KACHEN 16 - Automne 2018 - FR by Luxe Taste & Style

WWW.KACHEN.LU

AUTUMN 2018

CELTICTRIP

KACHEN LUXEMBOURG’S

FOOD

AND

LIFESTYLE

MAGAZ I N E

A Taste of Luxembourg

Autumn

WEDDING

Recipes, Tips & Trends

SEASONAL & REGIONAL

STARTING AT

DUBLIN €129 RETURN FLIGHT, ALL TAXES, LUGGAGE OF 23KG AND CATERING INCLUDED

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

2 FLIGHTS/DAY

#luxairfeelgood Book on www.luxair.lu or at your travel agency www.travelblog.eu

03/2018 - 9,95 €

KACHEN

Pumpkins Plums Potatoes Mushrooms

9,95 ¤

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

KACHEN ON TOUR

Luxembourg • Lyon • Barcelona

Properties for sale SALES

•

RENTALS

+352 26 897 897

ESCHWEILER

•

VALUATIONS

contact@fare.lu

Price : 1.850.000 €

Renovated farmhouse with stables and training area. The interior of the house got renovated in 2009, doors and windows in 2011, facade in 2015 and is spread on a 41a plot with a living surface of 291 m2 comprising an apartment of 94 m2. Perfectly suited for horse lovers.

OPEN FROM 12:00 NOON TO 11:00 P.M.

OLM

Price : 1.875.000 €

Splendid villa located on a plot of 10a45ca in one of the most sought after areas in Olm. On more than 300 m2 of living space, with its 6 bedrooms, 5 bathrooms including a relaxation area with wellness and sauna, providing the comfort of a family home with a mature garden and heated pool.

The Amélys restaurant proposes traditional and natural cuisine in a contemporary and elegant setting. A gourmet escape in the heart of the city

SOLEUVRE Parking free of charge during your meal Le Royal Hotels & Resorts Luxembourg I 12 Boulevard Royal I L-2449 Luxembourg I T +352 24 16 16-737 restauration-lux@leroyal.com I www.amelys.lu

In the quiet and nice village of Soleuvre, this beautiful house of 450 m2 is on a plot of 10a. This charming home offers 5 bedrooms and 3 bathrooms, a mature and tasteful garden which benefits from an endless view, a garage for 3 cars and several parking places. Located 3 min from UNI.lu. FARE_KACHEN_JUILLET 2018.indd 1

COUV KACHEN 16 GB.indd 2

Price : 1.895.000 €

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EDITORIAL n

Dear Readers, The season for "back to school", or "back to work", is now upon us – autumn is on the way, my favourite time of year. After this summer and all those scorching days, I know that I'm not the only one to be looking forward to cooler weather. My favourite poem from Rainer Maria Rilke has never been so fitting as after this summer's record heats: Lord, it is time. Let the great summer go, Lay your long shadows on the sundials, And over harvest piles let the winds blow. Command the last fruits to be ripe; Grant them some other southern hour, Urge them to completion, and with power Drive final sweetness to the heavy grape. The summer was great indeed. Almost too "great", too hot for local definitions, and so we welcome the cooler days. After all, one needs a reason to finally pull on jumpers and scarves, cook soups and stews, and after a walk in the rain snuggle up in front of the fire with a cuppa and our magazine. Autumn is harvest time, and so we've picked out fitting topics, from mushrooms to zwetschgen to pumpkins. Of course there's lots about Luxembourg wines, and many other great articles and commentary. We've also included some articles on weddings to help newly engaged couples with the organisation for the big day. We have tried to get ourselves mentally settled into "cooler" topics, which wasn't always easy in 37° heat. We had a lot of work to do, because KACHEN is finally published in French, starting with this issue! Now our French-speaking compatriots can also enjoy our magazine, and naturally we hope that it will be as great a success as the German edition! Our subscription base is growing, our team is expanding, and the ideas – as well as the work – show no signs of slowing. The second KACHEN BLOG AWARDS is coming up, and this time we won't only be honouring the best food and lifestyle bloggers, but also the best fashion and beauty bloggers as well! The success of the first KACHEN BLOG AWARDS has demonstrated that Luxembourg has social media relevance! You see, we haven't found it boring, and neither will you, especially if you want to try out the delicious recipes included along with the many articles and columns. Curl up and enjoy the autumn weather, while we get started on the holiday edition with some extra surprises. We hope you'll enjoy it! With cordial greetings from the entire team, Bibi Wintersdorf Chief editor and publisher

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32 46

4 Our team 5 Neu à la carte 6 Restaurant and shopping news 8 KACHEN News 10 TheLuxLife with Marina 11 Where to spend it & book club 12 Lëtzebuerger Shopping 13 Books 14 Dream wedding with candy bar Recipes and decorative ideas 22 Stress free to wedded bliss 26 The ideal wedding location 28 Wedding planning made easy 30 Wedding design inspirations

32 DIY - Wedding party favours 36 The land of milk & cookies 42 Step by step: Chocolate truffles 44 Les Sucrés du Lux: Blueberry cake 46 Seasonal fruits: Plums 50 Seasonal veggies: Squash 58 The potato: A spud for all seasons 65 Subscription information 66 Mushrooms Delicacies from the forest 76 Farm house recipes Pumpkin soup and walnut cake 78 Lëtzebuerger Rëndfleesch Flank steak

80 82 84 87 88

Typesch Lëtzebuergesch: Kënnbak Expat recipes: Cyprus Chef portrait: Thomas Murer Jonk Chefs: Arnaud Deparis Restaurant portrait La Pomme Cannelle 90 Culinary dynasties Moutarderie de Luxembourg 94 Flowers on the plate WINE 98 Wine grower families: Desom 102 Wine news 104 Martini: Shaken or stirred?

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SUMMARY n

76 134

106 94 126

DESIGN 108 Kitchen design 112 De Schëfflenger Schräiner Luxembourg wood design 115 Vieux Luxembourg Brindille 116 The perfect dress for the wedding 117 Bloggers in Luxembourg HEALTH, FITNESS, WELLNESS 120 Nutritional supplements A bitter pill to swallow... 122 Turmeric 128 Anne‘s Meat Free Monday

KACHEN ON TOUR 126 From station to station in Luxembourg 130 Interview with Francine Closener 132 Autumn in Luxembourg: Events 133 What does the world taste like? Finally calulu! 134 With Luxair-Metropolis to Barcelona 138 With CFL to Lyon 142 Recipe directory and imprint 144 Outlook

138

Cover photo: Ramunas Astrauskas Idea: Bibi Wintersdorf Design: Villeroy & Boch Vieux Luxembourg Brindille

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Tiago Luis

Yves Jehanne

Marc Schneider

Jonathan Schneider

Carlo Sauber

Thomas Murer

Olivier Chevrier

Arnaud Deparis

CHEFS IN THIS ISSUE

OUR TEAM

Ramunas Astrauskas

Elisabeth Beckers

Marcel Biver

Anne Faber

Barbara Fischer-Fürwentsches

Claude François

Massimo Gherardi

Annabelle Hatherly

Susanne Jaspers

Claude Neu

Mirjam Pfeiffer

Martina Schmitt-Jamek

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NEU À LA CARTE n

AFTERWORK …and no more dinner?

irst and foremost, 'after-work drinks' is a British habit which involves rushing off to the nearest pub at the end of the working day, just to clear your head over a pint or a long drink. While popular in Luxembourg City in the eighties, when office workers would gather in crowded bars at the end of the day, the habit suddenly became less common and restricted to Wednesdays and Thursdays. In order to lure customers back to their premises, the smartest bar tenants introduced the tradition of the Italian aperitivo. In cities like Turin or Milan, this basically consists of an array of tasty nibbles served from 6 pm onwards, either free of charge or for a discounted flat-rate. The goal is obviously to make sure that customers stay put instead of running off to the nearest restaurant by feeding them little snacks that also ensure that they don't get too drunk too fast. Hailing from Taormina in Sicily, Giovanni Costa had been practising the 'aperitivo' ritual for years at the Palace, the former crown jewel of the Luxembourg city centre night-life. Having recently joined the Presti brothers at their restaurant-nighclub complex on Avenue de la Faiencerie, after the summer holidays, he plans to start serving a delicious buffet in the conservatory of the Tender Bar, with bruschette, mini-pizzas and other Italian delicacies with delectable long drinks and a brand new collection of "Spritzers". Every Thursday evening, the Supper Club in Bonnevoie piles its bar high with beautiful salads and complimentary octopus croquettes among other treats that can be enjoyed until stocks run out. Afterwards, guests can order beef tataki, fish ceviche, Portuguese Bolo de Caco with fresh tuna or beef, vegetable tempura or cheese boards from the paying menu like every other day of the week.

mini platter with every bottle of rosé purchased, and on Friday, ladies can enjoy free sushi during happy hour. Outside the city, more specifically in Junglinster, Le Gourmet deli-restaurant-bakery offers a selection of tapas and cocktails on Friday nights, accompanied by live music courtesy of young new talents. Finally, in exchange for a fee, a few other places will serve up nibbles enticing enough to make us forget our original restaurant dining plans. Dipso Wine Bar's mini-platters and especially its new array of "tarte flambée", La Réserve's very reasonably priced selection of tapas and Go Ten's delicious oriental-style finger food rank among the favourites of every true apéro aficionado. TENDER BAR 14, avenue de la Faïencerie, Lux-Ville https://m.facebook.com/tenderluxembourg/ SUPPER CLUB 47, rue de Bonnevoie, Lux-Bonnevoie, www.supperclub.lu IKKI BAR 19-21, Rives de Clausen, Lux-Clausen, www.ikki.lu LE GOURMET ZA de Langwies2, Junglinster, legourmet.lu DIPSO WINE BAR 4, rue de la Loge, Luxembourg https://m.facebook.com/Dipso-the-wine-Republic-152586111578445/ LA RÉSERVE 23, avenue Pasteur, Luxembourg.Limpertsberg https://la-reserve.business.site/ GO TEN 10, rue du Marché-aux-herbes, Luxembourg, www.goten.lu

Probably the most popular haunt in Clausen, the Ikki Bar also offers two enticing options: on Wednesdays, guests get a complimentary

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Restaurants & ShopsNews Nonbe Nonbe in Belval offers its guests a glimpse into the world of Japanese cuisine. The Izakaya pub on the ground floor, similar to a tapas bar, has an open kitchen for interested observers. Fine multi-course "Kaiseki" dining is served upstairs in an intimate and private atmosphere. Hours: Saturday closed, Sunday/Monday closed for lunch 31, Porte de France - L-4360 Belval Tel: (+352) 27 99 89 88 www.nonbe.lu

Tailors Concept "Tailors Concept" was founded by Andrea Izzo and George Sahinides. Alongside its business for custom-made women and men's clothing, "Tailors Concept" houses a lovely fine dining restaurant. There's also a great "secret" bar, with the finest cocktails and live music, managed by founder and bar manager George Sahinides. Hours: Mon - Sat 11:00 a.m. - 01:00 a.m. 139, avenue du Bois - L-1250 Luxembourg Tel.: (+352) 26 20 27 86 www.tailorsconcept.com

TENDER The bar "TENDER" recently opened its doors in Limpertsberg. As the name says, the focus here is on bartending: not the mainstream stuff, but innovative long drinks and cocktail creations. It also serves Italian appetisers, salads, bruschetta, and pasta dishes. Hours: Mon - Sun 11:00 a.m. - 01:00 a.m. 14, Avenue de la Faïencerie - L-1148 Luxembourg Tel: (+352) 28 83 88 Facebook page: tenderluxembourg

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NEWS n

La Lorraine François Poitrinal and Benjamin Debris took over the Brasserie La Lorraine in late 2017. After major conversion and renovation work, guests can now once again enjoy this traditional establishment, known for its extraordinary wine menu and fish and seafood dishes. Hours: Mon - Sun 11:30 a.m. - 11:00 p.m. 7, Place d’Armes - L-1136 Luxembourg Tel.: (+352) 47 14 36 www.lalorraine.lu

Cereal Lovers Located in the inner courtyard of the Théâtre des Capucins, "Cereal Lovers" is all about breakfast. The menu includes home-made products that are sugar-free and gluten-free, and a large selection for vegetarians.

Hours: Mon - Fri: 8:00 a.m. - 5:00 p.m., Sat 9:00 a.m. - 5:00 p.m. 11c, Place du Théâtre - L-2613 Luxembourg Tel: (+352) 20 60 96 09 www.cereallovers.lu

Hesper Park The restaurant "Hesper Park" opened recently, offering authentic, seasonal products from small, local producers in a pleasant dining room with a beautiful view of the park! Chef Jan Schneidewind shares his passion for cooking by serving up a fresh, top-quality cuisine. Hours: Mon - Sun open all day 476, route de Thionville - L-5801 Hesperange Tel: (+352) 28 57 33 www.hesperpark.lu

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FIRST FAIR TRADE CLOTHING COLLECTION FOR THE GRAND DUCHY The first Luxembourg fair trade clothing collection 3XVIVE was officially introduced recently as part of the promotion "Rethink Your Clothes". The collection is Fairtrade-certified and respects ecological production. The items were designed by artist and photographer Jacques Schneider, who also did the KACHEN cover in summer! He made use of special locations in Luxembourg, incorporating the "Luxembourg Let's make it happen" signature in the collection. This year, Fairtrade is celebrating 30 years of fair trade coffee – the KACHEN Team sends warm congratulations! www.fairtrade.lu

WINNERS from KACHEN 2018-2 (Summer issue) 3 x 1 book BURGER: STREITZ Martine, WEBER Danielle, KRACK Carole 3 x 1 book MOOD FOOD: HOFFMANN Marc, SEDRANI-MATHES Maryse, MOHNEN-BEAUME 3 x 1 book PROVENZALISCHER GENUSS: LEHNERS Audrey, ENDERS Nicole, NIES Patrick 2 x 1 book VEGETAL: DR. MULLER Robert, VOLK Christa 1 book SHAKE IT EASY: CASEL Ali 2 x 6 bottles CREMANT VINSMOSELLE: PURAYE-WEWER Marie-Paule, BACHE Manon

NESPRESSO POP-UP-STORE IN LUXEMBOURG Nespresso is opening a new temporary selling point in Luxembourg. Since the beginning of the summer, there have been many Nespresso pop-up stores opening in Belgium and Luxembourg so that consumers here can discover Nespresso products. The Auchan Shopping Centre in Kirchberg now has its own Nespresso shop which will initially remain open until the end of December 2018, so that Nespresso can assess customer response. Afterwards, the company will decide whether the shop should be made permanent. www.nespresso.lu

5 x 2 cookie cutters from Anne’s Kitchen: STREFF Paul, GRETHEN Anne, KREINS Carole, ZEIMET Josiane, PEPIN Jeanny 1 LUXEMBOURG HOUSE picnic basket: BRAUN Nancy 8 x 1 MOUTARDERIE set of sauces: WSZOLA Jessica, KARTHEISER Renee, ROOS Heike, DEGRAND Josiane, HIRT-LENGLER Claudine, BIVER Claire, DE BRUIJN Léa, GEVELINGER Eliane 2 x 3 honeypots Miel de Quartier: BUCHLER Mireille, NANQUETTE-TEMPELS Monique 1 ROSPORT cocktail set & 3 sixpacks Rosport Mat: DONVEN Monique 1 Noble Drops package: LAUER Gilbert 1 CFL trip to Bordeaux: BOCK Nadine 1 LUXAIR trip to Venice: MASSARD Alphonse

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NEWS n

SALONE DEL GUSTO IN TURIN The 12th Salone del Gusto Terra Madre will be held from 20th to 24th September 2018 in Turin, Italy. The trade fair, which brings together exhibitors from all over the world under the "slow food movement" label, is also the most important showcase for the network's activities, projects, and policies. Slow Food International was founded in the late 1980s for the preservation of local traditions and to promote resistance to the development of fast-food culture. The exhibition has up to a million visitors. Supported by Luxembourg’s Slow Food organisations and upon initiative of Slow Food Grand-Duché, the cider producer Ramborn will participate in the 12th Salone del Gusto as the first representative from Luxembourg. Ramborn's philosophy is in harmony with the culture of the slow food movement's own philosophy of "good, clean and fair". www.slowfoodgrand-duche.com www.slowfood.lu www.salonedelgusto.com

ENJOY 1 YEAR OF KACHEN MAGAZINE Now ble in availa N , A M R E G CH & FR E N H IS ENG L

How about getting a subscription? Free shipping throughout Europe!

Luxembourg’s only food and lifestyle magazine

Get 1 year of KACHEN for only 35 € and save 4,95 € compared to the retail price! Free shipping included!

Simply return the order form on page 65 or go to www.kachen.lu

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Marina Lentz-Lai

Luxembourgish shopping trip cheat sheet In this edition of our Luxembourgish cheat sheet, I wanted to explore the different phrases that you may hear in shops, and I’ve chosen a few sentences that you can respond with. You won’t believe how much Luxembourgers appreciate it when you can try to even say a few phrases in their language before switching to English, so here’s a chance for you to give it a go! Hello, how can I help you? Moien, wéi kann ech Iech hëllefen? Thank you, I’m just looking. Merci, ech kucke just. How much does this cost? Wéiwill kascht dat? Excuse me, do you work here? Entschëllegt, schafft Dir hei? Does this come in another size please? (bigger/smaller) Hutt Dir dat an anerer Gréisst wann ech gelift? Can I have a receipt please? Kann ech e Recu kreien? Would you like to pay by cash or card? Wellt Dir boer oder mat der Kaart bezuelen? Can I have a bag please? Kann ech eng Tout kreie wann ech gelift? Thank you for your help! Merci fir är Hëllef!

TYPICALLY LUXEMBOURGISH KUDDELFLECK This interesting sounding dish is one of Luxembourg cuisine’s oldest recipes. It’s made with tripe and is often enjoyed as a hearty dinner in winter. Tripe is readily available at all butchers shops in the Grand Duchy and is sold cleaned and prepared for you. You then cut the tripe into small pieces and use egg and flour to make the batter. An interesting yet modern twist is to use panko breadcrumbs to make it extra crispy. The tripe is then fried and can be served with potatoes together in a white wine or tomato sauce. Despite tripe being an unusual ingredient in modern European cuisine, this is still a favourite for a lot of Luxembourgers.

FEIERSTENGSZALOT Directly translated as ‘flint salad’, this cold beef salad is probably as far from a conventional salad as you can actually get! If you wanted to find an age-old recipe, this one is a firm favourite as it dates back to around four hundred years ago. Rumour has it that the reason why it is called a flint salad is because, back in the day, the cubes or strips of cooked cold beef would have looked like the custom-cut flints sold as a key part of the firing mechanism for hunting guns. Despite the name of the dish, the original recipe itself contains no salad leaves and is usually made with cold cooked beef, chopped onions, boiled eggs, and brown mustard. Bizarre as it may sound, it’s certainly worth trying!

BOUNESCHLUPP Probably one of the more well-known Luxembourgish dishes, this traditional green bean soup is considered a part of the country’s national heritage. You may even have seen it in your Luxembourgish textbook next to the Gromperekichelcher recipe! It’s a great hearty winter classic and you can simply leave out the sausage for your vegetarian guests, or add more for those who love meat. The recipe is incredibly easy and there are so many ways to add your own personal touch. The soup is made mostly of diced green beans, onions, leek, celeriac, and potatoes. Additional garnishes include sour cream, bacon, German sausage, or smoked sausage.

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In collaboration with www.theluxlife.org

ARA City Book Club

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

KNOPES & BAGATELLE Knopes Artisan Coffee and Bagatelle Boutique have opened in the Gare, bringing you high quality coffee roasted locally in Luxembourg and a unique selection of clothing and accessories from Thionville. The stylish new space features exposed brick walls and funky decor which is perfect for the growing hipster vibes in the Gare. Located conveniently on 18, rue Dicks, this will be a popular hangout for those who love coffee or shopping, or both!

CEREAL LOVERS Located in the iconic Capucins courtyard, Cereal Lovers is a modern Muesli-based food concept which offers some great options for healthy breakfasts and lunches. It is the perfect pit stop when you’re in the city. Whether it is a Mokxa coffee or a delicious salad that you are looking for, this store focuses on providing customers tasty options with locally sourced ingredients. It’s also worth noting that it is a fantastic option for food intolerances and allergies as the store provides endless alternatives and organically approved ingredients. Don’t forget your camera, because your Instagram followers will love this stylish new place.

LE SHOWROOM Tucked away in the Capucins gallery is a lovely store with unique gifts for kids and for the home. Carole, the store’s owner, is mother to two little boys and she has always had a passion for decor. As a result, she opened this store in 2015 and it is now a hub for a wide selection of furniture, toys, and decorative items dedicated to the world of children. This boutique is a fantastic choice if you are looking for a gift for new parents or a birthday present for a child. It’s the perfect place for impressive gifts, from organic cups and utensils made from a type of natural rice, to educational games and books. Carole is regularly updating the selection in her store so that customers can look forward to new brands added to the collection throughout the year.

I have been running this free monthly book club for over two years now, and I am so grateful that new faces show up all the time to join the familiar faces who have watched this book club grow and grow. We celebrated with a summer BBQ in July and now that we are back from summer break, we start the year with some really gripping books to dive straight into! If you would like to join, please just e-mail info@ theluxlife.com. Here are some books we recommend:

EVERYTHING I KNOW ABOUT LOVE BY DOLLY ALDERTON Author Dolly Alderton is a young journalist who has written a memoir about falling in love, having her heart broken, finding a job, succeeding in it, keeping friends, and losing them. You’ll like it so much you’ll want to buy copies for all the women in your life!

THIS IS GOING TO HURT: SECRET DIARIES OF A JUNIOR DOCTOR BY ADAM KAY Adam Kay is a former junior doctor who worked on the National Health Service frontline in the UK and he shares some hilarious, heartbreaking and scary accounts of what he saw. It’s the perfect book for any non-fiction lover who wants to learn and laugh all the way from cover to cover!

HEARTBURN BY NORA EPHRON First published in 1983, this is a novel which proves that great writing transcends the boundaries of time. This book is the perfect timeless read for any reader who likes to put their feet up and just indulge in a light-hearted book that’s guaranteed to make you laugh out loud.

LIFE 3.0 This international bestseller has set tongues wagging as this book addresses what it’s like to be human in the age of artificial intelligence. This book is perfect for anyone who is curious about the limits of technology and want to consider what could happen when people eventually lose our ability to have an income and purpose. Written as a non-fiction guide to exploring the world beyond what we currently know, it gives clarity to a topic which may currently baffle many. 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 MAGAZIN

1 CUVEE G, Cave Gales, €19.95 2 PÉCKVILLCHEN, Glass artist Pascale Seil €16.00 3 SET OF 3 JUMA SOAPS, €27.75 4 BALLPOINT PEN, Préludes Bois by Luc Guillaume, €55.00 5 FOUNTAIN PEN, Préludes Bois by Luc Guillaume, €120.00 6 CRYSTALLISED ROSEBUDS, Patrimoine Roses, €13.00 7 BLOOMING SHADOWS, Nathalie Siebenaler, €145 8 ÄPPELKÜRBIS, Berdorfer Äppelkescht, €5.99

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

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NEWS n

Books we' ve been reading First We Eat

Good Food for Simple Gatherings from My Pacific Northwest Kitchens

Eva Kosmas Flores Language: EN - 304 pages ISBN: 978-1-41972-896-9 Abrams

Now & Again

Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers

Julia Turshen, photographs by David Loftus Language: EN - 304 pages ISBN: 978-1-45216-492-2 Chronicle Books

WIN

WE'RE GIVING AWAY 1 COPY OF THE BOOK "FIRST WE EAT" Simply answer the following question: What is the name of the author of this book Send the correct answer with the keyword "First We Eat" to gewinnen@kachen.lu Submission deadline is 29.10.2018

So schmeckt Liebe Gesundes Soulfood, das dich glücklich macht

Luisa Zerbo Language: DE - 192 Pages ISBN: 978-3-95728-096-1 Knesebeck Verlag Available from 10 October 2018

Tasty

Das Original

Language: DE - 192 Pages ISBN: 978-3-517-09732-9 Südwest Verlag 2018 / 3 | KACHEN | 13

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PHOTOS RAMUNAS ASTRAUSKAS

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FEATURE n

DREAM WEDDING with candy bar SWEET TABLE RECIPES AND DECORATIVE IDEAS The newest trend at wedding receptions: a dessert and sweets buffet, also called a sweet table or a candy bar.

ur recipe series was created in cooperation with STEFFEN TRAITEUR and its Chef Patissier Yves Jehanne. Yves is well-known to KACHEN readers through his Tips & Tricks, which can be found in every issue in the Sucrés du Lux spread. As founder of the "Sweet Club", Yves was naturally the perfect partner for this collaboration. His sweet creations make not only wedding guests and bridal parties swoon with rapture! The team from STEFFEN TRAITEUR presented a magical and romantic decor. The photographs were taken in the beautiful AN HAFFEN in Wickrange. Yves and his team conjured up a fantastic sweet table for us, and even revealed some of the recipes exclusively for KACHEN readers (see page 23). We heartily recommend trying out these recipes (or simply ordering from STEFFEN TRAITEUR)!

