KACHEN 38 - 01/2024 - EN

N°38 01/24

LUXEMBOURG’S FOOD & LIFEST YLE MAGA ZINE

CHEF PORTRAIT

CLOVIS D E G R AV E : FULL SAIL AHEAD

ANNIVERSARY

60 YEARS OF OBERWEIS: F A M I LY, TRADITION & I N N O VAT I O N

FA M I LY M E N U

FRESH COOKING CAN BE EASY & DELICIOUS

13 € EUROPE: 14,50 € WORLD: 18,40 €

‘Freshly ground, not capsuled.’

Enjoy like Roger Federer: for example with the J8 twin, with two grinders for two different coffee varieties.

Roger Federer, Swiss tennis icon and JURA brand ambassador since 2006

jura.com

EDITORIAL

HER E’S TO BET T ER DAYS! BIBI WINTERSDORF P U B L I S H E R & E D I TO R - I N - C H I E F

T

hese are difficult times. After the pandemic, we thought we were through the worst of days… But it would appear that global politics has other ideas. Is what is happening in Ukraine and the Middle East a sign of our times? A reflection of the imbalance in our society? Everyone against each other? This is at least the impression you get everywhere you go these days, and the words of one of the big names in gastronomy, Christian Bau (see our article on page 131), would appear to confirm this. Rousseau’s social contract seems to be broken, ‘solidarity’ an alien concept. People are more inconsiderate than ever, selfish, materialistic, demonstrating no sense of compassion or understanding whatsoever, and this after a difficult period in our lives during which you’d have thought that every single one of us would have learned to appreciate what really matters: togetherness, solidarity, family, friends.

KACHEN is a magazine that upholds and celebrates precisely these values – everything that is beautiful and good in life, joie de vivre, quality time with loved ones, pulling together, looking out for one another and treating others and the environment with respect. 2024 is our 10th anniversary year, and, as our loyal readers will be quick to spot, we’ve treated ourselves to a little makeover to mark this special milestone: We’ve made the layout even clearer, added new content on important issues and, of course, included recipes that are easy to make and delicious to eat!

KACHEN is a vibrant publication that’s keen to share with you all that’s good and new, which means that our team is constantly hard at work, to make each and every issue even better, even more attractive and even more interesting than the last. Many of you, dear readers, have been loyal to us throughout these past ten years, and we are infinitely grateful for this. Your support enables us to do

what we love to do, and to do it well – even though, with a comparatively small team and modest resources, this is not always an easy feat. Because in difficult times like these, when marketing budgets are the first to be cut, the struggle can most definitely be real.

But let no one say that the printed press is dead! Two new print magazines are set to launch in Luxembourg very soon.

This would strongly suggest that there is still much scope and potential for the print media. And so the outlook looks great, and hooray for the diversity of Luxembourg’s media landscape? Well, not quite… This potential only really exists for those media companies that have solid foundations or the necessary support, whether through membership of a large media group with all the ‘right’ infrastructure or through press funding from the public purse. Don’t forget, it’s always important to read the small print: It is by no means the case that ALL media companies have access to these funds. Not by a long shot. It may come as no surprise to learn that exactly who is considered a ‘real’ journalist here in Luxembourg and exactly what is regarded as ‘serious’ press is determined by the few, the majority of whom benefit the most from this funding system. In other words: Anyone who specialises in anything other than politics or business is not worthy of any public funds. This makes life extremely difficult for small, specialist publishers.

But we’re not complaining. We’ve been fighting for years to continue doing what we (and our readers) love and are not about to give up the fight anytime soon! We’ll continue to do everything we can to ensure that the diversity of Luxembourg’s media landscape does not fall victim to this oligopolistic policy.

Here’s to friendship, love, goodness and beauty. The entire KACHEN team wishes you a splendid spring!

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IN THIS ISSUE

MAGA ZINE 6

R E S TAU R A N T & S H O P N E W S

8

TA S T Y B OX

9

PRODUC T NEWS

10

NEWS

11

BOOKS

12

INTERVIEW

168

R EC I P E I N D E X

FOOD 57

SEASONAL MENU T H E P ER F EC T E A S T ER B R U N C H

66

QUICK & EASY O N E P OT WO N D ER S

74

G LU T E N - F R E E C A R R OT- C R E S S -S A B AYO N P I E

76

LËTZEBUERG 15

M A D E I N LU X E M B O U R G

F E AT U R E – C U R RY R EC I P E S BY B ER T R A N D D U C H A M P S

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FA M I LY R EC I P E S

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N U T R I -S C O R E A

LËT’Z KÜRBIS 16

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

E A S Y A N D H E A LT H Y

F Ë S C H G R AT I N 100 18

G R A N N Y ’ S R EC I P E

S E A S O N A L V EG E TA B L E B R U S S EL S S P R O U T S

C H I C K EN W I T H TA R R AG O N 105 20

CHILDHOOD MEMORIES.

K N OW L E D G E B I T E S A L L T H AT S H O OT S A N D S P R O U T S

C H U R R O S CO N C H O CO L AT E BY FER N A N D O A N D R EU 106 22

LU X E M B O U R G I S H C L A S S I C S

SEASONAL FRUIT BANANAS

S T U F F ED V E A L B R E A S T BY C A R LO S AU B ER 111 24

R EG I O N A L & S E A S O N A L

C O LU M N – Z E LT ’ S WO R L D GA S T R O N O MY 2 . 0

S U C K L I N G L A M B I N A H ER B C R U S T

BY F R ÉD ÉR I C V U I L L E M I N

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S T E P BY S T E P E S C A LO P E M I L A N E S E

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MY LU X E M B O U R G P OTATO S A L A D W I T H O S C I E T R A C AV I A R

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BY A R C H I B A L D D E P R I N C E 28

CHEF PORTRAIT

M ATC H A T E A F I N A N C I ER 116

C LOV I S D EG R AV E , H O S T EL L ER I E D U G R Ü N E WA L D 32

BAKING CL ASSICS

T R AV E L L I N G TA S T E B U D S L EB A N E S E S H AWA R M A

CHEF’S MASTERCL ASS LO B S T ER F R I C A S S EE S ER V ED I N A N O P EN R AV I O L E

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LO C A L & R EG I O N A L KNAPPHAFF

DRINKS

S E R I E S – P R OT EC T E D WO R K S H O P S

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CITY PORTRAIT

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E X PAT R EC I P E

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R E P O R TAG E

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B E S T S P OT S FA M I LY S U N DAYS

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F E AT U R E G I V E G O I N G D RY A T RY

6 0 Y E A R S O F M A I S O N O B ER W E I S 46

CAFE PORTRAIT L E B OVA RY

S O U R S O U P W I T H W H I T E S UA S AG E & S T U F F ED EG G S 46

B A R S N A P S H OT C O O P ER ’ S

M ER S C H — A L I T T L E G E M , B I G O N C U LT U R E 44

VINTNER PORTRAIT R AC I N E S R EB EL L E S

AT EL I ER S K R Ä I Z B I ER G

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C O C K TA I L S V I R G I N M O J I TO & S H I R L E Y T E M P L E

IN THIS ISSUE

LIFESTYLE 131

BUSINESS N O S H OW, N O F U N !

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R E S TAU R A N T D E S I G N G U I L LO U C A M PAG N E

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ARTIST PORTRAIT L A R A W E I L ER

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DESIGN

IMPRESSUM

‘ D E N E I E L Ë T Z EB U ER G ’ 140

TA B L E D E S I G N MAISON MARGO

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K AC H E N M AT K A N N E R R A I N B OW B OW L

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D O I T YO U R S E L F H O M E M A D E E A S T ER D EC O R AT I O N & R EC I P E S

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S P OT L I G H T O N . . .

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M A N AG I N G D I R E C T O R M AU R I Z I O M A F F E I CONTRIBUTORS N I K K I B O N N A L , C H A R E L H E I N E N , S U S A N N E JA S P E R S , S T É P H A N I E K R I S C H E L , A N N E LO M M E L , H E I K E M E Y E R S , J I L L N OVA K , PAU L A S O R YA N O , M A R I E T I S S I E R , K I R S T Y VO N B O C H , O L I V E R Z E LT T R A N S L AT I O N R AC H E L Z AY E R , M I C H A E L S C OT T

I N T H E GA R D E N

COPY EDITOR R AC H E L Z AY E R , M I C H A E L S C OT T

G R E E N K I TC H E N

ART DIREC TOR MARC DOSTERT

M EE T T H E R A D I S H

GRAPHIC DESIGNER E N I A H A EC K

IN NUMBERS

C OV E R P H O T O J I L L N OVA K

A P L A N E TA RY WA K E- U P C A L L 154

PUBLISHER & EDITOR-IN- CHIEF BIBI WINTERSDORF

‘ O R GA N I C ’ I S N OT T H E S A M E I N E V ERY C O U N T RY

A F R E S H A P P R OAC H TO GA R D EN I N G 150

EDITION LU X E TA S T E & S T Y L E S . À R . L .

4A , RUE DE CONSDORF L- 6 2 3 0 B EC H

PRINTER J O H N E N - P R I N T LU X E M B O U R G

H E A LT H T H E G R E AT G LU T EN B AT T L E

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WELLBEING H A N D T H ER A P Y F O R GA R D EN ER S

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WELLBEING G R OW YO U R M I C R O G R EEN S AT H O M E

T H E M AG A Z I N E K AC H E N A N D T H E W E B S I T E W W W. K AC H E N . L U A R E I N F O R M AT I O N M E D I A P U B L I S H E D BY T H E F O L LO W I N G PUBLISHING HOUSE. © L U X E TA S T E & S T Y L E S . À R . L .

5 0 % OW N E D BY B I B I W I N T E R S D O R F A N D 5 0 % OW N E D BY M AU R I Z I O M A F F E I REGISTERED OFFICE 4 A , R U E D E C O N S D O R F - L- 6 2 3 0 B EC H

ON TOUR 160

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E D I T O R I A L C O N TAC T R E DA K T I O N @ K AC H E N . LU

F O O D & T R AV E L D I A R I E S

A DV E R T I S I N G C O N TAC T S A L E S @ K AC H E N . LU

Z ER M AT T F O R E V ER

F O R F U L L I N F O R M AT I O N , V I S I T T H E W E B S I T E W W W.TA S T Y. L U

G R E AT E R R EG I O N

I S S N E A N 9 7 7-2 5 3 5 - 8 8 2 1 - 5 4 T H I S P E R I O D I C A L H A S B E E N D U LY D E P O S I T E D W I T H T H E N AT I O N A L L I B R A R Y O F LU X E M B O U R G ( B N L ) I N AC C O R DA N C E W I T H L EG A L R EQ U I R E M E N T S .

A CASTLE OF DREAMS 166

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© A L L R I G H T S R E S E R V E D . A N Y R E P R O D U C T I O N O R T R A N S L AT I O N , I N W H O L E O R I N PA R T, I S S T R I C T LY P R O H I B I T E D W I T H O U T THE PRIOR WRIT TEN CONSENT OF THE PUBLISHER .

T H I N K V EG E TA B L E S ! T H I N K F R U I T ! ® R EC I P E BY L I E V EN LO OT EN S

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R E S TAU R A N T & S H O P N E W S

G U O C H A C LU B

J O LT C O F F E E R OA S T E R S

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L- 4 3 67 E S C H - B ELVA L

L- 4 6 2 1 D I F F ER DA N G E

GUOCHA.CLUB

Guo Cha Club sells authentic Taiwanese fruit and bubble teas made with fresh ingredients. Featuring 25 different drinks, including vegan alternatives, Guo Cha Club’s menu offers a fantastic selection of classic favourites and new creations, warming infusions and refreshing summer drinks. This friendly bubble tea shop, with its modern Taiwanese look in vibrant colours, also hires out rooms for events. Visit Guo Cha Club and discover a sensational slice of the Far East in the heart of Luxembourg!

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J O LT- C O F F E E . C O M

Jolt is the new place to go for coffee lovers in Esch-Belval. Based on Avenue du Swing, this coffee shop and roastery integrates seamlessly in the industrial landscape of the University of Luxembourg’s Belval campus, on a former steelworks site, and invites visitors to watch the roasters at work.

In addition to an exclusive range of coffees from Guatemala and Brazil, Jolt also sells a delicious selection of homemade pastries. Jolt’s founders set great store by fairness and quality when sourcing their beans. Their aim is to create a community for coffee lovers and baristas in Luxembourg.

GAIALUXEMBOURG.LU

Fancy some sunshine? Gaïa opened its doors at the end of January right in the heart of Differdange.

In this Spanish-influenced restaurant, you’ll find everything you need to brighten up your day: tapas, cocktails, grilled meats and plenty of other Iberian dishes to enjoy in the trendiest spot in town. This new restaurant, with its exposed stone walls, large bay windows and modern, uncluttered decor, is determined to shake things up in the South with its lively evenings!

R E S TAU R A N T & S H O P N E W S

BLENDS

LU C I L I N

B AO 8

6A , GRAND-RUE

2 7-2 9, R U E N OT R E DA M E

8 , R U E J O S EP H J U N C K

L-1 6 6 0 LU X E M B O U R G

L-2 24 0 LU X E M B O U R G

L-1 8 3 9 LU X E M B O U R G

BLENDS.LU

Blends is a new café-bar and restaurant in Luxembourg City’s historic quarter, serving Greek cuisine and unique cocktails that exude Mediterranean flair. Nestled in an inner courtyard on Grand-Rue, Blends has a lovely sunny terrace and modern look and feel, with some very cool greenery. The menu tempts with aperitif platters that are perfect for sharing and discovering the taste of Greece. Open from morning until after midnight, Blends promises guests a special experience, whatever the time of day.

L U C I L I N - R E S TAU R A N T. L U

Lucilin is an exceptional new fine dining restaurant in the heart of Luxembourg City. Housed in a beautiful old building opposite the Gëlle Fra monument, the restaurant boasts a lounge, two dining areas and a summer terrace. Lucilin’s Italian chefs conjure up seasonal menus of international dishes with an Italian influence for their guests. One of the highlights on the menu is the flame-cooked meat. Lucilin is also planning to offer family Sunday lunches and to cater for special events.

BAO8.LU

Bao8 is the new trendy address in Luxembourg City’s bustling Gare (railway station) district, offering Asian-European fusion cuisine in a dimly lit, cosy ambiance. In addition to delicious quality dishes, there are also ‘Asian tapas’ on the menu that are great for sharing. The house speciality is bao, available with various fillings.

Bao8’s expert bartenders will be more than happy to suggest special cocktail pairings for your food. With its focus firmly on quality, Bao8 promises to bring a breath of fresh air to the station district!

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TA S T Y B O X

T H E TA S T Y B O X Welcome to the spring edition of TastyBox, your exclusive guide to an array of handpicked delights.

Unveil a treasure trove of gourmet treats, thoughtful comforts, and the latest insights from REESEN magazine, all curated to enrich your spring with taste, style, and inspiration.

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1 Artisanal espresso cup from

Fondation Kräizbierg KRAIZBIERG.LU

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2 Trail mix from Delhaize DELHAIZE.LU

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3 Organic coffee from Delta Cafés MY D E LTAQ . C O M 4 KACHEN shower gel K ACHEN.LU 5 Small box with 6 chocolates from Oberweis OBERWEIS.LU

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6 Snack me – salted cookies by Seabiscuit S E AB I SCU IT. LU 7 Luxembourgish wildflower seeds from

Wëllplanzensom Lëtzebuerg WELLPLANZEN.LU

5 8 La Braccesca, Sabazio, Rosso di Montepulciano

from Vinissimo VINISSIMO.LU 9 The latest issue of the REESEN magazine TA S T Y. L U

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PRODUCT NEWS

GËLLE FR A® M A RC DE GR A PPES Following a Gëlle Fra® Dry Gin and Single Malt Whisky in 2022, both produced in close collaboration between Will Kreutz and the Distillerie Diedenacker in Niederdonven, a new offering is now available: Gëlle Fra® Marc de Grappes.

This excellent marc, made from grapes grown in Luxembourg vineyards carefully selected by master distiller Camille Duhr, is made from the skins and pips of the Pinot Gris grape variety, i.e. all the solid parts left over after the grapes have been destemmed and pressed. To achieve a good yield, fermentation must be allowed to run its full course, so that sugary elements can undergo alcoholic transformation before distillation and the emergence of the drink’s radiant golden colour. To the eye: a superb golden amber colour. On the nose: The aromas are very noble and intense, heralding a full, alluring tasting experience. On the palate: The flavour is extremely pleasant. The warmth bestowed by an ABV of 45% is like a caress, with a very pleasant, lingering honey aftertaste.

The enchanting world of wine. A world that’s open to all, connoisseurs and professionals alike.

With the Bernard-Massard Wine Academy, knowing how to identify a good wine is no longer exclusively reserved for sommeliers.

DIEDENACKER.LU GELLEFRA.LU

R A MBOR N OR IGINA L MEDIUM DRY CIDER Discover the crisp, refreshing taste of Ramborn Original Medium Dry Cider, skillfully crafted with a blend of traditional apple varieties sourced from regional meadow orchards. Its gently acidic flavor and smooth mouthfeel, accentuated by notes of fresh, juicy apples, pairs deliciously with grilled chicken or fish & chips. Available in 330 ml bottles at retail stores and on tap, this internationally acclaimed cider, a fusion of tradition and taste, is the perfect choice to celebrate the return of spring with friends and family.

For more information and to register for a masterclass or WSET 1, 2 or 3 course, visit: wineacademy.bernard-massard.lu Course address: 22, Route du vin L-6794 Grevenmacher

- Wine Academy -

RAMBORN.LU

Kachen 78x220 engl.indd 1

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07.02.24 14:54

NEWS

MAJOR CHANGES IN TOP KITCHEN ROLES Early 2024 has seen a number of ‘transfers’ involving key players from top Luxembourg eateries.

to Luxembourg, where he has manned the kitchens of SixSeven since last year.

P I E R R E- LO U I S B R O S S A R D ARCHIBALD DE PRINCE This game of kitchen musical chairs kicked off when Archibald De Prince, René Mathieu’s sous-chef at La Distillerie, announced a move to pastures new. The winner of the Bocuse d’Or Belgium in late November 2023 and European finalist due to compete on 20 March 2024 in Trondheim, Norway, is set to take over the Au Vieux Moulin hotel and restaurant in Echternach with his wife, Rachel.

M I C H E L E T E NZO N E The resulting vacancy for a sous-chef at the Michelin-starred restaurant will be filled by Italian chef Michele Tenzone, who has been easing into ‘Archie’s’ role at Bourglinster Castle since early January, having previously worked at Mosconi and spent time in Asia, before returning

T H E L AT EST N E WS F ROM M ICH EL I N!

In turn, Pierre-Louis Brossard (photo) is the fresh new face heading up operations at restaurant SixSeven, which towers above the city. All of 29 years old, the French chef, a graduate of the Ferrandi school of culinary arts in Paris, has worked in various top Parisian restaurants, including the famous Lapérouse (an eatery through whose hallowed doors, if you recall, Cyril Molard has also passed!), La Bauhinia in the Shangri-La Hotel and the Michelin-starred Le 1741 in Strasbourg. He trained with Michelin star holders the likes of Jean-Pierre Vigato and Christophe Moret (head chef at Le Domaine Les Crayères in Reims). The rooftop restaurant of the Royal Hamilius complex now offers a pared-down menu focused on various cuts of beef from different breeds, whose unprecedented quality is sure to wow connoisseurs!

On Monday 26 February, in Antwerp, the Red Guide unveiled its restaurant awards for Luxembourg and Belgium.

Find all the latest news, awards and portraits of your favourite restaurants in Luxembourg and the Greater Region on our website kachen.lu.

COM PET I T ION W I T H C Y R I L MOL A R D

1 S T P L AC E (P H OTO)

2 N D P L AC E

3 R D P L AC E

M AT EO A LV E S R O LO

ELO I S E G R O S S

M EN U D E B O B

@MROLO57

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@ELOISE _GROSS

@BOBS_MENU

Back in December, we joined forces with famous 2-star chef Cyril Molard to challenge our readers to recreate the ‘Chicken from Gers’ recipe featured in Cyril’s masterclass published in the last edition of KACHEN and to send us pictures of their creations.

The prize for the winner was dinner for two, worth €400, at the 2-star Ma Langue Sourit, with a year’s subscription to KACHEN and a stylish apron bearing the name of everyone’s favourite quarterly food & lifestyle magazine for the top three entrants.

BOOKS

I N SP IRIN G C HOCOLATE

5 INGR EDIE NTS MEDIT E R R A NEA N

R IC K ST E IN’S SIM P LE SU P P ER S

CLAIRE PICHON

JAMIE OLIVER

RICK STEIN

I

5

R

L A M A R T I N I È R E /A B R A M S

MICHAEL JOSEPH

BBC BOOKS

1 9 2 PAG E S

3 2 0 PAG E S

3 2 0 PAG E S

I S B N 9 78 -1 - 41 9 7- 674 8 -7

I S B N 9 78 - 0 -2 41 4 -3 1 1 6 - 0

I S B N 9 78 -1 -78 5 9 - 4 8 1 4 - 5

nspiring Chocolate is a delectable celebration of one of the oldest French master chocolatiers. Since the opening of its first shop in 1882, Maison Weiss has mastered chocolate making, including learning the skills to select the best beans, mix cocoa from various regions, and design the taste of great chocolate. Claire Pichon’s abundantly illustrated book with photographs from Matthieu Cellard takes us through the wings and lobbies of this historic landmark of French master chocolatiers; introduces us to its bold and visionary founder, Eugene Weiss; and shares each step of the chocolate-making process.

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, long shopping lists or loads of washing up.

65% of the recipes are meat-free or meat-reduced, and all offer big, bold flavour.

COOL FO O D: ONE B IT E AT A T IM E

ick Stein’s Simple Suppers is the ultimate cookbook for effortless dining, offering a variety of stylish, easy recipes perfect for any day of the week. Whether you’re cooking for yourself, with a partner, or entertaining friends, this book has you covered.

Enjoy quick meals like Sweet Potato, Chorizo & Sweetcorn Tacos, or impress guests with Puff Pastry Fish Pie. From One-Pot Suppers like Coconut Prawn Curry to Veggie Delights like Spaghetti with Courgettes, Rosemary, and Ricotta, every recipe is designed to make your meals delightful yet simple. Embrace the joy of cooking with minimal fuss but maximum flavour.

P R IZE DR AW

ROBERT DOWNEY JR & THOMAS KOSTIGEN

H

B L AC K S TO N E P U B L I S H I N G I N C 3 2 0 PAG E S I S B N 9 7 9 - 8 -2 0 0 9 - 6 2 3 7-2

ow our diet impacts the planet and how we can reduce our carbon footprint one bite at a time. This revolutionary book introduces a new food category that could help fix the climate crisis.

It’s not just about what’s on your plate; it’s a lifestyle change crucial for our future. With actionable advice, engaging storytelling, and humour, ‘Cool Food’ offers a guide to making eco-friendly choices in the supermarket, your kitchen, and beyond. Discover dozens of climatepositive foods, some familiar and some new, and join the movement towards a sustainable future.

W E A R E G I V I N G AWAY ONE COPY OF THE BOOK ‘ C O O L FO O D : O N E B I T E AT A T I M E ’.

S EN D A N E- M A I L W I T H YO U R N A M E , A D D R E S S A N D T H E S U B J EC T L I N E ‘ B O O K S ’ TO W I N @ K AC H E N . LU T H E W I N N ER W I L L B E C H O S EN AT R A N D O M .

T H E C LO S I N G DAT E F O R EN T R I E S I S 0 1 . 0 6 . 2 0 2 4 .

N O L EGA L C L A I M S W I L L B E AC C EP T ED.

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INTERVIEW

ON BOOK S, LU X EM BOU RG & FOOD With his culinary crime novels starring chef Xavier Kieffer, Tom Hillenbrand has not only made a name for himself as a bestselling author, but has also given Luxembourg a literary hero.

For the subject of his latest novel, ‘The Discovery of the Smile’, the Hamburg native has chosen by far the most famous, most enigmatic art crime ever committed: the theft of the Mona Lisa. In this interview, Hillenbrand gives us insights into his writing process, his connection with Luxembourg and his love of good food.

TEXT CHAREL HEINEN

In your new novel, you take on a historic criminal case for a second time. What did you find so fascinating about the theft of the Mona Lisa?

Although the case itself is world-famous, we still know surprisingly little about the background. While theories abound, facts are scarce. This kind of material is a real gift for a writer like myself. Apparently, Pablo Picasso even got involved, which means the case directly links the most famous Renaissance artist to the most famous modern artist. That’s incredibly exciting. You can choose which theories to support or reject, and there are also plenty of gaps to be filled with a little creativity and imagination.

As a Luxembourg food magazine, it goes without saying that we’re big fans of your culinary crime novels. As a native of northern Germany, how did you end up writing about a Luxembourg chef?

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One thing led very naturally to another.

First, I came up with the idea of a plot for a crime novel involving a dead food critic.

I needed a character who moved in this milieu, preferably a chef. He also needed to speak French, since many of the top restaurant reviewers, like Michelin and Gault&Millau, are based in France. I quickly resolved to make him a Luxembourger, as I’d lived in Luxembourg for a while, during an internship at an EU institution.

Do you have any special memories of your time in Luxembourg?

Luxembourg has its own unique charm.

Back then, I lived with other international interns on rue de Neudorf in the Clausen district of Luxembourg City, in a little house that could frankly have been a lot worse. In Luxembourg, renting out rooms to foreign interns and students has become a whole shadowy industry in its own right.

(Laughs) What I remember most about

that time is walking to the upper part of the city every day, passing landmarks like the Robert Schuman House.

Your novels went down a storm in Luxembourg. Was that something you expected?

To be honest, I was very relieved that they went down so well in Luxembourg.

As an outsider, there’s always a risk in presuming to write about another country. However, it’s also clear that people here read my books attentively. For instance, I was once informed that I’d got the direction of the River Alzette wrong in one of my novels. I was so sure I’d got it right! Outside Luxembourg, it’s also interesting to see how popular the books are in Germany, Switzerland and Austria. People in that part of the world know very little about this little place, and the novels are whetting their appetite for it. I’m certain that Xavier Kieffer has already inspired a few Germans to visit Luxembourg.

© DORLE KOPETZKY

To date, you’ve published seven culinary crime novels. Will the series be continued or are you starting to tire of Xavier Kieffer?

Absolutely not! There’s plenty of material for more stories lurking in the food industry – it’s such a shady business! I’ve also grown very fond of Kieffer as a character. I’m already in the initial planning stages for the next book. However, with each new novel, it’s getting harder and harder to avoid continuity errors. So I keep a ‘story bible’ for the Kieffer series, in which I’ve systematically logged all plot and character details from the past seven novels.

As someone who writes extensively about food, you must surely know a thing or two about your subject. Are you a foodie in real life?

I do quite like to cook. I’m from Hamburg, and northern Germany is known for being something of a culinary wilderness. Fortunately, I was blessed with parents from

southern Germany who are big fans of French cuisine and set me up well for life with a good culinary education. Most days, I try to cook as healthily as possible and mainly eat chicken and vegetables. However, about twice a week I need something really tasty like a butter sauce, a roast or whatever else tantalises my taste buds.

As an author who loves good food, you should be able to guess our last question: Have you ever considered publishing a cookbook?

Of course! The two last things on my bucket list are a cookbook and a podcast!

(Laughs) No, people should play to their strengths, and my strength is writing crime novels. I have actually discussed a Xavier Kieffer cookbook with my publisher. We’d need to get a professional chef on board to help with the recipes, though.

