KACHEN 12 - Autumn 2017 - EN by Luxe Taste & Style

KACHEN FOOD

AND

LIFESTYLE

MAGAZ I N E

A Taste of Luxembourg

Autumn

With awesome recipes

WINE

Moselle wines from A-Z

APPLES

Celebrate autumn

VODKA Mix it!

01/2017 - € 9,95

WWW.KACHEN.LU

LUXEMBOURG’S

KACHEN ON TOUR

Luxembourg - Stockholm - Provence

Die Kunst, alle Ihre Gerichte zu verfeinern

r K e ü ch e d n i f e h C r De ist si e EKABE ist kulinarischer Partner des Magazins ”Kachen“. Finden Sie viele Rezeptideen mit unseren Produkten auf www.kachen.lu

EDITORIAL n

Dear Readers, It’s a dozen! Yes, you’ve read that right—this is the twelfth KACHEN magazine we have issued, and we are quite proud of this, we are pleased to admit it. We’re also grateful—to you, dear readers, as no one really knew when we started in November 2014 how things would develop with this first food and lifestyle magazine. In the meantime KACHEN has now established itself in Luxembourg as a constant, and the world of gastronomy in particular would be lost without it! After three years of edition, we in the KACHEN team still bring the very same degree of enthusiasm to our work. It is simply a pleasure to put this magazine together—to try out the recipes, compose articles, do the research for our reports and design photoshoots. And, ultimately, it’s the people we meet doing this, who enrich our work: inspiring chefs, creative and industrious local producers, people who are just as committed on behalf of our small great multicultural country as we are. And above all, you, dear readers, who faithfully follow us and have been loyal since the beginning! We take pleasure in every interaction with you and take your feedback very seriously. We will continue to seek this exchange, whether at local fairs, via social media or at special KACHEN events. Speaking of events, you have no doubt learned that KACHEN is hosting the first Blog Awards for Luxembourg—another really exciting adventure! On 25 October, together with our exclusive media partner WORT, we will be awarding the prizes for Luxembourg’s best blogs in the Hotel Le Royal in Luxembourg for the first time! Of course, we will report on it in detail in the next edition and also in WORT. There is also a lot happening otherwise at KACHEN. Many suggestions and repeated enquiries from within the international community have prompted us to prepare an English version of the magazine. And now we’re there; this autumn edition is the first one to also have an English version. We’re now curious to see if it will be received just as well as the original edition—as a visiting card for a country that lives peacefully in diversity and cooperation on a daily basis, and demonstrates that in times of aggressive rhetoric and macho behaviour, there is another way. Tolerance, diplomacy and love for what is good and beautiful simply make life better! Enjoy life! With warm greetings from the entire team

Your Bibi Wintersdorf Editor-in-chief and publisher

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32 4 Welcome! Our First English Edition

Luxembourg Shopping

Hot Chocolate

Product News

Vodka: Little Water for tough Guys

Useful Infos & We Love to Celebrate

Books

Farmhouse Recipes: Beef Roulades

Family & Health

Product News

Typically Luxembourgish: Tête de Veau

Apples

84 Luxembourgish Beef: Sauté de Bœuf

Wine

Made in Luxembourg: Luxemburgerli

Recipes with Wine

Expat Recipes: Australia

Herbs

Culinary Dynasties: Steffen

DIY: Preserves - Autumn in a Jar

Chef Portrait: Pit Wanderscheid

Jonk Chefs: Guillaume Lempens

7 Hidden Treasures & Understanding Luxembourg 8

Events & Partners

Interview

Our Team

Neu à la carte: Mixolo-Magic

Restaurants & Shops News

58 Foodilicious Stories from Luxembourg Goat’s Cheese Quiche

Euro-Toques News

Step by step: Grape Cake

100 Hotel Portrait: Le Royal Luxembourg

Food-Wine-Design

Les Sucrés du Lux: Fig-Citrus Tart

104 Homestory: Count of Ansembourg

98 Restaurant Portrait: Le Fin Gourmand

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SUMMARY n

104 128

100

DESIGN

KACHEN ON TOUR

108 Kitchendesign

128 Hiking along the Moselle

112

134 Stockholm

Blog Awards 2017

HEALTH, FITNESS, WELLNESS

138 The Ayurveda Parkschlösschen

116

We Are What They Eat

141

118

Yoga: Strong into Autumn

120 Ayurveda 123 Glutenfree with Lenelife Chestnut and Spinach Terrine 124 Anne's Meat Free Monday Pumpkin Risotto

142

Cover-Photo: Ramunas Astrauskas

What does the World taste like? A Clash of Middle Eastern Flavours

142 Chez Bruno Truffle Paradise is in Lorgues 145 Subscriptions 146 Recipe Index and Imprint 148 Preview

126 Self-Confidence as a Key to Success 2017 / 3 | KACHEN | 3

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In collaboration with Luxembourg for Tourism: www.visitluxembourg.com

WELCOME! W

e are on the brink of a new season. The summer days are starting to get shorter, sunlight is getting a tint of deeper orange at dawn and the leaves are slowly but surely starting to change colours and drifting away in the last summer breeze.

It is the end of summer and the beginning of autumn. But KACHEN, in contrast to nature is not getting ready for rest and recovery. On the contrary. We are launching a brand new project. A new season, a new start. KACHEN magazine has been celebrating great success as Luxembourg’s first and only food and lifestyle magazine and it is now also available in English with an exclusive section for our Expat community and English speaking visitors to the Grand Duchy. Because independently on how long or short you are staying here, there is one thing you will notice very quickly: “Moien, Bonjour, Hallo, Hello”, no matter where you are people are usually very flexible with languages and witnessing them switching back and forth can be quite astounding. And hence it was clear to the KACHEN team that the English-speaking community in Luxembourg could not be deprived of the German edition’s content just because of the language barrier. You are holding the result of this thought in your hands right now. In the English KACHEN editions you will find the same pristine food and lifestyle content as in the original German versions. You will find diverse recipes from traditional Luxembourgish to a vegetarian and vegan section. You prefer eating out? Then that is great too, because you will be able to read up on top notch restaurant recommendations in Luxembourg or abroad. Besides that there are also various interesting articles and interviews with top chefs and lifestyle tips. Moreover, there is an additional exclusive section to the English version. In those particular pages you will find insider tips written by Luxembourgers to fill non-locals in on: the hidden treasures this country offers and particular habits or customs us Luxembourgers have in order to avoid diplomatic pitfalls. You won’t find this on the first page of google, we promise! You will also be able to find an event calendar to keep boredom at bay and presentations of various English speaking associations and their purposes here in Luxembourg to make you feel home away from home. On top of that there is also a health and family section with practical tips and information. We are really excited about this and are hoping you’ll find as much delight in reading this edition as we had creating it for you. Christine Hansen 4 | KACHEN | 3 / 2017

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USEFUL INFOS / INSIDER TIPS

“ Moien”, meaning Hello is a small word that will get you very far here in Luxembourg. Although the Grand Duchy is cosmopolitan and most people speak at least 2 languages, we Luxembourgers are always highly impressed and positively surprised when someone makes an effort to speak our language. It might be the only word you master but we promise you it will immediately set you off the right foot with a local. Apart from Luxembourgish though you will usually also be able to get by in French, German and most of the time also English.

You are running late, looking for a spot to park your car and when you have finally found it the parking meter to get your ticket is kilometres away. We understand. And that is why we are guiding you here towards the call 2 park system in Luxembourg City call2park.lu. You can register online and can then pay via your phone through text messages. It will not only save you time but you will also only pay for the time that you actually parked, which takes out the guessing game as to how long you think your appointments will last.

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Last year Luxembourg put up new automated speed cameras and we don’t want you to get caught! So here is the official website radars-automatiques.lu/ where you can check their locations and save that money for a delicious ice cream or hot chocolate instead.

Whether you want to develop your sewing, mechanic, language or professional work skills Luxembourg’s Life Long Learning platform offers a lot of courses taught in a variety of languages lifelong-learning.lu This is a great way to connect with people whilst learning something new or developing the old further.

WE LOVE TO CELEBRATE This month is obviously a cause to celebrate for the KACHEN team with the new launch of this English edition of the magazine.

TEXTS CHRISTINE HANSEN & ELISABETH BECKERS

However, there is more to it than might seem initially. On September 21st the world is celebrating the International Day of Peace and this year’s topic is “Together for Peace: Respect, Safety and Dignity for All.” KACHEN tries to contribute towards this cause by allowing from now on to have more people get access to a magazine whose content is designed by local Luxembourgers for people living in the Grand Duchy, whether they are natives or whether they moved to Luxembourg and are not speaking Luxembourgish or German or whether they are simply visiting. We want to bridge the language gap in order to bring local and foreign cultures together to communicate and understand each other, which is the foundation of peace. You will find traditional Luxembourgish recipes and insider tips in the English version as well as international contributions, which make Luxembourg as cosmopolitan as it is. We want to burst the bubbles that are built through language barriers and this is our way of starting. 2017 / 3 | KACHEN | 5

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HEALTH "All disease begins in the gut." – Hippocrates Whether you have migraines, seasonal allergies or sleep issues it always make sense to look at your gut. One term that has come up a lot in alternative medicine recently is “leaky gut” as a cause for many different ailments. So what exactly is it and why should you feel concerned?

FAMILY Fall is approaching, school days are back on track and the question rises as to how to entertain our little ones in their free time. Here are some ideas to get you started:

Music school is a very popular option here in Luxembourg. You can join one of the three music conservatoires in the Grand Duchy, in Luxembourg City, Esch-sur-Alzette, and Ettelbruck/ Diekirch, which constitute a starting point in the direction of major international institutions. Or you can join a privately run music school, such as Cavem for example. We recommend checking out both and see where your little one feels most at ease. Please be aware though that switching to a conservatory later on will have to be done through an admission exam.

Basically you have to imagine that our intestine is not a smooth tube but it is actually lined with millions of little finger like structures that we call villi. The reason for this is that once the food we eat has gone through the stomach and into our intestine is it is supposed to be further broken down and have everything we need be absorbed through the intestinal wall from vitamins to fats to minerals and so forth. At the same time though, this wall is also keeping anything out that doesn’t belong there. In fact we have a two-step filter system. The first step is that molecules have to go through tiny hairs on top of those fingers (microvilli) and then they are absorbed through the cells. Those fingers are very closely packed together and are actually called “tight junctions”. This is the second step as these junctions are keeping any molecules that are too big out of the system that lies beyond the intestinal wall, which is your blood stream and immune system. The problem is that with stress, which can be emotional, biochemical or physical, those tiny hairs are being attacked and finally vanish, which means that the first line of defence has been breached. On top of that the tight junctions start to lose their tone and become lose and as a consequence we suddenly have molecules passing through our system that are not supposed to. Hence the term “leaky gut” as you suddenly have elements leaking through the intestinal wall. And this causes all kind of issues from inflammation to hormone misbalance to autoimmune diseases. We will look at how that happens in the next issue of KACHEN, so make sure you don’t miss it.

Scouts or Guides are a great way to have your child foster relationships apart from school. In Luxembourg there are two main associations, the LGS and FNEL. The difference between the two is mainly that the LGS’ spiritual beliefs are based on a catholic religious background. You can find more information on the website that represents both groups www.scout.lu/ in order to decide what suits your needs and preferences best.

Sports is a great option as well and your local municipality is sure to offer courses in team as well as individual sports and you also have more and more private associations and studios offering more alternative options such as yoga for children for example. You can find more information here: www.sport.public.lu/fr/index.html and also do not forget to ask for a reduced rate through your “cheque services”.

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HIDDEN TREASURES

W hen you come to Luxembourg and are googling for things to see you will most likely stumble upon the Wenzel circular tour. What you should also consider though is the Vauban tour, which has been quite neglected to be mentioned in recent year but which is just as beautiful and diverse and a true hidden treasure in Luxembourg city.

Once an area that was known for poverty and low social status this area of Luxembourg city has truly started to shine in recent years and months. The Pfaffenthal is not only the proud home of a panoramic elevator giving you a breathtakingly beautiful view of the city but it has also started to boast cute little cafés and restaurants. Houses have been restored and polished and you also have the Théiwesbuer fountain to relax at.

Finally we are taking you out of the capital today to the south of the country. The Minnett Park minettpark.lu/ is hosting its own attractions, such as an original steam engine train, which you can still ride today, as well as beautiful hiking trails.

UNDERSTANDING LUXEMBOURG In this section we will fill you in on little typical Luxembourgish customs or quirks. How to greet a Luxembourger: If you meet someone for the first time in a formal setting, you would simply say hello and offer a handshake. However, if you are introduced by friends, especially in a relaxed and informal setting, and if you have seen each other before, Luxembourgers tend to give each other 3 kisses on the cheek, which can seem a bit overwhelming if you are not used to that.

Gifts for the host: When you are invited to somebody’s house and you don’t know them too well typical gifts are a bouquet of flowers or a nice bottle of wine. You can’t really go wrong with those. Speaking to strangers: We Luxembourgers tend to be rather reserved, especially in public spaces. We wouldn’t just start talking to someone whilst waiting for the bus or in supermarket queue. So don’t be surprised if you get a strange look when you are doing so. We are just not used to it, which doesn’t mean that we don’t sometimes appreciate it.

Queues: depending on where you are from you will be used to people building neat queues when waiting for public transport or anything similar. Unfortunately that habit is not quite as pronounced over here and sometimes it is the quickest who wins and not the one who was there first. Shopping on a Saturday morning: You will find that supermarkets will be enormously busy on Saturday mornings and that depending on when you get there that they sometimes run out of fresh produce, especially fruit and vegetable. So taking advantage of longer opening times on a Friday evening or going shopping on a Sunday morning will make for a much more peaceful grocery trip. If you do decide to go shopping on a Saturday morning though then don’t be surprised to find people taking their aperitifs in some shopping centres around lunchtime. We do like our crémant. 2017 / 3 | KACHEN | 7

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EVENTS

D id you just get to Luxembourg and would you really enjoy a Newcomer Orientation course in English? Then visit www.amcham.lu because they are organizing just that in September.

Are you a photography fan? Then the Photo Meeting in Luxembourg is for you! Get the details on their website www.photomeetings.lu.

Who wouldn’t be wooed over a Sunset Dinner at the Aquatower in Berdorf. This is a unique opportunity not to be missed. Find out more on the site: www.aquatower-berdorf.lu.

It is the 15th edition of in the meantime legendary Pumpkin Weekend in Beringen taking place from 30th September – 1st October. Check it out here: www.kuerbis.lu.

Browsing through this magazine there is no doubt that delicious wine is a great asset to this country. Discover more about it during this year’s Riesling Open www.rieslingopen.com.

On the occasion of the "Nuit des Musées" (Night of the Museums), the museums will open their exhibitions and collections to the public on 14th October from 6 p.m. until 1 a.m. (some until 2 a.m.), and entertain visitors on this late opening with a rich and multidisciplinary programme of dance and music performances, live acts aso. www.museumsmile.lu.

In October, the city of Vianden, up in the northeast of the country will go completely nuts. At the famous Nutmarket you will be able to taste everything made with nuts, especially the "Nëssdrëpp" (NutSchnaps). www.vianden-info.lu.

“Laughter is the best medicine” and so to keep you healthy why not check out the Luxembourg English Comedy Night at Marionette in Luxembourg city on the 23rd September. www.internationalcomedians.com/lux/.

PARTNERS: HEALTHY LUX We all strive to have healthy lives with great nutrition and enough movement but more often than not our schedules are so full that we take one (or two or three) sneaky shortcuts and suddenly all the great intentions take a back seat to … well … life! Alice Cappato arrived in Luxembourg in 2013 and she wanted to keep up with a healthy lifestyle for herself and her family as well. And she, just like so many of us, also realised that doing so can be quite a challenge. (Especially if you throw a baby in the mix! Which is what happened when Alice had her baby daughter in 2015.) Something else that Alice realised is that starting or staying on the health journey is a lot more motivating and fun when you are doing it with a community. And so, with the busy person with good intentions in mind, she created the HealthyLux initiative. An English online platform that

combines everything healthy here in Luxembourg from holistic services, to classes to nutrition and lifestyle tips on their blog. You will find news on Reiki, Yoga and Pilates classes as well as workshops around food or hypnobirthing for example. The website also features a directory with different categories from restaurants that promote a healthy and holistic lifestyle to holistic health practitioners and personal trainers and you can also visit their forum to exchange ideas, organise group meetings on different subjects. The goal is to connect and enjoy activities that are good for us together and keep up to date with what is available here in Luxembourg to support you in your health journey, whether that is long term or just a short term during a visit here. As the main language is English it is a great platform to check out for the international community as well. You can find the platform here: healthylux.lu

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RELOCATION, RELOCATION! Come dine with me Tips and tricks from a relocation expert. KACHEN talked to Sylvie Schmit, Managing Director of EUROPEAN RELOCATION SERVICES SA in Bertrange.

ho would have thought relocating would take you through so many different experiences? Whether it is looking for a new home, running errands in a brand new and unknown area, finding new favourite shops and meeting new friends. Most of our newcomers will probably remember those first couple of months when adjusting was challenging vividly. But they will also mention the amazing experience of the urge to discover and embrace the culture of the country they are moving to!

TEXT AUDREY D’ANGELO

This is also true when it comes to dining out. What to wear, how to behave and appreciate the local and foreign delicacies, whilst trying to keep up with a “dining etiquette” could well become the source of a social media post for everyone, probably even including the restaurant staff! Thankfully, all this is rather amusing and will become great anecdotes to share with friends back home. Some of the comments our fellow clients shared with us about their experience in Luxembourg certainly made us smile! “Water is not offered from the tap?” ”Are knives and forks a must to use?” Even if you are not adventurous or have the desire to try new food, reality can often have a different taste from what you expected to be

served. The way your dish will be prepared, the different spices, or simply a description on the menu looking better than the actual dish itself can lead to some pretty interesting faces… and moments. Here are some general rules of etiquette to follow when you are confronted with unfamiliar food in a foreign country: • If you don’t know what it is, you might be better off not asking. Taste it! • If you don’t like it, say something like “it has a very distinctive flavour”. • If you know what it is and don’t want to try it, politely refuse. Or you can say something like “I know this is quite a delicacy, but I have tried it before and found it does not sit well with me”. The country you are moving to may have very different dining etiquette rules than what you are used to. To avoid any surprises, take some time to review the dining etiquette rules common in Luxembourg or simply call us to discuss the matter. When it comes to relocation, we are a fully dedicated team here to assist and cultural training is one of the many services we can render! www.erslux.lu 2017 / 3 | KACHEN | 9

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Lionel Marchand Pit Wanderscheid

René Mathieu

Jan Schneidewind

Yves Jehanne

Guillaume Lempens

CHEFS IN THIS EDITION

OUR TEAM

Ramunas Astrauskas

Elisabeth Beckers

Marcel Biver

Jenny Biver

Anne Faber

Barbara Fischer-Fürwentsches

Claude François

Christine Hansen

Georges Hausemer

Susanne Jaspers

Marc Keipes

Claude Neu

Lene Pedersen

Martina Schmitt-Jamek

Claude Wolf

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MIXOLO-MAGIC M

ixology is one of the magical words that have sprung up in the bar culture in the past few years and can influence the hype of a bar. When a bar employs a Mixologist, it’s clear that it’s aiming to set itself apart from the cookie-cutter offerings of conventional venues in order to offer the customer specific cocktails and shots, for example. We're not talking about bland Mad Men Martinis, as while they can also be found on the cocktail menu along with other classics, they really fall into the also-ran category.

PHOTO GIOVANNI COSTA

The Mixologist creates new drinks. As with nouvelle cuisine, this often follows the motto of "turning old into new", but with a tendency to expand, change and be alternative. In Luxembourg, too, there are specialists who shake the shaker like musicians in a Cuban combo band shake their maracas, and mix alcohols with fruit flavours and sodas so skilfully that we’re excited for more combinations than the usual spritz, Mojito or crémant mix. Hotel bars are the top locations for these delicious soul-soothers. In the new, attractive ambience of the Hotel Le Royal bar, customers are surprised with a little gift. Since the preparation of a cocktail takes several minutes, guests receive a shot of sparkling wine in a schnapps glass while they wait. The most popular mix in this bar is currently the "Femme fatale" made from Cognac, White Martini, Chai spices, Xocolatl bitter, cranberry and lemon juice. In trendy Palais, Giovanni Costa proffers a "Fior di Negroni" from Gin, Campari, Alberto Vermouth, Fever Tree Elderflower and orange

juice. Now that Palais has recently started serving food again, which incidentally can also be eaten standing up, since all the Italian dishes are served in wooden bowls, there will be a series of new cocktail drinks from autumn, which will go perfectly with the bites to eat. The most refreshing drink can be found in the brand-new Mercury (formerly Monkeys), where DJ Mich van Tune and two friends aim to revive the "gay-hetero mix" atmosphere of the former cult venue Conquest. His barman, Christophe Seyler, totally delighted us with a "Nouvelle Amazone". Less alcoholic with its base of white wine from the Jura region and Noilly Prat Vermouth, the added raspberry and lime mix gives it a certain something that makes it almost impossible for you to drink only one. Cheers everyone, since "cocktail is the new long drink" (shots too of course!).

Piano Bar - Le Royal Hotels & Resorts Luxembourg 12, Boulevard Royal - L-2449 Luxemburg - www.leroyalluxembourg.com

Bar Club Palais 13, rue du Marché-aux-Herbes - L-1728 Luxemburg - www.lepalais.lu

Mercury Bar Club & Tea Room 4-6, Rue de la Loge - L-1945 Luxemburg - www.facebook.com/mercurybar.lu 2017 / 3 | KACHEN | 11

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Restaurants & ShopsNews Cocottes Recently, the fourth branch of “Cocottes” opened in Luxembourg, this time in the Business Center Losch in Kirchberg. A further branch will open in the train station. The varied and high-quality dishes can be eaten on site or taken away. Opening hours: Mon. - Fri.: 08:00 - 18:30 Address: 35A, Avenue J.F. Kennedy L-1855 Luxembourg www.cocottes.lu

Brasserie Wenzel With their varied cuisine, Christoph Lindner and his dedicated team provide for the culinary well-being of their guests. From the terrace, the Brasserie Wenzel offers a fantastic view of the Luxembourg casemates. Occasionally, theme nights, concerts and cooking courses are hosted. Opening hours: Mon. - Sun.: 08:00 - 23:00 Address: Abtei Neumünster - 28, rue Münster L-2160 Luxembourg Tel.: (+352) 26 20 52 985 - www.brasseriewenzel.lu

Café Restaurant Koeppe Jemp After opening their first restaurant "Gudde Maufel" in Eischen, Fränk Manes and Jeff Lux have now taken over the "Café Restaurant Koeppe Jemp". They are breathing new life into the traditional pub, without forgetting its roots in Luxembourg cuisine. In the café with skittle alley you can end the evening with a cool beer and a “Hameschmier”. Opening hours: Weds. - Thurs.: 12:00 - 23:00, Fri. Sat.: 12:00 - 24:00, Sun.: 12:00 - 23:00 Address: 59, Haaptstroos - L-9835 Hoscheid-Dickt Tel.: (+352) 99 00 98 www.koeppejemp.lu

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NEWS n

VENGA "Venga" stands for "Vegans Enjoying New Great Alternatives" and is a shop with vegan products which opened in Roeser this summer. In a relaxed atmosphere, vegans, vegetarians, allergy sufferers or even just curious persons can find everything they need. Opening hours: Tues. + Thurs. + Sat.: 10:00 - 20:00, Mon. + Weds. + Fri.: 18:00 - 20:00 Address: 59, Grand-Rue L-3394 Roeser Tel.: (+352) 691 876 735 - www.venga.lu

Kin Khao "Kin Khao" opens in September in the Kinepolis Kirchberg and offers authentic Thai food and exotic drinks. In addition to classics of Thai cuisine such as spicy papaya salad, Pad Thai and mango with sticky rice, there are also many vegetarian and vegan options. Opening September 2017 Address: 45, Avenue John F. Kennedy L-1855 Luxembourg Facebook Page kinkhaolux

L'Adéquat Bar-Brasserie “L’Adéquat” offers a cosy and familiar atmosphere. The daily dish costs 12-13 euros. In the evenings, cheese, meat, and sausage platters as well as salads and terrines are offered. Special evening events are often hosted. Find out more on their website. Opening hours: Mon. - Fri.: 11:30 - 01:00, Sat.: 14:00 - 01:00 Address: 13, Place du Théâtre - L-2613 Luxembourg Tel.: (+352) 26 20 23 24 www.ladequat.lu

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Euro-Toques Luxembourg

A picture-perfect gala dinner!

ven Prime Minister Xavier Bettel and husband Gauthier Destenay took the opportunity to attend this year's Euro-Toques gala dinner in the atrium of the Sofitel Kirchberg. The expectations were high: 8 courses, created by a total of 25 renowned chefs, including 10 "Jonk Chefs", who were involved in the realisation of the gala dinner for the first time under the guidance of 15 experienced chefs. This is the first time that the new concept, in which renowned chefs “coach” the trainees and thus pass their knowledge on to the next generation, the “Jonk Chefs”, has been put into practice here. During the main course, a cocktail created by the award-winning Mixologist Cathy Mutis was served. The more than 200 guests were not disappointed. The exquisite set of menus, the perfectly matched wines, the excellent service of the Sofitel staff, and the very brief speeches by Euro-Toques President Renato Favaro, Prime Minister Bettel and other dignitaries, gave a the dinner a very relaxed atmosphere and all the guests went home very satisfied (and with a free edition of our magazine KACHEN as a partner of Euro-Toques!).

PHOTOS MICKAËL WILLIQUET

The teams: Under the direction of Cyril Molard (Ma langue sourit) and Arnaud Magnier (Clairefontaine) were: Guillaume Lempens, Maxime Nizette, Patrice Osswald, Christopher Santana, Dany Mertens, Arnaud Deparis, Alexandru Constantinescu, Melrick Pallant, Johan Gerard, Mathieu Morvan, Baptiste Heugens, Pauline Petit, Yoann Zanier, Frank Manes (Jonk Chefs) as well as Patrick Junker, Giovanni Vaccaro, René Mathieu, Paul Fourier, Etienne Jean, Yann Castano, Raphael Stéphane and Jean-Claude Moucaud (Chefs).

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GAGGENAU Food/Wine/Design

PHOTOS RAMUNAS ASTRAUSKAS

An exclusive event for connoisseurs

aggenau stands for exclusive cooking culture and a cosmopolitan lifestyle. The household appliance brand is regarded as a pioneering innovation leader for technology and design "Made in Germany” At the end of May, a group of architects and interior designers, at the invitation of the Luxembourgian representation of the brand and in the presence of the Head of Brand of Gaggenau, Sven Schnee, was able to see a presentation of the brand in the rooms at the Senningerberg

in order to convince themselves personally of the quality and the first-class design of the devices. Star chef and EuroToques President Renato Favaro and his team conjured up a fantastic five-course menu in the Gaggenau kitchen in the showroom, accompanied by excellent wines with information from Vinoteca sommelier Lucas Welsch. A magic moment of Luxembourg gastronomy! The pictures speak for themselves! www.gaggenau.lu

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For all who search the extraordinary. The difference is Gaggenau.

