KACHEN 15 - Summer 2018 - EN by Luxe Taste & Style

KACHEN LUXEMBOURG’S

WWW.KACHEN.LU

SUMMER 2018

AND

LIFESTYLE

MAGAZ I N E

A Taste of Luxembourg

ENJOY THE OUTDOORS

I N T E R N AT I O N A L E D I T I O N

NATURALLY DIFFERENT

FOOD

Picnicking • Grilling Vegan

SEASONAL & REGIONAL

Summer

Peas • Raspberries

HOMEMADE DELICACIES Sweets for Mothers Day Jams

L U X E M B O U R G ’ S F O O D M AG A Z I N E

L A R G E

S E L E C T I O N

O F

R E G I O N A L

P R O D U C T S

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KACHEN

TE RN ED AT IN IT EN IO ION G N A LIS

KACHEN ON TOUR

Luxembourg • Venice • Bordeaux

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Die Kunst, den Genießer in Ihnen zu wecken

n Geh eimnis i e m t s i r Hie EKABE ist kulinarischer Partner des Magazins KACHEN. Finden Sie viele Rezeptideen mit unseren Produkten auf www.kachen.lu

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EDITORIAL n

Dear Readers, In case our cover has got you wondering – we're in National Day fever, with Luxembourg's national holiday just around the corner on the 23rd of June. And how do you celebrate this day? Is it just a "free" day for you, or do you actively take part in one of the numerous events and celebrations? Perhaps you even have your own National Day tradition – a celebratory meal or an escape to the country with your family? You might take some inspiration from our summer picnic, created this year in Luxembourg's colours and presented using Echternach Lake as a backdrop. The photos show only a fraction of the joy we experienced in putting together this picnic meal. You should most definitely try these delicious recipes yourself. In our magazine you'll find even more typical Luxembourg foods and many great reasons for celebration and enjoyment. We at KACHEN have another reason to celebrate: we've been publishing our magazine for three and a half years, in two editions (German and English – and starting in autumn, French), we have published a total of 19 issues (15 in German and 4 in English), and so we now think it's time to give our magazine it's own official 'home'. A place where we can work creatively but also celebrate, preferably together with you, dear readers. In the coming weeks and months, we'll be planning parties, events, and workshops in our offices in Junglinster, which we will of course inform you about. Perhaps you yourself can attend sometime! You can stay informed by keeping an eye on our website www.kachen.lu and subscribing to our newsletter. And speaking of information: AR (augmented reality) is on everyone's lips these days. Or, rather, on everyone's smartphone. We're talking about additional content that can only be experienced through a mobile phone app (short for 'application'). We've stumbled across this new technology for the first time in a wonderful new cookbook by long-time KACHEN partner, René Mathieu. Like many people, we were initially quite enthusiastic about augmented reality technology,

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but a discussion developed rather quickly about how meaningful and useful it actually is. Is it just a fun diversion which, like so many other technology fads, will soon disappear, or is there more to it? Is linking all available media together, providing the end consumer with the greatest possible background of information, the solution? Or are we simply overwhelming our readers, viewers and listeners with all this information? What about people who don't use the latest technology? And how long can smartphone users view content in mini-format without showing signs of fatigue? Let's shift down a gear and think about this: is it necessary for everyone to ride every new wave that comes along? More content costs more time and money, and so these additional gimmicks are certainly not free of charge to end consumers, even though consumers probably never asked for them. Therefore, we've decided to wait and see how this new trend develops and just how much more value this 'added value' brings. We at KACHEN prefer to concentrate on the essentials, which is why our readers love our magazine. A beautiful, well-produced, high-quality publication with terrific recipes, interesting articles, and gorgeous photos. A magazine which you can peruse for hours while snuggled up on the sofa with a cup of tea or coffee. We also publish many additional ideas, pictures, and articles on our website at www.kachen.lu, on our Facebook page, and in our weekly newsletter. Besides our National Day picnic, we've tried and presented delicious fruit and vegetable recipes, compiled a dossier on the subject of water, and photo-documented step-by-step instructions for bowls, the new hot trend from Asia. Of course you will also find our usual sections and, for the first time, a complete chapter on Luxembourg's Moselle Valley and its wines! The best reality is the authentic kind, the one you can touch and taste. And so, welcome to KACHEN, where connoisseurs can enjoy food and drink not just virtually, but live and in colour. It was once again a lot of fun putting together this new summer issue for you, and I hope that is something you will see and feel on the following pages! With cordial greeting from the entire team, Bibi Wintersdorf

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44 52

Our team

44 Jams

Claude Neu: Neu à la carte

52 DIY - Mother's day

80 Tequila: Enough with party games

Restaurant and shopping news

KACHEN news

TheLuxLife with Marina

Where to spend it & book club

60 Step by step: Poke bowls

90 Hotel news

Lëtzebuerger Shopping

62 Seasonal veggies: Peas

92 Harald Wohlfahrt:

Product news

66 Farm house recipes: Vacherin glacé

Happy Nationalfeierdag!

68 Lëtzebuerger Rëndfleesch:

Baking from the heart 56 Les Sucrés du Lux: Strawberry doughnut

A celebratory outdoor picnic 28 Barbecue, the vegan way

Beef tartare 70 Typesch Lëtzebuergesch:

34 Honey 40 Seasonal fruit: Raspberries NEW

Feierstengszalot 72

Expat recipes: Lithuania

Water

84 Chef portrait: Yann Castano 87

Jonk Chefs: Pauline Petit

88 Restaurant portrait: Les Roses

Culinary mission on the Moselle 96 Culinary dynasties: Brasserie Nationale WINE 102 Wine grower families: Domaines Vinsmoselle

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SUMMARY n

128

108 Wine news NEW DESIGN 110 Kitchen design 113 Fashion linens from the kitchen 114 Jacques Schneider 116 Will Kreutz BLOG AWARD 118 Bloggers in Luxembourg 120 Blogger news

102 96 114

124 H2O - the stuff of life 126 Anne‘s Meat Free Monday: Summer tacos with green salsa

Cover photo: Ramunas Astrauskas Artistic accents: Jacques Schneider

KACHEN ON TOUR 128 Through the town on Shank's pony 134 Summer in Luxembourg: events NEW 136 24 hours with... Vicky Gomez 137 What does the world taste like? Forever chelo kebab 138 With Luxair-Metropolis to Venice

HEALTH, FITNESS, WELLNESS

142 With CFL to Bordeaux

122 Coffee:

146 Recipe directory and imprint

Sinful pleasure or health food?

138

148 Outlook 2018 / 2 | KACHEN | 3

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Pauline Petit Pierre Zehner

Cyril Molard Harald Wohlfahrt

Carlo Sauber

Fabrice Salvador

Yves Jehanne

Yann Castano

CHEFS IN THIS EDITION

OUR TEAM

Ramunas Astrauskas

Elisabeth Beckers

Marcel Biver

Anne Faber

Barbara Fischer-Fürwentsches

Claude François

Massimo Gherardi

Susanne Jaspers

Claude Neu

Martina Schmitt-Jamek

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NEU À LA CARTE n

National-Frups-Dag! I

t's really no secret: Luxembourgers like to dine well and often, preferably French in quality and (rural) German in quantity. So it is somewhat odd that in a country where all events are advertised with the addition 'Fir Iessen an Drénken ass gesuergt', there are no particular specialities for National Day, just the grilled sausages and chops that are offered on every corner of the capital. Maybe it would be an incentive for our chefs to invent a Plat Ducal to enhance our Lëtzebuerger Spezialitéiten on 23rd June and give them a contemporary touch in the future?

Those who wish to enjoy existing national specialities in a restaurant have, after several 'lean decades', the agony of choice once again. Since gastronomical trends are traditions writ large, it would only be fitting to order a Judd mat Gardebounen or a Schwéngshéiss in the good old Mousel’s Cantine in Clausen, or a hearty Wäinzoossiss matt Moschterzooss in Hotel Siewebueren, across from Villeroy & Boch in Rollingergrund. Diners seeking typical Luxembourg food in the city go to Um Dierfgen or Am Tiirmchen. There, one also finds classics such as Fierkelsjelli and Feierstengszalot on the menu. Kniddelen, simple flour dumplings served with sauces, grilled bacon and/or cream have found their way into the kitchens of even new establishments. Across the country, quite a few young chefs have taken up this comfort food, including the newly-reopened Pavillon in Park Merl. Vincent Ciszewicz even offers them in his Brasserie des Arquebusiers in the Schéiss 'club house' in Belair: every first Thursday evening of the month he serves Ham am Stréi with gebootschte Gromperen an Dëllessen. And musical entertainment, with Luxembourg 'evergreens'. The historic Bei der Giedel, in the forest between Differdingen and Rodange, is now under new management and serving its famous Kachkéisseschmieren again. Alongside other delicacies like Bauerenträipen, Päerdsbifteck and Kuddelfleck, which are all reappearing on the country's menus, be they ultra-traditional or innovative (like Café Belair, which serves its burgers in crispy Gromperekichelcher instead of rolls): there is nevertheless one speciality that has heretofore remained undiscovered: Gehäck, or offal (lung and heart, to be precise) served in a brown sauce with plums – a very special, nearly forgotten delicacy. Might this dish soon be revived as well, in a somewhat updated form, perhaps in the course of new National Day traditions? And so, 'E Gudden'!

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Restaurants & ShopsNews Café Bei der Giedel The popular establishment 'Bei der Giedel' re-opened a few weeks ago, and serves hearty dishes like raclette and tartiflette. The restaurant, first opened in 1880, has an appealing historical ambience, a lovely forest location and a spacious terrace. Hours: Wed–Fri 11 a.m. – 3 p.m. & 6 p.m. – Midnight, Sat–Sun 11 a.m. – Midnight 81, place de Saintignon - L-4698 Lasauvage Tel.: (+352) 58 05 83 www.beidergiedel.lu

Auberge Thillsmillen The recently re-opened Auberge Thillsmillen in Mamer serves Savoy cuisine in the rustic ambience of an old country mill. The menu includes raclette, fondue, and meat specialties. Hours: Wed–Sun Noon – 2 p.m. & 6 p.m. – 10 p.m. 30, rue du Baerendall - L-8212 Mamer Tel.: (+352) 31 01 58

www.thillsmillen.lu

THE STOVE THE STOVE, known for its fresh food deliveries in the Grand Duchy, has launched its very first shop in Luxembourg's city centre. Their authentic dishes are now available for take away or to be enjoyed inside their hip little shop. Hours: Mon–Sat 8.00 a.m. – 6.00 p.m. 11, avenue de la Porte-Neuve - L-2227 Luxemburg Tel.: (+352) 26 20 34 93 www.thestove.lu

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NEWS n

Bistro Brasserie

Les Jardins d'Anaïs

Brauhaus

The brand new restaurant "Les Jardins d'Anaïs" offers gastronomic cuisine in an elegant, warm ambience. The chef previously worked in the renowned star restaurant 'Le Jules Verne' in Paris. The enchanting garden with a lot of green invites you to enjoy and the contemporary interpreted dishes pamper your eyes and palate.

This young and dynamic new project is presented by Concept + Partners. Under the direction of Nico Heinen and head chef David Goergen, downtown Luxembourg has now been enriched by a pleasant, contemporary brasserie with an emphasis on Luxembourg beer culture. Hours: Mon–Tue 7 a.m. – 3 p.m. & Wed–Thu 7 a.m. – 11 p.m., Fri 7 a.m. – 1 a.m. & Sat 3 p.m. – 1 a.m. 32, rue de la Poste - L-2346 Luxemburg Tel.: (+352) 27 40 66 99 www.brauhaus.lu

Hours: Mon–Fri 12 a.m. – 2 p.m. & 7 p.m. – 9.30 p.m. 2, place Sainte-Cunégonde - L-1367 Luxembourg Tel.: (+352) 28 99 80 000

Restaurant V8 The new Restaurant V8 in Junglinster serves fresh, regional foods in an unusual vintage atmosphere! This exclusive vintage-car-themed restaurant also has a daily lunch menu. Hours: Mon–Sun 11.30 a.m. – Midnight 11, um Lënster Bierg - L-6125 Junglinster Tel.: (+352) 28 83 73 1 www.restaurant-v8.lu

Pablito Ceviche, tapas, tacos, salads… inspired by Latin and Spanish cuisine, the new bar 'Pablito' serves small dishes for lunches and dinners accompanied by typical drinks like Corona, Jarritos or Margaritas. Hours: Mon–Fri 11.50 a.m. – 2 p.m. & 5 p.m. – 11 p.m. 9, avenue du X Septembre - L-2551 Luxemburg-Belair Tel.: (+352) 26 38 36 99 www.pablito.lu

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A NEW FACE AT LE LUXEMBOURG WEMPERHARDT Restaurant LE LUXEMBOURG WEMPERHARDT in the Massen Shopping Center offers its 26 guests a whiff of classic luxury and modern extravagance. Fascinatingly unique to the region is the restaurant's view of the 'Conzefenn' nature reserve with its grazing Scottish Highland Cattle. Recently, a new chef has taken over command in the kitchen; Hannes Graurock, from northern Germany, who was already awarded a Michelin star at the age of 29 at Courtier Weissenhaus, will now be hosting and undoubtedly delighting guests at Le Luxembourg. This makes a culinary trip to the far north definitely worthwhile. It can also be combined wonderfully with a stroll through the Massen Shopping Center. www.leluxembourg.lu

NEWS FROM DAMIEN KLEIN Appetizer is the name of Damien Klein's new concept and, as the word suggests, it's all about appetizers, small culinary jewels made with fresh products, of the highest quality and in infinite variations, which you can buy and take away or order in his boutique in the Rue Notre Dame in Luxembourg City. TAKEOUT and ON-DEMAND for creative enjoyment and culinary entertainment. Appetizer is open Tuesdays to Saturdays from 11:00 - 18:00. www.appetizer.lu

BRAVO, RENÉ MATHIEU! Congratulations to René Mathieu and La distillerie in Burglinster, which was voted the 4th best vegetableand-fruit restaurant in the world at the 'Semaine des Fruits et Légumes' on 7 May at the first international edition of WE'RE SMART® WORLD! We are very proud to count René Mathieu as one of our KACHEN partners from the very beginning, and look forward to our continued collaboration. He demonstrates that cooking without meat can be quite creative and delicious, and beneficial not only to one's own health but also to the health of our planet! www.bourglinster.lu 8 | KACHEN | 2 / 2018

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NEWS n

KACHEN WELCOMES YOU! KACHEN has some good news to share: we have recently moved into our new headquarters in Junglinster, where we now have enough space for creative work as well as a great new and spacious kitchen for workshops and cooking events. More on this in the September issue, in which we'll be presenting our new Schmidt kitchen from the Küchen Galerie 'Äre Kichepartner' with AEG appliances in great detail. Perhaps by then some of our readers will already have had the opportunity to visit the premises during one of our events. Simply subscribe to our newsletter or check our Facebook page regularly to stay informed! www.kachen.lu - www.facebook.com/kachenmagazin

DOMAINES VINSMOSELLE 27TH EDITION OF ART & VIN PHOTO COMPETITION Extraordinary wine meets extraordinary design: KACHEN photographer Ramunas Astrauskas provided the winning contribution to this year's Art & Vin series. The theme of this year's series was the combination of photography and architecture. Ramunas’s photo, together with those of two other winners, will adorn the bottles of selected Domaines Vinsmoselle 2016 vintage premium wines. Congratulations from the entire KACHEN Team to our photographer Ramunas Astrauskas! www.vinsmoselle.lu

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In collaboration with www.theluxlife.org

TYPICALLY LUXEMBOURGISH Bamkuch (‘Tree Cake’)

Marina Lentz-Lai

Luxembourgish Cheat Sheet What to say to your neighbours Whilst we are lucky enough to live in a multicultural country with so many different languages and nationalities surrounding us, it’s important that we make a special effort with the local language. So who better to practice with than your neighbour? Go on, give it a try! The Luxembourgers will really appreciate the effort!

• Hello! Nice to see you!

Moien! Schéin dech ze gesinn!

• The weather has been so great/terrible lately... D’Wieder war immens/schrecklech...

• Welcome back! Did you have a nice holiday? Wëllkomm zeréck! Hat dir eng schéi Vakanz? • How was your day? Wéi war däin Dag?

• How are the kids?

Wéi geet et de Kanner?

• Can I get something from the supermarket for you? Kann ech dir eppes aus dem Supermarché matbréngen? • Can I help you to mow your lawn?

Kann ech dir hëllefen de Wues ze méien?

• Can you help me to mow my lawn?

Kannst du mir hëllefen den Wues ze méien?

This is one of the most traditional cakes you will find in Luxembourg. It can also be found in Germany and Japan. While it looks simple, it is not a cake that you can usually make at home because it needs to be baked on a spit roasted oven, as the layers of cake are glazed on layer by layer. This gives the cake its 'rings' which you can see when sliced, hence the name, 'tree cake'! It is usually enjoyed as part of a celebratory meal, from a wedding to a birthday or a Christening. As National Day approaches, look out for it in supermarkets, you’ll usually find them being made fresh on the spot as a baker glazes each layer on patiently and cautiously. This iconic dessert is best served thinly sliced, washed down with a nice cool glass of crémant!

Eisekuch (Waﬄes) There are so many variations of waffles, the Belgian waffles, the potato waffles, the pancake waffle, the savoury waffle..I could go on. But the waffle which really captured my heart is the Luxembourgish waffle. This deliciously light treat consists just of a thin layer of crispy batter which forms the shell of the waffle while the inside is light and airy. Since I had my first bite 3 years ago, no other waffle tastes the same, plus it’s so light weight that you could have two and you wouldn’t even feel glutinous! Best served with whipped cream, strawberries and icing sugar, you will see these all over the city either during the Schueberfouer or at the Christmas markets. Look out for the Jean La Gaufre ones, they are the local favourite!

Quetschentaart (Plum tart) You may have noticed that savoury and sweet tarts are very popular in Luxembourgish cuisine. In particular, the Quetschentaart is a classic open tart which is made of plums, Quetschen or Damson plums, as the name suggests. The dough is traditionally made with a simple combination of butter, sugar and eggs and then baked in the oven. The ‘quetschen’ plums are then quartered or sliced and placed on the centre of the open tart and dusted over with icing sugar. Luxembourgers usually wait until the local plums have ripened in September to make this dessert and this recipe has been around for so long that if you were to serve any Luxembourger this after their meal, it would bring back memories of enjoying this homely classic as children.

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WHERE TO SPEND IT We’ve handpicked some of our favourite places where we have been spending our time and money lately!

BIOBUTTEK WILHELM Opened in 1993 Biobuttek, which translates as ‘organic shop’ in English, this establishment is located in Capellen amidst the beautiful backdrop of the countryside and sells everything from fresh organic fruits and vegetables to dried goods like flour, pasta and grains. With a cozy little seating area, you can enjoy a cup of tea and some snacks and there’s even a small play area for the kids. It’s amazing to see that this shop stocks absolutely everything organic from cleaning products to skincare and even has a huge range of fresh organic cheese! It’s a great place to go to top up your pantry and the owner is very knowledgeable so do make sure you ask if you need any recommendations. Oh, and did I mention there is a lovely organic wine section that makes for a great gift option too! 93A, rue du Kiem, Capellen

LE COEUR DE MEULE This new fromagerie not only stocks a wide range of cheese but it also offers you everything you need to enjoy your cheese. From unique wines, flavoured jams, crackers that compliment cheese to exceptional truffle infused honey! They work with ‘Meilleur Ouvrier de France” (MOF) which gives them the opportunity to have an impressive selection of traditional cheese with 80% of the cheeses coming from France and 20% from the rest of Europe. The native French couple who opened the shop had a dream to own a cheese shop and have always been loyal lovers of their product. Look out for their wine and cheese events and if you’re feeling peckish, you could also try their small lunch menu which offers cheese platters and sandwiches. 102, route d’Arlon, Mamer

www.lecoeurdemeule.lu

OUNI OUNI, which literally means ‘without’ in Luxembourgish, is the first zero waste shop in Luxembourg. It sells organic and locally sourced products without packaging, and where possible without parabens or chemicals as well. They stock over 500 unique products from fresh fruit and vegetables to organic household essentials, and none of it is packaged! If you don’t remember to bring your own containers and bottles to take home your newly purchased goods, don’t worry, you can purchase glass containers to take home with you. More than just a shop, it is also a philosophy and way of life. The cooperative business is fully owned by its members and they have just under 700 members. Some are active and work in the shop regularly, whilst others are investors. Look out for their workshops which teach different topics from waste reduction to sustainable living. 55, rue Glesener, Luxembourg

www.ouni.lu

ARA City Book Club What we are reading this summer... ARA City Book Club is a free monthly book club where we meet to discuss nonfiction and fiction English books. Our monthly meet-ups are a great way to meet new people, build a healthy habit of reading and also discover great new book titles. Summer is the perfect time to get lost in a page-turner so here are the most gripping books that were read and loved by our book club!

ELEANOR OLIPHANT IS COMPLETELY FINE BY GAIL HONEYMAN A novel about how loneliness can appear in different forms, this is one of the most charming characters I’ve had the pleasure of meeting in a book. Honeyman does a fantastic job of creating a thriller without the crime element. The perfect summer page-turner.

MYTHOS BY STEPHEN FRY On the whole, we don’t read many non-fiction books in our book club but every now and then, one comes along and whisks everyone of their feet. This was this year’s favourite non-fiction. Stephen Fry retells the myths of Ancient Greece with a great deal of humour, perfect to put a smile on anyone’s face!

THE LIGHT WE LOST BY JILL SANTOPOLO Sometimes we just need something light and easy for the summer. That’s exactly what this romantic novel is. It’s best enjoyed with a cocktail in one hand while you recline on the beach. The main character, Lucy, is faced with having to choose between two great loves.

MY NAME IS LUCY BARTON BY ELIZABETH STROUT Strout is the Pulitzer-Prize winning author who wrote Olive Kitteridge. This book explores the interesting and complex dynamics of the relationships between mothers and daughters. The main character, Lucy Barton, is recovering from an operation when her mother, who has not spoken to her in years, comes to see her.

For more information on ARA City Book Club or any other articles mentioned above, please contact info@theluxlife.org or visit www.theluxlife.org.

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n Lëtzebuerger

Shopping n

by LUXEMBOURG HOUSE & KACHEN MAGAZINE

3&4

1 LET'S MAKE IT HAPPEN CUPS, RAK Porcelain, €19.50 / pc 2 LUXEMBOURG CUTTING BOARD, Éilenger KonschtWierk, €44.00 3 LET'S MAKE IT HAPPEN BIKE SOCKS , Asport, €9.99 4 ROUT WÄISS BLO SOCKS, Ben & Pepper, €10.00 5 LET'S MAKE IT HAPPEN FOOTBALL, Luximpex, €22.95 6 HUMORISTIC LUXEMBOURG, CartoonArt.lu, €35.00 7 GARÇON GRAND-DUCAL T-SHIRT, KRITZEL FABRIK Jacques Schneider, €25.00 8 ROUDE LÉIW GREETING CARD, Studio Mick, €4.00

7 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.

INFOS Luxembourg House will be open for National Day on 23 June 2018 from 10:00 a.m. until 6:30 p.m!

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NEWS n

Products we like to try

Spicy chili sauce with berries The new Berry Scorpion Sauce is an especially hot original chili sauce. The slow hotness of Trinidad Scorpion Chili is combined with the fruity-earth taste of berries. The 'Fiery Food Challenge' in the USA awarded it a ranking of 9 out of 10 on the hotness scale at its debut. The chili sauces and pastes from Pika Pika Chili Kompositionen – Die Chili Sinfonie consist of natural ingredients; all are 100% vegan, and without artificial preservatives or thickeners. Available in a variety of hotness levels and compositions. Berry Scorpion Sauce is available for €10 (100 ml) and €6 (50 ml) online at Pika Pika's website or at www.amazon.de/pikapika www.diechilisinfonie.com

Refreshing summer delights Sources Rosport is enlarging its product assortment with a new line. Rosport mat is a refreshing beverage that brings together fruity flavours with the benefits of natural Rosport mineral water. Fruity, natural, and delicious! Without sugar or sweeteners, free of preservatives, and 0 calories. Now available in lemon, lime, and mint flavours. In numerous points of sale throughout the country, in 6-pack with 50 cl PET bottles. www.rosport.com

Hazelnut meets chocolate The Luxembourg 'chocolatier artisanal' Genaveh presents its latest chocolate creation: a combination of smooth milk chocolate with hazelnuts and ground almonds. The chocolate bars are filled with Genaveh's famous hazelnut spread. These delicacies are produced by hand at the workshop in Steinfort. Available in mini-format or regular size, 100 g for €8, at the company's shop in Steinfort or online.

New formula for Luxembourg mayonnaise Moutarderie du Luxembourg kicks off the summer with not only a new BBQ sauce, but improvements to its classic recipes as well. Its Mayonnaise with Egg and Mayonnaise with Lemon are now even tastier! Available in a variety of packaging options (tube, jar, squeeze bottle) and sizes at the usual points of sale in Luxembourg. www.moutarderie.lu

www.chocolaterie-genaveh.com

WINNERS from KACHEN 01-2018 (Spring issue) 3 x 1 book 'Lissabon': Simone-Kim Bintener-Michaux, Tessy Ewen, Karin Schuck 2 x 3 special edition of the Mellis-honeyliquor: Gilbert Girsch, Frank Maitry 1 package with the bottles Ginix, Éim Néckels Whiskey and Pinot Gris Enschberg: Lorentz-Michely Jean 1 x LuxairTours-trip for 2 to Nice incl. flight and 2 nights in a hotel: Sophie Nickels 1 x package 'Charmes du Domaine' with 1 night in a double room for 2 incl. breakfast, free access to the Spa and aperitive with 3-course-menu: Travanca-Gratia Amadeo 1 x trip for 2 to Lille incl. TGV and 2 nights in a double room + city tour and dinner for two in 2 restaurants: Delia Flammang

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HAPPY NATIONALFEIERDAG! A celebratory outdoor picnic

Anyone up for a picnic? It doesn't have to be on National Day, of course, but sometimes it's these special days that give us an impulse to try something new. Why not use it to plan a family gathering? All these recipes can be made in advance, and when everyone helps, it's a breeze. Afterwards, it's only a matter of getting out into nature to celebrate and enjoy a wonderful picnic together (assuming that the weather plays along, which was fortunately the case for our photo shoot). The photos were taken at Echternach Lake, and mark the start of a series in which we will organise at least one photo shoot in each issue at an extraordinary spot in the Grand Duchy, showing not only our recipes but also the surroundings! Experiencing pleasure with all one's senses, while discovering the most beautiful places in Luxembourg – what could be more delightful?

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PHOTOS RAMUNAS ASTRAUSKAS

The images on our cover and in this article come from the artist Jacques Schneider, whom you'll learn more about in our chapter on design.

