KACHEN 36 - Autumn 2023 - EN by Luxe Taste & Style

AUTUMN

E NG LI S H E DI TI O N

SWEET TEMPTATION Cupcakes

ONAL SEASCIPES RE

No. 36

13 € GERMANY, FRANCE, BELGIUM, NETHERLANDS, SPAIN, ITALY: 13.90 € EUROPE: 14.50 € WORLD: 18.40 €

LËTZEBUERG

FOOD

LIFESTYLE

KACHFLEESCH CARLO SAUBER: KÉISTAART RESTAURANT: MOSCONI

QUICK & EASY: PASTA FEATURE: ONIONS SEASONAL: MUSHROOMS & FIGS

ARTIST: TOM FLICK NUTRI-SCORE PINK OCTOBER

MEET THE FOOD PROCESSOR THAT REDEFINES EASY If you’re always in a rush, you need a helping hand. Food processors will cut your prep time dramatically and even help you make complete dishes from start to finish. A pleasure to use, you’ll switch on the food processor more and more as you get to know it and enjoy experimenting. www.kitchenaid.lu

EDITORIAL

It was a summer of extremes, with climate-related disasters, war and riots. Anyone who still doubts climate change has not seen the writing on the wall. We can only hope that the cooler autumn temperatures will also cool down heated tempers and restore some calm. Now that it’s “back-to-school” (or “back-to-work”), it’s time to get back into a routine and to focus on the important things. At KACHEN, we spent the summer putting together an issue full of tasty autumnal treats, and much more! As always, we’ve also included in this autumn issue of KACHEN a wealth of interesting lifestyle articles – from sustainability and health to DIY and table decoration, art and artists, culture, travel and discovery – for you to discover at your leisure over the next few weeks. Because that’s the good thing about KACHEN: It may only come out every three months, but it makes the wait between issues all the more worthwhile and your browsing pleasure all the greater, for it means that each issue is bursting with well-researched, timeless content that you can dip back into after you’ve added the magazine to your KACHEN collection. It’s safe to say that KACHEN has grown considerably since its inception. What started out as a food magazine, focusing on local cuisine and traditions, has become a publication that brings readers far more than just culinary

delights, across almost 200 pages! Lifestyle goes hand in hand with everything that makes life beautiful and enjoyable, that makes life worth living. And anyone who believes that this is less important than politics and the economy is very much mistaken, because it is precisely the small, and seemingly mundane, things in life that give us the strength to make the best of it, despite all global political adversities. And so, in KACHEN we write about the good things in life, especially because other topics already get enough coverage as it is and because it can sometimes be hard to find your own way in the forest of self-appointed opinion leaders. We report factually and in appetising, easy-todigest morsels, allowing you to make up your own mind. Since a couple of years, we’ve also been working hard on our online presence, and can now proudly say that we’re often the very first to report on what’s new in the culinary, lifestyle, art and culture sectors. With our weekly newsletter, kachen.lu website and social media pages, all trilingual, we’ve created communication channels that guarantee us a permanent, strong and responsive presence. What’s more, our multilingualism makes us unique in the Luxembourg media landscape. In a world of change and contradictions, KACHEN offers a retreat brimming with good taste, beauty and inspiration. May this autumn issue afford you moments of pause and reflection to appreciate life in all its diversity – for it is in the little things and moments that we often find the greatest comfort and deepest joy. Happy reading!

Bibi Wintersdorf 3

and the entire KACHEN team

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SUMMARY

28 32 36 54 71 83

87 92 104 K ACHEN No.36 | AUTUMN 23

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RESTAURANT & SHOP NEWS — 08 PRODUCTS WE LOVE — 13

FOOD

M AG A ZINE

SUMMARY

BOOKS — 14

RECIPES — 52 Pasta

KNOWLEDGE BITES — 60 Mushrooms

COVERSTORY — 16

FEATURE

—

Onions 64 Recipes by Bertrand Duchamps

Cupcakes

KACHEN CLUB — 110

— 68

BREAKFAST FOR EVERYONE — 74

FOODOSCOPE — 174

KNOWLEDGE BITES — 82

RECIPE DIRECTORY — 176

Spice hunter

IMPRINT — 177

SEASONAL VEGETABLE — 84 Mushrooms

SEASONAL FRUIT — 92

LË T ZE BUE RG

Figs

TYPICALLY LUXEMBOURGISH — 28

BAKING CLASSICS — 100

GRANNY’S RECIPE — 30

AYURVEDIC RECIPE — 102

ONCE UPON A TIME... — 32

STEP BY STEP — 104

LUXEMBOURGISH CLASSICS — 34

TRAVELLING TASTE BUDS — 106

Kachfleesch

Apple crumble tart by Alessandro Vitali

Vegetable soup with sweet pancakes

Pumpkin pie

Gnocchi with salsa pomodoro by Renato Favaro

Red wine risotto

Kéistaart by Carlo Sauber

Romanian stuffed cabbage rolls

MY LUXEMBOURG — 36 EXPAT RECIPE — 38

Japanese miso soup by Tomohisa Mitsuhashi

RESTAURANT PORTRAIT — 40

K IDS

Bouneschlupp by Patrice Noël

DO IT YOURSELF — 112 Autumn crafts

KACHEN WITH KIDS

Mosconi – An italian jewel

— 115

Rainbow vegetable sushi Healthy breakfast 118

—

CAFÉ PORTRAIT — 42 PORTRAIT OF A CHEF — 44 Fabrizio Annicchiarico

CHEF’S MASTER CLASS — 46 Raw, gluten-free & vegan faux gras

LOCAL & REGIONAL — 48

DR INK S

Intense Coffee

VINTNER FAMILY — 122 Domaine Schram

BAR SNAPSHOT — 126 Mama Shelter

Haff Tempels – A working farm

SHAKE IT BABY! — 130

MADE IN LUXEMBOURG — 50

FEATURE — 132 Noilly Prat

BUDAI Coffee

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LIF E S T Y LE

SUMMARY

TABLE DESIGN — 136

Rosenthal: timeless design in new sensual shades

DECORATION — 138 Fabulously set!

RESTAURANT DESIGN — 142 Um Plateau

136

AGENDA — 144 ART

—

Tom Flick 146 Bitter truths and sweet illusions

— 148

IN NUMBERS — 150 The price of fashion

SUSTAINABILITY — 152 The “Gielt Band” campaign

152

IN THE GARDEN — 154

Kalendula – more than just a garden

GREEN KITCHEN — 156 Spotlight on...: Nutri-Score

KNOWLEDGE BITES — 157 Peanut butter

GREEN KITCHEN — 158

The probiotic powers of fermentation

WELLBEING — 160

Breast cancer: better information = better prevention

BETTER LIVING — 162

ON TOUR

Coffee: what ’s the buzz?

LUXEMBOURG — 164

The interactive adventure trail in Bettembourg

“LUX TOUR” — 168

A sensory journey through the heart of the Grand Duchy

164

THINK VEGETABLES! THINK FRUIT! ®

—

Xavier Pellicer 170 Grilled aubergine 172

—

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T HE T E A M

TEAM

JILL NOVAK If you are a regular KACHEN reader, her name and blog might ring a bell as she took part in our very first Blog Awards. Jill has been sharing her tasty vegan and vegetarian recipes on her food blog Kleines Kuliversum since 2016. She loves using seasonal ingredients, not only drawing inspiration for her recipes from her own vegetable garden, but also from her extensive travels around Europe and the Orient. Besides cooking and developing recipes, she is passionate about food photography. Jill also became a mum recently, which inspired the delicious breakfast recipes she contributed to this season’s issue.

CHAREL HEINEN Charel joined KACHEN’s editorial team as an intern while finishing his studies, and quickly decided that he wanted to stay. Suffering from a severe case of scribomania, the office for him is less of a workplace and more of a creative therapy facility. When he’s not pounding the keyboard, he likes to whip up a fiery hot curry, watch arthouse films in half-empty cinemas, or travel the continent (with a preference for the mountains, or historical cities with old churches and cobblestoned streets). To recharge his batteries, nothing beats some good German literature and a tumbler of Wild Turkey 101.

KIRSTY VON BOCH Kirsty is one of KACHEN’s freelance contributors, and when she’s not cooking, she’s writing about food – or at least thinking about what to make next! She moved to Luxembourg in 2021 with her family after 14 years in Mexico and the United States. Needless to say, both countries heavily influenced her cooking style. As a food writer, health coach, recipe creator and photographer for her blog, Kirsty loves to get people into the kitchen. She believes anyone can make a healthy meal: “It doesn’t have to be complicated. If you can read, you can cook!”

PHOTOS & STYLING Kachen Te a m

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R E STAU R A N T & SHOP N E WS

KONR AD CAFÉ

L A GROCERIE

G.A.N.G

12, Rue Münster

Route d’Arlon

L-2160 Luxembourg Grund

L-8050 Bertrange

@konrad_bouneweg

lagrocerie.lu

gang.lu

Konrad Café – a well-known address in Luxembourg City – recently opened in Bonnevoie. With a vintage – ethnic feel, the café’s second space features a fully equipped kitchen, offering an extensive menu from brunch to homemade cakes and sharing platters, along with dishes inspired by different global cuisines. The decor includes upcycled furniture and antique picture frames. The venue also boasts a great terrace for yearround use. The café aims to bring people together, creating a cosy space for locals to meet, share, and have fun.

La Grocerie located in the Grund is a new gourmet grocery space featuring a sandwich shop, farm shop as well as an extensive organic and natural wine cellar. In a historic building with old-fashioned decor, the store embodies 1920s charm. It promotes local and organic products, supporting short supply chains and encouraging community spirit. Dvistch – Delicatessen, its sandwich shop, specialises in authentic pastrami sandwiches made from local ingredients. It also houses Luxembourg’s largest natural wine cellar, offering over 200 organic, natural and biodynamic wines. Enjoy gourmet delicacies and local flavours as you watch the world go by on the terrace.

G.A.N.G food court at La Belle Etoile shopping centre in Bertrange is now open! Curated by Stéphanie Jauquet of Cocottes & Co. and Um Plateau, it features two restaurants, a bar and a food hall. Specto, led by chef Morris Clip, and a brasserie by Salvatore Barberio are both part of the line-up. Um Plateau ‘Bar où Manger’ serves cocktails, and DJs dish out cool beats on weekends. Enjoy pizza, pasta, rotisserie, burgers, Asian cuisine and a beer bar. Embark on a new kind of culinary adventure in this gastronomic space that can seat around 450 people!

20, Rue du Verger L-2665 Luxembourg Bonnevoie

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R E STAU R A N T & SHOP N E WS

K ANTIN

THANH’S

K ACHATELIER

7 Avenue J. F. Kennedy

2, A Lambett

L-3475 Dudelange

L-1499 Luxembourg Kirchberg

L-6850 Manternach

kantin.lu

@thanhs.luxembourg

kachatelier-manternach.lu

Kantin, the new culinary gem in Dudelange’s former industrial site of Neischmelz, is a multifaceted venue that combines a microbrewery, brewpub, restaurant, and event space. Led by Gabriel Boisante, Kantin embraces beer culture and aims to revive the town’s brewing heritage. The impressive industrial hall creates a captivating backdrop for craft beer enthusiasts. The restaurant offers farm-to-table dishes with beer-inspired twists. The venue also hosts cultural and entertainment events with a stage for live music and DJ sets. It’s a unique experience that fuses gourmet cuisine, craft beer and live events in just one place.

Thanh’s, the well-known Vietnamese restaurant on Boulevard Royal, has opened at the bustling Infinity Shopping Centre. Offering fresh and authentic Vietnamese cuisine, the family-run eatery which can seat 48 people features industrial décor and a terrace. Their famous bò bún – marinated beef with spring rolls and rice noodles – is a highlight, alongside other delicious dishes including bánh mì, pho, and various Vietnamese salads. All beef used in the dishes is sourced locally. Just what you need to get your Asian food fix!

Kachatelier is located inside an eye-catching wooden and glass building in the picturesque town of Manternach near the Moselle. A collaboration between wood construction company ANNEN and renowned Michelin-starred chef Harald Rüssel, it offers an extraordinary lunchtime experience. With a focus on fresh, regional, and diverse ingredients, the restaurant serves a choice of two three-course lunch menus from Monday to Friday. The high-quality food and stunning design make this the perfect spot for business lunches, celebrations or just a special culinary experience in a unique setting.

2, Place Thierry Van Werveke

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TO GO The latest news and more recipes! Discover kachen.lu 00_KACHEN_2023_03_EN.indb 10 KACHEN_ONLINE.indd 5

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2023 14:41

Savour g r u o b m e Lux

plate! ing to your m o c is rg u Luxembo

hed by their re distinguis a s ct perfect u d ro p ltural y guarantee cu e ri th g a s, ’s te rg u u ro Luxembo using short ment. quality. By the environ r fo ct e sp remarkable r re buerg.lu and a greate aacht-letze m traceability ch -s u o .s visit www formation, For more in

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TA ST Y BOX

T HE K AC H E N TA S T Y B OX Autumn is here, and with it our specially compiled Autumn TastyBox, filled to the brim with seasonal treats to celebrate the variety of flavours in this colourful season. Pure indulgence!

4 1

AUTUMN EDITION 1 Shower gel by KACHEN, kachen.lu/shop 2 Redcurrant syrup by Eppelpress, eppelpress.lu “Cool Flowers” seed collection by Jora Dahl, joradahl.de 3 4 Beer by Gëlle Fra and Den Heischter, heischter-beier.lu & gellefra.lu

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Meadow Orchard Ice Cider by Ramborn, ramborn.com “Caramel & Sea Salt” chocolate by Meurisse, available from Delhaize, meurisse.com & delhaize.lu

DeLight tea light holder by Villeroy & Boch villeroy-boch.com

Organic raisin & onion chutney by Baron & Chassaing, available from Le Gourmet, baron-chassaing.com & legourmet.lu

9 Honey by Miseler Bei, miselerbei.lu 10 Apron by KACHEN, kachen.lu/shop

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PRODUCTS WE LOVE

A B IRT HDAY S E T F ROM DOM A INE S V INSMOS E LLE Domaines Vinsmoselle has created a birthday set in honour of the 200th birthday of the Luxembourgish poet Edmond de la Fontaine, known as Dicks. The “Dicks Trilogy” box includes three bottles of Pinot Noir: Pinot Noir Rouge, Pinot Noir Rosé and Pinot Noir vinified in white. These three bottles each represent a well-known song by Dicks and feature illustrations by Marc Gales, a member of the cooperative. Scan the QR codes on the bottles and enjoy wine tasting to music. vinsmoselle.lu

B E R N A R D -M AS SA R D WINE AC A DE MY Would you like to improve your blind tasting skills, discover unique wine regions or learn more about different wines? Learn all this and more with the Bernard-Massard Wine Academy! From 90-minute masterclasses to world-renowned WSET-certified courses, Bernard-Massard has something for every wine-lover, from beginner to professional! More information and enrolment at wineacademy.bernard-massard.lu

R A MBOR N : ME A DOW ORC H A R D IC E C IDE R Imagine rich roasted apples on the nose, warm caramel and butterscotch flavours, an intense taste of traditional cider apples with hints of freshly baked cookies and a mouthwatering chewy satin texture, followed by a long, tart, fresh apple finish. It is made using the cryoconcentration method. Freshly pressed meadow orchard apple juice is frozen and allowed to naturally melt, separating the water so we are left with an intense, syrupy must packed with flavour. The must is then slowly fermented over several months. The high level of residual sugar is what gives the cider its signature sweetness, elegantly offset by the traditional apple variety’s acidity. Ice Cider is perfect served as an aperitif or dessert wine. Available at La Provençale.

ramborn.com

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BOOKS

5 INGREDIENTS MEDITERRANEAN

HOW TO FEED YOUR FAMILY

NADIYA’S SIMPLE SPICES

Simple Incredible Food

Your one-stop guide to creating healthy meals everyone will enjoy

Curries and more from Nadiya’s home kitchen

— Charlotte Stirling-Reed —

— Nadiya Hussain —

For many parents, feeding the whole family healthy, creative, home-cooked meals can be a struggle. After the initial care taken in the weaning stage, it’s easy to find yourself falling back on oven chips! If you have a baby to feed alongside older children, sometimes it’s hard to know where to begin. Expert nutritionist Charlotte Stirling-Reed is here to help. Following on from her bestselling books How to Wean Your Baby and How to Feed Your Toddler, this book brings her trademark approach of practical support and nurturing step-by-step guidance to help you manage the juggle of family life.

When it comes to spice, Nadiya’s family cooking is never complicated and always delicious. Nadiya wants to share with you the 8 readily available spices she uses every day at home to cook her favourite meals, the same spices that her Mum uses and her Nani used before her. From beautiful breakfasts, midday lunches and staple recipes you won’t live without again, to tips for the perfect saucepan of rice, your favourite curries, vegetables, side dishes and sweets, you’ll be confident in cooking extraordinary family food, filled to the brim with easy-toachieve flavour.

— Jamie Oliver —

5 Ingredients Mediterranean is everything people loved about the first book, but with the added va-vavoom of basing it on Jamie’s lifelong travels around the Med. With over 125 utterly delicious, easy-to-follow recipes, it’s all about making everyday cooking super-exciting, with minimal fuss ‒ all while transporting you to sunnier climes. You’ll find recipes to empower you to make incredibly delicious food, but without copious amounts of ingredients or long shopping lists. 65% of the recipes are meat-free or meat-reduced, and all offer big, bold flavour. 320 pages — Michael Joseph ISBN 978-0241431160

224 pages — Vermilion ISBN 978-1785044045

240 pages — Michael Joseph ISBN 978-0241620007 Published on 14/09/2023

FOOD ON THE GO The Chilly’s Cookbook — Chilly’s —

In Food on the Go you’ll find healthy and tasty meals to suit all tastes, from sweet items such as Chia Seed Chocolate Powerpots and an On-The-Go Smoothie to dishes including Easy Ramen, Lamb Curry Bao Buns, Bang Bang Tofu Salad and a Salmon Poke Bowl. Chapters include Breakfast, Soups & Hotpots, Wraps & Sandwiches, Salads, Snacks & Treats and Drinks, so Food on the Go will slot seamlessly into your lifestyle at any time of day. Created to elevate your eating and drinking experience, Food on the Go is packed with convenient and exciting inspiration for every meal with your Chilly’s reusables, which will keep your food hot or cold throughout the day. 224 pages — Ebury Press ISBN 978-1529149326 Published on 05/10/2023

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LUXEMBOURG HOUSE CONCEPT STORE

DISCOVER THE NEW EXPERIENCE OF LUXEMBOURG HOUSE CONCEPT STORE NEW OPENING

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STAY UP TO DATE AND FOLLOW US ON SOCIAL MEDIA

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ON 4 SEPTEMBER

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COVER STORY

CUPC AK E S

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COVER STORY

S FOR E V E R ! The British call them fairy cakes, which is fitting given their teacup size and the endless colourful decoration possibilities of these dainty pastries. In the 90s, they were all the rage. In 2000, the TV series Sex and the City added to the hype when the main character devoured a cupcake with pink icing from New York’s Magnolia Bakery in one of the episodes. A revival for cupcakes and world fame for Magnolia Bakery. As the saying goes: “A balanced diet is having a cupcake in each hand...and a scrunchie in your hair!” So, join us as we take a trip down 90s memory lane. It’s time to go cupcake crazy!

Editor’s note: As the toppings can be mixed and matched (meaning there are endless combination possibilities), we have rounded up our favourite frosting recipes for you on pages 24 & 25!

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COVER STORY

VA NILL A C UP C A K E S

WIT H E S PR E S SO BUT T E RC R E A M & C A R A ME L

12‒16 cupcakes 15 minutes 20‒22 minutes

For the cupcake batter

› › › › › › › › › › › ›

bottom heat. 2 In a small bowl, combine the sugar with the seeds from the vanilla bean. Set aside. 3 In a medium-sized mixing bowl (or stand mixer bowl), mix the cake flour, baking powder, bicarbonate of soda and salt. Add the vanilla bean sugar and mix until well combined. Add the butter and mix on a medium-low speed for three minutes until you have a very fine crumb texture.

4 In a small mixing bowl, whisk

together the eggs, sour cream and oil until smooth. 5 Add the egg mixture to the flour mixture and beat on a medium speed until just combined. Slowly add the milk and mix on a low speed until just combined. The batter will be thin. Fill the cupcake liners 2/3 full. 6 Bake for 20 minutes and then test to see if they are done (i.e. when a toothpick comes out clean). The cupcakes should remain light-

coloured and not turn golden brown. 7 When the cupcakes are done, remove them immediately from the tin and leave to cool on a wire rack.

TIP

Let your creativity flow by adding food colouring and spices (e.g. vanilla, almond, cinnamon, nutmeg, lemon, orange zest, chai spice mix) to this basic batter recipe.

RECIPES & STYLING

Bibi Wintersdorf

1 Preheat oven to 175°C top/

200 g granulated sugar 1 vanilla bean 230 g plain cake flour 1½ tsp baking powder ½ tsp bicarbonate of soda ½ tsp salt 60 g unsalted butter, room temperature 2 large eggs, room temperature 80 g full-fat sour cream 60 ml coconut oil 160 ml whole milk, room temperature Pecan nuts for decoration

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COVER STORY

PUMPK IN C UP C A K E S

WIT H B ROWN BUT T E R C R E A M C HE E S E F ROS T ING

12 cupcakes 15 minutes 20 minutes

For the cupcake batter

› 125g plain flour › › › › › › › › › › ›

(spooned & levelled) 1 tsp baking powder ½ tsp bicarbonate of soda ½ tsp salt 1 tsp ground cinnamon 1 ½ tsp pumpkin pie spice 120 ml vegetable oil (or coconut oil) 2 large free-range eggs 150 g packed light or dark brown sugar 225 g canned pumpkin puree 1 tsp pure vanilla extract Marzipan or sugar paste pumpkins to decorate

1 Preheat the oven to 175°C top and bottom heat (not

ingredients into the dry ingredients and use a mixer or whisk until smooth. The batter will be thick. 4 Pour or spoon the batter into the liners – fill them only 2/3 full to prevent the batter from overflowing. Bake for 20–22 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool completely before frosting.

fan). Line a 12-cup muffin tin with cupcake liners. 2 Mix the flour, baking powder, bicarbonate of soda, salt, cinnamon and pumpkin pie spice in a large bowl. Set aside. 3 Whisk the oil, eggs, brown sugar, pumpkin and vanilla extract together until combined. Pour the wet

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COVER STORY

C HOCOL AT E C UPC A K E S

WIT H C HOCOL AT E F ROS T ING & R AS PB E R RY COULIS

12‒18 cupcakes

For the cupcake batter

› › › › ›

125 g plain flour ½ tsp salt ½ tsp bicarbonate of soda 50 g strong cocoa powder 60 g unsalted butter, room temperature › 200 g sugar

15 minutes

20 minutes

› 60 g chocolate (60 % or 70 %) › 2 large eggs, room temperature › 2 large egg yolks, › › › ›

room temperature 130 ml vegetable oil 2 tsp vanilla extract 80 g full-fat sour cream 120 ml water, room temperature

1 Preheat the oven to 175°C top and bottom heat (not fan). 2 Sift the flour, salt, bicarbonate of soda and cocoa powder into a medium-

sized bowl. Set aside.

3 In a mixing bowl (or stand mixer bowl), mix the butter and sugar until well

combined. The result should look like wet sand.

4 Melt the chocolate in the microwave or in a water bath. Allow to cool,

then add it to the butter/sugar mixture and mix until just combined.

5 Mix in the eggs and egg yolks one at a time until just combined. Mix in the

oil, vanilla and sour cream until just combined. Add the dry ingredients to the wet ingredients in three batches, mixing until just combined after each addition. Mix in the water until just combined. 6 Fill the cupcake liners 2/3 full and bake in the oven for 20 minutes. Remove the cupcakes from the cupcake tin and leave to cool on a wire rack until they reach room temperature. Decorate with toppings of your choice (e.g. chocolate cream cheese frosting and raspberry coulis).

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COVER STORY

LE MON B LUE B E R RY CUPC AKES

12 cupcakes 10 minutes 20 minutes

For the cupcake batter

› Ingredients for vanilla cupcakes (see recipe page 18)

› 2 tbsp plain flour › 1 tbsp fresh lemon juice › 150 g fresh or frozen blueberries

(if using frozen, do not thaw first)

› ½ tsp lemon extract › 2 tsp finely grated lemon zest › 1 tsp freshly grated lemon zest, optional

› 75 g fresh blueberries for decoration

1 Follow the vanilla cupcake recipe

the floured blueberries (and any excess flour in the bowl), lemon extract and lemon zest into the batter. 3 Spoon the batter into the muffin cups, filling them ¾ of the way full. Bake for 20 minutes, or until a

toothpick comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Once the cupcakes are cool, it’s time to frost and decorate!

(steps 1–5 only). 2 Put the blueberries in a small bowl, add the lemon juice and toss to coat the berries. Add the flour and coat the berries. Set aside. Using a rubber spatula, fold

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COVER STORY

R E D V E LV E T CUPC AK E S WIT H C R E A M C HE E S E F ROS T ING

12 cupcakes 20 minutes 20 minutes

For the cupcake batter

› 150 g plain flour › 1 tbsp unsweetened cocoa › › › › › › › › › › › ›

powder ½ tsp bicarbonate of soda ¼ tsp baking powder ¼ tsp salt 200 g granulated sugar 85 g unsalted butter 2 tbsp vegetable oil (or coconut oil) 1 free-range egg 1 egg yolk ¼ tsp white vinegar ½ tsp vanilla extract 120 ml buttermilk 1 tbsp red food colouring

1 Preheat the oven to 175°C (top/bottom heat, not fan).

5 Fill the cupcake liners to ¾ full and bake

for 18–20 minutes.

6 Leave to cool in the tin on a cooling rack for

a few minutes before taking them out.

7 Decorate with cream cheese frosting.

TIP

Keep one cupcake without frosting and crumble it over the other cupcakes for decoration.

Line a cupcake tin with cupcake liners. Set aside. 2 In a large bowl, whisk the flour, cocoa powder, bicarbonate of soda, baking powder and salt together. 3 In a separate bowl, cream the sugar, butter and oil together with a mixer. Mix in the egg, egg yolk, vinegar, vanilla extract, buttermilk and food colouring until well combined. 4 Add the wet ingredients to the dry ingredients and mix well.

