KACHEN #28 (Autumn 2021) English Edition

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