours and the salt into a medium bowl;
add the oil and the water.
2 Use a round-bladed knife to “cut” through the flour
mixture until it forms a dough.
3 Roll pastry on a lightly floured bench to a 25 x 30 cm
oval. If the dough is too sticky, knead in a little
extra flour.
4 Transfer the pastry to the remaining oven tray.
TIP
To toast the pepitas, spread onto an oven tray.
Toast for 5 minutes, or until browned lightly.
Or, place the seeds in a heavy-based frying pan,
stir over medium heat until browned lightly.
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KACHEN No.28 | AUTUMN 21

VEGAN RECIPES
SAVOURY YOGHURT
& SPICY CHICKPEA JARS
Serves 4
25 minutes
› 560 g vegan yoghurt
› Finely chopped
fresh dill leaves
› 2 garlic cloves, crushed
› 125 ml lemon juice
› 2 x 400 g canned chickpeas,
drained, rinsed (see tips)
› 55 g currants
› 150 g drained chargrilled bell
pepper, sliced thinly
› 1 small red onion, quartered
and sliced thinly
› 2 Lebanese cucumbers,
chopped finely
› 70 g slivered almonds, toasted
› 2 tsp harissa paste
› 2 tbsp olive oil
1 Combine the yoghurt, dill, half
the garlic and 2 tablespoons of
the lemon juice in a small bowl.
Season to taste.
2 Combine chickpeas, currants, bell
pepper, onion, cucumber and 1/3 of
the almonds in a medium bowl.
3 Combine harissa, oil and
remaining garlic and lemon juice
in a small bowl.
4 Spoon the yoghurt mixture into
375-ml jars. Top with salad and a
spoonful of harissa dressing.
TRY OTHER LEGUMES IN THIS RECIPE, SUCH
AS WHITE BEANS OR A FOUR BEAN MIX.
TIP
You can save the drained
liquid, called aquafaba, from
the canned chickpeas. It
can be used to make vegan
meringues, or mousse. Store
aquafaba in the fridge for 2
days in a container or frozen
for up to 3 months.
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KACHEN No.28 | AUTUMN 21

VEGAN RECIPES
ROAST CARROT & GARLIC SOUP
WITH CRUNCHY CHICKPEAS
Serves 4
30 minutes
1 hour + standing
› 1 kg carrots, chopped coarsely
› 2 medium onions, chopped
coarsely
› 60 ml olive oil
› 1 tsp cumin seeds
› 1 tsp dried chilli flakes
› 1 bulb garlic, halved
› 30 g rinsed chickpeas
› 3 tsp za’atar
› 1.5 l water
› Fresh coriander (cilantro) leaves
1 Preheat the oven to 200ºC. Line two oven trays with
baking paper.
2 Divide the carrots and onions between the trays. Drizzle
with 2 tablespoons of the oil and sprinkle with the
seeds and chilli. Season. Roast for 30 minutes. Add
the garlic to a tray and roast for a further 15 minutes
or until the vegetables and garlic are tender.
3 Meanwhile, place the chickpeas on a shallow-sided
oven tray and drizzle with the remaining oil. Sprinkle
with za’atar and toss to coat. Roast for 10 minutes
or until fragrant and browned lightly.
4 Squeeze the garlic from skin and discard the skin.
Transfer the vegetables and garlic to a large saucepan
and add the water. Bring to the boil over high
heat. Reduce heat; simmer, uncovered, for 10 minutes.
Stand 10 minutes.
5 Blend or process the soup until smooth and season.
Reheat the soup gently if needed.
6 Serve the soup topped with crispy chickpeas and
coriander.
TIP
The soup can be made up to 2 days ahead to
the end of step 5; keep covered in the fridge.
Keep roasted chickpeas in an airtight container
at room temperature.
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KACHEN No.28 | AUTUMN 21

PARTNER RECIPE
TUTTI VERDURA
This grilled and marinated courgette salad with peas,
edamame beans, mint, dill, lemon, rocket pesto and Galbani Mini Mozzarella
is a delicious dish straight from the South.
Serves 1 10 minutes 5 minutes
› 10 Galbani Mini Mozzarella
balls with buffalo milk or
cow’s milk
› 1 yellow courgette
› 1 green courgette
› 1 tbsp peas
› 1 tbsp edamame beans
› 1 tbsp pesto
› 1 lemon
› 5 mint leaves
› 2 dill sprigs
› Olive oil
› White wine vinegar
› Salt and pepper
1 Cut 6 slices of the yellow and 6 of the green
courgettes and grill them.
2 Slice 5 thin strips of each courgette with a mandolin.
3 Marinate the courgettes (raw and grilled) with a little
olive oil, lemon juice and white wine vinegar.
Season with salt and pepper.
4 Then cook and blanch the peas and edamame beans.
5 Arrange all ingredients on a plate and garnish with
Galbani Mini Mozzarellas, the mint, dill and a little
lemon zest.
For more Galbani recipes, visit galbani.lu
KACHEN No.28 | AUTUMN 21

VEGAN RECIPE
VEGAN „BOXEMÄNNCHEN“
Makes 12 20 minutes + 2 hours 10 minutes
› 500 g wheat flour (type 550)
› 4 g salt
› 80 g sugar
› 5 g cinnamon
› 90 g natural wheat leaven
(if not available, use 7.5 g
baking powder)
› 70 g vegetable margarine
› 200 g coconut milk
› 50 g soya or rice milk
› 5 g fresh baker’s yeast
› 90 g apple sauce
› Chocolate chips, to decorate
1 Combine all the dry ingredients with the wheat
leaven in the bowl
2 Heat the liquid ingredients to 37°C and dilute
the yeast.
3 Add to the dry mixture and knead for 10 minutes
on medium speed. Add the compote.
4 Place the dough in an oiled bowl, cover and leave
to rise for about 1 hour in a warm room.
5 Cut into small pieces (about 90 g per piece), degas
and shape into “Boxemännchen,” then place on
a baking sheet covered with baking paper.
Cover and leave to rise for 1 hour.
6 Bake for 10 minutes at 200°C. Add chocolate chips
for the eyes and decorate with soya milk and sugar.
Bake for 10 minutes at 200°C.
58
RECIPE
PHOTO
Julie Jager
Marc Dostert
KACHEN No.28 | AUTUMN 21

STEP BY STEP
JUICY PUMPKIN BREAD
This bright orange pumpkin cake scores with its warming
spices – true to the original recipe from the USA. Pumpkin
also makes the cake deliciously juicy. What better way to
welcome autumn?
By the way: In the USA, cakes baked in a loaf tin are also
often referred to as “quick bread.” It is nevertheless still a cake
– similar to “banana bread,” for example.
Loaf tin 10 x 22 x 7 cm
30 minutes
75 minutes
› 1 small Hokkaido pumpkin
(approx. 800 g)
› 3 eggs (M)
› 120 g melted butter,
cooled slightly
› 200 g sugar
› ½ tsp salt
› ½ tsp ground cinnamon
› ¼ tsp grated nutmeg
› ¼ tsp ground ginger
› 270 g flour (type 405)
› ½ packet baking powder
(cream of tartar)
› To sprinkle (optional): 1 tbsp sugar
and 1/3 tsp cinnamon

STEP BY STEP
THE PUMPKIN PURÉE
1Cut the pumpkin in half,
remove the seeds with a
spoon and cut into wedges.
You can also peel it, but this is not a
must for the Hokkaido variety. Cut
the wedges into 3 – 4 cm cubes.
THE CAKE
2Cover a large saucepan with
a few centimetres of water
and simmer the pumpkin
cubes for about 20 minutes until
the pumpkin is soft.
3Strain the pumpkin and
purée with a hand blender.
Leave to cool.
4Beat the eggs, 300 g pumpkin
purée, melted butter, sugar,
salt, cinnamon, nutmeg
and ginger in a bowl with a whisk.
Add the flour and baking powder
and briefly combine with the rest
of the ingredients.
5Oil a loaf tin or line with
baking paper and fill with
the cake mixture.
6For a crispy sugar-cinnamon
crust, mix 1 tablespoon sugar
with 1/3 teaspoon cinnamon
and sprinkle evenly over the pastry
in the tin.
Ursula
Schersch
7Bake the cake in a preheated oven at 175°C top / bottom heat for
about 55 minutes, until golden brown and a small wooden stick
poked into the middle of the dough comes out clean.
TIP For those topping the cake with the sugar and cinnamon mixture, check
after about 15 – 20 minutes of baking time to see if the sugar crust hast
started to lift off the rest of the dough or started to crack. If so, score the
surface lengthwise with a knife.
8Leave the pumpkin pie to cool
and enjoy.
RECIPE &
PHOTOS
61
KACHEN No.28 | AUTUMN 21

GLUTEN-FREE
GLUTEN-FREE TWIX
WITH DATE CARAMEL
10 Twix
30 minutes + resting time
17 minutes
For the biscuit
› 100 g cashews
› 50 g gluten-free oats
› 30 g melted coconut oil, cooled
› 40 g maple syrup
› ¼ tsp vanilla extract
› 1 pinch of salt
For the date caramel
› 10 large Medjool dates, pitted
› 2 heaped tbsp almond butter
(or cashew butter)
› 1 tbsp plant-based drink, optional
› 1 pinch of salt
Other
› 150 g dark chocolate, 70% cocoa
› Sea salt, optional
Eloïse
Jennes
RECIPE &
PHOTO
1 Preheat the oven to 180°C.
2 Grind the cashews and oats in a food processor.
In a bowl, mix the ground oats and cashews with
the melted coconut oil, maple syrup, vanilla extract
and salt until a dough forms.
3 Line a small ovenproof container (20 x 10 cm or
15 x 15 cm) with baking paper. Press the biscuit dough
into the container and prick it with a fork. Bake for
17 minutes until the edges are golden brown.
Let cool for at least 15 minutes.
4 Soak the pitted dates in hot water for 10 minutes.
Blend the dates with the almond butter and the salt
in a food processor or with a stick blender.
If the mixture is too thick, add 1 tablespoon of
the plant-based drink.
5 Spread the date caramel onto the cooled biscuit.
Place in the freezer for at least 1 hour or overnight.
6 Remove the frozen block from the container and cut
it into thin bars with a sharp knife that you previously
run under hot water.
7 Melt the dark chocolate in a bowl. Using two forks,
dip each bar into the chocolate and place it on baking
paper. Sprinkle with sea salt if desired. Place in
the fridge to set.
62
cookingwithelo
KACHEN No.28 | AUTUMN 21

PARTNER RECIPE
TRUE ITALIAN
TASTE
On the 14 th of June, an exceptional masterclass was organised in collaboration with
Chef Silvia Regi Baracchi of the Relais & Château “Il Falconiere,” a 1 Michelin star
restaurant, focusing on the flavours and landscapes of the Valdichiana region in
Tuscany. The event was organised by the Camera di Commercio Italo-Lussemburghese
(CCIL) as part of the “True Italian Taste” project, which aims to promote authentic
Italian food products. The celebrated Chef Silvia Regi Baracchi, known for her authentic
and refined cuisine, concocted a recipe with pici, a typical hand-rolled pasta
from the Valdichiana region.
Throughout the event, participants had the chance to learn about the importance of using quality
products in Italian cuisine, such as extra virgin olive oil, Pecorino di Pienza Gran Riserva and
“aglione” sauce. At the same time, the focus was also on the wines of the region, such as
Achelo Rosso Cortona DOC 2018 and Vin Sabazio Rosso Montepulciano DOC 2019,
which highlight the taste of the pici.
PICI WITH BREADCRUMBS
Serves 5
1 hour
10 ‒ 12 minutes
For the pasta
› 250 ml water
› 500 g flour
› Pinch of salt
For the sauce
› 200 ml extra virgin olive oil
› 50 g breadcrumbs
› 2 hot chilli peppers
› 1 sprig thyme
› 2 Valdichiana garlic cloves
› 2 salted anchovy fillets
› 2 tbsp semi-seasoned pecorino
cheese
› 500 g broad beans including pods
› 5 cherry tomatoes
› 100 g rigatino cheese
The pici
1 On a work surface, make a well with the flour.
Add a pinch of salt and water until the mixture is
homogeneous. It should be elastic but not sticky.
Work it in for 10 minutes.
2 Form a ball and leave the dough to rest, covered with
cling film, for about ½ hour. When the time is up, use the rolling
pin to roll out the dough to a thickness of 1 cm, then cut it into thin
strips and roll it out by hand to form a spaghetti shape of about
1/2 cm in diameter.
3 Dip the pici in the flour and place them onto a floured tray, avoiding
piling them up.
Preparing the dish
1 In a frying pan, toast the breadcrumbs in EVO oil until golden and crisp.
2 In a saucepan, over medium high heat, mix the extra virgin olive oil with
the garlic (aglione), the rigatino cut into strips, the thyme and the chilli.
3 Cook the pici in a large quantity of salted water; they will be cooked when
they rise to the surface.
4 Drain and flavour the pici in the pan with the oil, garlic and anchovies,
and sauté them, adding a little cooking water, the previously blanched
beans and a pinch of grated pecorino cheese. Arrange the pici on the plate,
sprinkle with breadcrumbs and decorate with a sprig of fresh thyme
or aromatic herbs.
63
KACHEN No.28 | AUTUMN 21

FEATURE
64
TEXT
Alexandra Hartung
KACHEN No.28 | AUTUMN 21

FEATURE
QUINOA
THE SUPER GRAIN OF
THE INCAS
Whether savoury or sweet, warm or cold,
quinoa has conquered plates around the
world over the last few years. Read on to
discover the many talents this versatile
grain possesses and how the cereal
managed to persuade a fonds manager
to found a Fairtrade company.
“Quinoa could help to solve world hunger.” James Livingstone-Wallace
is convinced of this. The founder of the
Fairtrade company Quinola provides European markets
with the grain of the Incas since 2012. He is still as fascinated
by the product today as he was ten years ago when
he tasted it for the first time on a trip through South America.
The Irishman worked for twenty years in the financial
sector then, during the financial crisis, he lost his job.
For him, however, it was not a reason to despair; instead,
he looked for ways to expand his horizon. “I was fed up
with making rich people even richer,” the former fonds
manager says. The idea for a Fairtrade company developed:
“I really wanted to do something sensible. Give
disadvantaged people safe, economic prospects through
their own work.”
An answer to climate change?
The United Nations called 2013 the international year
of Quinoa, which benefited Livingstone-Wallace, and
moved the until then underestimated grain from the
Andes into the awareness of the world. “Throughout their
long history, the UN have only chosen a plant three times;
besides Quinoa it was rice and the potato,” the Fairtrade
businessman says. But how come the grains the size of
mustard seeds conquered even the political stage? The
quinoa plant is incredibly versatile: it grows at temperatures
between -8 and 38 degrees and at sea level hights of
over 4,000 metres. The plant doesn’t need to be watered
and hardly fertilized. And it provides vital nutrients. “The
grain of the Incas could be the answer to climate crisis-induced
food shortages,” Livingstone-Wallace summarizes.
The CO2 balance also looks good. “The production of
quinoa produces only one sixth of the greenhouse gases
of rice, for example.”
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KACHEN No.28 | AUTUMN 21

Hidden treasure
In the Andes, quinoa has been grown for over 6,000
years. No grain grew on the desolate mountains. No
surprise then that the original inhabitants saw the plant
as a wonder plant that helped them survive. All that
changed with the Spanish conquerors. They dismissed
the so-called Inca wheat as cheap, poor people food and
even went so far as to prohibit the cultivation. No wonder
that the plant was hardly known in the West until a few
years ago.
The quinoa boom of the last few years has, above all,
one cause: the sensational components of the “mother of
all grains,” as the Incas call it. The superfood contains
large amounts of iron, folic acid, magnesium, zinc and
manganese. In addition, quinoa is full of vitamins and
complex carbohydrates. The latter must be first split by
the body and is then used slowly and continuously. The
feeling of satiety lasts for a long time – in contrast to the
effect of simple carbohydrates such as can be found in
products made with white flour or sweets. They cause the
notorious ravenous hunger pangs.
If you struggle with your digestion, it would be a good idea
to frequently add the grain from the Andes to your meal
plan. The numerous dietary fibres serve as a food source
for the healthy enterobacteria. Good news for vegetarians
/ vegans and all who want to reduce their meat consumption:
quinoa can easily compete with animal-derived
protein. Besides soy, it is the only plant that can provide
the body with essential amino acids.
Pseudo wheat without gluten.
From their appearance the millet-sized grains remind of
cereal. But quinoa belongs to the chenopods that also include
mangold, spinach and beetroot. That means that they don’t
contain any gluten, in contrast to the classic cereals. Quinoa
comes in different colours. The white variety is the one seen
most often in shops. It has a mild-nutty flavour and can be
used in savoury as well as sweet dishes. Red quinoa keeps
a good consistency during cooking and is therefore an optimal
base for salads or bowls. Black quinoa has a slight earthy
flavour and is thus good for hearty dishes. Both the black
and red varieties have a longer cooking time than the white.
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KACHEN No.28 | AUTUMN 21

FEATURE
ONLY FAIRTRADE PRODUCTS MEAN
SECURE PRICES
These days, quinoa fans can buy the superfood
nearly everywhere, even at the discount shop
– however, seldom as Fairtrade products. But
only with this label can you be certain that the
small farmers in Peru and Bolivia can live off
their labour. For the world market prices vary
greatly. “We pay the local producers a fixed
minimum wage,” Fairtrade businessman James
Livingstone-Wallace explains. “At the moment
that lies at around 300 dollars / ton above
the world market price.” That gives the local
farmers financial freedom to invest – such as
the Peruvian cooperative Coopain Cabana that
work closely together with the Quinola chef.
“The two farmers could buy two tractors,”
he explains excitedly. “Where before the
ploughing of the fields took two days, now it’s
done in two hours.” Buying from the Fairtrade
label does not mean only getting a delicious
and healthy product, it also means making a
small contribution to a fairer world.
Washing is a must!
Quinoa seeds should only be cooked once peeled. The
peel contains bittern, so called saponin, that naturally
protects the plant from predators. The grains are
usually only sold peeled in this country, but one should
nevertheless wash them thoroughly – until the water
runs clear and no more bubbles appear. The preparation
is simple: simply mix one part quinoa with at least
two parts salted water or stock and leave to cook for 15
minutes. Drain and it’s done! Quinoa is a classic side to
meat, fish and vegetables or curries. For all recipes, rice
can easily be substituted with quinoa. Quinoa plays the
main fiddle in salads and is a nutritious filler in soups.
If you have a sweet tooth, dishes such as quinoa and
coconut pudding with mango or quinoa casserole with
cherries will delight you.
These days, the Inca grain has even conquered the
breakfast table. Quinoa flakes or puffed quinoa are a
popular ingredient in müsli, porridge or yoghurts. The
grain is so versatile that everybody will be won over –
guaranteed!
HAVE YOU HEARD OF FONIO?
Fonio is the African counterpart to quinoa. It’s the
first grain variety that was cultivated on the African
continent and is nevertheless almost unknow in
our parts. Even though the shoot from the family of
millet seeds has the makings of an absolute power
food. The nutritious value is similarly high to that of
quinoa’s. Fonio millet is gluten-free and, according
to the Food and Agriculture Organization of the
United Nations (FAO), has the highest calcium
content of all wheat varieties. The grain’s growing
needs are modest: it grows in great drought and on
meagre ground. In its home, this millet grain was
long the preserve of tribe elders or the nobility or
served at feasts. But who knows, perhaps it will
also make the jump from the African fields onto
plates around the world?
67
KACHEN No.28 | AUTUMN 21