Tel. 26349 - 850

13-15 Z.I. Breedewues, L-1259 Senningerberg

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n Luxembourg

Shopping n

by LUXEMBOURG HOUSE & KACHEN MAGAZINE

1 CHÂTEAU DE SCHENGEN RIESLING 9,50 € Bernard Massard 2 NANAMI, IANIRA 10,30 € Domaine Mathis Bastian 3 VINAIGRE POMME 3,00 € Haﬀ Ditgesbaach 4 BALSAMESSEG ÄPPEL 8,50 € Eppelpress 5 MARMELADE Äppelhielenter, Äppelwain, Äppelkurbis, Äppelmënz, 2,95 € Äppelkëscht 6 FRUCHTSAFT Äppelkiischten, Äppelhielenterbleien, Äppelschwaarzkréischel 2,95 € Eppelpress 7 FONDU NOIR 9,50 € Chocolate House 8 PRALINEN 4X 4,40 € Genaveh 9 DUFTKERZEN An de Wéngerten, Äppelviz 35,00 € Atelier de Virginie 10 PÈRE MINY 10,00 € Distillerie Miny

2, Rue de l'Eau - L-1449 Luxemburg +352 26 26 26 27 moien@luxembourghouse.lu Opening hours: Tuesday to Sunday from 10.00 a.m. to 6.30 p.m. Saturday from 9.00 a.m. to 6.30 p.m.

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NEWS n

Products we like

Raw cakes at Delhaize Pure pleasure - these new Patisserie products are produced in raw quality so they are not heated thereafter. The vegan cakes are gluten-free, lactose-free and contain no refined sugar. The products also come without a taste enhancer, food color or preservative. Four different variations are now available in all Delhaize stores in the country: Chocolate caramel, vanilla, blueberry-raspberry and mango lime. www.delhaize.lu

800 degree - Quality for your palates A delicious beef or the "dry aged beef ", matured for at least four weeks in the in-house Dry-Ager and grilled at 800 ° C in the "Beefer". So your steak-and also fish-is not only crispy, but retains juice, taste and aroma! Genusswerk Eifel country hotel and restaurant. www.genusswerk-eifel.de

WINNERS FROM THE SUMMER EDITION • “Jahreszeiten-Küche” book by Südwest publishers: Florence Risch-Frieden, Chantal Warnier, Glenn Mohnen • “Taco’s Tequila Tattoos” book by Neuer Umschau publishing house: Manon Bache, Martine Schummer • “Ceviche” book by Edition Fackelträger: Carole Kreins, Dan Mockel, Caroline Molitor • “Kant” sack shells by Koziol: Maria Brack-Müller, Micheline Fostier, Max Schuster, Anouk Nothum, Claire Biver, Anne-Marie Weins-Clemens, Sylvie Muller, Paul Streff, Noémie Scheer, Tin Neu-Weber, Irina Fenov, Cindy ArleJacoby, Gabriela Krampe, Simone Funck, Claudine Reuter • "Les Fruits du Jardin" porcelain set by Rosenthal: Christiane Haller-Feith

“Lëtzebuerger Kascht” in Cactus In recent times, traditional Luxembourger "Kniddelen" and "Kniddelen mat Speck" are exclusively available in the Cactus Belle Etoile, Ingeldorf, Bereldange and Bascharage. Cactus launches this Luxembourgish classic in collaboration with Brasserie Brigitte. Natural dumplings 340 g € 5.50, Dumplings with bacon 340 g € 5.90. www.cactus.lu

• “Colourful Delight” tea-light holder by Villeroy & Boch: Monika Weber, Marguy Salentiny, Nicole Michels-Hoffmann, Luss Haller, Serge Hinkels, Luise Kleine Borgmann, Josiane Licciardi • Trip to Lisbon with LuxairTours Metropolis: Charly Holstein • Gourmet baskets by Pall Center: Georges Glodt, José Goedert, Claude Scheuer, Luc Wirthor

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Books we’ve been reading

WE’RE GIVING AWAY 3 COPIES OF

„MOLLY'S KITCHEN“ The first 3 people to email us will win. Send an email with the subject “Molly” to: gewinnen@kachen.lu.

MOLLY'S KITCHEN Stadt, Land, Genuss – vom Glück, zu kochen und zu genießen Molly Yeh Südwest Verlag ISBN 978-3-517-09622-3 Language: DE - 304 pages - € 24.99

The winners will be notified within 2 weeks.

WE’RE GIVING AWAY 3 COPIES OF

„POWER-MORGEN“ The first 3 people to email us will win. Send an email with the subject “Power-Morgen” to: gewinnen@kachen.lu. The winners will be notified within 2 weeks.

DIE ECHTE KROATISCHE KÜCHE Über 90 landestypische Rezepte Ino Kuvačić Südwest Verlag ISBN 978-3-517-09632-2 Language: DE - 224 pages - € 24.99 POWER-MORGEN 30 Frühstücksrezepte für den besten Start in den Tag Coralie Ferreira Südwest Verlag ISBN 978-3-517-09613-1 Language: DE - 80 pages - € 9.99

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NEWS n

5 NEW PRODUCTS FROM ORGANIC FARMING

Products we like

which are beneficial for health and the environment!

Président sweet butter

Président sour cream Président uses a carefully selected milk from organic farming, without preservatives, colour additives or artificial aromas, in accordance with the Ecocert guidelines. The 30% fat fresh cream made in Normandy from Président has a rich and creamy texture, which gives your dishes and desserts the perfect smoothness. Available in a 40cl tub.

Lactel lactose free milk “Matin Léger®” "Matin Léger®" from Lactel is now also available with easily digestible, semi-skimmed milk (with only 1.2% fat in dry matter) as an organic variant in a 1-L bottle. Stay natural with this authentic-tasting milk that prevents lactose-induced digestion problems while containing just as much calcium, protein and vitamin D as the classic Lactel milk. From breakfast to dinner, you never have to avoid milk again.

The Président organic butter produced in the Retiers dairy in Brittany with 82% in dry matter is a perfect combination of dairy expertise and carefully selected organic milk. Discover the simple pleasure of buttered bread with the rich taste and the delicate texture of the sweet butter from Président. Available in a 250 g pack.

Société Roquefort A.O.P. Cheese The figurehead of French gastronomy, the Roquefort Société A.O.P. * (Appellation d'Origine Protégée - protected designation of origin) goes one step further in excellence with its organic alternative. Made from 100% organic sheep's milk from specialist farms in the Aveyron and organic-certified salt from the Camargue, the Roquefort Société matures in organic-certified natural caves. Enjoy this exceptional cheese with its rich, unadulterated flavour. Sold in standard format of 100g slices, with resealable packaging.

Lactel milk with delicious chocolate There is a new item in the department of flavoured drinks: Lactel presents its first organic drink, "Chocolat Gourmand" in a super-practical 50-cl bottle. Made from good organic milk from Brittany, which is processed in France and then combined with delicious chocolate, this chocolate milk develops an extra creamy consistency and tastes very chocolatey and delicious. Ready to drink, reclosable and suitable for the microwave, you can enjoy it either warm or cold, at breakfast or at dinner. Succumb to the delicious temptation of "Chocolat Gourmand" from Lactel! 2017 / 3 | KACHEN | 21

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PHOTOS RAMUNAS ASTRAUSKAS

Celebrating fall in the orchard An alfresco apple feast

Our photoshoot took place in the orchard of a Ramborn-partner 22 | KACHEN | 3 / 2017

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RECIPES n

GRILLED MOZZARELLA SANDWICH with pancetta and apples 8 persons

20 minutes

• 8 thin slices of pancetta • 400 g GALBANI Mozzarella Cucina • 16 slices of dark brown or rye bread • 200 g butter, room temperature • 100 g Dijon mustard • 2 apples • 8 thin slices of Fontina (Italian cheese) 1 Fry the bacon slices in a large pan over medium heat on both sides brown and crispy. Leave to drain on kitchen roll and set side. 2 Cut the Galbani mozzarella in 16 slices (each 0.5 cm thick). Pat well dry with paper towel from both sides. Spread butter evenly on one side of each bread slice. Spread mustard on the other side of each slice. Peel the apples, remove the seeds and cut into thin slices. 3 Place the bread slices with the buttered side down on baking paper. Place one slice of Fontina cheese on top, then a slice of Galbani mozzarella, fried bacon and apple. Add another extra slice of mozzarella. Cover each sandwich with the second half of the bread so that the butter is upside down. 4 Heat a non-stick pan. Bake all of the sandwiches brown and crisp for 5-7 minutes by pressing slightly with a spatula so that they become more compact and the cheese can melt nicely. Serve immediately. 2017 / 3 | KACHEN | 23

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RED CABBAGE-APPLE-STRUDEL with curry-cheese-sauce 8-10 pieces

75 minutes

For red cabbage-apple-strudel: • 500 g red cabbage • 1 onion • 1 clove of garlic • 1 apple • 2 tbsp oil • 400 ml apple juice • ½ tsp ground cloves • ½ tsp ground cumin • ½ tsp chili powder • 1 tsp cornstarch • 1 pack of phyllo dough (250 g, 8 sheets) • 50 g pine nuts • 80 g butter • 50 g PRESIDENT Emmental Cœur de Meule (200 g) For curry-cheese-sauce: • 100 ml cream • 150 g PRESIDENT Emmental Cœur de Meule (200 g) • some curry • salt and pepper 1 Clean red cabbage, wash and remove the stalk. Cut red cabbage into very fine strips. Peel onion and garlic and finely dice. Peel apples, remove core and cut into small cubes. 2 Heat the oil in a large frying pan, fry the garlic and onions in it. Add the red cabbage, fry for about 5 minutes and simmer with juice. Add the apple, ½ tsp of salt, cloves, cumin and chili and

simmer for about 15 minutes until the juice is reduced by half. Stir with 1 tbsp of water, add red cabbage, boil and simmer for about 1 minute. Remove from the hotplate and allow to cool for about 45 minutes. 3 Roast pine nuts in a frying pan without grease until golden brown. Dice 50 g of Président Emmentaler Cœur de Meule. Remove 1 tbsp of pine nuts from the 50 g and set aside. Mix the rest of the pine nuts and the Président Emmentaler Cœur de Meule with the red cabbage. 4 Preheat the oven to 175 ° C. 5 Melt butter. Place 8 rectangular phyllo dough sheets one above the other on the work surface, and apply a little butter on every second sheet. Do not brush the top layer. 6 Spread red cabbage on the top layer on the bottom of the dough plate. Don’t charge the sides too much, then fold the two sides over each other, brush with butter and roll up carefully. Place the strudel downside down on a baking tray covered with baking paper and brush with the remaining butter. Bake in the oven for 25 minutes. 7 Grate 150 g Président Emmentaler Cœur de Meule and heat the cream. Melt the cheese in the cream and season with curry, salt and pepper. Remove the strudel, let it cool slightly, cut into slices and garnish with the remaining pine nuts. Serve with curry cheese sauce.

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Gorgonzola-Polenta

Pork chops with apple cider

See recipe on next page

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ROASTED PORK CHOPS

with apple cider, sage and gorgonzola-polenta 4 persons

45 minutes

For the pork chops: • 4 pork chops with bones (about 2-2.5 cm thick) • 2 tbsp olive oil • 2 tbsp brown sugar • 20 sage leaves • 2 apples • 1 tbsp butter • 120 ml apple cider • 1 tbsp fresh thyme • salt and pepper

4 Bring to a simmer, then place the apple slices around the meat.

For the polenta: • 360 ml milk • 360 ml water • 160 g polenta • 4 tbsp butter • 100 g gorgonzola • salt and pepper

For the polenta: 1 Place milk and water in a saucepan and bring to a boil. Reduce the heat and slowly stir the polenta. Cover and cook for 15-20 minutes, stirring regularly.

For the pork chops: 1 Preheat oven to 220 ° C.

2 Heat the butter over medium heat in a small saucepan until it becomes brown and aromatic; however, it shouldn’t burn. Remove from heat.

2 Rub the pork chops with olive oil, salt, pepper and sugar. Gently press 3-4 sage leaves per serving on each cutlet. Peel apples, cut into quarters, remove the core and cut into slices. 3 Heat a large oven-proof pan or a frying pan on the stove over medium heat. Fry the chops at each side for 2-3 minutes until both sides are caramelized. Add the butter and let it be slightly brown in 1 minute. Slowly pour the apple cider and add the fresh thyme.

5 Place the pan in the oven and roast for 15-20 minutes, depending on your taste. The liquid should be reduced to a sauce. If the pork is already cooked before the sauce is ready, simply remove the meat from the pan and continue to cook the sauce on the hot plate.

3 Stir in the gorgonzola and half of the brown butter just before serving. Season with salt and pepper. If the polenta is slightly too thick, simply add some butter or milk. 4 Spread the polenta on the plates. Add the pork chops and garnish with apple slices and sauce. Serve with the remaining brown butter and a sage leaf.

JUICY APPLE RICOTTA CAKE with cinnamon 8-10 persons

40 minutes + 80-85 minutes of backing time

• 3 apples • 1 tbsp honey • 225 g flour • 60 g ground almonds • 220 g + 2 tbsp sugar • 85 g polenta • 3 tsp baking powder • 2 tsp cinnamon • grated peel of 1 orange • 125 g melted butter + some butter to grease the mould • 2 eggs • 125 ml of milk • 500 g GALBANI ricotta, 44% fat (250 g) • some icing sugar to serve 1 Preheat oven to 170° C. Cover the bottom of a springform pan (27 cm diameter) with baking paper and grease the sides. 2 Wash 2 of the 3 apples, peel, core and cut into fine slices. Wash

the third apple, peel, core, cut into fine cubes and set aside. Place half of the apple slices on the bottom of the springform pan and drizzle with honey. 3 Mix flour, ground almonds, 220 g of sugar, polenta, baking powder, 1 teaspoon of cinnamon and half of the grated orange peel in a large bowl. Add the apple cubes, melted butter, eggs, milk and half of the Galbani ricotta and mix well. 4 Spread half of the flour mixture over the apple slices in the mould and smoothen. Place the remaining apple slices on top. Mix 1 tbsp of cinnamon with the second half of the orange peel, remaining Galbani ricotta and 2 tbsp of sugar and spread over the second apple layer. Spread the remaining flour mixture over it and smoothen again. 5 Bake the cake for 80-85 minutes, and then test with a skewer: If batter does not stick to the skewer, remove the cake from the oven. 6 Allow to cool in the mold, then topple the cake on a serving plate and serve with powdered sugar.

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QUARK-APPLE-DESSERT with cinnamon and nuts 8 servings

25 minutes

• 5 apples (Jonagold) • 4 tbsp lemon juice • 2 tsp cinnamon • 2 tbsp brown sugar • 120 g chopped nuts (almonds, walnuts, hazelnuts) • 500 g EKABE lean fresh cheese • 230 g full-fat cream cheese • 230 g yogurt • 4 tbsp honey

1 Peel apples, cut into quarters, remove the core and dice. 2 Put 2 tbsp lemon juice, apple cubes, cinnamon and sugar in a saucepan and bring to a boil. Allow to simmer for 10 minutes, occasionally stir, until the apples begin to decay. Add water if required. Remove the compote from the hot plate and let it cool. 3 Meanwhile, roast nuts in a pan without greasing until they smell nicely roasted. Put on a plate for cooling. 4 Mix Ekabe lean fresh cheese with cream cheese, yoghurt and honey. Layer with compote and nuts in 8 glasses.

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CIDER CAKE with pears and chocolate 6-8 persons

30 minutes + Bake for 1 hour

• 4 solid pears • 100 g dark chocolate • 5 eggs • 250 g butter, room temperature • 180 g sugar • 2 tbsp cocoa powder • 1 packet vanilla sugar • 100 ml Rambo Perry Cider • 200 g ground almonds • 125 g flour • 1 packet baking powder • powdered sugar for dusting • springform 28 cm diameter 1 Preheat the oven to 180° C. 2 Peel the pears, cut them in half and remove the core. 3 Cut chocolate into small pieces with a knife. 4 Beat eggs in a bowl with butter, sugar, cocoa and vanilla sugar until frothy. Gradually add the cider, then the chocolate shavings. 5 Lightly roast the almonds in a frying pan and allow to cool down. 6 Mix the flour and baking powder carefully, add almonds and fold them into the dough. 7 Line the springform with baking paper and fill in the batter evenly. Cover with the pear halves. 8 Bake the cake for 1 hour, cover with aluminum foil after 40 minutes. Allow to cool for about 4 hours and let it rest. Serve the cake with powdered sugar.

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Ciderman

The Guru of apple wine visiting Luxembourg

TEXT BARBARA FISCHER-FÜRWENTSCHES PHOTOS RAMUNAS ASTRAUSKAS

hat brings Peter Mitchell, the internationally acclaimed guru of apple wine, also known as cider, to Luxembourg? The answer may be found in the hamlet of Born, not far from the Moselle River. The combination of science and art is something Peter Mitchell holds dear. Science, due to his vocation—he is a trained biochemist. The art lies in his passion for producing excellent ciders and perries. This first requires the highest quality of apples and pears, like those found in the numerous ‘Bongerten’, or orchards, in the Mëllerdall Nature Park. WHY LOOK SO FAR AWAY... Company founder Carlo Hein had developed a taste for cider while in England. ‘What the English can do with their cider, our grandparents were doing with “viz”. Why not revive this ancient tradition? Let’s take our excellent local apples which are not sold and make cider from them.’ After pursuing a course at Peter Mitchell’s Cider Academy, the adventure started. ‘When we went through our orchards for the first time, I was surprised at the variety that was growing here and what wonderful products could be made from it’ , says Carlo Hein. The very first batch was produced back

in England by Peter Mitchell. ‘Then we motivated the whole village to participate. We asked the neighbours to provide the fruit from unused orchards and were met with enormous resonance.’ Today around 100 farmers and private individuals supply the fruit for Ramborn Cider. Peter Mitchell has served as consultant in the professional development of the whole. RAMBORN - HOW CIDER SHOULD BE Peter Mitchell is impressed with what has been created in Born in such a short time. The stylish renovation of the former farm, with its ‘vizerei’ and distillery from 1757, has gone just as successfully as the product itself. ‘I’ve been all over the world with cider, but Ramborn is the benchmark’, says Peter Mitchell. ‘When I met Carlo Hein in one of my courses, I quickly realised that here was someone who held the same passion as I do.’ The Luxembourg cider was chosen as the Best International Cider of the Year in 2016 by 'Real Cider Reviews' in the first year it was marketed. In the motivation for their choice, the magazine's editors said that ‘this alone would be reason enough to visit Luxembourg.’ www.ramborn.com

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T R E A S U R E T R OV E F O R W I N E FA N S

The Luxembourg Moselle 42 kilometers of oenological discoveries

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WINE n

TEXT CLAUDE FRANÇOIS PHOTOS RAMUNAS ASTRAUSKAS

With just 1,300 hectares, the Luxembourg winegrowing region is one of the smallest in the world, but it holds a most unique assortment of grapes, terroirs and crus. The 42-kilometre Luxembourg Wine Route begins at the Schengen tripoint area and runs to Wasserbillig, where the Sauer River flows into the Moselle. The 1,300 hectares of the Luxembourg winegrowing area also includes Sauer grapes, as there are also vineyards along the Sauer on the south-facing slopes of the Hoelt area near Rosport. Foreign visitors are fascinated by the Moselle Valley, the natural border between Luxembourg and Germany. Wine lovers in turn are equally fascinated by the differences between the wines produced on the German side, between Perl and Wasserliesch, and those on the Luxembourg side.

FROM ELBLING TO THE FINEST VARIETIES Our region’s winegrowing goes back to the Romans, who brought grapevines here possibly as early as the second Iron Age (about 600 B.C.E.) and planted the slopes of the Moselle. Viniculture didn’t get

properly underway until the Middle Ages, however, when many monasteries devoted themselves to wine production. At that time vines were also planted in the Our Valley; grapevines were cultivated in the north of the country until the early 20th century. However, the cultivation of fine varieties was the exception: musts that were high in acid, especially from Elbling, provided the basis for the production of mainly German sparkling wines, but also for French companies like Mercier, which even ran a production facility at the rail station in the capital! Over time the winegrowers of Luxembourg, who were mostly farmers, started to organise and focus on quality. In 1921 the first cooperative winery was founded in Grevenmacher, in 1925 the state wine-growing institute was established in Remich, and the ‘Marque Nationale’—and thus a state institution for quality assurance—was introduced before the Second World War. Over time, the farms switched over to wine production alone, and the pursuit began for fine wines. As the Luxembourg vineyard area can not expand, more and more cultivars were planted over the 2017 / 3 | KACHEN | 33

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course of land consolidation measures. Riesling and Pinot Blanc were already common to the area, but Pinot Gris and, from the 1970s on, the late Pinot Noir, have increasingly replaced Elbling as well as Rivaner.

KEUPER OR MUSCHELKALK Today, Chardonnay is also a common Luxembourg variety, while the Burgundy variety of Pinot Auxerrois must be regarded as a true national specialty. On one hand there are hardly any other areas in the world where Auxerrois is grown in this amount, and on the other, the variety thrives particularly well in the vineyards between Schengen and Wasserbillig. This sophisticated blend of subtle fruit, soft minerality and light notes of muscat and smoke is like no other. Each terroir has its own properties which characterise the style, expression and taste of a grape variety quite substantially. The Luxembourg winegrowing area is basically divided into two geologically different areas: in the canton Remich —from Schengen to Hëttermillen / Lenningen—the Moselle Valley is relatively wide open, with rounded-off slopes. Here, the soil is predominately keuper and marlestone, and is especially suitable for Burgundy varieties (Pinot Blanc, Pinot Gris, Auxerrois, Chardonnay, etc.) In the canton of Grevenmacher, starting at Ehnen, the slow erosion has narrowed the valley; the steep slopes provide attractive views for tourists and pose a challenge for winemakers. Late-ripening Rieslings thrive in these Muschelkalk soils. In general the wines of the canton are characterised by a certain earthiness.

Each grape variety and terroir comes with its special characteristics, which is what makes a wine tasting at a Luxembourg winery so interesting. Nearly everyone has at least one non-sparkling wine of each main variety on offer, as well as an ‘exotic’ wine such as a white Pinot Noir, an oak-aged Chardonnay, a Saint Laurent red, a rosé or even a Spätlese. Or they may have special series; sometimes dry, sometimes barrel-aged, or both.

CRÉMANT FOR CASH FLOW Nearly every winemaker has at least one Crémant; since its introduction in November 1991 this sparkling wine, which has replaced the "Vin Mousse", has become a vital cash flow product for many companies, some generating more than a third of their revenue with it. The Crémant has become a real specialty and almost three million bottles of it are produced annually. The introduction of the ‘Appellation d'Origine Protégée’ in 2014 redefined winegrowing in Luxembourg, introducing even stricter standards to help give Luxembourg wine a higher profile. Wine tourism is also taking hold in the Luxembourg Moselle region, with some wineries offering special tasting and discovery programmes for visitors. And some have invested in handsome, modern wine bars that you can visit, spontaneously or by appointment, and enjoy a small snack while sampling wines.* * Information about area wine bars can be found on the website visitmoselle.lu and in the wine app VinsLux.

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WINE n

LUXEMBOURG MOSELLE WINE

Fruit, concentration, length 2016, a truly great vintage! A

t the beginning of September one year ago, hopes began to rise in Moselle in Luxembourg. Would the vintage 2016 still turn out well? The summer was coming to an end, there had been sunshine since mid-August. But best of all, the rain which fell almost everyday from May to July had finally stopped!

2016 Luxembourg Crus and new Crémant-Cuvées by the end of the year for his smartphone app, VinsLux. "The Pinot noirs are characterised by an unusual suppleness and a very fine, filigree acidity, which is quite compatible with the oak-aged wines“, adds the wine expert and KACHEN collaborator.

As a result of the unusual weather conditions and a bad case of Peronospora, there were much fewer grapes hanging on the branches in September, but the berries were soaking up the sun! The winemakers had no more stress, and could pick perfectly ripened grapes after September 20. Now, in early September 2017, most of the crus are in the bottles, and one can justifiably speak of a great—indeed, an excellent— vintage! The Burgundy varieties especially have a lot of substance, complex aromas and an extraordinary fruitiness. Even the very dry wines are very full-bodied and partially viscous and oily because they contain a lot of glycerine. Only the Riesling was not always able to reach its optimum maturity, but many Rieslings are nevertheless very good! "I like the Pinots blancs very much, and 2016 was another very good year for the expansion of Chardonnay and Pinot Noir", confirms Claude François, who is in the process of tasting all the

The trilingual Smartphone app VinsLux is dedicated to the Luxembourg wines and locations of Moselle and is available for free in the Apple (iPhone) and Google Play (Android) app stores.

Grapes, wine, fruit brandies

The festive schedule until November Tasting and festivals at the Moselle and in the capital

Grevenmacher Wine and Grape Festival Friday, September 08, to Sunday, September 10 Wormeldingen, Ahn, Ehnen, Machtum Riesling Open Friday, September 15 to Sunday, September 17 Schengen Hunnefeier Sunday, October 15 In various localities of Moselle D'Miselerland brennt - Distillery day (Fruit brandies) Sunday, October 22 Luxembourg-Limpertsberg, Tramsschapp Fête des Vins et des Crémants Friday, November 24 to Sunday, November 26

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Women who know their wine

PHOTOS RAMUNAS ASTRAUSKAS

Wine – a field strictly for men? That may once have been the case, but these days around half of all oenology students are women. In Luxembourg’s Moselle region, a few female wine experts are starting to make names for themselves. We spoke to two of them.