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WIN

We're giving away 1 picnic basket from Luxembourg House filled to the brim with regional products. Answer the following question: Which KACHEN partner is supplying the filled picnic basket? Send an e-mail with the correct answer with the keyword 'Picnic' to gewinnen@kachen.lu Submission deadline is 30/07/2018

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RECIPES n

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Rosemary grissini about 30 grissini

25 minutes + 1 hour's rest

• 250 g wheat flour • 130 g lukewarm water • ½ packet of dry yeast • 6 tbsp. olive oil • 8 g salt • fleur-de-sel to sprinkle on the finished bread sticks • 2 sprigs of rosemary • 8 tbsp olive oil 1 Combine the flour with the water, dried yeast, olive oil and 8 g salt and knead well, until the dough no longer sticks to the sides of the bowl. Cover and let rest for 1 hour. 2 Preheat the oven to 200 °C. 3 When the dough has doubled in volume, roll out thinly and cut into about 30 strips, 1.5 cm wide. Roll each one into a long cylinder and place on a baking tray lined with greaseproof paper. 4 Pick the rosemary leaves from the stalks and chop very finely. Stir with 8 tablespoons of olive oil, then brush the dough sticks with the mixture and lightly sprinkle with fleur-de-sel. 5 Bake in the oven preheated to 200 °C for about 15 minutes until golden brown. Allow to cool completely.

Cannellini bean dip with beetroot sprouts Serves 6 - 8

10 minutes

• 2 tins of cannellini beans (drained weight 240 g each) • 60 g Tahini paste • 4 tbsp fresh lemon juice • 2 cloves of garlic • 4 tbsp olive oil • ¾ teaspoon smoked paprika powder (Pimenton de la Vera Ahumado) • 1 tsp salt • beetroot sprouts to garnish 1 Drain the beans in a colander, rinse well and drain. 2 Place in a food processor and blend to a smooth mass with the remaining ingredients (except the sprouts). Season to taste, adding more salt and a couple of tablespoons of water if needed. 3 Allow to infuse in the fridge for at least 1 hour to let the flavours develop. Garnish with beetroot sprouts to serve. Serve with grissini, vegetable sticks or bread. 18 | KACHEN | 2 / 2018

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RECIPES n

Couscous salad with sun-dried tomatoes, feta and olives Serves 4

20 minutes

PHOTOS RAMUNAS ASTRAUSKAS RECIPES ELISABETH BECKERS & BIBI WINTERSDORF

• 250 g couscous • 1 small red onion • 80-100 g of sun-dried tomatoes in oil (do not drain the oil) • 1 large handful of fresh mint and/or parsley • 125 g cherry tomatoes • 1 tin of chickpeas (drained weight 240 g) • ½ lemon • 150 g black olives, pitted • 150-200 g feta cheese • salt and pepper

1 Prepare the couscous according to the package instructions. Let cool. 2 Finely chop the sun-dried tomatoes, onion, mint and parsley leaves. Halve the fresh tomatoes. Drain the chickpeas and rinse. 3 Loosen the couscous with a fork, then mix with the dried tomatoes, 3 tablespoons of the oil, the chopped onion, herbs, fresh tomatoes, chickpeas, pitted olives and the juice of ½ lemon. Season well with pepper, but go easy on the salt. 4 Cut the feta cheese into cubes and distribute over the top.

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Blue potato salad with radish and egg Serves 3-4

25 minutes

• 2 eggs • 1 kg blue or purple potatoes • 6 tbs. fresh tarragon leaves • 1 clove of garlic • 40 ml white balsamic vinegar • 40 ml olive oil • 1 tsp maple syrup • 60 g mayonnaise • 200 g radishes • salt and pepper 1 Hard boil the eggs, then let cool. 2 Peel the potatoes and cut into equal pieces; wear kitchen gloves if available, as the potatoes may stain your hands. Put them in a saucepan, cover with water and add 1 teaspoon of salt. Boil and simmer for about 15 minutes until the potatoes are cooked. 3 Purée the tarragon leaves, garlic, vinegar, oil and maple syrup and mix with the mayonnaise. Season to taste with salt and pepper. 4 Drain the potatoes and allow to cool slightly. In the meantime, wash the radishes and either halve or quarter them. Quarter the eggs, mix everything and chill until served.

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RECIPES n

Tomato tartlets with aubergine and mozzarella

12 tartlets

40 minutes

• 1 aubergine • olive oil • 2 rolls of puﬀ pastry • 36 cherry tomatoes • 12 tsp red pesto • 1 ball buﬀalo mozzarella, sliced • parmesan cheese • salt and pepper 1 Preheat the oven to 180 °C. 2 Cut the aubergine into 12 round slices, not too thick. Heat some olive oil in a large pan and fry the aubergine slices (in 2 batches if necessary) with salt and pepper over medium heat until soft. 3 Roll out the puff pastry and cut out 12 disks for the tartlets. 4 Spread about 1 teaspoon of red pesto on each pastry base. Place a slice of aubergine on top of the pesto and top with 1 slice of mozzarella and 3-4 cherry tomatoes. 5 Bake in the oven for 25-30 minutes, lightly season with salt and pepper and serve immediately. 2018 / 2 | KACHEN | 21

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Beetroot and white chocolate cake 1 cake

30 minutes + 1 hour baking time

• 180 g spelt flour (type 630) • ½ tsp. baking powder • ½ tsp baking soda • 300 g beetroot (about two beets) • 175 ml buttermilk • 50 g unsweetened cocoa powder • a little vanilla powder or extract • 100 g butter, softened • 280 g cane sugar • 2 eggs • 150 g white couverture • fresh blueberries and raspberries 1 Preheat the oven to 180 °C. Grease a loaf tin with butter and dust with flour. 2 Combine the flour with the baking powder and baking soda. 3 Peel the beetroot and place it raw in a high-

performance food processor. Purée with the buttermilk, cocoa powder and vanilla. Set aside. 4 Beat the softened butter with an electric whisk and gradually add the sugar. Beat until the mixture is pale and fluffy. Add the eggs one by one. Then gradually mix in the flour mixture, alternating with the beetroot purée. 5 Pour the batter into a baking tin and smooth with a spatula. Bake in the oven for about 1 hour. Remove from oven, perform a chopstick test and let stand in the tin for about 15 minutes. Then shake to loosen, turn upside down on a wire rack and let cool completely. 6 Melt the couverture according to the package instructions and pour over the cooled cake. Immediately decorate with fresh blueberries and raspberries and allow the chocolate to set.

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RECIPES n

WIN

Win 2 x 6 bottles of Let's Make it Happen – Crémant of Crémants POLL-FABAIRE. Answer the following question: Which logo is on the crémant bottles? Send the correct answer with the keyword "Crémant" to gewinnen@kachen.lu Submission deadline is 30.07.2018

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Mascarpone cream with berries Serves 8

15 minutes

• 500 g mascarpone cheese • 600 g cream cheese • 100 g sugar • 1 sachet of vanilla sugar • ½ lemon • blue food colouring (liquid) • 250 g raspberries • 150 g strawberries

1 Mix the mascarpone with the cream cheese, 50 g of sugar, the vanilla sugar and the zest of ½ lemon. 2 Dye half of the mascarpone cheese mixture with 10-15 drops of blue food colouring. 3 Bring the raspberries to a boil with 50 g of sugar, then press through a sieve. 4 Add a layer of blue mascarpone cream in some glasses, top with a white layer and finish with some raspberry coulis and strawberries. Refrigerate until ready to serve.

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Most of the tableware and decorations shown in the photos of the picnic chapter were made available by Pall Center and can be purchased on the ground floor of the Pall Center in Oberpallen.

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Luxembourg cookies

85 cookies 75 minutes + 30 minutes cooling time + 10 minutes backing time per batch • 250 g butter, room temperature • 140 g icing sugar • 1 sachet vanilla sugar • 1 vanilla bean • 1 egg • 375 g flour • a pinch of salt

WIN We are raffling off 5x2 cookie cutters of Anne's Kitchen. Answer the following question: What is the shape of the cookie cutters? Send the correct answer with the keyword "cookies" to gewinnen@kachen.lu Submission deadline is 30.07.2018 The cookie cutters are available at Luxembourg House and Pall Center. The Luxembourg cookies are available on order at www.anneskitchen.lu

1 Cut the butter into cubes and put in a mixing bowl together with the icing and vanilla sugar and mix. 2 Slice the vanilla bean lengthwise, scrape out the seeds, add them to the bowl and mix. Add the egg and mix again, then add the flour and salt and beat into a smooth dough. 3 Flatten the dough into two discs, wrap in cling film and refrigerate for 30 minutes. 4 Preheat the oven to 170°C fan. 5 Roll out the chilled dough on a surface dusted with flour. Cut out cookies with a cookie cutter and place on a baking tray lined with baking paper. Bake in the preheated oven for 10 minutes or until browned at the edges. Transfer to a wire rack and leave to cool completely. 6 Once the cookies are cool, prepare the icing. Put 40g of icing sugar in a small bowl, add 1 ½ tablespoons of honey schnapps and a few drops of red food colouring and mix into a smooth icing. Decorate one third of the cookies with the red icing. 7 Repeat the same process with the blue food colouring, then mix the remaining icing sugar with the remaining honey schnapps to create the white icing. Leave the iced cookies to set for at least 1 hour. 8 The cookies will keep in a tin for at least 1 week. Tip: You can replace the honey schnapps with lemon juice or milk for an alcohol-free treat!

REZEPT ANNE FABER RECIPE ANNE’S KITCHEN ‘HOME SWEET HOME - MY LUXEMBOURG’, EDITIONS SCHORTGEN

For the icing: • 120 g icing sugar • 4 ½ tsp honey schnapps • red and blue food colouring

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ADVERTORIAL n

Zucchini club wrap 8 Wraps

35 minutes

• 1 large zucchini, cut into 10 cm sections • 40 g honey mustard • 4 romaine lettuce leaves, chopped • 8 slices ham or turkey, about 230 g • 8 slices bacon, cooked, broken into 10 cm lengths • 1 avocado, cut into 8 slices • 4 Campari tomatoes, cut into 4 slices • 30 g blue cheese, crumbled • 4 eggs, hard boiled, peeled and cut into 4 slices each 1 Boil the eggs hard, then let them cool, peel them and cut them into 4 slices each. 2 Attach the vegetable slicer to the KitchenAid® blender. Place the food holder and courgette/cucumber adapter in the middle of the two ends of the courgette area and align the red markings. 3 Cut the courgettes into 10 cm pieces. Attach a piece of courgette and the food holder to the attachment. Put the skewer through the courgette/cucumber adapter and all the way through the first piece of courgette. Attach a thick blade to the attachment. Place a tray under the blade to catch the courgette leaves. Turn the blender to speed 2 and position the blade against the piece of courgette. Repeat with the remaining zucchini pieces. 4 Fry the bacon slices in a pan without oil until crispy, drain them on kitchen paper and then break them into 10 cm pieces. 5 Coarsely chop the lettuce leaves. Remove the core from the avocado and cut into 8 slices. Wash and quarter the tomatoes. 6 Cut the courgette leaves into 20 cm pieces and place them on the work surface. Spread 5 ml honey-mustard-sauce on each sheet. Spread some salad and 1 slice of ham or turkey breast, 1 slice of bacon, 1 slice of avocado1 tomato and 2 slices of

The

hard-boiled egg on each slice. Leave a 2 cm long strip at the end of the leaves uncoated. Crumble the cheese on the ingredients. 7 Start with the occupied end and roll up firmly. If necessary, attach with a toothpick and serve immediately.

Vegetable Sheet Cutter

Cook creatively, live healthy: incorporate more vegetables into your daily meals and discover new ways to prepare them! Rediscover classic meals! From substituting pasta and wraps with vegetable sheets to reinventing snacks and sweet dishes, the KitchenAid Vegetable Sheet Cutter can cut a broad palette of vegetables and fruits into beautiful, healthy sheets. You can use the attachment every day; it will help you to switch to gluten-free food with ease and innovation, or to substitute carbs with vegetables.

Fruits or vegetables

Slice zucchini, apples, cucumbers and other fruits and vegetables into ﬁne sheets and discover fresh versions of your everyday favourites.

Thick and thin

Its two blades allow you to cut thicker or thinner slices depending on your taste or recipe requirements.

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BARBECUE, THE VEGAN WAY We all want to be able to celebrate National Day, no matter what our foodie preference. And barbecues are by no means for meat-lovers alone! We’ve put together a barbecue National Day banquet for all you trusty vegans out there...

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RECIPES n

White bean and baby marrow burgers with cashew mayo and a sprout salad Serves 4

15 - 30 minutes

White bean and baby marrow burgers • ½ red onion, peeled and finely chopped • 1 x 400 g tin cannellini beans, drained • 2 tbsp flaxseeds • 2 tbsp chia seeds • 2 tbsp ground almonds • 1 tsp smoked paprika • zest of 1 lemon • 4 courgettes, grated • 30 g sunflower seeds • salt and freshly ground black pepper, to taste Vegan cashew mayo • 100 g cashews, soaked for 10 minutes in boiling water, drained and water discarded • 2 tbsp water • 1 tbsp Dijon mustard • juice of 1⁄2 lemon • 1 garlic clove, peeled and crushed • 2 tsp white vinegar To serve • 4 burger buns, halved and toasted • handful lettuce leaves

• 1 avocado, peeled, pitted and sliced lengthways • 2 tomatoes, sliced • 1 red onion, peeled and sliced into rings • handful sprouts of your choice • lemon wedges, to squeeze 1 Prepare a barbecue to grill the burgers over medium-high heat. 2 For the burger patties, place all of the ingredients – except the baby marrows, sunflower seeds and seasoning – in a blender and blitz until just smooth. Remove from blender and stir in the grated baby marrows and sunflower seeds. Season well to taste. 3 Divide the burger mixture into 4 and shape into patties. Grill on the barbecue until slightly charred, 3 – 4 minutes. 4 For the vegan cashew mayo, place all of the ingredients in a blender and blitz until smooth. Season to taste. 5 To assemble the burgers, place a dollop of mayo on each burger-bun half. Top with some lettuce, a patty, avocado slices, tomato slices, red onion slices and sprouts. Close the burgers and serve with lemon wedges for squeezing. 2018 / 2 | KACHEN | 29

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Grilled ﬂatbreads with hummus and spring greens Serves 4

30 minutes

Hummus • 1 x 400 g tin chickpeas, drained • garlic clove, peeled and crushed • zest and juice of 1 lemon • 1 tsp ground cumin • 1 tsp ground coriander • 125 ml olive oil • salt and freshly ground pepper, to taste Flatbreads • 300 g cake flour • ½ tsp salt • 1 tbsp baking powder • 1 tsp cumin seeds • 1 tsp dried rosemary • 45 ml (3 tbsp) olive oil • 90 ml warm water • 100 g asparagus spears, blanched • 100 g frozen peas • thawed pea shoots, to garnish 1 For the hummus, place the chickpeas, garlic, lemon zest and juice, spices and the 125ml (½ cup) olive oil in a blender, and blitz until almost smooth. Season to taste and set aside. 2 For the flatbreads, sieve together the cake flour, salt and baking powder. Stir the cumin seeds and dried rosemary through the dry ingredients. Place the dry ingredients in a bowl and make a well in the centre. Pour the 45ml (3 tbsp) olive oil and water into the well and gently start to incorporate the dry and wet ingredients until smooth and elastic, 5 minutes. Set the dough aside to rest for 10 minutes. 3 Prepare a barbecue to grill the flatbreads over medium heat. 4 Divide the dough into 8 balls and, using a rolling pin, roll out to 0.5 cm thickness. Place the flatbreads on the barbecue and grill until slightly charred, 3 minutes on each side. 5 To serve, place the hummus on a plate and top with the blanched asparagus spears and peas. Garnish with pea shoots and serve alongside the flatbreads as a shared snack.

WIN

We're raffling off 8 sauce sets (Ketchup, BBQ and Andalouse) from MOUTARDERIE DE LUXEMBOURG. Answer the following question: What is the name of Moutarderie de Luxembourg's newest sauce? Send an e-mail with the correct answer and the keyword 'Moutarderie' to gewinnen@kachen.lu Submission deadline is 30/07/2018

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RECIPES n

Grilled spiced aubergine and tofu skewers Serves 4

30 minutes

• 2 aubergines, cut into 2 cm cubes • 1 x 297 g block tofu, cut into 2 cm cubes • 4 sprigs fresh rosemary, each snipped into 2 • 60 ml (¼ cup) olive oil • ¼ tsp dried chilli flakes • 1 tsp ground cumin • 1 tsp ground coriander • 1 tsp sumac • salt and freshly ground black pepper, to taste • fresh bay leaves, to garnish (optional) 1 Prepare a barbecue to grill the skewers over medium-high heat. 2 Thread the aubergine cubes, tofu cubes and rosemary onto 4 metal skewers. Drizzle with the olive oil. 3 In a separate bowl, combine the chili flakes and spices. Sprinkle the spice mixture over the assembled skewers and season well to taste. 4 Place the skewers on the barbecue and grill until slightly charred, about 20 minutes. Serve warm, garnished with fresh bay leaves, if desired.

Grilled bananas with toasted coconut and coconut-caramel sauce Serves 4

30 minutes

• 230 g sugar • 60 ml (1⁄4 cup) water • pinch salt • 1 x 400 ml tin coconut cream, chilled and unshaken • 5 ml (1 tsp) vanilla essence • 4 bananas, unpeeled and sliced in half lengthways • 50 g coconut oil • 30 g caster sugar • small handful coconut shavings, toasted, to serve • fresh mint, to garnish 1 Prepare a barbecue to grill the bananas over medium heat. 2 For the coconut-caramel sauce, place the sugar, water and salt in a medium saucepan and bring to a boil, not stirring at all. Cook until golden brown in color, about 7 minutes. 3 While the caramel cooks, open the tin of coconut cream and carefully scoop the thick, creamy layer off the top (it should equal around 175ml). Reserve the creamy layer and keep the water layer remaining in the tin for another meal (it makes a delicious addition to soups!). 4 When the caramel is ready, remove from heat and add the coconut cream (thick layer). Return to the heat and stir continuously, 5 minutes. Once the caramel is ready, stir in the vanilla essence and set aside to cool a little. 5 Dot the bananas with the coconut oil and a sprinkling of caster sugar. First, toast the skin side of the bananas on the barbecue, 3 minutes, then turn them over and toast the flesh, 3 minutes. 6 To serve, sprinkle the bananas with coconut shavings and fresh mint and serve alongside the coconut caramel. 2018 / 2 | KACHEN | 31

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Berry and pecan crumble Serves 6 – 8

45 minutes

• 350 g frozen berries • 1 tsp sherry vinegar • zest and juice of 1 lemon • 1 tsp vanilla essence • pinch salt • 100 g sugar • 125 g cake flour • 175 g brown sugar • 60 g rolled oats • 120 ml canola oil • 50 g pecans, chopped • fresh berries, to serve • icing sugar, to dust

1 Prepare your closed barbecue (barbecue with a lid) to bake: open the lid and bowl vents and arrange glowing briquettes on each side of the charcoal grate. Pour a little water into a drip tray and place it between the glowing briquettes. Replace the cooking grate and close the lid. 2 Grease a 20cm-diameter round ovenproof dish. 3 Combine the frozen berries, vinegar, lemon zest and juice, vanilla, salt and sugar. Place in the oven dish. 4 For the crumble, mix together the cake flour, brown sugar, rolled oats and canola oil in a medium bowl. Sprinkle over the top of the berry mixture and bake in the closed grill until the topping is golden brown, 20 – 30 minutes. Serve the crumble with fresh berries and a dusting of icing sugar.

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ADVERTORIAL n

IT'S GONNA BE A HOT ONE Moutarderie de Luxembourg's new BBQ sauce Just in time for summer, Moutarderie de Luxembourg is expanding its product line with a new sauce: 'classique' BBQ sauce! This sauce is prepared with quality products and utmost care, is gluten-free, and contains no preservatives. The smoky-sweet, spicy taste will be a hit with grill fans of any age – and feedback so far has been promising. Almost two years of development was needed to achieve the desired taste, as well as a satisfactory colour and consistency. Its balanced aromas of meat and vegetable give it that certain je ne sais quoi. This BBQ sauce can be used on any type of meat or vegetable. It can also be applied during grilling for a more intensive, smoky-seasoned aroma. It's also great as a marinade. The BBQ sauce was released in April, and be purchased in 200 g jars and 570 g squeeze bottles.

Made in Luxembourg, 100% Geschmaach, 100% Traditioun

Spare ribs (by Meatbros) • 1 St Louis spare rib per person • 500 ml BBQ sauce (Moutarderie de Luxembourg) • 1 litre of apple juice • 100 ml maple syrup For the rub • 50 g sea salt • 100 g paprika powder • 100 g cane sugar • 2 tbsp. garlic powder • 1 tbsp onion powder • 1 tbsp ground black pepper • 1 tbsp ground cayenne pepper • 1 tbsp ground cumin • 1 tsp mustard powder Equipment: Aluminium foil 1 Combine all the ingredients for the rub in a bowl. 2 Brush the spare ribs with marinade. 3 Wrap the meat in plastic film and marinate for min. 2 hours in the fridge. 4 Mix the BBQ sauce and maple syrup in a bowl. 5 Preheat the oven to 120 °C (fan-assisted mode). 6 Place the spare ribs on a grill rack. 7 Place a baking dish on a baking sheet and push it into the bottom rail of the oven. 8 Roast for 3 hours. 9 Wrap the spare ribs with aluminium foil and pour some apple juice into the foil. 10 Bake the foil-wrapped spare ribs in the oven for another 1.5 hours (120 °C). 11 After 1.5 hours, remove the aluminium foil and bake for another 30 to 45 minutes (120 °C). 12 The spare ribs are ready when they look nice and caramelised.

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Sugar water on your bread? Or would you rather have honey from a local apiary?

EU sets its sights on adulterated honey The labels may say 'pure blossom honey' or 'apiary honey', but not every honey at your local supermarket is the real thing. Many are diluted with water, or don't meet prevailing quality standards. The European Parliament is now taking up the fight against these companies.

or many people, breakfast without honey is unthinkable. Demand, however, cannot always be met by European producers. 250,000 tonnes of honey are produced annually within the EU, with an additionall 200,000 tonnes exported from other countries. The main suppliers are China – the largest producer worldwide – followed by Argentina, Mexico, and Ukraine. This imported honey often does not meet strict EU standards. China in particular has long

been suspected of diluting its honey. According to inspection, every fifth sample of imported honey fails to meet EU standards. A lack of labelling requirements does not help matters either. Currently, it is sufficient if the label includes 'blend of EU and non-EU honeys'. Consumers, therefore, doesn't really know what they're buying. This problem may now be handled with better controls and more severe penalties.

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FEATURE n

Marque Nationale quality mark – genuine Luxembourg honey The surest way to know your honey is genuine is to buy it from a local apiary, or look for the Marque Nationale label when shopping. The quality of this honey is strictly controlled, and guarantees the consumer that it is a natural product from Luxembourg, without additives or imported honey added to it. The apiary must adhere to regulations and agree to voluntary state control measures. In Luxembourg, 350 apiaries with about 5,300 colonies were registered in early 2017, so surely there must be one near you! The producers of organic honey see ecological, sustainable beekeeping as essential. The Demeter beekeeping standards are even stricter. Here, alongside species-appropriate beekeeping, the focus is on natural honeycomb cultivation, the use of natural remedies, and the gentle handling of the honey. This helps to preserve its valuable substances and delicate taste. Bio-dynamically cultivated areas are the preferred locations for Demeter beehives. However, bees unfortunately can't be told which flowers to pollinate, so even organic or Demeter honey might be produced from the nectar of non-organic crops.

How can I recognise pure, unadulterated honey? Honey consists of about 80% sugars such as glucose and fructose, along with minerals and trace elements, vitamins, and a number of bioactive ingredients which contribute to good health. The latter are partly heat-sensitive, so that honey can be extracted by spinning, without heat. The beekeeper pours natural unadulterated honey out of the spun honeycombs directly into a jar. After several days or weeks, the honey will crystallise, form a white foam, and take on a firm consistency. A clear indication of the honey's quality. Industrially produced honey is generally a blend of different honeys. They are heated and stirred to achieve a uniform, spreadable consistency, but losing freshness and purity in the process. Honey can be tested in a laboratory for freshness and purity, but there are also a few easy tricks to determine whether your honey is diluted or contains added water.

Does the honey have added water? This can be tested in different ways. Honey doesn't dissolve in water. If it dissolves when mixed with water, it's not pure honey. You can also carry out the inverted-spoon test. Quality honey is viscous and will stick to the spoon, or drop off slowly. You can also dip a piece of dry, stale white bread into the honey to test it: if the bread remains dry and hard, the honey is pure. If the bread softens, this means that water has been added to the honey.

Is the honey diluted? Mix some honey with water, and then add four or five drops of vinegar essence to the mixture. If the mixture foams, it may be that calcium sulphate has been added. Mix a little bee's honey with water and add a few drops of iodine. If this turns the mixture blue, the honey was diluted with flour products.

TEXT BARBARA FISCHER-FÜRWENTSCHES

In late February the European Parliament adopted a paper to clear up the issue. In terms of controls, it is simply an appeal to the responsible Member States. With regard to labelling, however, the call for action was for the EU Commission to draft an applicable law. It remains to be seen if this will be considered.

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PHOTOS RAMUNAS ASTRAUSKAS TEXT BARBARA FISCHER-FÜRWENTSCHES

A honey for every quarter

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FEATURE n

KACHEN had the great privilege of inviting a group of bloggers to an exclusive blogger event on the roof of Sofitel Luxembourg Europe. During a lovingly arranged breakfast, the bloggers were personally welcomed by hotel director Marie-Hélène Onursal, before beekeeper Hugo Zeler invited them to visit the beehives and gave expert tips and explanations, followed by a taste of the "Miel de Quartier". If you also want to try the delicious honey, take part in our competition! Hugo Zeler is a young beekeeper with a very special idea: to manufacture honey from each quarter of the city. Urban beekeeping is a hot trend these days, with honey from Kirchberg, Limpertsberg and Bonnevoie already on the market. 'It's astonishing how different the honeys from the different neighbourhoods taste', says Hugo Zeler. 'In the honey from Limbertsberg, especially the summer honey, one can taste the lindens. Bonnevoie honey is characterised by the diversity of flowers found in private gardens; it also has a note of woodlands.' Kirchberg bees, meanwhile, enjoy a very special home consisting of five beehives located on the roof of the Sofitel Luxembourg Europe; the bees there produce the honey for the hotel guests. These industrious workers find an abundance of rapeseed in the neighbouring fields, along with blossoming trees and shrubs throughout Kirchberg. Hugo Zeler allows his beehives to be rented by businesses, providing them not only with their own honey, but also with informational events on honeybees and honey production for their employees and customers. 'Many companies have begun to place more focus on sustainability, and my bees make the perfect partner. Contact with Sofitel came about through chef Yann Castano – we both have an interest in products that are locally produced', says Hugo Zeler. The idea was quickly welcomed by management, as the Accor Group is committed to sustainability and regional products worldwide through the Planet 21 project. 'Our roof is ideal for the bees. Doing this allows us to make an important contribution to preserving the biodiversity of urban areas, and can offer our customers a local product', says MarieHélène Onursal, director of the Hotel Sofitel Luxembourg Europe located on the Kirchberg Plateau. For Hugo Zeler it is very important that his business partners are willing to commit themselves actively

to the well-being of the bees, for example by planting bee-friendly flowering plants. Another location is planned at the Post Office in Cloche d'Or. It's a lot of work for the beekeeper, who is currently tending about 40 colonies. Starting in autumn of this year, he plans to devote himself to his bees on a full-time basis in order to be able to cover even more districts in the future. 'I developed a passion for beekeeping from a walk through the community gardens in Belair, during which we fell into conversation with an experienced beekeeper. It immediately caught my interest, and I began to pursue it although we live in the city. The diversity of flowers is much greater in the city than in the countryside, where bees are often confronted with monoculture.' Hugo Zeler cares deeply about the health of his bees, and so he only uses natural products for their care and maintenance. 'We haven't been given the organic designation yet, but we already work largely according to the criteria of organic apiaries.' Honey from the city quarters with specially designed labels currently can only be purchased at Les Paniers de Sandrine in Munsbach. www.hunnegkescht.lu

WIN We're raffling off 2 x 3 jars of 'Miel de Quartier' (250 g). Answer the following question: What's the name of the new honeymaking trend in cities? Send an e-mail with the correct answer with the keyword 'Honey' to gewinnen@kachen.lu Submission deadline is 30/07/2018

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Beetroot, apple and goat's cheese millefeuille with honey dressing Serves 4

15 minutes

PHOTOS RAMUNAS ASTRAUSKAS RECIPES ELISABETH BECKERS

• 1-2 apples • 2 tbsp lemon juice • 250 g beetroot • 150 g goat's cheese • 80 g baby spinach • 4 tbsp. olive oil • 2 tbsp white balsamic vinegar • 2 tbsp honey • 8 walnut kernels • salt and freshly ground black pepper

1 Wash the apples, use an apple corer to remove the core and cut into thin slices. Immediately drizzle with lemon juice. 2 Also cut the beetroot and goat's cheese into thin slices and wash the spinach. 3 Combine the vinegar with the honey. Add salt, pepper and oil. Use half of the dressing to season the spinach and distribute on some plates. 4 Nicely stack the beetroot, goat's cheese and apple slices and place in the middle of the plates. Drizzle with the rest of the dressing and decorate with a few walnut halves. Serve with some fresh crusty baguette.

