KACHEN 17 - Winter 2018 - EN by Luxe Taste & Style

FOOD

AND

LIFESTYLE

MAGAZ I N E

WWW.KACHEN.LU

WINTER 2018

CELTICTRIP

LUXEMBOURG’S

A Taste of Luxembourg WP

Winter

FESTIVE DELIGHTS

KACHEN

Delicious game New Year’s Eve menu Vegan cookies Mulled wine

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

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

Special feature Tasty know-how

WIN

Over 60 prizes

04/2018 - 9,95 €

DUBLIN €129

2019

BREAD

9,95 ¤

INTERNATIONAL EDITION

STARTING AT

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

DAILY FLIGHT

Happy New Y ear

KACHEN ON TOUR

Luxembourg • Düsseldorf • Porto

NOUVEAUTÉ DE LA MAISON

C R É M A N T

B R U T

Arômes de baies mûres, de vanille et de senteurs grillées, une cuvée spéciale Poll-Fabaire composée de Chardonnay et de Pinot Noir partiellement vieillis en fût de chêne.

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EDITORIAL n

Dear Readers, For once, this foreword will be brief. We've been especially busy in recent months: last summer marked the launch of our French edition of KACHEN, and this time we have yet another special surprise for you – a 50page, free special supplement* on "Healthy Eating", which we have compiled for you in cooperation with the Luxembourg Ministry of Health. This booklet is packed with clear and understandable information and practical tips for every day, so that you can put those good resolutions into practice after the holidays! This issue of KACHEN magazine is also packed with great recipes and ideas for the holidays, with a special chapter on bread, recipes for vegan Christmas cookies, many wonderful articles and reports, and valuable tips such as how to encourage your kids to eat fresh fruits and vegetables. Since it will soon be Christmas, we also thought it would be nice to give our readers a present: this issue contains more than 60 great prizes for you to discover and, naturally, win! Another special surprise awaits the happy winners, because they can pick up their prizes on scheduled dates at our KACHEN editorial offices and meet with our team over cake and coffee or a glass of Crémant Along with the KACHEN BLOG AWARD, which is about to celebrate its second year, we're working on a new concept which you'll be hearing about very soon. The success of Kachen on Tour has also inspired us to expand our travel chapter into its own magazine. REESEN will be published twice a year starting in early 2019, and will kick off with a terrific extra: a KACHEN & REESEN readers' tour to South Africa! More information is coming soon – simply subscribe to our newsletter at www.kachen.lu and you'll be among the first to know! The entire KACHEN Team wishes you a happy holiday season and a wonderful new year. Enjoy life, indulge your loved ones, and stay healthy! With cordial greetings from the entire team, Bibi Wintersdorf Chief editor and publisher

* Distributed only with the German issue. You can order your free copy at www.kachen.lu

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Our team Neu à la carte Restaurant and shopping news KACHEN news The LuxLife with Marina Where to spend it & book club Subscription information Books Lëtzebuerger Shopping Product news Gifts to win Delicious game Celebrate in style New Year’s Eve menu 42 Christmas baking Divine vegan cookies

48 Les Sucrés du Lux Pear Belle-Hélène and the boys 50 Jil Waxweiler 52 DIY – Homemade crispy snacks 56 Step by step: Quick pickled onions 58 Seasonal fruits: Citrus fruits 62 Seasonal veggies: Cabbage 68 Bread: Humanity’s oldest staple food 82 Farm house recipes Bûche de Noël 84 Lëtzebuerger Rëndfleesch Luxembourgish beef sirloin 86 Typesch Lëtzebuergesch Veal liver dumplings 88 Expat recipes: Italy

56 90 Chef portrait Patrice Noël 93 Jonk Chefs Emeline Gobert 94 Restaurant portrait Apdikt 96 Culinary dynasties Moulins de Kleinbettingen 99 Fairtrade Lëtzebuerg WINE 100 Mulled wine 106 Wine grower families Caves Bernard-Massard 110 Wine news

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SUMMARY n

68 138

100 123 142 DESIGN 112 Meisterwerke BLOG AWARD 114 Bloggers in Luxembourg HEALTH, FITNESS, WELLNESS 118 Hop, skip, jump 120 Ginger 121 An ounce of prevention is worth a pound of cure 122 How to deal with a picky eater? Tips on building healthy eating habits in children 128 Meat Free Monday Mushroom and potato quiche

KACHEN ON TOUR 130 Hitting the slopes 132 Winter in Luxembourg 134 Greater region Wolfgang Becker 136 What does the world taste like? Barbecue in Uruguay 137 Reader’s gourmet tour 138 With Luxair-Metropolis to Porto 142 With CFL to Düsseldorf

WITH

RECIPES

146 Recipe directory and imprint 148 Outlook

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CHEFS IN THIS ISSUE

Wolfgang Becker

Paul Bungert

Emeline Gobert

Yves Jehanne

Julien Lapraille

Patrice Noël

Carlo Sauber

Mathieu Van Wetteren

Jil Waxweiler

Ben Weber

OUR TEAM

Ramunas Astrauskas

Elisabeth Beckers

Marcel Biver

Barbara Fischer-Fürwentsches

Claude François

Massimo Gherardi

Annabelle Hatherly

Susanne Jaspers

Claude Neu

Mirjam Pfeiffer

Martina Schmitt-Jamek

Vesela Savova-Drews

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NEU À LA CARTE n

THE BURDEN OF THE STARS

t's starting to become a snowball effect. An increasing number of starred chefs are refusing the mounting pressure that goes with being awarded the ultimate in culinary recognition. The Michelin and GaultMillau Guides alike have driven people mad and some 3-star chefs in France started giving their awards back over 10 years ago including Alain Senderens in 2005, Antoine Westermann in 2006 and Olivier Roellinger in 2008. Worse still, the suicides of Bernard Loiseau and more recently Benoît Violier have pushed others to change concept and return to more simple, even basic, and less stressful methods. Renato Favaro in Luxembourg recently closed his gourmet temple in Esch-sur-Alzette to turn it into a buzzing inn. He's practically gone back to the almost unremarkable basics of what sets Italian cuisine apart at the Cômo: best produce paired with the simplicity of precise skills. Opening two "branches" in the capital may not have worked for the Como-born chef either for business or personal reasons. This meant he had to go back to his roots and for the time he has left at the pass, Renato will be delighted for his diners to soak up a unique setting and experience his cappelletti in chicken stock and spaghetti alla norma. Obviously there will always be one or two more sophisticated dishes for fine diners in the hope that they will be enough to win over critics from the best guides too.

heeled clients to open Guillou Campagne in Schouweiler. The eatery saw him treat diners to the best local grilled sausages alongside classic specialities and some more elaborate dishes. A star soon caught up with him and even his daughter Katell joined in when he gave her the neighbouring Toit pour Toi which she tastefully turned into one of the best fine dining spots in the country. If you believe the rumours, Daddy Guillou is also thinking about hanging up his apron soon and it would be no surprise if there were a few conceptual changes at the eatery that has never seen its clientele drop and where having a star (or not) should be the least of their worries. CÔMO 19, rue des Remparts - L-4303 Esch-sur-Alzette - +352 54 27 23 1 DOMAINE DE LA GAICHEL Maison 5 - 7 - L-8469 Gaichel / Eischen - +352 39 01 29 CHALET DE KREUZERBUCH 117, rte de la Kreuzerbuch - L-8370 Hobscheid - +352 27 39 57 25 GUILLOU CAMPAGNE 17, rue de la Résistance - L-4996 Schouweiler - +352 37 00 08 TOIT POUR TOI 2, rue du 9 Septembre - L-4995 Schouweiler - + 352 26 37 02 32

Reaching a wider audience and serving less complex dishes is also the aim for Erwan and Céline Guillou at the Domaine de la Gaichel which has just returned the star it's had for almost 50 years. You could guess Erwan's true vision when he opened the Chalet de la Kreuzerbuch in 2017 serving great cured sausage platters, fondue and raclette in a wonderfully cosy setting with slick staff. The Guillou family has never turned down a challenge. Remember that years ago Erwan's father, Pierrick Guillou, was quick to leave Saint-Michel old town and its well2018 / 4 | KACHEN | 5

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Restaurants & ShopsNews An der Villa Thomas Murer has decided to launch a new project together with his wife Émeline. Since October 31st he has had his restaurant in the Villa Collart, stylishly renovated by the city council. The affordable gourmet bistronomy eatery serves a 3-course lunch menu for 24 € and 5-course dinner menu for 65 € per person. Opening hours: Wed - Sun 12:00 p.m. - 1.45 p.m. and 7:00 p.m. - 9.30 p.m. 15, rue d’Hobscheid - L-8422 Steinfort Phone: (+352) 26 30 55 63 Facebook: Thomas MURER Top Chef

Cômo

Opening hours: Tues - Sat 12:00 p.m. - 2:00 p.m. and 7:00 p.m. - 9:00 p.m. 19, rue des Remparts - L-4303 Esch-sur-Alzette Phone: (+352) 54 27 23 1 Facebook: Comoresto

Michelin-starred chef Renato Favaro has decided to give Ristorante Favaro a happy ending and begin a new chapter of his culinary life with the Cômo Restaurant. He's going back to his roots, childhood flavours and smells where it all began on the banks of Lake Como. Hearty no-frills dishes feature on the menu; just like nonna used to make...

Cocottes The Cocottes family grows and grows! Two new sales outlets were recently opened in Luxembourg. The high-quality dishes can be eaten on the spot or taken away. Cocottes Chimay Opening hours: Mo-Sat 7.30 a.m. - 7:00 p.m. 8, rue Chimay - L-1333 Luxemburg - Phone: (+352) 26 20 21 49 Cocottes Ban de Gasperich Opening hours: Mo-Fr 8:00 a.m. - 6:30 p.m. 20, rue Charles Darwin - L-1433 Luxembourg Phone: (+352) 28 99 99 33 150 www.cocottes.lu

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NEWS n

Come à la mer The new Come à la Mer restaurant offers a relaxing setting with plants and accessories that bring the sea to mind. The menu features a selection of top quality shellfish and classic Italian seafood recipes with healthy steam cooked dishes.

Opening hours: Tues-Sat 12:00 p.m. - 2:00 p.m. and 7:00 p.m. - 10:00 p.m. 70, route d‘Esch - L-1470 Luxembourg Phone: (+352) 23 64 11 21 www.comealamer.lu

Wax Some chefs love a challenge. Fränk Manes is certainly one of them. He and his partner Jeff Lux already run two restaurants: Gudde Maufel in Eischen and Koeppe Jemp in Hoscheid-Dickt. Now the talented chef has taken his fine dining cuisine to a new eatery: Wax in Pétange. Opening hours: Wed-Sun 12:00 p.m. - 2:00 p.m. and 7:00 p.m. - 10:00 p.m.

2, Rue d'Athus - L-4710 Pétange Phone: (+352) 26 50 26 41 www.waxrestaurant.lu

Le Quai Steffen

Following a tender bid to update its concessions, the CFL rail operator is delighted to welcome Le Quai Steffen restaurant to Luxembourg Station. The catering site is scheduled to open in November 2018. The restaurant will officially open in early 2019.

Opening hours: 7 days a week during rail services Gare de Luxembourg - L-1616 Luxembourg www.steffen.lu

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BOULANGERIES PAUL AWARDED WITH THE "MADE IN LUXEMBOURG" LABEL.

Villeroy & Boch Culinary Worldcup - EXPOGAST

Since 1984, this label has been a registered trademark at the initiative of the Ministry of Foreign Affairs, the Chamber of Commerce and the Luxembourg Chamber of Trades. It is used to identify the Luxembourg origin of products and services on the national market.

75 nations from five continents will be guests in LuxembourgKirchberg from 24 to 28 November to celebrate a gastronomic festival that will meet the highest standards: a world-class event in the halls of LUXEXPO THE BOX!

Boulangeries Paul has been present in Luxembourg for more than 5 years. 9 bakeries, 2 food trucks and the e-commerce website www.boulangerie-paul.lu provide you with a selection of fresh and quality products in the Grand Duchy.

The Villeroy & Boch Culinary World Cup is one of the largest and most important cooking competitions in the world and enjoys an excellent reputation not only among experts. 30 national teams, 15 youth national teams and 15 teams in "Community Catering" (collective kitchens, partly set up regionally or military teams) will cook their three-course menus in one of the twelve competition kitchens on five days at noon as well as in the evening - often after months of training, because everything should run like clockwork.

For Boulangeries Paul, this label allows to demonstrate their pride in working and producing in Luxembourg, their willingness to meet the expectations of consumers in the region, and finally their sensitivity to respect local best practices, suppliers, and regulations. www.boulangerie-paul.lu

With KACHEN you can be part of it, because we are giving away 5 lunch menus for 2 persons each! www.expogast.lu

PARTICIPATE AND WIN! Win one of 5 lunch menus for 2 people at the VILLEROY & BOCH CULINARY WORLDCUP at EXPOGAST! Answer the following question:

NEW ROOMS IN THE HOTEL SOFITEL LUXEMBOURG EUROPE After 10 months of renovation work, the 100 rooms and 9 suites of the luxury hotel Sofitel Luxembourg Europe in Kirchberg are now shining like new! Newly designed by Philippe Capron, the rooms evoke the style of the Philharmonie by the French architect Christian de Portzamparc, located only a few steps away. With music serving as his inspiration, subtle G clefs designs are found above the beds, and all rooms are equipped with Bose sound systems. The hotel's luxury rooms have the sophisticated, seductive elegance of an andantino, accentuated by the musical inspirations of the architect. The switches, for example, have the feel of piano keys. In the bath, guests can indulge themselves to a rain shower or a hot bath. https://sofitel.accorhotels.com/de/hotel-1314-sofitelluxembourg-europe/index.shtml

In which building complex in Luxembourg will the Expogast 2018 take place? Send the correct answer (full name of the venue!) by 23.11. with the keyword Expogast to kachen@thebox.lu Attention: Closing date for entries is 23.11. !

LETZSHOP Want to discover all the richness and diversity of Luxembourg trade? The new LetzShop.lu website is certainly a good place to do so. Initiated by the Ministry of Economy, this national platform for online commerce brings together more than a hundred businesses, with a total of more than 350,000 products for sale. Customers can either collect their purchases in store personally or have them delivered to their homes. www.letzshop.lu

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24 - 28 NOVEMBER 11 AM – 9 PM I LUXEXPO THE BOX

gathering place for the most talented chefs trade fair for the gastronomy professions public event all about food and drink world-class international cooking competition

www.expogast.lu

ORGANIZED BY

SUPPORTED BY

WORLD ASSOCIATION OF CHEFS SOCIETIES

GOLD SPONSOR AND PARTNER

SILVER SPONSOR

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TYPICALLY LUXEMBOURGISH The Winter season in Luxembourg is one of my favourites, from cozy pop-up chalet restaurants serving raclette and fondue to the Christmas markets where you meet old friends and new over a mug of Glühwein. I’ve chosen some dishes which you will typically find in Luxembourg in this season but are not exclusive to the Grand Duchy. The rich variety of cuisine that we find at the Christmas markets reflects Luxembourg’s position as the heart of Europe, where we get a little bit of everything from everywhere!

GROMPEREKICHELCHER Marina Lentz-Lai

Luxembourgish Winter survival cheat sheet In this edition of our Luxembourgish cheat sheet, I wanted to offer you some phrases which in the UK, you would learn as a child at school in Winter. Ways to take care of your neighbours and to look out for one another. As the temperatures drop and snow is around the corner, it’s a good time to think about how you can help one another and keep the community spirit arrive in this festive season! What are you doing for Christmas? Wat maacht Dir fir Krëschtdag? Did you enjoy the Christmas market? Huet Iech de Krëschtmaart gefall? Don’t forget to dress warmly, let me know if you need anything? Vergiesst nett Iech waarm unzedoe, sot mir wann Dir eppes braucht? It’s cold today, I’m going to buy groceries, may I get you anything? Et as ganz kal haut. Ech gin an de Supermarché, soll Ech Iech eppes matbrengen? Should I clear the snow outside your house for you? Soll Ech de Schnei an Ärer Ausfaart eweschschëppen? Do you have salt for the street? Hudd Dir Salz fir ze Streëen? Happy Holidays! Schéi Feierdeeg! Merry Christmas Schéine Krëschtdag! Happy New Year! (Directly translates as have a good “slip” into the new year!) E gudde Rutsch an d’neit Joër!

Probably one of the hardest words to say and spell in the Luxembourgish language! This popular classic is often referred to as “Grompy”, and if you’ve just arrived in Luxembourg, it won’t take you long before you get acquainted with this delicious potato dish. The ‘Gromperekichelcher’ is essentially a crispy potato fritter, often served with homemade applesauce. The potato pieces are sliced thinly, mixed together with chopped parsley, shallots and onions and then dipped into an egg batter. The most important part which gives it that mouthwatering crunch is that it is then dunked into oil and fried at very high heat. Served piping hot and golden brown, they are the perfect hand warmer at the Christmas market, until they’re all in your belly!

FLAMMKUCHEN Flammkuchen, otherwise known as ‘tarte flambee’ which directly translates as ‘flame cake’, is a Germanic dish which originates from Alsace. It looks somewhat like a very thin based rectangular (sometimes round) pizza. The base is made of bread dough, with a layer of crème fraîche topped with thinly sliced onion and bacon pieces. It is then cooked in a fire wood-fire oven for a crispy smokey touch. Over the years, there have been variations of the original recipe including vegetarian ones with mushrooms instead of bacon and sweet dessert ones which are topped with apples and cinnamon and flambéed with a sweet liquor. Best washed down with a Hot Hugo cocktail!

POTATO RACLETTE This dish doesn’t need much explaining but there’s something about the way they make it at the Christmas market that has you reminiscing about potato raclette long after the Christmas stalls have been packed up and put away! This dish originates from Switzerland but is also widely popular in France and Germany. Melted cheese is roasted slowly (patience is a virtue in this instance!) until it melts and can be scraped off onto the boiled potatoes. The Christmas market version of this is slightly more practical, the potatoes have been boiled and peeled beforehand and have been mixed in a creamy cheese sauce and the raclette cheese is added on top and roasted altogether. Though they may have devised this recipe for convenience, I’d argue that they’ve also done it for minimum effort, maximum enjoyment!

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In collaboration with www.theluxlife.org

WHERE TO SPEND IT This edition’s ‘where to spend it’ showcases the different Christmas markets in Luxembourg. Yes, there’s more than just the one in Luxembourg city! Don’t forget to travel around the country sampling the different varieties of markets that sparkle at this time of year!

ARA City Book Club

MEDIEVAL CHRISTMAS MARKET, DUDELANGE My first Christmas in Luxembourg, someone recommended this Christmas market to me and said that I would either think that it was magic or madness. Of course, I thought it was absolutely magical! Where else can you be transported back into Medieval times surrounded by over 50 different craft stands, musical performances featuring harps and fiddles, witches walking around with their owls, vendors and visitors dressed as knights, vikings and monks and even an archery tournament if you fancy a challenge. A chance to truly step back in time, the roaring fire pits and novelty stands provide entertainment for all the family, and just around the corner, the Christmas market continues with more modern yet equally festive stands.

THE FOODIE CHRISTMAS MARKET, GRUND A newer addition to the Christmas markets is the food lovers’ market which is dedicated entirely to the Luxembourgers’ love of food and drink! But that doesn’t mean that they will only be offering Luxembourgish classics. You’ll find delicious Thai curries, snails, steak sandwiches, grilled cheese bites and fruity hot cider here. While this market is one of the smaller ones, it’s extremely popular for lunch breaks and afterwork drinks. Not to be missed if you want all the foodie highlights of the market without the crowds and novelty gift stands!

ROUDE PËTZ, GRAND-RUE While we do tend to overindulge over the Christmas season, it’s important to remember that it is also a time of giving and helping those in need. The Roude Petz market let’s you enjoy the festivities whilst raising money for a good cause. The market brings together local charities in the community and invites them to sell products to raise money for their own causes. It’s a great place to teach children to think of others but also to remind adults of what’s important!

I created this free monthly book club over 2 years ago 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 in! If you would like to join, please just e-mail info@theluxlife.com. Here are some books we recommend:

BORN A CRIME: STORIES FROM A SOUTH AFRICAN CHILDHOOD By Trevor Noah Trevor Noah is a brilliant young South African comedian who grew up during the apartheid to a black mother and a white father. It immediately became a New York Times bestseller and for good reason too. Noah has some absolutely brilliant anecdotes of his childhood which tell the joys and sorrows of growing up in such extreme circumstances. Accompanied with humour, wit and knowledge, this is one of the best books I've personally read in a long time. Learning about history while laughing away, what more could you ask for in a book!

JUST MERCY: A STORY OF JUSTICE AND REDEMPTION By Bryan Stevenson This is a powerful true story about the potential for mercy to redeem us. Bryan Stevenson was a young lawyer who founded the Equal Justice Initiative, a legal practice dedicated to defending those most desperate and in need: the poor and the wrongly condemned. This is a fantastic book for anyone who loves a non-fiction that you just can't put down and for anyone who is interested in the shortcomings of the U.S justice system and those whom it has failed.

21 LESSONS FOR THE 21ST CENTURY By Yuval Noah Harari Harari’s book Sapiens was about the past and Homo Deus was about the future and now he releases a book which addresses issues which are affecting us as a species right now. How does the evolution of computers and artificial intelligence shift the significance of being human and how do we deal with the epidemic of fake news? Harari makes you think, he gives you both sides of the coin, moreover, he leaves you to draw your own conclusions. This popular non-fiction writer has become a household name in our book club. For more information on ARA City Book Club or any other articles mentioned here, please contact info@theluxlife.org or visit www.theluxlife.org. 2018 / 4 | KACHEN | 11

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THE BEST CHRISTMAS PRESENT EVER: A YEAR OF CULINARY DELIGHTS A present for yourself or a beloved one: a KACHEN subscription guarantees a year of pleasure!

4 issues for only € 35, free shipping included! www.kachen.lu

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NEWS n

Books we've been reading

The Cook's Atelier

Where to Drink Beer

Recipes, techniques, and stories from our French cooking school

Jeppe Jarnit-Bjergso Language EN - 480 pages ISBN: 978-0-71487-601-6 - Phaidon

Marjorie Taylor & Kendall Smith Franchini Language EN - 400 pages ISBN: 978-1-41972-895-2 - Abrams Books

Pepper

All around the world: Stories and recipes Erwann de Kerros & Bénédicte Bortoli Language EN - 320 pages ISBN: 978-1-41972-932-4 - Abrams Books

The Nordic Baking Book Magnus Nilsson Language EN - 272 pages ISBN: 978-0-71487-684-9 - Phaidon

The Mezze Cookbook

Sharing Plates from the Middle East Salma Hage Language EN - 272 pages ISBN: 978-0-71487-685-6 - Phaidon

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n Lëtzebuerger

Shopping n

by LUXEMBOURG HOUSE & KACHEN MAGAZINE

1 DELICATE CHRISTMAS BAUBLE by glass artist Pascale Seil, €30 2 GLASS BALL by glass artist Pascale Seil, €6 3 PECAN HOLIDAY NUT SPREAD, Nux, €8 4 BIO BABY BODYSUIT MADE IN LUX, Sweet Cherry, €24 5 ÄPPELTER 10 CL, Distillerie Miny, €6 6 LUXEMBIRD, Mea Bateman, €11.50 7 CRÉMANT DE LUXEMBOURG BRUT ROSÉ, Domaine viticole Mathis Bastian, €21.40 8 CUVÉE AUXERROIS, Domaine viticole Laurent & Rita Kox, €13 9 DUO OF CHAMPAGNE FLUTES WITH COAT OF ARMS, Museal, €78 5 6

2, Rue de l'Eau - L-1449 Luxemburg +352 26 26 26 27 moien@luxembourghouse.lu Opening Hours: Tuesday to Sunday from 10am-6.30pm Saturday from 9am-6.30pm

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Products that we love New sauce trios for the winter season In keeping with the winter season, Moutarderie de Luxembourg has put together two new sets which are the perfect companions for grilled dishes, fondue, raclette and stone grills. The first is a trio of three classics (original mustard, ketchup and mayonnaise) while the second consists of their new BBQ sauce, spicy Andalouse sauce, and Mayonnaise à l'ancienne prepared with coarse mustard.

NEWS n

Chocolate without added sugar The Luxembourg artisanal chocolate producer Genaveh offers a solution for sugar-intolerant gourmands with its range of chocolate bars without added sugar. Made with a natural sugar substitute called maltilol, the chocolate bars in this range retain a flavour and texture very similar to real chocolate. Enjoyment without regrets!

Both trios were launched on 13 November and will be available in shops while supplies last.

Genaveh chocolate comes in 5 different flavours: dark chocolate, milk chocolate, white chocolate, dark chocolate with cocoa nibs, and milk chocolate with almonds.

www.moutarderie.lu

www.chocolaterie-genaveh.com

Vieilles Vignes The name says it all. "Vieilles Vignes" means "old vines", and this designation is reserved only for wines made from grapes grown on vines at least 35 years old, resulting in special, lowyield vintages. These stylish wines make the perfect accompaniments for festive holiday menus. Exclusively available in the 5 vinotheques of Domaines Vinsmoselle or through its online shop. www.vinsmoselle.lu

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GIFTS TO WIN Together with our partners, the KACHEN editorial team has put together two pages full of great gift ideas. Best of all, our readers can win all shown products!