BERTRANDS
QUINOA RECIPES

FEATURE
As usual, Bertrand, from the Atelier de Cuisine Bertrand
in Strassen, presents us with some simple and
wonderful recipes on this issue’s big topic: quinoa.
All you have to do is cook and enjoy!
In collaboration with
atelier-de-cuisine.com
BLACK
QUINOA
PATTIES
Serves 2
20 minutes
5 minutes
› 75 g black quinoa
› 1 egg
› 1 tbsp flour
› 25 g Grana Padano cheese, grated
› 1 shallot, chopped
› 5 sage leaves, chopped
› Olive oil
› 100 g Greek yoghurt
› 1 tsp chilli
› 5 pitted olives
› Madagascar pink peppercorns,
to decorate
1 Rinse the quinoa and cook it in salted water (1.5 times
its volume) for 15 minutes. Drain and leave to cool.
2 In a bowl, mix the egg, flour, Grana Padano, shallot,
sage, 2 tablespoons olive oil and salt.
3 Shape the mixture into small patties and cook them in
small batches in a pan for 3 minutes on each side.
Keep warm.
4 Combine the yoghurt with the chilli, chopped olives
and salt.
5 On a plate, serve a dollop of yoghurt with a little fresh
sage and some Madagascar pink peppercorns next
to the patties.
69
KACHEN No.28 | AUTUMN 21

LE PETIT PLUS: UNE C. À C. DE BEURRE DE CACAHUÈTE EN PLUS DU CHOCOLAT
ET GARNIR AVEC DES BLEUETS OU D’AUTRES FLEURS COMESTIBLES.
QUINOA BLANC
FAÇON RIZ AU LAIT
2 personnes 20 minutes 20 minutes
› 100 g de quinoa
› 250 ml de lait entier
› 20 g de sucre brun
› 1/2 gousse de vanille
› 1 pincée de sel de Bertrand
Pour la ganache
› 85 g de crème liquide
› 1 c. à c. de miel
› 50 g de chocolat (72 % ou plus)
› 15 g de chocolat au lait
› 1 pincée de sel
› 1 pincée de fève de tonka
› 1 poignée de cacahuètes salées
1 Porter le lait à ébullition avec
le sucre, le sel et la vanille
dans une casserole puis la
retirer du feu.
2 Bien rincer le quinoa, l’égoutter
et l’ajouter au lait. Cuire pendant
20 minutes à feux doux tout en
remuant, puis laisser reposer
durant 10 minutes.
3 Dans une deuxième casserole,
porter à ébullition la crème avec
le miel, le sel et la fève de tonka.
Enlever du feu pour ajouter les
deux sortes de chocolats cassés
en morceaux. Mélanger
doucement au fouet pour obtenir
un mélange lisse.
4 Remplir les bols avec le
quinoa au lait, puis déposer la
ganache dessus et parsemer de
cacahuètes concassées.
70
KACHEN No.28 | AUTOMNE 21

DOSSIER
QUINOA ROUGE
FAÇON RISOTTO
2 personnes 25 minutes 20 minutes
› 200 g de quinoa rouge
› 2 échalotes ciselées
› 25 g de beurre salé
› ½ l de bouillon
› 100 ml de Pinot Blanc
› 2 c. à s. de cèpes séchés
› 100 ml de lait de coco
› 100 g de tofu
› 1 c. à s. d’huile d’olive
› 2 pincées de sucre brun
› sel de Bertrand
› basilic frais, pour servir
1 Rincer le quinoa et le cuire à feu vif dans le Pinot Blanc et
le bouillon pendant 15 minutes jusqu’à ce que (presque)
tout le liquide ait été absorbé ou se soit évaporé.
2 Ajouter les échalotes, les cèpes, le coco et cuire de
nouveau durant 5 – 8 minutes. Poivrer et saler à la
fin de la cuisson.
3 Couper le tofu en dés et le faire caraméliser dans
l’huile d’olive, le sucre brun et le sel de Bertrand
pendant quelques minutes jusqu’à ce qu’il soit bien
doré et caramélisé.
4 Servir en assiette creuse avec le Tofu placé dessus,
quelques feuilles de basilic et un peu de lait de coco.
71
RECETTES
PHOTOS
Bertrand Duchamps
Ramunas Astrauskas
KACHEN No.28 | AUTOMNE 21

KNOWLEDGE BITES
BIT TER
AFTERTASTE?
YES PLEASE!
Tart can be wonderful. Petition to have some
more of it on the plate!
Sandrine Pingeon posts her offer on Facebook. “Come
and discover Puntarelle, an astonishing lettuce,” the veg
grower from Münsbach writes. A green leaf with lush
aromatic notes.
The lanky, serrated leaves remind of dandelion and
have a bitter taste. At the heart of the plant shoots sprout
similar to those of green asparagus and that have an unobtrusive
bitter taste. They are a delicacy shortly tossed in
a pan or eaten raw with garlic, capers and lemon shards.
In Munich, Michael Huber serves Puntarelle with roast
saddle of venison and adds artichokes.
Oliver Zelt
TEXT
An aroma that is kind of frowned upon
While bitter was really a taste that top chefs as well as
hobby gourmets shook their heads at, now, the kitchen
chefs cautiously approach the tangy aromas. Slowly,
gastronomies and guests get used to the tanginess in
radicchio, endives, and mangold. And cooks are returning
a refined taste to the plates. For bitter belongs to the
platter of tastes. Bitter is healthy and helps to rid the
body of poisons, as well as lightens heavy, fatty dishes.
So that even a feast-induced indulgence can be more
easily digested.
Bitter is bred out
It’s really not that easy to get hold of bitter vegetables.
Most of the varieties have had the bitter taste bred out
of them over time by seed growing companies, because
both cooks and clients did apparently not enjoy the bitter
nuance. Old tales of beautiful, bitter grapefruits can now
only be heard at family gatherings.
But cooks are looking for the bitter taste and still find it
in the old varieties. With tricks learnt at grandmother’s
knee they try to find the balance. They pickle radicchio
or chicory in ice water or buttermilk in order to take
away the bitter taste. So that their guests learn to appreciate
bitter flavours.
Bitter delicacies
Luxembourgish cooks take the challenge seriously. René
Mathieu – who received a “green star” from the Michelin
Guide for sustainability – only offers vegetarian creations
in his top restaurant “La Distillerie” in Bourglinster. He
serves artichoke base with their refined bitter character
with a side of peas, mushrooms, onions and a sauce of
herb bennet – a herb with amazing bitterns.
In Moutfort, Cyril Molard gives artichoke a chance in a
different combination. He arranges them with crayfish in
comfit and with a drizzle of tarragon oil.
72
KACHEN No.28 | AUTUMN 21

TotalFlex
The TotalFlex hob allows you to use pots and pans of various shapes and sizes. Its
intuitive design also gives you the power to freely move pots and pans anywhere
on its sensitive glass surface, without interrupting the cooking process.
www.aeg.lu

SEASONAL VEGETABLE
5 FACTS ABOUT
CHICORY
PURE
COINCIDENCE...
If a farmer in Belgium at
the beginning of the 19 th
century had not overlooked
some roots of chicory in his
dark greenhouse, we would
probably not know the
light-leaved energizer for the
winter season today, which is
grown in complete darkness.
It is the national vegetable of
the Belgians, who consume
an average of 9 kg per year.
SHOPPING &
STORAGE
Chicory is very sensitive
to pressure. When buying,
pay attention to the colour
of the leaves: the greener,
the more bitter substances;
brown leaves are an indication
of spoilage. Store
chicory in a dark and cool
place to avoid exacerbating
the bitter taste, preferably
wrapped in a damp cloth. It
will keep for up to a week.
An initiative of the Luxembourgish
Government in the framework of the plan
“Gesond iessen, Méi beweegen”.
More infos: gimb.public.lu
TIPS FOR
COOKING
When steaming, add a little lemon
juice to keep the leaves light. If you
fry chicory in a pan that contains
iron, it will turn black. A dressing
with honey or fruit juice naturally
softens the bitter taste without
reducing the positive effect, and
the flavour is particularly tasty
when combined with apples, nuts or
tangerines, for example.
VERSATILE &
HEALTHY
Today’s chicory contains
far fewer bitter substances
than it originally did, but still
enough to stimulate the liver,
gall bladder and pancreas,
lower blood sugar and help
regulate acid-base balance
through its diuretic effect. Its
high fibre content and inulintype
fructans strengthen
the intestinal flora.
IF YOU DON’T
LIKE BITTER ...
... you should cut out the
stalk in the shape of a
wedge as it contains the
most bitter substances.
You can also put the leaves
in lukewarm salt water,
milk or buttermilk for a
few minutes. However, the
positive effect of the bitter
substances is then lost.
74
KACHEN No.28 | AUTUMN 21

SEASONAL VEGETABLE
CHICORY CHIPS
Serves 4
15 minutes
2 minutes
› 250 g chicory root
› Vegetable oil, for frying
› Salt
1 Thoroughly clean, peel and slice the
chicory roots into slices of approx.
1-mm thick.
2 Heat a generous amount of oil to 170°C
in a pan and deep-fry the slices for
about 2 minutes until crispy.
3 Remove with a skimmer, drain on
kitchen paper and season with salt.
Serve immediately.
75
KACHEN No.28 | AUTUMN 21

SEASONAL VEGETABLE
ROASTED CHICORY
WITH SIRLOIN STEAK
Serves 4
25 minutes
22 minutes
› 4 chicories
› 2 carrots
› 150 g green asparagus, tips
› 100 g sugar snap peas
› Salt
› 1 leek leaf
› 4 tbsp butter
› Pepper, freshly ground
› ½ tbsp parsley, chopped
› 600 g sirloin steak
› 1 tbsp vegetable oil
› Purslane, to garnish
1 Rinse and clean the chicory and cut each into
5 – 6 slices. Do not remove the stalk.
2 Wash and peel the carrots and cut them into thin
slices. Blanch in boiling salted water with the asparagus
tips and sugar snap peas for 1 – 2 minutes. Drain, rinse
with cold water and leave to drain.
3 Wash the leek leaf, cut lengthwise into four strips
(approx. 1 x 40 cm each) and also blanch briefly.
4 Heat ½ tablespoon butter in a frying pan and brown
the slices of leek in batches for 1 – 2 minutes on
each side. Season lightly with salt.
5 In another pan, toss the vegetables in the remaining
butter until hot and season with salt and pepper.
Stir in the parsley and keep warm briefly.
6 Rinse the meat, pat it dry, cut it into strips, season with
salt and pepper and sear it in the oil for 3 – 4 minutes.
Leave to rest briefly.
7 To serve, place the chicory slices on plates on edge in
serving rings (approx. 12 cm Ø). Arrange the vegetables
with the meat in the centre and tie each with a leek strip.
8 Garnish with purslane if desired and serve drizzled
with the gravy.
76
KACHEN No.28 | AUTUMN 21

SEASONAL VEGETABLE
CHICORY GRATIN
WITH HAM AND CHEESE SAUCE
Serves 4
20 minutes
35 minutes
› 2 tbsp butter
› 1 tbsp flour
› 500 ml milk
› Salt
› Pepper, freshly ground
› 1 pinch nutmeg, freshly grated
› 175 g grated cheese, mixed, e.g.
Cheddar, Pecorino, Gouda
› 4 chicories
› 200 g cooked ham, thinly sliced
› 3 tbsp almonds, ground
1 Melt 1 tbsp butter in a saucepan,
sprinkle in the flour, cook briefly
and pour in the milk while stirring.
2 Season with salt, pepper and
nutmeg and cook for about 10
minutes, stirring constantly.
Then add the cheese, allow to
melt and stir until a creamy
sauce is formed.
3 Preheat the oven to 180°C top /
bottom heat. Wash the chicory,
cut in half if desired and wrap
in ham.
4 Grease a baking dish (approx. 22
cm Ø) with the remaining butter
and place the chicory in it. Spread
the cheese sauce over the top,
sprinkle with almonds and bake in
the oven for approx. 25 minutes.
Leave to cool slightly and serve.
77
KACHEN No.28 | AUTUMN 21

SEASONAL VEGETABLE
CHICORY AND PEAR SALAD
WITH WALNUTS
Serves 4
15 minutes
› 500 g chicory
› 3 pears
› 1 apple
› ½ tbsp lemon juice
› 50 g walnut kernels
› 1 tsp Dijon mustard
› 2 tbsp walnut oil
› 1 tbsp olive oil
› 2 tbsp white wine vinegar
› Salt
› Pepper, freshly ground
1 Cut the chicory into fine strips,
wash and allow to drain.
2 Wash the pears and apple, cut
into quarters, remove the core
and cut the flesh into strips.
Gently and immediately toss
with the lemon juice.
3 Dry roast the walnut kernels
lightly in a pan, allow to cool
and chop coarsely.
4 Mix the mustard, walnut oil,
olive oil and vinegar with a little
salt and pepper.
5 Dress the chicory and fruit strips
on a platter, sprinkle with walnuts
and top with the dressing.
Sprinkle with pepper and serve.
78
KACHEN No.28 | AUTUMN 21

PANEER
Serves 4 5 minutes 15 minutes
› 3 l Luxlait 3.5 % whole milk
› 4 - 5 tbsp lemon juice
1 Place a large sieve on a saucepan
and line with a cheesecloth.
Measure out the lemon juice
and keep it to hand.
2 In a second saucepan, bring the
Luxlait 3.5% whole milk to the
boil, stirring constantly. Once the
milk boils, reduce the heat to a
minimum and gradually stir in the
lemon juice until the white cheese
has separated from the yellowgreen
whey.
3 Pour the mixture into the sieve
lined with the cloth and leave the
liquid to drain for a few minutes.
Carefully tie the cloth to squeeze
out the rest of the liquid by hand.
4 Tie the cheese tightly in the cloth
to form a package and leave to
stand for 2 - 3 hours with a
chopping board or other heavy
object weighting it down.
5 Remove the paneer from the cloth
and cut into small pieces or store
in an airtight container with water
in the refrigerator.
TIPS
› Paneer can alternatively be spiced
up with coriander, turmeric or other
spices by adding them to Luxlait
3.5% whole milk before cooking.
› Paneer makes an excellent addition
to our prawn curry on page 42.
New packaging coming
soon to your store!
For more Luxlait recipes, visit www.luxlait.lu

SEASONAL FRUIT
5 FACTS ABOUT
GRAPES
EVEN THE SEEDS
ARE HEALTHY
Those who prefer seedless
grape varieties should nevertheless
bear in mind that the
seeds contain anti-inflammatory
and germ-killing
substances that the body
can use when you bite into
them. They also increase
fibre content and thus aid
digestion.
An initiative of the Luxembourgish
Government in the framework of the plan
“Gesond iessen, Méi beweegen”.
More infos: gimb.public.lu
GRAPES ARE
ALWAYS IN SEASON
Domestic grapes and those
from the Mediterranean
region can be found on
the shelves from the end
of August to November, in
summer they come from
Egypt and Israel and at
the start of the year
from South Africa,
Chile and Argentina.
STRONG FOR CELLS
& IMMUNE SYSTEM
Grapes, especially the red
ones, contain many antioxidants
such as resveratrol
and OPC (oligomeric proanthocyanidins)
– particularly
in the skin – which are said
to reduce the risk of diabetes
and cardiovascular disease,
as well as protect the cells of
the skin. Grapes also contain
lutein, which is said to help
prevent eye damage, such as
cataracts.
NO POST-RIPENING
Table grapes do not ripen after
harvesting. Therefore, you should
only buy fully ripe berries that still
have the waxy condensation, the
so-called “scented film,” on their
skin. This should only be washed off
shortly before consumption, as it
prevents the fruit from ageing too
quickly. This way, grapes will keep in
the fruit basket for 4 – 5 days, and in
the refrigerator for up to 14 days.
TABLE OR WINE
GRAPES
If you have ever tasted grapes
directly from a vineyard, you
might not have enjoyed them
so much. In contrast to table
grapes, wine grapes are much
smaller, seedier and thicker-skinned
fruit with a higher
acid content that is particularly
important for wine
production.
80
KACHEN No.28 | AUTUMN 21

SEASONAL FRUIT
BLACK PUDDING PASTRIES
WITH GRAPES & PEAR
Serves 4
15 minutes
10 minutes
› 2 pears
› 400 g black pudding
› 30 g sultanas
› 4 sheets of filo pastry
› 30 g melted butter
› Salt and freshly ground pepper
1 Peel the pears and cut in half.
Remove the cores and seeds. Cut
the pulp into small cubes. Set aside.
Remove the skin from the pudding
and remove the meat.
2 Preheat oven to 190°C. Soften the
pudding in a non-stick pan over
low heat. Add the diced pears and
grapes. Stir gently. Season with salt
and pepper.
3 Spread 1 sheet of filo pastry on
a large surface and brush with
melted butter. Place a second sheet
of pastry on top and butter it as
well. On another surface, repeat
the procedure with the other two
pastries.
4 Cut the 2 dough sheets in half.
Spread a portion of the pear and
raisin boudin on the bottom of the
4 pastry sheets. Roll up and fold
the ends inwards so that the filling
does not escape. Brush the rolls with
butter and place on the baking tray
lined with baking paper. Place in the
oven for 10 minutes.
5 Cut the mixture into bite-sized
pieces and serve immediately as an
appetizer.
REPLACE HALF OF THE BLACK PUDDING WITH
WHITE PUDDING MADE WITH TRUFFLES MIXED
WITH APPLE AND A LITTLE CINNAMON.
81
KACHEN No.28 | AUTUMN 21

SEASONAL FRUIT
ROAST GUINEA FOWL
WITH CARAMELISED GRAPES
Serves 6
25 minutes
75 minutes
› 1 large guinea fowl, sliced
› 2 onions
› 600 g white cabbage
› 40 g butter
› 3 tbsp honey
› 20 cl chicken stock
› 1 large bunch of grapes, peeled
› Olive oil
› Salt and pepper from the mill
1 Peel the onions, chop them and sweat them in a casserole dish with 2
tablespoons of olive oil.
2 Wash the cabbage, cut out the core, remove the damaged leaves, cut off
the hard white ribs and slice the leaves into strips. Add them to the casserole
dish; season with salt and pepper, stir and let the leaves melt for 2
minutes over medium heat while stirring. Then cover the pan and cook for
20 min over very low heat, stirring occasionally.
3 Preheat the oven to 210°C. In a frying pan, sear the guinea fowl with the
butter and a teaspoon of oil, then season with salt and pepper, drizzle
with honey and allow to caramelise slightly before deglazing with the
chicken stock.
4 Arrange the pieces of fowl on the bed of cabbage and onions in the casserole
dish, drizzle with cooking juices, cover and slide the casserole dish
into the oven for 40 minutes, stirring occasionally.
5 Next, add the peeled grapes, baste with the juices and continue cooking
in the oven for 10 minutes, uncovered, basting again halfway through the
cooking time.
6 Cover the casserole when it comes out of the oven and serve hot.
82
KACHEN No.28 | AUTUMN 21

SEASONAL FRUIT
COD FILLET
WITH TWO TYPES OF GRAPES
Serves 4 15 minutes 15 minutes
› 4 cod steaks of 150 g
› 1 small bunch of grapes
› 40 g dried raisins
› 80 g softened butter
› 4 sprigs of thyme
› 6 cl grape juice
› Pepper, 5-berry blend
from the mill
› Fleur de sel
1 Preheat the oven to 180°C. Wash the grapes and remove the seeds; peel if
the skin is thick.
2 Line 4 small individual baking dishes with baking paper, leaving plenty
of room for the edges to extend. Brush the bottom of the dishes with
softened butter, arrange the cod steaks, season with pepper, then add the
grapes and sultanas, crumble the thyme; add two dabs of butter to each
steak and 1 tablespoon of grape juice to each dish.
3 Seal the foil parcels tightly and place the dishes on the rack in the middle
of the oven to cook for 15 minutes.
4 Carefully cut the tops of the parcels when they come out of the oven, salt
the fillets with fleur de sel and serve immediately.
A PORCELAIN DISH SLOWS DOWN COOKING: AT 180°C, COUNT
5 MINUTES LESS TO COOK THE SAME DISH WITH THE PAPER
PARCELS PLACED ON A METAL TRAY.
83
KACHEN No.28 | AUTUMN 21