“THERE’S PLENTY O F M AT E R I A L F O R MORE STORIES LURKING IN THE FOOD INDUSTRY – IT’S SUCH A S HADY B US INE S S ! ” TOM HILLENBRAND

TOMHILLENBRAND.DE

13

LËTZEBUERG

MADE IN LUXEMBOURG

LËT ’Z K Ü R BIS TEXT CHAREL HEINEN

A

few years ago, the Eschette family purchased the site of a former dairy farm in the picturesque setting of the Upper Sûre Nature Park. It’s been a long time since milk has been produced here, though. Young farmer Nico Eschette is forward-looking and all about sustainable and organic farming, placing the environment at the very heart of all the farm’s cultivation activities.

Wherever possible, mechanical processing methods are used, to preserve the purity of the water in Upper Sûre Lake and to guarantee a high-quality product. This commitment to environmental protection and quality is reflected in every aspect of the Eschette family’s work, and makes Lët’z Kürbis a model of sustainable, local agriculture.

And when it comes to selling its products, the family like to keep things local too. Lët’z Kürbis products are currently sold exclusively

by Luxembourg wholesaler La Provençale.

The range includes a product that’s unique for Luxembourg: pumpkin seed oil. This vegetable oil made from roasted pumpkin seeds is in fact

a typical product of the Styria region of Austria and primarily sold in Austria, where it’s not only popular for its culinary merits, but also for its health benefits: Pumpkin seed oil is rich in unsaturated fatty acids, vitamins and minerals, making it a healthier alternative to conventional fats.

Luxembourg’s natural conditions, which are ideal for growing edible pumpkins, coupled with a combination of traditional techniques and modern, eco-friendly practices enable Lët’z Kürbis to produce a product of exceptional quality that’s deeply rooted in the local area. This highlights the importance of regional products and shows how innovation and tradition can go hand in hand to create something unique and sustainable.

AVA I L A B L E AT PR OV E N C A L E . LU/E N

15

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

16

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

RECIPE & PHOTO ANNE LOMMEL

FËSCHGR ATIN SERVES 4 65 MINUTES

• 350 g cod fillet without skin • 350 g salmon fillet without skin • ¼ bunch dill, finely chopped • ¼ bunch parsley, finely chopped • 2 carrots, peeled and cut into pieces

• 3-4 potatoes, peeled and cut into pieces

• 1 leek stalk, cut into rings 1 Preheat the oven to 180°C. 2 Boil the potatoes and carrots in

water for 10 minutes, then drain and set aside.

3 Cut the cod and salmon into bite-sized pieces.

4 Melt the butter in a pan over a medium heat. Add flour and heat, stirring constantly, and deglaze with white wine. Add the milk and continue stirring until the mixture

• 3 cloves of garlic, finely chopped • 70 g butter • 70 g flour • 200 ml Riesling • 300 ml milk • 1 tsp mustard • Juice of one lemon • Salt & pepper • 100 g Emmental cheese, grated thickens. Now add the mustard, chopped garlic, dill, parsley, leek and lemon juice. Season with salt and pepper. Remove from the heat.

5 Take an ovenproof dish and layer the carrots, fish and potatoes in it.

Season with salt and pepper.

Pour over the sauce and sprinkle with Emmental cheese.

6 Place in the oven at 180°C for approx. 45 mins.

17

GRANNY’S RECIPE

Pia Kontz is a renowned artist-weaver with an impressive artistic career. The recipe for chicken with tarragon that she shares here with KACHEN readers is a family recipe from her mother Jacqueline Kaempff, affectionately known as ‘Mamu’. Jacquie Kaempff was the youngest daughter of Pierre and Marguerite Kaempff, founders of the Kaempff-Kohler family business.

RECIPE PIA KONTZ PHOTOS MARC DOSTERT

CHICKEN WITH TARR AG ON SERVES 4

55 MINUTES

• 1 large chicken, cut into pieces • 2-3 onions • 1 tbsp flour • 200 ml Elbling • 2 tbsp dried tarragon

• 200 ml crème fraîche • 2-3 sprigs fresh tarragon • 3 tbsp olive oil • Salt & pepper

1 Heat the olive oil in a cast iron

pan. Add the crème fraîche and simmer over a low heat for 30 to 40 minutes.

3 If necessary, remove the chicken and reduce the sauce further (add a knob of butter to taste).

Adjust the seasoning.

4 Arrange in a dish and garnish with the fresh tarragon leaves.

5 Serve with rice.

casserole dish and brown the chicken pieces on all sides over a high heat. Season with salt and pepper, remove and set aside in a dish.

2 In the casserole dish, brown the chopped onions and add the flour, Elbling and dried tarragon. Mix well and return the chicken to the

19

CHILDHOOD MEMORIES

20

CHILDHOOD MEMORIES

Fernando Andreu, Head Chef at Gault&Millau’s Mediterranean restaurant of the year 2024, takes us on a journey back in time to the mid-1980s and the heart of a small Barcelona neighbourhood, where he lived with his parents and one of his older sisters. Like all Spanish families, the Andreu family loved eating churros. “It was a standard weekend snack. I remember going to the churrería right next door to our house. I was seven or eight years old. All they sold were churros and ‘chocolate a la taza’ [editor’s note: thick hot chocolate typically served with churros].

Spanish churros are nothing like the churros you find at fairs.”

It is this fond memory of the taste of churros and chocolate of his childhood in Spain that Fernando Andreu has tried to replicate in his restaurant in Bosque Fevi in Esch-sur-Alzette.

And he’s more than happy to share his recipe with all those who love comforting treats.

CHURROS CON CHOCOL ATE SERVES 4-6 For the churros • 5 g fine salt • 5 g yeast • 175 g water • 150 g type 00 flour • 10 g sugar • Cooking oil

RECIPE FERNANDO ANDREU PHOTOS ENIA HAECK

1 HOUR For the caramel coulis • 100 g sugar • 150 g cream (33% fat) • 100 g milk • 1 vanilla pod

The churros 1 Add all the ingredients to a food processor. Mix for 5 minutes

on a medium speed using the paddle attachment (not the whisk attachment) until you obtain a sticky, elastic dough. Leave to rest in the fridge for 24 hours. Choose a larger container for this, as the dough will triple in volume.

2 Fit a nozzle to a piping bag – approx. 2 cm wide is a good size.

Fill with the rested dough.

3 Add enough oil to a deep-fryer or pan so that you have (for this recipe) approx. 5 cm of oil. Heat the oil until it is hot (180°C or steaming) and then pipe spirals of dough directly into the oil.

Once the piped spirals are golden brown, turn them over to fry on the other side until golden brown too.

4 Remove the churros from the oil and place on a piece of kitchen roll to remove any excess oil.

For the thick hot chocolate • 225 g dark chocolate • 600 g milk • 50 g sugar • 10 g cornflour • 25 g butter • 50 g hazelnuts

3 Reduce until you obtain a coulis-like consistency

(approx. 1/3 of the original volume).

4 Emulsify in a mixer (the oil tends to separate, resulting

in a creamy consistency) and set aside in the fridge.

The hazelnuts and thick hot chocolate 1 Roast in the oven at 170°C and grill for approx.

10 minutes until golden brown.

2 Bring the milk and sugar to the boil.

3 Add the cornflour, diluted beforehand with a little milk,

and stir until the mixture thickens.

4 Remove from the heat and immediately add the butter

and chopped dark chocolate, stirring vigorously and serve.

The garnish

The caramel coulis 1 In a pan, heat the milk, cream and vanilla (open the pod using a

knife, scrape out the seeds and add to the mixture). Remove as soon as it boils, cover and leave to infuse for 5 minutes.

2 In another large pan, heat the sugar, without adding any liquid and without stirring, until it turns dark brown. Add the warm cream and milk mixture.

1 Use a brush to paint a circle of caramel coulis

on the plate.

2 After frying, sprinkle the churro with cocoa powder

(or icing sugar) and add to the plate.

3 Add the toasted hazelnuts and serve the thick hot

chocolate in a small jug.

21

LUXEMBOURGISH CL ASSICS

If you are looking for a recipe for a typical Luxembourgish Sunday roast, then be sure to try Carlo Sauber’s recipe for “Gefëllte Kallefsbrëschtchen”! Served with a creamy mash or smashed potatoes with lots of butter, it’s sure to bring back childhood memories!

RECIPE CARLO SAUBER PHOTOS ENIA HAECK

S TUFFED VE AL BRE AS T SERVES 4 85 MINUTES

• 1 kg veal breast • 2-3 thin slices of bacon For the stuffing • 400 g minced veal • 2 eggs • 80 g breadcrumbs • 200 ml milk • 50 g onions • 1 small bunch of parsley For the sauce • 100 g onion • 50 g carrot • 30 g celery • 100 ml white wine • 300 ml well-reduced brown stock (concentrate) • Salt & pepper

22

LUXEMBOURGISH CL ASSICS

1 Soak the breadcrumbs in the milk.

Peel, wash and chop the onions and parsley. Mix with the eggs and the veal mince and season with salt and pepper.

4 Heat the oil in a roasting pan.

Brown the meat lightly on all sides.

Season with salt and pepper.

7 Remove the meat, cover with

aluminium foil and leave to rest in a warm place.

2 Cut the veal breast into a rectangle

3 Wrap the slices of bacon around

measuring about 20 cm x 30 cm.

Stuff with the minced meat mixture

the stuffed veal breast and tie up.

5 Place in the oven at 160°C (fan oven

6 Meanwhile, cut the vegetables for the

140°C) and roast for 25 minutes, basting the meat from time to time with its own juices.

8 Place the roasting tin on the heat and

allow the juices to brown. Deglaze with the wine and allow to evaporate completely. Add the brown stock and boil for a few minutes.

sauce into medium-sized cubes. Add them to the roasting tray and continue cooking for a further 25 minutes.

9 Strain the sauce and adjust

the seasoning. Slice the meat, pour over the sauce and serve with cooked vegetables.

23

REGIONAL & SEASONAL

24

REGIONAL & SEASONAL

In times like these, it is more important than ever to support our local farmers and producers. They not only put fresh food on our tables, but also ensure sustainability and quality. That’s why we’re launching the ‘Regional and seasonal’ series. Together with Fred Vuillemin, whose restaurant Becher Gare was honoured

by Gault&Millau as ‘Meilleur restaurant du terroir’, we will take you into the world of regional ingredients and show you how to transform them into delicious dishes.

The idea is to increase awareness of what grows and thrives on our doorstep - simple, local and good.

RECIPE FRÉDÉRIC VUILLEMIN PHOTOS MARC DOSTERT

SUCKLING L A MB IN A HERB CRUS T SERVES 4

• 3 or 4 suckling lamb fillets For the herb crust • 150 g butter • 1 clove of garlic • Parsley • Chives • Fresh thyme • Rosemary, stems removed For the sauce • Lamb trimmings • 1 onion • 1 clove of garlic • 200 ml red wine • 1 egg yolk • 10 g butter • Seasonal vegetables (peas, broad beans, young turnips, etc.)

35 MINUTES 1 Blend the herbs, garlic and butter

4 Cook the vegetables in boiling

in a blender. Roll out the mixture between two sheets of baking paper using a rolling pin. Place sheets in the freezer for 15 minutes. Remove and cut into rectangles.

2 Fry the lamb fillets in a frying pan with a knob of butter until lightly browned. Set aside on absorbent paper.

3 Keep the pan and brown the lamb trimmings over a high heat. Add the onions and chopped garlic and deglaze with the red wine. Reduce and strain through a sieve. Pour the liquid into a saucepan and whisk in the egg yolk before serving.

salted water until tender-crisp.

Chill them quickly in ice water to preserve their vitamins and colour.

Sauté very quickly in a little butter before serving.

5 Place a rectangle of frozen herb butter on each piece of lamb.

Bake in the oven at 160/170°C (gas mark 5/6) for 7 minutes.

6 Finish the sauce by adding the 10 g of butter to bind it and make it glossy.

7 Arrange the dish, playing with the colours of the vegetables. Arrange the crusted lamb and sauce on top.

25

MY LUXEMBOURG

26

MY LUXEMBOURG

On 19 November 2023, Archibald De Prince was awarded the Bocuse d’Or Belgium, making him one of the European finalists in one of the world’s most prestigious culinary competitions. The final will take place in Norway at the end of March. The 32-year-old chef, who has been René Mathieu’s sous-chef at La Distillerie since 2017, has given a traditional Luxembourg potato salad recipe, Gromperenzalot, his very own twist. “It’s become one of my signature dishes.

I regularly prepare it at home, for special occasions,” says the chef, who will be leaving La Distillerie after the summer to embark on a new adventure, together with his wife Rachel: The couple are taking over Le Vieux Moulin in Echternach.

GROMPERENZ ALOT MIT OS SIE TR A-K AVIAR SERVES 4

RECIPE ARCHIBALD DE PRINCE PHOTOS ENIA HAECK

1 HOUR

For the potatoes • 4 Charlotte potatoes • Vegetable oil • 1 pinch of salt

The potatoes

For the egg yolk cream • 4 egg yolks, frozen for 24 hours and defrosted 1 hour before use.

Keep the egg whites.

• Salt • Pepper

3 Peel the potatoes and dice finely

For the sauce • 4 egg whites, cooked in the microwave for 2 minutes (check every 30 seconds) • Salt and freshly ground pepper • 3 sprigs of parsley, chopped • 1 dash of cider vinegar (to taste) • 3 gherkins • 450 ml sunflower oil • 5 g mustard • 3 sprigs of tarragon, chopped

The sauce

1 Wash the potatoes and wrap in aluminium foil

with a drizzle of oil and a pinch of salt.

2 Bake in the oven at 180°C for 30 to 40 minutes.

Leave to cool. (taking care not to mash them).

The egg yolk cream 1 Mix the egg yolks with a little salt and pepper and add

a few drops of water to obtain a creamy consistency.

2 Spoon into a piping bag.

1 Finely chop the ingredients.

2 Gradually mix the mustard with the oil, then add in

the other ingredients, season with salt and pepper to taste and stir to combine.

The fried capers 1 Drain the capers and pat dry with a piece of kitchen roll.

2 Coat the capers in the cornflour and fry at 180°C

for 2 to 3 minutes.

3 Place the fried capers on a piece of kitchen roll.

The garnish 1 Mix the potatoes and sauce together and add

For the fried capers • 20 g pickled capers • 5 g cornflour • Vegetable oil For the garnish • A few seasonal herbs • Approx. 60 g of Oscietra caviar (Chef Archibald de Prince recommends 15 g per person)

to an empty caviar tin until it is 3/4 full.

2 Spread a thin layer of caviar on top of the potato salad

and smooth down.

3 Decorate with a few dots of the egg yolk cream.

4 Place a fried caper and some edible flowers

(neutral flavour) on each dot.

TIP

You can replace the caviar with smoked sausage, sliced and grilled. I find this works really well too.

27

CHEF PORTRAIT

C L O V I S D EG R AV E

A SUCCESSF U L COU R SE , F U LL SA IL A HE A D A rapid rise to culinary fame in Luxembourg’s gourmet circles within just ten years and Gault&Millau’s ‘Young Chef of the Year 2024’: Portrait of Clovis Degrave, a prolific young chef, who recently opened his second restaurant.

TEXT MARIE TISSIER PHOTOS RAMUNAS ASTRAUSK AS

W

hat we’d most like to know about Clovis Degrave is where he gets all his abundant energy and drive from – this need and desire to be constantly shifting and shaping, to sally forth, even through turbulent times. From the sea air that invigorated him during his early childhood by the sea in Calais, perhaps? Or from a lifetime spent in hotels, with parents in the hotel business? Or from the legendary fighting spirit of Lorraine, the region in which he grew up from the age of eight?

Or perhaps it is a combination of all these elements from his formative years that have made him the go-getter that he is today.

F R O M S T U D E N T TO WA I T E R . . .

Clovis Degrave, who attended hotel school in Metz and gained an advanced vocational diploma in Culinary Arts and Tablescaping in Nancy (followed by a Bachelor’s in Marketing), embarked on his culinary career in Luxembourg with “a temporary job as a waiter” at restaurant Le Sud on the banks of the Alzette in Luxembourg City’s Clausen district while a student. “Back then, the restaurant belonged to Michelin-starred chef Christophe Petra. I learned a lot working for him,” says Clovis Degrave.

In those early days, Clovis also

28

CHEF PORTRAIT

completed an internship in event management under the marketing manager of 1Com Group, owned by Steve Darné and Jean-Claude Colbach, who, at the time, were at the helm of the district’s trendiest bars: Ikki, Zulu blanc, Rock Box, etc. The young Clovis was in his element: “It was a brilliant experience. I got to meet Luxembourg’s movers and shakers, to put names to faces.”

At the end of his internship, however, Clovis decided to stay his course in the hotel and restaurant sector.

. . . TO H E A D C H E F AT L E S U D It would prove a sound decision, for the career path he’d been charting had not gone unnoticed. At the end of 2010, Clovis returned from a four-month trip to Australia with a hotel school friend.

Back in Luxembourg, Chef Petra, who had lost his Michelin star, was looking for a commis de cuisine. “I applied for the job. It’s a standard entry-level position for anyone starting out in the restaurant business,” says Clovis Degrave. But Clovis’s career was about to pick up speed: “I was taken on, not as a commis de cuisine, but as a chef de partie! Chef de partie for someone at the start of their career is a big deal. You’re responsible for running an entire section of the kitchen: organising staff, ordering stockstock, etc.”

Things continued to progress at pace for Clovis. Soon after, Christophe Petra moved back south and sold his restaurant to Steve Darné and JeanClaude Colbach from 1Com Group: “We already knew each other, so they asked my advice. I suggested they hire a chef who was already well known and take me on as their sous-chef.”

But Steve and Jean-Claude had other ideas: They wanted Clovis Degrave to head up the kitchens at Le Sud. “I was only 22 and wanted to continue studying!

I didn’t know what to do, so talked to my father about it. He said to me: “If it doesn’t work out, it won’t be your fault – you’ll simply have been too young. But if things go well, it’ll do wonders for your career. Think about your end goal: Do you want to work for a big group or to open your own restaurant?” recalls the 34-year-old chef. “My dream had always been to open my own restaurant...”

“ I W A S O N LY 2 2 A N D W A N T E D T O CO N T I N U E S T U DYI N G ! I D I D N ’ T K N OW W H AT T O D O B U T M Y D R E A M H A D A LW AY S B E E N T O O P E N M Y O W N C LOV I S D EG R AV E R E S TA U R A N T . . . ”

29

CHEF PORTRAIT

“ I T O O K A D V A N TA G E O F T H E S E C O N D L O C K D O W N T O R E N O V AT E T H E K I T C H E N S .

W E A L S O E X T E N D E D T H E R E S TA U R A N T A N D T E R R A C E S , C R E AT E D A P R I V AT E L O U N G E , R E D E C O R AT E D . . . ” C L O V I S D E G R A V E

So, in October 2011, Clovis Degrave became Head Chef at Le Sud. His team included Jordane Jacoby, who’s still his right-hand man today, and Paul Bungert, crowned Luxembourg’s best pastry chef 2024 by Gault&Millau, who was head pastry chef. “We worked well together and learned a lot.”

V I A L A TO U R D ’A R G E N T In 2015, after a fantastic four years as Head Chef at Le Sud, Clovis Degrave was eager to set sail for new horizons and new challenges. During a brief stint at Brasserie Schumann – “the menu wasn’t gourmet enough for me” – Clovis met Aline Bourscheid, its assistant manager, and they became a couple. In 2016, a recruitment agency offered him a job as a sous-chef at La Tour d’Argent in Paris. But Clovis didn’t drop anchor at this famous Parisian institution for long. “Aline and I had been toying with the idea of opening a small snack bar and café for some time.

We’d viewed a lot of places in Luxembourg, none of which had been suitable.

Then, just two weeks after I’d started at La Tour d’Argent, Georges Lentz from Bofferding called Aline and told her about a hotel and restaurant that was up for sale. It was called Chez Brigitte and was a sort of aparthotel offering longterm rentals. She thanked him, but told him it wasn’t what we were looking for.

But when she told me about it, I urged her to call back and find out more. And that was it – I was sold! I was so excited about the potential of it all that I promptly handed in my notice at La Tour d’Argent and returned to Luxembourg.”

T H E G R Ü N E WA L D A DV E N T U R E The couple’s Grünewald adventure had begun. And it was ‘Goodbye Chez

30

Brigitte, hello L’Hostellerie’, as Chez Brigitte reverted back to its original, 1922 name. On 2 April 2017, after a lot of hard work, a mountain of paperwork and a series of pre-opening tasting sessions, by invitation only, the newly renovated 29-room hotel opened its doors to its first guests.

“We were fully booked!” recalls the entrepreneur. A month later, it was the turn of the fifty-cover restaurant to welcome its first diners.

The rest, as they say, is history: a renowned establishment, a real asset for Dommeldange, a flourishing little haven of peace that is constantly changing and evolving.

“The first few years are always the hardest in our sector, but things went from strength to strength. Then Covid hit. We weren’t about to let that beat us, though, and began offering a takeaway service. We made more from food when we were closed during that first lockdown than we’d ever made when we’d been open!”

N E V E R WA I T I N G FO R T H E T I D E With the end of lockdown came the post-lockdown frenzy. L’Hostellerie’s young owners were quick to take on new staff, to enable them to open seven days a week. And then the second lockdown took hold...

Where some would play it safe, Clovis Degrave’s response says a lot about his ability to weather a storm: “I took advantage of the second lockdown to renovate the kitchens. We tore everything out and replaced it. We also extended the restaurant and terraces, created a private lounge, redecorated...”

Life returned to normal, but in summer 2022, the couple, who prefer tempestuous crossings to smooth

CHEF PORTRAIT

sailing, decided to buy the building opposite L’Hostellerie du Grünewald.

“I’d wanted to open a new concept restaurant in Luxembourg for a long time. I’d been to various ‘chef’s tables’ during my travels and loved everything about them.”

In the newly acquired building, Clovis Degrave initially opened seven new guest rooms and then, on 7 September 2023, his new concept restaurant: Grünewald Chef’s Table.

A S P EC I A L C U L I N A RY EXPERIENCE In this new, upmarket restaurant, the first of its kind in Luxembourg, the chef and his team cook amongst the diners. Just six weeks after opening, this special culinary experience earned him the Gault&Millau guide’s ‘Young Chef of the Year 2024’ award.

At the age of 34, Clovis Degrave jokes, “I’m not that young any more!”, but quickly looks serious again when asked if he has any other projects in the pipeline: “I do, but I can’t talk about them yet. We’re still young, of course, and there are still things we want to do with L’Hostellerie du Grünewald, which is our main business.” Aline Bourscheid’s and Clovis Degrave’s flagship... While the couple may have the wind in their sails, they’re also mindful to not let themselves be tempted by the sirens’ song.

And where can they be found when they’re not hard at work? On a boat, of course! “Aline’s parents introduced me to sailing, and we now go sailing once or twice a year,” says the young man. And because ‘a smooth sea never made a skilful sailor’, there’s still opportunity enough to wish this captain of the culinary seas “Godspeed”!

H O S T E L L E R I E D U G R Ü N E WA L D 1 0 -1 4 R O U T E D ’ EC H T ER N AC H L-1 4 5 3 LU X E M B O U R G HDG.LU

G R Ü N E WA L D C H E F ’ S TA B L E 2 R U E D E S H AU T S - F O U R N E AU X L-1 7 1 9 D O M M EL DA N G E G C T. LU

31

CHEF’S MASTERCLASS

LOB S TER FRICAS SEE, THAI-FL AVOURED BROTH SERVED IN AN OPEN R AVIOLE

R EC I P E C LOV I S D EG R AV E PHOTOS RAMUNAS ASTRAUSK AS

SERVES 2 45 MINUTES

• 1 shallot • 1 onion • 50 g fresh ginger • 40 g fresh coriander • 4 lemongrass sticks • 30 g green curry paste • 3 squeezed limes • 4 sheets of Chinese ravioli dough (or 8 in a dish)

• 500 ml coconut milk • 100 ml olive oil • Salt • 1 Canadian or European lobster - 400/500 g for a starter - 700/800 g for a main course

WINE PAIRING RIESLING AHN PAL MBERG GPC , 2020 DOM AINE CLOS DES ROCHERS WHITE WINE

32

CHEF’S MASTERCLASS

1

Peel and coarsely chop the onions, shallots and ginger. Squeeze the limes and set aside the juice.

2

Cut a slit down the middle of the lemongrass and crush it with the flat side of the knife to bring out all its aromas.

3

Plunge the live lobster into boiling salted water for 5 minutes.

Keep it well submerged.

TIP

Boil for 1 minute/100 g of lobster.

4

Take the lobster out and plunge it into an ice bath. Then remove the claws.

5

Return the claws to the boiling water for a further 3 minutes, then return them to the ice bath with the body of the lobster, until everything has cooled down.

6

In a hot pan, sauté the shallots and onions in olive oil.

7

Add the ginger – and stir for a good minute.

8

Add the green curry paste and stir well, then add the lemongrass sticks.

9

Deglaze with the lime, loosening the juices from the curry paste, and add the coriander. Stir to combine.

33

CHEF’S MASTERCLASS

1 0 Add 1/2 litre of coconut milk and

leave to simmer over a medium heat for 20 minutes.

1 1 Separate the tail and trunk

from the lobster, break the back and remove the shell.

TIP

You can set aside (or freeze) the shell for a future lobster sauce.

1 3 Using the back of a teaspoon,

remove the flesh from the claws, or use scissors to cut off the shell.

Cut the flesh into large pieces. Slice the tail into medallions of equal size. Place on absorbent paper.

1 6 Heat the olive oil in a small pan,

then quickly sauté the lobster and set aside on absorbent paper.

34

1 2 Remove the moving part of

the claws (if this hurts, use a towel to pull them out) and break the claws into thirds. To break the large claw, roll it up in a towel and give it a sharp blow with the back of your knife.

1 4 Strain the sauce into a saucepan,

1 5 Keep the pasta square or cut out

pressing well to extract as much as possible. Season with salt and keep warm.

circles with a pasta cutter. Plunge them into boiling water for one minute. Remove and set aside on a plate with the olive oil.

1 7 Presentation: Place the lobster

pieces in the centre of a soup plate. Cover with 2 Chinese ravioli noodles (4 for a main course).

Place the lobster claw on top.

1 8 In the saucepan, emulsify

the stock with an immersion blender and pour into the dish.

Add a few coriander leaves and a drizzle of olive oil.

LOCAL & REGIONAL

FROM LE A R N ING F U N TO FU NGI We pass the fleet of pedal tractors and step inside a somewhat different barn. Colourfully painted walls, a giant reading corner made from bales of hay and, 500 metres away, a room full of mushrooms. Welcome to Um Knapphaff.

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LOCAL & REGIONAL

E VEN IMPERFECT MUSHROOMS DON’T G O TO WA S T E – THEY ARE FOR SALE IN THE ON.PERFEK T GROCERY STORE IN MARNACH.

TEXT STÉPHANIE KRISCHEL PHOTOS ANNE LOMMEL

B

efore 2018, this farm in Knapphoscheid in the north of Luxembourg was a normal family-run farm, specialising in pigs and crops. Dan Rossler was managing the farm, and his wife Nadine RosslerSchank was working as a nursery school teacher. It was quite by chance that the couple one day came across an advert for a course in farm education. The question “Should we sign up for it?” marked the start of a whole new farming adventure for Um Knapphaff. After completing the course, the couple set about developing their new farm concept and, with the help of family and friends, Um Knapphaff educational farm soon began to take shape. The barns were converted to make them childfriendly, and a toilet and heated portacabin were added for use in bad weather.

THE FREEDOM OF LEARNING D OW N O N T H E FA R M “At Um Knapphaff, you can do almost anything, but don’t have to do anything.”