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WINE n

ANOUK BASTIAN, Domaine Mathis Bastian Anouk Bastian is the fifth generation of her family to run the Mathis Bastian estate in Remich. Although she grew up surrounded by wine, she began her career by studying law. “It didn't do me any harm, quite the opposite in fact”, laughs Anouk. “Every stage of your life is important to helping you mature, just like with wine.” She eventually went back to study oenology before finally returning home to take over her parents’ estate. “I was very lucky to be able to take advantage of my father’s 40 years of experience.” And her grandmother, who had always worked in the company’s sales department, had plenty to teach her too. “We are a family company, everyone has their part to play.” With their support, she has been able to strike a balance between her personal and professional lives. So she can now put her energy into further expanding on the integrated, natural viticulture the family has developed. “We are a company that works closely with nature, preparing our soil to encourage legume and wild herb seeds to grow. We have also introduced different plants that both encourage bees and butterflies and provide us with a natural green manure for our vineyard. This proximity to nature gives us robust, strong grapes.“

An ambassador for the region

TEXT BARBARA FISCHER-FÜRWENTSCHES

“You’re born with an affinity for wine, but the taste and craft of it are things you really have to learn. The respectful distance, neutrality and feel for the need for harmony in the wine I had really benefitted me when I joined the company”, says Anouk. The Bastian family has 18 ha of vineyard that it tends to following the principles of integrated and environmentallyfriendly viticulture. “We want to create authentic wines and crémants that are unique to our terroir here, each with its own individual character.” The company is also committed to retaining the diversity of the grape varieties typical to the region and reflecting the unique spirit of their location. Anouk works closely with networks that have been created to help improve marketing for the region’s wines. Her father was a founding member of the “Domaine et Tradition” association, and she sees herself as an ambassador for the region and for winemaking in Luxembourg’s Moselle area in particular. In 2012, she and other like-minded women came together to found the LuciliVins asbl – femmes et vins du Luxembourg association, which connects female wine professionals and enthusiasts in Luxembourg. www.mathisbastian.lu

CHARLÈNE MULLER, Domaines Vinsmoselle As cellar master at the Domaines Vinsmoselle vineyard in Grevenmacher, Charlène leads a team of three men – but in harvest times this can be as many as 18. Born in the Champagne, her favourite place to play as a child was in her family’s cellars. It was a passion that she never lost, and she was seemingly pre-destined to study oenology. “After I finished university, I just wanted to get a work experience placement and see how another company does things.” Fate brought her to Luxembourg, and although she planned to stay for just three months, the Domaines Vinsmoselle wouldn't let her go. Today she manages the cellars at the vineyard in Grevenmacher. Working in a field traditionally dominated by men is no problem for the young mother. “Working in a cellar is a trade, one that I've learnt in just the same way as the men”, says Charlène. And she doesn't shy away from the technical challenges of the job, like building a new grape press, either. “Sometimes the men can do the making and mending better than I can, but I have the social skills you need as a manager.” The only thing that gets her down is that so few women seem to have the confidence to go into winemaking. “Most of my classmates are stuck working in marketing or the labs.” www.vinsmoselle.lu 2017 / 3 | KACHEN | 37

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The southern Wine-Moselle a region for connoisseurs and gourmets

PHOTOS RAMUNAS ASTRAUSKAS

A GLANCE OVER THE BORDER TO THE OLDEST WINE-GROWING REGION IN GERMANY On the other side of the Moselle, between Perl and Trier, winegrowing has taken place on a large scale since Roman times. The upper Moselle valley upstream of Trier is so different from what is commonly called the “Mosel” No steep slopes, no wine areas overrun by mass tourism, but gently sloping vineyards and quiet little wine villages. The Moselle river plays an important role: The Luxembourgers call it the chummy “Musel”, the French the sweet “Moselle”. It winds in loops through the valley, it’s quiet, almost relaxed. The special feature of the upper course of the Moselle river is the Dolomite rocks, which characterise the landscape in many places. They were created 243 million years ago from a flat shell

limestone sea. Elbling, Burgundy and Riesling thrive excellently in the calcareous soils of shell limestone and marl. The long wine-making tradition produces wine which ranges from sweet to harmonious and dry. The wines are characterised by a special minerality, an intense taste and little alcohol.

WINES FOR CONNOISSEURS AND GOURMETS At the end of the 20th century, the “rediscovered” benefits of the special “terroir” for a quality and value increase led to a more differentiated judgement on “the” German Mosel wine, which up until a few years ago was still well-known for overproduction, labelling fraud and cheap offers. Today the world's most expensive young wine comes from the German Mosel region and top quality German Mosel wines can achieve prices of several hundred euros at auctions.

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TEXT BARBARA FISCHER-FÜRWENTSCHES

WINES FAVOURED BY NATURE A very special pearl of the wine-growing industry in the southern Wine-Mosel (the Moselle from Metz to Trier) is the Schlossgut of Baron von Hobe-Gelting in Palzem. “Our wines are favoured by nature”, says the Baron. “In the shell limestone soils, sheltered by the range of hills left and right of the river, a unique microclimate is created in the gentle hilly countryside. The result is powerful, long-lasting wines with great richness, combined with a harmonious, elegant interplay of fruit and acidity.” But not only the terroir is important, the work in the cellar also characterises the wine. The quality standards in the Schlossgut Thorn have always been high. “We pick the grapes by hand, and only healthy grapes in a clearly defined quantity. Only the top quality comes into the cellar”, explains the Baron. Only the grapes, not the stems, are pressed. In the cellar, the grapes are then carefully

processed in stainless steel drums before bottling. As far as stoppers are concerned, the Baron is uncompromising: The screw cap is the clear favourite for white wines. “10% of the world's wines are poured away because of cork taint, which is just a shame.” Corks are only used with red wine and sparkling wine. With sparkling wine it’s a must, and with red it’s a favour for a friend.

THE RATHER DIFFERENT WINES Elbling, Riesling and Burgundy grapes grow on the approximately 10-hectare cultivation area of Schloss Thorn. The Baron's pet project is the Elbling - he affectionally calls it the “older brother of the Riesling”. Baron von Hobe-Gelting does what others don't even think of: He produces delicate late vintages and selections from the early maturing Elbling. They smell of acacia honey and lilac and should not shy away from comparison with sweet Rieslings. The Gault&Millau 2017 / 3 | KACHEN | 39

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once named him the Lord Privy Seal of Elbling. In addition, other special wines far away from the mainstream are produced, such as Sauvignon Gris, Rotem Elbling and Pinot Meunier, also called Black Riesling. In reference to the tower of the castle, the best wines of a vintage are sold under the name TURRIS (Latin for tower). About 25% of the cultivation area is set aside for Elbling grapes, the rest is shared between Riesling, red and white Burgundy grapes and Sauvignon Gris. The Baron himself does not have a favourite wine. For him, it depends on the season. In the spring a dry Elbling, in summer

a Pinot Blanc or a dry Sauvignon Gris to go with asparagus. In autumn, he likes a mature white wine to go with the wild game that he hunts himself. Until the 31st of October you can taste the wines of Schloss Thorn directly on site in the VINARIA tasting room (in the following winter season appointments can be made by telephone). Under the expert and humorous guidance of the Baron, you will be able to trace the special taste nuances of the castle's winery. www.schloss-thorn.de

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Noble drops wine & sparkling Cuvée Kox Crémant de Luxembourg A crémant in a golden colour with a slight green tinge. The nose is very delicate, floral notes are mixed with citrus fruit aromas. Fresh and lively on the palate. € 16,80 / 0,75 l Gold medal, Crémants de France competition, 2017

WIN A SET OF WINES The fastest sender wins the set composed of the 3 bottles. Send your e-mail with the reference “wine” to: gewinnen@kachen.lu The winner will be notified within 2 weeks after the transmittal.

Avaible at the Domaine and in the online shop. Domaine viticole L&R Kox www.domainekox.lu

Hartenberg Shiraz 2014 The rich-in-tradition Hartenberg vineyard is situated in Stellenbosch, South Africa, and is known for its Shiraz wines. This pure Shiraz matures in casks of French oak for 18 months. The deep red wine captivates you with a perfect balance of fruity, earthy and spicy flavour notes.

Riesling Grevenmacher Paradäis This riesling, which was awarded 87 points at the Best of Riesling competition, comes across as classy, with a fine minerality and a nice level of suspense. The aromas of lime and ripe lemon in combination with the delicate and mature riesling acid give the wine its unique character.

€ 17,80 / 0,75 l

€ 8,92 / 0,75 l

Available in the online shop.

Awarded 87 points in the best of Riesling 2017 contest

Taste of Africa www.toawines.com

Available in the online shop. Domaines Vinsmoselle www.vinsmoselle.lu

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The celebrity winemakers

For some it’s more than just a hobby

TEXT CLAUDE FRANÇOIS

For Günther Jauch, entering into the wine business was an affair of the heart. Seven years ago, the journalist and TV presenter (“Who Wants to Be a Millionaire?”) bought the Weingut von Othegraven in Kanzem an der Saar, thereby ensuring that the property remained in the ownership of his family for the seventh generation: Jauch is a descendant of Emmerich Grach (1753-1826) who bought the estate in 1805 from Count Philipp von der Leyen-Hohengeroldseck. Since then, not only have the excellent, award-winning Othegraven Rieslings been in great demand, but the other winemakers in this small wine region on the Saar have also been enjoying an increased interest in their vines located on the steep slate slopes.

From the Saar to Tuscany to the Napa Valley: Many celebrities own their own wineries, often producing some fantastic wines.

STAR-ROSÉ FROM PROVENCE Well, sure: The glamour couple is no longer a couple, but according to the latest information, they still intend to keep their estate in Provence, where they married in 2014 before buying it a couple of years ago, as an investment for their children. Château Miraval is located in Correns, in the Département Var. On the 400-hectare estate, of which 30 hectares are planted with vines, the Perrin family from Château de Beaucastel produces two white wines, a red wine and a rosé. These are largely vinified as organic wines, even if they are not allowed to carry the organic label because they do not meet all the conditions for certification. The rosé in particular has achieved cult status. Incidentally, there is also a recording studio in the 35-bedroom Château Miraval, built by the then owner, jazz pianist Jacques Loussier. Rockbands like the Cranberries and Pink Floyd have used the studio, as well as a certain Gordon Sumner...

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ORGANIC FARM IN TUSCANY

...also known as Sting. The rock star travelled to TuscaHistory ny in 1990 to artistically Il Palagio dates back to the mid-1500s, and from its veryprocess beginning has an agricultural property. In thebeendeath of his the late 1700s the Martelli family, an old noble Italian family some of whose members in the past were,Winemaker Paolo Caciorgna There, former quite literally, in bed with the de’ Medicis, purchased thefather. estate, which grew in the size with their prosperity. THECaciorgna, DIRECTOR’S WINESoenologist and wine expert, was born in Siena in 1964, to a Paolo gifted and experienced In 1819 it was sold to the Countess Carlotta Barbolani ofPolice Montauto,frontman widow of the Duke of San wrote hisClemente,wine-producing family, and was educated in Tuscany. Following a series of appointments, including another old, noble, well-connected and wealthy family. (Montauto Castle outside of Florence built in experience in California and France, he became a consultant 1997, director and since thenof he worldwide has worked with He isin the thirdhistoric solotourist album "TheIlSoul 1170/80 remains in the family to this day and is a significant, attraction.) Palagio, in thethirty of the finest wine producers in Italy, including over twenty in Tuscany. He is the wine producer for family’s hands for 178 years, produced wine, oil, wheat,Cages", corn, sugarwhich beets, peaches, apricots and cherries. blockbusters asproduction "Apocalypse his family company, Caciorgna Pietro, with a relatively tiny five acres andsuch a limited of around is still acclai1,800 bottles. Now" and "The Godfather," but med today. Tuscany did not Sting and Trudie find and restore their paradise “Wine is like a beautiful piece of music already written. An opera that the musician or the tenor has to the course ofexciting. his Every career, relinquish its hold on him perform. The notes are always the same, but the resultover is always different and often day I In 1990, Trudie began what would become a seven year search for an Italian work to become a good interpreter of the grapes;Francis grapes that Ford with great care and sensibility are Coppola has not hisunwind wife,but, Trudie Styler: retreat where she, Sting and their growing family could and relax and at cultivated by using all the instruments, antique and modern, that allow me to express their quality.” the same time, would exist for more than just hedonistic pleasure. A dedicated – Paolo Caciorgna always been successful. At times, Seven years later, the cousupporter of humanitarian efforts, she wanted a property that also had benefit to he was plagued by financial crises boughtIn a1997 16th villa in theple community. she century found that property in IlFigline-Valdarno, Palagio. In recent years near Colli Duke Simone Velluti Zati time, di San Clemente, a descendantsummer of Countessresidence Carlotta, which he managed to overcome, Fiorentini. Over the 350-hectare has behad found it difficult to financially maintain the large villa and sprawling not least through his investments comesome an organic with olive groves, fruit trees property, of which hefarm had been forced to sell off and out building hadand been vineyards. left to ruin. He accepted Trudie and Sting’s “interesting offer” and stewardship of in great vineyards. In 1979, the Sting and Trudie occasionally open their estate to visitors, and the historic Il Palagio passed to them. Vineyard manager and winemaker Daniel year O’Donnell of "Apocalypse Now", the the products produced - vegetables, fruit, salami, olive oil, honey, wine lover bought a part of the and jam - are sold both there and in selected shops in London, renowned Inglenook Estate in among other places. The best known are Stings biodynamically California’s Napa Valley. In 1995, produced wines, some of which have been named after his hit he bought the rest of the estate, returning it to the size it originally songs: Message in a Bottle (red and white wine), Sister Moon und was in 1879. The estate produces some exceptional crus such as When We Dance. the Rubicon, a pure-bred Cabernet Sauvignon, which Coppola named after the river in the Italian region of Emilia-Romagna. The RUSTIC WINES FROM THE BARITONE Inglenook wines are also organic wines! In 2007, the wine fan and entrepreneur bought the former Château Sovereign in Sonoma Francis Cabrel, the French Valley, where he produces his wine series Francis Coppola Presents, Chansonnier with the warm Diamond Collection and Director's Cut. baritone voice, invested in a ten-hectare vineyard in the Lot-et-Garonne a couple LOIRE, ALGARVE, SICILY... of years ago. When Cabrel Many more celebrities have invested in wineries: The Italian rock took over the estate it was singer Gianna Nannini in the Certosa di Belriguardo vineyard in dominated by grain fields, the Chianti region, the British singer Cliff Richard in an Algarve but little by little, Domaine vineyard, the Adega do Cantor, the Simply Red lead singer Mick du Boiron became a winery Hucknall in the Il Cantate winery on the slopes of Mount Etna in again. “L'idée paraissait naturelle de redonner au Boiron une parSicily, the Spanish actor Antonio Banderas in the estate of Anta tie de ses lettres de noblesse et de voir au cours des saisons resBaderas in the wine-growing region of Ribera del Duero, and the surgir ses couleurs initials”, writes Cabrel poetically on the estate’s family of the blind Italian star tenor Andrea Bocelli has owned website. His brother Philippe was entrusted with the wine producthe Bocelli winery in the hills around Volterra in Tuscany for tion, which consists of the varieties typical to the region: Tannat, many generations. This list of celebrity winemakers, however, is Malbec, Merlot and Cabernet Sauvignon. The Cabrels produce far from complete! their crus as organic wines. 2017 / 3 | KACHEN | 43

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700 wines to taste!

„Festival des Vins de France“ from 16 to 28 October 2017

A conversation with Jean-Marc Hubertus, "Chef de produit vins" of the Cactus Group, on the new edition of the fourteen-day wine festival. Mr. Hubertus, where does the"Festival des Vins de France" stand in the Cactus Group’s annual wine events? Prominently: since 1976, we have been using the festival to present a selection of more than 600 wines to our customers in the "Belle Etoile". Compared to the other wine festivals that we organise, the "Festival des Vins de France" reaches a much wider, more international clientele within the same length of time. The 2016 edition was generally very satisfactory, we have achieved the best results since the launch of the festival! The expansion of our champagne offerings has contributed to this increase. For 2017, we decided to aim for an even better result. Which wine regions will be represented? Bordeaux, Sud-Ouest, Burgundy, Rhône, Alsace, Loire, Savoy, Provence, Languedoc-Roussillon and Champagne. Bordeaux is the "best-selling" region, Bordeaux wines accounted for about 50 percent of sales in the year 2016. I would like to highlight the stand representing all white wines. Then those which bring together the red wines of the Languedoc-Roussillon region, the Rhône Valley and our "Club Vin/Vin", and the stand with reds from the Bordeaux the the South West. And last but not least, the stand with reds from Bourgogne, together with the “Fonds de cave”, these are from older vintages, available at unbeatable prices. What is so unique about the "Festival des vins de France"?

TEXT CLAUDE FRANÇOIS PHOTOS RAMUNAS ASTRAUSKAS

One notable feature is the opportunity to taste fine wines - 700 different bottles were available for tasting at the “Belle Etoile” in 2016! Another is the immediate proximity between the important wine-growers from prestigious châteaus and our customers, who are genuine—or very nearly—connoisseurs. This unique opportunity for them to taste wines and share their impressions is a truly exceptional one!

Festival des Vins de France Monday, October 16 to Saturday, October 28, 2017 In the shopping centre "La Belle Etoile" in Bartringen Sunday,15 October, 9 a.m. to 6 p.m.: advance premiere for the members of “Club Vin/Vin” Friday, 20 October: “Nocturne” until midnight Sunday, 22 October: Sunday shopping A selection of wines is also offered in Cactus supermarkets, as well as special tastings held in various Cactus shopping centres. www.belle-etoile.lu/club-vin

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The MUSEAL Presentation Box is here! Y

ou are bound to remember our exquisite home story about Prince Félix of Luxembourg in the last issue! In it, we also referred to the imminent appearance of a special box in the MUSEAL Artists’ Series. In October you will finally be able to buy this presentation box containing a selection of wines by HRH Prince Félix and the illustrated booklet by the Luxembourg artist Bertrand Ney! The booklet also contains a René Mathieu recipe perfectly matched with the Prince’s wines. You’ll find two more of the star chef ’s exclusive recipes on the following pages. In October the Museal box will be officially presented in the presence of HRH Prince Félix at Burglinster Castle. As exclusive media partner, we will be reporting on it in our December edition, naturally! Orders can be made at www.museal.com

Our expert Claude François has put together detailed descriptions of the wines of Château Les Crostes for you. You can find them at www.kachen.lu.

PHOTOS RAMUNAS ASTRAUSKAS

CHÂTEAU LES CROSTES At Château Les Crostes, vines are cultivated on around 55 hectares. To ensure quality, the yield is limited to approx. 40 hectolitres per hectare. The grapes are harvested by hand, whilst vinification takes place in ultramodern stainless steel vats with automatic temperature regulation. All the wine cellars are likewise equipped with modern air conditioning equipment. Traditionally, the wine matures in oak casks in cellars buried in the hill. The Semillon and Rolle grape varieties form the basis of the white wines, which is rather unusual for the region. Syrah, Grenache and Cabernet Sauvignon grapes produce aromatic red wines, the Cinsault and Grenache sorts serve as the basis for the production of excellent rosés. The wines of Château Les Crostes bear the "Côtes de Provence" quality label. All the wines can be ordered directly online at www.chateau-les-crostes.com

WIN A PRESENTATION BOX We have a special surprise for our readers because -as a quasi previewyou can win one of ten of these elegant boxes! Answer the following question: What is the name of the Luxembourg artist who illustrated the booklet for the new MUSEAL presentation box? Send your answer to gewinnen@kachen.lu. Closing date is 15 October 2017 2017 / 3 | KACHEN | 45

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Onion Tart Light skirt of Black Angus beef, sour cherries, borscht juice 8 persons For the pickles: • 100 g mustard seeds (soak in water overnight) • 100 g sugar • 100 g vinegar • 100 g water • some aniseed • 1 star anise • 2 cardamom • 1 bay leaf • 5 peppercorns • 1 of each: red, yellow and white onion

and red wine, and add the beetroot. Add the pear and apple spread and smoked oil. Allow to slow simmer for 1 hour. Then puree in the mixer and cool. Before serving, eventually thin with some beetroot juice and make smooth with butter.

For the borscht juice: • 2 large beetroots • 1 kg onions • 3 garlic cloves • 3 of sprigs thyme • 1 bay leaf • 5 peppercorns • ½ tsp coriander seeds • 40 ml beef stock • 40 ml red wine • pear and apple spread • smoked oil • 1 tbsp butter

For the cherry chutney: Peel red onions and slice finely. Heat the honey in a pan, add the onions and brown. Add sour cherries, green pepper as well as vinegar, white wine and beetroot juice and bring to the boil. Then add the half garlic clove, the sugar, raisins and curry powder and allow to simmer for 20 mins. Mix finely and place in a sauce container.

For the cherry chutney: • 50 g red onions • 1 tbsp honey • 50 g sour cherries • 5 g green pepper • 1 tbsp vinegar • 1 tbsp white wine • 1 tbsp beetroot juice • ½ garlic clove • 25 g brown sugar • 25 g raisins • ½ tsp curry powder

For the onion sauce: Slice the onions finely and lightly fry in the butter without taking colour. Add the flour and sweat. Then add the grated coconut and the water and allow to simmer gently for 20 minutes. whilst stirring from time to time. Season to taste with salt and pepper, and mix well.

For the onion sauce (soubise): • 1 large onion • 13 g butter • 13 g flour • 25 g grated coconut • 150 ml water • salt and pepper

Preheat the oven to 80 °C. Put some clarified butter into a frying pan and brown the whole piece of beef in the very hot frying pan for 2-3 minutes. on each side. Place the meat in an ovenproof dish and roast in the oven for a further 15 minutes. or longer, depending on the desired degree of doneness.

• 1 kg thin skirt of beef (bavette de bœuf) • some clariﬁed butter • 200 g readymade shortcrust pastry • a few herb sprouts, for garnish For the pickles: Soak the mustard seeds in a bowl of water overnight. On the following day place sugar, vinegar, water, green aniseed, star anise, cardamom, bay leaf and peppercorns into a pan. Drain the soaked mustard seeds, add to the pan, and bring everything to the boil. Halve the onions and briefly cook in boiling water. Place into a clean screw-top jar and cover with the warm marinade. Allow to draw for at least 48 hours. The pickles will keep for at least 1 year. For the borscht juice: Dice the beetroots and onions. Brown the onions with garlic, thyme, bay leaf, peppercorns and coriander seeds. Douse with beef stock

Cut the shortcrust pastry into an 8 x 3 cm rectangle and bake blind in the oven at 180 °C for 5 minutes. Put the onion sauce onto the rectangles and cover with onion pickles as well as a few soaked mustard seeds. Warm up the onion tart in the oven for 5 minutes. at 140 °C. Garnish with herb sprouts. Slice the beef and arrange on a plate decorated with cherry chutney and borscht juice. Serve with the onion tart. Wine pairing: Red wine The aromas of red wine go perfectly with this dish. The wine is an ideal complement to the pepper notes and the flavour of the sour cherries.

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Celeriac Ravioli Lobster, leek, kiwi fruit, seaweed 8 persons For the celeriac ravioli: • 1 large celeriac • some butter • 100 g sorrel, for decoration For the celeriac purée: • some semi-salted butter • half of the celeriac remaining from the celeriac ravioli • 100 ml milk • ½ salted lemon • 1 tbsp butter For the leek accompaniment: • 2 leeks • 50 g semi-salted butter • 1 kiwi fruit For the lobster: • 2 lobsters (400-500 g) • 20 ml rapeseed oil • zest from 1 lime • zest from 1 orange For the celeriac cream: • 100 ml milk • celeriac remaining from the celeriac ravioli • ½ salted lemon • 50 g butter For the garnish (as desired): • leek powder • matcha powder • seaweed • herb sprouts For the celeriac ravioli: Peel the celeriac and plane into 24 very thin slices. Cut out 5 cm circles from the slices. Set aside the remaining celeriac and the offcuts for the purée and the cream. Toss the thin circles of celeriac in butter and place in simmering water for 5 mins., take out and allow to drain well.

For the leek accompaniment: Wash the leeks thoroughly and separate the white from the green part of the leeks. Use the green parts for another recipe. Cut the white parts into 3 cm pieces. 2 pieces are served per person. Place the semi-salted butter into a pan and place the pieces so that they are all in contact with the bottom of the pan. Cook gently for 3 minutes. without burning the butter, then turn once and cook for another 3 minutes. Dice the kiwi fruit and toss in butter in a frying pan. Add to the white leek and put aside. For the lobster: Fill a large pan with water and bring to the boil. Add the lobster and cook for 5 minutes., then douse in iced water. Cut up the lobster and expose the flesh. Use the shell for another recipe. Place the lobster’s tail and claws into a vacuum bag, add rapeseed oil, lime and orange zest, and vacuum. Bring water to the boil in a pan, turn off the heat and place the bag inside for 6 minutes. For the celeriac cream: Place the milk into a pan and bring to the boil. Add the remaining celeriac and allow to simmer for approx. 20 minutes. Then mix with the salted lemon and beat together with fresh butter. To serve, sprinkle the plates with leek powder and arrange the celeriac ravioli, leek and lobster on them. Arrange with celeriac cream and serve with matcha powder, seaweed and herb sprouts. Wine pairing: White wine

PHOTOS RAMUNAS ASTRAUSKAS

For the celeriac purée: Put some semi-salted butter into a pan and add half of the remaining celeriac. Add the milk and simmer for 20 minutes. Drain and mix together with the salted lemon and the butter.

Assembling the celeriac ravioli: Wash the sorrel, pat dry and finely slice. Distribute over the very thin cut out celeriac circles, put a spoonful of celeriac purée onto each circle and shape into ravioli. Chill them, and shortly before serving, heat up in some butter or in the microwave.

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Recipes with

WINE

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RECIPES

■

Coq au Vin with “Kachkéis” Serves 4-6

45 minutes + 30 minutes stewing time

RECIPES BIBI WINTERSDORF PHOTOS RAMUNAS ASTRAUSKAS

• 1 chicken (1.2 kg) • 2 shallots • 2 cloves of garlic • 500 g mushrooms • a little olive oil • 250 ml white wine • 1 glass water or chicken stock • 4 sprigs of thyme • 1 tbsp. cornflour • salt and pepper • 200 g EKABE “Kachkéis” with herbs, 40% fat

1 Cut the chicken into pieces, peel and finely chop the shallots and garlic. Clean and roughly chop the mushrooms. 2 Fry the chicken pieces in a large pan with a little olive oil to seal, then remove and set aside. 3 Add the shallots to the pan and cook for 10 minutes. Add the mushrooms and garlic and continue to fry for further 5 minutes. 4 Return the chicken pieces to the pan, pour over the wine and water or chicken stock and add the thyme. Cover and leave to simmer gently for 30 minutes. 5 Take off the lid, then use a slotted spoon to remove the chicken, shallots, garlic and mushrooms and set aside. 6 Put the cornflour in a small bowl and add a little sauce from the pan. Stir until smooth, then pour back to the sauce in the pan.. 7 Add the “Kachkéis” to the pan and allow to thicken slowly, stirring regularly. 8 Return all of the ingredients to the sauce and heat through. Add salt and pepper to taste and serve with rice or quinoa. 2017 / 3 | KACHEN | 49

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Bœuf Bourguignon à la luxembourgeoise Serves 6

10 minutes (preparation) 2 hours (cooking)

• 1 kg beef (topside, clod, shoulder) • 65 g flour • salt and pepper • 3 thick slices of streaky bacon, diced • 12 shallots • 200 g mushrooms • 250 ml red wine (e.g. Pinot Noir Wellenstein Foulschette 2015, Domaine Mathis Bastian) • 500 ml beef stock • a few sprigs of thyme • 2 bay leaves 1 Trim any fat and gristle from the meat and cut into 2 cm cubes. Stir the flour, salt and pepper together, then use the mixture to coat the meat. 2 Dice the bacon and fry in a roasting dish with a little oil until slightly crispy. Remove from the dish and place

on kitchen paper to absorb the grease. Add the shallots to the remaining fat in the dish and fry on a medium to high heat until brown. Remove the shallots, add the meat to the roasting dish and fry gently. 3 Return the shallots and bacon to the dish with the meat. Deglaze with wine and stock. Add the mushrooms, thyme and bay leaves and bring to a simmer. Reduce the heat and leave to cook for approx. 1 ½ hours, stirring occasionally. Remove the bay leaves and thyme sprigs and serve the boeuf bourguignon with fettucine or boiled potatoes. Recommended wine: Pinot Noir Wellenstein Foulschette 2015, Domaine Mathis Bastian.