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Yves Jehanne, Chef patissier of Steffen Traiteur and his Chef de partie Eloi Aholu 16 | KACHEN | 3 / 2018

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Crispy Nuggets Serves 45

35 minutes

• 300 g ground almonds • 300 g brown sugar • 300 g cold butter • 300 g flour • 600 g Bahibe milk chocolate 1 Combine the ground almonds, flour and sugar in a food processor. 2 Add the cold butter in small cubes and mix until homogeneous. 3 Divide into small pieces measuring about 3 cm each, and bake in the oven for 10 minutes at 165 C, on fan assisted mode. Let cool. 4 Melt the milk chocolate in a water bath. Dip the nuggets in the melted chocolate and chill in the fridge for 15 minutes; then decorate with gold, silver or bronze glitter.

Baisers (kisses) For 60 small baisers 10 minutes + at least 2 hours baking time • 200 g egg whites • 220 g sugar • 1 lime • 150 g icing sugar 1 Beat the egg whites with ⅓ of the sugar and the zest of one lime. Then carefully add the remaining sugar and icing sugar, beating constantly. 2 Pour the mixture into a piping bag and shape into small mounds. Allow to dry in a slightly open oven at 85 °C for at least 2 hours. 3 Keep the baisers in a dry, airtight container so that they don't go soft.

Marshmallows RECIPES STEFFEN TRAITEUR PHOTOS RAMUNAS ASTRAUSKAS

Makes 60

20 minutes + 30 minutes rest

• 10 g gelatine sheets • 70 g egg whites • 80 g water • 240 g sugar • 10 g rose water 1 Soak the gelatine sheets in a bowl of ice water for 10 minutes. 2 Beat the egg whites until stiff. 3 Boil 40 g of water with the sugar to 121 degrees, and then drizzle the syrup over the egg whites, beating constantly. 4 Squeeze out the gelatine sheets and melt in the microwave for 20 seconds with 2 tablespoons of water. 5 Add the gelatine and rose water to the egg whites and continue to beat. 6 Pour into a piping bag and form individual marshmallows. Dust with icing sugar and chill in the fridge for 30 minutes. 18 | KACHEN | 3 / 2018

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Coconut and lime bars Makes 125 30 minutes + 45 minutes freezing time + 15 minutes rest • 20 g gelatine sheets • 250 g egg white • 500 g sugar • 50 cl cream, 30 % fat • 750 g coconut milk • 75 g lime juice • 150 g water • 250 g white chocolate • 50 g cacao butter • Gold or silver leaf 1 Soak the gelatine sheets in a bowl of ice water for 10 minutes. 2 Beat the egg whites with ⅓ of the sugar. Then carefully add the rest of the sugar. 3 Whip the cream until stiff. 4 Lightly heat the coconut milk with the lime juice, then remove from heat. Melt the gelatin with 150 g of water in the microwave for 20 seconds, then add to the coconut milk. 5 Add 250 g of meringue and the whipped cream. Pour the mousse into small Financier moulds and freeze for 45 minutes. 6 Melt the white chocolate and cocoa butter in a water bath. 7 After freezing, dip the ingots into the melted chocolate mix and decorate with gold leaf or silver. Let set in the fridge for 15 minutes.

Passion fruit Club-Sandwich Makes 200 30 minutes + 15 minutes cooking time + 1 hour freezing time For the cream: • 40 g gelatine sheets • 2 kg passion fruit purée • 2.75 kg sugar • 2.5 kg eggs • 3.75 kg soft butter For the dough: • 750 g eggs • 1 kg sugar • 500 g fat free curd cheese • 175 g oil • 175 g melted butter • 750 g flour • 10 g baking powder

RECIPES STEFFEN TRAITEUR PHOTOS RAMUNAS ASTRAUSKAS

For the cream 1 Soak the gelatine sheets in a bowl of ice water for 10 minutes. 2 Boil the passion fruit purée in a small saucepan. 3 Whisk the eggs with the sugar. Stir the passion fruit purée into the egg mix, pour the whole lot back in the pot and bring to a boil. 4 Squeeze out the gelatine leaves and mix with the softened butter. Add the egg, sugar and fruit purée mix and stir well. For the dough 5 Preheat the oven to 180 °C. 6 Mix the eggs with the sugar, EKABE cream cheese, oil and melted butter. Then add the sifted flour and baking powder and mix. 7 Pour the batter into a silicone cake mould with a high edge and bake for 15 minutes. 8 Cut the dough in two parts, spread cream on one part an cover with the other. Freeze for about 1 hour. This makes it easy to cut the cake into sweet sandwich triangles. 20 | KACHEN | 3 / 2018

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Stress free to wedded bliss Without a schedule, wedding plans can fall apart quickly. Too many unforeseen events can turn your big day into a big disaster. The editorial team at KACHEN has compiled a schedule for you with the most important items in need of your attention as your wedding day approaches. Ideally, one should start planning the big day 12 months in advance, so that both the preparation period and the celebration itself are kept stress free. Simply check off the items as you go, and enjoy your time on cloud nine! Find this list on www.kachen.lu, print it and check the items one by one!

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WEDDING n

12 MONTHS ✿ DATE Pick your wedding date a year in advance, and check to see if it conflicts with any holidays. Keep in mind that an event held outside the summer months can be less expensive, and services may be often more readily available.

✿ STYLE What kind of atmosphere do you want? Church wedding and/or civil wedding? Elegant castle, or old barn? Fairy tale winter wedding, or colourful summer bash?

Do you want your reception to have a professional DJ, or a live band to get the party started? Now is the time to book the musicians for your reception, and don't forget to organise music for your ceremony.

✿ PHOTOS Surf online for a suitable wedding photographer. Every photographer has his or her own style – consider which fits best to your own. We also recommend a meeting in person, as you'll want to feel comfortable in the photographer's presence.

6 MONTHS

✿ GUEST LIST

✿ REGISTRATION

Would you rather an intimate celebration with 20 close loved ones, or a big party for 150? Don't forget that the number of guests will influence your search for the right venue.

Visit the civil registrar to find out which documents are required for a wedding, and to schedule a civil marriage. If you're also having a church wedding, you should also reserve the church as well.

✿ SUPPORT

✿ GUEST ENTERTAINMENT

Arrange your bridal party and consider who can also assist you with your wedding plans.

Think about how you would like to entertain your guests. For example, you can book a photo booth, a childminder, a magician, or a fire and light show.

✿ LOCATION The schedules for the best places fill up early – it's recommended that you reserve your desired venue a year in advance.

✿ BUDGET Make a rough estimate of your budget, listing all possible expenses in a chart. This will help give you an overview of your total costs. Of course, you will be updating it regularly!

✿ ANNOUNCEMENT Organise a little get-together to announce your plans to your loved ones in person before sharing the big news with the world on social media.

9 MONTHS ✿ SAVE THE DATE Inform your most important guests of the wedding date, especially if people will be travelling long distances.

✿ SEQUENCE OF EVENTS

TEXT ELISABETH BECKERS

✿ MUSIC

✿ WEDDING OUTFITS The bride should take care of accessories for her dress. For the groom, it's time to arrange for a suit that coordinates with the wedding dress.

✿ WEDDING DANCE If you need to, now's the time to sign up for wedding dance lessons.

✿ DIY If you are making decorations or favours yourself, prepare these in advance with help from your bridal party.

3 MONTHS ✿ WEDDING STATIONERY Send out the wedding invitations. If you didn't send save-the-date cards, your invitations should go out early. You should also see to the design of all your additional paper items — place cards, menu cards, table cards, church programmes.

✿ WEDDING RINGS

Determine a rough order of events for your wedding day, in order to see if everything can run smoothly.

It's time to look for your wedding rings. Here, the latest trend is not nearly as important as a style that you like. After all, you'll be wearing this ring every day for the rest of your life.

✿ WEDDING GOWN

✿ FLORAL DECORATIONS

This is the time to start planning what you'll be wearing. Make an appointment for a fitting. Keep in mind that some gowns have longer delivery times.

✿ HONEYMOON Start making plans for your honeymoon. Newlyweds can often get discounts.

Consult with a florist to arrange how you want your floral decorations. Keep in mind that many types of flowers will not be available year round.

✿ WEDDING NIGHT Book a bridal suite if desired, and arrange accommodations for your guests, especially those who will be travelling long distances. 2018 / 3 | KACHEN | 23

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✿ MENU AND CAKE Ask at your venue when you can set up a wedding menu tasting, and also try out the accompanying wines. Order your wedding cake!

✿ WEDDING GIFTS FOR GUESTS This is the latest you should order wedding gifts for special guests. Order now so that you'll have everything delivered on time, even if delays occur.

1 MONTH ✿ SEATING Use your list of positive responses to arrange an exact seating order for the reception dinner.

✿ SHOES Bride and groom should both break in their wedding shoes to avoid blisters on the big day!

✿ SEQUENCE OF EVENTS Go through every item of the wedding once more, and choose people who will oversee individual matters and keep an eye on their progress during the course of the celebration. Give your bridal party a list of your service providers with telephone numbers.

pins, tissues, deodorant, nail file, and an extra pair of stockings. Give this to the maid/matron of honour, bridesmaid, or mother of the bride on the wedding day for safekeeping.

✿ STYLING It's time for the groom to see a hair stylist. This is also a good time for the bride to get a manicure.

✿ TRANSPORTATION Drive the route to your wedding location so that you won't be surprised by construction or detours on the big day. Arrange for the vehicle that will drive you to the wedding.

ON THE WEDDING DAY ✿ BREAKFAST Weddings can be both wonderful and strenuous! Fortify yourself sufficiently, even if you don't feel up for a big breakfast.

✿ BRIDE'S STYLING The bride has her hair styled by a professional hairdresser. Her make-up should also be professionally done so that it will last through the day.

✿ KEEP HYDRATED

Celebrate the end of your singledom with bachelor/bachelorette parties.

Don't forget to drink water throughout the day to keep yourself well hydrated. Not enough water can lead to headaches, especially in the summer months. Consider sunshades and fans for warm-weather events.

1 WEEK

✿ ENJOY

✿ GUESTS

Everything is now optimally prepared. There may be a small snag at some point, but it won't leave you flustered. Your little helpers will be taking care of everything. Now you can enjoy this special day as a couple!

✿ STAG NIGHT / HEN NIGHT

Submit the exact number of guests to your wedding venue.

✿ EMERGENCY KIT Put together a small kit for emergencies. This should include safety

Find this list on www.kachen.lu, where you can download and print it.

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The ideal wedding location When planning your wedding, one of the most crucial decisions involves the search for the perfect location. Among the most important factors when choosing a suitable venue are the number of guests and, of course, your own ideas about what makes a perfect party. We've put together a selection of event venues in and around Luxembourg (with no claim to completeness).

LUXEMBOURG An Haffen Wickrange - events@anhaffen.lu Caves Bernard-Massard Grevenmacher - tourisme@bernard-massard.lu Centre Culturel de Rencontre Abbaye de Neumünster Luxembourg-Grund - contact@neimenster.lu Cercle Cité Luxembourg - info@cerclecite.lu Château de Bourglinster Burglinster - mail@bourglinster.lu Château de Septfontaines Luxembourg contact@chateaudeseptfontaines.com Château d’Urspelt Urspelt - info@chateau-urspelt.lu Domaine de La Gaichel Gaichel / Eischen - hotel@lagaichel.lu

Hotel Parc Belair Luxembourg - sales@goereshotels.com La Closerie Schuttrange - info@composition.lu Le Moulin Altwies - info@newspirit.lu Lentz’en Chalet Bascharage - info@lentzenchalet.lu Mondorf Domaine Thermal Mondorf-les-Bains - meeting@mondorf.lu Schengener Haff Schengen - info@schengenerhaff.lu

GERMANY

Le Clos de Lorraine Cons la Grandville (FR) contact@closdelorraine.com

BELGIUM Château du Bois d’Arlon Arlon (BE) - contact@chateau-arlon.be La Ferme du Randoux Mabompré, Houffalize (BE) info@fermederandoux.be Le Fourneau Saint-Michel Saint-Hubert (BE) fourneausaintmichel@province.luxembourg.be Le Garde-Chasse Jupille (BE) - info@wildtrails.be

Schloss Saareck Mettlach (DE) schloss.saareck@villeroy-boch.com Victor's Residenz-Hotel Schloss Berg Perl-Nennig (DE) - info.nennig@victors.de

FRANCE

Greiwels Haff Bertrange - info@haff.lu

Château de Parivaux Gorcy (FR) - info@chateaudeparivaux.fr

Hotel Leweck Lipperscheid - info@sporthotel.lu

Château de Preisch Basse-Rentgen (FR) - contact@chateaudepreisch.com

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Lentz’en Chalet The new place to rent

hether it’s a wedding, birthday, corporate event, or an afterwork, the Lentz’en Chalet in Bascharage makes it all possible! Opened in September 2017, the wooden chalet by Sales-Lentz is surrounded by nature and offers the perfect venue for celebrations of up to 100 guests. From the moment you walk in, you will think you are in a Bavarian lodge. Warm wooden interior, tasteful decor and a view of nature come together and create a sense of well-being. Inside and out, the chalet offers a harmonious blend of authenticity and charm, providing an ambience otherwise found only in the mountains. "We can also change the interior for different events", says Luc Reis, Project Manager Moving Events at Sales-Lentz. "Our work is carried out according to the occasion and to the customer's wishes." Sales-Lentz has cooperative contracts with several experienced partners from Luxembourg that deal with the organization of the event by providing both beverages and food. "The customer may contact our partners directly. They are familiar with the venue, and know what's possible. We are happy to offer advice with regards to budgeting and creative opportunities. In individual cases we can also organise the event with our partners, completely within a given budget", says Luc Reis.

seminars, conferences and workshops. And when the work is done, the chalet offers a relaxing atmosphere to continue the celebration. www.lentzenchalet.lu

Don’t drink & drive Celebrations should be happy affairs without stress or remorse. Therefore, Sales-Lentz offers an all-inclusive package with guest transportation. For weddings, guests will be driven to church and afterwards to the chalet where the reception takes place. When the party is over, the guests will be driven back home again. For afterwork events in the Lentz'en Chalet, this service starts early in the morning. In the end, the Event Rider will ensure that all the guests will get home safe. Transportation from your company to the Lentz’en Chalet might then be provided by the "Cool Bus" or the new "Party-bus by Sales-Lentz" disco bus – where the party can already get started. The "EventRider" will then bring all guests home later. "Our transportation service is used by more than 60% of our guests, and the number is increasing", says Luc Reis. 100% safety for all! www.eventrider.lu

The Lentz'en Chalet is not only the perfect place to celebrate but also a great place for corporate events, with the necessary technology for 2018 / 3 | KACHEN | 27

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Wedding planning made easy

Are you getting married but don't know exactly how to handle all of those little details that will make this event so special? Even if you have a big family and lots of friends who are willing to help with the organisation of your big day, a professional partner at your side will save you a lot of time and anxiety. KACHEN met with Nancy Wendt, the founder of "The Party Ville" and "The Wedding Ville", to talk about her work as a party and wedding planner. "The Party Ville" is a team of professional party planners, decorators and artists who organise thoughtful and stylish parties for all occasions. KACHEN: What gave you the idea to create "The Party Ville"? Nancy: After planning events for school, family and friends for more than 10 years, I realised people were looking for theme parties with a lot of decoration and entertainment. I was getting a lot of positive feedback, and so I decided to start "The Party Ville" to fully live my passion of making people happy with beautiful events.

INTERVIEW ELISABETH BECKERS PHOTOS NADIA VAISSE

KACHEN: What services do you provide? Nancy: At the moment, we mainly offer 3 services: 1. Event planning from A to Z, helping our clients find the right venues and suppliers, negotiating contracts, and helping with the decoration and concept of the event. 2. Event design: this service is for clients who already have a venue and want to organise everything on their own, but still need help with producing the desired the look and feel of the event. 3. Sale and rental of party supplies, decorations, and vintage furniture. KACHEN: Can you tell us about wedding decoration trends for 2019? Nancy: In 2019, weddings will be more environment-conscious and at the same time more personalised. Neutral colours, organic fabrics, 'naked cakes', custom watercolour illustrations, outdoor weddings, and natural elements are among the things we will see in 2019. KACHEN: What would you recommend to every soon-to-be married couple? Nancy: I would recommend that they start with their own love story, and what makes it unique. This is always a good starting point when planning a wedding, and will make every subsequent decision easier. Planning a wedding involves a lot of decision-making and expenses

can easily add up, so the couple should have in mind what is most important to them. Having a wedding planner always helps with making decisions and staying within the budget. KACHEN: What would your own 'dream wedding' look like? Nancy: I got married in 2011 and wedding trends have obviously changed a lot in recent years. If I could only choose one important element, it would be the location. For me, this is the most important factor for a wedding. My dream location would be either a nice beach, an enchanted forest, or a fairytale castle. www.theweddingville.com www.thepartyville.com

Wedding fairs in and around Luxembourg • 22.09 - 23.09.2018 - Schengener Haff, Schengen (Luxemburg) www.facebook.com/schengenerhaff/ • 29.09 - 1.10.2018 - Luxexpo the Box, Kirchberg (Luxemburg) www.thebox.lu/en/events/salon-du-mariage/ • 13.10 - 14.10.2018 - Hôtel Van der Valk Luxembourg-Arlon, Arlon (Belgien) www.salondumariage.be • 16.11 - 18.11.2018 - Parc des Expositions, Metz (Frankreich) www.jepreparemonmariage.fr/salons/metz • 4.11.2018 - Orangerie Nells Park, Trier (Deutschland) www.du-heiratest.de/hochzeitsmessen/

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Unforgettable Moments of Life

ADVERTORIAL n

Sources Rosport is presenting unforgettable moments with culinary delights at unusual places.

W TEXT BARBARA FISCHER-FÜRWENTSCHES PHOTOS ROSPORT

hat do a gondola of the giant Ferris wheel at the Schueberfouer, an old barn, a water tower, and the "Breechkaul" caves have in common? They were all selected as settings and filming locations for unique dinners by Sources Rosport. The "Moments of Life" story began in 2015 with a contest sponsored by Sources Rosport. The grand prize: dinner in a gondola in the giant Ferris wheel at the Schueberfouer, prepared on-site by star chef Renato Favaro, against a setting of fireworks. It was a great success. Since then, Sources Rosport has organised two of these unusual events each year: emotional moments with fine cuisine at completely crazy locations. One of these unforgettable evenings was held at the Beaufort skating rink one icy cold evening in March 2018. "The rink's opening times were extended by a weekend, especially for this event", said Max Weber, head of Sources Rosport. 12 couples – all contest winners – sit expectantly around an open fire, wrapped in blankets and furs and enjoying aperitifs. The rink's icy surface sparkles from the reflection of candlelight and the illumination of the festively set table. Meanwhile, preparations are in full swing in a dressing room which has been temporarily converted into a kitchen. Ben Weber of Restaurant Gudde Kascht and his team have assembled a creative winter meal to warm the guests. It's not only the on-site kitchen which is a challenge but also the service, as the team must serve the food warm and in a stylistically perfect manner in below-freezing temperatures, without

winter apparel. Everything went without a hitch, and fan assisted air heaters hidden under the table ensured that none of the guests went home with hypothermia. An unforgettable evening in a very special atmosphere with exquisite food! Sources Rosport focuses on close and personal contact with consumers in "Moments of Life". "These events are special; they can't be booked or paid for with money", explains Max Weber. Register at www.momentsoflife.lu and with some luck, you might be chosen to participate. Another very special event is planned for autumn 2018, although Max Weber isn't saying where. "We are looking at a very unusual location and will again be asking a young and ambitious chef to prepare a culinary feast, and without a normal kitchen at that. Prepare to be surprised!"

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Flowers, paper goods, cakes and decorations

WEDDING DESIGN INSPIRATIONS

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WEDDING n

A book filled with colour concepts for weddings 50 Moodboards – Color Concepts for Weddings provides inspiration for anyone searching for the perfect colour scheme for the big day, from the visual design of the menu to coordinated floral decorations. Its main focus lies in colour concepts for European weddings. Consisting mainly of photographs, the book contains a total of 50 top-class colour concepts for every taste - from breezy beach weddings to classically elegant affairs.

Inspiration for wedding couples The book is meant to inspire and accompany the wedding couple on their path to the big day. With this guidebook, the optical design of your wedding won't be left to chance. Collages present coordinated colour and style concepts, providing ideas for floral decorations, stationery, cakes, and decor.

Inspiration for wedding service providers For wedding planners and service providers, 50 Moodboards is an inspirational tome and workbook in one. Wedding planners, florists, wedding stationery designers, stylists, cake designers, and photographers can present the wedding couple with dozens of colour concepts and wedding ideas at a glance.

GIVEAWAY

50 Moodboards – Color Concepts for Weddings – Book 1 Andrea Wolf & Evi Hagenlocher In English - 120 pages – €19.99 - ISBN: 978-3-00-057447-4 Publisher: Andrea Wolf & Evi Hagenlocher

WE'RE GIVING AWAY 3 SETS OF "50 MOODBOARDS" BOOK 1 + 2

50 Moodboards – Color Concepts for Weddings – Book 2 Andrea Wolf & Evi Hagenlocher In English - 120 pages – €19.99 - ISBN: 978-3-9819879-0-4 Publisher: Andrea Wolf & Evi Hagenlocher

Send the correct answer under the heading "Wedding" to gewinnen@kachen.lu

Simply answer the following question: What are the names of the authors of the book "50 Moodboards"?

The submission deadline is 29/10/2018

Évènements privés et professionnels Un lieu atypique pour vos évènements privés (mariages, anniversaires, … ) et professionnels (séminaires, conférences, meetings, … ) 2 salles pour accueillir jusqu’à 250 personnes

06259_ADAP_ANN_KACHEN_180x76mm_gtp.indd 1

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13, rue des 3 Cantons L-3980 Wickrange M. +352 621 238 393 events@anhaffen.lu www.anhaffen.lu 15’ de Luxembourg-ville 10’ de Esch-sur-Alzette

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Thank you so much for coming! Gourmet party favours for wedding guests The bride and groom will obviously be the centre of attention on their wedding day, but what fun would it be without the guests? On the following pages, you will find a selection of party favours which you can make for your wedding guests, as a small token of appreciation for their attendance. Your guests will appreciate the TLC that has gone into these home made gifts!

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DO IT YOURSELF n

Barbecue seasoning and herb salt For the barbecue seasoning • 10 g ground black pepper • 10 g cayenne pepper • 5 g dried thyme • 5 g dried marjoram • 20 g paprika powder • 10 g mustard powder • 20 g cumin powder • 5 g salt • 20 g garlic powder • 20 g sugar For the herb salt • Salt • Your favourite selection of dried herbs

RECIPES ELISABETH BECKERS PHOTOS MIRJAM PFEIFFER

Simply combine all the ingredients and fill into some pretty spice jars. Decorate the jars with a bow and a lovingly designed pendant. These gourmet party favours will remind your guests of your special day whenever they're at the hob! Gift placement The most popular choice is to place a party favour next to each place mat at the wedding meal. If you use name tags, they can also be used as place cards. Alternatively, the party favours can also be placed on a special gift table, near the entrance for example. If the size allows, there should be enough space for some beautiful decorative elements and fresh flowers.

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Wedding tea and blossom sugar • 250 g of fine sugar• 25 g dried edible flowers (e.g. lavender, hibiscus, marigold or roses) • Your favourite tea • Test tubes with corks • Labels or stickers

Start by combining the sugar with some dried edible flowers. Use about 50 g of flowers for 500 g of sugar. Fill the flowersugar mix into the test tubes. Top with unmixed tea and then seal each test tube with a cork. The labels can be hand-inscribed or printed. You can also use stickers to decorate your test tubes!

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Caramelised almonds • 200 g unpeeled almonds • 100 ml water • 100 g of fine sugar • 1 sachet of vanilla sugar • 1 tsp. cinnamon • 1 pinch of salt 1 Pour the water, sugar, vanilla sugar into a large, non-stick frying pan with a pinch of salt and bring to a boil. 2 Add the almonds and stir. Bring to a boil again, then simmer for 6-8 minutes over medium to high heat until all the liquid has evaporated. Keep stirring with a wooden or plastic spoon. 3 Once the liquid has evaporated, the sugar sets, leaving the almonds coated with a dry layer. Continue stirring until the caramel is liquid and glossy. 4 Line a baking tray with

parchment paper and brush very sparingly with olive oil so that nothing sticks to the paper. Distribute the almonds on top, separate with two forks or a spatula and let cool. 5 Pack into little gift sachets and label with a personal message. Sugared almonds Sugared almonds are a traditional wedding party favour. The sweetness of the sugar coating and the slightly bitter taste of the almonds symbolise the sweet and bitter moments of life. Sugared almonds make popular wedding and christening gifts. We have adapted the recipe to show you how to easily prepare some home made almonds yourself!