Nadine and Léiny stand firm by this maxim when it comes to planning and supervising tasks and activities. Whether ‘E Moien um Bauernhaff’ (A morning on the farm), ‘Joreszäiten erliewen’ (Experience the seasons) or ‘Vom Weizen bis zum Brot’ (From wheat to bread), free play and creativity are key on this educational farm. And in between tasks and activities, children are encouraged to run around and let off some steam on the farm’s large meadow.

Learning here is very different to learning in the classroom: the young learners are

constantly on the move and using all their senses. The fact that classes and groups come back to Um Knapphaff time and time again is testament to the success of the farm’s educational strategy. Of course, it goes without saying that the resident goats, pigs, horses, cows, chickens, rabbits and, depending on the season, calves and piglets are highly motivating learning companions. The fresh air, pizza oven, tepee, garden beds and mushrooms all help make learning a great, fun experience.

The first groups of children to visit Um Knapphaff and their refreshingly direct way of asking questions, coupled with unsatisfactory conditions in the pig farming sector at the time, threw up further questions: Why not move into organic farming and teach children about this farming method? Is pig farming still an acceptable business in Luxembourg?

THE MUSHROOM ROOM Today, Um Knapphaff is in the third year of its five-year conversion to organic farming, and since 2019/2020, edible mushrooms have been growing in the barn where the pigs used to live. The air humidity has been increased, the heating system converted and the layout of the barn adapted, because the fussy fungi that now inhabit it like their conditions warm and humid. The idea for the mushroom room came from farmer Dan, who had been interested in fungi as a hobby for some time. Brown and white mushrooms now grow on metal shelves on three levels, in a mixture of chicken

manure, soil, water and fungal mycelium.

The energy produced by this substrate is enough to yield three harvests within approximately 20 days, after which the substrate is replaced. The old substrate then finds new use on the farm as fertiliser.

The mushrooms are picked fresh every day and leave the farm to be packaged and sold on to supermarkets across Luxembourg. Even any imperfect mushrooms don’t go to waste – they are sold on for sale in the on.perfekt grocery store in Marnach.

IMPS AND IDEAS Whether cultivating mushrooms or providing education on the farm, a great deal of passion, determination and support is required. Many hard-working hands – employees, the couple’s own children Lara, Fynn and Leo, other family members and friends – pitch in here.

Wuschel takes the night shift: The farm’s imp has been living in Knapphoscheid for more than 100 years and guards the farm and animals when night falls.

Over the past six years, Um Knapphaff has followed its own path, with further plans to grow and develop. There are still two empty pigsties ripe for a new purpose and the introduction of animal-assisted therapy is being considered. What’s for certain is that Nadine and Dan still have lots of exciting ideas in mind for Um Knapphaff.

M O R E I N F O R M AT I O N U M - K N A P P H A F F. L U

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AT E L I E R S K R Ä I Z B I E R G S . C . S I S

T HE PROT ECT ED WOR K SHOPS The protected workshops set up in 1977 in the Kräizbierg area of Dudelange are one of Luxembourg’s leading social institutions for integrating people with disabilities into the labour market. They represent the country’s largest facility of this type, offering a wide variety of job opportunities and actively supporting their employees to play a full role in society.

TEXT CHAREL HEINEN PHOTOS ENIA HAECK

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ur aim is to identify the right space for each individual based on their skills and capabilities,” explains Workshop Manager Marc Bissen, while giving us a tour of the workshops. The accounting workshop clearly illustrates this principle, with specially adapted workspaces allowing all employees, including those with physical disabilities, to perform their duties efficiently. “Each employee is assigned to a specific workshop,” he adds.

“However, we also encourage them to look beyond their current activities and move to other workshops that might interest them.”

T EC H N O LO GY M E E T S C R E AT I V I T Y In the multimedia workshop, seven people are busy digitising analogue data media. Everything from 8mm and Super 8 film rolls to slides, negatives, photos, VHS videos, vinyl records and CDs can be conveniently digitised here for customers on USB sticks or hard disks. “Demand is so high that new customers have to wait a few months before we can deal with their requests,” says one employee proudly.

Alongside this, the silkscreen printing workshop shows how craftsmanship and modern technology can be combined to produce unique customised prints and posters. “We can meet virtually any customer brief with our modern equipment,” says the workshop supervisor.

AN ICONIC CERAMIC DESIGN One of the workshops’ most successful projects arose from a collaboration with architecture firm Metaform, known for designing the Luxembourg Pavilion at Expo 2020 in Dubai. This led to the

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design of the ‘Möbino’ espresso cup, which is made here in the pottery workshop. “We’re keen to show that we’re capable of producing marketable products! The quality of the goods we make here is outstanding, so this collaboration was a fantastic opportunity to show off what we can do!” says Marc Bissen. Other items produced here besides the espresso cups include funeral urns, sculptures and the iconic ‘Péckvillercher’ bird-shaped whistles, made every year for the Éimaischen pottery festival held in the village of Nospelt.

G R E E N S PAC E S A N D S U S TA I N A B I L I T Y The large greenhouse in the market garden workshop is packed with flowers and greenery, despite the wintry temperatures on the day of our visit. The flowers, herbs and ornamental plants nurtured here are extremely popular with the local community.

Meanwhile, in the embroidery workshop, little works of art are being produced under employees’ deft hands, with the gentle hum of sewing machines in the background. As well as creative designs for T-shirts and bags, this section also takes on custom jobs like company logos for workwear. “Sustainability is very important to us,” the workshop supervisor tells us. “We always try to put any leftover material to best possible use. We also work with Fairtrade Luxembourg on the ‘Rethink Your Clothes’ campaign.”

Our visit to Kräizbierg highlights the importance of the role played by protected workshops. Not only do they provide vital social assistance, but these creative hubs also deliver premium goods and services, while also valuing and fostering employees’ potential.

F O N DAT I O N K R Ä I Z B I E R G 1 8 0 , R O U T E D E ZO U F F TG EN L-3 4 0 1 D U D EL A N G E KRAIZBIERG.LU

“ WE AL S O EN CO U R AG E O U R E M PLOYEE S TO LO O K B E YO N D T H EI R CU R R EN T AC T IVI T I E S A N D M O V E T O O T H E R W O R K S H O P S T H AT MARC BISSEN MIGHT INTERES T THEM .”

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CITY PORTRAIT

MERSCH

A LI T T LE GEM , BIG ON CU LT U R E There are probably few places in Luxembourg with quite as much culture on offer as the canton capital of Mersch. This bustling little town also has much to offer in terms of shopping, dining and sport.

TEXT SUSANNE JASPERS PHOTOS GEMENG MIERSCH/O LI FR ISCH

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or avid readers, the National Literature Centre (CNL), also known as Servais House, after its former owner, is a must-visit. The centre regularly hosts readings and discussions with and about Luxembourgish authors, often accompanied by live music and always followed by drinks.

This cultural institute, currently in its 20th year, puts on a fantastic range of theatre, music and dance events, and much more besides, every year.

Another must-visit for bookworms is Mierscher Lieshaus, which, in addition to its lovely lending library, organises author events, in particular for young children.

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T H I S C U L T U R A L I N S T I T U T E , C U R R E N T LY I N I T S 2 0 T H Y E A R , P U T S O N A FA N TA S T I C R A N G E O F T H E AT R E , M U S I C A N D DANCE EVENTS, AND MUCH MORE BESIDES, EVERY YEAR.

CITY PORTRAIT

A N C I E N T S TO N E S A N D FA M O U S V I S I TO R S The menhir that stands on the Béisenerbierg dates from the Neolithic period, making it one of the oldest monuments in Luxembourg. The remains of a Roman villa have also been excavated here in Mersch. And what would a town in the ‘Valley of the Seven Castles’ be without a castle!

With so much to see, it’s no wonder that the legendary Attila the Hun was drawn to Mersch – a tribute to his visit can be found in the name of the local recreation area Hunnebour, known throughout Luxembourg.

SPORT AND WELLNESS Mersch’s football club FC Marisca sensationally achieved promotion to Luxembourg’s National Division, the BGL Ligue, in 2023, and is now almost as famous as Attila the Hun! If, however, you’re looking for something a little more active than watching the latest match, we recommend a trip to the Centre Aquatique Krounebierg, where you can not only swim and have fun, but also enjoy a sauna and relax. Speaking of the Krounebierg: The obelisk that stands on the hilltop here proves beyond any doubt that Mersch is (geographically) at the centre of Luxembourg.

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CITY PORTRAIT

LO O K I N G FO R S H O E S , J E W E L L E RY O R A G I F T ?

As you’d expect from a town with its own literature centre, Mersch also has its own bookshop: Librairie Ernster stocks a fantastic range of books, including a number of Luxembourg titles, over two floors in the town’s Topaze shopping centre. Topaze, a kind of little sister to Luxembourg’s largest shopping centre Belle Etoile, has everything you need: from accessories to newspapers, perfume to sweets. If you’re looking for an outfit, then head to Calliste, which stocks trendy clothes, shoes and jewellery. It also sells stylish home accessories, for the perfect gift.

© MOSKITO SA

LU X E M B O U R G I S H A N D I N T E R N AT I O N A L C U I S I N E When it comes to eating out, the people of Mersch are spoilt for choice: from trendy bar and restaurant Fabrik, particularly popular with young people and featuring a DJ at weekends, to Mersch’s (no longer quite so) best-kept culinary secret, Portuguese restaurant Atypic and its fabulous terrace, to outstanding Japanese restaurant Umisaqi and friendly bistro-brasserie Beim Méchel, with its menu of local and regional dishes. For an exceptional fine dining experience, gourmet restaurant A Guddesch in Hotel Martha is a top recommendation.

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FA B R I K

BEIMMECHEL .LU

GUDD.LU

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E X PAT R EC I P E

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E X PAT R EC I P E

A mother, lover of reading and music, keen gardener and interior designer, ambassador’s wife, and above all, a woman through and through. An advocate of Polish cuisine and regional products, slow food and zero waste. She goes to great lengths to ensure the success of every official dinner and party she gives with her husband, claiming there is no diplomacy without cuisine. European but Polish at heart, she loves modern food but is also faithful to tradition and family memories. Today she invites you on a journey through her Easter preparations. Żurek (sour soup) with fresh white sausage and stuffed eggs are traditionally essential dishes on any spring table. Eggs are a symbol of spring, life and fertility, which is why Pisanki are used to decorate Easter tables. Żurek is an amazing Polish soup made with sausages, smoked meats, and rye sourdough starter. The soup is meaty, smoky, thick, creamy, and delightfully sour.

It’s traditionally eaten at Easter but is also popular at other times of the year.

RECIPE IWONA WOJTCZAK PHOTO MARC DOSTERT

SOUR SOUP WITH WHITE SAUSAGE & S TUFFED EG GS SERVES 6–8

2 HOURS

For the Żurek - Polish sour rye soup • 800 g raw smoked bacon • 500 g potatoes • 3 carrots • 1 celery • 1 parsley root • 3 onions • 2 l water • 50 g dried wild mushrooms • 2 tbsp marjoram • 500 g fresh sausage (Polish Biała kiełbasa similar to Italian salsiccia) • 500 ml sour rye starter (in Polish – Zakwas) • 4-5 allspice berries • 3 bay leaves • 3 cloves garlic • 3 eggs • 1 tbsp freshly grated horseradish • Salt & pepper

The Żurek

For the stuffed eggs Jajka faszerowane • 8 eggs • Fresh parsley • 3 tbsp butter • 250 g luncheon meat • 2 tbsp mustard • ½ cup breadcrumbs

The stuffed eggs

1 Dice the carrots, potatoes, celery and parsley root, and pour

over 2 litres of water. Add salt and pepper. Cook until the vegetables are soft. Pour water over the chopped mushrooms and cook until soft. In a pan over a high heat, fry the bacon, add the onion and stir for 4-5 minutes.

2 To the hot stock, add the crispy bacon, sausages (sliced into 1 cm pieces), 2 tsp of marjoram and the mushrooms with the water in which they were cooked. Bring the contents to the boil, then lower the heat and allow it to simmer for 5 minutes.

3 Gradually pour the Zakwas (you can buy this at the Polish delicatessen, Osada in Luxembourg City epicerieosada.lu or prepare it at home – see recipe on kachen.lu) into the soup, allowing it to simmer until it thickens. Add bay leaves, allspice, chopped garlic and horseradish. Cook all for about half an hour.

4 Serve with hard-boiled eggs, cut in half. Żurek is traditionally served in a bread bowl.

5 If you like, you can add 3-4 tbsp cream (18%). In a separate bowl, blend the cream with a ladleful of the soup. This process ensures that the cream doesn’t curdle when added to the hot soup. Once mixed, pour this creamy mixture back into the main pot.

1 Hard boil the eggs and leave them to cool completely. Cut the

eggs in half with a sharp knife. Remove the eggs from their shells, ensuring the shells remain intact.

2 Using a fork, shred the eggs into very small pieces. Add finely chopped fresh parsley, luncheon meat, soft butter, mustard, salt and pepper and mix until everything is well combined.

3 Fill the shells you have set aside with the egg mixture.

4 Dip the egg mixture side of the egg in the breadcrumbs and fry for few minutes in a frying pan in butter until golden brown.

5 Serve hot.

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60 YEARS OF MAISON OBERWEIS

FA M ILY, T R A DI T ION & IN NOVAT ION There are probably few family businesses that are quite as well-known in Luxembourg as OBERWEIS. With eight outlets across the country and an outpost in Trier, Oberweis has been synonymous with Luxembourgish artisan craftsmanship and savoir-vivre in the bakery, patisserie, confectionery and catering sector for sixty years now.

TEXT CHAREL HEINEN PHOTOS RAMUNAS ASTRAUSK AS

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he main production facility in the Cloche d’Or quarter is a real hive of activity. The entire Oberweis product range is produced, distributed, sold and served here in an area spanning approximately 2,000 square metres.

This may sound like a huge space, and it is, yet this steadily growing business is gradually outgrowing its premises.

Plans for a new production facility in Munsbach have therefore been in full swing for quite some time, with the new premises expected to be ready in the course of the next few years. Until then, everyone working here continues to work hard each and every day to deliver the exceptional quality that Oberweis is renowned for.

TRADITION… The Bamkuch (a Luxembourgish layered cake) is one of Oberweis’s oldest traditions. Even at the grand old age of 83, founder Pit Oberweis still occasionally drops by to personally make this house speciality.

… A N D I N N OVAT I O N !

“If new technologies can deliver a better product and at the same time simplify the production process, then of course it makes sense to take advantage of them!” says head pastry chef Jeff Oberweis.

One of the best technical innovations in use at Oberweis is the ‘One-Shot’

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Every day, all the members of the Oberweis family (here from left to right, Pit, Louis and Jeff Oberweis) are present at the company to support their staff. It even happens that all three generations meet under the same roof to work together.

R E P O R TAG E

machine from Swiss manufacturer Knobel, which makes it possible to inject the chocolate truffle shell and filling into the mould ‘in one shot’. Not only is this far quicker than doing it by hand, it also enables softer fillings to be used, which makes the end product taste even better!

ARTISAN CRAFTSMANSHIP Oberweis’s artistic creations, such as its chocolate Easter bunnies, are decorated individually by hand by its talented employees. This requires not just a steady hand, but also a high degree of passion and precision, to bring every detail to life.

S E A S O N A L S P EC I A L I T I E S Luxembourg’s customs and traditions have always influenced Oberweis’s product range. And things change all the time here, too: While increasingly fewer orders are being received for Bamkuch for communion celebrations, there’s an increasingly growing demand for Valentine’s Day treats. Oberweis’s Easter eggs, however, remain an indispensable classic, bringing joy to young and old alike every year.

F R O M B E A N TO B A R Of course, Oberweis also takes the issue of sustainability very seriously.

To counter the questionable conditions in the cocoa industry, Oberweis has decided to do the majority of its chocolate production itself. The company purchases its cocoa beans directly from the farmer in the respective countries of origin and everything else, up to the finished bar, is done in-house.

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T HREE G EN ERATIONS OF EXCEL L ENC E

196 4 Pit and Monique Oberweis open their first pâtisserie on the ground floor of their home at 86a, rue de la Faïencerie in the Limpertsberg district of Luxembourg City. The atelier is in their basement, and Monique delivers orders on her Vespa.

Oberweis opens its new headquarters in the Cloche d’Or quarter, housing a shop and tea room, the company’s main production facility and all its offices.

The Kirchberg boutique opens its doors in the heart of the Kirchberg shopping centre.

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1970 The company moves to GrandRue. In addition to a larger sales area, the new shop also boasts a tea room on the first floor, very soon a popular haunt of Luxembourg’s rich and famous.

Oberweis is awarded the prestigious title ‘Fournisseur de la Cour’ (Supplier to the Court).

1999

1978 Oberweis opens a shop at Luxembourg City’s main train station, and still welcomes travellers here today.

The first Oberweis branch outside of Luxembourg opens on the main market square in Trier, right in the middle of the COVID-19 lockdown.

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1981 Pit Oberweis co-founds the Relais Desserts association.

He goes on to become the association’s second president.

Today Relais Desserts unites the world’s best pastry chefs, and is inextricably linked with the name ‘Oberweis’.

The Schifflange shop opens its doors on the 1st floor of the RedRock shopping centre.

2021

1989 The second generation, brothers Tom and Jeff Oberweis, join the family business. They start out working as confectioners, chocolatiers and ice-cream makers.

The first members of the third generation join the family business, with both Louis Oberweis and Bob Oberweis taking on managerial roles.

2022

1995 The City Concorde boutique opens its doors.

Oberweis turns 60! Plans for the anniversary year include a celebratory makeover of all shops and tea rooms in collaboration with Belgian artist duo ROXEHA. A party for employees will be hosted in May.

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INTERVIEW

T EN QU EST IONS FOR J EFF OBERW EIS In our interview with Jeff Oberweis, we look back over the past sixty years of Oberweis, hear some great anecdotes of both the company’s highs and lows and learn what it really takes for a family business to be successful.

TEXT CHAREL HEINEN PHOTOS RAMUNAS ASTRAUSK AS

What are your earliest memories of the family business?

The company’s been part of my life since the day I was born: The first Oberweis shop was on the ground floor of our house in Limpertsberg and the rest of the house was given over to the atelier. My father made Bamkuch in the basement and chocolates on the first floor, and his assistants lived on the top floor. Even as children, my brother and I were allowed to help press the marzipan out of their moulds. I remember how the cream for the Danish pastries was kept in the hallway and I’d regularly stick my finger in it for a taste! Of course, you wouldn’t get away with that now, not with today’s health regulations!

Did you always know that you’d follow in your father’s footsteps?

Not really. First, I finished school, not with particularly good grades, but good enough. I always knew I wanted to do something with my hands, preferably something creative. Then, on a trip to Paris with my parents on 1 January 1984, we went to a pâtisserie where there was an artistic showstopper made of sugar icing on display. I was so impressed by this magnificent creation that – much to my parents’ surprise – I instantly asked the head

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pastry chef if I could do an apprenticeship with him. And, fortunately, he said yes! But he warned me it wouldn’t be easy. I remember his exact words: “Yes, my boy, but get ready for a tough slog!”

What do you think is different between your generation, your father’s generation and your nephews’ generation?

In my father’s day, it was all about getting off your backside, going out into the world and making the most of everything. After the war was a very bad time for pâtisserie in France, which is why my father went to Switzerland to do his apprenticeship, to learn from the very best there. For my generation, work was primarily about targets and results. Competition was fierce and you really had to fight to prove yourself. Times are changing now, though. But I do think that this stiff market competition has certainly done wonders for advancing our craft. It’s like in Formula 1, where lots of new techniques are developed that are then adopted in the automotive industry. My nephews’ generation will face completely new challenges. In addition to all the rapid technological developments to navigate and keep pace with, there’s also a growing awareness of the environment and sustainability to factor in.

Add to that the fact that everything

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“ L O T S O F C O M P A N I E S T R Y T O E S TA B L I S H T H E M S E LV E S A S A B R A N D , B U T T H AT W A S N E V E R R E A L LY O U R A I M AT A L L , I T S I M P LY J U S T H A P P E N E D . ” JEFF OBERWEIS

seems to be becoming increasingly uncertain, not to mention the threat of global catastrophes and war...

How did you go about bringing the new generation into the business?

My brother Tom, my wife Léa and I have drawn up an Oberweis policy to facilitate the integration of our children. First off, everyone has to spend at least three years working outside the family business. This is not just good for their own development, but also brings fresh new perspectives into the company. Everyone then has to follow a 30-week induction course, during which they learn about all the company’s different departments and jobs, from logistics to accounting to production. They then can decide which area they’d like to work in, according to the needs of the company. Of course, our children are free to decide whether they want to join the family business, but everyone is welcome.

What do you wish to pass on to the new generation?

Authenticity, creativity, excellence, passion and openness to the world. These are the values that my father and my brother and I have all embraced and that have got us where we are today.

What role has Luxembourg played in shaping Oberweis?

Luxembourg’s asset is its multiculturalism. Here at Oberweis, we’ve benefited greatly from the fact that we have such easy access to our neighbours in France, Germany and Belgium, whose traditions and savoirfaire we’ve been able to pick up and bring together here. As the saying goes, Luxembourg combines German craftsmanship and French creativity, and that’s us down to a tee.

How is Oberweis perceived by Luxembourg’s growing international community?

Overall positively, I’d say. What’s really interesting is how someone who’s lived in Luxembourg all their life of course knows that Oberweis is a family business, whereas those who are new to the country see us as the size of company we are today and think we’re a brand. It’s funny, isn’t it? Lots of companies try to establish themselves as a brand, but that was never really our aim at all, it simply just happened.

What has been the biggest challenge in all the years you’ve been involved in the business?

The July 2021 floods hit us very hard. The entire basement and part of the production workshop were flooded. I tried to salvage what I could, but ultimately everything was ruined.

But everyone pitched in – not just the family, but all our employees too. So although that’s the biggest challenge I’ve faced, it’s also one of my fondest memories from my career, and I’m immensely proud and honoured to work with such committed people.

What’s the most important thing you’ve learnt during the course of your career?

I’d say the most important thing is the importance of fostering a good atmosphere within the company, because that’s the only way to guarantee satisfied customers. If you come to work every day with a smile on your face, you’ll get the same smile back from your customers.

What does Oberweis’s 60th anniversary mean to you personally?

For me, it means an exciting year of celebrations with our customers and employees, my parents and the new generation!

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ADVERTORIAL

© CACTUS

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ADVERTORIAL

DAT BESCH T FIR IECH Join CACTUS to celebrate Easter in style this year, with a combination of tradition, outstanding quality and community engagement!

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ACTUS has worked tirelessly for over five decades to offer top-quality products, excellent customer service and unconditional support for local farmers and producers. This Easter, come and sample our region’s cultural and culinary riches, with a carefully curated selection of local lamb, a traditional symbol of celebration and new beginnings. We’ll be joining forces with our partner CONVIS and a dozen local sheep farmers to ensure we bring you a first-class product sourced from local breeds that is sure to make Easter a festival for your taste buds.

HOMEMADE In our ‘Hausgemaacht’ production facilities where we make our homemade ranges, we apply culinary knowledge and craftsmanship to transform the best organic, regional products into extraordinary taste sensations. The stars of the show are our top-quality Luxembourgish beef and also our chicken, with a clear focus on the livestock breeds used. Our approach ensures that each individual

product in our range offers unrivalled flavour and freshness.

A R E A L PA R T N E R The CACTUS concept goes way beyond conventional retailing, advocating an economic approach that not only values, but also actively promotes the local area.

Our commitment to protecting the environment and developing the economy of the Greater Region can be seen in our unfailing support for the region’s agriculture. This ensures that our shelves are always well stocked, even in challenging times, contrasting sharply with the difficulties currently facing the sector.

This year, take inspiration from a range of special Easter menus and premiumquality products brought to you by CACTUS. Much more than just a brand, CACTUS supports people with their everyday lives and is known for its strong connection with customers and commitment to the community it serves. So, come and discover the variety and quality on offer in our stores and be amazed by the passion and care that goes into each and every product.

DISCOVER THE VA R I E T Y A N D Q UA L I T Y ON OFFER IN OUR STORES AND BE AMA ZED BY THE PA S S I O N A N D C A R E T H AT G O E S I N T O E AC H P R O D U C T.

M O R E I N F O R M AT I O N CACTUS.LU

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BEST SPOTS

FA M ILY SU NDAYS

Sunday lunches with the family: what could be better! But it’s not always easy to please everyone - parents, grandparents, and children. Here are a few family-friendly addresses where all generations can get together, with outdoor facilities for children.

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E D E LW YS S

1 , K U EL EG R U EC H T

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The Steinmetz restaurant is located in a quiet and secluded spot in the village of Bech. It offers classic French cuisine, a fine selection of wines and homemade fruit brandies for digestifs. The restaurant also has a large garden with a beach bar and a small play area for children.

A ballroom on the upper floor can be booked for private events.

E D E LW YS S . LU

Edelwyss in Kopstal invites you into the cosy ambience of a Swiss mountain chalet and serves specialities such as raclette as well as meat and cheese fondue all year round.

The homemade burgers also deserve a mention. In addition to a large, sunny terrace, the spacious grounds offer plenty of parking spaces and a little playground for the children.

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BRASSERIE DU MUSÉE

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L AGAICHEL .LU

The Domaine de la Gaichel brasserie serves gourmet, refined dishes: in the mood for a good lamb mouse or a sea bream tartare with citrus fruit and coriander? A lovely, shaded, terrace overlooks the park, where children can run around at their leisure. And for the grown-ups, there’s even a petanque pitch!

BRASSERIEDUMUSEE.LU

Opposite the Musée National des Mines de Rumelange, the Brasserie du Musée serves simple, friendly food. When the weather is fine, the pleasant terrace is perfect for outdoor lunches, and the children can go and play in the Adventure Mine park while the adults enjoy themselves. The museum offers train excursions every Sunday.

BEIDERGIEDEL .LU

In this little inn nestled in the heart of the forest at Lasauvage, the menu is simple, the service fast and pleasant, and the atmosphere warm. Children can go for walks in the surrounding countryside, and from May to September, just a few metres away, the mining trains leave for short historical tours. On sunny days, it’s pleasant to have lunch on the large terrace, to the sound of the nearby stream.

To extend our list, let us know at bestspots@kachen.lu which places you like to go to on Sundays with your family and why.

We’ll be compiling a more comprehensive list on our www.kachen.lu website in spring.

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THE ONE AND ONLY FROM LUXEMBOURG

FOOD & DRINKS

SEASONAL MENU

T H E PER F ECT E A ST ER BRU NCH The traditional Easter meal includes substantial dishes such as roast lamb and rabbit, roast potatoes and a sweet finish with a selection of cakes, ice cream and plenty of chocolate.

This usually makes it rather difficult to bend over later while hunting for Easter eggs.

Perhaps it’s time to loosen up the established traditions and try something new. For example, why not simply serve up a delicious, light brunch for Easter? We already have the right recipe ideas for you, with fresh, spring-like ingredients and plenty of “egg-citement”!

G OAT ’ S CHEESE & BACON EG G CAS SEROLE SERVES 6 22 MINUTES

• 6 eggs • 1 log of goat cheese • 12 strips of thin bacon • 200 g of double cream • Young sprouts • Salt & pepper 1 Preheat the oven to 180°C.

Fill the drip tray with water.

2 Divide the cream between

heatproof casserole dishes.

Season with salt and pepper.

Break an egg over the top and place a slice of goat cheese on top.

3 Place the casseroles in the drip tray in the oven.

Bake for 12 minutes.

