KACHEN 39 - 02/2024 - EN

N°39 02/24

LUXEMBOURG’S FOOD & LIFEST YLE MAGA ZINE

CHEF PORTRAIT

ANNE KNEPPER: RETHINKING FINE DINING

SEASONAL MENU

COLOURFUL SUMMER PICNIC AT L A K E ECHTERNACH

BRAINFOOD

W E TA L K T O E X P E R T P R O F. DR. MICHAEL HENEK A (LCSB)

13 € LU X E M B O U R G 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

HELLO SUM M ER BIBI WINTERSDORF P U B L I S H E R & E D I TO R - I N - C H I E F

W

elcome to the summer issue of KACHEN! Nature is once again in full bloom and enticing us to slow down and enjoy some well-deserved time out. Let’s hope the weather is less fickle than it was in spring and that many wonderful, long summer days lie ahead of us, filled with warmth and light, refreshing mornings and balmy evenings and leisurely picnics and barbecues in the company of friends.

Our summer magazine is packed with delicious recipes, great culinary stories and tips and fantastic articles on art, design and traditions, health and well-being. Among the many interesting articles is a fascinating interview with the director of the Luxembourg Centre for Systems Biomedicine (LCSB), who gives us an insight into the latest findings on the link between diet and degenerative diseases. The editorial team has decided to make such topics a regular feature in KACHEN, because although our aim is to celebrate ‘all that is good and beautiful in and around Luxembourg’, we believe that this should always be done responsibly and in moderation.

As I write these lines, my thoughts are already wandering to the next issue of KACHEN, our anniversary issue – because September will see the publication of our 40th magazine! We’ll be hard at work over the summer in preparation for our big anniversary in autumn. But before we share this special occasion with our loyal readers and partners (keep an eye out for further announcements on our online channels!), we hope you’ll make the most of the coming weeks to rest, relax and rejuvenate. Allow yourself the time to slow down and soak up some warming rays of sunshine – to recharge your batteries before the hectic days of autumn hit!

Our latest magazine has been carefully compiled to inspire, inform and delight you. But don’t forget to press the pause button between reading your favourite magazine and your summer adventures – because the best ingredients for a great summer are often those moments in which we simply do nothing. We look forward to seeing you in autumn and celebrating our anniversary with you. Until then, we wish you an unforgettable summer, full of joy and discovery.

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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

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R EC I P E I N D E X

FOOD 55

SEASONAL MENU P I C N I C PA R T Y

64

QUICK & EASY SHARING IS CARING

70

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

LËTZEBUERG

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G LU T E N - F R E E PÃO D E Q U E I J O

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

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C O LU M N – Z E LT ’ S WO R L D G U I LT PA N G S

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

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FA M I LY R EC I P E S FA S T, G O O D & H E A LT H Y

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G R A N N Y ’ S R EC I P E B O U N E S C H LU P P M AT PA A N G EC H ER

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K N OW L E D G E B I T E S V EGA N S W EE T S

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CHILDHOOD MEMORIES FLOAT I N G I S L A N D BY J ÉR É M MY PA R J O U E T

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SUMMER MENU

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

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

T R O U T F I L L E T W I T H R I E S L I N G BY C A R LO S AU B ER 22

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

BROCCOLI 106

V EG E TA B L E GA R D EN W I T H O U R DA L L ER

SEASONAL FRUIT B LU EB ER R I E S

H E M P H U M M U S BY F R ÉD ÉR I C V U I L L E M I N 112 24

BAKING CL ASSICS

MY LU X E M B O U R G

S AVA R I N W I T H L I M O N C EL LO,

K AC H K É I S B R I O C H E , I C ED V ER S I O N

S T R AW B ER R I E S & B A S I L

BY M AT H I E U VA N W E T T ER EN 114 26

CHEF PORTRAIT

T R AV E L L I N G TA S T E B U D S A LG ER I A N M EC H O U I A S A L A D

A N N E K N EP P ER , P U B L I C H O U S E 116 30

CHEF’S MASTERCL ASS

S T E P BY S T E P C E V I C H E A L A C A R LO S

F I L L E T O F W I L D B OA R W I T H S AU C E P O I V R A D E , M O U S S EL I N E O F C EL ERY R O OT & M U S TA R D S EED S 34

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LO C A L & R EG I O N A L C H EE S E F R O M B ER D O R F

DRINKS

S E R I E S – S H E LT E R E D WO R K S H O P S

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M A DA M E W I T Z EG 38

CITY PORTRAIT

DOMAINE 64 122

D U D EL A N G E — A G E M O F A TOW N 42

E X PAT R EC I P E

R E P O R TAG E

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B E S T S P OT S LU N C H O N T H E G R EEN

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CAFE PORTRAIT KO N T U R

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F E AT U R E RICHARD GILL AM — THE BAR GURU

S U S TA I N A B L E AG R I C U LT U R E 52

B A R S N A P S H OT M AYA

S A L ATĂ D E B O E U F 44

VINTNER PORTRAIT

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C O C K TA I L S P EP P ER D I L LO & S M O K E Y PA LO M A

IN THIS ISSUE

LIFESTYLE 133

BUSINESS B R I N G YO U R OW N B OT T L E

IMPRESSUM 136

ARTIST PORTRAIT DAV I D L EN Z

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R E S TAU R A N T D E S I G N N AGA

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DESIGN D I O R EN C H A N T S V EN I C E

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TA B L E D E S I G N LISA JUNIUS

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M U S T H AV E S C O F F EE C O R N ER

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I N T H E GA R D E N

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 CHAREL HEINEN, MARION FINZI, M A R I E T I S S I E R , A N N E LO M M E L , PAU L A S O R YA N O , O L I V E R Z E LT, J I L L N OVA K , S T É P H A N I E K R I S C H E L , K I R S T Y VO N B O C H , LY D I A M U T S C H 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 COPY EDITOR R AC H E L Z AY E R , M I C H A E L S C OT T ART DIREC TOR MARC DOSTERT

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

GRAPHIC DESIGNER E N I A H A EC K

G R E E N K I TC H E N BIOPL ASTICS

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PUBLISHER & EDITOR-IN- CHIEF BIBI WINTERSDORF

W ËL L P L A N Z E S O M L Ë T Z EB U ER G

T H E O L D E S T O R GA N I C L A B EL 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

D I G I TA L C O N T E N T M A N AG E R CLÉMENTINE POGGI PRINTER J O H N E N - P R I N T LU X E M B O U R G

IN NUMBERS OUR SOIL

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H E A LT H H E A LT H Y D I E T, H E A LT H Y B R A I N

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WELLBEING M A K E YO U R OW N M O S Q U I TO R EP EL L EN T

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 .

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D O I T YO U R S E L F F LO R A L I C E C U B E S

O P E R AT I O N A L H E A D Q UA R T E R S 1 1 , U M L E N S T E R B I E R G - L- 6 1 2 5 J U N G L I N S T E R 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 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 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

ON TOUR 160

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

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 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 .

B A R C ELO N A D EL I C I O S A 164

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ALL RIGHTS RESERVED. COPYRIGHT USE LICENSES M AY B E O B TA I N E D F R O M LU X O R R A S B L ( LU X E M B O U R G O R G A N I S AT I O N F O R R E P R O D U C T I O N R I G H T S ) W W W. L U X O R R . L U

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 J ÉR Ô M E JA EG L E

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

LE PETIT BISTRO

A L AV I TA K I TC H E N

C O M E A L T E AT R O

2 6 , R U E D ’A M S T ER DA M

1 1 , R U E AU G U S T E C H A R L E S

1 , R U E S A I N T- N I C O L A S

L-1 1 2 6 LU X E M B O U R G

L-1 3 2 6 LU X E M B O U R G

L- 4 6 3 6 D I F F ER DA N G E

E S PAC E S -S AV E U R S . LU

In the heart of Luxembourg City’s Belair district, a bistronomic restaurant from the Espaces Saveurs group (La Mirabelle, Le Bistro du Sommelier) is a real treat for all gourmets. The constantly changing menu features simple, delicious dishes created by Dylan Fillatre, former head chef at Sapori. The wine list, carefully curated by Grégory Mio (Best Sommelier of Luxembourg 2022), is also impressive, while the exceptional service and stunning terrace are also well worth a mention.

A recipe for success that’s set to make Le Petit Bistro a name to watch on the capital’s culinary scene.

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@A L A V I T A _ K I T C H E N

Alavita Kitchen, the café and restaurant of organic delicatessen Alavita in the capital’s Bonnevoie district, has reopened its doors! New terracotta hues and straw pendant lights give the space a cosy look and feel. The new chef offers a creative three-course lunch menu (starter, main and dessert), as well as brunch on Saturdays (with homemade granola and avocado on toast). For those who love speciality coffee, we recommend the excellent Mokxa coffee – available as a latte, cappuccino or flat white.

Open Tuesday to Saturday, 9 am to 3 pm.

C O M E A LT E AT R O . L U

With the opening of new restaurant Come al Teatro, ‘Come’ fever has also hit Differdange! Takeaway options are available from the pizzeria and deli on the ground floor, while the upper floor boasts a beautiful dining room, where chef Enrico Dodero serves dishes from his native region of Liguria, such as ‘Fritelle di Liguria’ (vegetable fritters) and savoury octopus. Come’s famous brunches are the star of the show every Saturday and Sunday lunchtime.

Housed in the town’s former theatre, Come al Teatro also – fittingly – hosts a variety of live shows and themed evening events.

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

K I LO G R A M

L A LO R R A I N E

VA S A N O

7 5 , R O U T E D ’A R LO N

7, P L AC E S D ’A R M E S

1 1 , Z . A . U M L ËN S T ER B I ER G

L- 8 3 1 1 C A P EL L EN

L-1 1 3 6 LU X E M B O U R G

L- 61 2 5 J U N G L I N S T ER

KILOGRAM.LU

Kilogram, Luxembourg’s eco-friendly, zero-waste e-shop, has opened its own convenience store in Capellen. The 350 products on offer include sweet and savoury food products, cosmetics and household products. All goods are unpackaged and organic. Around a third of the products are sourced locally, from within a 50-km radius.

Everything else comes from the European Union wherever possible, including white quinoa from Belgium.

Kilogram also works with a number of social organisations in Luxembourg: Apple crisps from mental disability inclusion organisation Ligue HMC and preserves from the ATP sheltered workshop are sold here.

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

The arrival in June 2022 of chef Louis Scholtès in the kitchens of La Lorraine heralded in a new era for this restaurant, an institution in the heart of the Luxembourg capital since 1983. A new, chic interior has been welcoming tourists and regulars since March this year. The seafood and fish dishes for which La Lorraine is renowned still have an important place on the menu. However, meat lovers will also be delighted to find delicacies such as cordon bleu with Munster cheese and duck breast on offer. At weekends, DJ nights and perfectly mixed cocktails make for a lively ambiance and party vibes.

VA S A N O. LU

A new restaurant from the Aura Group (Osteria di Niederanven, Una Storia) has opened in Junglinster: Va Sano Bottega et Enoteca. In the restaurant, the chef revisits typical Italian recipes for a convivial dining experience. The restaurant also offers a take-away menu. On the grocery side, artisanal products and Italian wines have been carefully selected.

The perfect gourmet destination for both Junglinster locals and those working nearby. In good weather, the restaurant’s beautiful terrace invites you to linger over a delicious meal or drink.

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TA S T Y B O X

THE

TA S T Y B O X For the (hopefully warm but not too warm) summer, we have curated a TastyBox that ensures our readers stay refreshed and delighted. Featuring a delightful array of local specialties, it’s perfect for enjoying sunny days, enhancing your outdoor meals, and adding a touch of luxury to your summer experiences.

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1 LËT’ZKOLA, LËT’ZLIMO Orange

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& LËT’ZLIMO Lemon & Lime - La Provençale LETZKOLA .LU 2 Taralli aperitif biscuits - Vinissimo VINISSIMO.LU 3 Mini cocotte Chef’s Fusion - RAK Porcelain W E B S H O P. R A K . L U 4 Hazelnut oil - Delhaize DELHAIZE.LU 5 “Snack me” salted cookies,

Herbes de Provence - Seabiscuit 8

S E AB I SCU IT. LU

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6 Nettle iced tea with blackcurrant - Ortea ORTEA.LU 7 Vata Balance, Pitta Balance & Kapha Balance

Ayurveda tea - Parkschlösschen AY U R V E D A PA R K S C H L O E S S C H E N . D E 8 Riesling mustard, limited edition -

Moutarderie de Luxembourg M O U TA R D E R I E . L U

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9 1 Golden Ticket* for a 3-month subscription

to the Bernard-Massard Wine Box W-BOX .LU

* I N O N E O F T H E TA S T Y B OX E S , S E L EC T E D AT R A N D O M

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PRODUCT NEWS

MOU TA R DER IE DE LU X EMBOURG Treat yourself to this ‘Riesling mustard’, a limited edition from Moutarderie de Luxembourg in collaboration with Domaines Vinsmoselle. This mustard goes perfectly with meat and fish. The product is available from all participating partners and the Moutarderie de Luxembourg online shop.

Available while stocks last.

M O U TA R D E R I E . L U VINSMOSELLE.LU

R A MBOR N PINK CIDER Discover a new version of the famous Spritz, with a local flavour.

This unique combination of Orbitt, a Luxembourg bitter, and Ramborn Pink Cider, made from traditional Luxembourg apple and Moselle grape varieties, brings a fresh and unexpected twist to this emblematic drink.

To reproduce the Ramborn Spritz and brighten up your summer evenings: Chill your glass with ice cubes. Add 10 ml raspberry syrup. Add 20 ml Orbitt. Add 2/3 of Pink Cider and top up with sparkling water. Stir gently and add seasonal fruit of your choice. Enjoy!

RAMBORN.COM

LËT’ZKOL A & LËT’ZLIMO Premium sodas like they used to be! 100% natural and Luxembourgish, LËT’ZKOLA & LËT’ZLIMO are made exclusively with flavours of natural origin, with no artificial colouring or flavouring and no preservatives. LËT’ZKOLA, with its pronounced kola nut flavour and a hint of lime that gives it that surprising freshness, contains 37% less sugar than an industrial cola. LËT’ZLIMO Orange contains 8% real fruit juice, while Lemon & Lime contains 12%.

Be Lokal, LËT’ZKOLA! LETZKOLA .LU

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NEWS

W H AT ’ S COOK I NG I N LU X EM BOU RG Bosso, an institution in Grund for an incredible sixteen years, closed its doors at the beginning of the year. The premises have been taken over by the owners of neighbouring restaurant Oscar’s Bar, who will be opening a new restaurant here in June. And we can’t wait to try it out! We’re particularly looking forward to a spot of summer dining on its lovely, shady terrace!

Attention all coffee lovers! Speciality coffee shop Intense Coffee in the Limpertsberg district is opening a second branch in the capital. Be sure to make time in your diary for coffee in Bonnevoie when this trendy café opens its doors here in June!

Following vegan pop-up Glow’s successful six-month stint, Mudam Café has been taken over by popular Lebanese restaurant Chiche. This social restaurant, with branches in Bonnevoie, Limpertsberg, Esch-sur-Alzette and Leudelange, almost exclusively employs refugees. At its new Mudam location, Chiche is serving a lunchtime menu and brunch at weekends.

The Centre Pompidou in Metz is home to two new restaurants

by Michelin-starred chef Charles Coulombeau: Umé, a FrancoJapanese brasserie, and Yozora, a gourmet restaurant.

© GRIDX

© PIERRE HERMÉ

Fans of sweet treats are in for a real treat: Internationally renowned French pastry chef Pierre Hermé (photo) is opening his first shop in Luxembourg! From 15 June, neat rows of colourful macarons will cheerfully greet you at 8, rue Aldringen, next door to Galeries Lafayette.

A taste of French flair in the heart of the capital.

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CH EF N E WS

A GR A N D PROJ ECT

Yann Castano (photo), former executive chef at the Sofitel Luxembourg Europe, has taken over the reins of restaurant Mu in the Sofitel Grand-Ducal. Brasserie L’Avenue in Kirchberg has a new head chef: Julien Naegely, former sous-chef turned head chef (following the departure of Fabrice Salvador) at fine dining restaurant La Cristallerie in Luxembourg City, has taken over from Arnaud Deparis, who is now at the helm of the restaurant at Garisart tennis club in Arlon.

GRIDX, ‘Europe’s first ever all-in-one lifestyle concept’, developed by the Félix Giorgetti Group, has been unveiled.

This 42,000 m2 multi-experience destination in Wickrange, just off the Pontpierre exit on the A4 motorway, is due to open in autumn 2025. It will house a 2,600 m2 food hall with international specialities, a huge brasserie, and a 500 m2 food retail area offering a wide selection of artisan products.

BOOKS

COMFO RT & JOY

HEALT H NU T - A F E ELGOOD CO O K B O O K

AM ER ICAN G R ILL A CO O K B O O K

R AV I N D E R B H O GA L

JESS DAMUCK

TYLER FLORENCE

V

T

T

B LO O M S B U RY P U B L I S H I N G

ABRAMS BOOK

ABRAMS BOOKS

2 7 2 PAG E S

2 8 8 PAG E S

2 5 6 PAG E S

I S B N 9 78 -1 5 2 6 6 5 5 3 70

I S B N 9 78 -1 41 9 7 70 3 7 1

I S B N 9 78 -1 41 9 76 9 9 5 5

egetarian and vegan cooking – reimagined with a focus on indulgence and sensory delight, rather than health or restraint! This collection offers a rich array of global dishes, from hearty curries and stews to aromatic fried bhajis and satisfying desserts like Strawberry Falooda Milk Cake. Celebrated as one of Britain’s top food writers, the author interweaves personal stories with recipes that highlight the joy and comfort food brings, ensuring vegetarian options are a celebration of flavour and pleasure.

he USA TODAY bestseller and follow-up to “Salad Freak” redefines health food with over 100 recipes that are both delicious and nutritious.

Praised for its approachable and beautiful food by Eater and deemed crave-worthy by former Bon Appétit editor Molly Baz, this cookbook makes healthy eating irresistible. Dive into recipes that are good for you and look great on your plate, proving that being a health nut is easy and enjoyable.

THE CO O K B O O K OF ALL T IM E

he Food Network star Tyler Florence is famous for his love of American comfort food and teaching how to perfect grilling techniques. In this cookbook he offers methods to make ideal steaks, grilled veggies, fruits, vegetables, fish and more.

With crazy and creative recipes like Barbeque Chicken Lollipops, Calabrian Chile Buffalo Shrimp Skewers, and Grilled Ratatouille, making it a must-have for foodies wanting to enhance their grilling game.

P R IZE DR AW

ASHLEY BERNEE WELLS & TYLER JEREMY WELLS

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HARVEST 2 24 PAG E S I S B N 9 78 - 0 0 6 3 2 9 9 9 3 1

yler and Ashley Wells, the duo behind Los Angeles’ All Time restaurant, share 50 simple, marketdriven recipes in their first cookbook.

Known for their down-to-earth food that shuns fancy equipment, their cooking focuses on using your senses and infusing life with humour and honesty. Their approach has captivated their Los Feliz community since 2018. Beyond recipes, the book features essays and stunning photography, making it enjoyable both in the kitchen and as a read, encapsulating the essence of what makes All Time a neighbourhood gem.

W E A R E G I V I N G AWAY ONE COPY OF ‘THE COOK B O O K O F A L L 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 9/ 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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LËTZEBUERG

MADE IN LUXEMBOURG

SE A BISCU I T TEXT MARION FINZI PHOTO ENIA HAECK

T

he first thing we need to say about Seabiscuit is that Seabiscuit biscuits have absolutely nothing to do with the sea! “My Chinese zodiac is the horse, and it was while searching for ‘horse and biscuits’ online that I came across the amazing story of the racehorse Seabiscuit,” says founder Thierry Li. As a consultant in the food industry, Li regularly attended trade fairs. One thing that struck him at these events was how it often looked like more work had gone into the packaging than into the actual products themselves.