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E S PR E S SO BUT T E RC R E A M F ROS T ING › 125 g unsalted butter, room temperature

› 300 g icing sugar › 60 ml cold espresso coffee 1 Beat the butter on a medium

speed until light and creamy. Gradually sift in the icing sugar and beat until completely smooth. Add the cooled espresso and beat on a high speed until fluffy. Place the buttercream in a piping bag fitted with a 1 cm star nozzle.

TIP

› › › ›

200 g granulated sugar 2–3 tbsp water 50 g unsalted butter 125 ml whipping cream

1 Melt the sugar with the water

in a heavy-based pan over a medium heat until golden. Don’t stir – just gently swirl the pan to help the sugar to dissolve. Add the butter while stirring. Add the cream, bring to a boil and reduce slightly. Remove from the heat and cool completely before drizzling over a buttercream frosting.

TIP

You can stir 25 ml of dark rum into the syrup – for grown-ups only!

C R E A M C HE E S E F ROS T ING › 125 g unsalted butter, room temperature

› 250 g icing sugar › 200 g full-fat cream cheese, room temperature

› ¼ tsp vanilla extract 1 In a large bowl, cream together

the butter and sugar until wellmixed. Stir in the vanilla extract. Add the cream cheese and mix. Fill a piping bag with the frosting and decorate the cupcakes.

TIP

Add some colour to this cream cheese frosting with just a few drops of food colouring.

For a vanilla buttercream, replace the espresso with milk and two teaspoons of vanilla essence.

HOME M A DE C A R A ME L SY RUP

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COVER STORY

B ROWN BUT T E R C R E A M C HE E S E F ROS T ING › 100 g salted butter › 150 g cream cheese, softened at room temperature 250–280 g icing sugar ½ tbsp milk ½ tsp vanilla extract ¼ tsp cinnamon, or more according to taste › A pinch of salt

› › › ›

1 Melt the butter in a non-stick

› 200 g dark chocolate

(60 % – 70 % cocoa solids), chopped › 160 g icing sugar, sifted › 250 g full-fat cream cheese, room temperature

1 Melt the chocolate in a large

heat-proof bowl (either in the microwave or over a water bath). Leave to cool until warm or lukewarm. 2 Add the icing sugar and the cream cheese. 3 Mix until you get a smooth, glossy and fairly thick frosting that is easily spreadable. Place the frosting in a piping bag fitted with a 1 cm star nozzle.

R AS PB E R RY COULIS › 250 g raspberries,

frozen when out of season

› 3 tbsp sugar

1 Bring the raspberries to the boil

in a small saucepan with the sugar, stirring constantly. Boil for a few minutes until the raspberries soften. Pass through a sieve and leave to cool. Use as a coulis for the chocolate cupcakes.

pan over a medium heat, stirring constantly. The butter will get foamy, then bubbly, then start to turn golden brown and develop a nutty/caramel aroma. Once it becomes a deep golden colour, remove from the heat and pour into a bowl. Leave to chill in the fridge or freezer until it is the consistency of room temperature butter again (not melted butter). 2 Cream together the softened brown butter and half of the icing sugar and mix well. Add the remaining icing sugar, milk, cinnamon, vanilla extract and a pinch of salt and mix until creamy. Then, add the cream cheese and beat with an electric mixer for 2 minutes.

C HOCOL AT E F ROS T ING

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LU X E TA S T E & S T Y L E P R E S E N T S

ÉDITION FRANÇAISE

DEUTSCHE AUSGABE

N ow avai l abl e i n G e rm a n & Fre nch! REESENMAG.LU

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2023 15:20

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T Y P I C A L LY LU X E M B O U R G I S H

K ACHFLE E SCH 10 minutes

3 hours

Serves 4

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T Y P I C A L LY LU X E M B O U R G I S H

› 2.5 l cold water › 600 g shoulder of beef › › › ›

and add the meat. Bring to the boil. 2 Wash and coarsely chop the vegetables and add to the meat together with the herbs. Season with salt and pepper. Simmer on a low heat for 2 ½ hours, skimming off the water from time to time. 3 When the meat is cooked, remove it from the broth, slice it and serve with fried potatoes and green peas.

TIP

The meat stock can be used for soup, and any leftover cold meat can be used to make the Luxembourgish speciality “Feierstengszalot”! Check out the recipe at kachen.lu

RECIPE & PHOTOS

Anne Lommel

› › › › ›

(you can use “ jumeau”, “paleron” or “macreuse”) 2 pieces of marrow bone 1 leek 2 carrots 2 stalks of celery or a small celeriac 2 onions A bunch of parsley 1 bay leaf 1 level tbsp salt A generous pinch of pepper

1 Fill a large pot with cold water

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RECIPE PHOTO

Charel Heinen Enia Haeck

GRANNY’S RECIPE

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GRANNY’S RECIPE

Charel’s grandmother Liliane grew up in Esch-sur-Alzette (in Luxembourg’s Minett region) during the post-war period. She was the hostel warden at the youth hostel in Bourglinster, the home village of her grandchild, for over 20 years. Visitors from all over the world were always in for a treat with her tasty, down-to-earth dishes. Nobody else mastered the art of hearty Luxembourg cuisine quite like her… Unfortunately, she passed away a few years ago, but luckily Charel’s aunt has kept her precious recipes. After some persuasion, she agreed to hand over one of Charel’s personal favourites, which we are delighted to share with our readers: Savoury vegetable soup with sweet pancakes. It’s a heartwarming dish guaranteed to keep you warm and nourished as the days grow colder.

V E G E TA B LE SOUP WIT H SWE E T PA NC A K E S Serves 6

For the vegetable soup

› › › › › ›

3 tbsp oil 20 g butter 2–3 onions 2 cloves of garlic ½ celeriac 5 celery stalks, with leaves › 2 leeks

30 minutes

› › › › › › › ›

50 minutes

½ bunch parsley 350 g carrots 2 tomatoes, peeled 350 g potatoes 1 vegetable stock cube Salt White pepper 2 l water

The vegetable soup 1 Melt the oil and butter in a large

› Cooking cream or

For the pancakes

crème fraîche › A slice of lean bacon

5 When everything is completely

soft, remove from the heat and blend until creamy (using a blender or a hand mixer). 6 Feel free to add a dash of cream or crème fraiche. Gudden Appetit!

You can also cook a slice of lean bacon with the vegetables and remove it before blending.

› › › › ›

500 g flour, sifted 800 ml milk 200 ml water 4 eggs A pinch of salt

The pancakes 1 Put the sifted flour, milk, water,

eggs and salt in a bowl.

2 Mix with a hand mixer until

smooth, adding a little more water if necessary. 3 Heat some sunflower oil in a frying pan over a high heat, cover the bottom of the pan with a thin layer of the mixture, fry the pancakes on one side, then turn them over and cook the other side. Remove from the pan and repeat with the remaining mixture.

pan over a medium heat, then add the finely chopped onions and garlic. 2 Peel and chop the celeriac, celery stalks, carrots, leeks and tomatoes. Finely chop the parsley. Add everything to the pan, stir well and sauté briefly. 3 Add the water and cook over a medium heat. Add the vegetables and season with salt and pepper.* 4 When the vegetables are nearly soft, add the peeled and diced potatoes.

Optional

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RECIPE PHOTO

R e n a t o Fa v a r o Enia Haeck

ONCE UPON A TIME...

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ONCE UPON A TIME...

Renato Favaro, chef at Italian restaurant Como in Esch-sur-Alzette, knew instantly what he wanted to talk about. “It’s one of my mother’s recipes. The ‘Ratte potato gnocchi in tomato, basil and parmesan sauce’ recipe he shares with us is the dish that always transports him right back to his childhood. “The tradition back then in that part of Italy, near Lake Como, was to eat gnocchi on Thursdays. I can still vividly see us all – my parents, my two sisters and I – sitting around the big table, with its big tablecloth. It was a real family affair: peeling the potatoes, cooking them, Dad mashing them, Mum making the dough... Mum was always getting annoyed with us for eating them before they were ready,” smiles the chef nostalgically. “I regularly put them on the menu, sometimes with a bit of a twist,” he says, before concluding with this heartfelt truth: “Cooking is love.”

R AT T E P OTATO G NOC C H I

SA L SA POMODORO, BAS ILICO E PA R MIG I A NO Serves 4

1 hour

For the tomato sauce

› 3 kg San Marzano tomatoes › › › › ›

(or another variety) 1 bouquet garni Fleur de sel de Guérande A pinch of sugar 100 ml olive oil 1 bunch of basil

For the gnocchi

500 g ratte potatoes 1 egg yolk 100 g flour 20 ml extra virgin olive oil 1 knob of butter Guérande sea salt Parsley 200 g Parmesan cheese A pinch of nutmeg

The sauce 1 Sauté the bouquet garni in a pan. 2 Add the washed, hulled and

roughly chopped tomatoes.

3 Add the salt, sugar and basil.

Cover and cook over a low heat for 1 hour. 4 Remove the lid. Cook for another hour, skimming from time to time. 5 Purée the mixture and leave to stand in a sieve until two-thirds of the water has been released. 6 Season to taste. The gnocchi 1 Steam the potatoes for

20 minutes, then peel and mash them. 2 Mix the hot mash with the other ingredients to form a smooth dough.

3 Roll the dough into a cylinder

1 cm in diameter and cut into 1 cm pieces. 4 Cook in boiling salted water until the dough pieces rise to the surface, remove with a skimmer and drain. 5 Mix the gnocchi with the tomato coulis, add a drizzle of extra virgin olive oil, and sprinkle with Parmigiano Reggiano aged over 30 months. To serve 1 Arrange the gnocchi in a deep

plate.

2 Garnish with some fresh basil.

› › › › › › › › ›

2 hours 40 minutes

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LUXEMBOURGISH CLASSICS

K É IS TA A RT Carlos Sauber feels at home with traditional Luxembourgish cuisine and never fails to surprise with his recipes. In line with the hearty specialties shared in previous issues, he suggested a classic “Kéistaart” for autumn, whipping it up right away in the editorial office to the delight of the KACHEN team. Simply delicious!

1 cake 20 minutes 50 minutes + cooling time

For the shortcrust pastry

› 250 g flour › 125 g butter & a little for greasing

› 80 g sugar › 1 egg › A pinch of salt For the curd mixture

500 g quark 135 g sugar 1 packet vanilla sugar 4 egg yolks 40 g cornflour 100 ml cream 2 egg whites

› › › › › › ›

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LUXEMBOURGISH CLASSICS

Sift the flour onto a work surface and form a volcano. Place all the other ingredients in the centre and mix together, gradually incorporating the flour. Work everything into a smooth dough as quickly as possible.

Whip the cream until firm peaks form and fold into the quark mixture. Beat the egg whites until stiff and fold them in.

Roll out the dough into the desired shape and place in a greased tart tin. Prick the dough several times with a fork and refrigerate again until ready to use.

Spread the mixture evenly over the pastry. Preheat the oven to 185°C (top and bottom heat). Bake the cake for 40 to 50 minutes.

Leave the cake to cool with the top facing downwards. This will keep the cake firm.

Turn the cake over again and transfer it to a serving plate. To finish, dust the cake with icing sugar.

Place a wire rack upside down over the tin with the cake still warm and flip over so that the bottom of the cake is facing up.

RECIPE PHOTOS

Carlo Sauber Marc Dostert

Mix the quark, sugar, vanilla sugar, egg yolks and cornflour.

Shape the dough into a ball, wrap in cling film and refrigerate for one hour.

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RECIPE PHOTOS

Patrice Noël Ramunas Astrauskas

MY LUXEMBOURG

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MY LUXEMBOURG

Since this summer, Patrice Noël has been the head chef of Hotel Le Place d’Armes. He now takes care of the hotel guests as well as diners at gourmet restaurants La Cristallerie, Le Plëss and Le Café de Paris. All in all, that’s nearly 120 covers! The former chef of Meliá and Le Royal has reconceptualized the Bouneschlupp exclusively for KACHEN. “I’ve revisited this dish and made it more modern, more structured. But all the key elements are still there. Perhaps it might even make it onto our menu one day!” So, keep this original twist in mind if you ever feel like reinventing this traditional Luxembourgish soup at home!

BOUNE SC HLUPP Serves 2

› › › › ›

15 minutes

2 large potatoes 2 carrots 80 g green beans 2 large onions 1 Luxembourgish Mettwurst sausage

40 minutes

› › › › ›

40 g bacon 80 g clarified butter 1 clove of garlic 1 bay leaf 1 sprig of savory

1 Bake the onion whole in the oven at 170°C/150°C

4 Cut the second potato into large cubes and confit

it in clarified butter with the savory. Trim and cook the second half of the green beans in boiling salted water before plunging them in ice-cold water. Season with a generous splash of olive oil. 5 Plating up: Arrange the Mettwurst slices in a shallow dish. Fill the hollowed onion with its flesh and the diced carrot, then place it in the middle of the plate and arrange the beans on top. Put the diced potato around it, then pour the broth over the whole dish.

fan for about 40 minutes. Peel it and hollow it out with a spoon. Finely chop the onion flesh and season. Set the flesh and the hollowed onion aside. 2 Wash and dice one potato, one carrot and half of the green beans. Peel the other carrot and leave it whole. Sauté everything with the clove of garlic, the bacon, and the bay leaf, then cover with 500 ml of boiling water. Simmer on a low heat for about 30 minutes. Add the Mettwurst sausage halfway through. When done, sieve the broth and set aside. 3 Slice the Mettwurst sausage into thin slices and finely dice the whole cooked carrot. Set both aside.

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RECIPE PHOTOS

To m o h i s a M i t s u h a s h i Marc Dostert

E X PAT R ECI PE

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E X PAT R ECI PE

Chef Tomohisa Mitsuhashi’s kitchen rituals evoke the elegance of a Japanese calligrapher at work. Starting out at a top-tier Kyoto restaurant, before a stint as the executive chef for the Consul General of Japan in Brisbane, his culinary journey brought him to the Embassy of Japan in Luxembourg in 2022. Over the last 20 years, Mitsuhashi has honed his signature approach: crafting menus through relentless experimentation between embassy events. He hopes that KACHEN readers will be fascinated by the nuances of Japanese cuisine.

JA PA NE S E MI SO SOUP Serves 4 15 minutes 60 minutes

› › › › ›

10 g dried kelp (kombu) 20 g dried bonito flakes 700 ml water 70 g miso paste Favourite ingredients (wakame seaweed, tofu, etc.)

1 Put the kelp and the water

in a pot and heat to 60°C. Do not overheat! 2 After one hour, remove the kelp from the pot and heat to 85°C (using a cooking thermometer). 3 Add the dried bonito flakes. 4 Remove the dried bonito flakes after around 10 seconds. Cooking the water too long will make the stock taste bitter. 5 Add your favourite ingredients and then gradually add the desired amount of miso (about 70 g).

TIP

At the heart of Japanese cuisine lies dashi, an essential broth enhancing a wide range of dishes ‒ from comforting miso soup to dashimaki tamago egg rolls and tangy pickled delights. It’s the conductor of a culinary orchestra, elevating flavours to greater heights of complexity and depth. Dashi’s secret weapon? Umami ‒ the ‘sublime taste’, an evolutionary discovery of the 20th century that found its roots in specific amino acids. This sophisticated touch of umami allows dashi to orchestrate a flavourful symphony, combining a myriad of ingredients while keeping the calorie count low, exemplifying the artistry of Japanese culinary craftsmanship.

Hard tap water can reduce the intensity of the dashi’s flavour, so it is recommended to use “dashi packets” (powdered dashi stock), which can be found in Luxembourg.

“DASHI” EXPL AINED

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R E STAU R A N T PORT R A I T

MOSCONI

A N ITA LI A N JE WE L IN LUXE MBOURG Italian restaurant Mosconi has been one of the most prestigious addresses in Grund, and indeed the whole of Luxembourg since 2000. We visited this exquisite, internationally acclaimed restaurant to find out more. The first thing that greets you when you walk through the door of this beautiful, characterful building on the banks of the Alzette is the hostess’s sunny energy. Simonetta Mosconi, who runs Italian fine dining restaurant ‘Mosconi’ with her husband Ilario, is warm, welcoming and bubbly, and happy to tell us their restaurant’s story. The husband and wife team opened Mosconi on 17 November 2000, the successor to their first restaurant ‘Domus’ on rue du Brill in Esch-sur-Alzette, which opened in 1986. “We wanted to create something different to a ‘traditional’ Italian restaurant. Domus was a great success; our clientele came from all over Luxembourg,” recalls Simonetta. “At first, Ilario worked in the dining room and not in the kitchen. Our chef was Renato Favaro! But it had always been my husband’s dream to become a chef and, in 1989, he decided that he wanted to start creating dishes of his own. He had some knowledge of cooking, but above all an exceptional palate,” she says. And so Ilario went to train in the kitchens of Gualtiero Marchesi, a three-star Michelin chef in Milan. It was a lot of hard work. But hard work that paid off when, in 1997, he was awarded his first Michelin star. That same year, Ilario and Simonetta took a crazy gamble, buying a run-down house in the Grund district, right in the centre of Luxembourg City, and renovating it to transform it into their new restaurant. “We had to redesign and reconfigure absolutely everything. We also had the fact that it’s a historic monument in a UNESCO World Heritage Site to contend with! We put everything we had into the project! All we had left was our car!” she smiles, though somewhat overwhelmed as she recalls just how reckless they had been. Many have since passed through its doors and seen and admired the fruits of their labour: an elegant restaurant that oozes a harmonious blend of sophistication and simplicity, both in the dining room and on the plate. Behind the front door stands a piece of antique furniture adorned with designer vases. “I think we got it in 1990... It’s an old counter, or has come from a church, we don’t really know,” says the woman who attends so attentively to front of house. Given how well it has stood the test of time, including surviving the July 2021 floods unscathed, it could well be a sacred object. Which would fit well with the happy communion between chef, wife and teams that

A shooting star...

These little moments of sheer gourmet delight are what make Mosconi so special. “In 2005, we made it into ‘Relais et Châteaux’ and into the ‘Les Grandes Tables du Monde’ guide as one of the very best restaurants in the world, and received our second Michelin star. We were the only two-star Michelin Italian restaurant outside of Italy!” say the couple. A great accolade, but also a great deal of pressure that constantly hangs over this Grund establishment. In 2013, the restaurant lost its second star, before regaining it at the end of 2016... and then losing it again in 2019. “We’re always trying to evolve, to reinvent ourselves, while remaining consistent in terms of quality,” says the chef. And when it comes to this, the Mosconis don’t think twice about driving all the way to Italy. “We know all our suppliers, from Tuscany, Piedmont, Puglia... We had to fight hard to secure our butcher, because he’s so exceptional! We always seek out the very best. We taste, we discover, then we create our dishes.”

No question of retirement

In his kitchens on the second floor, Ilario Mosconi is constantly striving to improve the quality of his dishes, which he prepares in and on the Molteni stoves that he had fitted before the roof was put back on during the renovation work. Today, the chef is celebrating his 66th birthday. When we ask him if he’s thinking of retiring, he waves the question away. Not yet. That will no doubt be another story, but one for another day...

MOSCONI 13, Rue Münster — L-2160 Luxembourg Grund Tel. + 352 / 54 69 94

mosconi.lu

TEXT PHOTOS

Marie Tissier Ramunas Astrauskas

“All we had left was our car!”

reigns in this culinary temple. A culinary temple that creates joyful, delicate notes to titillate the palate, like music to the ears: sensational spheres of Apérol Spritz sorbet, tantalizing touches of candied bergamot and the most incredible caper ice cream.

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R E STAU R A N T PORT R A I T

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CAFÉ PORTRAIT

INTENSE COFFEE SUS TA IN A B LE COF F E E E N JOYME NT In the space of just one year, Intense Coffee has become a popular meeting place in Luxembourg City’s vibrant Limpertsberg district. A venture that for owners Tiago Ferreira (29) and Melani Gomes (31), both native Luxembourgers, was worlds away from their original respective careers as a trade union secretary and accountant. At the end of May 2022, after a three-year stint in coffee roasteries in Berlin, the couple embarked on their coffee adventure, opening Intense Coffee in Limpertsberg, and thereby making their dream of having their own business in Luxembourg a reality. And a big success! “We’ve become popular in this neighbourhood. There are several schools nearby, so we get teachers coming in for a coffee break or to do their marking. People working in the area also like to pop in for a coffee or lunch. We also see a lot of locals, both during the week and at weekends.”

Open to everyone, every day of the week

Coffee prepared with meticulous care

Tiago Ferreira has made it his mission to serve drinks of consistently high quality: “We work with Berlin roastery Kaffeekirsche, where Melani used to work, as well as with specialty coffee shop and roastery August 63, run by a fellow Luxembourger who is also based in Berlin. Every month, we have a different ‘guest espresso’ on the menu. We serve speciality coffees. Our beans are roasted more lightly than those you get at big retailers. They have more nuances, more aromas and varying degrees of fruitiness,” explains the passionate coffee connoisseur. At Intense Coffee, the coffee is weighed to the gram, the water temperature is precise, and each drink is meticulously prepared to the second by one of five baristas who undergo constant training and “will serve you the same espresso or cappuccino you enjoyed the day before.”

Vegan and sustainable

In this minimalist yet cosy café, with soft contemporary music playing in the background, you can also treat yourself to cookies, chocolate buns and other delicious cakes and pastries made in-house by Intense Coffee’s chef, who also serves up a menu of fresh sandwiches and light bites every day. Everything here is vegan, right down to your flat white, made with oat milk. Consistent quality and sustainability – it’s what Intense Coffee is all about!

To cater to as many customers as possible, Intense Coffee is open seven days a week. So, there’s no excuse not to stop by and sit at one of the tables outside, on a safari chair indoors or on one of the cosier benches by the large windows. On this particular day, a smartly dressed gentleman is sitting out on the back terrace, smoking a cigar: “He’s one of our regulars. He lives here in Limpertsberg and is 85 years old! We pride ourselves on being able to welcome everyone here, of all ages and from all walks of life. Intense Coffee has been designed with accessibility in mind, whether you’re in a wheelchair or coming in with a double buggy,” says the owner. And, indeed, a look around us confirms this: We see young profes-

sionals on their laptops, friends chatting over coffee, a mother and baby, two businessmen in suits...

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CAFÉ PORTRAIT

INTENSE COFFEE 6, avenue Pasteur L-2311 Luxembourg

TEXT PHOTOS

Marie Tissier Marc Dostert

intensecoffee.lu

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PORTRAIT OF A CHEF

FA B R IZ IO A NNICC HI A R ICO PROMOT ING T HE V IRT UE S OF V EG A N

From food truck to museum restaurant: Luxembourg chef and passionate, self-taught entrepreneur Fabrizio Annicchiarico gives an insight into his experiences with vegan cuisine.

“I taught myself everything”

Annicchiarico went on to launch his vegan home catering service and to host cookery shows in the town of Dudelange. In 2019, he finally opened his own restaurant, Oak, near the town’s train station. “I worked in the kitchen, but also front of house, which allowed me to share my passion with diners. We had 20 covers. It was good, it was healthy, it was friendly. I taught myself everything...” he says. He falters, visibly emotional, remembering the painful loss of his father, who “died suddenly, from one day to the next, in his sleep.” That was twenty years ago now, but for the chef, now a father himself, it feels like only yesterday. “It just makes me think. I need to start taking it easier...,” he admits.

“I grew up in my parents’ kitchen – they had a pizzeria in Luxembourg City’s Eich district. They were constantly telling me: ‘Never work in catering!’” And he didn’t. At least at first he didn’t... Because Annicchiarico knows his own mind and likes to do his own thing. “I heeded their advice for a long time. I too wanted to be of service to people; it’s what I was taught from an early age. So, I The pure. experience worked as a financial advisor and also as an When the COVID pandemic hit, it hit the estate agent. I drove a big, flashy car and sold young restaurateur – like so many other busihouses worth millions to clients who would ness owners – hard. He hung on and never gave “I’m not never even set foot in them.” up on his dream. Until the day “a customer everyone’s cup came to Oak with the director of Mudam, of tea, and Life took its course and he started a family. Luxembourg’s museum of modern art. A few that’s fine.” When his first child was born, he began to months later, on 21 June 2022, I opened pure. take more of an interest in what he was in Mudam. It’s been a real career boost for eating. A second child arrived, and a few years later, Annicchiarico had his light bulb moment: me. I’ve gone from doing around 7,000 servings a year to This wasn’t the life he wanted to live. These weren’t almost 25,000. If you do the maths, that’s 8,000 animals the values he believed in. Something had to change. “I that weren’t born solely to be killed for food and over couldn’t see what kind of future I could offer my children 33 million litres of water saved [more than 13 Olympic leading this kind of life,” he says. swimming pools].... That’s when you say to yourself: You’re making a difference; you’re staying true to your values.”

“Cooking was my therapy”

New horizons

So, what’s next for the chef? “pure. was a great experience, but I now want to transfer these values to a more traditional restaurant.” And so the passionate vegan chef is leaving the Kirchberg district for new culinary adventures, “after a short break”. Perhaps he’ll be back in time for the festive season, to serve up his fabulous ‘faux gras’ (a vegan version of foie gras). Lucky for KACHEN, he’s shared his delicious recipe with us! @fabrizioannicchiarico

So, at the age of 38, Annicchiarico set sail for forbidden waters. “For quite some time, I’d been feeling the need to switch off in the evenings after work and escape the everyday grind. And so I turned to cooking. Just like other people go to therapy.” Using his hands, doing what he loved, made him feel free. With the support of his wife (now ex-wife and business partner), he began a new life. “I was 38 and didn’t want to go down the traditional catering training route, especially because I was a vegetarian by then. So, I started out making fast food for happy hours in bars. I then had a food truck selling vegetarian dishes, in

Marie Tissier Ramunas Astrauskas

“Never work in catering!”

particular at festivals, on a mission to bring the delights of vegetarian cuisine to the masses!”

TEXT PHOTO

You could try putting him in a box, but it would be a hard job as he’d be out of there in no time! Because if there’s one thing that Fabrizio Annicchiarico values, it’s freedom and individuality. No surprise really, given he himself is a real one-off. You could say he’s a bit like marmite: vegan, and you either love him or you don’t. “I’m not everyone’s cup of tea, and that’s fine,” he says with a smile. He’s an expressive, passionate man. And not just in the kitchen. He loves life, people and their stories.