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RECIPES N

Grilled nectarines

with ricotta and honey

Serves 4

10 minutes

• 250 g ricotta cheese • 1 orange • 6 nectarines • 4 tbsp honey • 40 g pistachios 1 Heat the grill or a grill pan. 2 Add the ricotta cheese to a bowl and mix with 1 tbsp. of grated orange zest. Set aside. 3 Halve the nectarines and remove the stone. Brush the cut side of the fruit with 2 tbsp honey and place cut side down on the grill. Allow to caramelise slightly for 1-2 minutes. 4 Turn over the nectarines and grill for another 2 minutes. Place on a dish and serve with a helping of ricotta mix on the side. Drizzle with 2 tbsp. of honey and sprinkle with pistachios and a little more grated orange zest.

CACTUS - A BEE-FRIENDLY BUSINESS Cactus branch stores in Bascharage, Belle Etoile, Redingen/Attert and Windhof are also 'abuzz' with honey-making activity. The supermarket chain, together with local beekeepers, has set up beehives at these locations. The honey is sold under under the label Marque Nationale, including the name of the beekeeper responsible for the hives. The beehives at Cactus Bascharage are also certified as organic, and the honey is sold with the designation 'Cactus Bio Hunneg'. Cactus Hobbi offers interactive garden workshops so that you too can contribute to the well-being of bees in your own garden and learn about alternatives to chemical pesticides. Details at www.cactus.lu

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5 Facts about Raspberries

“ Nature's Power Generators”

Power of nature

Wow! Just 100 g of raspberries fulfil 25% of the daily recommended allowance of Vitamin C. And not only that: they also deliver Provitamin A (beta-Carotene), Vitamin B (for metabolism), Biotin (nails, hair, skin), tannin (digestive system), potassium (against water retention), phosphorus and calcium (teeth and bones), magnesium (muscle function), iron (cleanses the blood and helps build blood cells)...and that's just the beginning.

2 3 4

Snack without guilt

Raspberries are a perfect low-calorie snack food – despite their sweetness, they have just 34 kilocalories per 100 grammes and consist of 85% water. Those with histamine intolerance, however, should avoid raspberries.

Garden princess

The fruits of the raspberry bush, which can grow up to 2 metres in height, are quite sensitive, and therefore should not be treated with pesticides and must be harvested by hand.

Cancer cells abhor raspberries

TEXT MARTINA SCHMITT-JAMEK

Raspberries have a strong antioxidant effect and help prevent cancer. They're also beneficial for the liver, heart, stomach, digestive tract, nervous system and brain. They boost the circulatory and immune systems, detox and remove excess fluid, lower fevers with their naturally-occuring salicylic acid, and can lower the risk of Parkinson's Disease when taken regularly.

Turn over a new leaf

Tea from raspberry leaves packs a punch! Raspberry tea will boost your immune system and can relieve gum problems, diarrhoea, fever, bladder or kidney pains, acid reflux, and menstrual cramps. Pour ¼ l of boiling water over 2 T dried raspberry leaves; let steep for 10-15 minutes.

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RECIPES n

Raspberry semifreddo with rose water and pistachios

Serves 6 20 minutes + refrigeration time (overnight) • 2 eggs • 4 egg yolks • ⅓ cup icing sugar • 400 ml whipped cream • 80 g pistachio kernels, roasted, roughly chopped • 1 tbsp. rose water • 300 g fresh raspberries (alternatively, use frozen raspberries)

1 Grease a 6 cm deep, 19 cm x 9 cm (base) cake mould. Line with enough baking paper to allow an overhang of 5 cm at either end. 2 Place the eggs, egg yolks and sugar in a heat-resistant bowl. Put the bowl in a bain-marie, on low heat. Beat for 4 to 5 minutes or until thick and creamy. Remove from heat. Beat for another 4 to 5 minutes or until cooled. 3 Mix in a large bowl. Carefully fold in the cream, pistachios, rose water and two thirds of the raspberries. Pour the mixture into the prepared mould. Cover with cling film and deep-freeze overnight or until set. 4 Let stand at room temperature for 5 minutes before serving. Decorate with the remaining raspberries.

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Panna Cotta with raspberries Serves 6

15 minutes + 4 hours refrigeration time

For the Panna Cotta • 500 g cream • 1 vanilla pod • 50 g sugar, 2 ½ sheets of white gelatine 1 Soak the gelatine in plenty of cold water. Cut the vanilla pod lengthways and scrape out the seeds. Heat the cream with the vanilla pod, scraped seeds and sugar over low heat and allow to simmer gently for 15 minutes, stirring repeatedly (do not allow to boil!). Remove the pan from the heat, squeeze out the gelatine, add to the mix and whisk until the gelatine has dissolved. 2 Fill six chilled ramekins with the mixture. Using really cold moulds makes it easier to unmould the panna cotta later on. 3 Let set in the fridge

for at least four hours. Unmould the panna cotta on a plate and add the coulis (see below). If you struggle to unmould the panna cotta, simply place the moulds in a warm water bath. Tip: you can replace the cream with coconut milk. For the raspberry sauce • 500 g raspberries • a little sugar • a few mint leaves or lemon balm to decorate Obviously, fresh is always best, but frozen raspberries will also work well. Purée the fruit, strain through a sieve, add a little sugar to taste and stir until smooth with a little hot water. Add to the panna cotta and decorate with some pretty berries and mint or lemon balm leaves.

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KAC is pub HEN l

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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 - www.kachen.lu Subscription submission deadline 2018: Spring - 15.02. / Summer: 15.05. / Fall: 15.08. / Winter: 1.11.

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Jams

Jelly, Juice and Syrup

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Strawberry jam with lemon juice (VEGAN) makes 5 jars of approx. 300 ml each 20 minutes Min. - Waiting time: 2 hours Cooking time about: 5 minutes • 1 kg strawberries • about 1 kg gelling sugar, 1:1 • 1 lemon

1 Wash and clean the strawberries, drain well and cut into pieces. Weigh the berries and add the same amount of gelling sugar to a saucepan. Squeeze the lemon, stir in the juice and let stand for at least 2 hours. 2 Bring the mixture to a boil, stirring constantly, and simmer for about 4-5 minutes. Keep on stirring and skim off any foam if desired. Perform a gelling test and fill the hot jam into clean prepared jars. Immediately seal the jars and let cool.

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RECIPES n

Raspberry jelly and raspberry juice (VEGAN)

Serves 4 0 minutes 2 Cooking time: about. 10 minutes For the raspberry jelly (about 1 l) • 500 g raspberries •½ untreated lemon, grated rind and juice • 1 sprig peppermint • About 100 ml clear apple juice • 350 g gelling sugar, 2:1 • 2 cl orange liqueur For the raspberry juice (about 750 ml) • 500 g raspberries • ½ untreated lemon, grated rind and juice • 150 g sugar For the raspberry jelly 1 Check the raspberries and bring to a boil with the lemon zest, lemon juice, rinsed peppermint and 250 ml of water in a saucepan. Bring to a boil and cook for about 10 minutes, stirring constantly. 2 Pour the juice through a strainer lined with a cheesecloth (or muslin) and drain well. Squeeze the rest out to the desired extent, although this may leave the jelly a little cloudy. 3 Add enough apple juice to the mix to make up a volume of 700 ml, boil in a saucepan with the gelling sugar, stirring constantly, and let bubble for about 4 minutes. 4 Carry out a gelling test, add the liqueur and pour into the prepared jars. Screw the lid on tight and let cool. For the raspberry juice Check the raspberries and simmer for about 5 minutes with the lemon zest, lemon juice and sugar. Squeeze the raspberry purée through a fine sieve until only seeds remain visible in the sieve. Add enough mineral water to make up a volume of 750 ml, pour into a bottle and refrigerate. 2018 / 2 | KACHEN | 47

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Redcurrant jelly (VEGAN)

6 jars of approx. 250 ml each 15 minutes - Cooking time: 5 minutes • 1 kg redcurrants • 1 lemon • 150 ml clear apple juice • about 1 kg gelling sugar, (1:1) • 1 tsp vanilla extract • 2 cl redcurrant liqueur 1 Wash the redcurrants, drain, strip the berries from the panicles and juice (either in the juicer or through a fine sieve). 2 Halve and squeeze the lemon, and combine the juice with the recurrant and apple juice. Measure the volume, add to a saucepan and bring to the boil with the same volume of gelling sugar. Boil the mixture for about 4 minutes. Carry out a gelling test. 3 Stir in the vanilla extract and liqueur, and pour the jelly into prepared jars. Tightly close the jars and let the jelly cool.

Elderflower cordial

about 2 l of cordial 30 minutes - Waiting time: 24 hours • 15-20 elderflower umbels • 1 kg sugar • 20 g citric acid or juice of 2 lemons • 1 litre water 1 When ripe, harvest the elderflower umbels, clean (do not wash) and place in a large saucepan. 2 Add the umbels to a large bowl or jar with 1 litre of water and leave to infuse for at least 24 hours. Add a few lemon slices if desired. 3 Strain through a fine sieve or cheesecloth and mix with 1 kg of sugar and 20 g citric acid (or the juice of 1-2 fresh lemons). Bring to the boil until the sugar has dissolved. 4 Immediately fill the syrup into clean/sterilised bottles and close tightly. Print a label or design one yourself 48 | KACHEN | 2 / 2018

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RECIPES n

Peach jam 3 jars of 300 ml each 15 minutes - Cooking time: 5 minutes • 1 kg yellow peaches • 500 g gelling sugar, 2:1 • 2-3 drops vanilla essence • juice of ½ lemon

1 Blanch the peaches in boiling water for about 30 seconds and peel off the skin. 2 Cut the fruit in half, remove the stone and blend to a purée. 3 Combine with the sugar, vanilla and lemon juice in a large saucepan, and bring to a boil on high heat, stirring constantly. Boil for about 4 minutes. Carry out a gelling test and fill the prepared jars to the brim. 4 Close the lid, turn upside down and allow to cool for about 10 minutes. Turn upside down again and let cool.

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Gooseberry jelly (VEGAN) 5 jars of 250 ml each 15 minutes - Waiting time: about 12 hours Cooking time: 15 minutes • 800 g red gooseberries • 200 ml dry white wine • juice of 1 lemon • apple juice (clear and unsweetened), as needed • 500 g jam sugar, 1:1

1 Wash and clean the gooseberries, place them in a large pan and crush them with a pestle. Add the wine and lemon juice and let the mixture boil, stirring occasionally. Simmer gently for about 10 minutes, place in a cloth and drain in a bowl overnight. 2 Wring out the cloth and measure the liquid collected. If necessary, add enough apple juice to make up a volume of 500 ml, or adjust the amount of sugar. 3 Bring the juice mix to a boil with the gelling sugar, stirring constantly, and let it boil for about 4 minutes. Carry out a gelling test and fill the jelly into the prepared jars. Tightly close the jars immediately thereafter and let cool.

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FISCH017

MOMMY, I LOVE YOU MORE THAN THE BEST OF ALL CAKES, BUT COULD I HAVE A PART ANYWAY

FLOWER PETAL MOUSSE Discover our mousse with raspberries, especially made for Mother’s Day

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Mother's day Baking from the heart Mother's Day in Luxembourg is celebrated on the 10th of June. We compiled some easy recipes on our DIY pages which will make every mother's heart skip a beat! The secret: food cooked with love always tastes better.

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DO IT YOURSELF n

Cheesecake muffins with raspberry hearts about 18 muffins 1 hour + at least 4 hours refrigeration time

Lemon-poppy seed biscuits 50-60 biscuits 35 minutes + 2 hours cooling time • 260 g light spelt flour • 1 tsp baking powder • ½ tsp salt • 100 g butter, softened • 140 g cane sugar • 1 egg • 2 tsp freshly grated lemon rind • 2 tsp fresh lemon juice • 2 tsp poppy seeds • 1 tube of red spray glaze (optional)

1 Preheat the oven to 170 °C. Line some muffin tins with some baking paper. Finely crush the butter biscuits with a mortar and melt the butter. 2 Combine the biscuit crumbs with the melted butter and 1 tablespoon of sugar. Press 1 tbsp. of the mixture into the bottom of each muffin tin. You can use the underside of a small glass to do so. Bake in the oven for 5-10 minutes, then let cool, but leave the oven on. 3 In the meantime, wash the raspberries and purée until smooth. Strain through a fine sieve and mix with 1 tablespoon of sugar. 4 Put the cream cheese in a bowl and beat with a hand-held blender. Gradually add the remaining 130 g of sugar, the salt and vanilla sugar, and mix well. Then fold in the eggs one by one. 5 Spread 3 tablespoons of the cream cheese mixture on top of the biscuit base in the muffin tins. Place 2 raspberry dots on top and pull the tip of a toothpick through each to form a heart. 6 Bake in the oven for 25-30 minutes, let cool on a wire rack and then refrigerate for at least 4 hours.

1 Mix the flour, baking powder and salt in a small bowl and set aside. 2 Beat the butter and sugar until pale and creamy. Add the egg, lemon zest and lemon juice and mix well. Gradually add the flour mixture and poppy seeds and stir. 3 Divide the dough into two portions, flatten slightly and wrap in cling film. Put in the fridge for 2 hours. Remove from the fridge 15 minutes before rolling out. 4 Preheat the oven to 180 °C on fan-assisted mode. One after the other, roll out the two portions of dough on a lightly floured surface to about 5 mm thick and punch out some heart shapes. 5 Bake in the oven for 12 minutes. Remove and allow to cool completely on a wire rack. 6 Once the biscuits are completely cooled, decorate with the spray glaze. Allow to dry and then place in a cookie jar to store.

RECIPES & PHOTOS ELISABETH BECKERS

• 10 butter biscuits • 3 tbsp butter • 2 tbsp + 130 g cane sugar • 50 g fresh raspberries • 450 g cream cheese (double cream), room temperature • 1 pinch of salt • ½ packet of vanilla sugar • 2 eggs, room temperature

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Madeira cake with a heart 1 cake with a red heart 2 hours + 2 hours baking time • 2 x 250g softened butter • 2 x 5 eggs • 2 x 150 g cane sugar • 2 x 2 sachets of vanilla sugar • 2 x grated zest of ½ untreated lemon • 2 x 1 pinch of salt • 2 x 125 g light spelt flour • 2 x 125 g cornstarch • 2 x 1 tsp baking powder • red food dye 1 Preheat the oven to 180 °C. Grease a loaf tin with butter and dust with flour. 2 Melt 250 g of butter in a saucepan on low heat, and let cool until lukewarm. 3 Beat 5 eggs in a bowl. Add 150 g of sugar and vanilla sugar, and beat until creamy. Stir in the zest of ½ lemon and a pinch of salt. 4 Mix 125 g flour with 125 g cornstarch and 1 teaspoon baking powder. Fold the flour mixture and melted butter into the custard, alternating between the two.

5 Add some red food dye to the batter and pour into the loaf tin. Smooth with a spatula and bake for 1 hour on the bottom rack in the oven. Then perform a chopstick test to see if the cake is done. Let the red Madeira cake cool for about 10 minutes, then remove from the mould and let cool completely. 6 Cut the cake into slices thick enough to punch out some heart shapes with a cookie cutter. Leftover bits of cake can be eaten immediately. 7 Repeat steps 1-4 of the above recipe to prepare a second batch of cake batter. 8 Cover the bottom of the 2nd cake tin with a thin layer of undyed batter. Line up the red cake hearts in the batter, very close together. Cover with the rest of the batter, filling the cake tin. 9 Bake in the preheated oven for about 1 hour, then perform the chopstick test. Let the cake cool for 10 minutes before unmoulding. Let cool completely on a wire rack and dust with icing sugar before serving.

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ADVERTORIAL n

FISCHER

Desserts with 100% Luxembourg Strawberries

tarting in mid-June, Boulangerie FISCHER will be offering delicious strawberry tarts made with strawberries exclusively from Luxembourg. These sweet fruits from local farms give FISCHER desserts a unique taste and texture. Perfect for connoisseurs, strawberries are the preferred fruit this season. Low in calories, rich in iron, magnesium, vitamins and antioxidants, they've got everything going for them. And that makes them one of FISCHER's favourite summer ingredients. Fischer has afforded them a special place among desserts with special attention given to quality and freshness. Whether for a mousse, a tart, or a cake, their taste and texture remain unmistakable.

TEXT MICHÈLE ANDRES - FISCHER S.A.

Fresh seasonal products of the highest quality Fischer strives to offer its customers fresh, high-quality seasonal fruit, and so it was given to use fruits from local farms in Luxembourg, mainly from the Steinsel and Hünsdorf regions.

For the production of its baked goods Fischer uses butter, milk and fresh cream predominantly from Luxembourg, further emphasising its desire to preserve the authentic taste and freshness of its products.

Responsible, environmentally-friendly consumption FISCHER is responding to the desire of more and more Luxembourgers to "consume better" and at the same time support local producers. It's the desire for a healthy diet, but also the desire to consume responsibly and ecologically. It is becoming more and more important to offer products which are in harmony with the present time and the seasons, and offer an authentic taste experience. www.facebook.com/fischer.1913 www.instagram.com/fischer.1913

The company also uses ingredients from Luxembourg's sustainable agriculture in its bread production, thereby contributing to an ecological and economic balance. FISCHER supports local strawberry producers as part of this commitment and offers its customers local products that taste exquisitely "from here". 2018 / 2 | KACHEN | 55

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EXCLUSIVE FOR KACHEN

Pierre Zehner Chef Patissier at the Domaine de la Gaichel and member of the Sucrés du Lux Pierre Zehner already knew that he wanted to be a pastry chef at the age of 10. He resolutely went about getting his certificate of vocational proficiency (BEP) at the Lycée Hôtelier in Deuze, and then an additional qualification as restaurant pastry chef. In 2015, after successful apprenticeships in such renowned establishments as Restaurant l’Arnsbourg in Baerenthal (3 Michelin stars) and Palme d’Or in Cannes (2 Michelin stars) he was hired at the starred restaurant of Domaine de la Gaichel in Luxembourg. By 2016 he had already moved up to the position of chef patissier, a job that he still carries out with passion today. He loves to create new desserts and continually outdo himself – and the proof is in the pudding when one has the opportunity to enjoy Pierre's sweet artistic creations.

RECIPE PIERRE ZEHNER PHOTOS RAMUNAS ASTRAUSKAS

www.lagaichel.lu

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LES SUCRÉS DU LUX n

Strawberry doughnut Serves 6

1 hour + 24 hours in the fridge or freezer

For the strawberry mousse • 3 sheets of gelatine • 250 g frozen or fresh strawberry purée • 110 g icing sugar • 200 g of liquid cream (min. 33% fat) 1 Soak the gelatine sheets in cold water for 15 minutes, then remove, drain and set aside. 2 In the meantime, heat the strawberry purée with the icing sugar on low heat. Add the gelatine sheets, let them dissolve and then allow the mixture to cool. 3 Using an electric whisk, whip the cream to soft peaks. Pour the strawberry mixture over the whipped cream and fold in with a spatula. Fill in some Savarin forms and refrigerate for at least 24 hours. For the black sesame ice cream • 70 g black sesame seeds • 200 g egg yolk • 250 g caster sugar • 1 l milk • 100 g black sesame paste 1 Preheat the oven to 180 °C, place the sesame seeds in an ovenproof dish and roast for 8 minutes. Then let cool. 2 In the meantime, beat the egg yolks with the sugar until frothy. 3 Slowly heat the milk and then add half to the yolk-sugar mixture, stirring constantly. 4 Pour the custard into a saucepan, add the remaining milk and mix well. Place on low heat, stirring constantly until the liquid reaches a temperature of 82 °C. Use a kitchen thermometer to check the temperature. Alternatively, you can also check the consistency by dipping a wooden spoon into the custard and then turning it upside down. Blow on the spoon: if this creates ripples that look like rose petals, the custard is hot enough. 5 Add to a bowl and then add the sesame paste and roasted sesame seeds. Place in the refrigerator overnight and use to make ice cream in a machine the next day.

For the red mirror glaze • 75 g water • 150 g caster sugar • 150 g glucose syrup • 100 g unsweetened condensed milk • 150 g white chocolate • 10 g gelatine sheets • red food dye 1 Soak the gelatine sheets in cold water for 15 minutes. 2 In the meantime, heat the water, sugar and glucose to 103 °C, then pour over the condensed milk. Drain the gelatine sheets, add and mix well. Pour the mixture over the white chocolate broken into pieces. 3 Mix with a hand blender, being careful not to incorporate any air bubbles, and add a little red dye, depending on the desired colour intensity. Strain through a sieve to remove any lumps. Cover the glaze well with plastic wrap and put in the refrigerator for 24 hours. For the Breton shortcrust pastry • 250 g of very soft butter (remove from the fridge 1-2 hours before use) • 300 g flour • 2 0 g baking powder • 5 g salt • 90 g egg yolk • 200 g sugar • 1 g vanilla extract 1 Preheat the oven to 180 °C. 2 Place all the ingredients in the mixing bowl of a food processor, and beat at medium speed with a dough hook. 3 Spread between two Silpat baking mats or 2 sheets of baking paper and roll out. Cut into large half-moons and bake for about 10 minutes. To serve 1 Heat the mirror glaze in a water bath, making sure not to exceed a temperature of 30 °C. Mix again with a hand-held blender; be careful not to incorporate any air bubbles. 2 Remove the strawberry mousse portions from the freezer and cut out a small disk in the middle to create a doughnut shape. Place on a grid and glaze. 3 Carefully place the doughnuts on the Breton shortbread halfmoons. Cover any blemishes with sesame seeds. Serve with a scoop of sesame ice cream.

Yves Jehanne' s TIPS & TRICKS Fruity and sweet! Fruit season will soon be upon us, which also means sorbet season! The best gelato makers let their fruit air ripen to make fantastic, deliciously fragrant sorbets. After the sorbet is made, let it sit in the refrigerator for 24 hours to give it an airier texture. Less sugar in the marmalade If you've had enough of marmalades which contain as much sugar as they do fruit, then consider pectin! For example, for 500 g of sliced oranges, simply add 90 g of sugar in the beginning, and 25 g of pectin NH mixed with 25 g of sugar at

Chef Patissier Steffen Traîteur

the end of the cooking process. This will give it a very natural and distinct fruity taste without so much sugar. Summer beverages – made quickly and easily at home! The recipe is easy: take 1 litre of water and add your favorite fruits (such as strawberry-basil, cinnamon, lemon, verbena, peach...). Bring to a boil and leave covered for at least 2 hours, then filter using a cloth placed in a fine sieve to produce a clear liquid. Chill, sweeten, and enjoy!

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Miele and Carlo Sauber For the love of conviviality

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or almost 120 years, Miele has been synonymous with quality, durability, and respect for the environment and family values. Today, Miele's electrical appliances are designed to create true culinary masterpieces, making life as easy as possible for those who use them. Examples include precise and diverse automated programs, steamer functions, intuitive touch screen control panels, sousvide cooking equipment, woks and built-in teppanyaki grills.

As a premium brand, Miele combines quality, performance and comfort, to the delight of every gourmet. Carlo Sauber provided a perfect illustration of what this looks like in practice. He cooked us one of the most convivial meals you could think of: couscous with grilled meat!

Lamb skewers with couscous and vegetables Serves 6 - 40 minutes + 2 hours marination time • 50 g onions • 50 ml olive oil • 150 g carrots • 150 g courgettes • 150 g cauliflower • 100 g celery sticks • 200 g chickpeas (cooked) • 1 pinch of turmeric • ½ chili pepper • 1 pinch of cinnamon • 1 tsp fresh ginger • 1 tsp ground coriander • 1 small pinch of saffron • 150 g couscous semolina (pre-cooked) • 50 g butter • 1 l + 300 ml vegetable broth • 1 spring onion • a few sprigs of fresh coriander • salt & pepper 1 Chop the onion. Clean the vegetable and cut them into strips, slices or chunks, as preferred. 2 Sweat the onions in olive oil and season with turmeric, chili, cinnamon and freshly grated ginger. Add the carrots and deglaze with 1 l vegetable broth. Add the remaining vegetables (courgette, celery, cauliflower, chickpeas) and cook for about 15 minutes. Add the ground coriander and simmer for another 15 minutes. Season with salt and pepper. 3 Pour the 300 ml of boiling stock on the couscous (check package instructions) and allow to swell for 5 minutes. Add the butter and loosen the grains with a fork. Serve piping hot. Slow cooker version Sweat the onions in olive oil and season with turmeric, chili, cinnamon and freshly grated ginger. Arrange the carrots, courgette, celery, cauliflower and drained chickpeas on an unperforated steamer tray. Add 1 l of vegetable stock and cook at 100 °C for 30 minutes. Place the couscous and 250 ml vegetable stock on an unperforated tray and steam for 4 minutes at 100 °C. Add butter and loosen the grains with a fork.

Enjoying life's pleasures together There's nothing more convivial than sharing a meal. The kitchen becomes the central hub of the house, a place to meet, chat and have a good time. The teppanyaki, plancha or grill plate is a standard feature of the family kitchen. Cooking methods (baking, steaming, the induction hob, grill, plancha or in the wok) can be mixed up, which is highly beneficial from a nutritional perspective. In the spirit of communal living and sharing, we present you with two recipes today which are wonderfully complementary: couscous and grilled meat. Sit down, close your eyes and let the spicy, sundrenched aromas melt on your tongue!