SEASONAL FRUIT
ALMOND & RAISIN
TARTLETS
Serves 6
20 minutes
25 minutes
› 1 bunch of black grapes
› 1 bunch of muscat grapes
› 2 rolls of shortcrust pastry
› 125 g ground almonds
› 50 g flour
› 125 g soft butter + 20 g for
the moulds
› 1 egg
› 100 g caster sugar
1 Wash, dry and deseed the grapes.
2 Roll out the shortcrust pastry
on the floured work surface. Cut
out six discs of dough that are
much larger than the size of the
moulds. Butter the moulds, put
the pastry on the bottom and
prick with a fork. Set aside in a
cool place.
3 Put the butter and sugar in a
bowl. Beat until creamy. Add the
egg. Whisk well. Add flour and
ground almonds and whisk again.
4 Preheat oven to 180°C. Divide
the grapes between the moulds.
Cover with almond cream.
5 Place in the oven and bake for 25
minutes. The top should be golden
brown. Serve warm or cold.
84
KACHEN No.28 | AUTUMN 21

Savour
Luxembourg
Luxembourg is coming to your plate!
Luxembourg’s agricultural products are distinguished by their
remarkable quality. By using short routes, they guarantee perfect
traceability and a greater respect for the environment.
For more information, visit www.sou-schmaacht-letzebuerg.lu

VEGETARIAN RECIPE
SWEET POTATO TOAST
WITH FRESH GOAT’S CHEESE & PEAR
Serves 1 – 2 45 minutes 20 minutes
Sandrine Pingeon
Marc Dostert
RECIPE
PHOTO
86
› 1 large sweet potato
› 6 fresh Berdorfer goat’s cheeses
› 100 g whole hazelnuts
› 1 conference pear
› 3 sprigs thyme
1 Preheat oven to 200°C.
2 Wash the sweet potato and cut into 1-cm slices.
3 Put the slices in a bag, add the olive oil and a little salt
and pepper. Mix well.
4 Place the slices on the baking tray and let them bake
for 20 minutes until golden brown. Afterwards,
leave to cool for 15 minutes.
› 2 tbsp olive oil
› Fleur de sel and pepper
› 1 spring onion
› Local honey
5 In the meantime, peel the pear and cut into thin strips.
6 Rinse the thyme, finely chop the onion and the nuts.
7 To serve, place 3 pear slices, goat’s cheese, a few
hazelnuts, thyme and spring onions on each of the
sweet potato slices. Finish with a few drops of local
honey. Enjoy!
lespaniersdesandrine.lu
KACHEN No.28 | AUTUMN 21

ADVERTORIAL
A NEW SETTING FOR
LES ROSES
Since the current trend is one of adaptation and renewal, it seemed entirely natural that
the gastro restaurant of the Mondorf-les-Bains Casino should move in a new direction.
From September on, LES ROSES will welcome its customers
to a completely new and sumptuous setting.
Given its floral name, Monet and his gardens at
Giverny served as an inspiration for the Parisian-Luxembourgish
architectural firm of Elodie Lenoir, in charge
of the casino’s new look. The magnificent round dining
hall and its vast and luminous bay window have been
completely overhauled in the style of a winter garden. In
keeping with the times, of course, this new space is soft
and comfortable and champions natural materials, as well
as impressionist paintings.
The walls are covered with dark wood, featuring oak
shelving and round and oval tables topped with marble.
Forest green velour covers the bench seating, whilst
central columns crafted from stone and golden touches
of hammered brass hangings adorn the ceiling of the
venue. In the middle, curved walls allow for a versatile
and adaptable VIP area. This central space is topped with
a mirrored ceiling, offering light, elegance and a sense of
privacy.
As for the kitchen, that’s all new too: François Jagut,
Alain Pierron’s former right-hand-man, expertly took over
the stoves here a year ago. His young spirit and creativity
were a perfect match for the challenge to fundamentally
reconceptualise the restaurant area.
It is against this new backdrop of all-round perfection
that the chef serves up the very height of gourmet delicacies.
The autumn menu, as always, champions the modern
creations of François Jagut and the seasonal produce,
such as the tomato. Lobster, Wagyu and even mirabelle
will also complement this new experience at Les Roses.
A new setting that lives up to all expectations, matching
the exceptional cuisine and service offered by the gourmet
restaurant of the CASINO 2OOO in Mondorf-les-Bains.
Open from Tuesday to Monday from 19h00,
and on Sunday from 12h00 to 14h00
Opening hours are subject to change.
To stay informed, go to casino2000.lu
Information and reservations:
+352 / 23 611-410

KACHEN WITH KIDS
AUTUMN CRAFTS
WITH HEIKE
How about hand-crafted table decoration? It doesn’t require much and you probably
have most of it in the house anyway, or you can find it in the garden or in the forest.
This time, we’ll make funny “mushrooms” out of Fimo clay with Heike that will
embellish your table and give your guests (or yourselves) a lot of pleasure, because
nothing shows your appreciation like homemade decorations or souvenirs.
And even the crafting itself is a joy.
By the way, the (still expandable) children’s pages will be an integral part of KACHEN
in the future – after all, the youngest are our readers of tomorrow!
88
KACHEN No.28 | AUTUMN 21

KACHEN WITH KIDS
WORKSHOPS
FOR KIDS
No one crafts, cooks and decorates like Heike
Meyers from @pfeffermachtglücklich! For all
kids who love crafting and baking just as much,
there are now exclusive KACHEN Easter
workshops with Heike available!
Creative workshops will be held in October,
November and December (subject to health
regulations, of course). You can sign up for
these now, as places are limited!
05.10.
We’ll be doing arts and crafts for autumn
2.30 – 6.00 p.m.
19.10.
Forest crafts
2.00 - 5.00 p.m.
11.11.
We bake & craft for Advent
2.30 – 6.00 p.m.
02.12.
We bake & craft for St. Nicholas Day
2.30 – 6.00 p.m.
You can find more information online at pmg.lu
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KACHEN No.28 | AUTUMN 21

KACHEN WITH KIDS
CLAY MUSHROOMS
FOR YOUR AUTUMN TABLE
Material
› Soft Fimo clay
› Thin, long wood canes from
the forest
› Red and white acrylic paint
› Little hats made out of acorns
› Round cones
Mushroom on forest sticks
1 Shape the pointed little hats out
of the Fimo clay, stick them onto
the cut branches and let them
dry overnight.
2 Then paint them with acrylic
paint and let them dry.
3 The toadstools can be used as
table decoration but are also nice
to decorate gifts.
Mushrooms made from acorn caps
1 Paint the acorns with acrylic
paint and let them dry.
2 Shape the mushrooms out
of Fimo clay.
3 Place the acorns on top, press
down lightly and leave to dry.
Heike Meyers
Ramunas Astrauskas
Mushrooms from cones
1 Cut off the “hat” from the cones
and paint with acrylic colour,
let dry.
2 Shape the mushroom styles from
Fimo clay, place the cones on top,
press on lightly and leave to dry.
90
INSTRUCTIONS
PHOTOS
KACHEN No.28 | AUTUMN 21

R AINBOW RICE WR AP
91
ILLUSTRATION Yolande Koster
An initiative of the Luxembourgish Government in the framework of the plan “Gesond iessen, Méi beweegen”.
More infos: gimb.public.lu

THE BEST PART
IS INSIDE
SUBSCRIBE TO PURE DELIGHT!
ONE YEAR OF KACHEN + KACHEN CLUB*
MEMBERSHIP ONLY 44€
* MORE INFO ABOUT KACHEN CLUB ON KACHEN.LU

TYPICALLY LUXEMBOURGISH
QUETSCHENTAART
PLUM TART
94
RECIPE &
PHOTO
Anne
Lommel
KACHEN No.28 | AUTUMN 21

TYPICALLY LUXEMBOURGISH
A
nne Lommel, photographer and
hobby cook, presents her family recipe
for a delicious seasonal plum tart.
Find more of her recipes on Instagram:
lommelscuisine
Serves 6
45 minutes
40 ‒ 45 minutes
For the tart
› 1 kg plums
› 250 g flour
› 125 g butter, room temperature
› 1 egg, room temperature
› 3 - 4 tbsp water or cream
› 3 tbsp sugar
› Pinch of salt
› 1 level tsp baking powder
› 1 large cake pan (or 6 small ones)
For the whipped cream
› 250 ml cream
› 2 tbsp sugar
1 Place the flour and baking powder in a bowl and add the butter.
Rub together with your hands for 5 minutes.
2 Create a mould in the middle, crack in the egg, add the salt, water
and sugar. Knead everything together with your hands to form a dough
and shape into a ball.
3 Grease the cake tin(s) with a little butter, roll out the dough thinly and
place in the tin. Poke small holes with a fork. If there is any dough left over,
simply form it into a ball again and roll it out for other small baking tins.
4 Preheat the oven to 180 °C top/bottom heat.
5 Wash and pit the plums and cut into quarters or halves.
Arrange the plums on the pastry and place in the oven for 40 - 45.
Remove from the oven and leave to cool.
6 Mix the cream with two tablespoons of sugar and whisk with a hand
mixer for a few minutes until the cream is stiff. Serve the cream
as a topping for the cake.
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KACHEN No.28 | AUTUMN 21

GRANNY’S RECIPE
“WÄFFELCHER”
WAFFLE CONES
96
RECIPE
PHOTOS
Françoise Kremer
Enia Haeck
KACHEN No.28 | AUTUMN 21

GRANNY’S RECIPE
Françoise, Monique, Enia - three generations, one recipe. When our graphic
designer Enia brought her grandmother’s “Wäffelcher” to the editorial
office, we didn’t have to think twice. It was obvious that we had to share
this traditional Luxembourgish recipe with our readers. So crispy, light
and delicious! What’s more, you don’t have to be a trained pastry chef
to bake these delicate waffles.
Françoise Kremer, a passionate amateur baker, makes a point of conjuring
up a special dessert for every family meal. Now, in turn, we are especially
honoured to present her wonderful waffle recipe in KACHEN. This traditional
pastry can be topped with a little ice cream, whipped cream or – for a slightly healthier option – fresh
fruit. The “Wäffelcher” taste best with a good cup of tea or coffee. Nothing but a few crumbs are
guaranteed to remain! A little tip: “Wäffelcher” make an excellent gift, nicely wrapped in a small
bag with a colourful bow.
50 ‒ 60 cones
15 minutes
2 hours
› 500 g flour
› 500 g sugar
› 500 g butter
› 6 eggs
› Pinch salt
› Vegetable oil
› Waffle cone mould
› Waffle cone maker
1 Preheat the waffle cone maker and lightly
brush both sides with oil.
2 In a small mixing bowl, beat together
the butter and the sugar until creamy.
Add the salt and the eggs; mix thoroughly
to incorporate. Slowly sieve in the flour
and whisk until smooth.
3 Spoon 1 big teaspoon of the batter into
the middle of the hot waffle cone
maker. Close the lid tightly and bake for
1 ½ minutes. Ensure that the waffle is
nicely golden-brown and adjust the baking
time accordingly.
4 Carefully remove the waffle with a fork
and place onto a clean cloth towel. Use the
cloth to help lift and roll the waffle around
the cone form, pinching the bottom and
holding the cone for about 10 seconds
to set its shape.
5 In an airtight container, the “Wäffelcher”
can be stored for several days
(up to 1 week).
TIP
For even lighter cones, you can
replace the butter with an equal
amount of margarine to make the
batter. For those who prefer their
cones a little thicker, don’t close the
lid too tightly while baking them.
That way, they will also not break as
quickly while eating them.
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KACHEN No.28 | AUTUMN 21

GOURMET TOAST WITH
WALNUT-KACHKÉIS,
ROCKET & SUN-DRIED TOMATOES
4 slices 7 minutes 3 minutes
› 150 g EKABE Kachkéis with
walnuts
› 4 slices of farmhouse bread
› 150 g dried tomatoes
› 1 handful rocket, fresh
› 1 handful walnuts
› Olive oil
› Salt and freshly ground pepper
1 Toast the slices of bread.
2 Spread a generous layer of Ekabe Walnut Kachkéis on each slice.
3 Arrange the sun-dried tomatoes on top and decorate with the rocket
and walnuts. Finish with a drizzle of olive oil, place some walnuts on it
and season with salt and pepper.

PARTNER RECIPE
PIES WITH GARLIC-KACHKÉIS,
WITH CARROTS & ROMANESCO
12 pies
30 minutes
25 minutes
› 150 g EKABE Kachkéis with garlic
› 150 g carrots
› 150 g Romanesco (or other cabbage
like cauliflower or broccoli)
› 2 packages ready puff pastry
› Salt and freshly ground pepper
› 1 egg
› Some basil leaves
› 1 muffin tin
1 Cut the vegetables in pieces and cook in boiling water
for a few minutes, until tender. Drain, let cool, mix,
season with salt and pepper and mash roughly with
a fork. Set aside.
2 Unroll you puff pastry and using a cookie cutter, cut
out 12 circles of dough the size of the muffin cups.
From the second pastry sheet cut out 12 smaller
dough circles as lids.
3 Brush the muffin tray with butter. Place the larger
circles of pastry in the cups of the muffin tray and fill
each with a spoonful of the vegetable mixture. Put
a spoonful of Ekabe Kachkéis with garlic in each, top
with some more vegetable mixture and finish with
the pastry lids. Press the edges together all around
with a fork and poke a hole in the centre. Brush
with beaten egg and bake at 200°C for 20 minutes.
Arrange the pie on a plate with some basil leaves.
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KACHEN No.28 | AUTUMN 21

MY LUXEMBOURG
SOUFFLÉ
WITH KACHKEIS,
CHANTERELLES
& TARR AGON
100
R E C I P E
PHOTOS
Fabrice Salvador
Ramunas Astrauskas
KACHEN No.28 | AUTUMN 21

MY LUXEMBOURG
Fabrice Salvador at the time of the reopening of the Cristallerie in May 2021:
“What a joy, this return to the simple pleasures of life, this passion that
we will once again be able to share with you! We have all experienced this
unprecedented period in different ways. For many, including myself, it has
been a time of constant questioning and rethinking. This return to our roots
has enabled our team to meet again and to forge even stronger bonds. As
a result, we were even more united in our efforts to completely rethink our
menu. We had to rethink, revisit and take a fresh look at our creations, especially
those we took for granted, so that we could gain some perspective. This
period of unrestrained creativity and introspection was therefore a necessary step to move forward.
A much more powerful reflection and an even stronger passion to create emerged from it. As a
human being and as a chef, I must be the ambassador of a cuisine imbued with values, local products,
respect for the rhythm of our seasons and love for our terroir.
5 – 6 soufflés
10 minutes
15 minutes
› 150 ml milk
› 100 ml liquid cream
› 4 organic Luxembourgish
eggs
› 55 g butter + 20 g for
the chanterelles
› 55 g flour
› 100 g Luxembourgish
Kachkéis
› 1 tsp lemon juice
› 200 g local chanterelles,
well cleaned
› 100 g beef or poultry jus
› ½ shallot, chopped
› 1 tbsp chopped tarragon
› Nutmeg
› Salt
› Butter
› 5 – 6 small round moulds
measuring Ø 10 cm
1 Butter the moulds twice and keep them
cool. Turn on the oven at 200°C.
2 Make a white roux (béchamel sauce) with
55 g of butter and the flour, leave to cool.
3 In a frying pan, melt 20 g butter. Once
piping hot, add the shallots, then the
chanterelles. Let them sear and cook
for 2 – 3 minutes.
4 Add the meat jus, reduce for 3 – 4 minutes,
taste, season and set aside.
5 Separate the egg whites and yolks,
put the whites in a mixing bowl and keep
the yolks separate.
6 Boil the milk, cream, Kachkéis, a pinch of
salt and a pinch of nutmeg, pour over the
roux and cook the béchamel sauce.
7 For a few minutes, remove from the heat,
add the yolks, whisk well and filter.
8 Whisk the egg whites with a pinch of salt.
Once they have almost stiffened up, add
the teaspoon of lemon juice and gently
combine with the warm béchamel.
9 Taste and add more salt if necessary and
pour into the moulds, not completely filled,
leaving 3 – 5 mm.
10 Cook for 7 – 8 minutes at 200°C.
11 In the meantime, warm the chanterelles
and add the chopped tarragon.
12 Take the soufflés out, make a hole on top
and garnish with the meat jus and
chanterelles in front of the guests.
WINE PAIRING
Pinot Blanc
Barrique 2016 - White
Domaine Henri Ruppert
101
KACHEN No.28 | AUTUMN 21

RESTAURANT PORTRAIT
UM PLATEAU
A HISTORY OF FLAVOUR(S)
“We explore global
cuisines, from
Japan to Italy via
Knokke! It’s tasty,
generous cooking.”
It’s a haven of peace and relaxation situated between the
old town and the Rives de Clausen area. Just 10 minutes’
walk from the Place d’Armes, a warm welcome awaits in
this old listed building which has retained part of its original
stained-glass windows, because history is an integral
part of this convivial space.
The history, firstly, of a restaurant which opened in the
1980s. As the years went by, Roland Sunnen’s establishment
became one of the coolest places to be in Luxembourg.
“Mythical,” the papers would call it. The whole
of Luxembourg wanted to meet there, the party never
ended and the champagne flowed freely. But the great
man bowed out in 2003. He probably made “Um Plateau”
the City’s Place-to-be. A little while later, a young Belgian
woman, who was already a city restaurateur,
decided to take over the premises
with her then business partner. Stéphanie
Jauquet evidently saw it as a challenge to
put the spark back into this exceptional
place. The reopening in December 2008
was a success. The customers went back to
their good old habits.
A few years later, history was made
again. A new partnership was forged: the owner, Belgian
from Namur, hired a very young manager called Jonathan
Germay. Stéphanie Jauquet knew him well: he was
the son of restaurateurs who had trained her when she
was starting out. A family story, to some extent… She
placed her trust in him and he would go on to breathe
new life into the thirty-year-old establishment. In 2016,
“we decided to change the concept to help it move with
the times.” Um Plateau also became the “bar to eat in,”
where you could get a delicious aperitif whilst snacking
on sharing platters. One of the three traditional restaurant
rooms was transformed to achieve this: high stools
and standing tables have appeared, a large bar has been
created where you can graze whilst keeping an eye on
the barman as he sets to work creating cocktails (ask
Florian for a Gëlle Fra or his recent award-winning elixir,
the Uisge Beatha!). This new space gives the restaurant
an even more dynamic vibe, blending designer furniture
and sumptuous stained glass with Luxembourger
hard furnishings.
Of course, the very intimate and very plush lower
room is still there – this is where the “longstanding clientele”
like to meet, those who have known Um Plateau
since the very start of its glory days – just like the upper
room, which is comfy and warm, perfect for bad weather,
and which gives the impression of being a “Home sweet
home.” A huge and stunning mirror adorns the entrance:
it belonged to Stéphanie Jauquet’s grandmother.
Another lovely story.
As for those sunny days, there is a huge terrace which
can cater for up to 90 covers, and which has been recently
revamped to offer an ambiance with a Mediterranean
palette. Pots containing box bushes and new terracotta
tableware compliment the olive greens and bamboos.
At Um Plateau, the clientele is hugely varied, both
Luxembourgish and cosmopolitan. Here they can enjoy
a menu which changes every 5 to 6 weeks.
“We offer simple but carefully-selected
produce”, explains Stéphanie Jauquet,
who also manages the brand Cocottes
that champions fresh, seasonal produce,
local artisans and environmentally-responsible
practices. “We explore global
cuisines, from Japan to Italy via Knokke!
It’s tasty, generous cooking.” For sure,
the pleasure is in the eating, but you also come to Um
plateau to benefit from a “package” of unique conviviality,
including décor, music, clientele and ambiance. And
for that to work, Stéphanie Jauquet has spared no detail.
In particular, by offering an impressive wine list (twenty-odd
champagnes, wines by the glass, forty or so white
wines and sixty odd red!), which doesn’t merely feature
classic wines, but goes on, with a series of “Beautiful
Bottles”, exceptional bottles of wine (forty or so whites,
and more than a hundred reds), which the establishment
has chosen especially to please the most discerning
connoisseurs. What better than choosing exception in
diversity? History teaches us…
UM PLATEAU
6, Plateau Altmuenster — L-1123 Luxembourg
Tel. +352 / 26 47 84 26
umplateau.lu
102
KACHEN No.28 | AUTUMN 21