S W E E T A N D S AVO U RY It was this that gave creative mind and ideas man Li the impetus to launch a food product himself. “I knew I wanted my product to be ‘local’, that much was sure.

What that product should be, well, that was a different question.” After much deliberation, and a little trial and error, Li finally had the answer: his homemade biscuits. “I spent ages trying to come up with an original idea, and all the time the perfect product was right there under my nose,” he says. And I’m sure his customers would agree – his biscuits are quite simply delicious!

And so in 2011, Li launched a range of eight biscuits, including plain biscuits – “which are the most popular”, as well as chocolate, orange peel and coconut varieties. “The basic recipe is always the same: flour, eggs, butter, all sourced in Luxembourg, and a little sugar.” The result is a firm biscuit that melts in the mouth, with a very natural, not too sweet flavour (only 10% added sugar).

In 2022, two savoury biscuits (herbes de Provence and a hint of salt) were added to the Seabiscuit range. Li, ever hungry for more, has since developed a further three biscuits. “We’ve just launched an Italian cheese flavour biscuit and are currently working on a recipe with Mettwurst sausage!”

Even though production has grown from three kilos to four tonnes, Seabiscuit is at heart still the same company and

product. Founder Thierry Li has remained true to his policy of producing exclusively natural products made locally by dedicated employees using locally sourced ingredients.

RESPONSIBLE COOKIES Initially, the biscuits were produced in the Coopérations Sc Atelier Protégé sheltered workshop in Wiltz. A few years later, Yolande Coop took over production of the biscuits. “Yolande Coop has only limited production capacity, so we’ve split production [Editor’s note: The savoury biscuits are made in a different

workshop], so as to continue working with the same people who’ve been involved in the project for years.” Seabiscuit can be found on the shelves of Leclerc, Pall Center and a number of delicatessens (Grocery, Berdorfer). La Provençale is selling the biscuits in one-kilo tubs to restaurants and businesses.

Seabiscuit is certainly galloping in the wind, with no signs of stopping any time soon!

S E AB I SCU IT. LU

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

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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

ECL AIRS 12–15 ECL AIRS 95 MINUTES

For the choux pastry • 400 ml water • 100 g butter • 200 g sifted flour • 4-5 eggs • 1 pinch of salt For the filling • 1.5 litres of milk • 6 eggs

• 250 g sugar • 2 p. custard powder • 2 p. vanilla sugar • 325 ml cream, whipped For the icing • 250 g icing sugar • 4 tbsp water

1 First prepare the filling. Heat the milk

in a pan.

2 In another bowl, mix the sugar, vanilla sugar and custard with the eggs. Slowly pour in the milk and continue to mix.

Place the mixture on the hob and bring to the boil until the mixture becomes relatively thick. Set aside and leave to cool until almost cold, then fold in the whipped cream. Place in the fridge.

3 For the dough, bring the water, butter and salt to the boil. The butter must be completely melted. Pour the flour into the hot liquid all at once and stir vigorously (on the hob) until the mixture separates from the bottom of the pan in a lump, then leave to cool slightly.

4 Preheat the oven to 170°C fan.

5 Gradually stir 4-5 eggs (depending on the size) into the batter (using a mixer).

The batter should be smooth and shiny.

Process the dough immediately rather than leaving it to rest.

6 Spread a little water on a baking tray.

This is enough to prevent the dough from sticking. Place the dough in a piping bag with a large nozzle and pipe approx.

12 cm long strips. Bake in the oven for approx. 35-40 minutes on the lowest shelf position. Do not open the oven during the baking time.

7 Allow the eclairs to cool slightly before cutting them in half horizontally. Set the lid aside. Scrape out the inside a little with a spoon. Use another piping bag to fill the eclairs and place the lids on top.

Now either sprinkle with icing sugar or brush with icing.

8 For the icing, first sieve the icing sugar into a bowl, then slowly add the water and mix well with a whisk until the icing is thick.

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GRANNY’S RECIPE

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GRANNY’S RECIPE

© LY N N T H E I S E N

Nancy gets her love of cooking and baking from her grandmother.

It wasn’t just helping her grandmother in the kitchen that Nancy enjoyed as a little girl, but also their conversations about baking and culinary traditions, family traditions and cultural history.

Her grandmother was always encouraging her to try out different recipes and techniques. This enabled her to develop a sense of independence and to learn to take responsibility. It also helped her gain a better understanding of Luxembourgish culture and how it influences our daily lives. Fridays were always meat-free days at home, so ‘Bouneschlupp mat Paangecher’ (green bean soup with pancakes) was regularly on the menu. Grandmother and granddaughter would have lots of fun and laughter flipping the pancakes – a skill that Nancy has still never really mastered! Nancy is passionate about culture, a passion that has led to her becoming politically active at European level. She has a solid understanding and appreciation of the importance of culture, which, in today’s day and age, is more important than ever: Culture is an important pillar of coexistence, the pillar of a strong society, of a strong Europe! Perhaps it was those conversations in the kitchen with her grandmother that sowed the seed for this passion.

Who knows...

RECIPE NANCY BRAUN PHOTO ENIA HAECK

BOUNESCHLUPP M AT PA ANGECHER SERVES 4 For the bean soup • 500 g green beans • 500 g potatoes • 1 onion • 1.5 litres of vegetable stock • 2 sprigs of savoury • 1 bay leaf • Salt & pepper • 1 dash of milk

1 HOUR For the pancakes

• 200 g flour • 60 g butter • 4 tbsp sugar (to taste, but not essential)

• 500 ml milk • 4 eggs • Salt

The bean soup

The pancakes

1 Clean and wash the beans and cut into 0.5 cm

1 Warm a little milk with butter to melt it.

pieces. Peel and finely dice the potatoes.

Finely chop the onions.

2 Add a little butter to a pot and sauté the onion until translucent. Then add the beans and potatoes and mix well.

3 Add 1.5 litres of vegetable stock and the savoury and simmer for 20 minutes.

4 Season the soup with salt and pepper and add a dash of milk.

2 Combine the sifted flour with the milk and butter

mixture, add the sugar and the rest of the milk as well as the egg yolk and mix.

3 Beat the egg whites with salt until stiff and fold into the batter.

4 Heat a little oil in a pan and add the batter in spoonfuls. Bake the pancakes one after the other on both sides until they are golden brown (and feel free to flip them!).

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CHILDHOOD MEMORIES

18

CHILDHOOD MEMORIES

Jérémmy Parjouet has been surrounded by gastronomy since he was a child. His father and uncles were restaurateurs, and their passion has been with him “for as long as I can remember,” explains the man who took over as head chef of the Jardin d’Anaïs in Luxembourg in 2022. When he was a child, his mother used to cook at his home in Rosières, near Troyes in the Champagne region. “She put a lot of heart into it, and that’s why I want to pay tribute to her with this recipe, her favourite recipe.” On Sundays, little Jérémmy’s mum would prepare a dessert. “When there weren’t any big family gatherings, we ate in the kitchen, my father, my mother, my brother and me...,” he says.

His childhood memories range from chocolate mousses and fruit tarts to his mother’s Île flottante.

“Here’s the recipe for the Île flottante revisited, which I’m thinking of putting on the menu.”

FLOATING ISL AND FROM MY CHILDHOOD SERVES 6 For the creamy caramel • 200 g sugar • 160 g heavy cream • 50 g milk • 60 g butter • 1 vanilla pod

RECIPE JÉRÉMMY PAR JOUE T PHOTOS MARC DOSTERT

90 MINUTES For the almond praliné • 200 g blanched almonds • 100 g sugar • 2 g fleur de sel

For the egg whites • 5 egg whites • 180 g sugar

For the custard • 500 ml milk • 5 egg yolks • 100 g sugar • 200 ml single cream • 1 vanilla pod

THE DAY BEFORE The creamy caramel

ON THE DAY ITSELF The meringue

1 Place the sugar in a saucepan and cook

1 Heat the milk in a large saucepan with the scraped vanilla pod

until light brown.

2 At the same time, heat the cream, milk and scraped vanilla pod.

3 Brown the caramel with the butter and pour the hot cream over it.

4 Heat the caramel to dilute it, add the fleur de sel, remove the vanilla pod, blend and set aside.

and 20 g sugar. Take care not to boil.

2 Whisk the egg whites with the sugar until stiff.

3 Shape the meringue into a quenelle or spoon, or any other shape

you like, and cook in the hot milk.

4 Turn the meringue over regularly: it is cooked when the egg

whites are firm and no longer stick to your finger. Once the meringues are cooked, set aside in the fridge.

The almond praliné

The custard

1 Heat the oven to 150°C and roast the almonds

1 Use the same hot milk to make the custard.

for 20 minutes.

2 Make a dry caramel with the sugar, then pour over the almonds.

3 Once cooled, blend the caramel and almonds until you obtain a praline.

4 Add half the creamy caramel, remix and set aside.

2 Blanch the yolks with the remaining sugar.

3 Mix with the milk and cook on a low heat.

4 Strain through a sieve and add the cold cream. Set aside in a cool place.

TIP

In terms of presentation, do as you please with the separate elements.

Feel free to get creative and have fun making your own unique work of art.

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LUXEMBOURGISH CL ASSICS

In this summer edition of KACHEN, Carlo Sauber presents an emblematic Luxembourg recipe: trout fillet with Riesling. Anyone can make it by following the step-by-step instructions. Fresh produce and a local Riesling guarantee a rich and authentic taste experience.

RECIPE CARLO SAUBER PHOTOS ENIA HAECK

TROUT FILLE T WITH RIESLING SERVES 6 85 MINUTES

• 6 trout fillets For the sauce • 20 g butter • 20 g flour • 200 g button mushrooms • 50 g chopped shallots • 300 ml Riesling white wine (or another dry white wine) • 500 ml fish stock • 300 ml crème fraîche • Fresh herbs (e.g. watercress or garlic cress) • 50 ml pumpkin seed oil For the garnish • Some steamed carrots

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LUXEMBOURGISH CL ASSICS

1 Mix the butter and flour into a

homogeneous mass (beurre manié).

4 Cut the fillets in 2 and place

on top of the shallots, season with salt and pepper.

7 Reduce the cooking juice. Add the

cream and mix gently with the beurre manié. Adjust the seasoning.

2 Cut the mushroom heads into strips

3 Butter a baking tray. Sprinkle with

and chop the stems. Sauté with a few diced shallots and a few drops of white wine and set aside.

the remaining chopped shallots.

5 Heat the wine and stock and

pour over the trout. Cover with aluminium foil and bake in the oven at 140°C for 15 minutes.

8 Arrange a bed of mushrooms in

a soup plate and place the trout halves on top.

6 Keep the trout warm and strain

the cooking juices into a frying pan.

9 Add the steamed carrots and

top with the sauce. Garnish with the herbs and a few drops of pumpkin seed oil.

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REGIONAL & SEASONAL

22

REGIONAL & SEASONAL

With summer just around the corner, chef Fred from the Becher Gare restaurant has come up with a creation that celebrates the freshness of local produce.

This vibrant composition, rich in colour and texture, is a real foretaste of sunny days, the promise of a taste experience that awakens the senses and radiates all that is sublime about the season.

RECIPE FRÉDÉRIC VUILLEMIN PHOTOS MARC DOSTERT

VEGETABLE GARDEN WITH OURDALLER HEMP HUMMUS SERVES 2

• 250 g hulled hemp seeds • 50 g tahini (sesame paste) • 100 ml olive oil • Salt • Pepper • ½ lemon, juice • 2 cloves garlic • Raw vegetables according to taste and season

40 MINUTES + REST 1 Cook the hemp seeds in plenty of

salted water for 10 minutes.

2 Drain and place in a blender, adding

the salt, pepper, olive oil, lemon juice and tahini. Blend until smooth.

3 Set aside in the fridge for at least 4 hours.

4 Cut the raw vegetables into thin strips using a mandoline slicer. Arrange the hummus on the plate and arrange the raw vegetables artistically.

Drizzle with olive oil.

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MY LUXEMBOURG

24

MY LUXEMBOURG

When Mathieu Van Wetteren, head chef at restaurant Apdikt in Steinfort, talks to KACHEN about his reinvention of a much-loved Luxembourgish snack, his eyes light up. As a little boy growing up in Diekirch, his grandmother used to make him this traditional snack after school: brioche with Kachkéis (a kind of cooked cheese) and mustard. The memory of this ritual visibly moves him. “Even as a child, I was always playing around with ingredients and flavours, on a quest for taste perfection. I loved the snack that my grandmother used to make me for, but that didn’t stop me from constantly adapting it until I’d come up with the tastiest possible version,” recalls the chef, who was recently awarded his first Michelin star. Mathieu has now given his childhood snack a new twist, as a fresh and delicate ice cream. “It’s not cheese, but it’s not really a dessert either. A kind of entre-dessert, perhaps?” he ponders. Whatever you choose to call it, one thing is for certain: It is a resounding gourmet success that is sure to delight young and old alike.

R EC I P E M AT H I E U VA N W E T T E R E N PHOTOS ENIA HAECK

K ACHKÉIS BRIOCHE, ICED VERSION SERVES 6

90 MINUTES + REST

For the kachkéis ice cream • 600 g milk • 200 g cream • 100 g caster sugar • 6 egg yolks • 150 g kachkéis

For the brioche espuma

• 500 g milk • 500 g cream • 125 g toasted brioche • 125 g brown sugar • 10 egg yolks

The kachkéis ice cream

The brioche espuma

1 Heat the milk and cream.

1 Heat the milk and cream.

2 Mix the sugar and egg yolks until pale.

2 Pour over the toasted brioche and

3 When the milk is boiling, pour it over

the yolks and mix.

4 Place the mixture, along with the kachkéis, in a saucepan and make a custard at 85°C. 5 When the custard has reached 85°C, pour into another bowl and leave to cool.

6 Once cooled, whirl the ice cream in an ice cream maker.

leave to infuse for 10 minutes.

3 Strain the mixture through a sieve.

4 Mix the sugar and egg yolks.

5 Bring the milk and cream back to the boil.

Pour over the egg yolks and sugar.

6 Pour the mixture into a saucepan

and make a custard at 85°C. 7 Remove and leave to cool.

Leave to stand overnight.

8 Pour into a siphon with

a cartridge: it’s ready!

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CHEF PORTRAIT

ANNE KNEPPER

NEW RU LES IN T HE K I TCHEN Anne runs her kitchen in a way that defies convention on multiple fronts – and that’s without doubt a good thing. Just 27 years young, she is head chef and co-owner of Public House, the fine dining restaurant in the Casino Luxembourg contemporary art gallery in Ville-Haute. Her methods are both unconventional and fresh, her outlook both single-minded and positive.

Here is a portrait of possibly the most interesting young talent on Luxembourg’s gastronomic scene.

TEXT CHAREL HEINEN PHOTOS RAMUNAS ASTRAUSK AS

W

hat’s the real secret to being a good chef? Is it creativity, perfection or teamwork skills? While all those things are no doubt vital, what makes a really good chef stand out from the crowd is personality.

And Anne Knepper has this in spades.

Her open, relaxed style and idealism is reflected in everything she does.

THE PUBLIC HOUSE VENTURE Probably every chef in the world dreams of becoming a head chef and opening their own restaurant. For most, it remains just that: a dream. Anne, on the other hand, ticked both items off her bucket list at the tender age of 26.

As is so often the case, luck also had a part to play in this story. The wheels of fate were set in motion when Anne was invited to serve as guest chef for one of the popular chef’s nights at the Bonne Nouvelle bar. “Davide and Mathias, the owners of the Bonne Nouvelle, had never met me before that,” she reminisces. “But the three of us hit it off instantly.” That was back in July 2022, when Anne was still working at Casamadre in Copenhagen.

Opportunity then came knocking in

26

CHEF PORTRAIT

March 2023: “They told me that premises had become available in Casino Luxembourg, and we immediately started making plans.” The move back to Luxembourg proved not to be a difficult choice: “It would have preyed on my mind if I’d gone back to Copenhagen and let this opportunity slip.” It wasn’t long before Public House opened its doors: “It was initially planned as a 1-week pop-up restaurant, which was then extended to 9 months, and now it’ll be here for at least 3 more years.”

The name derives from the official title given to those British watering holes most people simply refer to as ‘pubs’. But if that conjures up images of a cosy little hostelry with dark wooden floorboards, think again. There’s more of a bourgeois feel about the historic interior with its high ceilings, Baroque stucco decoration and frescoes, which all manages to stay on the right side of kitsch. “We were really lucky to get this space!” enthuses Anne. The décor also includes a personal touch: Dried wild shrubs and what appear to be freshly picked flowers adorn the windowsills and bar in wine bottles rather than vases. Near the entrance, there’s a little guest book in which customers can add a few complimentary words about the place or offer their witticisms.

LEARNING THE ROPES Born and bred in Luxembourg, Anne initially focused on her academic studies, completing an economics degree at HEC in Lausanne. However, her first taste of work in the financial sector left her feeling that this world was not for her.

Then came an epiphany while working part time in the kitchen of a small restaurant during a semester abroad in Munich: “The first time I set foot in the kitchen, I realised this was where I belonged.”

Eventually, her long-held passion for cooking and experience of working in a commercial kitchen gave her the courage to make a radical life change.

“ WE’ RE SURROUNDED BY SO M ANY A M A ZING P R O D U C T S . I ’ D L I K E T O P R O V E W H AT FA N TA S T I C THINGS CAN BE MADE WITH THEM!” ANNE KNEPPER

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CHEF PORTRAIT

“ T H AT ’ S J U S T T H E WAY I A M . I H AV E N O D E S I R E TO C H A N G E E I T H ER MYS EL F O R T H E ANNE KNEPPER WAY I R U N MY R E S TAU R A N T.”

Having decided to focus fully on catering, she retrained as a chef at the EHTL and completed her final work placement at the renowned 3-star Geranium restaurant in Copenhagen.

She stayed in the city for several years after that, working at Casamadre and Admiralgade 26.

C R A F T S M A N S H I P, T R A N S PA R E N C Y & Q UA L I T Y Anne lives by these three words. Her philosophy was shaped by the baker Julius Brantner, with whom she worked during her time in Munich. “These key words were a takeaway from that time, and I still apply them to my cooking to this day,” explains Anne. “I’ve also stuck to my fundamental principle of making seasonal and regional food.” In her view, a paradigm shift is needed in the catering industry focused on the following questions: How are we eating? What are we eating? And what are we eating when? Only once we have considered these issues can we endeavour to consume more consciously and responsibly. Anne thinks back to what René Mathieu once told her: “We need to be more considered in how we consume,” she nods in agreement. “When he told me this, he was speaking straight from the heart. We’re surrounded by so many amazing products. I’d like to prove what fantastic things can be made with them!”

She gives the following assessment of a year in business: “People are responding positively to the concept. I’m glad about that, as it’s the only way I want to work in the catering business.” She’s in no doubt that when sustainable principles are applied, it’s not possible to supply everything all the time. “I believe it’s important to lead the way on these issues and raise people’s awareness of them,” she explains. In this mission, she also faces challenges: “I’ve realised that

28

many of our customers have no idea of what I’m trying to achieve.” She and her team have therefore accepted that they still have plenty of educational work to do. Many customers have never encountered seasonal restrictions, particularly in the fine dining sector.

“We often have to remind our customers that in winter, there simply aren’t any tomatoes,” she adds. “But they’re not ignorant; they just don’t necessarily associate this kind of thing with fine dining.”