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CHEF’S MASTERCLASS

R AW, G LU T EN - FR EE & V EG AN FAUX G R AS

Serves 8 10 minutes + resting time

› 150 g cashew nuts › 20 g dried mushrooms › › › › › › › › ›

(woodland mix or shiitake) 20 g nutritional yeast flakes 100 g cooked chestnuts 80 g odourless coconut oil 2 tbsp dry white Luxembourgish wine (e.g. Riesling) 2 tbsp extra virgin olive oil 2 pinches of salt 1 pinch of ground white pepper 1 pinch of ground nutmeg 1 pinch of tonka bean

Optional to enhance the flavour

› ½ tsp truffle purée or tartufata nera

Decoration

› To make the fat cover, melt

2 tbsp of odourless coconut oil then add 1 tbsp olive oil and a pinch of cumin. Pour over the faux gras and chill in the fridge.

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CHEF’S MASTERCLASS

Soak the cashew nuts in boiling water, cover, and leave for 30 minutes. Rehydrate the mushrooms in the same way in 250 ml boiling water.

Add the 2 tbsp of dry white wine.

Place the cashew nuts, chestnuts and olive oil in a good quality blender (this is important for the texture).

Then, add the nutritional yeast flakes (found in organic shops).

Gradually drizzle in the coconut oil on a low speed for an aerated texture.

Fill a sealed jar three-quarters full. Refrigerate for 3 to 4 hours or in the freezer for 1½ hours until set.

Season with salt, pepper, tonka bean and nutmeg. Blend slowly.

RECIPE PHOTOS

Fa b r i z io A n n ic c h i a r ic o Ramunas Astrauskas

Pour the mushroom water (250 ml) reserved at the start of the recipe into the blender.

Drain the water from the rehydrated mushrooms and keep it for later.

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LOCAL & REGIONAL

A WOR K ING FA R M

Tempels farm begins where the town of Differdange ends. Whichever way you look and as far as the eye can see, you are now on Tempels land. When we ask Guy, the farm’s owner, if he’s the biggest landowner in this Terres Rouges town, alongside ArcelorMittal, he smiles humbly: “Possibly...” So, exactly what does Guy Tempels do with his 225 hectares of land? “There are 120 hectares of crops and 105 hectares of meadows,” explains the farmer, who is also a member of Differdange town council. Elected as a councillor on 11 June, he gave up his seat to another candidate on the list: “I’m staying on at the council, but not as a councillor. I simply don’t have the time to do the job properly, what with everything I’ve already got to do on the farm...” And we believe him.

Since 1939

This farm, which his grandfather took on in 1939, is near enough a closed-cycle farm, with very few hands on deck. “We’ve got 100 cows that give birth to around 90 calves a year. We only keep Charolais sucklers now. All the male calves are sold to producers in Luxembourg, who fatten them up and then sell them on for their meat. You’ll find the meat in Cactus shops and restaurants, for example. There are breeders and there are fatteners; we’re breeders,” he says. Most of the cattle feed is also produced on the farm: hay, cereals, peas etc. Although the farming here is sustainable, it is not, however, organic: “But we do follow a set of strict criteria,” says Guy Tempels. The farm is certified by nature protection association ‘Natur Genéissen’, an initiative that

TEXT PHOTOS

Marie Tissier Ramunas Astrauskas

Haff Tempels farm is one of the largest in the Minett region. In Oberkorn, in the commune of Differdange, Guy Tempels produces meat, cereals, eggs and... pumpkins!

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LOCAL & REGIONAL

encourages active protection of nature, in collaboration with a number of eco-conscious farmers and various intermunicipal nature conservation associations (SICONA) across Luxembourg. “Our animals are fed GMO-free feed, and wherever possible from the farm’s own produce.”

A little shop open round the clock

Pumpkin paradise

Another Tempels farm highlight is its magnificent ‘autumn barn’: Every year, Guy Tempels plants more than 50 varieties of squash, transforming this old barn into a pumpkin paradise. Head down to the barn from late September and marvel at the thousands of squashes and pumpkins that fill it. From the most delicious to the most decorative, not forgetting the most frightening for Halloween, of course! There’s something for everyone!

The farm’s 120 hectares are planted with a variety of crops: bread wheat (or soft wheat), rapeseed, barley for fodder and a small amount for brewing, a little maize “for winter rations”, oats “for the calves” and peas. Its hundred or so cows graze peacefully on the grass in the surrounding meadows and return to the barn in winter, where everything has already been collected from the fields and brought in for the year, to ensure the best possible season. On rue de la Gare, in Oberkorn, in the courtyard bordered by a vegetable garden and two houses belonging to the family, with barns in the background, there is a small room that’s always open. Simply push open the door and you’ll find yourself in Tempels farm’s

little farm shop. Here, you’ll find fresh milk (“from my sister’s farm”), jams (“made by my sister”), eggs from the farm’s chickens, lettuces, courgettes and all the farm’s freshly picked fruit and vegetables (tomatoes, watermelons, squashes etc.), potatoes (“from my brother-in-law’s farm”), and even vinegar “made by a neighbour”. Sometimes, there’s even wild boar burgers for sale, for game lovers! As for the Charolais meat, you have to order it directly from the owner; likewise for the chickens that he raises in certain seasons.

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MADE IN LUXEMBOURG

BU DA I COF F E E

TEXT PHOTOS

Charel Heinen Budai Coffee

The enticing path to enlightenment! In the heart of an industrial estate in Contern, Tim Doppler, one of just a handful of master roasters in Luxembourg, has been running his organic roastery “BUDAI Coffee” since 2010. Hailing from the German Saarland region, Doppler learned his craft many years ago, at renowned roastery “Kaffeerösterei Burg” in Hamburg. Up until two years ago, he co-managed coffee brand “Roude Léiw Bounekaffi” with Will Kreutz. The brand was sold in 2021 and Doppler set up on his own, launching his own brand “BUDAI Coffee”. Doppler continues to work closely with Kreutz, too, and is currently involved in exciting collaborations with Kreutz’s spirits brand “Gëlle Fra®”. The concept for BUDAI Coffee’s current “Stars Reborn” product line was also designed by Kreutz and features a series of portraits of prominent personalities from the 1960s – depicted using coffee beans! It’s important to Doppler that his products have an identity, preferably through a familiar, likeable face. That’s why he plumped for the plump-bellied Chinese Buddha for his company name and logo. “If Coca-Cola can use Father Christmas, we can use Buddha!” says the master roaster with a smile. But the most important thing, he says, is to provide a high-quality product. This starts when he purchases his coffee beans, collaborating closely with suppliers to ensure not only product quality, but also fair working conditions in the countries of origin. With a focus on the environment and sustainability, Doppler is also keen to rethink packaging. The motto here is “Package-free packaging”! As an eco-friendly alternative to aluminium and plastic, BUDAI Coffee uses compostable Nespresso-compatible capsules that are carbon-neutral and made from 100% renewable raw materials. The capsules are available to try in packs of 14. Coffee lovers who’ve already found their favourite variety can buy the brand’s large refillable boxes that contain 150 capsules. Refill capsules come in a unique, reusable jute bag. BUDAI is now available in a large number of supermarkets and organic food shops across Luxembourg. The goal is to further expand the brand. And Doppler plans to continue to do so on his own, personally ensuring that his coffee continues to meet his high-quality standards. That’s not to say, of course, that he’s ruling out any new products or exciting new collaborations! We look forward to seeing what’s in store for BUDAI Coffee! Until then, it’s a case of: Wait and see, and drink coffee!

budaicoffee.com

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PAS TA :

UN I V E R S A L L A NG UAG E OF F L AVOUR Pasta’s versatile artistry spans thousands of years, possibly having roots in ancient China. With timeless resilience, it conquered the world favorites, showcasing the gastronomic alchemy of varied cultures. In this chapter, we pay tribute to this international ambassador of pleasure, illustrating its transformative power through three beloved dishes.

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RECIPES

EGG DOUG H Serves 4 15 minutes + resting time

GLUTEN–FREE DOUGH

pastry flour or white bread flour)

Serves 5‒6

› 2 eggs › 1 pinch of salt › A small quantity of water

and form a well in the centre. Add the eggs one by one (mixing with a wooden spoon after each one) then add the salt. Continue mixing with your fingertips. 2 Work the dough with the palm of your hand, pushing it forward and then pulling it back towards you, and repeat. 3 The dough should become elastic and should not be sticky. Wrap it in cling film and leave it to rest for 1 hour before shaping it.

› › › › › ›

xanthan gum, if not already in the flour) 45 g tapioca flour 2 eggs, room temperature 2 egg yolks, room temperature 2 tbsp sunflower oil 1 pinch of salt 200 ml warm water

1 Place the flour, xanthan gum and

tapioca flour in a large bowl and whisk to combine. 2 Create a well in the centre of the dry ingredients. Add the eggs, egg yolks, olive oil and one third of the warm water, and mix. The dough should come together. If there are any crumbly bits, gradually add more warm water until the dough holds together well. 3 Knead until the dough is smooth and elastic. If it feels stiff, mix in a few more drops of water. Wrap the dough tightly in cling film and leave to sit at room temperature for about 10 minutes.

DUMPLING DOUGH Serves 4 15 minutes + resting time

› 250 g plain flour › 125 ml boiling water › 1 pinch of salt 1 Mix the flour, water and salt

with a spatula, then knead for 10 minutes until the dough is smooth and elastic. 2 Cover with a cloth and let it rest for a minimum of 30 minutes at room temperature (1 hour is optimal if you have time). 3 Once the resting time is up, the dough is ready to use.

WINE RECOMMENDATIONS Philippe Schmitz

› 280 gluten-free flour (& 1 tsp

Paula Soryano

1 Pour the flour onto a work surface

30 minutes + resting time

RECIPES & PHOTOS

› 200 g flour (works best with

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RECIPES

MUS HROOM

PIEROGI Serves 4 40 minutes 25 minutes

› Egg or gluten-free dough › 500 g of mushrooms (bolete, portobello, porcini or a mix)

› 2 tbsp of olive oil › 1 red onion, minced

› › › › ›

1 small clove of garlic ¼ tsp black pepper 1 tsp paprika 1 tsp oregano 1 tbsp butter

1 For the filling: Heat 2 tbsp of olive oil in a large frying pan over a medium heat.

Add the minced onion. In the meantime, mince the mushrooms and add to the pan. Sauté until golden brown. Season with pepper. Heat thoroughly and cook uncovered until all the liquid evaporates (about 20 minutes). Turn off the heat, add the butter, stir well and leave to cool. 2 For the dough: Roll it out with a rolling pin to a thickness of about 2 mm. With a round cookie cutter or a glass, cut out circles, place some filling on each circle and close to form the pierogi. Bring a large pan of salted water to boil, then reduce the heat. 3 Place the pierogi into the water in batches ( just a few at a time). Stir gently. When they float to the top, leave them to simmer for about 2–3 minutes. 4 Remove from the pan and leave to cool or serve right away. You can also fry them in a bit of butter until golden brown.

WINE PAIRING

VIGNUM, Riesling Grevenmacher Fels, Grand Premier Cru

The mineral and floral notes of the Riesling marry perfectly with the slightly earthy aromas of the mushrooms. The wine’s creaminess complements the butter in the dish, while its citrus flavours perfect an accomplished balancing act.

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RECIPES

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RECIPES

GYOZ AS WIT H C HIC K E N , COR I A NDE R & S PIC Y SAUC E Serves 4 45 minutes 30 minutes

› › › › ›

Dumpling dough 200 g minced chicken 2 stalks of coriander 1 large clove of garlic 3 tbsp soy sauce

› 2 small chillis › 1 slice of bread (soft

bread or sandwich bread)

› Neutral oil

1 For the filling: Peel the garlic clove, mince the chillis and crumble

the bread. Mix with the chicken and chopped coriander. Set aside.

2 For the dough: Roll it out with a rolling pin until very thin

(dumpling dough should be thinner than egg dough). Cut out circles with a cookie cutter or a glass and place some filling in the middle of each circle. Wet the borders of the circle with water and seal the dumpling, pinching along the edges to create a pleated fan effect. Repeat the process until all the filling mixture has been used up, setting each dumpling aside on a plate dusted with flour. 3 Add a little bit of oil to a frying pan. Once hot, add the gyozas and cook for 3 minutes on a medium heat. Then cover them with water, turn up the heat and cover with a lid. Leave to cook until all the liquid has evaporated. 4 Serve the gyozas with a spicy soy and coriander sauce.

WINE PAIRING

Les Vignerons de Domaines Vinsmoselle, Auxerrois Stadtbredimus Primerberg

The lemony acidity of this wine counterbalances the intense flavour of the coriander and soya perfectly, while the spiciness of the dish allows the wine’s fruity notes to unfurl. To round it all off, the chicken and garlic filling should add just the right touch of savoury.

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SPINACH TORTELLINI A LL A PA NN A

Serves 4 35 minutes 5 minutes

› › › › › › › ›

1 For the filling: Blanch the baby spinach for 2 minutes

then, with a fork, mix it with the ricotta. 2 On a floured work surface, cut out discs from the dough using a 6 cm diameter cookie cutter (or a glass). Lay the discs out and place half a teaspoon of filling in the centre. Fold the disc in half and seal with your fingers. With your thumbs, push the filling slightly towards the centre of the fold. Bring the two tips together and press. 3 Bring a large pan of slightly salted water to the boil. Once the water is boiling, add the tortellini. Cook for a maximum of 4 minutes, stirring occasionally. 4 For the sauce: Heat a generous drizzle of extra virgin olive oil or butter in a pan over a medium heat. Add the double cream and stir. Once bubbles

Gluten-free or egg dough 300 g ricotta 300 g baby spinach, blanched 250 ml double cream 50 g Parmesan cheese, grated 1 tsp nutmeg 2 tbsp olive oil Salt & pepper to taste

appear, reduce the heat, add the nutmeg and stir again. 5 Cook for about 2 minutes until the sauce has slightly reduced (keeping in mind it should still be liquid consistency). Turn off the heat. 6 Once the tortellini are ready, take out half a glass of the cooking water. Drain the pasta and add to the pan with the cream sauce. Turn up the heat and toss everything in the pan until the sauce has coated the tortellini (about a minute or so). Use the reserved cooking water to dilute the sauce, if necessary. 7 Remove the pan from the heat and add Parmesan cheese. Stir until the tortellini are well coated in the creamy sauce. Season with pepper and serve immediately.

WINE PAIRING

Crémants POLL-FABAIRE, Cuvée Riesling brut

This pairing is all about balance: The freshness of the bubbles complements the earthiness of the spinach, the Riesling’s raciness awakens the ricotta and, finally, the minerality of the wine is enhanced by the nutmeg and Parmesan. There’s certainly much to enjoy about this pairing.

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PA RTNE R R ECI PE

M AC A RON I A L L A NOR M A › 300 g Le Moulin 1704 macaroni › 1 large aubergine › 400 g peeled tomatoes (or tomato passata)

3 4

25 minutes › › › ›

25 minutes

2 garlic cloves 200 g ricotta salata Fresh basil leaves Virgin olive oil

Trim the top and the bottom of the aubergine, then cut it into strips. Heat up the vegetable oil in a frying pan or small saucepan. Once the oil has reached frying temperature (around 180°C), add a handful of the aubergine strips and fry until golden brown. Then take them out and repeat this step with the remaining strips. Set them aside. Bring a large pan of salted water to the boil. Heat up a generous drizzle of olive oil in a pan on a low to medium heat. Chop the garlic cloves and fry until brown. Add the peeled tomatoes (or passata) to the pan and cook on a low heat. Stir with a wooden spoon, then season with salt and pepper.

cut in quarters

› 200 ml vegetable oil (for frying) › Salt & pepper to taste

Once the water is boiling, add the Le Moulin 1704 macaroni and cook according to the instructions on the packet. 7 When the pasta is almost done, add three-quarters of the fried aubergine strips and some basil leaves to the tomato sauce. Then, add a small cup of pasta water to the sauce, mix well and cook for another minute. 8 Once the pasta is done, strain it, add it to the sauce and stir well. 9 Grate some ricotta salata into the pan and stir until it has melted. 10 Garnish with the rest of the fried aubergine, basil leaves, some cherry tomatoes and ricotta salata. Serve immediately. 6

For more Le Moulin 1704 recipes, visit

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› Some cherry tomatoes,

@lemoulin1704

Serves 3‒4

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KNOWLEDGE BITES

MUC H ROOM

FOR MUSHROOMS ON THE MENU

In south-west Baden, one chef is keenly bringing the forest to the plate. In “Traube Blansingen” in Efringen-Kirchen, Brian Wawryk loves foraging for and cooking with bay boletes and orange cap, hedgehog, porcini and horn-of-plenty mushrooms. He cleans his locally harvested bounty thoroughly and stirs the mushrooms into the pan, along with some beechnuts gathered from alongside them, conjuring up a delicious ragout that also has cranberries and cream of black pudding. Wawryk is just one of many chefs no longer using solely easy-to-source mushrooms, turning instead to freshly foraged produce to enrich their regional menus. Mushroom connoisseurs estimate that there are just under 1,000 species of edible mushrooms in Central Europe that can be used not only as a side dish in their own right, but also to add flavour to savoury dishes, for perfect “umami”. Powdered, they finish off any sauce perfectly, while a few dried horn-of-plenty mushrooms are the perfect addition to vegetarian stocks. Luxembourg’s forests are rich in mushrooms. There are parasol and porcini mushrooms, bay boletes and a whole host of field mushrooms to be found. Even two types of cauliflower mushroom in one pine forest! And cauliflower mushrooms are really a sight to behold – they look just like the human brain! They’re a nightmare

to clean, though, as soil and pine needles from the forest floor get lodged in their coral-like structures as they grow. But it’s well worth the effort, as these very peculiar-looking mushrooms look great on the plate. Thickly sliced, coated in flour or breadcrumbs and pan or deep-fried, they make a delicious vegetarian schnitzel. Of course, chefs only use mushrooms in their cuisine if they’ve first passed strict controls. Or if they are mushroom connoisseurs themselves. Like Felix Schneider from Nuremberg restaurant – etz – who loves foraging for mushrooms, learning about his ingredients and finding ways to make room for them on his menu. His “Waldboden” (Forest floor) dish is created using whatever mushrooms he’s collected in his basket in the forest that day, some days more varieties than others. A clever idea inspired by the fresh “catch of the day” dish in fish restaurants. The chef pours a mushroom tea infused with fermented leaves onto the mushroom mix. A liquid carpet on which oil from the Douglas fir floats “like droplets of fat on a broth.” “A tasting plate that can be a completely different dish three or four weeks later,” enthuses Schneider, “with totally different mushrooms, and therefore totally different flavours.”

TEXT

Oliver Zelt

Button and king oyster mushrooms are about the extent of mushrooms on the menu in many restaurants. It’s the same on the plate in most homes. And yet the forest table is richly laden with marvellous mushrooms.

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BSH Group is a Trademark Licensee of Siemens AG.

Where technology meets taste.

For absolute perfection in a cup.

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Making the perfect coffee is a pleasure in itself. Siemens developed the autoMilk Clean function for maximum convenience. The fully automatic steam cleaning function is activated after every beverage preparation and milk residues are removed to ensure a high level of hygiene. Your wellbeing and enjoyment are taken care of with every cup of coffee.

Looking for an automatic coffee machine with clear and intuitive navigation? With a user-friendly menu structure and a large, high-contrast colour display that is easy to view from any angle, the new TFT full-touch display allows you to operate your fully automatic coffee machine with ease. Intuitive menu navigation and comprehensive setting options help you to unleash the full potential of your coffee machine.

Siemens Home Appliances

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2023 11:13

– Advertorial –

Espresso crème brûlée

Serves 2 1 vanilla pod

200 ml cream

2 egg yolks

200 ml milk

3 eggs

3 tbsp sugar (50 g)

100 ml of espresso

1. Halve 1 vanilla pod lengthwise, scrape out the seeds and boil together with 200 ml milk and 200 ml cream. 2. In a second pot, whisk 3 eggs, 2 egg yolks and 3 tbsp of sugar, pour in the vanilla mixture while stirring. Heat carefully until the crème starts to thicken, stirring constantly. 3. Add the espresso, pour through a fine sieve and distribute between 4 ceramic ramekins. 4. Preheat the oven to 100 °C (fan). 5. Bake on level 2 of the oven for approx. 35 minutes. 6. Cover with wax paper and leave to cool. 7. To serve, sprinkle each portion with a little sugar and caramelise as quickly as possible under the oven grill – or even better, use a kitchen torch. 8. Last but not least, garnish with a little grated coffee bean.

siemens-home.bsh-group.com/lu/fr

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F E AT U R E

Contrary to the stereotype, the Scots are anything but mean. And the “Ailsa Craig” proves it. The Marquis of Ailsa didn’t hold much store by purism, and not only in his chambers. In 1887, he instructed his gardener to breed a new variety of onion. A lavish, opulent variety. Tremendous tubers grew in the vegetable patch on his estate, often real whoppers! Some as big as cannonballs! The “Ailsa Craig”, named after the marquis, gains in flavour and packs an even bigger punch if stored in the pantry for a long time. And yet you wouldn’t think it to look at them when they’re first pulled out of the ground: Dry, cracked skins that make you think you’d better use them up fast, but that in fact conceal a surprisingly

juicy, almost sweet-tasting onion. Sizewise, this Scottish lady is a little more modest today than her ancestors. Like a good 30 other varieties of onion, the “Ailsa Craig” today thrives in Priska Stekovics’ fields in the Austrian Burgenland region. A vast variety, unique in Europe, of an all-too-often underrated vegetable. All the more striking is the broad range of colours and shapes onions come in: white, cream, yellow, grey, orange, silvery, red, spherical, flat, pointed and round. An eye-wateringly surprising abundance of onions. Especially when you think of the bog-standard onions sold in bulk in nets in supermarkets and used in most kitchens. But it’s not just this amazing array of shapes and colours that’s surpris-

ing, but also the tear-inducing tuber’s array of flavours. Some varieties, like the “Vigarmor” shallot, the “Jaune Paille Des Vertus” and the “Mikor”, are mild. Others, like the “Borretane”, are sweet, or hearty and strong, like the “Biztro”. The “Bamberger Birnchen” is a credit to the inhabitants of Bamberg, nicknamed “onion treaders” because of how they used to use wooden boards on their shoes to crush the onion to make the bulb more flavoursome. A richness of flavour from a vegetable that people usually associate with a sharp, pungent smell.

The colour matters

Historians believe that the onion originated in the steppes of Central

TEXT

Oliver Zelt

WORT H T HE T E A R S

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F E AT U R E

Onions. A staple in our shopping baskets. Perhaps the occasional bag of shallots, when we fancy cooking up something a little more, well, fancy. But did you know that there’s much more to the thinskinned vegetable than meets the (watery) eye?

Big Spanish onions are milder, and perfect for stuffing with minced meat or, for vegetarians and vegans, with a mushroom farce. You don’t see many white onions, but if you prefer your food mild, opt for these. Red onions are mainly enjoyed raw, for a subtle hint of onion in a tomato salad, for example. For an even subtler hint of onion, use spring onions, which, despite their name, don’t only grow in spring. The only onion whose green tops are often more popular than its white bulb. The ‘noble’ variety of onion are shallots, slender and sophisticated. All that culinary power can sometimes leave us with unpleasantly bad breath. The solution? To help reduce the lingering intensity on your

breath, you can sauté your onion rings or chopped onion briefly over a mild heat until translucent. This takes off the edge and is also good for digestion. If, though, you don’t want to forgo the fervent freshness of raw onion, you can soften your oniony breath nicely by chewing some parsley leaves or sucking on some mint leaves.

A natural antibiotic

Raw onions contain leek oils that help reduce inflammation and aid digestion. The vegetable with many skins is a natural antibiotic that inhibits bacteria. If you have a sore throat, boil some onions with some rock sugar and sip the concoction to ease the pain.

and Western Asia. In Babylonia, Assyria and Egypt, it was probably grown and used for cooking and as a remedy as long as 4,000 years ago. In Europe, it was not until the Middle Ages that the onion began to gain in popularity. In the legendary plant book by botanist and theologian Hieronymus Bock, we’re amazed today when we read that for Germans “nothing is more commonly used for baking cakes than onions”. “Everyone relies on onions,” he wrote. “Some use them for lust and medicinal purposes.” For most people, it’s the colour rather than the variety that matters. Brown onions are the best-selling, all-rounder classics. They give stews in particular a sweet, tangy flavour.

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F E AT U R E

BORRETANE This gourmet onion from Venice and the Po Valley is flat and white. Its sweetness makes it perfect as an appetiser. It is also traditionally pickled.

VALENCIA As the name suggests, this tasty, aromatic onion comes from the Valencia region of Spain. It is traditionally used in paella and adds a tangy note to dishes when raw.

TEX AS EARLY The mother of all sweet onions hails from the American Rio Grande Valley and has a delicate flavour.

YALTA This red, sweet gourmet onion comes from the Crimean peninsula, and is still woven into braids in its homeland today.

JAUNE PAILLE DES VERTUS A traditional variety from northeast France. The oldest reference to this straw-yellow onion dates back to 1879.

DUNKELBLUTROTER BR AUNSCHWEIGER This rare onion from Braunschweig is known for its firm flesh and long shelf life. It retains its colour beautifully when cooked.

OIGNON DOUX DES CÉVENNES Grown on terraces on the slopes of the southern Cévennes. Very mild and rather sweet taste, not so sharp. An onion to eat raw.

TOULOUGES PYRÉNÉES ORIENTALES Grows in the valley of the Têt in the Pyrénées-Orientales. Variety from the 19th century. Red, round on top, flattened at the bottom. Sweet-tasting white flesh.

CIPOLL A ROSSA DI TROPEA This sweet, slightly pink variety was once shipped from Tropea in southern Italy to the rest of the world. The locals use it, with a dash of their finest balsamic vinegar, to make a special jam, and even ice cream!

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F E AT U R E

Buying and storing

Onion skin should crackle to the touch; this means that the onion is well-dried. Onions will start to germinate when exposed to light, so should be kept in a dark place, ideally in a fruit bowl in a cool corner of the kitchen. If you have an even cooler pantry, then store them there. Never store them in a plastic bag or closed container. Any contact with moisture will instantly make them start to rot.

Skins

Don’t throw them away! Onion skins are great for dyeing pace eggs at Easter. Or, for a strong, warming broth, add them to the pot for 20 minutes.