RESTAURANT PORTRAIT
103
TEXT
PHOTOS
Marie Tissier
Ramunas Astrauskas
KACHEN No.28 | AUTUMN 21

PORTRAIT OF A CHEF
IN THE SCHOOL OF LIFE
BAPTISTE HEUGENS
I
t was a good beginning for Baptiste Heugens. In 2017,
he strengthened the kitchen team in Two6Two – named
for the house number on the Route d’Arlon in Strassen.
Half a year later the young Belgian became Sous Chef,
and, at the end of 2018, he become the successor of the
then Chef Julien Elles. Since then, he has further solidified
the restaurant in the circle of especially good establishments
in Luxembourg. He became Gault&Millau’s “Young
Chef of the Year 2020” with 14.5 points. Today, he is 29
years old and says: “I have never wanted to do anything
else. And I could never do something else.”
“I have never
wanted to do
anything else. And
I could never do
something else.”
After school, Heugens went to the
school of hotel management in Belgium’s
Saint-Ghislain, only a stone’s throw
from the French border. “They were very
picky about the practical training,” says
Heugens. And that helped him get into
the top places from the beginning. After
an internship in Yves Mattagne’s Sea Grill
in Brussels he could return there as Commis. “I was like
a child in a sweet shop there. I recognized the care, the
precision. That immediately took me in.”
He simply enjoys the work of putting things together,
of thinking of original ideas. In Two6Two, Heugens practices
a “modern gastronomy” – and puts “modern” into big
inverted commas. “We are a young team, and we enjoy
developing new techniques and trying out new things.”
But it’s important that this provides pleasure and is delicious.
He wants to surprise but, at the same time, it must
guarantee the “gourmandise” of a plate for his customers.
It’s important for him that meat, fish and vegetables
are equal in the kitchen and on the menu. Thus, a threecourse
menu has three choices. “That allows four people
to eat completely different things at one table. They are
not bound by conventional decisions.” That calls for a
little bit more effort in the kitchen, but it can be arranged,
so Baptiste Heugens.” It doesn’t limit us and is very attractive
for the guests.”
Most important, however, is that vegetables are treated
just as lovingly and with as much care as meat or fish. “We
really work with the vegetables. We give thought to vegetarian
dishes. “Without it becoming something that we
force ourselves to do. And without it becoming something
that is possibly slightly less good than the rest. I want it to
be on the same level as the other dishes on offer.”
The vegetarian options should be “a real choice”: “Every
course is constructed in the same way as the meat or fish
option.” No, the Two6Two is certainly not morphing into a
vegetarian restaurant. It’s really only about providing the
best possible dish for the guest: “There is nothing I don’t
like to work with in the kitchen.”
He wants “a kitchen that everyone can
relate to,” – and that is possibly also the
explanation for the fact that the place is
well-visited at midday as well as in the
evenings. More than 30 to 35 seats are
not available. With four cooks, including
Baptiste Heugens, the team is manageable:
“We want to shine through quality and not
quantity. And to look after our guests.”
How important would a Michelin Star be for him?
“Hopefully one day,” says Baptiste Heugens. “We are
working towards it. We don’t want to keep that a secret.”
But one has to work hard on oneself and on the dish. “If it
does happen one day, then we will certainly be happy. But
the first priority are the clients: those who visit us must
leave satisfied.”
“The kitchen symbolizes humility and the wish to learn
and to progress,” according to Baptiste Heugens. “It’s a
job that has given a huge amount to my private life and
enriched me. For me, the kitchen is the school of life.”
TWO6TWO
262, Route d‘Arlon — L-8010 Strassen
Tel. +352 / 621 213 208
two6two.lu
Dieter Ebeling
Ramunas Astrauskas
105
TEXT
PHOTO
KACHEN No.28 | AUTUMN 21

CHEF’S MASTER CLASS
HALIBUT IN GRAVLAX,
iodized vinaigrette and lovage
Serves 4
1 hour + marinade
15 minutes
For the fish marinade
› 320 g halibut fillet
› 500 g coarse salt
› 75 g sugar
For the apple cubes
› 2 Granny Smith apples
› 1 lemon
For the mustard seed pickles
› 20 g mustard seeds
› 50 g white balsamic vinegar
› 10 g sugar
For the lovage oil
› 100 g grape seed oil
› 50 g lovage
For the oyster vinaigrette
› 2 hollow oysters
› 40 g Granny Smith apple juice,
centrifuged
› 1 tsp mustard
› 1 egg yolk
› 1 tsp hazelnut oil
› 1 tbsp sherry vinegar
› 4 tbsp cooking cream
› Salt, pepper
For the dressing
› 80 g roasted hazelnuts
› 20 g dill
› 30 g saltbushes
106
KACHEN No.28 | AUTUMN 21

CHEF’S MASTER CLASS
1Combine the salt and sugar in a large container
and cover the fish entirely, then leaving it to
marinate in the fridge for 2 1/2 hours.
2Rinse off the excess of the mixture with a trickle
of water then set the fish aside in the fridge for
5 hours.
3Cut the fish into thin slices and arrange
on a plate.
4Cut the apples into 5-mm cubes and set aside in
lemon infused water. Squeeze the apple offcuts
in a centrifuge, pass the mixture through a sieve
and save the juice for the dressing.
5Boil the vinegar, sugar and mustard seeds for
2 minutes, then cool down just as quickly.
6Temper the oil at 60°C, then pour over the lovage
directly into the bowl of a blender and process
until smooth.
107
KACHEN No.28 | AUTUMN 21

CHEF’S MASTER CLASS
7Strain through a sieve, then cool.
8Open the oysters, pour them with the juice into
a blender along with the remaining ingredients
and blend at maximum speed. Strain and set
aside in a cool place.
9Arrange the slices of fish on a plate in an
overlapping row.
place all the dressing elements
on top of the fish slices, as well as
10Carefully
the apple cubes.
11Finally, drizzle the vinaigrette all around
and add a drizzle of lovage oil with
a teaspoon.
108
KACHEN No.28 | AUTUMN 21

ADVERTORIAL
THE EHTL,
A WINDOW ON THE WORLD
A VOYAGE THROUGH HOSPITALITY,
GASTRONOMY & TOURISM
During the academic year 2021/2022, three groups of
students are getting ready to experience a unique training
opportunity through their active participation in the
Dubai World Expo at the Luxembourg Pavilion. Discovering
the world, its peoples and its cultures is an integral
part of the curriculum for all students and pupils
at the École d’Hôtellerie et de Tourisme du Luxembourg
(Luxembourg School for Hospitality and Tourism – EHTL).
They will do so through a vast range of activities and
events which will enrich their knowledge and broaden
their horizons.
French cuisine undoubtedly constitutes an essential
pillar of gastronomy and occupies a preeminent
position in the teaching imparted to Diekirch’s future
chefs. However, aside from the partnership created with
Ducasse Education, the EHTL has chosen to take the road
less travelled and champion global cuisine: with training
focused on creating sushi and sashimi, discovering
the flavours of Colombia and exotic produce from the
Amazon, and even classes on authentic Neapolitan pizza
led by a renowned chef.
In parallel, students training in hospitality are encouraged
to plan and execute themed menus which take
customers on a veritable culinary voyage through all
kinds of countries, for example Mexico, Jamaica or even
India. They show off local specialities and wines but also
the history and geography of the region in question, and
develop main courses and desserts imbued with flavours
from around the world.
Students also encounter global cuisine every four
years thanks to the EHTL’s participation in Expogast, a
world-renowned culinary event which champions international
gastronomy and culinary refinement. Every
evening students assigned to the Restaurant des Nations
serve more than 900 set menus developed by competing
national teams who have come from all corners of the
globe, from South Korea to Sweden or even Singapore.
Another major event, highly anticipated by tourism
students in particular, is the ITB Tourism Trade Fair which
takes place every year in Berlin. Second year students
learn on site about and research different destinations
with a view to planning their following year study trip
from beginning to end. This has offered them the possibility
of travelling to Greece, Croatia or even Istanbul.
Finally, compulsory internships for all training
courses taught at the EHTL offer cultural and personal
enrichment beyond the borders of our beautiful little
country: students put their knowledge in cookery,
service or reception into practice in Malta, Madeira,
Corsica and sometimes on the other side of the world,
for example in Réunion.
Once they have graduated, students and pupils from
the EHTL are guaranteed to be able to exercise their
passion in a job anywhere in the world.
L’École d’Hôtellerie et de Tourisme
du Luxembourg,
Find
c’est
out
:
more about our initial
professional training courses
and our evening courses at
ehtl.lu/formations
de l’enseignement général
ehtl.lu/formations/cours-du-soir
une large offre de formations pour les élèves issus
de l’enseignement secondaire classique et
un cursus de qualité alliant théorie et pratique
l’acquisition de compétences professionnelles et
de valeurs de savoir-vivre
un lieu de convivialité et de respect
un cadre dynamique et motivant

EXPAT INTERVIEW
FRANCESCO
MICILLO
AN ITALIAN
IN LUXEMBOURG
Francesco Micillo was born
in Naples, the southern Italian
city where artisans have been
cooking up the ultimate fast
food for hundreds of years:
PIZZA.
Francesco Micillo
Ramunas Astrauskas
RECIPE
PHOTOS
“Most of Neapolitan fathers there want their sons to be
one of two things: soccer players for SSC Napoli or pizza
chefs, called pizzaioli, or in the local dialect, pizzaiuoli,”
says Francesco Micillo, who grew up in restaurant kitchens,
watching his family sharing the same passion for
pizza. “Making pizza dough is like working with something
alive. Your execution must be meticulous because
if you let the quality slip, you are cheating on your family
tradition, which is like cheating on your wife.”
Naples, as Francesco describes it, is a wonderful city,
but also a very “difficult city” where you have to face and
overcome many obstacles to make a successful career. For
this reason, at the age of 19, he decided to put the pizzaiolo
life aside and start his studies in engineering. “I was studying
12 hours a day, fascinated by the workings of physics
and chemistry – so much so that I also started to learn
how to integrate those fundamental concepts into my
pizza dough preparations and overall cooking. I distinctly
remember how, when I was living in Paris, my friends
from university regularly came to visit and eagerly waited
in lines outside my apartment door to try out some of my
latest pizza dough experiments.”
Today in Luxembourg, Francesco works as an engineer
during the day and transforms into a “Pizzaiuolo” at
night. Under the name of FranzPizzaLux, he gives in-person
cooking classes at his culinary studio. His courses
range from the art of fermentation to an array of pizza and
focaccia styles as well as bread recipes. Last year he also
opened the first ghost kitchen pizzeria in Luxembourg
City, where people can pick up his fluffy Neapolitan
pizzas “at the door.” “People always ask me: how can you
handle 3 jobs and still be so lively? Well as my dad likes to
say: choose a job you love, and you will never have to work
a day in your life.”
Cooking studio:
FranzPizzaLux - 146 Avenue de la Liberté, L-4602 Differdange
facebook.com/FranzPizzaLux
Ghost Kitchen:
Cloud Factory - 268 Rue de Neudorf, L-2222 Luxembourg
cloudfactory.lu
110
KACHEN No.28 | AUTUMN 21

EXPAT RECIPE
FOCACCIA
Serves 3 - 4 30 minutes + 3 hours 25 minutes
For the dough
› 300 g flour (type 00, with at least
11 g of proteins)
› 200 g semolina flour
› 150 g potatoes
› 330 ml cold water
› 13 g salt
› 5 g fresh yeast
› 3 tbsp olive oil
For the toppings
› 500 g cherry tomatoes
› 20 black olives
› Salt
› Oregano
› Basil, fresh
› Sea salt, flaky
› Olive oil
1 Boil the potatoes until soft,
then mash them into a pulp
and let cool down.
2 Mix the flours and the mashed
potato in a bowl, dissolve the
yeast in the water and add 215 ml
of water. Knead until all the flour
is absorbed.
3 Add the salt and the remaining
water bit by bit. Knead until the
dough is smooth and elastic,
then add the olive oil while still
continually kneading.
4 Oil a baking tray and place the
dough inside. Cover the top of
the dough with olive oil and let
it double in size for about 2 – 3
hours in a turned off oven
with light on.
5 Shape the focaccia as desired
then add the tomatoes, oregano,
salt and olives, pushing them
slightly into the dough.
6 Cook at the bottom of the oven at
220°C for 20 – 25 minutes or until
the crust is golden and crunchy.
Finish with a generous splash of
oil, basil, flaky sea salt and serve
immediately or, alternatively,
cooled down at a later point.
KACHEN No.28 | AUTUMN 21

ADVERTORIAL
FOUR MARKETS IN
Did you know that you can shop at four different markets in Luxembourg City? In addition to the
famous market in the city centre, located at the Place Emile Hamilius, three other markets can
be found in Bonnevoie, the Gare district and on the Glacis square.
GLACIS-
MAART
STATER
MAART
Every Wednesday and Saturday morning, from
7:30 am – 2 pm, fruit and vegetable sellers, butchers,
poultry vendors, bakers and florists come together
to sell their wares in the pedestrianised streets
around the redesigned Emile Hamilius square.
Sylvie Clees, owner of “Biohaff Clees,” has been
selling her organic fruits and vegetables for 12 years.
“We regularly have new customers come along who
are only just discovering the market’s existence. And
yet it’s one of the best known! Since the market set
up shop at Hamilius, people working in and around
town have been coming along to pick up fresh food
for their lunch break,” she says.
This market has gained new popularity since the
onset of the global health crisis, explains Jeff Burg,
a local butcher. In addition to his stall at the market,
he is also the head of the Lëtzebuerger Maarteverband.
“Shopping locally has become a top priority,
and that’s exactly what our market is all about! With
more people working from home, our customers can
allocate their time differently, and thus pop down to
the market to do some shopping or for a change of
scene, all in the fresh and open air.”
From March to November, this monthly rendezvous
takes place every 3rd Sunday, except for
August, and offers more than just a regular
market. It’s a meeting place for its regulars, for
window shoppers, tourists, brokers and for families.
A highly eclectic selection of products makes
it a market not to be missed, with ample possibilities
to wander, sample local produce and enjoy a
lovely Sunday outside.
In addition to the food stalls, there are also
amusement rides to delight the little ones, as well as
antique shops, a drinks stand and textile stalls, such
as that of Laure Faber, founder of WoolINSPIRES.
“I have been coming to this market for three
years. Sundays are ideal to ensure the largest
number of people can attend. It’s also a great
place to meet my customers, who like to peruse
my selection of wools and ask for my advice. My
customers come from as far away as Arlon, or
even Nancy for the occasion.”
112
KACHEN No.28 | AUTUMN 21

ADVERTORIAL
LUXEMBOURG CITY
GARER
MAART
BOUNEWEGER
MAART
Every Tuesday afternoon between 4 pm and 7 pm,
the Place Léon XIII just outside the Bonnevoie church
comes alive. Eight traders, both food and textile, sell
their products to local residents. The end-of-day
timeslot makes it the perfect place to shop for local
products after work, on your way home.
One of the traders, Alice Tibeiro, sells 100% Italian
products on her stall “Volio,” imported from her
farm in Italy. “We sell olive oil, tomato sauces, juices,
and also Italian-grown fruit and vegetables from the
region of Rimini. We tend to get customers who are
local to the neighbourhood, and who are familiar
with Italian delicacies.”
The latest addition to the city’s markets was inaugurated
this summer at the heart of the Gare
district on the place de Paris, which has been
completely redeveloped. Every Thursday morning
between 7.30 am and 2 pm, multiple stalls spread
out on either side of the tram lines.
Alice Tibeiro, who also opted to set up shop here,
is optimistic about the success of this new market.
“The square is large and airy, offering good visibility
from the road. We already have a large number
of people working in the neighbourhood who stop
during their lunch breaks and come down to do
some shopping.”
Jeff Burg, the butcher and cold cuts producer, is
also very enthusiastic about the prospects of success
of the market in this lively and up-and-coming area
of the city. “A new market is always a challenge for
any stall, but I’m very optimistic and I firmly believe
that customers will enjoy visiting this market. The
close proximity to public transport will also help to
turn it into a place for social gatherings.”
113
KACHEN No.28 | AUTUMN 21

MADE IN LUXEMBOURG
FRESH
AND REGIONAL
Fresh from the farm or the factory and onto the table: whether vegetables, fruit, homemade
jam, mustard or sauces of local production – thanks to the young entrepreneurs of
the FrëschKëscht a large variety of fresh and dry products is carefully selected and can be
collected or delivered to the comfort of your own home. Currently, around 120 boxes are
sold per week, that’s around one ton of goods.
Jessika Maria Rauch
TEXT
114
When the seven students from Luxembourg founded
their company around two years ago, it was especially
important for them “to do something good for the environment”
and to foreground the variety and quality
of Luxembourgish products. Since more and
more people place importance on a healthy
diet and reach for regional and seasonal
products when shopping, the
director Ivo Silva and his team
developed their business idea
at exactly the right time.
“Every week, we put a box
together that is made up of 100
% Luxembourgish products.
The box always varies, and
sometimes there is an exclusive
box, for example at Christmas,
that can be specially made up
to order for individual clients,” explains Ivo
Silva. “The boxes can be collected in Mullendorf
(Steinsel), or we deliver them to the door – across the
whole of Luxembourg.
In order to find the right products for the FrëschKëscht,
the young entrepreneurs have done a lot of research,
visited farms, fruit and vegetable growers, as well as other
producers in order to guarantee a high quality in goods
and to discuss the basis for collaboration. “At the
beginning it was not always easy since
we started as a school project, and we
had to work to gain the necessary
respect. Now, we are taken seriously,
and our contractors delight
in the growing purchase quantity.
At the start there were five
contractors, now the makers
of the FrëschKëscht work with
more than twenty. Among them
Lëtzebuerger Geméis, Forum pour
l’emploi, Moutarderie du Luxembourg, as
well as private individuals – like one lady,
for example, whose homemade jam is part of
the range of goods.
For more information and to order, go to freschkescht.lu
KACHEN No.28 | AUTUMN 21