Anne uses storytelling to convey her message, either directly in the restaurant or via social media platforms such as Instagram. “Unfortunately, I don’t always get to people’s tables to tell them my story. Although my team are familiar with my philosophy and aware they need to promote it, it’s always slightly different when you speak to customers personally.”

Her convictions have also led her to interact with other chefs to pick up new ideas. The Four Hands Dinner provides one such opportunity: “It’s always such a great exchange of ideas, as you learn new methods and techniques.”

She also appreciates the benefits of working with her new sous chef. “Every new member of staff brings something to the table – you just have to be open to it.”

When asked with whom she’d most like to host a Four Hands Dinner if she could choose, she answers quick as a flash: “Manon Fleury from Paris! As a young head chef, she sets a great example and is very good at storytelling.”

C A L M OV E R C H AO S Not only is Anne’s personality reflected in what comes out of her kitchen, but her rules also apply behind the scenes.

It’s no real secret that in many kitchens, harsh words and strict hierarchies prevail. Anne, however, takes a different, more gentle approach. “I would never raise my voice,” she says, having

CHEF PORTRAIT

experienced first-hand how things are done elsewhere and what it’s like to work under pressure.

On the subject of how she eventually signed a three-year lease agreement with Casino Luxembourg, she comments: “I’m mainly happy that we can now offer our staff some security.” It’s clear she means every word of this. “I see us more as a family than just a group of colleagues. Everyone contributes something, everyone is important, and everyone can rely on the rest of the team,” she says, outlining her vision of teamwork, which sounds more like a statement of affection than a business model. “People sometimes say I behave more like a good friend than a chef,” she admits. “But that’s exactly why we have such a great atmosphere at work. That’s just the way I am. I have no desire to change either myself or the way I run my restaurant.”

On top of all the menu planning, purchasing, organisation, marketing and on-the-job training, she somehow has to find time to prepare a perfectly balanced five-course menu every evening. With all these jobs and commitments, it seems reasonable to ask whether there’s enough time left for a young woman to live her life.

Anne gives the only right answer for herself: “Cooking IS my life. When I’m pottering around here with my team, I’m in my comfort zone, and I can honestly say that it rarely feels like work.” Obviously, time also needs to be made for friends and family. The magic word here is organisation. “I have set days in the week when I do certain things and also days when I take time out for myself. This clear division is extremely important. I keep Sundays and Mondays free. On these days, I don’t set foot in the restaurant, and I also leave my work phone there.”

It’s clear to us that Anne is someone who sticks to her values, and we hope that she reaps the full rewards of all her hard work. We wish her every success and to keep at it wherever the journey leads!

PUBLIC HOUSE 7 B D. F R A N K L I N D. R O O S E V ELT L-24 5 0 LU X E M B O U R G PUBLICHOUSE.LU

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CHEF’S MASTERCLASS

FILLE T OF WILD BOAR WITH SAUCE P OIVR ADE, MOUS SELINE OF CELERY ROOT & PICKLED MUS TARD SEEDS

RECIPE ANNE KNEPPER PHOTOS RAMUNAS ASTRAUSK AS

SERVES 2 70 MINUTES

• 1 wild boar fillet (approx. 500-600 g)

• 2 tsp olive oil • Salt & ground black pepper to taste For the sauce poivrade • 15 ml olive oil • 2 shallots, finely chopped • 1 clove garlic, chopped • 120 ml red wine • 50 ml red wine vinegar • 250 ml beef stock • 25 g Dijon mustard • 50 g soft butter • Salt & pepper to taste For the mousseline of celery root • 1 medium celeriac • 80 g semi-salted butter • 150 ml whole milk • Salt & pepper

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CHEF’S MASTERCLASS

1

Clean the fillet. Cut off the silver skin.

2

Roll up the fillet with cling film into a ballotine.

Tightly close the ends.

3

Vacuum seal the fillet. Cook for 1 hour at 56°C in a bain-marie.

4

Peel the celeriac and cut into small pieces.

5

In a frying pan, sweat the celeriac with 30 g of butter, add the milk, cover with baking parchment and cook over a low heat. Blend the cooked celeriac with 50 g of semi-salted butter until smooth, pass through a sieve, season with fleur de sel and keep warm.

6

Heat the oil in a saucepan over a medium heat. Sauté the chopped shallot and garlic until tender, about 2-3 minutes.

Pour in the red wine and vinegar, bring to the boil and reduce by half, stirring occasionally, about 5-7 minutes.

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CHEF’S MASTERCLASS

7

9

Once reduced, strain the mixture through a sieve.

Add the beef stock, stir, then whisk in the Dijon mustard until the sauce is smooth.

8 Simmer the sauce for 5 to 10 minutes until thickened.

Remove the vacuum-packed cooked fillet after one hour and season well with salt and pepper.

1 0 Fry the wild boar fillet in hot oil for about 1 minute

1 1 After frying, leave to rest for a minute, then remove

the edges and cut the rest of the fillet into equal-sized pieces.

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Remove from the heat and stir in the unsalted butter until melted, then season to taste with salt and pepper.

on each side until nicely browned. Add a knob of butter.

1 2 Decorate the meat with the pickled mustard seeds

(recipe p.73) and oxalis leaves. Arrange a nice scoop of mousseline, then pour the sauce in the middle of the plate.

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LOCAL & REGIONAL

QUA LI T Y CHEESE W I T H LOC A L T R A DI T ION The Schmalen family from Berdorf, in the picturesque Müllerthal region, is this year celebrating 40 years of cheesemaking. With a fantastic range of traditional and unique varieties – all handmade and 100% local – Berdorfer is a well-established name among cheese lovers and connoisseurs.

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LOCAL & REGIONAL

TEXT CHAREL HEINEN PHOTOS ENIA HAECK

T

he Schmalen family has been making cheese in Berdorf since 1984. What began as merely a passion project for dairy farmer René Schmalen today has a faithful following of local cheese fans.

The second generation has now taken over the helm: “I take care of the dairy and my brother takes care of the animals.

It works well this way and everyone’s happy,” says Monique Schmalen, who took over her parents’ business together with her brother a few years ago. “The cowsheds used to be right here next to the cheese dairy. But we found that we were constantly in need of ever more space, for both the animals and maturing our cheeses. So my brother moved all the livestock to Hammhaff, and I go there every day to collect the milk.”

LO C A L LY M A D E A N D F U L L O F C H A R AC T E R Hammhaff farm is located in a beautiful setting on the edge of the village. Some of the rooms in the renovated old farmhouse have been converted into holiday accommodation. The farm’s barns are home to 70 dairy cows and 120 goats,

which graze on the surrounding meadows in good weather. “When we open the barn doors, the animals can run straight out into the meadow,” says Monique. “But the goats usually prefer to stay indoors.”

The fresh milk produced by the farm’s cows is transported daily by tractor, in a large milk tank, to the cheese dairy, where the cheesemaking process gets underway. From coagulation and the salt bath to maturing, cutting and packaging, everything is done on site. “The salt bath is at the heart of our dairy operation,” explains Monique. “It’s what lends our cheese its unique character.”

F R O M G O U DA TO G E L ATO The original Berdorfer cheese is the ‘Berdorfer Kéis’, a cow’s milk cheese similar to Dutch Gouda in form and texture, available in three levels of maturity: mild (2 months), mature (6-8 months) and extra mature (24+ months). ‘Berdorfer Kéis’ is also available in a variety of flavours, including caraway, pepper and truffle. “I love getting creative with flavour,” says Monique. “These speciality cheeses are only available to buy here in

our farm shop.” Another speciality is the ‘Berdorfer Geessekéis’, with its distinctive green rind – a smaller size cheese made exclusively from goat’s milk, which matures after three months to a firm, wonderfully creamy cheese with surprising floral notes. But the clear star of the Berdorfer range is the ‘Roude Bouf’. A strong, flavoursome cheese best enjoyed melted – with raclette, in cordon bleu, on a cheeseburger… It’s easy to see why it’s a favourite in the kitchens of many a local restaurant. The latest addition to the range is the ‘Mëllendaller’, a mild soft cheese that tastes great when baked. In addition to cheese, Monique also sells yoghurt and quark in her small shop, along with a very unusual speciality: goat’s milk ice cream! Thanks to its naturally low lactose content and easy-to-digest protein, goat’s milk ice cream is a great alternative for those with a lactose intolerance. An ice cream that promises to make the summer even sweeter for some!

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

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R E P O R TAG E

S H E LT E R E D W O R K S H O P S

T HE E X T R AOR DINA RY M A DA M E W I TZEG Small in size, but big in heart. We visited Madame Witzeg, on rue Waassertrap in Belvaux, and found a fantastic inclusive restaurant serving exceptional cuisine.

TEXT MARIE TISSIER PHOTOS ENIA HAECK

A

s we step inside Madame Witzeg, we’re greeted by educator Manon Arent, one of the managers. Like all members of the restaurant team, Manon is sporting a bright pink T-shirt and black cap.

Madame Witzeg opened its doors back in January 2023. A restaurant on first glance just like any other.

Only Madame Witzeg is a restaurant with a difference: This extraordinary establishment is staffed by people with Down’s syndrome and other cognitive disabilities. The project – initiated by Down’s Syndrome association Trisomie21 Lëtzebuerg asbl – aims to integrate, train and employ people who otherwise find it hard to prove their abilities and potential and access work.

A R T O N T H E WA L L S The restaurant, with its high ceilings, is bright, modern and airy. Large prints by Luxembourg artist Tom Wagener hang on the walls. Tom, who has Down’s syndrome and turned 50 this year, has been exhibiting his artwork at Madame Witzeg since 21 March, World Down Syndrome Day (see also page 136).

Once shown to a table by Manon, it’s Rachel, Élise, Bob, Jeremy or Edo who’ll take care of you. Our waitress this Thursday lunchtime is Rachel. Rachel takes down our drinks order. When it comes to ordering food, however, things are done a little differently here: All dishes on the menu have a number. We’re given a small laminated card on which we simply put a cross in the box for the dishes we’d like to order.

COMPETITIVE PRICES The menu at Madame Witzeg changes regularly and according to the availability of seasonal produce. The dishes on the menu are very competitively priced, ranging from €6 for ‘Quiche Lorraine and salad’ to €13 for ‘Roast quail, served with pommes frites’. “We serve small portions, which is why our prices aren’t too high,” explain Manon and Head Chef Steven Kukawka.

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R E P O R TAG E

“WE SERVE SMALL PORTIONS, WHICH IS WHY OUR PRICES AREN ’ T TO O HIGH .”

M AN O N ARENT & S TE VEN KUK AWK A

But after our meal (starter, main course and dessert), we can safely say that Madame Witzeg’s 'small portions' are, in fact, just as substantial as many restaurants’ standard portions.

E XC E L L E N T FO O D & S E RV I C E Our chosen dishes are prepared in the kitchen by Mireille and served to us at our table by our waitress. The food is faultless, the service superb. The scampi risotto deserves a special mention: perfectly presented with a delicate emulsion, deliciously creamy and cooked to perfection. The traditional Luxembourgish dish is also exquisite. Madame Witzeg always has one such dish on the menu, and today it’s the turn of neck of pork, broad beans and potatoes in a Riesling sauce.

The restaurant’s wine list features a number of renowned Luxembourg estates, including Schram, Berna and Schlink. Crémant, Auxerrois, Chardonnay, Riesling, Pinot Noir, Pinot Gris... There’s something for everyone.

PA R T N E R S W H O C A R E This unique restaurant captures not just the hearts of diners, but the hearts of suppliers, too, who love nothing more than to take it under their wing and play a part in its success. “We’ve collaborated with Rak Porcelain, for example, on the production of cups and saucers with the Madame Witzeg logo. We’ve also got a great partnership with La Provençale. We get a great deal of support from the commune of Sanem, and many suppliers give us good deals to support our work.

People are always so kind and keen to help – like the other day when our coffee machine broke and Feierboun lent us theirs,” says Steven Kukawka gratefully.

The Belvaux restaurant is open 11:30 am to 5 pm seven days a week, with coffee and cake served in the afternoon. It boasts a lovely, quiet terrace – the perfect place to sit on a sunny day – and a bowling alley. A visit to Madame Witzeg is a very special experience indeed!

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CITY PORTRAIT

DUDEL ANGE

A GEM OF A TOW N Pedestrianised streets, cafés with terraces, great shops: The centre of Dudelange has much to offer. This once inconspicuous town is more dynamic, attractive and popular than ever – not least because of its vibrant cultural scene. A portrait of a town that’s a great place to live.

TEXT MARIE TISSIER PHOTOS CITY OF DUDELANGE

D

udelange has a great reputation for music events. The town organises a whole host of festivals, including the traditional Fête de la musique, which this year will take place from 14 to 16 June. Visitors can look forward to a whole weekend of free concerts and a great line-up of headliners, from Michael Schulte and Francis of Delirium to De Läb and Cool Feet.

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Celtic music festival, Zeltik, held over three days in March, and Like A Jazz Machine, which takes place over five days in May, are further popular Dudelange music events. Annual open-air festival Usina, at the beginning of June, is another a big crowd-puller. Cultural centre opderschmelz also offers an extensive programme of music and other events throughout the year.

VISITORS CAN LO O K F O R WA R D TO A WHOLE WEEKEND OF FREE CONCERTS AND A G R E A T L I N E - U P.

CITY PORTRAIT

A H U B O F C U LT U R E Dudelange plays host to a great variety of events, and no two events are the same! The Centre d’art Dominique Lang, the gallery Nei Liicht and the pumping station-turned-cultural venue Pomhouse show a number art and photography exhibitions. On 14 August, Poesie am Park invites poetry lovers to a romantic evening in Emile Mayrisch Park.

The Butschebuerger Buergfest, on 14 and 15 September, takes visitors back to medieval times. The medieval theme continues in December, with the town’s Christmas market. Both are popular highlights on Dudelange’s calendar for young and old alike.

The National Audiovisual Centre (CNA) also has two cinemas in opderschmelz.

E X T R AO R D I N A RY P L AC E S If Dudelange had to choose the most unusual place in town, it would hands down be Floater. This latest arrival in town offers a unique experience that puts Dudelange’s two hotels in the shade: an overnight stay in accommodation built directly on the cooling pond of the town’s former ironworks.

One room even offers a breathtaking view of the 56-metre-high water tower, from which you can see the Kirchberg on a clear day! The restored water tower also showcases various exhibitions.

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CITY PORTRAIT

D E L I C I O U S D I S C OV E R I E S If you stroll along Avenue Grande-Duchesse Charlotte, one of the city centre’s semi-pedestrianised areas, you’ll be spoilt for choice with delightful gourmet finds, like artisan chocolate shop, Chocolaterie RG and cheese shop, Formaticus with its cheese and wine bar, which opened in April. A little further on you’ll find cool concept store Album, which, in addition to preloved clothes, sells

plants, crockery, candles, children’s clothes and toys. But that’s not all!

It’s also a great place to enjoy a coffee, soft drink or delicious deli dish from Niessen, either alone or with friends.

On Thursday mornings, local producers offer their wares at the market on Place de l’Hôtel de Ville.

On 29 and 30 June, the Fête des Cultures will be coming to Dudelange, enticing visitors with culinary specialities from all over the world.

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A FO O D I E ’ S PA R A D I S E Dudelange loves gastronomy, so it’s no surprise that the town boasts some 30 restaurants. From the burgers at industrial-style Kantin in the new NeiSchmelz district to Korean restaurant Gamja in the centre of town to the charming Parc Le’h on the edge of the woods – Dudelange has much to offer in terms

of culinary delights. Parc Le’h has been awarded a ‘Bib Gourmand’ in the red Michelin guide (for the best value for money), an accolade that was also bestowed on Mediterranean restaurant Loxalis this year. Meanwhile, Rucolino spoils diners with pasta and focaccia, offering them the opportunity to rediscover vegetarian or vegan cuisine.

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E X PAT R EC I P E

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E X PAT R EC I P E

In our summer issue, we’re thrilled to feature Marzena B. Rudas, a celebrated figure in the expat community and a connoisseur of the fine arts and culinary traditions. Polish by origin, Luxembourgish by choice, and Romanian by love, Marzena introduces us to a cherished recipe that transcends borders: the Salată de boeuf. This traditional Romanian dish, a staple at holiday gatherings and family feasts, serves as a canvas for culinary creativity. Whether you adhere to its classic rendition with cooked meat and root vegetables or opt for a vegetarian twist, this salad is a testament to the rich, diverse tapestry of Romanian cuisine. Marzena’s journey from an artist and HR professional to a wine aficionado importing Romanian ‘liquid happiness’ into Luxembourg, mirrors the eclectic blend of flavours in her beloved Salată de boeuf. Explore a recipe that celebrates love, heritage and the joy of home cooking with fresh, local ingredients. Poftă bună!

RECIPE MARZENA B. RUDAS PHOTOS ENIA HAECK

SAL ATĂ DE BOEUF SERVES 4

1 HOUR

• Half of a medium-sized celery root • 1 parsley root • 2 carrots • 3-5 potatoes • 5-8 pickled cucumbers (in brine) • Meat (optional) or smoked tofu for the vegan version

• 1 can of green peas (optional) • 1 can of corn (optional) • 1-2 apples (optional) • Boiled eggs (optional) • 5-7 pickled capers (optional) • Mustard • Mayonnaise (or vegan mayo) • Salt & pepper

1 Boil the vegetables and meat, then allow them

to cool. Once cooled, dice them finely and place in a large salad bowl.

2 Chop the pickled cucumbers (in natural brine).

3 Add your chosen additional ingredients (if any).

Add mayo and mustard, and season with salt and pepper. Mix until the ingredients are fully covered with the dressing.

4 After assembling the salad, smooth out its surface, using a spatula to create an even layer.

Then, spread a thin layer of mayonnaise over this smoothed surface to cover it completely.

5 Decorate to your liking (for instance with pickled or roasted paprika, parsley leaves, boiled egg halves, olives, etc.).

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R E P O R TAG E

VISIONARY SHIF TS IN

A G R I C U LT U R E S

ustainable agriculture is becoming an increasingly significant objective in Luxembourg’s farming sector.

As the entire world faces the challenges of climate change and resource scarcity, both companies and individuals in the Grand Duchy are proving that sustainable practices can be not only feasible but also profitable. This includes everyone from small, independent actors moving forward with their idealism, to well-established names reinventing themselves, and committed pop-ups that are already crafting the models of tomorrow. In our “Behind The Scenes” reportage, we explore the exciting developments in sustainable agriculture. We visited three local actors who are pioneering with innovative approaches, showing what sustainability in practice can look like.

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R E P O R TAG E

GR EEN V IN ES, CLE A R V ISIONS With around 170 members, Domaines Vinsmoselle is the largest winegrowers’ co-operative in the country and has been synonymous with wine and crémant made in Luxembourg for over a century. At the end of last year, the co-operative took a major milestone step, announcing a comprehensive sustainability concept, developed in collaboration with certification body FAIR’N GREEN.

TEXT CHAREL HEINEN

D

omaines Vinsmoselle’s new sustainability concept encompasses a number of aspects, including maintaining and safeguarding soil quality, promoting biodiversity, protecting species, plants and the climate, water management and resource efficiency. “Switching to sustainable practices inevitably entails costs for our winegrowers,” admits André Mehlen, General Manager of Vinsmoselle. It will therefore come as no surprise that the decision was not initially met with a great deal of enthusiasm.

“We had our work cut out trying to win over our members. But it’s the only responsible direction we can take, if we’re to safeguard the future of our viticultural tradition in Luxembourg,” says Mehlen. “So it makes sense to implement appropriate concepts now, to avoid panic, and consequently rash decisions and solutions later down the road.”