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Crémant Sabayon 1 Portion • 1 egg yolk • 1 tbsp. sugar • 3 tbsp crémant Simply multiply the number of egg yolks and other ingredients by the number of people you are cooking for (4 yolks for 4 people etc.).

2 Place the bowl in a bain-marie and whisk the mixture for around 4-5 minutes until thick and creamy. 3 Decorate with fresh fruit, cocoa powder or dried flowers and serve immediately.

1 Put the egg yolk, sugar and crémant in a mixing bowl or metal bowl and beat with an egg whisk or mixer until the sugar has completely dissolved and you have a yellowcoloured cream.

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In the herb garden

HYSSOP

Hyssopus officinalis L.

Hyssop is still relatively unknown to many people. The violet or white flowering plant is reminiscent of sage and mint and is ideal for flavouring hearty dishes, such as bean and potato stew, roast beef or pork, herb butter, cucumber, and tomato salad. It also lends a special flavour to fruit salads and fruit fillings, e.g. peaches. The leaves can be put into the dishes from the beginning of the preparation. However, you should not use too large a quantity because of the bitter taste. You can cultivate the simple, perennial plant very easily in your own garden. In a sunny place, it will attract not only bees, but also cabbage white butterflies, snails, and aphids. In July and August, you can harvest the leaves and flowers (cut 10 cm above the ground), which can be dried and stored for a whole year.

TEXT MARTINA SCHMITT-JAMEK

Hyssop slightly increases blood pressure and provides a lot of energy. You could therefore replace your morning coffee with Hyssop tea while simultaneously taking advantage of the antioxidant and antiviral effect of the herb. Hyssop protects the veins and the liver, strengthens the heart and lungs and preserves food (e.g. vacuum-packed food) longer from sensory changes and various bacteria. The essential oil helps in the case of throat inflammation and facilitates expectoration (pregnant women and people with epilepsy should not use the oil, however!). 3 drops with an emulsifier (e.g. cream) in the bath water help against melancholia and depression.

ONION

CARAWAY

Allium cepa L.

Carum carvi L.

Besides vitamins B1, B2, B3, B6 and C, onions also contain many minerals like phosphorus, sodium, calcium, potassium, iodine, iron, and selenium, as well as the strong antioxidant quercetin, a bioflavonoid. This is also found in, for example, turmeric, grapes, capers, broccoli, green tea, and apples and among other things is an effective antihistamine and has antimicrobial, anti-inflammatory, anti-depressant, anti-edema and immunomodulatory effects. However, the human body cannot absorb quercetin in a raw state. In any case, raw onion should only be eaten by people whose stomachs can easily digest it. It is recommended to eat 50 g fresh or 20 g dried onions per day. Eaten raw, onions can reduce blood glucose levels and cholesterol and prevent the development of cardiovascular diseases and the growth of tumours.

Fatty meat, cabbages, broccoli, onions, potatoes, sauerkraut, goulash, bread, and cheese are much more easily digested when you add some caraway when cooking, because it has a very beneficial effect on flatulence and cramps. It also has antibacterial (also against Helicobacter pylori in the stomach) and anti-inflammatory effects. It enhances the permeability of the capillary walls and lymphatic vessels (antiedema) and supports the liver and kidneys in the detoxification of the body. Caraway also helps fight intestinal parasites as well as mouth odour, and lowers triglycerides and cholesterol levels. Caraway tea helps against rheumatism and gout and caraway may also prevent colon cancer (tissue damage). The oil acts as an antihistamine against skin parasites (mixed with alcohol and castor oil) as well as in the garden against mites and insects. Caution if you are taking blood thinning medications, as caraway can strengthen their effect.

In the garden, onions prefer a sunny place, but do not like underground water channels. When the leaves have wilted, allow the onions to dry in the sun and then store them in a dry and airy place. Countless recipes would be impossible without onions, stuffed, fried, cooked or raw, or used in soups and sauces. But you should also try onions to help against bronchitis (boil 1 small onion in 3 litres of water and inhale) or coughs (leave a finely chopped onion to stand in honey for 24 hours and eat with a spoon, letting it dissolve in your mouth).

When purchasing, look for a light grey colour and mild smell. The aroma of already ground caraway disappears quickly. Do not confuse caraway with the brighter-coloured cumin, which has a much stronger taste. The caraway plant loves calcareous, nutrient-poor soil (do not fertilise it!), partial shade and a rather cool climate. Sow cumin from April to September (do not cover with soil). From the second year on, you can harvest the leaves as well as the roots (similar to beetroot). From September hang the brown flowers upside down, the seeds will simply fall on a cloth underneath.

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Das Beste

aus Italien mit Galbani

LEICHT H C I L T S O K UND IHRE IDEAL FUREISEN VORSP ATE UND SAL

2017 / 3 | KACHEN | 53 Entdecken Sie alle unsere Rezeptideen mit der Mozzarella von Galbani auf www.ilgustoitaliano.lu

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PRESERVES

Autumn in a Jar These autumn chutneys, jams and jellies are easy to prepare and make excellent presents for hosts. The savoury creations go well with cheeseboards and wine; chutneys and jellies can enhance sauces or accompany hearty dishes. The sweet ones also taste wonderful on bread and butter and croissants!

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DO IT YOURSELF n

Blackberry jelly with thyme Makes 6 jars ± 230 ml

20 minutes

• 900 g blackberries • approx. 600 g preserving sugar • 3 sprigs of thyme • 1 orange • 1 vanilla pod 1 Wash the blackberries carefully and place in a pan. Bring to the boil and allow to simmer for approx. 5 minutes until the berries burst. Purée the berries and put through a fine sieve to remove the seeds. Weigh the pulp and add the same amount of preserving sugar to the pulp. 2 Tie the thyme sprigs together with kitchen twine. Finely grate the orange peel and press the juice. Halve the vanilla pod lengthwise and scrape out the seeds. 3 Add the thyme sprigs, orange peel, orange juice, vanilla seeds and vanilla pod to the blackberry pulp and bring everything to the boil. Allow to boil rapidly for about 4 minutes. Remove the thyme and vanilla pod and fill preprepared jars with the hot jelly. Stand upside down, wait for a few minutes, then turn over and allow to cool.

Savoury plum chutney Makes 4 jars ± 350 ml

40 minutes

• 500 g onions • 1.2 kg plums • 100 g sugar • 200 ml balsamic vinegar • 400 g preserving sugar • rum 1 Cut up onions finely. Halve and stone the plums. 2 In a large pan heat up the sugar with a dash of water and sweat the onions in it for 10 minutes. Add the plums and douse with balsamic vinegar. Then stir in the preserving sugar and allow to reduce for at least 20 minutes. 3 Fill the clean jars with the hot chutney. Clean the lids with a kitchen towel dipped in rum and close. Place upside down for a few minutes, then turn back upright and allow to cool down completely.

RECIPES & PHOTOS ELISABETH BECKERS

This is how you do it! Tips on preserving: • Do not use over-ripe fruit. • Jars and lids should be intact (without chips and cracks). • Rinse all utensils with hot water before use or sterilise in boiling water. • Before filling the jars, don’t forget to test for the setting point: put a bit of the mass onto a spoon and drip onto a plate. When the mass becomes firm upon cooling, it is ready. • After filling, wipe the rim of the jar clean with kitchen towel. • Once opened, the preserve has to be kept in the refrigerator and consumed without delay. 2017 / 3 | KACHEN | 55

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Grape jam with nuts Makes 6 jars ± 230 ml

20 minutes

• 1.2 kg white, seedless grapes • 3 small lemons • 500 g preserving sugar • 80 g walnuts, chopped 1 Remove the grapes from the stalks and weigh out 1 kg. Wash and allow to drain. Shred in the stand mixer or with the stick blender and place into a pan. 2 Squeeze the lemons and add the juice. Stir in the preserving sugar and bring to the boil. 3 Allow to boil rapidly for 6 minutes whilst stirring. Add walnuts, then immediately fill into clean jars and close these well. Place upside down, allow to stand like this for a few minutes, then turn over and allow to cool.

Fiery apple chutney Makes 4 jars ± 200 ml 60 minutes cooking time

10 minutes

• 200 g onions • 2-3 garlic cloves • 1 piece of ginger (approx. 2 cm wide) • 1-2 chilli(s) • 1 kg apples • 300 g brown sugar • 300 ml white wine vinegar • 140 ml apple juice • 200 g raisins • 1 tsp turmeric • 1 tsp cinnamon • ½ tsp ginger • ½ tsp allspice • ½ tsp cloves • 1 tsp cayenne pepper 1 Chop up the onions, garlic, ginger and chilli(s) finely. Wash apples, core and dice. 2 Place all the ingredients into a pan together with the ground spices, stir and bring to the boil. Allow to simmer on low heat for approx. 60 minutes. Put into clean jars and place upside down. Allow to stand like this for a few minutes, then turn over and allow to cool down. 56 | KACHEN | 3 / 2017

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Mensdorf &

Luxemburg

Entdecken Sie unsere Bäckereien „Neue Generation“ in Mensdorf, rue Strachen und in Luxemburg Stadt, rue des Capucins in einem neuen Ambiente zwischen Authentizität und Moderne. Entspannen Sie in einer gemütlichen Atmosphäre, begleitet von Brotduft und Kaffeearoma.

fischer1913.com 2017 / 3 | KACHEN/fischer.1913 | 57

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Foodilicious stories from Luxembourg with NEFF

Daniel Baltes I always wanted to do something different FROM the others Christine Kandels, an experienced cheesemaker, who has been there from the beginning.” While Daniel looked after the herd, his wife Myriam made her first attempts in cheese production in the kitchen. “Everyone advised us against this and to be honest, I was also afraid. But we did it, according to the motto close your eyes and go for it!” Since autumn 2006 they have been producing cheese professionally with great success. The doubters have meanwhile been silenced..

TEXT BARBARA FISCHER-FÜRWENTSCHES PHOTOS RAMUNAS ASTRAUSKAS

Due to circumstances, his family had to give up their farm. But the son remained faithful to agriculture, and now runs a demonstration farm for organic farming and produces the finest organic goat's cheese.

Even as a youth, Daniel Baltes wanted to go into farming. “Thank God, my grandfather helped me to rebuild my parents’ business.” In the absence of milk quotas, he initially began keeping Limousine cattle and pigs after completing agricultural school.

Par la force des choses

“The BSE crisis at the end of the 90s was a huge challenge for us”, says Daniel. “My wife and I decided to make a complete switch to organic farming”. But they didn't stop there. On the search for a niche, Daniel became aware of goat keeping through the Mëllerdall leader project. Despite initial scepticism - especially from the authorities - they bought 40 goats. “We didn’t hesitate for long, but just got going!” Daniel laughs. “Full risk - full success.” The initial plan of delivering the goat's milk for processing could not be realised. Out of necessity, production had to take place on their own farm. “We got professional help, invested a lot of money and built our own cheese dairy. And we were lucky enough to find 58 | KACHEN | 3 / 2017

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Organic, vegetarian and simply delicious

150 goats produce about 1,400 litres of milk per week, from which 12 different types of fresh, soft, and sliced cheeses are produced, all according to their own recipes. From cream cheese with honey to 2 ½ year old hard cheese. "It tastes almost like Parmesan," enthuses Daniel.

From market stall to nationwide sales

In addition to production, the Baltes family also took care of marketing. Daniel spent a lot of time at local markets and festivals to promote his cheese. “Today, our cheese can be found across the whole country, from Cactus and Naturata to small retailers to numerous restaurants,” explains Daniel proudly. Thanks to the growing demand, a few more goats will probably be added to the herd.

www.biobaltes.lu

neff.lu 05/09/2017 11:21

COOKING PASSION SINCE 1877

GOAT'S CHEESE QUICHE Serves 6-8 INGREDIENTS

PREPARATION

1 roll of finished quiche dough 180 g Baltes goat’s cream cheese 125 ml cream 3 eggs 1 tsp. grated lemon peel 1 tsp. mustard a pinch of nutmeg 75 g Baltes semi-hard goat’s cheese, grated 15 cherry tomatoes some rucola salt and pepper

Preheat the oven to 180 °C. Line a quiche dish with the finished dough. Slice the goat’s cream cheese into small pieces. Whisk together the cream, eggs, lemon peel and mustard and season with salt, pepper, and nutmeg. Add the goat’s cream cheese and the semi-hard goat's cheese and mix together. Spread the egg-goat's cheese mixture onto the dough and cover with cherry tomatoes. Bake the quiche for 30-40 minutes. After baking, distribute the rucola salad on the quiche. A RECIPE BY MYRIAM BALTES

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Doppelseite - Brand ad2.indd KACHEN 12NEFF ENGLISH.indd 60 All Pages

05/09/2017 11:21

COOKING PASSION SINCE 1877

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GRAPE CAKE with yoghurt cream Have you already prepared a grape cake? We show you step by step how you combine a soft meringue, a sweet cream and fresh grapes into an autumn cake highlight.

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STEP BY STEP

45 minutes 15 minutes Time for chilling: at least 5 hours Springform 22 cm in diameter For the dough: • 4 eggs • 1 tbsp + 60 g sugar • 4 tbsp flour For the yoghurt cream: • 4 leaves of gelatine • 300 g Greek yoghurt • juice of ½ lemon • 1 packet of vanilla sugar • 200 g mixed grapes • 40 cl EKABE whipping cream, 30 % fat • 40 g icing sugar For the topping: • 2 leaves of gelatine • 200 ml white grape juice • 400 g mixed grapes

For the dough: 1 Pre-heat the oven to 150 °C fan. Separate the eggs. Beat the egg yolks and 1 tbsp sugar until light and creamy. Beat the egg white until stiff and gradually add 60 g sugar. Add the beaten egg white to the egg yolk. Sieve the flour on top of it and fold everything in carefully. Line the base of the springform with baking parchment and put the biscuit mass into the form. 2 Bake the dough in the oven for 12-15 minutes until golden yellow. Then remove and allow to cool on a cake rack. For the yoghurt cream: 3 Soak 4 leaves of gelatine in cold water. Stir yoghurt, lemon juice and vanilla sugar. Squeeze out the gelatine and melt in a small pan. Stir in 2 tbsp of yoghurt then stir in the remaining Greek yoghurt. Chill the yoghurt cream for approx. 10 minutes until it begins to set. 4 Wash 200 g grapes and pat dry well. Whip the cream until stiff whilst dribbling in the icing sugar. Mix together the whipping cream, yoghurt crème and grapes. Place the closed springform around the biscuit base and distribute the grape crème on the cake base. Chill the cake for approx. 1 hour. PHOTOS RAMUNAS ASTRAUSKAS

For the topping: 5 Wash 400 g grapes, pat dry well and distribute on the cake. 6 Soak 2 leaves of gelatine in cold water. Heat 200 ml grape juice in a pan, do not allow to boil and dissolve the gelatine in it. Allow the liquid to cool down until lukewarm. Cover the grapes with the grape jelly. Chill the cake for at least 4 hours until the jelly is firm.

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E X C L U S I V E LY F O R K A C H E N

Les Sucrés du Lux

A RECIPE BY LIONEL MARCHAND

Lionel MARCHAND

The path to perfection…

RECIPE LIONEL MARCHAND PHOTOS RAMUNAS ASTRAUSKAS

Before Lionel Marchand joined the team at the Le Royal in December 2015 as the pâtissier, he already had some very renowned locations under his belt: the 2-star Restaurant Bruneau in Brussels, the Mosconi in Luxembourg (likewise 2 Michelin stars), the Villa Madie (1 star) in Cassis and the Auberge de la Fenière (1 star) in Lourmarin. A high level for a chef of just thirty years old! This perfectionist, knowledge-hungry, young chef has completed numerous courses, was introduced to the art of sugar creations by the world champion Stéphane Klein, studied the art of arrangement and decoration under pâtissier world champion Philippe Rigolot and 2-star chef Claire Heitzler at the Valrhona school as well as at Gault-Millau with Chief Pâtissière of the year Christelle Brua. In 2014, then still at the Le Grillon restaurant in Osweiler near Echternach, he takes part in the France-2 television programme: "Who will be the next pâtissier?" and wins first prize with his team! Now he is enthusing the guests of the Hotel le Royal with his ability, whether in the Piano Bar, the Amélys Restaurant or in the Pomme Cannelle. You can find his signature everywhere: enchanting decorations for even more enchanting, light and balanced desserts pleasing to the palate and eye! Lionel has been a member of the Sucrés du Lux from the first! 64 | KACHEN | 3 / 2017

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RECIPE

Fig-Citrus Tart with Grapefruit Sorbet and Pistachio 10 persons 1 hour the day before + 80 minutes + 24 hours to chill

boil and allow to simmer for 2 minutes. Then allow to cool down and place in the refrigerator for 24 hours.

For the dough: • 240 g butter • 4 g fine salt • 165 g icing sugar • 55 g ground almonds • 2 small eggs (100 g) • 120 g + 350 g flour

For the grapefruit sorbet: Place milk, water, sugar and the seeds from the vanilla pod in a pan and bring to the boil so that the sugar dissolves. Remove from the hob, cover and allow to draw for 20 minutes. Allow to cool down, add the juice and process into a sorbet using an ice cream machine.

For the fig-citrus filling: • 350 g fresh figs • ½ orange • ½ lemon • ½ lime • ½ vanilla pod • 50 g cane sugar • 5 g jam pectin

For the pistachio topping: Cut the chocolate into pieces and place in a heat-resistant form. Place 112 g of cream into a pan and stir together with the honey and pistachio paste and bring to the boil. Pour the simmering liquid over the pieces of chocolate and stir well until a homogenous mass results. Allow to cool down a bit then add further 225 g of cold cream and mix. Cover and place in the refrigerator for 24 hours.

For the grapefruit sorbet: • 250 ml milk • 100 ml water • 200 g sugar • ½ vanilla pod • 250 ml fresh pink grapefruit juice For the pistachio topping: • 150 g white chocolate • 112 g + 225 g cream • 25 g acacia honey • 50 g pistachio paste For the pistachio biscuit: • 125 g caster sugar • 125 g pistachio paste • 25 g flour • 15 ml pistachio oil • 165 g egg white • 100 g egg yolk For the dough: Beat the butter with the hand mixer until frothy, then gradually add the salt, icing sugar, ground almonds, eggs and 120 g of flour. As soon as you get a homogenous mass, add further 350 g of flour and stir briefly. Roll out the dough, 2 mm thick, then press into 10 rectangular ovenproof forms and place in the refrigerator for 24 hours. For the fig-citrus filling: Peel the figs and place the flesh into a pan. Grate the peel from ½ orange, lemon and lime. Scrape the seeds from the vanilla pod, add everything to the figs and heat up slowly. In the meantime mix the sugar and pectin in a bowl. Place into the pan as soon as the fig mass is lukewarm and stir. Bring to the

TIPS & TRICKS from

For the pistachio biscuit: Mix all ingredients in the mixer then pass through a fine sieve. Pour into a soda siphon with 2 gas cartridges. Allow to rest for 1 hour in the siphon in the refrigerator. Finishing off: After 24 hours, bake the dough in the forms at 160 °C for 10 minutes in the oven, allow to cool down in the forms, then loosen and take out. Spray the pistachio biscuit from the soda siphon into a microwaveproof plastic beaker (only fill to a ⅓) and bake for 35 seconds on high. Allow to cool down and loosen from the beaker. With a knife scrape off decorative pieces. Carefully pour the fig-citrus filling into the forms with dough. Beat the pistachio topping with the hand mixer just like normal whipped cream; use it to make decorative features on the plate and the tart. Serve with pistachio biscuit, fresh figs and grapefruit sorbet.

Yves Jehanne

How does brioche get to be moist and shiny? Whilst it is baking, prepare a sugar syrup by heating 100 g of sugar together with 50 g of water in a pan until the sugar has completely dissolved. Take the brioche out of the oven and immediately brush with the syrup. Then allow to cool. How do I use gelatine properly? The leaves of gelatine must be laid in cold water for at least 15 minutes. Never place soaked leaves of gelatine in a liquid warmer than 80 °C as otherwise it will lose its gelling property.

How do you get your cake to be light and airy? In many recipes the addition of baking powder is recommended. For a particular light and airy cake just add 1 tsp of bicarbonate of soda to the cake mixture as well. How do you make honey particularly aromatic? Place the honey in a pan and heat slightly. Cut up a few fig leaves, add and allow to draw for an hour on low heat. This method originates from Peru, the homeland of Yves!

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Hot chocolate W

hen the wind sweeps the leaves from the trees and it gets very cold and wet outside, what can be more beautiful than to make yourself comfortable with a hot chocolate and a good book in front of the fireplace?

PHOTOS RAMUNAS ASTRAUSKAS

In order to ensure that it doesn’t get boring, we have put together a series of delicious and extremely creative recipes of hot chocolate with the chefs and the team of Chocolats du Cœur. The mouth-watering photos will encourage you to recreate those delights at home for sure.

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RECIPES n

Basic recipe for hot chocolate Recipe from Chocolats du Cœur (House brand, Haiti, Peru, Ecuador)

1 cup Heat 350 ml fresh whole milk. Stir in 3 tbsp powdered cocoa and cook for 2 minutes, stirring occasionally.

Basic recipe for whipped cream 1 cup • 250 ml cream • 20 g icing sugar Whipping siphon: Place all ingredients in a whipping siphon, insert the cream charger and shake well. Alternatively: Combine all ingredients in a bowl, beat until stiff and place in a piping bag.

Vegan hot chocolate Recipe from Sally Wambach, Bar à chocolat & Lynn Woeldgen, Tricentenaire in Walferdingen

1 cup • 350 ml almond milk • 1 bar (100 g) dark vegan chocolate • 1 organic orange Chop the chocolate finely. Combine the almond milk and chopped chocolate in a saucepan and melt the chocolate over medium heat. Rinse the orange under hot water. Remove the saucepan from heat, add grated orange peel and juice to taste.

Hot chocolate with orange liqueur Recipe from Sally Wambach, Bar à chocolat & Lynn Woeldgen, Tricentenaire in Walferdingen

1 cup • 15 ml orange liqueur • 1 organic orange Stir the orange liqueur into the hot chocolate and pour into a cup. Rinse the orange under hot water, sprinkle grated peel over the hot chocolate. 2017 / 3 | KACHEN | 67

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Hot chocolate with mint foam

Hot chocolate with matcha tea

Recipe from Fränk Lies, TRIDOC central kitchen

Recipe from Emmanuelle Decker, Ateliers du Tricentenaire in Bissen

1 cup

• 250 ml cream • 25 g sugar • whipping siphon • 3 g mint leaves and a few additional leaves for decoration Heat the cream with sugar and the mint leaves for 5 minutes. Remove from heat, let sit for 15 minutes. Stir briefly and pass through a fine sieve. Place in a siphon, insert the charger and shake well. Chill in the refrigerator for at least 2 hours. Pour hot chocolate into a cup and spray on the foam. Decorate with mint leaves.

• 350 ml whole milk • 1 bar (100 g) white chocolate • 2 tsp matcha tea Chop the white chocolate finely. Combine whole milk and chopped chocolate in a saucepan and melt the chocolate over low heat. Remove pan from heat and stir in matcha tea. Pour into a cup and enjoy.

PRIZE DRAW We’re giving away 4 of these Chocolats du Coeur chocolate packages (2x2) The first four respondents will each receive one set. Simply send an email with the subject “Chocolate” to gewinnen@kachen.lu Deadline is 15/10/2017

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Hot chocolate with caramel butter

with fleur de sel, almonds covered in dark chocolate and whipped cream Recipe from the Bissen Chocolaterie, Ateliers du Tricentenaire

1 cup • 3-4 Chocolats du Cœur almonds covered in dark chocolate • Chocolats du Cœur caramel butter with fleur de sel (optional) Pour hot chocolate (Haiti) into a cup and spray on whipped cream. Sprinkle chopped almonds over the whipped cream and drizzle with caramel butter.

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Hot chocolate with pumpkin foam

Hot chocolate with coconut

Recipe from Fränk Lies, TRIDOC central kitchen

Recipe from the Bissen Chocolaterie, Ateliers du Tricentenaire

and brownie bits 1 cup

chocolate and grated coconut 1 cup

• 15 g sugar • Juice from one orange • 2 tbsp lemon juice • 100 g raw pumpkin, cubed • 100 ml cream • 50 g brownie • whipping siphon

• 1 bar Chocolats du Coeur milk chocolate with coconut • grated coconut if desired

Caramelise sugar and deglaze with the orange and lemon juices Add pumpkin and cook slowly until soft. Puree finely, then let cool. Pass mixture through a fine sieve. Combine the cream with the juice. Place in a siphon, insert the charger and shake well. Let chill in the refrigerator for at least 2 hours. Pour hot chocolate into a cup and spray on the foam. Sprinkle brownie bits on top.

Pour the hot chocolate (house brand) into a cup and spray with whipped cream. Sprinkle finely chopped milk chocolate with coconut and grated coconut over the whipped cream.

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“Unicorn” hot chocolate Recipe from Sally Wambach, Bar à chocolat & Lynn Woeldgen, Tricentenaire in Walferdingen

1 cup • 350 ml whole milk • 1 bar (100 g) white chocolate • mini marshmallows • coloured sugar sprinkles • coloured icing /tube icing • red food dye • other decorations • large cup • whipping siphon Coat the rim of the cup with the icing, and sprinkle the sugar sprinkles over it (alternatively: Pour the sugar sprinkles into a saucer and dip the cup’s rim into them). Finely chop the chocolate. Combine the milk and chopped chocolate in a saucepan and melt the chocolate over low heat. Remove the hot chocolate from heat, add about 9 drops of red food dye, pour into the prepared cup, spray with cream and decorate with marshmallows, icing and other decorations (or let your little foodies do that themselves).

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VODKA

Little water for tough guys

TEXT SUSANNE JASPERS

The Russians steadfastly claim to have invented it. No wonder, because they seem to start drinking this highly alcoholic liquor practically from birth. But the soul of the vodka is not really so Russian.

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FEATURE n

odka must be a drink for a hard-core drinking man. There’a a toast, “One hundred kilometres is no distance, a hundred years is no age, having had a hundred women is no shame, and a hundred grams of vodka is no drink!”, from Russia, widely regarded to be the drink’s main producer, as well as its main consumer. The average European, on the other hand, is strongly discouraged from consuming the obligatory hundred grams, because they are based on the stopka, the typical Russian vodka glass which holds a hundred millilitres—that is, five times that of a glass of liquor in our latitudes. It’s no wonder then that the Russians are famous for their drinking fortitude, of which there are prominent examples. The devoted schnapps imbiber Leonid Brezhnev once went hunting during a visit to the former Soviet Republic of Kyrgyzstan in a state of advanced vodka bliss, and failed to notice that his hosts, due to a scarcity of hares, had done up a few cats with long, cloth rabbit-like ears. The drunk head of

state didn’t bag any “hares” that day, but he did wonder at how quickly they had scampered up trees, fleeing from his bullets. A bit less amusing was President Boris Yeltsin’s escapade a few years later when, during a visit to the United States, he attempted to flag down a taxi on the street—whilst in his underpants. The obvious affinity of Russian statesmen for the national drink, by the way, has nothing to do with its respective description, contrary to frequently expressed assumptions. The Vodka brands Yeltsin, Gorbachev, Medvedev and Putin bear the names of the various ruling powers purely by coincidence. It is rumoured, however, that the Russian people prefer those brands which bear the name of popular politicians. The market share of Putinoff vodka is currently unknown.