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The Land of Milk & Cookies School’s on, so what could be more comforting than a handful of cookies and a glass of milk when you come home after a long day?! Milk and cookies go together like any good pairing. So we came up with a few cookie flavour combinations that will have you grabbing a bottle of flavoured milk and a striped straw or three in no time!

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The ultimate vanilla cookie dough Make a double batch of dough – these cookies won’t last long! One batch for plain vanilla, dunk-into-your-coffee type cookies and a second batch for adding the flavorings of your choice. Makes 20-25 cookies

EASY 30 minutes

• 360 g (3 cups) cake flour • 3 ml baking powder • ½ tsp salt • 220 g unsalted butter, softened • 200 g (1 cup) sugar • 2 large eggs • 10 ml (2 tsp) vanilla extract 1 Preheat the oven to 180 °C. Line a baking tray with baking paper. 2 Combine the flour, baking powder and salt in a large bowl and set aside. 3 Place the softened butter and sugar in the bowl of an electric mixer and beat on high speed until pale and fluffy. 4 Add the eggs and vanilla extract and beat to incorporate. 5 Reduce the speed to low and slowly add the flour, beating well until combined and a soft dough forms. 6 Remove dough from bowl, divide in half, place between

two sheets of baking paper and roll out to a 2cm thickness per batch. Use a round cutter to cut rounds and stamp with a cookie stamp if you have one. 7 Place the cookies on the baking tray and bake in the preheated oven until crisp and golden, 10 – 12 minutes. 8 Remove from the oven, allow to cool and serve with bottles of chocolate milk. COOK’S TIP: These cookies keep well for up to 3 weeks in a sealed cookie jar. COOKIE TREND ALERT: Cookie stamps are the big thing of the moment – personalise yours with a host of stamps!

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Ice-cream sandwich cookies Turn leftover triple chocolate and almond cookies into ice-cream sandwich cookies and serve with bottles of flavoured milk for a quirky dessert. Makes 15-20 cookies + 2 hrs freezing

EASY 40 minutes

• 750 ml – 1L (3 – 4 cups) good quality, store-bought vanilla ice cream • 8 – 10 triple chocolate almond cookies • 150 g grated chocolate 1 Soften the vanilla ice cream slightly and sandwich it between two cookies. 2 Neaten the edges with a knife and dip into grated chocolate. 3 Serve immediately for an oozy, soft cookie or freeze for 2 hours for a harder ice-cream sandwich cookie. COOK’S TIP: Make these frozen cookies up to a week in advance.

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Double cookie peanut butter biscuits Why are these moreish nibbles called double cookies? We took one batch of our basic cookie dough and crumbled in a stack of chocolate Oreo cookies. We then added crunchy peanut butter for even more indulgence – a triple batch might be a good idea… Makes 15-20 cookies

EASY 40 minutes

• 1 quantity vanilla cookie dough • 250 ml (1 cup) crunchy peanut butter • 8 Oreo cookies crushed into chunks 1 Preheat the oven to 180 °C. Line 2 baking trays with baking paper. 2 Place the cookie dough in a large bowl and add the peanut butter and crushed Oreo cookies. 3 Knead until the flavours are combined with the dough. 4 Divide the dough in two and roll between two sheets of baking paper to a 5cm thickness per batch. 5 Cut out biscuits using a floured, fluted cookie cutter. Place the cookies on baking trays and bake in the preheated oven, 15 – 20 minutes. 6 Allow to cool before serving with vanilla and honey-flavoured milk. COOK’S TIPS: These cookies keep well for up to 2 weeks in a sealed cookie jar.

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Oat and cranberry crunch cookies These are a great take on the usual square crunchies… packed with nuts, seeds and cranberries, they’re kind of good for you. Makes 15-20 cookie

EASY 40 minutes

• 345 g (3 cups) rolled oats • 120 g (1 cup) cake flour • 5 ml (1 tsp) salt • ½ tsp baking powder • 60 g (¾ cups) unsalted butter, softened • 300 g (1½ cups) packed brown sugar • 60 ml (¼ cup) golden syrup • 1 large egg • 60 ml (¼ cup) water • 5 ml (1 tsp) vanilla extract • 150 g dried cranberries • 100 g sesame seeds • 100 g pumpkin seeds 1 Preheat the oven to 180 °C. Line a baking tray with baking paper. 2 Stir together the oats, flour, salt and baking powder in a large bowl and set aside. 3 Beat the butter and sugar with electric beaters until pale and fluffy. Add the golden syrup, egg, water and vanilla extract, and beat for 30 seconds. 4 Add the cranberries, sesame seeds and pumpkin seeds, and mix well. Add the dry ingredients to the butter mixture and mix well. 5 Use your hands to shape the mixture into medium-size cookies and place on a baking tray 1 – 2cm apart. 6 Bake in the preheated oven until golden, about 20 minutes. Allow to cool before serving with plenty of rose-water-flavoured milk. COOK’S TIPS: These crunchy cookies store well for up to 2 weeks in a sealed cookie jar. Make rose-water-flavoured milk by adding a drop or two of good quality rose water to cold milk.

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Triple chocolate almond cookies We’ve already gone double, so a triple chocolate indulgence had to happen! Makes 15-20 cookies 30 Minuten + 10 Minuten Backzeit • 230 g (1 cup) unsalted butter, softened • 100 g (½ cup) white sugar • 150 g (¼ cup) light brown sugar • 2 large eggs • 5 ml (1 tsp) vanilla extract • 210 g (1¾ cups) cake flour • 25 g (¼ cup) cocoa powder • 5 ml (1 tsp) baking powder • 2.5 ml (½ tsp) salt • 150 g white chocolate, cut into chunks • 100 g chocolate chips • 100 g almonds, finely chopped

low speed. 4 Sift the flour, cocoa powder, baking powder and salt into a large bowl. Add the butter mixture and stir gently to combine. 5 Add the white chocolate, chocolate chips and almonds, and mix into the dough. 6 Place tablespoons of the mixture onto baking trays, leaving enough space between the cookies. 7 Bake in the preheated oven, 15 – 20 minutes. 8 Allow to cool before serving with strawberry and vanillaflavoured milk. COOK’S TIP: These cookies keep well for up to 2 weeks in a sealed cookie jar.

1 Preheat the oven to 180 °C. Line 2 baking trays with baking paper. 2 Place the butter and sugars in the bowl of an electric mixer. Beat on low speed until pale and fluffy. 3 Add the eggs, one at a time, and the vanilla extract, while continuing to mix on

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Homemade chocolate truffles For this edition of Step-by-Step we visited Ateliers du Tricentenaire's chocolaterie, where Chocolats du Coeur makes its delicious pralines. Maître chocolatier Marc Schneider provided the recipe for a splendid truffle filling to make at home, exclusively for KACHEN. Its main ingredient, chocolate powder, can be purchased in the Chocolats du Coeur boutique in Walferdange, as well as at the manufactory in Bissen. about 70 truffles 20 minutes + 10 minutes to 2-3 hours waiting time • 200 ml cream (35 % fat) • 300 g powdered hot chocolate mix (Chocolats du Cœur, vanilla flavour 'Mélange Maison') • 40 g butter, softened • 70 spherical hollow truffle moulds (available online) • 160 g of your favourite chocolate To decorate • Grated coconut, cacao, hot chocolate mix and/or crushed red almonds (see below) • 1 pair of latex gloves 1 To make the chocolate ganache, first pour the cream into a saucepan and heat slowly, stirring constantly. 2 Add the hot chocolate mix to a bowl. Pour the hot cream into the bowl and mix until homogeneous. 3 Add the butter to the chocolate mixture (this should not exceed 35 °C at this time) and stir again thoroughly. 4 Prepare the truffle moulds. Pour the chocolate ganache into a piping bag and fill into the spherical moulds. Let set for 2-3 hours at 16-18 °C, or for 10 minutes in the fridge. 5 Melt 160 g of chocolate in a water bath. Pull on a clean (ideally, new) pair of latex gloves. Spread some melted chocolate on your hands, then rub each truffle ball in your hands before rolling them into the desired decoration (coconut flakes, cacao, hot chocolate mix or crushed red almonds). The melted chocolate helps the decoration stick to the ball. 6 Let set at 16-18 °C or eat immediately.

Other than their "Mélange Maison", Chocolats du Coeur also offers Pérou, Equateur and Haïti hot chocolate mixes. These can also be used to make home made truffles, each giving the chocolates a different flavour.

The truffles will keep in the fridge for about 1 week. Chocolats du Coeur's different chocolate products last longer and are available from the 'Bar à Chocolat' in Walferdange and the Tricentenaire boutique in Bissen.

For the red almonds • 100 g chopped almonds • 1 teaspoon beetroot juice

The KACHEN team were not the only ones having fun; the staff of Ateliers du Tricentenaire enjoyed the visit as well!

RECIPE MARC SCHNEIDER PHOTOS RAMUNAS ASTRAUSKAS

1 Put the chopped almonds in a bowl and mix with the beetroot juice. 2 Place on a baking tray lined with baking paper and dry in the oven at 70 °C for 10-15 minutes.

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STEP BY STEP n

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EXCLUSIVE FOR KACHEN

Jonathan Schneider The next star in our series Les Sucrés du Lux is Jonathan Schneider, Patissier of the bakery Le Pain de Mary in Gasperich.

he next star in our Les Sucrés du Lux series is Jonathan Schneider, Patissier at Au Pain de Mary in Gasperich. Beginning his profession as a chocolatier, Jonathan completed his professional training as a confectioner at Patisserie Jean in 2004 and subsequently won first prize in the "Croque en bouche" competition. He was Chef Patissier at Patisserie Lubin until 2011 and later worked at Big Beer, until he joined the team at Au Pain de Mary and began to wow customers there with traditional French delicacies. Jonathan fondly recalls his early childhood when his grandmother would indulge him with home-made sweets, such as crunchy apple beignets. That time still provides him with inspiration today, and he wants to pass on that same warm feeling to his customers. Au Pain de Mary is about to undergo major renovations. In autumn the bakery will have a new look, and welcomes patrons to discover its culinary delights. www.aupaindemary.lu

BLUEBERRY CAKE • 50 ml unsweetened condensed milk • a few drops of purple food colouring

For the glaze • 5.5 g gelatine • 37.5 ml water • 75 g caster sugar • 75 g glucose • 75 g white chocolate (35% cacao)

For the biscuit base • 90 g egg white • 37.5 g cane sugar • 90 g egg yolk • 15 g invert sugar • 30 g flour 8.5 g potato starch

RECIPE JONATHAN SCHNEIDER PHOTOS RAMUNAS ASTRAUSKAS

3 cakes measuring 18 cm in diameter 100 minutes + 18 hours freezing time + 1 night refrigeration time

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LES SUCRÉS DU LUX n

For the white cream • 100 g egg yolk • 50 g icing sugar • 250 ml whole milk • 250 ml 35% fat UHT cream • 3 g gelatine • 15 ml cold water • 320 g white chocolate (35% cacao) For the blueberry coulis • 500 g blueberry pulp (from the Vosges) • 75 g sugar • 15 g NH pectin For the blueberry mousse • 50 g egg white • 100 g icing sugar • 30 ml water • 13 g gelatine • 65 ml cold water • 500 g blueberry flesh (from the Vosges) • 250 ml 35% fat UHT cream For the glaze Fill a bowl with cold water and soak the gelatine sheets for 10 minutes. Squeeze out any excess moisture and heat for 30 seconds in the microwave in a plastic container. Heat the water, sugar and glucose to 103 °C in a saucepan. Remove from heat, add chocolate and gelatine and mix well with a spatula. Add the condensed milk and a few drops of food colouring. Mix without causing too many bubbles. Store in the refrigerator overnight. For the biscuit base Beat the egg whites to soft peaks with 37.5 g cane sugar. Mix the egg yolks with 15 g invert sugar and add to the egg whites. Finally, carefully fold in the flour and sieved starch. Spread on a baking sheet (40 x 60 cm) and bake for 9-10 minutes at 160 °C. Allow to cool and cut out some 16 cm circles. Line three stainless steel cake rings measuring 16 cm in diameter and 4.5 cm deep with plastic wrap and put in the base. For the white cream Beat the egg yolk with the icing sugar until light and frothy. Mix the milk and the cream in a saucepan and bring to a boil. Pour this

TIPS & TRICKS from

mixture over the egg yolk mixture and heat to 80 °C in a saucepan, stirring constantly until the cream coats the spatula. Fill a bowl with cold water and soak the gelatine sheets for 10 minutes. Squeeze out any excess moisture and heat for 30 seconds in the microwave in a plastic container. Add to the still warm cream and then add everything to the chocolate and stir well. Let cool, spread on the biscuit bases and place in the freezer for 6 hours. For the blueberry coulis Put the blueberries in a saucepan with half of the sugar and bring to a boil. Mix the second half of the sugar with the pectin and add to the saucepan. Simmer for 3-4 minutes. Let cool and then pour the coulis into the 3 rings on top of the biscuit bases and white cream, and place in the freezer for another 6 hours. For the blueberry mousse Prepare an Italian meringue: Beat the egg whites to soft peaks. In a saucepan, heat the sugar to 121 °C with the water. Slowly pour over the beaten egg whites, mixing well. Fill a bowl with cold water and soak the gelatine sheets for 10 minutes. Squeeze out any excess moisture and heat for 30 seconds in the microwave in a plastic container. Add 3-4 tablespoons of blueberry pulp to the heated gelatine and stir. Stir in the rest of the fruit pulp and add the egg white mixture. Whip the cream until slightly frothy, but not too firm, then add to the batter and mix. Remove the stainless steel cake rings (16 cm) and place the frozen cakes in the middle of each of 3 larger rings (18 cm) lined with cling film. Fill the rings with blueberry mousse and freeze for 6 hours. Assembly Heat the glaze to 32 °C in a water bath without stirring too much. Remove the cakes from the freezer and pour over the glaze, lightly smoothing the top. Refrigerate for 3 hours to serve the cake thawed.

Yves Jehanne

Marvellous madeleines To give your madeleines a lovely round form when they're baked, fill the madeleine tins with batter and chill for 10 minutes in the refrigerator before putting them in the oven. Balance excess sweetness If cream or any other ingredient tastes too sweet, simply mix in a few drops of vinegar – but don't go overboard!

Chef Patissier Steffen Traîteur

Perfect caramel Work with a pan that's thoroughly clean. First add water (approx. ⅓ of the weight of the sugar) to the pan, then the sugar. Cook at high heat without stirring until the mixture begins to take on colour.

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5 facts about Plums In cooperation with

The late summer classic

Plum or damson?

Plums are round and juicier, and are well suited for puree, marmalade, and chutney. The damson is one of over 2,000 varieties of plum, but in contrast to the plum it is longer, has no groove, and only ripens on the tree. Its flesh is firmer and keeps its shape even when heated. It is easier to remove the stone, and well suited for baking recipes.

And it's not only good for digestion...

Indeed, this tasty purple fruit is also good for the nervous system, protects against eye diseases, keeps heart and circulation healthy, detoxes the body, and helps fight high blood pressure, high cholesterol levels, and cancer. Dried plums in particular also fight cravings, help bloating and heartburn, and reduce the risk of osteoporosis.

3 4 5

Careful!

Due to their high pectin content, however, one should not drink a large amount of liquid at the same time as plums, otherwise it's a sure recipe for stomach pains and bloat. In addition, those with intolerance to fructose or the sugar substitute Sorbit should avoid zwetschgen.

Energy supplier

TEXT MARTINA SCHMITT-JAMEK

Although the fruits contain a high level of fructose and therefore supply energy quickly, they are also well suited for diabetics because they don't cause enormous insulin boosts. Due to water loss, however, prunes have a sugar and calorie content that's many times higher than that of fresh fruit.

Freshness and storage

Make sure that the fruits are firm and not overripe. A green lustre means that they have been harvested too early. Wash the naturally occurring white film just before consuming, as it protects against loss of moisture. The fruits can be kept for several days in a plastic bag or a damp cloth and placed in the produce tray of your refrigerator, but are well suited to freezing if halved and pitted.

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Plum tart Serves 4-6 20 minutes + 1.5 hours resting + 40 minutes baking time - Ø 28 cm tart tin • 100 g cold butter • 100 g spelt flour • 75 g wheat flour • 1 pinch of salt • 2 tbsp icing sugar • 1 egg • butter for the tart tin • extra flour for dusting • 300 g plums

RECIPE & PHOTO MIRJAM PFEIFFER

1 To make the pastry, cut the butter into small pieces and mix with the flour, salt, sugar and egg in the food processor to make a smooth dough. Wrap in cling film and chill in the refrigerator for 30 minutes. Wash and pit the plums and cut into quarters. Butter and flour the tart form. 2 Roll out the dough on a flour-dusted-surface. Roll it around the rolling pin and unroll again in the tart tin. Prick the dough several times with a fork. Chill in the freezer for 1 hour. 3 Preheat the oven to 200 °C. Prebake the pastry for 10 minutes. 4 Spread the plum quarters on the dough until everything is covered. Bake the tart for another 30 minutes until the plums are soft and juicy and the crust is a golden brown. Remove from the oven and leave to cool on a wire rack for 10 minutes. 5 Serve with whipped cream or vanilla ice cream.

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Quetschekraut 4 kg plums

20 minutes + 4 hours oven time

• 4 kg plums • 500-600 g brown sugar or unrefined cane sugar • 3-4 cinnamon sticks • 5-6 star anise • 2 vanilla pods • 10-15 plum kernels • 100 g dark chocolate (70%)

Tip: The mass should always bubble slightly; ideally, check the temperature with an oven thermometer. Other flavouring options: e.g. ginger, cloves, gingerbread spice mix, rum, whisky...

RECIPE PAULE SCHRAM PHOTO MIRJAM PFEIFFER

1 Place the washed, pitted and halved plums on a large, flat oven tray. 2 Sprinkle 100 g of the sugar mix over the fruit and toss. Slit the vanilla pods, scrape out the seeds and add both to the plums. 3 Place the star anise and plum kernels in a small cheesecloth, tie into a sachet and add to the oven tray with the cinnamon sticks. 4 Stir everything and place in the oven preheated to 160-170 °C (top/bottom heat). 5 Let

it simmer gently for about 4 hours and stir in some sugar mixture 6 times at 40 minute intervals. Taste in between. 6 Let cook until the liquid is completely reduced and you get a dark compote. 7 When the cooking time is over, remove the tray from the oven, remove the gauze sachet, vanilla and cinnamon sticks and stir in the chopped chocolate. 8 Immediately pour into sterilised jars, seal with the lids and turn the jars upside down for 10-15 minutes.

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FISCH017

OUR EARLY BIRDS TO TAKE YOU into the day

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5 Facts about Squash In cooperation with

a Vital Substance Powerhouse

"Berry" strong

Whether in soup, puree, bread, salad, whether its fried, baked, grilled or incorporated into a dessert, there's virtually no limit to the ways you can use squash and pumpkin in the kitchen. There are 800 different varieties of squash known today, from spicy muscat squash, nutty butternut squash, and aromatic Hokkaido, where the rind is eaten along with the flesh, to spaghetti squash and the orange pumpkins grimacing in front of many houses at Halloween, and which can grow up to 100 kg, making them the largest berries in the world. You read that right: botanically speaking, squash (like tomatoes, grapes and currants) are berries.

Bursting with nutrients

The high Vitamin C content of squash makes it a panacea against flu and colds, and just at the right time of the year. Beta carotene, converting into Vitamin A, boosts the immune system and protects the skin, is beneficial to the eyes, and fights free radicals. Potassium and magnesium strengthen the heart and nervous system, calcium and iron strengthen bones, and fibre supports digestion. With just 27 calories per 100 g, squash is low-calorie and filling, and also especially suitable for persons with diabetes.

Power snack

Pumpkin seeds assist in the production of serotonin, that "feel-good hormone" that's most needed in autumn, just when it begins to get dark earlier. Consuming a handful of seeds each day can brighten your mood as well as have a positive effect on blood pressure, heart, and circulatory system, and offers protection against bladder infections.

What every man needs

In addition to all these good properties that pumpkin seeds have to offer, its green oil supports prostate health and helps lower cholesterol levels. Pumpkin seed oil can be enjoyed year round. It's even delicious – and looks delightful – on vanilla ice cream. Carving tip: drizzle on some lemon juice and place in the sun to soften the rind – otherwise you may need shears!

Thump, thump! A pumpkin is ripe when it sounds hollow and the stem feels woody. It should exhibit no pressure marks, and the stem should still be attached. Stored in a place that's cool, dry, and free of frost, pumpkins can keep for up to 10 months. Once cut open, they are good for only 3 to 4 days when stored in the refrigerator. Pumpkin becomes tough when frozen raw, but will freeze wonderfully if blanched.

TEXT MARTINA SCHMITT-JAMEK

Purchase and storage

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Warm salad of roasted pumpkin wedges with pistachio and pomegranate Serves 6

1 hour

• 1 kg pumpkin, such as kabocha • 4 tbsp olive oil • 1 tbsp pomegranate molasses • 1 tsp smoked paprika powder • 30 g pumpkin seeds • 1 tbsp lemon juice • 1 tsp honey • 75 g pomegranate seeds • 50 g rocket leaves • a handful coriander leaves • salt and pepper 1 Preheat the oven to 200 °C fan. De-seed the pumpkin and cut into 2 cm thick wedges. Place the wedges in a roasting tin lined with baking paper. 2 Combine 2 tbsp of the oil, the pomegranate molasses, the paprika powder, salt, pepper

and 4 tbsp of cold water and drizzle over the wedges. Roast for 35-40 minutes, turning several times, until the pumpkin is golden and tender. 3 Heat a small frying pan over a low heat, add the pumpkin seeds and stir-fry for 2-3 minutes until golden and toasted. Set aside. 4 Take 25 g of the pomegranate seeds and place in a sieve. Using a metal spoon, press down to extract the juice. Discard the pulped seeds. Reserve the juice. 5 For the dressing, whisk together the pomegranate juice, the remaining oil, the lemon juice, the honey and some salt and pepper. 6 Transfer the cooked pumpkin to a large platter. Scatter over the pumpkin seeds, the remaining pomegranate seeds, the rocket and coriander. Drizzle over the dressing and serve.

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Smoky pumpkin and lentil soup with crispy chorizo Serves 6

30 minutes + 40 minutes cooking time

• 6 tbsp olive oil • 1 large onion, chopped • 2 garlic cloves, chopped • 2 tsp fresh thyme, chopped • 1 .5 kg pumpkin such as Muscade de Provence (750 g peeled) • 1 tsp smoked paprika powder • 1.25 l chicken stock • 400 g can of chopped tomatoes • 100 g red lentils • 150 g spicy chorizo • salt and pepper 1 Heat 4 tbsp of the oil in a large saucepan. Add the onion, garlic, thyme, salt and pepper and fry gently over a low heat for 10 minutes until softened. 2 Peel the pumpkin, deseed and cut into cubes. Add the pumpkin and the smoked paprika powder and fry for a further 5 minutes. 3 Pour in the stock and tomatoes and bring to the boil. Cover and simmer for 15 minutes until the pumpkin is soft. 4 Add the lentils, cover and simmer gently for a further 20-25 minutes until the lentils are cooked. Puree with a stick blender until really smooth. 5 Heat the remaining oil in a frying pan and stir-fry the chorizo over a medium heat for 2-3 minutes until golden and crisp. 6 Divide the soup between bowls and top each one with the chorizo and some oil.

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Griddled pumpkin and goat's cheese pizza 2 pizzas

90 minutes

• 800 g butternut squash (500 g peeled) • 3 tbsp olive oil • 2 red onions, chopped • 1 garlic clove, chopped • 50 g salami, thinly sliced • 150 g soft goat's cheese • 3 tbsp Parmesan cheese, freshly grated • 2 tsp pine nuts • 2 tsp savoury or thyme leaves For the pizza dough • 250 g bread flour • 1 tsp dried yeast • ½ tsp salt • 1 pinch of sugar • 125-50 ml warm water • 1 tbsp olive oil 1 Make the pizza dough by sifting the flour into a bowl and stirring in the yeast, salt and sugar. Make a well in the middle and pour in the water and oil and work together until just combined. Transfer to a lightly floured surface and knead for 5-8 minutes until smooth. Place in an oiled bowl, cover and leave to rise until

doubled in size. 2 Preheat the oven to 210 °C fan and preheat a pizza stone if available. 3 Peal the butternut squash, de-seed and cut into 2 mm thick slices. Place in a large bowl, add 1 tbsp of olive oil and some salt and pepper. Stir well until coated. 4 Heat a ridged grill pan until hot. Cook the pumpkin, in batches, over medium-high heat for 5 minutes each side or until golden and tender. 5 Meanwhile, heat the remaining oil in a frying pan and fry the onions, garlic, savoury or thyme leaves, salt, and pepper for 15-20 minutes until the onions are soft and golden. 6 Divide the pizza dough in half and, working one at a time, roll out each piece to make a 30 cm round. Place on a sheet of baking paper on a board. Spread the onion mixture over the dough and arrange the pumpkin and salami over the top. Crumble over the goat's cheese and sprinkle with Parmesan and pine nuts. 7 Carefully slide the pizza onto the preheated pizza stone or the baking tray with the baking paper. Bake for 6-8 minutes until crisp and golden. Repeat to make the 2nd pizza.