A LIT TLE GREEN L ABEL FAIR’N GREEN pursues a holistic approach that goes far beyond the sustainable practices covered by comparable certification bodies.

“The concept is based on three pillars: people, environment and climate,” explains Mehlen.

This model, developed by winegrowers for winegrowers, ensures that the entire production process – and not just the working methods in the vineyard – is designed to be sustainable.

“For us, this means our winegrowers using organic fertilisers and no herbicides. And us as

a distributor ensuring our production processes are as resource-efficient and climate-neutral as possible,” he adds. The aim is to continuously develop and improve: “FAIR’N GREEN doesn’t expect its partner winegrowers to make any radical changes. Rather it’s a partnership through which we benefit from practical support and assistance to help us transition smoothly to more sustainable cultivation.” An example of the kind of assistance provided by FAIR’N GREEN is its list of common pesticides, categorised by level of toxicity and featuring suggestions for less harmful alternatives.

FAIR’N GREEN’s advice and support helps winegrowers gradually and sustainably improve their practices, securing them ecological and economic advantages in the long term.

André Mehlen is, however, also keen to stress that agriculture and viticulture in Luxembourg are not lagging behind other countries in terms of sustainability. Backed by the Luxembourg Ministry of Agriculture, Food and Viticulture, which has been awarding subsidies such as landscape conservation premiums for years now, the foundations for sustainable practices have long been in place in Luxembourg. But the success of these practices very much depends on consumer acceptance: “It’s essential that the customer is on board,” says Mehlen. “The aim is ultimately for consumers to make a conscious decision to purchase sustainable products.” This is an area in which further work is needed to educate people.

“ T H E A I M I S U LT I M AT E LY F O R C O N S U M E R S TO M A K E A C O N S C I O U S D EC I S I O N TO P U R C H A S E ANDRÉ MEHLEN S U S TA I N A B L E P R O D U C T S .”

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R E P O R TAG E

FËSCH HAFF

N EW HOR IZONS The Fësch Haff project in Greiveldingen provides an exciting insight into the future of food production. Founded in 2022 by young entrepreneurs Daryl Fuchs and Manuel Arrillaga (photo), the research company is dedicated to building and optimising an aquaponics system. The aim is to develop a closed-loop ecosystem that is as efficient, automated and sustainable as possible and that integrates both vegetable growing and fish farming.

We took a look behind the scenes of this visionary enterprise.

TEXT CHAREL HEINEN PHOTOS MARC DOSTERT

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R E P O R TAG E

1

A Q U A C U LT U R E ( F I S H FA R M I N G)

In this first stage of the cycle, fish are bred in large tanks. The type of fish may vary, but they all play the same role: their faeces are transformed into nutrients for plants.

This natural waste product is therefore leveraged as a valuable resource, completely eliminating the need for chemical fertilisers.

2

B I O F I LT R AT I O N

Fish faeces contain substances such as ammonia that can be harmful in high concentrations as the cycle progresses. Special bacteria are used in a bio-reactor to convert the ammonia into nitrates, which are then absorbed by both the fish and the plants in a number of stages.

3

HYDROPONICS ( P L A N T C U LT I VAT I O N )

4

WAT E R T R E AT M E N T & R E C I R C U L AT I O N

5

HARVESTING & DISTRIBUTION

The now nutrient-rich water is channelled into the greenhouse to plants growing in special hydroponic tanks. These plants utilise the nitrates as their main source of nutrients for their growth. At the same time, they help purify the water for the fish, by absorbing the excess nutrients. In addition to these plants, a control group of the same types of plant are grown using more common cultivation methods. The findings have shown that the plants grown in the aquaponic system are generally not in any way inferior to the plants grown in the control group.

After passing through the hydroponics stage, the water is largely free of any substances that are harmful to the fish – the plants have ‘cleaned’ the water. The water then passes through natural and technical filtration systems, including UV lamps and ozone treatments, which eliminates any pathogens and residual impurities. Next, the purified water is channelled back into the aquaculture facilities, thereby closing the loop. Any water lost in the system through evaporation is replaced with collected rainwater. This recycling process and addition of rainwater minimises the amount of water consumed by the system.

The plants produced are har vested and sold locally, sometimes along with the fish. This means fresh, regional products for local communities. It also reduces food transport, which in turn reduces environmental impact.

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R E P O R TAG E

LES PA NIER S DE SA NDR IN E Successful market gardener Sandrine Pingeon shares her views on sustainable agriculture with KACHEN. TEXT MARION FINZI PHOTOS MARC DOSTERT

S

andrine Pingeon has been growing fruit and vegetables in the heart of Munsbach for twelve years now. Her profession is her passion and her produce highly popular with a loyal customer base, including some of Luxembourg’s top restaurateurs – notably chef Cyril Molard – who swear by “Sandrine’s tomatoes”. We met with this passionate market gardener to talk sustainable agriculture, organic farming and its future.

For many, sustainability and organic farming go hand in hand. You work sustainably, but have not been ‘organic’ since 2017. Why is that?

I believe that being organic should mean biodiversity. But the organic label does not allow many exemptions for untreated seeds. My garden’s teeming with heirloom vegetables, flowers, bees, insects, worms... Of course I could achieve better yields from hybrids than I get from my heirloom varieties. But to the detriment of taste and nutritional value, and I don’t want that.

Being ‘organic’ helped me build up my reputation as a market gardener when I first started out. My customers didn’t seem to mind, though, when I stopped this. I simply explain to them that biodiversity is more important to me than having an organic label.

You’ve always practised sustainable agriculture that prioritises biodiversity.

Does that make things easier?

As this has been my approach since Day 1, everything’s certainly well tried and tested. But does that make things easier? No, it doesn’t. If I had two hectares of carrots, that would be

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R E P O R TAG E

easier. But with my diversity of crops, I need different methods of sowing and planting. For each crops, I have to prepare my seedlings, maintain the soil, weed and harvest. This means more workers, which means higher costs.

Because I don’t use pesticides and have planted pollinator-friendly flowers, I do receive some subsidies, which is great, but they’re not enough. But, you know, my job is my passion. I don’t make a fortune, but I can’t imagine doing things any other way.

Sustainability also means reducing waste. How do you achieve this?

As I sell my produce directly, I sell it as it comes – a wonky cucumber tastes just as good as a straight one!

Some surplus tomatoes are dried and preserved in oil; others are collected by my customers as winter stock.

Any leftover vegetables are donated to the on.perfekt co-operative for its shop. Our herbs are dried to make herbal teas – the chef at Ryodo loves them!

“ MY J O B I S MY PA S S I O N .

I DON’ T MAKE A FORTUNE, BUT I C A N ’ T I M AG I N E D O I N G T H I N G S A N Y OT H E R WAY.” S A N D R I N E P I N G E O N

What do you think the future holds for the next generation of farmers?

It’s extremely difficult to find land in Luxembourg these days, because it’s just so expensive. For the last ten years or so, local authorities have been a little more open to ventures like mine. But it’s still very difficult, especially if you want to set up a new project. This year I shall be able to build a new greenhouse.

On the other hand, I had an aquaponics project that didn’t get the necessary authorisations in time and then, life went by and it unfortunately got stuck in the planning phase. It’s an incredible shame. There are plenty of people with proposals for sustainable solutions, but in practice they cannot be implemented very rapidly.

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ADVERTORIAL

OU R COM M I TM EN T TO YOU A ND OU R EN V IRONM EN T Dear customers, colleagues, suppliers and friends of Cactus, your many years of trust and loyalty are the bedrock of our success. To all newcomers: A warm welcome to the Cactus family!

T

hanks to your invaluable advice and support, we have made our mark on Luxembourg’s retail landscape.

Our commitment is reflected in our dedication to environmental protection, exemplary societal norms and the promotion of a healthy lifestyle. Our mission has not changed since 1967, but our communication methods and tools are constantly evolving. Find out more about what drives us with our new ‘MAT HÄERZ DOBÄI’ campaign.

F I R I EC H D O At yo u r s e r v i c e In today’s fast-paced world, where interpersonal relationships sometimes take a back seat, Cactus remains true to one fundamental motto: Our customers are at the heart of everything we do. We are committed to serving you attentively, with kindness and professionalism. Be it the tantalising aroma of a ripe mango, a crispy, freshly baked baguette or a fresh fillet of cod: We see retail as a craft that we pursue with passion. And the same applies to our approach to customer service.

Q UA L I T É I T O U N I KO M P R O M Ë S S Quality without co m p ro m i s e At Cactus, quality is our solemn promise to our customers. We work hard to maintain the highest of standards in all we do. Our heart always prevails, never an algorithm. We embrace the rhythm of the seasons and the culinary traditions of the different

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ADVERTORIAL

regions of the world to guarantee an authentic, sustainable experience.

N Ë M M E N DAT B E S C H T Only the best We are committed to providing only the best: the best products, the best practices, the best people. For Cactus, there is no question of settling for anything less. Our pursuit of excellence aims to exceed your expectations, with passion and an unwavering commitment to superior product quality and quality of life.

Z E S U M M E LO K A L ËNNERSTËTZEN Suppor ting local, to g e t h e r We are deeply rooted in our region and believe in its potential. By spotlighting local businesses and artisans, we strengthen social, economic and cultural ties in our community.

Supporting local contributes to a healthier, more sustainable environment. Let’s shape our community and make a positive, tangible impact on our region together!

In short: ‘MAT HÄERZ DOBÄI’ is more than just a campaign – it is a declaration of love for quality and a commitment to always strive for the best. We promise you a high-quality experience that is deeply rooted in our relationship with you, our customers and partners.

© CACTUS

F O R M O R E I N F O R M AT I O N O N O U R C O M M I T M EN T S ,

HÄERZLECH GRÉISS, Aërt Cactus Team

PLEASE SCAN THIS QR CODE. CACTUS.LU

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BEST SPOTS

LUNCH ON T HE GR EEN

Anyone who thinks that golf course restaurants are only for golfers is mistaken! KACHEN presents a selection of restaurants that welcome golfers and non-golfers alike, for a peaceful interlude in the middle of the green. Exceptional restaurants in beautiful settings, far from the hustle and bustle of daily life, with enticingly affordable prices.

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LE BISTRO

U M S C H E I E R H A F F & E AG L E B A R

2 2 , M EC H ER W EE

H ÔT EL M ER C U R E K I K U O K A

L- 9 74 8 E S EL B O R N - C L ER VAU X

L- 5 41 2 C A N AC H

G O L FC L E R VAU X . LU

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2 4 5

3

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This brasserie in the north of Luxembourg, boasting panoramic windows and a terrace with a view, has recently been given a revamp, and a new name to match: The Clervaux golf course restaurant is now called Le Bistro (formerly The View). As the name suggests, it serves traditional cuisine, featuring some great classics on the menu.

4

U M S C H E I E R H A F F. L U

If you’re looking for peace and relaxation and enjoy al fresco dining, then this is the place for you. Eagle Bar is open seven days a week, including lunchtime, while Um Scheierhaff welcomes guests in the evenings Monday to Saturday and at lunchtime on Sundays. On Sundays, guests can also book the special brunch and spa deal: brunch plus two-hours’ access to the hotel spa.

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BEI DEN ZWILLINGEN UM BELENHAFF

SCORE

L A TA B L E D ’ O S C A R

1 , D O M A I N E D E B EL EN H A F F

18, ROUTE DE BET TEMBOURG

R U E D E L A C R O I X C H AU D R O N

L- 61 41 J U N G L I N S T ER

L-1 8 9 9 GA S P ER I C H

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BEIDENZWILLINGEN.LU

S C O R E R E S TAU R A N T. L U

Against an idyllic backdrop, chef Christian Thoma, ‘Dreamjobs Ambassador 2023’ in the Chef category, invites guests to enjoy a three-course lunch (starter, main and dessert). Menu price: €32.

The perfect place to unwind over a delicious meal.

A touch of Italy and Luxembourg, a pinch of France and Navarre: A recipe that hits the spot. Chef Carlo Cacciottolo’s menu has something to satisfy every guest. This warm and welcoming restaurant also boasts a lovely terrace, where you can sit back, relax and watch the golfers practicing their swings.

L ATA B L E D O S C A R . F R

This cosy restaurant, just over the border in France, is the perfect place for social gatherings. The menu is also impressive. Gourmet lovers will delight in its dishes, the names of which alone are enough to tantalise the taste buds. Stunning views, a beautiful terrace and heavenly tranquillity round off the experience.

To extend our list, let us know at bestspots@kachen.lu what other nearby golf restaurants you like to visit and why.

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

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Reservation: www.simpleviu.lu

FOOD & DRINKS

SEASONAL MENU

PICN IC PA RT Y! Summer is hot, sometimes very hot. As the temperatures rise, the last thing you need is hard work, especially when you’re in the kitchen prepping a meal for family and friends.

The KACHEN team has selected some fresh, simple and tasty recipes for you to prepare quickly in your kitchen. These recipes should then be enjoyed outside, sitting comfortably on the fresh grass in the shade of a tree. Wraps, sandwiches, seasonal fruit desserts – we have everything you need for an amazing picnic!

TORTILL A (SPANISH OMELE T TE) SERVES 6 80 MINUTES

• 1 kg of potatoes • ½ white onion • 3 piquillo peppers (in a jar) • 8 eggs • 2 tbsp olive oil • Salt & pepper 1 Rinse the potatoes and place in a

saucepan. Cover with cold water, bring to the boil and cook for 15 minutes. Drain and leave to cool.

2 Peel and chop the onion. Drain and chop the piquillos. Beat the eggs in a large bowl until smooth. Season to taste with salt and pepper.

3 Preheat the oven to 180°C (gas mark 6). Grease a springform tin.

Peel and slice the potatoes. Put them in the bowl with the onion and the piquillos. Season with salt and pepper and mix well.

4 Pour the egg mixture into the tin, place in the oven and bake for 30 to 35 minutes. Leave to cool before cutting the tortilla into small cubes. Serve on their own or with baguette toast.

TIP

Use salad potatoes, which hold well when cooked.

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SEASONAL MENU

BEEF WR APS SERVES 6 20 MINUTES

• 100 g lamb’s lettuce • 100 g mayonnaise • 6 large tortillas • 300 g cooked beef, thinly sliced 1 Rinse and dry the lamb’s lettuce.

Spread a little mayonnaise on each tortilla.

2 Cover the tortillas with the beef slices, then the corn salad.

Roll tightly and cut in half.

Chill until ready to serve.

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SEASONAL MENU

MUFFULE T TA SANDWICH SERVES 6

• 250 g peppers marinated in olive oil • 250 g tomatoes marinated in olive oil • 50 g purple olives 1 Drain and slice the peppers

and tomatoes. Chop the olives.

Rinse, dry and chop the lettuce.

Slice the mozzarella balls.

2 Slice the bread in half lengthwise and remove some of the crumb from the bottom and top. Place some strips of pepper, tomatoes and capers on the base. Top with

20 MINUTES

• 50 g rocket • 2 large balls of mozzarella • 1 round loaf of bread • 30 g capers • 2 slices of mortadella slices of mortadella and half the mozzarella.

3 Cover with the rest of the peppers and tomatoes, then the rest of the mozzarella. Spread the olives and rocket over the top, then cover with the bread cap and press down well. Slice and serve.

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SEASONAL MENU

BALLOTINE OF P OULTRY SERVES 6

• 6 chicken cutlets • 150 g fresh cheese with garlic and herbs 1 Place the cutlets on the work

surface. Place a line of fresh cheese in the centre of each cutlet. Remove the leaves from the basil and chop.

Chop the chives. Sprinkle over the centre of each cutlet.

2 Roll the cutlets tightly. Wrap in several layers of clingfilm. Tie the ends together.

3 Heat a small amount of water in the bottom of a steamer. Place

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40 MINUTES

• 1 sprig of basil • 6 sprigs of chives • Salt & pepper to taste the bundles in the steamer basket, then place the basket on top of the steamer. Cover and cook for 20 minutes. Allow to cool before removing the cling film.

4 Leave to chill until ready to slice and serve.

TIP

This recipe can also be made with turkey.

SEASONAL MENU

CHERRY FL APJACKS SERVES 6 20 MINUTES

• 1 apple • 30 g candied cherries • 100 g butter • 3 tbsp liquid honey • 75 g brown sugar • 250 g rolled oats • 30 g slivered almonds 1 Preheat the oven to 180°C

(fan 160°C). Peel, core and chop the apple into very small pieces.

Set aside 6 candied cherries, then chop the rest.

2 Melt the butter with the honey and sugar in a saucepan. Remove from the heat and stir in the oats and flaked almonds. Finally stir in the apple pieces and chopped cherries. Mix again.

3 Spoon the mixture into the moulds of a non-stick muffin tin. Place a whole cherry on top. Bake in the oven for 10 to 12 minutes. Allow to cool before removing from the tin.

TIP

This dessert can also be made with fresh cherries, stoned beforehand.

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SEASONAL MENU

VANILL A & S TR AWBERRY PANNA COT TA

SERVES 6 30 MINUTES + REST

• 8 g gelatine • 1 vanilla pod • 250 ml milk • 80 g sugar • 500 ml single cream • 250 g strawberries • ½ lemon, juice 1 Soak the gelatine in cold water for

10 minutes. Split the vanilla pod and scrape out the seeds with a knife.

2 Pour the milk into a saucepan.

Add the sugar and bring to the boil.

Remove from the heat, add the gelatine and stir until completely dissolved. Add the cream and vanilla seeds and mix again.

3 Pour the mixture into the moulds.

Leave to cool, then refrigerate for at least 4 hours.

4 Meanwhile, rinse and hull the strawberries, then quarter them.

Place them in a shallow dish with the remaining sugar and the juice of half a lemon. Mix well and leave to soak in the fridge.

5 At the last minute, place a few pieces of strawberry on top of the panna cottas and serve with the rest of the fruit.

TIP

You can make the panna cottas the day before.

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ADVERTORIAL

B EER & FO O D PA I R I N G S

FOR H A R MON IOUS IN DU LGENCE W

hether white, fruity, dark or light...

Battin beers are available in a wide range of flavours and aromas for your drinking pleasure, whatever the occasion. Like wine, beer is the perfect accompaniment to food – from starters to desserts, from fish to meat to cheese. On its website, Battin presents a selection of food and beer pairings that will tantalise the taste buds and reveal new, sometimes surprising flavours by combining complementary and contrasting elements.

Food pairing is always an invitation to experiment, a call to embrace the unknown. Fancy a few ideas? The Battin Brune pairs beautifully with certain chocolate desserts. The Battin Gambrinus goes wonderfully well with scallops, while the Battin Pils is the perfect accompaniment to Indian and Asian dishes, taking you on a journey to the heart of these vibrant regions of the world. There are no limits to the imagination, thanks to the infinite nuances and subtleties of food and beer. And it goes without saying that you shouldn’t keep your discoveries all to yourself, but rather share them with your friends, over a pint of course. Perhaps this is even the perfect opportunity to try the new Battin IPA, a refreshing beer characterised by a delicate bitterness, wonderful balance and fruity aromas. A beer that could well become your beer of choice for your summer barbecues!

B AT T I N . L U

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THERE ARE NO LIMITS TO T H E I M A G I N AT I O N , T H A N K S TO THE INFINITE NUANCES AND SUBTLETIES OF FOOD AND BEER.