WIN

PLEASE NOTE: You can find the number of prizes and their relevant keywords next to the items. Please make sure to include the appropriate keyword in the subject line of your mail so that we can match your answer to the correct competition (for example "By Siebenaler", but without the word „keyword“ in front)! To participate, find on www.kachen.lu the recipe of the "Bûche de Noël" with honey butter cream (a variation of the mocha bûche in this magazine) and write us how many grams of honey are used for the bûche. Classic silk scarf limited editions, 100 x 100 cm €145 1x By Siebenaler www.bysiebenaler.com Keyword : By Siebenaler

Send us an e-mail with the correct answer to gewinnen@kachen.lu Submission deadline 28/01/2019

Christmas fruit tea set (Roasted Almonds, Winter Apple, Open Fire) €15 Tee Gschwendner 4x www.thelux.lu Keyword: Tee Gschwendner Chocolate box deluxe with 48 pralines 1x €36 Chocolats du Cœur www.tricentenaire.lu Keyword: Chocolats du Coeur

Box for little treasures €145 1x Dorry Niclou-Spoo Eng Pärel aus der Flam www.spoodo.blogspot.com Keyword: Dorry Niclou-Spoo 16 | KACHEN | 4 / 2018

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GIFT IDEAS n

Guide des Chocolatiers 2019 (BE & LU) €9,95 10x Gault&Millau www.gaultmillau.be Keyword: Gault&Millau

Overnight stay incl. breakfast at Casino2000 and a 1x "Floralies des Roses” 5-course gourmet dinner at the restaurant Les Roses €216 / for 2 Casino2000 www.casino2000.secretbox.fr Keyword: Casino2000

Finest chocolatiers in Belgium and Luxembourg 2019

“Adventskranz” candle (Atelier Virginie Luxembourg) €35 4x Luxembourg House www.luxembourghouse.lu Keyword: Luxembourg House

„NIVA“bowl, nickel-plated €169 1x Fink Living www.fink-living.de Keyword: Fink Living

„Triu“ vase in gold €149 1x Rosenthal www.rosenthal.de Keyword: Rosenthal

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Food Processor (1,7 l) €129 1x KitchenAid www.kitchenaid.lu Keyword: KitchenAid

Oberweis gift set €92,50 1x Oberweis www.oberweis.lu Keyword: Oberweis

Teapot, sugar bowl, milk jug and 2 teacups with saucers from the “Tea Passion” collection €143,70 1x Villeroy & Boch www.villeroy-boch.lu Keyword: Villeroy & Boch

Diamonds” champagne glasses (set of 2) €59,90 1x Goebel www.goebel.de Keyword: Goebel

Farin’UP J’adore les Pancakes 600G Moulins de Kleinbettingen 12x www.mkmoulin.lu Keyword: Moulins de Kleinbettingen “Holy Wings“ classic mug €19,95 1x PPD www.paperproductsdesign.de Keyword: PPD

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GIFT IDEAS n 2 ORIGIN espresso cups by Nespresso and India Mahdavi + 3 boxes with 10 coffee capsules each (Paris Black, Variations Praliné and Variations Macaron) €19,00 + 3 x €4.70 5x Nespresso www.nespresso.lu Keyword: Nespresso

Box containing 25 chocolate truffles €25 3x Genaveh www.chocolaterie-genaveh.com Keyword: Genaveh

Luxembourg, gastronomie et patrimoine (volume 1) 1x €39 Les Éditions Europe Luxembourg www.editions-europe-luxembourg.lu Keyword: Gastronomie et patrimoine

Luxembourg GAST R ONOMI E & PAT R I MOI NE - GAST R ONOMY & H E R I TAGE

Whisky White Walker by Johnnie Walker to celebrate the last season of Game of Thrones €36,49 1x Johnnie Walker www.johnniewalker.com Keyword: Johnnie Walker les éditions europe luxembourg

Vo l u me 1

Roude Léiw Bounekaffi gift box 1x €154,30 Roude Léiw Bounekaffi www.roudeleiwbounekaffi.lu Keyword: Roude Léiw Bounekaffi

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DELICIOUS GAME A SPECIAL CHRISTMAS MENU BY THE "POTES CHEFS"

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You will surely remember our article about the original "Schneidowend" with Kristof and his friends. For Christmas, the Cooking Buddies have once again thought up something special: a Christmas menu prepared together with a star chef on the theme of game. The star chef is none other than the wellknown Belgian Top Chef contestant Julien Lapraille, who has been a Friend to the Buddies for a number of years and has never missed an opportunity to support them in preparing their Christmas menu. Everybody had to help, because it meant professionally processing a whole deer and preparing the different parts in very different ways! It goes without saying that the result was a wonderful and festive menu. On the next pages you will find all the recipes to try at home.

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GOOD TO KNOW Game meat is rich in nutrients and contains little fat. It is best to buy it from a specialist butcher or wholesaler, and make sure that it comes from the region. By the way, meat from game shot in Luxembourg must be examined by the Food and Veterinary Office and can therefore be bought and prepared without hesitation. Anyone worrying

about the swine fever virus, which is currently confined to the Province de Luxembourg region of Belgium, should know that while African swine fever affects both wild and domestic pigs, it poses no risk to humans, even if they eat infected meat or meat products. But please do not throw any leftovers into the nature, wild boars could eat them. The authorities are, of course, on the alert, but there were no known cases in Luxembourg at the time of printing.

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REPORTAGE n

Julien Lapraille

fter working as a chef in Belgium, France and Luxembourg (Patin d’or, Restaurant Mosconi), Julien Lapraille became famous in 2014 as a contestant on the French TV programme "Top Chef ". The programme had an average audience of 3,500,000 in France and Belgium. The same year he launched the home cooking concept based on 3 days/week which has been a huge success up to now. He opened his local shop Le marché de Julien in Marbehan in 2017 and hosts a range of events such as seasonal markets and gourmet markets. Julien is always in the media on his TV programmes Le marché de Julien (Bel RTL) and La grande balade (RTL TVI). He has also designed a range of Julien Lapraille own brand products: recipes, woodruff gin, a chocolate gift box and kitchen utensils. Julien is all about good food and showcasing local produce. His deepest desire is to promote local producers to the max and bring them together in different projects. www.julienlapraille.be 2018 / 4 | KACHEN | 23

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Liège meatballs from our forests Serves 2

1 hour

• 100 g minced pork • 100 g minced pork • 100 g minced beef, spiced • 200 g minced game • 2 shallots • 2 eggs • a little flour • a little butter • 2 onions • 2 tbsp brown sugar • 1 l game stock • 1 sprig of thyme • 2 bay leaves • 4 tbsp white raisins • 100 g Liège syrup • salt and pepper

RECIPES JULIEN LAPRAILLE PHOTOS RAMUNAS ASTRAUSKAS

1 Mix the meat and add eggs and finely chopped shallots. Season with salt and pepper. If necessary, add an egg depending on the texture. 2 Make meatballs in any size you like. Roll them in flour and brown them in a pan with a little butter. Remove them from the pan and set aside. 3 Add the chopped onions and brown sugar to the same pan and brown them. Deglaze with game stock. Reduce the stock by half. Add thyme and bay leaves. Halfway through cooking, add the meatballs, white raisins and Liège syrup. Leave to cook on a low heat until it has a syrupy consistency. 4 Season with salt and pepper and if necessary add cornflour by bringing the sauce to the boil again for the right consistency.

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RECIPES n

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Venison chops on scallop carpaccio with crumble and truffle mayonnaise Serves 2

2 hours

• 1 egg yolk • 1 tbsp Ghent mustard • 40 cl grape seed oil • 18 cl truffle juice or 10 g truffle pieces • 4 cl white stock • 1.6 cl mature wine vinegar • 1 onion • 2 venison chops • 20 cl game stock • 50 g flour • 50 g cheese • 50 g butter • a little Espelette pepper • 4 scallops • salt and pepper

1 Put egg yolks into a bowl, add salt and whisk then add mustard. Beat into a mayonnaise with grape seed oil. Set aside 250g of the mayonnaise, add truffle juice or pieces, white stock and vinegar. Season with salt and pepper, stir and refrigerate. 2 Peel and finely chop the onion. Cook with a little butter in a pan. Season with salt and pepper and leave to cook for 3 minutes. Remove from the pan and set aside. 3 Season the venison chops with salt and pepper. Brown them in a hot pan with butter. Cook in the oven at 180°C for 9 minutes. 4 Remove the fat from the pan with kitchen towel and deglaze with game stock. Reduce and whisk to keep the juices in the sauce. When the gravy is syrupy, add a knob of butter and dress on the plates. Season if necessary. 5 Mix flour, cheese and butter to make the crumble. Season with Espelette pepper. Bake in the oven at 180 °C for 10 minutes then sprinkle the crumble onto plates. 6 Dress the plates with finely sliced scallops, venison chops, onions, truffle mayonnaise, gravy and crumble.

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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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facebook.com/pallcenter

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instagram.com/pallcenter

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Venison fillet with kale Serves 2

1 hour

• 200 g venison fillet • a little liquid butter • 200 g chanterelles • 1 onion • a little Ardenne butter • 1 branch of green kale • 1 branch of red kale • 25 cl game stock • salt and pepper 1 Season the venison fillets with salt and pepper. Brown them in a hot pan with liquid butter. Remove from the pan, wrap in foil and leave to rest for approximately 10 minutes. 2 Peel and finely chop the onion, wash the chanterelles and cut them in half. Cook the onion and chanterelles in the same pan used to cook the fillet in butter. Salt and pepper. Remove from the pan and keep warm. 3 Fry the kale leaves in the frier at 180 °C for 2 minutes. Put them straight onto kitchen towel. Season and set aside. 4 Reduce the game stock in a saucepan. Once syrupy, add a knob of butter and season with salt and pepper if necessary. 5 Heat the pan again with butter and finish cooking the fillets for 5 minutes on either side at a moderate heat. Ensure they are well coated in butter. The meat should be slightly pink. 6 Dress the plate with the fillets, chanterelles, game stock and fried kale.

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RECIPES n

FT_Kaffee_WIN-WIN_ENG_180x110mm_5mmBeschnitt

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Leg of venison, chopped pumpkin and chestnuts, homemade béarnaise sauce Serves 2

50 minutes

• 200 g leg of venison • 15 cl liquid butter • 100 g peeled pumpkin • 50 g butter • 50 g chopped cooked chestnuts • salt and pepper For the béarnaise sauce: • 40 g shallots • 40cl white wine • 40 cl tarragon vinegar • 4 egg yolks • 250 g melted butter • 1 sprig of tarragon • 1 sprig of flat leaf parsley • 1 branch of chervil • salt and pepper 1 Season the leg with salt and pepper. Heat a pan with 15cl of liquid butter and brown the meat. Cook in the oven at 180 °C for

10 minutes. The time may vary depending on the size of the leg. 2 Put the pumpkin pieces into a pan, cover with water and add 50g of butter, salt and pepper. Cook on a low heat for 10 minutes. Add the chopped chestnuts when the pumpkin is cooked. Season with salt and pepper and keep warm. 3 Chop the shallot and put into a pan to make the béarnaise sauce. Add white wine and tarragon vinegar. Reduce the mixture by ¾ on a low heat then remove from the heat, sieve and press firmly to extract as much shallot juice as possible. Wait a few minutes then add the egg yolks and whisk. Put back onto a low heat and stir constantly to form the béarnaise. Be careful not to cook the egg yolks. Then remove from the heat, add melted butter and freshly chopped herbs. Season with salt and pepper. 4 Dress the plate with the pumpkin and chestnut medley then slightly pink pieces of leg. Sprinkle with fleur de sel and finish with the béarnaise sauce.

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Chanterelles tartlet and leg of venison, cauliflower purée Serves 2

2 hours

• 100 g butter • 55 g icing sugar • 80 g egg yolks • 250 g flour • ½ cauliflower • 1kg potatoes (bintje) • 2 onions • 25 cl milk • 1 sprig of thyme • 2 bay leaves • a little butter • a little cream • 200 g chanterelles • 400 g leg of venison • salt and pepper 1 Use a mixer with a flat beater to combine the butter, sugar, egg yolks, 2g of salt and 250 g of flour. Leave the dough to rest for 3 hours in the fridge. After the resting time, roll out the dough and cut out circles slightly larger than the tartlet moulds. Flatten dough into moulds and bake in the oven at 170 °C for approximately 8 minutes. 2 Wash the vegetables for the purée. Peel and finely chop 1 onion and brown in butter. Add the washed cauliflower and potatoes cut into large cubes. Cover the vegetables with water, milk, thyme and bay leaves. Cook on a low heat for approximately 20 minutes. Drain the vegetables and mix them together with a knob of butter and a splash of cream. Season with salt and pepper. 3 Peel and finely chop the 2nd onion. Brown it in a pan with a little butter. In the meantime, clean the chanterelles and cut them in half. Add them to the onion with a little butter. Season with salt and pepper and leave to cook for 5 minutes. Remove from the pan and set aside. 4 Season the leg. Heat a grill pan to brown the meat on both sides for 2-3 minutes. Cook in the oven at 180 °C for 8 minutes. Add the meat juices to a saucepan and reduce until syrupy. 5 Spread the cauliflower purée on the tartlets and place the chanterelles and slices of leg on top. Finish with the reduced game gravy.

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ADVERTORIAL n

Zucchini fritters Makes 10

40 minutes

• 1 large zucchini • salt • 2 large eggs • 1 cup all-purpose flour • ½ tsp sesame oil • 2 tbsp vegetable oil 1 Attach the shredding disc to your KitchenAid 1,7-L-Food Processor. 2 Cut the zucchini into pieces small enough to fit in the feed tube, and shred them in the food processor. Transfer to a large bowl, add a generous sprinkling of salt, and let sit for 10 to 15 minutes. Then drain the mass in a sieve, pressing down to remove excess moisture. 3 In another large bowl, whisk together the eggs, flour, and sesame oil. Stir in the zucchini pieces. 4 Heat the vegetable oil over medium heat in a large frying pan. Form the dough into patties and fry them on both sides until golden brown and cooked. 5 Transfer to a serving plate and keep warm until all of the dough is fried.

1,7-L-FOOD PROCESSOR Easy to Use Easy to Clean Easy to Store Easy chopping, mashing, kneading, mixing, grating and cutting, suitable for cucumbers, tomatoes, cheese and much more, kneading of pizza dough or bread dough.

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CELEBRATE IN STYLE For our New Year's Eve menu, we have placed more emphasis on cosiness than on glamour this time. After all, what matters is to make yourself feel comfortable with your loved ones, because we already have enough stress all year round. Most of these wonderful recipes can be prepared in advance so you can dedicate yourself to your guests on New Year's Eve!

CRANBERRY GIN Makes 1 liter

10 minutes + 2-4 weeks resting time

• 3 ⅓ cups (500 g) frozen cranberries, defrosted, plus extra to serve • 2 ⅓ cups (515 g) caster sugar • Pared zest of 1 orange, plus extra pared zest to serve • 600 ml gin • Tonic water, to serve 1 Combine cranberries, sugar, pared zest and gin in a 2 L (8-cup) sterilised jar. 2 Seal and set aside in a cool, dark place for 2-4 weeks, shaking every day to ensure sugar dissolves. 3 Strain into sterilised bottles. 4 To serve, top with tonic water, extra cranberries and pared zest. 34 | KACHEN | 4 / 2018

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RECIPES n

CHICKEN & PORK TERRINE Serves 8-10 20 minutes + 1,5 hours baking time + 2 days resting time • 10 thin slices prosciutto • 1 .2 kg pork belly, skin removed, minced (ask your butcher to do this) • 3 garlic cloves, crushed • 1 egg, lightly beaten • 1 tsp five spice powder • ¼ cup (60 ml) brandy • ½ cup (75 g) pistachios • 180 g chicken breast, cut into long strips • t oasted baguette slices, cornichons and micro herbs, to serve 1 Preheat oven to 190 °C. Line a 1L (4-cup) loaf pan with 8 slices prosciutto, leaving some overhanging and reserving 2 slices for the top. 3 In a bowl, combine pork, garlic, egg, five spice, brandy and pistachios. Spread half the pork mixture along the bottom of the pan, lay chicken pieces on top, then spread over remaining pork mixture. Fold over the overlapping pieces of prosciutto and lay the 2 reserved slices on top. Cover with foil and place loaf pan into a roasting pan. Pour

in enough boiling water to come halfway up the sides. 4 Bake for 20 minutes, then reduce oven to 130 °C and bake for a further 1,5 hours. 5 Remove from oven and allow to cool slightly. Place terrine on a tray and top with a piece of cardboard cut to fit.

Weigh down with cans, then chill overnight. 6 The next day, unmould terrine and enclose tightly in plastic wrap. 7 Chill for a further 24 hours. Slice terrine and serve with baguette, cornichons and garnish with micro herbs.

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GREEN BEANS WITH POMEGRANATE Serves 4-6 as a sidedish

10 minutes

• 350 g thin green beans, trimmed, sliced lengthways • 2 tbs olive oil • 1 tbs pomegranate molasses • 1 tbs lemon juice • 1 tsp caster sugar • ⅓ cup pomegranate seeds 1 Cook beans in a pan of boiling salted water for 1-2 minutes until tender. Drain. 2 Whisk oil, molasses, lemon juice and sugar in a bowl, season. Drizzle dressing over beans and scatter with pomegranate seeds to serve.

MARINATED RED CABBAGE SLAW Serves 4-6 as a sidedish

10 minutes + 3 hours marinating

• ½ small red cabbage, thinly sliced • 1 red onion, thinly sliced • ½ cup (75 g) raisins • 1 tbs caster sugar • ¼ cup (60 ml) balsamic vinegar • ¼ cup (60 ml) extra virgin olive oil • ⅓ cup (35 g) walnuts, toasted, chopped • ¼ cup chopped flat-leaf parsley leaves

1 Combine cabbage, onion, craisins, sugar, vinegar and oil in a bowl. Cover and chill for 3 hours to marinate. 2 When ready to serve, add walnuts and parsley. Season and toss to combine.

THE BEST ROAST POTATOES Serves 4-6 as a sidedish

20 minutes

+ 35-40 minutes baking time • 1 kg King Edward or pontiac potatoes, peeled, chopped into 3 cm pieces • 2 tbs duck fat • 2 tbs chopped flat-leaf parsley leaves 1 Preheat oven to 190 °C. Place potatoes in a saucepan of cold salted water and bring to the boil over high heat. Reduce heat to medium and cook for 5 minutes or until parboiled. 2 Drain, then return to the pan and shake well over medium heat to dry out and rough up the edges (this will help them crisp up when roasting). 3 Place duck fat in a roasting pan, then place in oven for 3-4 minutes until melted and hot. 4 Remove from the oven, carefully add potato to duck fat and gently toss to coat. Season and roast, turning once, for 35-40 minutes until golden and crisp. Toss with chopped parsley to serve.

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ROLLED TURKEY BREAST Serves 6-8

40 minutes + 1,5 hours baking time

• juice of 1 orange • 1 cinnamon quill • ½ cup (125 ml) maple syrup • 2 kg boned turkey breast • 50 g unsalted butter, melted • 1 tbs plain flour • 1 cup (250 ml) white wine • 300 ml chicken stock • watercress sprigs and mustard fruits (both optional), to serve For the Stuffing: • 100 g unsalted butter, chopped • 1 onion, finely chopped • 1 cup chopped flat-leaf parsley leaves • 10 sage leaves, finely chopped, plus extra fried leaves to serve • 2 ½ cups (175 g) fresh breadcrumbs • ⅔ cup (100 g) raisins • 1 tbs plain flour 1 Preheat the oven to 190 °C. For stuffing, melt butter in a frypan over medium heat. 2 Cook onion, stirring, for 2-3 minutes until softened. Combine with remaining stuffing ingredients. Season and set aside to cool. 3 Place orange juice, cinnamon and maple in a small pan over medium heat. Bring to a simmer, then cook for 10

minutes or until reduced by half. Set aside. 4 Using a rolling pin, flatten turkey between two sheets of baking paper until 2 cm thick. Season. Place stuffing along one edge. Roll turkey breast tightly to form a log shape. Tie in 5 cm intervals with kitchen string. Brush turkey with butter and season. Place in a roasting pan and cover with foil. Roast, basting every 15 minutes with maple mixture, for 1 hour, then remove foil and roast for a further 20 minutes or until golden and cooked through. Remove turkey from pan and rest, loosely covered with foil, for 10 minutes. 5 Return roasting pan over medium heat. Cook flour, stirring, for 1-2 minutes until golden. Stir through wine and stock, then cook for a further 3-4 minutes until the jus is slightly thickened. Strain into a jug. Slice the turkey and serve with fried sage, watercress and mustard fruits, if using, and jus on the side.

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SPICED PARSNIP SOUP Serves 4-6

20 minutes + 40-45 minutes cooking time

• ½ tsp each cumin, coriander and cardamom seeds • 2 tbs olive oil • 40 g unsalted butter • 1 onion, chopped • 1 garlic clove, chopped • 3 cm piece ginger, grated • ½ tsp ground turmeric • ½ tsp garam masala • 2 Granny Smith apples • 500 g parsnips, peeled, chopped • 3 cups (750 ml) chicken stock • 1 tbs caster sugar • creme fraiche • chopped flat-leaf parsley leaves, to serve 1 Toast cumin, coriander and cardamom in a dry frypan over medium heat for 1 minute or until fragrant. Transfer to a mortar and pestle and grind to a powder. Set aside. 2 Heat 1 tbs oil and 20g butter in a pan over medium-low heat. Cook onion with ¼ tsp salt for 4-5

minutes until softened. Add garlic, ginger, turmeric, garam marsala and ground spices, and cook for 1 minute or until fragrant. 3 Peel, core and roughly chop one apple and add to pan with parsnip, stock and ½ cup (125 ml) water. Bring to a simmer, then reduce heat to low. Cook, covered, for 40-45 minutes until parsnips are very tender. Remove from heat, cool slightly, then transfer to a blender and whiz until smooth. Return to pan. Remove from heat and keep warm. 4 Slice remaining apple into thin rounds. 5 Heat remaining 1 tbs oil and 20 g butter in a frypan over medium heat. Add sugar and stir until dissolved. Add apple and cook for 1 minute each side or until golden. Divide soup among bowls and garnish with apple, creme fraiche and parsley.

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MARSALA PANETTONE BREAD & BUTTER PUDDING Serves 6-8 20 minutes + 1 hour resting time + 45 minutes baking time • ⅔ cup (110 g) sultanas • 100 ml sweet Marsala • 300 ml each milk and thickened cream • 2 pared strips orange zest • 1 vanilla bean, split, seeds scraped • 3 eggs, plus 1 extra egg yolk • 150 g caster sugar • 50 g softened unsalted butter • 300 g panettone or brioche loaf, sliced • icing sugar and raspberries, to serve 1 Preheat oven to 180°C. Place the sultanas in a small bowl and cover with Marsala, set aside for 30 minutes to soak. 2 Meanwhile, heat milk, cream, orange zest, vanilla pod and seeds in a small pan over medium

heat. 3 In a separate bowl, whisk eggs, egg yolk and sugar together until combined. As soon as cream bubbles, pour into egg mixture, whisking constantly. Set aside. 4 Butter panettone slices and layer into a 2L (8-cup) baking dish. Strain cream mixture, discarding solids, then pour over panettone. Set aside for 30 minutes to infuse. 4 Place baking dish into a larger baking dish and pour in enough boiling water to come halfway up the sides. Bake for 45 minutes or until custard is set and top is golden. Rest for 15 minutes. 5 Serve dusted with icing sugar and raspberries. 2018 / 4 | KACHEN | 39

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ORANGE TRIFLE

Serves 4 1 hour + 2 hours cooling time • 200 ml orange juice • 100 ml Bristol cream sherry or sweet sherry • 150 g caster sugar • 6 oranges • 200 g store-bought sponge cake • 200 ml thickened cream, whipped to soft peaks Almond Brittle: • 1 cup (100 g) flaked almonds • ½ cup (110 g) caster sugar

Orange Jelly: • 2-3 leaves gelatine • 1 cup (250 ml) orange juice • ¼ cup (55 g) caster sugar Custard: • 2 cups (500 ml) thickened cream • 1 vanilla bean, split, seeds scraped • 8 egg yolks • 125 g caster sugar • 100 ml Bristol cream sherry or sweet sherry 1 To make syrup, combine orange juice, sherry and 50 g sugar in a pan over low heat, stirring until sugar dissolves. Cool. 2 For the almond

brittle, line a baking tray with baking paper, then spread almonds over the centre. Combine sugar and ¼ cup (60 ml) cold water in a pan over low heat, stirring until sugar dissolves. Increase heat to medium, cook, swirling pan, for 6-8 minutes until a golden caramel forms. Remove from heat and immediately pour over almonds. Set aside to cool completely. Break into shards. 3 For the custard, place cream, vanilla pod and seeds into a pan over medium heat. Whisk egg yolks and sugar together until combined. As soon as cream mixture starts to bubble, pour it into egg yolk mixture, whisking constantly. 4 Return to pan and place over low heat. Stir with a spoon for 4-5 minutes until thickened and smooth. Remove from heat, stir in sherry and set aside to cool. Once cool, cover surface with plastic wrap and chill. 5 For the jelly, soak gelatine in cold water for 5 minutes to soften. Heat juice and sugar in a small pan over medium heat until warmed. Squeeze excess water from gelatine and add to orange juice, stirring until melted and combined. Set aside. 6 Peel and segment 4 oranges, set aside. Cut sponge into 2 cm pieces and divide evenly among four 1-cup (250 ml) serving glasses. 7 Drizzle with syrup, top with orange segments, then cover with jelly. Cover with plastic wrap and chill for 1 hour or until jelly is set. Once set, pour over custard, cover and chill for a further 1 hour. 8 Finely pare zest of remaining 2 oranges and set aside. Remove any remaining white pith from oranges, then segment and set aside. 9 Combine remaining 100 g sugar and 1,5 cups (375 ml) water in a pan over medium heat, stirring until sugar dissolves. Add the zest, and cook for 10 minutes or until tender, remove with a slotted spoon and set aside. Return syrup to medium heat and cook for a further 10 minutes or until reduced by half. Pour over orange segments. 10 Dollop spoonfuls of cream onto each trifle, garnish with orange slices, syrup, candied zest and almond brittle.

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ADVERTORIAL n

he name Pall Center stands for innovative products, select delicacies, modern design, and shopping in a pleasant atmosphere. Ideal, then, for combining your shopping with a little break in the Orangerie, in Chill & Eat, or in the newly created Taste.LAB. Since the end of September, pâtissier Guillaume Chavee has been conjuring sweet masterpieces there which one can either enjoy on the spot or bring home for company. Discover unique creations that explore and combine different tastes in unexpected ways. Indulge yourself in classic dishes with modern notes like extravagant eclairs, tarts in mouth-watering flavour combinations, madeleines with jasmine, lavender or Matcha tea, and other unique creations. Expect the unexpected! Nathalie Bonn’s Chocolate House has created an exclusive assortment of chocolate pralines specially for Taste.LAB. For example, the "Bastien Sebillot" melo cake was made in limited quantities exclusively for Lux Fashion Week. This is a Breton pastry with a filling made from black tea with lime and a coating of 65%-cacao Peruvian dark chocolate. All of Taste.LAB's creations are 100% home-made with local and natural ingredients, with no artificial additives or pork gelatin. Believe it or not, Taste.LAB sold 1,400 pastries and 27 grammes of pralines and chocolate within two weeks of opening! That's saying something!

2, Arelerstrooss, Oberpallen Phone : +352 23 64 41 www.pallcenter.lu TASTE.LAB, like the Pall Center, is open: Monday through Saturday from 8:00 a.m. to 8:00 p.m., and Sunday from 8:00 a.m. to 7:00 p.m.