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Butternut squash tortelloni with browned sage butter Serves 4

40 minutes + 40 minutes baking time

• 400 g butternut squash (175 g peeled) • 1 small garlic clove • 1 tbsp olive oil • 175 g firm ricotta cheese • 25 g Parmesan cheese, plus extra to serve • 40 wonton wrappers (thawed if frozen) • 100 g butter • 32 small sage leaves • salt and pepper 1 Preheat the oven to 180 °C fan. 2 Peel, de-seed and cut the butternut squash into cubes. Combine it with the garlic, the oil and a little salt and pepper in a small roasting tray. Roast for about 40 minutes, stirring halfway through until soft and browned. Let cool completely, discard any burnt garlic bits. 3 Combine the cooled squash mixture with the ricotta, Parmesan and some salt and pepper in a food processor and blend briefly until smooth. Place in piping bag fitted with a plain nozzle about 1 cm wide. 4 Take some wonton wrappers and arrange on a board. Working with the wrapper on a diagonal, pipe a

tsp of the pumpkin mixture on one half of each wrapper. Using a wet pastry brush, dampen around the mounds of filling. Fold the other half over the filling and press down well all around the filling to seal the wrapper. Dampen the tips, pull around and press together to form the tortelloni. Place on a lightly floured tray. Repeat to make 40 and freeze until ready to cook. 5 Bring a large pan of lightly salted water to a rolling boil. Plunge the tortelloni directly from the freezer into the boiling water. Return to the boil and cook for 3-4 minutes until the tortelloni are al dente and rise to the surface. 6 Meanwhile, melt the butter in a small saucepan. Add the sage leaves and cook over a medium heat for 2-3 minutes until the sage leaves are crisp and the butter a nutty brown colour. 7 Drain the tortelloni, reserving 100 ml of the cooking water, and return both to the saucepan. Add the butter sauce and stir over a medium heat for 1 minute until the pasta is coated with the sauce. Serve with freshly grated Parmesan cheese.

Spaghetti squash with butter and Parmesan Serves 4

10 minutes + 90 minutes baking time

• 2 x 1 kg spaghetti squash • 8 garlic cloves, un-peeled • 12 large sage leaves • 4 tbsp olive oil • A little freshly grated nutmeg • 50 g unsalted butter, diced • A little smoked paprika powder • 25 g Parmesan cheese, freshly grated • salt and pepper • crisp green lettuce (optional)

1 Preheat the oven to 180 °C fan. 2 Cut the squash in half lengthways, de-seed and arrange in a roasting tin. Divide the garlic, sage and oil between each one and season with nutmeg, salt and pepper. Cover the tin with foil and roast for 1 hour. 3 Remove the foil and roast for a further 20-30 minutes until golden and the squash feels tender all the way through when pierced with a knife. 4 Take out of the oven, top with the butter and let it melt. Add a little paprika powder and a sprinkling of Parmesan. Serve with a crisp green salad, if wished.

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Green curry of prawn and pumpkin Serves 4

45 minutes

• 500 g pumpkin such as red kuri squash (300 g peeled) • 200 g jasmine rice, to serve • 3 tbsp coconut oil • 2-3 tbs green curry paste • 4 kaffir lime leaves • 50 ml fish sauce • 50 g palm sugar • 150 ml chicken stock • 400 ml coconut milk • 8 baby sweetcorns, halved • 8 raw king prawns, shelled but heads left on • 1 tbsp lime juice • 1 handful of basil leaves, preferably Thai • 1 handful coriander leaves

1 Peel the pumpkin, de-seed and cut into cubes. 2 Prepare the jasmine rice according to the package instructions. 3 Heat the coconut oil in a wok. Add 2-3 tablespoons of the green curry paste and fry over a medium heat for 2-3 minutes until fragrant. 4 Add the diced pumpkin and fry for 3-4 minutes, then stir in the lime leaves, fish sauce, sugar, stock and coconut milk, bring to the boil. Simmer gently for 10 minutes or until the pumpkin is tender. 5 Add the baby sweetcorn and prawns to the curry and simmer gently for 3-4 minutes, stirring occasionally, until the prawns are cooked. 6 Stir in lime juice and herbs and remove from the heat. Serve with steamed jasmine rice.

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The potato

a spud for all seasons

TEXT BARBARA FISCHER-FÜRWENTSCHES PHOTO MASSIMO GHERARDI

Tater, spud, tuber – the potato not only has many names, shapes, and colours, it also has many fans and an astonishing number of uses.

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FEATURE n

n the first years of its cultivation at these latitudes, the potato was food for poor people. It grew in inferior soil and could feed a family, even when the grain harvest failed. In the course of the 19th century it became a major food staple. Today it's firmly part of haute cuisine, and also has numerous industrial applications.

More than just a satiating side Potatoes can be used in a variety of ways. In addition to table potatoes, these tubers have many applications, including for processing, industrial use, and as seed potatoes. Potatoes grown for processing are used to make products such as dumpling flour, mashed potato flakes and powders, chips, potato pancakes, potato salad, and crisps. Industrial potatoes also have a wide range of applications. They are cultivated for the production of starch and are used for making food products (soups, sauce thickeners, custards) as well as paper, cardboard, adhesives and bonding agents, but also in the textile industry (laundry starch) and as a basis for pharmaceuticals. There is a very globalised and international market for seed potatoes, specially cultivated and carefully selected potatoes from varieties pertaining to different uses that are free of disease, especially crop diseases like viruses and bacterial diseases (such as ring rot).

Luxembourg potatoes for the world Northern Luxembourg is traditionally potato country, with large areas between Hautbellain and Huldange, between Arsdorf-Holtz-Bilsdorf, Weiswampach and Hoffelt-Hachiville. These areas are primarily used for the planting of seed potatoes. The raw, humid climate of the High Ardennes and the humus-rich slate-based soil form the natural basis for the high quality of Ardennes seed potatoes. A positive side effect: aphids don't like the climate here, and so the fields require fewer pesticides. 2018 / 3 | KACHEN | 59

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About 90% of Luxembourg's seed potatoes are grown for export, and are sold to around 20 countries throughout the Mediterranean, Eastern Europe, Northern Africa and the Middle East. The main buyers in 2017 were Egypt, Libya, Lebanon, Italy, Spain, and Belgium. The E'slecker Setzgrompergenossenschaft in Clervaux SYNPLANTS (Syndicats des Producteurs de Plants de Pommes de Terre), founded in 1945, sends the selected seeds to its farmers and tends to their optimum storage and distribution. Around 16,000 tonnes are stored and sold today.

It all comes down to beauty Only a small portion of Luxembourg's farmland is available for table potatoes, and that's decreasing as well. Consumers want potatoes that are washed and free of blemishes. Here in Luxembourg the earth is rich in humus and full of stones, which is why the potatoes are not as visually appealing as those imported from the Netherlands. Cultivation is labour intensive, and Luxembourg has no potato processing facilities (for example to produce chips, or peeled or cut potatoes). For farmers, cultivation is only worthwhile for direct marketing. The planting conditions are good, but sales conditions are less so.

Produits du terroir – Lëtzebuerger Gromperen Only select table potatoes may bear the label "Produit du terroir - Lëtzebuerger Gromperen". Production standards are precisely specified, fertilisation is carried out according to precise soil analysis, and pest management is limited to the absolute minimum. The work of the programme "Produit du Terroir - Lëtzebuerger Gromperen" (varieties, cultivation methods) is carried out in close in collaboration with the agricultural school in Ettelbrück.

Which potatoes go with what? Fluffy mashed potatoes, crispy potato pancakes, floury baked potatoes or splendidly firm yellow boiled potatoes – there are about 5,000 different varieties, with countless possibilities for their

preparation. But which variety is best suited for which dish? Waxy, primarily waxy, or floury – it's the potato's starch content that's decisive. The higher the amount of starch, the drier and more floury the taste. Waxy tubers have the least amount of starch, making them firmer and moister. Raw potatoes are difficult for humans to digest because of their starch content; cooking changes the starch and makes the potato edible.

Solid partner: the waxy potato Waxy potato varieties have the least amount of starch and keep their shape when cooked. Their firm, moist flesh makes them ideal for dishes in which shape plays a role: fried potatoes, boiled potatoes, potato salad, au gratin potatoes and jacket potatoes. They are also known in German as "Salatkartoffel" or "Speckkartoffel".

The allrounder: the primarily waxy potato These are potatoes for universal use. They are slightly more starchy, so that the skin comes off more easily after they're cooked. They are wonderfully suited for boiled potatoes, fried KACHEN tip: potatoes, stews, soufflés, chips, and a floury potato cooked in even mashed potatoes. One should vegetable soup, or added to the always have them in the house, as oven with the roast, will be the they are good for so many uses – the perfect binder for soups and perfect allrounders. sauces.

The mellow spud: floury potatoes Floury potatoes have the highest starch content. They have a slightly dry taste, the skin bursts open during cooking, the less heat and water contact, and afterwards they fall apart almost the better. Heat destroys the by themselves. The perfect basis for vitamins, water flushes them mashed potatoes, purees, and moulds, out. The ideal cooking method they are ideal for soups, croquettes, is steaming. dumplings, purees, gnocchi, and baked potatoes.

KACHEN tip for preparation:

A festival for the potato Each year in early September, the village of Binsfeld holds a potato festival. Together with the "Setzgromperegenossenschaft", a number of different potato varieties are planted especially for the annual Gromperefest in a large field in the spring, to be harvested together with visitors to the festival. Here, the development of potato harvesting over the decades, from hearty Ardennes horses to vintage tractors, is clearly demonstrated. A variety of dishes made from delicious Ösling potatoes will take care of your physical nourishment. A celebration for the entire family, topped with the selection of the Potato Queen. www.gromperefest.lu

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FEATURE n

Equal rights in the potato box

or why potato varieties bear feminine names Amongst potatoes, Sieglinde and Charlotte are the "it girls". Their rivals have names like Alexandra, Nicola, Annabelle, Laura, Sieglinde, and many others — all bearing women's names. One possible reason for this is that farmers used to name new cultivars after their daughters or wives. Even a 2016 petition to the German Bundestag for equal treatment of the sexes in choosing potato names met with no success. In the potato box, the ladies rule, and the men have left the field. It must be said, however, that there are some quite delicate varieties which do not bear feminine names, such as the Bamberg and the Blue Swede. Potatoes suited for processing into crisps, chips, or starch include varieties with masculine names, such as the Asterix.

Local colour

Not only does the potato come in different varieties, it also comes in many different colours. Flowers range from purple, blue or pink to white. The tuber itself is not always yellow. There are varieties which are snow white, pink, and dark red. The potato's colour comes from its carotenoids, the same substances that give peaches, bell peppers and carrots their yellow or red colouring. The more carotenoids present in the potato, the darker and richer its yellow colour. It's the variety that's decisive.

Storage Refrigerator, cellar, or pantry? Potatoes keep longer when they are properly stored. Potatoes are not particularly fussy about storage – it only needs to be dark, dry, and cool. In earlier times, people simply stored them in their potato cellars, and had a supply of potatoes for the entire winter. Who still has a potato cellar today?

TIP 1: THE OPTIMUM STORAGE TEMPERATURE The optimum storage temperature lies between four and six degrees Celsius. If stored at lower temperatures, they develop an unpleasantly sweet taste as the starch in the tubers breaks down into sugar. If stored at temperatures higher than eight degrees, the tubers will begin to spout and shrivel from loss of moisture. Potatoes need a cool place, but they don't belong in the refrigerator.

TIP 2: STORE IN A DARK, DRY PLACE Potatoes don't like light or humidity. They get mouldy and rot in humid conditions. If they are exposed to too much light they begin to form solanine, which gives them a green hue. This substance is toxic, and can lead to health complaints such as diarrhoea or nausea.

TIP 3: THESE NEIGHBOURS ARE NOT KEEN ON POTATOES Pears, apples and plums should never be stored in direct proximity to potatoes. These fruits emit the gas ethylene, which can cause potatoes to mature and rot more quickly.

TIP 4: NEVER PLASTIC Potatoes "sweat" in plastic and will begin to quickly rot. They should therefore be taken out of their plastic packaging after purchase and placed in a linen sack. Alternatively, a wooden crate or a basket will do. The tubers must, in any event, have exposure to air. It is helpful to line the bottom of a wooden box or wicker basket with newspaper, which will absorb any excess moisture and protect the storage area from loose soil. If you are storing a large quantity of potatoes, you should regularly check them to see if any are rotting. Those that are KACHEN tip: sprouting pose no problem, but Vitamin content and taste are should be eaten soon. dependent on the potato's ripeness. If you don't have a cool storage Both diminish with the length of area in your apartment, then buy storage. Choose varieties that taste only small quantities which will the best to you, cook them gently, be consumed quickly. This will let and eat them while fresh. you try different varieties as well. 2018 / 3 | KACHEN | 61

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Hasselback potatoes with cheese For 4-5 people

15 minutes + 1 hour cooking time

PHOTO RAMUNAS ASTRAUSKAS

• 10 large potatoes • 8 tbsp olive oil • 2 cloves garlic • herbs of Provence • 400 g Mozzarella • 60 g Emmental, grated • 1 green salad as a side dish • salt and pepper

1 Preheat the oven to 200 °C. 2 For the marinade, mix the olive oil with the pressed garlic and the herbs of Provence. Season with salt and pepper. 3 Wash the potatoes and cut them into thin slices like a fan, but not completely through. Put the potatoes into an oven dish. 4 Spread marinade on the potatoes and bake in the oven for approximately 45 minutes. Check if the potatoes are done. 5 Cut the Mozzarella into equal slices. 6 Remove the potatoes from the oven. Place a slice of Mozzarella between each cut, and sprinkle with Emmental. 7 Place in the oven again for 10 - 15 minutes, then remove and serve with a green salad.

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NATURALLY DIFFERENT

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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Potato soup with porcini mushrooms Serves 4

40 minutes + 30 minutes soaking time

• 20 g dried porcini mushrooms • 100 ml dry white wine • 500 g floury potatoes • 2 shallots • 1 clove of garlic • 200 g fresh porcini (or king oyster) mushrooms • 4 tbsp. olive oil • 600 ml vegetable stock • 1 sprig oregano • freshly grated nutmeg • Salt and pepper • 250 ml reduced fat cream (12% fat)

RECIPE BARBARA FISCHER-FÜRWENTSCHES PHOTO RAMUNAS ASTRAUSKAS

1 Soak the dried porcini mushrooms in the wine and leave for about ½ hour. 2 Peel and dice the potatoes. Peel the shallots and garlic and chop finely. Slice the fresh

mushrooms. 3 Sauté the chopped shallots and garlic in a pan with 2 tablespoons of oil. 4 Drain the soaked mushrooms, reserving the soaking stock. Add to the pan, add ⅓ of the fresh mushrooms and then deglaze with the wine and porcini stock. 5 Add the potatoes and douse with broth. Season with salt and pepper and simmer on low heat for about 15 minutes until the potatoes are cooked. 6 Sauté the remaining fresh mushrooms in 2 tablespoons of oil until golden brown, add the picked oregano leaves, and season with salt, pepper and nutmeg. 7 Purée the soup until smooth and stir in the cream just before serving. Ladle into preheated bowls or cups and garnish with mushrooms.

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KAC is pub HEN l

i quart shed 4 x a erly year

4 MAGAZINES FOR 35 € RETAILS SINGLY AT 9,95 € AN ISSUE

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: Fall: 15.08. / Winter: 1.11.

Yes, I would like to subscribe to KACHEN for the next 4 issues. I am paying the price of 35 €. All prices are understood to be inclusive of statutory VAT and delivery. This offer is valid throughout Europe

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FEATURE n

Delicacies from the forest He knows the autumn fruits of the forest like the back of his hand, and he knows how to delicately prepare them. Olivier Chevrier, chef of Le Gourmet in Junglinster, is one of the top mushroom experts in the country.

KACHEN had the opportunity to accompany Olivier on his morning rounds.

or Olivier Chevrier, who grew up in the rural Vosges region, mushrooms were always a part of daily life. "As soon as I could walk, I was going into the forest with my father and grandfather to hunt mushrooms", Olivier remembers. "It was men's work back then. The women in the village had the job of cleaning, conserving and processing them. Mushrooms were an important part of winter nourishment for the farmers of my childhood, who were all selfsupporting." Today, Olivier is not only a passionate mushroom hunter, he also knows how to prepare them in all their varieties. As soon as

the season begins, he goes in the forest early in the morning and by midday he is placing the foraged mushrooms, delicately prepared, on a plate in his restaurant. "It fascinates me to see how the forest can change in just one night", says Olivier. "I reserve the best for my family and my restaurant customers. Many can hardly wait, and constantly ask me when the season is starting." Olivier knows many secret places around Junglinster where mushrooms grow, and like any passionate hunter, he won't betray his secrets. The most common varieties are porcini (penny buns), horn of plenty, and hedgehog mushrooms. 2018 / 3 | KACHEN | 67

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FEATURE n

Le Gourmet

a family-friendly restaurant "I'm a family man myself, and so I want families to feel at home in my restaurant", says Olivier. It's no wonder then, that so many child seats can be found at Le Gourmet in the Centre Commerical Langwies. It's open Monday through Saturday from 9:00 a.m. until 6:30 p.m. The daily specials and à-la-carte offerings are seasonal, Mediterranean, and freshly prepared. "We make everything ourselves, there's no convenience food in my kitchen." For kids there is a gourmet children's menu because, after all, young palates must be cultivated early. In addition to lunch, one can also enjoy a cup of coffee or tea the whole day through, or try one of the various snacks on offer. In the delicatessen section, gourmets can find delicacies such as oils, pastas, jams, and freshly baked breads and cakes. "My concept of restaurant, épicerie fine, bakery, pastry shop, and salon de thé allows me to stay closed in the evenings. I have time for my family, unlike many of my colleagues." His oldest son Allan has entered the business with a passion, and is contributing new ideas and concepts of his own. On Friday evenings, for example, the restaurant is now open for "after work" cocktails with appetisers and music. RESTAURANT LE GOURMET - ZA de Langwies 2 - L-6131 - JUNGLINSTER - www.legourmet.lu

GIVEAWAY

WE'RE GIVING AWAY A BASKET FILLED WITH DELICACIES FROM LE GOURMET. Simply answer the following question: Where is the restaurant Le Gourmet located? Send the correct answer under the heading "Pilze" to gewinnen@kachen.lu

TEXT BARBARA FISCHER-FÜRWENTSCHES PHOTOS RAMUNAS ASTRAUSKAS

The submission deadline is 29/10/2018

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How to pick wild mushrooms Mushrooms should be carefully turned until they can be pulled from the earth. You can also cut away the fruiting body close to the earth with a knife, but if you do so then cover the cut surface with leaves or a bit of soil to protect the mycelium, which is light-sensitive. The collected mushrooms should always be transported in an open basket so that they stay fresh and the spores can scatter. Mushrooms will sweat and quickly spoil in a plastic bag. Only pick and eat mushrooms that you can safely identify! In Luxembourg you may pick a maximum of 1 kg of mushrooms per person for personal consumption. Groups or families of four or more may pick a maximum of 3 kg per day. A ministerial permit is required for foraging mushrooms for commercial purposes.

Useful addresses and contacts If you are not sure whether the mushrooms you have picked are edible or toxic, you can consult experts from the Groupe de recherche mycologique (GRM) from the Société des naturalistes luxembourgeois (www.mycology.lu) in the Haus vun der Natur in Kockelscheuer from mid-September until the end of October. Check for exact dates online at www.snl.lu or www.naturemwelt.lu. In case of doubt, the rule is always to leave it or throw it away!

What to do in case of mushroom poisoning If, despite all caution, you have eaten a poisonous fungus, this will manifest itself with stomach complaints, diarrhoea, and vomiting, sometimes even several days after consumption. Perfidiously, the most dangerous poisons have the longest latency period. If you suspect mushroom poisoning, you must act swiftly. Every mushroom poisoning is a race against time. Seek medical treatment immediately and let the doctor know the kind of mushroom that was consumed. If vomiting has occurred, bring it for examination, if possible. If poisoning by a deadly mushroom is suspected, all persons who participated in the meal should be brought to hospital. Residents of Luxembourg can reach the Belgian Poison Centre under the toll-free number 8002-5500 around the clock. (www.centreantipoisons.be)

How to clean mushrooms Mushrooms should always be promptly prepared. Cultivated mushrooms are usually clean and free of soil, so rubbing them with a dry cloth is often sufficient. Use a knife to remove the tough skins of champignons. For mushrooms picked from the forest, remove larger pieces of dirt with a soft brush or paintbrush. Any remaining dirt can be removed with a damp cloth. Only rinse mushrooms under running water in extreme cases, as soaking mushrooms in water leaves them mushy and quickly takes away their aroma. A short bath is recommended only for morels, which may still be sandy. Dry them with a kitchen towel immediately afterwards. Porcinis (penny buns) should be inspected for worms where they grow. To do this, cut it in half: if you find black spots or holes in the body, you should throw this piece out and leave it in the forest. You should also weed out old mushrooms and those that have been nibbled at by snails. 70 | KACHEN | 3 / 2018

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REZEPTE RECIPES n

Quiche

with porcini mushrooms and foie gras Serves 6 30 minutes + 20 minutes baking time • 1 large pre-baked shortcrust base, or 6 small disks • ½ fresh foie gras cut into pieces •5 00 g fresh porcini mushrooms, chopped •2 0 g schallots, chopped • 10 g parsley, chopped •½ clove of garlic, crushed • some white wine

RECIPES OLIVIER CHEVRIER PHOTOS RAMUNAS ASTRAUSKAS

For the quiche filling • 250 ml milk • 250 g liquid cream • 4 whole eggs • Salt, pepper, nutmeg 1 Place a frying pan over medium heat and sear the foie gras for one minute on each side. Sprinkle with fleur-de-sel and pepper and set aside. 2 Drain any excess fat from the pan, increase the heat to high, brown the porcini mushrooms and then add the shallot and garlic. Deglaze with the white wine and set aside. 3 Mix the eggs with cream and milk, and season with salt, pepper and nutmeg. 4 Preheat oven to 200 °C, top and bottom heat. 5 Distribute the porcini mushrooms evenly over the base of the quiche, then place the foie gras slices on top and cover with the egg-and-cream mixture. 6 Bake at 200 °C for 15 to 20 minutes. 7 Let cool and serve with a small green salad on the side.

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Yellow poussin with stir-fried vegetables Serves 6

30 minutes + 12 minutes in the oven

• 6 yellow poussins • 500 g fresh chanterelles • 50 g shallots, chopped • 2 x 20 g garlic, crushed • 2 x 20 g parsley, chopped • ½ glass dry white wine • 200 g carrot sticks • 200 g courgette sticks • 200 g bell pepper sticks • 200 g fresh bean sprouts •2 tbsp. oyster sauce (available from oriental supermarkets)

1 In a hot pan, brown the poussins on both sides and then place on a baking tray or in a casserole dish. 2 Preheat the oven to 200 °C, season the poussins with salt and pepper and roast for 12 minutes. 3 Add the chanterelles, half of the shallots, half of the garlic and half of the parsley to the same hot pan, sauté, deglaze with the white wine and set aside. 4 Fry the carrot, courgette and pepper sticks in olive oil. Season with salt and pepper. 5 Fry the remaining shallots, garlic and parsley in the pan with a little olive oil, and then add the bean sprouts and oyster sauce. Combine with the rest of the vegetables and serve. 6 Arrange the chanterelles on a plate and top with a roast poussin cut into three or four pieces. Serve with stir-fried vegetables on the side.

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RECIPES n

Sirloin steak with Roquefort and thyme potatoes Serves 6

30 minutes + 20 minutes baking time

• 50 cl liquid double cream (35% fat) • 200 g Roquefort • 1 kg baby potatoes • Sesame oil • Semi-dried thyme • 10 g garlic • 30 g shallots • 30 g parsley • 400 g fresh chanterelles • 6 Black Angus sirloin steaks • Salt and pepper

1 Heat the cream in a pot and reduce to half, then add the Roquefort cheese and melt on low heat. Season with salt and pepper and set aside. 2 Preheat the oven to 200 °C. Wash the potatoes, pat dry and then place them in an oven proof dish. Drizzle with sesame oil, season with salt, pepper and thyme and roast for 20 minutes. 3 Finely chop garlic, shallots and parsley. Sauté in a pan with a little oil, together with the fresh chanterelles. 4 Heat a pan on high heat and sear the steaks. Season to taste. Arrange potatoes and chanterelles on a plate with the meat and the sauce.