WHO INVENTED IT? But is "vodka’s pure soul", as the slogan of Gorbachev vodka (produced in Germany since 1921, by the way) puts so beautifully, really as Russian as it seems? Well, it’s a subject of much controversy. Everyone agrees that the production of clear, odorless and tasteless vodka—which translates literally as “dear little water”—began as early as the 14th century. However, this is not only the Russian name of the spirit, but also its Polish name, and there lies the crux of the matter. The Poles also claim to have invented vodka. Both countries had vast expanses of grain fields as far back as 1300, i.e., sufficient raw material for its production, and so both could qualify as vodka’s originator. The first official written mention of vodka, however, from the year 1405, was written by a Pole.

TEXT SUSANNE JASPERS

But whoever invented it, all over the world nothing is considered more typical Russian than vodka, and so the Poles simply don’t have a chance. But Polish producers have a more subtle weapon against all those Putins and Yeltsins. In a small distillery built in the 19th century, for example, an extraordinarily fine vodka is now being produced, which also bears the name of a great man—one who, it seems, did not drink heavily back in his day, but rather would have enjoyed it like a connoisseur, just like today's vodka lovers do with his namesake. His name? Chopin.

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WODKA OR VODKA? Omitting lengthy linguistic versions, the matter can be summarised as follows: the word vodka comes from the Slavic, no matter whether the Russians or the Poles used it first for their alcoholic “little water”. While the Cyrillic notation (here the Russians are ahead again) in German is transcribed with W, V is derived from the English-speaking area. So: in German it’s spelled with W, and in English with V - even if hardly anyone in Germany keeps to the rule.

FOR COMPETITIVE DRINKERS AS WELL AS CONNOISSEURS Vodka generally has a minimum alcohol content of 40 percent, but this was not always the case. In the early days of its production, distillation processes were still in their infancy. At that time, the liquor seldom reached more than an alcoholic content of 20 percent—which was good for the Russians at that time, because today the country has a considerable alcohol problem and far too many premature deaths in which vodka consumption plays a significant role. The beginnings of vodka consumption as an unfortunate mass phenomenon must, however, be attributed to the early nineteenth century with the rising popularity of the potato, which led to cheap distillations that flooded Eastern Europe. Which in no way means that the upper echelons of society weren’t also enchanted by the “little water”—and enjoyed its benefits. Under the rule of Catherine the Great, for example, vodka production was a privilege awarded to a few select state enterprises and, noblesse oblige, the aristocracy. And nowadays vodka is fully acceptable in society, be it pure, in a long drink or a cocktail, whether Russian- or Polish-made. And so, na zdrowie! (That was Polish.)

„

One hundred kilometres is no distance, a hundred years is no age, having had a hundred women is no shame, and a hundred grams of vodka is no drink!

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„

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MIX IT!

THE MOST POPULAR VODKA COCKTAILS

Moscow Mule Makes about 26 cl without ice: 4 cl vodka, 2 cl lime juice, 20 cl ginger beer, 1 lime

Cosmopolitan Makes about 8 cl without ice: 2 ½ cl Cointreau, ½ cl lemon juice, 5 cl vodka, 1 splash cranberry juice

Sex on the Beach Makes about 24 cl without ice: 4 cl vodka, 4 cl peach liqueur, 8 cl cranberry juice, 8 cl orange juice

Long Island Iced Tea Makes about 12 cl without ice: 2 cl gin, 2 cl white rum, 2 cl vodka, 1 cl triple sec, 2 cl tequila, 1 cl lemon juice, 2 cl orange juice, cola

Bloody Mary Makes about 15 cl without ice: 1 splash Tabasco, 4 cl vodka, 1 cl lemon juice, 10 cl tomato juice, pepper

Caipiroska Makes about 24 cl without ice: 1 lime, 1 tsp cane sugar, 4 cl vodka

05/09/2017 11:23

FEATURE n

Moscow Mule

Cosmopolitan

Sex on the Beach

Bloody Mary

Caipiroska

Long Island Iced Tea

PRIZE DRAW We are giving away 1 bottle each of Blue Harbour (Australia) Wild Wombat Vodka, Vodka Berries (Australia), and Decision Vodka (France). All these vodkas and others are available exclusively from

11, Rue de Louvigny, L-1946 Luxembourg. Follow us on FB @HouseofTasteLuxembourg Simply answer the following question: Where is Wild Wombat Vodka made? Send the right answer to gewinnen@kachen.lu mentioning the word "vodka". The closing date is 03/11/2017. 2017 / 3 | KACHEN | 75

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“No-Waste” through drying and vacuum packing As in the two previous editions, we present valuable advice on the topic "No Waste" from Head Chef Carlo Sauber. Miele technology, combined with the experience of the renowned chef, helps you to avoid wasting food. Vegetables in abundance - not just in season! Food that has been dried in the oven or microwave and then hermetically sealed in the Miele vacuum drawer can be stored and used at any time of the year to prepare delicious dishes.

You can dry almost all types of food: Fruit, vegetables, herbs and even meat and fish. However, care must be taken to ensure the freshness and quality of the food and to ensure that all moisture has been removed and the food is dry and crisp. This is especially true for wild mushrooms, the seasonal food par excellence, which everyone loves to use throughout the year to prepare hearty dishes and sauces. Delicious vegetable and fruit chips can be produced using apples, pears, beetroot, parsnips, sweet potatoes, etc. Dry fruits and vegetables (grapes, figs, mushrooms - for rehydration or dry in the form of powder to refine your recipes); Dry fresh herbes de Provence or herbs from other regions, or perfume and decorate your home with home-made pot-pourris (orange / star anise, citrus fruits / spices, etc.). Chop vegetables or fruit (ripe and undamaged fruits) into thin slices of less than 5 mm. Place them on a grill and put them in the oven for 5-8 hours at 60 ° C - 70 ° C. The drying time depends on the thickness and the water content of the fruit or vegetables. Drying ensure that all macro and micro-nutrients such as betacarotene, B-vitamins and minerals are preserved. Herbs can be dried very well in the microwave. Place the herbs on a plate and cover everything with heat-resistant cling-film. Place the plate in the microwave and start it at 150 W (e.g. bay leaves 2 min. 30, thyme 1 min. 30). In addition to sterilisation and pasteurisation, which we explained in the previous editions, another interesting function of the Miele vacuum drawer is the preservation of dried foods. After cooling the ingredients, they must be packaged airtight to protect them from moisture and mould. The most secure method is vacuum packing. The food can either be sealed in plastic bags or, in the case of more sensitive fruit or vegetables, in special Sous-Vide containers.

Little tip: Fill small bags made from gauze bandages or compresses with coarse salt or rice and shrink-wrap them with your dried fruit. Salt or rice absorbs any remaining moisture. 76 | KACHEN | 3 / 2017

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NEWS School is starting again! Cooking courses for everyone and every taste. The season is starting again in September in the Miele cooking studio in Luxembourg with active workshops and cooking demonstrations. Visit a product demonstration and discover the various possibilities of our built-in kitchen appliances. Learn how to use the appliances in a relaxed atmosphere and find out how Miele can make your life easier. Look forward to clever tips and fine delicacies from our Culinary Advisor. But that’s not all! In the evening classes, our chefs tell you some of their secrets and techniques when cooking, irrespective of the type of cuisine you are interested in: Award-winning cuisine, healthy cooking, daily cooking, vacuum packing or even quick and simple dishes. The programme will be expanded during the 2017/2018 season with many other topics. In these courses, you will prepare yourself a threecourse menu, which you will then enjoy together with the other participants. Whether you're a beginner or an experienced cook, whether you're young or older, we certainly have the right course for you. You can find and register for our courses on our website. We look forward to your visit!

www.miele.lu/sessions-de-cuisson Info and contact: Valérie MAIRESSE Tel.: 49 711-29 Email: cookingstudio@miele.lu 2017 / 3 | KACHEN | 77

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F PHOTOS RAMUNAS ASTRAUSKAS

armhouse Recipes

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TYPICALLY LUXEMBOURGISH n

e have once again partnered with the Chamber for Agriculture to present a traditional farmhouse recipe from Luxembourg. This time, we visited the ClemensSchintgen family in Lellig. The farm has been in the family for generations; the oldest part still standing was built in 1820. They have some 200 pigs, 60 meat cows and 60 milking cows. In 2015, the family opened their own shop, the “Buttek Um Haff ”, where they sell meat from the farm, homemade meat products such as beef roulades, and other regional specialities.

„Buttek Um Haff“, Burwee 4, L-6839 Lellig Fri: 14:00-18:00 - Sat: 10:00-16:00 - www.buttek-umhaff.lu

Marianne Clemens-Schintgen

Rëndsrouladen-Beef Roulades Serves 4

30 minutes + 60-70 minutes stewing time

• 2-3 onions • 3 tbsp parsley • 8 thin slices of beef from the haunch or the shoulder • 2 tbsp mustard • 16 thin slices of lean bacon • salt and pepper • 8 toothpicks • oil for frying For the sauce: • ½ onion • 1 clove of garlic • 1 carrot • ¼ leek (white) • oil for frying • 125 ml white wine • 50-100 ml water • 1 tbsp flour or cornflour • salt and pepper 1 Preheat the oven to 175 °C. 2 Finely chop the onion and parsley and mix together. 3 Season the beef slices with salt and pepper on one side, then coat that same side with mustard. Lay the bacon slices on top along with the chopped onion and parsley mix. Leave the edges free so that you can easily tuck them in. Roll the topped beef slices into roulades and fix each one together with a toothpick. For the sauce: 1 Finely dice the vegetables. 2 Heat the oil in a cast iron pan. Fry the roulades well on each side. Season with salt and pepper, add the vegetables, deglaze with wine and water and bring to the boil. Put the pan into the oven and leave to stew for 60-70 minutes. 3 When the meat is cooked, remove the roulades from the sauce, lower the oven to 100 °C and put them back in to keep warm. 4 Sieve the sauce at this stage if you wish. Stir the flour or cornflour together with a little water and add to the sauce. Cook

for a few minutes until the sauce thickens. Season to taste with salt and pepper. Serve the roulades with the sauce. This dish goes very well with homemade spätzle, mashed potato, glazed carrots and salad. 2017 / 3 | KACHEN | 79

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Spätzle Serves 6-8

15 minutes + 20 minutes resting time

• 500 g flour • 5 eggs (medium) • 1 tsp salt • 220 ml lukewarm water • 2 tbsp butter 1 Sieve the flour into a bowl. Add the eggs, salt and water and mix together in an electric mixer using the dough hook attachment. Slowly add the water until you have a thick dough. Leave the dough to rest for around 20 minutes. 2 In the meantime, bring a large pan of water to the boil with a pinch of salt. Press some of the dough through a spätzle maker into the boiling water. Bring it back to the boil, remove the spätzle with a slotted spoon and put them into a sieve. Rinse off with cold water and drain. Repeat the process until you have used all of the remaining dough. 3 Melt the butter in a large pan and fry the spätzle slightly..

Glazed Carrots Serves 4

20 minutes

• ½ onion • 1 clove of garlic • 800 g carrots • 50 g + 2 tsp butter • 1 tbsp honey • salt 1 Finely chop the onion and garlic. 2 Scrub the carrots thoroughly under running water. Scrape any dirt away but do not peel. 3 Heat 50 g of butter in a pan. Add the onion, garlic and honey and allow to caramelise for around 2 minutes, stirring constantly. 4 Add the carrots and cover with water. Season with salt and bring to a boil, then reduce the heat, cover and leave to cook slowly for around 10 minutes until the liquid has evaporated. You may need to remove the lid towards the end. 5 Remove the pan from the heat and add the remaining 2 tsp of butter, cut into small pieces. Shake the pan gently so that the butter combines with the syrup-like glaze and covers the carrots.

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gut einkaufen gu2017 t es n | 81 / 3 se | KACHEN KACHEN 12 ENGLISH.indd 81

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RECIPE MARCEL BIVER PHOTOS RAMUNAS ASTRAUSKAS

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TYPICALLY LUXEMBOURGISH n

Once again our guest chef is Marcel Biver. Even though the trained chef is busy with his own insurance agency, he doesn’t hesitate for a second when it comes to preparing typical dishes from Luxembourg for KACHEN!

“Tête de Veau”

Calf's head, tongue & brain Serves 8

50 minutes - Cooking time: 2 hours - Soaking time: 24 hours

• 1 calf’s head, de-boned (approx. 2.5 kg) • 1 calf’s brain (approx. 400 g) • 1 calf’s tongue (approx. 600 g) For the broth: • 1 carrot • 1 medium-sized leek • 2 onions • ½ celery • a small bunch of parsley • salt and pepper • nutmeg • 4 bay leaves • 8 cloves • some thyme • some dry white wine • 5 tbsp flour Vinaigrette: • wine vinegar • oil • mustard • 1 medium-sized onion • some parsley • some chervil • some chives • salt and pepper Sides: • 4 hard-boiled eggs • 4 medium-sized tomatoes • gherkins • capers • salted potatoes 1 Soak the calf’s head overnight. Clean the brain well under running water. Remove the skin and all blood remnants and soak it well, too. 2 The next day, peel and chop the vegetables for the broth. Place the calf’s head, tongue, vegetables, herbs, and spices in a pot and fill up with water. Add a dash of white wine and some flour, this ensures the calf’s head stays white. 3 After 1 hour 40 minutes, place the brain into a second pot, pour in some of the broth and let it simmer for 20 minutes. 4 It is best to prepare the calf's head and tongue a day in advance and keep it in the broth. Vinaigrette: Stir together white wine, oil, and mustard. Peel and finely chop the onions. Then finely chop the herbs. Mix everything with the vinaigrette and season with salt and pepper. Serving: Peel the tongue and cut it into thin slices. Then also cut the calf's head and brain thinly. Reheat the slices in the broth and place them on a plate. Cut the hard-boiled eggs into slices and the tomatoes into small pieces. Serve with gherkins, capers, and finely chopped parsley. Serve with vinaigrette and salted potatoes. 2017 / 3 | KACHEN | 83

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Luxembourgish Beef Produit du terroir A RECIPE BY JAN SCHNEIDEWIND

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Sauté de Bœuf 4 persons

1 hour 10 minutes - Braising time: 2 hours

For the meat and the sauce: • 1 kg beef (lean shoulder or neck) • oil for frying • 8 carrots • 2 white turnips • 1 large onion • 1 l clear stock • 1 tin of chopped tomatoes • 3 sprigs of thyme • 2 sprigs of rosemary • 3 garlic cloves • some sauce thickener • salt and pepper For the vegetables: • 500 g fresh peas • 8 potatoes (Drillinge) • 1 tomato • 1 lemon • 16 Taggiasca olives • 1 bunch of basil • 10 cl olive oil

Produit du terroir

Lëtzebuerger Rëndfleesch Eng Passioun, e Genoss!

For the meat and the sauce: 1 Heat the olive oil in a frying pan. Cut the meat into small cubes and fry until golden brown. 2 Peel carrots and turnips and cut into small pieces. Peel and dice the onion. Let them cook altogether with the meat. 3 Add the clear stock, chopped tomatoes, fresh herbs and peeled garlic cloves and allow to simmer on low temperature for 1.5 -2 hours. 4 Then pour everything through a sieve and collect the meat juice. Put the meat and vegetables aside. Add sauce thickener to the juice, season to taste with salt and pepper, and allow to reduce. For the vegetables: Cook fresh peas in hot salted water, then quench in cold water. Boil the potatoes in their skins, allow to cool, and then peel. Cut the tomato into pieces. Fillet the lemon so that no white peel remains on the flesh of the fruit. Then cut the lemon fillets into small pieces. Stone the olives. Pluck the basil leaves from the stems and blanch in hot water, but do not boil. Allow the basil to cool down and puree together with the oil in the mixer.

RECIPE JAN SCHNEIDEWIND PHOTOS RAMUNAS ASTRAUSKAS

Serving: Bring the sauce to the boil once more. Warm up the meat and vegetables as well as the potatoes for 10 minutes on low heat in the sauce. Lightly heat up the peas in butter. Add the pieces of fresh tomato, pieces of lemon and the olives to the sauce. Arrange everything in a deep plate and season to taste with the basil oil.

La viande d’origine de qualité 100% luxembourgeoise garantie de la fourche à la fourchette !

www.produitduterroir.lu

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Luxemburgerli Confectioner'' s kisses

Unlike the famous herbal sweets, one of the most seductive sweet treats in Switzerland was actually invented by a foreigner. As the name implies, "Luxemburgerli" originate from the Grand Duchy of Luxembourg.

nce upon a time, in the first half of the 20th century, a Swiss confectioner went into the world in search of professional experience. One fine day, his travels brought him to Luxembourg, where he sampled macaroons for the first time. The Zurich native found them so delicious that he vowed to invent at least as fine a sweet upon his return to the homeland.

TEXT SUSANNE JASPERS

Or so the legend goes: although no one knows for sure whether Richard Sprüngli really acquired his taste for macaroons in Luxembourg, one thing is certain, which is that Sprüngli definitely got his legendary macaroons from a Luxembourger. In the late 1950s, a young man named Camille Studer travelled to Zurich to further his education as part of an apprentice exchange programme between Swiss Confiserie Sprüngli and Namur, a traditional Luxembourgbased confectionery. Upon his arrival, Studer began experimenting with "macarons mous", as they are so beautifully titled in French, for the purposes of an internal contest. Armed with a few tips from his Luxembourg employer, he created a new, daintier, lighter and airier variant of the original creation by French confectionery Ladurée which thoroughly impressed his Swiss exchange chef. NO FOAM KISSES FOR THE PEOPLE OF ZURICH Mr. Sprüngli was initially quite alone in his love for the new creation. Potential customers seemed less than enamoured with the light and fluffy treat, although this had less to do with the product than its original name. Despite covetous glances at the window display, most

customers just couldn't bring themselves to ask for these "Baisers de Mousse", i.e. "foam kisses". According to this second legend, to the distinguished society of Zurich, the term was simply too vulgar, but true to their resourceful reputation, the Swiss once again came up with a pragmatic solution. In order to be able to get to the enticing little treats without using such distasteful terms, they simply ordered "that Luxembourger pastry", which eventually morphed into the decent Swiss German word "Luxemburgerli". A WORLDWIDE SUCCESS It would take a few more years (Camille Studer had long since returned to Luxembourg) for Luxemburgerli to blossom into an international best-seller. Well, internationally renowned perhaps, but not internationally sold. Indeed, and this was the biggest shortcoming hindering the bite-sized macaroon on its triumphant journey around the globe: after just one day, the Luxemburgerli would lose their distinct crispy-creamy texture and go mushy. Luxemburgerli retained their worldwide fame mainly owing to the fact that Mr. Studer and Sprüngli found numerous imitators. While it is true that Richard Sprüngli, the official inventor of the dainty baked dollops of mousse (who died in 2003 at the age of 97) had the designation trademarked in 1996, this proved of little use. Confectionery companies in several countries now offer their own variations on the Luxemburgerli, sometimes even under the same name, when in fact only Confiserie Namur should be truly entitled to the right.

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ADVERTORIAL n

The Rotisserie Le Plëss in a new look! It’s time soon: Experience the Rôtisserie Le Plëss in a new look! An international designer is responsible for the complete redesigning of the Rôtisserie. Tristan Auer has learned from the best: In the 1990s he was involved with Christian Liaigre and Philippe Stark in the renovation work of the famous Paris Hotel Le Crillon, which is equivalent to a knighthood in terms of design. Warm and cuddly, the Plëss presents itself with its mosaic-like assembled, framed Flemish tapestries and the grey Glencheck-fabric of the chairs.

Excerpt from the menu Bresse chicken on a skewer ~ Babi Guling by Fabrice, as in Indonesia ~ American Black Angus beef steak, marinated and roasted on a skewer ~

The cozy alcoves create an intimate atmosphere. The cuisine is still by Chef Fabrice Salvador, Executive Director of Hotel Le Place d'Armes since 2013. A varied selection of meat and fish will be available fresh on the menu every week throughout season. The barbecue area and the open kitchen are located in the middle of the restaurant and allow an inquisitive look of the happenings. www.hotel-leplacedarmes.com

Pink lobster grilled with tarragon butter ~ Selection of fresh raw fish, according to market availability ~ Georgian bread from the oven, for sharing with the appetizer or the starter

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EXPAT RECIPES

An Aussie in Luxembourg

PAVLOVA WITH MANGO AND PASSION FRUIT For a one-tiered pavlova

20 minutes + 80-90 minutes baking time

• Some melted butter • 2 tsp cornstarch • 6 eggs • 280 g fine crystal sugar • 1 tsp. white vinegar • 200 ml whipped cream • 2 tbsp icing sugar • 1 ripe mango • ½ lime • 1 passion fruit • 1 mint leaf

orrie Baier was born a daughter of Dutch immigrants in Australia. She lived in cosmopolitan Sydney and, for a time, in the beautiful wilderness of the Australian Outback. At some point, Corrie and her family moved back to good old Europe, and she came to Luxembourg about 18 months ago.

1 Preheat oven to 120 °C and line a baking tray with baking paper. Draw a 24 cm circle on it, brush with melted butter, sprinkle with cornstarch and shake off the excess. 2 Separate the eggs and whisk the egg whites in a very clean bowl until stiff peaks are formed. Gradually add 1 tbsp of sugar at a time and continue stirring until the meringue is thick and shiny and the sugar has dissolved. (Crumble some meringue between your fingers. If it feels grainy, continue to whisk it). Sieve in the cornstarch and add the vinegar, then stir. 3 Using a spoon, place the meringue on the prepared baking paper. Smooth the top and sides with a spatula, then form small peaks at the corners. 4 Bake for 80-90 minutes in the oven, or until the pavlova is dry on the outside. Then turn off the oven, keep the oven door open with a wooden cooking spoon and let it cool completely. 5 Peel the fresh mango, remove the core, and cut the fruit into slices. Sprinkle with a little lime juice and set aside. Whisk together the whipped cream with 2 tbsp of icing sugar. 6 When the pavlova has completely cooled, place it on a serving plate. Distribute the mango and whipped cream on it, then remove the fruit flesh from the fresh passion fruit with a spoon and place it on top. Decorate with fresh mint. Note: For a three-tiered pavlova, the ingredients should be tripled and the meringue divided onto three baking trays.

TEXT BIBI WINTERSDORF PHOTOS RAMUNAS ASTRAUSKAS

At home in Australia, Corrie was a national celebrity, because the trained music teacher who had her own private music school for over 35 years and was also director of the state music school of New South Wales became Australian accordion champion in 1986 and 1988! Through the many immigrants who came to Australia from all over the world, Corrie became acquainted with quite different cuisines and traditions early on. She soon developed a passion for good food and cooking, and during her time in Sydney even had her own small catering business, with which she also organised cooking courses for children. Along with her favourite recipes for family and friends, Corrie loves to create new recipes for her blog corriecooks.com.au. Corrie can be found on Instagram under @corriecooks. For KACHEN, Corrie prepared the Australian National Dish: a three-tiered Pavlova with mango and passion fruit! 88 | KACHEN | 3 / 2017

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ADVERTORIAL n

POACHED LANGOUSTINES

with Orange Juice, Avocado and Braised Veal Cheek

4 persons 30 minutes + time for the preparation of the veal cheek

PHOTO RAMUNAS ASTRAUSKAS

• 750 g veal cheek • 250 ml fresh orange juice • 1 tsp vinegar • 12 ready-to-cook, peeled langoustines • 2 pinches of sugar • 8 spears of white asparagus • 1 tbsp chervil • 1 tbsp coriander • 1 tbsp chives • 1 tbsp edible flowers • ½ tsp soy sauce • juice from ½ lemon • 1 tbsp grapeseed oil • 1 tbsp olive oil • 1 ripe avocado • 1 lime • 1 tbsp natural yoghurt • ¼ tsp wasabi paste • salt and freshly ground pepper

The gourmet restaurant "Les Roses" provides a cuisine that combines traditional taste with brave new creations, and all in a stylish setting. A modern culinary experience! "Floralies for foodies" menu: 7-course menu ............................................ 69 Euros "Floralies of roses" menu: 5-course menu.................................................. 50 Euros "Floralies from the vegetable garden" menu.............................................. 60 Euros (Selection of vegetarian dishes)

Prepare the veal cheek "bœuf bourguignon"-style (see page 50).

Every Sunday and Monday evening: "The Foodie Dinner"

1 Heat the orange juice and vinegar in a pan for the langoustines. Place the langoustines into the lightly simmering liquid for 2-3 minutes then quench in iced water and keep cool. Add the sugar to the orange juice, bring to the boil and allow to reduce for the sauce. 2 In the meantime, bring some salted water to the boil in a pan. Trim the asparagus, peel and then blanch in the water, then quench in iced water. Chop the chervil, coriander and chives finely and mix with the edible flowers, and then set aside. For the vinaigrette: mix together soy sauce, lemon juice, grapeseed oil, olive oil, 1 tbsp of the orange sauce, salt and pepper. 3 For the avocado accompaniment: peel the avocado, cut roughly into cubes and place in a stand mixer. Add lime juice, natural yoghurt, wasabi paste as well as salt and pepper and work into a smooth mass. Don’t let it get too warm. Season to taste once again. 4 Before serving, briefly brown the meat in the frying pan. Arrange the veal cheek together with the meat sauce and the asparagus with the vinaigrette. Place the avocado accompaniment on the plates, heat up the langoustines briefly in the orange sauce and arrange on the plates. Place the mixed herbs and some vinaigrette onto the langoustines.

3 course menu as recommended by the chef, including 2 glasses of wine, Water and coffee............................................................................................. 49 Euros Every first Thursday of the month: "Coup de Cœur" menu 5-course menu as recommended by the chef, including drinks ............ 69 Euros Open from 12:00 hrs to 14:00 hrs and evenings from 19:00 hrs to 21:00 hrs. The "Les Roses" restaurant is closed Monday lunchtimes, Tuesdays and Wednesdays.

Information & reservations: (+352) 23 611-410

Open daily from 10.00 hrs, Mondays to Thursdays to 03.00 hrs, Fridays to Sundays up to 04.00 hrs. Information: +352 23 611 -1 • info@casino2OOO.lu www.casino2OOO.lu Adults only 2017 / 3 | KACHEN | 89

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Like father like son Frank and Tom Steffen, a masterful team

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CULINARY DYNASTIES n

Anne, Tom, Frank and Lisa Steffen

n excellent duo which tackles common requirements hand in hand and mutually complements each other: This is how Frank and Tom Steffen describe themselves and their work at Maison Steffen.