Cooking with Miele

For the lamb skewers • 1.2 kg leg of lamb (either whole or deboned by the butcher) • 100 ml balsamic vinegar • 15 g brown sugar • 50 ml dark soy sauce • 1 tbsp Luxembourgish mustard • 1 tsp tomato concentrate • 2 sprigs of thyme 4 Mix all ingredients for the marinade and add the thyme. 5 Coat the chunks of meat with the marinade, vacuum-pack and marinate for 2 hours (at least 3 hours in a normal bag). 6 After marinating, drain the meat and pat dry with kitchen paper. Line up several pieces on a skewer. 7 Heat the teppanyaki grill and sear the lamb on high heat. As soon as the meat starts browning, brush with a little marinade. The meat should stay pink inside. 8 Serve with couscous and vegetables, and garnish with some spring onion and fresh coriander if desired.

www.miele.lu/sessions-de-cuisson Infos and contact: Valérie MAIRESSE Tel.: (+352) 49 711-29 E-Mail: cookingstudio@miele.lu 2018 / 2 | KACHEN | 59

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Poke Bowls Simple, fast, healthy and tasty Poke bowls originally come from Hawaii and have spread over the US west coast to Europe in recent years. The popular bowls can be described as open sushi rolls, sashimi on rice, sushi bowls or Hawaiian ceviche. Perhaps the best-known Poke representative is 'Ahi Poke'. Ahi is Hawaiian and means yellowfin tuna. The verb 'poke' is translated as cut or chunked. And that's the main ingredient of poke bowls: fish cut into pieces. For Poke bowls, raw fish, usually yellowfin tuna, often salmon, shrimps or mussels are marinated in a sauce. Hot mayonnaises and Japanese-inspired sauces are particularly popular. The marinated fish pieces are then served on rice with a variety of toppings. In our recipe we use salmon (or salmon trout as an alternative), as it is more sustainable in Europe than tuna. As marinades we chose "shoyu" based on a soy sauce and 'spicy mayo' as hot mayonnaise.

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STEP BY STEP n

Salmon Poke bowl 3 bowls

45 minutes

•3 40 g sushi-grade sustainable salmon, fresh or frozen (you can also use yellowfin tuna); add some weight if the salmon comes with skin • 170 g rice of your choice (here: long grain) • 1 tbsp sesame seeds (I used a mix of black and white seeds) • ½ to 1 avocado, depending on the size • 1-2 stalks of green onion • 2 shallots • 4 cloves garlic • Daikon cress (substitute with other types of microgreens or sprouts like alfalfa or watercress)

RECIPE & PHOTOS URSULA SCHERSCH

Spicy mayo marinade (for 340 g fish) • 2 tbsp mayonnaise • 1 tbsp sriracha • ⅛ teaspoon fine salt Shoyu marinade (for 340 g fish) • 2 tbsp soy sauce (Japanese is best) • 2 tsp sesame oil • 1.5-2 tbsp green onion rings, finely sliced (use some of the white and green part) 1 Cook the rice and let it cool. 2 If you bought salmon with skin, remove it with a sharp knife. You can slice the fish easiest if you put it into the freezer for ½ hour to firm it up. Cut the fish into 1.5-2 cm cubes.

Marinades: 3 Shoyu: Mix soy sauce, sesame oil and green onion. 4 Spicy mayo: Mix mayonnaise, sriracha and salt until well combined. 5 In a bowl, combine the fish and one of the marinades above and fold until thoroughly mixed. If you want to use both marinades, halve the amounts or double the amount of fish. Tightly cover the bowl with the marinated fish and prepare the rest of the ingredients. You can marinate the fish up to one day in advance and store it in the fridge, or use it immediately. I prefer it marinated for ½ hour. 6 Toast sesame seeds in a frying pan without oil over medium heat until the white sesame seeds take on some color (golden). Remove them from the pan (residual heat). 7 Slice the shallots into fine rings and sautee them in a small frying pan with 1 tbsp of oil until golden to light brown. Remove from pan and put them on a paper towel. 8 Slice the garlic lengthwise and fry in a pan until golden in color. Put the slices aside on a paper towel. If fried shallots and garlic turn too dark, they will taste bitter so keep an eye on them. Assemble the bowls: 9 Half the avocado, remove the pit and carefully remove the flesh with a spoon. Cube the avocado. 10 Assemble the poke bowls: First, add some rice to the bowl, followed by the marinated fish. Add avocado and the rest of the toppings (fried shallots and garlic, daikon cress) and sprinkle with toasted sesame seeds. Enjoy! 2018 / 2 | KACHEN | 61

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5 Facts about Peas

Round and healthy

The Brawny Pea

The oldest known vegetable is the champion of protein suppliers among legumes: fresh peas contain 7% protein – dried even 20% – making them an ideal source of protein for vegetarians and vegans, especially when consumed together with grains. Aside from supplying the body with Vitamin A, C, and several B vitamins, folic acid, iron, potassium, and zinc, its special combination of amino acids has an especially positive effect on building muscle, as well as on skin, hair, connective tissue, and cholesterol level.

Foaming – is it toxic?

For a long time it was said that the substances in the foam formed when cooking legumes are toxic – far from it! The saponins responsible for foaming provide a natural protection from cancer, cardiovascular disease, and other metabolic disorders. Moreover, peas generally contain very few hazardous substances, as they are protected by their pods.

Ecological footprint

Snap peas and peas from local regions quickly find their way into the refrigerated section of the supermarket from June to August after a short transport; outside the season, these little green wonders come from much further away. Peas will stay fresh for one or two days in an airtight bag or damp cloth, but they are well suited for drying or freezing without losing many nutrients.

The magical fruit...?

The best are the ones you grow yourself!

You can grow peas in your own garden; they thrive in loose, loamy soil with some lime and humus. Sow the seeds in 5 cm of soil, to keep them safe from birds, between late February and April. Their location should be moved every three years. Although peas are compatible with many types of vegetables, they don't like to be planted next to tomatoes, peppers, potatoes, or leeks.

TEXT MARTINA SCHMITT-JAMEK

Peas, like all legumes, can cause gas. But the dietary fibres and the sugars that are indigestible for us humans are a real feast for our intestinal bacteria, and thus help prevent haemorrhoids and intestinal cancer. Peas also rank low on the glycemic index scale; the sugar passes slowly into the blood, which keeps you feeling full for a long time.

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recipes n

Rezept siehe nächste Seite 2018 / 2 | KACHEN | 63

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Bruschetta with minted peas Serves 4

25 minutes

• 300 g cauliflower florets • Salt • 4 handfuls of fresh peas in the pod • 2 tbsp olive oil • 3 tbsp lemon juice • 4 tbsp grated Parmesan cheese • salt and freshly ground pepper • 8 slices of baguette • olive oil for drizzling • fresh peppermint to garnish 1 Wash the cauliflower florets and cook in boiling salted water for about 5-6 minutes, then drain well and let cool. 2 In the meantime, shell the peas and blanch in boiling salted water for about 2-3 minutes. Drain well. 3 Finely chop the cauliflower and combine with olive oil, lemon juice and Parmesan cheese. Season to taste with salt and pepper. 4 Toast the bread until golden brown, drizzle with a little olive oil and season with salt and pepper. 5 Spread the cauliflower salad over it, top with peas, garnish with fresh mint leaves and enjoy with a glass of red wine.

Pea soup

with crispy bacon and croutons Serves 4

30 minutes

• 500 g frozen peas • salt • 1 medium white onion • 1 clove of garlic • 3 tbsp. olive oil • 350 ml vegetable stock • 2-3 handfuls of fresh herbs: oregano, parsley, marjoram, basil • 2 tbsp Greek yoghurt • 2-3 tbsp lemon juice • freshly ground pepper • ½ tsp ground coriander • 4 slices of white bread • 1 tbsp clarified butter • 4-8 bacon rashers 1 Blanch the frozen peas in boiling salted water for 1-2 minutes, then drain well, saving the cooking water. Set 4-5 tbsp. of peas aside for the garnish. 2 Peel the onion and garlic and chop finely. Heat 1 tbsp. of oil in a saucepan and sweat the chopped onion and garlic on low heat until translucent. Add the peas and braise briefly. Add the vegetable stock and about 150 ml of the cooking water, then simmer on low heat for 5-6 minutes, lid off. 3 Remove the pan from the heat, and using a hand blender, mix the peas with the previously washed and dried herbs, the yoghurt, lemon juice and remaining oil until smooth. Season to taste with salt, pepper and coriander. 4 Dice the bread and fry in hot clarified butter in a large pan until golden brown. 5 In another pan, fry the bacon until crispy. 6 Divide the pea soup into four bowls, top with a slice of bacon, sprinkle with croutons, garnish with the peas and serve immediately. 64 | KACHEN | 2 / 2018

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Vacherin glacé mat Hambier a Vanill

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TYPICALLY LUXEMBOURGISH n

e first visited the Steichen family on their family farm in Reckange in the spring of 2017, as part of our collaboration with the Luxembourg Chamber of Agriculture. 'A Birkels', their charming farmhouse with an idyllic courtyard and much memorabilia, has belonged to the family since 1787. After the main course we presented last year – warm bread-crusted ham with roast potatoes and sauerkraut – this time Mrs Steichen showed us a typical Luxembourg summer dessert: home-made Vacherin in a vanilla raspberry sauce!

Raspberry and vanilla vacherin glacé Serves 12 1 hour + time in the ice-cream maker + 5 hours baking time + chill overnight For the vanilla ice cream • 7 egg yolks • 210 sugar • 1 large vanilla pod • 560 ml milk • 280 ml cream 1 Beat the egg yolks with the sugar until frothy. 2 Slit the vanilla bean and add to the milk in a saucepan. Heat gently and stir. 3 Pour the yolk-sugar mix into a second saucepan and gradually add the vanilla milk, stirring constantly as you bring the liquid to a boil. Stir in the cream and refrigerate overnight.

RECIPE MME STEICHEN PHOTOS RAMUNAS ASTRAUSKAS

For the raspberry ice cream • 800 g raspberries (frozen) • 150 g sugar • juice of ½ orange • juice of ½ lemon • 170 g of the still-liquid vanilla ice cream prepared the day before 4 Heat the raspberries in a saucepan, crushing them slightly, and strain through a sieve to remove the seeds. 5 Pour the juice back into the pot and heat with the sugar until dissolved. Let cool and then add the orange and lemon juice. 6 Combine the vanilla cream with the cooled raspberry juice and chill overnight. For the meringue • 6 egg whites • 360 g sugar 7 Preheat the oven to 100 °C. 8 Beat the egg whites with 180 g sugar for about 5 minutes. Then add the rest of the sugar and beat for another 5 minutes. 9 Line a baking tray with greaseproof paper. With the bottom of the spring form you are going to use,

mark two circles on the paper to create two disks of meringue. Pour the remaining meringue mix into a pastry bag and squeeze out some 10 cm-long rods on the baking paper. 10 Let dry for 5 hours in the closed oven. Let cool. 11 Start by pouring the raspberry mix into an ice-cream maker to make the ice cream. 12 Place the 1st meringue disk on the bottom of the spring form and close the ring. Cover with raspberry ice cream and top with the second meringue disk. Place in the freezer until needed. 13 Now pour the vanilla mix into the machine to make the vanilla ice cream. Spread the vanilla ice cream on the second meringue disk and keep in the freezer until ready to serve. Raspberry coulis and assembly • 250 g raspberries • 1 tbsp sugar • 1 tbsp gelling sugar • juice of ½ lemon • 250 g of whipping cream • fresh raspberries for decorating • some mint leaves 14 For the coulis, place the raspberries in a saucepan on low heat and crush them. Then strain through a sieve to remove the seeds. Pour the juice back into the pan, bring to the boil with the sugar and gelling sugar and let simmer for a few minutes. Depending on how sweet the raspberries are, add more sugar to taste. Add the lemon juice and a few fresh raspberries. 15 Before serving, remove the spring form and whip the cream to soft peaks. Brush the sides with whipped cream and immediately garnish with the meringue sticks. Decorate with fresh raspberries and some mint leaves. Serve the raspberry coulis either warm or cold on the vacherin. 2018 / 2 | KACHEN | 67

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Luxembourgish Beef Produit du terroir A RECIPE BY CYRIL MOLARD

In our series on Luxembourg beef, in collaboration with the Luxembourg Chamber of Agriculture, we present here a recipe by Cyril Molard, Chef and owner of the restaurant Ma Langue Sourit in Moutfort.

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Produit du terroir

Luxembourgish beef tartare with creamy egg yolk, radicchio relish and devil sauce Serves 5

90 minutes + 1 hour cooking time + 1 hour resting time

Lëtzebuerger Rëndfleesch Eng Passioun, e Genoss!

• 30 g shallot • clarified butter • 400 g Luxembourgish beef fillet • 1 daikon radish • 10 g Meaux mustard • 10 ml hazelnut oil • ketchup • fleur-de-Sel Creamy egg yolk • 100 g fresh egg yolk • 1 pinch of salt • 10 ml hazelnut oil Radicchio • 1 radicchio • 1 tsp pickled Spanish Piquillo peppers • olive oil • 1 tsp candied lemon • ½ tsp. ginger • ½ tsp garlic• 10 basil leaves • 10 coriander leaves • 2 anchovy fillets• 20 g capers • 50 ml balsamic vinegar • salt and pepper Devil sauce • 10 g ginger, finely chopped • 1 clove of garlic • olive oil • 12 g sugar • 10 ml sesame oil • 65 g ketchup • 40 ml soy sauce • 30 ml white wine First, candy the shallot. Chop the shallot very finely and cook slowly in a little clarified butter over low heat for 1 hour. Drain, season with salt and set aside. Cut the daikon radish into very thin and long strips with a mandolin. Steam in a steamer or slow cooker for 2-3 minutes until al dente. Set aside in the fridge. Finely and regularly dice the beef with a knife. Season with fleur-de-sel, pepper, mustard, candied shallot, hazelnut oil and ketchup. Roll up the beef with the daikon and wrap in cling film. Set aside in the fridge for 1 hour. Remove the plastic wrap, cut into 5 portions and season with hazelnut oil and fleur-de-sel. Creamy egg yolk

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

RECIPE CYRIL MOLARD PHOTO RAMUNAS ASTRAUSKAS

Mix the egg yolk, salt and hazelnut oil. Vacuum pack and cook sous-vide at 68 °C for 35 minutes. Quench in ice water and allow to cool. Transfer to a piping bag and refrigerate. Radichcio relish Wash and trim the radicchio finely. Sweat in a pan with olive oil. Finely chop the pickled Piquillo peppers, the candied lemon, the ginger and the garlic. Simmer on low heat for 40 minutes. Together with the basil, the coriander, the anchovy fillets and the capers, chop everything very finely using a knife and board. Let cool, season with salt and pepper and add the balsamic vinegar. Set aside in the fridge. Devil sauce Sweat the ginger and crushed garlic in olive oil. Add the sugar and deglaze with the white wine. Stir in the soy sauce, ketchup and sesame oil. Simmer on low heat for 30 minutes. Mix with a hand-held blender and strain through a sieve. Assembly Arrange a roll of tartare on each plate, and garnish with radicchio relish and devil sauce. If desired, decorate with a little roasted garlic and some young sprouts.

www.produitduterroir.lu

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RECIPE MARCEL BIVER PHOTO RAMUNAS ASTRAUSKAS

Feierstengszalot

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TYPICALLY LUXEMBOURGISH n

Serves 4

15 minutes + 1 hour cooking time

• 1 kg cooked beef (chuck/shoulder or shin) • 2 hard-boiled eggs • about 100 g fine gherkins in vinegar • about 40 capers • 2 medium tomatoes Vinaigrette • 50 ml wine vinegar • 50 ml salad oil • 50 g cream • 1 tbsp Luxembourgish mustard • ½ medium-sized onion • 1 shallot • 1 clove of garlic • parsley, chervil, tarragon and chives, chopped • some fresh horseradish • salt and pepper Side dish: • homemade roast potatoes 1 Cook the beef the day before (with soup vegetables) and let cool in its own stock. Reserve the stock; you can use it later for a lovely beef consommé. 2 Before you continue, trim all fat and remove any tendons from the meat, cut into 1 cm thick slices and then cut into cubes (about 2 x 2 c). 3 Quarter the eggs, cut the tomatoes in eighth and slice the gherkins. 4 Prepare a vinaigrette with mustard, vinegar, salt, pepper and oil. Add the parsley, tarragon, chervil, capers and gherkins and stir in the freshly grated horseradish (save about 1 teaspoon of copped herbs for decorating). Finish with cream and adjust the seasoning with salt and pepper. Add the meat to the sauce, stir briefly and chill. The meat will soak up a lot of the sauce, so you can add a little more vinegar, oil and cream before serving. 5 Arrange the meat salad on a plate and decorate with tomatoes and eggs (which can also be carefully arranged under the meat). Sprinkle with chives and fresh herbs and serve with hot roast potatoes.

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! 2018 / 2 | KACHEN | 71

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Lithuania I

ngrid Astrauskas was born in Kaunas, Lithuania.

She studied computer science at DePaul University in Chicago.

PHOTOS RAMUNAS ASTRAUSKAS

After a successful career in real estate management in the USA, she joined the team of CBRE Investors (US Corporation). 8 years ago Ingrid was sent to the CBRE office in Luxembourg (of which she was named Director a year ago) and so the family moved from Chicago to Luxembourg, where they have lived ever since. After strenuous working days Ingrid finds much joy and relaxation at work in her own garden and greenhouse, where a multitude of organic vegetables grow. She loves to conjure up healthy meals from these local ingredients. Ingrid likes to try different recipes from all over the world. She also cooks seasonal traditional Lithuanian recipes, which she learned from her mother.

Chilled sorrel soup Serves 4-6

20 minutes + 1 hour cooking

• 1 l Kefir or buttermilk • 2 bunches sorrel, chopped • 1 medium cucumber, diced or grated • 5-10 radishes, grated • 1 small bunch of dill • 1 garlic clove • 2 boiled eggs • s alt 1 In a small pot, bring water and a few pinches of salt to a medium boil. Dunk chopped sorrel for up to a minute, take it out, drain and chill. 2 In the meantime, pour Kefir in a large serving dish. Dice cucumber, grate the radishes and chop the dill. Crush garlic through a garlic press and mix all ingredients, including chilled sorrel with Kefir. If you like a lighter version of the soup, add a cup of cold water. 3 Add salt to taste and chill soup for an hour before serving. 4 Garnish with boiled egg and serve with boiled potatoes on the side.

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ADVERTORIAL n

Caesar salad with prawns Serves 4

25 minutes + 2 hours marination time

• 28 prawns • 520 g Romaine lettuce • 4 slices of bread, for the croutons • Parmesan cheese shavings • some chives For the marinade • 1 clove of garlic • 60 ml olive oil • 2 sprigs of thyme • 20 ml soy sauce • ½ lime For the dressing • 1 clove of garlic • 2 tbsp. capers • 2 anchovy fillets • 30 g Parmesan cheese • 1 egg yolk • 1 tbsp lemon juice • 180 ml oil

1 For the prawns, prepare a marinade with some finely chopped garlic, olive oil, thyme, soy sauce, 20 ml lime juice and the zest of ½ lime. Combine with the prawns and marinate in the fridge for 2 hours. 2 Wash the lettuce, drain and tear the leaves into 2 cm pieces. 3 Cut the bread into 1 cm cubes for the croutons. Toast the bread in the oven at 180 °C without any oil for about 6 minutes, leaving a little space between the cubes. 4 For the dressing, finely chop the garlic clove, capers and anchovy fillets. Finely grate the Parmesan. 5 Put the egg yolk, lemon juice, garlic, capers, anchovies and Parmesan in a bowl. Combine and then slowly drizzle in the oil, stirring constantly. 6 Sear the marinated shrimps in hot oil. 7 Combine the salad with the dressing, the croutons and half of the Parmesan in a bowl. Arrange on some plates and serve topped with Parmesan shavings, the warm prawns and chopped chives.

Meeting old friends, making new ones, trying seasonal dishes, for concerts, disco feeling or party ambience: the Purple Lounge is the perfect meeting place for those who love good food and good music!

RECIPE STÉPHANE HUBERT PHOTO RAMUNAS ASTRAUSKAS

Admission is for adults only, proof of age required at entry. Open daily from 12:00 noon, Sunday through Thursday until 12:00 midnight (food served until 11:00 p.m.) Friday and Saturday until 4:00 a.m. (food served until midnight).

Information & reservations: (+352) 26 678-411

Open daily from 10:00 a.m. Monday through Thursday until 3:00 a.m., Friday through Sunday until 4:00 a.m. Info: (+352) 23 611 -1 - info@casino2000.lu www.casino2000.lu Adults only 2018 / 2 | KACHEN | 73

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FEATURE n

WATER Who needs champagne? 100 euros for a bottle of fizzy water? Hollywood's doing it. The most exquisite water, however, is neither expensive nor from the Fiji Islands, but from right here in Luxembourg.

ater is 'in' these days! Of course it's one of those trends that started in the USA and then hit European shores, much like 'coffee to go'. When Carrie Bradshaw teetered from work meeting to date in 'Sex and the City', paper coffee cup in hand, women in even the furthest provincial backwaters began bringing these disposable cups along on their errands between the day care centre and yoga class. Lately, Hollywood has been into premium designer water. It's no wonder – besides lettuce and quinoa, water is pretty much the only thing that's not fattening. Of course, real stars (and starlets) don't drink ordinary water from the tap (although most of it, like Luxembourg's, is of outstanding quality).

REASONABLY-PRICED REFRESHMENT You needn't dash all hopes of having a little celebrity-blessed fizz, however: there are other premium waters which are a bit more affordable. Madonna, for example, allegedly drinks only 'Voss'. At €4.50 per litre, this Norwegian product is a real bargain, and its bottle was designed by no less than Calvin Klein. It seems that even that price made the manufacturer somewhat embarrassed, as it's expressly noted that the bottles can be reused – they make 'outstanding spaghetti holders'. Well then, let's buy some!

A litre of 'Bling H2O', for example, costs almost 50 euros. What – you think no one in their right mind would spend that much money for a little mineral water? Well, they do – at least, in Hollywood. The brand was invented there, after all, by a film producer who noticed more and more of his colleagues flaunting their water consumption. It was a way of marketing the concept of 'show me what you drink and what what you drink it from, and I'll show you how hip you are.' © BLING

TEXT SUSANNE JASPERS

BLING FOR SELF-PROMOTERS

And so he invented 'Bling'. And Bling is just that – this water, launched in 2005, is sold in handmade glass bottles embellished with genuine Swarovski

crystals. In the beginning – noblesse oblige – only chosen celebrities and athletes were able to acquire this luxury libation. Meanwhile, we mere mortal snobs can now also snag a bottle of the glittery stuff, with a bit of luck. But where does the water come from, and how does it taste? With 'Bling', that's not what matters. It's obtained from some spring or another, somewhere in the American South.

'Speyside Glenlivet' (about €5.50 per litre), also bottles its product cleverly. No, it's not a whiskey, it just looks like one. This Scottish water is sold in bottles that appear similar to conventional whiskey bottles. Or how about 'Cape Grims Cloud Juice'? Each 0.75 litre bottle of this 'juice' is said to contain 9,750 raindrops from Tasmania. Want to bet you'll be the only one carrying this around the fitness studio? 2018 / 2 | KACHEN | 75

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©ROSPORT

LIVE HEALTHY AND FLAUNT IT You can also impress your peers with a bottle of 'FIJI', a downright steal at €3.50. No question where it comes from, either. Its high silica content makes it good for the skin, hair and nails, which is why 'women is Beverly Hills and Hollywood swear by it', as the advert claims. And not just women: FIJI practically played a supporting role in the cult television series 'Two and a Half Men'. Note, however, that the water allegedly has a slightly sweet taste, and should be consumed in moderation – literally. It pairs better with desserts than with hearty meals.

DREAM JOB: WATER SOMMELIER Of course, with such confusing variety in many upscale restaurants, the question 'with or without carbonation?' may soon be passé, with your waiter handing you a 'water list' along with the wine list. This matter of taste has opened up a whole new business market. After all, patrons of high-end restaurants will expect knowledgeable recommendations for their water selection. Arno Steguweit, Head Sommelier at the legendary Hotel Adlon in Berlin, was the first to create an extensive water list for his restaurant and became such a specialist in the field that the trade press named

him 'Europe's top water sommelier' in 2005. Meanwhile, the world's first sommelier school specifically for training water sommeliers has opened in Munich. There, specialists-in-training learn which water and which level of carbonation or minerals best pairs with the taste of accompanying wines.

NOT EVERYTHING THAT'S CALLED WATER... ... is actually water. When you order an 'agua de Bilbao' in the Basque city of Bilbao, the glass that arrives will hold not sparkling water but cava, Spain's answer to the Luxembourg crémant. Even 'fire-water' so popular in the America's 'Wild West' days, to the detriment of Native Americans, was in fact alcohol. And if you order a little water using the Russian word for it, you'd best not be driving home later. The Russian word for water – or 'little water' – is 'vodka'.

AND WHICH IS THE MOST EXPENSIVE ON THE MARKET? 'Fillico' is the Rolls Royce of waters. A bottle of this gourmet water from Japan will set you back about a hundred US dollars – if you can buy one, that is, as only 5,000 bottles are sold each month. It's no wonder that the stuff costs so much. It comes from Kobe, like the beef.

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THE LONG-LOST SOURCE Finding flavourful and exquisite water doesn't require Tasmanian dew drops or a trip to the Fiji Islands, by the way. 'Sources Rosport' has been a fixture in Luxembourg's restaurants and private households since the spring was discovered, in 1955. Somewhat less known is Becherich, from the area of the same name in the western part of the country, founded in 1985 and prized for its purity and health benefits. Its varieties include 'Ophélie', 'Mëlleschbour', and 'Roxane Hovelange'. But what many people don't know is that there is a third source in the Grand Duchy: the booming new Belval quarter in Esch-sur-Alzette is named after the source which was discovered there in 1891 and marketed internationally shortly thereafter under the name 'Bel-Val'. This water, popular even outside Europe as 'la plus agréable des eaux de table', fell victim to the economic crisis of the 1930s. Today this spring slumbers, sealed and almost forgotten, underneath the site of the abandoned ARBED steelworks in the middle of Belval. But who knows if some resourceful marketing expert will someday use it to create a new designer water?

BEST QUALITY FROM THE TAP Why carry crates when the stuff that comes from your tap is both high in quality and low in price? Our drinking water from the public supply

network is the most rigorously controlled food there is. For example, drinking water must meet the limit values of no less than 48 chemical and microbiological parameters in order to meet the very strict quality criteria of the Drinking Water Ordinance. These criteria are based on the requirements of the European Drinking Water Directive (Directive 98/83/EEC), which in turn is based on recommendations of the World Health Organization (WHO). The limit values fixed in the Directive are such that drinking tap water poses no danger to health. In accordance with the precautionary principle, various parameters were also regulated even more strictly in Luxembourg than originally required by the EU directive. The quality criteria for drinking water are therefore stricter than those for mineral water. Water supply in Luxembourg is the responsibility of the municipalities, which either have their own sources or access to water syndicates. For example ⅔ of our water consumption can be covered by groundwater, the rest is obtained from the surface water of the 'Stausee' reservoir in the north of the country. There are therefore no real reasons not to use tap water as drinking water. It is qualitatively faultless, inexpensive, is delivered free to your home and protects the environment, since it comes without transport and packaging.

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TAKING THE CURE IN THE GRAND DUCHY Luxembourg's spring water not only tastes good; thanks to the discovery of the Kind Spring in Mondorf in 1846, it's also ideal for splashing around in. According to the official description, this comfortable 36 °C thermal spring water is 'chlorinated, contains calcium, sodium and concentration of secondary elements, such as magnesium and sulphate, and its pH value is similar to that of human skin'. It's said to help against muscle cramps and rheumatism – apparently with success. Countless satisfied cure patrons since the christening of the first thermal resort in 1947, among them the French author Victor Hugo, can't be wrong. In 1878 Mondorf and its spring were elevated to the designation of spa town through an ordinance by the Grand Duchy; 35 years later, however, the spa business in Mondorf-les-Baines looked to be nearing its end. The Kind Spring's flow rate weakened, and threatened to run dry. This was alleviated by the opening of a second spring in 1913, named after Grand Duchess MarieAdelaïde. In 1947 a new well was drilled for the Kind Spring, whereupon it bubbled happily again. The opening of the Michel Lucius Spring followed in 1979. The survival of Mondorf-lesBains as a spa resort town was secured. Of course Mondorf 's water is not only good for splashing around in; drinking also brings health benefits, as it has been long known to aid the digestive system. To be consumed in moderation, however! 78 | KACHEN | 2 / 2018

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ROSPORT MAT

Refreshing taste from Rosport!