PALO - PASCAL LO

ART
SCHETTER
Palo (real name Pascal Loschetter) grew up
in Luxembourg and is currently based in
London. He recently graduated from the Bartlett
School of Architecture and now works at
an architecture firm in London. When his job
was put on hold throughout the pandemic last
year, he started painting on old boards and
other discarded surfaces that he stumbled
upon in the streets of Hackney during his daily
wanderings. These large up-cycled pieces are
completed in one go, in situ, and often left out
in the street for someone to find. He has since
painted murals for enthusiastic
passers-by. Palo now
paints half in the studio for
smaller pieces, and half in the
streets for the large pieces.
The paintings are always
created in an automatic flow,
resulting in spontaneous
compositions of entangled
lively elements. Within these
jumbles there are hints at
mechanical and biological
“Art should be
something that
liberates your
soul, provokes the
imagination and
encourages people
to go further.”
Keith Haring
parts, that are intertwined and colliding in
perpetual transformation. Much of the symbolism
is however left ambiguous, allowing viewers
to create their own story. Particularly when
painting in the streets, Palo enjoys hearing
contrasting interpretations from passers-by of
all different ages.
Recently the artist has been part of the group
show “YLA - Young Luxembourgish Artists”
at Valerius Gallery. His works are available
through Valerius Gallery, Luxembourg.
valeriusartgallery.com
117

ARTISTS
SAMUËL LEVY
CATALYSER
OF ENERGIES
SANDRA BIEWERS
PASSION IN
THE BONES
She lives art as an obsession, a vital need to
continuously work on any and all surfaces and
supports. From graphism to oil painting through
fabric sculpture and as of late, jewellery, Sandra
explores the avenues of creation to infinity.
Her universe is a sweet mix of romanticism
and gothic art. Thus, when certain vintage
period inspirations give the right note to her
pencil strokes, other more burlesque elements
complete the canvas.
From classic pencil drawings on paper to
other two-dimensional surfaces, nothing stops
her. And it is in her studio Inktologolie Tattoo,
founded in 2010, that she fully expresses herself.
Sandra immortalises her works of art on human
skin using a line just as fine as it is delicate, in
black and white. Each pulsation of the needle
contributes to a story, in which sometimes even
a single dot can suffice.
Not only does this painter and draughtsman
completely invest himself in his creations, he also
becomes the link between this world and others.
The paintings are visual expressions of Samuel’s
emotions, creating a dreamlike universe made of
majestic curves, at once hypnotizing and enveloping.
His most recent project, “artificial nature,”
is based on the interaction between external
elements and his artwork. These canvases then
reveal a new organic, botanical or even underwater
world. Whether driven by his drawings,
frescoes, paintings or installations, Samuel has
the power to transmit a luminous and authentic
energy. And to limit himself exclusively to traditional
brushes and canvases would be too simple
because our artist also likes to experiment with
other materials such as wood engraving. New
works to be discovered soon.
instagram.com/samuellevy_drawing
instagram.com/sandra.biewers.artist
118
KACHEN No.28 | AUTUMN 21

ARTISTS
SARAH SCHLEICH
AND
TRADITION
FRANCESCO GIAMPAOLO
PAINTING
AS THERAPY
For Francesco, each canvas is an expression
of a mood, a state of mind, a sensation to the
point of seeing the experiences of the last
years through them. His nervous compositions
are expressive and alive and fit right into
the Pop Art movement. He likes to resort to a
spatula, brushes, or his fingers to create paintings
whose dominant colours are copper and
gold. Doing so, he adopts the process of the
dripping technique made popular by Jackson
Pollack, a source of inspiration of his.
Interestingly enough, it was during the first lockdown
of the COVID-19 crisis that he really developed
and asserted his artistic style, becoming
Savage Canvas. “We all understand the urgency
of creating our lives.”
instagram.com/savage.canvas
Sarah Schleich’s work revolves around values
and traditions. Her art is a hybrid combination
of painting and sewing, where each piece fits
perfectly to create a scene, a complete set.
Her favourite fabric is the french Toile de Jouy
whose patterns are reminiscent of the famous
Villeroy and Boch porcelain. In her compositions,
Sarah explores the qualities of textile, such as
the shine or weight of the fabric, thus recalling
her freedom of spirit. But in the end, our painter,
attached to family traditions, tries to revive the
most precious memories of our childhood, while
asserting herself as a woman of her time and
simultaneously embracing the best of tradition.
instagram.com/_sarah_schleich_
TEXT Emilie Di Vincenzo
119
KACHEN No.28 | AUTUMN 21

© OLIVER PERROTT

MUST HAVES
HAPPY
HALLOWEEN
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that is sure to have your guests shrieking - with delight, of course! Whether you’re
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for their money, we’re sure there’s something here for everyone.
121
BOCADOLOBO.COM
NATALIAWILLMOTT.CO.UK
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Lights4fun.co.uk
KACHEN No.28 | AUTUMN 21

MUST HAVES
Vino Bat Corkscrew
redcandy.co.uk
Hand wall hook |
Ersatz-VASE
charlesandmarie.de
Hand wall hook
charlesandmarie.de
Gold Beetle Wall Decor
audenza.com
The Black Collection:
Large Container Candle
concreteandwax.com
Mistress Confidante black
bykoket.com
122
KACHEN No.28 | AUTUMN 21

E A MAKER
Scan this QR Code with your phone & start
creating in Augmented Reality on Instagram
MAKE
SHAPE
CREATE
#MakersOfLuxembourg
handwierk.lu

CULTURE
AN EVENING OF LAUGHTER
FOR A GOOD CAUSE
On the 27 th of November 2021 the third edition of the “Relais du rire”, a charity
comedy night, will be held at the Aalt Stadhaus concert hall in Differdange.
Four comedians will take to the stage with sketches which will have you in stitches!
TEXT Marion Finzi
This artistic project was organised for the Luxembourg
Cancer Foundation, and is the brainchild of one man:
Alex Monteiro, a psychologist by trade but also a comedian.
When his mother was diagnosed with cancer, Alex
became aware of the incredible work done by the Luxembourg
Cancer Foundation. “The patient support offered
by volunteers to help them feel less alone when faced
with this illness is nothing short of precious. Their role
involves, amongst many other things, improving the
lives of patients by making their day-to-day living more
comfortable.” The Cancer Foundation carries out many
projects thanks to the employees who accomplish an enormous
amount of work as well as the numerous volunteers.
Himself a volunteer for several years at the Foundation,
Alex wanted to do even more to support them.
Having volunteered at the Foundation for a number of
years, Alex wanted to do even more to support them. The
idea of holding a comedy show rapidly took root in his
mind. “I wanted to manage the event myself, and more
than anything devise a project which was the opposite
of sad. The Cancer Foundation organises its own ‘Relais
pour la Vie,’ and so I thought why not a ‘Relais du rire’?”.
Following the success of the first show at the Altrimenti
Cultural Centre in the City of Luxembourg, and which
Alex managed more or less single-handed, he turned his
attentions to the Aalt Stadhaus. It was a logical choice,
given that the Aalt Stadhaus already features a number of
stand-up shows in its programme. “I needed help with the
organisation, and the Aalt Stadhaus team immediately
responded positively, letting me use their magnificent
concert hall for an evening and offering all the necessary
technical assistance to be able to put on a quality show!”.
On the programme this year are comedian Yacine
Belhousse, who began her career at the Jamel Comedy Club,
and three other comedians: Josselin Dailly, Doug and Rach.
The evening will be hosted by Alex, accompanied by the
singer EDSUN and the show will last for an hour and a half.
A life without laughter would be a bitter one, don’t you
think? And when it’s for such a good cause too, what are
you waiting for?
INFORMATION
When: 27 th of November 2021
Where: Aalt Stadhaus in Differdange
Price: € 23
124
KACHEN No.28 | AUTUMN 21

Enjoy with moderation.

VINTNER FAMILY
MAISON VITICOLE SCHMIT-FOHL IN AHN
SEAMLESS TRANSITION
Nicolas and Mathieu Schmit
took over the family business
in Ahn that is now a completely
organic wine growing operation.
The dry style of the house
will be continued by
the brothers.
126
Claude François
Ramunas Astrauskas
TEXT
PHOTOS
The “Masion Viticole Schmit-Fohl” was founded in
Ahn in the 18 th century. In 1985, Armand Schmit and
his wife Patrizia, who got to know each other during
their studies in Paris, took over the helm of the business.
Armand preferred to produce quite dry wines
and he invested in a modern wine press and a small
Barrique park in order to give his wines a special
something: a vineyard with a personal signature!
In 2016, the oldest son Nicolas joined the business
and, three years later, his brother Mathieu. “Really, I
never thought of doing something else than taking
over the business for it already fascinated me from a
young age,” says Nicolas Schmit, whose parents never
“pressured him.”
Nicolas studied viniculture and oenology in Weinsberg
in Baden-Württemberg and gained practical
experience in the Champagne region and in an organic
company in the Palatinate region, where he learned
valuable knowledge about organic winegrowing. “In
order to see other places in the world outside of central
Europe,” he did an internship in Franschhoek in South
Afrika, in the renowned wine region of Stellenbosch /
Cape Winelands.
Together towards organic
In 2017, Armand and Nicolas converted the business
completely to an organic production. “My father was
always open for new ideas, and we took the decision
together,” emphasizes the young winegrower. “Since
we could not restrict the harvest amount further and
we already do a lot in terms of quality management in
the cellar, we are trying to foreground the Terroir of the
various sites through the conversion to organic, therefore
distinguishing between the different wines. And
organic wine production works much better for that than
conventional winegrowing,” Nicolas explains. Because
the vineyards all lie between Machtum and Ehnen, and
the business is well constructed on a personal level as
well as in its machinery, the transition to organic was
relatively straightforward.
Mathieu, who is two years younger than his brother,
studied communications in Brussels for a while and did not
KACHEN No.28 | AUTUMN 21

VINTNER FAMILY
originally envision his future in the family business. But
over time, he developed enthusiasm for the idea of working
together with his brother and trained in the wine trade
and wine industry in the Champagne region. Nicolas is
responsible for the technical tasks in the production, so for
the work on the vineyards and in the cellar, while Mathieu
is mainly responsible for the marketing and operational
management. After their father Armand retired in 2020, a
new cooperation was founded at the start of this year.
A new Crémant-Cuvée
Nicolas and Mathieu want to continue the “dry” line
of the house and continue using Barriques, “but not in
order to give the wines a woody flavour, rather so that
the grape variety and Terroir is foregrounded.” It is not
planned to bring many new varieties onto the market,
“but if a vintage allows the production of a special wine,
we are naturally not averse to that,” Nicolas reveals.
Recently, a new Crémant-Cuvée Brut Nature came onto
the market, one that lay on yeast for a few years and
to that no liqueur was added – an excellent Chardonnay-dominating
Cuvée that can compete with the many
large Champagnes made in this style. Four years ago,
the Schmits planted Pinot Meunier that will be added to
the Crémant production.
And how has the “Maison Viticole Schmit-Fohl”
survived the pandemic? “Quite well,” Nicolas summarizes,
“for our family business is relatively small and
can be flexibly and reactively managed. For example, we
turned a part of our cellar into a wine bar, a concept that
brought us many new clients. And our regular customers
stayed loyal to us and that contributed to the fact that we
were able to absorb some of the losses from the closure of
the cafés and restaurants. We escaped with a black eye.”
MAISON VITICOLE SCHMIT-FOHL
8, Rue de Niederdonven — L-5401 Ahn
Tel. +352 / 76 02 310
schmit-fohl.lu
127
KACHEN No.28 | AUTUMN 21

ADVERTORIAL
PINOT NOIR
A MULTIFACETED ALL-ROUNDER
Red, rosé, white and sparkling – Pinot noir has many
facets. The Pinot-noir grape originates in Burgundy
(which is why it’s called “Spätburgundertraube” in
German) and is an inherent part of the Luxembourgish
vineyards along the Moselle. Over the last twenty years,
their growing area has almost doubled and, today,
encompasses around 130 hectares.
RED, ROSÉ AND WHITE
Generally, the Pinto-noir grape is put on slurry for a few
days or weeks after the harvest so that the pigments
contained in the skin are taken up in the grape juice.
This step in the process is absolutely necessary for the
production of red wine. Pinot noir is a powerful and intensive
red wine, especially when well-tended and patiently
developed in a wood barrel.
If this step is omitted and the grapes are pressed
straight after the harvest, the white grape juice will not
come into contact with the natural red pigment from the
grape skin: A white wine develops, namely a “Blanc de
Noir” (“white from black”). The Pinot noir shows itself to
be very full-bodied and fruity in this variety.
A third method, for which the duration on slurry is
shortened, allows for the production of rosé wines. Here,
the white grape juice only gains a small amount of red
pigment and develops a delicate rosé with a lot of freshness
and fruit.
SPARKLING
The success of the Crémant de Luxembourg has this
grape variety to thank. An important partner in offcuts
for Cuvées of Luxembourgish quality sparkling wines the
Pinot noir is an indispensable base for an aromatic, fresh
and qualitatively high-grade Crémant de Luxembourg.
128
KACHEN No.28 | AUTUMN 21

vins-cremants.lu
THIS IS
A CREMANT
FROM
LUXEMBOURG
The AOP* label on the bottles,
your guarantee for quality
local wines and cremants.
*Appellation d’Origine Protégée
to be consumed with moderation
plan K

SHAKE IT BABY!
APPLEBERRY
Crisp fresh apples on an autumn day, juicy berries,
a hint of spice and beautiful herbal aromas… what’s
not to love about this delicious cocktail?
› 50 ml Christian Drouin
Calvados Selection
› 10 ml Verjus or Lemons
› 1 spoon raspberry jam
› 100 ml ginger beer
Glass
Highball glass
Method
Carefully measure all the ingredients except the
ginger beer into a cocktail shaker. Put a scoop of ice
into the shaker, close and shake hard. Fill the highball
glass with ice. Strain the cocktail into the glass over
the ice. Finally, top up the cocktail with the ginger beer
and add the garnish.
Alternatively you could add the ingredients except
the ginger beer to the glass, stir well, add ice then
finish with the ginger beer.
Garnish
Sprig of rosemary
HERBAL PEAR
Who needs booze when you have flavours like this?
Sumptuous pear, a sharp zing of citrus and the
incredible fresh bouquet of flavours from Seedlip
Garden transports you to an aromatic meadow.
› 50 ml Seedlip Garden
› 25 ml unfiltered
pear juice
› 15 ml Verjus or
lemon juice
› 15 ml honey or
maple syrup
› 50 ml soda water
Glass
Cocktail glass
Method
Place all ingredients into a cocktail shaker*,
fill with ice and shake hard. Strain into your cocktail
glass then garnish.
Garnish
Make a pear fan by cutting a small, thin (5mm) wedge
of pear. Slice into 3-5 thinner slices and fan out.
* If you don’t have a cocktail shaker you can use a plastic
water bottle or any kind of tough clip-lock plastic container!
For more cocktails and mocktails, visit wengler.lu

ADVERTORIAL
ESCH2022
GASTRONOMY AS A
VALUABLE COMPONENT
OF CULTURE
In 2022, Esch-sur-Alzette, the second largest city in Luxembourg
(with 10 Pro-Sud communes and 8 French-speaking communes
from the CCPHVA area) will be the European Capital of Culture.
A key opportunity to champion Southern Luxembourg’s
gastronomy, and especially its beers.
In search of the brewing
tradition….
Since the 1900 s , brewing culture has
run richly through the territory of
Luxembourg. Whilst no fewer than
65 breweries stood proudly throughout
the country a century ago, we
now have no more than 5, situated
mainly in the South.
Boasting rich and unique traditional
savoir-faire, beers from the
region have evolved to adapt to
society and its trends. And it is this
history that will be shared through
the Esch2022 project.
Bolstering social ties and also
providing pleasure, this is a local
drink which undeniably brings
people together. That’s why the
National Brewery, based in Käerjeng,
will offer tastings and gourmet
trips, hoping to tickle the taste buds
of anyone who loves a frothy beer.
Participants will be able to enjoy
various fresh, natural beers, and also
learn to detect the various flavours
of malt and hops!
…. and culinary masters
More generally, the full artisan
savoir-faire of our culinary masters
will be on show.
For his part, Luc Meyer, who
heads up the Luxembourg artisan
butchers “Salaisons Meyer,” trading
since 1918 and spanning four
generations, and Brasserie-Restaurant-Hotel
Béierhaascht, created in
2002, has decided to launch two
new products for the event: one
beer and one meat product. These
two new releases won’t be revealed
until the end of the year, just to
keep our mouths watering. “It’s an
honour to be able to present our
artisan trades. Although we are
moving with the times, our ancestral
recipes have been preserved
and passed down through the
generations,” Luc Meyer tells us.
The family company has recently
launched its brand “Meyer” to give
their products sold in major stores
and on-site a fresh image. As for
their beer, Lëtzebéier, it’s been
around since 2018.
A gourmet programme
During Esch 2022, come and try
culinary specialties from participating
communes every month. Let
your taste buds be awakened by the
flavours of our country’s produce!
The commune of Käerjeng will
kick off proceedings from the 18th
to the 20th of March 2022, with a
regional producers’ market which
will see a number of stands and
information workshops on regional
produce and sustainable development.
The name: “Au Goût du
Terroir,” (“Taste of the region”) is an
invitation to let your gourmet side
really express itself.
131
KACHEN No.28 | AUTUMN 21

THE TREASURES
OF PIEDMONT
Autumn is on its way, and with it a whole range of
seasonal gastronomy. Braised meat, roast meat,
mushroom risottos... And what better way to serve
them than paired with a wine from a defined
region, full of character and original
flavours? In this respect, the wines of
Piedmont are a must.
These vineyards in northern Italy, at
the gateway to the Alps, are located
on hilly terrain and the vast majority
produce local grape varieties,
such as the emblematic Nebbiolo,
which gives rise to the region’s
greatest vintages such as Barolo
and Barbaresco.
In these hills near the Langhe,
around 6 million bottles of
Barolo, also known as the “king
of wines and wine of kings,” are
produced each year. Barbaresco, which
many experts consider to be its equal, can
produce up to 2.5 million bottles per year. The
area, protected from the Mediterranean winds, benefits
from a beautiful exposure with adequate temperature
variations for the vine. Also, the terroir was classified
as a Unesco World Heritage Site in 2014.
These two wines, made from Nebbiolo grapes, have
a powerful structure that allows the nectar to
improve over the years. Piedmont therefore
produces exceptional wines that
can be kept in the cellar for twenty to
thirty years! They will become as fine
as Burgundies.
This region is bursting with family
winemaking estates, something
that allowed the preservation of
this stunning expertise to this
day. And it is with respect for
these traditions that the family
company Wengler Châteaux et
Domaines has become the exclusive
importer in the Grand Duchy
of Luxembourg of the Domaines
Gaja, Voerzio or Elio Altare..., the great
wines of Piedmont. In total, twelve estates
from this Italian region are offered by the House,
with wines for ageing or “ready to drink,” ranging from
2007 to 2017. Salute!
PHILOSOPHY OF WENGLER
At Wengler Châteaux et Domaines,
each product is treated with great
care and passion, and every bottle
is carefully selected to offer the
utmost quality. The range of bottles
come from the most prestigious
estates, the most renowned vineyards
and houses that cultivate
know-how and excellence. Both
connoisseurs and amateur wine
lovers can delight in the fact
that behind each product lies a
commitment to excellence.
120 years of expertise,
exclusive partnership
with over 360 estates.