Next came the party service. Initially it was pork skewers and other "rustic" dishes, but the selection of pre-prepared meals grew quite quickly, and the dishes became more refined. Banks and companies needed to arrange food and events.

“The customer's wish is our demand. We organise each celebration exactly according to their personal expectations. Even if it has become routine for us, it is a unique moment for a wedding couple, “We grew with our customers”, says Steffen retrospectively. In order a family, or a company. It is important for us to not simply provide to fulfil all requirements, he invested not only in a standard menu, but rather to arrange the food The customer's ability but also in logistics. He can provide everything, according to their preferences. Therefore, we take the wish is our demand. from the plate to the tablecloth to tables and chairs. time to listen to the customer and to accompany them We organise each “This allows us to respond to a large number of throughout.” The rules of Maison Steffen are clear: requests.” They settled down in a 2,000 m² warehouse From the snack bar with Luxembourg specialities celebration exactly in Differdingen. to the gourmet menu, they take care of everything according to their themselves. Even if the individual celebration is now personal expectations. Over the years the name Steffen has become wellpart of everyday life, with 760 events and 96,000 known in the gastronomy scene. The breakthrough came with the served meals (in 2014). 2004 election party at RTL, where he was able to prove his ability for the first time. “It was the ultimate accolade” says Steffen, looking The concept of everyday life is, however, difficult for Frank Steffen back. In order to do him justice, the company worked a great deal to imagine. Photos in the restaurant show a young Frank, who was with high-quality, fine products over the following years. After that, already involved in the family butcher’s shop but knew even then that fusion cuisine was the focus of attention for a while. “Today, we he didn’t want to be a butcher. From the beginning his heart belonged produce more of a Nordic cuisine which places emphasis on the to gourmet food and fine-dining. Thus, after opening his butcher’s good product.” shop in 1989 in Steinfort, he didn’t stick with the traditional meat

„

TEXT CLAUDE WOLF PHOTOS STEFFEN

products. After the appropriate further training, he began to offer more and more ready-made dishes.

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“Love for the product and respect for the customer”

145 staff assist Frank Steffen with this task. All are skilled professionals who can work independently. How close they are to their company is shown not least by the elegant advertising brochure, which, in addition to the products, also presents the employees in quite an unusual way. The company also attaches great importance to further training. This goes for the management as well as the staff. Frank and Tom Steffen are country ambassadors of the EPCAS (European Event Caterer Association), Tom Steffen is also part of the international committee of the association. “It was important for us to get an insight into the approach of international companies.” The fine food sector is perhaps the most visible, but is not the only area of today's company. After the opening of the butcher shop in Steinfort 1989 a second business in Dudelingen was opened in 2001, then came the shop in Cents, the Dépendance in Pétange in

2011 and finally the shop in Esch-sur-Alzette. At the same time, Frank Steffen laid the foundation for the processing of ham. The flagship product since 2003 has been the Lisanto ham, the name of which is composed of the first names of his children, Lisa, Anne and Tom. The role of the name giver has not reached the second generation. Tom Steffen joined his father’s company in 2009 and is now a partner responsible for operations management. He looks back on a solid education at the prestigious Paul Bocuse Hotel School and at the University of Lyon, and has completed ambitious internships at the Clairefontaine restaurant in Luxembourg City, at Hotel Carlton in Cannes and at Traiteur Raynier Marchetti in Paris. His sister Lisa studies in Lausanne, and intends to assume responsibility in the company group in the future.

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CULINARY DYNASTIES n

mer”

This is growing over the years. The Steffen Group's activities now include five butcher shops, the fine food sector, the salting of the ham, the logistics, and the 'La Table de Frank' restaurant, located right next to the company's headquarters. Frank Steffen started this new adventure in 2011. “A brasserie for the regional clientele,” he says about the restaurant, which has now received 15/20 points from the restaurant guide Gault & Millau. The menu is modest, yet very varied, so as not to be boring. The wine prices are very reasonable. He also sells the wines in the restaurant's small food & beverage store. A hobby that is only possible because the restaurant is only a small part of the extensive company, an intermediate step on a challenging terrain.

www.steffen.lu

Shortly before the editorial deadline, we learned the sad news of the death of Frank Steffen’s father. We would like to express our heartfelt condolences to the family. Fortunately, Armand Steffen had been able to experience the next generation of the Steffen family, since Tom Steffen recently became the father to a baby girl.

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PIT WANDERSCHEID

On the way to the top

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CHEF PORTRAIT n

t just 27 years old, he runs four restaurants and seven bistros with five chefs and 35 other cooks. Since mid-2015, Pit Wanderscheid has been Chef Exécutif in the Shopping Center Massen in Wemperhardt. “I know exactly what I want in life, and I know where I want to go”, says Wanderscheid. He wants to play in the culinary "Champions League" - and he appears to be achieving his dream.

in the kitchen with Flemish colleagues. “They could really cook. They work even harder than German chefs - and they are very innovative.” Next, he went to Johann Lafer at Stromburg, where he became sous chef: "I was responsible for 16 chefs and a Michelin star."

"This was an investment in the future", says Wanderscheid. He didn't earn much money there. This is one of the problems of the industry: Graduates of the school of hotel management expected similar wages to graduates in other areas: "But 2500 Euro net is not available In the far north of Luxembourg, on the border with the Germananywhere in the gastronomy industry.” When he finally felt like a real speaking part of Belgium, the young man from Mamer works in a chef, he went to Laos. That was in 2014. "Asia had always been a dream kind of gastronomic new territory. A shopping centre with this wide for me.” Wanderscheid built a gastronomy school for range of restaurants between fast food ("Snacky") and Lux-Development, developed the training programme haute cuisine ("Le Luxembourg Wemperhardt") can You have and, as an addition, built a restaurant oriented to hardly be found anywhere else in Europe. This is the to prove yourself international customers. “We started from nothing”, he concept of the Massen company, whose shopping again and again says. He trained one caterer himself, one employee was centre with supermarket is probably unique in its and show talent illiterate, a teacher had almost no income because of kind. Can good gastronomy work in such a place? For and skill. corrupt bosses: "All were highly motivated." In 2015, Wanderscheid there is no great difference between a when Wanderscheid left Laos to "go full throttle again" restaurant in a shopping centre and in a hotel. "It has ("We were already ranked among the 50 best restaurants in Southeast worked very well." Asia"), he felt like he had matured. He was better able to separate the The restaurant "Le Luxembourg Wemperhardt", located rather important from the unimportant: "We should worry less and just take inconspicuously in in the shopping arcade, is the embodiment of life as it comes." culinary ambitions. Here, one can indulge in a four-course menu for Laos had shown him that management suited him - and so he came to 70 euros with, for example, glazed lobster tails and chanterelle soup as Massen in Wemperhardt. "I have tried every dish that is served here, a starter, and a main course of either glazed rack of lamb in a chorizo and checked every menu", says Wanderscheid. "The challenge is to broth or on the skin fried cod fillet with Dijon mustard. ensure that the customer also feels different in the various restaurants, After attending the school of hotel management in Diekirch, whether it’s in the Italian-Mediterranean restaurant Primavera or in Wanderscheid (“One must aim high to get ahead”) got his first position the bourgeois Brasserie Op der Haart." As the Directeur des cuisines with Philippe Jourdin in the southern French town of Tourettes: Two he must be constantly present and show the employees that he has Michelin stars, Meilleur Ouvrier de France. "With Jourdin I learned mastered the craft: "You have to prove yourself again and again and the profession from scratch," he says. And he knew: "This is what I show talent and skill." And cooking is still fun to him: “I enjoy doing want to do." After attending the school of hotel management, many it. If I don't want to touch another pan at 27, then what will happen young people would already consider themselves to be professional in five or six years?” The next goal is clear: Wanderscheid wants to cooks: "And then you suddenly realise that you are nowhere near earn his own Michelin star with “Le Luxembourg Wemperhardt”: ready.” He worked with "awe" at Jourdin, later going to Thomas “That is my life’s dream.” He believes that a star is deserved - for the Kammeier in Berlin’s "Hugos". When the Pâtissier left, he took over the team, which does an excellent job under kitchen chef Robert Stahl, "sweet area": “Pralines were quite difficult at first, but became easier.” “A the restaurant, and also for the courage to operate such a restaurant good chef must master his craft, he must be a good all-rounder.” In Bart under these exceptional conditions. “A star is just a star. But the de Pooter’s “Pastorale” (two stars) north of Brussels, he found himself decision is in Michelin's hands.”

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Pumpkin ravioli with fried porcini mushrooms and autumnal vegetables 4 people

90 minutes + 2 hours resting time

For the pasta dough: • 250 g flour • 250g durum wheat semolina • 2 eggs • 5 g salt • 20 ml olive oil • a dash of water For the filling: • 300 g pumpkin (Hokkaido) • 10 g butter • 250 ml chicken stock (or vegetable stock) • 100 g mascarpone • 10 g pine nuts • 100 g parmesan, grated • nutmeg • salt and pepper • 1 egg yolk • a small bowl of semolina For the autumnal vegetables: • 160 g porcini mushrooms • some oil for frying • 100 g pumpkin (Hokkaido) • 100 g chicken stock • 25 g butter • 100 g fresh or frozen peas • salt and pepper • mountain herb salad, to garnish • some vinaigrette, to garnish • parmesan, to garnish • some fresh autumn or winter truffles, if desired For the pasta dough: 1 Sieve the flour onto a clean dining table or working area, making a small mound. Add the semolina and form a hollow in the middle. 2 Put the eggs, salt, olive oil and a dash of water in the hollow. 3 Mix with your fingertips from the inside out until everything is mixed together. Knead the dough for 15 minutes. 4 Wrap the finished dough in cling-film and leave it to rest in the refrigerator for 2 hours. 5 Then roll the pastry 2 mm thick using a rolling pin or pasta machine, dust the surface with semolina or flour, so that nothing sticks. A total of 2 rectangles of equal size are required.

For the autumnal vegetables: 1 Lightly brush off the mushrooms and remove the mushroom sponge on the underside. Cut into 5 mm thick slices and fry in a pan in some hot oil until golden brown on all sides. Season with salt and pepper. 2 Cut 100 g of pumpkin into 0.5 cm cubes and cook in a small pot with chicken stock and 10 g of butter, salt and pepper for about 5 minutes. 3 After 4 minutes, add the peas. 4 Finally, when the stock has slightly boiled, add the remaining butter and glaze. Arrange the ravioli in a circle and distribute the autumnal vegetables over them. In the middle decorate with some salad and classic vinaigrette. Sprinkle some parmesan over it, and for special occasions serve with fine autumn or winter truffles. SHOPPING-CENTER MASSEN Massen S.A. - Op der Haart 24 - L-9999 Wemperhardt Tel.: +352 26 901 - www.massen.lu OPENING HOURS: Gallery: Mo-Su 9.30 a.m. to 7.00 p.m. Supermarket: Mo-Su: 7.30 a.m. to 7.00 p.m. The Shopping-Center is open year-round (363 days, except on 25.12. and 1.1.)

RECIPE PIT WANDERSCHEID

For the filling: 1 Cut 300 g pumpkin into 2 cm cubes and lightly fry in a pan in some butter. Add the stock, cook until soft for about 15 minutes, then

drain. 2 Using a hand blender, mix the pumpkin cubes together with mascarpone, pine nuts and grated parmesan. Season with some grated nutmeg, salt and pepper. If the consistency of the stuffing is still too fluid, add some parmesan. 3 Put the filling into a piping bag and pipe it in portions onto the pasta dough. 4 Put the egg yolk in a cup and brush some egg yolk around each piped portion. 5 Then place the second layer of rolled pasta dough on top and press down to form the ravioli. 6 Cut out the individual ravioli using a cutter, then toss them briefly in the semolina so they don't stick together. 7 Cook the ravioli in salted boiling water for 4-5 minutes before serving. The cooking time increases depending on the thickness of the dough and the filling quantity, so make sure to test boil a ravioli.

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Guillaume Lempens Guillaume Lempens’ career is anything but typical, he started his professional path training as an electrician, and then worked in the field of mirror glass production! 10 years ago, he found his vocation: In the kitchen he can let his creativity, his inventor’s spirit, and his curiosity free. There, he has the opportunity to experiment, improvise and constantly create new dishes of the kind that he himself would like to eat in a restaurant. His passion for cooking did not come by chance, since Guillaume's parents were restaurant owners and he still remembers their desire to be the perfect hosts, and the wonderful hours spent in the kitchen with his father. It was unforgettable moments like these that finally led him to walk in the footsteps of his parents. The former chef of the Bergamote restaurant is now facing a new challenge: A year ago, he took over the family hotel of Jean-Baptiste Savary, Le Châtelet on the Boulevard de la Pétrusse. The renovation work has not yet been completed, but the chef has already made the Cantine du Châtelet his own through the use of fresh seasonal products with a focus on the concept of “zero waste”. He also participated inthe gala dinner of this year as a Euro-Toques “Jonk Chef ”! LA CANTINE DU CHÂTELET - 2, Boulevard de la Pétrusse - L-2320 Luxembourg - www.chatelet.lu

Steamed cod with stuffed squid,

chorizo, vegetable mousseline and carrot reduction Serves 4

2 hours

• 2 squid (each 300-500 g) For the vegetable mousseline • 1 aubergine • 1 courgette • 1 red pepper • olive oil • ½ onion • 3 garlic cloves • 1 tbsp tomato paste • 40 g butter For the squid filling: • 2 fennel bulbs • ½ onion • 1 bay leaf • olive oil • a pinch of salt • 3 garlic cloves • 1 chili For the carrot reduction: • 1 l organic carrot juice For the vegetable garnish: • 3 spring onions • 200 g broccoli • 4 small tomatoes • 3 radishes • 4 cod loin ﬁllets (each 150 g) • 12 ﬁne slices of chorizo • salt and pepper Wash the squid, then remove the head and tentacles. Gut them and rub off the outer skin, then wash the inside and outside again under cold water and set aside. Alternatively, you can also use ready-to-cook squid. For the vegetable mousseline: Wash the aubergine, courgette, and pepper, cut them into slices and place them in a bowl. Mix with olive oil, salt and pepper and fry or grill in a pan. Finely chop the ½ onion. Put some olive oil in a saucepan and lightly heat it. Add the chopped onion together with 3 whole crushed garlic cloves, the grilled vegetable slices and the tomato paste and fry for 10 minutes on a low heat. Then puree in a blender and add 40 g of butter to make a smooth mousseline. For the squid filling: Wash the fennel bulbs and remove the stalks. Finely chop ½ onion and fennel and place both in a pot with a bay leaf. Cook for 20 minutes with some olive oil and a pinch of salt. Finely chop 3 garlic cloves. Halve the chili, remove the seeds, and chop it finely. Add everything to the fennel and cook for further 10 minutes, remove the bay leaf and taste. For the carrot reduction: Pour the carrot juice into a saucepan and let it simmer for about 20-30 minutes until it has a syrup-like consistency.

For the vegetable garnish: Cut the spring onion into bite-sized pieces and the broccoli into florets. Cook for 5 minutes in salty boiling water, then rinse in ice water. Finely chop the radishes and quarter the tomatoes. Add olive oil, salt, and pepper to taste, and set aside. To finish: Bring some water to boil in a saucepan. Place the cod fillets in the steamer, cover it and steam for 10 minutes. The fillets will be cooked through when they can be pierced easily with a skewer. Add salt and pepper. Fry or grill the squid (about 1 minute) and then stuff them with the warm fennel mixture. Cut into bite-sized pieces. Shape the mousseline into dumplings and distribute them on the plate with the vegetables. Dress with the cod fillets and stuffed squid pieces. Serve with the carrot reduction and chorizo slices. 2017 / 3 | KACHEN | 97

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Restaurant

Le Fin Gourmand From tradition to creation

A TEXT CLAUDE WOLF PHOTOS RAMUNAS ASTRAUSKAS

changing daily special, a menu featuring both gastronomy classics and own creations, and a Catering Service for those who want to continue working without a break. All of this is offered by Chef Nicolas Szele, whose restaurant with its pleasantly bright walls is an equally successful mix of tradition and modernity. Guests here are indulged with fine French cuisine and Luxembourgian classics. A daily lunch menu is available for just € 25, and the special of the day on its own costs € 16. "The menu is, at the same time, the business card of the restaurant. It says a lot about the personality of the chef ”, says Nicolas Szele, the young chef of the house. He designed his menu according to the offering of the market, but is also influenced by the weather and the circumstances. Many of the dishes originate from the traditional Luxembourg cuisine, but others have French or Asian influences. "The guests must be satisfied and there should be no leftovers" - this is the goal the restaurant has set. Nothing is wasted, but nothing goes

into the freezer either. "A matter of management and imagination", says the young chef, who has already made a TV programme with this concept and is thus fully in trend. “Le Fin Gourmand” has become a 100% family affair. The restaurant has been in the hands of the Szeles since 1988. Father Gérard and son Nicolas are in the kitchen, mother Pucky organises the big dinners and Nicolas’ partner Pauline takes care of the service. Behind this harmony are hard years as an apprentice. When Nicolas left school at 18, he didn’t want to follow in his parents' footsteps. He knew the demands of the catering industry too well. Nevertheless, he made his début in his father's kitchen. For four months he peeled vegetables, washed lettuce, chopped onions. He quickly became interested in the next steps, so his father soon entrusted him with the preparation of the daily special. "Memorise the recipe and prepare the dish accordingly" was the requirement. A spark was ignited. But Nicolas Szele also wanted to breathe foreign air, so he learned different styles and approaches from Daniel Rameau in the

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RESTAURANTPORTRAIT n

"Rameaudière" in Ellange-Gare and in the kitchen of the Hotel Royal with Cyril Molard, the current chef at "Ma langue sourit". This helped confirm his decision. He first attended the school of hotel management in Diekirch, then the Strasbourg Hotelfachschule. Apprenticeships in different hotels gave him an interesting look behind the scenes of a hotel business, but after a further stop in the kitchen of the Strasbourg Hotel Sofitel, he returned to his first passion, the kitchen. This was then followed by a further apprenticeship with JeanFrançois Piège in Paris. "I already had a solid foundation, and could coordinate dishes and sauces. From Piège I learned how to build up the different flavours, how crisp and soft, sharp and smooth consistencies complement each other. " When a vacancy opened in his father's kitchen in 2010, Nicolas took the job. In response to the distrust of the other employees due to him being the "son of the patron," he reacted with the precision learned in Paris and presented new concepts and other approaches.

This was also reflected in the menu of “Le Fin Gourmand”. Regular customers can still find the traditional cordon bleu or the steak tartare with the hand-cut fries on the menu, while those looking for something new can indulge in a finely fried sea bass, a grilled tuna steak or an Asian burger. The Far Eastern flavours have now become established here. Vegetarians are also well catered for. The lounges on the first floor can be reserved for family or company events. If you do not want to lose time at your desk, the fine gourmet cuisine of the Szele family can also be delivered to the office.

LE FIN GOURMAND 2, route d’Esch - L-1470 Luxembourg Tel.: +352 453 991 / +352 442 392 - Email: fingourm@pt.lu. Closed Saturday afternoon and Sunday 2017 / 3 | KACHEN | 99

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LE ROYAL HOTELS & RESORTS

LUXEMBOURG

A hotel with soul 100 | KACHEN | 3 / 2017

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HOTEL PORTRAIT n

hange is inevitable. Especially in the hotel industry, and for famous hotels in particular. “You have to be constantly improving and correcting things", says Philippe Scheffer, General Director of the Le Royal hotel in Luxembourg. Resting on your laurels is not an option. “You’re never number one", says the man from Alsace. “But we're up there and we want to stay there.”

with 38 rooms and around 100 staff to ensure he could keep his best employees. “To have a great hotel, you need great people. And I didn't want to lose the expertise we had.” The hotel now has around 200 employees looking after its 209 rooms.

Built on the site of the former Villa des Roses on Boulevard Royal, change has been a constant factor throughout the history of the hotel. Back then it was the Grand Hotel Cravat that was setting The Le Royal underwent a comprehensive renovation a few months the standards. But things changed quickly. “Luxury was suddenly ago to restore it to its former glory – with some new and modern all the rage. We were turning guests away almost every day.” features – leaving it once again standing proudly amongst the luxury Under the hotel’s first General Director Jean Bibauw, hotels of the Grand-Duchy, a position it has been in Because you improvements started to be made within the first few since it opened in 1984. Over 17 months, 170 of its years. Bibauw felt that the modern hotel was too cold. rooms were brought up to date with the latest technoget so much “Jean Bibauw gave the hotel its soul“, says Philippe logy and fittings. The electricity, water, plumbing and air satisfaction from Scheffer, who arrived on Boulevard Royal in 1989. conditioning systems were all replaced and new pipes making other “He had a great understanding of detail, decoration, and cables were laid. Replacing the interior fixtures was people happy atmosphere and how to ensure his guests felt at home.” not part of the hotel’s plan to begin with. “But when He changed the colours, plants, lighting, table decorations – always we were investing so much money in these almost invisible things, carefully and gradually. it would have been strange for the guests not to have actually seen something come of it. So we decided to refresh the rooms as well”, The original “Harlequin” nightclub at the hotel disappeared (“it explains Philippe Scheffer. disturbed the guests and just caused a nuisance”), and other changes were needed too. “Architects try to design a new hotel. But they don't The extensive renovations cost more than 20 million Euro. Whilst necessarily understand every side of how the business works”, says the work was carried out, Scheffer continued to run the Le Royal

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FOTOS RAMUNAS ASTRAUSKAS

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Scheffer. Most do not include enough storage space. And the Le Royal’s architect had never thought of adding a wine cellar. Beautiful, functional rooms are important, but other elements count too. Scheffer remembers visiting other hotels with Bibauw. “A nice hotel, clean lines, but completely soulless”, was one of his comments. The guests found it cold and impersonal when hotel staff trotted out set phrases with fake smiles on their faces. When he took over from Bibauw in 2006, Scheffer adopted his predecessor’s approach of not “tormenting the staff with rules”. “If you tell someone to smile, you take away that natural warmth.” He adds that motivating employees is key: “If they really don't want to be there, the guests will notice it.” Quality of life is much more important to staff these days than it was some 20 or 30 years ago. And it has a much greater influence on working hours. “It’s in the interest of the employer to help their staff keep a good work-life balance and give them a chance to have a private life.” Why would someone like Philippe Scheffer become a hotelier? “Because you get so much satisfaction from making other people

happy”, he says without a second thought. “And that’s why you create a company, a hotel.” In an ever-changing market place, Scheffer has to be aware of many factors. “You have to pay more attention to customers. Offer them good service. Have the resources available to make the necessary investments.” Scheffer is confident that focusing on service can also help even the smaller hotels set themselves apart from up-and-coming competitors such as Airbnb. And he has no doubt that the Le Royal will continue to play an important role in Luxembourg going forward. But first it has to get used to these latest changes. “Time never stands still at a hotel. The future will be here tomorrow. So there’s always something to do.”

LE ROYAL HOTELS & RESORTS - LUXEMBOURG 12, Boulevard Royal - L - 2449 Luxembourg Tel.: + 352 241 6161

www.leroyalluxembourg.com

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ANSEMBOURG CASTLE & LES TEMPS D’OR

Noble peace

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HOMESTORY n

„

my father's lifetime work. That we can actually live in the castle today, and under very pleasant conditions, would be the greatest satisfaction for my father. After all, the property has been in the family for more than 300 years! “

After spending the school years in Luxembourg, Gaston-Gaëtan of Ansembourg first moved abroad If you can make for several years. He studied and worked in the USA Originally, the great castle of Ansembourg down the decisions freely, and London, before returning to the family castle valley also belonged to the family. For financial reasons in Luxembourg. It turned out that he is not only a and also to ensure the preservation of the old castle, it you usually hit the business man and a family man but also a passionate was sold by the father of the Count in 1980s. right one. cook! This, too, seems to be a legacy of his father. The emphasis was laid upon communal meals in the family. Gaston-Gaëtan of Ansembourg grew up at Castle A cook was responsible for the lunch in the noon, the Count cooked Ansembourg, but at that time the family lived in the part that himself in the evening and gathered the whole family including staff houses the hotel today, while the main part of the castle was always at a table. "As a child, I could to listen everyone at the table, and I a construction site, remembers the landlord. Gaston Amaury, learned a lot. Everyone was allowed to express his/ her opinion about the father of the Count, has invested practically all his life in the everything, whether it was a member of the staff or the family, and preservation of the castle, and the son decided to continue his so I learned at an early age that everyone has different views. This lifework after his father's death in 2007. "As a child, I had the feeling opens up the mind. “ that the restoration work would never end. I felt obliged to complete

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TEXT BIBI WINTERSDORF PHOTOS RAMUNAS ASTRAUSKAS

he view is breathtaking. We stand in the courtyard of Castle Ansembourg, a castle from the 12th century, and look down into the slightly misty valley. A guided tour of the castle and the associated boutique hotel Temps d'Or by GastonGaëtan, the Count of Ansembourg personally will not be granted to everyone.

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In addition to the hotel, he now operates several companies in the field of innovation and real estate, allowing him to maintain a costly property, such as the castle, which has been declared a historic monument since 2010. Wife Marina and the three children help with the administration and maintenance of the property. However, the Count does not expect his son to take the same path as himself, even though it would be nice if the family tradition was continued. "It's his decision without any pressure. If you can make decisions freely, you usually hit the right one. " The Count is convinced of that. The renovation of the castle is remarkable, just like the hotel that was opened in 1994. The 5-star boutique hotel is luxury and pure elegance. The unbelievable tranquility, thanks to the secluded location, and the discreet service allow guests from all over the world to become regular guests, who return again and again. Actress Emma Watson resided here during the shooting of the film "Dignity Colony" in 2014 and she enjoyed doing her yoga exercises on the terrace in front of the breathtaking panorama of the Eisch valley. The chef, who had been specially recruited for her at the time of her stay at the hotel, was promptly hired by her at the time of her departure and taken along for her service. Quentin Schummer worked for her for a year and a half before he returned and opened his own Le Local restaurant in Metz.

The Count himself is responsible for setting up the hotel. Every detail is thought of by him, each piece of furniture handpicked. If you fall in love with the interior, you can buy the pieces and take them with you (or have them delivered)! The 6 rooms are all decorated differently and the common living room is reminiscent of a private living area rather than a hotel. It is understandable that guests feel at home here, even over a longer period of time. Many of them come only for a weekend, to relax and to let the souls be pampered. Prominence from business and politics is regularly found, just like normal yet demanding tourists, for whom the prices are quite affordable. So if you have the desire to be a king or queen of the castle for a weekend, you are at the right place, morning yoga exercises with a panoramic view are included. Or how about a marriage proposal in the Jacuzzi?

ANSEMBOURG CASTLE & TEMPS D'OR HOTEL Vieux Chateau, L-7411 Ansembourg Tel.: +352 26 10 25 95 www.tempsdor.com Visit of the castle only with reservation. Children and pets are not allowed.