4 Meanwhile, fry the bacon in a hot pan until crisp.

5 Garnish each egg casserole with bacon and sprouts.

Serve immediately.

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SMOKED SAL MON OMELE T TE ROLL SERVES 6

45 MINUTES

• 8 eggs • 6 slices smoked salmon • 1 handful of rocket • 200 g fresh cheese such as St Moret • Juice of ½ lemon • Sunflower oil • Salt & pepper 1 In a salad bowl, whisk the eggs

with salt and pepper.

2 Grease a frying pan with paper

towels soaked in oil. Heat the pan, then pour in a ladleful of beaten eggs to make a thin crêpe/omelette.

Turn out onto a work surface lined with cling film. Repeat the process for the other omelettes, greasing the pan between each batch.

3 Mix the fromage frais and lemon juice in a bowl.

4 Spread each omelette with the fromage frais, top with a slice of salmon and a few leaves of rocket and roll the omelette up tightly. Cut the cling film around the omelette and wrap each roll individually.

Set aside in a cool place.

5 When ready to eat, remove the cling film and cut the rolls into pieces.

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EG G CAS SEROLE WITH PARM A HA M SERVES 6

• 6 extra-fresh eggs • 2 thin slices of Parma ham (or prosciutto)

• 250 g double cream 1 Preheat the oven to 180°C.

Fill the drip tray with water.

2 Mince the ham. In a bowl, mix the cream, Parmesan, a little salt and pepper.

3 Break an egg into each ramekin (or heatproof cup). Cover with

22 MINUTES

• 50 g grated Parmesan cheese • A few baby greens for decoration • Salt & pepper Parmesan cream and sprinkle with ham.

4 Place the ramekins in the drip tray and bake for 10 to 12 minutes.

5 Garnish with baby greens and serve immediately.

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SHAKSHUK A WITH EG GS & FE TA CHEESE SERVES 6

40 MINUTES

• 1 onion • 2 red peppers • 800 g tomatoes, chopped • 6 eggs • Olive oil • 100 g feta cheese • Fresh parsley • Salt & pepper 1 Peel and chop the onion. Core and dice the peppers.

2 Heat a good drizzle of oil in a frying pan, add the

onions and peppers. Cook for a few minutes over a medium heat, then add the chopped tomatoes, salt and pepper. Continue to cook over a medium heat for 20-25 minutes, stirring regularly.

3 Break the eggs into the pan and cook until the egg white is set.

4 Sprinkle with crumbled feta, garnish with parsley and serve!

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SOF T-BOILED EG GS & ASPAR AGUS MOUILLE T TES SERVES 6

• 6 extra-fresh eggs • 24 small green asparagus spears

• 12 thin slices of Parma ham • Salt flower

1 Wash the asparagus spears. Plunge

paper. Place in the oven and bake for 10 minutes.

4 Bring a pot of water to the boil.

Carefully place the eggs in the boiling water and cook for 3 minutes (no more).

5 Place each egg in an eggcup, season with salt and serve immediately with the asparagus and ham mouillettes.

them into a pan of boiling water for 2 minutes. Transfer them to a bowl of iced water. Drain and pat dry with kitchen roll.

2 Preheat the oven to 180°C. 3 Cut the slices of ham lengthways into halves. Wrap the ham around each asparagus spear. Place on a baking tray lined with baking

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30 MINUTES

SEASONAL MENU

3- CHEESE SOUFFLÉS SERVES 6 45 MINUTES

• 5 eggs • 75 g flour + 10 g for the moulds • 150 g cheese mix (Comté, Beaufort, Bleu, Roquefort, Emmental... your choice) • 60 g butter + 20 g for the moulds • 400 ml whole milk • 2 tbsp double cream • Salt & pepper

1 Grate (or crumble for blue cheese

or Roquefort) the cheeses. Butter and flour 6 heatproof baking tins.

Separate the egg yolks from the egg whites.

2 Melt the butter in a saucepan, then add the flour and mix well. Pour in the milk and whisk until the mixture thickens. Add the cheeses (save 1 tbsp of grated cheese for decoration), cream, salt and pepper.

Remove from the heat and whisk in the egg yolks.

3 Preheat the oven to 210°C. 4 Whisk the egg whites until stiff.

Gently fold into the previous mixture, lifting the mass with a spatula so as not to ‘break’ the egg whites.

5 Distribute the mixture into the moulds. Place in the oven and bake for 25 minutes without opening the oven door.

6 Sprinkle each soufflé with some grated cheese and serve immediately!

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FRENCH TOAS T WITH APPLES SERVES 6

• 6 thick slices of slightly stale bread • 4 organic apples • 20 g butter

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40 MINUTES

• 100 ml maple syrup • 3 eggs • 200 ml full-fat cream • 50 g brown sugar

• 1 tsp vanilla extract • 30 g butter

1 Core and dice the apples. Add the

3 Melt the butter in a frying pan. Dip

apples, butter and ½ glass water to a saucepan. Cook, covered and over a low heat until the apples are melting, stirring occasionally. Add the maple syrup, stir and set aside.

2 Whisk the eggs in a bowl, then stir in the cream, brown sugar and vanilla.

the slices of bread in the egg mixture to soak them well, but not too much, and brown in the pan on both sides.

4 Serve with the apples in maple syrup.

PAR TNER R ECIPE

SPRING PAS TA SAL AD SERVES 4-6 35 MINUTES

• 1 packet of Tortiglioni Le Moulin 1704 • 5 g basil • 1 clove of garlic • 1 courgette • 1 packet of feta • 1 lemon • 1 handful of pistachios • 250 g datterini tomatoes • Salt & pepper • Olive oil 1 Bring plenty of salted water to the boil for

the pasta. Cook the tortiglioni for about 8-10 minutes until al dente. Drain and keep some of the cooking water. Drizzle with a little extra virgin olive oil and leave to cool.

2 Halve the cherry tomatoes. Cut the courgettes into half-moons. Cut the lemon into wedges. Peel the garlic and crush with the flat side of the blade of a kitchen knife.

Mix about half the cherry tomatoes, a few chopped basil leaves, a pinch of salt and 1 tbsp extra virgin olive oil in a salad bowl.

3 Roughly chop the pistachios. Heat a pan over a medium heat and toast the pistachios for 1-2 minutes, stirring, until they are golden brown and release their flavour. Transfer to a plate and leave to cool.

4 Sauté the garlic with a little extra virgin olive oil in the same pan over a medium heat for 1-2 minutes. Add the remaining cherry tomatoes, courgettes and a pinch of salt and fry for 4-5 minutes, stirring regularly. Season with salt and pepper to taste.

5 Add the sautéed vegetables, tortiglioni, crumbled feta cheese and a drizzle of extra virgin olive oil to the salad bowl and mix carefully. Season with salt and pepper. Arrange on the plates and garnish with the pistachios and the remaining basil leaves.

F O R M O R E L E M O U L I N 1 70 4 R EC I P E S , V I S I T LESMOULINS.LU

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QUICK & EASY

ON E POT WONDER S

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QUICK & EASY

Dive into spring with our one-pot wonders! Four quick and easy recipes are here to showcase the season’s freshest flavors. Minimal cleanup, maximum delight—these dishes are a playful escape into culinary simplicity. Let’s stir up some fun and flavor in just one pot, proving that in the kitchen, less truly can be more.

R E C I P E S & P H O T O S PAU L A S O R YA N O

L A MB PIL AF SERVES 3 40 MINUTES

• 2 tbsp olive oil • 1 small onion, peeled and thinly sliced • 2 garlic cloves, peeled and crushed • 250 g lamb mince • ¼ tsp saffron • 1 tsp ground cardamom • 1 tsp ground cinnamon • ½ tsp salt • 1 dash of ground black pepper

• 80 g dried apricots • 180 g basmati rice, washed and soaked

1 Begin by soaking the rice in cold water

the ingredients. Pour in 450 ml of hot water, add the salt and pepper.

4 Cover the pan with aluminium foil and a lid. Let it simmer at a low heat for 15 minutes. Set aside, and let it rest for another 15 minutes while still covered. The pilaf should be soft but not too mushy when served. Serve with yoghurt and fresh dill.

for 1-2 hours or overnight.

2 Heat the olive oil in a saucepan and add the minced onion and garlic. Cook until brown for 1 minute, then add the minced lamb. Cook for 3 minutes, stirring regularly. Add the spices - saffron, cardamom and cinnamon - and mix well.

Add the almonds and dried apricots, having sliced them earlier. Mix well. Add one glass of water and cook for about 5 minutes until the liquid is absorbed.

3 Add the drained basmati rice, chopped dill and parsley to the pan. Mix all

for at least 1 hour or overnight

• 10 g dill, roughly chopped (approx. 3-4 branches)

• 10 g parsley, roughly chopped • 50 g blanched almonds • 450 ml hot water

TIP

Note: instead of minced lamb, you can also use thin slices of lamb shoulder.

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QUINOA WITH CHICKPE AS & ARTICHOKES SERVES 3 35 MINUTES

• 200 g canned pre-cooked chickpeas

• 2 cloves garlic • 1 lemon • 1 tsp thyme • ½ coriander bouquet fresh • 2 tbsp tomato paste (concentrated) • 1 brown onion • 300 ml vegetable broth • 180 g quinoa • ¼ tsp cayenne pepper • ½ tsp salt • 2 tbsp olive oil • 1 tsp cumin • 1 can artichokes (in water) 1 Prepare the vegetable broth: bring

water to the boil and add a vegetable bouillon cube. Let it dissolve and boil for 5 minutes. Set aside.

2 Heat the olive oil in a saucepan over a medium heat. Add the minced garlic and onion and sauté for about 2 minutes. Add thyme and spices (cumin and cayenne) and the tomato paste and cook for another minute.

3 Add the washed and drained quinoa to the same saucepan. Stir continuously for 15-30 seconds.

Add the vegetable broth, bring to the boil, then cover and reduce to simmer for 20 minutes until the liquid has been absorbed. Remove the lid and stir in the chickpeas and artichokes, mix well and cook for another 5 minutes. Season with salt and serve with fresh coriander and lemon juice.

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QUICK & EASY

GREEN CURRY WITH NE W P OTATOES & GREEN BE ANS SERVES 3

32 MINUTES

• 2 tbsp vegetable oil • 1 small onion • 1 green chilli • 3 tbsp green curry paste • 200 g new potatoes • 200 g green beans, frozen • 125 ml coconut milk yoghurt • 200 ml water • 1 lime to ser ve • A few leaves of mint • ¼ tsp salt 1 Cut the potatoes into small cubes.

2 Warm a large pan over a medium

heat. Pour in the oil and add the onion. Sauté for about 2 minutes until translucent. Add the green curry paste, 200 ml of water and mix well.

3 Pour in the potatoes, cover with a lid and allow them to cook through, giving it a quick stir every five minutes or so. Cook at a medium heat and check the potatoes by piercing them with a fork. They will take about 15 minutes.

4 When the potatoes are tender, add the coconut milk and salt, then stir well. Add the beans and push them down into the sauce as best you can.

You can add water if needed.

5 Cook at a medium/low heat partially covered and allow everything to warm through again and the beans to cook for 10 minutes.

6 As soon as the beans are soft, the dish is ready. Check the seasoning, adding more salt if necessary, then serve with mint, lime juice and sliced chilli.

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CRE A MY GNOCCHI WITH BEEF SERVES 3

• 2 tbsp olive oil • 1 brown onion, chopped • 300 g lean beef mince • 250 g passata • 125 g cream cheese • 200 g gnocchi • ½ tsp oregano

• ½ tsp paprika • 1 red pepper • 1 small courgette • ¼ tsp salt • A dash of pepper • 100 ml or more of water • Parmesan cheese, to ser ve

1 Brown the ground beef in a skillet

passata and 100 ml of water, bring to the boil and let simmer while covered for 15-20 minutes, or until the vegetables are soft.

5 Add the gnocchi and cook for another 5 minutes until tender.

6 Serve and top with Parmesan.

over a medium-high heat with the minced onion and the olive oil.

Cook for 5 minutes.

2 Season with salt, pepper, paprika and 2 tbsp of tomato concentrate.

3 Mix well. Add the cream cheese and the oregano.

4 Add the chopped courgette and pepper, mix well. Pour in the

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40 MINUTES

QUICK & EASY

YAKISOBA NOODLES SERVES 3

33 MINUTES

• 4 tbsp neutral oil • 1 small onion • 1 large sweet bell pepper • 200 g broccoli • 1 carrot cut into strips • ¼ small red cabbage • 160 g yakisoba noodles For the YAKISOBA sauce • 2 tbsp sugar • 2 tbsp soy sauce • 2 tbsp oyster sauce • 2 tbsp ketchup • 4 tbsp Worcestershire sauce • 1 tbsp sesame seeds and hazelnuts to ser ve (optional)

1 Start by preparing the yakisoba

sauce: mix all the ingredients in a small bowl and set aside.

2 Prepare the vegetables: cut the broccoli into bite-sized pieces, cut the pepper, carrot and cabbage into strips, mince the onion. Heat 2 tablespoons of oil in a pan, add the broccoli and pepper, cook for 5 minutes while stirring. Set aside.

3 In the same pan, cook the cabbage and carrot strips for 5 minutes in the rest of the oil. Add the onion, cook and mix for another 3 minutes.

4 Bring all the vegetables to the same pan and mix well, add the noodles, add the yakisoba sauce and mix.

Let simmer for 5 minutes.

5 Serve with sesame seeds and chopped hazelnuts.

TIP

If yakisoba noodles are hard to find in your area, they can be replaced with other fresh noodles of your choice (such as udon noodles) or any Chinese egg noodles, prepared in advance.

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GLUTEN-FREE

THE GLUTEN-FREE RECIPE

BY CAROLINE ESCH & VA L É R I A N P R A D E Gluten-free is not always easy. You’re intolerant, you’re hosting someone with an intolerance, or you simply want to try out a recipe that’s easy on the stomach: KACHEN has you covered. Thanks to the collaboration with Caroline Esch and Valérian Prade, the chefs at the 100% gluten-free, Michelin-starred Pavillon Eden Rose restaurant in Kayl, you can find one of their BROW-free recipes every season. BROW, the acronym to remember when avoiding cereals containing gluten: Barley, Rye, Oats, Wheat (and Triticale, a hybrid of wheat and rye).

Enjoy with peace of mind! © ENIA HAECK

R EC I P E C A R O L I N E E S C H & VA L É R I A N P R A D E PHOTO LUCAS MULLER

CARROT- CRES S-SABAYON PIE 2 PIES For the puff pastry • 250 g flour mix (Maison, Chambelland or Schär) • 150 g cold water • 6 g salt • 225 g cold butter in small cubes For the carrots • 500 g carrots • 1 kg parsley • Salt & pepper For the watercress mayonnaise • 500 g sunflower oil • 2 egg yolks • 50 g mustard • Salt & pepper • 1 bunch watercress For the lemon sabayon • 100 g egg yolk • 100 g clarified butter • 1 lemon, juice • Salt & pepper

4 HOURS The puff pastry 1 Knead the flour mix, salt and cold water

4 Make a 5-layer carrot mille-feuille by

superposing 5 layers of carrots. Cut in 2.

in a mixer fitted with a hook.

2 Add the butter and let it mix a little, keeping chunks in the dough.

3 Remove from the mixer, form into a ball, wrap in cling film and refrigerate for 2 hours.

4 Take the dough out and do a simple trick: roll out the dough into a thin strip, fold one end towards the centre of the dough and fold the other end over the first.

5 Place in the fridge again for 20 minutes.

6 Repeat 4 times.

5 Roll out the puff pastry to a thickness

The carrots

2 Stir in the clarified butter and lemon juice.

1 Peel the carrots, and cut into 5 cm

3 Season with salt and pepper.

long strips.

2 Steam the carrots.

3 Chop the parsley, then roll the carrots in this mixture.

4 To serve, cut the pie in half and

of 3 mm and cut into 2 parts.

6 Wrap the mille-feuilles in the puff pastry.

7 Brown the pies: bake for 10 minutes

in the oven at 200°C. The watercress mayonnaise 1 Make a traditional mayonnaise, then stir

in the previously blended watercress.

The lemon sabayon 1 Whisk the egg yolks in a bain-marie

until they reach 84°C.

arrange as desired.

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F E AT U R E

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A GLOBA L SPICE Mild, hot or spicy, curry is loved the world over.

But who can lay claim to inventing it?

Spoiler alert: Not the British!

T E X T O L I V E R Z E LT

T

he bright yellow curry powder we know and love today is the product of laziness and impatience. When the British colonised India in the 19th century, they also adopted some of the country’s culinary traditions.

The gentlemen from the island kingdom were very much taken with their Indian subjects’ flavoursome fish, meat and vegetable dishes. These dishes could contain blends of anything up to forty different herbs and spices – a taste sensation that often proved a gastronomic shock to the palate of the self-appointed rulers. Coriander, cumin, fenugreek, ginger, cardamom, cinnamon and mustard seeds were frequently used, and always the bright yellow turmeric.

They were painstaking to prepare, too: Everything was fresh and had to be finely chopped, minced and crushed, and often first sautéed, to bring out the full intensity of the aromas. This was because masalas – spicy blends made from scratch – were what were usually used as the base flavour for dishes. But this was way too much effort for the British. Was it not possible to have just one single, ready-made spice mix? As it turned out, it was. Though the resulting spice mix product was much milder than any Indian concoctions, the United Kingdom was now able to spice things up quickly and easily, with the guaranteed same delicious taste every time.

To this day, when people think of ‘curry’, many instantly think of the dry quince-yellow curry powder you find on the supermarket shelf. Yet, “curry” is not a single ingredient nor a single flavour: It can be ‘curry powder’, but it can also be a thick, creamy

paste comprising any combination of herbs and spices. It is also the ubiquitous term for any sauce-based dish flavoured with curry powder or paste.

Even archaeologists can only hazard a guess at what came first. They have found evidence of cumin seeds, fennel and tamarind pods being ground with mortars and pestles in Asia as far back as 5,000 years ago. In southern Vietnam, they excavated a grinding slab on which traces of ginger, cloves and nutmeg were found.

A S VA R I E D A S THE INGREDIENTS Just as a little practice and experimentation are often a recipe for success in Asian and oriental cuisine, there’s no one strict standard recipe when it comes to curry powder. Curry powders are as varied as the ingredients they contain, the ratios of which determine whether the blend is mild, hot or spicy. Some are pineapple yellow, others peach-skin orange, others chilli pepper red. Even shop-bought curry powders can pose a fiery risk, particularly for European palates. To be on the safe side, ask the shopkeeper for their expert advice, try a pinch of the powder at home before cooking with it and, ideally, always have a glass of milk at hand, to cool down the spiciness.

Even an English curry can be too spicy for sensitive mouths!

And if you don’t much fancy experimenting with spices, you can always cheat a little, with an off-the-shelf spice mix that doesn’t go by the name of ‘curry’, but tastes very much like it. ‘Café de Paris’ is perhaps the most

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European take on the original curry concept. In addition to the kinds of spices traditionally used in Indian cuisine, it also contains parsnips, tarragon, rosemary, and often basil. Despite its name, the origins of this spice mix invented in 1930 lie not in a restaurant in the French capital, but in the ‘Coq d’Or’ in Geneva. It was only when the ‘Coq d’Or’ owners’ daughter married into the ‘Café de Paris’ that the Swiss invention was given its French name.

‘Café de Paris’ is sweet and spicy. It originally garnered culinary fame as an ingredient in a special butter-based sauce served over entrecôte.

Curry pastes, which traditionally hail from Thailand and are made from dried and fresh ingredients, are a great alternative to curry powder, packing a greater flavour punch. They are a blend of strong spices and herbs like lemongrass, chillies, coriander and pepper.

Curry pastes can be red, yellow or green, though colour here is no indication of heat! The most fiery curry paste is the green paste, followed by the red paste, which can also be pretty fiery, and finally the much milder yellow paste. The difference in heat is down to the different types of chilli and the ratios used in each paste. The chilli content of the yellow paste is usually around 15%, while the green paste contains at least twice as much chilli.

THE AROMA OF THE SPICES Cooking with curry paste requires skill and precision. Similar to curry powder, curry pastes are first sautéed in a little hot oil or ghee – clarified butter used in Ayurvedic cuisine – to fully unfold the aroma of the spices. Other ingredients such as coconut milk are then added, at just the right time, to prevent the paste from becoming too bitter, or even burning. Extra caution is called for here: Powders and pastes can be tricky to work with and only slowly release their spiciness.

There is even a herb to combat laziness and impatience: the curry herb.

But this relative of the immortelle is not much of a curry option – the leaves are needle-like, do not turn yellow, only give a very mild curry flavour and can very quickly turn bitter if cooked for a long time.

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C U R RY P OW DER AND C U R RY PAST E AS A BASE FO R C U R RY DISHES Anything that tastes good goes, as curry powder and curry paste are always a great addition to healthy dishes. They contain ginger and turmeric, which are anti-inflammatory, coriander seeds, which aid digestion, pepper, which activates fat burning, and cumin, which strengthens the immune system.

F E AT U R E

CU R RY CL A SSICS M A DR AS C U R RY The classic of classics, named after the Indian harbour city of Madras, known today as Chennai. Fruity and spicy. With chilli, turmeric, coriander, allspice, fenugreek, ginger, caraway, nutmeg, cardamom and cloves.

B O M BAY C U R RY A rather mild, aromatic curry. A blend of turmeric, coriander, garlic, cumin, fenugreek, chilli, fennel, mustard flour and ginger.

ENG LISH C U R RY Very mild, but strong in flavour.

A blend of turmeric, fenugreek, coriander, lemon zest, ginger, pepper, chillis and bay leaves.

T HA I C U R RY © ENIA HAECK

THERE A R E THREE BASIC TY PES OF CU RRY Indian curry tends to be creamy, often containing ghee or yoghurt, while Thai curry is much more soup-like and seasoned with fresh spices such as lemongrass and Thai basil. Japanese curry is probably the least well-known of the three. It has a subtle sweetness, which usually comes from the addition of grated apples and carrots.

Mild to spicy. With paprika, turmeric, coriander, mustard seeds, fenugreek seeds, chilli, salt and garlic.

P INE AP P LE C U R RY Mild and fruity. With coriander, turmeric, paprika, ginger, cumin seeds, mustard seeds, fenugreek, pepper, cinnamon, allspice, cardamom, chillis, fennel, cloves, nutmeg, star anise and pineapple powder.

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In collaboration with

Bertrand Duchamps is an old hand in the business. He has seen it all and done it all. Naturally, he also knows his way around curry and not only knows how to make the spice mix himself, but also how to use it to prepare delicious dishes!

RECIPES BERTRAND DUCHAMPS PHOTOS ENIA HAECK

INDIAN CURRY P OWDER SERVES 10 20 MINUTES

THAI CURRY PAS TE SERVES 10 30 MINUTES

• 3 tsp turmeric powder • 1 tsp cinnamon powder • 1 tsp ginger powder • 2 tsp paprika powder • 2 tsp cumin seeds • 1 tsp fenugreek seeds • ½ tsp fennel seeds • ½ tsp cardamom seeds • 2 tsp coriander seeds • 1 tsp mustard seeds

• 5 green chillies • 1 stalk lemongrass • 1 clove pink garlic • 1 tsp cumin seeds • 1 tsp coriander powder • 2 kaffir lime leaves (available in

1 Dry roast the seeds without burning

1 Chop with a knife or blend into

them, leave to cool and grind in a coffee grinder or mortar.

2 Mix with the powdered spices and store in an airtight jar.

a paste with a soft consistency.

TIP

Asian grocery shops) • ¼ tsp prawn paste • 1 cm galangal • Bertrand’s salt mix, pepper

JAPANESE FURIK AKE SERVES 10 10 MINUTES

• 1 tbsp toasted sesame seeds • 1 tbsp curry powder • 1 tbsp dried seaweed • 1 tsp lemon powder or dried zest

• 1 tsp flower of salt • 3 turns of ground pepper from a peppermill 1 Mix the ingredients together

and store in a dry place.

TIP TIP

Base for Thai coconut milk recipes with chicken, beef, chickpeas, prawns.

Sprinkle over fried eggs, potatoes (see recipe page 82), cooked basmati rice, vegetables and soups.

In a salad dressing, in homemade mayonnaise, in an omelette or to add to your breadcrumbs before breading chicken.

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In collaboration with

ORGANIC BABY P OTATOES WITH SESA ME SEEDS SERVES 2 40 MINUTES

• 2 tbsp sesame oil • 2 tbsp honey • 3 tbsp sake • 2 tbsp mirin • 2 tbsp soy sauce • 12 small potatoes cooked with the skin for 15 minutes over a medium heat (peel while still warm) • 1 tsp furikake • Freshly ground pepper • 1-2 grated carrots • 2 pinches of dried cornflower blossoms

1 In a small saucepan, heat the

sesame oil, honey, sake, mirin, soy sauce and a few turns of freshly ground pepper for 5 minutes.

2 Add the potatoes and swirl in the pan to glaze.

3 Serve on a bed of grated carrots and sprinkle with 2 or 3 pinches of furikake and cornflower blossoms.

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In collaboration with

SAL MON WITH THAI CURRY SERVES 2

• 2 organic or red label

30 MINUTES

salmon steaks • 1 tbsp mirin • 1 tsp coconut fat • 1 tsp curry paste

• 150 ml 86% coconut milk • 1 spring onion • Sesame seeds • Bertrand salt • Freshly ground pepper

1 Marinate the salmon in the mirin

3 Pat the salmon dry with kitchen

and 1 tsp salt for 20 minutes.

2 Heat the coconut fat and roast the curry paste in it, add the coconut milk and cook gently for 10 minutes.

paper and leave to poach for 8 minutes, covered. Finish by blowtorching the top of the salmon.

4 Serve with the chopped onion and a sprinkling of sesame seeds.

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In collaboration with

SRI L ANK AN COR AL LENTIL CURRY SERVES 5

• 100 g organic coral lentils • 1 tbsp organic coconut oil • 1 tsp mustard seeds • 1 tsp fenugreek seeds • ½ stick cinnamon • 1 clove garlic, crushed • ½ onion, chopped • 1 tbsp dried curry leaves • ¼ green chilli • 4 tbsp chopped tomatoes • 1 tsp turmeric powder • 10 cl organic coconut milk • Salt & pepper

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40 MINUTES 1 Soak the lentils for 20 minutes and rinse.

2 Roast all the ingredients in a little oil for 5 minutes,

finishing with the tomatoes.

3 Add the lentils and the same amount of

water and cook for 15 minutes before adding the coconut milk.

4 Season with salt and pepper. The mixture should be creamy.

TIP

Serve as a starter with crushed peanuts, or as a garnish with baked salmon.

TO GO

THE L ATES T NE WS & MORE RECIPES! DISCOVER K ACHEN . LU

PAR TNER R ECIPE

HIGH-PROTEIN LUXL AIT COT TAGE CHEESE BRE AKFAS T BOWL

SERVES 1 10 MINUTES

• 110 g high-protein LUXLAIT cottage cheese

• 2 tbsp minced chives or finely minced scallion greens, divided • Freshly ground black pepper • 75 g sliced cucumbers • ½ medium bell pepper, seeded and chopped • 10 halved grape tomatoes • 1 tbsp shelled roasted chopped pistachios • Salt

1 In a small bowl, mix

the cottage cheese with 1 tablespoon chives and pepper to taste.

2 Layer the cucumbers, peppers and tomatoes on top, then garnish with the remaining 1 tablespoon chives and pistachios.

3 Sprinkle with a pinch of salt and pepper to taste.

F O R M O R E LU X L A I T R EC I P E S , V I S I T LUXL AIT. LU

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FA M I LY R E C I P E S

FA M ILY R ECIPES Ideally, family meals should be quick and easy to prepare, tasty and as healthy as possible.