ADVERTORIAL
RISOTTO WITH TRUFFLES
PIEDMONTESE STYLE
Serves 5 5 minutes 20 minutes
› 450 g risotto rice
› 1 onion, cut into
thin rings
› 110 g butter
› 110 g grated Parmesan
cheese
› 4.5 cups of stock,
carefully degreased
› 1 glass of dry white
wine
› 1 Alba truffle
› Salt
1 Sauté the onion in a pot over low heat with half the
butter. When it has browned, put it in a blender and
return it to the pot.
2 Add the rice, cook over high heat for one minute,
stirring constantly, add the white wine and stock.
Continue cooking on low heat for about 15 minutes,
stirring constantly.
3 Add the remaining butter and the Parmesan cheese.
Mix well and leave the rice to settle in the pot after
removing from the heat for a few minutes. Pour into
the serving dish and cover generously with very thin
slices of truffle.
Dolcetto Sandrone
Emblematic of the region, the
Dolcetto offers a juicy, fruity profile
with notes of blueberries and blackcurrants.
An ideal introduction to
Piedmont wines, its thirst-quenching
nature makes it a perfect partner
for any southern dish.
12,48 €
Barbera d’Alba Supériore Pira & Figli
One of the most beautiful and
harmonious Barbera of the municipality
of Alba. Here Chiara Boschis
demonstrates her mastery. With notes
of black cherry and eucalyptus,
its sweet and greedy character
captivates the palate.
23,11 €
Discover the complete selection at wengler.lu
Dagromis Angelo Gaja
The Angelo Gaja estate is a legendary
name in Italy, the ultimate reference
in Piedmont. Made from Nebbiolo
grapes, this Barolo is savoury and
greedy with spicy and balsamic
aromas. Those velvety tannins stretch
into a never-ending finale.
79,56 €
133

FEATURE
134
TEXT
Susanne Jaspers
KACHEN No.28 | AUTUMN 21

FEATURE
THE MOST FAMOUS
OF ALL THE GREEKS
Whereby Ouzo might actually be Turkish, but, after all,
Zorba the Greek was also really a Mexican.
Taking a poll among your circle of family and friends
on what they spontaneously associate with the topic
of Greece usually gets you a few reliable answers. The
Acropolis is almost always mentioned, Aristotle not so
frequently, everybody knows Gyros, delicious olive oil
from Kalamáta is virtually unknown. When thinking
about Greek wines – already lauded in song by Udo
Jürgens – most think of Retsina, even if not everyone
appreciates its resinous taste. And then there is of
course Zorba the Greek and Sirtaki. More on that later.
But what everybody, and really everybody, especially in
relation to food and drink thinks of in connection with
Greece is …. Ouzo.
BEFORE, AFTER, OR DURING?
The Greeks are famous for their hospitality and the transparent
drop is a big part of that. You don’t even have to
travel to Greece to enjoy this hospitality. Here, too, it’s
traditional for the Greek restaurant around the corner to
offer a glass Ouzo. The question is, however: Before, after
or during the meal? That is where opinions differ. Many
non-Greeks tend to drink Ouzo as an aperitif. After all,
that’s what one does with Pastis, a drink also known for
its anis taste. Others swear of the spicy spirit as a digestif.
That seems logical for, besides the necessary anis, other
herbs and spices such as fennel or coriander are added
to Ouzo, and Kräuterschnaps (herb liquors) are known
to have a digestive effect. The Greeks themselves do the
following: They drink Ouzo during a meal, and especially
to accompany “Mezedes,” as is usually the name of the
starter dish that is the answer to Spanish Tapas.
135
KACHEN No.28 | AUTUMN 21

FEATURE
A DUBIOUS DRINK?
This is where we get to the next question: How do you
even drink Ouzo? Now, it’s completely understandable
that the real Greeks don’t drink it by the bucket load while
gorging on Mezedes. Like the French, they dilute their
anis drink with water as they please. Fans of Ouzo who
prefer to take it as a digestif enjoy it pure, while many like
it on ice for an aperitif. However, the clear drop turns a
milky colour when in contact with water or ice: it’s called
the “Louche Effect.” By the way, the French name has
nothing to do with the Luxembourgish “louchen” (ladle)
but simply designates a cloudy drink. The rule of thumb
is as follows: the cloudier, the higher the anis content and
the better the Ouzo.
ON TURKS AND BAD DANCERS
As is so often the case with so-called national drinks,
the origins of Ouzo are also a somewhat tricky case.
When and where the drink was invented is not known.
However, what is almost certain is the fact that the
drop already existed in the 15 th century and was, at
that time, brewed in the Ottoman Empire. While the
Greeks belonged to that empire for quite a while, it was
the people later called the Turks who had the dominion.
Further, the name “Ouzo” has its origins in the Turkish
language not the Greek, with the word “üzüm” meaning
a bunch of grapes. And Ouzo is made from grapes,
or rather, from grape marc. So, is the most famous of
the Greeks really a Turk? But what does it matter: The
legendary Zorba the Greek actor Anthony Quinn was
also not a Greek but a Mexican, and the most famous of
all Greek folkdances, the Sirtaki, does not really exist
because it was created solely for the film. Apparently,
Anthony Quinn was simply unable to perform the traditional
Greek dances so that one had to come up with
alternative steps on set! Whether the actor was just a
really bad dancer or possibly had had a glass Ouzo too
many in between takes is unfortunately not passed on.
It’s quite possible; after all, the drop has a whopping 40 %.
On that note: Yamas!
136
KACHEN No.28 | AUTUMN 21

ADVERTORIAL
FAIRTRADE
LËTZEBUERG
We all know the Fairtrade label – we’ve seen
it stuck to many a banana on our supermarket
shelves. But we often don’t understand what
it means in practice. This label guarantees a
level of certification based on three elements
of sustainable development which are ensured
throughout the product supply chain, from its
production in its country of origin to its sale
in our shops. We’ve taken a closer look.
AN INTERNATIONAL LABEL
Created in 1988 by two Dutchmen, Frans van der Hoff
and Nico Rozen, the Fairtrade label is now managed by
an international federation which supervises national
bodies. “The strength of our federation lies in our
decision-making, which is made jointly with the three
major producer and workers’ networks in Asia, Africa
and Latin America, who hold 50% of the voting rights,”
explains Geneviève Krol, director of NGO Fairtrade
Lëtzebuerg.
The main mission of Fairtrade is to set a fair and
fixed price in order to offer medium and long-term prospects
for workers. “The FT price is a safety net. Even
if there are downward fluctuations on stock exchanges,
producers are guaranteed at least the FT price, which
will cover their production costs.”
Any producer who wants to gain Fairtrade certification
must commit to and comply with a specific
production specification and improve their practices
accordingly.
On a social level, forced and child labour are strictly
prohibited. On an environmental level, each producer
must adhere to strict criteria, such as closed system
water treatment, waste reduction and a complete
ban on the use of GMOs as well as a list of 110
banned chemical substances. “For producers who
want to move to organic farming, an FT premium is
awarded to support them in this approach,” clarifies
Geneviève Krol.
FAIRTRADE IN LUXEMBOURG
Luxembourg is the 6th biggest consumer country in the
world of Fairtrade products. On the ground, Fairtrade
Lëtzebuerg is raising awareness about the challenges of
Fairtrade, to engage with consumers and drive change
in purchasing habits.
In the country, 35 communes hold a Fairtrade label.
“They are doing amazing work to relay our message
and implement concrete actions,” says Geneviève Krol.
Fairtrade Lëtzebuerg also works in schools and offers
138
KACHEN No.28 | AUTUMN 21

ADVERTORIAL
2.919
products with Fairtrade labels available
on the Luxembourg market.
74% (2019)
of Luxembourgers consume or buy
products with the Fairtrade label.
PHOTO: TRANSFAIR E.V.
367
products sold with
a Luxembourgish brand.
28
Luxembourgish companies are allowed
to produce and sell Fairtrade products
under their own brand.
adult training courses. “We have developed an improvised
theatre workshop based on the textile sector to
help pass on our message in a way that’s more fun than
a PowerPoint,” explains Geneviève.
Beyond its educational role, the NGO also helps to
develop markets and champions FT sector products in
the country.
FLAGSHIP FAIRTRADE PRODUCTS
Flagship FT products include coffee, bananas, chocolate,
cane sugar and even Fairtrade croissants. Roses,
although not as well-known, are also gaining ground.
“One rose in two sold in Luxembourg is a Fairtrade
rose,” says Geneviève.
In Luxembourg, these products can be found in 300
sales outlets. “We would like to have even more so that
everyone can find our products in the supermarkets
and also in local independent shops.”
Fairtrade Lëtzebuerg will celebrate its 30 th birthday
next year, and its work on the ground continues.
RETHINK YOUR CLOTHES
Fairtrade Lëtzebuerg is currently working, as
per a government mandate, on a campaign
focused on Fairtrade textiles. The campaign
“Rethink your Clothes” is aimed at raising
consumer awareness about working conditions
in the textile industry. With just 20 sales outlets
in Luxembourg for Fairtrade clothes, its work in
this area has some way to go.
139
KACHEN No.28 | AUTUMN 21

IN THE GARDEN
CITY NATURE
IN A BOX
What happens when three likeminded
people from the areas
of agroecology, permaculture
and vegetable gardening meet
and brainstorm on the topics of
vegetables, local produce and
“farming differently”?
Stéphanie Krischel
Anne Lommel
TEXT
PHOTOS
A nature-orientated gardening project develops built
on the principles of solidary agriculture. There, where
city fox and hare say good night – in Eich. The project is
called “Terra” and the creatives are the founding trio Pit
Reichert, Sophie Pixius and Marko Anyfandakis. In July,
we met Pit in the city garden to get all the juicy info. He
tells us about the beginning, the development and how
Terra really works.
IN THE GREEN
The first vegetables were planted in March 2014 on the
circa 0.5-hectare land and the first results were edible in
June. “We started with 35 harvest boxes and at the end
of the year we were at 101, almost triple the amount,” Pit
explains. An amazing start. The box works like this: With
a yearly contribution from box recipients – the members
of Terra – the existence of the project is secured. In return,
fresh, organic produce is delivered on a weekly basis,
whereby the quantity naturally depends on what is growing.
But it’s a good amount: “You have to really enjoy
cooking, otherwise the veg box is not the right choice for
you.” Every member receives the same number of tomatoes,
lettuce, etc.; whereby everyone pays the amount that
they find justifiable within the fixed price range. And it
works, with solidarity.
While, in the beginning, there were three founders and
numerous volunteers who helped to tend the veg beds,
now the gardening team consists of four employees and
two apprentices. There is always plenty to do, and it’s done
completely without the help of tractors and machines.
HONEST AND INDEPENDENT VEG
On average, each box contains around 8 – 10 different
vegetable and fruit varieties. In contrast to the image
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KACHEN No.28 | AUTUMN 21

IN THE GARDEN
of a constant seasonal and perfect image of the veggies
on offer in the supermarket, Terra’s produce is neither
uniform nor one hundred percent predictable – not to
mention constant throughout the year, that’s simply
nature for you. What and how much you can get is written
up in the two distribution centres in Eich and Bonnevoie.
Here, the members don’t only pack up their harvest
basket but also like to get tips on how to use the weekly
invasion of produce. The concept allows for more than a
simple collection of pre-packed boxes. “We want to cultivate
the contact to our members and foster the exchange
between producers and consumers,” says Pit. Part of
Terra’s harvest is further distributed to selected restaurants
and via “Naturlëtz”; another part goes for free into a
charitable kitchen.
Terra has been operational for eight harvest years
now on many, and especially its own, legs. No debts, no
government aid, strong membership numbers, shooting
greens – what more can you want? “Not much more,” Pit
considers. “Really only that the balance between vegetables
and consumers stays constant and that the project
continues to work without financial aid.”
When we leave the plot, Pit grins. He does have a small
insider tip for us: “The colourful flowers on the plot are
our barometer whether things are going well. If we are
able to sow flowers, we have the time and leisure to look
after them, because the veg always has the priority.”
terra-coop.lu
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KACHEN No.28 | AUTUMN 21

GREEN KITCHEN
THE WORM FLAT SHARE
How you
can recycle
your kitchen
waste using
a somewhat
unusual animal
apartment.
Thank
wormness.
© MARC MEYERBRÖKER
Garden compost is well known. A decomposing mix of
leaves, kitchen waste and grass cuttings that transforms
itself into an earthy and nutritious substrate: Compost
earth as plant food. Less well known is the compost in
the flat, house, or on the balcony. The so-called wormery
(or worm farm) has arrived in (not exclusively) city apartments.
And rightly so. A consciously chosen flat share
with additional value.
worms work and the human sits on top drinking coffee.
Coffee grounds are, in turn, something the worms appreciate.
It gets exciting (not only) for children to have the
composting cycle live in your home. Some wormeries
have an extra window for better viewing. The starting
team of worms for your wormery can be bought privately
or ordered together with the company that delivers your
wormery box.
142
TEXT Stéphanie Krischel
Compost in the flat
It’s pretty simple, really. Many worms called “Eisenia
fetida” decompose kitchen waste to make worm humous
(the solid part) and worm tea (the liquid part). And that
works outside in the garden just as it does inside in a box.
The advantage is that a wormery requires less space
and no green area. A sensible and cost-effective way of
recycling food waste and to create your own, natural fertilizer.
Worm compost is even more concentrated and rich
than normal compost. The creepy crawlies manage to
create around 20 litres every year, absolutely sufficient
for house or balcony plants.
The majority of wormery makers offer the worm homes
as seating. How practical! Imagine a seat in which the
Early bird catches the worm –
the worm flat share
The basis of every flat share is the living space. The
wormery box contains around 500 compost worms and
further helpers (microorganisms and other decomposers
such as fungi, bacteria, woodlouse or springtails).
They like the dark, wet, temperate and social. Every
box needs a lid to keep it dark and holes for air circulation.
Whether the worm flat is made of plastic or wood
is not really something the worm is bothered about.
However, since wood is a renewable material that could
weigh in its favour.
The box can stand inside or outside. But take care with
the working climate! It can’t be too hot or too cold other-
KACHEN No.28 | AUTUMN 21

GREEN KITCHEN
© WURMKISTE.AT
wise the worm will move out. The worm likes shade and
a temperature between 15 and 25 degrees – those are
optimal working conditions. As far as food is concerned:
only plant based, please. On principle: not cooked, not
seasoned and no citrus fruits – same as with your normal
garden compost. It is recommended to add around 20 %
softened cardboard or paper to the compost, the worms
need the fibres it contains. The box fills slowly but steadily,
depending on the amount of food and the size of the
worm population. After around six months the compost
can be harvested. The harvest consists mostly of separating
the worm population from the digested substrate.
Depending on the supplier or layout of the box, the worms
are taken out with a mobile harvest box or by hand. The
leakage water is collected underneath the cube in a catch
basin – there you have the “worm tea” that can be used
diluted as liquid fertilizer. Done is the compost cycle. The
worms can return to their accommodation. The game
starts from the beginning.
FLAT SHARE GOSSIP
As a proud owner of my own private worm flat
share, I will share all the juicy gossip with you…
YES, it’s a bit weird to have worms living in
your seat in your kitchen. BUT this goes away;
at the latest when the wonder for the vegan
workaholics has set in (doesn’t take long).
NO, the compost colleagues have no ambitions
to take over your space and wander around
outside their home. Even when you leave the lid
open (I’ve tested this by accident several times).
NO, the wormery does not smell when properly
handled. If a smell does develop this is indicative
of too much food, for example.
YES, the worms survive a three-week-long
holiday without problems – no worm-sitting
needed.
It’s super easy to get information and tips on the
topic of wormeries online. Worms even have a
big fan following on social media.
Responsible wormery providers do not deliver
the starter population of live worms in cold
temperatures.
wurmkiste.at
hubus-berlin.de
143
© WURMKISTE.AT
KACHEN No.28 | AUTUMN 21

INFO INTOX
PLASTIC
POLLUTION
IN NUMBERS
Our daily lives are permeated with plastic, as are our waters.
Over recent years, there has been a growing recognition
that our overt dependence on plastics, especially singleuse
plastics, is generating a detrimental effect on our
aquatic surroundings. Wake-up calls echo around the world,
generating urgency and activism on every levels, from social
media trends and coastal clean-up challenges to budding
non-profit organisations and political campaigns.
The EU’s 2021 total ban on single-use plastics is symbolic
of this shift in cultural awareness and marks a significant step
in our collective fight against the growing plastic crisis.
Now, let’s take these next steps together…

INFO INTOX
150
PLASTIC MARINE POLLUTION
COSTS THE EU
259-695
MILLION TONNES OF PLASTIC PERMEATE
MILLION EUROS PER YEAR.
OCEANS WORLDWIDE.
AN ESTIMATED
4.8-
12.7
MILLION TONNES OF
PLASTIC ENTER THE
OCEANS EVERY YEAR.
730
TONNES OF WASTE ARE DUMPED INTO THE MEDITERRANEAN
SEA EVERY DAY.
51
CURRENTLY, LESS THAN
CUTTING THE 10 MOST
COMMON SINGLE-USE
PLASTICS IN THE OCEANS
BY 50% COULD REDUCE
GREENHOUSE GAS
EMISSIONS BY
TRILLION MICROPLASTIC
PARTICLES CLUTTER
THE SEAS – 500 TIMES
MORE THAN STARS IN
OUR GALAXY.
30%
OF THE 26 MILLION
2.63
TONNES OF PLASTIC
GENERATED ANNUALLY
IN THE EU ARE RECYCLED.
MILLION TONNES.
145
KACHEN No.28 | AUTUMN 21

PASSIONATE
SLOW LUNCHBOX
HEALTHY FOOD FOR AND BY STUDENTS
A new initiative called
“Slow Food” is championing
“healthy eating”. Two students
from the Athénée secondary
school in Luxembourg City,
Emma and Frida, have launched
the “Slow Lunch Box”. This
project is part of the “Slow Food
Youth Program,” created by
Slow Food Grand-Duché and
benefitting from its support.
TEXT Marion Finzi
People often opt for ready meals because of a preconceived
idea that it would take too long to cook the same
dishes from scratch at home, and that they would need
too many ingredients. These are precisely the prejudices
that Emma and Frida, both aged 17, want to “challenge,”
brandishing courgettes and carrots as their
weapons of choice.
Each week on their Instagram, the two girls post a
recipe video to follow. Only wholesome, healthy and easy
dishes make the cut. Each stage of preparation is filmed
in a fun way. “I’ve cooked my own lunches for a long time
and eating healthily helps me to feel good and improves
my day. I hope that I can pass this way of eating on to
other high school students!” says Frida.
It was only natural she should devise this project
with her friend Emma, who also takes healthy eating
extremely seriously. “I need to know what goes into my
dishes. So, I prefer to prepare meals myself instead of
going to the canteen. It doesn’t matter whether people
follow our recipes from beginning to end or use them as
inspiration for another dish – both scenarios are what we
hoped for!” Emma tells us.
146
This initiative, which started out as a mere school project,
is so close to the two girls’ hearts that they aren’t going to
stop here. The educational side of the project in particular
will be stepped up, using questionnaires and also “fun
facts” on the nutritional benefits of different foods. “We
want to make high school students aware of the concept of
sustainability , and of the importance of eating local and
seasonal produce,” they explain.
In future, Emma and Frida hope that their recipes will
be seen by more high schoolers and students, and especially
by young children. “Awareness about diet should be
taught from as early an age as possible,” they conclude.
Whether you’re young or old, you can follow
their cooking ideas on their Instagram: @slow.lunchbox
Towards the biodiversity of good, proper and fair food.
KACHEN No.28 | AUTUMN 21