ADVERTORIAL n

ources Rosport is enlarging its product assortment with a new line. The new Rosport mat combines sparkling Rosport mineral water with natural fruit flavours. For more pep through the day!

Strawberry lemon spritzer Serves 6 • 100 g Luxembourgish honey • 6 strawberries and some extra for garnish • 200 ml Vodka • 50 cl ROSPORT mat Zitroun • 1 lemon, sliced 1 In a small pot, simmer the honey with 60 ml of water over medium to low heat for 2 minutes, until the honey has dissolved. Let cool. 2 Put one strawberry in each of the 4 glasses and muddle. Fill each glass up with ice. In a jug, combine the honey mix, vodka, juice and ROSPORT mat Zitroun. Distribute into glasses; decorate with strawberries and lemon slices.

Rosport mat is a line of refreshing beverages which combine fruity flavours with the benefits of natural Rosport mineral water! Rosport mat brings taste and freshness together with its subtle notes of lemon, lime, or fresh mint. A great way to bring some freshness into your day. A local product: sparkling and fruity Rosport mat uses the best that nature has to offer: natural aromas from carefully selected fruits. This naturally carbonated Luxembourg innovation from Rosport will undoubtedly perk up the soft drink segment, because this beverage contains no sugar, no sweeteners, no preservatives and has 0 calories. You can drink as much of this flavoured water as you want! Natural, delicious, and good for you: that's Rosport mat! Ecologically-friendly packaging The Rosport mat product line comes in 50 cl PET bottles manufactured from recycled plastics (50%) to meet customer demand for a light and practical format. Like all other PET bottles from Rosport, they are 100% recyclable. The management at Rosport has also decided to sell the new bottles in 6-packs with 'I’m Green' Green Polyethylene shrink film. The label guarantees that the packaging film consists largely of plastic made from renewable resources.

WIN

Available now at numerous sales points throughout the country.

We're giving away 1 package including a cocktail set and 3 six-packs of the latest Rosport creations (Zitroun, Limett, Menthe). Simply answer the following question: Which alcohol do we use for strawberry lemon spritzers? Send the correct answer with the keyword 'Rosport' to gewinnen@kachen.lu Submission deadline is 30/07/2018

www.rosportlife.com www.rosport.com 2018 / 2 | KACHEN | 79

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TEQUILA Enough with the party games Salt, lemon and worm, adé! Tequila is actually a fine liqueur with a thousand-year-old tradition.

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FEATURE n

very drinker has probably experienced this once, and hopefully never again: a nice, sociable get-together, where suddenly someone decides to break out the Tequila. The routine goes like this: apply salt to the back of your hand, lick it off, throw back a shot glass of Tequila, and then bite into a piece of lemon. After 'enjoying' this dubious delicacy, the lemon's acidity won't be the only thing that makes your face pucker. The foggy hangover the next morning will be another. No one ever drinks one round of Tequila, after all. And it wouldn't be a proper binge party without 'Tequila Boom Boom', where... Wait! Stop! Enough with the clichés! It's high time to put in a good word for the national drink of Mexico.

The schnapps from outer space? Agave tequilana, aka the blue agave, the plant from which Tequila is made, was used to produce beverages over 8,000 years ago. The ancient Aztec people believed that these plants were fallen stars and used them not for drinking binges, but in religious rituals. They also had a variety of uses for this plant. Textiles could be woven from the fibres, the pulp was edible and the spikes were used as sewing needles. And, sure, they also had a drink with mind-altering effects – pulque – even if at first it was only the priests and warriors who were permitted to partake.

TEXT SUSANNE JASPERS

From divine nectar to colonial brew This changed when the Spaniards invaded at the beginning of the 16th century. The conquistadorswere quite enthusiastic about this distilling until they learned that the result wasn't very tasty. At some point they figured out that the plants needed to be cooked before they were processed further. This glorious discovery led to the distillation of pulque into a beverage called vino mezcal. Does the word mezcal ring a bell? Exactly! But more on that later. Unfortunately, the Spanish colonial government wasn't too keen on its subjects so enthusiastically making – and consuming– schnapps, and so vino mezcal was soon outlawed. Of course, people continued

to make – and consume – mezcal but, from then on in secret. Until 1794, when King Carlos IV allowed a Mexican distiller to produce mezcal for the first time. Por supuesto, señor. Of course, the clever monarch quickly imposed a tax on it first. And that first official mezcal producer lived in a town by the name of... Tequila.

The bit about the worm Consequently, the Tequila, named after the town where it was produced, may be viewed not as the mother of all agave spirits, but rather as a little brother of mezcal. Of which there are many more, far less known variants, by the way. And while we're on the subject of mezcal: the bit about the worm is, in all respects, absolute nonsense. First, the notorious worm is really not a worm at all, but a caterpillar. A species of butterfly named Hypopta agavis finds agave leaves to be rather tasty. In the 1950s, a mezcal distiller noticed that the beverage tasted a little bit different when he used leaves that had been chewed on by caterpillars, rather than unchewed ones. He hit upon the marketing gag of adding a caterpillar to the bottles. Unfortunately, however (and dear liquorists and lovers of stimulating substances, you'll have to be very brave now), mezcal has absolutely nothing to do with the hallucinogen mescaline, despite the similar-sounding name. And, contrary to the legend, consumption of the caterpillar won't make you high either. It's simply a nasty advertising trick for even nastier party games, and has no place in a decent mezcal.

And no shot glass! Real Tequila connoisseur drinks mezcal in tiny sips from a snifters or a stemmed glass, instead of gulping it down from a shot glass. There are varieties matured in wooden barrels, and some that taste like honey or wild herbs. But all these nuances can only be perceived when one ditches the salt and the lemon. This practice, by the way, is known as the "American variant", and is employed primarily to mask the bite of poor-quality agave spirits. Mexicans will mix it with Sagrita if necessary, put prefer to drink it neat. 2018 / 2 | KACHEN | 81

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Tequila cocktails and … 'Boom Boom' The Tequila Sunrise was considered the Tequila cocktail par excellence even before the very cool 1988 film of the same name with Michelle Pfeiffer and Mel Gibson. This fruity, refreshing mixture of grenadine, orange juice and agave liqueur not only looks like a sunrise, it also tastes like one. Just as popular is the Margarita, in which Tequila, Cointreau and lime juice are shaken well, with lots of ice. And because it's fun (despite the next day's guaranteed hangover), here's the recipe for 'Tequila Boom Boom', also known as a 'slammer': pour 20 ml Tequila and 20 ml lemon juice in a shot glass with a little ice-cold Sprite (or some other carbonated drink), cover it with your hand, beat it three times on the table, and then pour it down. The pros take 50 ml Tequila and 100 ml Sprite, then cover the mix with a cloth or beer coaster. The rest of the procedure remains the same as the 'light' version. Hic!

A last bit of show-off knowledge... The term mezcal is used to describe all Mexican agave spirits, which generally have an alcohol content of 40%. Tequila, on the other hand, can only be used for those meczals that come from the city of Tequila in the Mexican state of Jalisco, and that are distilled exclusively from the blue agave. In 2006 the agave lands and the historic Tequila production sites were named UNESCO World Heritage sites.

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Recipe Nic Shanker (Shake it easy)

RECIPE n

SHAKE IT EASY Perfect drinks – with or without alcohol Recipes Nic Shanker

Text Anja Tanas, Photography Hubertus Schüler, Justyna Schwertner 192 pages, 95 photos, bound ISBN 978-3-95453-154-7 Becker Joest Volk Verlag

TO WIN We're giving away 1 copy of „SHAKE IT EASY“ Simply answer the following question: What is the name of the author of the "Shake it Easy" cocktail book ? Send the correct answer with the keyword 'Tequila' to gewinnen@kachen.lu The submission deadline is 30/07/2018

MARGARITA

Nobody knows who invented the Margarita. However, the tequila-based cocktail is a superstar in bars all over the world. People outside its native Mexico drink tequila as a shot with salt and lemon - licking the salt from the back of the hand, drinking the shot and then biting into the lemon. Mexicans, however, drink it neat, celebrating the enjoyment of tequilas of the highest quality which may be difficult to get here in Europe. Margaritas are typically served in a salt-rimmed glass. Not everyone is a fan of the salt rim, and attentive bartenders have two options: either ask the guests if they would like it with salt, or only rim half of the glass. 1 cocktail • ice cubes • 6 cl white tequila (100% agave) • 2 cl lime juice (freshly squeezed) • 2 cl triple sec (orange liqueur, e.g. Cointreau) GARNISH: • 2-3 tsp fine sea salt • 1 wedge of organic lime • 1 edible flower (e.g. pansy) EQUIPMENT: cocktail strainer Pre-chill the glass with ice. Tip the salt onto a small plate. Remove the ice from the glass, run the lime squeezed wedge around the rim to moisten it. Carefully dip the rim of the glass in the salt to create a salt rim. Tap off the excess salt. Combine all the ingredients in a cocktail shaker with ice and shake vigorously. Strain the drink into the glass through the cocktail strainer. Make an incision in the lime wedge and place on the edge of the glass. Those who don't like salt can simply us the lime wedge to push it aside. Decorate the drink with an edible flower. 2018 / 2 | KACHEN | 83

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Yann Castano

At Home on the Kirchberg

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CHEF PORTRAIT n

ann Castano (38) feels at home right where he is. Most of his colleagues in the profession often move around, especially in the beginning, changing restaurants every few years. Castano was 22 when he was hired to work in the kitchen of the Hotel Sofitel in Luxembourg's Kirchberg quarter. He's still there 16 years later, and both and the Sofitel have benefited. Now Chef Exécutif for Sofitel Restaurants, he was named 'Chef of the Year 2018' by Gault & Millau. Castano is happy: 'I feel at home here in Luxembourg.'

„

'When you get the impression that you can't get any better, then it's time to do something else.

'I am a genuine Marseillais.'

PHOTO RAMUNAS ASTRAUSKAS

The love that Castano puts into 'Oro e Argento' is part of his nature, so to speak. One of his grandmothers came from Spain, a grandfather from the Naples area. 'I am a genuine Marseillais, a mixture of everything.' He grew up with Italian cuisine. 'Italian cookery is a somewhat straightforward cuisine. You need products that go well together. When you have that, you don't need to do much more.' The Italian cuisine on one's plate may not be quite that simple – beef carpaccio with black truffles, for example, is not a simple home recipe. And Mozzarella Capania DOP is equally sophisticated. Castano has established his own network of suppliers in Italy. 'The product makes the difference. A certain olive oil from Sicily, for example, a particular mozzarella, sausage, fruit or vegetable.' Many suppliers commute back and forth between Italy and Luxembourg. His fish, however, comes primarily from a Luxembourg wholesaler. 'Our daily work includes being known', says Castano. Running an upscale hotel restaurant is no easy job. 'Unlike a restaurant on the street, our patrons must first go through the hotel to enter the

Hotel restaurants are different

Asked about his being named 'Chef of the Year', Castano says 'Recognition is nice and it makes one happy, but that's all. I'm very proud of what we have achieved together as a team'. And, or course, there's always the need to keep improving. 'When you get the impression that you can't get any better, then it's time to do something else.' He has never sought recognition ('We work for our customers, not for guides`), but 'It's true that one does take part in this little game'.

„

He feels the hotel chain is a good fit for him: 'My first internship, when I was still learning at the hotel school in Marseille, was in the local Sofitel.' After stations in Paris and Switzerland, his path brought him back to the Hotel Sofitel, this time on the Kirchberg. He actually hadn't planned to stay so long, but then he was given the task of renovating the rustical restaurant 'Le Stubli'. 'I was changed by it as well.' And then he stayed on to become sous-chef at 'Oro e Argento', the culinary flagship. 'I certainly haven't been doing the same work for 16 years.'

restaurant. And that's not so simple.' Hotel restaurants sometimes have a bad image amongst diners, even if that's entirely unjustified. The hotel and its location on the Kirchberg naturally contributes to business at 'Oro e Argento' – its lunch clientele is rarely made up of hotel guests, but rather primarily business people from the surrounding offices. The restaurant offers a two-course Business Lunch for 41 euros. In turn, about a third of the evening patrons are hotel guests, and the rest are from elsewhere. 'That's not bad at all', says Castano. The Italian restaurant was awarded 15.5 points (out of 20) by Gault & Millau.

It's his team that motivates him the most, he says. Of his approximately 20 employees, some have been with him for a long time, others come and go. The working hours are a main point of contention. 'This profession is hard, but the hardest part is finding people', meaning qualified workers who can deal with the rhythm of working in gastronomy. 'Many would like to start work at seven and be back home at three thirty.' Castano is nevertheless optimistic. 'We have to find a way for young people to find joy in this profession. Our greatest challenge is to show them the pleasure that can be had working in sophisticated restaurants.'

ORO E ARGENTO - SOFITEL LUXEMBOURG EUROPE 4, Rue du Fort Niedergrunewald - Quartier Européen Nord - L-2015 Luxemburg Hours: Su - Fr 12 AM - 2 p.m. & 7 p.m. - 10 p.m., Sat 7 p.m. -10 p.m. Tel.: (+352) 43 77 61 2018 / 2 | KACHEN | 85

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Oven-baked red mullet

with Paniers de Sandrine carrots, peas and pickled silverskin onions Serves 4

50 minutes

• 8 silverskin onions • 1 onion • Sicilian olive oil • 400 g carrots • 100 ml fish stock • 4 red mullets (200-300 g a piece) • 8 basil leaves • 500 g fresh peas • Salt and pepper • young leaves to garnish Pickling liquid: • 15 g fresh ginger • 115 g sugar • 7 g salt • 150 g white vinegar • 1 coriander seed • 1 bay leaf • 1 star anise • 500 ml water

RECIPE YANN CASTANO PHOTO RAMUNAS ASTRAUSKAS

1 To prepare the pickling liquid, start by finely chopping the ginger. Add the sugar, salt, vinegar, coriander, bay leaf and star anise to the water and bring to the boil. 2 Remover the outer skin from the silverskin onions, cut in half and place in a glass or

container. Pour the hot liquid over the onions, screw the lid shut and let sit while you prepare the other ingredients of the recipe (about 45 minutes). 3 Preheat the oven to 120 °C (fan-assisted mode). 4 Prepare a carrot purée as a side dish. Finely chop one onion and sweat in a saucepan with a little oil. Peel the carrot, cut into rough chunks and add to the pan. Add the fish stock, bring to the boil and simmer until the liquid has evaporated and the carrots are tender. Mix to a smooth purée and whip up with some olive oil. Season with salt and pepper. 5 Clean the red mullets and remove the bones. Season the inside of the fish with salt and pepper and place 2 basil leaves in each one. Bake in the oven for 12 minutes; the fish should still be pink inside. 6 Shell the fresh peas and blanch for 1 minute in simmering salted water. 7 Arrange all the ingredients on plates, garnish with a few young leaves and serve immediately.

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JONK CHEFS n

PAULINE PETIT Pauline Petit grew up on a farm, surrounded nature and quality regional products. The 27-year-old fondly remembers the delicious aromas that wafted through the house when her mother cooked. These happy memories of togetherness over a good meal are what motivates her to keep learning in the kitchen, to discover new products, and to share enjoyable experiences with colleagues and customers. After finishing school, Pauline decided to pursue training to be a chef. After completing many weeks of training courses, she was hired as an assistant cook at Château de Bourglinster and eventually at Ma Langue Sourit. Her ambition and hard work have paid off, because today the she is Ma Langue Sourit's sous-chef.

Grenobloise style fried fish with potatoes Serves 6

1.5 hours

• 1 slice of bread • 18 caper berries • olive oil • 1.2 kg fish fillets (6 x 200 g) e.g. sea bass • 1 sprig of parsley • 1 lemon For the poultry sauce • 100 g onions • 1 clove of garlic • 100 g carrots • Some sunflower oil • 1 kg chicken wings • 1 tbsp butter • 1 l chicken stock • 1 sprig each of thyme and rosemary • salt and pepper

RECIPE PAULINE PETIT PHOTOS RAMUNAS ASTRAUSKAS

For the potato mousse • 500 g floury potatoes • 120 g of cooking water • 180 g cream • 60 g argan oil (Morocco) • salt

1 For the Grenobloise garnish, start by preparing the croutons. Cut the bread into cubes and fry. Drain the capers well and pat dry. Fry at 180 °C and set aside. 2 To prepare the poultry sauce, peel and chop the onions, garlic and carrots. Heat a large frying pan with a little sunflower oil and slowly brown the chicken wings. Strain all the molten fat through a sieve, leaving only the cooking juices in the pan. 3 Add a spoonful of butter and sweat the onions with the garlic and carrots. Douse with chicken broth, add all the herbs and simmer on low heat for 30 minutes. Strain through a sieve and cook for about 15-20 minutes, until reduced by half. Season to taste with salt and pepper. 4 Wash and peel the potatoes. Place them in a saucepan, cover with water, add salt and cook until soft. 5 Drain but save some of the cooking water. Put the potatoes back in the pot or in a food processor. Add 120 g cooking water, 180 g cream and 60 g argan oil and mix. 6 Run through a coarse sieve and add salt to taste. Fill in a siphon with 2 gas cartridges and keep warm in a water bath. 7 Heat a large pan with a little olive oil. Fry the fish fillets skin side down for about 10 minutes on low heat. Finish with a little butter. Baste the fish with the melted butter, browning the butter until fragrant. 8 Arrange the fish fillets on some plates, add a cloud of potato mousse with the siphon and dress with the Grenobloise garnish. Serve with parsley and freshly grated lemon zest. Lemon paste and preserved lemon make a perfect garnish. The poultry sauce should be served separately.

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Restaurant „Les Roses“ New game in the casino

PHOTOS RAMUNAS ASTRAUSKAS

ot merely a facelift. The restaurant 'Les Roses' in Casino 2000 in Mondorf-les-Bains has naturally profited from a thorough refurbishment as well as a sprucing up. It's brighter, airier, more modern and more efficient – and nevertheless still elegant. 'Good restaurants need that every few years', says Alain Pierron (55), chef exécutif and therefore responsible for the casino's restaurant services. 'We've been brought up to date.' But the change involved more than that: 'Les Roses' has reorganised as well.

fewer cooks and waiters are willing to work in the two-shift 'coupure' system, with a break between lunch and dinner. As maître d’hôtel, Valérie Boyenval has assumed responsibility for the service. And – with the exception of the sommelier – for a new team. "We wanted a team that was not only technically competent, but that also was good with people', says Guido Berghmans, director of Casino 2000. 'It's important that the service is friendly and that the customers feel welcome, like friends. A little of that had been missing.'

Since February it's no longer open for lunch – instead, the restaurant is now open from 6:30 p.m. until 10:30 p.m. That means longer nights, and for good reason: "Lunches were always a little quieter', says Pierron. 'And a lot of people would like to get something to eat before they go to concerts, which begin at 8:00 p.m. That's no longer a problem.' Mondorf has become an important part of Luxembourg's cultural and entertainment landscape, thanks to the casino's 'Chapito', with a capacity for concert audiences of 1,300.

Pierron, in Mondorf since 1999, also sees this new beginning as a challenge for the kitchen. His pride wasn't all that suffered when he lost his Michelin star back in 2014. 'I was experimenting at the time, and was trying to have a little fun', he recalls, 'but it didn't go over well with the customers. That was my mistake', he says. 'Sometimes it was too much — I forgot about the simple things.' It led to a 20 percent loss in turnover for the restaurant, Berghmans recalls, adding, 'The chef offered experiences that the guests didn't understand. We had lost a little of our connection with the customers.'

The new opening hours have an additional advantage. 'We're now finding better, more qualified personnel', says Pierron. These days, 88 | KACHEN | 2 / 2018

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RESTAURANT PORTRAIT n

The director is convinced that this new direction is the right one. 'We have worked very hard, and have made great improvements on taste, quality, and design. Our customers are happy again', and turnover has meanwhile risen by 10%. But top-class cuisine alone isn't sufficient to return to the echelon of starred restaurants in the Grand Duchy, says Berghmans. Unlike in France or Germany, the Michelin committees for Belgium and Luxembourg fundamentally exclude restaurants which are associated with casinos. 'If that continues, then we'll never have the chance for a star, even with the best cuisine.' One doesn't want to shake up the integration of 'Les Roses' in the casino, however, says Berghmans. In the past, the restaurant had just one outside entrance. Three years ago, access to the restaurant was relocated behind the entrance to the casino. 'Our customers wanted the freedom to move about, without additional controls and without having to leave the casino.' Guests will find dining services, alongside 'Les Roses', in the buffet restaurant 'Le Manège' and in the 'Purple Lounge'. 'Les Roses', says Berghmans, is a 'gem

that we should provide and which should make the entire centre more attractive'. That's why the ability of 'Les Roses' to turn a profit is not of primary importance. 'The restaurant doesn't have to be profitable.' Pierron assures that it will continue to serve a few classics, for example tournedos de langoustine or steak flambé. The 'floralies', set meals of five to seven courses which Pierron changes every three weeks, will also continue. There will always be fish and seafood. 'Yes, I like fish. Chefs must take particular care with fish.' He's looking forward to working in the new 'Les Roses' – 'We're going to be better than ever.'

RESTAURANT LES ROSES Mondorf-les-Bains - Luxemburg Hours: Thu - Mo 6.30 p.m. - 10.30 p.m. The restaurant Les Roses ist closed at lunchtime. Info and reservation: (+352) 23 611-410 2018 / 2 | KACHEN | 89

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HOTELNEWS GOURMET LUNCH IN LA CRISTALLERIE For business gatherings or lunch breaks at the gourmet restaurant La Cristallerie in the renowned 5-star hotel Le Place d'Armes, Chef Fabrice Salvador serves his new set menu from Tuesdays to Fridays for €58 per person; it can also include 2 glasses of wine for €78 per person. You'll be advised by Olivier Schanne, named 2017 Sommelier of the Year by Gault & Millau. Dine exquisitely in a sublime 'Grand Siècle' interior with gold-leafed décor, wonderful Art Nouveau windows, and crystal chandeliers.

Here we report regularly about news from the Luxembourg hotel world, with information on events and activities that might be of interest to our readers.

ASPARAGUS IN 4 COURSES Hotel Petry in Vianden will be serving its Asparagus Special until 24 June. This 4-course set meal costs €55 per person. In addition, a special 4-course 'Mammendag' set meal for €58 per person will be offered for Mother's Day on 10 June. Hotel Petry 15, rue de la Gare - L-9420 Vianden Tel.: (+ 352) 83 41 22 - www.hotel-petry.com

Hôtel Le Place d’Armes 18, Place d’Armes - L-1136 Luxembourg Tel.: (+ 352) 27 47 37 - www.la-cristallerie.com

SUNNY VIEWS Hotel-Restaurant Le Cigalon, in Luxembourg's Little Switzerland region, is the perfect starting point for numerous walks. Small meals are served throughout the day on the newly furnished terrace. Reservations are required for the gourmet restaurant. Hotel-Restaurant Le Cigalon 1, rue de L’Ernz noire - L-6245 Mullerthal Tel.: (+ 352) 79 94 95 - www.lecigalon.lu

WELLNESS & PURE RELAXATION Guests at Hotel Wemperhardt can relax in its completely new wellness area with steam bath, Finnish sauna, infrared therapy beds and quiet room. The 4-star hotel, which opened December 2016, has 50 modern bedrooms and a luxurious 'Komfort Suite' with its own sauna.

Hotel Wemperhardt Op der Haart 24 - L-9999 Wemperhardt Tel.: (+ 352) 26 901-501 - www.wemperhardt.lu

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ADVERTORIAL n

The Hotel Le Place d'Armes opens its rooftop

It is a unique place, a place still held secret, but for this new summer season, the Hotel Le Place d'Armes decided to unveil it. The terrace overlooks the beautiful Place d'Armes and discloses a breathtaking view of the city.

RECIPE FABRICE SALVADOR PHOTOS RAMUNAS ASTRAUSKAS

Grilled duck liver with tamarind Serves 4

15 minutes

• 400 g fresh duck liver • 40 g seedless tamarind paste • 40 g reduced veal jus • 8 g soy sauce • 1 g sweet soy sauce • 10 g Sherry vinegar • 20 g butter• some sugar• salt and pepper 1 Cut the duck liver into 4 equal pieces. Sear on the grill for 1 minute per side on high heat. Reduce the heat or remove the duck liver from the grill and fry for another 3 minutes. Place the pieces on a plate and cover with aluminium foil to rest. 2 Put the tamarind paste in a saucepan and cook for 2-3 minutes. Deglaze with the veal jus and simmer for 2 minutes. Season with soy sauce and sherry vinegar and add the butter and sugar to the sauce. 3 Season the duck liver with fleur-de-sel and ground pepper and drizzle with sauce. Ideally served with sesame seeds, fresh coriander and white asparagus.

The exclusive dining offer on the rooftop terrace: chic gourmet barbecues, privatized for small groups of 20 to 35 people maximum. Around the plancha Chef Fabrice Salvador and his team offer two gourmet barbecue suggestions who put quality and seasonal products in the spotlight. Olivier Schanne, named sommelier of the year 2017 by Gault&Millau will assure an exquisite food and wine pairing. The majestic, wood-fired barbecue guarantees a casual evening in a classy atmosphere. A la plancha squid & mojo, Black Angus beef skewers & black truffle condiment, Grilled Chalosse Foie Gras & tamarin, grilled vegetables, pineapple on wood fire, peanut sauce & flambéd red chilies…to name a few, to fully enjoy the gastronomic prestige of the Hotel Le Place d'Armes. For all your discreet and exclusive events, this place promises a privileged environment in the city of Luxembourg. Our rooftop will quickly become the new hot spot of the summer, appreciated by groups who want to enjoy a private area combining conviviality and quality. For reservations and information, please contact our sales team, sales@hotel-leplacedarmes.com or (+352) 27 47 37 301.

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Harald Wohlfahrt

culinary mission on the Moselle 92 | KACHEN | 2 / 2018

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INTERVIEW n

Around 100 guests enjoyed the star-studded cuisine of Harald Wohlfahrt, the German grandmaster of haute cuisine, aboard the MARIE ASTRID in April. KACHEN had the opportunity to speak exclusively with the chef about his plans for the future and his special relationship with Luxembourg. KACHEN: Harald Wohlfahrt, you hitherto spent your professional career, and thus a great deal of your time, in the kitchen of the Schwarzwaldstube. At the end of 2017 you became a 'free man'. How does it feel to no longer have the pressure of the Michelin stars upon you daily? HW: Today I have a different attitude towards life, as well as other priorities. I've learned more about myself, and I'm no longer a prisoner of my own success. It feels good to live autonomously and free from pressure.

„

KACHEN: You're known for your high level of discipline, your resilience and your work ethic. Are you able to enjoy having more free time?