PAR TNER R ECIPE

PRE T ZEL NUGGE TS WITH IPA BEER 64 PIECES 100 MINUTES

• 1 bottle (330 ml) Battin IPA • 1 packet (7 g) active dry yeast • 25 g melted soft butter • 20 g sugar • 1 tsp salt • 500 g all-purpose flour • 200 g bicarbonate of soda For the topping: • 1 large egg yolk • 1 tbsp water • Coarse salt, optional

1 In a small saucepan, heat the beer to

40°C. Remove from the heat and stir in the yeast until completely dissolved. In a large bowl, combine the butter, sugar, salt, yeast mixture and 350 g flour; beat on medium speed until smooth.

Stir in enough of the remaining flour to form a soft dough (the dough will be sticky).

2 Turn the dough out onto a floured surface; knead until smooth and elastic for 6 to 8 minutes. Place the dough in a

greased bowl, turning once to grease the top. Cover and leave to rise in a warm place until doubled in size, about 1 hour.

3 Preheat the oven to 220°C (fan oven 200°C). Punch down the dough with your fist. Turn out onto a lightly floured surface; divide and shape into 8 pieces. Roll each piece into a 30 cm rope. Cut each rope into 8 pieces of 2.5 cm.

4 In a saucepan, bring 1 litre of water to the boil with the bicarbonate of soda.

Place the nuggets, 12 at a time, in the boiling water. Cook for 30 seconds, then remove with a skimmer and place on absorbent paper.

5 Place the nuggets on greased baking sheets. In a small bowl, whisk together the egg yolk and 1 tablespoon of water and brush over the pretzels. Sprinkle with coarse salt if desired. Bake for 10 to 12 minutes or until golden brown.

Remove the pretzels from the oven and leave to cool on a wire rack.

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QUICK & EASY

SH A R ING IS C A R ING

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QUICK & EASY

The sun is shining, the table is set outdoors and the rosé is perfectly chilled. There’s just the small matter of preparing the meal, something you don’t want to spend hours over in your kitchen.

Don’t panic – KACHEN is here to help! In this section, we present five straightforward recipes featuring easy-to-find ingredients. These delightful dishes are perfect for sharing with friends, promising a splendid summer ahead!

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

BRUSCHE T TA WITH TOM ATOES SERVES 4 15 MINUTES

• 4 medium-ripe tomatoes • ¼ small red onion • ½ tsp salt • 2 tsp oregano • 1 tsp thyme

• A handful of fresh basil leaves

• 3 tbsp olive oil • ½ garlic clove • 1 baguette

1 Preheat the oven to 180°C. 2 Cut the baguette into medium slices, place them on a tray

and bake for about 10 minutes until golden.

3 Chop the tomatoes into small cubes, mince the onion.

Add both to a large bowl and mix well. Chop the basil and add to the bowl, add the thyme and finally the salt.

Drizzle with the olive oil and mix again.

4 Take the bread out of the oven. Rub each slice with garlic, then serve it immediately topped with the tomato mixture.

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QUICK & EASY

AUBERGINE DIP WITH YOGHURT SERVES 4 50 MINUTES

• 2 medium aubergines • 4 tbsp of Greek yoghurt • ¼ onion • 1 pinch of oregano • 1 tsp of sesame seeds • 6 tbsp olive oil • 1 tsp pepper flakes • 1 tsp salt • Some black olives to ser ve 1 Preheat the oven to 220°C. 2 Wash the aubergines and place them

on a baking tray lined with baking paper.

3 Carve a couple of thin lines on their skin

surface and bake the aubergines for about 35 minutes, or until you can easily insert a fork in their flesh. Set aside to cool for 15 minutes.

4 Cut the aubergines in half and, with a spoon, scoop out the flesh. Discard the skin. Drain the flesh to remove any excess water, then place on a chopping board and chop.

5 Mince the onion. Add the onion and aubergine flesh to a bowl and mix well.

Add the oregano, salt, pepper and olive oil and mix. Finally add the yoghurt.

6 You can serve this dip with olives and sesame seeds or even tahini for extra flavour.

7 It tastes great on a slice of fresh baguette or toasted bread.

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BAKED FE TA SERVES 2 30 MINUTES

• 1 piece of Greek feta • 2-3 branches of dry thyme • 3 tbsp olive oil • 1 bay leaf • ½ a shallot • 50 g olives • 100 g cherry tomatoes

1 Preheat the oven to 180°C. 2 In a large ovenproof skillet or medium baking dish,

combine the cherry tomatoes and shallot cut into thin slices. Place the feta in the centre of the tomato mixture and drizzle with the olive oil.

3 Scatter thyme sprigs over the tomatoes and add a bay leaf.

4 Bake for 25 minutes until the tomatoes are bursting and the feta is slightly golden on top.

5 Serve immediately with whatever type of bread you fancy.

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QUICK & EASY

SERR ANO HA M BITES WITH BERRIES SERVES 3 10 MINUTES

68

• 8 slices of rye toast • 50 g mixed berries • 100 g serrano ham • 1 tbsp of pistachios • 4 pecan nuts • 1 tsp sesame seeds • 3 tbsp cream cheese

1 Start by spreading a little of the cheese on each

slice of toast.

2 Cut the serrano ham into small portions. Place

some on top of the cheese on each slice of toast and add the berries. Crush the pecan nuts and, together with the pistachios and sesame seeds, sprinkle on top of the toast slices. Serve immediately.

QUICK & EASY

BAKED CA MEMBERT SERVES 2 20 MINUTES

• 250 g camembert in a wooden box • 1 tsp dry oregano or rosemary • 1 tsp caraway seeds • 4 slices of toasted bread

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1 Preheat the oven to 180°C. 2 Leaving it in the box, cut into the top layer of

camembert skin to form an ‘x’.

3 Sprinkle the dry herbs and caraway on the top

of the camembert. Cover the cheese entirely with aluminium foil and bake in a heated oven for 15 to 20 minutes, or until oozy in the middle.

4 Serve immediately with toasted bread.

TIP

Let your creativity go wild and try different variations, like adding some garlic and olive oil on top of the cheese before baking, or cranberries and pecan nuts, honey and raisins, etc…

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 -

Kachen 78x220 engl.indd 1

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07.02.24 14:54

F E AT U R E

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F E AT U R E

U P TO MUSTA R D Packing a real flavour punch, mustard peps up even the dullest of dishes. Yellow mustard, beer mustard, even caviar mustard...

A popular condiment with great culinary credentials.

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

V

incent van Gogh’s ‘Still Life with Earthenware and Bottles’ features a little clay pot with the blue, curved initials ‘ABB’ on the front – the initials of Adam Bernhard Bergrath, the man who founded the first mustard factory in Dusseldorf, in 1726. This famously eccentric artist must have been a real fan of the yellow condiment to immortalise it in one of his paintings!

D I J O N ’ S R I S E TO M U S TA R D C A P I TA L O F T H E WO R L D By the Middle Ages, the aristocracy had come to realise and appreciate the excellence of mustard. In the 14th century, the Dukes of Burgundy introduced strict rules governing the production of mustard. It marked the start of Dijon’s rise to mustard capital of the world. Back then, the yellow paste was one of the few condiments that could be found on the tables of both royalty and peasants. Expensive spices often came from the Orient.

Mustard, however, was made from the seeds of a plant similar to rapeseed, with flowers almost as bright golden yellow in colour. And, most importantly, it could also be grown in cooler

regions. This meant cheaper seeds, and therefore a cheaper product. In the past, mustard was usually made with unfermented grape juice, or ‘must’.

We still see this former ingredient reflected today in the English word for the condiment, ‘mustard’ (‘Mostrich’ in German; ‘moutarde’ in French).

Some might say that too much mustard is bad for you. Well, too much of anything is generally bad for you. In fact, mustard is packed with nutrients and offers a wealth of health benefits – when consumed in moderation, of course.

The process of producing mustard – from seed to spreadable consistency – entails first cleaning the mustard seeds, which are then crushed, and then pressed between rollers. Next, water, vinegar, salt and sugar are added to the pressed seeds, and the mixture processed into a dry, coarse meal. This is then left to ferment for a few hours, before being blended into a smooth paste. To preserve the important essential oils, the temperature must not exceed 50°C. This is how premium quality factory-produced mustards are made.

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F E AT U R E

Artisan mustards are also enjoying a rise in popularity in Luxembourg. To produce these mustards, micro-manufacturers use varieties of mustard plants grown by local farmers and traditional production techniques, which favour a gentle slowness: The grinding process is much more leisurely, and the heat reduced to just under 30°C. Whether factory-produced or artisan mustard, the mix of ingredients plays a decisive role in the level of pungency, whereby, as a general rule, the darker the seeds, the more intense the flavour. The essential oils that define the flavour are only released when combined with liquid.

To obtain a paste with a tongue-tingling heat, mustard makers use a lot of brown seeds. The more light-coloured seeds in the mixture, the milder the flavour. Vinegar and salt can be added to give an extra flavour kick.

Sweet mustard, particularly popular in southern Germany, is made from partially roasted yellow mustard seeds and sugar or honey.

M U S TA R D O F LU X E M B O U R G The Moutarderie de Luxembourg in Munsbach produces what many Luxembourgers deem the only ‘proper mustard’: the classic ‘Moutarde de Luxembourg’, the hot ‘Moutarde forte’ and the grainy ‘Moutarde à l’ancienne’.

Sustainably grown mustard seeds from the Our nature reserve in the north-east of Luxembourg are used to make classic mustard and mustards with beer, garlic and tarragon, all highly popular condiments sold under the ‘Ourdaller’ brand.

There are a multitude of micro-producers right across Europe that, like those in Luxembourg, make and market unusual varieties of mustard: cherry, plum, horseradish, basil, fig...

Once opened, mustard should be kept in a cool place, like the fridge. If stored at normal room temperature, it will quickly go oily and lose its flavour.

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F E AT U R E

MUSTA R D VA R I ET I ES

YE LLOW M U STAR D The best-known variety. Flowers bright yellow, like the rapeseed plant, which it looks very much like.

The seed pods are harvested. The seeds are light yellow, sometimes whitish. Mild taste. The main variety for mustard powder.

RECIPE ANNE KNEPPER

C AV I A R M U S TA R D 1 POT 24 HOURS

• 200 g yellow mustard seeds • 300 ml water • 200 ml apple cider vinegar • 30 g sugar • 15 g salt 1 Blanch the mustard seeds

three times.

B R OW N M U STAR D Flowers pale yellow. The reddish-brown seeds are smaller than their yellow mustard counterparts. With a yellow kernel, the seeds are quite pungent.

2 Heat the remaining ingredients

in a saucepan until the salt and sugar have dissolved.

3 Allow everything to cool to room temperature.

4 Place the grains with half of the liquid in a preserving jar or sousvide bag and leave to infuse for at least 24 hours. Can be kept in the fridge for 2-3 months.

B LAC K M U STAR D Approximately one millimetre in diameter, black mustard seeds are even smaller than brown ones. Highly pungent, with a slightly bitter flavour.

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F E AT U R E

In collaboration with

Just one mention of mustard and Bertrand instantly sprang into action.

He enthusiastically developed four quick and easy recipes for our readers, which made the KACHEN team’s mouths water at the photo shoot!

RECIPES BERTRAND DUCHAMPS PHOTOS ENIA HAECK

RILLE T TES OF SARDINES & TUNA IN A TOM ATO SERVES 4 15 MINUTES

• 4 large tomatoes • 1 small tin of tuna in olive oil (100 g) • 1 tin of Bertrand sardines with Menton lemon

• 2 fresh cheeses (Carré Frais Ger vais organic)

• 1 shallot, chopped • 1 tsp Luxembourg mustard + 1 tsp Dijon mustard

• 1 tsp mild curry powder • 4 turns of a black pepper mill • 1 tbsp wild garlic, basil or tomato pesto

1 Mash the tuna and sardines with a

fork, keeping the oil from the tins, then add the other ingredients.

2 Add a little oil to taste until you reach the desired consistency.

3 Cut off the tops of the tomatoes, scoop out the insides with a spoon and then fill with the rillettes.

Serve with toasted rye bread.

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F E AT U R E

In collaboration with

MUS TARD & MIR ABELLE PLUM BR ANDY GUACA MOLE WITH GRILLED WILD PR AWNS SERVES 2

• 1 ripe organic Hass avocado, mashed with a fork • 1 onion, thinly sliced • ½ organic lime, juice and zest • ½ tbsp tarragon mustard • 1 Roma tomato, diced • 2 tbsp Mirabelle plum brandy

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15 MINUTES

• ½ small Swiss cheese • Bertrand salt • Freshly ground pepper • 1 clove garlic, crushed • 10 wild prawns • ¼ bunch of coriander

1 Gently combine the ingredients

in a bowl.

2 Serve with a few grilled wild

prawns.

3 Garnish with ¼ bunch of

coarsely chopped coriander.

F E AT U R E

In collaboration with

MILD HERRING CARPACCIO SERVES 2

15 MINUTES

• 100 g Label Rouge herring, thinly sliced • 3 tbsp milk kefir • 1 tbsp honey mustard • 3 tbsp chopped dill • ½ tsp wasabi • ½ organic lemon, juice and zest

• 1 tsp organic muscovado sugar • A few small basil leaves • Bertrand salt • Freshly ground pepper • Olive oil • Toasted sesame seeds or croutons

1 Whisk all the ingredients, except the

3 Add a drizzle of olive oil, a few sprigs of dill

herring, together vigorously.

2 Cover the bottom of the plate with the sauce and arrange the herring slices on top.

and some toasted sesame seeds or croutons.

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F E AT U R E

In collaboration with

GREEK YOGHURT BBQ SAUCE WITH POULTRY KEBAB S SERVES 4

10 MINUTES + REST

• 200 g 10% fat Greek yoghurt • 1 tbsp chopped chives • 1 tbsp chopped flat-leaf parsley • 1 tbsp chopped cher vil • 1 tbsp chopped tarragon • 1 tsp Meaux mustard (whole grain) • 1 tsp Luxembourg mustard • 1 tsp Savora mustard

• ½ red onion, diced • 1 clove garlic, crushed • 1 tsp turmeric • 1 tsp smoked paprika • ½ red chilli, finely chopped (seeds removed)

• Bertrand salt • 2 chicken breasts, filleted

1 Mix the ingredients together and set aside in the fridge for 2-3 hours.

2 Serve with grilled poultry or lamb chops.

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AUTOMATICALLY ADJUST STEAM WITH STEAMIF Y® With the Steamify® function, set the desired temperature and the oven will adjust the steam level automatically.

For healthier, tastier food. Steam cooking brings out the richest flavours and preserves nutrition.

AEG.LU ELECTROLUX.LU

GLUTEN-FREE

THE GLUTEN-FREE RECIPE

BY CAROLINE ESCH & VA L É R I A N P R A D E In this summer edition, Caroline Esch of Pavillon Eden Rose in Kayl takes us straight to the heart of Brazil with a local version of a South American classic: pão de queijo. Her gluten-free recipe combines authenticity and innovation, offering gourmets a traditional yet surprising experience. Join us to discover how this soft bread with cheese can awaken your taste buds while respecting your dietary needs. © 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

PÃO DE QUEIJO 10-12 PIECES

45 MINUTES

• 100 g of grated Comté cheese • 100 g grated Parmesan cheese • 100 g water • 30 g neutral oil (sunflower,

1 2

grapeseed, etc.)

• 250 g tapioca flour • 5 g salt • 2 eggs (size M) • 1 tbsp cooking oil (sunflower, grapeseed, etc.)

3

4 5

6 7

Line a baking tray with greaseproof paper.

Finely grate the Comté and Parmesan cheeses so that they are evenly distributed throughout the preparation.

Set aside.

Place the water and neutral oil in a saucepan and bring to the boil over a high heat.

Mix the flour and salt in a bowl.

Pour the boiling contents of the saucepan over the dry ingredients, then stir with a spatula until the mixture is smooth.

For a quicker result, use a food processor fitted with a paddle attachment.

Using a spatula or food processor, fold in the mixed cheese and eggs.

If the dough is too sticky, add a little tapioca flour.

Coat your hands with cooking oil and divide the dough into ten equal parts to form ten balls. Place the rolls on a baking tray lined with greaseproof paper.

9 Preheat the oven to 200°C (180°C for a fan oven).

1 0 Bake for 25 to 30 minutes until lightly browned.

1 1 Allow the pães de queijo to cool before serving.

8

TIP

Traditionally, pães de queijo are made with a cheese called ‘meia cura’, which is difficult to find in Luxembourg. You can replace it with a mixture of Comté and Parmesan cheese, as in this recipe.

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Z E LT ’ S W O R L D

GU ILT PA NGS T E X T O L I V E R Z E LT

I

n a very welcome move, more and more top restaurants are taking foie gras, frogs’ legs and eel completely off the menu. Hallelujah to that! And with any luck, the beginning of the end for these, quite frankly, sick dishes.

A blanket ban finally in sight? Any decent human being will be hoping so. But unfortunately there are plenty of ‘foodies’ out there with a distasteful appetite for endangered species and a disgraceful disregard for the cruelty such animals endure for their culinary pleasure. Here’s an idea: How about serving anyone ordering from this ‘no-go list’ an at least six-month worldwide restaurant ban and publicly naming and shaming them?

Something that’s really been irritating me recently is how everyone seems to insist on garnishing everything with caviar these days. With the international ban on wild caviar, it seems like every Tom, Dick and Harry is breeding sturgeon and flooding the market, for what was once a luxury product, with the eggs of farmed fish. There’s crystal caviar, reputed to be the very best, and N-25 caviar, named after the northern latitude at which it is bred... And if I fancy another spoonful of the delicacy, then by all means: at a minimum eye-popping €30 a pop! From amuse-bouches to desserts, caviar gloriously garnishes grilled scallops, wagyu tartare and even – as in Berlin restaurant Coda – chocolate ice cream on a stick! What the...? It’s not ‘posh. It’s not even trendy. All it does is devalue the real luxury quality of sturgeon roe. If you’re serious about savouring some excellent fish eggs, then opt for restaurants that offer char or trout caviar – fabulously delicious pearls of pleasure that burst in the mouth and give the dish a salty freshness. A great choice for the taste buds, and a great way to support local cuisine.

W E LC O M E TO ‘ W I N E YO GA’ The kind of yoga practiced in Western countries is not just focused on creating a perfect balance between mind, body and spirit. Instead, the yoga taught in studios here is very much reminiscent of those warm-up exercises you always hated so much in PE lessons! Now, however, it would appear that some yoga fans have lost completely all balance and discovered that the best way to find inner peace is by getting a little tipsy. In Bochum and Stuttgart, for example, you’ll find yoga enthusiasts enjoying a (biodegradable, of course) glass of Riesling or Burgundy with their sun salutations and cobras. Welcome to ‘wine yoga’.

Cheers to that!

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© CL AUDIA GÖDKE

C A V I A R G L O R I O U S LY G A R N I S H E S C H O C O L AT E ICE CREAM ON A STICK! W H AT T H E . . .?

ADVERTORIAL

CO N C EP T& PA R T N ER S

#R EV I V INGLU X EM BOU RG Revitalising Luxembourg through culinary excellence and innovative restaurant concepts.

W

ith its portfolio of brasseries and bistros and premium restaurants, Concept&Partners is redefining the restaurant scene with traditional Luxembourgish cuisine with a modern twist, gourmet dishes that transport you to faraway lands, signature interiors and ambiances, great events and original concepts that combine tradition and innovation... Every day, the group’s 500-strong team brings these unique establishments to life, celebrating Luxembourgish art de vivre.

SCHRÄINEREI I N D I F F E R DA N G E No two visits to this carpentry-turned-restaurant in the 1535° Creative Hub in Differdange are ever the same. This is reflected in Schräinerei’s lunch menu, which changes every week and gives pride of place to bold, contemporary Luxembourgish cuisine, with the focus on unique creations and original tastes. The quirky decor adds to the ambience. The restaurant also boasts a fantastic events area, complete with giant screen, a terrace with swing seats, a fluorescent mezzanine and the discreet “Knutscheck”, where themed evenings, including for private parties, are held.