Our recipe developer Jill has taken all these family-friendly requirements on board and put together a menu that’s sure to delight kids and their grown-ups alike! In addition to a stressfree three-course meal of starter, main course and dessert, there’s also a refreshing salad that’s perfect on the side or on its own as a light meal. All dishes can be prepared in advance and then either stored in the fridge (where they will keep for several days) or frozen for future mealtimes. Fresh cooking can be easy and delicious!

FA M I LY R E C I P E S

R EC I P E S & P H OTO S J I L L N OVA K

ASPAR AGUS SAL AD WITH LENTIL & R ADISH VINAIGRE T TE SERVES 4 40 MINUTES

• 500 g green asparagus • 100 g beluga lentils • 1 bunch of radishes, without greens • ¼ bunch of parsley • 2 shallots • 6 tbsp apple cider vinegar • 4 tbsp rapeseed oil • 1 tsp mustard • Salt & pepper 1 Wash the asparagus, trim the woody

4 For the vinaigrette, wash, dry and

ends and cut into bite-sized pieces.

Cook in a little salted water for five minutes, drain and leave to cool.

2 Rinse the lentils and cook in salted water according to the pack instructions.

When they are cooked, drain the water and leave the lentils to cool.

3 Wash the radishes well and cut into small pieces.

finely chop the parsley. Peel and finely dice the shallots. Place in a screwtop jar with the parsley, apple cider vinegar, rapeseed oil, mustard, salt and pepper, seal and shake well.

5 Serve the asparagus with the lentils, radishes and vinaigrette on four plates.

TIP

The salad will keep for three to four days in an airtight container in the fridge, with the vinaigrette stored separately in a small jar.

Ideal for taking to the office, as a side dish or for dinner.

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FA M I LY R E C I P E S

QUICK R ADISH SOUP SERVES 4 35 MINUTES

• 1 shallot • 1 tbsp butter • 2 bunches of radishes, without greens

• 1 potato, floury cooking • 500 ml vegetable stock • 100 g cream cheese • Salt & pepper 1 Peel and finely dice the shallot.

Melt the butter in a pan and sauté the shallot for three minutes until translucent.

2 Wash and halve the radishes and sauté in the butter for two to three minutes. Deglaze with the vegetable stock.

3 Peel the potato, cut into pieces and add to the vegetable stock.

4 Allow the soup to simmer gently for 15-20 minutes until the vegetables are cooked.

5 Add the cream cheese and puree to the desired consistency using a hand blender. If the soup is too thick, add a little more vegetable stock.

6 Season the soup with salt and pepper to taste and serve.

TIP

The soup will keep for up to three days in an airtight container in the fridge.

Alternatively, it can also be cooked in larger quantities and frozen in portions.

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FA M I LY R E C I P E S

PASTA WITH ASPARAGUS & RICOT TA SERVES 4

• 500 g pasta • 4 tbsp olive oil • 1 shallot • 1 garlic clove

20 MINUTES

• 500 g green asparagus • 2 organic lemons • 250 g ricotta • 100 ml cream

• Salt • Piment d’Espelette

1 Cook the pasta in plenty of salted water according

5 Deglaze with the cream and cooking water

to the packet instructions and drain. Keep about 100 ml of the cooking water.

2 While the pasta is cooking, heat the olive oil in a pan. Peel and finely dice the shallot and garlic clove. Sauté the garlic and shallot in the olive oil.

3 Wash the asparagus, trim the woody ends and cut into bite-sized pieces. Sauté the asparagus pieces in the pan for five minutes.

4 Wash the lemons, cut into slices, remove the seeds and sauté in the pan for a further three to four minutes until soft.

and stir in the ricotta. Flavour with salt and Espelette pepper.

6 Pour the sauce over the pasta, mix and serve.

TIP

The pasta can be placed in portions in airtight containers (be sure to remove the lemon peel beforehand, otherwise the sauce will turn bitter!) and stored in the fridge for two to three days. The pasta can easily be heated in the microwave or in a pan.

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FA M I LY R E C I P E S

S TR AWBERRY & M ASCARP ONE DES SERT IN A GL AS S

SERVES 4 20 MINUTES

• 125 ml cream • 50 g sugar • 1 tsp vanilla extract, without alcohol • 125 g mascarpone • 125 g low-fat quark • 250 g strawberries • 2 sprigs of peppermint 1 Whip the cream with a hand mixer

until stiff and mix in the sugar and vanilla extract.

2 Mix the mascarpone and low-fat quark into the whipped cream.

3 Wash and quarter the strawberries, put four whole strawberries to one side for the decoration. Remove the peppermint from the sprig, wash and pat dry.

4 Pour alternating layers of mascarpone cream and strawberry pieces into four glasses.

5 Garnish the cream with the remaining strawberries and peppermint.

6 Close the jars with a lid and chill the strawberry and mascarpone dessert for at least four hours.

TIP

This dessert can be prepared in advance. It will keep for two to three days in an airtight container in the fridge.

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R AINBOW BOWL WITH M APLE TAHINI DRES SING I L LU S T R AT I O N YO L A N D E KO S T E R

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ADVERTORIAL

NUTRI-SCORE

HE A LT HIER E AT ING AT A GL A NCE Spring brings warmer weather, fields of tulips and daffodils, and vibrant hues of green as nature wakes up around us. With this long-awaited season comes a lighter way of eating as we turn away from winter’s soulcomforting dishes.

T

ender vegetables and fresh flavours become the new stars of the plate.

Simply add your favourite protein and pair it with healthy whole grains for a well-rounded, nourishing meal. It doesn’t need to be complicated to be delicious, and the Nutri-Score system can guide you towards healthier choices. What’s more, knowing that you can find everything under one roof at DELHAIZE makes things even easier!

W H AT I S N U T R I -S C O R E ?

The Nutri-Score labelling system assigns a letter grade (A to E) to foods based on their overall nutritional profile, where A and B are the healthier choices. These foods are typically lower in components such as saturated fats, sugars, and sodium, and higher in beneficial nutrients like fibre and protein.

TO F I N D O U T M O R E A B O U T T H E S C I EN C E B EH I N D N U T R I -S C O R E , S C A N T H E Q R C O D E B ELOW.

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ADVERTORIAL

“ THE NUTRI-SCORE SYS TEM CAN HELP Y O U M A K E H E A LT H I E R C H O I C E S . Y O U C A N F I N D E V E R Y T H I N G AT D E L H A I Z E . ”

Here are some tips on how to incorporate more ‘A’ and ‘B’ foods into your daily meals:

• Embrace Whole Foods: Unprocessed foods, such as fresh fruit, vegetables and whole grains, score high on the Nutri-Score scale and provide essential vitamins and minerals.

• Lean Proteins: Opt for lean protein such as poultry, fish, tofu, and legumes which support muscle health and will keep you satiated for longer.

• Eat the Rainbow: Create visually-appealing and nutritionally-rich meals by choosing a variety of colourful vegetables.

• Smart Snacking: Nuts, seeds and fresh fruits are satisfying and nutritious choices.

• Mindful Cooking: Grilling, baking and steaming are healthier alternatives to frying, and help to preser ve the nutritional integrity of the ingredients.

DELHAIZE products with Nutri-Score A • Strawberries • Natural yoghurt • Fresh herbs • Luxembourgish carrots • Avocado • Organic lemons • Cabbage, ready to use • Basmati rice • White and red cabbage • Taco Salsa, mild and spicy • Mixed nuts, unsalted • Green asparagus • Sucrine salad

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NUTRI-SCORE A

RECIPES KIRSTY VON BOCH PHOTOS RAMUNAS ASTRAUSK AS

SPRING COD EN PAPILLOTE SERVES 2 40 MINUTES

• 330 g DELHAIZE cod fillet, cut into 2 pieces

• 2 tbsp olive oil • 1 lemon, juice and zest • 2 tbsp freshly chopped chives or herb of your choice

• 1 small leek, white and light green parts only*

• 1 carrot • 2 spring onions • 25 g salted butter, melted • Salt & pepper

1 Preheat the oven to 180°C. 2 In a shallow dish, whisk together the

olive oil, half the lemon juice and half the chives. Add a generous pinch of salt and a few grinds of pepper.

3 Place the cod fillets in the dish and turn them in the mixture to coat. Leave to marinate in the fridge for 30 minutes.

4 Thoroughly wash and trim the leek and julienne (cut into matchsticks).

Do the same with the carrot and spring onions.

5 Melt the butter and combine with the other half of the lemon juice,

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zest of half the lemon and the remaining chives.

6 Tear off two 30 x 40 cm sheets of baking parchment and lay them side by side on the counter. Lightly brush the middle of the sheets with a bit of the melted butter.

Place a fillet on each parchment sheet and top each one with the julienned vegetables. Drizzle a teaspoon of the melted lemon butter over the vegetables.

7 Bring opposite sides of the paper up over the fish and fold over two or three times to secure, then fold the ends underneath to make a parcel. Place the

parcels on a baking tray. This step can be performed 12 hours in advance, and the parcels can be refrigerated.

8 Bake the parcels for 15-20 minutes (20 minutes for a thicker fillet). When done, pry the parcels open and drizzle the remaining lemon butter over the vegetables before serving.

TIP

* Pop the trimmed ends of the vegetables in the freezer in a plastic bag and use them next time you make vegetable or chicken stock!

ROAS TED ASPAR AGUS WITH MOZ Z ARELL A SERVES 2

• 25 g DELHAIZE hazelnuts • 500 g green asparagus • 1 bag DELHAIZE baby greens (jeunes pousses)

• 125 g DELHAIZE Mozzarella di latte di Bufala

25 MINUTES

For the dressing • 1 organic lemon, zest and juice • 1 shallot, roughly chopped • 1 tbsp white wine vinegar • 4 tbsp olive oil • Salt & pepper to taste • 20 g fresh basil

1 Preheat the oven to 200°C.

5 Drizzle with half of the dressing

Line a baking sheet with parchment paper.

2 Place the hazelnuts on the baking sheet and roast them for 3 minutes until fragrant. Remove from the baking sheet and set aside to cool, then roughly chop.

3 Meanwhile, make the dressing.

Combine the lemon zest and juice, shallot, vinegar, olive oil, salt and pepper in a small food processor.

Set aside.

4 Snap the woody ends off the asparagus spears and place them on the baking sheet.

you prepared earlier, and toss.

Roast for 15-20 minutes turning halfway through, until tender and they start to brown.

6 Scatter the baby greens onto a serving platter. Top with the roasted asparagus, tear open the mozzarella, place in the middle of the dish and sprinkle with chopped hazelnuts.

7 Chop the basil, add it to the remaining dressing. Drizzle the dressing over the platter and serve.

NUTRI-SCORE A

ME XICAN SHRIMP BOWL SERVES 2 30 MINUTES

• 200 g DELHAIZE rice • 185 g DELHAIZE scampi (raw, peeled and deveined)

• 3 tsp olive oil, divided • ½ tsp cumin powder • ½ tsp dried oregano • ¼-½ tsp chilli powder (depending on how hot you like it)

• ¼ tsp salt • 1 lime, zest and juice • 1 avocado • 50 g DELHAIZE shredded cabbage • 100 g DELHAIZE salsa (mild or spicy)

• 2 tbsp DELHAIZE natural yoghurt • 10 g coriander 1 Preheat the oven to 200°C. 2 Prepare the rice according to

package instructions.

3 Meanwhile, rinse the shrimp and

pat dry with a paper towel. Place on a baking tray lined with parchment paper. Drizzle with 2 teaspoons olive oil and sprinkle over cumin, oregano, chilli and salt. Toss to coat, roast for 6 minutes turning halfway through.

4 Dress the cabbage with 1 teaspoon olive oil, 1 teaspoon lime juice and a pinch of salt. Toss and set aside to marinate.

5 Prepare the salsa dressing by combining the salsa, yoghurt and lime zest. Set aside.

6 Chop the avocado and squeeze a teaspoon of lime juice over it, toss to combine.

7 To serve, divide the rice between two bowls, top with cabbage, cooked shrimp, and diced avocado.

8 Garnish with fresh coriander and the salsa dressing.

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NUTRI-SCORE A

GREEN CURRY - THE QUICK & E ASY MENU BY DELHAIZE

A Delhaize meal box that already contains all the basic ingredients • 1 red pepper • 1 courgette • 1 medium cucumber • 1 carrot • 2 tomatoes • 1 red onion • 1 red chilli • 1 packet of green curry paste • 1 jug of coconut milk To add • 2 tbsp sunflower oil • 300 g rice • 300 g chicken fillet cubes • 1 bunch Thai basil or fresh coriander Veggie tip • Replace the chicken with 300 g of diced tofu

SERVES 4 50 MINUTES

1 Clean the vegetables. Cut the pepper, courgette,

cucumber, carrot and tomatoes into chunks.

Peel and chop the onion.

2 Halve the chilli, remove the seeds and chop finely.

3 Cook the rice according to the instructions on the packet.

4 Heat the sunflower oil in a large frying pan and brown the chicken fillet. Add the onion and cook for 2 minutes over a medium-high heat.

5 Add the vegetables and add the red pepper to taste.

Cook and stir for 4 minutes over a high heat.

6 Add the green curry paste and cook for 2 minutes over a medium-high heat. Add 200 ml coconut milk, bring to the boil and cook, covered, for 10 minutes over a low heat. Serve the curry with the rice.

TIP

Before serving, sprinkle the curry with finely chopped coriander or basil. You can also serve the curry with noodles.

F O R M O R E D EL H A I Z E R EC I P E S , V I S I T

DELHAIZE.LU

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S E A S O N A L V EG E TA B L E

5 FAC TS ABOUT

BRUSSELS SPROUTS An initiative of the Luxembourgish Government in the framework of the plan “Gesond iessen, Méi beweegen”.

More infos: gimb.public.lu

A COLD S E ASON CLAS S IC

B

russels sprouts are harvested from November to March, as soon as the heads are the size of a walnut. They protect themselves from the cold by letting their leaves hang downwards and taste best after the first frost, but should never be harvested frozen.

A G R E AT SO U R C E O F F IB R E & P R OT E IN

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his low-calorie, nutrientrich vegetable is a great source of protein and contains virtually no fat or cholesterol, but a lot of fibre, which supports gut health and helps regulate cholesterol levels.

A BIG V ITAMIN BO M B

1

00 g of Brussels sprouts contains 100% of your recommended daily Vitamin C intake. Vitamin K, iron and folic acid strengthen your immune system and nervous system and help boost concentration.

These little power balls have an anti-inflammatory, detoxifying, antioxidant effect and boast cancer prevention properties.

However, due to their high purine content, people with gout and anyone taking blood thinners should only eat the mini cabbage-like buds in moderation.

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F LAVO U R & P R E PAR AT IO N

B B UYING & STO R ING

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resh Brussels sprouts are light to dark green in colour, have firm, tightly closed heads and are almost white on the inside. They can be kept in the fridge for up to four days, either raw in the vegetable drawer or, if cooked, in an airtight container on the top shelf. Cleaned and raw or blanched, they can also be frozen.

russels sprouts have a subtly bitter, slightly sweet, nutty flavour. If you prefer things less bitter, add a little sugar or vegetable stock to the cooking water. Remove any yellow or loose leaves, wash under running water and cut a cross in the stalk, to ensure even cooking. Cook in a little water until al dente and rinse in icy cold water. You can also use raw Brussels sprouts to pep up your winter menu – finely sliced as a salad, for instance.

S E A S O N A L V EG E TA B L E

RECIPES & PHOTOS ANNE LOMMEL

BRUS SEL S SPROUT SAL AD SERVES 4

25 MINUTES

• 250 g Brussels sprouts • 15 grapes, halved • 100 g sliced almonds • Juice of one lemon

• 3 tbsp olive oil • 100 g grated Parmesan cheese • A pinch of black pepper • A pinch of salt

1 Cut the Brussels sprouts into

2 Lightly toast the almonds in a pan.

paper-thin shreds using a mandolin or a very sharp knife. Rinse with ice-cold water (this will make the Brussels sprouts crisp and clean) and dry well in a salad spinner.

3 In a large bowl, whisk together the

lemon juice, olive oil, parmesan, pepper and salt. Add the Brussels sprouts, grapes and almonds and mix gently.

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S E A S O N A L V EG E TA B L E

BRUS SEL S SPROUT GR ATIN WITH CHICKEN SERVES 4

60 MINUTES

• 500 g Brussels sprouts • 200 g rice • 1 onion • 4 chicken breasts • 1 tsp mustard • 2 bay leaves • Zest of one lemon • 1 clove of garlic For the topping: • 500 ml milk • 200 g sour cream • 2 eggs • A pinch of grated nutmeg For the crust • 150 g ground almonds • 2-3 tbsp butter cubes • 200 g grated Parmesan cheese

1 Clean the Brussels sprouts and cut

the florets in half. Cook in boiling salted water for 10 minutes, then drain and set aside. Cook the rice for 10 minutes and set aside.

2 Peel and roughly dice the onion.

Season the meat with salt and pepper and rub with mustard.

Fry slowly in olive oil with the onion, bay leaves, lemon zest and garlic. Cover with milk and braise slowly for 15 minutes.

3 Preheat the oven to 180°C top and bottom heat.

4 Remove the meat from the pan and cut into large strips. Place a layer of rice, Brussels sprouts and meat in a baking dish.

5 For the topping, remove 400 ml of the milk from the pan and whisk with the sour cream and eggs. Season with salt, pepper and nutmeg. Pour over the casserole.

6 Sprinkle with almonds, butter cubes and cheese.

7 Bake in a preheated oven at 180°C for about 35 minutes.

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S E A S O N A L V EG E TA B L E

BRUS SEL S SPROUT PANCAKES SERVES 4 60 MINUTES

For the pancake batter • 4 eggs • 500 ml milk • 250 g flour • A pinch of salt, pepper and nutmeg • ¼ bunch of parsley, finely chopped • ¼ bunch of chives, finely chopped For the topping • 350 g fresh Brussels sprouts • 16 slices of bacon (approx. 100 g)

1 Clean the Brussels sprouts.

Cut off the base, remove the outer leaves from each floret and cut in half. Cook in boiling water for 10 minutes.

2 For the batter, mix the eggs and milk well. Pour the flour through a sieve into the egg and milk mixture. Stir well. Set aside a few herbs and add the rest of the herbs. Season with salt, pepper and nutmeg.

3 Heat a pan and add a little butter.

Fry the bacon first (4 slices per pancake). After 2 minutes, turn each slice over and fry on the other side.

Add the Brussels sprouts and fry for 1 minute. Pour over the pancake batter and allow to set, then fry on both sides until golden brown.

4 Keep warm in a preheated oven at 100°C until all the pancakes are cooked.

5 Sprinkle with the rest of the chopped herbs and serve.

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S E A S O N A L V EG E TA B L E

BAL SA MIC- GL A ZED BRUS SEL S SPROUTS WITH BACON

SERVES 4 60 MINUTES

• 750 g Brussels sprouts, trimmed and halved lengthways

• 15 garlic cloves, peeled • 3 tbsp olive oil • Salt and black pepper • 4 slices of bacon • 12 chopped walnuts • 120 g Parmesan cheese, grated or thinly sliced For the honey-balsamic glaze • 100 ml balsamic vinegar • 2 tbsp liquid honey

1 Preheat the oven to 200°C. 2 In a bowl, mix the Brussels sprouts,

garlic, olive oil, 2 tsp salt and 1 tsp black pepper. Spread on a large baking tray. Roast for about 20 minutes until the bottoms are browned and crispy. Remove from the oven, mix and return to the oven for a further 10 minutes.

3 In the meantime, mix the balsamic vinegar with the honey and heat in a small pan. Bring the mixture to the boil once, then simmer on a low heat until it thickens (approx. 20 minutes).

4 Fry the bacon slices in a pan until crispy and toast the walnuts. Add to the Brussels sprouts and drizzle over the honey-balsamic glaze.

Serve immediately.

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KNOWLEDGE BITES

A LL T H AT SHOOTS A N D SPROU TS There’s nothing better than shopping for fresh ingredients in the great outdoors, but what do lovers of local, seasonal produce do when even the birds are struggling to forage for food in the fields? They get inventive!

T E X T O L I V E R Z E LT

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ennel is an impatient vegetable. Eager to make its appearance, its feathery grass-green leaves have been gleaming boldly between the otherwise brown stalks in the field ever since the temperatures turned milder. Last autumn, when the fennel bulb was harvested, its root was left in the ground. Now, the first young shoots of the season are growing from it in a field on the Danish island of Zealand. Søren Wiuff, once described by world-renowned chef and famous Noma restaurant founder René Redzepi as the ‘best farmer in the world’, will be gathering in the fluffy fennel fronds. One of Wiuff’s best clients is three-star Michelin restaurant Geranium in Copenhagen.

Early spring is not exactly synonymous with bountiful harvests.

Nature has just thawed out, and with it, lush new leaves are beginning to sprout from the old. A welcome gift for seasonal cuisine.

The first, still delicate greens boast a great aroma and fantastically fresh, subtle flavours that seem fitting for this season of longer, lighter days. Savvy chefs don’t just want what is in season, but know all too well that even vegetables that are only just beginning to sprout can also taste amazing.

U N I Q U E C R E AT I O N S But they’ll only be able to get their hands on such flavoursome pre-season ingredients for their unique creations if the farmers don’t put paid to this by ploughing their crops under after the harvest. Where luck is on the side of the chefs, there will be small fresh leaves sprouting where harvested Brussels sprouts and kale have been left discarded. Broccoli, which is harvested in autumn but overwinters as a plant in the ground, now bears a flurry of small florets to the left and right of the thick stalk. Light green in colour, but much spicier than the dark, mature head.

You can’t buy sprouting leeks in the shops. But Yves Ollech has some. One day, the chef received a crate of leeks that had sprouted.

“Nobody wanted them, and we weren’t keen either,” recalls Ollech. “But then I removed the centres of the stalks, vacuum-sealed them with a little butter, salt and sugar and steamed them. The result: a vegetable with the consistency of perfectly cooked asparagus. A real innovation!” says the chef of his clever culinary discovery.

For years, the chef at Nuremberg’s Essigbrätlein has been going to local farmers’ fields to post-harvest, i.e. to find roots, shoots, leaves and stalks that all feature in the Michelin two-star restaurant’s distinctive vegetable dishes.

At one-star restaurant Nobelhart&Schmutzig in Berlin, diners are astounded by a lettuce that farmers have left in the greenhouse to sprout and that now tastes fresh and cucumbery. A real culinary hit!

V E G E T A B L E S T H A T A R E O N LY JUST BEGINNING TO SPROUT C A N A L S O TA S T E A M A Z I N G .

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SEASONAL FRUIT

5 FAC TS ABOUT

BANANAS WH Y ARE BA N A N AS B ENT?

An initiative of the Luxembourgish Government in the framework of the plan “Gesond iessen, Méi beweegen”.

More infos: gimb.public.lu

BA NA NAS CAU SE CO NST IPAT IO N

T

his is probably one of the most commonly asked questions with a very simple answer: because bananas grow from the bottom up towards the sun, stretching away from the trunk. This is how they get their shape.

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o, in fact, they don’t. On the contrary, bananas contain a lot of fibre, which stimulates digestion. They also contain pectin, which makes them a particularly easy-to-digest fruit, which in turn helps alleviate diarrhoea and accelerate recovery from bacterial infections.

BA N A N AS MAKE YO U HA P PY & HEL P CO M BAT STRESS

B

ananas contain serotonin and norepinephrine, the hormone substances that stimulate positive thinking and are known as ‘happy hormones’. They are rich in B group vitamins, potassium and magnesium, all of which are important for combating stress, are good for the muscles, nerves and heart, and can even help the body recover from nicotine withdrawal.

BA NA NAS A R E NOT A FAT T ENING F R U IT

A

THE SK IN OF BANANAS ARE U SEF U L

Y

ou can use the inside of a banana skin to clean your shoes with – simply rub it directly onto your shoe and dry with a cloth. Banana peel contains an emollient enzyme that relieves itching caused by insect bites and accelerates healing.

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lthough bananas contain a lot of carbohydrates and sugar (sucrose, fructose and glucose), they contain just a modest 100 kcal/100 g. They are virtually fat-free, extremely high in fibre, fill you up quickly and regulate blood sugar levels, making them the perfect snack and an instant and effective energy source for athletes.

SEASONAL FRUIT

RECIPES & PHOTOS ANNE LOMMEL

PL ANTAIN SAL AD SERVES 4

• 1 large or 2 small ripe plantains, cut into 2 cm thick slices • 1 tbsp coconut oil • 1 tsp sea salt • 1 mango, peeled and diced • 1 red onion, finely sliced • 1 avocado, peeled, pitted and diced • 1 red chilli pepper, finely sliced

1 Heat the coconut oil in a pan over

a medium heat. Once the oil is hot, add the plantains. Fry for 2-3 minutes on both sides. Make sure that the plantain slices are nicely caramelised.

2 After frying, remove from the pan and drain on a plate lined with

20 MINUTES

• 1 handful of fresh coriander, finely chopped

• 1 red pepper, deseeded and diced • 1 tin of red or black beans, drained and rinsed with clear water

• Juice of 1 lime • 2 tbsp agave nectar • 1 tbsp soy sauce

kitchen paper. Season with a pinch of sea salt.

3 Place all the salad ingredients, including the fried plantains, in a large bowl and mix well.

Serve immediately.

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BANANA KE TCHUP 5-6 GLASSES

• 1 tbsp chopped garlic • 1 tbsp chopped shallots • 1 tbsp chopped ginger • 55 g tomato puree • 4 Saba bananas

15 MINUTES

• 60 ml white vinegar • 60 ml water • 55 g brown sugar • Salt • Pepper

(plantains)

1 Sauté the garlic, shallots and ginger for 5 minutes.

2 Add the tomato purée and cook for a further minute.

3 Deglaze with vinegar and water.

4 Add the brown sugar and bananas and cook for

10 minutes.

5 Puree until smooth and season to taste with salt

and pepper.

FUN FACT

In the Philippines, where tomatoes are in short supply, banana ketchup (made from plantains) is a very popular substitute for tomato ketchup.

BANANA CHIA PUDDING 5-6 GLASSES

• 4 ripe bananas • 120 ml water • 80 g chia seeds • 250 ml almond milk • 2 tsp vanilla extract

15 MINUTES

For the topping • 1 banana • 4 tbsp coconut flakes • 5-6 tbsp coconut yoghurt • A few leaves of fresh mint

1 Peel the bananas and freeze for at least half a day.

2 Soak the chia seeds in water for at least 5 minutes.

Stir occasionally.

3 Remove the bananas from the freezer and mash finely

(until there are no more lumps). Add the milk, vanilla extract and chia seeds and blend again.

4 Pour into glasses and top with yoghurt. Sprinkle with coconut flakes. Top with banana slices and fresh mint before serving.

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SEASONAL FRUIT

BANANA & COFFEE MUFFINS 15 MUFFINS 33 MINUTES

• 3 ripe bananas • 180 ml almond milk • 1 tbsp coconut oil, melted • 170 g white flour (type 55) • 120 g almond flour • 110 g brown sugar • 2 tsp baking powder • ¼ tsp salt For the topping • 1 tsp brown sugar • ¼ tsp ground cinnamon • Almonds

1 Preheat the oven to 200°C. Lightly

grease the cavities of a muffin tin.

2 Place the bananas in a large bowl

and mash. Then add the milk and oil and mix well.

3 Add the remaining muffin ingredients and mix until there are no more lumps. Fill the moulds of the muffin tin ¾ full.

4 In a small bowl, mix together the sugar and cinnamon for the topping and sprinkle over the muffins. Place an almond on top of each muffin.