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Christmas baking DIVINE COOKIES

Baking Christmas cookies is always a special treat because everyone can join in! This time we decided to go for vegan versions, so everyone can give them a try!

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Hussar cookies For 20-24 cookies

30 minutes

• 120 g vegan margarine • 80 g icing sugar • 240 g flour • 2 tsp lemon zest • 1 pinch of salt Filling • 150 g blackcurrant jelly 1 Whisk the margarine and icing sugar until creamy. 2 Add the flour, lemon zest and salt and knead well (preferably by hand). 3 Shape into balls, place on a baking tray lined with greaseproof paper and press a hollow into the centre of each ball with your thumb. 4 Preheat the oven to 180 °C, top and bottom heat, and bake for about 15 minutes. If the dough in the centre has risen too high by the end of baking, use a wooden spoon to press down into the thumbprint while the cookies are still hot. 5 Gently heat the currant jelly to liquefy and pour into the wells of the cooled cookies.

Gingerbread Makes 18 pieces (Ø 50 mm)

35 minutes

• 18 baking wafers, 50 mm ø • 35 g marzipan paste • 50 ml hot water • 100 g almonds, ground • 40 g hazelnuts, ground • 25 g almonds, chopped • 15 g goji berries, dried • 25 g raspberry spread • 1 tsp gingerbread spice mix • 1 tsp baking soda • 1 pinch of salt Glaze • 120 g vegan dark chocolate • 1tsp neutral oil (e.g. rapeseed oil) • Goji berries and chopped almonds to decorate 1 Cut the marzipan into small pieces, place in a large bowl and stir until smooth with the hot water. 2 Stir in the spices. Gradually add all remaining ingredients and stir with a spoon. 3 Spread some batter onto the baking wafers with a knife. 4 Arrange on a tray lined with baking paper, place in the oven, preheated to 160 °C (top and bottom heat) and bake for about 20 minutes. 5 For the glaze, melt the dark chocolate with the oil in a water bath and use to coat the cooled gingerbread. Decorate to taste with goji berries and chopped almonds. 2018 / 4 | KACHEN | 43

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Chocolate Tonka swirls Makes 26-28 20 minutes + 15 minutes baking time + 30 minutes cooling time • 100 g vegan margarine • 60 g brown sugar • 180 g flour • 10 g dessert cocoa powder • 1 tbsp water • grated Tonka bean • cinnamon powder • 1 pinch of salt 1 Whisk the margarine and sugar until creamy. Knead in the flour. 2 Divide the dough into two halves. Knead the desired amount of grated Tonka bean into the first half (about ¼). Then knead the cinnamon and cocoa powders and 1 tbsp water into the other half. 3 Roll out each half as evenly as possible between two sheets of greaseproof paper to create a rectangle (about 15x23 cm). 4 Leave the lighter coloured dough on the baking paper and place the darker one on top. Press together gently. Then use the baking paper roll up from the left, and place in the freezer with the baking paper (wrapped) for 1 hour. 5 Then cut into slices 1 cm thick and place on a tray lined with greaseproof paper. Reshape with your hands a little if necessary. 6 Preheat the oven to 190 °C, top and bottom heat, and bake for about 15 minutes.

Coconut balls 24 balls

30 minutes

• 80 g vegan margarine • 140 g grated coconut • 80 g icing sugar • 40 g flour • 2 tbsp water • scraped seeds of 1 vanilla pod • 1 pinch of salt

1 Whisk the margarine and icing sugar until creamy. 2 Fold in the flour, scraped vanilla seeds, salt and water. 3 Then add the grated coconut and knead (preferably by hand). 4 Shape into 24 balls, place on a baking tray lined with greaseproof paper. 5 Preheat the oven to 160 °C, top and bottom heat, and bake for about 20 minutes.

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Chocolate orange hearts 26-28 hearts (about 5,5 cm in length) 30 minutes + 30 minutes cooling time • 50 g vegan margarine • 20 g brown sugar • 10 g dessert cocoa powder • 20 g almonds, ground • 70 g flour • 1 tbsp thick caramel syrup • ½ tsp orange zest • 1 pinch of salt Glaze • 20 g vegan dark chocolate • orange zest 1 Whisk the margarine and sugar until creamy. Stir in the orange zest, salt, cocoa powder and caramel syrup. 2 Then add the ground almonds and flour and knead (preferably by hand). Cover the dough with a cloth and let rest in the fridge for 1 hour. 3 Roll out the dough to 3-4 mm thick on a floured work surface and punch out the desired shapes with a cookie cutter. 4 Place the hearts on a tray lined with greaseproof paper and bake in a preheated oven at 180 °C (top and bottom heat) for 10-12 minutes. 5 Melt couverture in a water bath and use to decorate the cooled cookies. Decorate with orange zest.

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Nougat coffee buttons Makes 70-80 (Ø 3 cm)

30 minutes

• 70 g vegan margarine • 55 g powdered sugar • 15 g cocoa powder • 50 g almonds, ground • 160 g flour • 1 tsp cinnamon powder • 1 tsp cardamom powder • 40 ml espresso, cooled • 1 pinch of salt Filling • 45 g praliné • 50 g dark chocolate • 25 g soy cream 1 Whisk the margarine and icing sugar until creamy. 2 Mix the flour, cocoa, almonds and spices. Add the fat-sugar mixture and coffee and knead (preferably by hand). 3 Roll out the dough to about 4-5 mm thick on a floured surface and use a cookie cutter to punch out some discs measuring 3 cm in diameter. Also cut out an inner circle of about 1.7 cm in one half (e.g. using the wider end of a pastry bag nozzle). 4 Bake in a preheated oven at 190 °C for approx. 7 minutes. 5 Melt the praliné, dark chocolate and soy cream in a water bath and use to fill the cooled cookies.

Matcha trees Makes 24-26 cookies (7 cm in length)

30 minutes

• 40 g coconut butter (not coconut oil!) • 15 g white rice milk chocolate • 35 g powdered sugar • 100 g flour • 1 slightly heaped tsp matcha powder • 1 pinch of salt Glaze • 30 g icing sugar • 2 tsp water • vegan sugar beads 1 Melt the coconut butter in a water bath, add the rice milk chocolate and stir until homogeneous. 2 Combine the flour, icing sugar, matcha powder and salt in a bowl. 3 Add the coconut butter-chocolate mix and knead (preferably by hand). 4 Roll out the dough to 3-4 mm thick between two sheets of greaseproof paper, and use a cookie cutter to punch out some tree shapes. 5 Place the trees on a tray lined with greaseproof paper and bake in a preheated oven at 200 °C for 6-7 minutes. 6 Prepare a glaze with the sifted icing sugar and water, stirring until smooth, and use to decorate the cooled cookies. Decorate with sugar beads.

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„Schéi Feierdeeg“ with Chocolats du Cœur Donuts from the oven Makes 8 donuts (Ø 8 cm) 30 minutes + 2 hours for the dough to rise • 120 ml of lukewarm milk • 12 g of fresh yeast (or 6 g of dry yeast) • 500 g of flour • 200 g of sour cream 30% fat • 60 g of sugar • 2 eggs (room temperature) • 1 pinch of salt For the glaze: • 100 g of powdered sugar • 1-2 tbsp of water, milk or lemon juice • food coloring (optional) 1 Heat the milk gently in a small bowl. Crumble in the yeast and stir until dissolved. Mix with the remaining ingredients and process into

ADVERTORIAL n

a dough in the food processor. Knead slowly for 10 minutes. 2 Cover the bowl with a damp cloth and let rise until the dough has doubled (about 1 hour). 3 Then knead the dough well, roll out to a thickness of approximately 1-1.5 cm, cut out donuts (Ø 8 cm, the hole in the middle should be 2-3 cm in size) and place on a baking tray covered with parchment. Let the donuts rise again for another hour until doubled in volume. 4 Heat the oven to 150 °C, fan function. Bake the donuts for about 15 minutes until golden brown. Place on a cooling rack and allow to cool completely. 5 For the glaze, mix the icing sugar with the liquid until a smooth mass is obtained. This can be coloured with food dye. Dip the donuts into the glaze or coat with glaze and decorate as desired with marzipan elements, chopped almonds, or grated coconut. On www.kachen.lu you will find the original donut recipe for the deep fryer!

Once again this year, Chocolats du Coeur indulges with its wonderful Christmas creations - as a gift or just to enjoy yourself. ➊

➋

➍

RECIPE FRANÇOISE MERSCH PHOTOS RAMUNAS ASTRAUSKAS

➌ ➊ Christmas praliné bar - mixed chocolate & praliné: 115 g für €4,50 ➋ 5 Santa Clauses - mixed chocolate: 80 g für €3,95 ➌ Metal Christmas bauble filled with chocolate coated raisins: 50 g für €5.00 ➍ Christmas assembly - mixed chocolate & praliné: 350 g für €26,50 Looking for a suitable gift for your loved one? Discover the whole variety of chocolate products from Ateliers du Tricentenaire at the Boutique Bar à Chocolats du Coeur in Walferdingen. The team will gladly advise you in the choice and assembly of your individual gift baskets. For larger orders we recommend ordering in advance.

www.chocolatsducoeur.lu Bar à Chocolat 50, rue de Diekirch L-7220 Walferdange 2018 / 4 | KACHEN | 47

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

Paul Bungert

aul Bungert, a born Frenchman, discovered his passion for sweet-tasting foods at the age of 6. Each Christmas, he and his father would bake a marble cake for the family. At age 16 he then began his training to be a pastry chef. Among his favorite desserts are classics such as tarte tatin, rum baba, vanilla éclairs, and layer cake. Paul has worked for such renowned houses as Patisserie Chocomaterie Berceville and Patisserie Jean in Metz, France, the gourmet restaurant Le Sud, and the Michelin-starred restaurant Clairefontaine in Luxembourg. Each these experiences marked him deeply and motivated him to continue his path in the patisserie business. In 2012, Paul’s chocolate masterpiece won 2nd place at the Créativa Competition. His specialties are desserts, macaroons, pastry confections, individual cakes, and chocolates. Paul Bungert was recently appointed patisserie chef at the Grünewald Hostellerie in Luxembourg. Just before the editorial deadline, we were informed that Paul Bungert will be Head Pastry Chef at Sofitel Luxembourg Europe as of January 2019.

RECIPE PAUL BUNGERT PHOTOS ANNABELLE HATHERLY

Pear “Belle Hélène” and the boys

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LES SUCRÉS DU LUX n

Serves 6

1 hour 40 minutes + 24 hours cooling time

For the creamy chocolate

For the mascarpone whipped cream:

• 60 g of egg yolk • 60 g of sugar • 25 cl of liquid cream • 25 cl of milk • 280 g of dark chocolate Blanch the egg yolks by mixing them with the whipped sugar until the mixture becomes creamy, frothy and clear. 2 Heat the milk and liquid cream together and pour the boiling mixture over the whipped eggs while whisking. Return it all to the pan and let thicken over low heat, stirring with a spatula, until the cream coats the spatula. Bit by bit, pour the cream on the chocolate while mixing with a hand blender in order to get a nice emulsion. Transfer into a container and cover with cling film so that the film touches the cream on top. Cool for 24 hours in the refrigerator. When ready to use, transfer to a piping bag with an 8 mm plain nozzle. For the chocolate sponge cake • 100 g of egg whites • 20 g of icing sugar • 25 g of milk powder • 25 g of almond powder • 10 g of flour • 10 g of low-fat cocoa Mix all the ingredients with the hand blender. Sieve the mixture and put in a siphon. Load it with 4 cartridges and leave for 24 hours in the refrigerator. At a later stage, fill some cups halfway with the dough and microwave in the oven at 900 W for 50 seconds. Flip the cups so that the cake doesn’t dry out, and let cool for 15 minutes, then unmold the cake, cover with a cling film and put aside in the refrigerator. For the almond biscuit • 100 g • 12.5 cl of glucose syrup • 110 g of sugar • 120 g of flaked almonds Bring the butter, glucose syrup and sugar to the boil. When the first bubbles appear, add the almonds. Pour finely onto a baking sheet or silicone mat and spread with a bent spatula. Bake at 180 °C for about 7-10 minutes, depending on the thickness, until the mixture takes on a blond / brown colour. Take out of the oven, let cool a few minutes,

TIPS & TRICKS from

then trim using a cookie cutter. Let cool completely and set aside in a dry place.

• 20 cl of liquid cream • 100 g of mascarpone • 30 g of sugar • ½ vanilla pod Put all ingredients in a bowl and assemble with an electric mixer. Put in a piping bag with an indented 8 mm nozzle and chill in the refrigerator. For the preparation of the pears • 3 pears • 40 g + a little more sugar • ½ lemon • a few drops of Poire Williams brandy • 6 baby pears Peel the 3 pears, remove the seeds and cut into small cubes. Coat the cubes with 40 g of sugar, drizzle with lemon juice and gently sauté until they caramelise. Deglaze with a few drops of brandy. Put the compote in a bowl, cover to seal with cling film and let cool down before chilling in the refrigerator. In the meantime, cut the baby pears lengthwise, remove the seeds and dip only the cut side in a little bit of sugar. Sear the pear halves on the sweet side in a nonstick skillet without adding any fat. For the chocolate sauce • 15 cl of liquid cream • 5 cl of milk • 60 g of dark chocolate • 5 g of low-fat cocoa • 20 g of sugar Bring the liquid cream to the boil together with the milk. Reduce the temperature and add the chocolate, cocoa and sugar. Melt gently while stirring with a spatula; then pass the mixture through a sieve. For the assembly Draw a creamy chocolate path on each plate. Using a spoon, sprinkle with pear compote and add two baby pear halves per person. Crumble the sponge cake and put it onto the cream. Add the mascarpone whipped cream and the almond tiles. Heat the sauce and serve separately.

Yves Jehanne

Chef Patissier Steffen Traîteur

Tasty pancakes There may be a thousand and one pancake recipes, but to truly bring out your choice of flavouring (rum, vanilla, orange blossom, etc.), consider letting the batter rest in the fridge for a day or two, as this will allow all the aromas to develop and ensure your pancakes are a total success!

dry ingredients and use a pastry bag with a star tip to create Spritz shapes on a baking sheet. Preheat the oven to 180 ºC and bake for about 12 minutes. Let cool and dip half in melted milk chocolate to decorate.

Vanilla Spritz cookies Easy Spritz shortbread cookie recipe for winter Sundays: • 200 g flour • 100 g butter • 100 g sugar • 4 g baking powder • ½ vanilla pod • 1 egg • 50 g powdered almonds Combine the butter, sugar and eggs, then add the flour and

Indulgent hot chocolate To prepare an indulgent hot chocolate, use half milk, half liquid cream for an even creamier texture, and of course preferably use a chocolate bar rather than cocoa powder for a really chocolaty taste.

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Jil Waxweiler J

il Waxweiler can certainly bake; she proved that in the 2014 SAT1 baking show “Das große Backen". We recently visited Jil in her cozy home in the north of Luxembourg, where she shared her recipe for mini ring cakes. These little bites are not only cute, they’re also delicious and will be gone in no time. Jil's little daughter Elly especially made the photo shoot a lot of fun - and of course, after that, we got to sample the cakes too! www.jils-fluffy-pastries.blogspot.com

Gingerbread mini ring cakes with walnuts For 18 mini cakes

30 minutes + 15 minutes baking time

• 50 g of sieved powdered sugar • 50 g of soft butter • pulp of ½ a vanilla pod • 1 whole egg • 1 egg yolk • 20 g of ground walnuts • 15 g of chopped walnuts • 2 tsp of honey • 60 g of flour • 1 tsp of orange zest • 1 heaping tsp of gingerbread spice mix • 35 ml of milk • 30 g of chopped dark chocolate • some powdered sugar for dusting

RECIPE JIL WAXWEILER PHOTOS RAMUNAS ASTRAUSKAS

1 Preheat the oven to 210 °C (top/bottom heat). 2 Whip the icing sugar, butter and vanilla pulp until creamy. Mix the whole egg and the egg yolk into the cream. 3 Lightly roast the ground walnuts in a frying pan without fat, to create a nice aroma. Remove from the pan, allow to cool and set aside. Then mix the chopped walnuts with the honey in the hot pan so that they caramelize lightly. Remove and allow to cool as well. 4 Sift the flour and mix it into the egg-mixture along with the ground and chopped walnuts, the orange zest and the gingerbread spice mix. 5 Heat the milk gently and dissolve the chopped chocolate. Add to the dough and stir with a spatula. 6 Grease a mini ring cake baking form (silicone or tin) and place the dough evenly into the 18 hollows. Bake in the lower third of the oven for 15 minutes. Remove from the oven, allow to cool briefly, then unmold and let cool completely on a cake grid. Serve with some powdered sugar. Tip: The excess egg white can be easily frozen in an ice cube tray, and later thawed for another recipe calling for only 1 egg white.

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RECIPE n

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Homemade crispy snacks Right in time for the holidays, we have gathered here a few hearty recipe ideas for your next cocktail reception. These snacks can be served with a glass of Crémant or even packaged as a gift!

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DO IT YOURSELF n

Roasted chickpeas For 1 large portion

5 minutes + 40 minutes baking time

• 230 g drained chickpeas from the tin • ½ tsp of garlic powder • ½ tsp of chili powder • ¼ tsp of black pepper • ¼ tsp of sea salt • ¼ tsp of cumin powder • ½ tsp of olive oil 1 Den Preheat the oven to 200 °C top and bottom heat. 2 Drain the chickpeas and rinse in a sieve with water. Then dab with paper kitchen towels until they are completely dry. 3 Lay out a baking tray with parchment, spread the chickpeas on it and bake for 10 minutes. 4 In a small bowl, mix the spices and set aside. 5 Remove the chickpeas from the oven, place in a bowl and add ½ tsp of olive oil, then add the spices. 6 Bake for another 20-30 minutes in the oven on the parchment-lined baking sheet until they are browned and crispy all around. 7 Turn off the oven, place a wooden spoon in the oven door to allow the steam to escape and allow the chickpeas to cool completely. Tip: Roasted chickpeas can be kept at room temperature for about 4 days. If they lose their crunchiness, you can reheat them for a few minutes at 150°C.

Crispy swirls with rosemary and pink pepper For 20-30 swirls, depending on the length 5 minutes + 10-15 minutes baking time

RECIPES & PHOTOS MIRJAM PFEIFFER

• 1 puff pastry roll (ideally rectangular) • 2-3 tbsp of cream cheese • 1-2 tbsp of pink pepper • 3 fresh sprigs of rosemary 1 Remove the puff pastry from the refrigerator and let it rest for 5 minutes. 2 Roll out the puff pastry and spread with cream cheese. Sprinkle pink pepper and rosemary needles evenly on top. 3 Using a knife, cut lengthwise into 4 cm wide strips. Cut the strips at least once, halve them again if necessary in the middle. 4 Hold the strips at the ends and twist them. Put on a baking sheet covered with baking paper. Bake in the oven at 200°C for 10-15 minutes and enjoy! 2018 / 4 | KACHEN | 53

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Savoury cookies For about 35 20 minutes + 15 minute baking time • 300 g of flour • 200 g of butter • 1 egg • 220 g of Comté cheese • 1 tsp of thyme • 1 tsp of salt • 2 tsp of black pepper 1 Finely grate the cheese. 2 Cut the butter into small pieces and mix with flour, salt, pepper, egg and grated cheese in a food processor until a smooth dough is formed. 3 Leave in the fridge for 30 minutes. 4 Preheat the oven to 180 °C top / bottom heat. 5 Roll out the dough on a floured work surface and cut out with a cookie cutter. Place cookies on a baking tin lined with parchment. 6 Bake the cookies for 15 minutes until golden brown, sprinkle with thyme and let cool on a wire rack. Store in a cookie jar.

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Your Pastry Chef, Your Baker, Your Ice-cream maker...

www.jjm.lu The Tourte du Président was certified with the label "MADE IN LUXEMBOURG" on 22/10/18, by the Luxembourgish Chamber of Trades for a period of 5 years 53 2018 / 4 | KACHEN | 55

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Quick pickled onions Make your own pickled onions

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STEP BY STEP n

For 1 jar (250 ml)

15 minutes + at least 1 hour resting time

Basic version • 1 medium red onion (about 140 g) • 60 ml of apple or white wine vinegar • 120 ml of water • 2 tsp of sugar (8 g) • 1 tsp of fine salt (4 g)

RECIPE & PHOTOS URSULA SCHERSCH

Optional •5 fine slices of peeled ginger, whole or cut into fine stripes • 1 tsp of coriander seeds, lightly crushed with a spoon • ½ tsp of brown mustard seeds, lightly crushed 1 In a small saucepan, heat vinegar, water, sugar and salt until the salt and sugar have dissolved. No need to boil. Remove the saucepan from the heat and let cool slightly. 2 Peel and halve the onion and cut into fine strips lengthwise or half-rings. 3 Place the sliced onion in a clean jar (250 ml) and separate the layers. If you want, you can add ginger and / or coriander and mustard seeds. 4 Pour the warm vinegar over the onions until the jar is full, then close tightly with the lid and allow to cool. 5 After about an hour the onions will be ready to eat, but they taste best after a night in the fridge and their colour will become brighter. 6 Store in the refrigerator and use within two weeks. Variation For pickled carrots and radishes, cover 75 g carrots (julienned) and 2-3 radishes (fine slices) with a hot, non-cooking brine made of 90 ml of water, 90 ml of vinegar, 2.5 tbsp of sugar (25 g), 1 tsp of salt, 1 tsp of coriander and 1 tsp of mustard seeds. 2018 / 4 | KACHEN | 57

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5 facts about citrus fruits In cooperation with

Sweet & sour!

What's behind it?

Vitamin C for your immune system, bones and connective tissue, Vitamin B for blood formation, potassium for lowering blood sugar, pectins and bitter compounds as appetite suppressants, antioxidants, but no cholesterol or fats: all this makes citrus fruit quite appealing, especially in winter. Those who prefer citrus in liquid form should in any event drink it freshly-pressed and unsweetened, rather than from concentrates. .

Fat burner!

Studies from Brazil have found that the antioxidant secondary plant substances (flavonoids) in citrus fruits can help to delay and alleviate "oxidative stress" (cell damage and chronic inflammation), heart and liver damage, and diabetes caused by obesity. Those who consume a lot of fat and carbohydrates should supplement their diets with citrus fruits. But be careful, because citrus fruits should not be consumed by those taking heart medications and cholesterol-lowering drugs...

…it's better to eat right!

Many people who believe they have citrus fruit intolerance, have simply been eating them wrong. Citrus fruits are very quickly digested, and are therefore best eaten alone and preferably on an empty stomach – for example as appetisers or snacks, so that they are not "held up" by other foods that need more time. This will help prevent flatulence and discomfort. Citrus fruits combine well with green leafy vegetables, for example in smoothies.

Don't throw out the "white"

TEXT MARTINA SCHMITT-JAMEK

Most of the flavonoids as well as appetite-suppressing bitter substances in citrus fruits are found in the white tissue just under the rind. Don't pull all of it off! Look for organically-grown citrus, otherwise you'll often be eating pesticides, fungicides and waxy sealants along with the fruit. When consuming citrus from conventional farms, be sure to wash your hands after peeling, and don't eat the rind!

Oranges are green?

The word "orange" comes from "naranga" or "naranja", which means "fragrance." The fruits take on their lovely orange colour after night-time temperatures dip below 5 °C, as is normally the case after January in Mediterranean lands. In tropical areas, oranges remain green year round. If you see a few green spots, this doesn't mean that the fruit is unripe or sour. In fact, the lovelier and brighter in colour the fruit, the higher the likelihood that it's been treated with chemical substances.

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Orange cream cheese cakes with speculoos 8 cakes

30-60 minutes + 2 hours cooling time

For the speculoos base: • 100 g of butter • 250 g of speculoos biscuits For the cream: • 80 g of sugar • 4 oranges • 7 sheets of white gelatin • 500 g of cream cheese, 40% • 100 g of orange jam • 100 g of liquid cream • 1 tbsp of orange liqueur

PHOTO MIRJAM PFEIFFER

For the base: Mix the speculoos biscuits in the food processor until crumbly. Melt the butter and stir in the speculoos crumbs. Spread the baking rings on a baking sheet covered with parchment. Put some speculoos mixture into 8 baking rings (Ø 8 cm) and press down with a spoon to create the base. Bake for 10-12 minutes at 175 °C. Remove from the oven and let the base cool down in the rings.

For the cream: 1 Peel and fillet the oranges, collecting the juice. Cut about half of the fillets into smaller pieces. Soak the gelatin in some cold water. 2 Mix the cream cheese with the sugar, 75 g of orange jam, and the orange pieces. Heat the orange juice and dissolve the gelatin in it, then mix with some cream cheese and add to the rest of the cream cheese. Store in the fridge until the cream starts to set (about 20 minutes). 3 Beat the liquid cream until stiff and lift it under the orange cream. Add the filling to the baking rings on top of the speculoos base. Chill for at least 2 hours until the cream is firm. Then decorate with the orange fillets. Heat some jam with liqueur or 1 tbsp of water and brush onto the orange fillets.

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Red cabbage salad with mandarin and walnut Serves 2

25 minutes

• 1 small red cabbage (400 g) • 3 mandarins • 2 tbsp white wine vinegar • 1 tbsp maple syrup • 3 tbsp sunflower oil • 1 tbsp walnut oil • 40 g walnuts • salt and black pepper 1 Remove the outer leaves from the red cabbage, quarter the cabbage, removing the hard stalk, and cut into fine strips. Mix in a bowl with 1 pinch of salt and knead for 5 minutes with your hands (preferably with disposable gloves). 2 Peel 2 mandarins, remove the white skin and cut into pieces. Squeeze the juice from the remaining mandarin. Mix the juice with vinegar, maple syrup, sunflower and walnut oil and pepper. Add to the red cabbage, mix well and leave to infuse for at least 10 minutes. 3 In the meantime, chop the walnuts and roast them in a pan without adding oil at medium heat. Make sure they do not burn. Remove from the pan and allow to cool. 4 Add the mandarin pieces to the red cabbage, mix and season with salt and pepper if necessary. Serve with the roasted walnuts.