Mushrooms and goat's cheese on toast Serves 6 15 minutes • 1 country loaf, sliced • 300 g porcini mushrooms • 300 g fresh chanterelles • 50 g shallots • 10 g garlic, crushed • 20 g parsley • Salt and pepper • ½ glass dry white wine • 200 g goat's cheese (1 Roll)

1 Toast the bread slices in the oven for 2 minutes at 200 °C. 2 Fry the porcini mushrooms and then the chanterelles in a hot pan. Add shallots, garlic and parsley. Season with salt and pepper, deglaze with white wine and bring to a gentle simmer. 3 Put the mushrooms on the slices of toast and arrange the goat's cheese on top. Briefly grill in the oven and enjoy.

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Miele and Carlo Sauber Autumn may come, we are ready...

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Braising - simmering: a cooking technique for comforting dishes

For almost 120 years, Miele has been strongly committed to its core values of quality, sustainability, respect for nature and family. With this in mind, we have chosen this year to highlight the convivial side of our meetings with family and friends. Today's Miele appliances are designed to create true culinary masterpieces while making the consumer's life as easy as possible. It is user-friendly with precise, varied, and automatic programs, steam addition functions and very intuitive touch-screen control panels, vacuum devices, woks, grills and built-in tepan-yaki. As a premium brand, Miele combines quality, performance and comfort, to the delight of the gourmet.

Beef rolls 4 persons - 100 minutes + 60 minutes baking time • 4 beef roulades (160 to 200 g) • salt, pepper • 4 tbsp mustard • 8 thin slices smoked cutlets • 8 pickles • 2 carrots • 1 small leek • 150 g celery • 1 onion • oil • 1 tbsp tomato concentrate • 250 ml red wine • 2 sprigs thyme • 2 sprigs rosemary • 2 bay leaves • 1 clove garlic • 1000 ml vegetable or beef stock • 100 ml whipping cream Accessories • Miele GOURMET roasting pan with lid 1 Season with salt and pepper, coat the cutlets with mustard and add 2 slices of bacon and cut the pickles into sticks. 2 Roll the cutlets and fix them with a toothpick or cooking string. 3 Cut the carrots, leek, celery and onions into 1 cm cubes. 4 In a roasting pan, roast the cutlets on all sides. Then remove them and add the vegetables, cooking them until they sizzle. 5 Add the tomato concentrate and a third of the red wine. 6 Reduce the wine almost completely and repeat this last step 2 times until all the wine has been added. Then add the herbs, spices, garlic and vegetable stock. 7 Put the cutlets back into the roasting dish, cover, and bake for 60 minutes in the oven at 140 °C. 8 For steam diffusion ovens, after 60 minutes, remove the lid and activate the first steam diffusion, cook uncovered until the end. 9 Remove the roulades from the broth and remove the toothpicks or string. 10 Strain the cooking juice, reserve the vegetables and add the liquid cream to the sauce. Reduce to medium-high heat. 11 Serve the sauce over the roulades and vegetables. Cooking mode : Miele Klimagaren - Temperature: 140 °C Cooking time: 120 minutes

With the beginning of autumn, the ochre and warm colours of nature inspire a need for comfort. What could be more comforting than a stew or braised dish? This cooking technique consists of cooking food covered or over low heat for a long time, after having been seared on all sides over high heat. That's why the Miele Klimagaren Steam Addition function is ideal for simmering dishes, but also for baking roasts (because it prevents drying out), pastries and puff pastry (where moisture will help the dough to rise and give it a beautiful shine). This function can be controlled automatically or manually. We help you bring stews and ragouts to the family table!

Cooking with Miele

www.miele.lu/sessions-de-cuisson Infos and contact : Valérie MAIRESSE Tel.: 49 711-29 E-Mail: cookingstudio@miele.lu 2018 / 3 | KACHEN | 75

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Steffens hir Kürbiszopp an Nësskuch vun der Tata Marguerite

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TYPICALLY LUXEMBOURGISH n

or the KACHEN Autumn Editions and as part of our collaboration with the Luxembourg Chamber of Agriculture, we paid Alice Steffen-Majerus a visit at her farm in Buschdorf. The farm has grown potatoes (Produit du terroir - Lëtzebuerger Gromperen) for three generations: floury varieties such as Belana, Désirée and Bintje, waxy ones such as Gwenne, Annabelle, Nicola and Charlotte, which retain their shape when boiled, and the Victoria, whose firm texture makes it particularly suitable for making chips. The farm also grows pumpkins, which Ms. Steffen-Majerus combines with floury potatoes from the farm to make a hearty autumnal soup. The farm products are sold directly on site and in selected supermarkets.

Walnut cake

RECIPE ALICE STEFFEN-MAJERUS PHOTOS RAMUNAS ASTRAUSKAS

1 cake

10 minutes + 45 minutes baking time

• 250 g butter, softened • 250 g sugar • 4 eggs • 200 g dried walnuts • 100 g chocolate (70% dessert chocolate) • 250 g flour • 1 sachet of baking powder For the chocolate glaze • 100 g chocolate (70% dessert chocolate) • 2 tbsp. double cream (30% fat) 1 Preheat the oven to 180 °C. 2 Grease a baking tin with butter and dust with flour. Finely grind the walnuts and chocolate. 3 Beat the softened butter with the sugar until fluffy. Add the 4 eggs one by one. Then add the ground walnuts and chocolate, followed by the flour sifted with the baking powder and mix everything. Pour the batter into the prepared cake tin. 4 Bake in the oven for 45 minutes, then remove and let cool on a wire rack. 5 For the chocolate glaze, melt 100 g of chocolate in a water bath and add the cream. Cover the cake with the glaze. Allow one day for the walnut flavours of the cake to unfold. Dust with icing sugar before serving.

Pumpkin soup Serves 4

40 minutes

• 1 large onion • 2 tbsp. olive oil • 650 g Hokkaido pumpkin • 250 g floury potatoes (e.g. Bintje or Désirée) • 1 l vegetable stock • Salt and pepper (cayenne pepper if desired) Serve with • Sour or single cream, croutons and pumpkin seeds 1 Roughly chop the onions, clean out the inside of the pumpkin to remove the seeds, cut into 1 x 1 cm cubes, and then peel and dice the potatoes. 2 In a large pan, sweat the onions in some olive oil over low heat for about 5 minutes. Add the diced pumpkin and potato and sauté briefly. 3 Add the vegetable broth, bring to a boil, then reduce the heat and simmer for 20-30 minutes until the vegetables are cooked. 4 Purée the soup until smooth and season with salt and pepper. 5 Serve in soup bowls with sour or whipped cream, croutons and pumpkin seeds. 2018 / 3 | KACHEN | 77

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Lëtzebuerger Rëndfleesch Produit du terroir A RECIPE BY TIAGO LUIS

In our series on Luxembourgish beef, in partnership with the Luxembourg Chamber of Agriculture, we now present a recipe by Tiago Luis, head chef at Koeppchen in Wormeldange.

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Produit du terroir

Flank steak with shallot confit and Pinot Noir Serves 4

Lëtzebuerger Rëndfleesch Eng Passioun, e Genoss!

90 minutes

For the sauce • 1 bottle of good quality Pinot noir • 1 cinnamon stick • 1 clove • 1 star anise • 350 ml beef stock • 1 tsp. butter For the smoky herbed mash • 300 g butter • 20 g rosemary, 30 g thyme and 10 g sage • 1 kg potatoes • 1 small bunch of parsley and fresh basil • Lemon juice • Salt and pepper For the glazed vegetables and candied shallots • 150 g butter • 8 young turnips • Juice of two oranges, freshly squeezed • 8 young carrots • 4 small shallots • 30 g thyme • 1 pinch of sugar • ½ bottle of Pinot noir • 4 large shallots • Salt For the meat • 800 g locally raised flank steak • Olive oil • 150 g butter • 20 g rosemary and 30 g thyme • Salt and pepper

RECIPE TIAGO LUIS PHOTO RAMUNAS ASTRAUSKAS

For the sauce Bring the wine to a boil in a large pan with cinnamon, cloves and star anise. Reduce the wine to a thick syrup. Skim as often as necessary. Run through a sieve and then pour the liquid back into a pan and add the broth. Reduce to a syrupy texture. Mount with butter before serving. For the smoky herbed mash Melt the butter in a small saucepan. Set the rosemary, thyme and sage on fire and add to the pan. Cover immediately, infuse for 15 minutes and then strain the now smoky butter through a sieve. Peel and cut the potatoes. Place them in a saucepan and cover with water. Salt, cook for 15-20 minutes and drain well. Mash the potatoes and add the smoky butter. Add the parsley and the basil cut into strips. Season to taste with salt, pepper and lemon. For the glazed vegetables and candied shallots Melt 50 g of butter in a pot and add the turnips and a little salt. Cover with water and simmer gently until the water evaporates and the turnips are cooked. Deglaze with orange juice, reduce and then coat the vegetables well with the caramelised juice. Repeat with the carrots. In a saucepan, brown 4 small shallots in 50 g of butter with some thyme. Add a pinch of sugar. Cover with Pinot noir and simmer gently until the wine has evaporated. Drain the shallots and halve lengthwise. Chop the 4 large shallots and fry in 50 g of butter, then season well with pepper. For the meat Fry the seasoned flank steak in olive oil until the desired cooking point. Add the butter, pepper, thyme and rosemary at the end. Toss the meat well in the aromatic butter. Remove the meat from the pan and let stand for 15 minutes. Cut into slices and place on a plate. Add the glazed vegetables and the caramelised shallots. Form little quenelles with the chopped caramelised shallots. Serve the meat with the sauce and mash on the side.

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

www.produitduterroir.lu

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RECIPE MARCEL BIVER PHOTO RAMUNAS ASTRAUSKAS

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TYPICALLY LUXEMBOURGISH n

Kënnbak Serves 6 20 minutes + overnight soaking + about 3 hours cooking time • 1 whole cured and smoked ox jaw (Kënnbak), tongue included • 1 carrot • 1 medium sized leek • 2 onions • 4 cloves of garlic • ½ celery • Thyme • 1 bunch of parsley • 4 bay leaves • 8 cloves • Grated nutmeg • Salt and white pepper For the broad bean garnish • 100 g butter • 100 g flour • 1 onion, finely chopped • 1-2 cloves of garlic • Smoked bacon, to taste • Fresh savory • 500 g of broad beans, from a jar • Salt and white pepper Ideally served with • potatoes, Luxembourgish mustard and sauerkraut 1 Soak the whole ox jaw in cold water overnight. Depending on the dryness of the meat, the water may need to be changed just once. 2 Separate the tongue from the ox jaw and place both in a pot of cold water. Bring to a boil, skim off any foam and add the roughly chopped vegetables along with the spices and herbs. 3 Simmer slowly for 2-3 hours. 4 Separate the meat from the bone and cut into thin slices. 5 Peel the tongue and also cut into thin slices. 6 For the garnish, start by melting the butter in a saucepan and add the flour. Stir until the roux turns a rich brown and then add some finely sliced smoked bacon. 7 Deglaze with a little cooking broth and allow to simmer for 20 minutes. 8 Season with salt, pepper and chopped savory. Add the precooked broad beans and leave for 10 minutes. 9 Serve the meat with broad beans, boiled potatoes, sauerkraut and Luxembourgish mustard.

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 / 3 | KACHEN | 81

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Cyprus

orking in the financial sector brought Georgia Paphiti, CFO and Regional Financial Controller of UBS Europe SE, to Luxembourg from Cyprus about 4 years ago, together with her husband and their 4 children. The family has lived in Luxembourg since 2014 and has made the country their home. Georgia travels a lot through her work, and the different cultures she discovers inspire her in her cooking. She loves traditional Mediterranean cuisine, but usually prepares food in a style that's all her own. Georgia loves to cook for friends and family, and is often asked for her recipes. This gave her the idea of writing a cookbook, which she has been working on for about a year now, and which will soon be published in English under the title "Mint and Lemons". Georgia's favorite ingredients are mint, lemons, tomatoes and of course olive oil, all of which are part of this recipe. "Kali Orexi"! Enjoy!

Middle Eastern style meatballs with fried aubergines, tomatoes and Greek yoghurt For 4-6 people

1 hour + 1 hour resting time

RECIPE GEORGIA PAPHITI PHOTOS RAMUNAS ASTRAUSKAS

For the meat • 1 large onion, finely chopped • 3 cloves of garlic, finely chopped • 2-3 tbsp + 1 espresso cup olive oil • 2 tbsp ground cumin • 1 tbsp ground coriander • 1 tbsp sweet paprika powder • 1 tbsp dry oregano • 1 kg lamb mince meat • 1 bunch finely chopped parsley • 1 tbsp tomato paste • 1 tsp salt • 1 tsp pepper 1 Place the onion and garlic with 2 tbsp of olive oil in a preheated nonstick pan and stir until golden. Keep the pan on the stove, add the cumin, coriander, paprika and oregano and keep stirring for a few minutes. If the pan is very dry, add a 3rd tbsp of olive oil. Then remove the pan from the heat and let it cool down. 2 In a large bowl, place the meat, parsley, tomato paste and 1 espresso cup of olive oil and add the spice mix. Assemble well and let sit for about 30 minutes before starting to shape the meatballs. You can also store the mixture in the fridge overnight if you want to prepare it in advance. 3 Preheat a non-stick pan on medium heat with no oil and start placing the meatballs to be cooked for 2-3 minutes on each side until golden brown. For the tomato mix • 4 large, ripe tomatoes • 1 bunch of fresh mint leaves, finely chopped • 1 bunch of fresh dill leaves, finely chopped • Some fresh thyme leaves • 2 tbsp olive oil • 1 tsp dried mint (ground) • salt and pepper to taste

Place the tomatoes in a deep pan with the olive oil and let them cook for a 2-3 minutes. Add all of other ingredients and let the mixture simmer on low heat for another 20-30 minutes. Then let cool down completely. For the Greek yoghurt sauce • 500 g of Greek style yoghurt • 1 tbsp olive oil • juice of 1 lemon • salt to taste Mix all of ingredients well together until smooth and place in the fridge. Bring to room temperature before use. For the fried aubergines • 2-3 large aubergines, thinly sliced • olive oil to fry • salt 1 Add some salt to the aubergine slices and let them sit in a strainer for a few hours to let them drain. Then wash off the salt and place them in the strainer again for a few minutes. Place the slices on absorbent kitchen paper for at least 30 minutes. 2 Pre-heat a non-stick tin, cover the base with oil and fry the aubergine slices a few at a time until they take on a deep brown colour. Remove them from the tin and place them on absorbent kitchen paper. You may need to add a little oil as you fry each batch. Let the slices cool down. For serving Once you are ready to serve, place a few of the aubergine slices on a plate, then top with some tomato mix and finish with the a few tablespoons of the yoghurt sauce. Decorate with toasted sesame seeds, a drizzle of olive oil or dried mint. Serve with the lamb kebabs, warm Greek pita bread and some parsley. This dish is wonderful without meat as well.

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ADVERTORIAL n

Feierstengszalot with Lisanto ham and buckwheat cone Serves 4 45 minutes + 1 hour cooling time + rest overnight

pan like a pancake, 1 minute on each side. 9 Then dry the buckwheat topping in the oven for 30 minutes at 90 °C.

For the meat • 1.5 kg 'Produit du Terroir' sirloin steak • Clarified butter • 1 sprig of thyme • 1 bay leaf • 1 piece of leek green • 1 clove of garlic • 2 carrots • 1 onion • 500 ml white wine • 750 ml cold beef broth • Salt and pepper

To serve 10 Arrange the meat onto the plates. Roll up the buckwheat topping with strips of Lisanto ham and a few young leaves, and place on top of the meat.

For the dressing • 20 g Luxembourgish mustard • 50 ml red wine vinegar • 50 ml grape seed oil • 1 small onion • ½ bunch flat-leaf parsley • 50 g cornichons • 2 hardboiled eggs • Salt and pepper For the buckwheat cone • 100 buckwheat flour (Ourdaller) • 50 g butter • 300 ml sparkling water • Salt and pepper

RECIPE FRANÇOIS JAGUT PHOTO RAMUNAS ASTRAUSKAS

• 50 g Lisanto ham, cut into strips • Young leaves or sprouts For the meat 1 Add a little clarified butter to a large frying pan and sear the meat for 2 minutes on each side. Remove from pan and set aside. 2 Chop the vegetables into big chunks and add to the pan with the herbs. Sauté for 5 minutes and then deglaze with white wine. 3 Place the meat and vegetables in the cold beef broth and soak overnight in the fridge. 4 Cut the meat, first into slices and then into thin strips. For the dressing 5 Combine the mustard, vinegar and grape seed oil in a salad bowl. Whisk like a mayonnaise. 6 Finely chop the onion, parsley, gherkins and hardboiled eggs, then add to the bowl and add the cold meat. Season to taste and refrigerate for at least 1 hour. For the buckwheat cone 7 Whisk the flour with the butter and some water. Gradually add more water and season to taste with salt and pepper. 8 Cook the batter in the

Gourmet restaurant "Les Roses" offers a cuisine that combines traditional flavours with bold new creations in a stylish setting. A modern culinary experience! The "Langoustines & Terroir Luxembourgeois" Floralies menu is available from 30th August to 20th September 2018. Open from 6.30 pm to 10.30 pm Thursdays to Mondays. "Les Roses" is closed for lunch. Information & Bookings: (+352) 23 611-410

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

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CHEF PORTRAIT n

Thomas Murer

great cuisine for a small price

„I

don't intend to revolutionise cookery. I just want to restore some balance", says Thomas Murer, the Alsatian who rose to prominence in Luxembourg after appearing in the French TV show "Top Chef ". What does he mean by balance? "A good appetiser, a good entree, and a good dessert at a fair and equitable price" is the task that he and his wife Emeline have put before them.

the restaurant, and find the bill "decent". "I want to be happy, and I want happy employees. What more could I want?" With regard to stars, he thinks primarily of the pressure they bring. And he thinks of the hobby food critics who give out bad reviews on social media, because the waiter didn't pour the wine quickly enough.

Why should he be the one who can offer "an affordable cuisine in an extraordinary ambience"? Murer looks to technology and good organisation. "I've changed the design of the kitchen ten times. They said I was crazy." But now everything is as it should be. With higher work surfaces ("To prevent back problems"), with induction stoves instead of gas stoves, with a kind of miracle machine called the VarioCookingCenter which cooks, roasts and simmers different foods almost independently - and then cleans itself. "My team I had should be cooking, and not wiping the kitchen.". He wants to use vacuum technology (sous-vide) for bulk the fortune purchases: "I won't buy 20 poultry breasts, I'll buy 200. of always working That's more economical."

Murer, 29, most recently worked at "Aal Schoul" in Hobscheid, and now wants to do what some of his colleagues believe to be impossible in his very own establishment, the restaurant "An der Villa" in Steinfort, scheduled to open in October. Murer has planned a very special kind of restaurant in an exquisite setting; namely, in the former residence of the steel industry magnates Charles and Jules Collart, which had recently been used as a municipal youth house, and was beginning to fall into disrepair.

“

"We plan to run it like a bistro – but with the quality of fine dining." Put another way, "We want to be accessible to a large number of people. People who don't earn a for people who lot of money should be able to dine there as well." For passed on their "An der Villa" is to be a restaurant where the cooking is a long time now, it has irritated him that most quality enthusiasm sophisticated. "Our ambition is to do as much as possible restaurants in Luxembourg are very expensive. His to me ourselves. We work with proper vegetables, our own plan includes lunches between €20 and €24, appetisers sauces, and also with real chicken stock. And we want to surprise our starting at €9, entrees starting at €16 or €17 and normally not going guests. For example, an exquisite dessert can be made with lemon, basil over €27. "And in the event that I get wild turbot, then I may offer that and fennel. And guests should say, I never would have thought that for €30 or €32, but not for €40 or €50.“ these things work together."

PHOTO RAMUNAS ASTRAUSKAS

”

Murer is no romantic dreamer. He began to take cooking instruction in Alsace at the age of 14. "That's where I learned the basics." Lots of choucroute, but also rhubarb pie, brawn, and apple cake. "The things one should be able to do." Afterwards he worked for two years at "Auberge de l’Ill" under Marc Haeberlin. Later, after internships with other top chefs, he worked for Patrick Jeffroy in Brittany and for JeanLuc Brendel in Riquewihr. "I had the fortune of always working for people who passed on their enthusiasm to me." He followed his wife to Luxembourg, who had come because she liked it here. Murer knows, then, how things are done in starred restaurants. "And because I know this world, I know that this is not what I want." The main goal: guests who are still raving about the food when they leave

The Steinfort restaurant, then, should offer a "cuisine française de terroir". A newer, lighter cuisine – "ambitious, but not pretentious." And with seating for around 50, naturally open on weekends as well. "In Alcase, the whole family goes out to eat on Sundays. And that's true in Steinfort too." A restaurant for all. For children, there are chicken nuggets, "but made on the premises and properly seasoned." Murer, the father of two small girls, has come up with another little revolution. "We are even going to serve candy floss. We've already bought the machine.

AN DER VILLA • 15 rue d'Hobscheid • L - 8422 Steinfort 2018 / 3 | KACHEN | 85

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Kabocha pumpkin gnocchi with smoked trout, burrata and pear Serves 4 1 hour + 90 minutes cooking time + 24 hours rest For the trout • 1 fillet of salmon trout, about 500 g • 250 g coarse salt • 100 g sugar • 10 g pink peppercorns • 10 g juniper berries For the pumpkin gnocchi • 1 pumpkin (Kabocha) • 1 kg potatoes • coarse salt • 300 g Parmesan cheese • 435 g flour • 1 egg For the pear compote • 2 pears • 100 g apple cider vinegar • 75 g sugar To serve • 1 smoked burrata • 10 g trout eggs • 50 g granola • 1 small spring onion • A few edible flowers

in the bottom of an oven dish. Add the unpeeled potatoes and place in the oven. Bake with the pumpkin for another hour at 180 °C.

For the trout For the trout, mix 100 g sugar with 250 g coarse salt, the juniper berries and pink peppercorns in a bowl. Bone the trout, cover with the salt, sugar and spice mix and cure for 24 hours in the fridge. Then brush off the salt, dunk the trout in cold water for 30 minutes and cut into thin slices just before serving.

For the pear compote Peel core and sice the pears. Combine with the apple cider vinegar and 75 g of sugar in a saucepan, and simmer for 1 hour on low heat. Let cool and blend until smooth.

Cook in a pot of boiling salted water for 2 minutes.

To serve Place 5 to 6 gnocchi on each plate and decorate with sliced trout. Punch out a few pieces of burrata with a cookie cutter and arrange on top. Decorate with trout eggs, muesli, pear compote, spring onion slices and edible flowers.

RECIPE THOMAS MURER PHOTO RAMUNAS ASTRAUSKAS

For the pumpkin gnocchi Wrap the pumpkin in aluminium foil and place in the preheated oven (180 °C). Bake for 90 minutes. Add a layer of coarse salt

Take 400 g pumpkin flesh and 600 g potato. Reduce on the stove for 5 minutes in two separate pots, stirring constantly. Add the reduced pumpkin and potato purées to a large saucepan and then add the grated Parmesan cheese, the flour and the egg. Mix well and shape into small balls by hand. Then press with a fork on a board to create the typical gnocchi pattern.

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JONK CHEFS n

ARNAUD DEPARIS Born in the Vosges, Arnaud Deparis started cooking as a child with his grandmothers and his parents. His grandmothers' favourite recipes were stewed rabbit and "Kneff ", a dish reminiscent of Luxembourgish "Kniddelen", served with croutons, garlic and a thick parsley dressing. Seasonal produce is close to his heart and he loves to prepare all kinds of vegetables in different ways, pumpkin in this case. Arnaud studied his craft in Gérardmer and had honed his skills in various prestigious houses by the age of 29. He has worked in Switzerland, at Le Pré Catelan in Paris (3 Michelin stars), La Forge de Massard (Espaces Saveurs) in Sandweiler, and at Le Cube in Strassen. He recently started cooking at Brasserie L' Avenue in Kirchberg.