5 Bake in the centre of a preheated oven for 18-20 minutes. Leave to cool for 5 minutes, then remove from the muffin cases and enjoy.

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SEASONAL FRUIT

DOUBLE CHOCOL ATE BANANA CAKE 1 CAKE 80 MINUTES

• 3-4 ripe bananas (depending on size)

• 220 g flour • 2 level tsp baking powder • 1 pinch of salt • 130 g sugar • 100 g butter (room temperature) • 3 eggs (room temperature) • 3 tbsp cocoa powder • 150 g chocolate chips For the topping: • 1 banana • A few chocolate chips

1 Peel the bananas and mash them in a

large bowl. Add the sugar and butter and mix with a hand mixer.

2 Add the eggs one at a time and continue mixing.

3 Sift in the flour and baking powder.

Mix for 2 minutes until a smooth mixture is formed. Add a pinch of salt.

4 Divide the dough into two halves.

Add the cocoa powder and chocolate chips to one half and mix in well.

5 Pour the batter into a cake tin, alternating layers of light and dark batter like a marble cake.

6 To decorate, cut a banana in half lengthways and place on top of the cake. Sprinkle a few chocolate chips on top.

7 Bake in the oven for 1 hour at 180°C (top and bottom heat).

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COLUMN

Z E LT ’ S W O R L D

GA ST RONOM Y 2 .0 T E X T O L I V E R Z E LT

W

e all get annoyed by waiters in restaurants from time to time. The waiters who blatantly blank your “Excuse me, waiter!” The waiters who are really actors and singers and artists, only waiting on tables for the money, and don’t they want you to know it! But I know I’d certainly miss them, however annoying they can be, if they were suddenly to be replaced by a team of robots, with fixed grins and monotonous voices, taking my order and mechanically placing my meal down in front of me with perfect, perfunctory precision.

Because there are restaurateurs – and not just fast food chain owners, I may add – who do see mechanical waiters as the future of hospitality. After all, there is some truth in young people not being able to get out of bed in the morning and only being interested in how many days’ holiday they’ll have when interviewed for the job. But only hiring staff who never need to sleep? At least the restaurant owners who are planning to bring robots and AI into their establishment in Pasadena (California) are also planning to keep on a few human members of staff, in order to retain their ‘personal touch’. It would seem, then, that not everyone’s screws have come loose quite yet.

C U L I N A RY T R E N D S I’m always mildly amused when I read about culinary trends. These suggest that all those partial to a Sunday roast are fast becoming an endangered species – because these days, the vast majority of people, and not just the eco-warriors and hipsters, are eating a plant-based diet of ‘beyond food’, ‘redefine meat’ and ‘cultured meat’, in other words: vegetables and reconstructed meat. The truth is we are now eating more vegetables, and tend to prepare them in a more sophisticated way – although the jury is out on just how many food influencers are actually following the recipes and regimes they so ardently promote in their Insta and TikTok videos. Yet, despite our desire to save the planet, we are still eating too much meat.

Let’s move on now to the latest extravagance in the world of high-end cuisine. Even serious gourmets with fat wallets will be left speechless at a jaw-dropping menu price of almost €17,000. The exorbitantly expensive seven-course meal can be enjoyed at exclusive Austrian hotel Falkensteiner Schlosshotel Velden, on the shores of Lake Wörthersee. The highlight of this top-notch tasting package for two is a one-carat diamond, served with dessert. Bon appétit!

© FA L K E N S T E I N E R S C H LO S S H OT E L

A € 1 7, 0 0 0 M E N U . T H E H I G H L I G H T O F T H I S PAC K AG E I S A O N EC A R AT D I A M O N D , S E R V E D W I T H D E S S ER T.

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STEP BY STEP

A CL A SSIC W I T H A PER SONA L T W IST! May we introduce: our new series. From now on, the KACHEN team will be ...stepping up to the plate. Our Art Director, Marc Dostert is kicking things off. It should be noted that this is not the original recipe, but his very personal interpretation. He got it from his better half, appropriated it without further ado and made it ‘his’ specialty.

RECIPE & PHOTO MARC DOSTERT

ESCALOPE MIL ANESE SERVES 4 80 MINUTES

• 4 veal escalopes, flattened with a meat tenderiser

• 1 kg tomatoes, diced • ½ onion • 1 clove of garlic, halved • 50 ml olive oil + 3 tbsp • Basil • Salt • Pepper • 50 g butter For the breading • 2-3 eggs • 200 g breadcrumbs • 200 g parmesan • Flour • Salt • Pepper • Paprika powder

• 200 g spaghetti or spaghettoni WINE PAIRING RIESLING WOUS SELT GPC , 2021 DOM AINE VITICOLE KOHLL-LEUCK WHITE WINE

STEP BY STEP

1 In a large pan, sauté the onion

(in one piece) in olive oil. Add the diced tomatoes and simmer over a medium heat. After 20 minutes, add a few basil leaves and stems, salt and pepper and simmer for a further 10 minutes.

2 Gently fry the garlic in 1 tbsp olive

3 Remove the onion and basil

oil, then discard the garlic and add the flavoured oil to the tomatoes.

from the sauce. Pass the tomatoes through a sieve using a soup ladle or spoon, occasionally scraping the bottom of the sieve.

4 Reduce the strained sauce over

5 In the meantime, beat the eggs with

6 Season the meat with salt and pepper,

a low heat for 30 minutes until it thickens. Flavour with salt and pepper.

salt, pepper and a little paprika powder. Mix the breadcrumbs with the Parmesan in a 50/50 ratio.

7 Cook the pasta according

to the instructions until al dente and set aside.

8 Fry the meat in a mixture of

2 tablespoons of oil with the butter until golden brown on both sides.

dip first in flour, then in the egg mixture and finally in the breadcrumbParmesan mixture, then dip again in the egg mixture and in the breadcrumbs.

Double-bread all the cutlets in the same way and place the breaded meat in the fridge for 10 minutes.

9 Add the pasta to the tomato sauce

and mix well. Serve with the meat and garnish with basil and parmesan to taste.

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BAKING CLASSICS

Baking is child’s play with the expert guidance of Alessandro Vitali. So why not try this delicious financier, as a cake or as mini financiers, and top it with fresh, seasonal fruit.

Although it’s not yet raspberry season, we’re banking on you keeping KACHEN with your cookery books for a good while, so you’ll be able to bake this financier again in summer and top it with raspberries!

R EC I P E A L E S S A N D R O V I TA L I PHOTOS ENIA HAECK

M ATCHA TE A FINANCIER SERVES 6 140 MINUTES

• 1 round mould with a 18 cm diameter For the pastry • 70 g almond powder • 135 g icing sugar • 45 g flour • 4 g Matcha green tea powder • 1 g fine salt • 120 g egg white • 125 g butter For the white chocolate ganache • 150 g 35% heavy cream • ½ Bourbon or Madagascar vanilla pod • 90 g white chocolate • 1 g rehydrated gelatine (powder or sheet) For decoration • 125 g fresh raspberries

TIP

To make mini financiers, pour the pastry into the cavities of a mini financier mould and bake at 175°C for 12 to 15 minutes.

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BAKING CLASSICS

1 Melt the butter until it has a hazelnut

colour, then leave to cool.

4 Cover the pastry well with cling film

and refrigerate overnight.

7 The next day: butter and flour

the financier tin, pour in the pastry and spread well.

2 Sift the flour and icing sugar together,

3 Add the liquid egg white and

then add the ground almonds, green tea and salt.

whisk to combine, then fold in the hazelnut butter.

5 Bring half the cream with the vanilla

6 Add the other half of the cream,

pod to the boil, add the gelatine, then strain and pour over the white chocolate.

8 Bake at 175°C for around 20 minutes,

then leave to cool before removing from the mould.

blend well and refrigerate, covered, overnight.

9 Whisk the vanilla ganache and

decorate the financier with fresh raspberries.

TIP

Leave the financier to cool before decorating with the ganache. Be careful not to over-mix the ganache to avoid a jagged, grainy texture.

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T R AV E L L I N G TA S T E B U D S

R E C I P E & P H O T O PAU L A S O R YA N O

LEBANESE SHAWARM A SERVES 4

20 MINUTES

• 300 g chicken fillets skinless • 2 tbsp olive oil For the marinade • 1 large garlic clove, minced • 1 tbsp ground coriander • 1 tbsp ground cumin • 1 tbsp ground cardamon • ½ tsp ground cayenne pepper - optional • 2 tsp smoked paprika • 2 tsp salt • Black pepper • 2 lemons, juice • 3 tbsp olive oil For the sauce • 200 ml Greek yoghurt • 1 tsp cumin • 1 tbsp fresh dill, salt, pepper To serve • 2 tomatoes diced • ½ of a small lettuce • 1 pack Lebanese bread

1 Prepare the marinade: mix all the ingredients and

add the chicken fillet. Leave to marinate overnight or for a couple of hours.

2 Heat 2 tbsp of olive oil in a saucepan for 2 minutes.

3 Remove the chicken fillet from the marinade and fry for 5 minutes on each side, depending on size.

4 When cooked, remove from the heat and cut into bite-sized cubes.

5 Meanwhile, dice the tomatoes, wash the lettuce.

6 Prepare the sauce: in a small bowl, mix the yoghurt with the finely chopped dill and cumin.

Add salt to taste.

7 Serve the chicken on a Lebanese flatbread with the yoghurt sauce and vegetables.

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VINTNER PORTRAIT

R ACINES REBELLES

BACK TO T HE ROOTS Kaja Kohv has not only travelled all the way to Luxembourg from the Baltic States via Australia, but she’s also travelled the career path from sommelier to winemaker.

In 2020, she opened Racines Rebelles in Grevenmacher, probably one of the hottest new micro-wineries on the Moselle.

TEXT CHAREL HEINEN PHOTOS RAMUNAS ASTRAUSK AS

K

aja Kohv was born in the Estonian capital, Tallinn, where in later life she studied tourism and hotel management. As a student, Kaja also trained as a sommelier, and went on to work in one of Tallinn’s top restaurants. But eager to learn more about wine, she decided to depart her native Estonia and travel the world. Her travels led her to Giaconda Vineyards in south-east Australia, where she worked for some time, learning all the steps involved in winemaking, and where she discovered her passion for the profession: “Of course, working as a sommelier has a certain prestige, but I was more interested in getting my hands dirty.”

Kaja’s travel and career path led her to Luxembourg after meeting Abi Duhr in Bordeaux in 2015: “We have a similar outlook on life and hit it off straight away.

He invited me to Luxembourg to help him out at his winery, Château Pauqué. And I’ve been

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in Luxembourg ever since, with no plans to leave anytime soon.”

In 2020, Kaja was offered the opportunity to lease a modest 0.8 hectares of vineyards in Dreiborn. “It was a lot of hard work at first. The soil was completely compacted and infertile from years of machine cultivation,” she says.

B I O DY N A M I C V I T I C U LT U R E To protect the soil, Kaja avoids using tractors and large machinery in as far as possible, relying instead on manual labour and biodynamic processes. With the exception of just small amounts of sulphur and copper, no chemicals whatsoever are used. And no insecticides either: “Insects are very important for the ecological balance of vineyards. And not just bees, but other beneficial insects like ladybirds, too.”

When it comes to pruning, harvesting, fermenting and bottling, Kaja strictly

follows the lunar calendar. Although this may well sound like nothing more than an old wives’ tale to those not in the know, following the lunar calendar is in fact a centuries-old tradition in the winegrowing industry. “The best time to do specific tasks depends on the relevant phase of the moon. When the moon is waning, the earth is inhaling, and this is the best time for pruning and planting. When the moon is waxing, the earth is exhaling. This is the best time for sowing,” explains Kaja.

Kaja focuses the majority of her work in the vineyards, so as to minimise the work required in the cellar. No yeast is added to aid the fermentation process; instead, the process is left entirely to the naturally occurring yeast cultures. Because Kaja wants nature and the local clay and limestone soil in which her vines grow to shine through in her wines. “That’s why I need my grapes to be as healthy as possible – to avoid infections during skin-contact

VINTNER PORTRAIT

and fermentation.” Instead, she sprays the vines with tea made from the wild flowers and plants that grow on her land, such as nettles and dandelions, to boost the plants’ natural defences.

When asked whether doing it all on her own ever gets too much for her, she replies with a mischievous smile: “I’m a bit of a control freak, and a perfectionist. I couldn’t bear to let anyone else do any of the important steps in the process. Of course, I have some help harvesting and pressing the grapes, but I do most of the work myself. It’s better that way, and I want to keep it that way, too. But obviously I’m grateful for any helping hands!”

M A K E E L B L I N G G R E AT AGA I N !

Among other grape varieties, Kaja cultivates Pinot Blanc and Riesling in her vineyards. But Elbling is what she specialises in: “Unfortunately, Elbling has a bit of a bad rep in Luxembourg, which is a

shame, because it’s the oldest grape variety grown in the region, and therefore reflects the terroir perfectly.”

Four wines from the 2022 vintage have been launched on the market under the Racines Rebelles label: Roche liquide is a surprisingly smooth Elbling, part matured in acacia barrels and part in stainless steel vats, which gives it a certain freshness. Sur la peau is an Elbling fermented on the skins, which produces very complex, fruity notes.

La source is a Pinot Blanc matured in oak barrels. It boasts a lightness and freshness that makes it the perfect choice on a hot summer’s day. Soulstorm is a lightly sparkling cuvée made from Elbling and Pinot Blanc that outshines many a local crémant.

What all these wines have in common is their smooth, full-bodied, noble character. It is, however, hard to convey their true quality and tasting notes merely

in words. It’s best to taste the wines for yourself. Unfortunately, this may be easier said than done – as Kaja operates on such a small scale, her vintages are highly limited. Just under 1,000 bottles to 1,300 bottles of each wine are produced, around 75% of which are exported. The majority are exported to the Far East: “Natural wines have really taken off in Japan in recent years. As there’s no winemaking tradition in Japan like the tradition we have here in Europe, a lot of wine there is imported.”

Back in Luxembourg, Kaja’s wines are sold exclusively by Caves Wengler, but can also be found on the wine lists of selected restaurants and bars.

R AC I N E S R E B E L L E S 73, ROUTE DE TRÈVES L- 67 9 3 G R E V EN M AC H ER @RACINESREBELLES

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BAR SNAPSHOT

COOPER’S

PL ACE YOU R BETS! TEXTE MARIE TISSIER PHOTOS L AURIE-ANNE ALL ARD

D

uring the week, in the heart of CASINO 2000 in Mondorf-lesBains, huge bronze curtains conceal a chic and cosy niche. At weekends, the curtains open to reveal Cooper’s, a stylish evening bar with a modern Art Deco feel.

At its helm is Mohamed Ismaiel.

Winner of the ‘Best Bartender’ public vote at the 2023 Luxembourg Nightlife Awards, Mohamed expertly creates classy cocktails for his discerning customers, with his own personal touch: style! Or perhaps more fitting: freestyle... Because this exceptional mixologist isn’t satisfied with just making good cocktails – he also loves to put on a show, juggling bottles, glasses and shakers.

With 25 cocktails on the menu, as well as a selection of signature cocktails, each with their own backstory, exquisite elixirs and a host of Luxembourg favourites, Cooper’s, which will be celebrating its second anniversary in March 2024, has made a name for itself as an upmarket venue with a sleek and simple ambiance and Mohamed Ismaiel’s trademark beaming smile.

COOPER’S 5, RUE FL AMMANG L- 5 61 8 M O N D O R F- L E S - B A I N S CASINO2000.LU

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BAR SNAPSHOT

THE COOPER ’ S PINK BE A M SERVES 1 3 MINUTES

• 4 cl gold rum • 3 cl Lillet Blanc • 2 cl grenadine • 2 cl squeezed lime juice • 3 drops of orange bitter • 1 egg white 1 Pour the rum, Lillet Blanc,

grenadine and lime juice into a cocktail shaker. Add the drops of orange bitter and egg white.

2 Dry shake for 15 seconds.

3 Add some ice cubes and shake for a further 15 seconds.

4 Take a cocktail glass or champagne coupe (not a flute!).

5 Strain gently into the glass using a small sieve, to filter out any egg residue.

6 To finish off the cocktail, Mohamed Ismaiel uses strawberry powder and a stencil to add a design.

TIP

If you have a cocktail strainer at home, use it to pour the cocktail into the glass for an even smoother foam.

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CAFE PORTRAIT

LE BOVA RY The old village café in Weimerskirch is located right next to the Centre Culturel, quietly tucked away from the hustle and bustle of the old town and Kirchberg plateau. This is where former lawyer Lili Fouet fulfilled a long-standing dream, when she opened Café littéraire Le Bovary here nine years ago.

TEXT CHAREL HEINEN PHOTOS MARC DOSTERT

S

ome who stumble upon Café Le Bovary may find it a little old-fashioned. Some, whose tastes and favourite trends are as fleeting as the trendy cafés they prefer to frequent for a soya latte, their head buried in their phone, may find it ‘kitsch’. “My customers need to understand the concept,” says Lili.

“My café is like an extension of my living room. I don’t want it to be just like any other café. What it first and foremost is is a cultural venue, which just happens to have a kitchen and bar.”

FA R F R O M T H E H U S T L E AND BUSTLE And Café Le Bovary is indeed very different to other cafés. Here, nobody chases after the latest trends, and you won’t find anyone with their head buried in their mobile phone either.

Instead, you can bury your head in one of the countless books from the countless bookshelves, engage in lively conversation with friends, old and new, or simply kick back and enjoy Le Bovary’s somewhat whimsical, yet cosy atmosphere over a coffee, a glass of wine or a homemade pasta dish from what is probably the smallest professional kitchen in Luxembourg.

Based loosely on French novelist Flaubert’s definition of an ‘oasis’, you could say that Café Le Bovary is an oasis in the desert for those thirsty for something different. A painting of the

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CAFE PORTRAIT

“OASIS: AN INN IN T H E D E S ER T.” G U S TAV E F L AU B E R T DICTIONARY OF RECEIVED IDEAS, 1911

French novelist, whose most famous character Emma Bovary gave the café its name, hangs on the large wall in the main room.

If you decide to visit Café Le Bovary, it’s a good idea to make sure you’ve no other plans for the day.

“Customers often come in for lunch and end up spending the whole day here,” says Lili. And it’s not hard to see why: With all the cultural activities on offer, it’s all too easy to completely lose track of time.

A C U LT U R A L C E N T R E B E LOW T H E R A DA R The bookshelves are well stocked with second-hand gems and new titles, to either browse on site or take home for a small donation. In the basement, there’s a small stage with around twenty seats, where performances, readings and concerts regularly take place and art house films are shown. Local jazz greats, the likes of Maxime Bender and Benoît Martiny, who normally play to packed concert halls, can be enjoyed in the small, intimate atmosphere of the Bovary Jazz Club. “The idea was to create a home for Luxembourg’s authors and artists,” explains Lili. The concept has proven successful, and the café now welcomes a variety of guests from the arts and cultural scene, including the Association of Luxembourgish Literature (A-LL) that meets here.

Café Le Bovary is much more than just a café: It is a centre for culture, for discovery and enjoyment, and a one-of-its-kind in Luxembourg.

C A F É L I T T É R A I R E L E B OVA RY 1, RUE DE L A ROCHE L-1 9 1 8 LU X E M B O U R G L E B OVA R Y. L U

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F E AT U R E

GI V E GOING DRY A T RY More and more people around the world are choosing to take a break from alcohol for a month, and not just at the beginning of the year either. So, missing Dry January is no longer an excuse!

TEXT SUSANNE JASPERS

A

nd? Was it really difficult? Or was it actually really easy? This question is for all those who started off the new year with the good intention of giving up alcohol.

And every year, there are an increasing number of people making this very same new year’s resolution. Well, after an often alcohol-heavy festive season and still suffering from that New Year’s Eve hangover, it’s an easy, admirable resolution to make. At least for a few days... But for a whole month? That’s precisely the challenge of the increasingly popular ‘Dry January’. First launched in 2013 by British charity and campaign group Alcohol Change UK – for the very good reason that, according to alarming statistics, one person every hour was dying in the UK as a result of alcohol consumption – Dry January met with such a widespread positive response that the British government

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made it an official health campaign in 2015. But, as with most ingenious ideas, there is some dispute about whose idea ‘Dry January’ actually originally was. And it would appear that the Finns can lay claim to this: In 1942, the Finnish government initiated a ‘Sober January’ campaign, to combat the sharp rise in alcohol consumption by troops on the front and among civilians due to the war.

D I TC H T H E B O OZ E A N D G E T F I T For the British, on the other hand, the idea for an alcohol-free month was the brainchild of Emily Robinson, who came up with the idea after signing up for her first half marathon in 2011. Because the race was due to take place in February and she wanted to be in the best possible shape for it, she decided to abstain from alcohol for

the entire month of January. Her friends and family thought it a brilliant idea. The following year, Emily started working for – of all places – Alcohol Change UK, and took a break from alcohol again that January. Her employer also thought it a great idea, made it into an official campaign and... well, what had started out as one marathon runner’s idea simply ran away with itself!

G I V E U P T H E D R I N K A N D WATC H T H E P O U N D S FA L L O F F These days, it’s not just the Brits who go dry in January. In Germany, France, Iceland, Norway, Switzerland and the US, increasing numbers of people are keen to kick-start the new year by giving up alcohol. This is partly due to the benefits that giving up drinking brings, as Emily Robinson discovered: She slept better, lost weight – yes, alcohol is a calorie bomb – and felt fitter and healthier overall.

As Dry January is still a relatively new phenomenon, there is, of course, still a lack of long-term medical studies. But one thing is certain: In addition to improved fitness levels, healthier sleep patterns, lower blood pressure, a clearer complexion and a few less pounds, a month of abstinence is great for detoxifying the liver. This self-imposed abstinence also forces you to question your alcohol consumption habits. Anyone who quickly finds themselves worrying about their drinking habits should probably start thinking about making some changes once January is over...

T H E VA L I A N T T H A I S If you find yourself battling through Dry January, it may help to bear a few figures in mind. For women, 12 grams (i.e. one small 125 ml glass of wine) a day (although preferably not daily) is considered medically acceptable; for men, this is 24 grams (or 600 ml of beer). However, as one Luxembourg newspaper recently reported, according to the WHO, the average Luxembourger drinks approximately three alcoholic beverages a day. Which is a bit too much... Let’s just hope that all the petrol tourists from across the border are to blame for this national statistic! If you’re starting to do the maths in your head, then perhaps it’s time to give temporary abstinence a go. And it’s no use saying, “But I’m too late to do Dry January this year” – with more and more countries launching their own dry month initiatives, there’s bound to be an alcohol-free month you can join in with somewhere in the world, whatever the time of year, be it the ‘Défi 28 jours sans alcool’ challenge in the Canadian province of Quebec in February, ‘Dry July’ in Australia, ‘Dry November’ in Hungary, or, even, in Thailand, as part of the country’s three-month fast, the whole thr... – okay, let’s not talk about Thailand.

Luckily these days you no longer have to make do with tea or water while staying off the booze. A fruity mocktail or alcohol-free Aperol Spritz, for instance, can be a great substitute.

Even gin is now available without, well, the gin. Or how about going on a wine tasting experience, not to taste wine, but non-alcoholic grape juices instead? But more about that next time.

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SHAKE IT BABY!

VIRGIN MOJITO 1 GLASS 5 MINUTES

• 1 lime, halved and sliced into wedges • 1 tsp caster sugar • 6 mint leaves, plus extra to garnish • 3-4 tbsp apple juice • A dash almond extract • Sparkling water for topping up 1 Muddle the lime wedges with the sugar

in a highball glass.

2 Add the mint leaves and lightly muddle again.

3 Fill the glass with ice and pour over the fruit

juice and almond extract.

4 Stir, then top up with sparkling water

and garnish with more mint leaves.

SHIRLE Y TEMPLE 1 GLASS 5 MINUTES

• 1 cup ginger ale • 1 tsp grenadine • 1 squeeze of fresh lime juice • Orange slices or Maraschino cherries to garnish, optional 1 Add ginger ale, grenadine and lime

to an ice filled glass and stir.

2 Garnish with a maraschino cherry

and serve.

ADVERTORIAL

GUA R A N T EED QUA LI T Y In our globalised world, we have easy access to a vast variety of excellent wines from all four corners of the globe. What many of these wines lack, however, is ‘soul’, and this is something that people are increasingly looking for in a wine: to know exactly where it comes from, the story behind it.

T WO I MPORTA NT DAT ES FOR YOUR W I NE DI ARY 05.04.2024 Wäimoart, Grevenmacher 19.–20.05.2024 Wine Taste Enjoy, along the Moselle

© VILLE DE GREVENMACHER

T

he region, the people, technique and tradition – these are all the ingredients that give a wine its unique character.

Viniculture has a long-standing history in Luxembourg’s Moselle region, where wine has been made, enjoyed and fêted for centuries. The progress and quality improvements achieved in Moselle wines have been met with praise both nationally and internationally.

An integral part of the Moselle’s wine heritage are its wine festivals, at which

visitors can be sure of a warm and friendly welcome from the good-natured locals.

During the spring and summer months, wine festival organisers work closely with wine producers to bring everyone together for a successful, enjoyable event for all. Weekend after weekend, events are organised in the pretty little wine villages along the Moselle, with some now very firmly rooted in local tradition.

Those who attend these events play just as an important part in the tradition as the

winegrowers, wines and crémants, music groups and diverse food stalls.

Come along to the Moselle and join the locals to celebrate the region’s wine traditions together with your family and friends! Meet the winegrowers and discover the unique stories behind Luxembourg’s wines and crémants.

A L L OT H ER E V EN T S A N D I N F O R M AT I O N C A N B E F O U N D AT VINS-CREMANTS.LU

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PAR TNER R ECIPE

A tangy, fresh spring wine calls for a delicate and refined dish.

This asparagus stew with crayfish goes perfectly with the new ‘Fréijoerswäin’ from the Vignerons de Domaines Vinsmoselle!

ASPAR AGUS S TE W WITH CR AYFISH SERVES 4

55 MINUTES

• 750 g small spring potatoes • 50 g butter • 10 g crab paste optional (if not available, add 10 g butter)

• 40 g flour • 400 ml chicken stock • 200 ml whipping cream • Salt • White pepper from the mill • 750 g asparagus • 1 small clove of garlic • 250 g crayfish, shelled (2 packages of 125 g)

• 1 tbsp lemon juice • 1 bunch of parsley or cress 1 Brush the potatoes thoroughly under

running water and then cut into quarters lengthways.

2 Heat the butter and crayfish paste in a wide pan until lightly foamed. Sauté the potatoes on all sides, sprinkle over the flour, stir well and allow to sweat.

Slowly pour in the chicken stock, stirring vigorously.

3 Add the cream and season with salt and pepper. Cover the potatoes and cook over a low heat for 30 minutes, stirring occasionally.

4 In the meantime, peel the asparagus and cut into bite-sized pieces. Put the asparagus heads aside. Stir the asparagus pieces into the potatoes after 15 minutes’ cooking time. Add the asparagus heads 5 minutes later. Peel and crush the garlic and stir into the stew.

5 Flavour the stew with lemon juice.

Add the crayfish and leave to steep for 5 minutes. Chop the parsley or cress and sprinkle over the stew before serving.

WINE PAIRING SPRING WINE, 202 3 LES VIGNERONS DE DOM AINES VINSMOSELLE WHITE WINE

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Nei Nouveau New Fréijoerswäin Vin de printemps Spring Wine

A Domaines Vinsmoselle brand.

shop.vinsmoselle.lu

LIFESTYLE

BUSINESS

NO SHOW, NO FU N! ‘No-show’ – a term that is currently causing problems in the restaurant industry. In an industry in which every reservation counts, the unexpected failure of a guest to appear or a last-minute cancellation can have a significant impact on the restaurant and its profitability.