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Crêpes with mascarpone cream and honey orange compote Serves 6

1 hour

For the crêpes: • 3 large eggs • 360 g of canned coconut milk • 200 g of flour • 4 tbsp of coconut oil, melted • 2 tsp of vanilla powder • ¼ tsp of salt • 160 ml of water • a drizzle of honey for serving For the mascarpone cream: • 250 g of mascarpone • 320 g of cold whipping cream • 1 package vanilla sugar

PHOTO SONJA VANDERHAEGEN

Sonja Vanderhaegen

For the orange compote: • 6 oranges • 75 g of honey • 1 vanilla bean, seeds removed • ¼ tsp of agar For the healthy candy sprinkles: • Dried lemon, lime and orange peel • Freeze dried raspberries and blackberries • Grated coconut 1 For the crêpes, combine all of the ingredients in a bowl and mix well. Place in the fridge for 30 minutes. 2 Meanwhile, put

the mascarpone and the cream in a mixing bowl. Beat on high speed for about 5 minutes with an electric hand mixer until soft peaks form. Mix in the vanilla sugar, then cover and place in the fridge until ready to serve. 3 For the orange compote, zest 1 of the oranges and set the zest aside. Slice 4 oranges into 5 mm thick rounds, cut the peel and white pith away from the flesh, and put in a bowl. 4 Squeeze the 2 remaining oranges and pour the juice into a skillet. Add the reserved zest, the honey, and the vanilla seeds. Bring to the boil, reduce the heat and let simmer for 5 minutes. Add the agar, bring to the boil again and let simmer for 2 minutes. Then remove from heat, add the oranges slices, and set aside. 5 Heat a non-stick pan with a little butter and make thin crêpes. 6 To serve, fill each crêpe with mascarpone cream and add the orange compote on top as well as a drizzle of honey. If you wish, you can decorate the crêpes with homemade healthy candy sprinkles (simply pulse-blend all of the sprinkle ingredients in a coffee grinder). 2018 / 4 | KACHEN | 61

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5 facts about cabbage In cooperation with

The ideal winter vegetable

Unjustifiably scorned

Whether in stews, roulades, smoothies, as sauerkraut or salad: this miracle veg is the perfect winter boost to your immune systems. Its high fibre keeps you feeling full longer, aids digestion, and helps prevent intestinal ailments. It supplies your body with Vitamin A, B , C and K as well as calcium, magnesium, potassium, phosphorus, iron, and manganese. Cabbage cleanses the blood, promotes pancreatic health, eases symptoms of gout and rheumatism, and helps fight infections and tumours. Fresh cabbage juice heals gastric ailments with an impressive rate of success.

When the belly blubbers...

To avoid gas, one should first cook cabbage briefly in salt water, drain this water off, and finish the cooking process with fresh water. Ginger, caraway, anise and fennel seeds also help prevent flatulence. They can either be eaten with the meal or cooked in herb sachets to be removed after cooking. Cabbage's aroma comes from the sulphurous molecules in the vegetable. These have an antibiotic, detoxifying effect.

What to watch for when buying

You can tell if cabbage is fresh by looking at the place where it is cut, which should not be too dry. Brussels sprouts should be firmly closed and not yield to pressure. The leaves of white cabbage, red cabbage and Savoy should be fresh and crispy. Remove and discard the outermost leaves. Cabbage will rot more quickly and lose its taste when kept sealed in plastic.

Storage

TEXT MARTINA SCHMITT-JAMEK

A head of white cabbage, Savoy, or Chinese cabbage will keep for one to two weeks in the refrigerator or a cool cellar. When cut, it will keep less than a week. Cauliflower, Brussels sprouts, broccoli, kohlrabi and other cabbage varieties can be kept for several days in the refrigerator. Nearly all types of cabbage freeze well if blanched and plunged beforehand. For Brussels sprouts, first cut crosswise into the stubs. White cabbage can also be frozen raw.

Say goodbye to joint pain!

The effects of medications or gels on arthritic pain or swollen joints are often only temporary. Here is an old home remedy which has been successfully applied for centuries: place cabbage leaves on the aching joints! Remove the cabbage's stem and crush the leaves slightly until they yield a little bit of juice, then heat briefly in aluminium foil in the oven (not too hot). Wrap the joint and cover with a bandage and then with aluminium foil, to keep the heat in. After a few hours (or overnight), the inflammation will be contained by a flavonoid in the cabbage.

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Creamy savoy cabbage with “Mettwurst” Serves 4

30 minutes 2 Wash and halve the savoy cabbage. Remove the stalk and cut into bite-sized strips. Wash the pears, core them and cut them to size.

1 Cut the onion into dices. Cut the sausage in half and cut into cubes. Heat the olive oil in a large saucepan, add the butter and fry the onion for a few minutes. Add the sausage cubes and fry until crisp.

3 Add the savoy cabbage, pear pieces, cream and broth to the onions and the sausage in the pot. Simmer for about 15 minutes. Season with salt and black pepper. Serve with a slice of bread or boiled potatoes.

RECIPES ELISABETH BECKERS PHOTOS MIRJAM PFEIFFER

• 1 onion • 1 large Luxembourgish Mettwurst • 1 tbsp of oil • 1 tsp of butter • 1 savoy cabbage • 2 small pears • 25 cl of fresh cream, 30% fat • 10 cl of vegetable stock • salt • freshly ground black pepper

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Kale and ricotta omelette Serves 3-4

20 minutes

• 4 large eggs • 3 handful of fresh kale • 250 g of ricotta cheese • 300 g butternut squash • olive oil • 80 g of grated Parmesan cheese • freshly ground black pepper • 2 tbsp of fresh chives 1 Peel and cut the squash into small cubes and let simmer in a large pan with a little water for 10-20 minutes, until tender. 2 In the meantime, whisk the eggs into a large bowl. Wash the kale, using only the leaves and put them in a blender. Add the ricotta cheese and mix. Add the blended kale and ricotta to the eggs and whisk again. 3 Put the squash in a bowl, mash it with a fork and let slightly cool, then add to the egg mixture. Season with pepper and add 50 g of grated Parmesan cheese. 4 Preheat a small non-stick frying pan over medium heat, drizzle with a little oil, then pour in the mixture. Let cook until the sides start to turn golden (5-10 minutes). 5 Cover the omelette with the rest of the Parmesan cheese, then pop it under the grill (210 °C) for about 8 minutes, or until golden and cooked through. Serve with more pepper and chives, together with a green salad and bread.

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E EN SI FRAG SEREM UN NACH UKT IM PROD ARKT RM SUPE

ABLE AVAIL UR IN YO KET RMAR SUPE

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CHRISTMAS LOGS, TASTE THE STARS

DOUCEUR FRAISE

CHOCOLAT CRISPY

COCO PASSION

Our delicious Christmas logs for sharing cosy moments together

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/fischer.1913

05/11/2018 09/11/2018 17:27 14:54

Heat sugar and water at 121°C Add to beaten eggs

Leave it to cool to +/- 30°C

Add softened butter and beat for 2-3 minutes

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r.1913

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OUR DAILY BREAD Humanity's oldest staple food

TEXT BARBARA FISCHER-FÜRWENTSCHES PHOTOS RAMUNAS ASTRAUSKAS

Near the end of the Mesolithic era our ancestors discovered that new grass grew from seeds, setting the stage for the cultivation of grain. We humans have been nourishing ourselves on grains for at least 30,000 years, and started baking cereal mash at least 22,000 years ago. The major advantage to grains was their long storage life and transportability, as well as their high energy value. The oldest cereal plants – emmer, wheat, barley, and millet – are known to have been cultivated some 6,000 years ago.

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Once this happened, there was no stopping grain's victory march. There was still a long way to go, however, before it became our bread of today. First, a mash was made from the painstakinglypicked grass seeds. At some point, some of this mash must have fallen close to the fire, or onto a hot stone after the fire had been put out. And lo: it hardened, browned, tasted better, and could even be kept around. The invention of the first flatbread! Another probable coincidence from about 6,000 years ago was a dough that presumably had been left to sit and ferment by accident but was then baked, leading to the invention of sourdough. Flatbread is an important staple in many cultures today, especially for poor populations. By contrast, "white" bread was consumed at royal courts, as only higher societies could afford finely milled white flour.

Through the ages, bread has helped humans survive in times of scarcity, which is why bread holds a special place in so many of the world's religions. The ancient Greeks made the ear of corn an attribute of the goddess Demeter. Early Christians made a sign of the cross over a loaf before the first slice was cut; even today, the world's 2.3 billion Christians pray "Give us this day our daily bread". Bread baking days were special events for the entire village. The oven would be fired up to bake bread for the entire week. Rapidly rising populations and technical innovations brought on the transition from the baking at home to commercial bakeries that ensured the supply of daily bread. Today very few people bake their own bread at home, and appreciation for this valuable foodstuff has fallen sharply.

“The smell of bread is the aroma of all aromas. It is the ur-scent of our early life, the smell of harmony, peace, and home.“ Jaroslav Seifert, Nobel-prizewinning writer, 1901-1986

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Bread for Luxembourg

Which grain for which bread?

Luxembourgers mostly eat Wäisst Brout (white bread), sometimes "duebel gebak" (twice baked), farmhouse bread, or Karbrout (rye bread) – not to mention Bréidercher (rolls).

A loaf of fresh bread should not only smell delicious, it should also have volume, a soft crumb and a crispy crust. Only wheat, rye and spelt meet these requirements, making them essential grains for bread baking. Older cultivated plants, such as emmer, einkorn, or kamut, live in the shadows of these giants. Plants cultivated for bread cereals belong to the grass family. The different varieties, each with their own characteristic features, determine how they are used to make bread and the character of the final product.

Bread is predominantly bought pre-sliced and eaten as "Schmier" (with spreads). A large amount of it is baked right here in Luxembourg, often using local grain. The best-known is Fischer, with 70 bakeries in Luxembourg and France. The bread is produced at Panelux in Roodt-Syre. There are several other bakeries which sell their goods regionally or only in certain shops, however, such as Boulangerie Paul and Pain de Mary. Boulangerie Scott and Oiko Bakhaus produce exclusively organic-quality breads which are then sold in Naturata shops, markets, and in select épiceries. At Klouschterbrout, the Yolande Coop produces baked good by traditional methods using only natural ingredients. Luxembourg's suppliers of organic-quality artisan breads include the Belgian bakery Fonk, which sells in Northern Luxembourg, and Pains & Traditions, in France. Local providers include Mosella, in the Moselle Region. Some restaurateurs (such as Jan Schneidewind at the Atelier du Windsor and Traiteur Steffen) do their own baking, and it's sometimes possible to buy their breads for home consumption. Even businesses primarily known for their delicious pastries such as Oberweis make a point of selling their own bread.

Most of the bread made today is from wheat, which has a mild taste. Thanks to its gluten, wheat can be used to produce baked goods with attractive volume and fine texture. Heartier tasting rye has other baking properties and is therefore often mixed with wheat or spelt flour. Leaven must be added to bread dough with a rye flour content of more than 40 percent, otherwise the bread will be too dense. Spelt, with its slightly nutty taste, is similar to wheat in its bread-making properties, albeit more complicated. Spelt is experiencing a revival due to its high amounts of potassium, Vitamin B1, magnesium, phosphorus and zinc. Emmer and einkorn are two of the oldest cultivated grain varieties in the world and are closely related to spelt. They are not often planted due to their low yield, although they're teeming with health benefits: rich in proteins, minerals and trace elements such as magnesium, iron, zinc, copper and manganese, they are the ideal fuel for powering the human organism. Both also have a pleasantly nutty, aromatic flavour. It takes some manual skill, however (short kneading time, long resting time) to make them into aromatic breads. Kamut, with its mildly earthy, slightly nutty flavour, is just as healthy but somewhat easier to work with. But pseudocereals like amaranth, buckwheat and quinoa are also used for bread baking, particularly in gluten-free breads along with corn, rice and millet flours. These result in a dough that is mostly liquid and won't hold a shape as it's lacking gluten, and therefore must be baked in loaf tins.

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REPORTAGE n

Wholemeal versus white flour With wholemeal flour, the whole grain is ground – only the hard outermost chaff is removed. The aleurone is retained, which is rich in fibre and vitamins, as well as the nutrient-packed germ. Wholemeal's most important substances include B Vitamins, minerals such as iron, zinc, magnesium, and secondary plant compounds. Aleurone and germ together are also called bran. The germ is surrounded by a nourishing tissue called endosperm, containing starches. "Wholemeal" is a legally protected term – 90 percent of the flour used in bread labelled wholemeal must be wholemeal flour. The bran is removed for the production of white flour, and with it almost all vitamins and fibre. What's left is pure starch, or simply sugar. A diet high in white flour therefore increases the risk of obesity. Those who wish to switch from white flour to wholemeal should do so slowly in order to allow the digestive tract time to adjust to the new foodstuff. White flour need not be demonised, however, as it does contain fibre and the starches in white bread will keep one sated and deliver energy over a longer period than, say, sugar.

Essential baking aids What does our daily bread require? Just flour, water, salt and yeast or sourdough, and a little time. Bread dough will not rise without some kind of leavening. Sourdough and yeast expand the dough's volume and make for a loose crumb, and give breads their unmistakable unique flavour and characteristic aroma. Natural sourdough consists of equal parts rye flour and water mixed together and left to rest covered for two days at room temperature. The resulting fermentation produces acetic acid, lactic acid, and carbon dioxide. Sourdough is essential for breads with a high percentage of rye, as the rye starter needs to be acidified. The acetic acid bacteria boost the aromas and give the bread its elasticity. This gives different bread varieties their flavour and appearance. Baker's yeast consists of single-cell microorganisms which produce carbon dioxide from sugars. Leavened dough is made mostly with wheat, and is intended for consumption within a short time. Sourdough bread will stay fresh longer, and takes longer to go mouldy. This is why many wheat breads also contain sourdough, which improves aroma and extends shelf life. Bread is a natural product. Today, additives such as enzymes, emulsifiers and ascorbic acid (Vitamin C) are used to ensure consistency in quality and appearance. These ensure a supple dough that remains stable during processing and rises well when baked, depending on the product. EU regulations prohibit the use of dyes (E100 – E180) or preservatives (E200 – E297).

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What's in your bread According to the Deutsches Brotinstitut, 100 g of white bread provides on average 236 calories (1.003 kJ) and contains 49 g carbohydrates, 7.6 g protein and just 1.2 g fat. 100 g of multigrain bread has 232 calories (981 kJ), 36 g carbohydrates, 9 g protein and 3 g fat. 100 g of wholemeal rye bread will have 193 calories (820 kJ), 39 g carbohydrates, 7 g protein, and 4 g fat. In addition, wholemeal breads contain more fibre, vitamins, minerals, and secondary plant compounds than bread made from white flour. The latter, however, is not as "worthless" as many believe: wheat bread made from white flour has a fibre content of 3.4% – much more than the 2.3% fibre content found in an apple. All this speaks in favour of our oldest staple food.

Proper bread storage A little flour primer A flour's type number is always found on its packaging, indicating the mineral content in mg per 100 g of dry mass. The type is dependent on how much of the entire grain was ground. Most of the vitamins, minerals and fibre in grain are found in its outer layer, or bran. A rule of thumb: the higher the type number, the more bran is retained in the flour, meaning more vitamins, minerals, and fibre. The lower the number, the less bran, meaning a whiter flour. The whitest type of wheat, Type 405, is the most common flour used in households today. Type 550 is normally used for morning rolls. Type 812 is suitable for light brown breads, Type 1050 for brown breads and Type 1600 for dark brown breads. There are also comparable – but not identical – types for rye and spelt. Wholemeal flours do not have type numbers. According to standards, wholemeal flours must be derived from the whole grain.

Bread tastes best when it's fresh from the oven. The most important thing to keep in mind when storing bread is protecting it from moisture loss and mould growth. Especially suitable for this are bread bags lines with wax paper, a ceramic container, or the classic clay roasting pot. A clay pot will allow air to circulate, preventing the bread from drying out, while regulating air moisture. This will keep the bread fresh for much longer without the crust becoming damp and mouldy. Wipe the inside of your clay pot with vinegar and water from time to time in order to get rid of any mould spores. Bread should never be stored in the refrigerator or in plastic bags. The following figures can serve as a rule of thumb for how long bread will keep: • Small wheat bread, for example baguettes: 1 day maximum • Loaf of wheat bread: about 2 days • Wheat-rye bread: about 2-3 days • Rye-wheat bread: about 3-4 days • Rye bread: about 4-6 days • Wholemeal or wholegrain bread: about 5-8 days For smaller households it is recommended that one have the bread sliced at the bakery and then freeze 2 or 3 slices individually.

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REPORTAGE n

Cactus supports the protection of the green tree frog with “Bio Naturbrout” What to do with old bread? Throwing bread away used to be considered an act of sacrilege punishable by God. Today, unfortunately, these valuable calories often land in the rubbish bin, especially in private households, simply because the bread is no longer fresh. There are several alternatives, however: Avoid old bread: Buy only quantities that you can consume quickly or else freeze portions of it. Proper storage will keep bread fresh longer. Don't buy baked goods from discount supermarkets, as these will generally age more quickly than fresh bread from the baker, due to the production process. Old bread is still nutritious – it has simply dried out! As long as it's not rock hard, stale bread can be partly revived by wrapping it in a damp cloth for a while and then heating it for about 10–15 minutes.

Thanks to the purchase of the solidarity product “Bio Naturbrout” (producer: Pains & Tradition), Cactus customers have the opportunity to support the protection of the European green tree frog, an endangered species of frog. Since its creation in 2010, natur&ëmwelt Fondation Hëllef fir d'Natur has received donations totaling €120.562 in support of environmental protection projects through the sale of the "Bio Naturbrout".

Recycling old bread: Stale white bread or rolls are perfect for processing into breadcrumbs or can be added to meatballs and meat loaf. Crispy, home-made croutons bring variety to salads, while roasted bread crisps make great appetisers: cut white or brown bread into very thin slices, coat with a flavoured olive oil, and roast in the oven. Our grandmothers used old bread to make French toast, bread and butter pudding, and bread dumplings. If your neighbours keep hogs or chickens, you can feed old bread to the animals. Anything is better than throwing it out!

GLUTEN INTOLERANCE and what it's really all about A talk with Jean-Marie Neuberg, president of Luxembourg's bakers guild. KACHEN: Mr Neuberg, in recent years there's been a significant rise in the number of people who suffer from gluten intolerance (or who believe that they do), also in Luxembourg. Why is that? JM Neuberg: Much of the general interest in gluten and all the questions and uncertainties surrounding it are the result of how it has been presented in the media. It's a recurring topic, especially in connection with nutrition and health. However, much as been falsely or misleadingly reported in the media, for example about gluten intolerance, coeliac disease, and irritable bowel syndrome (IBS). KACHEN: When one hears about the evils of gluten, it seems that bread is at the top of the list. What can you tell the people who love good breads and don't

want to give them up, so that they can allow themselves a "Botterschmier" in good conscience without having to count on digestive difficulties? JM Neuberg: Only about 0.7-1.2% of people in Europe are actually gluten intolerant. Everyone else has IBS. That's not gluten intolerance, but rather a bloating of the stomach due to eating hard-to-digest foods. With bread, this problem mainly involves how it is made. A good bread, baked in the traditional way, takes time. Since much bread today is produced in mass quantities and as quickly as possible, the long chain carbohydrates (FODMAPs, which stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols) in the dough no longer get broken down. This means that the indigestible sugars are not broken down during slow fermentation during production, but only in the human body after consumption. These sugars cannot be handled by the stomach and small intestine alone, so they pass undigested into the large intestine where they can cause problems. I would encourage people to ask, when buying bread, whether it was made in the traditional way using long rising times. If so, then your "Botterschmier" will be digestible and simply delicious!

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Baking bread at home There's no magic in baking good bread. It requires very few ingredients, but a bit of time. With a little patience, even baking novices can successfully execute the following recipe.

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RECIPE n

Aromatic wheat bread with 10% rye meal (as sourdough) for 2 loaves with a baked weight of about 750 g each Makes 1 bread 30 min. + 19 hours 15 min. resting time + 40-45 min. baking time For the sourdough • 10 g ready sourdough from the baker • 100 g rye flour • 80 g lukewarm water Make the sourdough by mixing 100 g rye flour with 80 g lukewarm water and 10 g ripe sourdough in a bowl; cover and let rest in a warm place (about 24 degrees) for 18 hours. Let a little air reach the sourdough while it's resting so that it can breathe. For the sponge dough • 300 g wheat flour, Type 550 • 300 g cold water • 3 g yeast About 4 hours before making the dough, slowly combine all ingredients in a heavy-duty mixer until the mixture is free of lumps. Transfer to a sufficiently large bowl (it will significantly expand in volume), cover well with clingfilm, and store at room temperature. For the bread dough • 600 g wheat flour, Type 550 • 300 g ice cold water from the refrigerator • 30 g olive oil • 20 g salt • 5 g yeast

Knead the two sponges intensely with the remaining ingredients until the dough is smooth and a bit stretchy. After kneading, you should be able to pull it apart so finely that it's almost transparent. Note: the dough will warm up during kneading, however it should not rise above 26 degrees. You may well have to add ice cold water to the dough to keep the temperature down. Cover the finished dough and let rest for 15 minutes. Afterwards, press the dough flat and fold it several times like a sheet of paper. Then let it rest for another 15 minutes. Divide the dough into two parts, pressing and folding each part several times. Place both loaves sufficiently apart from one another on a slightly greased baking sheet (alternatively on baking parchment). Dust the tops with a bit of flour. Cover with clingfilm and let rest once more until the loaves double in volume (about 45 minutes). Preheat the oven to 220 °C. Make deep, diagonal cuts into the surfaces several times with a sharp knife (we recommend 3 equal, diagonal cuts), carefully sprinkle a good bit of water on all sides, and bake in a pre-heated oven for about 40-45 minutes. Reduce the temperature to 190 °C after 10 minutes.

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“Bread is a love for authentic and delicious taste.”

Carole Muller Fischer

“The taste... that's all...”

Jean Kircher Pains et Tradition

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“My breads are made with only the best, local ingredients, no additives and a lot of love and craftsmanship.”

Jan Schneidewind L’Atelier du Windsor

“For me, bread is sharing a moment of life with family or friends.”

Yves Jehanne Steffen Traiteur, Les Sucrés du Lux

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“Passion is something you can taste.”

Manuel Ramiro Au Pain de Mary

“Our daily commitment is to offer a variety of fresh, high-quality bread.”

Alexandre Guénard Boulangerie Paul Luxembourg

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“The smell and taste of good bread are the good life for me.”

Jean-Marie Neuberg Jos & Jean-Marie

“The simple things in perfection with passion.”

Jeff Oberweis Oberweis

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Home Made Christmas

By Yvette van Boven For years, Yvette van Boven has been writing Christmas recipes for newspapers and magazines. As someone who loves the holidays, she’s never short of ideas for celebrations and finally decided that now is the perfect time to publish them in a cookbook: Home Made Christmas. The holidays can be overwhelming, but Yvette shows you how to make them easier with her “make ahead” recipes, giving you time to enjoy the company of your guests when they arrive. Home Made Christmas includes more than 100 recipes for the holidays (organized by Prepare Ahead and To Finish It Off) that are all easy to make and delicious. With her step-by-step recipes, you’ll know exactly what to do and when. Yvette even provides menu ideas to make all your planning easier. Whether you’re celebrating your first Christmas with the love of your life or cooking for your entire family, this cookbook makes sure you’re fully prepared to entertain your holiday guests with a delicious, satisfying meal. Photography by Oof Verschuren 304 pages ISBN: 978-1-41973-238-6 Abrams Books

WIN

WE’RE GIVING AWAY 1 COPY OF THE BOOK “HOME MADE CHRISTMAS” Simply answer the following question: What is the name of the author of the book “Home Made Christmas”? Send the correct answer with the keyword „Christmas“ to gewinnen@kachen.lu Submission deadline is 28/01/2019

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BOOK n

Brioche & red fruit swirls with ricotta glaze Makes 10 rolls 15 minutes resting time + 35 minutes baking time For the brioche swirls • ¼ cup (60 ml) lukewarm milk • ⅓ cup (60 g) granulated sugar • 2¼ tsp (1 envelope) active dry yeast • 2¾ cups (350 g) all-purpose flour, plus plenty for dusting • ¼ tsp salt • 3 eggs, beaten • 9 tbsp (125 g) butter, at room temperature, cubed • ½ cup (100 g) light brown sugar • 10½ ounces (300 g) frozen red fruit, preferably a mix For ricotta glaze • 3-4 tbsp ricotta • about 2 cups (200 g) sifted con-fectioners’ sugar

used and the dough has become shiny and elastic, dusting the countertop with flour as you work and using a bench knife or spatula to scrape up the dough as needed—it may take a while to incorporate all that butter, but be persistent. Place the ball in a greased bowl, cover with plastic wrap, and allow to rise for 90 minutes. Again briefly knead the dough. Roll out on a lightly floured countertop into a 16 by 24-inch (40 by 60-cm) rectangle. Sprinkle with the brown sugar and frozen fruit. Now, roll up from a short side into a short, thick log. Wrap in plastic wrap. Place the roll in the freezer for 15 minutes to firm up, which will make slicing it easier later on.

Prepare: In a bowl, beat the milk together with the granulated sugar and yeast and let stand for 7 minutes, until the mixture starts foaming.

Make: Allow brioches that were stored in the fridge 30 to 45 minutes to reach room temperature before you proceed. Meanwhile, preheat the oven to 350 °F (180 ºC).

Combine the flour and salt in a large bowl. Form an indentation in the middle. Pour in the yeast mixture and the beaten eggs, then gently combine into a smooth dough. Remove from the bowl and knead for 5 minutes on a floured countertop until supple and soft.

Uncover the brioches and bake for 30 to 35 minutes, until golden brown. Let cool for a few minutes.

Add two cubes of butter and continue kneading until they are incorporated into the dough. Repeat until all the butter has been

For the glaze, whisk the ricotta in a bowl and add confectioners’ sugar until you get a thick glaze with the consistency of whole milk yogurt. Drizzle over the buns. Let stand briefly to set the glaze, then serve warm or at room temperature.

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Retrouvez nous aussi : www.boulangerie-paul.lu

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Bûche de Noël

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TYPICALLY LUXEMBOURGISH n

e first visited Berthe Elsen-Melkert in Boevange-sur-Attert in winter 2017 as part of our series on our magazine’s cooperation with the Luxembourg Chamber of Agriculture. As the author of the cookbook "Kache wéi fréier - Meng 105 beschekte Bauererezepter", her name is sure to be familiar to everyone. In mid-2019, her new cookbook for the international "Fair Mëllech" will be released in German and in French! In addition, she helps her son Luc ElsenWeyland on his farm, Zoemes Haff. She is also an enthusiastic grandmother of 6 grandchildren and is very committed to Luxembourg milk production – the "Fair Mëllech" is particularly important to her. After the hearty main course last year - "Tierteg mat Gesolpertes" (mashed potato with sauerkraut and smoked meat) - Berthe ElsenMelkert reveals the recipe for THE Luxembourgish Christmas dessert just before the holidays!