Tears

Onions irritate the mucous membranes, for some people more than others. And there’s absolutely nothing you can do to stop the tears – not even swimming goggles will help! To at least help reduce the stream of tears, you can, though, first chill the onions before cutting them with a sharp knife on a wet chopping board.

Smell

Wash your hands with a stainless steel soap or rub them on a stainless steel pan. This will banish that pungent onion smell!

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F E AT U R E

Bertrand Duchamps, renowned chef of the Atelier de Cuisine has once again put together four delicious dishes. This time, it’s all about onions! As a native Breton and a great lover of the Breton Roscoff onions, he was particularly inspired by this topic, and we hope you will be too!

In collaboration with

ONION, FETA & OUZO TARTELET TE Serves 1

15 minutes

› 1 butter puff pastry,

approx. 12 cm in diameter › 2 Toulouges onions, chopped › 2 tbsp olive oil

1 Soak the feta in ouzo. 2 Fry the onions in olive oil for 10

› › › › ›

1 tbsp crème de cassis 1 tbsp tarragon vinegar 100 ml dry white wine 1 tbsp ouzo 1 tsp tomato paste

season with salt and freshly ground pepper. 3 Leave to cool then spread over the puff pastry. Bake in a preheated oven at 185°C/165°C fan on a lined baking tray for 14–17 minutes. Once baked,

› 1 piece of Greek feta the size of a large walnut

› Edamame or raw peas › A pinch of dried flowers

top with the crumbled feta and garnish with a few edamame or raw peas and a pinch of dried flowers. 4 Serve with a salad of yellow tomatoes, oregano and Kalamata olives.

minutes, add the white wine and reduce, then add the vinegar, crème de cassis and tomato paste. Reduce until a compotelike consistency is reached and

30 minutes

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F E AT U R E

In collaboration with

R E D ON ION , G R A PE , A PPLE & C HILLI CONF IT Serves 2

15 minutes

› 2 medium-sized Luxembourgish red onions, finely chopped › 2 tbsp grapeseed oil › 100 ml good red wine › 1 tsp local honey

20 minutes

› › › ›

1 tsp savory 1 tbsp organic currants ¼ red pepper, finely chopped 1/8 green chilli pepper, finely chopped

1 Fry the onions in the oil until brown, add the red wine,

lemon (to prevent oxidation)

› Bertrand salt

2 Serve lukewarm or cold with green chillis and the

diced apple. It also goes well as a side dish for grilled fish or a regional terrine.

savory and currants. Reduce for 5 minutes, then add the honey and pepper. Simmer gently until the liquid has reduced completely, then season with Bertrand salt.

› ¼ apple, diced, with a squeeze of

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In collaboration with

F E AT U R E

ONION C A R A ME L WIT H SA LT E D BUT T E R & NUTS Serves 1 20 minutes 50 minutes

› ½ sweet onion from the Cévennes › › › › ›

(about 10–12 cm in diameter), unpeeled 1 tsp Breton caramel with salted butter (available in Bertrand’s shop) 1 knob of salted butter 1 pinch of Bertrand salt 1 twist of white pepper A roasted hazelnut-almondpistachio mix with a few cranberries

1 Coat the top of the onion with

salted butter caramel and season with salt and pepper. Put the salted butter on top. 2 Bake in a small ovenproof dish at 180°C/160°C fan for 35 minutes and then at 150°C/130°C fan for 15 minutes, basting regularly with its juice. 3 Use a knife to check for doneness and serve lukewarm with the nuts, cranberries and a scoop of vanilla ice cream. Enjoy with a vodka or ice cider.

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F E AT U R E

In collaboration with

PIC K LE D ONION

UNCLE CHRIS TIAN – S T YLE Serves 2

10 minutes + resting time

› 1 Tropea onion (1 cm thick), › › › ›

1 Mix all the ingredients (except the

peanuts and mint) in a bowl by hand then refrigerate for 30–40 minutes. 2 Any excess juice can be added to a homemade dressing. 3 Season to taste, garnish with peanuts and mint, and serve with fresh goat’s cheese or a chicken brochette.

Plates: RAK Porcelain Europe

› ›

finely chopped 2 tbsp organic apple cider vinegar 1 tbsp organic brown sugar 1 tsp Bertrand salt 5 twists of good Cameroon or Penja pepper 1 tbsp chopped roasted peanuts A few fresh mint leaves

K ACHEN No.36 | AUTUMN 23

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_KACHEN

XXXXXXXXXX

KACHEN No.36 | HERBST 23

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ADVERTORIAL

B R E A K FAS T F OR E V E RYONE !

Breakfast for everyone? Easier said than done nowadays, as not only does everyone have their own preferences, but often intolerances or even allergies. With DELHAIZE’s wide range of lactose and gluten-free products, there is now a solution to this dilemma! Our beautiful breakfast table, laden with all kinds of delicacies, will ensure nobody walks away hungry as both the ready-made and homemade dishes are all gluten and lactose-free! A great start to the day for everyone!

Products by DELHAIZE on this table:

› ALPRO Natural Yoghurt, lactose-free, sugar-free

› PHILADELPHIA cream cheese, lactose-free

› DELHAIZE Cereal bread rolls, lactose-free › CÉRÉAL Mini Cakes with cereals and

› › › › ›

chocolate, gluten and lactose-free DELHAIZE Pancake mix, gluten-free DELHAIZE Multigrain bread, gluten-free WASA Crispbread, gluten and lactose-free BOERINNEKE Spread, gluten and lactose-free ALPRO Almond milk, grilled, lactose-free, sugar-free ALPRO Oat milk, gluten and lactose-free DELHAIZE Bio Cornflakes, lactose-free, sugar-free DELHAIZE Bio Peanut butter, 100 % natural DELHAIZE Oats, gluten-free

This photo series was taken at the Küchengalerie in Junglinster. More on kuechengalerie.lu

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› › › ›

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RECIPES

G LU T E N - F R E E C R A N B E R RY N U T G R A NOL A Serves 10 5 minutes 15 minutes

› 160 g gluten-free oats from DELHAIZE

› 100 g chopped nuts › 50 g slivered almonds › 60 g pumpkin seeds › 50 g unsweetened shredded coconut

› 1 pinch of sea salt › 3 tbsp coconut oil, melted › 3 tbsp honey or maple syrup › 130 g dried cranberries 1 Preheat the oven to 170°C/150°C

fan.

2 Combine the oats, nuts, seeds,

coconut and salt in large bowl.

3 Add the coconut oil and honey

(or maple syrup) and mix until well combined. 4 Bake on a lined baking tray for 12–15 minutes, until the granola is just lightly browned. 5 Add the dried cranberries and toss to combine. Cool completely before serving. Serve with lactose-free yoghurt and top with fresh fruit of your choice. 6 Store leftover granola in an airtight container in a cool, dry place for 1–2 weeks.

TIP

For a vegan version, use maple syrup to sweeten.

K ACHEN No.36 | AUTUMN 23

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GLUTE N-F R E E OV E R NIGHT OAT S WIT H R AS PB E R R IE S & PE A NUT BUT T E R Serves 1 80 g frozen raspberries 50 g gluten-free oats 120 ml water 1 tsp maple syrup 1 tbsp peanut butter A pinch of salt

1 Mix the frozen raspberries with the oats, together with 120 ml water

and a pinch of salt, then cover and refrigerate overnight.

2 The next day, mix in the maple syrup, then top with a spoonful of

100 % natural organic peanut butter.

› › › › › ›

5 minutes

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RECIPES

H E A LT H Y OATME A L

B R E A K FA S T BA R S 8 bars 10 minutes 20‒25 minutes

› 200 g gluten-free rolled oats from DELHAIZE

› 65 g ground flax seed › 65 raw sunflower seeds › 20 g ground psyllium husk › 35 g unsweetened coconut flakes › ¼ tsp salt › ¼ tsp ground cinnamon › 120 ml maple syrup › 80 ml coconut oil & 1 tsp for the tray

› 1 tsp vanilla extract › 65 g dried cranberries, chopped › 80 g dried raisins

1 Preheat the oven to 150°C/130°C fan. Coat a 20x20 cm

5 Spread out the mixture evenly on the baking tray,

pressing down very firmly.

6 Bake for 20–25 minutes, or until lightly browned on

the top and edges. Remove the tray from the oven. Leave to cool (in the tray) on a wire rack for 30 minutes. 7 Once cooled, use the overhang of baking paper to carefully lift the baked mixture from the tray. Cut into 8 long bars and serve.

TIP

Oat flakes are naturally gluten-free, but can be contaminated if they are processed together with other foods containing gluten. So, make sure you use certified gluten-free oatmeal!

baking tray with half a teaspoon of coconut oil. Line with baking paper, leaving an overhang on two sides for easy removal, and coat the paper with the remaining half teaspoon of coconut oil. Set aside. 2 In a food processor, add the oats, sunflower seeds, psyllium husk, flax seeds, coconut, salt and cinnamon. Pulse for about 30 seconds, or until finely chopped. Transfer the mixture into a large mixing bowl and set aside. 3 Place the maple syrup, coconut oil and vanilla in a small saucepan over a medium heat. Stir constantly with a spatula until warm and everything is combined (approx. 1 minute). 4 Pour the maple syrup and coconut oil mixture into the bowl with the dry ingredients. Add the dried fruit. Stir everything together until well combined.

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RECIPES

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PA RTNE R R ECI PE

MADR AS CURRY T HE QUIC K & E ASY ME NU BY DE LH A IZE Serves 3‒4

From Delhaize

› › › ›

1 small cauliflower 2 tomatoes 1 red onion 1 red pepper

30 minutes

› › › ›

1 red chilli 1 lime 1 carton of coconut milk 1 sachet Madras curry paste

1 Wash the vegetables. Peel and chop the

20 minutes

onion. Cut the pepper and tomatoes into large chunks and the cauliflower into small florets. 2 Halve the chilli, remove the seeds and chop finely. Squeeze the lime and set aside. 3 Cook the rice. 4 Heat the sunflower oil in a frying pan and brown the chicken. Add the onion and cook for 2 minutes over a medium heat. 5 Add the vegetables and season with red chilli. Cook over a high heat for 4 minutes, stirring constantly.

Additional ingredients

› 2 tbsp sunflower oil › 300 g white rice › 300 g chicken fillet, diced

› Coriander leaves

and cashew nuts for decoration

(alternative: prawns)

6 Add the Madras curry paste and cook for

2 minutes over a medium heat. Add the coconut milk, bring the curry to the boil then cover and cook for 10 minutes over a low heat. Add the lime juice and garnish with cashew nuts and a few coriander leaves. Serve with rice.

VEGGIE TIP

Replace the chicken fillet with 2 diced aubergines.

For more Delhaize recipes, visit delhaize.lu

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11289_FL

Fair is the new trade Roberto Banana producer in Peru

Starting now, we are working to create a fair future.

fairtrade.lu

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KNOWLEDGE BITES

UNIDENTIFIED

Marcel Thiele was travelling in Bhutan. He was sitting at the bottom of a valley, at an altitude of 2,300 metres, close to the border with Nepal, enjoying another day in this remote region. “It was a pleasant evening. I was sitting with my photographer among the locals. The sun was slowly setting. Dinner was being prepared. Suddenly, the children asked us to go with them, saying they had something to show us.” “They handed me a fruit that looked a bit like a mirabelle plum, only a little greener, unripe,” recalls Thiele. When the spice hunter cut it open, he was amazed to see that the stone was almost as big as the fruit itself. “There was perhaps three millimetres of fruity flesh; the rest was a hard stone.” The children watched him chewing on the flesh. “But it had no taste to it whatsoever.” Thiele couldn’t understand what was so special about this tasteless fruit. He was about to find out. When the children told him to have a sip of water, he was in for a surprise: “The water tasted incredibly sweet.” He passed the cup of water to his photographer, who also took a sip and then said: “Are you having me on? It’s just water!” The children had heard that the stranger was looking for extraordinary things and had wanted to play a trick on him. “It’s an unusual fruit even for them. There’s probably a substance in it that causes physical changes on the tongue

and that develops a sweetness as soon as liquid hits it.” Apparently it’s the same with coffee. The spice researcher enjoyed the joke, but instantly recognised the potential. All over the world, people are trying to avoid sugar. “And here we have a substance that’s sweet and not artificial. It just goes to show how important it is to keep your eyes open.” A basic prerequisite for a job like Thiele’s anyway. However, it’s not just the exciting flavour or beautiful appearance of a new plant that interests him, but also the story behind it. With each new plant that he discovers, he engages in long conversations with the locals to find out why they eat that particular herb, fruit or vegetable. “Unlike us, they often eat it for health reasons, and not primarily because of the taste of it or to add flavour to food. It’s this search for stories and reasons that drives me in my work.” Thiele’s contacts have found out that in Bhutan, it’s mainly elderly people with little appetite or people feeling low who eat the fruit with the sweetening power. It is ground on a stone mortar and considered to have beneficial properties. And what is this miracle fruit called? Well, Thiele still hasn’t been able to come up with a Latin name for it, “but I’m determined to, and plan to consult with the experts in the field.”

TEXT

Oliver Zelt

What does someone who travels the world do when they come across a plant that only locals know? Burning with curiosity, they set out to identify it. For that is the job of a spice hunter.

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PA RTNE R-R ECI PE

C OT TAG E C H E E S E S A L A D WIT H PE A R & C A R A ME LIS E D NUTS Serves 2 › › › ›

1 pear 3 tbsp hazelnuts 2 tbsp walnuts 1 clove of garlic

› › › ›

10 minutes 1 lemon, juice and zest 4 tbsp olive oil 2½ tbsp honey 1 tbsp water

1 Wash the pear and cut it in half. Remove the core and

the seeds and slice thinly. 2 Roughly chop the hazelnuts and walnuts. Grate the zest of the lemon and then juice the lemon. Finely chop the clove of garlic. 3 In a small saucepan, over a medium heat, add all the nuts and the olive oil. Cook until they are slightly brown. 4 Add the garlic and cook until it begins to brown. Then add the lemon zest and juice, honey, water,

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5 minutes › › › ›

4 handfuls of rocket Salt & pepper 225 g of LUXLAIT cottage cheese Bread of your choice

and salt (to taste). Mix and cook until it boils, then cook for another minute. Remove from the heat. It should be the consistency of a dressing, but not too liquid. 5 On a plate, spread a layer of cottage cheese, then top with rocket and the sliced pear. Drizzle the hot dressing with the nuts over the salad and season with salt and pepper. Serve immediately with some bread.

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SE A SONA L V EGE TA B L E

5 FAC TS A BOUT

MUS HROOMS P OW E R F U L V E G E TA B L E S

CAN THEY BE E AT E N R AW ? An initiative of the Luxembourgish Government in the framework of the plan “Gesond iessen, Méi beweegen”. More infos: gimb.public.lu

Mushrooms are over 90% water and remarkably high in protein, making them a valuable alternative to meat for vegetarians and vegans, but also for anyone who has to watch their uric acid levels or for anyone with gout or rheumatism who prefers foods low in purine.

Cultivated mushrooms, such as button mushrooms, oyster mushrooms and shiitake mushrooms, can be delicious raw, but should be eaten very fresh, carefully cleaned and in moderate quantities (around 100 g). When eaten raw, their valuable nutrients and vitamins are better preserved, but they are more difficult to digest. It’s therefore best to try raw mushrooms in small quantities first.

L I T T L E B U N DL E S O F G OO DN E S S H OW TO S TO R E T H E M

T H E R E H E AT I N G MY TH The myth that you shouldn’t reheat dishes containing mushrooms dates back to the days before the existence of good refrigeration. A mushroom dish that is kept in the fridge will be safe to eat for anything up to two days, provided it is reheated to at least 70 degrees. It should be eaten immediately after reheating, and not left to cool and then reheated again.

The best way to store mushrooms is to take them out of their plastic packaging and put them in a cloth or paper bag to keep for 2 to 4 days in the vegetable drawer in the fridge (but do not store them next to fruit or any strong-smelling food!). Before preparing them, clean them thoroughly with a vegetable brush or damp cloth. You don’t need to peel them. Do not wash them, as mushrooms absorb water.

Mushrooms contain virtually no fat and no cholesterol. They have an average calorie content of just 25 kcal per 100 g, but are packed with fibre and, above all, several essential amino acids. Mushrooms are therefore an excellent food for vegetarians. They are high in vitamins and minerals, including vitamins B2, B3 and B6, phosphorus, potassium, copper and selenium. They are good for the heart and skin, promote digestion and the production of red blood cells, reduce cholesterol, help regulate blood sugar levels and protect against free radicals.

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SE A SONA L V EGE TA B L E

OR IE N TA L K ING OYS T E R MUS H ROOMS Serves 4 10 minutes 10 minutes

› › › › › ›

500 g king oyster mushrooms 1–2 tbsp toasted sesame oil 4 tbsp soy sauce 2 tbsp maple syrup 1 spring onion Sesame seeds

WINE PAIRING

Les Vignerons de Domaines Vinsmoselle, Pinot Gris Machtum Göllebour

RECIPES & PHOTOS

into 1–2 cm thick slices. On one side, score the mushrooms so the marinade soaks in. 2 Heat the toasted sesame oil in a frying pan over a high heat. Fry the mushroom slices on the side without the pattern for 2–3 minutes until they turn golden brown. Turn each one over and fry for another 2–3 minutes. In a small bowl, mix the soy sauce and maple syrup and pour over the mushrooms. Reduce the heat and allow the liquid to evaporate for about 3 minutes. Serve with sliced spring onion and sesame seeds.

Liz Sinner

1 Cut the king oyster mushrooms

The yellow fruit flavours of this pinot gris complement the sweetness of the maple syrup and soya, while its splendid creaminess and undergrowth notes are a perfect match for the oyster mushrooms.

K ACHEN No.36 | AUTUMN 23

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SE A SONA L V EGE TA B L E

HUNG A R I A N - S T Y LE MUS HROOM GOUL AS H Serves 4

10 minutes

25 minutes

› › › › › › › › › › › › › ›

2 small onions 1 kg mushrooms 1–2 tbsp sunflower oil 4 tbsp tomato paste 2 tsp paprika 2 tsp smoked paprika 1 tsp ground caraway seeds, optional ½ tsp nutmeg 4 tbsp soy sauce 400 ml water 1–2 tbsp vinegar 150 ml cream or soy cream 1 tbsp cornflour Salt & pepper

1 Chop the onion and quarter

the mushrooms.

2 In a large frying pan or saucepan,

WINE PAIRING

Château Edmond de la Fontaine, Pinot Noir Rosé

heat the sunflower oil and sauté the onion over a medium heat for 3–5 minutes. Add the mushrooms and fry for another 8 minutes, adding the tomato paste in the last 3 minutes. 3 Add the spices, followed by the soy sauce and water. Simmer for 15 minutes. 4 Add the vinegar, cream/soy cream and season to taste with salt and pepper. If you are happy with the consistency, you can serve it straight away. If it is too thin, mix the cornflour with a splash of cold water and add it to the goulash. Make sure to bring it back to the boil, otherwise the cornflour won’t have an effect. If it is too thick, add some more water or vegetable stock.

The cherry and red fruit notes of the rosé marry well with the tomato and paprika flavours of the goulash, adding a touch of freshness to this hearty dish.

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V E G G I E B LT

WIT H PORTOB E LLO MUS HROOMS Serves 2 › › › › › › › › › › › › ›

10 minutes

4 portobello mushrooms 1 tbsp sunflower oil 2 tbsp soy sauce 1 tbsp tomato paste 1 tbsp maple syrup 1 tsp smoked paprika 2 tbsp water 4 lettuce leaves 2 large tomatoes 1 clove of garlic 2 tbsp mayonnaise 2 tbsp hummus 4 thick slices of bread (e.g. sourdough bread)

10 minutes 1 In a small bowl, mix the soy

sauce, tomato paste, maple syrup, smoked paprika and water. Set aside. 2 Grate the garlic clove, mix with the mayonnaise and set aside. 3 Heat the sunflower oil in a frying or grill pan. Fry the portobello mushrooms for about 3 minutes on each side. Flatten them with a spatula before turning them over. Brush the mushrooms on both sides with the marinade and cook for one minute. Remove from the

pan and leave to rest on a plate for a few minutes 4 Toast the bread. Spread the hummus on one slice and the garlic mayonnaise on the other. Fill the sandwich with lettuce, sliced tomatoes and the grilled portobello mushrooms.

WINE PAIRING

Crémants POLL-FABAIRE, Cuvée Pinot Noir brut

The elegantly light Pinot Noir Rosé crémant provides just the right balance to the vegetarian BLT’s toasted bread. The distinctive fruity flavour of the crémant creates a smooth, tantalising link in the mouth between tomato and portobello mushroom. The perfect pairing for a delightful light bite.

K ACHEN No.36 | AUTUMN 23

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SE A SONA L V EGE TA B L E

MUS HROOM B OLOG NE S E

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SE A SONA L V EGE TA B L E

Serves 4 15 minutes 60 minutes

› › › › › › › › › › ›

1 onion 1 carrot 1 stick of celery 2 garlic cloves 500 g button mushrooms 1–2 tbsp olive oil 2 tbsp tomato paste 100 ml red wine 1 tin chopped tomatoes (400 g) 500 g tomato passata 250 ml vegetable stock

› 80 g brown lentils, › › › › › › › › ›

e.g. Pardina lentils 1 sprig fresh rosemary 3 sprigs fresh thyme 1 bay leaf 1 clove 2 tsp dried oregano 1 handful fresh basil Salt & pepper 360‒400 g spaghetti Parmesan cheese, freshly grated

1 Finely chop the onion and garlic. Dice the carrot, celery

and mushrooms.

2 Heat the olive oil in a large saucepan and sauté the

onion, celery and carrot for 5 minutes on a medium heat. Add the garlic and mushrooms and fry for another 5–10 minutes. 3 Add the tomato paste in the last 2 minutes, and then deglaze the vegetables with red wine, chopped tomatoes, tomato passata and vegetable stock. Bring the sauce to the boil and add the lentils, herbs and spices. Cover and simmer for approx. 40 minutes until the lentils are cooked. 4 Remove the bay leaf, clove, rosemary and thyme. Season to taste with salt and pepper, and stir in the freshly chopped basil. Serve the sauce with pasta cooked al dente and a sprinkle of Parmesan cheese.

WINE PAIRING

Château Edmond de la Fontaine, Pinot Noir Rouge

The roundness of this red wine and its morello cherry aromas add an extra dimension of warmth to an already comforting dish. A few notes of vanilla provide the perfect finishing touch, evoking fond memories of Sunday lunch at Grandma’s house.

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SE A SONA L V EGE TA B L E

MUS HROOM ME DLE Y WIT H C R E A MY HE R B POLE NTA

Serves 4 15 minutes 20 minutes

› › › › › › › ›

160 g polenta 1 l vegetable stock 250 ml milk 1 tbsp fresh thyme, chopped ½ tbsp fresh rosemary, chopped 2 cloves of garlic 2 tbsp butter 1 kg assorted mushrooms (e.g. chanterelle, oyster mushrooms, button mushrooms) › Salt & pepper › Some crème fraîche or ricotta cheese

1 Finely chop the garlic, fresh

thyme and fresh rosemary. Pour the vegetable stock and milk into a saucepan. Add the fresh herbs and garlic and bring to the boil over a low heat. Stir in the polenta and keep stirring over a low heat for 4 minutes. Turn off the heat, cover the saucepan and leave to stand for 10 minutes. 2 Meanwhile, clean the mushrooms and cut them into bite-sized pieces (if necessary). Heat the butter in a frying pan over a medium heat and fry the mushrooms for about 10 minutes. Season to taste with salt and pepper. 3 Serve the fried mushrooms on top of the polenta with a spoonful of crème fraîche or ricotta if desired.

WINE PAIRING

VIGNUM, Crémant brut

The minerality of this discerning crémant enhances the creaminess of the polenta perfectly. And if that weren’t enough to convince you of this pairing, the barrel-aged chardonnay adds a wonderful woody note that mingles well with the mushrooms and herbs, conjuring up images of autumnal woodland walks.

K ACHEN No.36 | AUTUMN 23

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SEASONAL FRUIT

5 FAC TS A BOUT

F IG S

AN ANCIENT ME DI C I N A L PL A N T Just as they were in Mesopotamia 3,000 years ago and in ancient Rome, figs are still one of the healthiest foods you can eat today. Low in fat and rich in fibre, they promote healthy bowel function. They are also a good source of vitamins C and B, as well as potassium, which helps control blood pressure and prevent cancer. It also protects against oxidative damage and improves cardiovascular health and memory.

An initiative of the Luxembourgish Government in the framework of the plan “Gesond iessen, Méi beweegen”. More infos: gimb.public.lu

Fresh figs are delicious, but they don’t travel well and spoil quickly. That’s why they are often harvested unripe, before being distributed from Turkey, Greece or Africa. Such figs are obviously not comparable in terms of taste and nutrients to figs straight from the tree. 100 g of fresh figs contain around 65 kcal, just slightly more than apples.

BUYING & S TO R I N G

WITH OR W I T H OU T S K I N ?

P OW E R S N AC K Dried figs, on the other hand, contain around 250 kcal per 100 g. They are a quick source of energy, in particular for athletes, and contain more magnesium and fibre than fresh fruit. They are available all year round and can be stored for several months. The white coating is crystallised sugar, so it’s safe to eat, though without this coating is preferable.

Depending on the variety, figs are either dark purple, green, brown or a reddish-yellow in colour on the outside. They should be soft, but not squishy. As figs are very sensitive to pressure, they are best stored individually, wrapped in tissue paper. They will keep for up to two days in the fridge.

If carefully washed, the whole fruit can be eaten with its skin, which contains a wealth of vitamins and nutrients. Only the stem needs to be removed, with a simple twist. If you don’t like the skin, you can, of course, scoop the flesh of the fruit out with a spoon.

IS FRESH BEST?

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S T UF F E D F IG S

WIT H GOAT ’S C HE E S E Serves 4

10 minutes

› 4 figs › 100 g goat’s cream cheese › 40 g pistachios

5 minutes

› 20 ml pomegranate syrup › Salt & pepper

1 Wash the figs. Using a sharp knife, carefully cut an X into each fig

about two-thirds of the way down.

2 Stuff each fig with goat’s cream cheese and grill in the oven at

220°C/200°C fan for 3–4 minutes.