TEXT CHAREL HEINEN

T

hose in the industry say that, alongside rising food prices and staff shortages, this is one of the biggest challenges that they are currently facing. And the industry is beginning to respond accordingly.

“We’ve got 24 covers in our restaurant.

Last Sunday, there were ten empty seats due to last-minute cancellations and no-shows. With a menu price of €325, it left me two employees’ wages down by the end of the evening, which we certainly won’t be able to make up for now this month,” 3-star chef Christian Bau from Victor’s Fine Dining in Nennig tells us. To counter such shortfalls, Bau says he’s had no choice but to take action: On 1 February 2024, he introduced a €250 per person deposit for every table reservation. Guests can still cancel their table for free, up to five days before their reservation date.

FA I R N E S S F I R S T !

“I always plan my orders based on our reservations for the coming week,” explains the chef. “If someone calls at 4 pm to cancel their reservation for that evening, for me that’s no different to a no-show: By then, the lobsters have been delivered, the table set, the crockery

polished, the sauces prepared and the staff allocated their hours and tasks.” Of course, this all entails staff and material costs, and in the event that a guest cancels at short notice, these will now be covered by the deposit they paid at the time of booking. “I’m not looking to penalise anyone; it’s simply a matter of fairness. I know that things come up and am understanding about this and happy to accommodate customers wherever possible. If a customer has to cancel because of an emergency, they can, of course, change their reservation to another date. The deposit they originally paid will then be retained as the deposit for their new reservation.”

It’s a brave step that Bau is taking – his restaurant is the first 3-starred Michelin restaurant in Germany to introduce such a strict deposit policy.

Unfortunately, not everyone is happy about it. But Christian Bau remains optimistic: “You have to educate people and create acceptance – communication is key here. Customers need to understand all the work and costs that go into what we do and that it’s not just a sneaky scheme to take advantage of them. When I explain the reasons behind my decision, most people show understanding and acceptance.”

© KIRCHGASSER PHOTOGRAPHY

“ YO U H AV E T O E D U C AT E P E O P L E A N D C R E AT E A C C E P TA N C E .

CUSTOMERS NEED TO U N D E R S TA N D A L L T H E W O R K T H AT G O E S I N T O W H AT W E D O . ” CHRISTIAN BAU

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BUSINESS

“IN THE CURRENT CRISIS, DEPOSITS COULD PUT PEOPLE O F F. I T A L S O MAKES THEM FEEL LIKE THEY’RE NOT VA L U E D .”

ALICE CARUSO

© RAMUNAS ASTRAUSK AS

No-shows and last-minute cancellations are also causing problems on this side of the Moselle. “We lose somewhere between €30,000 and €50,000 a year because of this,” reveals Alice Caruso, manager in charge of 2-star restaurant Ma Langue Sourit. While a strict deposit policy is not being pursued here, they are trying to strike the right balance: “We do demand bank imprints of €100, but aren’t particularly strict about implementing it. In the current cost of living crisis, we think it puts people off.

It also makes them feel like they’re not valued, which can undermine trust. We therefore don’t ask for a bank imprint from regular customers or for smaller table reservations. We do, though, ask for one for larger table bookings and from guests from abroad,” says Alice.

It’s not something that restaurants like doing, but they need to safeguard themselves against losses:

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“We have no choice. If you book a hotel abroad, you expect to pay a deposit.

It’s basically the same thing, just for a restaurant.”

A T R E N D T H AT I S H E R E TO S TAY. . .

It is anticipated that deposits could well become more common, at least in the fine dining sector. Customers have very little to fear, though.

It’s quite simple: If you play by the rules and turn up for your reservation, you won’t notice any difference.

Except perhaps a nice surprise when you go to pay, as the deposit that you paid when you booked your table will, of course, have been deducted from your bill. Ultimately, this trend could lead to a more respectful reservation culture, in which guests show more respect for service providers and restaurants are able to use their resources more efficiently.

DID YO U K NOW ?

From a legal point of view, a reservation binds guest and restaurateur pre-contractually.

If the contract is not concluded, compensation may be claimed for the costs incurred for preparations for the guest’s reservation. Lawyers call this ‘culpa in contrahendo’.

Respect and conviviality:

THE ART OF HOSPITALITY !

!

No-Show

Unannounced absences are becoming more and more frequent, penalising not only the restaurant owner, but also the customers who are deprived of tables reserved unnecessarily. A reservation is a commitment: please cancel if you cannot keep it. Your cooperation is greatly appreciated.

!

Bla bla bla bla ...

Smartphone on a loudspeaker

Using your smartphone as a loudspeaker can disrupt the atmosphere and disturb other customers during their meal. Out of respect for everyone's enjoyment, we ask you to put your phone on silent mode. Your courtesy helps to maintain a pleasant atmosphere for everyone.

Choice of table

The staff on duty are qualified to offer you the best table to suit the number of guests and current reservations.

Please wait at the entrance to the restaurant for a member of staff to take you to your table. Thank you for your understanding.

In the restaurant, savour the moment: share delicacies and enjoy the conviviality. To maintain the quality of our service and guarantee everyone a pleasant experience, let us avoid disrespectful behaviour.

Show respect for HORECA staff and the people around you!

R E S TAU R A N T D E S I G N

A CU LINA RY ESC A PE TO T HE COU N T RY Family silverware, works of art, an idyllic rural setting: Michelin-starred restaurant Guillou Campagne delights diners with dishes and décor alike.

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R E S TAU R A N T D E S I G N

“ O U R R E S TAU R A N T I S HOUSED IN AN OLD FA R M H O U S E D AT I N G B A C K T O 1 8 6 0 T H AT WA S C O M P L E T E LY R E N O V A T E D B Y M Y F A T H E R . ” K AT E L L G U I L L O U

© DIANE SELLIER

TEXT MARIE TISSIER PHOTOS RAMUNAS ASTRAUSK AS

I

n secluded Schouweiler, close to Luxembourg City but far away from the hustle and bustle of the capital, gourmets will find a charming fine dining restaurant: Guillou Campagne.

Guillou as in... Pierrick Guillou, the 2-star chef from Brittany who chose to settle in Luxembourg in the 1970s. As in Lysiane, his wife, who has accompanied him throughout his career, from Brittany to Belgium, from Saint Michel to La Table des Guillou. And as in Katell, their daughter, also a restaurateur, who took over La Table in 2010 and renamed it Guillou Campagne.

Campagne as in... ‘countryside’ and the rural charm of this green haven, which you’ll fall for as soon as you step through the courtyard gate. As in the sound of birds singing as you descend the small stone staircase that leads to the door of the restaurant. As in the smell of the log fires drifting through the rooms. And as in the tasteful, warm decor of this restaurant, which cocoons guests and allows them to forgot all about the outside world.

F R E S H F LOW E R S A N D S I LV E RWA R E “Our restaurant is housed in an old farmhouse dating back to 1860 that was completely renovated by my father,” says owner Katell Guillou. The restaurateur takes great pride in ensuring her restaurant always looks tip top and top notch. There are fresh flowers on the tables all year round. “I make the bouquets myself. Every Thursday morning, a

lorry from the Netherlands stops right outside.

I get in and choose the flowers I want,” reveals the restaurateur, who has a keen eye for detail and beauty. Here and there on the tables, the family’s silverware is still put to good use and looks very much at home.

The decor is simple, yet inviting. “The cushions and a few other items come from Via Milano. Sarah, an interior designer from Dippach, regularly drops by with new items. In April, we’re going to reupholster the benches,” says Katell Guillou, who, together with her mother Lysiane, was named hostess of the year 2024 by Gault&Millau. Also in spring, the restaurant’s large terrace, bordered by an enchanting pond, a weeping willow and a majestic chestnut tree, will once again be open to diners.

A P I EC E O F G U I L LO U Small frames showcasing unusual prints of birds adorn the windowsills. The prints were especially designed for Guillou Campagne by artist Pierre-Yves Dayot from Brittany, a friend of Katell’s. And because Katell Guillou likes to give her guests an extra special experience, there’s a small shop at the entrance to the Michelin-starred restaurant where she sells a selection of her favourite products – some homemade – from Luxembourg and beyond: olive oil, farmhouse bread, ‘cannelés’, meringues, candles, and so on. The perfect opportunity to take a piece of Guillou and the countryside home with you, to prolong your culinary escape to the country!

G U I L LO U C A M PAG N E 1 7-1 9 R U E D E L A R É S I S TA N C E L- 4 9 9 6 S C H O U W E I L ER G U ILLOUC A MPAG NE . LU

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ARTIST PORTRAIT

L ARA WEILER

T HE M AGN IFICENCE IN T HE MU N DA N E As an artist, craftsmanship and a keen eye for the beautiful and special are essential.

Lara Weiler sees the extraordinary in small, everyday moments and conventional everyday objects, and immortalises them on canvas.

TEXT CHAREL HEINEN PHOTOS MARC DOSTERT

L

ara Weiler is only just starting out in her career. The 24-yearold is currently in her final year as a student at art and design university HBKsaar in the German Saarland, and her outstanding artistic talent and vision are already attracting attention.

“I know it sounds clichéd, but art has always been my life. I started drawing as soon as I was able to hold a pencil, and am still at it today,” she tells us in her modest, friendly manner. Lara’s cheerful nature extends through to her art: “I want to make beautiful, positive art. To create a space in which to enjoy the simple things in life.”

O F E V E RY DAY H E R O E S AND QUIET MOMENTS She draws her inspiration for her paintings from realism and hyperrealism, and has spent a great deal of time exploring and experimenting with classic still life. Although the subject of the ‘nature morte’ remains at the centre of her work, there is a greater focus on formal reduction and structure.

Her paintings currently feature ‘everyday heroes’ as their subject, i.e. everyday objects that harbour a magnificence that is all too often overlooked: “This magnificence can be the

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ARTIST PORTRAIT

beauty of nature, cleanliness, good food or a parent’s love,” explains the artist. They are images that everyone is familiar with: a chair being used as makeshift clothes rack, a fleeting glimpse of the tea towels folded and stacked in a kitchen cupboard or a lunch box that’s been left in a school bag over the summer holidays and whose contents have taken on a life of their own. Immortalising these mundane, everyday images on canvas paints them in a whole new light, and they become worthy of a closer look: Art is, after all, ennobling.

BET WEEN ART AND REALIT Y

@L AR AWLR

Hidden among the handmade canvases, brushes and tins of paint in Lara’s studio at HBKsaar are small, humorous sculptures that, in true trompe-l’oeil style, could at first glance pass for ordinary everyday objects, but on closer inspection elicit surprise with unexpected details. While the everyday mundane is elevated to art in Lara’s paintings, art creeps into everyday life via her sculptures.

A fascinating interaction with a clear statement behind it: Reality is usually more beautiful than we think. “Media – especially social media – often conveys a negative distorted image of reality. You often see things you don’t want to see,” says the artist. This doesn’t by any means suggest some sort of wilful ignorance on Lara’s part: “There are many artists who draw on the bad and the ugly in the world in their work. And that’s good, and important. But I personally wanted my art to heighten awareness of the beauty in the little, mundane things in life.”

During our conversation, Lara also talks about Luxembourg’s flourishing art scene. And we think it’s safe to say that Lara’s unique perspective is set to take this thriving art scene, and perhaps even the international art scene by storm.

“ I WA N T TO M A K E B E AU T I F U L , P O S I T I V E A R T. T O C R E AT E A S PA C E IN WHI C H TO EN J OY T HE S I M PLE LARA WEILER THINGS IN LIFE .”

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DESIGN

NE W COLLECTION

“DE N EIE LËTZEBU ERG” New action from Jacques Schneider.

Colourful, striking and not to be missed.

T

here can be few people in Luxembourg who are not familiar with Jacques Schneider’s work. A Luxembourg artist who has been painting the scenery that surrounds him since he was 6 years old, he loves to share the traditions, landscapes and monuments of his beautiful country. This prolific producer of paintings, sculptures, photographs and designs has now teamed up with RAK Porcelain to share his love and bring you a contemporary vision of Luxembourg. Their Royal Highnesses the Grand Duke and Grand Duchess offered the artist one of their favourite recipes for his first porcelain collection (to be found in the little booklet presenting the collection). It’s only natural that his new collection is called: ‘De Neie Lëtzebuerg’.

A NEW CL ASSIC FO R YO U R TA B L E S You can now set your table with saucers sporting the tricolour flag, bowls and cups featuring the Roude Léiw, and plates picturing the Gëlle Fra, grand-ducal palace or Guillaume II ... after all, tableware is all about taste, family and things passed on, which is why Jacques Schneider and RAK Porcelain have created this new collection as a new form of Luxembourg heritage that is classic yet contemporary, modern and colourful.

T H E N E W C O L L EC T I O N I S AVA I L A B L E I N JAC Q U E S S C H N E I D ER ’ S S H O P (9 R U E LO U V I G N Y, L-1 9 4 6 LU X E M B O U R G) A N D I N T H E R A K P O R C EL A I N W EB S H O P W E B S H O P. R A K . L U

© JACQUES SCHNEIDER

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TA B L E D E S I G N

MAISON MARGO

A T R IBU T E TO T IM ES GONE BY For Marguerite Eicher, as a child, the antique cupboard that stood in her living room was more than just an item of furniture for storing the family’s tableware – it was the gateway to a magical world of wonders and stories, like the old wardrobe that led Peter, Susan, Edmund and Lucy to Narnia.

A

realm inhabited by flowery plates, gleaming crystal glasses and ornately decorated tea sets, each piece a cherished item passed down by her grandmothers and great-grandmothers. From this childhood love for these family treasures grew Marguerite’s love of combing flea markets for pieces to add to the collection as she grew older. This spark of interest and enthusiasm ignited in her the desire to create a small, yet exquisite business to celebrate and share the very special beauty of these centuries-old ‘trésors’ with others.

© @LES_DUCHESSES

FO R G OT T E N G E M S What started out as individual photographs of carefully selected vintage finds on Instagram led to the opening of a charming showroom in the heart of Luxembourg City’s Bonnevoie district, fuelled by a growing demand from her clientele. Interested parties are invited to browse the showroom, combine pieces and put together their own unique tableware sets, by appointment only. Maison Margo specialises primarily in French and Belgian ‘terre de fer’ and porcelain from the late 19th and early 20th centuries – a segment that is currently particularly popular with antique connoisseurs. The secret behind Maison Margo is the personal journey that Marguerite Eicher undertakes with each and every one of her finds, the countless miles she travels to discover these forgotten gems.

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F O R A N I N S I G H T I N TO T H E E XC LU S I V E C O L L EC T I O N , F O L LOW M A I S O N M A R G O O N I N S TAG R A M O R G O TO T H E W EB S I T E TO M A K E A N A P P O I N T M EN T TO V I S I T T H E S H OW R O O M .

MAISONMARGO.LU

@MAISONMARGO

HOM EM A DE E A ST ER DECOR AT ION Heike Meyers always has great DIY ideas, and this time she’s created a beautiful Easter decoration! You’ll find everything you need around the house or in a craft shop! So get your scissors and glue ready! If you’d like to try your hand at crafting with Heike in person, you can attend one of her workshops.

I N F O R M AT I O N AT PMG.LU

DO IT YOURSELF

IDEAS HEIKE MEYERS PHOTOS RAMUNAS ASTRAUSK AS

CHICKS M ADE FROM PAPER PL ATES • 2 deep white paper plates, 18-20 cm in diameter

• Coloured craft paper approx. 15 x 15 cm, for the wings

• Colourful paper scraps in spring colours • Fine black felt-tip pen • Pink and brown acrylic paint, or as desired • Hot glue, scissors, glue stick, paintbrush • String for hanging 1 Sketch and cut out chicks on the paper

plates. Caution: please do the second plate upside down.

2 Cut a slit for the wings on both parts, at the same height on the back of the chick.

3 Fold the piece of coloured paper evenly like an accordion (see tip).

4 Paint on dots with the brush and acrylic paint and leave to dry.

5 Colour in the eye with your fine black pen.

6 Cut out a beak from the scraps of coloured paper and stick it on with your glue stick.

7 Glue the feathers on in the same way using the glue stick and attach the two plate parts to each other using your hot glue.

8 Pull the accordion through the two slits.

9 Pull the string through and make a small hole, using pointed scissors if necessary.

The chick is now ready to display.

TIP

Fold the piece of paper in half to create a crease in the centre. Unfold again. Fold both halves to the centre fold and open both folds again. The sheet now has four equally sized crevices. Now fold each column in the centre again to create 8 equally sized columns.

Repeat once more for 16 equally sized columns. Depending on the thickness of the paper, it may also work with 32. These folds can now be easily folded together to form an accordion.

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DO IT YOURSELF

PAPER TULIPS • Coloured clay paper, in spring colours, as desired

• Scissors • Circular punch • Green string or green ribbon 1 Heike was inspired by her biscuit cutter and

used it to make a template to transfer the tulips onto coloured paper.

2 First cut them out with scissors. Then make a hole with the punch, pull the string through it, knot it and you have a nice little spring decoration.

TIP

The paper tulips can be used in many different ways for decoration. They also look great as place cards on a table setting. Simply write the names of your guests on them with a fine-tip pen.

TULIP BISCUITS 40–50 PIECES 1 HOUR

• 300 g flour • 100 g finest sugar • A pinch of fine sea salt • 2 egg yolks • 200 g cold butter 1 Knead all the ingredients together, wrap the dough in

cling film and leave to rest in the fridge for 30 minutes.

2 Roll out the dough between two sheets of baking paper

and cut out the biscuits using a tulip-shaped cutter.

3 If necessary, use a straw to pierce a hole in each biscuit

so that a fine ribbon can be threaded through later.

4 Bake in a preheated oven at 180°C for approx. 10 minutes.

Leave to cool completely on a wire rack.

TIP

Decorated with a fine ribbon, they make a lovely welcome gift for guests.

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DO IT YOURSELF

FOUR- QUARTER CAKE 1 CAKE

1 HOUR

• 250 g butter, room temperature • 250 g sugar • 1 p. vanilla sugar • 1 pinch of salt

• 4 eggs • 250 g flour • 1 sachet baking powder • Icing sugar

1 Preheat the oven to 180°C.

4 Pour the batter into a buttered and

2 Beat the butter, sugar and vanilla

floured cake tin and bake at 180°C for 40 minutes (or until an inserted toothpick comes out clean).

5 Remove from the tin and leave to cool on a cake grill. Dust with icing sugar and decorate as desired.

sugar with a mixer until fluffy.

Add the salt, then beat in the eggs one at a time.

3 Sieve the flour and baking powder into the mixture and fold in.

A big thank you to Henri for allowing us to photograph his birthday cake!

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SPOTLIGHT ON...

‘ORGA NIC’ IS NOT T HE SA M E IN EV ERY COU N T RY TEXT STÉPHANIE KRISCHEL PHOTO ANNE LOMMEL

I

n the last issue of KACHEN, we put the spotlight on organic logos with a look at the minimum EU standards for organic products. We also mentioned how different country-specific labels can also feature on products, in addition to the EU organic logo (a green leaf flanked by white stars). Such country-specific organic labels include Agriculture Biologique in France, Eko in the Netherlands, Bioland and Naturland in Germany, Bio Austria in Austria and Bio LËTZEBUERG in Luxembourg.

H E R E I N LU X E M B O U R G …

Country-specific organic logos must be displayed on the relevant product label together with the EU organic logo and guarantee compliance with additional criteria. In the case of Luxembourg’s organic logo Bio LËTZEBUERG, three additional criteria must be met:

• In contrast to the EU standard, it is mandatory for

Bio LËTZEBUERG-certified farms to practice organic farming across the entire farm. This means that farms are not permitted to grow one crop using conventional methods and another using organic methods.

The use of liquid manure and slurry purchased from • conventional farms is prohibited on organic farms.

The use of fermentation residues from conventional biogas plants, meat, blood and bone meal and compost from household waste is also prohibited. Goat, sheep, cow and horse manure purchased from conventional farms may be used, provided it is composted before being spread on fields.

• Ruminants may not be fed exclusively on silage all year round. In summer, fresh green fodder must feature on the animals’ menu.

Luxembourg’s organic logo was introduced in 2015 and is currently used by some fifty businesses, including 31 agricultural holdings, seven horticultural and fruit farms, ten beekeepers and two winegrowers. All organic farms in the EU are inspected once a year by an independent inspection body recognised in the respective country, which also verifies that the additional requirements for further labelling have been met.

In the summer issue of KACHEN, we’ll take a closer look at Demeter, the biodynamic farming logo.

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You can find our organic muesli and breakfast products in all Naturata Bio Marchés, at Cactus and other retail partners.

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IN THE GARDEN

J O R A D A H L’ S S T O R Y

A FR ESH A PPROACH TO GA R DENING Jora Dahl’s success story is an inspiring example, proving that if you have a good idea, work hard and are sufficiently creative and authentic, the sky’s the limit.

TEXT CHAREL HEINEN PHOTOS JORA DAHL

A

fter graduating with a philosophy degree, Jora Dahl initially pursued a successful career as a journalist then creative director. But when her firstborn came along, she realised she could no longer reconcile the demands of career and family.

Faced with this dilemma, she was forced to reinvent herself. Around the same time, she discovered the back garden of her new house: “I grew up in the city and had never had a garden before.

It was all extremely exciting!” The trouble was that the local garden centre, with its dowdy bright red geraniums and garish yellow daffodils, had nothing to satisfy her aesthetic sensibilities.

For inspiration, she looked instead to the contemporary floristry scene and the American Slow Flower movement, which places greater emphasis on natural species and subtle colours. That left just one problem: There was no market for these flower species in Germany.

“I had to order seeds from suppliers in England, the Netherlands and the US. The whole process allowed me to hone my research skills to perfection!” recalls Jora.

“As the gap in the market became increasingly apparent, I had a light bulb moment.

And that’s how it all started.”

GA R D E N S FO R A L L !

By opening her own garden design studio, Jora Dahl succeeded in meeting an unmet need and offering ordi-

nary people easy access to unusual plants. The fact that she is not a professional gardener or florist is something Jora regards as a strength: “It means I can relate really well to my customers. I’m well aware that not everyone has the time or skills they need to tend to their gardens. I don’t have any training in this area either and am still learning myself.” Jora shares details of her own learning journey in her journal and weekly newsletter. This part of her work comes naturally to her as a former journalist. “I always try to communicate very authentically and honestly,” she says.

F R O M O N E-WO M A N B A N D TO PA N - EU R O P E A N P L AY E R The project owes its meteoric success both to a strong concept and extensive initial media coverage. These days, Jora Dahl delivers her products throughout Europe through her online shop. Her biggest markets are Germany, Scandinavia and the Netherlands. “I’m really happy about how things have gone in the last four years. Having started out as a lone warrior, I’m now supported by an amazing team that gives me loads of inspiration and energy.” The only thing still missing is a real shop: “I’m a very analogue sort of person. Although online selling obviously has plenty of benefits, it’s no substitute for dealing with customers in person.”

“A S T H E G A P I N THE MARKE T BECAME I N C R E A S I N G LY A P PA R EN T, I H A D A L I G H T B U L B M O M EN T. A N D T H AT ’ S H O W I T A L L S TA R T E D . ” JORA DAHL

M O R E I N F O R M AT I O N JORADAHL .DE

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GREEN KITCHEN

M EET T HE R A DISH Part of the Brassicaceae family.

Small in stature. Big in taste. A seed vegetable that can be sown in early spring (March/April). Likes to grow in the company of lettuce, spinach and chard. Doesn’t like cucumbers as neighbours.

TEXT STÉPHANIE KRISCHEL

T

he radish gets its name from the Latin ‘radix’, meaning root. Yet, this round, crunchy vegetable is in fact not a root per se, but rather a thickening of the stem between the green leaves and root. The radish keeps its origins a closely guarded secret. Rumour has it, it’s been travelling on, or rather in European soil since the 16th century, and was in Asia prior to that.

S O, W H AT A R E T H E R A D I S H ’ S CREDENTIALS? Not all radishes are red and round.

Radishes come in a wide variety of colours, shapes and sizes: from yellow to white to multicoloured, from round to long to conical. This troupe of tubers also boasts varying degrees of spiciness. The smaller the radish, the spicier the character. The tubers get their spiciness from the mustard oils they contain. They also provide a good boost of Vitamin C, and much more nutritional goodness besides.

O K AY, B U T W H AT M A K E S T H E R A D I S H S TA N D O U T F R O M T H E C R OW D ?

As a spring, summer and winter vegetable, radishes can be grown all year round in your garden, in a raised bed or on your balcony. The plant is frost-resistant to -7°C, whereby the tubers are more sensitive to icy conditions than the leaves. In summer, radishes are ready to harvest within just 3-4 weeks.

What’s more: It’s not just the radish’s crunchy bulb you can eat, but also its green leaves – delicious in a pesto with carrot leaves, for instance.

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GREEN KITCHEN

S E E D S AT T H E R E A DY, G E T S E T, G O !

Early radish varieties can be sown in a sunny, open spot in the garden as early as March. Light frosts pose no problem for these colourful tubers, but the colder the weather, the slower they will grow. When sowing your radish seeds, make sure you pay attention to the sowing density, because radishes that grow too close together will not be able to grow properly and their tubers will remain small. Pricking out individual radish seedlings will help prevent this.

O N LY T H E H A R DY M A K E I T I N T H E GA R D E N In addition to radishes, there are other vegetables that can be sown in the garden in March: Asia lettuce, rocket, carrots, turnips, parsnips, onions, spinach, chives, dill and parsley, for example. At the end of the month, it’s then the turn of butterhead lettuce and leaf lettuce to be sown outdoors, alongside broad beans, peas and sweet peas.

In contrast, heat-loving plants that take a long time to grow and plants that snails love to munch on prefer to be grown in warm conditions. Classic examples here are tomatoes, peppers, chilli, aubergines, cabbages, melons, courgettes, cucumbers, pumpkins and fennel.

March is generally a good guideline for early planting. Planting any earlier does not yield any growth advantage due to the still wintery light conditions. In most cases, the plants do grow, but tend to shoot upwards and invest less energy in increasing their leaf mass. The result: long, thin, weak young plants. Which is why it’s worth waiting before planting outdoors, to ensure you achieve beautiful, robust young plants.

R ADISH GREENS PES TO SERVES 2 10 MINUTES

• 75 g washed radish and carrot greens (remove any thick stems)

• 1 clove of garlic, roughly chopped • 25 g Parmesan cheese, finely grated

• 30 g pine nuts • 60 ml olive oil • Salt & pepper • Lemon juice 1 Blend all the main ingredients to

a smooth consistency in a food processor.

2 Add salt, pepper and lemon juice to taste.

TIP

Other leaves may be added or used as an alternative: for example, rocket or Asia lettuce leaves.

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IN NUMBERS

CIRCUL AR ECONOMY

A PL A NETA RY WA K E-U P C A LL TEXT STÉPHANIE KRISCHEL

H

ouston, we have a problem! There is not enough Earth to sustain our lifestyle! We are currently using the equivalent of 1.6 Earth’s worth of natural resources every year as a result of the way we live (Earth Overshoot Day 2020). But we only have one Earth.