Christmas roll with mocha butter cream For 1 Christmas roll

30 minutes + 20 minutes baking time

For the biscuit dough • 70 g of flour • 30 g of cornstarch • 1 tsp of baking powder • 6 egg whites • a few drops of lemon juice • 1 pinch of fine salt • 6 egg yolks • 70 g of sugar • 1 packet of vanilla sugar • 1 tbsp of boiling water For the mocha butter cream: • 250 g of soft butter • 250 g of powdered sugar • 2 egg yolks • 1-2 tsp finely ground coffee powder

Tip: The Christmas roll can easily be frozen in an air-tight box. Just take it out of the freezer a few hours before serving. On www.kachen.lu you can find a light version of the Bûche de Noël with a honey butter cream!

RECIPE BERTHE ELSEN-MELKERT PHOTOS RAMUNAS ASTRAUSKAS

1 Sift the flour, the cornstarch and the baking powder into a large bowl. Beat the egg whites together with a few drops of lemon juice and a pinch of salt until stiff and put aside. Beat the egg yolks with the sugar, the vanilla sugar and the water until the mass expands and becomes lighter. 2 Preheat the oven to 150°C. 3 Carefully lift the stiff egg white and yolk mass under the flour mixture with a whisk. Spread the dough evenly on a baking tray covered with parchment and bake until light brown for about 20 minutes. In the

meantime, moisten a clean kitchen towel and dust with some fine sugar. 4 After baking, gently place the biscuit dough top down onto the damp, sugar-dusted kitchen towel and roll it up with the cloth. Carefully roll and unroll the dough several times while it is cooling in the cloth so that it stays supple and does not break. 5 For the cream, whip the soft butter for about 5 minutes. Add the sugar, the egg yolks and the coffee powder and stir to a smooth cream. 6 To garnish, cover the inside of the open dough roll with butter cream and roll up. Cut 2-3 cm off each end. Now coat the outside of the roll with butter crème as well and place the ends onto the “log”. Garnish with cream all around. Use a warm fork to form a tree bark texture in the crème. Dip each end in sugar or chocolate and form the spirals into tree rings. Decorate with Christmas decorations and sprinkle with icing sugar.

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Lëtzebuerger Rëndfleesch Produit du terroir A RECIPE BY BEN WEBER

In our series on Luxembourgish beef, in partnership with the Luxembourg Chamber of Agriculture, we now bring you a recipe by Ben Weber, head chef and owner of Gudde Kascht in Haller. 84 | KACHEN | 4 / 2018

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Produit du terroir

Luxembourgish beef sirloin low-temperature style Serves 4

1,5 hours

Lëtzebuerger Rëndfleesch Eng Passioun, e Genoss!

For the broth: • 1 carrot • 1 onion • 1 clove of garlic • 200 g beef cooking broth • some garden herbs (depending on the season) • 1 bay leaf • 1 clove Peel the carrot, onion and clove of garlic and cut into small pieces. Cut the meat into rough chunks, add to a saucepan and then add the other ingredients for the broth. Heat over medium heat until lightly browned, then add enough water to cover and bring to a simmer. Simmer for at least 40 minutes. (The longer the cooking time, the more flavoursome the broth.) Then strain through a sieve and keep warm. For the potatoes: • 2 small new potatoes • 1 l frying oil • Fleur de sel Cut the raw and unpeeled potatoes into slices 3 mm thick. Heat the oil to 150 °C and prefry the potatoes (about 4 minutes). Let the potatoes rest for about 5 minutes, then finish frying (about 4 minutes). Drain on kitchen paper and season with fleur de sel. For the beef: • 400 g beef sirloin • 1 tsp paprika powder • 1-2 cloves of garlic, pressed • a pinch of chilli powder • salt and pepper • 2 tbsp oil Preheat the oven to 100 °C. Brown the prepared meat (trimmed, nerves and tendons removed) on all sides in a hot pan with a little oil. Remove from heat and place the meat in a roasting pan. Rub the meat with the paprika, garlic and chilli and place in the oven in the roasting pan. Place a bowl of water in the bottom of the oven. Bring the meat to a core temperature of 57 °C, let rest and then carve into thin slices. For the pickled fruit: • ½ pear • ½ apple • 2 tbsp olive oil • 2 tbsp apple cider vinegar • salt and pepper

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

Wash the apple and pear and cut into thin slices. Marinate in vinegar and olive oil seasoned with salt and pepper.

RECIPE BEN WEBER PHOTO RAMUNAS ASTRAUSKAS

For the crispy, meaty toasted bread: • 4 slices of focaccia • 1 pickled gherkin • 4 pickled pearl onions • 1 pickled carrot • 4 slices of sliced meat • 60 g cream cheese • 20 g pumpernickel crumbs • a few young sprouts (micro greens) Toast the focaccia slices and let cool. Finely chop the pickled vegetables. Put the cream cheese in a pastry bag. Pipe some onto the slices of toasted focaccia, top with sliced meat and sprinkle with chopped pickles. Garnish with pumpernickel crumbs and sprouts. To serve: • 20 g hazelnuts, toasted in a pan and coarsely chopped • 20 g buckwheat, toasted in a pan • 30 g mustard To serve, add a layer of pickled fruit at the bottom of some bowls. Top with sliced meat and a little mustard. Sprinkle with buckwheat and chopped hazelnuts. Ladle over some of the previously reduced stock. Serve with the crispy toasted focaccia and potatoes.

www.produitduterroir.lu

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RECIPE MARCEL BIVER PHOTO MIRJAM PFEIFFER

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TYPICALLY LUXEMBOURGISH n

Liewerkniddelen

Veal liver dumplings

Serves 4

1 hour + resting time overnight

• 3 bread rolls • 125 ml of milk • 50 g of onion • 1 clove of garlic • some butter • 500 g of fresh veal liver • 100 g of veal kidney fat • 1 pinch of nutmeg • 5 eggs • 2 tbsp of parsley • 1 tbsp of marjoram • some breadcrumbs • 1 ½ l of vegetable or meat broth • 100 g of smoked bacon • 1 shallot • salt and white pepper 1 Soak the bread rolls in the milk for 30 minutes. 2 Peel the onions and garlic, chop and lightly fry in a little butter. 3 Press out the bread rolls with your hands. 4 Skin the veal liver and cut into strips. Cut the kidney fat into small cubes. Combine in a bowl, add the bread rolls, onions, and garlic, and mix. Season with salt, pepper, and nutmeg. 5 Run the mixture twice through the mincer. 6 Add the eggs to the mixture. Add the finely chopped parsley and marjoram and mix well. If necessary, season a bit more. If the mass is too liquid, add some breadcrumbs. Cover and let rest in the fridge overnight. 7 With 2 tablespoons, form dumplings and cook them in hot vegetable broth, meat broth or simply salted water for about 5 minutes. Remove with a skimmer and drain. 8 Finely chop the smoked bacon and fry it together with the finely chopped shallot in a pan. Pour over the warm dumplings and serve with a bit of finely chopped parsley or chives. Serve with baked potatoes and seasonal vegetables.

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 / 4 | KACHEN | 87

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Italy

iovanni, aka “Hungry Italian in Town”, has been in Luxembourg for 6 years. He started working in Luxembourg as a management consultant, which gave him the opportunity to travel a lot and explore some of the world’s best plates. Already at a young age, he was shaped by the food education of his father, a man who would never enter a supermarket. He’d rather go the extra rounds, seeing the butcher for meat, the bakery for bread, the farm shop for fresh vegetables and fruits, and so on. This approach has inspired Giovanni to center everything around his golden rule of using only fresh and great products. Giovanni initially started writing about restaurants he visited as a recommendation for friends on his Instagram account, which he decided to expand in 2017 into a website and recently a consulting activity for food and beverage industry. Today we present you one of Giovanni’s authentic recipes that triggers a treasured memory for him. Every year, on 13th December, all of Palermo, the capital of Sicily, would smell like frying oil. This is the day when “St. Lucy” (Lucia of Syracuse) is honoured by foregoing bread and pasta and having rice instead. As a consequence, everybody eats arancine! www.hungryitalianintown.com

RECIPE GIOVANNI FARINELLA PHOTOS RAMUNAS ASTRAUSKAS

Arancine - Sicilian rice balls There’s a historical debate in Sicily about the gender of this delicacy’s name. The western part of the island, and Palermo in particular, insists that it is feminine – therefore arancina (arancine in plural). The eastern part believes it is definitely masculine – and call it arancino (arancini in plural).

Serves 4 (makes 8) 50 minutes + 30 minutes frying + cooling time • 2 onions • 2 carrots • 1 celery stick • olive oil • a handful of green peas • 500 g of minced meat (beef or pork) • 500 ml of tomato sauce • 1-1,2 l water • 500 g of rice (Vialone nano, Carnaroli or Arborio) • 100 g of grated caciocavallo cheese • some dried saffron threads • 4 tbsp of flours • 500 g dried breadcrumbs • frying oil 1 Peel and chop the onions and cut the carrots and celery into small cubes. 2 In a large pan, heat some olive oil and simmer the onions, carrots and celery. 3 Add the meat, the tomato sauce, and the green

peas. Cook until you can scoop it without dripping sauce around. 4 Cook the water and the rice in a pot on medium heat until the water is absorbed. This takes approximately 15 – 20 minutes. 5 When almost ready, add the grated caciocavallo cheese and the saffron threads until the rice becomes a burning yellow. 6 Let the ragout and the rice cool down completely. 7 To form the arancine, scoop a portion of cooled rice into your hand. Add 1 tbsp of the ragout in the center and wrap additional rice around it. Shape into a ball with both hands, carefully sealing the ragout inside. Continue with the remaining rice and filling. 8 In a separate bowl, place 4 tbsp of all-purpose flour and gradually add a little water until it is not too liquid and not too thick. Dip in the rice balls and cover with breadcrumbs. 9 Pour frying oil into a deep pot and place over high heat. 10 When the oil is ready (sprinkle some breadcrumbs into the oil and notice the sizzle and floating), add the arancine in batches. Deep-fry for 5 minutes or until golden and crispy. Transfer to kitchen paper and drain. Tip: Leftover ragout can be used for the next pasta dish!

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ADVERTORIAL n

Sea bass fillet with gremolata and lobster surprise

RECIPE JOSÉ AREVALO PHOTO RAMUNAS ASTRAUSKAS

Serves 4

50 minutes

• 200 g of parsnip root • 200 g of potatoes (Noirmoutier)• 30 g of butter • 4 sea bass fillets (120 g each with skin) with its fish waste • olive oil • 100 g of carrots • 70 g of celery root • 30 g of celery stalks • 1 orange • 5 g of savory • 50 ml of veal stock • ½ leek • 100 g of lobster meat • 10 g of tarragon • 50 g of mascarpone • 1 fresh shallot • 4 Chinese ravioli pastries • 4 small clothes pegs • 200 ml of sunflower oil for frying • 20 g of fish stock powder • a little bit of Noilly Prat • 100 ml of liquid cream 35% • salt and pepper

in the middle and, using a small cookie cutter, arrange the potato mash on its left. Place the Chinese ravioli on this puree and the fish parcel on top of the parsnip. Serve with the creamy sauce.

1 Peel the parsnip, slice it and cook in a vegetable broth with 10 g butter for 15 minutes. Drain and set aside. 2 Cook the whole potatoes in salted water for 10 minutes. After cooking, peel and crush with a fork. Season with salt and pepper and add 20 g melted butter, then set aside. 3 Remove the small bones from the fish fillets and cut the fillets in half lengthwise. Roast skin side down with a drizzle of olive oil for 1 minute. Remove from the pan, season with salt and pepper and cover with a cling film. Put aside. 4 To make the gremolata, first peel the carrots, celeriac and celery stalks and cut into brunoise (2 mm dice). Sweat in a drizzle of olive oil for 10-12 minutes. Add the juice of the orange and the chopped savory. Season and bind with the strong veal juice. 5 Cut the leek into strips and poach in salted water for 10 seconds. Top the fish fillet with gremolata and form into a little parcel tied with the leek stripes to hold it together. 6 Coarsely chop the lobster with tarragon and mascarpone then add the chopped shallot. Fill the ravioli dough with this mixture and form little lobster sweets, pinched with the clothespins to hold them together. Fry these lobster sweets in oil at 180 °C for 3 minutes. 7 Make the sauce by mixing the fish stock with 250 ml of water. Add the fish waste and a bit of Noilly Prat. Reduce by half, then strain through a sieve. Add the cream and season with salt and pepper. 8 Arrange plates by placing the parsnip

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CHEF PORTRAIT n

Patrice Noël

The Team Player

'm like a football club manager", says Patrice Noël, "I'm the head of the team. And without the team, I'm nothing". Patrice Noël has been Chef Exécutif of Le Royal Hotel Luxembourg since September 2016. His team is quite large. Patrice Noël, you see, is not only responsible for the hotel's restaurant "Amélys", but also for the high end restaurant "La Pomme Cannelle", home to master chef Paul Fourier. And for its catering services as well. In short: Patrice Noël oversees the luxury hotel's entire culinary output.

the idea of opening up the kitchen to the guests as much as possible, something that is especially popular with Sunday brunch patrons. "Our guests enjoy watching the chef at work", says Noël. "They see the ingredients. And while the chef is preparing, say, coquilles St Jacques, he can also relate stories and describe the process." He is proud to work with a number of small suppliers which produce high-quality products. "These producers deserve some time in the spotlight. And one can also explain to the guests what makes the butter taste the way it does. Explaining what we do makes a difference." Direct contact between kitchen and clientele is limited at "Amélys" due to the relatively large number of diners; however, in "Pomme Cannelle", the barriers between stove and table could be removed.

The 48-year-old Frenchman has literally come a long way. He spent the last ten years working in the Canadian province of Québec, first for two restaurants, later in his own establishment ("La Récré"), and finally as a consultant to a food importing company. Prior to that he received classic culinary training in France, worked at several restaurants (including "Le Fouquet’s" in Paris), Enjoy making our and branched out on his own with the restaurant guests happy. If one "Urbain Dubois", near Marseille. After a short sojourn doesn't enjoy the in England, Patrice Noël also worked as Chef Exécutif at work, the result can two Michelin-starred hotels in France.

„

Patrice Noël is present in the kitchen as much as possible. He takes care of purchasing products, and does so with a passion. During his apprentice years, he was given the opportunity to accompany his chef to the Rungis International Market in Paris. "That's where I learned to enjoy the production. I was very fortunate." And for never be good. this creativity, he needs room. Ideas for new dishes often He was drawn to go out into the world many times. come to him "through a kind of inspiration". The ideas He brought a Canadian management style with him to don't have to be his, however; each team member is welcome to come Europe. "In North America, one is perhaps a bit closer to the people up with their own. than in Europe." What he means: "Everyone in the team must show

PHOTO RAMUNAS ASTRAUSKAS

It is important to Noël that collaboration between "Amélys" and its haute cuisine counterpart "La Pomme Cannelle" runs smoothly. "We must be prepared to help each other at all times. There had always been cooperation in the past, but I would like to see this become second nature to everyone." In any case, one thing is clear to him: "I will go wherever I am needed". With "Amélys", Patrice Noël has taken over a freshly and completely renovated hotel restaurant with a good working environment. "The guest notices the difference when the staff is happy in the workplace", he says. This especially applies to restaurants with sophisticated cuisine, where the dishes can be somewhat complicated. He particularly liked

„

respect for everyone else." Vanity, he says, is "how a team falls apart". His employee's opinions are just as important as everyone else's: "I want to hear them, too. And afterwards, the decisions fall to me."

For Patrice Noël, the establishment of his two restaurants fulfilled a life-long dream ("You want to know what it's like to create your own thing"), but that working as an employee brings entirely different challenges, involving the the use of large resources creatively as well as economically. This isn't easy, considering the difficulty in finding the right candidates for such hard, strenuous work. It's therefore alll the more important that the entire team is happy in their work. "We should enjoy the work that we do. Enjoy making our guests happy. If one doesn't enjoy the work, the result can never be good."

LE ROYAL HOTEL LUXEMBOURG 12 Boulevard Royal - L-2449 Luxembourg Phone: 24 16 16 1 - www.leroyal.com

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Sole with pistachio crust Makes 4

60 minutes

• 2 kg of sole For the parsley butter: • bunch of flat parsley • 50 g of soft butter • 20 g of crushed pistachios • 0.02 g of green kitchen colorant • 3 g of dried edible flowers • 15 g of ground almond powder For the pickles: • 125 ml of rice vinegar • 180 ml of water • 100 g of sugar • peppercorns • 1 chioggia beetroot cut into petals • 1 yellow beetroot cut into petals For the ginger condiment: • 80 g of cooked beetroot puree • 40 g of raspberry puree • 0.07 g of agar • a little fresh ginger in zest • some lemon zest

2 For the parsley butter, cook the parsley, then drain and chop. Add the soft butter and the other ingredients. Keep cool. 3 In a saucepan, boil all of the ingredients for the pickles, without the beetroots. Cut them finely and add them to the preparation. Let infuse for 15 minutes and put aside. 4 For the ginger condiment, put the beetroot puree and raspberry puree in a saucepan and bring to a boil. Add the agar and boil again. Season with ginger and lemon zest and set aside. 5 Clean the trumpets by immersing them in vinegar water. Repeat the operation several times, then rinse and spread on a cloth. For the mushrooms and the chanterelles, use a knife or brush to remove the soil, then rinse them. Brown the mushrooms in foamy butter, add the chopped shallot and season with salt and pepper. 6 Before serving, sauté the sole fillets for 4 minutes. Top with the parsley butter and put under the grill until lightly browned. For serving, arrange the fish on plates, garnish with mushrooms and add the raspberry condiment. As a decoration: some young sprouts, edible dried flowers and / or pistachios harmonize perfectly with this dish.

RECIPE PATRICE NOËL PHOTO RAMUNAS ASTRAUSKAS

For the mushrooms: • 15 g of black trumpets • 2 ceps • 15 g of chanterelles • a little butter • 1 shallot • salt and pepper

1 Clean and filet the fish and put the fillets on cling film. Season with salt and pepper and steam cook at 60 °C for 15 minutes (at 52 °C inside temperature), then cool immediately and set aside.

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JONK CHEFS n

Emeline GOBERT Emeline, 27 and mother of a young son, says that she "fell into the flour as a child". It was her destiny to become a patissière, and it's all because of her grandmother. At age 14 she embarked on a path that would later bring her to Luxembourg. After three years of basic instruction at the Athénée Royal de Neufchâteau and diverse apprenticeships to supplement her training, she then came to Restaurant Oro e Argento in the Sofitel in Kirchberg, where the dedicated and ambitious young patissière today oversees the kitchen's confections as premier chef de partie. The beehives which the Hotel Sofitel maintains on the building's roof inspired her to compose for us this lovely dessert, in the key of honey.

DESSERT WITH HONEY FROM OUR ROOFTOP Serves 6

1 hour 30 minutes

• 1 sponge cake dough (ready-made) • 1 silicone baking mat with honeycomb pattern (available online) For the honey cream • 500 g milk • 100 g honey • 100 g butter • 6 egg yolks • 50 g pudding powder (or Maizena) Bring 500 g milk to the boil with 100 g honey and 100 g butter. Mix 6 egg yolks with 50 g pudding powder. Add the hot milk, stirring constantly, to the egg mixture and let it continue to boil for 3 minutes until the cream thickens. After cooling, place in a piping bag and place on the sponge cake circles in a conical shape. For the ganache with honey • 300 g cream • 100 g honey • 200 g white chocolate Boil 300 g cream with 100 g honey and pour over 200 g white chocolate to melt. Allow to cool and then whip lightly with a mixer. Fill into spherical moulds and freeze for 24 hours. For the honey mousse • 2 egg yolks • 125 g honey • 2 sheets gelatine • 250 g whipped cream

For the honey mayonnaise • 2 egg yolks • 100 g honey • 100 g peanut oil • 80 g hazelnut oil • 1 pinch of salt Add 2 egg yolks, 100 g honey, 100 g peanut oil, 80 g hazelnut oil and 1 pinch salt to the mixer and prepare like a mayonnaise. Put cream into a syringe and drip dots on the plate (or make them with a spoon). For the honeycomb biscuit • 150 g honey • 100 g melted butter • 100 g flour • 4 protein • 1 silicone baking mat with honeycomb pattern (available online) Mix 150 g honey with 100 g melted butter, 100 flour and 4 egg whites. Spread the dough very thinly on a silicone baking mat with honeycomb pattern and bake for 4 minutes at 180°C. For the ice cream with fresh cream • 400 g milk • 200 g sugar • 600 g sour cream Heat 400 g milk with 200 g sugar, then add the sour cream and pour into an ice cream maker. Prepare according to instructions. Just before serving, form a dumpling and place on the plate. Arrange: Using a round cookie cutter, cut out 4 small circles from the sponge cake base and place them on a plate. Place a dash of honey mousse on each of them. Arrange all other preparations all around and decorate with a honeycomb hip and some petals.

RECIPE EMELINE EMILIE GOBERT GOBERT FOTOS PHOTOS RAMUNAS RAMUNAS ASTRAUSKAS ASTRAUSKAS

Prepare a pâte à bombe with 2 egg yolks and 125 g honey: Beat the egg yolks, heat the honey and add to the egg mixture, stirring constantly. Soak 2 sheets of gelatine in cold water and then add to the hot mixture. Whip 250 g cream until stiff and fold into the egg and honey mixture. Place in a silicone mould and freeze to

facilitate moulding, then add topping and a few drops of black food colouring.

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Mathieu Van Wetteren:

The Pirate

s this what a pirate looks like? Mathieu Van Wetteren, 31, is friendly, courteous and cheerful. And with his restaurant "Apdikt", formerly a pharmacy in Steinfort, he is more successful that he had ever dared to dream. Gault & Millau named him "Discovery of the Year" in 2018, and other awards are sure to follow.

PHOTOS RAMUNAS ASTRAUSKAS

But Mathieu likes to entertain the idea of being like a pirate on the high seas in his kitchen. He sees the culinary world as "a microcosm that functions according to its own laws." What he particularly likes about gastronomy is "the insanity, the freedom, the creativity and the especially high level of solidarity amongst the crew". He's been his own boss at Apdikt since April 2017. "This liberty is wonderful, and very important for me personally", he says, looking over his small, 24seat empire. All beginnings are difficult, and so Mathieu is not adverse to even washing the dishes himself. It might help to motivate the team. He keeps an eye on what's important, however: the creativity – and the creations – in the kitchen. He started at Apdikt together with Louise Burton, preparing six courses. "That was a small master achievement, every day was a race." There are now three working in the kitchen with Alice Meyer in the dining room as maître d'hôtel, which helps things run smoothly. "I quickly recognised that my creativity can only emerge through calm and focus. I now

have the great fortune of being able to rely blindly on my crew." Cooking is done only in the evening, and only for one set menu. "Everyone said, you'll never succeed. One set menu, only in the evenings, and in Steinfort. Never!" Mathieu, however, was convinced that his concept was the right one, and took the plunge. Only two guests have refrained from ordering his special set menu since the restaurant opened in 2017. "My guests are very open-minded, and often return to discover new, sometimes crazy menu variations. That's why I feel just like a pirate here, one who can share my new achievements." Vegetarians and allergy sufferers are always welcome. "Everything is possible, I just need to know in advance." This season, Mathieu is serving the following set menu: to start, sardines with mussels and Ocho Blanco, followed by ceviche and turbot with Luxembourg purée with caviar. Then entrecôte with butter beans and zucchini. For dessert, avocado with raspberries and artichokes. 75 euros for the entire meal. Van Wetteren offers a set menu for seven weeks, possibly with small changes made over time. Mathieu grew up in Diekirch, as the eldest son of a mother from Luxembourg and a father from Belgium. Even as a young child he was regularly in the kitchen at his mother's restaurant, earning pocket money. His fascination for cookery was so great that when he left school he decided to pursue it

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RESTAURANT PORTRAIT n

as a profession, instead of carpentry as he'd previously planned. After three years of hotel management schooling in Diekirch and two somewhat rocky years, Mathieu attended the hotel school in Namur, where he graduated with flying colours. "I quickly understood that I had to pull myself together if I wanted a chance in this competitive world." After graduation he worked for two years at the one-star restaurant Héliport in Lüttich. Ambitiously looking for the chance to learn from gastronomy's elite, Mathieu applied to work under Harald Wohlfahrt at the Schwarzwaldstube, in Baiersbronn. "Harald Wohlfahrt is the greatest chef I've ever worked for. The man is a phenomenon, both inspiring and fascinating at once." Here is where he learned the classics in cuisine. "Technical clarity, organisation, and love for my work" are what helped Mathieu advance in the search for his own culinary style. He eventually moved on to the Seagrill (two stars) in Brussels, where he was able to work his way up from commis to sous-chef in less than three years. This was followed by a period in his mother's business in the Pall Center in Luxembourg, before he moved on to further hone his skills under Sergio Herman and Nick Brill at "The Jane" (two stars) in Antwerp. Then he came across the old pharmacy in Steinfort. "I am not driven by money. I do what brings me pleasure: cooking and conveying love and emotion to people."

Hard work and long days are part of the job. "It's what keeps me in balance, and what spurs me on to try new things every day." An especially important source of inspiration for Mathieu is travel. He sees creative downtime as an important aspect of his artistic activity. "I am always looking for new flavours, new products and their producers, and exotic combinations." He is currently interested in Asian cuisine. "I see Japan as one of the gates to heaven." He is effusive about "subtlety and simplicity, focus, precision and attention to detail." Reserving a table at Mathieu's restaurant requires considerable advance planning, as waiting times can be up to three months, depending on the day of the week. "I am very surprised and grateful that my guests have such confidence in me."

RESTAURANT „APDIKT“ 1 Rue des Martyrs - L-8442 STEINFORT Phone: +352 26 30 50 87 www.apdikt.eu 2018 / 4 | KACHEN | 95

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Moulins de Kleinbettingen

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SERIES n

TEXT BARBARA FISCHER-FÜRWENTSCHES PHOTOS MOULINS DE KLEINBETTINGEN, RAMUNAS ASTRAUSKAS

Jean MULLER (CEO), Geoffrey DEBERTRY (Head of Purchase & Administration), Frédéric BAIJOT (Head of Sales)

he first miller appears in the ancestral gallery in 1704. Today Kleinbettingen has an ultramodern factory that processes 450 tonnes of wheat daily. Edmond Muller, great-grandfather of the present owner Jean Muller, was the reason for Moulins de Kleinbettingen's success. In 1921, after his mill in Dommeldange had burnt down in the turmoil following the First World War, he purchased two mills in Arlon and Kleinbettingen to run together with his brother. The business has remained in the family every since; now in its fourth generation, Moulins de Kleinbettingen have grown to become the leading flour mill in Luxembourg, despite another large fire in 1966. In 2008 it was remade into one of the most modern mills in Europe. This investment and high level of innovative spirit has ensured the company's lasting success.