TEXT BARBARA FISCHER-FÜRWENTSCHES PHOTOS ENTENTE TOURISTIQUE DE LA MOSELLE

KACHEN: What's your relationship to the Moselle and to Luxembourg? Today you're cooking on the Marie Astrid, in May you'll be at Mythos Mosel. Is that a coincidence, or is there more to it? HW: I've been coming to Luxembourg regularly for years, for a benefit event in Cercle Munster to help children in Laos with heart defects. Moreover, many of my long-time customers in the Schwarzwaldstube were from Luxembourg – so I had a special fondness for this country, and I am familiar with the language. And of course my connection to the Moselle lies with my partner Raphael, who lives in Trittenheim.

One must decide wholeheartedly for this profession.

KACHEN: In a previous interview you said that being a chef is a calling, and that one should pursue this passion as long as one's health allows it. What are your plans for the future? Will Harald Wohlfahrt reinvent himself? Do you have the aim and the ambition to try for a star again, in another restaurant?

HW: I've been in this very strenuous profession for over 40 years, and I'm still in quite good shape, for which I credit my wife for her support. I was barely able to see my three children grow up, so it's all the more important to me now to have time for my family. My two grandchildren are a special joy for me. My professional future rests on three pillars. I advise the Festspielhaus Baden-Baden in culinary matters, a house whose high reputation and standing is a good fit. Then I founded a company for event catering with my friend Raphael Ianniello, called Harald Wohlfahrt Fine Dining UG. Raphael is a talented chef and a good organiser, and he's married to a Moselle vintner. Together, we'll organise events like the

„

HW: Yes, absolutely. I get a lot of offers here and abroad, but only take on what I want – however I still need to learn how to say no! (laughs) I owe this to my wife as well.

one this evening. And then I am still the host at Palazzo Stuttgart. I certainly won't be going back to the pressure cooker of a star kitchen.

KACHEN: You don't appear on TV or give product testimonials, unlike many of your colleagues. You've said that lack of time and the demand of your presence in the restaurant were the reasons – will we be seeing you in the media more often now?

HW: You certainly won't find my image on a box of pralines or such. However, I will be assisting Scheck, which operates 13 Edeka shops, as an ambassador for gourmet products. We are planning a line of high quality products where my work will involve product development. KACHEN: Looking back at your career, if there anything you would have done differently? What advice would you give to a young person pursuing this path – to seek full-time employment, as you had, or to go the self-employed route, with all its risks? HW: Looking back, I would most definitely change my view towards my family. Lately I have come to recognise that in my heart of hearts I am a family man. Good advice for young people is difficult – one must decide wholeheartedly for this profession. Alongside talent, it requires much sensitivity, excellent training and enthusiasm for the work. Eventually the daily work will show you where your place is. 2018 / 2 | KACHEN | 93

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His pupils, too, have reached for the stars Many prizewinning chefs learned their craft from Harald Wohlfahrt, some of them quite close to Luxembourg. This too is an honourable lifetime achievement.

Three Michelin stars: • Christian Bau (Victor’s Fine Dining by Christian Bau, Perl-Nennig) • Thomas Bühner (Restaurant la vie, Osnabrück) • Klaus Erfort (Gästehaus Erfort, Saarbrücken) • Kevin Fehling (The Table, Hamburg) • Joachim Wissler (Restaurant Vendôme, Grand Hotel Schloss Bensberg)

Two Michelin stars: • Wolfgang Becker (Restaurant Weinhaus Becker’s, Trier) • Silvio Nickol (Gourmet Restaurant Silvio Nickol in Vienna) • Götz Rothacker ( Jöhri’s Talvo) – today cooks for members of the Airport Club in Frankfurt • Jörg Sackmann (Restaurant Schlossberg, Baiersbronn) • Hendrik Otto (Restaurant Lorenz Adlon Esszimmer, Berlin) • Sebastian Zier (Hotel Einstein Sankt Gallen) • Dirk Hohberg (Ophelia, Konstanz) • Christoph Rüffer (Haerlin, Hamburg) • Douce Steiner (Hotel Restaurant Hirschen, Sulzburg) • Paul Stradner (Villa René Lalique, Wingen-sur-Moder, France)

One Michelin star: • Matthias Diether ( until late 2015 at First Floor, Berlin) – today lives and cooks on the island of Muhu, Estonia • Nouri Wahabi (Piment, Hamburg) • Boris Benecke (until late 2015 at Wald & Schlosshotel Friedrichsruhe)

Harald Wohlfahrt a life amongst the stars

The list of prizes and awards is long

Harald Wohlfahrt, 62, grew up the third of seven children on his grandparents' farm in Loffenau. They lived primarily from agriculture. Working on the farm and in the fields as a child, he learned about the production and processing of foods at an early age. His decision to work in gastronomy came by chance. There were no opportunities for higher education in his home town, but there was an apprenticeship position open for a cook in a neighbouring town. A stroke of luck, as it would turn out. In 1976, after the apprentice years and working at well-known restaurants like Stahlbad in Baden-Baden and Tantris in Munich, he began work as a saucier in Hotel 'Traube Tonbach' in Baiersbronn. By 1978 he had risen to sous-chef in the hotel's Schwarzwaldstube, and after passing his exams in 1980, he became chef de cuisine, a position he held until 2017. His restaurant was awarded three Michelin stars 25 times between 1993 and 2017, more often than any other restaurant in Germany.

Württemberg 2003 Awarded the Medal of Merit of the Baden-Württemberg Tourism Board 2004 Awarded the Federal Cross of Merit of the Federal Republic of Germany 2005 Received honorary award for haute cuisine from Les Amis de l'Art de Vivre 2006 Special award in Gault Millau 2007 Named to the Top Chefs of the Year with 5 spoons in the Aral Schlemmer Atlas

1991 Honoured as Chef of the Year in Gault Millau 2002 Awarded the Medal of Merit of the State of Baden-

Michelin: 3 stars Gault Millau: 19.5 points Feinschmecker: 5 points Bertelsmann: 5 toques Varta: 5 diamonds

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RECIPE n

Trilogy of game fish with lime crème fraîche, cucumber relish, guacamole and Shiso cheese A recipe by Harald Wohlfahrt

Serves 4

60 minutes + 24 hours marinating time

For the salmon trilogy • 4 slices of salmon weighing 20 g each in Nori seaweed sheets • 4 slices of eel weighing 20 g each • 4 slices of char • 100 g wasabi tobiko (flying fish roe) For the lime crème fraîche • 100 g crème fraîche • juice and grated zest of one lime • salt and freshly ground pepper • Cayenne pepper Mix the crème fraîche with the lime juice and grated zest. Season with salt, pepper from the mill and cayenne pepper. For the Champagne vinaigrette • 50 ml Champagne vinegar • 50 ml safflower oil • 50 ml grapeseed oil • juice of one lime • fleur-de-sel Stir the fleur-de-sel with the champagne vinegar until the crystals have dissolved. Add the safflower oil, grapeseed oil and lime juice and stir. For the guacamole • 1 ripe avocado • 20 g shallot, finely chopped • 10 g freshly grated ginger • 1 tsp ginger syrup • 1 clove of garlic, finely chopped • 1 pinch of ground coriander • 1 tbsp rice wine • 1 pinch of Cayenne pepper • 1 pinch of Chinese five-spice • Salt and freshly ground pepper Mix the peeled avocado with all the ingredients in a food processor until smooth. Season with salt, pepper, cayenne pepper and fivespice and strain through a fine sieve. For the seasoned cucumber juice • 1 ½ cucumbers • 15 g pickled sushi ginger • 1 piece candied ginger root • 2 tbsp ginger syrup • 5 sprigs of coriander • 1 red chili • a splash of rice vinegar • salt and sugar

Juice the cucumbers with a juicer. Combine the cucumber juice with the sushi ginger, finely chopped candied ginger, ginger syrup, finely chopped coriander, chilli and rice vinegar. Season with salt and a pinch of sugar. Allow to infuse for 24 hours. Then strain the juice through a fine sieve, squeezing out all the liquid. For the cucumber relish • 100 ml white wine • 25 ml Noilly Prat dry vermouth • 30 g shallots, finely chopped • 125 ml seasoned cucumber juice • 2 g Xanthan • 80 g cucumber, peeled and diced • 60 g mustard seeds, previously boiled in water • 1 squeeze of lemon juice • 1 pinch of ground fennel • 1 pinch of piment d‘Espelette • fleur-de-sel, freshly ground pepper Combine the white wine, Noilly Prat and chopped shallots in a braising pan and bring to a boil. Reduce on medium heat until most of the liquid has evaporated. Bind the seasoned cucumber juice with xanthan gum. Then add the shallot reduction, mustard seeds and diced cucumber. Season with the lemon juice, ground fennel, fleur-de-sel, pepper and piment d'Espelette. For the garnish • ½ peeled cucumber • 8 slices of radish • 4 pinches of wasabi/green horseradish • 4 slices of pickled ginger • 8 sprigs of Affilla cress • 4 sprigs of Shiso cress Assembly Make a rectangle of cucumber relish on each plate. Place one slice of salmon in Nori seaweed on top and then one slice of eel. Place the char confit in the middle. Use a pastry bag to pipe the lime crème fraîche onto the plate. Spray the avocado cream on the side. Decorate with 2 sprigs of Affilla cress and 1 sprig of red Shiso cress in the middle. Sprinkle 1 pinch of green horseradish on the nori salmon. Top the eel with a little tobiko. Put the champagne vinaigrette in a spray bottle, and mist the dish with dressing just before serving. 2018 / 2 | KACHEN | 95

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The Secret of Bascharage

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SERIES n

Maria Funck

Joseph Funck

Mathias Lentz, Isabelle Lentz, Georges M. Lentz jr., Mme Lentz, Frédéric De Radiguès 132

Victor Funck

Bien avant le 18e siècle, les rives de l’Alzette, au cœur du Grund, attirèrent déjà brasseries et tanneries. La rue Plaetis, lieu où se situe la maison mère de la Brasserie Nationale, était entre autres réputée pour ses bains, vu la proximité de l’eau. C’est l’impératrice Marie-Thérèse d’Autriche qui souhaita « faire un peu le ménage avec la fermeture de ces établissements jusqu’alors dédiés aux bains. Au début, les ‘brasseries’ n’étaient guère plus qu’une grande cuisine », introduit en souriant Georges M. Lentz Jr, administrateur délégué de la Brasserie Nationale, dont les ancêtres paternels, brasseurs, ont eux-mêmes occupé la rue jusqu’à aujourd’hui, soit plus de 250 années après la fondation de leur maison.

Goerges Lentz sen. (1958) Ancienne publicité datant du début du 20e siècle de la brasserie Funck-Bricher, rue Plaetis.

1764

De petites entreprises familiales La première trace d’une activité brassicole en ces lieux est en fait laissée par Johann Koerperich dès 1670, bien que la date officielle de fondation de la future brasserie Funck-Bricher soit 1764. En 1780, elle appartient aux Linden dont une des filles, Anne-Catherine, épouse en 1808 Henri Funck, de la brasserie Michel Funck elle aussi située dans le Grund. Leurs enfants vont fonder plusieurs dynasties de brasseurs : les Funck-Nouveau, les Funck-Erdmer et les Funck-Bricher, dont descend Georges M. Lentz Jr, qui rappelle que tous les brasseurs de la capitale étaient plus ou moins cousins. La plupart du temps, à travers le pays, les brasseries sont alors soit des monastères, soit - le plus souvent - de petites entreprises familiales dont elles portent le nom et qui desservent leurs alentours. Du reste, jusqu’à un stade avancé du 20e siècle, la majorité d’entre elles conserve une activité agricole, vaches, porcs et chevaux de trait étant nourris gratuitement avec les résidus des brassins, riches en vitamines. En 1822, alors que le Grand-Duché de Luxembourg est en union personnelle depuis 1815 avec le Royaume uni des Pays-Bas, une 1re loi sur la bière est promulguée : désormais, chaque brassin est imposé sur le volume de sa cuve. La tradition brassicole amorce un premier envol, la bière étant alors déjà considérée comme un aliment aussi sain que nourrissant. Et préférable à l’eau, trop polluée. Après les troubles de la révolution belge dès 1830 et l’indépendance du Grand-Duché en 1839, ce dernier rejoint le Zollverein en 1842 pour survivre économiquement.

Brasserie Nationale (Bofferding & Battin) has been brewing some of the tastiest beers in Luxembourg for 10 generations. This family business guards a "treasure that brings people happiness". Well then, let's go treasure hunting!

'Just call me Fred', says Monsieur Fred, greeting us at the agreed meeting place in the bistro of Brasserie Nationale, the name under which the two breweries Battin and Bofferding operate. For the next few hours, this friendly gentleman will introduce us to the art of beer brewing in Luxembourg. At least that's what we hope. After all, 'de sëffege Secret vu Lëtzebuerg' was Bofferding's advertising slogan for many years. It's this 'palatable secret' that we want to find out. Lentz

TEXT SUSANNE JASPERS PHOTOS BRASSERIE NATIONALE

Maria Funck.

Joseph Funck.

In order to fully investigate the situation one must first look back into the past. In 1764, to be precise, when the Funck-Bricher family began brewing beer in the capital's Grund quarter. Almost 80 years later, in 1842, a certain Jean-Baptiste Bofferding started a brewery, the beer which still bears his name today, in the Minette-region village of

Goerges Lentz Sr (1958).

Bascharage. In 1975 these two companies merged in order to better position themselves on the highly competitive market. Of the twelve Luxembourg breweries thatbrassicole existed in the year of that forward-looking La première révolution 1842 Les bières luxembourgeoises doivent alors rivaliser avec decision, only three still exist today – facilement one of which is no longer native les bières bavaroises et prusses, qui se boivent et sont proposées aux consommateurs principalement to Luxembourg, having been bought by a Belgian beer giant. à Luxembourg-ville et dans le bassin minier. Suite à l’union

Victor Funck.

Document officiel de création de l'entreprise familiale, datant de 1764.

douanière avec les États allemands, les brasseurs n’ont d’autre choix que la modernisation s’ils veulent subsister

The brewers from Bascharage and Grund, however, secured their survival under the brand name 'Bofferding'. And that's not133 all. In 2004, the brewery grew yet again through the takeover of the Charles Battin brewery, founded by Battin in 1937. The result is that 'Brasserie Nationale' produces almost 60% of the beer consumed in Luxembourg today. Meanwhile, East Asian countries are also developing a thirst for Bascharage beer. But more on that later. 2018 / 2 | KACHEN | 97

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A peek into the magic cauldron? So, now we know the secret of the brewery's history, but where – or what – is the treasure? First there's a souvenir photo taken before we start the tour. Now we'll be able to prove to posterity that we were actually here, looking for clues. In the brewhouse, Monsier Fred – while explaining the first steps of brewing beer – utters the name 'Merlin'. This immediately catches our attention! If he's involved, then this treasure is surely something magical! Unfortunately, we are completely on the wrong track. 'Merlin' refers not to the legendary wizard, but to a new process for cooking spices. This process proved so efficient that even the company's all-powerful Dutch competitor (you know, the one with the red star on the label) came to Bascharage to have Battin and Bofferding's brewmaster explain this Luxembourg procedure. Hmmm, we seem to be getting warmer.

Already feeling a little tipsy from the cloud of fermenting fumes (although they're not even alcoholic at this point), we follow Monsieur Fred on the tour through the wonderful world of beer production, let hop flowers and malt slide through our fingers, and are a little amazed when we taste a sip from a well which, our guide explains, is fed by an underground lake. Fantastic! We're feeling rapturous. Sparkling caves? Bobbing boats? Is this Phantom of the Opera? No. This lake is not the least bit romantic. Instead, the water is deposited between layers of rock. This geological quality means that the water is extremely clean and pure. Aha! And this is the water used for brewing? We are perilously close to solving the puzzle. Having come this far in the search for the secret of Bascharage, we happily treat ourselves to a sip of the gréngen Antigel. Delicious. 42 percent – hic! – makes us want more.

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Liquid gold How nice to have a bit of refreshment in the brewery's cosy restaurant after the tour, getting a taste of the final product. After sampling Bofferding Premium Pils, Bofferding Hop and Battin Gambrinus, a sip of Battin Extra, Battin Fruitée and Battin Blanche as well as topping it off with a sip of Battin Brune, we are finally able to coax the secret of the treasure out of Monsieur Fred after all... In the 1970s, a certain Mr Lau from China operated a well-known restaurant in Luxembourg. Mr. Lau and his beer supplier maintained such a cordial relationship that, after his return to the Far East, the restaurateur did not want to do without this beer. And so he contacted the Grand Duchy and asked if his beloved Bofferding could be delivered to Shanghai. Not just for him alone, but for the countless restaurants belonging to his group of companies in numerous Chinese cities.

The customer is king, or course, even when he's in China, and so Bofferding has been available in restaurants there since 2007. There's a catch, however. The Chinese find it impossible to pronounce the name 'Bofferding', and so the beer is called 'Bowding' there. In Chinese, this means (we kid you not!) 'treasure that brings people happiness'.

BRASSERIE NATIONALE 2, boulevard J.F. Kennedy - L-4930 Bascharage Tel.: (+352) 23 63 64 - 217 - visite@bofferding.lu www.brasserienationale.lu Reservations required for tours 2018 / 2 | KACHEN | 99

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ADVERTORIAL n

Idyllic Moselle: the perfect place to unwind!

PAVILLON DESOM

avillon DESOM is located directly on the Moselle river walk in Remich; its simple yet elegant architecture alone makes it an inviting place to spend some time. When the weather cooperates, the sunny terrace is a lovely spot to enjoy one of the house wines with a delicious meal. Everything is freshly made from seasonal and local products. And professional advice is provided about the wines, so that you can be sure of your selection! The menu contains standard Luxembourg classics as well as seasonal specials; it can be found online at www.desom.lu. The restaurant also has a wine bar where you can sample the wines of Caves Desom as well as purchase them to take home. How about a tour of the wine cellar, followed by a sampling and some delicious food in the Pavillon?

PHOTOS RAMUNAS ASTRAUSKAS

All the wines can be purchased for home consumption.

Owner Marc Desom enjoys receiving his guests in person.

PAVILLON DESOM 49 Esplanade - L-5533 Remich Tel.: (+352) 23 69 81 75 Pavillon Desom opening hours Closed Mondays - Tuesday–Friday: 2:00 p.m.–10:00 p.m. Saturday–Sunday: 11:00 a.m.–10:00 p.m. www.desom.lu 2018 / 2 | KACHEN | 101

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DOMAINES VINSMOSELLE

TEXT CLAUDE FRANÇOIS PHOTOS RAMUNAS ASTRAUSKAS & DOMAINES VINSMOSELLE

United as a family

Autumn 1960, grape delivery

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SERIES VINTNER FAMILIES n

Construction of the winery in Wormeldange around 1930

The Cave Crémants Poll-Fabaire winery in Wormeldange in Art Deco style (1959)

From the very beginning, the cooperative wineries of Domaines Vinsmoselle have been made up of winegrowing families.

rior to the First World War, the Luxembourg winegrowers on the Moselle, Sauer and Our – 1,700 small vineyards at that time – delivered around 90% of their vintages to German processors. This secure source of income dried up, however, when the German tariff union was dissolved after the war, presenting Luxembourg winegrowers with major difficulties.

Families in leading positions One solution was in the founding of cooperatives, a plan supported and encouraged by the Luxembourg government. The first winegrowers' cooperative was formed in Grevenmacher in 1921. Five more were to follow: in 1927 in Stadtbredimus, 1929 in Greiweldingen, 1930 in Wellenstein and Wormeldingen, and 1948 with the forming of Caves du Sud Remerschen. Right from the start, entire winegrowing families joined their respective cooperatives, and 'some families who held leading positions at the time still take part today,' explains Marc Gonderinger, Deputy Director of Domaines Vinsmoselle. These families were the driving forces behind the same basic idea: to benefit from a common structure. 2018 / 2 | KACHEN | 103

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Bottle washing line 1955

Workers in the Wormeldange Winery

Founding of Domaines Vinsmoselle in 1966 Each of these six cooperative wineries had worked only with a view to its own operations; there was considerable competition as well as price dumping, which benefited no one. The situation was precarious. Something had to be done; on 16 April 1966, after long and difficult negotiations, Domaines Vinsmoselle was established, laying an important foundation for the development and restructuring of the wine industry in the Moselle Valley. There were very many farms on the Moselle which practised agriculture in addition to viticulture. Demand changed, however, with the land consolidations that began at that time: whoever decided on viticulture over other forms of agriculture had to expand their business, which meant expanding their vineyards and investing in new equipment. The land consolidation also promoted the planting of more noble grape varieties and less of the conventional Elbling and Rivaner

varieties, which took up a good 85% of the vineyards in the 1960s. Little by little, more Burgundy varieties were planted, such as Pinot gris and Pinot noir, while Riesling increased in significance as well.

Many farms ceased operations, others expanded However, from 1978 through 1981, four consecutive bad vintages posed a challenge that threatened the winegrowers' very existence, as very little wine would be produced during that time. The year following this period, winegrowers were able to 'harvest more grapes than in the previous four years' (Gonderinger), but many vineyards did not survive to see this abundant vintage. They had already gone out of business. As a consequence, various businesses grew quite quickly and vineyards were taken over by colleagues, even within Vinsmoselle: 'It was not unusual for smaller suppliers to become medium-sized, or quite large', recalls Vinsmoselle's Deputy Director.

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ADVERTORIAL n

Let’s make it happen

nation branding for the tastebuds Domaines Vinsmoselle introduced its newest creation, the crémant POLL-FABAIRE 'Let’s make it happen' at Spring Break, held at the trade fair center on the Kirchberg. A typical product of Luxembourg's Moselle Valley, not only visually, but in terms of taste as well!

TEXT BARBARA FISCHER-FÜRWENTSCHES

After months of secrecy, the cat was finally out of the bag. State Secretary for Economic Affairs Francine Closener unveiled the Cuvée Crémant POLL-FABAIRE – with the 'Let’s make it happen' signature look symbolising openness, dynamism and consistency. 'Qualities which symbolise the Moselle Valley', exclaimed Josy Gloden, President of Domaines Vinsmoselle. 'Luxembourg wines and crémants are the best ambassadors for our country.' It was a matter of course, then, to create a crémant with a signature look. 'These values are part of our daily business and represent the work by our vintners, cellar masters, and the entire team.'

With a cuvée created just for this crémant, Domaines Vinsmoselle, the country's largest vintner, has created a wonderful 'liquid ambassador' for the Moselle Valley: extremely aromatic with notes of orange peel, ripe grapes and brioche, this crémant reveals its quality. A very fine, creamy mousseux with a lot of finesse. This crémant is full-bodied, with a yeast culture that gives it consistency and expression. The fruit tones are dominated by dried fruits and apricots. Its vibrant and fresh finish give it excitement and make it the perfect sophisticated crémant for special occasions. This crémant is now available in the five vinotheques of Domaines Vinsmoselle and in supermarkets. The nation branding gift box is the perfect host or hostess gift for when you want to surprise friends or family with a typical Luxembourg product. Bonne dégustation!

www.pollfabaire.lu 2018 / 2 | KACHEN | 105

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Domaines Vismoselle today: Dina Post and Hanna Meyer (Marketing), Claudine Kohll (President of the Remerschen Winery), Bernd Karl (Technical Director Domaines Vinsmoselle), Josy Gloden (President of Domaines Vinsmoselle), Patrick Berg (General Director), Christian Kettern, Roger Demuth (President of the Wormeldange Winery), Norbert Schill (President of the Grevenmacher Winery), Marc Gondringer (Finance Director), Guido Sonntag (Cellarmaster Wormeldange), Yves Ury (Director of sales)

The Crémant brings new momentum A milestone in terms of image, sales and marketing was reached on 15 November 1991: Domaines Vinsmoselle was instrumental in the promotion and success of the 'Crémant de Luxembourg', which immediately found an audience. The Vinsmoselle brand Poll-Fabaire became synonymous with crémant; today it is impossible to imagine the Luxembourg wine industry without this sparkling wine: it was the right product at the right time. 'One of our strengths is to combine the different basic wines, from the vineyards from Schengen to Wasserbillig, into harmonious cuvées, making us less dependent on the different characteristics of the vintages', explains Bernd Karl, Technical Director of Domaines Vinsmoselle. This makes the crémant a genuine joint product that 'unites our winegrowers. No one asks about the origin of the grapes used to produce the crémant; the product is identified with the Vinsmoselle winemakers', says Karl, 'and when one of our wines is awarded a medal, then all the winegrowers are proud of our business, in which they are united.'

Challenges and opportunities 'We have made many efforts in recent years to improve quality', emphasises Patrick Berg, General Director of Domaines Vinsmoselle. The introduction of the AOP (appellation d'origine protégée, or protected designation of origin) has allowed Vinsmoselle to take a further step. 'I think that Domaines Vinsmoselle is the only one to implement the provisions of the AOP in its wording and to consistently make a distinction in the different quality levels that the AOP provides for. There must be a difference between an ordinary wine and a Premier cru, a Grand premier cru, and a Charta wine',

says Berg. 'Our vintners must adhere to the requirements we've set. This gives us the security of being able to select premium wines from the outset and to develop them separately.' According to Patrick Berg, the challenges facing Domaines Vinsmoselle – which at the end of last year included 189 of a total of 310 local vintners (about 54 percent of the vineyards) – are the same as those facing private winegrowers: to maintain and improve quality. But he also hopes for 'vintages with a higher yield than the last four or five. We all need more hectolitres in order to ease the economic situation'. Another major challenge is the marketing of Luxembourg wines. 'Many consumers don't know how good Luxembourg wines actually are. We need to position ourselves better at home and abroad', says Berg, who is aware that the consumption of Luxembourg white wines is declining, but that consumption of white wines in general is increasing. 'This means that there is potential! This also applies to exports – there are markets worldwide that could be of interest to us.' He gives the United States as an example: 'There are no preconceptions about our wines there, so we can show how good they really are. Such markets allow us the potential to sell our best products at a reasonable price.' Unexpected perspectives, then, for the numerous winegrowing families who have been supplying Domaines Vinsmoselle grapes from the very beginning!

ALWAYS WORTH A VISIT: Taste all the wines and crémants at the Wineries of Domaines Vinsmoselle. More info at www.vinsmoselle.lu

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NOBLE DROPS n

Wine & spirits Maagbitter BUFF

Crémant POLL-FABAIRE Let’s make it happen

This recipe for Maagbitter BUFF comes directly from the pen of Prof. Herman Boerhaave (1668-1738). His stomach elixir made from exotic herbs is manufactured exclusively by the Pitz-Schweitzer Distillery in Hosingen. It has a warming and calming effect on the stomach and abdomen, can be served as an aperitif straight up or with mineral water, or as a digestif over ice.

With the specially created cuvée for this crémant, Domaines Vinsmoselle has created a wonderful "liquid ambassador" for the Moselle Valley: very aromatic with notes of orange peel, ripe grapes, and brioche. Its vibrancy and fresh finish give it excitement. Perfect as a gift or for special occasions.

€9.01 / 0.50 l €11.71 / 0.70 l €16.02 / 1 l

€13.50 / 0.75 l Available online and in all five vinotheques of Domaines Vinsmoselle www.vinsmoselle.lu

Available in all spirits shops or online at www.buff.lu

Crémant Brut Rosé DESOM

The “naked” Crémant

Crémant Brut Rosé from DESOM is fruity and full-bodied. The cuvée is a blend of 65% Pinot noir and 35% Chardonnay grapes. This crémant calls to mind strawberry cream and mango. It pairs perfectly with lobster, roasted salmon, Japanese dishes or strawberry shortcake!

