KACHEN #28 (Autumn 2021) English Edition

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
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KACHEN No.28 | AUTUMN 21