Family affair The pursuit of a career as a miller is no longer a matter of course for the younger generation. Jean Muller, 36, first studied management in Switzerland before going to work at a consulting firm. When father Edmond asked him in 2010 whether he could imagine entering the business, he didn't need to consider long before agreeing. The same

opportunity was given to his sisters and femaile cousins, but they decided on other vocations. "With the company being the size that it is today, our work must be responsible and highly professional, so four years ago we created a family charter which clearly defines the qualifications and conditions needed to work in the management of our family business. We also have a great responsibility for our employees, after all", says Jean Müller. "I trained as a miller for one year in Switzerland, so that I can manage the company as well as communicate with my factory employees effectively. I also discovered my love for the mountains during that time", Muller laughs. As they say, "walking is the miller's delight".

More than just flour "We can do more than just flour", says Muller. "Over 50% of our production is durum wheat for noodle production, the rest is wheat flour." Rye, spelt, and other grains are acquired from other mills in the Greater Region. "It's important to us that these mills work under the same quality standards and the same philosophy that we do." Modern facilities enable the production of organic flours, currently 3% of the company's revenue and and on the rise. 2018 / 4 | KACHEN | 97

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international activities are not strategic investments and our projects are run by outside management." Luxembourg flour is used by major customers like Nestlé as well as in products sold worldwide such as in Raffaellos or the breadcrumb coating of McDonalds' Chicken Nuggets.

Produit du Terroir Lëtzebuerger Weess, Miel a Brout

Nudelfabrik, the Wagner and Dr Oetker pizza factories, and many local bakeries use Moulins de Kleinbettingen products. There's even Luxembourg flour in the Raffaellos produced in Arlon. "It's important to us that we are not dependent on just a few large clients. That is why we've established a second focus on convenience products for end consumers. Our assortment is sold in 10 countries and comprises 30 products, including mixes for brownies, cookies and buckwheat pancakes, and grain mixes for muesli and salad toppings. "Our patented FARIN'UP package sealing technology and machines allow for user-friendly packaging for flour and other grain products. This wonderful idea came from my father, and has proven quite successful." The flour in all the company's baking mixes is processed at the mill, naturally. The company itself develops these mixes with the help of outside expertise. "We carry out production exceeding 100 tonnes in our own mixing facilities, and the rest is done by our partners."

Luxembourg flour for the world Even though Moulins de Kleinbettingen place great value in keeping its business in the Greater Region for ecological reasons, it is still leaving its mark in the world. The company has a sales unit for FARIN'UP products in the USA, has acquired the Czechbased corporation United Bakeries, and advises local farmers on the planting of high-quality wheat in distant Rwanda. "The project in Africa arose through a private contact", Muller emphasises, "our core business, however, remains in the Greater Region". "We are a competent partner for our customers and suppliers within a 200 km radius. With the exception of our activity in the USA, our

"Everything depends on the quality of the wheat that we grind. And we are proud that Luxembourg farmers produce some of the best wheat in Europe. It's something others often envy us for." Wheat that is cultivated with few pesticides, perfectly adapted to our climate, and high in protein. "This is the reason that we've had steady production levels with no losses, even when the climate fluctuates like it did this year", says Muller. "It's also important to know that this is no commercialised, genetically modified wheat." This quality is also the reason behind the "Produit du terroir – Lëtzebuerger Wees" label, created in 1999. It joins all participants in the bakery production chain – farmers, dealers, millers, bakers – and guarantees that all wheat and rye products are 100% from Luxembourg fields and that their cultivation and processing is done under precisely defined conditions. In Luxembourg there are 250 farmers harvesting around 18,000 tones of wheat per year for regionally produced, high-quality flour. Moulins de Kleinbettingen operate in accordance with the strict conditions required of this label, as well as according to IFS (International Food Standards), the highest certification in foods. "Organic certification, the highest quality standards, innovative products and new directions in marketing ensure that we will be here for our centennial anniversary in 2021."

Facts and Figures Employees ........................................................................................ 60 2017 Revenue ..................................................................... 47 million Production (quantity in tonnes) ...................... 130,000 tonnes Number of products ................................................................... 200

MOUTARDERIE MOULINS DE KLEINBETTINGEN DE LUXEMBOURG 8 Rue 21 Parcdu d'Activité Moulin, LSyrdall - 8380- L-5365 Kleinbettingen Schuttrange www.moutarderie.lu www.mkmoulin.lu

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Fairtrade Lëtzebuerg

Fair trade – surely everyone has heard of it by now. It's impossible to miss the bananas with the Fairtrade logo in supermarkets. But what does fair trade actually mean? Who's behind it, and how can each of us contribute to a fair global economy? KACHEN spoke with Jean-Louis Zeien, President of "Fairtrade Lëtzebuerg". KACHEN: How long has "Fairtrade Lëtzebuerg" been in business?

KACHEN: What sort of impact does this have on the global economy?

Jean-Louis Zeien: Jean-Louis Zeien: We just celebrated our 25th birthday. Fairtrade Lëtzebuerg a.s.b.l. was founded on 25 March 1992, and is an officially recognised non-governmental organisation (NGO) which is supported by Luxembourg's Directorate for Development Cooperation and Humanitarian Affairs. We make the general public aware of inequalities in global trade and promote an economic system that is based on long-term, fair-trade relations.

Jean-Louis Zeien: Jean-Louis Zeien: The goal is for sustainable development, self-reliance, and improvements to living and working conditions. 1.66 million farmers and labourers are certified in 1,411 production organisations in 73 countries worldwide. Fairtrade supports these small farmers and plantation workers and their families, so that they can work to improve their own lives. Its impact must be measured against this. Various studies have reinforced Fairtrade's positive effects on certified producers' organisations and thus on the development of rural regions. At the same time it must be pointed out that fair trade alone cannot solve the complex problems of marginalised regions.

KACHEN: What exactly does fair trade mean? Jean-Louis Zeien: Jean-Louis Zeien: Respect for human rights and sustainability are the cornerstones of fair trade. It is an alternative trade system which aims to bring about a more just international trade. The global organisation Fairtrade works to strengthen producers in Africa, Asia, and Latin America. All participants along the supply chain are involved in order for this to work. The minimum price is determined at the international level and aims to cover production and living costs, allowing them to support their families and lead their lives with dignity. A premium is paid out to the Fairtrade-certified organisations in addition to this minimum price. The producers and labourers decide in which projects this premium is to be invested democratically. Social and ecological criteria as just as much part of fair trade as economics: the prohibition of exploitative child labour and genetically modified organisms are just two examples of conditions which must be met and for which monitoring is carried out.

KACHEN: What can we as individuals do to support fair trade? Jean-Louis Zeien: It's very simple: look when you buy. By making conscious decisions about buying, each of us can contribute to improving the living conditions of small producers and workers in the Southern Hemisphere. When shopping, look for products with the Fairtrade label. Furthermore, every one of us can become a fair trade ambassador by asking for Fairtrade products when shopping, and by making others aware of fair trade practices. Fairtrade products also make original gifts, where everyone can show that he's doing his part for fair trade. There are also many opportunities to support fair trade at the workplace or in associations, whether with events to raise awareness, in the use of fair-trade products in the cafeteria, fair-trade flowers as thank you gifts for members and employees, or with work uniforms made from fair-trade cotton. www.fairtrade.lu 2018 / 4 | KACHEN | 99

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REPORTAGE n

Mulled wine The Christmas spirit Nothing's more tasty than a warming cup of mulled wine when the weather finally turns cold. And no, a pounding head is not compulsory!

TEXT SUSANNE JASPERS

K, it was a record-setting summer. But at some point we'd all had enough. The supermarkets brought out their Christmas baked goods in September, and no one has any desire for swimming weather these days. Even worse, mulled wine simply doesn't taste good when it's warm outside. And now you are thinking that this sticky, saccharine stuff is undrinkable anyway, right? It's high time that the reputation of this once royal brew be rehabilitated, because mulled wine wasn't always the notorious, headacheinducing, cheap plonk that one buys for a song at Christmastime. Indeed, mulled wine can be quite a delicacy – when properly prepared with the proper ingredients. Culinary experts have known this for millennia.

Pleasure paradox Marcus Gavius Apicius (25 B.C. to about 37 A.D.), a renowned connoisseur in Roman times, was an avid fan of heated wine. The gourmet, passionate gourmand and extremely creative hobby chef is thought to be the author of a cookbook handed down from antiquity and one of the oldest of its kind, "De re coquinaria" (On the Art of Cooking), even if today it seems more likely to have been by a collective of authors with the same or similar names. In any event, Apicius was a talented connoisseur, albeit with a tendency towards gluttony. Whether written by him alone or together with kindred spirits, the book contains a recipe for a drink called conditum paradoxum, in which wine is boiled with honey while constantly being stirred and then mixed with pepper, lavender, saffron, date seeds, and mastic (pistachio resin). As soon as the brew was ready, even more wine was 2018 / 4 | KACHEN | 101

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added. This was the birth of the first historically known mulled wine - a variant of the mulsum (a mixture of wine and honey) so loved by the Romans.

No drink for the poor It is said that Apicius took poison to end his life after having invested almost his entire fortune in a new kitchen and fearing an impoverished death. The master chef must have been quite rich before that, also illustrated by the fact that he was able to come up with such an elaborate mulled wine recipe. After all, exotic ingredients and spices were extremely expensive at the time, and their enjoyment was reserved for the nobility. No cheap drinks for a few sestertii, like today at the Christmas market! Mulled wine was an exclusive, high-society drink. This also applied during the Middle Ages, when research was begun into the medical benefits of the drink in addition to its feel-good effects. In the 16th century it was considered a scientific fact that mulled wine helped treat urination problems. It was also a popular medicine for diarrhoea, and not only by charlatan doctors. The one thing it never seemed to be recommended for was headaches, naturally.

The bit about the headaches But if it was appreciated in noble circles for centuries – even millennia – and used as medicine, where does mulled wine get its bad reputation as a cause of headaches? That may be due to more recent developments. On one hand, many of the drinks sold today as mulled wine may not even have any mulled wine in them at all. First, there's the problem that some "mulled wine" is actually cherry dessert wine - sweet, sticky and headache-inducing. Even the "genuine" Glühwein for sale in the supermarket or at the Weihnachtsmarket is often cheap plonk, several leagues from a noble red and with plenty of sugar added in an attempt to cover the inferior taste. It's no wonder that the stuff gives one a headache. Alcohol, heated and sweetened, will reach your brain faster. If you then consider that mulled wine can have an alcohol content of between 7% and an eyebrow-raising 14.5%, the hangover afterwards goes without saying. Experts therefore advise you to forego the Christmas market fare and prepare your own mulled wine at home. Use a good wine – and forget topping it off with a shot of rum or amaretto, as traditionally done at the Christmas markets and a sure headache-inducer.

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Sophie Pirot

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Don't boil it!

PHOTO MIRJAM PFEIFFER

Don't let mulled wine come to the boil! Even if the experts are of differing minds on why you shouldn't. Some say that the alcohol will burn off (which can indeed happen in excess of 78 °C); others claim that boiling will lead to the development of tastereducing bitter substances, including hydroxymethylfurfural, a supposed carcinogenic. Whatever the result, it's true that boiling will ruin the taste. Incidentally: purists don't think much at all of white mulled wine. And for connoisseurs, that added shot of schnapps is absolutely taboo.

What goes into mulled wine? Almost whatever you want, actually: sugar, cinnamon, cloves, lemon peel, star anise, orange peel, ginger, vanilla, cardamom, pepper, cocoa shells, plums, dates, tea – whatever your individual taste preference. The only rule is: never use too much of one spice, otherwise your mulled wine will taste of only that. And make sure you use a quality wine!

Royal advertising medium Even though the enjoyment of a mulled wine seasoned with exotic ingredients has long ceased to be reserved for the nobility, the brew has once again experienced the highest royal honours in recent years: Germany crowned its first Mulled Wine Queen in Trier ins 2009. Her duties, in addition to advertising the legendary Trier Christmas Market, is to polish up this hot drink's battered image. In an interview, Sandra Schmitt, the 2017 Mulled Wine Queen, has claimed that she can knock back eight cups of mulled wine before the room begins to spin. Whether she had a hangover the next day, she wouldn't say.

Mulled wine à la Conditum Paradoxum For 2 x 300 ml mugs

15 minutes

• 650 ml red wine • 3-4 tsp honey • 2 bay leaves • 1 tsp fennel seeds • 1-2 tsp black pepper • 1-2 pinches of saffron • 4 dates, stones in 1 Add the red wine to a saucepan and slowly warm up on low heat. 2 Stir the honey into the wine and add the bay leaves, fennel seeds, pepper and saffron. 3 Halve and pit the dates. Add both the dates and the pits to the mulled wine. 4 Keep hot for another 10 minutes on low heat. 5 Immediately pour into mulled wine glasses or mugs, or let steep at room temperature overnight and enjoy the next evening!

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NOBLE DROPS n

Wine & spirits MAGNUM VIGNUM Riesling Alpha fût 270

Pinot Gris Remich Hopertsbour 2017

Riesling Alpha is one of five outstanding wines of the MAGNUM VIGNUM series from Domaines Vinsmoselle. This Riesling is a very delicate wine with fruity notes of acacia honey, peach, and apricot. Its flavours, fresh and juicy with peach fruits and a delicate tartness, concentrate the palate. The five exclusive VIGNUM wines in MAGNUM bottles are the perfect accompaniments for your holiday menu and give your table a stylish flair.

The 2017 Pinot gris Remich Hopertsbour Grand Premier Cru from Caves Gales has a diversity of notes and powerful expression. Vibrant fruits intermixing with light notes of toasted bread give this wine its potency and its freshness. Guide Hachette has bestowed its highest award, the "Coup de Coeur", on this unique wine.

27,80 € / 1,5 l

9,35 € / 0,75 l

Available exclusively at the five vinotheques of Domaines Vinsmoselle www.vinsmoselle.lu

Available at Caves Gales in Remich www.gales.lu

De Toren Z 2015 De Toren Z is a Merlot-dominant wine from Stellenbosch in South Africa. Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Malbec round out this elegant wine. A South African classic that's aged for 12 months in French oak. The outstanding 2015 vintage makes a perfect wine accompaniment for the holidays.

WIN

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 with the keyword Edle Tropfen to gewinnen@kachen.lu Submission deadline is 28/01/2019

27,90 € / 0,75 l Available at Taste of Africa (49, rue de Contern, L-5339 Moutfort) www.toawines.com

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TEXT CLAUDE FRANÇOIS PHOTOS DESOM

From Luxembourg to foreign markets The Clasen family and Caves Bernard-Massard Bernard-Massard has been a family business since its creation. Antoine Clasen is the fifth generation of his family to manage this important company, alongside his father, Hubert.

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SERIES VINTNER FAMILIES n

ernard-Massard was founded after the dissolution of the "Zollverein" between Germany and Luxembourg in 1921. These were difficult times, as until then 90 percent of the harvest had been destined for Germany, a major producer of sparkling wines.

Jean Bernard, who had acquired skills and expertise as a winemaker in Champagne, was determined to produce sparkling wines on the banks of Luxembourg’s Moselle Valley, however. He had already established a cellar for sparkling wines in 1919 at the impressive eighteenth-century Palais Pillishof, famous for its rococo façade, in Trier.

Wine, a family affair Supported by Luxembourg and Belgian enthusiasts, including the Clasen family, he built a modern cellar in Grevenmacher and named it Bernard-Massard, incorporating his and his wife’s surnames. He planted new vines and bought up scattered vineyards, including the parcels of Clos des Rochers that Dr Frederic Clasen had acquired at the end of the nineteenth century. This young pioneer also wanted to take advantage of the new markets expected from the recent creation of the Belgian-Luxembourg Economic Union. The company was managed by Jean Bernard-Massard until his unexpected death in 1923, when it was then taken over by the Clasen family, already a shareholder in the group. Bernard Clasen, a lawyer in Luxembourg, was initially responsible for the management, followed by his brother Joseph and then Joseph's sons André and Carlo, and then Carlo's son Hubert Clasen, who was joined by his own son Antoine in 2013. The company is now managed by the fifth generation of the Clasen family. Antoine has a bachelor's degree in management and a master's degree in finance from Lausanne and Paris. After his studies he worked for a time at a private bank in Switzerland and an audit firm in Luxembourg before joining the Belgium-based Vasco Group, a distributor of Bernard-Massard products. Since 2013 he has been in charge of commercial activities in Luxembourg and contact with the importers and foreign producers whose wines are distributed by the Group. A few years ago Bernard-Massard acquired 100% of the shares of Europvin S.A., a "fastgrowing" company that will celebrate its 40th anniversary in 2019.

From Grevenmacher to Schengen Bernard-Massard's history would not be complete without mentioning the difficult periods it encountered over the years. In the beginning of the 1950s, for example, Carlo Clasen had to sell off some of the vineyards, including the Clos des Rochers parcels. Fortunately, the more favourable economy allowed the Clasen family to buy back this land in the 1980s. The vineyards are conveniently located in Grevenmacher, including the “Terroir Groäerd” which produces one of the best Rieslings in Luxembourg. Since 1982, the Clos des Rochers vineyards have gradually been extended to cover 20 hectares of vines distributed througout Grevenmacher, Ahn, and Wormeldange. The wines of this very famous estate have fine, elegant and mineral qualities, and the Crémants are among the best in Luxembourg, with the exceptional cuvee Dr. Frédéric Clasen topping the list. 2018 / 4 | KACHEN | 107

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Antoine und Hubert Clasen

Domaine Thill "Château de Schengen", another prestigious estate, was taken over by Hubert Clasen in 1986. The rich soils of the Markusberg in Schengen have made the reputation of the Pinot blanc and Pinot gris wines. The company’s holdings have meanwhile expanded through the acquisition of vineyards such as Felsberg in Wintrang which produces topof-the-range Rieslings. These two domains, known for producing complex, refined and rather dry wines, have been members of the label "Domaine et Tradition” since the creation of this pioneering quality charter in 1988.

3.5 million bottles per year Bernard-Massard is the largest private producer in Luxembourg and, with a total of 3.5 million bottles per year, the Grand Duchy’s leading producer of sparkling wines and Crémants. While the sparkling wines and Crémants "Clos des Rochers" and "Château de Schengen" are its showpieces, the wines and sparkling wines of the Bernard-Massard brand, such as the Cuvée de l'Écusson, generate 90 percent of the winery’s entire production, including the products of the "Thill's" brand. 60 percent of production is sold for export. Belgium imports more than a million bottles per year, while Canada, a rapidly expanding market,

• Luxemburg: • Group:

Number of employees: • Luxemburg: • Group:

A "specific nation branding" "It's quite a specific nation branding", notes Antoine Clasen, who underscores that the quality of Luxembourg wines, and especially sparkling wines, makes them an obvious choice. The young director points out that two of the company's vintages received the highest honours at the "Decanter World Wine Awards 2017". Out of 17,500 wines in competition, Bernard-Massard’s Cuvée de l'Ecusson beat out 17,500 other winemakers for "Platinum, Best in Show" for sparkling wine with the best quality/price ratio. And the 2014 Vintage Crémant won "Platinum, Best of Category" for effervescent wines from Northern, Central and Eastern Europe. This is recognition at the highest level!

Caves Bernard-Massard 8, rue du Pont - L-6773 Grevenmacher Phone: 75 05 451 - E-Mail: info@bernard-massard.lu www.bernard-massard.lu

The wine shop’s opening hours are:

Caves Bernard-Massard Annual turnover:

imports 350,000. Markets like Finland, which currently consumes more than 200,000 bottles, are also growing.

17,000,0000 € 30,000,000 €

• until 31st March 2019, Monday to Friday from 10:00 to 12:00 and 1:30 to 6.00, Saturdays from 10:00 to 1:00; Sundays by request. • from 1st April to 31st October, 2019: every day from 10:00 to 6:00

85 170

The cellars are open during the following times:

Annual production: 3,500,000 bottles of sparkling wine 500.000 bottles of still wine

• through 31st March, 2019 by appointment • from 1st April to 31st October 2019, from 9:30 to 6:00. Closed Mondays.

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ADVERTORIAL n

New bar at the Hotel Le Place d'Armes:

Renowned interior designer Tristan Auer, who renovated Le Plëss restaurant, has continued his work with us and is the creator and decorator of this new Luxembourg rendezvous. “Le 18” offers a collection of high-quality rums and has a specially developed cocktail menu with modern and traditionally creations. C O C K TA I L

The Bird Jungle • 50 ml of dark rum • 35 ml of pineapple juice • 15 ml of Campari • 15 ml of lime juice • 15 ml of cane syrup • 1 dash of Angostura Bitters 1 Put all of the ingredients in a shaker. 2 Stir the shaker vigorously for 10 to 15 seconds to ensure that the mixture is well blended. 3 Serve in a tall glass filled with ice cubes. 4 Before serving, decorate with a dry pineapple or a slice of lime and a pretty orchid.

Simultaneously refined and relaxed, “Le 18”is a stylish, sophisticated bar which exudes a contemporary vibrancy. The decoration and furnishings are custom-made to fit the room – a mix of patterns inspired by the Bohemian elegance of the late seventies. Tristan Auer has broken from the conventional configuration of hotel bars to design an impressive horse show bar as a masterful centrepiece to dominate the room. The selection of French, English and Hispanic rums goes well alongside rare and exceptional whiskeys. Owner Jean-Michel Desnos and general manager Hubert Bonnier both wish to share the discoveries of their previous hotel adventures and experiences in the Caribbean, as the history of the property continues to be written. “Le 18” offers a prestigious, delicate, and minimalist cocktail below which can be enjoyed by itself or creatively paired with some chic, haute cuisine tapas. For reservations: E-Mail: le18bar@hotel-leplacedarmes.com Phone: +352 27 47 37 211 Opening hours: Sunday to Thursday from 3pm to midnight and from 3pm to 1am on Friday and Saturday.

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WINENEWS

FÊTE DES VINS ET CRÉMANTS @ EXPOGAST

Good wines clearly belong to good cuisine! This is precisely why the annual "Fête des Vins et Crémants" will take place this year as part of Expogast 2018 (24 to 28 November). Here visitors will encounter the finest international gastronomy and quality local wines – an opportunity that is only offered every four years. Luxembourg winegrowers will be offering their wines and Crémants at 47 stands in Hall 8 in the "Wine Village". There will also be four interesting wine seminars on Saturday 24 and Sunday 25 November, on the art of tasting. Information can be found on the Facebook page of "Vins & Crémants Luxembourg".

CRÉMANTS AND SPECIAL WINES FOR CHRISTMAS The Christmas season is a particularly important period for Luxembourg's winegrowers, because traditionally a lot of Crémant is sold during this time. Meanwhile practically every winery offers at least one Crémant, often several Cuvées, which are either made with classic grape varieties such as Auxerrois, Pinot blanc and/or Riesling, or cuvées with the typical champagne varieties Pinot noir and Chardonnay. You can also treat yourself to a liqueur wine at Christmas, as some Luxembourg producers offer straw wines, late harvests or the very rare ice wines. But a Gewürztraminer goes well with dessert or cheese too.

The "Guide Hachette des Vins 2019" lists a total of 42 Luxembourg wines and Crémants. In spring, the tasting took place at the Wine Institute in Remich. Each jury awarded between 0 and 5 points: with two points, a product is included in the wine guide, while three to five points results in the awarding of one, two, or three stars. The top-rated products were then tasted once again by the jury presidents, and four received a "coup de coeur": Riesling Ahn Palmberg 2017 from Caves Berna (Ahn), Riesling Ahn Palmberg 2016 from Domaine Clos des Rochers (Grevenmacher), Pinot Gris Remich Hôpertsbour 2017 from Caves Gales (Ellange-Gare) and Crémant Élégance from Caves St Rémy-Desom (Remich).

42 WINES AND CRÉMANTS IN THE "GUIDE HACHETTE 2019”

NEW LOGO "VINS ET CRÉMANTS LUXEMBOURG"

TEXT CLAUDE FRANÇOIS

A new logo and a new graphic charter have been created for the wines and Crémants of the Luxembourg Moselle. For the interprofessional strategic committee of the winemakers, the aim was to create "a strong and recognizable identity, to represent everything that makes our wines and Crémants so special". The logo must combine the quality of the products and their origins. The two main elements are the X symbol of Luxembourg’s "nation branding" and a geometric shape representing a bunch of grapes, but also a wine tasting glass or Crémant. To identify Luxembourg wines and Crémants, this logo will appear on the capsule as well as on the front or back label of the bottle. 110 | KACHEN | 4 / 2018

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18472-09

plan K

L ES V I N S E T C R ÉM A N T S D U LU X EM B O U R G, VO U S A L L E Z L ES A D O R ER

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Meisterwerke

Old world traditions with a modern face “Meisterwerke” combines art and design that enhances every interior in a unique and artful way. Every limited piece is designed, woven and embroidered - all while steeped in the grand tradition of Flemish artisanship and innovation.

“Meisterwerke” is a project by Isabelle Torrelle and Christian Otto from Belgium, who love to share their passion for art and textiles. Christian takes care of the organisational tasks while Isabelle is the creative mind behind the art pieces. Isabelle has a particularly rich background the weaving business; after obtaining a degree in textiles from the Royal Academy of Fine Arts in Ghent, she worked for twenty years as a designer for manufacturers of furniture fabrics and decorative textiles. The room dividers and panels are inspired by historical portraits of noblemen and noblewomen from the Middle Ages, giving them decorative - and contemporary - tattoos. Craftsmanship, traditional techniques and creativity: these are the inherent values of the collection. True craftsmanship is rare in modern times. “Meisterwerke” brings together best modern practices with ancient artistic values. By combining the two techniques of weaving and embroidery, Torrelle has managed to create from older tapestries images with a far greater fullness of form, detail and colour. Each panel is produced in a limited, numbered series of only 75 pieces and all come with a certificate. She also offers even more specific ‘bespoke’ work, where customers can choose certain techniques, tints and nuances. If you want to see a “Meisterwerke” panel for real, you can come by the KACHEN office in Junglinster and have a closer look at “Gilga Delft”,

depicting a young woman in a Vermeeresque landscape. Her back is tattooed with Delft motifs: a striking image that combines tradional and modern. Torrelle embarked on a partnership with the Royal Delft ceramics factory especially for this project. Stunning! In addition to the large-format works, there are also smaller objects such as pillows, bags and clutches made according to the same principle, 3 of which we give away to our readers! www.meisterwerke.be

WIN

WE’RE GIVING AWAY 3 MEISTERWERKE CLUTCHES Simply answer the following question: Who is the creative mind at “Meisterwerke”? Send the correct answer with the keyword Meisterwerke to gewinnen@kachen.lu Submission deadline is 28/01/2019

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ADVERTORIAL n

Feeling at Home

Celebrate the holiday season mit Villeroy & Boch From the first Advent candle to the sparkling tree on Christmas Eve, Villeroy & Boch brings festive sparkle to your entire home. Decorations for your table or your tree, pretty lanterns for a homey atmosphere and lovingly adorned porcelain provide a true holiday ambience.