DISCOVER
THE CHAKRAS & THEIR POWERS
Astrology, lithotherapy: spirituality has become hugely important in our
lives. So many new ways of getting to know ourselves now exist to help
us ultimately live better. These include the study and understanding of
the way chakras reign supreme when it comes to the quest for happiness.
But what, specifically, is their role and why is it so important that they
are kept in balance? Here we explain everything!
TEXT Sarah Braun
In Sanskrit, an Indo-European language, “chakra” literally
means “wheel”. Our body is thought to contain more
than 80,000, but ayurvedic medicine only focuses on
seven main chakras, which represent the seven main
energy flow points. All are situated along the spine, all
the way to the crown, and turn in a specific spiral. They
evolve differently depending on whether we are male
or female: in men, they turn clockwise, moved by the
energy of the sun; whilst in women they turn anticlockwise,
moved by the energy of the moon.
Whilst each chakra is directly linked to a part of the
body and an organ, “each also represents an element,
from the very tangible to the highly abstract: earth,
water, fire, air and ether,” explains Sioux Berger, author
of Mes Petits Routines: chakras pour faire le plein
d’énergie (Éditions Marabout). Everything is therefore
linked. Furthermore, when chakras work in harmony,
energy can flow freely. In the human body, this will
promote good physical, mental and emotional health.
KEEPING THE BALANCE
To promote wellness, keeping chakras balanced is
vital. To achieve this, it is important to listen to your
body, to monitor your desires and needs, but to also pay
attention to what isn’t working: an imbalanced chakra
can have repercussions on our entire morale, and
even on our health. This is because they are precariously
balanced: poorly-handled emotions, unhealthy
living, unforeseen events and upheavals are all things
which can unbalance our chakras. Taking an interest
in how they work is therefore a good way to identify
blockages on a physical and emotional level, and to
understand the underlying causes and free ourselves
of any imbalances.
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KACHEN No.28 | AUTUMN 21

LIVING BETTER
GETTING TO KNOW YOUR CHAKRAS
Root chakra
“I am,” the vital force. A desire to live and to survive,
primary needs, rooting, health, safety,
the present moment.
Anchoring practices: walking barefoot, yoga,
standing position, getting out into nature.
Associated stone: Red Jasper
Sacral chakra
“I feel,” creative force. Self-respect, instinct, abundance,
wellbeing, emotions, creativity, sensual pleasure.
Practices to build fluidity: dance; vinyasa flow,
hip openers.
Associated stone: Carnelian
Solar plexus chakra
“I want, I can,” personal power. Self-esteem, ego, will,
dynamism, freedom of choice, independence.
Practices to activate heat: yoga: twists;
coming out of your comfort zone.
Associated stone: Citrine
Heart chakra
“I love, I accept,” love, compassion. Acceptance,
peace, joy, serenity, unity, wisdom, altruism,
detachment, innocence.
Practices: heart openers, pranayama
(breathing technique).
Associated stones: Rose Quartz / Malachite
Throat chakra
“I speak, I assert myself,” communication.
Purity, integrity, truth, listening, being listened to,
imagination, artistic gift, will, solidarity.
Practices: chanting abundance mantras, yoga, postures
to stretch the neck, work on deep-rooted fears.
Associated stone: Blue Agate
Third eye chakra
“I see,” intuition. Wisdom, knowledge, discernment,
inner wisdom, lucidity, clairvoyance.
Practices: meditation, keeping a journal of intentions,
restorative yoga.
Associated stone: Lapis-Lazuli
Crown chakra
“I am fulfilled,” spirituality, unity. Fulfilment,
acceptance, gratitude, harmony, peace, divine union.
Practices: meditation, yoga, inversion postures.
Associated stone: Amethyst
To find out more:
•
Mes Petits Routines, chakras
pour faire le plein d’énergie,
Sioux Berger (Ed. Marabout)
• Le Guide des Chakras, Georgia,
Coleridge (Ed. Marabout)
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KACHEN No.28 | AUTUMN 21

TRENDS
THE VAMPIRE FACELIFT
BEAUTY PHENOMENON
As we all know, vampires are immortal and never age. Quite lucky!
Except that vampires don’t exist. But fortunately for you, we’ve found
the fitting solution to that: the Vampire Facelift!
TEXT Marion Finzi
This beauty practice is THE on-trend phenomenon in the
US, and is beginning to appear in Europe too.
Let’s get two things straight: the Vampire Facelift doesn’t
involve sucking another person’s blood (even if you find a
willing victim), and it won’t make you immortal either!
So, what are the benefits then? It’s supposed to slow
down your skin’s ageing process through the injection of
platelet-rich plasma (PRP).
To give you a bit of background, PRP has been used for
years by surgeons to treat osteoarthritis, torn ligaments
and tendonitis. But the Vampire Lift uses PRP for purely
aesthetic purposes. Although there are no specific studies
about the actual effectiveness of this practice, the aim
of injecting PRP is to rejuvenate the skin and reduce the
appearance of wrinkles and even that of acne scars, by
rebuilding living tissue at the site of the injection.
How does this work in practice? No need to panic, the
doctor wont be injecting someone else’s blood into you!
The procedure is 100% natural, and very simple. Provided
you don’t mind needles, of course.
A doctor will first take a blood sample, and then place
your blood into a centrifuge. This machine will be used to
extract your plasma. The liquid – golden in colour once separated
from the blood – will be reinjected into your skin using
a syringe. The injection can be given in any area of the body
where skin appears aged, in particular the forehead, undereye
area, temples, décolletage or neck. After a few weeks,
your skin will appear plumped with a smoother finish.
Still sceptical? Here’s something else to consider:
Halloween is just around the corner. If you don’t want to
dress up, you could tell everyone you’re a vampire. That
would do the trick.
150
KACHEN No.28 | AUTUMN 21

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BEAUTY
TAKE IT ALL OFF?
An external sign of virility,
beards are in vogue. But you
shouldn’t let it develop a
life of its own. Whether it’s
a “three-day” or long hipster
beard, it should be tamed.
As should its owner, with a
little bit of pampering.
152
KACHEN No.28 | AUTUMN 21

BEAUTY
“Perhaps in response to the increasing power of feminist movements, men
have felt the need to reassert their virility. The beard is a strong signal in that
respect,” says Laura Ferber who, with her brother Lionel, manages family
group Ferber hair&style which owns 13 salons, including 4 barber shops,
in Luxembourg.
TODAY’S BEARDED MAN IS NOT THE SAME AS YESTERYEAR’S
For a decade or so now, beards have been back with a vengeance on the faces
of men, and barber shops have been popping up like daisies. A new phenomenon?
Hardly: when you take a closer look, it was only in the 80 s and 90 s that
men opted for close shaves in a big way every morning. And yet, there is little
doubt that today’s bearded man is not the same as yesteryear’s. The crazy,
scratchy beard of previous decades is fortunately a thing of the past. Just like
those that doubled up as a bib, or offered nesting birds somewhere to take
refuge. Virile, yes! But with sculpted and well-tended hair. “Your beard is like a
wild animal and if you don’t take care of it, it will get out of control,” to use the
words of a men’s magazine, which just goes to show that beards are for serious
men, not erratic little boys.
LIKE A BEAUTY APPOINTMENT
Whether it’s a 3-day or longer, beards should be cut, brushed, cleaned and
hydrated using natural products. And if they have a tendency to take on
autumnal hues, you can also lightly colour them where necessary. “Going
to the barber should be accompanied by a full wellbeing routine,” explains
Lionel Ferber, who admits that some customers fall asleep in his chair. So, do
men now go to their barber the way women visit the beautician? “To a certain
extent, yes. What’s more, it’s not all that long ago that men would also go to
beauty salons for hair removal treatments, for example. Nowadays, barber
shops are fitted with beauty rooms which offer a whole host of beauty treatments,”
says Laura. So, besides their hair, men are also apparently keen to take
better care of themselves.
AND WHAT ABOUT MOUSTACHES?
For those still living in lockdown (or waiting for the next one, the pessimists
cry), it’s important to understand that mask-wearing has had little impact on
the hairs on men’s chins. However, for reasons of comfort, beards are now worn
shorter with a slightly more generous moustache. In regards to the latter, it has
come back into fashion, in large part thanks to Berlin hipsters. Which is reassuring
for those who aren’t fortunate enough to enjoy uniform hair coverage,
or who have odd tufts on their cheeks. And beardless men needn’t fret either!
Once women get tired of Old Dutch beards, goatees and sideburns, there’s
little doubt that masculine virility will take on yet another form.
TEXT Fabrice Barbian
153
KACHEN No.28 | AUTUMN 21

COLUMN
DR. MARC KEIPES
Director
ZithaGesondheetsZentrum
gesondheetszentrum.lu/blog
CAN NUTRI-SCORE
HELP COMBAT THE OBESITY
PANDEMIC?
I’m convinced that one informed
consumer is worth two. Nutrition is
complex and not within everyone’s
grasp. So here is some information
aimed at helping those who frequent
supermarkets to recognise foods that
contain high levels of sugar, fat or salt.
From A to E
Like household appliance energy efficiency ratings, foods
are awarded one of five grades. A-rated foods (green) are
the healthiest foods. E-rated (red) are foods deemed too
“rich”. These grades are clearly displayed on packaging to
allow the consumer to understand what they are buying
without them having to read the product’s ingredients list,
which is often too complicated. The Nutri-Score criteria
was developed by French and British researchers, and it
works fairly well.
Nuanced
As always, however, the devil is in the detail. For example,
dark chocolate with 85% cocoa is rated “E” because
it contains 40% fat, of which 40% is saturated, and 15 g of
sugar. But what this doesn’t tell the consumer is that it is also
a source of polyphenols and other beneficial substances.
Some studies show that eating dark chocolate helps our
arteries to maintain flexibility. Conversely, mass-produced
sweets which are dyed and contain “artificial sugar,” with no
benefits from a nutritional or flavour perspective, are graded
“A”. Merely because they contain no sugar, fat or salt.
The chosen criteria are not universally accepted. Salt is
bad in cases of heart disease or uncontrolled hypertension.
But, for some young women with hypotension, a little salt
can be beneficial during the summer. People on a low-carb
diet which is high in fatty acids and proteins (but, by definition,
low in pasta, rice and bread) have better cholesterol
levels than those consuming saturated fatty acids and a
large amount of carbohydrates and sugars.
In moderation
The amount of food we eat is not part of the criteria
factored into the Nutri-Score either. And yet it is clearly
important. Muesli rich in fibre, antioxidants, mineral salts
and other micronutrients, eaten in sensible quantities,
is beneficial for one’s health. Devouring half a packet of
muesli at breakfast every day definitely isn’t, unless you
are a Tour de France cyclist or doing physical labour for
10 hours a day. The fact that a product displays a Nutri-
Score of A does not mean it is healthy and can be eaten
in boundless quantities. Finally, the Nutri-Score does not
take account of levels of food processing or of certain
other substances which are thought to be bad for our
health, such as so-called “trans” fatty acids or fructose.
My advice
In short, at risk of over-simplifying, the Nutri-Score is ultimately
questionable. My advice, is that rather than trying
to find the least harmful industrially-produced products,
it would be better to stick to local, seasonal produce which
is fresh (or frozen) and varied.
154
KACHEN No.28 | AUTUMN 21

YOU WANT TO
STAY HEALTHY.
WE ARE HERE.
moskito.lu
Being and staying healthy is important to us. This is why we have launched the web page gesondbleiwen.cmcm.lu.
Here you can find various health tips that are easy to understand and incorporate in your life.
Want to become a member? More info on www.cmcm.lu
MIR SINN DO. FIR JIDDEREEN.
cmcm_luxembourg @cmcm_lu CMCM Luxembourg cmcm_lu App

NATUROPATHY:
A HOLISTIC VISION
OF WHO WE ARE
The Académie de Naturopathie de Luxembourg (ADNL – Luxembourg Academy of Naturopathy),
teaches naturopathy, a form of natural traditional medicine which follows a holistic approach,
viewing the individual as a whole and as directly linked to their surrounding environment.
WHAT IS NATUROPATHY?
The World Health Organisation (WHO) recognises
naturopathy as the 3rd main form of alternative medicine,
behind traditional Chinese medicine and ayurvedic
medicine. Naturopathy is made up of a series of natural
practices which promote general wellbeing by acting
preventatively, and supporting patients in finding their
path towards health and vitality.
“Being healthy is a state of complete physical,
mental and social wellbeing 1 ,” says Aurélie Maire,
yoga and yoga therapy instructor, naturopath and
teacher at the ADNL.
Naturopathy therefore primarily follows a true-life
philosophy. “Everyone must listen to their own body and
needs, and lead a healthy lifestyle in all respects which
is adapted to them, to maintain their inner balance,”
explains Aurélie Maire.
Naturopathy is centred on 3 essential pillars: regular
physical activity, a healthy diet and balanced psycho-emotional
wellbeing. Additional natural techniques can be
offered to a patient, helping to meet their specific individual
needs which are assessed on a case-by-case basis by
looking at the patient’s history and thus establishing the
individual’s state of vitality. Aromatherapy, herbal medicine,
gemmotherapy, energetics and breathing are just
some of the examples of methods followed by naturopaths
as health educators.
THE ACADÉMIE DE NATUROPATHIE
LUXEMBOURG (LUXEMBOURG ACADEMY
OF NATUROPATHY)
The ADNL 2 was created by David Blondiau, a personal
trainer, nutritherapist and naturopath, to offer world-class
training taught by experts in their field.
“We offer cutting-edge classes fuelled by the latest
scientific research and new discoveries in the field of
natural health,” says David Blondiau.
Naturopath training, which consists of a face-to-face
or online course lasting two years, is equally suited both
to those who want to practise professionally, and to those
who are concerned for their wellbeing and that or their
family. “Most of our students want to find fresh meaning
in their lives, and want to get back to nature,” explains
Aurélie Maire.
156
KACHEN No.28 | AUTUMN 21

ADVERTORIAL
For further information on the programme and dates of
future training courses, visit: academie-naturopathie.lu
For those interested in complementary medicine who
do not wish to complete two years of training, conferences
and specialised training sessions are regularly organised
by the ADNL.
HEALTHENTIAL, A PLATFORM
DEDICATED TO NATURAL HEALTH
AND TO WELLBEING
In line with his holistic vision of health, David Blondiau
co-founded Healthential, a platform dedicated to natural
health and wellbeing, as well as a range of supplements.
These dietary supplements are manufactured in Luxembourg
and are part of an eco-friendly approach.
The idea of the range is to rebalance the individual and
restore their vitality. “Taking dietary supplements is not
enough, it needs to go hand-in-hand with overall healthy
living,” insists David Blondiau.
Healthential offers immunoprotective dietary supplements
with a high level of bio-availability, without pro-inflammatories
or additives.
Natural supplements are available on the website of
Healthential and you can get free product advice. A lifestyle
consultation, offering personalised and tailored support in
the form of an online appointment with a naturopath, is
also available. For more information visit: healthential.lu
THIS AUTUMN’S STAR SUPPLEMENTS
To prepare your body for the arrival of autumn,
three star complexes are recommended by the
Healthential naturopaths. “Vitamin D” (natural
D3) to support your immune system, “Detox”
with plant extracts (black radish, milk thistle
and artichoke) and micronutrients to cleanse
the body and give it a boost as the seasons
change, as well as “Magnesium” (magnesium
glycerophosphate and Group B vitamins) to
reduce fatigue, stress and cramps.
1
Definition given by the WHO.
2
The ADNL provides training offered by DB Lifestylecoaching, an ongoing professional training body accredited by the Luxembourg
Ministry of the Economy (n° 10077290) and includes the right to educational leave.
157
KACHEN No.28 | AUTUMN 21

WEB TALK
HELP,
I HAVE
FOMOMO!
Social networks are well known for sprouting
strange fruit – and among them are some
rather weird “afflictions.”
TEXT Susanne Jaspers
What’s that, you have FOMO? Well, in that case you’re not really up
to date with social media afflictions. The Fear of Missing Out was
created, like so many crazy trends, in the US; or rather, it was identified
as a problem. That’s a few years ago now but that doesn’t mean
it has gotten any better. After all, the number of Instagram photos,
Tweets, Facebook Posts, Youtube or TikTok videos with which the
contemporary smartphone-user is flooded daily has only increased.
And that’s exactly where the problem lies: All these images give
the impression that numerous friends and acquaintances (including,
of course, the many online acquaintances that you don’t really
know) who constantly post have incessant fun, are always partying
like crazy and experiencing amazing adventures around the globe,
while you sit bored in front of the TV. Until now, that would have been
described as good old-fashioned FOMO. But, as I said, that was then.
Now, the whole thing is quite a bit more complicated.
A new phenomenon on the social media frontline is BROMO.
BROMO means all of a sudden not being able to see all the amazing
tweets, posts, films and photos anymore. Which actually has a
nice thought behind it. BROMO stands for Bros (protecting you from)
Missing Out. That means your friends wanting to protect you from
the feeling of having missed out on something because you weren’t at
an event, for example, and don’t post photos of the parties or holidays
in consideration of you. The annoying thing about that is that friends
generally achieve the opposite – the not posting of pictures can give
you, besides BROMO the more dramatic MOMO, even if you don’t
currently have FOMOMO…
BROMO
Bros (protecting you from) Missing
Out – friends don’t post event
photos or films so that you don’t
have the feeling of missing out. Not
a good idea.
FOMOMO
Fear Of the Mystery Of Missing Out
– the fear of missing out what’s going
on on social media because your
mobile is out of juice and you worry
that everybody else is having a great
time somewhere and you’re neither
there nor can you hear about it.
MOMO
Mystery of Missing Out – here you’re
afraid because you can’t find any
posts of the parties of your friends
on socials, and you don’t even know
what you’ve missed. An undesirable
side effect of BROMO.
158
KACHEN No.28 | AUTUMN 21