To put a stop to the massive waste of our Earth’s resources and avoid the inevitable associated social and environmental consequences, it is vital that we make the switch from a linear to a circular economy. And here we can take a leaf out of nature’s book, because in our natural environment, no resources go to waste. Leaves, dead wood, faeces, for example, may well be waste for us, but for nature, they are valuable materials that circulate in a cycle. And that should also be the objective of our economic models: to use raw materials during product development in such a way that they can be reused at the end of the longest possible product life cycle, without any quality degradation – this is precisely what the circular economy aims to achieve. The theoretical idea behind a circular economy is by no means new and dates back to the 1990s. The ‘Cradle to Cradle’ (C2C) concept developed by German chemist Michael Braungart and US architect William McDonough is also based on this idea. Below is an overview of just some of the figures related to the broad topic of the circular economy.

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IN NUMBERS

W E A R E C U R R E N T LY U S I N G T H E EQ U I VA L E N T O F 1 . 6 E A R T H ’ S W O R T H O F N AT U R A L R E S O U R C E S E V E R Y Y E A R .

10 –15 years is how long it takes a cigarette butt to fully decompose in nature, releasing highly toxic substances into the environment in the process. If the filter is made of plastic, this will not decompose at all.

10

millions tonnes of plastic end up in the world’s oceans every year.

1983 Earth Overshoot Day was not reached until 4 December. On 2 August 2023, the world ‘celebrated’ its Earth Overshoot Day.

91 BILLION tonnes of natural raw materials were consumed 2017.

In 1970, this was around 27 billion tonnes

1907 Belgian-American chemist Leo Hendrik Baekeland invented the first plastic: Bakelite. The big breakthrough for plastic came in the 1950s.

5–7

is how many times paper fibres can be recycled. The fibres become shorter and shorter until they can no longer be used or new fibres have to be added to them.

300 90% C2C-certified companies exist worldwide, with over 8,000 C2C products, including cleaning agents, textiles, drinking bottles and writing utensils.

of biodiversity loss worldwide is due to the extraction and processing of raw materials.

S O U R C E S G L O B A L 2 0 0 0 , D E U T S C H E U M W E LT H I L F E , U N E P 2 0 2 0 , N AT I O N A L F O OT P R I N T A N D B IOC APACIT Y ACCOUNTS 202 3 , UTOPIA 2020, OBERLE E T AL . 2019, C2C . NGO

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T HE GR E AT GLU T EN BAT T LE This year, KACHEN is partnering up with 100% gluten-free Michelin-starred restaurant Pavillon Eden Rose to bring you a gluten-free recipe every issue (see page 74).

Chef Caroline Esch talks to us about her personal battle with gluten – a pesky protein that plagues the life of many a foodie.

TEXT MARIE TISSIER PHOTOS ENIA HAECK

C

aroline Esch’s first encounter with ‘gluten-free’ was as a child. “We first found out that I was seriously gluten intolerant when I was 13,” says the passionate chef, who runs Michelin-starred Luxembourg restaurant Pavillon Eden Rose in Kayl with her fiancé, Valérian Prade. Stomach aches, acne, bloating, nodding off at school... As a teenager, Caroline was plagued by health issues, her life a series of visits to the doctor. In the end, a blood test revealed the cause of all her problems: She was gluten intolerant.

Gluten is a protein found in certain cereals. In people who are gluten intolerant, the protein destroys the lining of the small intestine, preventing proper digestion. This leads to malabsorption of many nutrients that are essential for good health, such as iron, calcium and folic acid. An intolerance that’s also known as ‘coeliac disease’.

C R AV I N G S A N D F R U S T R AT I O N Caroline Esch spent her teens avoiding eating anything that might make her ill.

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“Fifteen years ago, the disorder wasn’t as well known as it is today. There were no ‘glutenfree’ products back then like there are now.

So, my mother used to cook gluten-free meals, using Valérie Cupillard’s recipes – at the time one of the only authorities on the condition. I still have her recipe book today.”

The teenager, often frustrated, would sometimes crack and give in to her ‘cravings’, something she always promptly regretted, because the pain was so intense.

“That’s why, when I was 17, I vowed I’d open a gluten-free restaurant when I was older.”

Association of Gluten Intolerants (ALIG), founded in 1997.

And this is precisely what drove Caroline to make her dream a reality, despite the advice to the contrary: “I went to study at Luxembourg’s prestigious culinary arts and hospitality school, Institut Paul Bocuse, where I was basically told: ‘Forget it.’” she smiles.

Yet, the determined chef saw her dream through, and in 2023, the Michelin Guide awarded her 100% gluten-free restaurant in Kayl its first star. She was just 28 years old.

A PAT H S T R E W N W I T H P I T FA L L S WO R R I E S A N D D E T E R M I N AT I O N “The main thing people with coeliac disease worry about is navigating their gluten-free diet when not at home and eating out – on an organised trip, in a restaurant, at a public event or in a canteen, for instance. They often aren’t sure if there’s any gluten in what they’re eating and worry about the risk of cross-contamination...” explains the Luxembourg

Her path to this success was, however, not an easy one: “I really struggled with some courses like baking, with flour everywhere that made me itchy and break out in rashes.

And all the things I had to taste...” In her spare time, she set about testing out all the recipes she’d learnt in class, but using substitute ingredients.

“It takes me a lot longer than other chefs to come up with a recipe. You have to find

H E A LT H

GOOD TO K NOW W HAT IS G LU T EN? Gluten is a protein found in certain cereals. The word ‘gluten’ comes from the Latin ‘glutinum’, meaning ‘glue’: It is what gives certain doughs their elasticity.

W HAT A R E T HE SYM P TO M S O F G LU T EN INTO LE R ANC E ?

Symptoms are mostly digestive-related: diarrhoea, bloating, nausea, vomiting, lack of appetite. Other symptoms include fatigue, anaemia, depression, joint pain...

HOW DO YO U K NOW IF YO U ’R E G LU T EN INTO LE R ANT ?

You’ll need to have a blood test, to detect the presence of specific antibodies. the right products, the right technique... But I’ve found that you can make almost anything, just that some things are a lot more difficult to make than others.” The recipe for the bread she now serves at Pavillon Eden Rose took her two years to perfect. “But I’m really happy with the result – some customers even buy some to take home with them!”

U N E X P EC T E D R E WA R D S Like the ALIG, Caroline Esch welcomes the growing number of gluten-free products and establishments, such as bakery Chambelland that recently opened in Luxembourg. “These products and establishments may be a little on the pricey side, but you have to bear in mind that gluten-free recipes are often more expensive to make than standard recipes,” says the specialist chef, who also, for a while, wanted to open a gluten-free bakery and pâtisserie. Indeed: “Pavillon Eden Rose was originally a tea room.”

With the support of her partner and chef Valérian Prade, Caroline Esch has fulfilled a dream that brings her nothing but satisfaction: “Sometimes when they finish their meal, customers cry or hug me, because they’re just so pleased to have, for once, been able to enjoy good food without all the usual worry...” Of all the stars and accolades in her profession, it is the shining eyes of her delighted diners that make it all worthwhile for Caroline Esch.

W HAT A R E T HE P O SSIB LE CO NSEQ U E N CE S O F G LU T EN INTO LE R ANC E ?

If left untreated, possible long-term consequences include digestive cancers, osteoporosis, deficiencies and potentially infertility.

However, symptoms can disappear rapidly if the disease is treated quickly and a gluten-free diet introduced. This allows the affected intestinal tissues to heal.

W HAT SHO U LD I C U T O U T O F MY DIE T? Bread, pasta, semolina, breadcrumbs, cakes, pastries, pancakes, waffles, starch, shop-bought crackers and biscuits, etc. There are a number of cereals you’ll need to cut out. The acronym BROW is a useful mnemonic here: B for barley, R for rye, O for oats and W for wheat (including triticale, spelt and kamut).

WHAT IS COELIAC DISEASE? Coeliac disease, or gluten intolerance, is a chronic, autoimmune intestinal disease linked to the ingestion of gluten. In sufferers, gluten destroys the lining of the small intestine, leading to malabsorption of many essential nutrients, including iron, calcium and folic acid.

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HOMEMADE SOAP & BALM

H A N D T HER A PY FOR GA R DEN ER S

Prime gardening season is finally upon us!

Show your hard-working hands some love with this sumptuous duo of soothing soap and balm.

Essential oils and gentle exfoliants will clean, moisturise and soothe your green fingers.

TEXT & RECIPES KIRSTY VON BOCH

A

hhh… spring… What a joy it is to wake up to the sound of chirping birds, the fresh scent of dew and the sight of snowdrops peeking through the soil. For the gardeners among us, there is pruning, digging and planting to be done — all of which can take a toll on your hands. And for those of us who prefer to appreciate a welltended garden from a distance, this exfoliating soap and softening balm makes a wonderful gift for your green-fingered friends, or any friends for that matter.

Traditional soaps are made with lye, a caustic solution which can irritate the skin and mucous membranes.

We prefer the safer ‘melt and pour’ method which involves three simple steps — melting, mixing and pouring. The pre-made bases are available in many varieties (online or in craft stores) such as glycerine, aloe vera,

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goat’s milk or shea butter, each offering different benefits for your skin.

To make it, simply melt the soap base and add your favourite essential oils, natural exfoliants and herbs to create a personalised soap. Using silicone moulds yields a smooth finish and uniform bars, but you could also line a loaf tin with cling film or baking parchment and slice the ‘soap loaf’ into bars once it has set.

Creating a moisturising balm involves a similar process.

Combine a base of olive oil and melted beeswax, then add your chosen blend of essential oils. Olive oil is a super-softener and beeswax forms a moisture barrier for your skin, keeping your hands silky smooth. A balm will not only heal rough, chafed hands; it also makes a wonderful ointment for dry, cracked skin on elbows and heels.

C R EAT E YO U R P E R SO NA LISED B LE NDS You can use the recipes below as a template for creating your personalised blends or stick to one fragrance at a time. Other skin-loving essential oils that you might like to experiment with are:

• Lavender and tea tree have antibacterial properties.

• Chamomile and calendula have healing properties.

• Frankincense can help support skin tone and elasticity.

• Rosehip is hydrating and reduces the appearance of scars.

• Peppermint has cooling properties making it wonderful for itchy skin.

WELLBEING

L AVENDER & HONE Y SOAP 5 BARS OF SOAP

Ingredients • 500 g shea butter soap base • 30 g oats • 2 tsp runny honey • 40 drops lavender essential oil • 1 tbsp dried lavender buds, plus extra for decoration

2 HOURS

Materials • Silicone moulds or a loaf tin lined with cling film or parchment paper • Glass bowl or jug with a spout • Whisk

1 Chop the soap base into small cubes, roughly 2-3 cm

GARDENER ’ S HAND BAL M

in size.

2 Place the cubes in a large microwave-safe jug or bowl.* 3 Melt the soap base in the microwave at 30-second

intervals. Remove the soap from the microwave after each interval and stir.

4 Once the soap is completely melted and free of lumps, add the oats, honey, lavender oil and lavender buds.

Stir to combine; as you stir it will start to thicken.

5 Pour the soap into the moulds and sprinkle with additional lavender buds if desired.

6 Leave to set in a cool place for 2 hours until completely set before removing the soap from the moulds.

1 GLAS JAR (250 ML)

Ingredients • 250 ml olive oil • 5 tbsp beeswax pellets • 20 drops lavender essential oil • 20 drops bergamot essential oil • 20 drops orange essential oil • 10 drops rosemary essential oil • 20 drops ylang yang essential oil

2 HOURS

Materials • Empty glass jars or tins with lids • Heatproof bowl or jug • Whisk

1 Combine the olive oil and beeswax pellets in

a large microwave-safe jug or bowl.

2 Microwave at 20-second intervals until fully melted.*

Remove the mixture from the microwave after each interval and stir.

3 Once the mixture is completely free of lumps, add the essential oils and combine.

4 Pour the salve into glass jars and allow to set.

5 Once set, cover tightly with a lid and store away from direct sunlight or heat.

*

The soap and balm bases can also be melted in a bain-marie. Place a heat-proof bowl over a pan of simmering water, ensure the bowl is not touching the water, and stir until completely liquid.

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WELLBEING

SMALL BUT MIGHTY

GROW YOU R M ICROGR EENS AT HOM E Microgreens are flavourful seedlings often used in the culinary world to garnish salads, sandwiches and to add the final touches to Michelin-starred plates. These delicate sprigs have a well-deserved spot in the health world too. And as luck would have it, they’re very easy to grow yourself.

TEXT KIRSTY VON BOCH

M

icrogreens are the tween of the plant world — they’re more mature than a sprouted seed, but still need to develop before they’re fully grown. The tender shoots can carry significantly higher concentrations of nutrients compared to their mature counterparts, reaching up to six times the amount of certain health-boosting compounds.

These little powerhouses provide a rich source of vitamins and vital minerals including zinc, iron, potassium and magnesium, to name a few. Their antioxidant properties may help prevent conditions such as Alzheimer’s, hypertension, and even some cancers. This is reason enough for us to start adding them to our daily meals!

The miniature plants can be difficult to find at your local supermarket, but the good news is that they can be easily grown at home. There are around 60 seed varieties that can be used to cultivate microgreens: broccoli, rucola, beet, coriander and kale are some of the more popular choices.

Depending on which plant seeds you choose, the germination period can vary, so you may have to wait 7-21 days before you can harvest them.

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WELLBEING

BROCCOLI MICROGREENS • 1 tbsp broccoli seeds — •

1

2 3 4 5 6

preferably organic Paper towels — unbleached

• A shallow container — roughly 20 cm x 10 cm x 5 cm with a lid, as plastic fruit containers

Soak the broccoli seeds in water for a few hours or overnight. (Not all seed types need soaking.)

Tip the seeds into a sieve and let them drip dry while you prepare the container.

Thoroughly wash your hands to avoid the transfer of bacteria to the container.

Wet two paper towels and squeeze them out gently. They should be damp, not soaked.

Line the bottom of your planting container with folded, damp paper towels.

Sprinkle the seeds over the paper towels, smooth them into one layer with the back of a spoon. There should be a little bit of space between the seeds.

• Spray bottle filled with water

Mist with water until damp.

Cover the container and move it to a dark place, such as a cupboard, for a week.

Check in daily and gently spray with water if the seeds and paper are dry.

9 After a few days you should see light yellow sprouts emerging.

1 0 After 7 days, remove the cover and place in a sunny spot. Spray with water 1-2 times a day to keep the paper moist.

1 1 After 14-21 days, when the sprouts have turned a vibrant green with two little leaves, it’s time to harvest!

1 2 Snip the sprouts off at the bottom of the stems and enjoy!

7

8

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F O O D & T R AV E L D I A R I E S

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F O O D & T R AV E L D I A R I E S

ZER M AT T FOR EV ER I’d like to say that Zermatt has always been like a second home to me, that I’ve been coming here ever since I was a child and that I know the skiing and hiking areas in and around Zermatt like the back of my hand. But unfortunately that’s not the case.

TEXT NIKKI BONNAL

T

he first time I visited Zermatt was just a few years ago. And even then only by chance. My friends (and Zermatt connoisseurs!) were always raving on about the Matterhorn, but I simply thought they were exaggerating, to say the least. But that didn’t stop me from jumping at the chance to join them when someone dropped out of one of their annual winter trips at short notice.

To cut a long story short: It was the beginning of a major love affair.

Over the years, I’ve not only loved marvelling at and capturing on camera the magnificent Matterhorn from every conceivable angle (I can never get enough of it!), but I’ve also fallen totally and utterly head over heels with the village. And no wonder, because Zermatt really is an extremely pretty, romantic – car-free – village in the heart of the Valais Alps. A village steeped in tradition, with narrow little streets, beautifully preserved old buildings and a breathtaking mountain backdrop.

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F O O D & T R AV E L D I A R I E S

The Findlerhof convinces at 2,000 metres above sea level with a wonderful view, good food and a friendly chef.

If you’re not too fussed about staying in a hotel in the centre of the village, where lovely little boutiques invite you in to browse and traditional inns and restaurants tempt you in for a bite to eat, we recommend staying outside the village centre, on the Riedweg.

Here, you’ll find unparalleled, spectacular views of the Matterhorn and the village that lies at its feet. The ‘blue hour’ is the best time of day to admire and photograph the views. Just don’t expect to get them all to yourself!

Whether you love skiing, hiking or wellness, one thing everyone will love to do, and indeed must do in Zermatt is to enjoy a spot of lunch out on the terrace of one of the mountain restaurants. And I’m sure you can guess the view that awaits you: In Zermatt, the Matterhorn is truly at the centre of everything!

F E A S T I N G AT OV E R 2 , 0 0 0 M E T R E S A B OV E S E A L E V E L One of our favourite mountain restaurants is Findlerhof, which you can ski to via Sunnegga or walk to via Winkelmatten, along the Gornergrat bridge.

Everything is simply perfect here: the view, the cuisine, the ambiance.

What’s more, the restaurant’s friendly owner gives everyone a warm welcome,

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High up on the mountain you will find Chez Vrony; their cool restaurant with a frontal view of the Matterhorn is an institution and still the place to be.

F O O D & T R AV E L D I A R I E S

whether you’re a local or a first-time diner. Our second favourite is Vrony, a long-standing popular trendy restaurant in Findeln, named after its owner, who everyone hereabouts knows. Enjoy the casual-chic style and vibe and the stunning views of the Matterhorn from over 2,000 metres above sea level!

But what would a stay in Zermatt be without an authentic Swiss cheese fondue, a particularly popular speciality in Zermatt. To warm you up, to mark a special occasion or simply as a tasty meal, cheese fondue is always a good choice! However, as Zermatt is not only a fabulous ski resort, but also a real gourmet paradise, you’ll need to book a table well in advance.

The restaurant Schäferstube, run by the Julen family, serves an excellent cheese fondue. One of the best cheese fondues can also be found at Ferdinand in the Cervo Mountain Resort, wow factor and sheer indulgence guaranteed. The stylish Saycheese! in the Grand Hotel Zermatterhof is an extremely popular choice for raclette and cheese fondue and is right in the centre of the village.

With so many first-class restaurants, it’s no wonder so many people continue to fall in love with Zermatt. As one of them, I wanted to share it with you too!

One of the best cheese fondues is served in the stylish Restaurant Ferdinand at the Cervo Mountain Resort.

T O W A R M Y O U U P, TO MARK A SPECIAL O C C A S I O N O R S I M P LY A S A TA S T Y M E A L , CHEESE FONDUE IS A GOOD CHOICE!

FINDLERHOF F I N D EL N C H -3 9 2 0 Z ER M AT T, S W I T Z ER L A N D F I N D L E R H O F. C H

CHEZ VRONY F I N D EL N C H -3 9 2 0 Z ER M AT T, S W I T Z ER L A N D C H E Z V R O N Y. C H

FERDINAND R I EDW EG 1 5 6 C H -3 9 2 0 Z ER M AT T, S W I T Z ER L A N D B I T . LY/ Z E R - F E R D I N A N D

Fondue and raclette are one of its trademarks: enjoy the Saycheese! at the Grand Hotel Zermatterhof, surrounded by wooden walls and cosy fireplaces.

S AYC H E E S E !

BAHNHOFSTRASSE 55 C H -3 9 2 0 Z ER M AT T, S W I T Z ER L A N D B I T . LY/ Z E R - S AY C H E E S E

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© BLITZ AGENCY

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G R E AT E R R EG I O N

A C A ST LE OF DR E A MS Just 40 minutes from Luxembourg City, Château du Pont d’Oye in Belgium hosts private individuals and functions in a fairytale setting, where dreams can come true.

TEXT MARIE TISSIER

W

ho hasn’t dreamt of being Lord of the Castle? Of having sumptuous rooms at your disposal for an evening, organising a lavish dinner party and enjoying fabulous, extravagant adventures...

Who hasn’t dreamt of being a princess?

Of making your childhood fantasy come true for the day, playing the romantic role you always longed to play, celebrating a wedding or hosting a masquerade ball...

F I V E Y E A R S O F R E N OVAT I O N S Of, as in the days of the Marquise, entertaining your intimate circle in a large, yet homely hall, warmed by a blazing log fire and lit by the soft glow of candlelight, with a parquet floor that creaks with your every step and the enchanting sounds of timeless piano pieces by Mozart or Chopin echoing through the room...

What you are longing for is that fairytale place of your childhood dreams. A place steeped in history, with many a story to tell. A place that is at once refined and inviting, proud and welcoming. Château du Pont d’Oye is that place.

For the past five years, this 17th-century estate, on the edge of a forest on

the Belgian/Luxembourg border, has been steadily brought back to life. In 1932, the château was purchased by Pierre Nothomb, the great-grandfather of famous Belgian novelist Amélie Nothomb, whose novel First Blood, for which she was awarded the Prix Renaudot, is set within the walls of Château du Pont d’Oye. The château remained in the Nothomb family until 2019, when it was taken over by its current patron, Vincent Gouverneur, a local resident and partner in a major business law firm in Luxembourg. Five years later and after millions of dollars of investment in renovating the château and its banqueting halls and accommodation, parkland and ponds, Château du Pont d’Oye has been restored to its former glory.

In December 2023, twelve rooms were also completely renovated and modernised to welcome lords and princesses, whether for a romantic weekend à deux, a family celebration or a business seminar... Other projects in the pipeline include an orangery, a spa and woodland accommodation.

So, step back in time and into the world of your dreams at Château du Pont d’Oye!

C H ÂT E AU D U P O N T D ’ OY E 1 , R U E D U P O N T D ’ OY E B - 67 2 0 H A B AY- L A- N E U V E C H AT E AU D U P O N T D OY E . B E

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T H I N K V EG E TA B L E S ! T H I N K F R U I T ! ®

Chef Lieven Lootens offers an experience that lives up to the name of his restaurant. In picturesque Merendree, a stone’s throw from Ghent, you are immersed in an idyllic world where the bounty of nature, authentic beauty, and enchanting creativity flourish. A paradise for the senses created from what the earth provides.

A AR DS PAR AD IJS . B E

RECIPE LIEVEN LOOTENS PHOTOS WIM DEMESSEMAEKERS

CARROT & SE A BUCK THORN BERRIES WITH TURMERIC , LEMON M ARIG OLD & KUMQUATS SERVES 4

For the carrots • 4 carrots • 2 tbsp grapeseed oil • 1 piece of fresh ginger For the sambal mayonnaise • 150 ml rapeseed oil • 5 tbsp plant-based egg yolk • 1 tsp sambal oelek • 1 tbsp sushi vinegar • Salt & pepper For the sea buckthorn berry glaze • 100 ml juice of sea buckthorn berries • 1 tbsp syrup of candied orange peel • 100 ml water • 2 tsp arrowroot or kuzu For the calamansi mousseline • 3 tbsp plant-based egg yolk • 50 ml calamansi vinegar • 50 ml white wine • 50 ml mandarin juice • 1 tbsp syrup of candied orange peel • 5 tbsp plant-based clarified butter For the garnish • 1 fresh turmeric root • 10 dried eucalyptus leaves • 20 kumquats • 20 Tagetes tenuifolia ‘Lemon Gem’ flowers • 20 small sprigs of Tagetes tenuifolia ‘Lemon Gem’ • 20 sea buckthorn berries from the freezer (fresh berries are only available in autumn) • 1 tbsp candied orange peel syrup

1 HOUR

The carrots 1 Peel the carrots and place in a vacuum-seal bag with two

spoonfuls of grapeseed oil and a few slices of fresh ginger.

Seal the bag and cook the carrots in the steamer for 5 minutes at 100°C. The sambal mayonnaise 1 Make a mayonnaise with the egg yolks and rapeseed oil

and a little salt and pepper.

2 At the end, stir in the sambal oelek and a tablespoon

of sushi vinegar.

The sea buckthorn berry glaze 1 Dissolve the arrowroot in cold water and stir over

a gentle heat until it thickens.

2 Then pour in the sea buckthorn berry juice and syrup and stir

everything together until hot (just below boiling point) to obtain a smooth sauce.

The calamansi mousseline 1 Whisk the yolks with the vinegar, white wine,

mandarin juice and syrup until thick and frothy.

2 Remove from the heat and gently stir in the melted butter.

The garnish 1 Briefly place the turmeric root in a pan on the grill,

cover and smoke with a few eucalyptus leaves.

2 Warm the sea buckthorn berries in the pan with

a spoonful of syrup.

3 Garnish with slices of kumquat, sea buckthorn berries

and the Tagetes flowers and leaves.

TIP

Pair this dish with a glass of water-kefir fermented sea buckthorn berry lemonade, flavoured with a dash of ginger juice, or a glass of Sauvignon Blanc.

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RECIPE DIRECTORY

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F Ë S C H G R AT I N

26

18

22

24

C H I C K EN W I T H

CHURROS CON

S T U F F ED V E A L

SUCKLING L AMB

TA R R AG O N

C H O C O L AT E

BREAST

I N A H ER B C R U S T

32

44

57

58

P OTATO S A L A D W I T H

LO B S T ER F R I C A S S EE

SOUR SOUP WITH

G OAT ’ S C H EE S E &

S M O K ED S A L M O N

O S C I E T R A C AV I A R

I N A N O P EN R AV I O L E

S T U F F ED EG G S

EG G C A S S ER O L E

O M EL E T T E R O L L

63

64

59

60

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C O C OT T E- E I M I T

S H A K S H U K A W I T H EG G S

S O F T B O I L ED

3 - C H EE S E

F R EN C H TOA S T

PA R M A S C H I N K EN

& F E TA C H EE S E

EG G S & A S PA R G U S

SOUFFLÉS

WITH APPLES

65

S P R I N G PA S TA

66

L AMB PIL AF

SAL AD

73

YA K I S O B A N O O D L E S

168

20

74

68

70

72

Q U I N OA W I T H

G R EEN C U R RY W I T H

C R E A MY G N O C C H I

CHICKPEAS

N E W P OTATO E S

W I T H B EEF

82

83

84

C A R R OT- C R E S S -

B A BY P OTATO E S W I T H

SALMON WITH

SRI L ANK AN CORAL

S A B AYO N P I E

S E S A M E S EED S

T H A I C U R RY

L EN T I L C U R RY

RECIPE DIRECTORY

88

90

91

92

96

A S PA R AG U S S A L A D

QUICK RADISH

PA S TA W I T H

S TR AWBERRY &

SPRING COD

WITH VINAIGRET TE

SOUP

A S PA R AG U S

M A SC ARP ONE DES SERT

EN PA P I L LOT E

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98

R OA S T ED A S PA R AG U S

MEXICAN

W I T H M OZ Z A R EL L A

S H R I M P B OW L

99

G R EEN C U R RY

102

B R U S S EL S S P R O U T

B R U S S EL S S P R O U T

SAL AD

G R AT I N W I T H C H I C K EN

103

104

B R U S S EL S S P R O U T

B A L S A M I C- G L A Z ED

P L A N TA I N

BANANA

BANANA CHIA

PA N C A K E S

B R U S S EL S S P R O U T S

SAL AD

K E TC H U P

PUDDING

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116

109

110

107

101

112

108

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B A N A N A & C O F F EE

D O U B L E C H O C O L AT E

E S C A LO P E

M ATC H A T E A

L EB A N E S E

MUFFINS

BANANA CAKE

MIL ANESE

F I N A N C I ER

S H AWA R M A

126

128

144

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C O O P ER ’ S

V I R G I N M O J I TO &

A S PA R AG U S S T E W

TULIP BISCUITS &

C A R R OT & S E A B U C K-

PINK BEAM

SHIRLEY TEMPLE

W I T H C R AY F I S H

F O U R- Q UA R T ER C A K E

T H O R N B ER R I E S

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ADVENTURE MEE TS FL AVOURS

NE W: CAP TIVATING S TORIES & E XOTIC RECIPES! DISCOVER OUR TR AVEL M AGA ZINE

break the monotony with blue salt

2 0 2 4

C OL OUR

OF

THE

YE AR

to be consumed with moderation

plan K

vins-cremants.lu

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