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TEXT ELISABETH BECKERS PHOTOS RAMUNAS ASTRAUSKAS

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KITCHENDESIGN n

ene and Bea Posing and their children Luca, Marlie and Catherine have lived in their house in Eschdorf since March 2016. The kitchen had top priority for the family when planning the house. The ground floor was virtually planned around the kitchen, as it forms a room of its own in its “little concrete house”. At the same time, however, it opens towards the living room

through the alcove in the seating corner. Over the cooking island, one has a view of the corridor, which is mainly used by the children as a play area. The idea was that the kitchen should be compact, but have generous working surfaces. The cooking island made of stainless steel allows functional work and is easy to clean - ideal for cooking with children. 2017 / 3 | KACHEN | 109

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The styling and the choice of materials fit the house perfectly. This is made possible by customised planning and manufacturing: The kitchen was designed frei (Raum) architekten (www.freiraum.lu) and produced by carpenter Laurent Remiche (Schräiner Wierkstat). The wooden fronts on the kitchen appliances act as pieces of furniture when closed. Two so-called pocket doors can be opened so that a small work surface for a coffee machine, kettle, toaster etc. gets visible. This system also has, of course, the advantage that any mess can be quickly hidden behind the doors. The room-in-room concept established a very relaxing atmosphere in the kitchen. The covered light and the concrete unexpectedly radiate a great deal of warmth and security. The Posing family particularly enjoy

their cosy larchwood-cladded seating corner. Some of their friends call it the “cosy Stübli”. The family spends a lot of time at the large dining table in the living room, especially during weekends for brunch or when it’s snowing in winter, since the floor-length windows allow sweeping views of the surrounding countryside. The large table is also great for the numerous guests the family often hosts. Bea Posing loves to cook for these occasions. She enjoys the positive stress of the preparations. Proven classics her the homemade noodles and ravioli. But whether it’s everyday food or culinary delicacies, the custom-made kitchen forms the centre of the house for the Posing family, as well as the centre of their life together.

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ADVERTORIAL n

Provençal White Bean Hummus 8 persons

15 minutes

• 2 tins of cannelloni beans, drained (appox. 400 g each) • 65 g shallots, chopped and lightly sweated • 4 tbsp olive oil • 3 tbsp lemon juice • 1 tsp garlic • 1 tsp salt • ½ tsp cumin • ½ tsp coriander • ½ tsp fresh thyme leaves • 1 pinch cayenne pepper • ½ tsp sweet paprika 1 Place beans, shallots, 3 tbsp olive oil and all other ingredients apart from the ½ tsp paprika powder into the bowl of the KitchenAid Black Tie stand mixer. 2 Attach bowl and beater with scraper edge to the stand mixer. Use speed setting 1 and stir for 30 seconds. Adjust to speed setting 4 and mix for 60 seconds. Adjust to speed setting 6 and beat smooth for 60 seconds. 3 Place in a dessert bowl. Dribble with the rest of the olive oil and sprinkle with the paprika powder. Tips from the chef: • Serve with chips pita crisps or toasted naan bread. • Sweat shallots properly: coat three whole shallots with some oil, add salt and pepper and place in an aluminium foil bag. Cook for 30 minutes at 150 °C in the oven.

KitchenAid Black Tie Stand Mixer - Limited Edition The first limited annual edition of a KitchenAid stand mixer: Globally only 999 pieces – available from September 2017 (from beginning of October also in Luxembourg) • Attractive, classical design with tilting motorhead Simple to clean and easy to use.

• Stainless steel bowl with 4.8 L capacity Can take 1 kg normal ﬂour, 800 g wholemeal ﬂour and 12 egg whites (medium size).

• Quiet direct drive and reliable paddle mixer High performance engine with a long working life.

• Full metal housing – high quality ﬁnish 5 years guarantee, robust, reliable and long-lasting.

• Versatile attachment possibilities Compatible with every optional accessory for the KitchenAid stand mixer.

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KACHEN BLOG AWARDS 2017

he grand finale of Luxembourg’s best food and lifestyle blog awards is approaching. A total of 45 bloggers will be taking part in the 2017 blog awards; 24 in the category of food and 21 in the category lifestyle (with the subject areas savour, health, fitness, wellness, do-it-yourself, travel, and design). The public has until 30 September 2017 to select its favourite food and lifestyle blog! Anyone may submit one vote per category at www.blogaward.lu – and help his or her favourite blog win the audience award in one of the two categories. The blogs shall also be evaluated by the prominent jury. You’ll

find more information on the terrific prizes provided by our partners, and what exactly participating bloggers can win, on the following pages. Winners will be announced at the awards ceremony on 25 October 2017 at the Hotel Le Royal Hotels & Resorts Luxembourg. Of course we’ll also be reporting on the winners online, as well as in the December issue of KACHEN and in the Luxemburger Wort! Blog gallery and other information at www.blogaward.lu

THE PRIZES FOR THE BLOG AWARDS WINNERS Adver

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Coup de Cœur du Luxemburger Wort

LUXEMBURGER WORT The winner of the “Coup de Coeur du Luxemburger Wort” will be given a 1/1 page in the Luxemburger Wort in which to present his or her blog. The winner will also receive a unique trophy: the original printing plate from the newspaper printing!

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gie.lu

www.re

www.wort.lu

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Special Prize Main Sponsor Food

CACTUS The “Special Prize Main Sponsor Food” is an exclusive V.I.P. visit to Hervé Mons in Lyon, France, including travel, accommodation and an overnight stay for 2 people. In addition, Cactus has a surprise for cooking at home! Hervé Mons is “Meilleur ouvrier de France” in the field of artisan cheese production. The winner will have the opportunity to discover the secrets of the ripened cheeses, which can not only tasted in the best restaurants in the world, but are also available in the Cactus supermarkets in Luxembourg. The winner will visit the exceptional ripening cellar in an old railway tunnel in Collonge and the modern, new facilities in Saint-Haon-le-Châtel. * La Belle Etoile, Bascharage, Howald und Bereldange

www.cactus.lu

Special Prize Main Sponsor Food & Lifestyle

NEFF

COOKING PASSION SINCE 1877

The lucky winner of the “Special Prize Main Sponsor Food & Lifestyle” will receive a fantastic fridge-freezer combination (KG7493B40) from NEFF. The extra-wide, free-standing fridge-freezer combination Cool-Creative with writeable and magnetic glass door keeps food fresh for up to twice as long and ensures the best freezing conditions thanks to NoFrost. Matt black glass doors are ideal for attaching magnets or writing on with chalk. The divisible and sliding glass plate allows a flexible interior design. Optimal illumination of the cooling area is made possible through the use of several LED light sources. www.neff.lu

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Food Jury Prize

WESUAL

For the Food Jury Prize, WESUAL is providing a WESUAL CLICK fully-automated, mobile photo studio. High-quality food photography can be done instantly and authentically with this mobile studio. It can be operated easily without the need for technical skills, and is conveniently transportable in box format. WESUAL is the do-it-yourself solution for digital presentations and effective marketing. www.wesual.at

Food Audience Prize

VILLEROY & BOCH The winner of the Food Audience Prize shall receive a mix of Villeroy and Boch sets for 6 persons from – the best-selling collection Artesano with its clean lines, the Food Special series Pasta Passion, and the new autumn line Coffee Passion with its functional design for savouring coffee. www.villeroy-boch.lu

Lifestyle Jury Prize

LE ROYAL HOTELS & RESORTS - LUXEMBOURG The winner of the Lifestyle Jury Prize will receive a weekend (two nights) for two at the newly-renovated, 5-star Hotel Le Royal Luxembourg, including breakfast, two dinners (Friday evening in Restaurant La Pomme Cannelle, Saturday in Restaurant Amélys), Sunday buffet, and spa admission. www.leroyal.com/luxembourg/

Lifestyle Audience Prize

HOTEL LE PLACE D’ARMES The winner of the Lifestyle Audience Prize shall receive a night’s stay for two at the Hotel Le Place d’Armes, Relais et Châteaux since 2012, including dinner and breakfast the following morning in the new rôtisserie designed by Tristan Auer. www.hotel-leplacedarmes.com

Coup de Cœur du Jury

MIELE LUXEMBOURG The winner of the Coup de Coeur du Jury shall receive a Miele GourmetStar steam oven as the ideal kitchen complement. Its MonoSteam technology provides excellent results; in addition, food can be steamed on three different levels without flavour transference. www.miele.lu 114 | KACHEN | 3 / 2017

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Blog award candidates meet sponsors As part of the Blog Awards, KACHEN is organising a series of events which allow bloggers to meet the Blog Awards partners, and to get a better look what these diverse companies do. Participation in these events is not obligatory, and will in no way influence the results of the awards. In this issue we report on two events which took place in July and August; further events will be presented in the December issue of KACHEN.

PHOTOS RAMUNAS ASTRAUSKAS

Cactus allowed participating bloggers a glimpse behind the scenes. They were greeted with appetisers and beverages in the Schnékert Traiteur showroom, then led by Schnékert chef Rick Hotschnig personally through the production areas of the Cactus pâtisserie “Hausgemaacht”, with dessert sampling along with coffee from the roasting house “Bruno”.

Villeroy & Boch welcomed participants of the Blog Awards at the former abbey in Mettlach, Germany. They visited the ceramic museum and the exhibition on fine dining, and were treated to lunch at Saareck Castle, the exclusive guest house of Villeroy & Boch, by Laurent Turmes, Managing Director of the Villeroy & Boch S.A.R.L..

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WE ARE WHAT THEY* EAT!

or a long time, the role of our gut flora was thought to be limited to helping us digest substances that our body could not. *Bacteria in our body outnumber our own cells: The human body has 10 billion cells and about 10 times as many bacteria, most of which are located in the gut, where they constitute what is known as the local "microbiome". A microbiome encompasses all the microorganisms which colonise our bodies, whether in the gut, on the skin, in the mouth or on other mucosal surfaces. Over time, this host-bacterial association evolved into a kind of symbiosis (from ancient Greek "sýn", together, and "bíos", life: the term refers to a mutually beneficial relationship between two different organisms). In recent years, it has become increasingly clear that these multitudinous tiny organisms can affect almost any bodily function or regulatory process, whether in a good or bad sense. They produce not only various vitamins (B1, B2, K. etc.), but also short-chain fatty acids which fuel our intestinal epithelial cells for example. The gut microbiome also strengthens the immune system, as many immune responses take place in the intestine. Inflammatory reactions in the bowel and in the rest of the body are influenced by the predominant microbial strains. However, these unicellular organisms can also have adverse effects on our health. It thus seems that strains that are fuelled by animal proteins in our diet, exert pro-inflammatory effects, whereas "vegetarian" microbes appear to have anti-inflammatory effects. Although we are only beginning to understand the microbial ecosystem of the gastrointestinal tract, there is no doubt that there is a connection between different imbalances in the intestinal flora (due to a nutritional imbalance, antibiotic treatments, etc.) and health problems such as overweight, type 2 diabetes, and immune system and mental health disorders. In Luxembourg, it is now possible to study the microbiome of newborn infants (something which our institution is going to start doing from this autumn) Differences have been observed in this regard depending on the route of delivery, e.g. caesarean section or vaginal birth. How we can promote the proliferation of healthier symbionts (i.e. our symbiotic bacteria) and "starve" pathogens remains to be fully established, but animal studies have shown that faecal microbiota transplants from healthy animals can improve the health of diseased ones.

Dr. Marc Keipes Direktor ZithaGesondheetsZentrum www.gesondheetszentrum.lu/blog/ 2017 / 3 | KACHEN | 117

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STRONG INTO AUTUMN Barre, Body Flying, Flyhighyoga and Yoga Sculpt

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BA RRE

FLYH IGH YOGA

FITNESS n

Barre is a workout that combines Pilates, yoga and ballet for maximum results. The exercises are designed to help you develop longer, stronger, slimmer muscles. They also improve your flexibility and balance. In barre classes, the warm up is done on the mat, starting with simple exercises to prepare the muscles. Then you move on to the barre for more postures, followed by a series of core-oriented movements at the barre before ending with another short session on the mat. These intense and efficient classes are popular with men and women alike. They are suitable for all ages and abilities. Pregnant women are also welcome as barre classes only involve minimal abdominal exercises. House of Yoga in Strassen was the first studio in Luxembourg to offer barre classes, and its teachers have since developed their own concept with unique sequences and methodologies called “HoyBarre ©”. They also offer a second class named “HoyBarre © Stretch und Relax”. This version concentrates on deep stretching and relaxing exercises for the body, mind and soul.

Body Flying is a wonderful discipline that focuses on developing all-round physical strength. The exercises are carried out using a special hanging belt, which not only develops power and upper body strength, but also makes working out much more fun! Participants use the harness to get into different standing, seating and reclining postures. This improves balance and increases flexibility. The

BODY FLYING

TEXT EILEEN UND MYRIAM VON KNOBELSDORFF PHOTOS RAMUNAS ASTRAUSKAS

BODY FLYING

freedom of the movements also helps to relax the mind. Ideal for anyone who wants to try something new and isn't afraid of seeing the world from a different perspective.

FLYHIGHYOGA This autumn, House of Yoga is launching its brand new FlyHighYoga course. As with Body Flying, this class is designed to provide a full body workout, strengthen muscles and stretch the body. FlyHighYoga is a new, creative form of yoga that uses a special harness for its poses.

YOGA SCULPT Yoga Sculpt is a very dynamic style of yoga, similar to Power Yoga. The challenging exercises generate heat and power, increasing flexibility and toning muscles. Yoga Sculpt classes are designed to stimulate your metabolism with upbeat music accompanying the workout. Fast sequences, or “flows”, are performed one after the other at a fast pace to increase endurance. Yoga Sculpt tones the whole body whilst taking into account the principles of all yoga styles: listening to your body and synchronising your breathing to the movements. The classes end with stretching and relaxation. Ideal for anyone who already has some experience of yoga and is looking for a dynamic and invigorating workout. HOUSE OF YOGA IN STRASSEN 184, Route d'Arlon, L-8010 Strassen Tel.: +352 691 780 254 www.houseofyoga.lu

YO GA SCULPT

BARRE

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AYURVEDA The knowledge of life

At 31, Carina Preuss is one of the youngest hotel managers in Germany. Since about a year, she has been managing the prestigious Ayurveda Parkschlösschen, founded by her parents, in Traben-Trarbach. This five-star hotel is one of the top destinations for Ayurveda in Germany and is located just an hour’s drive from Luxembourg (you can find a article about of the hotel on page 138). After studying Hospitality Management in Lausanne, Carina Preuss trained as a yoga teacher and completed several courses in Ayurveda. She regularly gives lectures on the topics Ayurveda, Yoga and Meditation and lives according to the principles of Ayurveda.

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WELLNESS n

Ms. Preuss, what is Ayurveda exactly? Ayurveda is one of the oldest medical systems in the world. It comes from India and translates as "the knowledge of life". The Ayurvedic knowledge serves as a kind of handbook to keep your mind and body in optimum health over your entire life span. Everyone wants to be vital, energetic and happy. With its preventative approach, Ayurveda is in keeping with the trend of growing health consciousness. Ayurveda provides detailed tips on lifestyle, diet, sleep, dealing with stress, mental hygiene and deep cleansing of the body. The aim is to activate your self-healing powers and strengthen your own sources of energy. You yourself live according to the principles of Ayurveda, and practically grew up with it, but you were never forced to practice it, as you yourself confirm. What fascinates you about Ayurveda? I am fascinated by the holistic approach which can be adapted to individual needs, and the fact that it just makes me feel so good. Every day that I live more consciously and more in keeping with the teachings of Ayurveda, I get more life energy, mental clarity, inner peace and satisfaction, so my well-being improves and I can enjoy life to the fullest. And being able to practice an Ayurvedic diet daily in my own hotel is, in my opinion, the best thing that could happen to me.

ahead of us there. There have been some studies on the efficacy of Ayurveda in India and the US, as well as in Europe. For a number of years now, conventional medical practitioners have also increasingly included Ayurveda in their therapeutic approaches. What are the guests who come to the Parkschlösschen looking for? What is their primary interest? First and foremost, guests come to us for a deep, ten-day detox cure. This is a kind of holistic body-mind reboot. In doing so, the mind can find lasting tranquillity and the soul can relax and unwind. However, many guests also enjoy our exclusive retreat ambience for a short break, for example, for a weekend. Even over a short period of time, Ayurvedic synchronous oil massages, fine light meals, yoga, peace and nature can often work wonders. The classical Ayurvedic detox treatment, the Panchakarma treatment, is suitable for everyone. The classic Ayurvedic diet consists largely of cooked foods. Aren't important nutrients lost through this? What is the nutrition plan for the Ayurveda Parkschlösschen?

Yoga and Ayurveda both originate from the ancient Vedic body of thought and are closely interwoven. In Ayurveda as well as in yoga, everything is about health on both the physical and mentalemotional levels. Both can also be practised separately from each other, but together they have a much stronger effect.

In order to support the detox process optimally through the diet, everything must be very easily digestible. The guests love our veganvegetarian gourmet Ayurveda cuisine, and our weekly cooking workshops are almost always fully booked. The Ayurvedic diet in normal everyday life also allows an appropriate proportion of fruit, fresh juices, smoothies or salads depending on the digestive capabilities of the individual. The beauty of the Ayurvedic dietetics is that there are hardly any blanket rules. Instead, the eaters themselves and their individuality are the focus. Healthy eating should be fun, and a feast for all the senses.

What does modern Ayurveda have in common with the original Ayurvedic teaching, which originated in India and is several thousand years old?

Is Ayurveda an "all or nothing" practice, or can one also take individual aspects of Ayurveda and adapt them for themselves? How can Ayurveda be integrated into everyday life?

Why do yoga and Ayurveda belong together?

The beauty of the Ayurvedic teaching is that it is universally applicable and absolutely timeless. It recommends a life according to the laws of nature, and does not prescribe strict rules. Ayurveda has always been so useful to anyone, regardless of what you believe or where you live. Everyone can integrate the basic ideas of Ayurveda into their life as best suits them. Ayurveda is more than "wellness", as it is often falsely considered. Is Ayurveda medically recognised in Europe? No, not everywhere, unfortunately. The comparatively young Western medicine is placed above the thousands of years old healing method; therefore it is not recognised by the (German) health insurance companies. The Netherlands and Russia are one step

The mediation of a healthy and natural lifestyle (through evening lectures or our Ayurveda Lifestyle Coaching Program) has been a priority for us since the beginning. Our guests learn many tips, but experience has shown that the changes are better made step by step and nothing should be done too hastily. The great thing about Ayurveda is that you can see for yourself that every little change gives you a bit more energy, well-being and satisfaction. AYURVEDA-PARKSCHLÖSSCHEN Wildbadstraße 201, D-56841 Traben-Trarbach Tel.: +49 6541 7050 www.ayurveda-parkschloesschen.de

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AYURVEDA The recipe

Rasayana energy balls Serves 4

40 minutes

• 100 g cashew nuts • 20 g pistachios • 20 g peeled almonds • 20 g dried apricots • 20 g honey • 1 tsp cinnamon • 1 pinch coriander • 1 pinch aniseed • 1 pinch nutmeg • 150 ml milk or a lactose-free substitute • grated nuts of own choice to use for coating

Soak all ingredients in lukewarm milk for an hour. Then puree it all and roll in the grated nuts.

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ADVERTORIAL n

NEW!

As of now, there are 7 diﬀerent gluten-free and lactose-free treats from LeneLife exclusively available at Kaempﬀ-Kohler in Luxembourg City:

Glutenfree with LeneLife

Chestnut and Spinach Terrine

Moreover: Boost your immune system!

4-6 persons 20 minutes + 15 minutes cooling time Baking time: 1 hour 15 minutes - Loaf pan 24 cm in length

on 19.09.2017 from 17.30 to 21.00

• 1 big red chili pepper • 675 g fresh spinach, cleaned • 5 cm fresh ginger, chopped • 3-4 cloves of garlic, chopped • abrasion of an organic orange • 125 g butter (lactose free) • some parsley • 1 egg, large size • 4 egg whites • 400 g chestnuts, canned or vacuum packed • salt and pepper • nutmeg

REZEPT LENE PEDERSEN FOTO RAMUNAS ASTRAUSKAS

Avocado-lime cake (raw vegan, gluten-free, lactose-free, without refined sugar) Chocolate muffins (vegan, gluten-free, lactose-free, without refined sugar) Madeleines (vegan, gluten-free, lactose-free, without refined sugar) Chocolate cake (gluten-free, lactose-free, sugar-reduced) Whole wheat bread (vegan, gluten-free, lactose-free, without refined sugar) Cereal (vegan, gluten-free, lactose-free, without refined sugar) Quiche (vegetarian, gluten-free, lactose-free)

1 Cut the chili pepper in half, core and cut into strips. 2 Put salt water in a pot for cooking. Briefly blanch the spinach and then drain it well. Use a spoon to remove excess water and dab the spinach with paper towel. 3 Place the spinach in the food processor. Add ginger, garlic, orange peel and butter. Season with salt and mash finely. 4 Allow the mixture to cool for 5-10 minutes. 5 Place a frying pan with water at the bottom of the oven and preheat the oven up to 160 ° C. 6 Lay the bottom of a loaf pan with baking paper, grease the edges with oil. Cover the baking paper with the chili strips and parsley. 7 Add the egg and egg whites to the spinach mixture and puree well. Season with salt, pepper and nutmeg. Let it cool again for 5-10 minutes, and then add the chestnuts. 8 Fill the spinach-chestnut mixture into the mold. 9 Cover with aluminum foil and bake for 75-90 minutes in the oven. 10 Remove the terrine from the oven and allow to rest for 10 minutes, then remove from the mold. Remove the baking paper carefully. Serve the terrine warm with salad and bread.

Cook with LeneLife in the Miele Cooking Studio!

More information and registration on www.lenelife.com

Restaurant Le Bec Fin 5, Avenue Marie-Thérèse L-2132 Luxembourg

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MEAT FREE MONDAY n

Pumpkin risotto with blue cheese

For this edition of Meat Free Mondays, we jazzed up a classic risotto recipe: We swapped the rice for wheat and used Japanese miso paste in lieu of Parmesan to give the whole dish an exotic Umami flavour. Finished with blue cheese and nutty pumpkin seed oil, this is sure to become one of your favourite autumn veggie recipes! Serves 2

50 minutes

RECIPE & PHOTO ANNE FABER

• 1 Hokkaido pumpkin • 3 cloves of garlic • 2 sprigs of rosemary • 3 tbsp olive oil • ½ tsp chili flakes • 1 onion • 20 g butter • 230 g durum wheat grains (Ebly) • 200 ml white wine • 700 ml vegetable stock • 2 tsp white miso paste • 60 g blue cheese • pumpkin seed oil, for serving • salt and pepper 1 Preheat the oven to 180 ° C. 2 Cut the Hokkaido pumpkin in half and scrape out the seeds with a spoon. Cut into 1 cm cubes and place in a roasting pan. 3 Flatten the cloves of garlic with the skin on until they pop slightly. Add them to the pumpkin in the roasting pan. 4 Finely chop the rosemary leaves and sprinkle over the pumpkin. Combine with 2 tbsp of olive oil, salt and chili flakes, and bake for 25 minutes in the oven, giving the pan a shake every now and then to ensure that the pumpkin bakes evenly. 5 While the pumpkin is in the oven, peel and finely chop the onion.

Combine 10 g of butter with 1 tbsp of olive oil in a saucepan, and brown the chopped onion with a pinch of salt for 5 minutes. 6 Add the wheat grains, fry for 1 minute and then deglaze with the white wine. Once the wine has boiled down, add 600 ml vegetable stock, cover and cook for 10 minutes until all the liquid has been absorbed, stirring occasionally. 7 Remove the pumpkin from the oven. Remove the peel from the garlic cloves, mince them finely and then press them down gently with a blade to make a coarse paste. 8 After 10 minutes, remove the lid from the saucepan, add the remaining 100 ml vegetable stock to the wheat, and then the miso paste, the remaining 10 g of butter, garlic paste and baked pumpkin. Simmer gently, stirring constantly until most of the liquid has been absorbed and the risotto is creamy. 9 Season to taste with salt and pepper. 10 Spoon the risotto on two plates Dice the blue cheese into small cubes, scatter over the risotto, drizzle with pumpkin seed oil and serve.

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ADVERTORIAL n

Fluffy chocolate pancakes with yogurt and banana 4 persons (12 pancakes)

50 minutes

• 4 tbsp Luxlait butter • 180 g light spelt flour • 3 tsp baking powder • 1 pinch of salt • 325 g Luxlait natural yogurt organic 4% • 1 tbsp honey • 2 eggs • 100 g dark chocolate Toppings: • 1-2 fresh bananas • 125 g one of the new Luxlait yoghurt varieties • some chocolate chips • maple syrup 1 Melt butter, then allow to cool slightly. 2 Put the flour, baking powder and salt in a bowl and mix with each other. 3 Whisk Luxlait natural yogurt, honey and eggs in another bowl and add together with 2 tablespoons of Luxlait butter to the dry ingredients. Stir until smooth. Finally add the chocolate chips. 4 Heat some of the remaining butter in a large pan and bake 3 pancakes at a time at medium heat. Turn as soon as the batter gets bubbles. Once the pancakes are ready (this takes about 5 minutes), keep them warm by covering them with aluminium foil and placing them in the oven at about 80 °C. Wipe out the pan with paper towel and use up the entire dough. 5 Place the pancakes on plates and serve with fresh banana slices, a tablespoon of the new Luxlait yogurt varieties and some chocolate chips. Add the maple syrup for sweetness.

A fast-conjured breakfast, a delicious snack in between, a special dessert – these airy pancakes with natural yogurt, spelt flour and chocolate chips simply taste delicious! The contained proteins also make them a nutritious and filling dish. Proven Luxlait products are now available in new design, other yogurt variations are completely new: Strawberry whole milk yogurt from biological origin 2.8 % - Peach whole milk yogurt from organic origin 2.8 % - Yogurt Banana Choco Crunchy 3.5 % - Yogurt with pineapple-apple-banana and grain preparation 3.5%

RECIPE & PHOTO ELISABETH BECKERS

Am Seif - L-7759 Roost/Bissen - Tel.: 250 280 1 E-Mail: info@luxlait.lu - www.luxlait.lu

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MAXIME RAUX

Self-confidence as a key to success T

he life of Maxime Raux (Relax Max) was not easy. His environment, childhood and youth were influenced by alcohol consumption, depression, violence, crime and school failure. Nothing really wanted to work. But he decided to change his life. Today everything is different. With much courage and dedication, but above all self-confidence, he went his way and reached his goals. Since 2005 he has been managing his own company Relax Max (www.maximeraux. lu). He is mainly a speaker today and wants to encourage others to give their lives a new chance! KACHEN has talked with him on the subject of self-confidence: KACHEN: Many lead a life that does not satisfy them. How to lay the foundation for change? Maxime Raux: Often, change is much easier than you think. It is not a problem to re-style from top to bottom, but many are unable to live the life they want to live. To change this, a rethinking must take place: Everyone is the protagonist of his life, not the spectator. One must get away from the loop of negative thoughts and bad habits. By changing the vision, the perspective, life also changes. A positive or negative attitude is a very conscious choice that has an impact on the thoughts and actions.