The Schräinerei team excels at organising and hosting a whole range of exciting events.

BEIMMECHEL .LU

B E I M M ÉC H E L I N M E R S C H Beim Méchel is another, very different venue in Concept&Partners’ portfolio. Located in the heart of Mersch, on Luxembourg’s cycle path network, this bistro-brasserie gives visitors a warm Luxembourgish embrace of a welcome. It’s the perfect choice for a morning coffee or Sunday brunch. In the summer months, its large terrace invites you to sit back and relax over a leisurely lunch or dinner. Foodies and connoisseurs will love the menu, which features traditional cuisine expertly executed with a subtle twist: beautifully delicious vol-au-vents, traditional Kniddelen dumplings with vegetables, exquisite cordons bleus... This friendly establishment also has an entire area dedicated to private events, especially on the rooftop.

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A N D R I G H T AC R O S S LU X E M B O U R G . . .

Differdange and Mersch, but also Junglinster, Grevenmacher, Dudelange... Since it was founded a decade ago, the dynamic Concept&Partners group has opened a wealth of venues and catering entities right across Luxembourg. Most of them are located outside of the capital and the country’s bigger towns and thrive on culinary excellence and innovation. Providing exceptional experiences and creating memorable moments for guests are at the heart of Concept&Partners’ mission. And the key to its success.

K AE LL IN WA R K EN Concept&Partners is set to open a brand new establishment in Warken: Brasserie Kaell. This bistrobrasserie concept will showcase traditional Luxembourgish cuisine at its finest. Designed to be a vibrant venue, Brasserie Kaell will offer a rich programme of events, with the aim of boosting the dynamism and attractiveness of the region. Concept&Partners will be announcing the opening date shortly and revealing all about this highly original restaurant concept on its social media channels.

An invitation to stay connected!

KAELL .LU @BRASSERIE.KAELL

CO NCEP TPAR TNERS . LU

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FA M I LY R E C I P E S

FA ST, GOOD & HE A LT H Y When hunger strikes and time is short, we have the solution: healthy family recipes that are on the table in no time. On these pages you will find a selection of delicious meals that are not only easy to prepare, but also support your healthy eating habits. Complete with a handy shopping list and tips for efficient meal preparation, delicious and healthy meals are on the table even faster.

Shopping list • 500 g tortellini (of your choice) • 500 g orzo pasta • 1 round shortcrust pastry (ready-made) • 6 eggs (medium) • 200 g feta cheese • 125 g mozzarella balls • 2 x 250 g mozzarella • 250 g sour cream • 300 g Greek yoghurt • 2 x 400 g tin of chopped tomatoes • 310 g brown lentils, tin (drained weight) • 85 g black olives, stoned and possibly sliced (drained weight) • 190 g pesto alla Genovese • 3 courgettes, green • 1 courgette, yellow • 1 aubergine • 3 cucumbers • 1 red pepper • 1 yellow pepper • 500 g cherry tomatoes • 1 bunch of dill • 125 g rocket • 500 g shallots • 7 cloves of garlic From the cupboard • Olive oil • Salt • Coarse sea salt • Ground pepper • Italian herbs

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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

COLD CUCUMBER SOUP SERVES 4 27 MINUTES

• 2 eggs • 1 shallot • 1 clove of garlic • 3 cucumbers • ½ bunch of dill • 300 g Greek yoghurt • 100 g feta cheese • 3 tablespoons olive oil • Salt & pepper to taste 1 Boil the eggs in a pan of water for

12 minutes. Remove from the water and leave to cool.

2 Peel and chop the shallot and garlic.

3 Wash the cucumbers, remove the ends, peel if desired and chop roughly.

4 Wash and dry the dill and remove the stems. Put some dill aside for garnishing.

5 Place all the ingredients (except the eggs and a little dill for garnishing) in a high-speed blender or handblend them.

6 Season to taste with salt and pepper and chill in the fridge for at least four hours.

7 Peel and mash the eggs with a fork.

Serve the soup with the eggs and the remaining dill.

TIP

STORAGE

If the cucumber has a very thick and firm skin, peel it so that the soup is nice and smooth when blended. However, this can significantly change the colour of the soup.

The soup will keep for three to four days in an airtight container in the fridge. It can also be easily frozen in portions and then defrosted and served chilled when required.

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FA M I LY R E C I P E S

TORTELLINI SAL AD SERVES 4 15 MINUTES

• 500 g tortellini (of your choice) • 250 g cherry tomatoes • 125 g rucola • 125 g mozzarella balls • 85 g black olives, stoned and possibly sliced

• 190 g pesto alla genovese (save 2 tbsp for the courgette quiche)

• Salt & pepper 1 Cook the tortellini in plenty of

salted water according to the packet instructions and drain. Leave to cool completely.

2 Wash and dry the tomatoes and rocket. Halve the tomatoes and place in a bowl.

3 Drain the mozzarella balls and olives and add to the tomatoes in the bowl.

4 Add the pesto and tortellini and mix well. Season to taste with salt and pepper.

5 Add the rocket just before serving.

TIP

The tortellini salad can also be reheated in a frying pan and served warm.

STORAGE

The tortellini salad can be stored in an airtight container in the fridge for three to four days.

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FA M I LY R E C I P E S

OR ZO WITH TOM ATOES SERVES 4

• 500 g orzo pasta • 2 shallots • 2 cloves garlic • 3 tbsp olive oil

15 MINUTES

• 400 g chopped

• 250 g cherry

tomatoes, tin • 1 tbsp Italian herbs • Salt & pepper

• 250 g mozzarella

tomatoes

1 Cook the orzo pasta in plenty

TIP

of salted water according to the packet instructions.

2 Peel and chop the shallots and garlic. Sauté in the olive oil in a saucepan and add the chopped tomatoes. Season with the herbs, salt and pepper.

3 Wash, dry and halve the cherry tomatoes. Drain and chop the mozzarella. Mix with the orzo pasta and the tomato sauce.

The tomato sauce base is the same as in the vegetable casserole recipe. The tomato sauce can therefore be cooked together for both and divided up later.

STORAGE

Orzo with tomatoes can be kept in the fridge for three to four days in an airtight container. The pasta will absorb liquid. If it is too dry, add a dash of cream or vegetable stock to heat it up.

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FA M I LY R E C I P E S

COURGE T TE QUICHE SERVES 4

1 Preheat the oven to 200°C top and

6 Drain the excess water from the

55 MINUTES

bottom heat.

2 Wash the courgettes, remove the ends, and cut into thin slices using a slicer or knife. Place the slices in a sieve, sprinkle with coarse sea salt, mix well and leave to rest for at least 10 minutes.

3 Heat the olive oil in a saucepan.

Peel and chop the shallots and garlic.

Sauté in the pan until soft.

4 In a bowl, crumble the feta with a fork.

Add the sour cream and the eggs. Wash and dry the dill, remove the hard stems, and chop finely. Add to the bowl and mix well. Season with salt and pepper.

5 Place the shortcrust pastry in a springform pan lined with greaseproof paper and press down the sides. Spread the base with 2 teaspoons of the pesto.

courgettes, arrange them on the base and add the egg mixture.

7 Bake the quiche in the oven for 30-40 minutes until golden brown.

• 2 courgettes • ½ tsp coarse salt • 3 tbsp olive oil • 2 shallots • 2 cloves of garlic • 100 g feta cheese • 250 g sour cream • 4 eggs • ½ bunch of dill • Salt & pepper • 1 round shortcrust pastry (ready-made) • 2 tsp basil pesto

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TIP

The quiche can be put in the oven at the same time as the vegetable casserole and will bake in about the same time.

STORAGE

The quiche will keep for 3-4 days in an airtight container in the fridge.

The quiche can also be frozen in portions and then defrosted and reheated as required.

FA M I LY R E C I P E S

VEGE TABLE CAS SEROLE WITH LENTIL S SERVES 4

1 Peel and chop the shallots and garlic.

50 MINUTES

Sauté in olive oil in a pan and add the chopped tomatoes. Season with the Italian herbs, salt and pepper. Finally, stir in the lentils and arrange in a round casserole dish.

2 Preheat the oven to 200°C top and bottom heat.

3 Wash and dry the aubergines, courgettes and peppers. Cut the ends off the aubergines and courgettes and slice thinly with a slicer or knife.

Remove the seeds from the peppers and slice thinly. Arrange the vegetables alternately in the oven dish. Drain the mozzarella, tear into pieces and spread

• 2 shallots • 2 cloves of garlic • 3 tbsp olive oil • 400 g chopped tomatoes, tin • 1 tbsp Italian herbs • Salt & pepper to taste • 310 g brown lentils, tin • 1 aubergine • 1 courgette, yellow • 1 courgette, green • 1 red bell pepper • 1 yellow pepper • 250 g of mozzarella

over the vegetables. Bake in the oven for 30-40 minutes.

TIP

The tomato sauce base is the same as the orzo recipe. Cook the tomato sauce for both recipes together and divide it up later.

The vegetable casserole can be baked in the oven with the courgette quiche and takes about the same amount of time.

STORAGE

The casserole will keep for three to four days in an airtight container in the fridge.

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KNOWLEDGE BITES

V EGA N SW EETS Desserts without butter, cream or gelatine?

How does that work? Very well, in fact – vegan desserts can be wonderfully delicious and creamy!

T E X T O L I V E R Z E LT P H OTO T I A N R E S TAU R A N T

T

his childhood favourite looks just like the real deal, only it’s made using slightly different ingredients.

Instead of lashings of cream, Zineb Hattab stirs some light soya cream, maple syrup and plant-based agar-agar into her caramel flan mix to thicken it. It tastes just like the 34-yearold remembers. Hattab is the star of vegan cuisine in Switzerland and knows that being vegan doesn’t have to mean fewer delicious desserts.

Made using the finest silken tofu and vegan couverture chocolate, the vegan take on the classic chocolate mousse is just as fluffy and light as its popular traditional counterpart.

But when it comes to vegan sweet treats, simply replacing the usual ingredients like butter, eggs or gelatine is only half the battle. Because vegan desserts – more so than any other vegan food – have an image problem. Only a few Michelin-starred restaurants offer vegan desserts. But when they are on the menu, they prove a delightful, delectable surprise.

Two-star Michelin chef Andreas Krolik from restaurant Lafleur in Frankfurt am Main has been serving vegan menus for ten years now and was one of the first to do so in Europe’s leading restaurants. Anyone served spiced mango with kaffir lime, chocolate passion fruit ball and spiced marigold ice cream or chocolate brittle with banana sauce will never complain about a lack of vegan variety again.

V EGA N D E S S E R T S O N T H E R I S E More and more pâtissiers are exploring dessert creations for their vegan clientele. René Frank, whose dessert restaurant Coda has two Michelin stars, tempts diners with a tantalising vegan illusion: a parsley root, hollow on the inside, made from isomalt, a sugar half as sweet as classic white sugar.

The fake parsley root is then filled with an ice cream made from real parsley root and coconut, topped with bright green pistachios and a coconut milk and sweet black garlic cream.

At Tian in Vienna, one of the first top vegetarian restaurants in Europe, pâtissier Thomas Scheiblhofer also loves to conjure up culinary illusions and has created an egg-free fried egg. For the lightly fried underside, he bakes a buckwheat sponge cake, which he covers with melted rice milk chocolate. He then moulds a flat semi-sphere from coconut pannacotta and spreads it with a thin layer of mango purée.

A sweet vegan vision that will entice you to come back for more.

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O N LY A F E W M I C H E L I N S TA R R E D R E S TAU R A N T S OFFER VEGAN DESSERTS .

PAR TNER R ECIPE

RECIPE & PHOTO LIZ SINNER – VEGELIZOUS

VANILL AM ATCHAMILKSHAKE SERVES 1 10 MINUTES

• 3 scoops BIOG organic vanilla ice cream

• 225 ml BIOG organic whole milk • 2 tsp organic matcha powder (+ for topping) According to taste • Organic vanilla sugar • BIOG organic cream

1 Place the vanilla ice cream,

milk and matcha powder in a blender. Blend until the milkshake is creamy.

2 As desired, whip the cream with a little vanilla sugar until stiff. Pour the milkshake into a glass and decorate with the whipped cream and matcha powder.

M O R E B I O G R EC I P E S O N

N AT U R ATA . L U/ E N / R E C I P E S

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ADVERTORIAL

SUMMER MENU

ROLL OU T T HE PICN IC BL A N K ET! To honour the Grand Duke’s birthday on 23 June, we’ve teamed up with DELHAIZE to create a summer night’s menu fit for royalty!

Whether you celebrate Luxembourg’s National Day in an elegant al fresco setting with freshly pressed linen, or with a fully-laden picnic basket in the park, this colourful meal will delight your friends.

ADVERTORIAL

DELHAIZE products

• DELHAIZE fresh fruit, vegetables and herbs • DELHAIZE organic quinoa • DELHAIZE sun-dried tomatoes • DELHAIZE pesto rosso • DELHAIZE red Wine Vinegar • DELHAIZE shortbread biscuits • DELHAIZE vanilla sugar • DELHAIZE butter • DELHAIZE cream (30% fat) • DELHAIZE Mascarpone • DELHAIZE smoked salmon

SUMMER MENU

RECIPES KIRSTY VON BOCH PHOTOS ENIA HAECK & MARC DOSTERT

THREE-TOM ATO QUINOA SAL AD SERVES 4 30 MINUTES

• 200 g uncooked DELHAIZE Bio quinoa, rinsed and drained

• 400 ml water • 1 small red onion, finely chopped • 250 g DELHAIZE cherry tomatoes, halved • 8 DELHAIZE sun-dried tomatoes (keep some of the oil), chopped

• 4 tbsp (70 g) DELHAIZE pesto rosso • 1 tbsp oil from sun-dried tomatoes • 30 ml DELHAIZE red wine vinegar • 1 clove garlic, minced • 12 leaves fresh basil, chopped plus extra for garnish

• Pinch of salt • Freshly ground black pepper, to taste • 100 g baby rucola 1 Thoroughly rinse the quinoa and add to

a medium-sized saucepan with the water.

Bring to a boil, then reduce the heat to a gentle simmer. Cook uncovered until the water has been absorbed, for about 15 minutes. Remove from heat, cover, and let rest for 5 minutes. Fluff with a fork and set aside to cool.

2 In a large bowl, combine the chopped red onion, cherry tomatoes and sun-dried tomatoes. Set aside.

3 In a small bowl, whisk together the tomato pesto, oil, red wine vinegar, garlic, basil, salt and pepper. Set aside.

4 Once the quinoa has cooled, combine it with the chopped ingredients and drizzle over the pesto dressing.

5 Toss, then taste and season with more salt and pepper, if necessary.

6 Divide the rucola leaves among the serving plates and top with the quinoa salad.

Garnish with extra basil leaves.

TIP

For a picnic, this salad can be easily transported and served in individual glass jars.

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SMOKED SALMON & AVOCADO WRAPS SERVES 4

• 100 g cream cheese • 2 tbsp horseradish • 1 tbsp DELHAIZE fresh dill, finely chopped • 1 tbsp DELHAIZE fresh chives, finely

20 MINUTES

• ½ small red onion, finely chopped

• Zest of 1 lemon • 1 avocado • 1 cucumber, peeled and deseeded • 4 large tortilla wraps • 200 g DELHAIZE smoked salmon • Salt and freshly ground pepper to taste

1 In a bowl, combine the cream cheese,

5 Leave a border on the left and right sides

horseradish, dill, chives, red onion, lemon zest and a pinch of salt and pepper.

Set aside.

2 Halve the avocado, remove the pit and carefully scoop out the flesh so that you have two peeled avocado halves.

Slice the avocado thinly.

3 Use a vegetable peeler to slice the cucumber into thin ribbons.

4 Spread one quarter of the cream cheese mixture on each tortilla.

of each tortilla and top with the smoked salmon, avocado and cucumber slices.

Season with salt and pepper.

6 Fold the left and right sides of each tortilla inwards over the fillings, and roll tightly from bottom to top. Secure with a toothpick, or wrap in baking parchment to transport. Keep cool until ready to serve.

chopped

SUMMER MENU

GR AND DUCHY FRUIT TARTS SERVES 4

• 150 g DELHAIZE sablé biscuits • 45 g DELHAIZE butter, melted • 120 ml DELHAIZE cream (30% fat)

• 2 tbsp DELHAIZE vanilla sugar • 200 g DELHAIZE mascarpone • 150 g DELHAIZE blueberries

1 Preheat the oven to 180°C.

cool completely whilst you prepare the filling.

5 To make the filling, whip the cream to soft peaks. Then, fold in the mascarpone and vanilla sugar.

6 Divide the mascarpone cream evenly between the completely cooled tart cases.

7 Top with fresh berries, and dust with confectioners’ sugar. Garnish with a fresh sprig of mint.

2 Crush the biscuits using a food

processor, or place them in a plastic bag and crush with a rolling pin until they resemble breadcrumbs. Add the melted butter and stir to combine.

3 Use a glass to press the mixture into four individual tart pans (approximately 10 cm in diameter).

4 Bake the tart cases for 12 minutes, then remove from the oven and allow to

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30 MINUTES

• 100 g DELHAIZE strawberries • Confectioners’ sugar to garnish • Mint sprigs to garnish TIP

These are best served immediately.

If you would like to make them ahead of time you can stop the tart cases from going soggy by brushing melted chocolate on the biscuit base. Allow to harden fully before adding the mascarpone cream.

Chill for up to 4 hours, and top with berries before serving.

SUMMER MENU

TA B L E WA R E :

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PAR TNER R ECIPE

STUFFED PEPPERS THE QUICK & EASY MENU BY DELHAIZE SERVES 4 50 MINUTES A DELHAIZE meal box that already contains all the basic ingredients • 2 red peppers • 1 courgette • 3 Roma tomatoes • 1 red onion • 2 cloves of garlic • 1 sachet seasoning mix • 1 tin tomato paste • 1 packet sultanas To add • 15 g fresh basil • 150 g feta cheese • 250 g brown rice • 500 g chicken mince • 3 tbsp (olive) oil • 100 ml water Veggie tip • 400 g chickpeas and/or • 400 g lentils

1 Preheat the oven to 200°C.

5 Meanwhile, heat 2 tablespoons

2 Clean the vegetables. Cut the peppers

(olive) oil in a large frying pan and fry the mince for 3 minutes over a high heat. Add the onion, garlic and courgette and fry for 3 minutes over a high heat. Add the tomato paste and fry for 1 minute on a high heat. Add the tomatoes, raisins, remaining seasoning mix and 100 ml water and simmer gently for 5 minutes, covered.

6 Mix the vegetable-meat mix with the rice and half the feta cheese.

7 Stuff the peppers with the rice mixture, pour the rest of the mixture

in half lengthways and carefully remove the crowns and seeds. Dice the courgette and tomatoes. Peel the onion and garlic, chop the onion and finely chop the garlic. Pick the basil leaves and cut into strips. Crumble the feta cheese.

3 Place the peppers cut side up on a baking tray, drizzle with 1 tablespoon (olive) oil and 1 teaspoon seasoning mix and bake in the oven for 10 minutes.

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

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into an oven dish and place the stuffed peppers on top. Divide the remaining feta between the peppers and bake for 10 minutes.

8 Garnish with some fresh basil before serving.

TIP

Replace the feta with 150 g of grated cheese.

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

DELHAIZE.LU

CASINO C O N C E RT S & S H OW S E AT & D R I N K H OT E L S YOUR DAILY DO SE OF EN T ER TAINMEN T

YO U R DAILY D O SE O F

GASTRONOMY Welcome to CASINO 2000, where emotions run high every day.