Classic Christmas motifs and a visit to Santa Claus From morning coffee to the family feast, the Toys Delight collection includes a range of items for every holiday meal. The collection is in traditional Christmas red and green on white premium porcelain. All of the items in the collection can be combined in a variety of ways so that you'll soon be looking forward to setting the holiday table. For those who prefer something simpler, Villeroy & Boch has Toys Delight Royal Classics, a white-on-white version of their popular best seller, Toys Delight. The imaginative motifs of the Toys Fantasy collection tell a story from the Christmas village: here, Santa Claus and his wife pack up the presents and hitch up the sleigh. Its vivid colours and playful

motifs will bring joy to the eyes of children and grown-ups alike. Santa is also shown with children in the 2018 Annual Christmas Edition, ideal to collect or give as gifts and only available in the year of its manufacture.

Winter Bakery Delight: cosy holiday ambience Everything you need to spruce up your home for the holiday season: star or tree-shaped cookie plate, oven-proof mugs with delicate gingerbread motifs, cookie jars made of premium porcelain, and much more. Now it's time to bake Christmas cookies. Some of the motifs in the Winter Bakery Delight collection also come in miniature format as ornaments for the Christmas tree (Winter Bakery Decoration).

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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 Luxembourgish KACHEN Blog Award 2017 we are now looking again 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 1 December via the website www.blogaward.lu. There you will also find all further details and information about participation as well as more about 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, the prizes and the events in detail in the course of 2019. So you can be curious! www.blogaward.lu

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

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

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 2018 / 4 | KACHEN | 115

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BLOGGERS 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 Linda Dieschbourg and David Mourato (Kinlake), and Salomé Jeko (Cookerei).

Kinlake The jury chose Linda Dieschbourg and David Mourato’s blog Kinlake as the Best Lifestyle Blog at the KACHEN Blog Award 2017. The prize was a weekend for two at Le Royal Hotels & Resorts Luxembourg for two nights including breakfast, dinner, Sunday buffet and admission to the spa. Linda is half Greek and half Luxembourgish, so she has a bit of each culture within her. Linda and David are currently living in Crete and love to cook using the Greek flavours of Linda’s childhood. One day they thought, “Well, how about using those to give a twist to a typical Luxembourgish comfort food?”. This is how this dish came together: a Mediterranean twist on “Kniddelen” that is delicious and hearty! www.kinlake.com

Greek Kniddelen with sundried tomato, artichoke & feta Serves 2-4

20-30 minutes

Greek Kniddelen • 500 g of flour • 4 eggs • 2 tbsp of Greek yoghurt • 200 ml of water • 1 pinch of salt

RECIPE & PHOTOS LINDA & DAVID VON KINLAKE

Sundried tomato & artichoke sauce • 3 tbsp extra virgin olive oil, divided • 1 white onion, diced •4 cloves of garlic, peeled and minced • 2 tbsp of fresh oregano and/or mint leaves for cooking, plus extra for garnish •3 tomatoes, freshly grated • 40 g (½ cup) of sundried tomatoes, chopped • 60 g (1 cup) of artichoke hearts • 8 pitted olives, chopped • 1 tbsp red wine vinegar • 1 pinch of salt, pepper, and red pepper flakes • a handful of crumbled feta cheese 1 For the dough, combine the flour, eggs, milk and salt in a large bowl and mix until you get a nice, smooth dough that's not too thin and not too runny. 2 Bring a pot of water to the boil (like you would when preparing pasta). Get a tablespoon, start shaping little dumplings with your dough, and dunk them into the boiling water one by one. Be sure to stir the water gently from time to time, so that they do not stick to the bottom. Then, as they float back to the surface, pick them up, strain them, and set them aside. Your “Kniddelen” are ready! 3 In a large pan, heat 2 tbsp of olive oil on medium-high heat. Sauté your “Kniddelen” for 5 minutes, until golden and cooked through. Transfer them to a plate. 4 In the same pot, heat some more olive oil and sauté the onion for 5 minutes. Add the

minced garlic and herbs and stir, cooking for 30 seconds, making sure that the garlic doesn't burn. Add the fresh tomatoes, sundried tomatoes, artichokes, olives, red wine vinegar, salt, pepper, and red pepper flakes. Stir and let cook for 10 minutes. 5 Add the “Kniddelen” to the pan, stir and garnish with feta and more fresh herbs. Note on buying feta cheese: Make sure to get a brand that is produced in Greece, such as "Dodoni" or "Olympos". Authentic Greek feta simply does not compare with cheap immitations. The traditional processing results in a creamy, crumbly goodness – and that's what will make all the difference to your dish!

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BLOG AWARD n

Cookerei At the 2017 KACHEN Blog Award, Salomé Jeko won the “Coup de Cœur du Luxemburger Wort" for her blog Cookerei. As a prize she got a whole page write-up in the Luxemburger Wort and the original printing plate from the newspaper. In 2013 Salomé launched her blog Cookerei which she uses to share savoury and sweet recipes along with travel chronicles. Her blog has been enriched by other topics over the past five years but always reflects the same goal: to offer fast and delicious recipes beautifully presented to “prove that you can prepare good things without spending hours behind the stove”. With regard to her muffin recipe below, Salomé tells us: "My daily life is very busy and I rarely have time to prepare and make a brioche dough, however, I love cinnamon rolls ... My palate is satisfied thanks to this muffin recipe, which offers the perfect illusion”. www.cookerei.com

RECIPE & PHOTOS SALOMÉ JEKO

Cinnamon roll muffins For 20 muffins

15 minutes + 25 minutes baking time

• 150 g of sugar • 1 egg • 80 ml of oil • 240 ml of semi-skimmed milk • 1 tsp of vanilla extract • 240 g of flour • 1 tsp of baking powder • 1 pinch of salt • 170 g of brown sugar • 2 tsp of cinnamon Icing: • 30 g of water • 100 g of icing sugar • 100 g of cream cheese 1 Preheat the oven to 180 °C. 2 In a bowl, mix 150 g of sugar, the egg, oil, milk and vanilla extract. 3 In another bowl, mix flour, baking powder and

a pinch of salt. Add the wet mixture to the dry mixture and stir to obtain a homogeneous dough. 4 In a small bowl, mix 170 g of brown sugar with cinnamon and put aside. 5 Put 1 tbsp of the dough in each muffin cup, sprinkle with some sugar-cinnamon mixture, then repeat. With the tip of a knife, stir the dough with the sugar-cinnamon mixture in each mold. 6 Bake the muffins for 25 minutes. 7 Meanwhile, prepare the icing by mixing all the icing ingredients. Add on top of the muffins while they are still hot. 2018 / 4 | KACHEN | 117

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WELLNESS n

Hop, skip, jump... Children who get regular exercise do better in school

n article by the American Academy of Pediatrics from 2017, which looked at data from 26 published studies, posits that children who have physical activity outside of school perform better and get better marks in school. The studies involved over 10,000 pupils between the ages of 4 and 13. This raises the question: is exercise only beneficial for certain school subjects, or does it lead to a general boost in performance? Marks rose significantly in maths, but improvements were also seen in languages in comparison to children who did not exercise. The ability to concentrate improves through physical activity, according to the authors. Exercise increases cerebral blood flow, which in turn accelerates the absorption of oxygen and nutrients. New small blood vessels are formed, fostering the connection of nerve cells. Does the time of day play a role? It is also interesting to note that children who did a series of exercises in the morning during school hours (about 10-60 minutes) got better marks than children who exercised in the afternoon. It is therefore important that regular physical activity is offered at school between or during school hours. This is an issue which urgently needs to be discussed with headteachers.

Dr. Marc Keipes Director GesondheetsZentrum www.gesondheetszentrum.lu/blog/

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inger, a rhizome brought out of the Far East by Arabian merchants, spread across Europe during Roman times. With its with its spicy-hot taste and characteristic aroma, ginger is frequently used both in the kitchen and as a healing herb. After blossoming, only the rootstock (which grows horizontally under the soil, with branches resembling deer antlers) is harvested from this one-leaved, reedy perennial with its yellow, purple-edged flowers which can grow to over a metre high . Ginger comes in many varieties, which in turn are used in different ways. The most well-known is probably white ginger, which is peeled, bleached, and dried.

TEXT & PHOTO MASSIMO GHERARDI

Ginger is a traditional ingredient in the cuisines of India and Asia, where it is used fresh or as a powder. We in Europe use powdered ginger along with other spices in our Christmas cookies. But ginger can also be found in ginger ale, as candied ginger in cakes, in gingerbread, as a fermented side to sushi, as syrup, and in many other foods. The rhizome of the plant Zingiber officinale has a firm place in pharmaceutical practice. It's used in powder form, in tablets, capsules, tinctures, or drops. Its main active ingredients are gingerol and shogaols, the latter being named after the Japanese word for ginger. These work as heat receptors in the body and are responsible for that feeling of warmth that ginger fans know. They activate the digestive system, helping to fight nausea. Some medical studies record a beneficial effect for motion sickness from ginger similar to that of dimenhydrinate, a very effective medication which nevertheless comes with side effects, particularly drowsiness, in contrast to ginger. Motion sickness and non-specific stomach ailments, called dyspepsia, are then ginger's main area of application. Studies are currently being done to see if ginger is also effective as a painkiller, for example to treat osteoarthritis. Ginger is said to inhibit the enzyme cyclooxygenase, similar to acetylsalicylic

acid. Whether it is suitable as a cold remedy, a diet aid, as a treatment against irritable bowel syndrome or even in cancer prevention, remains to be seen. Ginger can cause acid indigestion, however. Since it can also increase bile production, those suffering from gallstones should avoid consuming it as it can worsen symptoms. Women in the late stages of pregnancy should also steer clear of ginger, as it can induce labour. It was recently claimed that patients with blood coagulation problems should avoid ginger, because of the risk of bleeding. This also applies to heart patients who take anticoagulant medication, as ginger works synergistically in combination with these substances and enhances their effects. There are no clear findings from pharmacological studies on humans, however, so caution is recommended along with regular monitoring. Ginger is said to have an antiplatelet properties in Nifedipin, a calcium channel blocker, but these studies require further confirmation. Here, too, one should use caution with regard to ginger consumption. The recommended daily dose of ginger is 50 grammes of fresh root or 5 grammes (1 tsp) in powdered form, spread out over the course of the day. This amount should produce no side effects thus making ginger to be considered a safe drug. This rhizome has a broad range of culinary and pharmaceutical uses. It makes for an interesting natural alternative to chemical medications, which is appealing in these days of "back-to-the-roots" trends (literally!)

GINGER The supertuber

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An ounce of prevention is worth a pound of cure An interview with Fabio Secci, General director of Caisse Médico-Complémentaire Mutualiste CMCM is our partner in our special supplement, "Healthy Eating" KACHEN: CMCM is a form of supplementary healthcare coverage which, however, in recent years has clearly positioned itself as a "health partner" with a strong focus on preventative measures. What brought this change? CMCM, Fabio Secci: In many socially advanced European countries, the state health systems have long made this change, just like the mutual societies (mutuelles). It has been proven that every euro that is sensibly invested in health care can save expense at the other end (health insurance providers) many times over. This change has been cumbersome and slow, due to the complex state health insurance system and the quadripartite. As independent provider of supplementary healthcare coverage, CMCM has more flexibility and sufficient financial means. Thanks to its high membership numbers it also has the necessary influence in increasingly bringing prevention to the fore. KACHEN: CMCM provides coverage for whole families and is also a reliable partner for travel abroad. CMCM, Fabio Secci: Since its founding as a mutual society (société de secours mutuels) in 1956, CMCM has fulfilled the fundamental principle of solidarity and mutuality: our membership covers the entire family, and we turn no one away, regardless of how old or how sick a person may be (CMCM also covers pre-existing conditions). We also don't find excuses to NOT pay out, but rather exist solely to come to the aid of our members when they need us. Unlike private insurance providers, we do not exclusively seek members who are young and healthy and from whom we can earn a lot of money, because a mutuelle does not have any use for profit. Members' fees remain fully in their guarantees or are paid out through benefits. Many members (and nonmembers) still don't know that CMCM members are fully covered for medical emergency treatment when travelling abroad, starting on the first day of membership (no waiting period) and at no extra charge. It even includes medical treatment for up to 100,000 euros per person and per incident, as well as repatriation (rapatriement) without financial restrictions.

KACHEN: What does it cost to become a CMCM member and how is one covered? CMCM, Fabio Secci: Our membership subscriptions are currently divided into three categories of guarantee: 1 basic guarantee and 2 supplementary guarantees. Membership subscriptions are calculated according to age at enrolment, and then remain so for the entire duration of membership. Our members will NEVER see their premiums raised when they reach a certain age. Basic coverage can be had for starting at 20 euros per month, and includes coverage for all major illnesses and major surgical procedures in Luxembourg and abroad (incl. 1st class surcharges), as well as the above-mentioned coverage for emergencies while travelling abroad. KACHEN: CMCM offers especially affordable rates for young members and encourages enrolling as early as possible. Is that also part of your prevention campaign? CMCM, Fabio Secci: Membership alone has no medically preventative benefits but rather financial ones: the earlier you sign up with us, the more affordable the rate, which you then keep for the rest of your life. Once you are a member, however, you also have access to a wealth of information concerning health care and medical preventative measures. Often, young people think that they are healthy and won't need supplementary coverage. From a health perspective this is fortunately true, but modern mobility and increased holiday travel, from which young people also benefit today, have made accidents while skiing, diving, or mountain climbing a more likely scenario. Abroad, medical bills alone can be enormous, not to mention the costs of repatriation. Unfortunately, even young people fall seriously ill sometimes, in which case a non-profit provider like CMCM is an affordable and fully sufficient coverage solution. You'll find more information at www.cmcm.lu

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HEALTH n

How to deal with a picky eater? Tips on building healthy eating habits in children A contribution by Vesela Savova-Drews

ll parents have experienced pickiness from their child in one time or another. The term “picky eater” is often used to refer to a child (or adult) who refuses to eat a variety of foods or eats the same foods all the time. Usually pickiness with food starts in toddlerhood and can last from a few months to several years. Many parents worry that their child doesn’t get enough nutrients by refusing a variety of food. This can put a lot of stress on the parents and add an additional pressure on the child. It can literally ruin the appetite of the entire family! Mealtime should be a time when we enjoy ourselves, where we all relish into the positive senses food provides as well as bond as a family. In order for us to achieve this ideal vision of how mealtimes should be, let’s discuss why picky eating occurs, and what can be some of the causes to it. By knowing what might cause pickiness, we as parents will be better equipped to properly handle it. What contributes to pickiness with food? There are three main aspects we need to consider when dealing with pickiness: 1. Food neophobia 2. Associated emotions 3. The child’s character Anxiety around new foods is not a new concept and we need to realize as parents that food neophobia or fear of new foods is a real thing for young children. Vegetables and fruit particularly can fall into this category for a simple reason – they are unpredictable. They come in different colors, shapes, textures and tastes. They can easily overwhelm small children, which can result in their refusal. On the other hand, constant and predictable foods are always uniform, they don’t surprise, and for this reason children willingly accept them. You might have already guessed which foods these are – pasta, bread and the like. These foods are called “safe foods” because of their predictability. Dealing with neophobia should ideally start off the table. A great, low-pressure way to your child feel more comfortable around new foods is to expose

him to these on a daily basis or together with the “safe foods” he already loves and accepts. Reading books about fruits and vegetables is great, as is going grocery shopping together and letting your child help in the kitchen. Fussiness around food can also stem from emotion. When young children discover that they can master a new task, they get excited and want to repeat that action. Oftentimes around the age of one, a child wants to feed herself alone. Yes, there will be a mess and yes, it will take way too long, but it is a really good idea to let her experience it. Doing this will put your child in control of the feeding process – a very important aspect in creating healthy eating habits. By giving your child some control she will feel more independent and will be more willing to experiment with the food you’re serving her. While we are focusing on emotions, it is also important that you pay attention to your own emotions during mealtime. Are you too focused on what your child eats? Do you constantly comment and ask your child to finish all the food on her plate? All these actions, even though filled with good intentions and care, oftentimes backfire. Because they not only put pressure on the child, but they also take away the feeling of control in the child. And if you have a toddler, you will know all too well how they love to challenge you just to see what will happen next. Simply refuse to give your child the grounds to do so at mealtime by not getting too invested with how she eats her food. When you take steps to install healthy eating habits in your little one it is also important to consider the character of your child. If your child is super active, then maybe sitting at the table for more than 10 minutes is asking too much of him. If your child needs reassurance, then guiding him by being an example can be the right tactic (it actually always is!); and if your child is spirited, then creating a calm and relaxing routine will be crucial. Above all, remember that selective eating is common, and often goes away on its own when parents lovingly and continuously offer healthy food choices and act as role models of healthy eating themselves. 2018 / 4 | KACHEN | 123

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The following recipes are healthy and easy to prepare. Each of them contains fruits or vegetables and offers plenty of nutrients for growing children. Please note that Vesela doesn’t recommend hiding vegetables in the food we prepare for our children. Rather, it’s good to make them aware of the fact that there are fruits and vegetables in the meal and encourage them to try it.

Berry smoothie This smoothie is perfect for breakfast or as an afternoon snack. It is loaded with fruits, veggies and some healthy fats for sustained energy throughout the day. Serves 2

10 minutes

1 Place all the ingredients in a high-speed blender. 2 Add some milk to adjust the thickness of the smoothie. It should become thick but not too runny, especially if you want to eat it with a spoon. 3 Pour the smoothie into a glass or a jar. If you want to serve it in a bowl, you can top it with some banana, fresh berries, hemp seeds and coconut flakes.

RECIPE VESELA SAVOVA PHOTOS MIRJAM PFEIFFER

• 3 steamed, then frozen cauliflower florets • 1 frozen or ripe banana • 70 g of frozen blueberries or raspberries • ½ tbsp of coconut butter • 1 tbsp of flax seeds • 1-2 Medjool dates, pitted • some milk (any type)

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Veggie loaded Mac & Cheese Serves 3-4

40 minutes

•3 00-400 g of whole wheat pasta or lentil fusilli pasta • 500 g of butternut squash • 1 50 g of carrots • 165 g of cashews, soaked for about 3 hours • 3-4 tbsp of nutritional yeast or parmesan cheese • 3 tbsp of Worcestershire sauce • ¼ tsp of turmeric powder • ½ tsp of mustard • 1-2 garlic cloves, minced • ½ tsp of smoked or sweet paprika powder • 90 ml of milk (any type) or more if needed • some parsley to garnish • salt and pepper to taste 1 Remove the skin and seeds of the butternut squash and cut into larger pieces. Wash, peel and cut the carrots into thick coins. 2 Steam the butternut squash and carrots for about 10 minutes, until soft. Set the vegetables aside, keep the steaming water and transfer it to a large saucepan. Bring

to the boil and use it to cook the pasta according to the package instructions. 3 Meanwhile, prepare the sauce. Place the steamed butternut squash and carrots in a food processor or blender. Add the soaked cashews, nutritional yeast, Worcestershire sauce, turmeric and paprika powder, mustard and minced garlic. Blend until the sauce becomes thick and creamy without lumps. Slowly add milk to the sauce to dilute it to the consistency you like. The sauce should not be thick like a puree, but it shouldn’t be too runny either. 4 Season with salt and pepper to taste and serve warm.

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Carrot and banana loaf For 1 loaf (serves 4-8)

20 minutes + 35 minutes baking time

• 2 medium carrots (about 190 g) • 1 ½ ripe bananas (160 g peeled) • 2 Medjool dates, pitted • 1 organic egg • 70 g of coconut flour • 50 g of almond butter • 1 tbsp of ground flax seeds • a dash of cinnamon and vanilla • 60 ml of milk (any type) • 100 g whipped coconut cream or cream cheese • some pomegranate seeds 1 Wash and cut the carrots, place them in a blender and blend until they become a rough puree. 2 Add the bananas, the Medjool dates and the egg to the carrots and blend again until it becomes a homogenous paste. 3 Add the coconut flour, the almond butter, the flax seeds, the cinnamon and vanilla as well as the milk and pulse until a firm dough has formed. 4 Preheat the oven to 190 °C and line a 20 x 12 cm ceramic baking pan with parchment paper. 5 Pour the dough in the baking pan and bake in the oven for about 35 minutes. Check 5-10 minutes earlier if you are using another type of baking pan. 6 Once the cake is baked, allow it to cool completely. Garnish with the whipped coconut cream or cream cheese and decorate with pomegranate seeds.

Vesela is a holistic nutritional consultant. She shares healthy recipes and nutritional advice on her website www.platefulnutrition.co and helps her clients adapt a healthy lifestyle through nutritional assessments, cooking workshops, recipe and meal plan developments, and more. She is also a mother of a two year old toddler and she is passionate in encouraging healthy eating habits in children from weaning. She believes that the sooner in life we build good, healthy eating habits, the easier it is to keep them and stay as healthy as possible. Being a mom has helped her in this regard, as she can not only put her knowledge into practice, but she is also confronted with the struggles every parent experiences while raising their children. This has made her more aware of how the example we give to our children as well as our interactions with them can subtly influence the success of our intentions.

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ADVERTORIAL n

Pasta with truffle cheese, mushrooms and fresh herbs Serves 3

30 minutes

• 1 onion, finely chopped • 1 tbsp. olive oil • 500 g fresh mushrooms • 2 tbsp thyme, chopped fine • 125 g Luxlait Crème de Chapelain with truffles • 250 g fresh cream • 1 tsp starch (as needed) • 250-300 g spaghetti noodles • 2 tbsp fresh lemon juice • a little truffle oil • salt and black pepper 1 Chop the onion finely. Pour 1 tbsp of olive oil into pan and cook the onions for four minutes until they are transparent. 2 Slice the mushrooms and add them to the pan. Allow them to sweat until their moisture has evaporated. Add 1 ½ tbsp of the thyme, the LUXLAIT Crème de Chapelain with truffles and the cream and stir well. Cook until it reaches the right consistency (about 5 minutes). If needed, mix 1 tsp starch with some more cream and add to the mushroom mix. Season generously with pepper and sparingly with salt. 3 Cook the spaghetti noodles in salted water according to instructions. Add the cooked noodles to the sauce and stir. Season with fresh lemon juice. Serve with ½ tbsp thyme and a dash of truffle oil on each plate.

A creamy, tasty delight not just for bread! Luxlait has a new spreadable cheese, "Crème de Chapelain" with truffles. It's made from Luxlait Gouda cheese (35% fat) and Luxlait "Rose" butter, then refined with genuine black truffles from the Périgord. It's delicious cold on a slice of bread, and will keep its creamy consistency even when heated. Try our "Crème de Chapelain" with truffles on pasta!

RECIPE ELISABETH BECKERS PHOTO MIRJAM PFEIFFER

Luxlait Egg Nog is back! This non-alcoholic beverage with aromas of vanilla and rum can be enjoyed at any time of day. Luxlait Egg Nog is made from milk, cream and sugar, with 6% fat. Egg nog has long been an American holiday tradition. It's normally served at Christmas, but tastes delicious the whole winter long! Tip for adult gatherings: the traditional version contains quite a bit of alcohol. Simply add a splash of rum, brandy or whisky to Luxlait Egg Nog.

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

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Mushroom and potato quiche with red grapes and goat's cheese 2 baking moulds (36 x 12 cm)

45 minutes + 35 minutes baking time + 1,5 hours cooling time

For the quiche base: • 350 g wheat flour, Type 550 • 200 g butter • a pinch of salt • 2 eggs For the filling: • 450 g of mushrooms, sliced • 400 g sour cream (30% fat) • 3 eggs • a pinch of nutmeg • 1 tsp thyme • 3 juniper berries • 1 tbsp black peppercorns • 4 medium potatoes • 50 g goat's cheese • 1 handful of red grapes • Salt

Tip: Leftover dough will freeze well and can be used for quick mini-quiches.

RECIPE & PHOTO MIRJAM PFEIFFER

1 Cut the butter into small pieces and mix in a food processor with the flour, salt, pepper and eggs until you get a smooth dough. Let rest in the fridge for 30 minutes. 2 Roll out the dough on a floured surface and use to line both baking tins. Prick the base with a fork a few times. Let rest in the freezer for an hour. 3 In the meantime, fry the mushrooms on medium-high heat until

most of the water has evaporated (this takes about 30 minutes). Stir occasionally with a wooden spoon. 4 Remove the bases from the freezer and bake for 10 minutes at 200 °C. 5 Place the mushrooms in a bowl, add the sour cream and fold in three 3 eggs one by one. Grind the juniper berries and peppercorns with the mortar. Stir into the mix with the nutmeg, thyme and salt. Spread half of the filling on each base. 6 Cut the potatoes into slices and arrange them on the filling in a fan shape. Crumble the goat's cheese on top and then add the black grapes (if necessary, seed them first). 7 Bake for another 25 minutes. Remove from the oven and let cool for 10 minutes. Garnish with basil and divide into portions. Enjoy!

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KACHEN

ON TOUR 2018 / 4 | KACHEN | 129

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Hitting the slopes Do you love snow and winter sports? You don't have to travel far to find them here in Luxembourg. Tobogganing, snowshoe hikes, cross-country and alpine skiing....the Greater Region has surprisingly much to offer – all you need is snow. KACHEN shows you where skiers, snowboarders and other winter sports fans can get their fill in the region.