3 Garnish with chopped pistachios and pomegranate syrup.

Season with salt and pepper.

WINE PAIRING

VIGNUM, Riesling Vieilles Vignes The mineral notes of flint bring out the best in the goat’s cheese and pistachios, while melon and honey aromas accompany the figs harmoniously, with an acidic ripeness that balances everything out. For a culinary marriage made in heaven.

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SEASONAL FRUIT

F IG , ROA S T E D SQUA S H & MOZZ A R E LL A SA L A D

Serves 4 10 minutes 35 minutes

› › › › › › › ›

200 g butternut squash 1 tbsp sunflower oil 2 tsp harissa paste or spices ½ tsp garlic powder 150 g lamb’s lettuce 250 g figs (approx. 4 or 5) 150 g buffalo mozzarella 25 g pumpkin seeds

For the dressing

› 3 tbsp olive oil › 1 tbsp balsamic vinegar › 1–2 tsp fig jam or crema di aceto balsamico

› 2 tsp mustard › 1 tbsp cold water › Salt & pepper 1 Preheat the oven to 200°C/

180°C fan.

2 Peel the squash and cut it into

WINE PAIRING

Château Edmond de la Fontaine, Chardonnay

This dish calls for a balance of warmth and freshness. The wine awakens the squash and mozzarella with its liveliness and brings out the fig with its fullness. The perfect pairing.

sticks. Mix the sunflower oil with the harissa paste and garlic powder and pour over the butternut squash. Mix well and roast in the oven for 35–40 minutes. 3 For the dressing, mix the olive oil, balsamic vinegar, cold water, mustard and fig jam (or crema di aceto balsamico). Season to taste with salt and pepper. 4 Wash the lamb’s lettuce and figs. Slice the figs and cut the buffalo mozzarella into bite-sized pieces. 5 Put all the ingredients into a large bowl. Pour over the dressing and mix well. Top with pumpkin seeds.

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TA R T E F L A MB É E WIT H F IGS

1 store-bought tarte flambée pastry 125 g crème fraîche 40 g Parmesan cheese ½ red onion 3 figs 2 sprigs fresh rosemary 15 g pine nuts 1 handful rocket Salt & pepper

20 minutes 1 Preheat the oven to 200°C/180°C fan. 2 Season the crème fraîche with salt and pepper and spread

it evenly over the tarte flambée pastry.

3 Grate the Parmesan cheese. Slice the figs and onions. Scatter

over the crème fraîche together with the fresh rosemary. Bake for 15–20 minutes. 4 Meanwhile, toast the pine nuts in a frying pan (without oil) until golden brown. 5 When the tarte is ready, garnish with the pine nuts and rocket.

WINE PAIRING

VIGNUM, Pinot Blanc Schengen Markusberg

Liz Sinner

› › › › › › › › ›

10 minutes

RECIPES & PHOTOS

Serves 2

The perfect wine to enjoy with a tarte flambée, the aromas of pear, Mirabelle plum and fig bring a lovely roundness and harmony to the cream and onions. All brought together by the virtuous fig.

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SEASONAL FRUIT

FIG & HA ZELNUT TART

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SEASONAL FRUIT

1 tart

For the pastry

› › › › › ›

150 g butter, cold 75 g sugar 275 g flour 1 egg yolk ½ tsp cinnamon 1 pinch salt

For the filling

› 135 g butter, softened › 110 g sugar

15 minutes

› › › › ›

50 minutes

1 egg white 2 eggs 135 g ground hazelnuts 1 tsp vanilla extract 1 pinch salt

For the topping

› 3 small (or 2 large) figs › 1 handful of hazelnuts

1 Ensure all the ingredients for the pastry are cold. Mix the flour,

sugar, butter, egg yolk, salt and cinnamon together. Knead the dough briefly until all the ingredients are combined. Flatten the dough, wrap in cling film and refrigerate for 1 hour. 2 For the filling, beat the butter and sugar until white and creamy. Gradually add the eggs and egg white. Add the salt, vanilla extract and ground hazelnuts. Slice the figs. Refrigerate the filling and the figs. 3 Preheat the oven to 190°C/170°C fan. Roll the dough out on a floured work surface to a thickness of about 0.5 cm. Grease a tart tin with butter and evenly sprinkle with flour. Place the dough into the tin and trim off any excess dough. With a fork, poke some holes in the dough and bake for 15 minutes. 4 Spread the filling over the pre-baked dough and top with sliced figs and roughly chopped hazelnuts. 5 Reduce the temperature to 170°C/150°C fan and bake for 30–35 minutes.

WINE PAIRING

Les Vignerons de Domaines Vinsmoselle, Pinot Gris Vin Moelleux

There’s nothing like the pear and peach aromas of this pinot gris to accompany this dessert. Its fruity notes accentuate the walnuts and lift the figs harmoniously.

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SEASONAL FRUIT

F IG & C HOC OL AT E

BA B K A

1 babka 25 minutes 30 minutes

For the dough

› 200 g plain flour › 100 g spelt flour › › › › ›

(or 100 g plain flour) 5 g dried yeast 165 ml milk or plant milk 20 g sugar 45 g butter or vegan butter 1 pinch salt

For the filling

› › › › › ›

1 Put the flour into a large bowl. Make a well in the

middle and pour in the milk. Add the dried yeast and sugar and start kneading the dough (preferably with an electric mixer). After 2 minutes, add the melted butter and salt. Knead the dough for about 10 minutes. Cover with a damp cloth and leave to rise for 1 hour. 2 For the filling, melt the butter and dark chocolate in a water bath. Chop the walnuts and dried figs and add to the melted chocolate. Stir in the sugar and cinnamon. Allow to cool slightly.

75 g dark chocolate 75 g butter or vegan butter 30 g brown sugar 50 g walnuts 75 g dried figs ½ tsp ground cinnamon

3 On a floured work surface, roll out the dough into a

rectangle (approx. 30x40 cm). Spread the filling onto the rectangle, leaving a 2 cm border. Roll it up. Cut the log lengthways and braid it. Place in a buttered loaf tin and leave to rise for another 30 minutes. 4 Preheat the oven to 180°C/160°C fan and bake for 25–30 minutes. Brush with melted butter as soon as it comes out of the oven. Allow to cool completely.

WINE PAIRING

Crémants POLL-FABAIRE, Cuvée CULT brut

The red fruits of this wine complement the dessert’s generous ribbons of chocolate, while the bubbles provide light relief on the palate and allow the fig to assert itself.

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Oberweis

oberweis.lu

Wonka dessert

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BAKING CLASSICS

A PPLE

C RUMB L E TA R T Nothing has more of a delicious autumn flavour than a freshly baked apple pie. Pastry chef Alessandro Vitali reveals his favourite apple cake recipe with a scrumptious buttery crumble.

Serves 6‒8 40 minutes 2 hours

For the pastry:

› › › ›

120 g softened butter 100 g caster sugar 2 fresh eggs (about 110 g) 125 g flour

For the apple filling

› › › › ›

4 Pink Lady apples 30 g brown sugar 25 g butter 1 g cinnamon 25 g Calvados (optional)

For the crumble

› › › › ›

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70 g softened butter 55 g caster sugar 55 g almond powder 75 g flour 1 pinch of salt

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BAKING CLASSICS

Spread the pastry evenly in a greased and flour-coated 24 cm diameter cake tin.

Pan fry them with the sugar, butter and Calvados for about 10 minutes.

Add the pan-fried, lukewarm apples over the pastry base.

For the pastry: Whisk the butter and sugar together. Beat in the eggs one at a time, then stir in the flour.

For the crumble: In a bowl, mix the butter with the sugar, almond powder, flour and salt.

Bake at 170°C/150°C fan for around 40 minutes (you can check for doneness by inserting the tip of a small knife into the tart).

Leave to cool before removing from the tin. Dust with icing sugar and serve warm or cold.

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Sprinkle the crumble over the apples, breaking it up with your fingers.

RECIPE PHOTOS

Alessandro Vitali Enia Haeck & Marc Dostert

Peel the apples and cut them into small pieces.

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AY U RV E DIC R ECI PE

PUMPK IN PIE This is one of a total of 30 great recipes from the recipe box “Ayurveda Classics”, which the Parkschlösschen has published for its 30th birthday. The box can be ordered online at ayurveda-parkschloesschenshop.de

1 pie

RECIPE PHOTO

To b i a s L a m b e r t i Ay ur veda Parkschlösschen

For the filling

› 500 g Hokkaido › › › › › › › ›

pumpkin 150 g cashew nuts 120 ml maple syrup 80–100 ml coconut oil 1 tsp ground tonka beans 1 tsp cinnamon ½ tsp salt ½ tsp candied ginger ½ tsp nutmeg

1 hour

For the base

› 150 g dates, pitted › 130 g oat flakes or › › › ›

gluten-free alternative 50 g pistachios ½ tsp cinnamon Pinch of salt 2 tbsp coconut oil

1 Soak the cashews in water overnight. 2 Preheat the oven to 170°C fan. 3 Peel the pumpkin, cut into cubes and either boil or

steam until soft. Cut the candied ginger into small pieces. Put all the ingredients for the filling into a blender and purée until the mixture has a creamy consistency. If the mixture is too runny, add some ground almonds. 4 All the ingredients for the base should be at room temperature. In a food processor, mix all the ingredients for the base. Line a round cake tin with baking paper, spread the base mixture evenly over it, pressing the edges slightly upwards. Pour the filling onto the base and bake at 170°C in the oven for 30–40 minutes.

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With the kind permission of

20 minutes

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AFFORDABLE ORGANIC PRODUCTS EVERYDAY, FOR EVERYONE! Easy as pie!

Mon-Fri: 8 am - 7 pm Sat: 8 am - 6 pm

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STEP BY STEP

R E D WINE R I SOT TO Everyone knows risotto, but have you ever tried a red wine risotto? It’s a great way to make an impression, and it’s no more complicated to make than a “normal” risotto. We discovered this recipe a long time ago during a trip to Miami, where Chef Giorgio Rapicavoli did not hesitate to share it with us. Since then it has become a staple in our kitchen and now we share it with you. The step by step has been prepared by the magic hands of KACHEN’s own Italian, Maurizio Maffei.

6 personnes 10 minutes 30 minutes

› › › › › ›

60 ml olive oil 1 shallot, diced 450 g arborio rice 1 l (4 cups) red wine 500 ml chicken stock (cold) 50 g Parmesan cheese, grated, plus some Parmesan chips for decoration › 60 g unsalted butter, cubed › Salt and pepper, to taste

TIP

For a nice red colour of the risotto, it is best to use a strong Italian red wine, e.g. Barolo or Sagrantino. For an even more intense colour, you can add 1 tsp of beetroot powder.

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STEP BY STEP

Combine the chicken stock with the red wine. Add a cup of liquid to the rice, stirring constantly.

When all the liquid has been added and absorbed, slowly stir in the cheese and the butter.

Then, add the rice and toast for 1–2 minutes.

RECIPE PHOTOS

When almost all the liquid has been absorbed, continue adding red wine and chicken stock cup wise, each time stirring until the liquid has been absorbed and then adding the next cup of stock and wine.

Giorgio R apicavoli ( Eating House , Miami, USA) Marc Dostert

In a large saucepan, sweat the shallots until translucent.

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Season to taste and serve hot.

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T R AV E L L I NG TA ST E BU DS

ROM A NI A N S T UF F E D C A B BAG E ROLL S

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RECIPE & PHOTO

Paula Soryano

WIT H B E E F & R IC E

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T R AV E L L I NG TA ST E BU DS

This is a version of an iconic Romanian recipe served on special occasions in every family. For example, every wedding guest expects to eat “sarmale” at 5 a.m. after a long night of fun and dancing. This traditional, melt-in-your-mouth dish is slowly cooked in the oven in a clay pot at a low temperature. Serve with sour cream, marinated hot peppers and bread (or polenta) for the ultimate gourmet experience.

Serves 6 40 minutes 2 hours

› › › › › ›

500 g minced beef 1 medium onion 50 g rice 1 tbsp oil 1 tsp salt 1 tsp pepper

› › › ›

1 pinch of dried thyme 1 pinch of dried oregano 2 tsp paprika 2 medium young cabbages or sauerkraut cabbage

1 For the filling: finely chop an onion and fry in a saucepan with a spoonful of

oil and a pinch of salt until translucent. Add the uncooked rice and cook for 2 minutes on a low heat, stirring constantly to prevent it from sticking. Turn off the heat and set aside to cool. 2 Place the minced beef in a deep bowl and add the cooled onion rice on top. Season well with salt, freshly ground black pepper and most of the dried thyme and oregano. Add 2 generous teaspoons of sweet paprika for flavour and colour. 3 Knead the mixture well with your hands until smooth. 4 For the cabbage: if you don’t use sauerkraut cabbage, you should blanch the cabbage leaves. Choose the best leaves and place them in boiling water for 2 or 3 minutes until soft (but still crispy!). 5 Add a spoonful of filling onto the bottom of each cabbage leaf and roll them up, pushing the sides inwards with your fingers. 6 Place the stuffed leaves in a large saucepan and add 100–200 ml of water as well as some more herbs. Bring to a boil and then reduce to a simmer for 2 hours on a low heat. Serve with sour cream, hot peppers and bread.

WINE PAIRING

Château Edmond de la Fontaine, Pinot Noir vinifié en blanc

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Rich and full-bodied on the palate, this wine is the perfect accompaniment for the beef and brings all the warmth and comfort of the cabbage to the fore. Served with marinated chillies for a combination that will delight your taste buds and a sour cream that brings out all the fullness and generosity of the wine.

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ADVERTORIAL

F R E S HNE S S , VA R IE T Y & LOC A L DE LIC AC IE S

A L DI ’S QUA L I T Y OF F E N S I V E “FIND BOTH AT ALDI, QUALIT Y IS ALWAYS PRESENT” ALDI has been an established discounter on the Luxembourg market for more than 30 years. Cobolux, Le Moulin, Domaines Vinsmoselle and Rosport shows just how deeply rooted ALDI is in the local economy and how important it is to the discounter to offer high-quality, regional products. But the discounter’s quality concept is about more than just product quality – it’s about conscious shopping, too. That’s why ALDI focuses on sustainability and eco-friendliness. By promoting local and sustainable practices, the retailer supports both a green economy and the local community. This unrivalled combination of product range, low prices and high quality makes ALDI the smartest shopping choice for all your everyday grocery needs. And it’s always a clever choice to shop smart. As ALDI Luxembourg’s “ALDI – always clever” slogan assures consumers: “ALDI – ëmmer clever!” aldi.lu

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As customers in the country place particularly high value on quality, ALDI has adapted its range to meet the discerning demands of Luxembourgers. In the 18 ALDI stores across Luxembourg, the focus is therefore on a limited but carefully selected assortment, with the emphasis on freshness and quality. The product range includes an exquisite selection of local delicacies, including fine Moselle wines like Pinot Gris, fresh dairy products, fragrant bread and a variety of Portuguese specialities such as pastries, fish and sausages. Not to mention the fruit, vegetables and meat that are delivered fresh to stores every day. In Luxembourg’s ALDI stores, quality and choice go hand in hand. Whether you choose an ALDI own-brand product or a big brand product, you’re choosing quality! The multinational discount supermarket chain’s co-operation with local producers such as Luxlait, Grosbusch,

K ACHEN No.36 | AUTUMN 23

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060923_W

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B R E A K FA S T WITH THE A M B A S S A DOR On 17 June, the Japanese Embassy in Luxembourg and KACHEN magazine organised “Breakfast with the Ambassador of Japan”, a special breakfast with the Ambassador in his residence. It was the first of a new series of events organised by KACHEN with embassies in Luxembourg. Around twenty guests enjoyed a traditional Japanese breakfast of several dishes, and the opportunity to learn more about Japanese culinary culture.

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PHOTOS

Marc Dostert

Don’t miss upcoming events reserved exclusively for KACHEN club members. Want to become a member? All you have to do is subscribe to KACHEN magazine!

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DO IT YOURSELF

AUTUMN C R A F TS Heike Meyers is never short of ideas when it comes to keeping the kids busy with fun handicrafts. She organises workshops and children’s birthday parties on a regular basis, where the little guests always have a great time and take home lovely homemade gifts and decorations. pmg.lu

INSTRUCTIONS PHOTOS

Heike Meyers Ramunas Astrauskas

POPPY POD FA IR IE S › › › ›

Dried poppy pods White & pink acrylic paint Black waterproof fineliner Ribbons

1 Collect the poppy pods in the

summer when the poppies have faded. You may have some in your garden or come across some on a late–summer walk. You can also order them from Kate Greenwood at botanika.lu. 2 Paint faces on the dried pods, leave to dry and decorate with pretty ribbons.

TIP

Display them in a vase and bring some magic to your table. As a welcome gift for guests or as decoration on a gift, simply add a name tag or wooden peg with the recipient’s name.

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DO IT YOURSELF

A NIM A L

G I F T W R A PPI NG S › › › › ›

1 Paint forest animals on the

paper bags.

2 Ideas: I used corrugated

cardboard for the hedgehog’s spikes, a felt ball for its nose, and scraps of craft paper for its eyes. I spruced up the fox’s ears with bows.

TIP

Why not try a deer, badger or a cute squirrel? It’s time to let your autumnal imagination run wild!

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Paper bags Gouache or acrylic paint Paintbrush Remnants of gift ribbon Corrugated cardboard (or wrapping paper scraps) › Felt ball › Craft glue

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DO IT YOURSELF

BRE AD BAG GHOS TS › White paper bread bags › Black felt tip pen › Pink colour pencil (or

› Scissors › Mini fairy lights

crayon)

1 Draw different ghost faces on the bread bags with the black

markers and the pink pencil.

2 Round off the corners at the top of the bread bags with scissors

and make wavy or jagged cuts at the bottom.

3 Carefully thread the fairy lights through the holes created

when cutting the corners.

TIP

The theme “ghosts” is a popular one, e.g. for birthday parties. The perfect decoration to get into the spirit of Halloween (pun intended)!

UPC YC LING –

M AT RYOS HK A 3–5 empty tins in different sizes Gouache paint Paintbrush Fabric scraps Scraps of craft paper Felt pom poms Wool scraps Craft glue Scissors Fine felt–tip pens

1 Rinse the empty tins, dry them

and paint them. Leave them to dry. 2 Create your matryoshkas using the fabric scraps, craft paper, felt pom poms and wool scraps. Paint their faces and then glue them onto the tins. Decorate with ribbons. Repeat the process with the other tins.

TIP

I used shades of beige and brown for my matryoshkas, but you can use whatever colours your imagination desires! They are a beautiful decoration and, used as a pencil holder, a very useful desk accessory!

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› › › › › › › › › ›

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An initiative of the Luxembourgish Government in the framework of the plan “Gesond iessen, Méi beweegen”. More infos: gimb.lu

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ILLUSTR ATION

Yo l a n d e K o s t e r

R A I N B OW V E G E TA B L E S US H I

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ADVERTORIAL

BREAKFAST & MORNING SNACKS: T IPS FOR HE A LT H Y E AT ING FOR C HILDR E N

THE FOOD PYR AMID

A balanced diet is in particular important for children, as they are growing and need a sufficient amount of different nutrients to promote their growth. The food pyramid indicates which types of food to eat and in what quantities for a balanced nutrition programme. However, it is only intended as a guide. If you go a little overboard one day, then you can make up for it over the next few days.

BREAKFAST

Breakfast marks the end of the nightly fast – when you “break your fast”, hence the name of the meal – and is the first energy intake of the day for the body: It replenishes your nutrient reserves, promotes concentration and puts you in a good mood! A balanced breakfast should contain one food from each of the following groups: 1 cereal product + 1 dairy product + 1 piece of fruit or raw veg + 1 drink

Cereal product

Dairy product

› Bread: Vary the types of bread,

› A glass of milk: Preferably

Carbohydrates for energy

while favouring wholemeal bread! › Muesli: With no added sugar! › Oats › Breakfast cereal: With no added sugar!

Fruit

For vitamins, minerals and fibre

› A piece of fruit: Preferably seasonal fruit!

› Fruit juice: With no added sugar! › Fruit compote: With no added sugar!

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Source of protein and calcium

semi-skimmed or low-fat milk!

› Yoghurt: Preferably a low-fat

yoghurt with no added sugar!

› Cheese: Preferably a low-fat

cheese with a low salt content!

Drink

› Water › Water flavoured with

seasonal fruits (e.g. blueberries and mint) › Herbal or unsweetened fruit tea

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ADVERTORIAL

BREAKFAST SUGGESTIONS

Traditional breakfast

Light breakfast

“Farmer’s breakfast”

Quick breakfast

MY CHILD DOESN’T WANT BREAKFAST IN THE MORNING!

› Lack of desire to eat: Offer variety with different types of bread and cereals and look for different ideas for things to make for breakfast. Never force your child to eat if they don’t want to, but allow for enough time (15 minutes) at the table to make them feel like eating.

1 slice of wholemeal bread with raspberry jam + 1 glass of semi-skimmed or low-fat milk + 1 glass of water

1 slice of wholemeal bread with (low-fat) cheese + 1 seasonal fruit + 1 glass of water flavoured with cinnamon and cucumber

1 bowl of cornflakes with no added sugar, semiskimmed or low-fat milk and cinnamon + 1 glass of freshly squeezed orange juice + 1 glass of water

A MORNING SNACK?

If your child eats a balanced breakfast at home, school or nursery, they shouldn’t need a morning snack. However, you can give them a piece of fruit or raw veg as a snack without spoiling their appetite for lunch. If your child simply won’t eat breakfast, give them a snack of 1 sandwich + 1 dairy product + 1 piece of fruit or raw veg. They should eat this snack before 10 a.m.; any later and it’ll be too close to lunchtime and spoil their appetite!

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A balanced breakfast is extremely important for a growing child. Here are some reasons why your child may not want to eat in the morning and tips to encourage them to have some breakfast: › Lack of time and stress: Wake your child up 15 minutes earlier so that they have enough time to work up an appetite and eat some breakfast. › Tiredness and slow to wake up: Make sure your child gets enough sleep at night and enough exercise during the day. › “Not hungry” in the morning: Avoid a late dinner and/or snacks after their evening meal to help ensure they’re hungry in the morning. › Eat breakfast together: Have breakfast together with your child in the morning to foster healthy eating habits.

1 bowl of natural yoghurt (with no added sugar), oats and 1 seasonal fruit + 1 glass of water with lemon

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RECIPES

W HOL E ME A L PA NC A K E S WIT H PE A R PUR E E

10 pancakes 15 minutes 40 minutes

For the pear puree

› 4 pears › 2 oranges › 1 pinch of cinnamon For the pancakes

› › › ›

The pear puree 1 Peel the pears, cut them into quarters, remove

the core and cut into small pieces.

saucepan. Add the pear pieces with the cinnamon and cook for ten minutes over a medium heat until soft. If desired, puree the pears with a hand blender to a fine or coarse puree.

The pancakes 1 In a bowl, mix the eggs and milk with a hand mixer,

then gradually add the flour until you have a smooth batter. 2 Coat a frying pan with a little olive oil and heat it. Ladle some batter into the pan. 3 When the pancake starts to bubble on top and becomes dry, you can flip it. This takes about 1 or 2 minutes. 4 Cook the pancake for another minute on the other side and transfer it to a plate. Repeat until there is no batter left. 5 Serve the pancakes warm with the pear puree.

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RECIPES & PHOTOS

Jill Novak

2 Squeeze the oranges and pour the juice into a

200 g wholemeal flour 4 medium eggs 150 ml skimmed milk 2 tbsp olive oil

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POR R IDG E WIT H A PPLE , PE A R & C INN A MON Serves 1 › 40 g oat flakes › 150 g plain yoghurt › ½ apple

› ½ pear › 1 tbsp chia seeds › 1 pinch of cinnamon

1 Put the oat flakes and yoghurt

3 Spoon the porridge onto a

in a screw-top jar, mix well and refrigerate overnight. 2 The next morning, slice or chop the apple and pear.

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5 minutes

plate or into a bowl and garnish with the fruit, chia seeds and cinnamon.

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RECIPES

B LUE B E R RY SMOOT HIE

Serve 1 5 minutes

› 125 g blueberries › 200 ml skimmed milk › 2 tbsp rolled oats 1 Wash the blueberries and dry

them well.

2 Place all the ingredients in

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a blender and puree for two minutes on a high speed. 3 Pour into a glass and enjoy!

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V I N T N E R FA M I LY

DOM A INE SC HR A M

G UA R DI A N S OF T R A DI T ION S

It’s a hot Tuesday afternoon at ‘Caves Schram & Fils’. three of their sons (including my father). I took over the In the cool interior of a large building in the village of business with my cousin Max…” Bech-Kleinmacher, Ben Schram, a young 32-year-old Today, their wines can be found on the menus of many winemaker, sits at the big wooden table in the tasting of Luxembourg’s restaurants and brasseries, as well as in room opposite Niels Toase, Best Sommelier of Luxem- supermarkets. “Our vineyards extend over approximately bourg 2014, Vice-President of the Luxembourg Somme- 15 hectares and we produce around 120,000 bottles a year. lier Association and now a lecturer at We regularly plant new vines, such as this Luxembourg School of Hospitality and year’s Rivaner, Elbling and Pinot Gris.” Tourism (EHTL). “There have been vines in our family It’s an opportunity for the wineThe return of the Sylvaner since at least the maker, who took over from his father in And also the Sylvaner. A grape variety 2018, to present his latest cuvées. He beginning of the with a long history in Luxembourg, once 20 th century.” and his cousin Max now hold the keys shunned and uprooted, and which just a to the ancestral ‘Schram et Fils’ estate. few winemakers in the country (includ“There have been vines in our family ing ‘Caves René Bentz’ and ‘Caves Ries’) since at least the beginning of the 20th century,” says have in recent years started planting again. Ben Schram. And it is with the ‘Grand Premier Cru Sylvaner 2022’ Since 1951, the Schram family have begun selling their that our tasting begins: “Well-structured for a Sylvaner. own bottles of wine. “We’re the 4th generation now: My It’s an excellent, full-bodied Sylvaner, with notes of citrus great-grandfather Mathias Schram had three sons, who and white-fleshed fruit and a slightly bitter finish,” says took over the vineyard, which they then handed down to Niels Toase. “This autumn, it would pair well with, for

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TEXT PHOTOS

Marie Tissier Ramunas Astrauskas

©DOMAINESCHR AM

We meet winemaker Ben Schram from ‘Caves Schram & Fils’ in the Moselle region. He and his cousin Max took over the century-old estate in 2018. A new generation full of promise.