Here, we always explore, thrill, laugh and experience surprises.

Discover unique spaces like the restaurants Les Roses and Purple Lounge, and immerse yourself in unforgettable experiences with a lineup that sparks dreams.

The wildest spectacles, concerts and one-man shows await you.

So, when will we see you?

C A S I N O 2 0 0 0 . LU

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

5 FAC TS ABOUT

BROCCOLI LIT T LE G REEN P OWERH OUSE

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JU ST G R E EN CAU LIF LOW ER ?

roccoli contains 30 times more carotenoids and twice as much Vitamin C as cauliflower. It also contains folic acid and B group vitamins, calcium, iron, zinc, copper and potassium, but almost no fat.

W

ith its florets, broccoli may well look like green cauliflower, but while broccoli and cauliflower belong to the same family of vegetables (known as Brassicaceae or Cruciferae), they actually differ in terms of nutritional values, health benefits and taste.

ANT I-AG EING, & M U CH MORE!

B

roccoli acts as a natural anti-ageing agent for the skin and protects it from UV rays. It has a very low glycaemic index, and therefore helps balance blood sugar and insulin levels. This green powerhouse also helps prevent osteoporosis, heart disease and cancer.

Broccoli sprouts are even healthier and can reduce the risk of intestinal diseases.

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B U YING & STO R ING

B A VE R SAT ILE VEG

A

ll parts of broccoli are edible: the florets, the leaves, the stems... raw or cooked. To minimise the loss of vitamins and nutrients, the best way to cook broccoli is to steam it. Simply remove the floret stems from the head or slice the stems, and steam these before the leaves. You won’t need much seasoning – just a dash of lemon juice and a little butter ought to do it.

roccoli is fresh when the stalk is firm and a vibrant green and the florets are tightly packed together. Florets that have turned yellow will taste bitter. Store in a cool place and away from apples, tomatoes and oranges. Broccoli will keep for two to three days in the vegetable drawer before starting to wilt. If shrink-wrapped, don’t take it out of its packaging before cooking, so as to keep it moist and fresh. To freeze, separate the broccoli into florets and blanch these briefly.

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

RECIPES & PHOTOS ANNE LOMMEL

BROCCOLI SOUP SERVES 4

• 1 large broccoli • 1 l of chicken or vegetable stock • 125 ml crème fraîche • 200 g herb cream cheese (Paturain) • 1 shallot • Salt & pepper 1 Clean the broccoli, divide into

florets and wash briefly. Bring the stock to the boil, add the broccoli florets. Peel the shallot, finely chop and add to the stock and simmer for about 20 minutes.

2 Remove a few florets from the stock and set aside. Puree the rest with the crème fraîche and herb

30 MINUTES

For the foam

• 125 ml cream • A bunch of parsley • A bunch of dill

cream cheese. Season the soup with salt and pepper.

3 To garnish, whip the cream until stiff. Wash and finely chop the parsley and dill and fold into the cream. Top each soup with a tablespoon of herb cream and place a cabbage floret on top.

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

BROCCOLI SAL AD SERVES 4 20 MINUTES

• 1 large broccoli • 1-2 apples • 100 g cashew nuts • 100 g dried cranberries • 200 g feta cheese For the dressing: • 3 tbsp rapeseed oil • 1 tbsp apple cider vinegar • 1 ½ tbsp maple syrup • 1 tsp medium-hot mustard • Salt • Black pepper

1 Finely chop the broccoli into

florets and cook in boiling, salted water for 5 minutes (test with a fork to see if it is done). Drain in a colander, rinse with cold water and leave to drain.

2 Wash and quarter the apples and cut into slices about 3 mm thick. Alternatively, the apples can also be diced.

3 Place all the ingredients for the dressing in a bowl and mix thoroughly with a whisk until everything is well combined.

4 Place the cooked broccoli in a large bowl and mix with about 2/3 of the dressing. Scatter the apple slices, cashew nuts and cranberries evenly over the salad and drizzle the rest of the dressing on top.

Crumble the feta with your fingers and sprinkle over the salad.

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

GRILLED BROCCOLI WITH LEMON & TAHINI DRES SING SERVES 4 25 MINUTES

• 1 large broccoli • 1 tbsp olive oil • 1 tbsp fresh lemon juice • Salt and black pepper For the lemon and tahini dressing • 50 g tahini • 3 tbsp fresh lemon juice • 3 tbsp water • 1 clove of garlic, finely chopped • 1 tbsp olive oil

1 Wash the broccoli and cut into

florets. In a bowl, mix the broccoli with the olive oil and lemon juice and season with salt and pepper.

Grill the broccoli for 15 minutes, turning occasionally (grill setting in the oven at 180°C), until the broccoli is lightly browned all over.

2 In the meantime, mix all the ingredients for the tahini dressing in a bowl and season with salt and pepper to taste. If the dressing is too thick, add a little more water.

3 Arrange the grilled broccoli on a warmed platter and drizzle with the tahini dressing.

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

ORECCHIE T TE WITH BROCCOLI SERVES 4 60 MINUTES

• 1 kg broccoli, florets and peeled stems

• Olive oil • 1 large yellow onion, finely diced

• 3 cloves of garlic, finely chopped

• ½ kg orecchiette • A handful of breadcrumbs • Freshly grated Parmesan cheese, to ser ve

• Two slices of bread

1 To make the breadcrumbs, drizzle

two slices of bread with olive oil and place in the oven for 10-15 minutes at 180°C top and bottom heat (the bread should harden). Crush into crumbs in a blender or food processor.

2 Heat a large pan (or frying pan).

Once hot, pour in enough olive oil to cover the bottom of the pan. Add the onions with a generous pinch of salt.

When the onions start to brown, stir and reduce the heat to medium. Push the onions to the edge of the pan and make room in the centre. Pour in a tablespoon of olive oil and then add the garlic. Gently roast until the garlic is fragrant, about 30 seconds. Stir into

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the onions immediately and reduce the heat to prevent burning.

3 Bring a large pot of water to the boil.

Add a generous amount of salt.

4 Cut the broccoli florets and stalks into small pieces. Add the broccoli to the boiling water and cook for about 5 minutes until tender. Remove the pieces with a slotted spoon and immediately add them to the pan with the onions. Cover the pot with the water so that nothing evaporates and use it to cook the pasta. Increase the heat to medium and continue to cook the broccoli, stirring occasionally, until it begins to break down and combine with the onions and

olive oil to form a sauce (about 10 minutes). If the mixture becomes too dry, add a spoonful or two of cooking water.

5 Add the pasta to the boiling water and stir. Whilst the pasta is cooking, continue to cook and mix the broccoli.

As soon as the pasta is al dente, drain it and keep some of the cooking water.

Add the hot pasta to the broccoli in the pan and stir. Add a final drizzle of olive oil and some of the cooking water so that the pasta is well coated and moist. Taste and season with salt and pepper as required. Serve immediately, sprinkled with plenty of breadcrumbs and grated Parmesan.

PAR TNER R ECIPE

SWEE T & SPICY CORN SOUP SERVES 4 30 MINUTES

• 8 fresh corn cobs, peeled and pre-cooked

• 2 bacon slices, chopped • 1 tbsp olive oil • 1 medium-sweet onion, chopped • 1 tsp salt, divided • 2 garlic cloves, minced • 1 l low-sodium vegetable broth • 250 ml Luxlait fresh whole milk • 1 tbsp apple cider vinegar • 1 tsp hot sauce (Sriracha), plus more for ser ving

• 1-2 russet potatoes, peeled and cut into 1 cm cubes (about 200 g)

• 60 g Luxlait plain Greek-style yogurt • 2 tbsp chopped fresh basil • 1 tbsp chopped fresh chives • ½ tsp black pepper

1 Cut the corn kernels off the cobs onto a rimmed baking

sheet. Using the back of a knife, scrape the remaining pulp from the cobs onto a baking sheet. (You should have about 800-850 g.) Set aside 3 cobs.

2 Cook the bacon in a large Dutch oven over a medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer the bacon to a plate lined with paper towels.

3 Add olive oil to the drippings; heat over medium. Add the onion and ½ teaspoon of the salt. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and potato. Cook, stirring occasionally, until the potatoes are just starting to soften, about 2 minutes. Add the vegetable broth, 700 g corn kernels and the corn cobs you have set aside to the Dutch oven. Increase the heat to medium-high; bring to a boil.

Reduce the heat to medium and simmer until the potatoes are tender, about 12 minutes. Remove from the heat; discard the cobs.

4 Pour the soup into a blender. Process until smooth, 30 to 45 seconds. Return the mixture to the Dutch oven and stir in the milk, cider vinegar, hot sauce, and remaining ½ teaspoon salt.

5 Divide the soup among 4 bowls; top each with Greek yoghurt, basil, chives, bacon, the remaining 100 g corn kernels and pepper. Serve with more hot sauce, if required.

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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SEASONAL FRUIT

5 FAC TS ABOUT

BLUEBERRIES O U T FOX FOX TAP E WO R M

ARE TOO MANY BLU EBERRIES BA D FO R YOU?

O

pinions on whether the parasite can be transmitted by foxes via wild blueberries differ. We recommend playing it safe and always washing your berries thoroughly before eating. Fox tapeworm eggs die at around 70°C. They can, though, survive double-digit sub-zero temperatures, so freezing them won’t protect you from falling ill!

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lueberries are super good for you, but you shouldn’t eat more than 75-100 g of them a day. Too many of the little berries can have a laxative effect, plus they contain salicylic acid, which is also found in aspirin and thins your blood.

STO RAG E

HO M EG R OW N SU P E R FO O D

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ere in Luxembourg, blueberries can be picked between July and September – make sure the berries are plump and firm. They’ll keep for about a week in the fridge.

Their white protective layer locks in moisture, helping them stay fresh for longer – so don’t wash them until you’re ready to eat them! You can also freeze them (for up to six months): Simply wash and dry your berries, spread them on a tray and pop them in the freezer.

Once frozen, transfer them into freezer bags and return to the freezer. Blueberries can also be easily dehydrated (50°C, 3-5 hours).

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A

WIL D O R CULT IVAT ED

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ost blueberries found in the supermarket are cultivated in the USA and Canada. The cultivated plants grow up to two metres high and produce berries with lightcoloured flesh that are larger and milder in flavour than the wild blueberries that grow here. By contrast, these native blueberries grow on bushes up to 30-50 centimetres high and are smaller and sweeter.

t 46 kcal/100 g, blueberries are low in calories and sugar, have a very low glycaemic index and help lower LDL cholesterol and blood pressure. Wild blueberries in particular contain a lot of anthocyanin, a powerful antioxidant that protects cells, improves metabolism... and turns your tongue blue!

They’re also rich in tannins, which have an antibacterial and anti-inflammatory effect, and vitamins C and E, which strengthen the immune system.

And if that weren’t enough, they also contain iron, zinc and manganese, promoting healthy cartilage and intervertebral disc tissue.

SEASONAL FRUIT

RECIPES & PHOTOS ANNE LOMMEL

BRE AD WITH CA MEMBERT SERVES 4

• 5 stalks of chives • 100 g blueberries • 2 red beefsteak tomatoes or large green tomatoes

• 200 g camembert 1 Wash the chives, dry thoroughly and

chop finely. Wash the blueberries and drain. Wash the tomatoes too and cut into thin slices. Cut the Camembert into slices. Lightly crush the garlic.

2 Spread the Camembert generously on the slices of bread and place the tomato slices on top. Then spread the berries evenly on top.

15 MINUTES

• 1 clove of garlic • 4 slices of nut bread • 2 tbsp olive oil • 4 stalks of rosemary Additional step (you can also serve the sandwiches cold) 1 Heat the olive oil in a pan, then add the

garlic and rosemary and leave to infuse in the oil for a minute.

2 Toast the sandwiches in the pan, topped side up, for about 2 minutes until golden brown. Remove from the pan, sprinkle with chives and serve warm.

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SEASONAL FRUIT

BLUEBERRY & LEMON SHEE T CAKE 1 T R AY B A K E 70 MINUTES

For the batter • 200 g soft butter • 250 g sugar • 1 p. vanilla sugar • 5 eggs • 400 g flour • 1 pinch of salt • 2 tsp baking powder • 4 lemons • 250 g frozen blueberries For the icing • 250 g icing sugar • 1 lemon

1 Preheat the oven to 180°C (top and

bottom heat). Beat the butter with the sugar and vanilla sugar until creamy. Add the eggs one at a time and mix in well. Grate the zest of one lemon and add to the batter.

Then squeeze out the juice from all the lemons. Mix the flour with the baking powder and salt and quickly fold into the batter, alternating with the lemon juice.

2 Spread the batter onto a baking tray lined with baking paper and spread the frozen blueberries on top.

Bake the cake in the oven for about 50 minutes.

3 If necessary, cover with aluminium foil towards the end. Leave the cake to cool and remove from the tin.

4 Sieve the icing sugar and mix with 4 to 5 tablespoons of lemon juice until smooth. Spread the icing evenly over the cake and let dry.

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SEASONAL FRUIT

BLUEBERRY CRUMBLE SERVES 6 50 MINUTES

• 70 g almond flour • 80 g rolled oats • 1 tbsp coconut oil • 40 g brown sugar • 20 g coconut flakes • 2 tbsp vanilla extract • 1 tsp ground cinnamon • A pinch of salt • 700 g frozen blueberries • 3 tbsp cornflour 1 Preheat the oven to 180°C

(top and bottom heat).

2 Combine the flour, rolled oats, oil,

sugar, coconut, vanilla, cinnamon and salt in a large bowl. In another bowl, mix the blueberries with the cornflour.

3 Place the blueberries in a baking dish and cover with the crumble topping.

4 Bake on the middle shelf of the preheated oven for 40 minutes.

The crumble is ready when the top is golden and the sides are bubbling.

5 Allow the crumble to cool for a few minutes before serving. Garnish with ice cream or whipped cream if desired.

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SEASONAL FRUIT

BLUEBERRY PIE 1 PIE 4 HOURS

For the pastry • 320 g flour, type 55 • 2 tbsp sugar • 1 tsp salt • 220 g butter, chilled and diced • 120 ml water, very cold For the filling • Approx. 800 g fresh blueberries • 100 g sugar • 30 g flour • 2 tbsp cornflour • ¼ tsp ground cinnamon • 30 ml lemon juice • 1 tsp lemon zest • 1 tbsp cold, unsalted butter, cut into small cubes • 1 large egg whisked with 1 tbsp milk

1 Mix the flour, sugar and salt in a

large bowl. Add the cubed butter on top. Using your hands, work the butter into the flour. Add the sugar and salt and mix. Gradually add the water to the flour and knead well.

The dough should feel moist and a little sticky. Shape the dough into a ball, then divide it in half. Wrap each half in plastic wrap and chill for at least 2 hours.

2 In the meantime, prepare the filling.

Combine the blueberries, sugar, flour, cornflour, cinnamon, lemon juice and lemon zest in a large bowl. Mix until the mixture is no longer dry and

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powdery. Set the filling aside while the oven preheats.

3 Preheat the oven to 220°C top and bottom heat. Roll out one of the chilled dough halves on a floured work surface (leave the other dough ball in the refrigerator). Carefully place the dough in a round cake tin. Press it down with your fingers and make sure it is smooth. Pour the filling evenly into the cake tin.

Spread the pieces of butter on top of the filling.

4 Roll out the other half of the chilled pie dough into a circle. Cut the dough into strips using a pastry wheel,

a sharp knife or a pizza cutter.

Place these strips on the cake to create a grid and brush with egg wash.

5 Bake the cake at 220°C for 25 minutes and then reduce the oven temperature to 190°C while continuing to bake the cake. Cover with aluminium foil to prevent the cake from browning too much. Bake the cake until the filling juices are bubbling all over, about another 40-50 minutes. Remove the cake from the oven and leave to cool for at least 4 hours before slicing and serving.

FOR A HIGH PROTEIN DAY

HIGH PROTEIN

BAKING CLASSICS

Savarin lovers take note: here is a variation that is unbeatable in terms of airy freshness and is simply perfect for summer. Our master patissier Alessandro Vitali has also developed a recipe that is not at all difficult to make. So, get your baking bowls ready and have fun!

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

SAVARIN WITH LIMONCELLO, S TR AWBERRIES & BASIL SERVES 10-12 1 HOUR + REST

• Silicone mould for individual savarins For the savarin pastry • 210 g flour • 10 g fresh yeast • 32 ml water • 3 whole eggs (150 g) • 25 g semolina sugar • 3 g fine salt • 70 g softened butter For the limoncello syrup • 500 ml water • 250 g caster sugar • 300 g limoncello For the garnish • 200 g fresh strawberries • 30 g caster sugar • 3 to 4 basil leaves • 200 g single cream

TIP

Use a toothpick to check that the savarins are soaked. If necessary, soak them a second time. Serve chilled to enjoy all the flavours!

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BAKING CLASSICS

1 Knead the flour with the yeast,

water, eggs, sugar and salt for 5 minutes. Mix in the softened butter until you have a smooth, elastic dough.

4 Prepare the syrup: bring the water

and semolina sugar to the boil in a saucepan, then leave to cool before adding the limoncello.

2 Using a pastry bag fitted with a

smooth tip, squeeze the pastry mix into the buttered moulds. Allow between 40 and 50 grams per savarin. Allow to double in size at 25-30°C.

5 Heat the syrup to between

60 and 70°C and soak the savarins.

Drain on a wire rack to remove any excess syrup.

3 Then bake the savarins in a

preheated oven at 175°C (fan oven 155°C) for around 15 minutes.

Turn out of the mould and leave to cool on a wire rack.

6 Cut the strawberries into small

pieces and mix with 20 g of sugar and the finely chopped basil leaves.

7 Gently whip the cream with 10 g of

8 Place a few strawberry pieces

9 Then decorate with the whipped

sugar until smooth and consistent.

mixed with sugar and basil in the hollows of the savarins.

cream, a piece of strawberry and a few basil leaves.

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

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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 M E H D I YA K E R A I R I A P H O T O PAU L A S O R YA N O

ALGERIAN MECHOUIA SAL AD SERVES 4-6 2 HOURS

• 2 large red peppers • 2 large green peppers • 2 large yellow peppers • 6 tomatoes • A couple of black olives • 1 chilli pepper • 4 cloves of garlic • 1 tsp cumin • 1 tsp ginger • 1 tsp caraway • 4 tbsp olive oil • ½ lemon • ½ basil bunch • Salt & pepper to taste 1 Preheat the oven to 190ºC 2 Wash and place the peppers

on a large tray, bake for 30 to 40 minutes. Turn them over half way through baking.

3 Remove from the oven, place the peppers in a plastic bag and close it.

Once they have cooled a little but are still warm, peel them, remove the seeds and cut them into strips.

4 Bring a large volume of water to the boil, immerse the tomatoes for 30 seconds, then remove the tomato skin which should come off easily (if not, add 30 seconds to the cooking time). Chop the peeled tomatoes into small cubes.

5 Bring together the peppers, tomatoes, black olives, finely sliced chilli, peeled and minced garlic cloves, as well as all the spices and salt and pepper. Mix everything gently and add the olive oil. Store in the fridge for one hour.

6 When served, add the lemon juice and chopped basil leaves, mix and enjoy.

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STEP BY STEP

FOR HOT SUM M ER N IGH TS W I T H L AT I N A M ER IC A N F L A I R Ceviche is a Peruvian dish with a history dating back over 2,000 years. As with many old and traditional dishes, numerous variations and preparation methods have developed over time. Although our journalist Charel Heinen comes from Burglinster not Lima, he is a big fan of Latin American cuisine and has his very own ceviche recipe. His version is fruity and light, with a hint of spiciness. It’s very easy to prepare, keep in the fridge and bring out when needed - perfect for sultry summer days and nights on the terrace with good friends and a few cocktails!

