KACHEN #28 (Autumn 2021) English Edition

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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
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ENGLISH EDITION AUTUMN AUTUMN MAGIC
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EDITORIAL Dear readers, Can you fee
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