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V I N T N E R FA M I LY

example, warm goat’s cheese on toast with thyme and honey, accompanied by a green herby salad.” So, there you have it: The first wine up pleases the connoisseur’s palate. Ben Schram then unveils his ‘Pi’ cuvée (33.3% Pinot Noir, 33.3% Pinot Blanc and 33.3% Pinot Gris), made in 2018, a year in which “there was a very large yield of good quality grapes,” he says. “We were therefore able to experiment a little, and this cuvée proved a big hit with our customers.”

Sustainable viticulture

Soft bubbles and pretty simplicity

And since Crémant is one of the jewels of the Moselle, we couldn’t end our tasting without sampling a few bubbles. The Schram brut 2019 cuvée tantalises our sommelier’s taste buds: “The bubbles are very soft; it’s a very pretty Crémant, with a lovely simplicity. Floral, with notes of white-fleshed fruit and expertly measured brioche notes. It’s a Crémant for special occasions, that you could enjoy as an aperitif with small rabbit and pistachio parcels, for example.” Perfect for the festive season, which will soon be upon us!

DOMAINE SCHR AM 34, Route du Vin — L-5405 Bech-Kleinmacher Schengen Tel. +352 / 23 66 91 43

domaineschram.lu

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“While all our wines are vegan, we’re not certified organic, even though most of the treatments that we use on our vines are. We stopped using herbicides seven years ago. We’ve got a weeding machine that works well. It cuts the grass between the vines,” explains Ben Schram, as he opens his perfect pink 2022 Pinot Noir Rosé, ‘Coteaux de Wellenstein’: “This is a very fresh, crisp Pinot, with a lovely fruitiness – cherry, citrus fruits, raspberry… Very refreshing and delicious indeed. It’s a delightful wine that could be paired with soy-glazed tuna tataki with wakame

and cucumber salad, vitello tonnato or a grilled veal burger with semi-dried tomatoes and goat’s cheese.”

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ADVERTORIAL

T HE NOB ILI T Y OF C H A R DON N AY

A noble, rare, delicate grape variety, much sought after in the Champagne region, chardonnay is the predominant grape in the grand cru and premier cru vineyards. And it is to this variety of grape in particular that we owe the freshness and refined elegance of all Maison Ruinart cuvées. Read on to learn more about this robust and versatile grape variety. Maison Ruinart is not only one of the most famous Champagne Houses in the world, it is also the oldest. Founded in 1729, Maison Ruinart has stood the test of time, and to this day stands firm on its commitment to the exacting standards that underpin its prestige.

Age-old skill and know-how

Located near Reims, Champagne’s famous chalk cellars, acquired in the 18th century by Ruinart in which to age its bottles, are now a UNESCO World Heritage site and the only ones classified as a national natural site. Dug into the chalk, these cellars guarantee a constant temperature of 11°C and a humidity level of 95%, thereby playing a fundamental role in the production of Maison Ruinart’s exceptional champagnes. It is in this special environment that the wine is aged and then riddled and labelled. Today, though, Maison Ruinart finds itself up against a new challenge: to maintain its distinctiveness and high standards in the face of environmental and climate change. The Maison is therefore committed to preserving its age-old skill and know-how, while developing a vision for the future. Chardonnay, which accounts for 30% of Champagne’s vineyards, flourishes in chalky soil, which gives it its characteristic minerality and roundness.

The art de vivre à la Ruinart

A champagne for every occasion

Maison Ruinart’s range of champagnes has been designed to offer a champagne for every occasion – from simple get-togethers to grand, memorable events. Thanks to its unique blend of the racy elegance of chardonnay, delicate structure of pinot noir and fruitiness of pinot meunier, the Maison’s “R de Ruinart” champagne is perfect for toasting good news and good times. An elegant, easy-to-drink champagne with a harmoniously fresh velvety texture and subtle notes of almond. A blend of 25 to 30 crus, carefully selected to offer an enveloping experience of pure citrus fruits, floral notes, freshness and roundness on the palate, the “Ruinart Blanc de Blancs” is emblematic of the Ruinart taste. For a special champagne. For a champagne that combines simplicity and vision. To celebrate a happy occasion, fans of fruity notes will do well to reach for the “Ruinart Rosé”, boasting all the fresh, floral characteristics of chardonnay with all the intensity of pinot noir. Versatile and well-rounded, this champagne is characterised by notes of exotic fruit, for a delicate, silky-smooth flavour on the palate.

Dom Ruinart: an exceptional range

A rare blend of the finest chardonnay vintages, “Dom Ruinart Blanc de Blancs” is a premium champagne, a compendium of style where its complexity and fullness are guaranteed to add an extra special touch to any special occasion. A champagne par excellence, “Dom Ruinart Rosé” embodies all the grandeur of the iconic Ruinart style. A unique champagne that owes all its finesse and elegance to a blend of grands crus of chardonnay and pinot noir. A sun-drenched champagne that pays tribute to the purity and depth of the very finest of crus from the Champagne region. A truly exceptional drink!

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Maison Ruinart is synonymous with an art de vivre that oozes refinement and elegance, in a world where gastronomy and art play an important role. Gastronomy has the power to connect us to the world through the rhythm of nature and the seasons. It brings us closer to and gives us a greater appreciation of beauty. Ruinart champagnes embody this meeting between the sublime and the authenticity of the land through their distinct finesse and aromatic freshness. “Contemporary art builds bridges, strengthens dialogue and reconnects us with nature and the environment.” This is something that Maison Ruinart strongly believes in, one of its core values, as demonstrated by its “Carte Blanche Ruinart” initiative, which each year gives

an international artist the opportunity to produce an original artwork, to be exhibited in contemporary art galleries around the world.

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UNWRAP THE QUINTESSENCE OF BLANC DE BLANCS

PLEASE DRINK RESPONSIBLY

EXCLUSIVELY IMPORTED BY CAVES WENGLER S.A.

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2 Rue Neuve L-6581 Rosport

info@wengler.lu

+352 73 03 73

www.wengler.lu

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BAR SNAPSHOT

Opened in July 2020, Mama Shelter Luxembourg is a bar, restaurant and hotel in one that boasts all the same great design, quality and fun elements as all the other ‘urban refuges’ in the Mama Shelter chain, founded in Paris in 2008 by Serge Trigano. “18 other ‘Mamas’ have since opened worldwide,” says Nathanaël Banctel, Food & Beverage Manager at Luxembourg’s Mama. The Kirchberg-based Mama is a busy place, behind the bar, too! “There are about ten of us,” says bar manager Thibaut, here since Day 1. “We have two bars: one on the ground floor and one on the rooftop,” he continues. The lift to the 6th floor transports you away from the hustle and bustle of the city and up to a rooftop terrace with a beach bar vibe, complete with sunbeds, straw hats and pétanque. The cocktail menu plays tribute to street art, so whether you’re a Banksy, Keith Haring or Invader fan, there’s something for all tastes! The downstairs bar offers classic cocktails with a twist, including a ‘Mama Spritz’. Almost all the cocktails on the menu, such as the fab and fruity ‘Laisse Pas Traîner Ton Fizz’, are designed by the team. ‘Mama Loves You’ is the signature cocktail served in all Mama Shelters worldwide. And if cocktails aren’t your thing, you can opt for one of the many Luxembourg favourites on the menu: from Crémant to Pinot Blanc from the Moselle, Diekirch beers to Opyos gin.

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TEXT PHOTO

Marie Tissier Marc Dostert

M A M A S HE LT E R – SO T R E N DY

L A IS S E PAS T R A ÎNE R TON F IZZ Serves 1 › › › › › › ›

5 minutes

1.5 cl hibiscus syrup 2 cl squeezed lemon juice 4.5 cl Sipsmith Sloe Gin (or Opyos for a local twist) 6 cl Fever-Tree Rhubarb & Raspberry Tonic Water 2 dashes of Plum Bitters 1 grapefruit slice Some rose petals

1 Add the gin, syrup, lemon and Plum Bitters to the

shaker. Shake.

2 Pour into a highball glass over ice. 3 Top up with tonic. 4 Decorate with the grapefruit slice and rose petals.

@mamaluxembourg

TIP

For an alcohol-free version, swap the gin for Ceder’s Rose and leave out the Plum Bitters!

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ADVERTORIAL

FA NC Y A G L AS S OF

“ F IE DE RWÄ I S S E N ” ? du Glacis, one of the highlights of the wine season, or in one of the winegrowers’ many tasting rooms, which offer a warm and welcoming refuge from the longer, darker autumn nights and autumnal weather. A cosy evening along the Moselle, with an excellent wine and a hearty light bite or larger meal – what’s not to like! Top tip: Enjoy a glass of “Federweißer” with a slice of “Zwiebelkuchen” (savoury onion tart) – a classic choice and winning combination – while the winemakers toil away in their cellars, conjuring up the new 2023 wines and Crémants for us. That’s certainly something to look forward to!

For more information on autumn events, visit vins-cremants.lu

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The autumn sun wanders over the vineyards, it’s slowly getting colder, the leaves of the vines are turning vibrant shades of gold... People are hard at work among the vines. The harvest has begun and the winegrowers are eagerly awaiting the result of what has been a busy year in the vineyards. A first product that will provide them with information about the quality of their future reds, white, rosés and sparkling wines is “Federweißer”. This young wine is a traditional part of the grape harvest and can be enjoyed for just a short period of time. For those who can’t wait for the new vintage, there are plenty of opportunities to taste Luxembourg wines and Crémants in September, October and November: for example, at the “Fête des Vins & Crémants” on Champ

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PA RTNE R R ECI PE

As the days get cooler, we’re in the mood for spicier dishes. With the help of Philippe Schmitz, wine expert at Domaines Vinsmoselle, we present a wonderful autumnal dish with a matching wine that is easy to prepare and enjoy. The subtle vanilla notes of the Pinot Blanc enhance the delicate flavour of the pike-perch, while the racy and aromatic side of the yellow fruits harmonises perfectly with the curry. The meaty texture and the woody notes of the porcini mushrooms provide the unifying element between the different ingredients. Enjoy and bon appétit!

PIK E – PE RC H WIT H PORC INI CUR RY Serves 6

15 minutes

› 500 g porcini mushrooms › 6 pike–perch fillets with skin

20 minutes

› 6 rashers of bacon › 100 g softened butter › 1 small bunch of thyme

› › › › › ›

1 Carefully brush the porcini

5 Using the same pan (without

(6 x 150 g)

mushrooms and cut into quarters. Remove the bones from the fish. Peel and chop the garlic. Pick the leaves off the thyme. 2 Mix the butter, thyme leaves and fleur de sel in a bowl. Shape by pressing together and refrigerate. 3 Heat the oil in a frying pan, add the mushrooms and sauté quickly to keep them firm and prevent them from releasing water. Sprinkle with curry powder and add the garlic, coconut cream and salt. Cook for 8 minutes over a medium heat. 4 Heat a non–stick frying pan, lay the bacon flat in the pan and grill on both sides. Set aside.

2 cloves of garlic 1 tbsp olive oil approx. 1 tbsp curry powder 600 ml coconut cream Fleur de sel & pepper from the mill Fine salt

rinsing) place the pike–perch fillets skin–side down and cook for 5 minutes over a medium–high heat, then carefully turn them over and cook the other side for 3 minutes. Turn them over one last time spreading a dab of thyme butter on the flesh. Turn off the heat when the butter has melted and the fish is cooked. 6 Serve the porcini mushrooms and sauce on soup plates, with a fillet of pike–perch in the centre. Garnish with a rasher of bacon.

WINEPAIRING

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Serve with a glass of Pinot Blanc Grand Premier Cru Bech-Kleinmacher Enschberg from “Les Vignerons de Domaines Vinsmoselle”.

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SHAKE IT BABY!

NEG RONI One of the most popular gin cocktails is all about a perfect balance of flavours. The recipe probably originated in Florence in 1919, when a bartender tried to mix a stronger version of an Americano cocktail.

› › › ›

3 cl Campari 3 cl dry gin 3 cl sweet vermouth Ice

Preparation 1 Pour all the ingredients into a mixing glass

with plenty of ice.

2 Stir for 25–30 seconds or 50 turns. 3 Strain over a large ice cube into a tumbler glass. 4 Express the orange peel with the peel facing

the drink to release the essential oils into the drink. Rub the peel around the rim and then drop it into the cocktail.

Garnish

1 orange peel

CAR AMAPPLE MOCK TAIL The Caramapple combines the light freshness of the summer with a hint oft he sweetness of winter, making it the perfect non-alcoholic cocktail option fort he transitional season!

› › › › ›

1 lemon wedge & cinnamon sugar for the rim 12 cl apple juice 4.5 cl caramel syrup 2 cl freshly squeezed lemon juice Ice

Preparation 1 To prepare the rim, rub the rim of the glass with

the lemon wedge.

2 Put the cinnamon sugar on a saucer and dip either

half or the entire rim of the glass in the sugar.

3 Pour the apple juice, caramel syrup and lemon juice

into a cocktail shaker with ice.

4 Shake well to dissolve the caramel and chill. 5 Strain into a glass filled with ice. 6 Garnish with an apple slice and a cinnamon stick.

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Garnish

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Apple slice or cinnamon stick

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TEXT

Susanne Jaspers

F E AT U R E

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F E AT U R E

T H E N A ME ’S PR AT…

NOILLY PR AT The famous tiple from the south of France is also said to be a favourite among British secret agents – but shaken, not stirred, of course.

We were very much looking forward to our holiday. We were planning to spend a week chugging along the Canal du Midi on a houseboat in the company of good friends and the Mediterranean sun. Unfortunately, the day we arrived down in the south of France, the sun seemed to have taken off somewhere else for the day. Instead, we were greeted by ill-tempered rumbles of thunder, before the heavens opened. And, boy, did it rain. For hours. And hours. A rather inhospitable, clammy dampness gradually spread through our rented houseboat – a by no means luxury rented houseboat – which in no way served to cheer up our now clearly dampened mood. After sitting glumly around the galley table for a while, we decided to abandon ship and eat out on our first evening, instead of on board as originally planned. We gathered our courage and some dry clothes and ventured out into the deluge. Eventually, we came across a lovely little restaurant with a fireplace where we were able to warm up and dry off a bit. The pretty little place with the pretty little restaurant was called Marseillan. And the excellent aperitif that we were served there is something of a local national drink in Marseillan: Noilly Prat. Served with an exquisite accompaniment, I may add. But more about that later.

A FAMILY BUSINESS WITH GIRL POWER

The drink with the name that you might have trouble pronouncing after your third glass of it (Wikipedia provides the following phonetic transcription: nwaˇji p at) does not, however, originally hail from Marseillan. It r

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was, in fact, invented in Lyon in 1813 by a certain Joseph Noilly, who, when he wasn’t experimenting with new recipes, ran a wine and spirits company. Which was rather convenient: It meant he was also able to market his new creation! It was under the management of Joseph’s son Louis, who succeeded his father in 1828, that business really began to boom. In 1837, Louis brought a gentle-

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F E AT U R E

man named Claude Prat into the business. Claude was initially the company’s sales representative for Algeria, taking over management of the newly founded production facility in Marseille in 1843 and marrying Louis’ daughter Anne-Rosine the following year. This was a happy union in more ways than one, as it meant that “Noilly Prat & Cie”, which the two businessmen founded together in 1855, was a real family affair right from the start. A family business in which the feisty Madame Prat played far more than simply the role of wife. Following the death of her husband in 1859 and that of her father just six years later, Anne-Rosine took over the business and continued to grow it. And with resounding success. After winning the gold medal at the Paris World’s Fair in 1878, the company acquired further land in Marseillan towards the end of the century, to expand its production plant that had opened there in 1859, making the town the definitive home of Noilly Prat to this day.

FOR BUSINESS, NOT PLEASURE

007’S DRINK OF CHOICE?

According to a not-so-little-known legend, Noilly Prat has a rather famous, albeit fictional, fan: After, according to another legend, the French vermouth was used as an ingredient for one of the world’s first martini cocktails in 1911, 007 is also said to have been impressed by the qualities of the dry French drink and insisted on using Noilly Prat to prepare his equally legendary martini cocktail – shaken, not stirred, of course. That evening in Marseillan, by the way, we neither shook nor stirred our Noilly Prat, but enjoyed it neat. Paired with another local delicacy: oysters. Considered the most sophisticated of all accompaniments for this exquisite tipple. Real connoisseurs even pour the iced vermouth over the oyster before eating it! And so it leaves me to wish you: Santé... et bon appétit!

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The Noilly and Prat families’ moves to the coast – first to Marseille and then to the company’s current headquarters in Marseillan – were by no means down to any particular fondness of sun, sea and sand, but rather for very practical reasons. For the production of Noilly Prat, herbs and spices from faraway countries were needed, and it was naturally easier to get hold of them near the harbour than in the Lyon hinterland. What’s more, two white wines, “Clairette” and “Picpoul de Pinet”, were made in the Marseillan area, which were indispensable for the production of the vermouth.

Yes, that’s right: Noilly Prat is a vermouth. While it’s true that vermouth was actually invented by the Italians, Noilly Prat is the oldest vermouth in France and, in contrast to the original sweet Italian version, the oldest dry vermouth in the world. In addition to the types of white wine mentioned above and ingredients such as camomile, coriander and cardamom, a sweet fortified wine from Spain called “Mistela” is added to Noilly Prat to give it its well-rounded flavour. It is then stored in oak barrels for quite some time – including one year in the open air – before the Noilly Prat “Original Dry” is ready to be enjoyed. Today, the Noilly Prat collection also includes two other vermouth varieties: “Ambré” and “Rouge”.

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TA B L E DE SIGN

TIMELESS DESIGN IN NEW SENSUAL SHADES

This autumn, Bavarian porcelain factory Rosenthal is launching its iconic TAC series in two new exceptional colour shades: Gentle Grey and Comfort Blue. Two soothingly sensual shades to please the eye, and the soul. Combined with the understated, yet timeless design of the TAC series, the colour effect comes firmly to the fore. The TAC series was originally designed in the 1960s by none other than founder of the Bauhaus movement and Father of International Style, Walter Gropius (on the left in the picture). In collaboration with Philip Rosenthal (on the right in the picture), a porcelain dinner service was created that, some 60 years on, has lost none of its charm or elegance and has become a true cult classic in design history. The new colour shades add a new depth to the classic modern elegance of the TAC series that not only puts the spotlight on the contemplative character of the new season, but also enters into a playful dialogue with other place settings and table decorations, thanks to the sleek and simple design of the series. Both the soft dark blue and subtle grey tinge give the simple porcelain an elegant, stylish touch, while remaining muted and unpretentious – just like the original. The result? A successful blend of old and new, progress and tradition, restraint and indulgence. In keeping with the autumnal transition between endings and new beginnings, the “TAC Sensual” collection successfully captures that fleeting feeling of the season of change and brings it directly into our homes in a timeless guise. rosenthal.de

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TEXT

Charel Heinen

The fields are being harvested, the trees are losing their leaves. It seems like, in autumn, nature goes back to basics, as if gradually erasing all memory of the bright, vibrant colours of summer. The bustle of summer and holiday time subsides and a quiet calm descends – not only outside, but indoors, too. The new “TAC Sensual” collection from Rosenthal is perfect for this season of pause and reflection. A new edition of a Rosenthal classic that evokes dreamy, fleeting autumn days.

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DECOR AT ION

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FA B ULOUS LY

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You can find more decoration ideas by Heike Meyers at pmg.lu

CONCEPT PHOTOS

When the autumn weather starts to get unpleasant, you can count yourself lucky if, like Heike Meyers, you can simply relocate the aperitif with friends to the greenhouse! Amidst a great autumnal decoration, with homemade braided baguettes and bread crisps to go with the delicious cheese plate, you can celebrate with relish! The table decoration of leaves, moss, nuts and acorns is very easy to recreate.

Heike Meyers Ramunas Astrauskas

SET!

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B R E A D C R IS PS 12‒16 bread crisps

B R A IDE D BAGUE T T E S

15 minutes + resting time 10‒12 minutes

3 baguettes 2 hours + resting time 15 minutes

› › › › › ›

1 kg Type 405 flour 20 g fine sea salt 12 g malt extract 30 g fresh yeast 560 g cold water 50 ml good quality olive oil

1 Mix the dry ingredients in a bowl, add the water and

1 Mix the flour, salt and malt extract in a bowl. Crumble

in the fresh yeast and add the water and olive oil.

Heike Meyers Ramunas Astrauskas

2 Knead the mixture for 12–14 minutes in a food

processor on a low speed until a smooth dough forms. Mix the dough for a further 5–7 minutes on a medium speed. The dough should now be soft and stretchy. If not, knead it some more. Cover the bowl and leave the dough to rest for 1½ hours at room temperature, protected from drafts. 3 Preheat the oven and the baking tray to 250°C/230°C fan. Ideally, turn the baking tray upside down to make it easier to position the baguettes. 4 Divide the dough into 9 parts and shape them into long strands. Braid three strands for each plait. Place the plaits on another lined, upside-down baking tray, cover and leave to rest for 45 minutes. 5 Brush the braided dough with water and transfer them on the baking paper to the hot baking tray. Using a spray bottle, spray the oven generously with water, quickly close the door and bake for 12–15 minutes. 6 Leave to cool on a wire rack and serve.

syrup, and knead into a smooth dough. Shape the dough into a ball and leave it covered in a bowl for 25 minutes. 2 Preheat the oven to 185°C/165°C fan. Place a piece of baking paper on your work surface and dust it generously with flour. Place the dough ball on top, flatten it slightly and dust with flour. Place a second piece of baking paper on top and then roll out the dough as thinly as possible. 3 Cut out leaf shapes with a cookie cutter (or by hand with a sharp knife). Use the knife to make leaf vein patterns on the leaves. 4 Brush off the excess flour, place the leaves on a lined baking tray and bake for approx. 10–12 minutes (the baking time depends slightly on the thickness of the leaves, so check on them regularly).

TIP

To give the leaves a natural irregularity, you can scrunch up the baking paper before spreading it on the tray before distributing the cut-out leaves on top before baking.

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RECIPES PHOTOS

100 g rye flour 100 g type 550 flour 140 ml lukewarm water 1 tsp sugar beet syrup, or honey ½ tsp fine sea salt, preferably in flakes For some extra flavour, try seasoning the dough with ¼ tsp crushed anise or fennel seeds

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From 5 to 8 October 2023

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R E STAU R A N T DE SIGN

UNCON V E N T ION A L

70S CHIC Danish, Belgian and Dutch design: Um Plateau has this year given its restaurant a retro makeover, with mesmerizingly quirky and cosy touches!

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R E STAU R A N T DE SIGN

Um Plateau is a real institution, just a stone’s throw from the old town and the lively Rives de Clausen area. One of the trendiest bars and restaurants in town. With an interior design that lives up to its reputation. You wouldn’t expect anything less! Restaurateur Stéphanie Jauquet took over Um Plateau in 2008, and first revamped the restaurant eight years later. “We changed the concept to help it move with the times,” explains Jauquet, who also runs the Cocottes restaurants. “We wanted to create a bar you could also eat in, a place where you can come and share some tapas-style dishes over a few drinks.” It marked the start of a new era for the beautiful listed building, which still retains some of its original stained glass windows.

A real feel-good ambiance

Seven years later, and it was time for change again, with another makeover undertaken at the beginning of 2023. Although it was a case of out with the tartans and ‘home sweet home’ feel on the restaurant’s first floor, the decidedly cosy, subdued British ambiance has been retained, with velvets, bench seating and shades of English green. Even the huge old gilded mirror, which used to belong to Jauquet’s grandmother, has been given a facelift. “This English look exudes cosiness. We’ve remained true to the British style of the room, but have added in some psychedelic touches,” says interior designer Véronique Witmeur. On the floor, on the walls, on the stairs – the hypnotic patterned carpets from Dutch designer brand Moooi and created by designer Claire Vos, catch the eye wherever you go. “As soon as I saw them, I knew that I just had to have them in Um Plateau. They’re perfect for the ambiance!” Above the bar, Tom Dixon’s Mirror Ball pendant lights continue to hang, filling and reflecting the space: “It’s hard to imagine the place without them!”

Skilfully designed lighting

Works of art join the party

UM PL ATEAU 6, Plateau Altmünster — L-1123 Grund Luxembourg Tel. +352 / 26 47 84 26

umplateau.lu

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Disco balls from Dutch art collective Rotganzen’s ‘Quelle Fête!’ collection help fuel Um Plateau’s 70s party vibe. Here and there, visitors to the restaurant will come across Dalí-esque disco balls that appear to be melting away – a fun new take on the traditional round mirror ball. In the restaurant’s first floor room, its most important work of art takes pride of place at the end of the new central corridor, not far from the floor lamps designed by PSLab. An almost hypnotic décor that’s sure to captivate you!

TEXT PHOTOS

Marie Tissier Iridium Photos

“But we had to rethink all the lighting. The right lighting is incredibly important for a restaurant. So, we worked with PSLab, a Lebanese company with a branch in Antwerp. They redid all our lighting for us in collaboration with the dining room team. We can now even change the lighting to suit the time of day or mood using a tablet. There are different settings, including lunch and dinner mode,” says Witmeur. “We decided to keep the walnut tables, which we sanded down, but got rid of the armchairs and replaced them with retro 60s/70s-style leather and solid polished aluminium chairs from Danish designer brand VIPP.”

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AGENDA

C ULT UR A L

AGE NDA F OL K F E S T I VA L S

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TEXT

Charel Heinen

Summer is coming to an end and autumn is on its way. Luxembourg’s culture has historically been shaped by agriculture, which is why some of the country’s best folk festivals are scheduled for the harvest season. The big concerts are gradually moving back from the open-air venues into the concert halls, and the museums in the Greater Region are busy opening exciting new exhibitions for the autumn season. We’ve cherry-picked here some of the key dates for your diary in the coming months!

CRÉMANT AND CULTURE FESTIVAL Remich 17.09.2023 On the Sunday of the festival, the town of Remich invites you to taste its finest crémants and wines. Enjoy all the fun of a traditional fair, with merry-gorounds, a coconut shy and barrel organs. Paintings, sculptures and ceramics by various artists will also be on show for all to admire. visitremich.lu

KROPEMANNSFEST Redange-sur-Attert 24.09.2023 At Redange’s folk festival, you’ll not only get to meet the legendary “Kropemann”, but also enjoy three stages playing host to live music, an arts and craft market and a plethora of culinary delights. And there’s plenty of fun and entertainment on the agenda to keep the little ones happy, too!