Fried quail eggs, butternut textures and smoked duck magret Serves 4

1 hour + 90 minutes rest

RECIPE ARNAUD DEPARIS PHOTOS ANNABELLE HATHERLY

• 80 g pumpkin seeds • 50 g butter • 250 ml orange juice • 1 large lemon • 70 g flour • 70 g icing sugar • 12 quail's eggs • 1 egg • Some panko breadcrumbs • 1 kg butternut squash, unpeeled • Salt • Olive oil • 100 g cream • 50 g sugar • 100 g vinegar • 28 small slices of smoked duck magret • Young leaves for decoration (Vene cress and Affila cress) 1 Grind 40 g of pumpkin seeds and pass through a sieve to obtain a decorative powder. 2 For the pastry leaves, melt 20 g butter in a saucepan. Add the orange juice, the juice of ¾ of a lemon, 20 g flour and the icing sugar. Knead into a dough and chill for 1 hour. 3 Spread thinly on a baking mat and sprinkle with 40 g of pumpkin seeds. Bake at 200 °C for 5 minutes. 4 Boil the quail eggs in boiling water for 80 seconds and then quench in cold water. Then chill for 30 minutes so that they are easy to peel afterwards. 5 Peel the pumpkin and remove seeds. Cut 1/2 of it into rough chunks, place in a pot of boiling water and cook for 15-25 minutes. Mash and then divide the mixture in half. 6 Add the cream to the first half of the mash. Add to a syphon loaded with two cartridges. Leave the second half of the mash plain. 7 Cut ¼ of the pumpkin into cubes of various sizes. Blanch for 1 minute in boiling water, then marinate with the remaining lemon juice. 8

Cut the remaining ¼ of the pumpkin into regular strips with a peeler. Heat 150 ml of water with 50 g of sugar and vinegar. When the mixture starts to boil, pour over the pumpkin strips and let stand until the liquid has cooled. 9 Bread the quail eggs English style: roll them in 50 g of flour, then in some beaten egg and finally in the panko breadcrumbs. Deep fry at 180 °C for 1 minute just before serving. 10 Decorate each plate with pumpkin seed powder. Decorate the plates with dots of pumpkin mash, roll up the pickled pumpkin strips and use the siphon to fill them with pumpkin mousse. Arrange 3 fried quail eggs on each plate and decorate with pastry leaves and young leaves. Serve with cooked and lemonmarinated pumpkin cubes and 7 rolled-up slices of duck magret per serving.

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Restaurant „La Pomme Cannelle“ Tasting with his mind:

Paul Fourier

I PHOTOS RAMUNAS ASTRAUSKAS

t's a jewel, set in what is already a luxury environment. The restaurant "La Pomme Cannelle" has an important place in the Luxembourg hotel "Le Royal". "A hotel like this needs such a restaurant", says hotel director Philippe Scheffer. "It is part of the culture of excellence which we cultivate in Le Royal." Paul Fourier has been chef here for two and a half years. The 53-year-old Fleming, long at home in the Ardennes, puts it concisely: "Le Royal is a very nice place. I'd like to stay here for a long time." The presence of this "cinnamon apple" in the hotel is something special. The relatively "normal" feeding of hotel guests is undertaken by the larger restaurant "Amelys", while diners in search of a special culinary experience are in good hands at "Pomme Cannelle". Business people make up most of the clientele at lunch: the three course, 56-euro Business Lunch is guaranteed not to exceed 90 minutes. Diners who are satisfied with just two courses (appetiser and main course, 48 euros) need only 60 minutes.

"People have more time in the evening", says Fourier. More time for enjoyment. The restaurant serves more out-of-town guests for dinner. In the evening, appetisers range from 30 to 35 euros, main dishes with meat from 33 to 40 euros. "It's a very sophisticated clientele", says Fourier. And he is relieved that his menu appeals to his guests. Fourier is both artisan and creative mind at once. "People no longer want dining to be about trendy stuff or a show. The product and the preparation are what's important", he says. The art is in changing products while still giving them respect. "My basis is classic cuisine", explains Fourier, offering a nod of respect to August Escoffier and Paul Bocuse. "I like all these classic things", he admits, praising a good sauce hollandaise: "This isn't a hospital, after all." Whereas culinary classics are only appreciated in an establishment like "La Pomme Cannelle" if they come to the table modernised, modified, improved and in new combinations.

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RESTAURANT PORTRAIT n

Fourier trusts his own many years of experience with food when developing new dishes. In 1984, after attending hotel management school in Belgium, he came to Robert Bardot, one of the greats of his craft at the time with two Michelin stars, at "Flambard" in Lille. He later worked in Brussels, and at the Château d’Hassonville in Marcheen-Famenne. In 1997 he was named Belgian Chef of the Year by Gault&Millau, rose to position of maître cuisinier, and cooked for the Belgian Ambassador in New York for two years – as well as for famous guests like Kofi Annan and Hillary Clinton. After that he headed "La Gourmandine" in Nassogne for twelve years, and then, after a brief interlude with an investor in another business, came to Le Royal. Fourier says that he primarily does the work of creating new dishes in his head. He recalls individual aromas, and then imagines how they might taste together. "Even I can get it wrong, but most of the time it tastes pretty much the way I imagined it would", says Fourier. And when other members of his team like it too, then it eventually lands on the menu. That's how he stumbled upon smoked eel with foie gras,

which in the meantime has become one of his most popular dishes and is consistently requested by diners. "Interestingly, the recipe doesn't work with smoked salmon." Fourier feels at home at "La Pomme Cannelle". He has plenty of freedom in the kitchen, and enjoys excellent communication with Scheffer. Scheffer agrees: "Fourier takes products and turns them in to culinary discoveries." And the chef de cuisine appreciates having weekends off: "I never cook at home on weekends. I go to restaurants and let others do the work."

RESTAURANT LA POMME CANNELLE 12 Boulevard Royal - L-2449 Luxembourg Tel.: 24 16 16 736 www.restaurant-pomme-cannelle.lu 2018 / 3 | KACHEN | 89

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Eise gudde Lëtzebuerger Moschter 90 | KACHEN | 3 / 2018

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V. Fischbach

SERIES n

Luxembourgers polish off around 335,000 kg of mustard each year – nearly 70% of it produced locally. Moutarderie de Luxembourg has been supplying the nation with mustard for over 100 years. KACHEN went behind the scenes at this family-run business to learn the secrets of its success.

M TEXT BARBARA FISCHER-FÜRWENTSCHES

any Luxembourgers associate the name Munhowen with the beverage wholesaler. That's where it all began. Founding father Pierre started in the beverage trade in 1908, and the business was expanded by his successor Raymond after the Second World War to include the production of wine, vinegar, and mustard. "The reason was simple", says the current head, Roland Munhowen. "My father made wine, and whenever there was a bad batch, it was just made into vinegar. And this in turn was a necessary ingredient for the mustard made as a side product in Hollerich." In 1976 the company had the opportunity to acquire its competitor. "We also took over the brand name 'Moutarde de Luxembourg', because it was better known than ours." The cornerstone was laid for a success story. Space soon became too tight in the factory at the old Mohrfelsmillen, and so production was relocated to the Munhowen Beverage Company in 1986. "The art of running a family business includes managing the succession in such a way that the company remains profitable", says Roland. "In 2000

we too were faced with this challenge. Together with my son, Yann, we demerged from the beverage business and launched the Moutardarie as an independent company. The beverage company, including its brand name, was sold to the Bofferding Brewery." Since then father and son have been running the Moutarderie de Luxembourg together. "My son Yann brought fresh ideas to the firm", said his father, grinning. Key growth drivers for the business have been new products like sauce andalouse, ketchup, and a brand new BBQ sauce. "Our mustard has a market share of nearly 70%", says Yann Munhowen. "We have to look to the export market and new products for the potential for growth. We sell exclusively to supermarkets and wholesale distributors, and they want complete product lines. Our investment in a new production and packaging machine in 2017 allowed us to meet market demands and still have room to expand", says Yann Munhowen. Nevertheless, both father and son want the company to remain a manageable family business. It currently has eight employees, all of whom must be able to do just about everything. "As a family business we're always at work, both physically and mentally", they both laughed. 2018 / 3 | KACHEN | 91

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Facts and figures 1922 Early mustard production at the Mohrfelsmillen in 963. 1976 Purchase of Moutarderie luxembourgeoise by Raymond Munhowen and incorporation in the company Munhowen Boissons

1986 Relocation of production to the Munhowen company premises 1993 Launch of mayonnaise production 2000 Takeover of mustard production by Roland Munhowen and his son Yann after demerger from Munhowen (and its sale to Brasserie Bofferding)

€1.7 million, with a target of €2 million for 2018 2017 revenues: Annual production: mustard (234 t), mayonnaise (80 t), ketchup (38 t), sauce andalouse (33 t), BBQ sauce (9 t – since 04/2018)

2008 Production relocation to a modern factory in Munsbach 2014 All products undergo rebranding and are given a uniform look 2015 New products: ketchup and sauce andalouse 2017 Acquisition of a new production and packaging system 2018 New product: BBQ sauce

It's all in the taste "We're a small business, and can't afford big expensive advertising campaigns", explains Yann. "We're fortunate that many Luxembourgers grew up with our mustard and its taste, and don't want any other." Grandmother's "Moschtert Schmier" is a tradition, and Luxembourgers take pride in their "Original Moschtert". It's milder than French mustard, and has more taste from added seasonings – "It's not simply spicy", explains Yann. The mustard is made exclusively from 100% #1 grade ingredients, without preservatives or flavour enhancers. The mustard seeds come from Canada; only a small percentage are grown in Luxembourg for organic production. "The oils are not extracted. We try to keep the essential oils and their taste. We have to be very careful when grinding the seeds that the temperature is not too high, as that would ruin the essential oils. Doing this gives the mustard an even better quality, and its unique aroma." The mustard seeds are mixed with water, vinegar, salt, sugar, and seasoning. The mixture is first coarsely ground, and then ground more finely later. Aging gives the Lëtzebuerger Moschtert its typical flavour. The recipe is closely guarded, naturally.

Which doesn't mean that one has to be satisfied with the tried-andtrue. Over the years, "Original Moschtert" was joined by "Moutarde à l'ancienne" and "Moutarde forte". A limited supply of "Moutarde au Riesling" was launched in 2015 and a "Moutarde à la bière" in 2016, in cooperation with Vinsmoselle and Brasserie Simon. In 1993 the company began to produce mayonnaise, thanks to happenstance. "Our production manager at the time was running a cottage industry in his garage, producing mayonnaise and delivering it to our customers. When he went bankrupt, we bought his machines and the recipe, and started delivering to customers ourselves", says Roland. "Since then the recipe has undergone refinement and improvements", Yann emphasised.

MOUTARDERIE DE LUXEMBOURG 21 Parc d'Activité Syrdall - L-5365 Schuttrange www.moutarderie.lu

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d e h c Poa

redfish

COOKING TIME : FISH 10 MINUTES, POTATOES 40 MINUTES ∙ PREPARATION TIME : 1 HOUR ∙ SERVES 4

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Flowers on the plate Edible flowers as a culinary highlight

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TEXT BARBARA FISCHER-FÜRWENTSCHES PHOTOS RAMUNAS ASTRAUSKAS

FEATURE n

sters, geraniums, lilacs, daisies and fuchsias bloom in the garden. They delight the eye - and can do much more. Their flowers enhance food and drinks. They enrich hearty dishes and unfold their subtle aromas in delicate desserts. The possibilities of eliciting unknown pleasures are inexhaustible. The still young Luxembourg company BOTANIKA devotes itself entirely to the variety of edible flowers. Englishwoman Kate Greenwood was tired of office work, and so she summoned the courage to devote herself entirely to her hobby and passion. Since this summer, she's been tending a colourful hodgepodge of flowers and herbs on 20 hectares of leased land in Hobscheid. There's actually a method to what at first glance looks like a wild mess. Sunflowers radiate over calendula and cornflowers, while marigolds, Korean mint and borage glisten alongside lavender. "Because we work completely organically, we make use of the natural protective properties of plants," explains Kate. The pollination is

done by bees from a local beekeeper, fertilization is done with mulch and the green waste of the flowers. There is an amazing amount of variety. "It's like mushrooms, you have to know which are edible and which are not. With some it is the whole flower, with others only the leaves." The bestseller of the season is the Imperial Green lavender. "The lavender flowers immediately sold out; my Chinese friends love adding my Chop Suey blossoms to rice. My electric daisies are the perfect ingredient for cocktails." The first year had a difficult start, with the extreme drought, but Kate is confident that her edible flowers will survive and find more and more fans. "I love taste" is not only her credo but also her motivation. In addition to individual restaurants who buy directly from Botanika, interested parties like event organizers, chefs, pastry chefs, cocktail bar operators and private consumers can put together their own individual flower bouquet, depending on the season, via an order form on the website www.botanika.lu. 2018 / 3 | KACHEN | 95

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ADVERTORIAL n

Sustainable winegrowing, guilt-free pleasure

ustainable food production is more than just a trend – it's become a conviction that many people share. Sustainability has also been a central concern at Domaines Vinsmoselle for several years, and is reflected in a strict selection system.

TEXT BARBARA FISCHER-FÜRWENTSCHES PHOTOS VINSMOSELLE

"We consistently make further developments to our business under the perspective of sustainability, so that we can continue to plant high-quality regional varieties which customers can enjoy with a good conscience", says Harald Beck, viticultural consultant at Domaines Vinsmoselle. The revegetation of the vineyards is an important element of sustainability. "Together with Versis, we have compiled a flowering revegetation mixture made just for our soil which lures beneficial organisms to our vineyards." In addition, one of the Vinsmoselle winegrowers, a beekeeper, brings his bees to the vineyards. Soil cultivation is mostly done by innovative machines like rotary tillers or disks. Steep grades are cultivated with a crawler-and-winch mechanisation system specially developed for vineyards, so that the soil can be sustainably cultivated here as well. Fertiliser is largely organic and from revegetation, and contains nitrogen-binding plants. "Working the vineyards by machine is labour-intensive, but the expense is an investment in the future of vital grapevines and healthy soil", the viticulture consultant explains. The vintner's greatest enemy, the grapevine moth, is fought through a biotech confusion method. Small dispensers containing pheromones are distributed throughout the vineyard. These confuse the male grapevine moth, who then can't find his mate to procreate. This method is utterly harmless to humans. "Insecticides are no longer needed in the entire Moselle Valley in Luxembourg, as we have Pest Number 1 under control", says Harald Beck. "Only fungicides are still indispensable to the Moselle vintners. In the last few years we've been testing the planting of fungus-

resistant grape varieties. This year we have a Cabernet blanc, an outdoor wine with wonderful aromas, including that of green pepper. Next year it will even be certified as an organic wine. Vintners must meet 14 strict criteria of the in-house selection system for the Grand Premier Cru wines of Domaines Vinsmoselle. Four experts visit every single field and check for adherence to criteria regarding soil cultivation, revegetation seed, defoliation, quantity of grapes, and avoidance of herbicides. Only then can the grapes be used for the winegrowing cooperative's production of Grand Premier Cru wines.

2018 – FIRST RAIN, THEN A LONG DROUGHT At the time of this interview at the beginning of August, there hadn't been any rain for two months. The heavy soil could store the precipitation from July. However, only grapevines older than 10 years are able to penetrate the deeper soil levels to the water reserves, so that no pests develop on the fruits and the plants.

GRANDS PREMIERS CRUS VIEILLES VIGNES (OLD VINES) The name says it all: "vieilles vignes", or "old vines", is the designation for wine made from grapes harvested from vines that are at least 35 years old. These vines have naturally low yields, making for very concentrated wines that are rich in extracts and substances. The perfect gift for very special occasions. You'll find the latest "Idées Cadeaux" catalogue at www.vinsmoselle.lu

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The courage to be excellent In the fourth generation: TEXT CLAUDE FRANÇOIS PHOTOS DESOM

the Desom family in Remich

Only hand-picked grapes are used, investments are continuously made in technical facilities, and professionalism is at the core of their business: Caves Desom and Domaine Desom are two of the best-equipped and largest businesses in the country.

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SERIES VINTNER FAMILIES n

aves St. Remy in Remich was founded by Albert Desom in 1925. Initially, the Desom family was exclusively involved in the wine trade, but they wisely assessed the potential of Luxembourg's Moselle region and soon began to plant their own vineyards. After Albert's premature death in 1944, his wife Marguerite and their son Pierre took the lead with a strong adherence to tradition.

The Desom twins, Albert and Georges In 1970 Pierre's sons, twin brothers Albert and Georges, joined the business. Albert, who had studied to be a mechanical engineer in Lüttich and in Aachen, was henceforth responsible for technical production while Georges, who had studied oenology at the University of Montpellier, oversaw the vineyards. The brothers were not only well-educated, they also brought an abundance of talent to the firm. Albert, being a passionate tinkerer, developed a custom-made and ultramodern production line and has also filed several patents. Georges has retired from wine production, but he is still an astonishingly good taster who can analyse and classify wines with pinpoint accuracy.

The crémant phenomenon The introduction of crémants in 1991 was meant to revolutionise Luxembourg's wine industry. The product was an instant hit. Albert Desom notes, half jokingly, that his brother and father didn't want to invest in the new sparkling wines at first. He, however, believed in it, and prepared the technical installations. Sales really began to take off when their first crémant won a gold medal at the "Concours des Crémants de France et du Luxembourg", with all 33,000 bottles sold within just a few months. "That changed my father's attitude", says Albert with a grin. The crémant is taking on an increasingly important role in Luxembourg's Moselle Valley, as well as for the Desoms, who are planning a new production hall on their property. The Desoms own 14 hectares of vineyards. A selection of these grapes has been used to produce top crus under the Domaine Desom label since 2010. The grapes for the winery's other still wines and crémants are obtained from contract winegrowers who own about 40 hectares. Caves Desom is one of the largest winegrowing businesses in the country, and they have the advantage of being able to offer still wines from numerous regions of Luxembourg's Moselle Valley: Schengen Markusberg, Wintringen Felsberg and Hommelsberg, Schwebsingen Kolteschberg and Enschberg, Wellenstein Kurschels and Foulschette, Bech-Kleinmacher Naumberg, Remich Primerberg, Hopertsbour and Maateberg, and Stadtbredimus Dieffert, as well as Wormeldange with the appellations Wousselt, Elterberg and Koeppchen. Desom also made a name for itself as a company that does very well with barrel aging – its two Pinot noirs and Chardonnay are all showcase products. 2018 / 3 | KACHEN | 99

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The fourth generation with Marc Desom Marc Desom is the elder of Anne and Albert Desom's two sons. Even as a youth he enjoyed working in the vineyard. Marc studied oenology for three years in Reims, and four years at HES (Haute école spécialisée de Suisse occidentale) in Changins, on Lake Geneva. Now 40, he's been working full time since 2005 together with his father Albert and his uncle George, the managing partners of the firm. Back in his university days Marc helped his father to put in a fermentation control system. "That was one of our most important investments. Especially since our thermal control can not only cool the wines, but also adjust them to a higher temperature, which is necessary for malolactic fermentation." While studying in Switzerland, Marc Desom often heard from his university colleagues that Luxembourg wines had a sweet-andsour taste. This criticism left an impression on the young oenology student. He knew that the production of more harmonious wines could only be done through malolactic fermentation, and made the chemical process the subject of his degree thesis. "The art of it is to use malolactic fermentation to help the wine but not to overpower the taste", he emphasises. In 2003 the Desoms began to use a new wine press which handles the grapes very gently through gravitation. Only hand-picked grapes are put in the press, and all grapes are sorted right during harvest. Marc Desom relies on organic and gentle fertilisation, and like other Luxembourg winegrowers he also uses Stocker mowers for defoliation work. A clear trend in the direction of increased crémant production: the four different Desom crémants, Tradition, Elegance, Millésimé und Rosé, are top sellers and do very well at tastings, most recently at the Concours Mondial de Bruxelles where the Cuvée Elegance was awarded the rarely-given Grande Médaille d’Or. www.desom.lu

A reception hall and the Desom Pavilion A large and beautifully designed reception and tasting hall was added to the Caves Desom property in Remich in 1997. It is well suited for family celebrations. This hall can be rented, and catering organised for events. The Desom family organises a tasting festival twice a year. The "Pavillon Desom" was reopened in July 2012 after several years of renovation work, including a completely new, air-conditioned restaurant with an enormous terrace which runs parallel to the esplanade. Here one can enjoy culinary specialties along with all Desom wines by the glass. Its vinotheque offers wine for sale by the bottle or case.

INVITATION TWO WEEKENDS FOR TASTING AND DISCOVERING! Domaine DESOM invites you to discover its best vintages on November 10th/11th and 17th/18th, from 3 pm to 7 pm! In the large reception hall of the Domaine, wine lovers can taste the best wines of DESOM, but also wines from the French wine regions of Beaujolais, Bordeaux, Burgundy and the Côtes de Provence as well as from distant terroirs such as Chile, Argentina or South Africa. There are also a number of special offers available exclusively during the two tasting weekends.

CAVES DESOM • 9 rue Dicks L-5521 Remich PAVILLON DESOM • 49 Esplanade L-5533 Remich

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Caves Desom

ADVERTORIAL n

Outstanding crémant cuvées Caves Desom offers four different crémant cuvées which all complement one another brilliantly and reflect the expertise of the Remich wine cellar. They are also very popular: the Cuvée Elegance is the very first Luxembourg crémant to win the Grande Médaille d'Or at the Concours Mondial de Bruxelles in May 2018!

Crémant Desom Brut Tradition

Crémant Desom Brut Millésimé 2015

This crémant is the driest of the four crémant cuvées by Caves Desom. Produced from classic Riesling and Pinot blanc. Fresh, well balanced and very lively, a genuine thirst quencher which can be served as an aperitif or even with seafood (tip: scallops carpaccio!) or white meats. It appeals with a minerality and a fruity taste of peach, apple, and citrus. Price: €7.95.

Brut Millésimé from the great 2015 vintage is a crémant for those that love sparkling wines with both richness and minerality. Possessing the same notes of brioche and hazelnuts like the Cuvée Elegance, it is the perfect accompaniment for shellfish and other seafood, Parmesan cheese, and roasted white meats. An excellent cuvée made from Chardonnay, Auxerrois and Pinot blanc, it won a gold medal at the "Concours Mondial de Bruxelles" in 2018. Price: €11.25.

Crémant Desom Brut Elegance This crémant has the irresistible aroma of brioche and buttercream, and dazzlingly clear notes of quince, baked apple, peach and candied orange. Fruity, velvety, but also granular, and with a lingering finish! This dense, complex crémant is produced from Burgundies. You won't find a comparable sparkling wine at this price (€8.95)! Cuvée Elegance was awarded a rare Grand Gold Medal at the 2018 "Concours Mondial de Bruxelles" ... and received the judges' "Coup de Coeur" recommendation in the Guide Hachette 2019!

Crémant Desom Brut Rosé Notes of cherry, red berries and pomogranate! A high-tannin crémant rosé that can be served as an aperitif but will also hold up to an entire meal, including meat dishes such as roast duck with cherries – that is when the Pinor noir really shines through. This rosé crémant is well suited to salmon and fruit desserts. Price: €11.25.

www.desom.lu

TEXT CLAUDE FRANÇOIS

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WINENEWS MOWERS IN PLACE OF GLYPHOSATE

Luxembourg's winegrowers, already doing without insecticides, are now renouncing herbicides as well! With their resolutely anti-chemical processes, the winegrowers between Schengen and Wasserbillig are among the world's pioneers in serious, sustainable viticulture. With financial support from the Ministry of Viticulture, the winegrowers have now purchased 14 specially equipped mowers which can also be used on the side slopes and can mechanically deal with unwanted vegetation. The machines, manufactured by the company Stocker, in South Tyrol, were adapted to the needs of Luxembourg's vineyards and cost €12,500 each. The winegrowers plan to acquire even more of these machines.

EVENTS

Confrérie Saint-Cunibert SPECIAL CHAPTER FOR THE FIFTIETH The Confrérie Saint-Cunibert, which was reconstituted six years ago, is celebrating its 50th anniversary on 13th July. The brotherhood is devoted to Luxembourg wine and winegrowing, and organises various festivals, or "chapters", in the course of the year. These are dedicated to different seasonal topics. For the fiftieth, a "chapitre extraordinaire" was held in the Ehnen Wine Museum and later aboard the MS Princesse Marie-Astrid, which was anchored at Ehnen. Guest of honour at this special chapter was Prime Minster Xavier Bettel, who was inducted into the brotherhood with a solemn ceremony on this occasion.