TEXT BARBARA FISCHER-FÜRWENTSCHES

uxembourg is not really a winter sports country – and yet Luxembourgers are passionate about winter sports. One out of four heads for the snow during winter holidays or the "Fuesvakanz" at Carnival time. Those who can't afford it or just want to get in some skiing on the weekends will find plenty of local options as soon as the first cold snows fall. When there's enough snow, one can enjoy 4 km of cross country tracks at Weiswampach in Northern Luxembourg. Skis and equipment can be rented on site. If the snow isn't deep enough for a cross-country ski trail, there's a hearty toboggan run nearby or a relaxing hiking tour through the magnificent snowy landscapes of the Oesling as a nice and relaxing alternative. You can find out the current state of the cross-country skiing trails at the Weiswampach municipal website (www.weiswampach.lu).

Winter fun without borders About one hour's drive from Luxembourg, on the Erbeskopf in Hunsrück you'll encounter a true winter paradise with alpine pistes, cross country trails through forests deep with snow, toboggan runs and natural ice rinks for your pick of winter recreation. The downhill slopes are outfitted with snow-making systems to keep them ski-ready when temperatures are around the freezing point; with floodlights daily until midnight. Ski equipment and toboggans can be rented at the nearby ski and snowboard school. At www.erbeskopf.de you'll find not only a webcam and the latest ski forecast, but also a list of hotels and restaurants in case you decide on a short holiday in the HunsrückHochwald Nature Park.

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KACHEN ON TOUR n

The Eifel region also has plenty to offer for sledding and cross-country or downhill skiing! The seven small ski areas in the Eifel region offer many advantages for winter sports fans: short travel distances, family atmosphere, cosy lodges, affordable lift prices, and terrific opportunities for sledding. The Schwarzer Mann winter sports area near Prüm and the Wolfsschlucht are only about 100 km from Luxembourg and make ideal winter day excursions. A little further away, you'll find the Weisser Stein Ski Area in the Eifel National Park in Hellenthal, a Nordic skier's paradise. The Arnsberg Ski Area, near Daun, has not only a ski school but popular lodges for après ski fun. You'll find all Information including a snow hotline and directions at www.eifel.info/ausflugsziele/ aktivitaeten/winter-schnee/skigebiete. Our neighbours in Belgium boast several winter sports areas, including the High Fens and the Ardennes and Eifel Mountain Region. At 674 metres, the Baraque de Fraiture ski area (about 120 km from Luxembourg City) is one of the most snow-secure addresses in Belgium. Skiers and snowboarders can frolic on three

pistes at 350, 700, and 1,000 metres. Both cross-country skiers and snowshoers will get their money's worth, as there are routes cleared especially for each sport. Cross-country skiers and snowshoers will also find tranquil cross-country skiing and hiking enjoyment near Malmédy, on Mont Spinette, on the southern side of the High Fens. In Manderfeld discover the trending sport of snowshoeing with a guided tour. All information on winter sports in Eastern Belgium can be found at www.ostbelgien.eu/de/erleben/wintersport/skizentren (in German, French, and Dutch). It's worth monitoring the weather situation and then planning a lastminute day outing or a weekend in the mountains. Several of the ski areas mentioned here offer a newsletter with up-to-date information on snow conditions. Those who would rather not rely on the weather forecast will find year round skiing in the Indoor Ski Hall in Amnéville, in France. Both novices and experienced skiers looking for a little preseason practice will be satisfied on the 620 m indoor ski slope, the longest of its kind in the world. www.snowhall-amneville.fr 2018 / 4 | KACHEN | 131

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Winter in Luxembourg

Expogast Luxexpo The Box www.expogast.lu 24.11.2018 - 28.11.2018

200 years: Silent Night, Holy Night www.patrimoine2018.lu 22.12.2018

Christmas Markets in Luxembourg City Place d’Armes, Place de la Constitution, Place de Paris www.visitluxembourg.com 22.11.2018 - 24.12.2018

Christmas Day 25.12.2018

Knuedler on Ice Place Guillaume II www.knuedleronice.lu 22.11.2018 until beginning of Jan 2019

New Year’s Eve 31.12.2018 Tourism Fair Vakanz Luxexpo The Box www.expovakanz.lu 18.01.2019 - 20.01.2019

Luxembourg Light Festival www.visitluxembourg.com December 2018

Euromeet D’Coque Luxemburg www.euromeet.lu 25.01.2019 - 27.01.2019

Nikolaustag 06.12.2018

Buergbrennen 18.02.2019

Lu W Lu

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

visitluxembourg.com 2018 / 4 | KACHEN | 133

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Wolfang Becker

Winemaker and Top Chef

was already out on the tractor today. We're harvesting the grapes", says Wolfgang Becker. This wiry 50-year-old is the owner of a small vineyard in Trier, the fifth generation of his family to do so. But that's not all. His restaurant, Becker's, where he is the chef, is one of the best in Germany with two Michelin stars and 18 points from Gault & Millau. That he's cooking at the highest levels in Olewig in Trier's wine district and also working in the vineyard has to do with the fact that he's felt an obligation to family traditions from an early age. The family's wine business has come through very difficult times. His grandmother kept the business afloat while caring for two small daughters. His parents, who also ran a simple wine business, insisted that their son learn the craft of winemaking. "That's something

that I wanted to see carried on", says Becker. "An insane number of grape varieties" grow on his 3.8 hectare vineyard, including Pino blanc, Pinot noir, Cabernet Sauvignon, and Riesling. They produce under 20,000 bottles per year, most purchased by guests at the two restaurants and hotel which he runs together with his wife, Christine. This is the actual center of activity for the Beckers. There is the gourmet restaurant "Becker's", for the last eleven years operating from a modern glass and concrete building on family-owned land. And then there is the somewhat simpler "wine house", invoking family tradition, as well as a hotel which, like the gourmet restaurant, is also new. "We cook for two restaurants and two different menus from one kitchen", says Wolfgang Becker.

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GREATER REGION n

After an apprenticeship in a traditional kitchen in the northern Black Forest region, he learnt a higher level of fine cuisine under Hubert Scheid, the youngest star chef around at the time, in Wasserliesch on the Moselle. "It was nice to be involved in everything, in a very small kitchen with a small team." After working at a few other restaurants he finally came to Harald Wohlfahrt at Schwarzwaldstube. "Of all the chefs under whom I've worked, he was something special", says Becker, who branched out on his own after that. He and his wife opened an establishment in Trier's Olewig district 21 years ago. First they had to purchase a proper kitchen. "I had a cook, and my wife had someone helping out with service." In the beginning, their output was "inconsistent, trying to give people what they wanted". And offering something "a little more special" only occasionally, so as not to scare anyone off. Wolfgang Becker: "And then it simply took a while for the people we needed to find us." They started small in the beginning, not attempting to find big success right away. "And we had long dry spells at first." Those times are no more. Today, Becker's offers a new set menu every four weeks. It costs €158 (or €125 for a reduced, five-course version). The restaurant attracts an "international clientele", including many guests from Luxembourg, says Becker. Some come with the aim to "check off " several star restaurants over an extended weekend. "They see on the map that there is a small concentration of them here." Along with the 32 seats in the gourmet restaurant, however, there is additional seating for 40 in the more rustic "wine house". "Here we have patrons who dine here three times a week. It has a completely different clientele."

Wolfgang Becker is a man who appreciates family traditions, but who doesn't like to be compelled to follow rules in his star restaurant. "We cook what we find to be good at the moment, without taking much into account", he says. "We are dependent neither on continents nor techniques. I also don't work with any kind of extreme contrasts, for example with very acerbic flavours. What's important to me is that it tastes good." He tries to keep his restaurant "fresh": "I don't want to chase after gourmet temple status, which is antiquated in my opinion." He wants his cuisine to be "young and dynamic, always showing innovation". This includes kitchen parties with other guest chefs, and even cookery courses. "Someone who doesn't eat in the gourmet restaurant today for whatever reason may come tomorrow." He views the two Michelin stars as "less valued by the industry than by patrons." However, "in Olewig they are important, because otherwise we couldn't cook like this." He does feel that the stars create pressure, "but we have more than one leg to stand on." Becker has never cooked anything to get a review: "We cook the way we think is right." And he doesn't think about whether it would be easier at another location. "The establishment was here. There were these expectations. And I felt the obligation to meet them somehow."

RESTAURANT „BECKER’S“ Olewiger Str. 206 - 54295 Trier Phone: +49 651 938080 - www.beckers-trier.de 2018 / 4 | KACHEN | 135

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Barbecue in Uruguay

e were in South America – in Uruguay, to be exact. At a beautiful, romantic, and above all remote estancia. That's what the Uruguayans call ranches. We were taking a hack across the estate's lands together with the manager, the quite dapper and charming Señor Sanguinetti, who wore a genuine cowboy hat and had the look of a Wild West hero (albeit the Latin American version). We passed through endless palm groves, along lake shores, and through countless herds of sheep. Outside of the occasional tourist who sometimes turned up here, the ranch owners lived primarily from raising sheep. The animals seemed put out, bleating with annoyance each time they were made to make room for us.

collies as we dismounted and rubbed our poor, aching buttocks. He took a rope, rode into a nearby flock of sheep that was peacefully grazing along the main building, lassoed one and, assisted by the two sheep dogs, dragged it to a tree in within view of the terrace, threw the end of the rope to which the sheep was tied over a thick branch and hoisted the floundering ball of wool by its back legs. Then he pulled his machete from his belt. We'll spare you the details of what followed. In any event, Señor Sanguinetti and his fellow ranch hands enjoyed the evening's freshly killed meat immensely. Fortunately the barbecue was accompanied by potatoes and salad. The live spectacle had taken away our appetite for mutton.

On the way back, Señor Sanguinetti told us that there was an authentic Uruguayan Barbacoa planned for that evening. He was going to fire up the giant outdoor grill and cook up some juicy steaks for dinner. We thought it a wonderful idea; after all, we had worked up quite an appetite after several hours on horseback. At least, it sounded wonderful at the time. Señor Sanguinetti whistled to his two border 136 | KACHEN | 4 / 2018

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GOURMET TOUR SOUTH AFRICA

Dear readers, as already mentioned in the editorial, there will be news from the KACHEN editorial team in 2019: our own travel magazine, which we have aptly called REESEN!

10 days South Africa with REESEN:

REESEN will appear twice a year in the same premium quality as KACHEN and will be well filled with interesting travel reports, articles and insider tips, from Luxembourg to the Greater Region and Europe to worldwide destinations.

Enjoy ten relaxed days full of pleasure and surprises. From pick-up at your home, transport to and from the airport, all transfers in South Africa, first class hotels and many great moments of enjoyment, with extraordinary culinary highlights, winetastings, sightseeing tours and a wildlife safari, everything is there. Experience South Africa from its most beautiful side!

On 10 January 2019 we will present the new issue and our very first reader's trip at an event with our partners PRIVATE TRAVEL SERVICE by emile weber, BoConcept, Lufthansa and TraveltoSouthAfrica: a dreamlike ten-day pleasure trip to South Africa, with Luxembourgish tour guide on site. The dates for the end of 2019 are already fixed and the groups are limited to a maximum of 15 participants!

If you are interested in the trip, please send an email with the keyword South Africa to private-travel@vew.lu to receive your personal invitation to the event on 10 January.

In collaboration with our partners:

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PORTO BEAUTY ON THE DOURO Kachen on Tour with LuxairTours

TEXT LYNN DE SOUSA PHOTOS CC BY-NC-ND - ASSOCIAÇÃO DE TURISMO DO PORTO E NORTE, AR

orto, population 240,000, is Portugal's second-largest city and its cultural capital. It is often referred to as the "Baroque City" and has earned its UNESCO World Heritage title without a doubt. This coastal city, packed with sights and highlights, is only 2.5 hours by air from Luxembourg, making it the perfect short trip destination. Porto lies on the Atlantic coast (the name simply means "port"), on the northern bank of the Douro River where it flows into the sea. The Ponte Maria Pia may seem familiar at first sight. This beautiful steel bridge was designed by no less than Gustav Eiffel, famous for having designed the Eiffel Tower. In fact, it predates the tower. It is one of six bridges which span the Douro and give this harbour city its characteristic look. Its most famous landmark, and the one popular with tourists, is the Ponte Luis I, which connects the two banks of the Douro and affords fanstastic views, both day and night. While one side has the old riverside quarter of Ribeira, where you can wind your way through picturesque alleys past lovely houses and charming restaurants and bars, on other side you can sample delicious draught port wine. Must-sees in Porto include the Sao Bento railway station with its characteristic blue tiles, the nearby 800-year-old cathedral, the Avenida dos Aliados district, the Cordoaria Nacional, and Boavista Stadium. Cultural attractions include the Soares Dos Reis National Museum, the Portuguese Centre of Photography, the Museum of Contemporary Art, the Port Wine Museum, and the Porto Tram Museum. A visit to Vivraria Lello & Irmao, one of the most enchanting bookstores in Europe, is highly recommended. It is said that J. K. Rowling, author of the best-selling Harry Potter series, often spent time here when she lived in Porto, and that its interior provided her with inspiration for her description of Hogwarts School of Witchcraft and Wizardry.

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KACHEN ON TOUR n With such a feast for the eyes, however, one shouldn't neglect Porto's culinary side. Alongside typical Portuguese dishes like Bacalhao, grilled sardines, and pasteis de nata, Porto has its very own specialities as well. Tripas à moda do Porto, a savoury stew made from organ meats, beans, vegetables, sausages, and herbs, is a dish which dates back to the Middle Ages. Tripe is a very popular dish with the local inhabitants, which is why the people of Porto are often called "tripeiros", or tripe eaters. What the locals call a "francesinha", or little French lady – a sandwich that is contains layers of sausage, ham, melted cheese, and egg and garnished with a spicy tomato sauce with a beer base – is also a culinary must-try. Dining in Porto is an experience, as many of the restaurants here are among the best in the country. Shopping mavens will also find plenty to keep their interest here. The majestic old city walls invite one to shop and tarry in their shadow. The Rua da Santa Catarina, Porto's shopping mile, has traditional boutiques along with a few well-known designer shops. In Porto, one can enjoy both a city holiday and a beach holiday in one. With the Porto Metro it's just 30 minutes to Piscinas das Marés, a swimming pool cut into the rocks in the coastal Portuguese town of Leça de Palmeira. Here one can escape the city to enjoy nature and the sound of the waves. Porto is worth the journey no matter what season of the year. The city shows off its best side in the spring and autumn, when the temperatures are mild and there are fewer tourists about. As the mercury in the thermometer rises, so does the number of tourists. An insider tip is the Sao Jao Festival in June, when the streets are buzzing with people and flying paper lanterns are released along the banks of the Douro. One can escape the Northern European winter and enjoy the city at a pleasant 15 degrees from December until February. Porto is bustling with activity at New Year's Eve, when you can heartily ring in the new year at one of the many bars along the Douro.

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The must-sees and insider tips from KACHEN author Claude Neu: The Jardins do Palácio de Cristal in Massarelos is a must for young and old! This fantastic botanical garden enchants with its winding paths, giant magnolia trees, camellias and cypresses, sculptures and fountains and with a breathtaking view of the city and the river Douro. www.cm-porto.pt/jardins-e-parques-urbanos/palacio-de-cristal_33 Do you remember the fantastic bookstore from Harry Potter? The Lello Library is without a doubt the inspiration and one of the most beautiful libraries in the world!! https://www.livrarialello.pt/en-us/ The Café Majestic impresses with its architecture in the Arte Nova style, the Portuguese counterpart to Art Deco. People are queuing up here to get in! www.cafemajestic.com The Mediterranean restaurant Flow: very trendy, beautiful and centrally located. 37, Praça Guilherme Gomes Fernandes 39, 4050-159 Porto, www.flowrestaurant.pt Café Lusitano: This stylish bar is only getting crowded around midnight - but that’s when the real party starts - with drinks and dancing until the morning light/dawn! Awesome for night owls.Rua de José Falcão 137, 4050-215 Porto, www.cafelusitano.com

.... and some more tips from Charles Mandica, author of the column "Charles' Dinner": The ASTORIA InterContinental Porto - Palacio das Cardosas is located at the most beautiful place of the city of Porto, with a magnificent view of the "praça de la libertade". The food is very good, the staff attentive, the quality/price ratio unbeatable and the menus are refined and subtle. 25, Praça da Liberdade, 4000-069 Porto

5 Oceanos: Situated on the back in a street parallel to the seafront promenade, here you find all the products that the sea, rivers and oceans have to offer. The products are fresh and truly excellent, for a group better choose whole pieces. Fish in salt dough is a delight. R. Heróis de França 689, 4450-154 Matosinhos Porto, www.5oceanos.pt

Small but nice: the restaurant Amor É, with an excellent cuisine from tapas to ceviche and an attentive service. Praça Guilherme Gomes Fernandes, 37/39 4050-294 Porto

Cantinho do Avillez Porto: This restaurant is loud and captivating like a Sunday market and as attractive as the song of the sirens. The cuisine is creative, the Douro wines are affordable and the beer flows in abundance.

Claudes Geheimtipp:

R. de Mouzinho da Silveira 166, 4050-416 Porto www.joseavillez.pt

Restaurant Grigio. Here you can eat pizza and much more. Rua do Almada 344, 4050-033 Porto

WIN

This charming hotel in a design style will take you away to the magical world of theatre. Hotel Teatro is located in the same place where the Théâtre Baquet was inaugurated in 1859. 151 years later in the same place, you find the hotel, reviving the same unique, refined and bohemian atmosphere of the theatre. The reception is conceived like a ticket office, where the visitor “buys” a ticket to access his room. The Palco Restaurant and the Plateia Bar are transformed

into a stage and pit where you can taste exquisite dishes. The inner courtyard is a versatile and surprising space, an open-air garden or reserved space far from the hustle and bustle of the city. The hotel is ideally located in the old town (Rua Sá da Bandeira, 84) and a few minutes walk from many tourist attractions.

Just answer the following question: Which theatre was located on the site of the Hotel Teatro? Send the answer with the keyword „Porto“ by mail to gewinnen@kachen.lu Departure between 1 December 2018 and 31 October 2019. Air tickets and accommodation are subject to availability. Deadline entries is 28.01.2019

*Free parking for Bestseller Vakanz offers, except in July and August

Win a 2 nights stay for 2 people in a double room with breakfast at the 4-star Hotel Teatro Porto, including 2 flight tickets Luxembourg - Porto (return flight) with LuxairTours.

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80546_LU

Your family holidays become a reality

FREE PARKING*

*Free parking for Bestseller Vakanz offers, except in July and August

UP TO 35% DISCOUNT

BENEFIT FROM BESTSELLER OFFERS UNTIL 29TH NOVEMBER 2018. BOOK NOW IN YOUR TRAVEL AGENCY OR ON WWW.LUXAIRTOURS.LU

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Düsseldorf From fishing village to fashion city 142 | KACHEN | 4 / 2018

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KACHEN ON TOUR n

bout 800 years ago it was a fishing village where the Düssel River flows into the Rhine. Now a cosmopolitan city, Düsseldorf has earned its moniker, "Little Paris", as the capital of the German fashion industry. Düsseldorf is also famous for being the home of the "world's longest bar", with 260 pubs, breweries and cafés stretching along the Rhine in the city's historic centre. On Königsalle – aka the "Kö" – fashion lovers will find a good selection of international luxury brands like Gucci, Burberry, Chanel, and Tiffany. Düsseldorf is also a city of art. Renowned artists like Joseph Beuys, Gerhard Richter and Jörg Immendorff studied and taught at the city's world-famous art academy, Kunstakademie Düsseldorf. The city is home to a total of 17 museums and exhibition centres as well as more than 100 galleries and art spaces.

TEXT MIRJAM PFEIFFER PHOTOS DÜSSELDORF TOURISMUS GMBH

Like elsewhere in Germany, in the city of five seasons 11 November marks the beginning of the Carnival season. Here, the highlight of Carnival is the Rose Monday Parade, which draws millions of visitors every year. During the ten-day "Largest Fair on the Rhine", more than four million visitors descend onto the fairgrounds in the city's Oberkassel district to take a ride on historic carousels, brave more modern fair rides, and enjoy the gigantic fireworks displays.

In cooperation with

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The local breweries provide for culinary enjoyment with local specialities, while gourmets will find their thrills at any one of 10 Michelin-starred restaurants. During the evening hours, the "Media Harbour" offers an extensive choice of culinary establishments whose numbers have doubled in recent years. After taking in the sights, a fine cordial called "Killepitsch" – a local speciality – will make a perfect souvenir, as will a jar of original Düsseldorf "Löwensenf " mustard or the many other speciality mustards available for purchase in the city's Mustard Museum.

Star Restaurants in Düsseldorf « Agata’s (Jörg Wissmann) – Dr. Kosch (Volker Drkosch) – Emzo im Schiffchen (Jean-Claude Bourgueil) Pritz’s Frau Franzi (Benjamin Kriegel) – Nagaya (Yoshizumi Nagaya) – Nenio (Bastian Falkenroth) Restaurant Berens am Kai (Holger Berens) – Restaurant Le Flair (Dany Cerf) – Restaurant Tafelspitz 1876 (Daniel Dan Ben) – Yoshi by Nagaya (Yoshizumi Nagaya)

WIN

Answer this question: What is the name of the quarter which is home to Germany's largest Japanese community? Send the correct answer with the keyword Düsseldorf to gewinnen@kachen.lu. Submission deadline is 28/01/2019 * The voucher is valid from date of issue until 30/06/2019 (*upon request and weekend availability, not available for the following dates: 15/03/2019-17/03/2019 and 28/06/2019-29/06/2019)

Hotel Nikko is located in the middle of "Little Tokyo", Germany's largest Japanese community. It is just minutes away from the Königsallee and Kö-Bogen, the old city centre and Rhine promenade, the financial district, and the main rail station. Düsseldorf Airport is just ten minutes by car or rail. Hotel Nikko was designed with the needs of business travellers in mind, and is highly esteemed by the Japanese and international business communities. Each of its 386 rooms offers excellent amenities in a smart, comfortable and relaxing atmosphere. All rooms have air conditioning, soundproof windows, and free Wi-Fi.

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Win a trip for 2 to Düsseldorf* including 1st class travel by train from Luxembourg and 1 overnight in a double room in Hotel NIKKO Düsseldorf , breakfast included. One weekend free admission to the Sky SPA*. Includes one "YOSHITSUNE" set menu for 2 in Benkay Teppanyaki restaurant.

E AVORIT YOUR F NATIONS: DESTI X, TRAVEL ORDEAU

OURG, B STRASB , BREST, LYON, RENNES R, MARSEILLE, ELLIE RF, MONTP SSELDO Ü D , E L LIL 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 104 Mulled wine à la 109 Cocktail Conditum Paradoxum „The Bird Jungle“

124 Berry smoothie

60 Red cabbage with 64 Kale and ricotta mandarin and walnut omelette

74 Aromatic wheat bread

125 Veggie loaded Mac & Cheese

127 Pasta with truffle cheese & mushrooms

128 Mushroom & potato quiche

28 Venison fillet with kale

30 Leg of venison, pumpkin & chestnuts

32 Chanterelles tartlet 35 Chicken & pork and leg of venison, terrine cauliflower purée

36 The best roast potatoes

37 Rolled turkey breast

38 Spiced parsnip soup

63 Creamy savoy cabbage with Mettwurst

84 Luxembourgish beef sirloin

40 Orange trifle

43 Hussar cookies

43 Gingerbread

44 Coconut balls

45 Chocolate orange hearts

46 Nougat coffee buttons

46 Matcha trees

47 Donuts from the oven

67 Buttercream

80 Brioche & red fruit swirls

34 Cranberry Gin

33 Zucchini fritters

36 Green beans with pomegranate

36 Marinated red cabbage slaw

FISH & SEAFOOD 116 Greek Kniddelen with feta

44 Chocolate Tonka swirls

82 Christmas roll with 93 Dessert with honey 117 Cinnamon roll mocha butter cream muffins

89 Sea bass fillet with gremolata

126 Carrot and banana loaf

Zucker und Wasser auf 121°C erhitzen

Über die zuvor aufgeschlagen Eier gieβen

Auf +/- 30°C abkühlen lassen

Die Butter auf Raumtemperatur hinzufügen, und während 2-3 Minuten aufschlagen

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53 Roasted chickpeas 53 Cripsy swirls with rosemary

54 Savoury cookies

56 Quick pickled onions

Edition Luxe Taste & Style Publishing Sàrl 4a, rue de Consdorf L- 6230 Bech Publisher Bibi Wintersdorf Chief Editor Bibi Wintersdorf

MEAT 24 Liège meatballs from our forests

92 Sole with pistachio crust

26 Venison chops on scallop carpaccio

Editor Elisabeth Beckers, Mirjam Pfeiffer Graphic designer Philippe Saliba Print Weprint Editorial Dept. Letters to the editor Advertising Contests

CAKES & DESSERTS 87 Veal liver dumplings

88 Arancine

48 Pear Belle Hélène and the boys

50 Gingerbread mini ring cakes with walnuts

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

39 Marsala panettone bread & butter pudding

59 Orange cream cheese cakes with speculoos

61 Crêpes with mascarpone cream

WINNERS FROM THE KACHEN AUTUMN ISSUE Books: First We Eat: Monica LOUIE 50 Moodboards: Nancy FIS, Monia GASPAR, Bernadette ZEMAN Basked filled with delicacies from Le Gourmet: Elizabeth ANDERSSON V&B Vieux Luxembourg Brindille breakfast sets: Rebecca RAY, Carlo FASSINOTTI, Annette WIANCE Noble drops: Eve RISCH-KRIER 1 CFL trip to Lyon: Diego BRUNO 1 LUXAIR trip to Barcelona: Ophélie KIRSCH

© 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 spring issue of

KACHEN will be published on

27th February 2019

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NOUVEAUTÉ DE LA MAISON

C R É M A N T

B R U T

Arômes de baies mûres, de vanille et de senteurs grillées, une cuvée spéciale Poll-Fabaire composée de Chardonnay et de Pinot Noir partiellement vieillis en fût de chêne.

NOTRE SAVOIR-FAIRE SE DÉGUSTE AVEC MODÉRATION Pub - Kachen.indd 1

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CELTICTRIP

LUXEMBOURG’S

AND

LIFESTYLE

MAGAZ I N E

WINTER 2018

WWW.KACHEN.LU

FOOD

A Taste of Luxembourg WP

Winter

FESTIVE DELIGHTS

KACHEN

Delicious game New Year’s Eve menu Vegan cookies Mulled wine

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

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WIN

Over 60 prizes

04/2018 - 9,95 €

STARTING AT

Special feature Tasty know-how

INTERNATIONAL EDITION

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

DAILY FLIGHT

BREAD

KACHEN ON TOUR

Luxembourg • Düsseldorf • Porto

31/10/2018 12:02