The "naked" Crémant extra brut from Domaine Kox is a blend of Auxerrois and Chardonnay grapes. In this special edition, the crémant is filled into a satin black bottle that can be personalised with chalk or a permanent pen. The bottle becomes an individual gift for every occasion!

11,70 € / 0,75 l €11.25 / 0.75 l Availabile at Caves Desom and in the Pavillon Desom shop in Remich www.desom.lu

Available at Luxembourg House, House of Delights (Luxembourg Airport), at the Domaine Kox or online at www.domainekox.lu

GEWINNEN

We're giving away a wine assortment package with all of the bottles shown here! Answer the following question: How many bottles are we giving away? Send an e-mail with the correct answer with the keyword 'Noble Drops' to gewinnen@kachen.lu Submission deadline is 30/07/2018 2018 / 2 | KACHEN | 107

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WINENEWS

Celebrating at the Moselle

Concours des Crémants de France et de Luxembourg

26 MEDALS FOR CRÉMANTS FROM LUXEMBOURG 17 gold medals and nine silver medals were won by ten Luxembourg wineries and wineries participating in the Concours des Crémants de France et de Luxembourg. This time the competition was held on a rotational basis in Bordeaux, where crémant is produced in various regions of the huge wine-growing region, just like in Alsace, Burgundy, the Loire, the Jura, the Savoie, Die and Limoux. Although crémant is also produced in other countries, only Luxembourg participates in the annual competition in which the best products - in principle one third of the samples - receive gold, silver and bronze. © Änder Mehlen

The delegation from Luxembourg in front of the Cité du Vin in Bordeaux

The 26 medals are proof of the high quality of Luxembourg’s crémants; however, not all renowned crémant producers from the Luxembourg Moselle took part in the competition - an even higher number of medals would be possible. This time the winners are Domaines Vinsmoselle/Crémants Poll-Fabaire (7 times Gold, 4 times Silver), Cep d'Or (3 Gold), Gales (1 Gold, 1 Silver), Krier Frères (1 Gold, 1 Silver), Mathes (1 Gold, 1 Silver), St Martin (1 Gold, 1 Silver), Häremillen (Gold), Pundel-Hoffeld (Gold), Clos des Rochers (Gold), Laurent & Rita Kox (Silver).

A FRESH ROSÉ FROM THE MOSELLE! Rosés are typical summer wines: as soon as temperatures rise and the evenings stay warm, there's a boom in barbecues, and rosé wine as well. Rosés blended with white wine varieties are also increasingly produced in Luxembourg. For example, Elbling or Rivaner are often mixed into the cuvées, which in principle consist mainly of pinot noir, but red elbling is also often used for pure wines or the assemblage. Basically, every winegrower is free to choose how he produces his rosés, and that is why almost all flavours can be found on the market, from dry to sweet, from fruity to floral, sometimes even rosés with a barrique touch. In recent years, Gris de Gris, a rosé made from Pinot Gris, has gained in importance.

Rivaner uncorked

MAKE RIVANER GREAT AGAIN A very special kind of competition, proposed by Confrérie St. Cunibert, was held for the first time this year with a total of 56 different RIVANER wines from the Moselle Valley being submitted and tasted in hopes of winning a prize. Rivaner, also known as MüllerThurgau, is one of the most im-

RIVANER UNCORKED Date: June 8, 2018 Location: Luxemburg-Limpertsberg (Tramsschapp) More information: www.cunibert.lu/rivaner-uncorked/ OHNER WÄIFEST Date: July 8, 2018 Location: Ahn ÉINER WËNZERDAG Date: 14-15 July 2018 Location: Ehnen More information: www.wenzerdag.lu PICADILLY Date: 10-12 August 2018 Location: Stadtbredimus More information: www.picadilly.lu LÉIFFRAWËSCHDAG Date: August 15, 2018 Location: Greiveldange More information: www.greiweldengerleit.lu 34. WÄIN-SCHMAACHEN Date: August 19, 2018 Location: Machtum More information: www.machtum-entente.lu SCHWÉIDSBENGER WÄIFESCHT Date: September 2, 2018 Location: Schwebsingen More information: www.waifescht.lu TRAUBEN- UND WEINFEST Date: September 7 - 9, 2018 Location: Grevenmacher More information: www.cfg.events/-Reine-duvin-2014-1-?lang=en

portant grape varieties in Luxembourg, accounting for 25% of the valley's cultivated area and 30% of its volume. It's high time, then, that this oftenunderrated wine got its own competition, the 'Gëlle Krëmmchen'. The jury consisted largely of amateur wine connoisseurs, but members of the press were also invited (Chief Editor Bibi Wintersdorf represented KACHEN) We can already reveal the winner of the Prix de la Presse: the 2016 Rivaner, Côtes de Machtum, premier cru, AOP/2075 from Domaine viticole Pundel-Hoffeld in Machtum. The remaining winners of the 'Gëlle Krëmmchen' will be announced at 7:00 p.m. on 8 June at the RIVANER UNCORKED Festival in Tramsschapp. For oenophiles and party lovers, it's an event that can't be missed! Info and tickets at www.cunibert.lu/rivaner-uncorked/

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marcwilmesdesign.lu

SCHENGEN REMERSCHEN WINTRANGE SCHWEBSANGE ELLANGE-GARE WELLENSTEIN BECH-KLEINMACHER REMICH

LUXEMBOURG

SMALL COUNTRY WITH GREAT WINES...

BOUS STADTBREDIMUS HETTERMILLEN GREIVELDANGE EHNEN WORMELDANGE AHN NIEDERDONVEN MACHTUM GREVENMACHER MERTERT WASSERBILLIG ROSPORT

WWW.VINS-CREMANTS.LU

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TEXT ELISABETH BECKERS PHOTOS RAMUNAS ASTRAUSKAS

A THOROUGHFARE FOR TARRYING

or a year now, Maurice has been living with his partner and his two dogs in a house that he built himself in the middle of the country. They knew from the start that they wanted a modern kitchen that would fit the circumstances of the space in this new, AAAstandard house.

As the room has two entrances, and is used as a thoroughfare from the entranceway to the living area, the owners decided for specially rounded edges. The RATIONAL kitchen has an enticing, unusual shape and a matte finish for its exposed surfaces, bases and fronts. Milled handles fit perfectly into the overall picture. Breakfast is now all the more enjoyable in the light-flooded kitchen from Kichechef. Planning the day over müsli and toast. The polished COSMO BLACK granite countertops do double duty as a kitchen

table – ideal for when it's just light fare for two. In the evening, the kitchen serves as a place to meet after work. Large meals are planned primarily for when guests are expected. The American-size refrigerator provides enough space for bulk purchases. The extractor hood with carbon filter and the SIEMENS flush-fitted induction hob are also quite useful. Maurice an his partner like to cook exotic meals: they enjoy experimenting with light Asian cuisine and combining meat or fish with fruit. They usually eat at the large dining room table in the living area. Pixie and Taio, their 8-year-old dogs, have found their own place in the kitchen. They're quite photogenic! Their favourite spot is by the window in the kitchen, where they can keep an eye on everything, especially the neighbourhood dogs. 2018 / 2 | KACHEN | 111

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Fashion linens from the kitchen

DESIGN n

Vienna-based cookbook author and social media expert Alexandra Palla has whipped up a new concept, combining a dash of cookery with her expertise as fashion designer and textile engineer. The result is an attractive summer fashion collection featuring the customary chequered pattern of tea towels. 'I want to bring this wonderful fabric out of the kitchen and into the world', says Alexandra Palla. 'Today, cooking is no longer done in enclosed spaces, but has become part of public life. Look at the many cooking shows already filling up the evening television slots, and how markets have become popular meeting places in every town.' After doing extensive research, she visited the few textile mills in Austria that produce this traditional tea towel fabric. Each item in the PALLA Vienna Collection is manufactured to order in an Austrian dressmaking shop and furnished with the typical details, including an inner pocket for mobile phones, a nod to modern times.

MODEL NORA RAY DELUGAN PHOTOS MELINA KUTELAS

Every item in the collection is available in red/white and blue/white, perfect for Luxembourg's upcoming National Day! What's more, the logo for PALL Vienna was created by the graphic designer and Luxembourg native Fabienne Feltus, who runs 'Bureau F' Studio for Design & Branding in Vienna.

The JOHANNA tunic (€160), JOSEFINE shirt (€130) and MARIANDL wrap skirt (€150) can be purchased online at www.pallavienna.com. The company also ships to Luxembourg. 2018 / 2 | KACHEN | 113

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KRItZEL FABRIK 3, rue Jean Origer L-2269 Luxembourg Tel.: +352 24 87 37 18

PHOTOS JACQUES SCHNEIDER

lieu d’exposition, de création et de diffusion

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JACQUES SCHNEIDER To Luxembourg, with love

acques Schneider may be many things, but boring is not one of them. There are surely some who don't understand what he is doing, but everyone else – and there are many – cannot help but be carried away by his enthusiasm and positive energy. Jacques is an artist to the core, a very precise one who is well organised in what he does, because he knows just what he wants. Countless exhibitions at home and abroad bear testimony to his success. He's the author of several well-known books, and his latest coup, a sportswear collection with the typical Jacques Schneider look, is an absolute smash hit – and not just on social media! Everything he touches becomes a success, certainly not least thanks to his own enthusiasm and his approach, which may appear naive and almost playful but which is always done with purpose. This young artist is also simply a likeable fellow who makes others feel comfortable in his company. All in all a very original and successful mix. Moreover, our little Grand Duchy probably has no bigger fan than Jacques. And that is naturally reflected in his work. His website, '3 x vive' is a homage to our country and the Grand Ducal Family. For KACHEN, he's the perfect person to put this 'National Day' issue in the spotlight! Welcome to the KACHEN family, Jacques, and thank you for the lovely designs on our cover and in the magazine! Vive Jacques, vive KACHEN, vive onst Lëtzebuerger Land! www.3xvive.lu

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WILL KREUTZ Design à la luxembourgeoise or: how the lion ended up on the coffee... 300 advertising campaigns, 150 corporate identities, many of them (85 to be precise) awarded prizes here and abroad, cult products like 'Roude Léiw' beer from Brasserie Simon and Ritzenhoff's 'Roude Léiw' and 'Gëlle Fra' champagne flutes – that's all Will Kreutz. He's often called the 'enfant terrible of communications'. He himself prefers 'creative director' and 'serial communicator'. A multi-talent with a healthy dose of chutzpah and self-confidence, he is a man who can and will take on any challenge. It would be hard to find anyone in Luxembourg who doesn't recognise his designs and hasn't bought at least one of his products. He's the man behind the crémant and coffee with the 'Roude Léiw' design, and much, much more. In 2013, after more than 40 years in the advertising business as founder and owner of his own agency and mentor to hundreds of design enthusiasts, he was awarded the industry's lifetime achievement award and decided – at a time in life when others retire – to set out on a new direction, on his own. His new brand is called 'atypical', which says it all. He now only works on projects which ignite his passion, with hand-picked partners and an enthusiasm which is simply contagious. He's not above delivering his products personally with his little coffee-mobile, advertising his services to boot. He's a design guru and a self-made man, and Luxembourg wouldn't be the same without him. And since Will doesn't know the meaning of the word 'retire', we're excited about what might be on the horizon.

Will Kreutz - pride of Luxembourg

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KACHEN:

Why do all of your products bear the Luxembourg lion logo – are you a big Luxembourg fan?

Luxembourg is a small market. It's one thing to design products; selling them is another thing altogether. Do you plan to go international?

WILL:

Well, I guess I must be! But the real reason lies a bit deeper than that. In 2010 Betty Fontaine, director of Brasserie Simon, commissioned me to come up with a completely new design for her Pilsner, which is brewed in Wiltz. The only condition was that they were introducing a new aluminium bottle. So that's what I did. It was a spontaneous idea, because it was clear that this Northern Luxembourg brewery is a sort of national treasure. So I looked around to come up with a suitable label with a strong Luxembourg connection, and I immediately thought of working with a red lion. I wanted to avoid using the official 'roude léiw' at all costs, and do a complete redesign of the red lion. However, Betty and I did receive express permission from Prime Minister Jean-Claude Juncker. By the time the brand was launched I had already designed a complete and expandable product line. In 2016 I filed for trademark protection for 'Roude Léiw' and 'Gëlle Fra' in Europe.

Our common goal is first to serve the domestic market properly and well. This alone poses a great challenge for us, which we must meet together. Before my partners and I can risk entering the international markets, a step that comes with very high financial costs, we first need to succeed in the 'here and now'.

KACHEN: What are your criteria for selecting products? What does a product have to have in order to attract the interest of a perfectionist like you? WILL:

What else can we look forward to? Anything new on the horizon? WILL: There's plenty of work ahead, and other interesting 'Roude Léiw' products will be available soon. First, there's our BLACK COFFEE STOUT, refined with our cold brewed espresso in collaboration with Joël Back, Nico Kleer, and Tom Reis at Barebrew / Heischter. Then there's series of very tasty temptations – made of the finest chocolate and naturally also refined with our coffee – which I developed with the startup entrepreneur Alexandra Kahn and Chocolaterie Artisanale GENAVEH, and another new 'Gëlle Fra' product with Antoine Clasen of Caves Bernard-Massard, to name just a few. So, stay tuned.

ONLINE : www.roudeleiwbounekaffi.lu - www.roudeléiw.lu facebook.com/will.kreutz - twitter: @willkreutz

PHOTOS WILL KREUTZ

I know my partners, all old-established family businesses in Luxembourg, from my agency days, and so I know exactly who is producing what where, and how. The first rule is premium quality, without compromise. Transparency in production, fair and honest business practices, the desire to create something great and an essential determination to satisfy one's customers. No more, but no less.

KACHEN:

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BLOGGER IN LUXEMBOURG Once again, we are pleased to present two of the 8 winners of the KACHEN Blog Award 2017 with some Luxembourgish inspired recipes. Today's winners are Sarah Mignani (La Rivière Rose) and Valentina Quaranta (F4OD).

La Rivière Rose Sarah Laura Mignani won the special prize awarded by Cactus, the main sponsor at the KACHEN Blog Award 2017 with her blog entitled 'La Rivière Rose'. She was invited to meet Hervé Mons in Lyon, France (which we reported about in the KACHEN Winter Edition 2017) and also received a Yämmi 2 kitchen machine from Cactus. Since 2015, 'La Rivière Rose' has evolved from a typical food blog to a lifestyle blog where she shares various topics with her readers. In addition to international recipes, the blog features interesting articles about fashion, beauty and travel, as well as valuable tips. The topics covered in 'La Rivière Rose' stand out by their versatility and the highly personal touch of the author. www.lariviererose.com

Strawberry rhubarb tart with Margarita 1 tart

20 minutes + 30 minutes rest time + 1 hour baking time

• 10 strawberries • 5 rhubarb stalks • 65 g cold butter • 65 g of sugar + some for the fruit • 1 pinch of salt • 2 eggs • 200 g flour • 2 sachets of vanilla sugar • 80 g cream

RECIPE & PHOTOS SARAH LAURA MIGNANI

1 Cut the strawberries and rhubarb into slices, place in a bowl and sprinkle with a little sugar. 2 Dice the butter and place in a bowl with 65 g sugar and a pinch of salt. Mix everything manually or with a hand-held blender. Add 1 egg to the bowl and add the flour. Knead until you get a smooth dough. 3 Wrap the finished dough in foil, gently flatten with your hand and let rest for approx. 30 minutes in the fridge. 4 Preheat the oven to 180 °C. 5 Roll out the chilled dough, line a tart mould with it and prick the base several times with a fork to prevent air bubbles from forming. 6 Whisk the second egg with the vanilla sugar and cream. Spread the fruit on the dough and pour the custard mix. 7 Bake in the oven for 45-60 minutes. For the Margarita 1 cocktail

5 minutes

• 5 strawberries • 1 tbsp rhubarb jelly • 20 ml Tequila • 10 ml Cointreau • 10 ml lemon juice • 2 ml Ginger Ale • crushed ice Mix all the ingredients in the blender, strain into cocktail glasses and serve immediately. 118 | KACHEN | 2 / 2018

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F4OD Valentina Quarantas blog 'F4OD' received the audience award for best food blog at the KACHEN Blog Award 2017. The prize included a colourful mixed set for 6 people from Villeroy & Boch consisting of the Artesano, Pasta Passion and Coffee Passion collections. Valentina is originally from Italy and has dedicated her blog F4OD entirely to food and gastronomy. The main focus is on healthy, natural and homemade cuisine. The blog contains recipes, photographs, interviews and restaurant reviews. Part of it deals with Luxembourg and offers useful information and links. www.f4od.wordpress.com

Gromperekichelcher with asparagus and vegan mayo

Serves 3-4

40 minutes

RECIPE & PHOTOS VALENTINA QUARANTA

• 1 big onion • 3 potatoes • 500 g asparagus • 3 tbsp flour • 2 eggs • salt and pepper • sunflower oil 1 Finely dice the onions. Grate the potatoes and squeeze. 2 Cut off any dry asparagus ends and cook the asparagus in boiling salted water until the asparagus is al dente. Put the tips aside. Cut the stems in little pieces and put them in a bowl with the potatoes and onion. 3 Add the flour and eggs and season with salt and pepper. Mix well. 4 Heat some oil in a big pan. Use a spoon to place the mixture evently in round cut outs that you place in the plan. Fry for 3-4 minutes per side until golden brown. 5 Serve with vegan mayo and asparagus tips. Vegan Mayo • ½ lemon • 100 ml soy milk • 150 ml sunflower oil • 1 tsp mustard • salt and pepper Squeeze the lemon. Put all of the ingredients in a blender and mix for 30 seconds until the mixture becomes creamy. 2018 / 2 | KACHEN | 119

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TERRE

A match made in kitchen heaven

PHOTO YOANE JANDRIG

Gintare Parulyte was born in Lithuania and grew up in Luxembourg. The actress and author with a master's degree in communication and media now lives and works in Berlin and has already had countless national and international successes as an actress, director and author at an early age. Last year, her bestseller 'Fuck' (Kremart Publishing) took first place on the bestseller list in Luxembourg. Antje Taiga Jandrig, daughter of two scientists, grew up in Berlin and began modeling at the age of 16 before going to Rome to study acting. There her passion for cooking and baking aroused and she began to collect countless recipes, ideas and techniques during her travels. Meanwhile Antje is a sought-after photographer (www.antjetaigaphotography.com) and is expecting her third child. A mutual friend brought them together and since then they have been inseparable. Sisters in spirit, both living in Berlin, with similar food intolerances, but the same great joie de vivre and enjoyment, the common blog TERREKITCHEN was the logical consequence of their friendship. Here they combine their talents for writing and photography and their personal preferences (Gintare loves the salty, while Antje has a passion for all sweetness) and conjure vegetarian/vegan recipes, which are mostly free of gluten, dairy products and eggs and are beautifully staged and photographed by Antje. www.terrekitchen.com

RECIPE & PHOTO GINTARE PARULYTE & ANTJE TAIGA JANDRIG

Vegan lemon meringue pies 8 pies 35 minutes + 90 minutes cooling time + 20 minutes baking time + 1 hour resting time

cool down completely before filling (the rice will ensure that the pastry does not rise).

For the crust: • 60 g corn flour • 60 g coconut flour • 30 g corn starch • 2 tbsp icing sugar • Zest of half a lemon • pinch of salt • 60 ml coconut oil, melted • 50 ml strong black tea For the lemon curd • 150 ml lemon juice • 5 tbsp elderflower syrup • 1 tbsp coconut oil • 200 ml cashew milk • 40 g corn starch For the meringue • 120 ml chickpea brine • 80 g icing sugar • 4 tsp elderflower syrup

4 Pour the lemon juice, the coconut oil and elderflower syrup into a small pot. Turn the heat onto low and stir continuously in order to prevent the mixture from over-heating. In another bowl mix the corn starch and the cashew milk removing any lumps, add this to the warm lemon curd mixture. Gently bring to a boil whilst stirring. Allow to bubble for two minutes, in order to thicken (the mixture will thicken further as it cools down).

1 Combine the flours, starch, lemon zest, icing sugar and salt in a large bowl. Add the melted coconut oil and mix well with your hands. Add the black tea. Gently combine all the ingredients into a dough. Wrap in some cling film and chill in the fridge for 30 minutes. 2 Remove the dough from the fridge and divide it into 6 equal portions. Gently line the inside of each ramekin with the dough by pressing it, in order to achieve an even consistency. Trim the excess pastry with a sharp knife. 3 Pierce the bottom of the ramekins a few times with a fork, put them into the fridge and allow to chill for about an hour. Preheat the oven to 175° C 45 min into the pastry chilling time. Line the pastry cases with sheets of baking paper and fill them with rice. Bake for 20 min. Remove the rice and allow the pastry to to

5 In a large bowl beat the chickpea water until you get stiff peaks. To test if the whipped chickpea water is ready, gently turn the bowl upside down. You can begin to add 5 tsp elderflower syrup and the icing sugar once the mixture is firm enough and doesn’t slide down. Otherwise, keep on whipping until the mixture stays in the bowl when tilted. The mixture should turn as beautifully sticky and glossy as an egg-based meringue. 6 Fill the cooled pastry cases with a generous amount of cooled lemon curd. Pipe meringue on top using a piping bag or a clean ziplock bag by snipping a corner. Toast the meringues under a hot oven grill. It will only take about 2 minutes but watch the pies like a hawk as they can go from light brown to burnt in seconds! They may also need rotating after a minute if your oven burns a bit hotter at the back. Alternatively you can use a blow torch, if you own one. Let the pies sit for at least an hour in order for them to set.

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THE LATEST SCOOP ON COFFEE..

Coffee

Sinful pleasure or health food?

he British Medical Journal, one of the three most esteemed medical journals in the world, recently published the largest study yet on the subject 'Coffee Consumption and Health', examining and grouping over 200 observational studies and 17 intervention studies. This caught our interest, because coffee is the second most-consumed beverage in the world, after water. In summary, the authors of this study report that consuming an ideal quantity of coffee can reduce the probability of cardiovascular diseases (still the number one cause of death worldwide), along with other positive effects. Coffee also reduces the level of inflammation in blood that triggers type 2 diabetes. Drinking coffee could help prevent dementia, gallbladder diseases and even tumours; it appears responsible for a decrease in diagnoses of prostate, uterine, skin and liver cancer. Even if the decrease in percentage of diseases was only small, this could still play a decisive role in relation to the entire population.

The ideal daily amount 3-4 cups of coffee daily will achieve the maximum effect! Larger quantities of coffee do not bring greater risk, but will lessen its positive effects. The reason why remains unclear. These recommendations do not apply to pregnant women and osteoporosis sufferers. In this study, however, only the amount of coffee consumed was taken into account, not the degree of roasting of the coffee beans. It is also known that stronger roasting produces higher levels of acrylamide, which is a carcinogenic. As with so many other pleasures, it is therefore best to enjoy coffee in moderation. Perhaps the CNS will start reimbursing us for our coffee consumption?

Dr. Marc Keipes Direktor ZithaGesondheetsZentrum www.gesondheetszentrum.lu/blog/ 2018 / 2 | KACHEN | 123

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H2O The stuff of life

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WELLNESS n

The physical properties of its almost magical chemical combination of the elements oxygen and hydrogen is what made life possible millions of years ago. The liquid state of water on the earth's surface allowed the first organic molecules to be transformed into simple yet functional forms of life, which led to the evolution to more advanced forms that could also live outside that environment. Moving on land meant entering an alien, dry habitat. It was necessary that water always be nearby. Animals later developed mechanisms that kept them from drying out, so that they could live on land. Water nevertheless remained crucial to life: all animals, including humans, need it.

TEXT & PHOTO MASSIMO GHERARDI

The human body consists of 75% water. It is necessary in order to maintain all bodily functions. Blood needs water in order to flow and provide cells with oxygen. On one hand, it enables nutrients to be absorbed in the intestine and transported via the blood; on the other hand, it's a means of transporting toxins and waste substances that are removed by the kidneys, collected in the bladder, and excreted in urine. It helps to regulate body temperature by exiting our pores as sweat. It is eliminated from our lungs as steam. This daily loss of fluid must be compensated through drinking water. We perceive this need as thirst. We should drink around 1.5 litres or more of water daily, depending on physical activity and outside temperature. Urine colour is a good indicator of whether one is drinking enough water. A sufficient consumption will result in urine that is only slightly yellow. Drinking too little can lead to concentration problems, urinary infections, constipation, headaches, and dry skin and mucous membranes, which can open the door to bacteria and viruses. In the shops one finds many different brands of water with different origin and varying mineral levels. Sources both famous and less known boast of their benefits for the body. Water containing calcium,

for example, supports bones; water containing magnesium supports intestinal function; water that's low in sodium helps fight high blood pressure as part of a low-sodium diet. The taste of mineral water is affected by its specific mineral composition, which means that different brands have different tastes and are also served accordingly in restaurants. Composition and taste should not be the only considerations when choosing a drinking water. Water is bottled for sale in shops. Deposit return bottles are relatively ecological, as they can be used up to 50 times and therefore save on the use of raw materials, in contrast to PET disposable bottles. And don't forget the fuel spent on transport. One should therefore look for local or regional brands, as less fuel will have been used to transport the bottles to the market. And if you're looking for an environmentally friendlier – and cheaper – solution to your daily drinking water consumption, you can't beat plain old water from the tap. The tap water in Luxembourg and its neighbouring countries meets the highest criteria for quality, and is monitored through strict and regular controls by the competent water authorities. Water is the most strictly controlled of all food substances. Tap water is supplied continuously to your home, is about 130 times cheaper than bottled mineral water, and is CO2-neutral. Any chlorine taste or smell is harmless. Boiling water removes the chlorine; it will also dissipate naturally in time. All life comes from water. And without water, life is impossible. Whether mineral water or tap water, the decision is up to you. What's important is that one always consumes enough fluids, and water – whether from the tap or out of the bottle – is the best choice.

any people see water as a given. Everyday and banal, and always there when we need it. We only rarely consider our consumption of this valuable resource. Water, however, is something we can't live without.

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Summer tacos with green salsa

These colourful vegetable tacos are screaming for summer! Taco shells can be toasted on the grill and then filled. Make them the stars of your next BBQ! Serves 4

30 minutes - Quick and easy

• 1 mango • 2 avocados • 1 red onion • 32 cherry tomatoes • 200 g feta cheese • 8 taco shells For the salsa verde • 2 handfuls of mint • 4 handfuls of coriander • 2 tbsp. lime juice • 4 tbsp. olive oil • 2 tsp. sugar • 2 tbsp. water • salt • 1 red chili, sliced • deep-fried shallots • 1 lime 1 Peel the mango and trim the flesh from the pit. Cut into small dice and add to a large bowl Cut the avocados in half, remove

the peel and cut into small cubes. Peel the red onion, chop finely and add to the mango/avocado mix. Quarter the cherry tomatoes and add to the bowl. Crumble the feta into the bowl with your hands and mix everything well. 2 For the salsa verde, finely blend the mint, coriander, lime juice, olive oil, sugar and water in a blender and season with salt. 3 Briefly warm up the tacos in the pan on both sides. 4 Fill the tacos with the mix, drizzle with salsa and serve with sliced chili, deep-fried shallots and wedge of lime.