7 - 9 September: Drauwen – a Wäifest, Gréiwemaacher www.visitmoselle.lu 14 - 16 September: Riesling Open www.rieslingopen.com 22 September: Lokale Maart (Local market), Place de la Constitution, Luxembourg https://vins-cremants.lu/de/evenements/lokale-maart/

19 -21 October: Presentation of the Wines and Crémants from the Guide Hachette 2019, City Concorde, Bertrange www.hachette-vins.com/tout-sur-le-vin/appellations-vins/955/moselle-luxembourgeoise 21 October: Hunnefeier, Schengen www.visitmoselle.lu/de/ansicht/specialevents/hunnefeier 9 -11 November: Forum Vini, Munich 24 -28 November: Expogast, Luxexpo The Box, Kirchberg www.expogast.lu More info on the Facebook page: Vins & Crémants Luxembourg

Grape picking along the Moselle A VERY GOOD VINTAGE IS EXPECTED THIS YEAR It was clear in July that this year's grape harvest would start very early in Luxembourg's Moselle Valley vineyards. It looks to be a very good vintage! The harvest is expected to be somewhat more abundant than in previous years, but "vineyards on light soil and young plants have suffered from the drought, and higher yield losses are to be expected in those areas," explains Serge Fischer from the State Institute of Viticulture (IVV). This time the winegrowers will harvest very ripe grapes with high must weight and ideal acidity, close to optimum phenolic ripeness. "If the weather is favourable in September or even October, the ripeness levels for the production of high-quality late vintages can also be achieved," predicts Serge Fischer. 102 | KACHEN | 3 / 2018

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MARTINI Shaken or stirred? Well, what else would you call an article on martinis? But what exactly is in a martini? And how does it have the ability to bowl over even experienced imbibers?

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FEATURE n

t's something I could never understand, neither from films, nor from books. Especially not those of Ernest Hemingway. He was known to be quite the drinker. And then the hardboiled gents (as well as the no-less hard-boiled ladies) in his novels were often well into their cups after the third martini. After the seventh, someone would fall off their stool. How was that possible? Back then, I only knew the martini as an Italian apéritif, made by the eponymous distillery which marketed it in the varieties rosso and bianco. With its average alcohol content of 15%, only an experienced boozer could knock back a few glasses without difficulty. And did an macho like Hemingway really imbibe sweet liqueur with his drinking mates? It wasn't until I ordered a martini one day, in a cocktail bar in Malta, that the matter became clear. And I, too, nearly fell from my stool.

TEXT SUSANNE JASPERS

There are martinis, and then there are martinis In fact, the Italian product "Martini" has little to do with the Martini cocktail, aka the martini. It could just as well have been called a Cinzano instead of a Martini. The main thing about it is the vermouth. Wherever the recipe comes from, its origins have long been a subject of dispute. Like so many other things, the martini was invented in the USA. There was a gin cocktail known in the mid-18th century, but it wasn't until the early 19th century that resourceful barkeepers came up with the idea of mixing gin with the Italian liqueur. The "dry Martini cocktail" was all the rage in the 1920s. And that brings us very close to the answer of this puzzle: at first a 2:1 mix of gin to vermouth was recommended, but tastes gradually evolved in the direction of a 6:1 mix. Purist martini drinkers ultimately came up with a method of rinsing the glass with a splash of vermouth and then pouring in a proper portion of pure gin. Oh, and the olive is de riguer. After five or six glasses of this strapping concoction, even a tippler like the American Nobel Prize winner would be a bit in his cups.

The mild martini The man who lent his name to the cocktail is actually quite innocent of the fact that the name Martini was so derided. This traditional Italian liqueur is, as already mentioned, a vermouth. And one with a 150-year history. In 1863, the Turin businessman Alessandro Martini and the distiller Luigi Rossi joined forces to bring their first cooperative creation onto the market: the Martini Rosso. Its formula has remained unchanged and the company is currently in its eighth generation. The Martini product line, however, grew over the decades: alongside the famous Bianco and the Martini Extra Dry, the company also markets Rosato, Fiero and now Martini Prosecco. The House of Martini expressly recommends, incidentally, that its vermouth be mixed with tonic instead of gin. Less enthusiastic about the triumph of the name Martini is the House of Cinzano. After all, the brothers Carlo Stefano and Giovanni Giacomo Cinzano, also from Turin, are said to have started producing Italian vermouth back in 1757, but somehow "Martini cocktail" sounded – and still sounds – better than "Cinzano cocktail". Furthermore, Cinzano today belongs to Campari (and no, they are not making vermouth).

The compulsory 007 mention As you may have guessed, James Bond naturally doesn't drink mild Italian vermouth, but rather the more high-octane variety. The agent with the "license to kill" prefers another variety of the classic cocktail, which he first scoffed down in the 1953 book "Casino Royale". Bond's creator, Ian Flemming, put it this way: three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Which means that the most famous of all martinis is actually not even a martini. And it wasn't even called a martini at first, but rather a Vesper. 007 thought his creation so delicious that he named it after his beloved, Vesper Lynd. Kina Lillet was discontinued in 1987, so that these days dry or semi-dry Martini vermouth is actually used instead. And the legendary drink bears the official designation Vesper Martini. But whatever the name and ingredients, the most important rule for Bond's favourite potable is that it be "shaken, not stirred"! 2018 / 3 | KACHEN | 105

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Dry Martini the king of cocktails

The most expensive cocktails in the world Incidentally, of the ten most expensive cocktails in the world, five have the word "martini" in their names. In first place, for around 10,000 US dollars: the "Martini on the Rock". No, that's not a misspelling – in place of the compulsory olive, this drink is poured over a 1.52-carat diamond.

Medicinal folly? It was none other than Hippocrates, the legendary physician of classical antiquity, who is said to have used vermouth for medicinal purposes. He swore by the brew, specially for the treatment of liver diseases. Today, few would use Martini vermouth as a remedy, as it is well known that alcohol is not good for the liver.

An end to the myth The current personification of James Bond, the actor Daniel Craig, shook up some of the beloved certainties that 007 fans had about the world-famous secret agent. In the 2006 remake of "Casino Royal", of all places, he puts an end to the legendary film quote. When asked if he wants his martini "shaken or stirred", he replies, "Do I look like I give a damn?"

1 serving

5 minutes

• 6 cl gin • 1 cl dry vermouth • ice cubes • olive as desired • lemon oil from lemon peel 1 Pour the gin and vermouth into a shaker filled with ice cubes and stir well. 2 Strain into a chilled martini glass. 3 Squeeze oil from lemon peel over the drink and garnish with olive.

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NOBLE DROPS n

Wine & spirits Auxerrois Fût 406 Vieilles Vignes 2017 Auxerrois Fût 406 is part of the "Vieilles Vignes" trilogy, wines that were made using grapes harvested from vines that are at least 35 years old. The result is a very special wine. This fine Auxerrois has an aroma of pear, very spicy with a fine minerality. Initially delicate on the palate, but with a long, heavy and lingering finish.

Riesling Coteaux de Schengen 2015 Grand Premier Cru BIO The Riesling Coteaux de Schengen grand premier cru bio has a lovely golden colour. Its modest nose reveals delicate notes of butter and hazelnuts. This delicate Riesling is characterised by bottle aging. Despite its minerality, it pairs wonderfully with fish, shellfish, and white meats.

€9.85 / 0.75 l

€11.95 / 0.75 l

Available online and in all five vinotheques of Domaines Vinsmoselle www.vinsmoselle.lu

Available at Domaine Krier-Bisenius in Bech-Kleinmacher and at Cactus Belle-Etoile, Cactus Bascharage and Cactus Howald www.cactus.lu

GIVEAWAY

Desom Brut Elégance Crémant de Luxembourg Crémant brut Elégance Desom is full of charm and vitality. This cuvée is obtained through a careful selection of Luxembourg Moselle grapes from the vineyards between Schengen and Remich. It consists primarily of Pinot blanc and has a captivating freshness with an intense straw yellow colour and a powerful nose that recalls white fruits.

We're giving away 1 box containing all the bottles depicted above! Simply answer the following question: How many bottles are we giving away on this page? Send an e-mail with the correct answer under the heading "Noble drops" to gewinnen@kachen.lu The submission deadline is 29/10/2018

€8.95 / 0.75 l Availabile at Caves Desom and in the Pavillon Desom shop in Remich www.desom.lu 2018 / 3 | KACHEN | 107

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KITCHEN DESIGN n

Proudly presenting:

THE KACHEN KITCHEN!

In this space we present beautiful, unusual, and original kitchens that we have found throughout the country. We didn't have to search far this time, however, as we want to proudly introduce you to our very own new kitchen at KACHEN headquarters!

A PHOTOS RAMUNAS ASTRAUSKAS

s you may remember from the last issue, the KACHEN editorial team recently moved to new offices which came with an attractive, spacious and practical kitchen. The dream of having our own kitchen studio with all the bells and whistles was fulfilled by our partners KÜCHENGALERIE, SCHMIDT, AEG, and KITCHENAID, and we're now going ahead full speed in planning the first workshops and cookery courses in the new kitchen. More on those later. We wanted our kitchen to be functional with lots of prep space, but also space for photographing and filming. We've already made a first video series with recipes, and the kitchen has survived its "trial by fire", so to speak!

being a perfect background for photography. If the cabinets are rather minimalistic, the electric appliances are in a class of their own, and will undoubtedly thrill any professional chef. The SteamPro oven has several functions – convection, steam, a combination of both as well as the sous-vide process for particularly gentle cooking in a vacuum.. The compact microwave oven allows for every dish to be cooked, roasted, grilled, warmed, or thawed at the same high level.

IT COMES DOWN TO EQUIPMENT

The nearly invisible extractor fan, which pulls air from the ceiling over the kitchen island, not only clears the kitchen air but provides a wide open space. Moreover, the hood is automatically controlled thanks to the unique integrated Hob2Hood function, and shuts itself off after cooking is finished.

The kitchen cabinets from KÜCHENGALERIE and SCHMIDT are in simple white, while the counters and tables were selected in wood,

The AEG induction hob makes for an instance and precise temperature adjustments, from simmering to high heat. Heat is applied only to the 2018 / 3 | KACHEN | 109

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bottom of the pot rather than to the hob surface. The hob's unique Hob2Hood system communicates with the Hob2Hood extractor fan hood so that the light is switched on automatically as needed and the air is regulated according to the cooking process. The dishwasher is one of the first of its kind, with a lower basket which can be raised to a comfortable working height. This makes it easier to load and empty the dishwasher. The new Airdry technology ensures optimal drying through a natural air stream. During the last phase, the door will automatically open 10 cm. This air dries the dishes naturally and lowers energy costs. Along with these terrific appliances, AEG has added Mastery Collection cookware and an array of special accessories like the Teppanyaki Grill,

the Infinite Plancha Grill, and a salt block. The ensemble has been made complete with brilliant KitchenAid appliances that are a must for all professional kitchens: a 4.8 l Artisan Tilt-Head Stand Mixer, a 1.5 l Artisan Blender, an Artisan Cook Processor, a Classic Mini Food Processor, a 5-speed Hand Blender, a 9-speed Hand Held Mixer and an Artisan Tea Kettle with a 1.5 l glass kettle. Our kitchen is now equipped to make any workshop, demonstration, or party a smashing success. Keep up to date and subscribe to our newsletter by visiting www.kachen.lu, and don't miss out on our upcoming events! www.kachen.lu

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Incl ud

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DESIGN n

DE SCHËFFLENGER SCHRÄINER L U X E M B O U R G

W O O D

D E S I G N

INNOVATIVE AND CLOSE TO NATURE

TEXT BARBARA FISCHER-FÜRWENTSCHES PHOTOS RAMUNAS ASTRAUSKAS

Wood has been his passion since his youth. Adilino da Silva learnt the carpentry profession from the bottom up. His ideas and his restless personality predetermined the path to self-employment. Today he has 20 full-time employees and two sons working beside him. A 25-year success story.

And naturally without chemicals, and allergy-free", says da Silva. "Water, grease or red wine can't harm it, whether in the bathroom or the kitchen, even without sealant." He doesn't even shy away from dilapidated buildings, because such buildings with all that wood are a real treasures for the "Schëfflenger Schräiner". The old wood isn't thrown away, but rather lovingly restored and modernised. A perfect example is the Péiteschhaus in Uewerkäerjeng. "Here I can really do what I want, and breathe new life into old things", laughs Adelino. An old, rotting exterior door with wood carvings attached to a metal frame – enhanced with a wreath of lights, it draws the eye from the inside of the house.

Wood design with heart and soul

Everything from one source

Adelino da Silva is more than a carpenter – he is a wood designer. He can look at a piece of lumber and imagine the furniture item it will become. A large branch becomes the foundation for a dining table or a wash basin, the knots of a trunk are made into parquet, a table, or a kitchen front. "It's important that the wood has a long, dry storage period, and then it will be virtually indestructible, even if untreated.

Although the name suggests otherwise, "De Schëfflenger Schräiner" works with more than just wood. The Schifflange carpenter acts as sole contact partner for his customers for new construction, renovations, and even complete interior designs. His experience, his team, and his ideas allow his customers to fulfil even their most fanciful dreams. Through many years of working together with architects, structural

hether you need a kitchen, bathroom furniture, a living room cabinet or an entire apartment including furnishings, Adelino da Silva, "De Schëfflénger Schräiner", has a solution that's custom made according to your wishes, and above all crafted with innovation and creativity. Natural Luxembourg wood is always the basis, with natural stone, glass, and metal completing the object.

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engineers, energy consultants, electricians, plumbers and painters, he can deliver objects that are immediately ready for habitation. "We use wood and iron to make decorative elements for the garden", adds Adelino. His workshop also carries out cast metal and concrete pouring work, from which he can create ornamental lamps, decorative elements for facades, or his current top-seller, a front door made from poured concrete. "We have to keep bringing new, creative ideas to the market", says Adelino. "Then, customers will simply come to us. Nearly everyone recommends us, which is why I don't have to put so much into advertising." That's also why he doesn't have a website. "I'm happy to take potential customers through my model apartments or my showroom – or I can also come to them. That tells them more than a website or a brochure ever can." In the first years, Adelino regularly exhibited at the major consumer trade fairs in Luxembourg,

which rewarded him with a regular client base. "My sons were still very young at the time, and would play at the booth, tinkering, hammering, and sawing. They really pulled in the crowds. Many of the customers we found there have remained faithful to this day." The showroom in Schifflange is getting a makeover for the company's 25th anniversary in autumn, to give customers an even better idea of the possibilities for interior design using natural wood.

DE SCHEFFLENGER SCHRAINER SARL 34 Rue du Moulin - L-3857 Schifflange - Tel.: +352 548980 schefflengerschrainer@gmail.com

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Vieux Luxembourg Brindille

DESIGN n

A modern and elegant interpretation of the classic Vieux Luxembourg series

Vintage, or contemporary? The look of the new tableware series Vieux Luxembourg Brindille is a little of both, and presents the first design in Villeroy & Boch history, Vieux Luxembourg, with the fine, blue blossom sprig in a contemporary style, interpreting the traditional form and decoration here in a new way. Brindille is therfore the perfect ambassador for this year's company jubilee under the motto "Touching lives for 270 years". It's colour alone makes Vieux Luxembourg Brindille an eye-catcher. The deep cobalt blue is the historical colour for porcelain decorations par excellence, found in Chinese vases from the 1st millennium and the famous Delft faiences. The origins of the floral V&B motif go back to the 18th century. In 1768, the Boch brothers began to use the brindille as a hand-painted decoration on fine earthenware tableware in their factory in Septfontaine. In its jubilee year, Villeroy & Boch is interpreting the flower tendril in a more modern and simple form in the Vieux Luxembourg Brindille series – sometimes bright blue on brilliant white like the historical model, sometimes the opposite, with white on blue. Moreover, new individual aspects of the motif have been taken, enlarged, and newly positioned. This gives the tableware an updated, expressive colour with strong decorative elements.

The Vieux Luxembourg series, which has been maintained for years, is now experiencing a real revival and invites generational encounters as old and new mixed wonderfully together. What was long frowned upon as stylistic inconsistency is now the trend. You're allowed to mix them as you please – especially since old and new harmonise so well.

Vieux Luxembourg Brindille is manufactured in premium porcelain and

decorated by lithographic printing. All items are dishwasher safe, microwave safe and suitable for everyday use.

GIVEAWAY

WE'RE GIVING AWAY 3 "VIEUX LUXEMBOURG BRINDILLE" BREAKFAST SETS each consisting of 6 small plates, 6 large plates, 6 cups and 6 bowls Simply answer the following question: Which company jubilee is Villeroy & Boch celebrating this year? Send the correct answer under the heading „Brindille“ to gewinnen@kachen.lu The submission deadline is 29/10/2018 2018 / 3 | KACHEN | 115

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Princess for a day

The perfect dress for the wedding

It goes without saying that a bride wants to feel beautiful and unique on her wedding day. Choosing the perfect wedding dress is therefore one of the most important steps during the preparation for the big day. Naturally there are designers in Luxembourg who can provide the made-to-measure dress of your dreams. Nathalie Siebenaler creates unique printed wedding dresses under the trademark “by Siebenaler” using a modern combination of drawing, painting, and photography.

By Siebenaler The professional dressmaker works with fabrics characterised by a combination of artistic and design elements. Her aim is to make impressions, drawings, paintings and photography wearable with her fine scarves and stunning bridal dresses. Siebenaler completed her studies by creating a collection of mainly printed dresses. Two years later she received her master craftsman's certificate and launched her first collection of fine scarves. She gained valuable experience during her years abroad, working as a designer, stylist, and dressmaker for various companies. Her first printed bridal collection "Pure Motion" was launched in 2015, characterised by a modern mix of hand-dyed and photographic prints. In addition to scarves and wedding dresses, Siebenaler also offers a customisation service for brides who are looking for something very special and extraordinary. The bride's personality is integrated into the dress through watercolour drawings and photographic prints. The fabrics, lace and embroidery for Siebenaler’s creations are purchased in France, Italy and Great Britain, are printed in Great Britain, and then manufactured in Luxembourg. The design is done in Luxembourg and thus the products proudly bear the label "Made in Luxembourg". More information on www.bysiebenaler.com.

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BLOG AWARD n

BLOG AWARD 2019

The KACHEN Blog Award goes into the second round! This time with the categories FOOD, LIFESTYLE and FASHION & BEAUTY After the wonderful success of KACHEN's first Luxemburgish KACHEN Blog Awards 2017, we are now looking for the best bloggers in and from Luxembourg! As a big novelty there is a further category, as this time also Fashion and Beauty bloggers may participate! Registration will be possible online from 15 September via the website www.blogaward.lu. There you will also find all further details and information about participation as well as more about the last issue of the Blog Award.

Spread the word and participate! As last year, we will, together with our exclusive print media partner Luxemburger Wort, present the participating bloggers, our partners, prizes and events in detail in the course of 2019. So you can be curious! www.blogaward.lu

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BLOGGER IN LUXEMBOURG Once again, we are pleased to present two of the eight winners of the KACHEN Blog Award 2017 with some Luxembourgish inspired recipes. Today we present Vesela Savova Drews (Plateful Nutrition) and Nora Willems (Noraschi).

Noraschi Readers chose Nora Willems's blog Noraschi as the Best Lifestyle Blog at the KACHEN Blog Award 2017. The prize was one night for two in the exclusive 5-star hotel Le Place d’Armes in Luxembourg, including breakfast and dinner in the rotisserie designed by Tristan Auer. Nora's Instagram account had given her the inspiration to create the blog Noraschi. She wanted a way to collect all her recipes in one place. Today her blog also covers such topics travel, nutrition, motivation, self-love and self-confidence. Nora wants to motivate people to enjoy life! www.noraschi.com

Vegetarian broccoli and potato bake

RECIPE & PHOTOS NORA WILLEMS

Serves 2-3

50 minutes

• 1 sweet potato • 4 medium potatoes • 500 g broccoli (fresh or frozen) • 1 tbsp butter or margarine • 3 tbsp spelt flour • 100-200 ml milk • 25 g grated cheese • Salt and pepper • 1-2 tsp roast potato spice mix (e.g. Justspices) 1 Peel the sweet potatoes and the potatoes and cut into small cubes. Place the sweet potato cubes in a pot of water and bring to a boil. Add salt and simmer for 10-20 minutes, until everything

is cooked. 2 In the meantime, cook the broccoli for 5-8 minutes in a pot of boiling salted water, or prepare according to the package instructions. 3 Preheat the oven to 200 °C on fanassisted mode. 4 Drain the potato, sweet potato and broccoli, place in an oven dish and mix. 5 Heat 1 tbsp butter or margarine in a saucepan. Stir in the flour and then add the milk. Season to taste with salt, pepper and roast potato spice mix. 6 Pour the sauce over the vegetables in the oven dish and spread the grated cheese on top. Bake in the oven for 20 minutes, until the cheese is nicely browned.

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BLOG AWARD n

Plateful Nutrition At the KACHEN Blog Award 2017, Vesela Savova Drews won the special prize of our main sponsor NEFF with her blog Plateful Nutrition. She received a modern combination refrigerator-freezer by NEFF with matte black writable and magnetic glass doors. Vesela started her blog Plateful Nutrition four years ago with the goal of sharing her path to a healthier life with her readers. Today she is a holistic nutritional consultant and uses her blog to post recipes and valuable tips. She wants to show that a healthy lifestyle can be fun and lead to a fulfilling life. www.platefulnutrition.co

Plum tart with almond meal

Serves 4-6 15 minutes + 35 minutes baking time Fits a 20 cm tart tin Ø

RECIPE & PHOTOS VESELA SAVOVA

• 125 g almond meal • 100 g rolled oats • 2 tbsp maple syrup • 1 egg (make it vegan by replacing the egg with 1 tbsp ground flax seeds + 3 tbsp water) • 45 g coconut oil • ½ tsp vanilla • ¼ tsp sea salt • 350 g fresh ripe plums 1 Preheat the oven to 180 °C. 2 Blend the oats in a blender until they reach a flour-like consistency. 3 Add the rest of the ingredients, except the plums, to the oats and mix well. Your dough should be sticky and easily formed into a ball. 4 Brush a 20 cm tart tin with some coconut oil and place the dough in it, evenly spreading it over the tin. Use your fingers to press it firmly. 5 Prick some holes in the crust with a fork and set aside. 6 Wash, halve, and pit the plums, then cut into wedges. 7 Arrange the plums into circles on the tart base. Bake for about 35 minutes until the base does not seem too soggy. Pay attention to the edges of the dough, as it might burn quicker where there are no plums. 8 If desired, serve the tart with homemade coconut whipped cream. 2018 / 3 | KACHEN | 119

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HEALTH n

A BITTER PILL TO SWALLOW... QUESTION: who benefits from nutritional supplements? ANSWER: mainly, the companies who sell them! Is it fearmongering which leads people to swallow

useless pills and powders? A study conducted in 2015 in the USA found that 79% of these products didn't even contain what was listed on the label. In Europe, medications and other products which promise "healing" benefits are heavily controlled with regard to packaging and advertising; however, nutritional supplements are not required to demonstrate a proof of efficacy. If you eat a variety of healthy foods and have no extenuating circumstances like illness or pregnancy, you generally do not need nutritional supplements. The exceptions to this are Vitamin D (see KACHEN 1/2015), which is only partly obtained through nourishment, and folic acid for women who are pregnant or plan to be. Taking supplements can even have negative consequences: a study on prostate cancer prevention determined that too much Vitamin E can slightly increase the risk of prostate cancer. An excess of beta carotene can increase the risk of cancer, while too much Vitamin A during the first three months of pregnancy may have detrimental effects on the foetus. Anyone who believes that an unhealthy lifestyle (smoking, fast-food diet, lack of exercise) can be compensated for through remedies purchased from the pharmacy or online is not only throwing their money away, but may even be damaging their health. Evolutionary proof: if humanity were reliant on nutritional supplements, then we wouldn't be here today, because nutritional supplements are a post-war invention. Our ancestors, living as hunters and gatherers, managed quite well without them. And today the choice of nourishing and healthy foods has never been greater, with such foods as mangoes from India, or quinoa from South America.

IN GENERAL: don't eat more than your body needs! The ideal diet includes a variety of seasonal and primarily regional foods, with at least five daily servings of fruits and vegetables and an avoidance of industrially produced food items. Bon appetit! Source: https://well.blogs.nytimes.com/2015/02/03/new-york-attorney-general-targets-supplements-at-major-retailers/

Dr. Marc Keipes Direktor ZithaGesondheetsZentrum www.gesondheetszentrum.lu/blog/ 2018 / 3 | KACHEN | 121

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Turmeric 122 | KACHEN | 3 / 2018

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WELLNESS n

The turmeric plant, aka curcuma or Gelbwurz, has extravagantly elongated blossoms and loves a tropical climate that's warm and humid. There are around 80 different types of this plant, which is a member of the ginger family. The spice is obtained from the lateral shoots of the rhizome, also called a root tuber, and then marketed as curcuma longa. This contains, along with starch and essential oils, yellow curcumin, which has positive effects on health.