© RAYMOND CLEMENT

LUXEMBOURG
160
TEXT
PHOTOS
Joscha Remus
Raymond Clement
KACHEN No.28 | AUTUMN 21

LUXEMBOURG
THE FRUITY
FIREWORKS
OF BEAUFORT
What is the recipe for a paradisical day in Luxembourg’s
Little Switzerland? Take a dreamy renaissance palace, an
idyllic castle, a romantic castle pond, a few picturesque
walking paths and finally, a local speciality, such as a delicious
cassis, and voila! You'll have a magical day.
In fact, you could just as easily spend a whole weekend
– including fruity finish – around Beaufort’s castle and
palace in the face of all the possibilities on offer. Leading
directly off the castle parking, you’ll find varied walking
paths into nature reserves and to wonderful viewing
points. The round walk B1 (Beaufort 1) is especially to be
recommended. It takes you back to the castle after your
walking tour where you can revitalize and relax with a
delicious Cassero, drunk pure as a liqueur or thinned with
sparkling wine. We’ll return to the matter of Cassero and
its fascinating history shortly.
The beautiful castle
But first, let’s take a look at the castle, for it is the thing
visitors notice immediately. It stands at the edge of the
valley in the elevated plain of Beaufort. The name comes
from the Romance version of the Latin “bellus fortis,”
meaning “beautiful castle.” Going with this old name,
the medieval castle – built between 1050 and 1650 in
four phases – seems to have dominated the countryside
from the start. The Luxembourgish nature photographer
Raymond Clement, who is able to set the building in scene
so skilfully, gushes at the sight of the picturesque castle.
Beaufort’s castle can further count Victor Hugo to
its fans, who, in 1871, admiringly said: “I walked to the
castle between two rain showers. She appears around a
corner in the forest, at the end of a gorge. She is an idyllic
apparition. Marvellous.” The castle of Beaufort is still
impressive today, even though the ravages of time have
taken their toll.
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LUXEMBOURG
Since 1981, the castle and renaissance palace Beaufort are
owned by the Luxembourgish state and managed by the
Friends of the Castles of Beaufort. Drawings that can be
viewed in several rooms on a tour of the castle illustrate
what the building and the lives of its previous occupants
might have looked like.
The many interesting stories about the castle and its
fortifications, former moat and the dungeon hammered
into the rock feature some bold tales. Look up the story of
Bernhard III., who was master of the castle from 1539; it
is especially noteworthy. And then there is also Gaspard
de Heu, Bernhard’s son-in-law under whose reign the
castle became a hiding place for Dutch buccaneers and
marauders.
After the initial building phase in the 11th and 13th
centuries, it was a certain Jean Baron de Beck who helped
to raise the image of the castle. Jean Beck, who came from
a modest background, rose through the military ranks
and, after his appointment to general, was given a peerage
by emperor Ferdinand III. After the chaos of the thirty-year
war, the last major reconstructions to the castle
were undertaken during his time.
As the sole master of Beaufort, Baron Freiherr von Beck
started with the build of a new, representative renaissance
castle in 1643, that can be visited on guided tours.
The castle was open to the public as early as 1932 by
the then master Edmond Linckels. From 1750 onwards, a
steady decline of the castle had begun. Edmond Linckels
saved the ruin from becoming century-old rubble and,
in the 1930s, made the castle Beaufort into the first ever
Luxembourgish castle open to the public.
The delicious dark red drink
The distillery, already installed by previous tenants in
side rooms of the palace, was continued by Edmond Linckels.
Since 1930, he undertook the production of the cassis
liqueur “Cassero.” Back then, Linckels already established
the first blackcurrant fields. His wife Anne-Marie Linckels-Volmar
continued his work after his death.
According to Jaqueline Kuijpers, who runs the
Cassero production today, the blackcurrants were still
harvested by hand back then. The villagers helped with
the harvest. When the harvest was completed, the filled
buckets were weighed in front of the castle cellar and
paid per kilo. Jaqueline Kuijpers, who is also in charge
of the management of the buildings and tickets sales
for tours (see information at the end of this article), can
herself still remember the labour-intensive harvesting.
Today, Kuijpers says with a smile, this work is done by
an especially-made “Schwaarzkréischelspléckmaschinn"
– a blackcurrant-picking-machine. But even these days
the job can’t be done completely without manual labour.
That is especially impressive when Jacqueline Kuijpers
turns the hand crank of the rotatable barrels stocked in
the castle cellar. Every single oak barrel contains between
800 and 1,500 litres.
A local, fresh, natural product
Normally, the fruit should be frozen straight after harvesting
at minus 30 degrees in order to preserve the taste
and quality of the blackcurrants. But the transport paths
around the castle and palace of Beaufort are luckily so
short that the fruit can be immediately processed. The
farmer Jean-Paul Friederes on the Eppeldorfer Berg only
harvests as many blackcurrants as can be processed on
the same day. The Beaufort cassis is made completely
without chemical additives.
The fruit has to be really ripe and must have received a
lot of sun. The quality also depends on the weather that is
generally known to change every year just like the amount
of harvest. When not enough high-quality blackcurrants
are harvested in Luxembourg, additional fruit is bought
from the south-east of France, the Ardèche department.
After the fruit have ripened for two months in 93 percent
alcohol in oak barrels, where the alcohol and fruit aroma
can mix well, the fruit is pressed. The juice is then mixed
with sugar and filled back into rotating barrels, where the
hand crank is turned three times a day. The rotating of the
barrels is important so that the sugar can dissolve.
A Vitamin-C rich wonder
The taste of blackcurrants – the fruit rich in Vitamin C
has been grown since the 16th century in the gardens of
central Europe – is more intensive and a bit more tart than
the redcurrant. Asked for the secret of the recipe, Jacqueline
Kuijpers answers that it’s simply the quality of the
fresh fruit that makes Cassero a nature product. But when
you see the smile on Jacqueline Kuijpers’ face one might
wager that love and passion belong to the secret of the
production process of this dark red drink.
Cassero has an alcohol content of 29 percent and is
often mixed with white wine or Cremant as aperitif. “In
winter,” says Jacqueline Kuijpers, “it also tastes amazing
as a grog.”
164
KACHEN No.28 | AUTUMN 21

LUXEMBOURG
165
KACHEN No.28 | AUTUMN 21

White sand like in the Bahamas
As mentioned in the beginning, there are several walking
paths leading to Beaufort’s castle. The walking path B1,
a 10.6km long round tour, is especially notable. It starts
and ends at the castle. Along the way there is a beautiful
viewpoint at which one can have a break and look far
across the Sauer Valley. According to Patrick Deboulle,
the walking guide of the Nature and Geopark Müllerthal
– Luxembourg’s Little Switzerland, this walking path
is recommended especially on account of its proximity
to Beaufort’s castle, the viewing plateau and the wildly
romantic Halerbach and Haupeschbach valley.
Patrick takes us behind the castle of Beaufort to a
beautiful former wash fountain overgrown with wild
ferns, called the Klingelbuer. Next to it is an Archimedean
screw – a pan head screw with which one can haul
water onto a higher level. Children love this place. Then,
Patrick Deboulle takes us to impressive rock formations
that you can continuously see along walkway B1.
The beautiful deposits, imposing overhangs and rocks
with honeycomb weathering – bizarre structures created
through the loosening of chalk from the rocks – these
formations are created through tectonic movements,
through compressions and the work of water. 200 to 250
million years ago a sea existed in Luxembourg’s Little
Switzerland and deposits of fine, white “sea sand” can be
found, a fine sandstone created over thousands of years
that originated in this ur-sea.
At the top of the plateau, you reach a rock that looks
like a huge stone mushroom with a set of stairs at its
centre. Behind that you will be surrounded by holly.
They are said to be intelligent holly-like plants because
they – just like the Luxembourgish saying “Eis Beem hu
Charakter (“Our trees have character”) – only possess
thorns on the lower leaves, in order to stop enemies
from eating it. Nature around Beaufort’s castle always
has a surprise in store.
OPENING HOURS ―
TOURS ― CONTACT
The viewing of the castle and renaissance
palace is possible. Both buildings can be
visited between April 1st and the beginning
of November. Prior registration is required.
A free tasting is included in the price.
Contact: (+352) 83 66 01
Mail: contact@beaufortcastles.com
Website: beaufortcastles.com
166
KACHEN No.28 | AUTUMN 21

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BLOG AWARD
BLOG AWARD 2020
Dear bloggers, dear participants of the BLOG AWARD, dear partners,
the time has come! After we had to postpone our event several times due to the pandemic,
like so many others, the new date for the BLOG AWARDS 2020 has now been set:
ON OCTOBER 20 TH 2021
AT THE HOTEL LE ROYAL IN LUXEMBOURG
We will, of course, keep you informed about the event in our newsletter
and online (live streaming is planned)!
www.blogaward.lu
MAIN PARTNERS
PARTNERS
168
KACHEN No.28 | AUTUMN 21

BLOG AWARD
THE BLOG AWARD 202
AUTUMN 2019
Partner events:
CFL EVASION, AUCHAN,
KITCHENAID, VINSMOSELLE,
MIELE
MARCH 2019
Kick-off for the BLOG
AWARD 2020
SPRING 2019
Registration period for
participants on
blogaward.lu
SPRING 2019
Presentation
of the partners
170
KACHEN No.28 | AUTUMN 21

BLOG AWARD
0 AT A GLANCE
OCTOBER 20 TH 2021
Award ceremony
BLOG AWARD
2020
It’s been an exciting journey,
and the best is yet to come!
AUTUMN 2021
Partner events:
CASINO 2OOO, PARIS 8,
VICTORINE, PALL CENTER,
JARDIN D’ANAÏS,
LE PLACE D’ARMES
DECEMBER 2019 -
END OF JANUARY
Public Voting
FEBRUARY 2020
Presentation
of the jury SUMMER 2020
Partner event:
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OUR NEW
REALITY
(COVID)
171
KACHEN No.28 | AUTUMN 21

REPORTAGE
ONE STARRED CHEF
AND SEVERAL EHTL STUDENTS,
AT THE DUBAI EXPO 2020
SIMULATION: VIZE FOR METAFORM ARCHITECTS
A year later than originally
planned, the World Expo will
open its doors in Dubai on the
1st of October 2021 for six
months. Inside the Luxembourg
Pavilion, Michelin-starred chef
Kim Kevin de Dood will take the
reins at the Schengen Lounge
restaurant, with the help
(in addition to a local team)
of 31 students from the École
d’Hôtellerie et de Tourisme
du Luxembourg (EHTL –
the Luxembourg School for
Hospitality and Tourism).
172
Marion Finzi
Ramunas Astrauskas
TEXT
PHOTO
Development of the gastronomic concept
for Expo 2020, together with the EHTL
The EHTL has been involved in the gastronomic section’s
design process since the early stages, at the request of
Mrs Maggy Nagel, Luxembourg’s Commissioner General
at the Expo 2020. “Initially, our expertise in catering was
called upon. Then, the GIE wanted to champion young
talents from Luxembourg’s culinary world. Thanks to our
alumni network, we were able to help find them,” explains
Michel Lanners, the EHTL’s headmaster.
The idea that some of the school’s students could
complete part of their practical work placement in Dubai
gradually emerged during the exchanges. As a result, 31
students (spread over three periods) will work directly
under chef Kim Kevin de Dood, with additional support
offered by two EHTL teachers.
The EHTL students will work side by side with the chef;
cooking, serving and welcoming visitors. “To my knowledge,
no other country at the Expo will see its hospitality
school students benefit from this kind of experience,” says
Michel Lanners. It is a shining example of the confidence
placed in the EHTL’s future graduates, and an opportunity
to further promote Luxembourg. “No in-school training
can compare with this unique experience, organised
in a culture so different to our own. The students will
undeniably grow in maturity and in terms of life experience,”
says the headmaster.
The presence of Chef de Dood in Dubai was made possible
thanks to the EHTL, who recruited him as a teacher,
and suggested him to the GIE. “As a Michelin-starred
Luxembourgish Chef, and former student of the school,
he perfectly embodies the excellence of Luxembourg’s
gastronomy,” says Michel Lanners.
On site, the restaurant will be managed in collaboration
with the Jumeirah Group. “We needed an experienced
partner based in the country to be able to manage
the restaurant in a way which was compliant with local
regulations,” says the headmaster.
A Michelin-starred chef at the helm
A former student of the EHTL, Kim Kevin de Dood trained
in Europe and in Asia. In Singapore, at Saint-Pierre, he
KACHEN No.28 | AUTUMN 21

REPORTAGE
was awarded his first Michelin star, and retained it for
two years in a row. “A week after I left, Saint-Pierre was
awarded its second star,” the chef proudly adds.
Now he has returned to his home country. “Representing
Luxembourgish cuisine at a World Expo is a
unique opportunity.”
With 360 covers planned per day, seven days a week,
the team have got their work cut out for them. “We have
made very careful choices to ensure we are taking the
very best and most motivated students with us.”
“Representing
Luxembourgish
cuisine at a World
Expo is a unique
opportunity.”
A menu inspired by Luxembourg
One of the first dishes that chef de Dood wanted to
see on the menu was “Kniddelen”. “It was a real challenge
to create that dish, because you can’t use bacon!
So, I replaced it with smoked duck breast. The Kniddelen
will then be sautéed to add crunch, and glazed
in a well-reduced duck jus with fresh herbs. Although
it isn’t the traditional recipe, the essence of Kniddelen
will be there.”
The whole menu has been devised with a view to representing
Luxembourg’s multiculturalism, featuring revisited
traditional dishes. Visitors will be able to try trout
meuniere, with a ginger-infused cream, green dill oil
and fennel, or roast lamb served with potato waffles and
mushrooms, and a wholegrain mustard jus with pickles.
“I hope that Luxembourgers passing through the
Schengen Lounge will leave saying that they found a bit
of Luxembourg in each dish, cooked with a modern twist,”
concludes the chef.
See you in Dubai on the 1 st of October!
SIMULATION: VIZE FOR METAFORM ARCHITECTS
173
KACHEN No.28 | AUTUMN 21

FOODOSCOPE
VIRGO
23.08. - 22.09.
You’re in no rush to get back to the
canteen and those never-ending
lunches with colleagues. It was
so good to snack on dips and
crudités all day long, stretched
out on your sun lounger and
sipping on your Spritz.
LIBRA
23.09. - 22.10.
It’s all about balance for you,
except during the summer. You
indulge in many more artisan
charcuterie-based aperitifs than
seasonal fruit and veg platters.
As the return to work draws near,
your body is out of balance too.
SCORPIO
23.10. - 21.11.
To everyone’s surprise, especially
your own, you let go of all your
preconceived ideas for the summer.
You gorged on razor clams and
whelks, which you had sworn you
would never touch! Let’s see if you
can keep up this “positive food attitude”
when you head back to work.
Marion Finzi
TEXT
APEROL SPRITZ
› 60 ml Aperol
› 90 ml Prosecco
› 30 ml sparkling water
› Orange slices
The summer Spritz season
stretches into winter - it’s too
good to give up just because the
sun has disappeared!
OLD FASHIONED
› 60 ml Bourbon
› 3 dashes Angostura Bitters
› 1 tsp sparkling water
› 1/2 tsp sugar
› Orange zest
Mixology is an art. Fortunately
you have mastered the technique
to perfection. Especially when it
comes to one of the most popular
cocktails in the world!
CAÏPIRINHA
› 60 ml Cachaça
› 1 ‒ 2 limes
› 1 ‒ 2 tsp sugar
› Crushed ice
This cocktail transported you to
the beaches of Brazil all summer
long. In September, Brazil will
continue to set the pace for your
nights in Luxembourg!
174
KACHEN No.28 | AUTUMN 21

FOODOSCOPE
SAGITTARIUS
22.11. - 21.12.
You’ve hosted friends at your place
all summer long. Even people you
don’t know! You hope that working
from home has become a thing of
the past by the time you return to
work, because you’re not sure you
can eat alone ever again.
CAPRICORN
22.12. - 19.01.
You stayed in Luxembourg all
summer, and there’s no secret
about the local bars and restaurants
you haven’t unveiled. So,
you’ve got plenty of material to
keep the coffee machine gossip
going until the end of the year.
AQUARIUS
20.01. - 18.02.
You spent four weeks far from
home, to unwind. This September,
you have a crazy urge to discover
everything that’s hot right now in
Luxembourg. No new venue will
escape your notice!
PISCES
19.02. - 20.03.
You have made the most of your
nearest and dearest this summer,
with back-to-back family meals.
Your return to work definitely won’t
involve staying in. Restaurants,
bars, terraces, that’s your September
resolution: keep making the
most of life and live it to the max.
ARIES
21.03. - 19.04.
You didn’t choose this club resort
for nothing: no meals to prepare
at all this summer. Living the
dream. But your buttered toast
fell a bit flat this morning.
Luckily Luxembourg is packed
with great cafés.
TAURUS
20.04. - 20.05.
You went all out, all summer long.
Meat skewers, T-bone steaks,
mussels on the griddle, there’s
nothing about barbecues you
haven’t learned. You’ll be importing
the Scandinavian concept of
the “winter barbecue” here so you
don’t lose your touch.
GEMINI
21.05. - 20.06.
You have no memory of the
culinary specialities you tried this
summer, but you took careful note
of all the contacts and new friends
you made throughout the summer
holidays. Autumn is shaping up to
be very busy with visits!
CANCER
21.06. - 22.07.
Guru in all things homemade, the
onslaught of restaurant socialising
over summer, without a
moment in your own kitchen, was
brutal. To make up for lost time,
all invitations to nights out will be
turned down until Christmas.
LEO
23.07. - 22.08.
Over the summer you’ve tested
all the latest culinary innovations
on offer and taken notes. They’ll
be talking about your upcoming
fashionable dinner parties even
in the upper echelons of society.
Brave Lion, that you are.
175
KACHEN No.28 | AUTUMN 21

DRINKS
130
Appleberry
130
Herbal Pear
VEGETARIAN
26
Crispy wontons
27
Marinated
mushrooms
28
Posh truffled
Mac ’n Cheese
37
49
51
53
54
55
Jacket potato with
wild mushrooms
Chickpea &
vegetable curry
Mushroom pasta
with spinach
Sprouted bread with
dill-pea spread
Roast pumpkin
leek & fig tart
Savoury yoghurt
& spicy chickpea jars
56
57
69
71
75
78
Roast carrot & garlic
soup with chickpeas
Tutti verdura
Black quinoa
patties
Red quinoa risotto
Chicory chips
Chicory and pear
salad with walnuts
79
86
98
99
111 131
Paneer
Sweet potato toast
with goat’s cheese
Gourmet toast with
walnut-kachkéis
Pies with
garlic-kachkéis
Focaccia
Truffle risotto
alla piemontese
MEAT
19
20
21
22
29
30
Feierstengszalot
with venison
Wild boar ragout
with chanterelles
Venison burger
Tournedos of fallow
deer with port wine
Creamy mushroom
& tagliatelle
Quick mushroom
& leek soup
36
45
47
48
50
76
Chestnut soup
Venison roast in
a red wine sauce
Lamb & fresh
herb curry
Red thai beef curry
Green chilli &
chicken curry
Roasted chicory
with sirloin steak
176
KACHEN No.28 | AUTUMN 21

RECIPE DIRECTORY & IMPRINT
77
81 82 91 100
Chicory gratin with
ham and cheese
Black pudding
pastries with grapes
Roast guinea fowl
with grapes
Rainbow rice wrap
Soufflé with
kachkeis
FISH &
SEAFOOD
46
63 83 106
Vietnamese prawn
curry
Pici with
breadcrumbs
Cod fillet with
grapes
Halibut in gravlax
& lovage
SWEETS
38
58
60
Edition
Publisher &
Editor-in-Chief
Luxe Taste & Style Publishing Sàrl,
4a, rue de Consdorf L-6230 Bech
Bibi Wintersdorf
Managing editor
Pol Schons
Apple tart with
cinnamon ice cream
62
Vegan
„boxemännchen“
70
Juicy pumpkin bread
84
Editors
Sarah Braun, Dieter Ebeling,
Sylvie Ferrari, Claude François,
Marion Finzi, Alexandra Hartung,
Susanne Jaspers, Eloïse Jennes,
Anne Lommel, Heike Meyers,
Marc Keipes, Jessika Maria Rauch,
Joscha Remus, Ursula Schersch,
Martina Schmidt-Jamek,
Marie Tissier, Oliver Zelt,
Stéphanie Krischel, Fabrice Barbian
Gluten-free twix
with date caramel
White quinoa
rice pudding
Almond & raisin
tartlets
Copy editor
Translators
Cara Bland
Cara Bland
Emilie Di Vincenzo, G-dites sàrl
Art director
Marc Dostert
Graphic designer
Enia Haeck
95
Plum tart
97
Waffle cones
Digital Content Manager Yannick Burrows
Offiice manager Vanessa Schmit
Finance & logistics Maurizio Maffei
Printer
Reka print+
Contact
Editorial dept.
info@tasty.lu
Advertising
sales@tasty.lu
Contests
gewinnen@tasty.lu
Thermomix
version at
kachen.lu
EXPLANATION
Our recipes are marked with icons
that show, at a glance, which
allergens they contain.
Vegan
Vegetarian
Dairy-free
Sugar-free
Gluten-free
Nut-free
© Luxe Taste & Style Publishing ISSN EAN 977-2535-8821-54
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.
177
KACHEN No.28 | AUTUMN 21

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WILL BE PUBLISHED ON
DECEMBER 1 ST 2021
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AT WWW.KACHEN.LU
@KACHENMAGAZINE
178
KACHEN No.28 | AUTUMN 21

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