INTERVIEW ELISABETH BECKERS

KACHEN: Why are many people lacking self-confidence? Maxime Raux: A mistrust towards oneself often develops in situations where one feels alone and unheard. This may date back to childhood. Over-critical or severe parents can cause the development of a low self-confidence. This can lead to anxious, hesitant and fearful adults who do not believe in themselves. Even so-called helicopter parents, who take the offspring too much into protection, give the child no opportunity to learn from his mistakes. They are then afraid to fail. In reality, it is precisely the failures that help us to learn and evolve.

KACHEN: Is it possible to actively increase your own self-confidence? Maxime Raux: Yes, absolutely! Confidence in yourself means confidence in your abilities and goals. A positive basic attitude is particularly important; this enables the handling of stress situations. Setting goals is also essential. If you know what you want, you can take the necessary steps to get closer to your goals. You will surround yourself with people who support you. This belief in your goals and your ability increases the self-confidence automatically. KACHEN: How can self-confidence be strengthened even more specifically? Maxime Raux: It is helpful to list your strengths. This really easy exercise requires thinking about yourself and becoming aware of yourself. This is not a competition and no one is perfect, but it is important to perceive and respect yourself. The list of positive qualities can include abilities and talents, but also personality traits and successes. The self-esteem that is promoted helps to strengthen self-confidence. The list of goals and expectations also helps to reflect them, to formulate them clearly and to make them more tangible.

CONTEST

We are offering 10 places for the workshop on the topic "Building his new life" in French! When? 30.09 (2:00 PM - 4:00 PM) Where? Hôtel Campanile - 22, Route de Trèves L-2633 Senningerberg Answer the following question: In which year did Maxime Raux become self-employed? Send an e-mail with the correct answer at gewinnen@kachen.lu The closing date is 9/16/2017

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Enjoy a leisurely hike

along the Moselle in Luxembourg

TEXT BARBARA FISCHER-FÜRWENTSCHES

A languid river, vineyards that stretch as far as the eye can see, impressive limestone formations, unique nature reserves and picturesque winegrowing villages... What else do you need to lift your soul? A whole range of appealing and varied hiking tours suitable for families and athletic hikers alike are available along the 42 km-long "Route du Vin" between Wasserbillig and Schengen.

Winding down on foot With 28 self-guided tours ("circuits auto-pédestres") marked by a blue triangle on a white background, local and themed trails, premium hiking trails and dreamy loops, the Moselle in Luxembourg has something for everyone. KACHEN tried some of them for you. For comprehensive information and a detailed description of all the different routes, visit www.visitmoselle.lu, where you can download all three volumes of the POCKET GUIDE to hiking trails along the

Moselle. Maps are available for free download from the Geoportal website www.geoportail.lu.

Dream routes Three top listed hiking trails along the Moselle will transport you into the world of dreams in the truest sense. The first, "Schengen without borders" spans 7.7 km and takes you through the Strombierg reserve into a French wine-growing village called Contz-les-Bains. Your efforts will be rewarded with stunning views over the Moselle valley, towards Luxembourg and Lorraine, and the wild nature of Strombierg. The second, "Manternacher Fiels" is 9.6 km long and has been known as one of the most exciting and high-quality hiking trails on the Moselle since May 2015. Crossing the enchanted landscapes of the "Manternacher Fiels", you will pass a huge rock layer known as

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Michelslay, through the narrow V-shaped valley of the mud stream and over the steps of ancient vineyard walls. Special highlights include the fauna and flora, exceptional views and a vineyard in the middle of the forest. The third, "Palmberg wine and nature route" starts in a small winegrowing village called Ahn, and takes you through the Palmberg vineyards along steep shell-limestone rocks, with breathtaking views of the Moselle Valley. Diverse forest paths will bring you to a nature reserve filled with ancient beech trees and orchid meadows. The last part takes you through the valley of the Donver stream with its waterfalls and ravine forest. www.visitmoselle.lu/de/erleben/wandern/traumschleifen www.visitluxembourg.com/de/erleben/natur-ausfluge/ wandern-luxemburg/traumschleifen

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Guided hikes For those who prefer the company of others when on a hike, the Moselle Regional Tourist Office organises regular guided nature and wine tours on request. In keeping with the motto "Am Herscht - harvest atmosphere", walk through the brightly coloured vineyards, watch the wine-growers harvest the grapes, and get a first taste of the new vintage while sampling some local onion tart and Federweisser. Until mid-October, you can learn about the geological features of the Luxembourg wine region on the "Riesling meets Muschelkalk" tour. Culture is also of the order of the day, with local tales, legends, history and stories. Discover a whole new side of the Moselle region! For information and inquiries, please write to info@visitmoselle.lu 2017 / 3 | KACHEN | 129

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A 6.4 km long circular path with great views into the Moselle valley awaits in Grevenmacher. After the initial ascent through the vineyards, the path takes you to the Kelsbaach Valley and then back via an old crossroads overlooking the Moselle River. To finish, take a stroll around the pedestrian zone which boasts numerous shops, cafés and restaurants. Spot traces of the ruins of ancient mills and disused mines, and discover the secrets of the Kelsbaach nature reserve along the 4.3 km long Kelsbaach wine and nature trail in Grevenmacher. (See POCKET GUIDE Nº 1 for details)

KACHEN's recommendation

The traditional village of Ahn has grown wine since ancient Roman times. A stroll through idyllic alleyways lined with old vigneron houses marks the starting point of a 5.4 km hike through the vineyards, where the heights of Koppebierg and Palmbierg offer stunning views into the Moselle valley. The "Wormer Koeppchen" can be hiked from Wormeldange. The ideal shell-limestone soils and exactly south-facing slope create optimal conditions to grow Riesling, the king of all wines. We then pass the Donatus chapel to return to our starting point at the wine co-op, which you can visit to sample the quality of Moselle wines on site. With its medieval character, the wine-growing village of Ehnen takes you on a cultural and historical tour. Ehnen is renowned for its

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unique round church which features a medieval keep. The houses which line its winding lanes and those who built them say a great deal about its history. A 7.3 km hiking loop in Greiveldange promises "wine, culture and pure scenery". Numerous information panels tell of the cultural past of the village, and unique views of the limestone formations of the Moselle turnthis hike into a special experience. (See POCKET GUIDE Nº 2 for details)

The "Wéngerts Tour" in Remich certainly gives photography aficionados their money's worth. The viewing platform on the Scheierbierg is perfect for panoramic shots. You can also hike to the Scheierbierg from Bech-Kleinmacher and take in its stunning views.

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"Haff Réimech", a former gravel pit in Remerschen is a man-made paradise. Two nature trails let you discover the diverse fauna and flora of this wetland area. Do not miss the chance to visit the "Biodiversum", a nature conservation centre which raises awareness of environmental issues, especially bird protection, biodiversity and sustainable development. (See POCKET GUIDE Nº 3 for details) OFFICE RÉGIONAL DU TOURISME RÉGION MOSELLE LUXEMBOURGEOISE 52, route du Vin - L- 5405 Bech-Kleinmacher Tel.: +352 26 74 78 74 - info@visitmoselle.lu www.visitmoselle.lu 2017 / 3 | KACHEN | 131

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Luxembourg City is an unforgettable blend of an UNESCO World Heritage site and a cosmopolitan European capital. Wander around the old town’s quaint backstreets, and explore the remnants of this historically important fortress-city. Luxembourg opens unexpected new horizons.

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Kachen on Tour with LuxairTours

STOCKHOLM

Jenny Biver, a Luxembourgish girl with Swedish origins, is studying journalism in Stockholm. Exclusively for KACHEN she put together her secret tips to discover this beautiful city.

A CITY ON 14 ISLANDS

tockholm - a city between sea and lake, with centuries old architecture amidst magical nature. Swedish cuisine is very traditional. Over the decades it has developed into a hearty rural fare with meat and game dishes, as well as excellent fish dishes due to the location on (and in!) the water. But even this country cooking, (called “Husmanskost" in Swedish), has its sweet side, and so there is a wide selection of pastries and sweets for every occasion. Whether you spend an enchanting summer’s evening on a terrace by the water, or enjoy a Fika (coffee break) in a cosy café in the winter: Stockholm has something for everyone!

ÖSTERMALM Wealthy, stylish and exclusive - Östermalm is Stockholm's most glamorous quarter. If you are looking for beautiful buildings, classy shops, and exquisite restaurants, you have come to the right place. The Östermalms Saluhall, built in 1888, has become the pride of the Stockholm food scene. The traditional market hall is rated as one of the top ten market halls in the world. 17 traders and several restaurants offer fresh fruit, vegetables, game, coffee, tea and, of course, the very best seafood.

TEXT & PHOTOS JENNY BIVER

Those looking for a luxurious brunch can indulge themselves on the terrace of Strandvägen 1 on the waterfront. In the evening, the Brasserie Riche offers a remarkable menu with Stockholm's best Köttbullar (meatballs).

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DJURGÅRDEN If you want to relax away from the hustle and bustle of the city, you should take a trip to nearby Djurgården. The island is a popular excursion destination. There you will find, among other sights, the Vasa Museum with the world's only surviving ship from the 17th century as well as Junibacken, a museum where you can immerse yourself in the world of Astrid Lindgren's popular children's books. The ABBA museum is also worth a visit. Swedish “Husmanskost” is served in the VasaRestaurant, while Solliden, located in the Skansen Open-Air Museum, impresses with its unique view of Stockholm. In summer, enjoy the traditional Smörgåsbor, a sumptuous buffet of mainly fish, and in winter the Christmas variant Julbord.

A little further south on the island is the idyllic Rosendahls Trädgård, a beautiful castle garden with a cosy café where you can enjoy a traditional Fika.

GAMLA STAN

The restaurant Tradition at Österlånggatan 1 offers classic food and a cosy, mysig ambience. As the name suggests, the classics of Swedish cuisine and the traditional “Husmanskost” are served here: Biff Rydberg, Toast Skagen und Gravad Lax. At Mälartorget 15 you will find The Flying Elk, named after an ancient legend from the 16th century. The story goes that in the deepest forests of Sweden there is an elk, larger than all others, with antlers with countless ends. No hunter has ever succeeded in slaying this true king of the woods, as each time he escapes at the last second. Let yourself be beguiled by the mystery of the flying elk and indulge yourself in first-class food and beer.

Stockholm was founded in 1252 exactly where the historical heart of the city still beats, Gamla Stan - Stockholm's Old Town. Many of the beautiful buildings date back to the 13th century and have withstood the test of time. Take a little trip back in time and stroll through the medieval streets - the narrowest, Mårten Trotzig Gränd, is just 90 centimetres wide.

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SÖDERMALM The trendy and lively district of Södermalm was once a working-class area, but is now home to artists and students. They have made Södermalm the “place to be”. Trendy cafés, bars and restaurants can be found on every corner.

The most important word for a trip to Stockholm is “Fika”: the cosy coffee break with family, friends or colleagues where delicious pastries are served, such as the popular Kanelbullar (cinnamon rolls). The Swedes love their Fika, which is evident by the numerous cosy cafés. The Mariatorget is home to Johan & Nyström, which has been named Sweden's best café. Strolling through the main streets Götgatan and Folkungagatan, you will find several small bakeries such as Fabrique, Petrus and Chic Konditori. All offer excellent coffee and tasty classics like Kanelbullar, Prinsesstårta and Semlor.

If you are looking for the ultimate Swedish fine dining experience, do not miss these gourmet restaurants: Oaxen Krog (2 Michelin stars), Imouto, Esperanto, Mathias Dahlgren Matbaren, Sushi Sho, Volt, Operakällaren, Ekstedt, Gastrologik (all 1 Michelin star).

One of the best and oldest restaurants serving classic Swedish food is the Restaurang Pelikan, Blekingegatan 40. Its history goes back to the 17th century. On Södermalm's north side, right next to the water and with a fantastic view of Gamla Stan, Östermalm and Djurgården is Fotografiska, Stockholms museum of photography. Here you won’t just find a treat for the eyes, but also for the stomach.

ENTER AND WIN Win 2 nights for 2 persons in a double room with breakfast included in the First Hotel Reisen in Stockholm. Prize includes air travel for two from Luxembourg to Stockholm (round trip) with LuxairTours.

The First Hotel Reisen is located in a former 17th-century residence (Skeppsbron 12) with views of the bay. Old-city restaurants, bars, and shops are all within easy reach, and the bus stop for the HopOn Hop-Off-Bus, ideal for exploring the city, is right nearby. Enjoy traditional Swedish cooking in the hotel’s “Reisen” restaurant

or a drink in the cocktail bar—one of the best in Stockholm. The hotel has 144 stylishly furnished rooms with bath/WC, hair dryer, telephone, flat-screen SAT-TV, free WiFi and minibar, along with a wellness area in the hotel’s historical vaulted cellar which includes a sauna, pool, and fitness room.

Just answer the following question: What is the name for the famous Swedish coffee break? Send your answer along with the word Stockholm in the subject field to gewinnen@kachen.lu. Travel must be undertaken by 31/06/2018. Airline tickets and accommodations may vary depending on availability. Submission deadline is 15/10/2017.

I o

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Book your winter vacation from now on.

New this winter HURGHADA CAPE VERDE ∞ SPAIN ∞ FINLAND ∞ MOROCCO ∞ PORTUGAL ∞ TUNISIA

Information and bookings in your travel agency, on www.luxairtours.lu or by phone: +352 2456-1

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THE AYURVEDA PARKSCHLÖSSCHEN Relaxation for body and mind

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TEXT BIBI WINTERSDORF PHOTOS AYURVEDA PARKSCHLÖSSCHEN

ittle more than an hour's drive from Luxembourg, in the idyllic Traben-Trarbach on the Moselle lies Europe's only 5-star Spa hotel, which implements the Ayurvedic philosophy holistically. Those who come here want to relax, to allow the mind and the body to take a break and to a make a new kind of beginning with the help of ayurvedic medicine. Many of the guests are not here for the first time and some come back regularly, once a year, to detoxify, to practically "reset" and regenerate the body. The classic Ayurvedic detox treatment Panchakarma meets this need exactly and is booked by 80% of the guests. While this kind of detoxification used to be primarily for stressed managers and health-conscious celebrities, more and more people, who simply want to do something good for their bodies and their minds, are now finding their way into the Ayurveda Parkschlösschen. Those who imagine Ayurveda Parkschlösschen as a pure wellness oasis will be disappointed. There is a pool and a sauna area, fitness and a cosmetic studio, but it has nothing to do with classic wellness.

The Parkschlösschen goes much further in its approach: A consistent Ayurvedic nutrition plan with a purely vegetarian gourmet cuisine, combined with therapeutic treatments that are individually tuned to each patient after a thorough medical consultation and should help to bring body and mind back into harmony. Treatments include Ayurvedic massages such as the four-handed oil synchronous massage. There are daily lectures by Ayurveda experts and medical practitioners, yoga classes, exercise programs, personal training and weekly cooking workshops. The course is - at least for Panchakarma spa guests - initially very exhausting. In the morning, after the yoga classes (which are not a must), usually the Ayurvedic-medical counseling sessions take place, the individual treatments and applications are carried out after the lunch. The time in between can be used to make yourself comfortable with a book or just to walk in the wonderful park. Golf courses, hiking trails, cycling paths and tennis courts are also located in the vicinity. The ambiance has something peaceful. Once the doors behind you close, you feel like you are in an oasis, an oasis of peace. Wifi has 2017 / 3 | KACHEN | 139

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not been installed intentionally. Even stressed-out managers also come to a digital detox, which many of them experience for the first time in a long time or at all. Coffee, tea and alcoholic drinks are also not available. The 58 rooms are deliberately kept simple and designed according to Ayurvedic principles. For relaxation, there is a beautiful 4.5 hectare park with old and exotic trees, which serves as an island of tranquility. In the town of Traben-Trarbach, there is a BuddhaMuseum built by the owner-family Preuss, which is worth a visit with its more than 2,000 exhibits from the personal collection of Wolfgang Preuss, entrepreneur and founder of the Ayurveda Parkschlösschen! Of course, you do not have to book the Panchakarma treatment right away. If you want to relax for a couple of days or to get to

PRIZE DRAW

Two of our readers can win a 3-day "Taking a break” for two people each in a double room in the Ayurveda Parkschlösschen with a total value of € 1,810.00 each.

know the ayurvedic healing, you can come here for a short stay of 4 or 5 days or just for a weekend. On Sundays, an ayurvedic buffet is offered, which leaves no gourmet wishes open. Day visitors are also welcome. A good opportunity to test the Ayurvedic cuisine. Our conclusion is in any case: Why why look so far afield...when Ayurveda Parkschlösschen is so close!

Ayurveda Parkschlösschen ★★★★★ Wildbadstraße 201 - D-56841 Traben-Trarbach Tel.: +49 6541 705-0 - www.ayurveda-parkschloesschen.de Just answer the following question: In which Moselle town is the Ayurveda Parkschlösschen located? Send the answer to gewinnen@kachen.lu. The closing date is November 3, 2017

Enjoy fine ayurvedic gourmet cuisine and ayurvedic treatments:

1 x Abhyanga (Synchronous full-body oil massage), 1 x Pitchu or NabiBasti (local oil treatment), 1 x Padabhyanga (foot and leg massage), 1 x Consultation with an Ayurvedic doctor and a cooking workshop (only on Wednesdays) for the introduction to Ayurvedic cuisine.

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A CLASH OF MIDDLE EASTERN FLAVOURS F

ood is a necessity, travelling is not. Especially considering that travelling lost its innocence back in 9/11. Now that more and more dangers lurk in even the most innocent of destinations, there are increasingly few destinations one can travel to with the insouciance of the olden days. The constant stream of travel warnings and safety notices, a planet shrunk and hardened by globalisation, which has stripped it of much of its seductive mystery, is enough to dampen anyone's wanderlust. Despite all these (probably legitimate) concerns, I cannot, will not give up travelling. This is partly to do with food, with my culinary curiosity. For one, there are so many delicacies left for me to taste on this Earth; I am thinking, for instance, about traditional Inca cuisine, which combines Asian and native Peruvian influences, and the purportedly incomparable fish dishes served in St. Petersburg. I can also think of many countries I have visited which I also (or even mainly) remember due to their outstanding culinary offerings, such as those divine coriander-flecked dumplings called Khinkali I sampled in Georgia, and various beverages in the Atacama Desert in Northern Chile.

we discovered in Ras al-Khaimah, the second smallest of the seven emirates in the UAE. After a friendly conversation, the Lebanese-born manager of Yansoon, a local restaurant, served us this elaborate cheesecake on the house. It took forever for the Kunafa to finally emerge from the kitchen: a steaming fireproof bowl filled with the thinnest vermicelli, cane syrup, pistachios and cheese, and baked golden brown under a hot broiler. The ultimate calorie bomb, the top of which tasted of old goat and perfumed honey and immediately gave way to soft overcooked noodles and burnt nuts. "Well, was I right?" the manager asked as he next walked past our table, deliberately overlooking the fact that we had managed less than half of our complimentary dessert "Kunafa is a wonderful Arabic speciality." We were so full, and so conflicted about this clash of flavours that we could but nod silently, perhaps with a smile that may have been somewhat sour.

Of course, there are dishes that I never want to eat ever again, like the Chinese soup with nondescript bits of cartilage I almost choked on in Shanghai. There are also some foods I am not sure whether I would eat with pleasure or reluctance. One of them is a Middle Eastern dessert called Kunafa, which 2017 / 3 | KACHEN | 141

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CHEZ BRUNO

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Our last issue’s home story of Prince Félix was not the only terrific story that the KACHEN Team brought back from the South of France. Just 5 minutes’ drive from Château Les Crostes, outside the town of Lorgues in Provence, lies one of the best truffle restaurants in the world! Naturally, we couldn’t pass this up. On the invitation of Prince Félix, who is good friends with the proprietor, we were able to get a glimpse behind the scenes and enjoy the unique truffle specialities for which the establishment is world famous.

C TEXT BIBI WINTERSDORF FOTOS RAMUNAS ASTRAUSKAS

hez Bruno has been a family-owned restaurant since 1920, when it was opened as a table d’hôte by Clément Bruno’s grandmother, Mariette. Clément, now the family patriarch, enthusiastically absorbed all of his grandmother’s culinary secrets in his youth and made Chez Bruno and its fantastic truffle dishes famous well beyond Lorgues’ town limits. He has since stepped down from running the daily business, but – this being an Italian family – is nevertheless always present to check on things. His sons Samuel and Benjamin now run the Michelin-starred Chez Bruno. While Samuel watches over the service with the eyes of Argus, Benjamin’s domain is the kitchen. Having learned his art from his father at the tender age of 14, he first set off into the world before returning to Lorgues three years ago. His path took him through the rigorous training of Alain Ducasse and Marcel Ravin, and then to the opening of his first restaurant in Monaco. A passion for truffles apparently runs in the family, because that restaurant’s name was “Diamant Noir”, and Benjamin Bruno’s work in Monaco remained faithful to the family tradition. Its abundance of high-profile guests included Prince Albert and Princess Charlène of Monaco. When Benjamin decided to return to the family restaurant in Lorgues, his patrons followed. Today it’s not uncommon to see helicopters with prominent guests landing in the field next to the restaurant, or to find royals or celebrities sitting at the next table. Benjamin Bruno

not only allowed us to photograph all the dishes on the menu, he also gave us one of his signature recipes to try at home! Even though the building has been enlarged by various expansions and can now hold about 130 guests in all, the one-room inn still retains its rural charm. The accompanying six-room guest house, with its delightful garden, would look right at home in Tuscany. Tuber Brumale, Black Tuber Melanosporum, Tuber Albidum Pico; the menu is built around this exceptional ingredient according to the season, naturally. Chez Bruno is one of the largest truffle consumers in the world, with – believe it or not – 5 tonnes of the “black diamonds” prepared annually! One won’t find paper-thin slivers of truffles in Benjamin Bruno’s creations, but rather whole truffles, and at a price of €71 for a five-course meal. This unique culinary experience is an absolute must-try the next time you’re in Provence!

RESTAURANT BRUNO Campagne Mariette, 2350 route des Arcs, F-83510 Lorgues open year-round Tel.: +33 4 94 85 93 93 www.restaurantbruno.com 2017 / 3 | KACHEN | 143

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Truffled potatoes 4 persons

10 minutes - Baking: 1 hour

• 2 potatoes (300 g each) or 4 potatoes (150 g each) • 50 g butter • 500 ml cream • 170 g fresh black truffle, alternatively in the glass • truffle flavored olive oil • fleur de sel • freshly ground pepper 1 Preheat the oven to 160 ° C and peel the potatoes. 2 Melt the butter and brush 2-4 pieces of aluminum foil with the butter. Wrap the potatoes into the prepared foil and put in an ovenproof dish. Place in the oven for about 1 hour. 3 In the meantime, place the cream in a saucepan and boil. Add 50 g of grated truffle and simmer until a velvety sauce is formed. 4 Remove the cooked potatoes from the oven and unwrap. Cut the potatoes in halves or quarters and place them in deep plates. Serve with cream sauce and fresh truffles. Serve with a garnish of truffle flavored olive oil, Fleur de Sel and pepper. 144 | KACHEN | 3 / 2017

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KAC H appe EN

quart ars 4 x a erly year

4 MAGAZINES FOR € 35 RETAILS SINGLY AT € 9.95 AN ISSUE

www.kachen.lu Fill in the coupon and return by post or e-mail to: Luxe Taste & Style Publishing Sàrl – 4a, rue de Consdorf – L – 6230 Bech abo@kachen.lu - Telephone: (+352) 54 64 87 - www.kachen.lu Yes, I would like to subscribe to KACHEN for the next 4 issues. I am paying the price of € 35. If I do not cancel within one week of receiving the 3rd magazine, delivery will continue as an annual subscription. All prices are understood to be inclusive of statutory VAT and delivery. This offer is valid throughout Europe. Surname, first name ....................................................................................................................................................................................................................

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With this signature, I authorise Luxe, Taste & Style Publishing Sàrl – KACHEN magazine, to collect payments from my account by direct debit. At the same time I instruct my bank to honour the direct debits on my account by Luxe Taste & Style Publishing Sàrl – KACHEN magazine. I can request reimbursement of the amount taken by direct debit within eight weeks with eﬀect from the date of the direct debit. The terms and conditions agreed with my bank apply to this. SEPA company direct debit mandate. Mandate reference : KACHEN Magazine – identiﬁcation: LU84ZZZ000000000LU27237131 2017 / 3 | KACHEN | 145

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Recipes

DRINKS 74 Bloody Mary

74 Caipiroska

74 Cosmopolitan

68 Hot chocolate with 67 Hot chocolate with 70 Hot chocolate with 74 Long Island Iced mint espuma Tea pumpkin foam orange liqueur

67 Basic recipe for hot chocolate

69 Hot chocolate with 70 Hot chocolate with 68 Hot chocolate with matcha tea coconut caramel butter

74 Moscow Mule

74 Sex on the Beach

111 Provençal White Bean Hummus

55 Savoury plum chutney

DIPS & SPREADS

71 Unicorn hot chocolate

67 Vegan hot chocolate

VEGETARIAN 55 Blackberry jelly with thyme

56 Fiery apple chutney

56 Grape jam with nuts

123 Chestnut and spinach terrine

FISH & SEAFOOD 80 Glazed carrots

59 Goat’s cheese quiche

96 Pumpkin ravioli

124 Pumpkin risotto with blue cheese

24 Red cabbageapple-strudel

80 Spätzle

144 Truffled potatoes

79 Beef roulades

50 Bœuf Bourguignon à la luxembourgeoise

83 Calf’s head, tongue 49 Chicken in wine sauce & brain

MEAT 47 Celeriac ravioli

89 Poached langoustines

97 Steamed cod

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Edition Luxe Taste & Style Publishing Sàrl 4a, rue de Consdorf L- 6230 Bech 23 Grilled mozzarella sandwich

46 Onion tart

26 Roasted pork chops

Mailing address B.P. 367 L- 4010 Esch-sur-Alzette Editing Dept. Tel (+325) 546487 Fax (+352) 530534 Publishers Bibi Wintersdorf, Lena Schortgen Chief Editor Bibi Wintersdorf Sales Manager Lena Schortgen

BAKING & DESSERTS 29 Cider cake

85 Sauté de Bœuf

Editor Myriam Welschbillig Copy Editor Letters to the editor Advertising Contests

125 Chocolate pancakes with yogurt and banana

51 Crémant sabayon

63 Grape cake

26 Juicy apple ricotta 88 Pavlova cake

redaktion@kachen.lu leserbriefe@kachen.lu anzeigen@kachen.lu gewinnen@kachen.lu

65 Fig-citrus tart

© Luxe Taste & Style Publishing ISSN 977-2535-882-01-7 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.

28 Quark apple dessert

122 Rasayana energy balls

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The winter edition of

KACHEN will be published on

6 December 2017

KACHEN 12 ENGLISH.indd 148

05/09/2017 11:33

JAHRE

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