VEINER NËSSMOORT Vianden 15.10.2023 This traditional nut market has a full range of walnut delicacies to tempt the taste buds: walnuts, walnut pastries, walnut raclette and, of course, the popular local walnut liqueurs. Folk music and Vianden’s narrow cobbled streets create the perfect ambience for a (nut-)cracking Sunday. nessmoort.lu

reidener-kropemannsfest.lu

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E XH I B I T ION S

AGENDA

LONG NIGHT OF MUSEUMS Luxembourg City 14.10.2023 Once a year, the capital’s museums open their doors until late, inviting visitors to view their permanent and special exhibitions by night. This city-wide event also features a great programme of entertainment, with dancing, music and live acts. luxembourg-city.com

ALL YOU CAN EAT Luxembourg City Museum From 6.10.2023 to 14.7.2024 An exhibition all about food culture. With a menu of examples from Luxembourg that shed light on the relationship between man and food, past and present, with a side of future. citymuseum.lu

GERMAN FILM – 1895 TO THE PRESENT DAY Völklinger Hütte UNESCO World Heritage Site From 15.10.2023 to 18.08.2024 “150 Years of the Völklingen Ironworks” anniversary, a project in co-operation with the Deutsche Kinemathek Berlin that promises an elaborately staged multi-media exhibition, offering an insight into German film history.

LOA BY POST – SEASON CLOSING Kirchberg 8.09.2023 & 9.09.2023 The Luxembourg Open Air festival (LOA) has been a major highlight on the country’s event calendar since 2019. This festival of electronic music brings a multitude of well-known national and international DJs to the capital’s Kirchberg district. It’s no wonder tickets sell out fast! loa.lu

GLENN MILLER ORCHESTRA Luxembourg City Conservatoire 20.10.2023 With its new “BEST OF...” programme, the Glenn Miller Orchestra is coming to Luxembourg in October. A must-attend show for all fans of 1950s swing music. The programme is true to Glenn Miller’s words: “Something Old, Something New, Something Borrowed, Something Blue”. conservatoire.lu

#LONG LIVE THE SUMMER Luxexpo From 15.09.2023 to 17.09.2023 “Long Live the Summer” is a joint initiative of Luxexpo, the City of Luxembourg and the Luxembourg Chamber of Commerce, providing a stage for small businesses and start-ups. The event will feature numerous stands from local businesses and a whole host of food trucks, live music and fun workshops. llts.lu

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voelklinger-huette.org

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TOM FLICK

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ART

TEXT PHOTO

Charel Heinen Marc Dostert

Sculptors, it would seem, are a rare breed in the contemporary art world: It is said that for every 500 painters, there is just one sculptor. One of the main reasons for this is that the work of a sculptor is extremely time, space and cost-intensive. Those who nevertheless decide to become a sculptor must be extremely passionate for their art. Like Luxembourg sculptor Tom Flick, who has been working in the métier for over thirty years now. What appeals to him most about sculpture is the combination of physical and mental activity that this form of art demands. For the past 23 years, Tom has been working together with six artist friends in an old sawmill near Koerich. The art collective, christened “SIXTHFLOOR”, houses not only individual artists’ studios, but also a small gallery and inner courtyard which regularly play host to exhibitions, concerts and themed evenings. Every three years, Tom also organises the “Muse Symposium” on the collective’s quiet, secluded grounds, to which he each time invites four international sculptors to work on artistic projects in the form of a casual get-together over the course of two weeks. “Painting and In his studio, which he affecphotography have tionately refers to as the “birthing had their time; room”, he works with marble, granthe 21st century ite and sandstone, among other should be the time materials, but with a preference for of sculpture!” white alabaster. The sculptures that emerge explore the interplay between geometric and organic forms, frequently weaving in scientific or philosophical concepts – often with a healthy dose of humour. Although his works are rarely figurative in the conventional sense, they cannot really be termed “abstract” either. “It’s about finding a new language for the everyday,” is how Tom describes his work. In addition to the smaller sculptures on display in his studio, he also carves monumental sculptures, which are usually placed in public places. Well-known examples include the granite sculpture in front of the primary school in Steinsel, the column at the thermal baths in Mondorf and the monument to the Jewish community at the train station in Walferdingen. Tom is enthusiastic about the future: He’s already planning new projects and events for SIXTHFLOOR and looking forward to three symposia over the next few years. One thing is certain in any case: “I’m not about to give it up any time soon!”

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ART

B I T T E R T RU T H S A ND SWE E T ILLUS ION S C E RC LE C IT É TO S E RV E UP HOR S -D’Œ UV R E

TEXT

Charel Heinen

On 20 October, the Cercle Cité cultural centre in the heart of Luxembourg City will be launching its new exhibition on food. Food? Yes, that’s right, food. That ubiquitous necessity. The elixir of life. The unavoidable bond that unites and sustains us all and that no one can escape.

The title of the exhibition, “Hors-d’œuvre”, means “appetiser”, or literally translated: “outside the work”. It is a clever tagline for this big discussion on food, taking place in conjunction with the Luxembourg City Museum’s socio-historical exhibition “All You Can Eat” and complementing it with a sprinkling of contemporary, artistic viewpoints. Eight artists from Luxembourg, Belgium, the Netherlands, Germany and France will be proffering their works on Cercle Cité’s 150 m2 of exhibition space: Painting, photography, sculpture, video projection, performance – all will be added to the mix to create one big picture that is clear, yet critical and intended to provoke. With the artists’ different thoughts, ideas and opinions entering into an animated dialogue of views and perspectives, leaving visitors to draw their own conclusions. A huge feat of a feast: Food consumption, waste and addiction, but also topics such as migration and gender roles will be thrown on the table, chopped, seasoned and served. The exhibitions will be accompanied by a side of conferences, workshops, performances and cooking demos, with a closing concert, all of which with the focus firmly on food in all its diversity. All of this will offer but a glimpse into the depths of the everyday, the known and yet unknown, ultimately no more than an appetiser: a tantalising bite-sized taster to whet the audience’s appetite to delve deeper into this complex and fascinating topic.

Ratskeller Exhibition —————

20.10.23 21.01.24

On the menu

Simone DECKER ∙ Florence HAESSLER ∙ Alexandre LAVET ∙ Ugo LI Jieun LIM ∙ Puck VERKADE ∙ Bea de VISSER ∙ Trixi WEIS

Free entrance : Everyday from 11:00 to 19:00 Cercle Cité (Ratskeller) : Rue du curé, Luxembourg Ville

More info: cerclecite.lu

HAPPY-SCORE

(s)

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ADVERTORIAL

E C O - F R I E N DLY C OOK I NG HE R E ’S HOW!

Our diet is estimated to generate between 15% and 30% of all man-made greenhouse gas emissions. That’s quite a lot! Luckily, there are lots of simple steps you can take when buying, preparing, storing and disposing of food to reduce your ecological footprint. Read on to find out what small changes you can make in the kitchen to make a big difference in the environment!

Think about where you shop!

Let’s start at the beginning and with where you buy your food – this can go a long way towards helping the climate. Local is best: by buying regional and seasonal products, you not only support local farmers, but also bypass the need for long-distance transport that have a damaging impact on the climate. To avoid participating in the transport of these products, if you’re able to, you could start your own small vegetable and herb garden.

NOW

Plan your meals!

Batch cook meals: store them to use later or share them with friends and family. Another top tip is to prepare eco-friendly “raw dishes” more often. These are also highly nutritious and contribute to a balanced diet.

Cook smart!

How you cook your food can also go some way to reducing CO 2 emissions. Make sure you use the right size pan for the size of your hob, use a lid to prevent heat from escaping and boil your water in the kettle first.

Use eco-friendly preservation methods!

There are a number of alternatives to your fridge and freezer for storing food for longer periods: pickling, fermenting, drying or storing in the cellar, to name just a few.

Opt for reusable containers!

The production and removal of disposable containers destroys resources and pollutes the climate. A more climate-friendly option for storing your food is to use reusable glass or plastic containers or any boxes or linen bags that you already have.

Don’t waste food! (s)

Throwing food away unnecessarily means throwing away the energy that was needed to produce it. So, avoid food waste as much as possible and think of what you can make

Use energy-efficient appliances!

When buying new kitchen appliances, check their energy efficiency label. Appliances with a high energy efficiency rating consume less electricity, and thereby help reduce CO 2 emissions. lets-save-energy.lu/en

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HAPPY-SCORE

with any leftovers or whatever you’ve got in the cupboard! If you can, compost your organic waste, to help reduce methane emissions from landfill sites.

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IN NUMBERS

T HE PR IC E OF FAS HION

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Autumn is just around the corner and the days are turning chillier again. Time to replace those cosy old jumpers with cosy new ones. But while we look forward to the coming fashion trends, we should also take a moment to stop and think about the problems of conventional fashion. Everyone is surely today aware of the industry’s highly questionable working conditions, in particular in fast fashion. Besides this humanitarian issue, the production of most fashion items also poses a huge threat to the environment and climate. In fact, after the oil industry, the fashion industry is the “dirtiest” industry in the world. It is estimated that the fashion industry alone is responsible for 8-10% of global greenhouse gas emissions. The cultivation of cotton not only consumes vast volumes of water, but also involves the use of dangerous pesticides, which are extremely harmful to nature and local workers. Textile production uses hazardous chemicals that are not disposed of in an environmentally sound manner. What’s more, the tonnes of discarded old clothes leads to a massive waste problem, as many garments are made from synthetic materials that are not biodegradable. So, what can we as consumers do? The easiest thing we can do is to look for sustainability and fairness labels when buying new clothes. But watch out! Fast fashion manufacturers like to invent their own sustainability labels with very few claims, to make it look like their garments have been produced in a sustainable, ethical way. Make sure you look for trustworthy labels such as the GOTS label, which has been around since 2008: This green label with a white shirt guarantees that the product has been made in strict compliance with fair working conditions and climate and environmentally-friendly standards. Further renowned labels are Fairtrade Cotton, Fair Wear Foundation and Der Grüne Knopf. Buying second-hand clothes also reduces the need for the production of new clothes, and thereby the impact on the environment.

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IN NUMBERS

THE PRODUCTION OF ONE 250-G COTTON T-SHIRT USES A TOTAL VOLUME OF

AS THE RESULT OF THE PRODUCTION OF THIS ONE T-SHIRT,

LITERS OF WATER .

GR AMS OF CHEMICALS WILL SEEP INTO NATUR AL WATERS.

2,300 230 GROWING ORGANIC COT TON USES

IT IS ESTIMATED THAT THE FASHION INDUSTRY ALONE IS RESPONSIBLE FOR UP TO

COT TON PL ANTATION WORKERS E ARN THE EQUIVALENT OF AROUND

91% 10 % €2

LESS WATER THAN CONVENTIONAL COT TON.

OF GLOBAL GREENHOUSE GAS EMISSIONS.

FOR 12 HOURS OF WORK – THAT’S NOT EVEN 20 CENTS AN HOUR !

20,000 95 percent 50 Cent PEOPLE DIE IN COTTONGROWING REGIONS AS A RESULT OF PESTICIDE POISONING.

NATUR AL FIBRES. THE GOTS SEAL COVERS EVERY THING FROM PRODUCTION TO DISTRIBUTION.

A T-SHIRT COSTS

MORE TO PRODUCE WHEN ENVIRONMENTAL PROTECTION MEASURES AND FAIR WORKING CONDITIONS ARE RESPECTED.

THE PROFIT MARGIN ON A T-SHIRT FOR FAST FASHION COMPANIES IS USUALLY

ACCORDING TO A 2018 REPORT BY THE INTERNATIONAL TR ADE UNION CONFEDER ATION, A T-SHIRT WILL TR AVEL ON AVER AGE

TIMES HIGHER THAN THE E AR NINGS OF THE SE AMSTR ES S .

FROM MANUFACTURING COUNTRIES LIKE BANGLADESH TO EUROPE, PASSING THROUGH AT LEAST 10 COUNTRIES.

9,000 KM

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Charel Heinen

THE GOTS L ABEL PROMISES THE PROCESSING OF AT LEAST

TEXT

EVERY YEAR

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F RUI T Y A PPR E C I AT ION T H E “GI E LT B A N D ” C A M PA IG N Fancy picking some local fruit and actively doing something to combat food waste at the same time? The “Gielt Band” (Yellow Ribbon) campaign invites you to pick, eat and use “forgotten” fruit.

fruit goes to rot on and under Luxembourg’s trees and goes unused. Both in private and public gardens and on company premises. Good fruit goes bad. It’s a shame, and bad for the eco-balance, too. Local fruit is left to rot away forlornly while their fruit friends from further afield adorn the shelves in the supermarket. The “Gielt Band” campaign aims to counteract this type of food waste.

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Late summer and autumn are prime harvest time here in Luxembourg for many native fruits. Once picked from the tree or picked up from the ground, seasonal fruits like apples and plums are used to make a variety of delicious delicacies such as jams and chutneys, juices and liqueurs, cakes and pies, or they are pickled, preserved or marinated – there’s something to tempt everyone’s taste buds! But year after year, kilo upon kilo of good

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SUSTA I NA B I L I T Y

You are cordially invited to… pick some fruit!

The “Gielt Band” campaign was launched in 2021 by Luxembourg’s Ministry of Agriculture, Viticulture and Rural Development, in co-operation with SYVICOL (the association of Luxembourg cities and municipalities). Fruit trees that bear fruit that is not otherwise harvested are marked with a yellow ribbon and invite you to “pick your full for free”. Cherries ripening in June are the first to benefit from the campaign, and nuts that come into season in November the last. The campaign’s picking radius has increasingly expanded over the course of the three years it’s been running. Today, 66 communities are participating in the campaign and 6,000 yellow ribbons have to date been sent out. The yellow ribbon-marked trees are displayed on an electronic map, indicating the relevant fruit variety and location.

Yellow ribbons

Picking permitted, respect expected

“Picking permitted” means appreciating and enjoying fruit, but also showing respect in the garden or orchard. Respect for nature, tree owners and fruit lovers. Rules of etiquette, laid down in a charter, apply to everyone concerned. For example, trees marked with a yellow ribbon may not be located in pastures where animals graze and must be freely accessible. No damage must be caused to the trees or the environment. The produce picked may be used for personal use only. The climbing of trees or use of ladders is prohibited. And with good reason: because picking is at your own risk!

For more information, visit: antigaspi.lu

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TEXT PHOTOS

Stéphanie Krischel Ministry of Agriculture, Viticulture and Rural Development

Anyone – private individual, local community, association or company – with a tree bearing edible fruit and who wants to invite people to come and pick their own for free can take part in the campaign. Anyone who decides that they want their fruit to be put to good culinary use can find out more, register and order yellow ribbons on the website of anti-waste awareness campaign Anti Gaspi. Tree owners are advised to attach the ribbon in good

time before the fruit ripens. In spring, for example, so that anyone who may be interested in picking fruit has a better chance of seeing the trees when out and about. Where fruit trees are in a remote location or difficult to spot, tree owners can, this year for the very first time, order “Hei dierft Dir plécken” (Pick your own here) signs from the Ministry of Agriculture. If you want to place signs on public roads, you’ll first need to also submit the relevant application to the highways agency.

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IN THE GARDEN

MORE THAN JUST A GARDEN K A LE NDUL A IN A LT WIE S & LÉ IE R E N A M G A A RT R E S E AU LË T ZE BUE RG

It’s a steep drive up Rue des Romains in Altwies, but once you arrive, you’ll be greeted by vegetable patches, greenhouses, an educational garden and an office building with a community room and kitchen. The Kalendula garden, together with the Escher Geméisgaart project, is both an organic vegetable farm run by local initiative and management centre CIGL Esch and a place for learning and further education. Some of the organic vegetables grown here are delivered to local nurseries; the rest are sold to the general public at the weekly market in Esch or as regular vegetable boxes. The garden also welcomes groups of primary and secondary children, to learn about sustainability and healthy nutrition.

A FERTILE GROUND FOR R AISING AWARENESS

Fancy a vegetable pizza? Perhaps with some crinkle-cut veggie sticks and a yoghurt and herb dip on the side? And how about some strawberry skewers for dessert? When we visited the garden in summer, we saw a group of young children from Reckange eating their lunch under the shade of the trees. The lunch they’d made

themselves in Kalendula’s kitchen with ingredients they’d picked in the garden! The perfect reward for a hard morning’s work gardening! And this is exactly what this project is all about: Establishing a connection with our food through our actions and experiences, getting to know and enjoying the garden and nature with all our senses. Who cares if some vegetables end up growing in wonky rows! The main thing is you’ve “grown” them yourself and had fun and learned along the way. Groups usually visit the garden several times a year, in different seasons and weathers, as this is the only way to truly encounter and learn about nature.

THE LÉIEREN AM GA ART NETWORK

Léieren am Gaart – Reseau Lëtzebuerg is an initiative launched in 2020 by the Kalendula Education Service, with the objective of establishing a network of and advisory service for educational gardens in Luxembourg. Luxembourg’s Ministry of the Environment, Climate and Sustainable Development, Ministry of Education, Children and Youth and Ministry of Agriculture, Viticulture and Rural Development are also supporting the project.

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TEXT PHOTOS

Stéphanie Krischel Ramunas Astrauskas

Welcome to the Kalendula garden in Altwies, where knowledge and awareness about nature and the environment thrive alongside lettuce, carrots & co.

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IN THE GARDEN

The project website offers schools the chance to present their school garden and allows users to share experiences and learn from other projects. A wide range of free worksheets for different Key Stages are also available on the website, as well as vegetable profiles, material lists and much more!

PITCHING IN ON THE VEGETABLE PATCH

Kalendula, or calendula in English, is the name of a brightly coloured marigold flower. Calendula officinalis is known for its healing properties and can be used to treat, for example, poorly healing wounds, eczema and gastrointestinal disorders. It also acts as a good indication that rain is on its way, folding up its flowers before the first drops begin to fall.

More infos: leierenamgaart.lu ciglesch.lu/kal Facebook: Kalendula

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Léieren am Gaart – Reseau Lëtzebuerg’s advisory service is aimed at both public institutions that already have green learning spaces and newcomers in the green field. It’s not about implementing a standard garden type, but rather about working with educational staff and local partners and players in garden design and maintenance to find the best garden solution for the specific local conditions. A process in which everyone pitches in and which includes drawing up a “Charter of values and good horticultural practice” with the children, young people and partners involved. In addition, Léieren am Gaart – Reseau Lëtzebuerg offers further training courses designed specifically for teachers, as well as info evenings on a range of topics for anyone interested in finding out more.

WHAT DOES K ALENDUL A MEAN?

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GREEN KITCHEN

S POT LIG H T ON . . . In our series on Food Labelling, we take a look at the Nutri-Score – a relatively new nutritional rating system from France.

Traffic light labelling system

The Nutri-Score was created around six years ago as a nutritional labelling system for processed foods. The system awards food products an overall nutritional value by assigning them a letter rating from A (best) to E (worst) and associated traffic light-based colour code from green to red on the basis of a points system and different categories. To score well and achieve an “A” or “B” rating, a food product must be awarded the lowest possible number of points. Healthy product ingredients such as the fruit, vegetable, nut, legume, fibre or protein content are given negative points, while product ingredients like sugar, salt and saturated fatty acids and the calorie content are given positive points. The basis for comparison is the indication of the product ingredients per 100 g or 100 ml of the food product. Unlike the nutritional value table, which must be provided by manufacturers, the Nutri-Score is a voluntary label. But be careful not to misinterpret ratings! Even if a food product is rated “A”, it doesn’t automatically mean that it’s healthy. It simply means that it is “nutritionally better than...” And here’s what to look out for: The Nutri-Score compares products within the same product group (category). So, breakfast cereals are compared with breakfast cereals and frozen ready meals with frozen ready meals. This means that even a convenience or fast food product may achieve a relatively good rating, like spinach pizza, which has a green “B” rating. Within its product group, spinach pizza is rated more favourably than its frozen friend salami pizza, with the rating “E”. So far, so good. Things get more confusing when the Nutri-Score awards natural yoghurt, for example, the same rating as spinach pizza. This gives the – mistaken – impression that frozen pizza and natural yoghurt are nutritionally identical. The Nutri-Score can therefore be a good visual guide to help consumers compare food products in each respective product group. What the Nutri-Score is definitely not is a universal guarantee for a healthy diet or a substitute for consulting the nutritional value table.

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TEXT

Stéphanie Krischel

Apples and oranges

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KNOWLEDGE BITES

PE A NU T B U T T E R :

S L A B IT ON OR S T E P AWAY F ROM T HE JA R? If you follow food trends, then you’re sure to know that peanut butter is BIG, with people grabbing for the jar and eating it at every opportunity: as a topping on their granola for breakfast, spooned over apple wedges as a snack, in a savoury sauce for their Pad Thai for dinner... But is this peanut paste as healthy as we think? Can you eat it with every meal without risking your waistline? We set out to investigate!

... to healthy food

Top marks, then?

Almost, but not quite. Because peanut purée is still very high in calories (around 600 calories per 100 grams). “You can eat it every day, as long as you’re careful about how much of it you eat. The calorie bill can very quickly add up,” cautions Di Tore. One teaspoon of the peanut paste is equivalent to around 60 calories, while a tablespoon is equivalent to 120 calories. So, it’s all a question of moderation. Finally, it’s important to note that peanut purée is not recommended for people with peanut or nut allergies or kidney stones.

Peanut purée & the microbiome

A recent study has shown the positive effect of peanut butter not only on our intestinal microbiome, i.e. all the bacteria in our gut that play an important role in digestion, but also on our immune system and mental health. Consuming 28 grams of peanut purée a day is thought to promote ‘good bacteria’.

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Fast forward two decades and this peanut paste has, however, made a sensational comeback. And I, of course, wanted to be the first to taste-test it again. This second attempt went way better, because peanut butter has since become peanut purée. Just a marketing strategy, you ask? Well, no, it’s more than just that, because in the process, the peanut paste has been stripped of all its additives to become a raw product that’s far better for your health. “When peanut butter is organic and contains no palm oil, added sugars, additives or preservatives, it’s a nutritionally interesting food,” says dietician Virginie Di Tore. In fact, peanut purée is rich in protein, which is essential for muscle mass and satiety, and high in monounsaturated fatty acids (i.e. those that help combat bad cholesterol).

It’s also rich in biotin (Vitamin B7), which protects the skin from oxidative stress, and resveratrol, which helps prevent cardiovascular disease. “Peanut purée also has a low glycaemic index, which means that it won’t cause a spike in blood sugar levels in the hours following ingestion. And stable blood sugar levels are essential for good health and weight control,” explains the dietician.

Stéphanie Krischel

I remember the very first time I ever heard of peanut butter: I was watching an American series on TV. A mom was making her kids huge doorsteps of white bread sandwiches with this sticky brown paste and an equally generous layer of bright pink/purple jelly. Probably raspberry or strawberry. It was the 1990s, and clearly peanut butter was an integral part of the food industry’s junk food category (even if this wasn’t ‘a thing’ yet). A pure product of American culture and the American dream, peanut butter ended up on supermarket shelves across Europe, usually in the ‘world foods’ section. In fact, you can still find it in this section today. My first taste test of peanut butter was anything but conclusive: it was buttery, sweet and salty in equal measure, and very sickly...

TEXT

From junk food...

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GREEN KITCHEN

T H E PROB IOT IC P OW E R S OF F E R ME N TAT ION Fermented foods aid digestion, enhance nutrient absorption and promote a healthy gut microbiome. And we know that a happy gut equals a happier YOU! Skip store-bought sauerkrauts, kimchis and kefirs, and have a go at giving vegetables and dairy products a tangy twist yourself.

Fermentation is an age–old technique for preserving food and drinks. During this process, organic compounds (sugars and starches) are converted into acids by the bacteria or fungi present. This not only has a natural preserving effect, but also leaves the fermented foods with a distinctive and delicious – albeit slightly sour – taste. There’s more to fermentation than extending an ingredient’s shelf-life; it is also a gateway to better gut health thanks to the live cultures of the ‘friendly’ bacteria it contains. These bacteria are called probiotics. They are not only the superheroes of the digestive system, but also immune health boosters and may help prevent certain illnesses. Sauerkraut, pickles and kimchi are well–known fermented foods, but did you know that yoghurt is also a product of fermentation? As with many culinary delights, this breakfast staple was likely discovered accidentally by farmers centuries ago. Making yoghurt at home is not only an intensely satisfying process, but it comes with multiple nutritional benefits. Full of essential nutrients, probiotics and proteins, it supports gut health, aids digestion and is an excellent source of calcium and vitamins.

https://pubmed.ncbi.nlm.nih.gov/30673668/

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RECIPE

HOME M A DE YOG H UR T 1.4 liters

10 minutes + resting time

A yoghurt incubator is ideal. If you don’t have one, you can use an insulated bag or cooler (as long as it can maintain a temperature of about 43ºC for 12 to 24 hours).

10 minutes › 1.2 l full-fat milk › 90 g of plain, sugar–free yoghurt

1 Line up small glass jars, enough to hold a total of 1.4 l. 2 Heat the milk in a heavy–bottomed saucepan to 82ºC, stirring to prevent the milk at the

bottom of the pan from burning.

3 Once it reaches 83ºC, remove the pan from the heat and allow it to cool to 43ºC. This will

take 10–20 minutes. You can stir it from time to time to prevent skin from forming.

4 Once cooled to 43ºC, add the yoghurt and whisk to combine. Divide the mixture between the

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TEXT & RECIPE

Kirsty von Boch

jars, leaving a bit of room at the top. Close the lids tightly, and place them in your yoghurt incubator. Leave for 12–24 hours to ferment. When the yoghurt is thick, refrigerate it. It will keep for up to two weeks. 5 To serve, add fresh fruit, compote, granola (home-made of course!), and a swirl of honey. Enjoy your smooth, creamy creation and all its probiotic benefits!