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ADVERTORIAL n

Tzatziki 4 servings

COTTAGE CHEESE FROM LUXLAIT 10 minutes + at least 2 hours of cooling time

• 500 g Luxlait light sour cream • 250 g Luxlait Greek yoghurt • 2 tsp olive oil • 1 cucumber • 3 cloves garlic • salt and freshly ground black pepper 1 Add together Luxlait light sour cream, Luxlait Greek yoghurt and the olive and mix. 2 Grate the cucumber finely, place in a sieve and squeeze out well with your hands. Stir into the quark cream, press the garlic cloves and add. 3 Season to taste with salt and pepper and leave to stand for at least 2 hours. Tip: For an even tastier version, use Luxlait fresh sour cream 33% fat.

LUXLAIT cottage cheese is curd cheese with a dollop of crème fraîche. LUXLAIT, which has been producing cottage cheese for over 45 years, is one of the few dairies that does so, as cottage cheese is not widely known in western Europe. It's made according to traditional methods and overseen by an experienced cheesemaker. Cottage cheese is a natural product, without added colouring or preservatives. It consists of cream cheese curds in a velvety cream. The cream and milk that LUXLAIT uses for its cottage cheese comes exclusively from Luxembourg dairies. Cottage cheese is prized for its versatility: it can be enjoyed at any meal, from breakfast to dinner, sweetened (with marmalade or honey) or savoury (with chives and shallots). It's also wonderfully suitable for use in many different dishes such as cheesecakes, salads, and sauces, and pairs well with smoked salmon or trout (see recipe below). Cottage cheese is quite popular not only in Luxembourg, the home of LUXLAIT, but across the globe. It's typical curd texture together with its cream taste has made it a genuine best seller.

LUXLAIT GREEK YOGHURT Greek yoghurt can be used as an ingredient in other dishes, or just enjoyed plain! It's packaged in 150 g containers, and is available in natural and honey flavours.

Dip with smoked trout 4 servings

10 minutes

• 4 spring onions • 280 g smoked trout • salt • 5 sticks of fresh dill • 240 g Luxlait cottage cheese • 6 tbsp Luxlait cream cheese 40% fat • 4 tbsp olive oil 1 Finely chop the spring onions, roughly crush the trout with a fork, finely chop the dill and put everything in a bowl. 2 Add Luxlait cottage cheese, Luxlait cream cheese 40% fat and olive oil. Mix and season lightly with salt.

RECIPES ELISABETH BECKERS

Tip: Use 0 % fat for a lighter version of Luxlait cream cheese.

LUXLAIT LIGHT SOUR CREAM WITH 15% FAT A light sour cream with just 15% fat content takes its place alongside the usual 33%-fat sour cream. This LUXLAIT product is marvellous for sauces and desserts and naturally can also be enjoyed in its pure form, for example on bread.

LUXLAIT CREAM CHEESE Incomparable creaminess - LUXLAIT has created this creamy, mild cream cheese just for you. It's made without additives or preservatives, and contains nothing but pure, calcium-rich cream cheese. 150 g of cream cheese covers 45% of the recommended daily allowance for calcium. For dessert, as a spread, as a side or 'straight up': cream cheese from LUXLAIT is always delicious! It's available in 40% and 0% fat content.

Am Seif - L-7759 Roost/Bissen - Tel.: (+352) 250 280 1 E-Mail: info@luxlait.lu - www.luxlait.lu

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KACHEN

ON TOUR

Through the town on Shank's pony Walking is trending, even in Luxembourg, and so the Ministry of Economy wishes to promote the Grand Duchy as a walking destination in the future. But if you think you've got to leave the city for a hike, think again. The city of Luxembourg has number of suprising walking paths, from wonderful strolls in greenery to walks of historic and architectural interest. KACHEN has tested a few of the city's walking routes for you. 128 | KACHEN | 2 / 2018

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TEXT BARBARA FISCHER-FÜRWENTSCHES

WALKING THROUGH HISTORY You'll walk through 1,000 years of history on the Wenzel Walk (5.5 km) and the Vauban Walk (4.5 km). Both of these walks have been designated as permanent walking paths since 2017, and can be walked at any time without an official guide. Both require time for the numerous sites and for reading the detailed information posted along the way. The Wenzel Walk passes through 1,000 years of history – over defence walls, past citadels and through casemates. The Vauban Walk is named for the French military engineer Sébastien le Prestre de Vauban (1633-1707), and passes through part of the fortifications from the 17th, 18th, and 19th centuries, testimonies to Luxembourg's military past. Starting point for both walks is the Bock promontory in the Montée de Clausen. You'll find a detailed description of the routes

at www.visitluxembourg.lu. The City Tourist Office has a leaflet with route information, and can give out stamps for these routes to those who collect them.

New perspective of the UNESCO World Heritage site Opening May 2018: the new UNESCO Promenade. The 90-minute route runs from the Gëlle Fra to Place de la Constitution, passing all the important buildings and natural monuments which make up Luxembourg's universal value as a UNESCO-protected site. 'This tour explains for the first time why and for what reason parts of the city of Luxembourg have been inscribed as World Heritage sites', explains Unesco site manager Robert Philippart. 'The focus is on the view of 2018 / 2 | KACHEN | 129

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UNESCO and on the basis of which criteria, such as topology, geology or fortress history, the old town of Luxembourg has been classified as a UNESCO World Heritage site.' The walk offers an overview of this extraordinary heritage with its urban surroundings and its many green spaces, by highlighting the topography and natural features of the terrain. There is a 24-page brochure in five languages available for this promenade. It is available in at the LCTO and at museums. You can also download this brochure from www.unesco.lu. Guided group tours with LCTO-trained tour guides through the World Heritage site 'City of Luxembourg: it's Old Quarters and Fortifications' are also possible. Three additional UNESCO paths for cyclists and disabled

persons will be opened by the end of 2019, in time for the 25-year anniversary (2019/2020) of the UNESCO inscription.

Discover another side of the city How well do you know Luxembourg? If you are curious to discover gems of the past and present, rediscover the city by leaving your car at home and becoming a tourist yourself. The Luxembourg City Tourist Office (LCTO) can provide you with inspiration for city walks. The LCTO has a list of themed tours which may hold surprises even for some residents. The Kirchberg Plateau, for example – still farmland just two generations ago – is now a kind of open-air museum for

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modern architecture and art. In the circular walk 'Architecture and Art in Public Spaces' you can not only follow the swift development of this city quarter, but also discover, alongside modern architecture and artworks, Kirchberg's surprisingly green and tranquil corners. Circular Walk A (12 km) starts at the Park&Ride in front of Luxexpo, Circular Walk B (12 km) starts at the Place de l'Europe parking area. Both walks can be shortened if desired. Another circular walk features the city's parks and gardens. Along the banks of the Alzette you'll pass geometrically manicured convent gardens, old terrace gardens with grapevines and healing herbs, orchard meadows and rose gardens. Further upriver, where one today finds private

KACHEN ON TOUR n

allotment gardens, were the vegetable gardens which supplied the market on the Knuedler. Passing through Henntze Park (named after the industrialist Joseph Heintz) with its numerous stone sculptures by renowned artists, one enters the lower section of the Municipal Park which extends until Glacis Field. Parisian landscape architect Edouard André designed these extensive gardens on the ruins of the fortress after its destruction in 1867. One nice thing about a walk through the city is the many opportunities for refreshment! You'll find details, leaflets for downloading and other inspiring ideas at www.lcto.lu 2018 / 2 | KACHEN | 131

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The Order of Architects and Consulting Engineers OAI (www.oai. lu) has published the third edition of its architectural guide: www. architectour.lu invites you to discover Luxembourg through the beauty and diversity of its architecture. Nowhere else will you find such a diverse selection of structures by internationally renowned architects, and in such a compact area, as in Luxembourg. The current

2018 edition includes four architectural circular tours of the city. They show how modern and sustainable architecture and the preservation of old buildings combine with structures and historical buildings built up over time to form a harmonious overall picture. For instance, on the approx. 7 km of the path Luxembourg II you can discover such prominent buildings as the new Pfaffental Lift

Experience architecture in a different way

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seeking a challenge. Luxembourg IV, 7 km, features the diversity of contemporary architecture on the Kirchberg Plateau. Along with the prominent buildings which everyone recognises, on foot you will discover surprising architectural gems like the Kyosk (Polaris Architects), or 'Dendrite' by Canadian sculptor Michel de Broin, in the park surrounding d'Coque. You'll find the brochure with a detailed description of all the included buildings a www.architectour.lu

(STDM Steinmetzdemeyer Architectes), and try out Pfaffental's pedestrian connection to Niedergrünewald (Becker Architecture & Urbanisme sarl) or the new Peninculaire (Architechtes Paczowski et Fritsch). You can follow the Alzette to the Rives de Clausen, past the new student dormitories and time-honoured inns until one reaches a modern building off to the side – the Haus Omega (HO Architectes). The path Luxembourg III is more suitable for cyclists

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Summer in Luxembourg

Ironman 70.3 Luxembourg www.ironman.com 15.06 - 17.06.2018

Rock um Knuedler www.rockumknuedler.lu 07.07.2018

Festival Médiéval www.castle-vianden.lu 28.07 - 05.08.2018

Summer in the City www.summerinthecity.lu 15.06 - 11.09.2018

Fête des Hauts-fourneaux www.fonds-belval.lu 07.07. & 08.07.2018

Streeta(rt)nimation www.luxembourg-city.com 03.08. & 04.08.2018

Festival de Wiltz www.festivalwiltz.lu 27.06 - 30.07.2018

Blues Express www.bluesexpress.lu 14.07.2018

E-Lake Festival www.e-lake.lu 10.08 - 12.08.2018

Siren’s Call www.sirenscall.lu 30.06.2018

Nuit des Merveilles www.nuitdesmerveilles.lu 14.07.2018

Festival World Meyouzik www.luxembourg-city.com 14.08. & 15.08.2018

Nuit des Légendes www.nuitdeslegendes.lu 30.06.2018

Blues ’n Jazz Rallye www.luxembourg-city.com 21.07.2018

Schueberfouer www.fouer.lu 23.08. - 11.09.2018

Sting - Open Air Belval www.rockhal.lu/agenda/ rock-pop/show/detail/sting/ 30.06.2018

Festival International de la Bande Dessinée www.bdcontern.lu 21.07. & 22.07.2018

La Charly Gaul www.lacharlygaul.lu 02.09.2018

L W L

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Luxembourg City is an unforgettable blend of a UNESCO World Heritage site and a cosmopolitan European capital. Luxembourg opens unexpected new horizons.

visitluxembourg.com 2018 / 2 | KACHEN | 135

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In collaboration with www.theluxlife.org

24 HOURS WITH...

Viki Gomez Viki Gomez is the 6 times world champion BMX flatland rider. He’s achieved a whirlwind of recognition, world titles, and sportive global awards for his talent and the Spanish national is one of five elite athletes on the board of the UCI BMX Freestyle Commission for his contribution to sports. He travels all over the world for his sport and so far in 2018 he has already travelled to China, Japan, Saudi Arabia, Austria and Italy amongst many more countries. But he still calls Luxembourg home and we managed to track him down for 24 hours!

09:00

My everyday life is very different from one day to another, due to lots of world travelling for pro competitions, sponsors tours, commercial campaigns, and other projects and press/media appearances. I always start my morning with some light body stretches on a mat, to wake up my body and mind as well as to stay well in body and posture, as we use our backs a lot in our sport.

INTERVIEW MARINA LAI & JANE EXALL PHOTOS ANDY SCHLECK, ELISABETH EBCKERS

09:30

Typically, breakfasts are my favourite and most important meal of the day. My wife introduced me to the Scandinavian way of eating breakfasts which are very big and energy filled, no sugar and no pastry, but instead based on whole grain bread sandwiches, mackerel fish, salmon, eye fried eggs, vegetables, and fresh pressed orange/grapefruit juice. I eat like a king in the mornings, like a prince for lunch and like a child for dinner.

10.30

If I am at home, I would start getting ready for a full day of practice. During winter times, I ride in an indoor bike hall in Trier (Zupport Market). It is a great spot. In the spring and summer, I ride at the Philharmonie. Such an inspirational location for its clean and white architecture and there I have lots of free space for me alone. Sometimes, I’ll meet some nice people who stop and smile to what I am doing and that is always appreciated :)

14:00

I don’t get hungry till 2ish or even later and then every restaurant in Luxembourg is closed, so I would ride back home and prepare myself a lunch, either alone but mostly together with wife Alexandra, who is also my business partner and manager.

A steak of salmon, salad and rice is always a good idea. If we eat out, we love either Asian - Thai in Bonnevoie, Italian - at Come a la maison, or even Vapiano as it is always open. Other good lunch spots that we love: HAPP and Ready Café, we keep it local in Limpertsberg usually.

18:00

In the evenings you’ll find me at home with my wife, at a good restaurant or a lot of cinema time. We love spontaneous movie times at Kineopolis or even Apple TV rentals at home. That’s a good thing here in Luxembourg, lots of restaurants, few distractions like parties and clubs so we keep it very low-key at evenings. And on the weekends we would meet friends. But again, unwinding is also spa time or other sports activities.

20:30

In the evenings we usually cook together, that is our quality time where we speak about the day/trip/ or there things happening around us… I travel to Spain once a month and I always bring home some good Spanish food like Jamon Iberico, Lomo, Chorizo, Manchego Cheese and other amazing foods that we then would cook for our dinners. The Spanish love eating rather late in the evenings so we also keep it “lighter” in our portions and food choice. Alexandra just learned some baking skills, and her Swedish chocolate cake with a healthy red lentil base is AMAZING and tastes like a cake that is not healthy… haha so that’s amazing.

23:00

I either watch a series in bed, read a book or just fall asleep straight away after a long day. I love a long sleep and sleep is important for me so I make sure that I get a good 8 hours sleep and if I can, even more! Sleep, breakfasts and morning yoga stretches are my routines that I must have in life. I love it.

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KACHEN ON TOUR ■

Forever chelo kebab

e spent three weeks travelling through Iran. On our first night, in Tehran, we checked into what had probably been an internationally-run hotel before the revolution, now a bit run down. The kitchen had already closed, but the staff happily prepared sandwiches for us, despite the advanced hour. The people of Iran are known for their exceptional hospitality. There was no alcohol, of course. Instead, we were served a beverage the colour of beer, which was served in a type of beer can and foamed a bit like beer, but tasted like a soft drink. The next day we met our driver, Bobak, and our guide, Abbas. Quickly it became clear that nice but regime-critical Bobak (a permanent travelling companion was his daughter's stuffed donkey, which he called Ahmadinejad) only spoke Farsi, while we immediately classified Abbas, our smooth, seemingly devious guide and interpreter, as a state informer.

same question: "Chelo kebab?" This is the name of Iran's national dish, rice with fried meat, usually chicken or lamb. And so we ate chelo kebab in Teheran, in Hamadan, and in Kermanshah. Chelo kebab in Ahvaz, Yazd, Shiraz, and Isfahan. Like all Iranians, we celebrated Nouruz, the Persian New Year, together with Abbas and Bobak over... chelo kebab. Abbas was only in the mood to read another dish from the menu just once (after probably delivering a particularly informative report on his travel guests, revealed to be not-very-undercover journalists). We've never eaten anything as good as the meal we ate that day, a kind of thick stew with roasted meat. The next evening, we declined to participate in Abbas' business plan to import German roll-on deodorants. As punishment, we were compelled to eat chelo kebab for the rest of the trip.

In any case, we were barely allowed to do anything without him nearby. That also applied to restaurants. Which was better that way, because in each of the rather Spartan establishments we entered, we were handed a laminated sheet of paper – in Persian. The lists of dishes seemed endless. In every restaurant Abbas would ask us the 2018 / 2 | KACHEN | 137

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Kachen on Tour with LuxairTours

VENICE TEXT SUSANNE JASPERS

'To see Venice and die', goes the saying about this famous city. Even if some scientific studies have shown that this Italian metropolis with the melancholy atmosphere actually emits a certain attraction to suicides, most visitors come with entirely different motives. La Serenissima is considered the number one spot for lovers and honeymooners. Because Venice is, well, romantic! No wonder, when it has its own Bridge of Sighs. They say that lovers should kiss in a traditional gondola beneath this bridge at sunset to ensure eternal love. In the face of such a beautiful ritual, one may overlook the fact that the sighs in the name refer not to lovebirds, but to sentenced prisoners being escorted over the bridge from the Doge's Palace into the prison. More than 25 million tourists come year after year to Venice, which was named a UNESCO World Heritage site in 1987. Besides the canals, credit for this goes to the emblematic St Mark's Square, site of St Mark's Cathedral and its just-as-famous tower, the Campanile. Its pointed roof once served as a beacon for ships in the lagoon. Practical, for a place where one doesn't only get wet feet by falling into the Canale Grande, but also from the acqua alta, the annual winter flooding. It's best to let oneself be steered 138 | KACHEN | 2 / 2018

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KACHEN ON TOUR n through the canals by a gondoliere singing O sole mio (although this old favourite is actually Neapolitan). Afterwards, any seasickness can be treated with a cocktail. Venice is known as a kind of cult pilgrimage site for cocktail lovers. The 'Bellini', downed in copious quantities by no less than Orson Welles and Truman Capote, was invented here. The preferred site for this activity was Harry's Bar, an establishment which was opened in 1931 by Guiseppe Cipriani and which became so popular in artistic and literary circles that Ernest Hemingway immortalised it in his novel, Across the River and into the Trees . Those seeking more culture should pay a visit to the Venice Biennale, one of the most important international art exhibitions. The Luxembourger Su-Mei Tse was awarded a Golden Lion for the best national pavilion in 2003. And speaking of Golden Lions, La Serenissima also gives them out during the annual film festivals which are considered to be the most notable in the world, alongside Cannes and the Berlinale. Culture freaks also find Venice to die for, as Nobel prize-winning author Thomas Mann, who named his most famous novella Death in Venice, knew. And let's not even start with all the cases that poor Commissario Brunetti must solve in Donna Leon's crime novels…

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Harry’s Bar If you pay a visit to Harry's Bar, we recommend – before, during, or after you throw back a few Bellinis – that you also try another worldfamous delicacy which, legend says, was also invented by Signore Cipriani. When one of his regular customers was placed on a strict diet by her doctor and could no longer consume cooked meat, the resourceful barkeep simply served it to her raw. He cut paper-thin slices of beef, well chilled and garnished with the special house sauce – and the carpaccio was born. Harry’s Bar - San Marco 1323 - 30124 Venice Tel.: (+39) 041 52 08 822, harrysbar@cipriani.com Open Mon-Sun 10:30 a.m. to 11:00 p.m.

ENTER AND WIN Win a 2-night stay for 2 people in a double room at the 4-star Hilton Garden Inn San Giuliano hotel. Including 2 Luxembourg – Venice return flights with LuxairTours.

This modern hotel is very central. It is situated in Mestre, a quiet mainland part of Venice, just 7 km from the city centre and from the Piazzale Roma bus station. This hotel’s location means you can combine a visit of the beautiful city of Venice with a tour of the surrounding countryside (journey time to city centre approx. 7 min.). You can just leave the crowds behind you after a trip to Venice and relax by the pleasant outdoor pool or simply enjoy a walk in the nearby Parco di San Giuliano.

Why not savour some traditional Italian cuisine accompanied with a glass of fine wine served on the hotel-restaurant’s terrace overlooking the pool? The hotel has 136 spacious rooms equipped with shower or bath/WC, hairdryer, telephone, SAT-TV with flat screen TVs, WLAN (inclusive) and mini bar, as well as air conditioning. Guests may also enjoy room service during the restaurant’s opening times. Which means of transport is Venice famous for?

Just answer the following question: What kind of transport is Venice known for? Send the answer with the keyword 'Venice' by e-mail to gewinnen@kachen.lu Departure no later than 31 October 2019. Tickets and accommodation are subject to availability. Deadline for entries is 30.07.2018 140 | KACHEN | 2 / 2018

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Bordeaux shines in its own light

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ordeaux, the capital of the Gironde, has become the most popular city of France besides Paris. The city has been undertaking an extraordinary modernisation and restoration programme for more than 20 years, and the result is amazing. The former sleeping beauty has become a beautiful, inviting and dynamic city which now is an attraction of its own. Many buildings have been refurbished, and the grey veil of the limestone façades have been polished over the years so that Bordeaux now shines in its own light. The tramway system connects many quarters of the city, and a new route to the Médoc is being built - nowadays, nobody can imagine Bordeaux without their trams. Bordeaux has many arguments to seduce: quality of life, fine wines and cuisine, luxury shopping, numerous hotels and spas, and the new, breath-taking exhibition centre Cité du Vin - a major attraction for tourists. Add a lively cultural scene, river cruises and golf courses, great surroundings like the Arcachon Bay and the Dune

The capital of the Gironde has become a major tourist attraction

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du Pilat, and of course the world-known vineyards and châteaux in the wine appellations Saint-Emilion, Pomerol, Pessac-Léognan, Margaux, Saint-Julien, SaintEstèphe and Pauillac, not to forget the sweet wines from Sauternes.

There are so many reasons to discover Bordeaux with its pleasant climate, numerous pedestrian streets and delightful little squares, welcoming cafés and bars, designer shops and an exciting gastronomic scene with restaurants from Gordon Ramsay, Pierre Gagnaire or Philippe Etchebest, to mention only these starred chefs.

Le 7, the panorama restaurant in the Cité du Vin, is located on the seventh ﬂoor of this architectural masterpiece. Here you can enjoy a rare panorama view of Bordeaux while trying dishes made from seasonal and regional foods which the chef has combined with ﬂavours from all over the world. This cosmopolitan establishment invites you on a culinary journey, accompanied by wines from 50 wine-growing regions from all over the world.

Includes admission to the Cité du Vin, the new Museum of the Sea and Seafaring, (opening 15 June), unlimited use of tram and bus service, admission to 20 museums and monuments, 1 city tour (opentop bus, tourist train, or walking tour), area highlights (Saint-Émilion, Citadel of Blaye, etc.), discounts on cruises, wine tours, and much more.

WIN

Win a trip for 2 persons to Bordeaux*, including travel with the TGV from the 'Gare Lorraine TGV' and 1 night in a deluxe double room in the InterContinental Bordeaux – Le Grand Hôtel with breakfast and free admission to the spa. Prize includes one dinner for 2 persons in Brasserie Le Bordeaux Gordon Ramsay, 2 dinners for 2 persons in Restaurant Le 7 and two Bordeaux-Métropole City Passes for 72 hours. Answer this question: In what country is Bordeaux located? Send the correct answer under the heading 'Bordeaux' to gewinnen@kachen.lu Submission deadline is 30/07/201 * Subject to availability of hotel and TGV. Reservation must be made at least 1 month before departure.

The InterContinental Bordeaux - Le Grand Hotel lies in the heart of the Golden Triangle, known as the 'quartier des Grands Hommes'. The hotel has become an integral part of the city's heritage, region, and vineyards. What was true at the beginning of its history in the late 18th century still applies over 200 years later – the same strength, the same commitment, the same passion and the same desire for perfection. InterContinental Bordeaux - Le Grand Hotel is the place for all types of meetings and emotions. www.bordeaux.intercontinental.com

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E AVORIT YOUR F NATIONS: DESTI UX, TRAVEL BORDEA

OURG, STRASB , BREST, LYON, RENNES R, MARSEILLE, ELLIE ORF, MONTP ÜSSELD D , E L L I L ÜRICH, KÖLN, Z NDON... EN, LO MÜNCH

YOUR JOURNEY JUST A CLICK AWAY! Book your ticket

online (www.cfl.lu) via the Call Center 2489 2489 or at the ticket desk inside our stations

www.cfl.lu

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RECIPES

VEGETARIAN

DRINKS 79 Strawberry lemon 83 Margarita spritzer

18 Rosemary grissini

18 Cannellini bean dip 19 Couscous salad with beetroot sprouts with sun-dried tomatoes, feta and olives

126 Summer tacos with green salsa

127 Tzatziki

58 Lamb skewers with couscous and vegetables

64 Pea soup with crispy bacon and croûtons

68 Luxembourgish beef tartare with creamy egg yolk

70 Feierstengszalot

53 Cheesecake muﬃns with raspberry hearts

53 Lemon poppy seed biscuits

20 Blue potato salad with radish and egg

FISH & SEAFOOD 38 Beetroot, apple and goat's cheese millefeuille

63 Bruschetta with minted peas

72 Chilled sorrel soup

119 Gromperekichelcher with asparagus and vegan mayo

60 Hawaiian salmon

'oke bowl

MEAT 27 Zucchini club wrap 33 Spare ribs

127 Dip with smoked trout

26 Luxembourg cookies

31 Grilled bananas with toasted coconut

32 Berry and pecan crumble

39 Grilled nectarines 41 Raspberry with ricotta and honey semifreddo with rose water and pistachios

42 Panna Cotta with raspberries

46 Strawberry jam with lemon juice

47 Raspberry jelly and 48 Redcurrant jelly raspberry juice

48 Elderﬂower cordial 49 Peach jam

JAMS, JELLIES & SYRUPS 120 Vegan lemon meringue pies

50 Gooseberry jelly

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21 Tomato tartlets with aubergine and mozzarella

30 Grilled ﬂatbreads 28 White bean and baby marrow burgers with hummus and spring greens with cashew mayo

31 Grilled spiced aubergine and tofu skewers

Edition Luxe Taste & Style Publishing Sàrl 4a, rue de Consdorf L- 6230 Bech Publisher Bibi Wintersdorf Chief Editor Bibi Wintersdorf Editor Elisabeth Beckers Graphic designer Philippe Saliba Print Weprint

73 Caesar salad with prawns

86 Oven-baked red mullet with carrots, peas and onions

87 Grenobloise style fried ﬁsh with potatoes

95 Trilogy of game ﬁsh with lime crème fraîche

Editorial Dept. Editorial Dept. Advertising Contests

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

CAKES & DESSERTS 91 Grilled duck liver with tamarind

54 Madeira cake with a heart

22 Beetroot and white 24 Mascarpone cream chocolate cake with berries

56 Strawberry doughnut

66 Raspberry and vanilla vacherin glacé

118 Strawberry rhubarb tart with Margarita

© Luxe Taste & Style Publishing ISSN 977-2535-882-04-8 The publication accepts no liability for unsolicited articles, photos and drawings. Reproduction, inclusion in online services or the Internet, or duplication onto data carriers such as CD-ROM etc. shall only be permitted with prior written consent from the publisher. All rights reserved. All information has been carefully reviewed. We accept no liability for the accuracy of information included.

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The autumn issue of

KACHEN will be published on

5 September 2018

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Die Kunst, den Genießer in Ihnen zu wecken

n Geh eimnis i e m t s i r Hie EKABE ist kulinarischer Partner des Magazins KACHEN. Finden Sie viele Rezeptideen mit unseren Produkten auf www.kachen.lu

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KACHEN LUXEMBOURG’S

WWW.KACHEN.LU

SUMMER 2018

AND

LIFESTYLE

MAGAZ I N E

A Taste of Luxembourg

ENJOY THE OUTDOORS

I N T E R N AT I O N A L E D I T I O N

NATURALLY DIFFERENT

FOOD

Picnicking • Grilling Vegan

SEASONAL & REGIONAL

Summer

Peas • Raspberries

HOMEMADE DELICACIES Sweets for Mothers Day Jams

L U X E M B O U R G ’ S F O O D M AG A Z I N E

L A R G E

S E L E C T I O N

O F

R E G I O N A L

P R O D U C T S

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9,95 ¤

02/2018 - 9,95 €

KACHEN

TE RN ED AT IN IT EN IO ION G N A LIS

KACHEN ON TOUR

Luxembourg • Venice • Bordeaux

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