TEXT & PHOTO MASSIMO GHERARDI

Turmeric has long been used as a remedy for digestive problems. It stimulates bile production, which is helpful in the digestion of fats. It also helps upset stomach and bloat, and was once used to treat liver diseases. Research has also turned an eye to curcumin after new potential and spectacular properties were discovered. In medicine, curcumin is mainly known as an anti-inflammatory substance. When taken in the medium to long term, it lessens symptoms of arthritis, rheumatic complaints and tendinitis, improves joint fluid and mobility, and all with only very minor and infrequent side effects such as dry mouth or minor gastric irritation. Curcumin is not recommended for people with gallbladder diseases, such as gallstones, for pregnant and breastfeeding women, or for children, as there have been no studies concluded on its safety. Research is also focusing on even more spectacular applications involving Alzheimer's, cardiovascular diseases, cholesterol, and diabetes. In cancer therapy there have already been animal experiments

with regard to prevention and treatment, but the positive results are still difficult to transfer to humans. It indicated, however, that turmeric indeed has something to offer. Unfortunately curcumin does not dissolve easily in water, and therefore is not easily reabsorbed. The powder has therefore only limited effects if taken. The same applies to tinctures and dry extracts. The pharmaceutical industry, however, has succeeded in significantly increasing the solubility of curcumin and thus the effect of the preparations as well. These improved curcumin extracts are then processed into pills or capsules, often with added substances, an sold as medicine. These additives can also greatly increase the bioavailability of curcumin, such as piperine obtained from pepper, which inhibits the glucuronidation of curcumin in the liver, thus reducing its excretion. The turmeric plant therefore has come a long way from culinary seasoning and traditional medicinal use to modern medical research. And it's only just begun. But above all, turmeric represents and alternative treatment option that advocates conscious consumption and endorses the renunciation of drugs with side effects. This in turn is the reason why turmeric enjoys an increasing popularity.

ost people know turmeric only from their spice cabinet. This golden powder is often used in Asian cuisine to give foods colour and flavour. Curry, for example, would be unimaginable without turmeric.

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Mushroom tarte flambée

This autumnal tarte flambée combines earthy mushrooms with fragrant tarragon and lemon zest. The perfect way to celebrate the mushroom season! Serves 2

20 min - Oven: 15 min

• 100g sour cream • 1 tbsp tarragon, chopped • 250g chestnut mushrooms • 200g girolles • 20g butter • 1 garlic clove, crushed • 1 spring onion, sliced • 1 ready-made tarte flambée (Flammkuchen) dough (160g) • zest from ¼ unwaxed lemon • salt and pepper 1 Preheat the oven to 200°C fan. 2 In a bowl, mix the sour cream with the tarragon, season with salt and pepper. Set aside. 3 Wash the chestnut mushrooms and the girolles and pat dry.

Cut the chestnut mushrooms into slices. 4 Heat the butter in a pan and fry the mushrooms and girolles for 2 minutes until they release their juices. Add the crushed garlic and cook for another 2 minutes until the juices are absorbed. 5 Unroll the dough and cut it into two rectangles. 6 Spread the sour cream over the two dough pieces, leaving a small border on the sides. 7 Top with the mushrooms and the spring onions. 8 Place the baking tray at the very bottom of the oven and bake in the preheated oven for about 15 minutes until the bottom is crispy. 9 Sprinkle with lemon zest before serving.

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ADVERTORIAL n

Cupcakes with apple and cinnamon 18 cupcakes 10 minutes + 30 minutes baking time • 200 g flour • 50 g starch • 2 tsp baking powder • 125 g sugar • 1 tsp cinnamon powder • 250 g yoghurt • 2 eggs • 100 g soft butter • 2 tbsp liquid honey • 1 apple, peeled and diced • 100 g chocolate drops • icing sugar

PHOTO RAMUNAS ASTRAUSKAS

1 Preheat the oven to 180°C fan. 2 Line a muffin tin with paper cups. 3 Mix the flour, starch, baking powder, sugar and cinnamon powder. In a second bowl, mix the yoghurt, eggs, butter and honey. 4 Add the flour mixture to the moist ingredients and stir. Fold in the apple pieces and chocolate drops; then pour the mixture into the muffin papers. 5 Bake in the oven for 30 minutes, allow to cool and sprinkle with icing sugar before serving.

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On the occasion of the 100th birthday the limited anniversary KitchenAid model K will be released in Misty Blue. Equipped with a beautiful textured white ceramic bowl and a silky matt special lacquer finish in fog blue.

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KACHEN

ON TOUR From station to station in Luxembourg

on foot or by bike

If you're looking to discover the sights and natural beauty of Luxembourg beyond your own neighbourhood, you can choose to go by car, bus, or rail. A tour by car, however, is generally limited to driving a circular route. Many hikers therefore appreciate being able to return to their starting point by train. CFL has linked about 1,000 km of hiking and cycling paths with the railway, providing both hikers and cyclists with a multitude of tours, all making use of the CFL rail network throughout the Grand Duchy. KACHEN has tested a few of the best ones for you. 126 | KACHEN | 3 / 2018

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KACHEN ON TOUR n

TEXT BARBARA FISCHER-FÜRWENTSCHES

he railway takes one through the loveliest and most interesting regions of Luxembourg. The city of Luxembourg is optimally connected to all regions through its star-shaped railway network", says Marc Wengler, General Director of CFL. To make planning easier for hikers, CFL has compiled a practical guide, "1.000 km Lëtzebuerg – Walking and Cycling Tours from Station to Station". The guide, which comes in a ring binder and is printed in three languages, presents a total of 43 tours through all regions of the country, including alternate routes to lengthen or shorten the journey, so that beginners and "roadies" can all find something to their liking. What all tours have in common is that they start and end at rail stations, which means that they can be undertaken in either direction.

NORTH – SOUTH – WEST – EAST: THERE'S SO MUCH TO DISCOVER! For hikers, the northern route is particularly attractive. The northern line is one of the most beautiful and impressive routes in Luxembourg – the rail line snakes through deep valleys, where numerous dark tunnels burrow through the hills of the Oesling. For example, you can start in Troisvierges, Luxembourg's the northernmost station, and walk 13 km along the Escarpardenne Éislek Trail, the 104-km transnational trail through the Ardennes which has been named one of the Leading Quality Trails – Best of Europe. In the town of Clervaux you'll be greeted by a wide range of culinary offerings and – since you're already there – a visit to the "Family of Man" exhibition. 2018 / 3 | KACHEN | 127

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On the return trip, you can take in the enchanting variety of the landscape and the captivating beauty of nature along the rail line. If you'd like to discover northern Luxembourg, you'll find plenty of tour suggestions at www.visit-eislek.lu/de/natur-wandern/wandern/ wanderwege-bahnhof. In the east, the path from Manternach station to Wasserbillig is enchanting in the truest meaning of the word. Through the lower Tal de Syr until where it meets the Moselle, this tour runs over the SaarHunsrück Premium trail "Traumschleife Manternacher Fiels" and the Pierre Moes Nature Trail. A challenging hike in pristine nature. The route Luxembourg – Echternach – Wasserbillig is for experienced cyclists. This 70-km-long route runs from Luxembourg's main station

over the Kirchberg Plateau to the German border in Echternach, much of it on the old Roman road called the Kiem as well as the rightof-way from the the old narrow-gauge railway, Charly.

INTERESTING FACTS FOR CYCLISTS The CFL offers 14 cycling routes, from station to station. Your bike is transported in CFL trains for free, depending on availability. Be sure to look for the bicycle logo exhibited near the door of the railway car. If you're travelling in a group or want to be sure to get a place for your bike, a reservation is recommended (and required for groups of more than 6). The cycle tours run predominantly on the national cycling path network (PC) and are generously posted. Detailed information and maps of the nationwide cycling network can be found at www.lvi.lu.

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The guidebook "1000 km Lëtzebuerg – Walking and Cycling Tours from Station to Station" can be purchased for €29 from the CFL, in bookshops, and in tourist offices. You'll find a list of tour suggestions to download from Géoportail at www.visitluxembourg.com/de/erleben/natur-ausfluge/wandernluxemburg/von-bahnhof-zu-bahnhof

KACHEN ON TOUR n

PRACTICAL INFORMATION You may purchase your ticket either directly from an automated ticket machine at the station, or beforehand through CFL or the transport authority (www.mobiliteit.lu). There you will also find departure and arrival times, as well as current prices. Children under 11 and dogs travel free. In heavy travel periods, groups are encouraged to reserve their seats three days in advance at www.cf.lu. Most rail stations offer free parking. Only the Park&Rail facilities in Luxembourg and Belval University require payment of a fee. Some stations now also have mBoxes where you can safely store your bike until your return.

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Francine Closener,

SECRETARY OF STATE FOR THE ECONOMY "Luxembourg has plenty to offer those who want to arrange a holiday that is active and close to nature."

Kachen: Many Luxembourgers spend their holiday travelling abroad. Luxembourg, however, has much to offer, and attracts a growing number of tourists annually... Francine Closener: That's correct. We often take for granted how many attractions there are to discover in Luxembourg, and that one can absolutely have a relaxing holiday here at home. Spending a holiday at home is not only sustainable, it's a great opportunity to get acquainted, or better acquainted, with your own country. Luxembourg has plenty to offer those who want to arrange a holiday that is active and close to nature: pristine nature, picturesque landscapes, award-winning hiking paths, and excellent network of cycling routes, countless cultural sights, and sophisticated cuisine. The Ministry of the Economy energetically supports its partners in developing new tourism opportunities and modernising existing ones, because the modern leisure and tourism infrastructure is not only for the enjoyment of foreign tourists, but for the local population as well. For example, there's the recently opened "Adventure Indoor Minigolf & Spill-Park" in Eschweiler and the climbing garden in Steinfort, which has also reopened its doors. We are a multicultural nation with a multilingualism which attracts foreign visitors, and high-quality and diverse cultural offerings which distinguish us from other destinations. To what extent does Luxembourg's cuisine reflect the Grand Duchy's cultural diversity?

Surveys have revealed that foreign visitors and tourists especially appreciate our gastronomical variety. From the cosy brasserie to the haute cuisine restaurant, Luxembourg has something to satisfy everyone's palate. Our rich culinary offerings combine regional cookery with international influences. Italian, Portuguese, French, Indian or vegetarian, Luxembourg has it all. Connoisseurs who make their holidays in Luxembourg are keen to visit one of its 12 starred restaurants with outstanding reputations reaching well beyond its borders. These visitors are naturally also attracted to the high-quality wines of Luxembourg's Moselle Valley. Summer is slowly drawing to an end. Which events can we look forward to before the tourist season ends? In September, there are the traditional wine festivals along the Moselle, like the Wine and Grape Festival in Grevenmacher and the Riesling Open, as well as the "Hunnefeier" in Schengen in October. Bike enthusiasts are invited to take part in our "Mam Vëlo duerch d’Regioun Mëllerdall" on Sunday, 16 September. This is a bicycle event for the whole family to experience nature up close. Participants can explore the region on over 30 kilometres of roads and bicycle paths, all closed to traffic for the event. Start and finish are both on the Heringer Millen, where bikes can even be rented on the spot.

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L W L

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

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Autumn in Luxembourg

69th Grape and Wine Festival Grevenmacher www.cfg.events 07.09.2018 - 09.09.2018

Pumpkin Festival www.kuerbis.lu 22.09.2018 - 23.09.2018

Leopard Ultratrail Mullerthal www.utml.lu - 08.09.2018

Steampunk www.minettpark.lu 29.09.2018 - 30.09.2018

Summer in the City www.summerinthecity.lu Bis zum 11.09.2018

Veiner Nëssmoort www.vianden-info.lu 07.10.2018

Schueberfouer www.fouer.lu Bis zum 11.09.2018

Night of the Museums www.museumsmile.lu/event/nuitdesmusees/ 13.10.2018

Riesling Open www.rieslingopen.com 14.09.2018 - 16.09.2018

Haupeschfest Berdorf www.fraen-mammen-berdorf.lu 03.11.2018 - 04.11.2018

Nuit des Lampions www.ndl.lu 22.09.2018

Wanterfeeling www.redrock.lu 17.11.2018 - 19.11.2018

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Finally calulu!

e were in São Tomé e Príncipe, an island nation of West Africa. If you view Africa in the shape of ice cream cone, it's located where the cone stops and the scoops begin. From here we wanted to travel to the island of Rolas and find the Equator, which passes directly through the island. But above all, we were in search of calulu. It was a very, very hot day. On the first evening, the hotel held a barbecue. Sadly, there was no calulu. We were a little disappointed. After all, we definitely wanted to try this national dish, even if we weren't exactly sure what it was. The next morning our guide came to pick us up in his jeep. We jolted over the island, as the roads are seldom paved. It was another very, very hot day. Due to the heat and all the shaking around in the vehicle, we weren't hungry, so we also weren't sad, then, to be served grilled fish when we stopped for lunch at a lodge. Again, no calulu. But at those temperatures, we probably wouldn't have wanted to try some anyway. Evening in the hotel: buffet, European-style, no national dish. On the third day we had beer thrown in our faces by some village drunks. We dined with an internationally famous television chef. Five courses, all of them delicious, but no calulu. We visited dense cocoa plantations and didn't manage to taste

even a piece of famous Sao Tome chocolate. We even took part in an African carnival parade in the capital. Crowds of people, lots of alcohol, lots of guns, the latter fortunately made of plastic. But no food. On the last evening, after countless days of grilled fish, buffets, and barbecues and our irritated guide answering our requests for the national dish with "tomorrow", we approached the park guard at our hotel. And lo: why, yes, he said, his sister operates a restaurant where calulu is made fresh every day. Would be interested in going? His brother-in-law then came and fetched us. We were intrigued. And the sister's only guests. And then, finally, we were served calulu. It was a kind of fish stew, very thick, with Portuguese and Cape Verde influences. It actually tasted quite delicious, although it probably wasn't freshly made. We continued our journey the next morning with massive indigestion.

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BARCELONA Kachen on Tour with LuxairTours

Miró naturally has his own museum as well, and you'll encounter him at every turn. An enormous mosaic by the master welcomes you in the arrivals hall at the airport. You can see even more works in the spectacular Parc Joan Miró. Also essential to the Barcelona skyline are the fantastical creations by the architect Antoni Gaudí, who in 1926 fell beneath the wheels of a tram and died from his injuries shortly afterwards. He had been on his way to a construction site, which has remained unfinished to this day and nevertheless has become one of the most important symbols of the city: the Basilica Sagrada Família.

TEXT SUSANNE JASPERS

any cities have been immortalised in song. Catalonia's capital city has a hymn of praise all its own, belted out by Freddy Mercury and Montserrat Caballé in 1988 at the opera diva's birthplace. This recording was dusted off once again for the 1992 Olympic Games. It's no wonder that this city has been so celebrated – Barcelona has simply got it all. A terrific historic town centre, harbour, beach and sea, streets pulsing with activity like the Passeig de Gràcia and of course the legendary La Rambla. The most famous of all is the Rambla de les Flors with its multitude of flower stands, which exerts a magical power over tourists especially. A more dignified experience can be had on the elegant Rambla Catalunya. If your city stroll is interrupted by a downpour, you can pop into one of the many cultural temples. The Museu Picasso in the city's Old Town is a mecca for art lovers. Those who prefer more modern works will enjoy the Fundació Antoni Tàpies – Tapiès is, after Joan Miró, Barcelona's most important painter.

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Strolling down La Rambla towards the harbour, you may encounter an old acquaintance – Christopher Columbus. The explorer's outstretched arm, incidentally, seems to be pointing in the direction of Ballermann (the first stop of the restless seaman's famous expedition to India, which discovered America by accident – even if the Vikings did that hundreds of years before him – was Mallorca). If hours of sightseeing or walking up and down La Rambla has left you hungry, there are plenty of local establishments serving the region's typical dishes, aka tapas. Just don't call them that! Here in Barcelona they're known as montaditos, and these varied and imaginative creations are served with bread coated with a spicy tomato sauce. Perhaps the best address for traditional montaditos in the entire city is Cervesería Catalana, at Carrer de Mallorca 236. If you should be lucky enough to get a table, be sure to try the Montadito solomillo. It's the finest roast beef you'll have ever tasted!

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ENTER AND WIN Win a 2-night stay for 2 people in a double room at the 4 star hotel H10 Marina Barcelona including 2 return flight tickets from Luxembourg to Barcelona with LuxairTours.

The 4-star H10 Marina Barcelona is conveniently situated in the Villa Olímpica district, just 900 m from the promenade with its beautiful beach. There are many bars and restaurants nearby, and the city's many sights can be reached in just a few minutes with public transport. The hotel's a-la-carte restaurant, Dionissos, offers guests a selection of over 200 wines from their wine cellar in addition to their exquisite cuisine. The hotel has over 235 light-flooded rooms, each equipped with bath/

WC, hairdryer, flat-screen TV, Wi-Fi (included), minibar, safe and air conditioning; the hotel also boasts a gym (included). The roof terrace offers a fantastic view of the city and the sea. Hotel H10 Marina Barcelona is part of the H10 group, along with the hotels H10 Cubik, H10 Art Gallery and H10 Casanova, which are also part of the LuxairTours line.

Just answer the following question: In which region is the city of Barcelona located? Send the answer with the keyword "Barcelona" by e-mail to gewinnen@kachen.lu Departure no later than 31 October 2019. Tickets and accommodation are subject to availability. The submission deadline is 29/10/2018 136 | KACHEN | 3 / 2018

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80465-LUX

New Vakanz Winter Catalogue This winter will become your best summer!

17 destinations including 2 new ones with a non-stop flight

Marrakech MOROCCO

Ras Al Khaimah UNITED ARAB EMIRATES Book now in your travel agency or at www.luxairtours.lu KACHEN 16 GB 27-8 19H PS.indd 137 80465-LUXRT-Campagne_Brochure_Vakanz_Winter_KACHEN-210x270_DE_EN-PROD.indd 2

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Lyon Capital of gastronomy

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Home town to the father of French haute cuisine, Paul Bocuse, it is justly known as the "gastronomic capital of the world". Even after the death of the 3-star chef, connoisseurs have journeyed to this city from near and far to experience the highest pleasures of French cuisine. A total of 22 Michelin stars and the wines of the nearby Beaujolais region guarantee the pinnacle of culinary enjoyment. Lyon has much more to offer than gourmet pleasures, however, even if a stroll through the city's market hall, rechristened the Halles de Lyon Paul Bocuse in 1971, remains an absolute must during a visit to Lyon. Those who didn't come to Lyon for the food will find their fill of culture in the city's museums. And there's plenty to satisfy architecture fans as well. In the Croix Rousse district one can visit silk workshops which made the city famous in the 17th and 18th centuries.

yon is a two-thousand-year-old metropolis in the Auvergne-Rhône-Alpes Region (Département Rhône) where the Rhône River meets the Saône below the hills of the Fourvière and Croix Rousse.

In cooperation with

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The city of Lyon was named best European travel destination for weekend trips and short holidays, winning out over cities like Berlin, Lisbon, London and Madrid.

Vieux Lyon, the old city with its winding alleys and countless nocturnally lit sights, is a UNESCO World Cultural Heritage site: the Renaissance quarter is the largest of its kind in all of France. At Fourvière, the site of the original Roman settlement in 43 BCE, one can gaze in wonder at the ruins of the amphitheatre and the thermal baths. The Basilica of Notre-Dame de Fourvière has likewise been designated a UNESCO World Heritage site.

22 Stars for Lyon ««« Auberge du Pont de Collonges (Le „Paul Bocuse“) «« Guy Lassausaie - La Mère Brazier Le Neuvième Art « PRaiRial - Les Trois Dômes - L’Alexandrin - Les Terrasses de Lyon - Christian Têtedoie Au 14 Février - Les Loges - Maison Clovis - Takao Takano - Le Gourmet de Sèze - Pierre Orsi - Le Passe-Temps Auberge de l’Ile Barbe - La Rotonde

TAKE PART AND WIN Win a trip for 2 to Lyon* including 1st class travel with the TGV from Luxembourg and 1 night in a chambre supérieure double room in SOFITEL LYON BELLECOUR, with breakfast in the panorama restaurant. Includes one dinner (2 course meal plus cheese) for 2 in the starred restaurant Les Trois Dômes.

Answer this question: How many starred restaurants are in Lyon? end the correct answer under the heading "Lyon" to gewinnen@kachen.lu. Submission deadline is 29/10/2018 * Depending on hotel and TGV availability. Reservation must be made at least 1 month before departure and must be booked by 31 March 2019 (booking cannot be made for the following dates: 6-8 Dec. 2018 and 27-30 January 2019).

The 5-star Hotel Sofitel Lyon Bellecour is located in the centre of Lyon on the banks of the Rhône, near Place Bellecour and the old city district (Vieux Lyon, a UNESCO World Heritage site) and is surrounded by boutiques, museums and historic attractions. Embark on a culinary and cultural voyage of discovery in Restaurant Les Trois Domes (one Michelin star): savour the creations of chef de cuisine Christian Lherm while enjoying a spectacular view of the city. Stay in one of the 164 rooms and suits, and explore the hotel's marvellous amenities: the panorama bar Le Melhor, the Light Bar with its fireplace, the Brasserie Le Silk, and the So FIT lounge. www.accorhotels.com/gb/hotel-0553-sofitel-lyon-bellecour/index.shtml

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E AVORIT YOUR F NATIONS: DESTI X, TRAVEL ORDEAU

OURG, B STRASB , BREST, LYON, RENNES R, MARSEILLE, ELLIE ORF, MONTP ÜSSELD LILLE, D 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 34 Wedding tea and blossom sugar

106 Dry Martini

33 Barbecue seasoning

33 Herb salt

rter e i h c o P 56 Green curry of

51 Warm salad of roasted pumpkin wedges

54 Butternut squash tortelloni

86 Kabocha pumpkin gnocchi with smoked trout

93 Poached redfish and charlotte potato mash

FISH & SEAFOOD 73 Mushrooms and 77 Pumpkin soup goat's cheese on toast

118 Vegetarian broccoli and potato bake

124 Mushroom tarte flambée

h and pumpkin Rotbarscprawn

GARZEIT: FISCH 10 MIN. UND KARTOFFELN 40 MIN. ∙ ZUBEREITUNGSZEIT 1 H ∙ 4 PERSONEN

71 Quiche with porcini 72 Yellow poussin mushrooms and foie with stir-fried vegetables gras

73 Sirloin steak with 74 Beef rolls Roquefort and thyme potatoes

78 Flank steak with shallot confit and Pinot Noir

80 „Kënnbak“

18 Baisers (kisses)

18 Marshmallows

20 Coconut and lime bars

20 Passion fruit clubsandwich

35 Caramelised almonds

37 The ultimate vanilla 38 Ice-cream sandwich cookies cookie dough

44 Blueberry cake

47 Plum tart

48 „Quetschekraut“

76 Walnut cake

119 Plum tart with almond meal

125 Cupcakes with apple and cinnamon

82 Middle Eastern style meatballs with fried aubergines

83 "Feierstengszalot" with Lisanto ham

39 Double cookie peanut butter biscuits

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54 Spaghetti squash with butter and Parmesan

62 Hasselback potatoes with cheese

64 Potato soup with porcini mushrooms

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

MEAT 52 Smoky pumpkin and lentil soup

53 Griddled pumpkin and goat cheese pizza

Editorial Dept. Editorial Dept. Advertising Contests

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

CAKES & DESSERTS 87 Fried quail eggs and butternut textures

18 Crispy nuggets

40 Oat and cranberry 41 Triple chocolate crunch cookies almond cookies

42 Homemade chocolate truffles

© Luxe Taste & Style Publishing EAN 977-2535-882-05-5 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 winter issue of

KACHEN will be published on

21 November 2018

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Properties for sale SALES

•

RENTALS

+352 26 897 897

ESCHWEILER

•

VALUATIONS

contact@fare.lu

Price : 1.850.000 €

OPEN FROM 12:00 NOON TO 11:00 P.M.

OLM

Price : 1.875.000 €

The Amélys restaurant proposes traditional and natural cuisine in a contemporary and elegant setting. A gourmet escape in the heart of the city

SOLEUVRE Parking free of charge during your meal Le Royal Hotels & Resorts Luxembourg I 12 Boulevard Royal I L-2449 Luxembourg I T +352 24 16 16-737 restauration-lux@leroyal.com I www.amelys.lu

COUV KACHEN 16 GB.indd 2

Price : 1.895.000 €

19/07/2018 14:25

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CELTICTRIP

KACHEN LUXEMBOURG’S

AUTUMN 2018

WWW.KACHEN.LU

FOOD

AND

LIFESTYLE

MAGAZ I N E

A Taste of Luxembourg

Autumn

WEDDING

Recipes, Tips & Trends

SEASONAL & REGIONAL

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

DAILY FLIGHT STARTING AT

DUBLIN €129 RETURN FLIGHT, ALL TAXES, LUGGAGE OF 23KG AND CATERING INCLUDED

#luxairfeelgood Book on www.luxair.lu or at your travel agency www.travelblog.eu

9,95 ¤

LUXAI0073_Kachen_Dublin_210x270_GB_new.indd 1 COUV KACHEN 16 GB.indd 1

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03/2018 - 9,95 €

KACHEN

Pumpkins Plums Potatoes Mushrooms

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

KACHEN ON TOUR

Luxembourg • Lyon • Barcelona

22/08/2018 15:18