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WELLBEING

B R E AS T C A NC E R

BE T TER INFORMATION = BE T TER PRE VENTION According to the World Health Organisation (WHO), breast cancer, which accounts for nearly 12% of all cancer cases worldwide, is now, in 2023, the most diagnosed form of cancer globally and the leading cause of cancer deaths among women*. Very few figures are available on breast cancer in Luxembourg, but the latest estimates from the “Fondation Cancer” put the number of new cases at 497 for 2020**. The figures are staggering. While medical research into breast cancer is making good progress, prevention and screening remain two major factors in managing the disease. In 2022, Luxembourg’s national breast cancer screening programme “Programme Mammographie” celebrated its 30th anniversary. Since 1992, the programme has been inviting women aged between 50 and 72 to a mammogram every 23 months. Although not exactly pleasant, mammograms are still the most reliable way to detect breast cancer at an early stage, and thereby achieve the best cure rate. While the incidence rate doubled between 1980 and 2012 (i.e., twice as many women were affected by the disease during this period), the mortality rate fell significantly, not only thanks to advances in treatment protocols, but also, and above all, because breast cancer began to become more “visible”. And because things that are less taboo are less scary, women are now less reluctant to go for screening.

TEXT

Sarah Braun

Baring all

Thanks to social media, people feel more able to talk openly about breast cancer. Like Instagrammer Émilie Daudin, for example, who shared her entire treatment journey on the platform. At 33, she was diagnosed with triple-negative breast cancer, one of the most aggressive and deadly forms of the disease. And journalist Géraldine Dormoy, who was diagnosed at the age of 41 at the end of 2017 and also shared with her followers the various stages of her treatment, including her mastectomy, and her subsequent decision not to undergo reconstruction. She bares all about her experience, helping to raise awareness among women. Both women are now in remission. “You tend to think it’s something that happens to others. Except then it happens to you,” explains a young patient, aged 44. “Seeing that people are talking about it makes you feel less isolated. A number of campaigns for Pink October are joining other campaigns in the media, and in particular on social media, to provide better information to help better prevent the disease. “The cure rate is now close to 90%, and even as high as 98% in the case of localised tumours,” as Professor Roman Rouzier, Medical Director of the Senology Department at “Institut Curie”, told a French media outlet in 2022. Reassuring figures, particularly if detected early. While an annual visit to the gynaecologist is essential, regular self-examination is just as important for prevention.

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* Global Breast Cancer Initiative Implementation Framework: Assessing, strengthening and scaling up services for the early detection and management of breast cancer: Executive summary, 3 February 2023 ** bit.ly/cancer-lux

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WELLBEING

HOW TO EX AMINE YOUR BREASTS

• Stand in front of a mirror and raise your arms.

• Check your nipples for any

abnormalities: discharge, wrinkles, redness or a lump or any skin that feels hard to the touch. • Next, with your hand flat, use your fingertips to feel each area of your breast in a clockwise direction to check for any lumps. • Do the same for your nipple and armpit.

WARNING SIGNS

Other signs may also prompt you to contact your GP: • Unusual redness of the breast • A feeling of warmth or swelling • Swollen, painful lymph nodes in the armpit • Changes in the appearance of the skin or nipple

FOR MORE INFORMATION

• “Fondation Cancer” website: bit.ly/cancer-ministere

• The Instagram account

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@gyneco_fem, where you’ll find a video on how to examine your breasts and lots of other information • To read: Un Cancer, pas si grave, by Géraldine Dormoy, in which she recounts her own experience with breast cancer

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BETTER LIVING

COF F E E :

WH AT ’S T HE B UZ Z ? Did you know that 2.5 billion cups of coffee are drunk worldwide every day? That’s a lot of coffee! Second only to water. And how about you? How many cups of coffee do you drink a day? Are you an occasional coffee drinker when in need of an energy or mood boost or a coffee addict who can’t even get out of bed without their morning caffeine fix? Paris-based holistic health practitioner Déborah Passuti explains why caffeine is a psychoactive substance to be consumed with caution.

Time to make a break for it from the coffee break?

“I wouldn’t necessarily advise giving up coffee cold turkey. I don’t think it’s ever a good idea to do anything in excess. If you do though decide to go all-out and ditch the caffeine altogether, it’s important you wean yourself off it gradually, so as not to ‘shock’ the body. Ideally, you should be aiming to drink one cup a day max, preferably in the morning and never on an empty stomach, as this causes your blood sugar levels to rise,” she says – caffeine remains in the bloodstream for an average of 14 hours.

Swap your mocha for a matcha

Those who love a coffee have a wide range of alternative drinks to choose from, “but should bear in mind that these won’t give them the same caffeine kick as they get from coffee. Drinks containing spices like ginger, turmeric and cloves are an interesting option because they’re invigorating but not stimulating. Thyme tea is another stimulating alternative,” says Déborah Passuti. One of the options that’s the most like coffee is chicory: “It’s a good alternative because it contains fibre and minerals that aid digestion. You can even buy coffee-chicory blends, to help ease the transition.” Green tea is another great substitute for coffee: You can drink up to three cups a day of it. Be careful with black tea, though, which contains a lot of theine, a diuretic substance that also puts excessive strain on the body’s excretory functions. “Finally, I’m a big fan of matcha tea. I even recommend it as a great detox. It’s not a classic tea, because of the very specific way that it’s made, whereby special molecules develop, activating the anti-oxidant power of theine, but modulating its stimulating effect. The result: a relaxing, anti-oxidant drink that stimulates memory and focus, without disrupting the body’s precious equilibrium,” concludes Déborah Passuti.

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TEXT

Sarah Braun

Type ‘coffee’ and ‘health’ into Google et al. and the first hits that come up will certainly reassure you of the benefits of coffee: Coffee can help prevent certain cardiovascular diseases. Coffee has been proven to be effective against some types of cancer. Even the most hardcore coffee addicts will feel a sense of relief about the long-term effects of their caffeine habit. But as the saying goes, all things in moderation. And that applies to caffeine, too. “Coffee does indeed have many benefits, but too much of it can be bad for you,” explains Passuti. Caffeine is a drug that stimulates the body – the heart, the brain, the digestive system – pushing it into overdrive. Over time, the diuretic, laxative, psychoactive and stimulating effects of caffeine cause the body to function less well without it. The body begins to ‘crave’ it. This sets off a vicious circle. And before you can say “what a ‘latte’ coffee”, the addiction’s kicked in.

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LUXEMBOURG

DE RIS GEE T OP D’REES T HE INT E R AC T IV E A DV E NT UR E T R A IL IN B E T T E MBOURG

The town of Bettembourg was once a hub of Luxembourg’s steel industry. Today, Bettembourg draws in mainly families with young children. For decades, “Parc Merveilleux” – better known to locals as “Beetebuerger Park” – has been a place where many a fond childhood memory is made. The amusement park is currently more popular than ever, attracting visitors in their droves. It’s just a shame that they rarely venture into the centre of this lovely little town, which has so much more to it than meets the eye when simply passing through or by en route to the amusement park.

TEXT PHOTOS

Charel Heinen Marc Dostert

That, however, is set to change. As part of the Esch2022 Capital of Culture programme, the municipality of Bettembourg has launched an ambitious project: “De Ris geet op d’Rees”. With pen and brush, “De Superjhemp” (Superchamp) comic strip author Lucien Czuga and young cartoonist Andy Genen have created a story centred around a popular Parc Merveilleux mascot: The sleeping giant is awakened from his many-years’ slumber and sent on a journey through Bettembourg and the surrounding area. His journey follows a real-life route, dotted with a plethora of surprises, big and small, to discover, courtesy of the municipality, in collaboration with various local artists. Parc Merveilleux fans can follow in the giant’s footsteps on a trail that takes them to hidden places away from the main roads and the sleepy façades of Bettembourg’s residential areas.

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LUXEMBOURG

The KACHEN team was invited to explore this new adventure trail for you. We chose to cover the approximately 10-kilometre route by e-bike. Those with time to take things at a more leisurely pace can also complete the trail on foot. And for those with smaller children, there’s the option of a shorter route, of around 6 kilometres. So, let’s go!

The Golden Apple and “Bongert Altenhoven”

From the football field car park, we follow the “BB1” signs past Parc Merveilleux north to the first stop-off point: the giant golden apple by Sylvian Divo. Directly across from this sculpture, over the A3 motorway footbridge, lies “Bongert Altenhoven”. Boasting 12.5 hectares and over 1,200 fruit trees, this is the largest contiguous orchard in Luxembourg and a listed protected biotope. A beautiful nature trail offers visitors an insight into the diversity of fruit varieties growing here. Who’d have thought there’d be such a delightful, calm haven right next to the noisy motorway!

The Giant on the Water Tower

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Without question, the most impressive stop-off point on the trail is the water tower, on which the giant has been depicted – larger than life and visible from all over Bettembourg. This mammoth feat was undertaken by the team from street art gallery “Kamellebuttek”, led by famous graffiti artist Raphael Gindt. The result is certainly a sight to behold! Scan the QR code on the info board with the camera on your phone and see the giant spring to life in front of the tower as a 3D animation figure! It makes for a great photo to remember your visit by! Unfortunately, the AR function is currently only compatible with IOS devices.

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LUXEMBOURG

Krakelshaff Park & Jacquinot Park

From here, we head to Krakelshaff Park, a small natural idyll on the outskirts of town, where narrow hiking paths meander between wildly rampant thistles and hogweed. A gentle climb leads us up a small hill, from which a picturesque view of Bettembourg opens up before our eyes. We continue towards the town centre and Jacquinot Park. The turtles in the park pond here have a new neighbour: a large painted steel sculpture by Assy Jans and Yvette Rischette!

Bettembourg town centre and Stréissel nature reserve

Goodnight, Giant

“De Ris geet op d’Rees” takes visitors to a Bettembourg far removed from its industrial past and fairytale amusement park. It’s not only a nice circular walk for a Sunday afternoon with the children, but also a spectacular showcase of the great history and culture of this little southern Luxembourg town. And the project is by no means complete. New stop-off points can, and will be added to the adventure trail in the future. The charming tale of Bettembourg: to be continued...

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We pass the train station and Bettembourg Castle, where a few more small surprises await us, and head back into the countryside. In “Stréissel” nature reserve, in the peaceful Bettembourg hinterland, you can admire wooden sculptures by Nuno Mafra. Another

highlight here is sculptor Laurent Turping’s interpretation of the “Ghost Army”, based on what is probably one of the most incredible events in the history of Bettembourg. The circular trail ends with a final AR scene close to the starting point, in which the giant goes back to sleep.

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FARE_KA

The Priory with its private park!

20 YEARS OF EXPERTISE

SUPERB 6-BEDROOM HOUSE FOR SALE Fare S.A. are delighted to offer for sale an exceptional property in Useldange. This former priory boasts an astonishing 67 acres of fully enclosed, wooded and meticulously maintained grounds on the banks of the river Attert with views of the castle.

contact@fare.lu

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(+352) 26 897 897

www.fare.lu

16/08/2023 09:59 16:17 03/08/2023

LUXEMBOURG

In collaboration with KACHEN

“COME TO LUX” PR E S E NTS : “LUX TOUR” 202 3

A SENSORY JOURNE Y THROUGH THE HE ART OF THE GR AND DUCHY Over the centuries, Luxembourg has carved out a unique cultural, historical, artistic, and natural landscape. And this year, on sunday, september 24, 2023, this unique tapestry will unfold on the tarmac of its most scenic roads during the “LUX TOUR.”

For its fourth edition, this reimagined gastronomic circuit will bring together the modern aesthetic of brand-new sports cars and the timeless charm of classic vehicles for an exploration of the Grand Duchy’s seven virtues: Culture, Gastronomy, Wine, History, Sport, Art, and Nature. Our voyage commences at the LODYSS Source, pure water from the Ice Age era. What better starting point than the Brasserie Nationale, founded in 1764? After a rejuvenating breakfast, participants will be immersed in the fascinating history of this iconic place.

On the castle road

The circuit promises an escape through architectural wonders and the majestic castles that have watched over Luxembourg over the years. From Sanem to Koerich and

A royal meeting

Nicolas Wagner Ehlinger, Luxembourg’s equestrian icon, will open the doors of his stables. It’s a stop where sport and passion meet, honouring his Olympic achievement.

Gastronomy and wine: palate pleasures

The heart of the journey will beat to the rhythm of culinary delights. Lunch at Chateau d’Urspelt promises an unparalleled gastronomic experience. And what better way to end the day than with a tasting in the golden light of dusk, featuring the VIGNUM Crémants and wines from Domaines Vinsmoselle, accompanied by exquisite madeleines from the starred chef, Léa Linster.

Every detail matters

Your experience will be enriched by a detailed “Road Book”, rally plates,

and many more surprises. With the sponsorship of Olivier Markarian, president of the Ng Press group, and with the support of Enzo Automotive Magazine, this edition promises to be memorable.

A gesture of solidarity

In the spirit of unity and generosity, a charity raffle will conclude this journey. Proceeds will be donated to the Sarah Grond Foundation, a beacon of hope for orphaned children.

Reserve your spot for this unique Luxembourg escapade: cometolux.com/lux-tour-24septfr More information at +352 661 619 001 and jr@jrlux.lu

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PHOTO

Wo u t Ta f f ij n

The source of the journey

from Wiltz to Clervaux, each turn reveals a page of history.

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Pino C. wrote a review (27 Aug.) Live from the whale’s belly • 71 contributions • 14 helpful votes

Without lies, the best piano bar in town. Plus

You, too, can live a real fairy tale. Enjoy an exceptional moment at the hotel Le Royal! Immerse yourself in luxury, comfort and live music at the Piano Bar. Sip cocktails while listening to a live jazz concert. Lively nights, escapism and cigars for the connoisseurs. Your happiness starts here. Le Royal Hotels & Resorts 12, boulevard Royal • L-2449 Luxembourg T (+352) 24 16 16 734 • restauration-lux@leroyal.com piano-bar.lu

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TEXT PHOTO

Marie Tissier Xavier Pellicer

T H I N K V EGE TA B L E S! T H I N K F RU I T!®

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T H I N K V EGE TA B L E S! T H I N K F RU I T!®

X AV IE R PE LLIC E R

A S ECOND C A R E E R IN FULL B LOOM He’s the chef of his own restaurant, ‘Xavier Pellicer · Healthy Kitchen’, which he opened in the centre of Barcelona in 2018. A refined, yet simple and friendly vegetarian restaurant. Just like this exceptional chef.

Before branching out on his own, Xavier Pellicer was a chef at 3-star Michelin restaurant ‘Can Fabes’, in the heart of Catalonia. But the talented chef felt somehow unfulfilled in his career. A sense of fulfilment that he now seems to have found through the creation of his own restaurant ‘Xavier Pellicer · Healthy Kitchen’ in Barcelona in 2018. Just a stone’s throw from Gaudi’s iconic ‘Casa Milà’, the Franco-Spanish chef prepares sensational vegetarian dishes using natural, locally sourced products and ingredients. His establishment was even voted ‘Best Restaurant in the World’ in 2018 and 2019 by ‘We’re Smart® Green Guide’, and still retains its 5-radish rating, a firm mark of the quality of its green cuisine.

Biodynamics at the centre of a culinary renaissance

Xavier Pellicer’s passion for plants dates back to 2012. His ‘Can Fabes’ partner, famous Spanish chef Santi Santamaria, had just died suddenly of a heart attack, and after months of reflecting on the ‘what next’, he decided to study biodynamics, “to learn all about the vital energy that lies in each and every vegetable.” He also decided to train in Ayurvedic nutrition, an Indian method. “I have a unique connection with India. I’ve already been there twice, but feel like I need to go back again soon,” says the man who now feels good in his own skin, revealing that before this change in his nutritional lifestyle, he weighed “more than 110 kilos”.

Going it solo

It was after this voyage into the vegetarian world that Xavier Pellicer embarked on what he calls his “second career”, teaming up with partners to open a vegetarian restaurant, ‘Céleri’, in Barcelona in 2015. In 2017, the Céleri adventure came to an end, with the chef deciding to go it solo. Well, not exactly solo… Like many chefs, Xavier Pellicer is joined in his venture by his wife Merce Carbonell. ‘Xavier Pellicer · Healthy Kitchen’ opened its doors on 23 April 2018. The chef sources the ingredients for his vegetarian creations from local producers in and around Barcelona. He works with many, but most regularly with Joan Salicrú and Jaume Torras from ‘Soulblim’. “I also work with seasonal workers, like mushroom and truffle hunters,” he adds. Depending on the season and weather and drawing on biodynamic methods, Xavier Pellicer offers a menu that adapts to the produce of the land.

Preserve the taste of the product

His favourite vegetable? “I’m going to say cauliflower, because it’s our signature dish: cauliflower emulsion with olive oil,” says Xavier Pellicer after much deliberation. He also has some sound advice for cooks wanting to get the most out of their vegetables: “Don’t try to transform the vegetable too much, to transform the taste of it. Use all the flavours, all the minerality, the leaves, the flowers, the fruit. The best dishes convey the good taste of a product.”

X AVIER PELLICER C/ de Provença, 310 — 08037 Barcelona/Spain Tel. +34 / 935 25 90 02

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xavierpellicer.com

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T H I N K V EGE TA B L E S! T H I N K F RU I T!®

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T H I N K V EGE TA B L E S! T H I N K F RU I T!®

G R ILLE D AUB E RG INE C OC ON U T, G R A NOL A , S AG E & K A L A M ATA 25 minutes

› › › › › › ›

yoghurt 5 g chopped fresh sage leaves 5 g vegetable gelatine powder Kalamata olive powder A few sage stalks Extra virgin olive oil Chive oil Sea salt

For the granola

› › › › › › › › › ›

30 g pine nuts 30 g pistachios 30 g sunflower seeds 30 g pumpkin seeds 50 g gluten–free rolled oats 5 g sea salt 10 g organic brown sugar 1 g ground black pepper 1 g ground cumin 40‒50 ml mineral water

1 Roast the aubergines over hot coals on

› 75 g lemon juice › 25 g mineral water › 1.5 g agar-agar

4 For the granola: Mix all the ingredients

together, place on a baking tray and dry in the oven at 180°C for 10–12 minutes. Leave to cool and break into small pieces. 5 Pour 2–3 tablespoons of the yoghurt mixture onto a plate. Place two pieces of aubergine on top. Using a small spoon, place a few small bubbles of lemon gel on the aubergines and the sauce. Add a few drops of chive oil on top and garnish with the granola and sage stalks.

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the grill or in the oven (with grill function). Peel them and put them on a perforated tray to extract the aubergine syrup. Boil the syrup with the vegetable gelatine. Cut the aubergine flesh into pieces and dip them in the syrup to obtain shiny aubergine “candies”. 2 Mix the coconut yoghurt with the sage, Kalamata powder, salt and olive oil. Set aside. 3 Boil the lemon juice, water and agar-agar and leave to cool. Mix using a blender. The result will be a clear lemon gel.

For the lemon gel

Xavier Pellicer

› 2 organic white aubergines › 80 g lactose–free coconut

50 minutes

RECIPE

Serves 4

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PHOTOS

Enia Haeck

FOODOSCOPE

V IRGO

LIB R A

SCOR PIO

23.08 - 22.09

23.09 - 22.10

23.10 - 21.11

The start of the new school year is always the same for you: busy! You’re a perfectionist and keen organiser, so you’ll be the first to volunteer for the next club or school event. But be careful that no one takes advantage of your helpful nature!

You simply love autumn. The “season of change”, including in the kitchen. Get out your recipes and your cake tins, and perhaps even get a head start on the Christmas baking! It’s not far off now!

It’s that time of year again: autumn, and your birthday, which you’d rather forget about... Why not plan a Halloween party instead? It’ll keep your mind occupied, put you in a better mood and you won’t need to worry about the number of candles on your cake!

VIEUX CARRÉ › 2 cl rye whiskey › 2 cl cognac › 2 cl sweet vermouth › 1 bar spoon D.O.M. Bénédictine › 2 dashes Peychaud’s bitters › 2 dashes Angostura bitters › 1 orange peel, to garnish

COSMOPOLITAN › 3 cl Ketel One Citroen vodka › 3 cl Cointreau › 4.5 cl cranberry juice › 1.5 cl lime juice

CONTINENTAL SOUR › 6 cl bourbon › 3 cl lemon juice › 1.5 cl rich simple syrup › 1 egg white › 1.5 cl Tawny port

Put all the ingredients into a mixing glass together with plenty of ice. Stir for at least 20–25 seconds until well–chilled. This will also ensure the right amount of dilution for the ice. Strain over a large ice cube into a rocks glass. Garnish with an orange peel. Express it to release its essential oils.

Pour all the ingredients into a cocktail shaker with plenty of ice. Shake until the drink is well-chilled and strain into a chilled martini glass. Garnish with a lime wheel or lime peel.

Pour the bourbon, lemon juice, simple syrup and egg white into your cocktail shaker. Shake it vigorously for about 15–20 seconds to create a solid egg white foam. Open the shaker and fill it up with ice. Then shake again for 10–15 seconds. Open the shaker and double strain it into a chilled old fashioned glass. Float it with port wine.

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SAG IT TA R IUS

C A PR ICOR N

AQUA R IUS

22.11 - 21.12

22.12 - 19.01

20.01 - 18.02

Back-to-school always brings back fond memories. You loved school – the exercise books, the cloakroom chatter, the smell of hot chocolate at break... So why not buy yourself a new notebook and write down your favourite recipes, a mug of hot chocolate in hand!

You’re feeling glum about the darker autumn days ahead. Stock up on pretty candles to brighten up your evenings and meal times, and your mood! And have fun decorating the house in the vibrant colours of the season, with leaves, squashes and chestnuts.

Autumn gets you down. You feel low on energy and mood. Help beat the autumn blues by indulging in a few little pleasures: a box of fancy chocolates, a long soak in a bubble bath, or simply a nice cup of tea.

PISC E S

A R IE S

TAURUS

19.02 - 20.03

21.03 - 19.04

20.04 - 20.05

There’s a back-to-school feeling in the air! A new year, a new chance to shine: At work, you’re on fire! You’re even already organising the Christmas party! And your generous nature means you’re more than happy to do so. Everyone likes someone like you on their team!

The start of the new school year is like a second new year. So how about some new resolutions? Like to make more time for yourself. Time, perhaps, to browse through your KACHEN magazines to find a recipe you fancy making and to experiment in the kitchen...

You’ve got green fingers, but the herbs in your garden are in danger of falling victim to the colder temperatures. Say goodbye to basil and chives, but keep thyme, tarragon, rosemary and sage – they can survive temperatures of below -10°C!

G E MINI

C A NC E R

LE O

21.05 - 20.06

21.06 - 22.07

23.07 - 22.08

You’re finally going to join the PTA! You’re going to overcome any fears and – admit it – prejudices and throw yourself into socialising and becoming a professional Victoria Sponge-maker at the school fête. Your talents will be the talk of the school this year!

You love organising birthday parties, but work parties... mmm, not so much. So, you’re planning to retreat into the shadows this autumn, to leave it to those who love to take centre stage. You don’t mind helping out once in a while, but not all year round!

You’re a social butterfly, but instead of fluttering your way around social events this autumn, you’ll be inviting everyone over to you. For playdates and parties aplenty that will leave no one in any doubt of your “hostess with the mostess” status!

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FOODOSCOPE

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Laisse pas traîner ton fizz

174 Continental Sour

54 Mushroom pierogi

72 Pickled onion uncle Christian-style

32 Gnocchi with salsa pomodoro

Spinach tortellini alla panna

Macaroni alla Norma

Cottage cheese salad with pear & nuts

Mushroom medley with creamy herb polenta

Stuffed figs with goat’s cheese

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173 Grilled aubergine, coconut, granola, sage & Kalamata

Caramapple mocktail

Vieux Carré

Cosmopolitan

Japanese miso soup

69 Onion, feta & ouzo tartelette

Oriental king oyster mushrooms

Hungarian-style mushroom goulash

Fig, roasted squash & mozzarella salad

174

Tarte flambée with figs

28 Kachfleesch

Raw, gluten-free & vegan faux gras

70 Red onion, grape, apple & chilli confit

87 Veggie BLT with portobello mushrooms

Egg, gluten-free & dumpling dough

71 Onion caramel with salted butter

88 Mushroom bolognese

115 140 Rainbow vegetable sushi

30 Vegetable soup with sweet pancakes

Braided baguettes

36 Bouneschlupp

176

Bread crisps

Negroni

ME AT

Blueberry smoothie

V E G E TA R I A N

DR INK S

120 126 130 130 174

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56 SWE E TS

Gyozas with chicken & spicy sauce

18 Vanilla cupcakes with espresso buttercream & caramel

34 Kéistaart

78 Healthy oatmeal breakfast bars

100 Apple crumble tart

104 106

Madras curry

Red wine risotto

Pumpkin cupcakes with cream cheese frosting

76 Gluten-free cranberry nut granola

96 Fig & hazelnut tart

102 Pumpkin pie

FISH & S E A FOOD

RECIPE DIRECTORY & IMPRINT

Chocolate cupcakes with chocolate frosting

77 Gluten-free overnight oats with raspberries

98 Fig & chocolate babka

118 Wholemeal pancakes with pear

Romanian stuffed cabbage rolls with beef & rice

Pike-perch with porcini curry

Lemon blueberry cupcakes

Edition

128 24

Red velvet cupcakes with cream cheese frosting

Cupcake frostings and toppings

L uxe Taste & Style S.à r.l. 4a, rue de Consdorf, L-6230 Bech

Publisher & Editor-in-Chief

Bibi Wintersdorf

Contributors Kirsty von Boch, Sarah Braun, Charel Heinen, Susanne Jaspers, Stéphanie Krischel, Anne Lommel, Heike Meyers, Jill Novak, Martina Schmitt-Jamek, Liz Sinner, Paula Soryano, Marie Tissier, Oliver Zelt Translation

Rachel Zayer

Copy editor

Alefiya Sana

Art director

Marc Dostert

Graphic designer

Enia Haeck

Digital content manager

Yannick Burrows

Finance & logistics

Maurizio Maffei

Intern

Charel Heinen

Printer

johnen-print Luxembourg

Contact Editorial Advertising Prize draw

info@tasty.lu sales@tasty.lu win@tasty.lu

Thermomixversion at kachen.lu

119

159

Porridge with apple, pear & cinnamon

Homemade yoghurt

Vegetarian

Dairy-free

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.

Sugar-free Gluten-free

ISSN EAN 977-2535-8821-54

Nut-free

177

EXPLANATION Our recipes are marked with icons that show, at a glance, which allergens they contain

Vegan

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