RECIPE CHAREL HEINEN PHOTOS ENIA HAECK

CE VICHE A L A CARLOS SERVES 2 50 MINUTES

• 180 ml freshly squeezed lime juice • 60 ml freshly squeezed lemon juice • 60 ml freshly squeezed orange juice • 450 g raw prawns • 180 g Roma tomatoes • 1 mango • 1 avocado • 1 jalapeno or chilli pepper (depending on how spicy you like it) • ½ red onion • 1 bunch of fresh coriander • Salt, pepper and cumin, to taste To serve • Mini tortillas, tostadas or tortilla chips

Cocktail pairing: Pisco Sour • 60 ml pisco • 30 ml lime juice • 20 ml syrup • Egg white • A few drops of Angostura Bitters • Shake, strain and enjoy!

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STEP BY STEP

1 Combine the citrus juice in a bowl.

2 Cut the prawns into small pieces.

Pour half of it into a separate container and set aside.

4 Meanwhile, finely dice the Roma

tomatoes, mango, jalapeno and red onion. Finely chop the coriander.

7 Season to taste with salt, pepper, cumin

and the remaining citrus juice. If you like it extra spicy, you can also add a little Tabasco or hot sauce.

3 Add the prawns to the bowl with

the citrus juice. Make sure they are completely covered. Leave to marinate in the fridge for 30 minutes.

5 After 30 minutes, remove

the prawns from the fridge and drain off the juice.

8 Cut the avocado into small cubes

and add to the mix.

6 Add the chopped ingredients

to the prawns and mix well.

9 Serve with some briefly fried mini

tortillas, tostadas or tortilla chips. ¡Buen provecho!

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VINTNER PORTRAIT

DOMAINE 64

CHECK M AT E FOR CON V EN T IONA L PR ACT ICES Domaine 64 is Luxembourg’s first community-supported winegrowing project. It’s the brainchild of Tunn Goedert and Michaela May, two ambitious young people who changed careers to turn long-standing winegrowing traditions on their head with a concept that is as exciting as it is unconventional.

TEXT CHAREL HEINEN PHOTOS DOMAINE 64

W

ith time on his hands during the COVID-19 lockdown, former professional show jumper Tunn Goedert seized his chance in 2021 to embark on a new venture driven by a long-held desire to make his own wine: “It’s always been a bit of a dream of mine to make my own wine,” explains Tunn. “But if, like me, you don’t have a family background in winegrowing, it’s really not that easy to get into.” No wonder then that the ‘Domaine 64’ project is a winery that breaks the traditional mould. “We’re young, innovative and socially responsible,” adds his partner, Michaela May, in charge of marketing and sales. “We’re committed to producing sustainably produced organic wines that are a joy to drink.” This project has heralded in the concept of community-supported winegrowing, an approach that is currently gaining traction.

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C O M M U N I T Y-S U P P O R T E D W I N EG R OW I N G So what exactly does this model already applied elsewhere in the agricultural sector involve? In simple terms, a group of consumers co-operates locally with one or more partner farmers by covering their costs, which entitles them to a share of the harvest. This means the consumers are guaranteed a specific quantity of produce. There are also various ways in which they can get involved in the production or operational side of things. “I have very close links with people involved in community-supported farming in Luxembourg,” says Tunn. “This gave me the idea of applying the concept to winegrowing.” However, the pool of contributors is relatively small: “There’s a reason the number 64 features

in our name. It represents our 64 members, who contribute financially to the project.

They get an annual share of the wine, grape juice and vinegar produced. Every year, we also organise two or three small events, where we get together with our members to taste Federweisse or go grape picking.” The number 64 also relates to the 64 squares on a chessboard, which features on the company’s labels.

A SOCIAL CONSCIENCE Domaine 64 not only presents an alternative economic model, but also adopts a socially responsible approach. Since their very first season, Tunn and Michaela have been working with the organisation CARITAS, which provides them with temporary workers to help with various vineyard tasks. This allows people living

VINTNER PORTRAIT

in precarious circumstances to join the job market and gain vital work experience. It’s clear just how happy Tunn is with how things have worked out so far with this arrangement: “Although these people are obviously not expert winegrowers, they are very reliable, motivated and always on hand when I need them. That’s worth much more than any unnecessary technical knowledge.”

O R GA N I C : A S O U N D, FO R WA R D - LO O K I N G C H O I C E “From the outset, we resolved that if we’re doing this, we’re doing it organically,” says Tunn. Their decision to adopt organic farming methods not only benefits the planet, but also ensures high quality standards. Michaela May adds: “It’s a more sustainable way of working with

nature. What we lose in occasionally higher crop shortfalls, we gain by reducing our impact on nature and using natural methods to increase plant vitality.” Noble old vines are not the only thing you’ll find in the three hectares of vineyards in Remerschen. These days, small sheep (or to be more precise, Ouessants, the smallest breed in Europe) can be seen trotting around the fields. “They provide us with a natural means of controlling plant cover.”

Domaine 64 serves as a model showcasing how winegrowing in Luxembourg could be more sustainable, socially responsible and community-focused in future.

Tunn ends with a call to action: “Everybody needs to drink more wine! If you want to support the Luxembourg wine industry, drink more local wine!” We’ll drink to that!

DOMAINE 64 CONCEPT SÀRL .

8 , A M B O N G ER T L-74 5 3 L I N TG EN DOMAINE64.LU

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BEN V EN U T I IN I TA LI A Italian passion and culinary excellence in the heart of Luxembourg: Welcome to Vinissimo.

T

he name alone evokes a delightful journey through the authentic flavours of Italy, bringing an exquisite slice of the Bel Paese to Luxembourg. In this exceptional Italian enclave, every product tells a story and every bottle of wine embodies a terroir.

E XC LU S I V E P R O D U C T S A N D E XC E P T I O N A L W I N E S Vinissimo is the perfect place to immerse yourself in Italian culture. Its restaurant and shop, boasting an impressive wine store, a fresh food counter and a fantastic deli, offers a selection of carefully curated products. Vinissimo’s all-Italian team takes pride in identifying and promoting exclusive products and exceptional wines that celebrate the culinary and viticultural diversity of Italy.

Events are hosted regularly, with the spotlight on a different region every time – a great opportunity to discover Italian wine culture and gastronomy through tastings and to support local producers and their artisan products. There are also regular food and wine pairing evenings with producers, giving guests a taste of

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authentic Italian hospitality, with every detail designed to evoke the warmth and charm of this Mediterranean country and its people. Vinissimo’s restaurant Divino also has a tantalising treat on the menu: Diners are invited to select a wine to taste from the wine store, which they can then purchase and pay a corkage fee of just €20 for to enjoy with their meal. An exclusive offer that enables you to indulge in prestigious wines for a fraction of the normal cost of restaurant wines.

NOWHERE ELSE IN LUXEMBOURG WI L L YO U FI N D T H E SA ME AUTHENTIC I TA L I A N A M B I A N C E AND EXPERIENCE.

I M M E R S E YO U R S E L F I N I TA L I A N C U LT U R E Vinissimo is more than just a restaurant and deli; it’s an invitation to get up close and personal with Italian culture.

Nowhere else in Luxembourg will you find the same authentic Italian ambiance and experience. Whether Italian or not, for those living in Luxembourg City, Vinissimo is no longer an insider tip, but a renowned destination, a delicious slice of Italy in Luxembourg.

Every visit to Vinissimo is a feast for the senses, transporting you to within touching distance of Italy.

1 , B O U L E VA R D R A I F F E I S EN L-241 1 LU X E M B O U R G VINISSIMO.LU

ADVERTORIAL

© RAMUNAS ASTRAUSK AS

Shop opening hours Monday to Friday, 9 am to 7 pm Saturday, 9 am to 6 pm +352 52 52 10 500 Restaurant opening hours Monday to Saturday, 11:45 am to 3 pm Wednesday to Saturday evenings, 7 pm to 10 pm +352 52 52 10 540

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BAR SNAPSHOT

M AYA

A N E XOT IC BA R IN T HE HE A RT OF T HE CI T Y TEXT MARION FINZI PHOTOS MARC DOSTERT

F

ancy a delicious cocktail that will whisk you far away to tropical climes? Then head for Place Guillaume in Luxembourg City!

Opened just one year ago, cocktail bar Maya is already a popular destination for a great night out. Visitors are welcomed into a narrow room with subdued lighting, exotic decor, Mayan-inspired decorations on the ceiling and bar and benches upholstered in typically colourful Latin American fabrics.

The cocktails on Maya’s menu are created by the bar team and revolve around tiki cocktails and punches with homemade syrups based on cinnamon and tonka beans. This summer, exotic fruits will be taking centre stage at Maya. With customers passionate about passion fruit, this fruit will feature in a ‘Porn Star Martini’ and be mixed with other fruits to conjure up other exotic punches. And where better to enjoy these sensational summer drinks than on Maya’s fantastic terrace! In the evening, Afro house beats and tribal sounds fill the bar, where you can dream of faraway lands with a smile on your face and a cocktail in your hand!

M AYA 3 4 P L . G U I L L AU M E I I L-1 6 4 8 LU X E M B O U R G M AYA L U X E M B O U R G

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BAR SNAPSHOT

NAKED & FA MOUS SERVES 1 3 MINUTES

• 3 cl aperol • 3 cl yellow chartreuse • 3 cl lime • 3 cl mezcal 1 Pour the aperol, yellow

chartreuse, lime juice and mezcal into a cocktail shaker.

2 Shake without ice for 10 seconds.

3 Strain gently into the glass using a small sieve.

4 To finish off the cocktail, you can add a candied cherry.

TIP

Before starting, place ice cubes in the glass to cool it and remove them before pouring the cocktail into the glass.

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CAFE PORTRAIT

KON T U R Kontur, in the heart of Luxembourg City’s Limpertsberg district, is a haven of happiness. Fancy brunch, a speciality coffee or a glass of wine?

Kontur has it all.

TEXT MARION FINZI PHOTOS MARC DOSTERT

K

ontur’s philosophy is a simple one: Life is short – live it to the fullest, each and every day. “Want to do brunch on a Thursday morning? Do it! Why wait until Saturday? Every day deserves a little celebration, no matter how small the occasion or simple the pleasure,” says Kontur’s owner.

It’s hard to put a label on this uniquely special establishment. “It’s somewhere you can come to retreat and relax, to treat yourself and enjoy yourself,” says manager Kristina Zhizhnevskaya. “We wanted it to feel like a home from home.”

N OT H I N G I S TO O MUCH TROUBLE When you step through the doors of Kontur, you step into a soft, lightfilled interior. Bouquets of fresh flowers, arranged by the owner’s own fair hands, adorn the round tables and the long table that takes pride of place in the middle of the room.

Here, the motto is “Nothing is too much trouble”, reflecting Kontur’s desire to cater to and for everyone.

“We have a very mixed clientele: During the day, mums meet up here with their babies for a coffee and chat. In the evening, friends come in for a drink and maybe some food after work. And at the weekend, our brunch draws in people from across Luxembourg,” says Kristina Zhizhnevskaya.

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CAFE PORTRAIT

“ WA N T TO D O B R U N C H O N A T H U R S DAY MORNING? DO IT! WHY WA I T U N T I L S AT U R DAY ? ”

Kontur is the perfect place to grab a coffee at the counter, where the talented barista will prepare you a delicious speciality coffee from Belgian roastery MOK or a ‘Raf’ coffee [Editor’s note: a sweet coffee drink that originated in Russia], a favourite among Kontur regulars. At lunchtime, Kontur welcomes in people working in the district and those simply looking for a good place for good food. Diners are invited to take a seat at one of the tables and savour the tasty set menu: soup of the day + dish of the day + soft drink or coffee, while glimpsing the kitchen staff at work through a glass window. In the evening, Kontur transforms into a more intimate setting, serving a selection of fine wines and exquisite cocktails.

KO N T U R ’ S R EC I P E FO R S U C C E S S ? YO U R H A P P I N E S S Kontur’s menu puts the customer in charge. Its flagship dish is undoubtedly its ‘create your own’ Eggs Benedict.

Golden brioche or sourdough bread, avocado or sautéed spinach, salmon caviar, Italian ham or New York-style pastrami... The choice is yours. “The most important thing is that the customer is happy!” Pancakes and omelettes also feature on the brunch menu. “We’ve opted for a limited menu and the finest ingredients, carefully prepared by our chef,” says Kristina Zhizhnevskaya.

As well as its famous brunch, Kontur also hosts great events such as gourmet dinners with a guest chef and gin and cheese tastings. “Our customers come back time and time again, because they like what we offer.”

Kontur certainly knows how to live life to the fullest.

KO N T U R 67, AV EN U E PA S T E U R L-2 3 1 1 LU X E M B O U R G KONTUR.LU

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F E AT U R E

RICHARD GILLAM

T HE BA R GU RU In recent years, Richard Gillam has become a mover and shaker on the Luxembourg cocktail and bar scene. Although highly influential, he is unfamiliar to many people outside the business, as he mainly works his magic behind the scenes.

TEXT CHAREL HEINEN PHOTOS MARC DOSTERT

W

hen we meet Richard on a sunny April morning in Rosport, everything is already in full swing at Caves Wengler HQ. He’s in the middle of preparing cocktails for KACHEN and takes us straight to the warehouse.

Here, he shows us his collection of equipment that would look more at home in a chemistry lab than a cocktail bar: “Wengler provides a decent budget to support my projects. That includes all this cool stuff here!” he explains. “The idea is that I try out special devices and techniques here, then pass them on to barkeepers in a more practical format.” His love of experimentation is clear to see. But before we get ahead of ourselves, let’s go back to where it all started.

FROM BARKEEPER TO I N D U S T RY L E A D E R With a biography that reads like a modern-day Odyssey, it’s really quite astonishing just how much this permanently laid-back Englishman has achieved. Richard grew up in Worcestershire (needless to say we were given a lesson on how to pronounce the name of his county) and worked in bars from being at school. While studying engineering and cybernetics in Reading, he pursued a successful sideline as a DJ and lighting technician, touring with bands such as Blur and Run DMC. “Not many people make it as professional DJs though,” he admits. So he focused on his studies and started working in cocktail bars again. He quickly became a manager. “But even that soon got boring,” he says. A short while later, he

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was running a school for barkeepers in Birmingham, where he taught people like Erik Lorincz and Marian Beke, now world-class bartenders. “I’m quite proud of that, even if I say so myself,” says Richard. Soon after, he got a job with a London-based global consultancy firm.

“I worked for bars and hotels in Bangkok and the Maldives,” he explains. He was then hired by a company in Bangkok, where he worked for a whole host of luxury hotels. “That was amazing,” he enthuses. Next came roles as Beverage Manager for Swissotel in Singapore and Regional Manager, Southeast Asia for Rémy Cointreau. “That was an amazing time,” he says, “though all very… corporate.” After ten years in Asia, he decided to head home. Late 2019 saw

Richard back in England, with the official Brexit date imminent. “I thought to myself: ‘Man, this place is the pits!’”

Around the same time, Wengler was looking for a Spirits Ambassador to develop its spirits business, an ideal fit for Richard. “It still wasn’t enough for me though,” he explains. “I wasn’t interested in just selecting and selling product ranges; what I really wanted to do was share my knowledge and practical experience with the girls and boys behind the bar.” Wengler welcomed this with open arms.

“They told me they wanted to be more than just a supplier – they wanted to be partners.” So Richard accepted their offer, which, from the outset, established him more as a ‘spirit(ual) leader’ than a Spirit Ambassador.

F E AT U R E

SHAKING UP THE SCENE! Richard’s passion project is the ‘Symposium’, a professional development platform for the local mixology scene. “Previously, the scene here had been quite dispersed,” he says. “Some people knew each other, others didn’t.”

So he organised training sessions to bring everyone together. The Symposium not only provided a platform for creativity and professional development, but also a space for barkeepers to mingle. “There are so many names for these types of professional gatherings.

However, according to the ancient Greek definition, a symposium involves drinking, so it was the perfect fit for us!” he grins.

The initiative provides bartenders with a space to meet up, attend courses and take part in competitions. “We named one of the first competitions TROP ECO. The aim was to create the most environmentally-friendly exotic summer cocktail,” reminisces Richard. Alongside such events, he organises masterclasses with leading figures from the international bar scene, including Rémy Savage, and supports local barkeepers seeking to prove their mettle in the

World Class Global Championships.

In recent years, his protégés have even made it to the final. On top of all that, he keeps his own skills up to date by attending WSET courses to help ensure his workshops are of the highest possible standard. “Although some of the topics, such as bar management, can be a bit dry, they’re the ones that go down well.” His aim? To establish the Symposium as a brand that customers also recognise and value. By now you must be wondering what an average day in the life of Richard Gillam looks like. He was unable to answer that one – every day is different, which is exactly how he likes it. “I’m a man of action. I make things happen or fix whatever’s not working. Others are better than me at keeping things ticking over.”

Are there any pearls of wisdom he’d like to leave our readers with? “If you’re curious about anything, just ask your bartender. They’re the experts and are there not just to serve, but also to provide a fantastic experience. We have some amazing talent here, and it’s getting better by the day.” And of course don’t forget: “Cocktails are supposed to be fun!”

“ C O C K TA I L S A R E S U P P O S E D TO B E F U N ! ” RICHARD GILLAM

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SHAKE IT BABY!

RECIPES RICHARD GILL AM PHOTOS MARC DOSTERT

PEPPERDILLO 1 GLASS

5 MINUTES

• 50 ml Eminente Ambar Claro Rum • 50 ml slow-pressed green pepper & coriander juice • 20 ml fresh lime • 10 ml honey

For decoration: • Honey • Powdered sugar • Nori seaweed • Salt

1 Use a paintbrush to swipe honey onto a rocks glass and

dust with a powdered sugar, nori seaweed and salt mix.

2 Shake all the ingredients with ice and strain into

the glass over ice.

RICHARD SAYS

Using our new Cuban rum I created a simple but delicious cocktail that showcases the light, savoury side of cocktails that can be made by experimenting with vegetables, herbs and other more exotic ingredients.

SMOKE Y PALOM A (HAR DE R T HA N YO U T HINK !)

1 GLASS

5 M I N U T E S + P R E PA R AT I O N

• 50 ml Ojo de Dios Hibiscus Mezcal • 150 ml Symposium Rhubarb Paloma Juice (rhubarb juice + grapefruit saccharum)

For decoration: • Agave syrup • Smoked salt • Sugar • Pop Rocks candy

1 Create a grapefruit oleo saccharum by leaving

grapefruit peels in sugar overnight.

2 Dissolve the oleo saccharum in rhubarb juice and

adjust with malic acid if needed.

3 Mix together, bottle and carbonate (for example

with a Soda Stream). Leave to rest overnight.

4 To serve, use a paintbrush to wipe agave syrup onto

a highball glass and dust with poprocks, smoked salt and sugar. Fill the glass with ice and pour over the carbonated Paloma.

RICHARD SAYS

My version of the classic tequila and grapefruit soda cocktail.

The addition of rhubarb gives more depth to the cocktail and by carbonating the entire cocktail you add more ‘zing’, especially with some popping candy!

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DRINK RESPONSIBLY

WINESHOP / ONLINE RETAIL PERSONAL SOMMELIER LU DELIVERY

WINE HOTLINE (+ 352 ) 73 03 73 ( -20) INFO@WENGLER.LU

2 RUE NEUVE L - 6581 ROSPORT WENGLER.LU

PHOTO Skandal Agency / DESIGN Céline Wengler - Caves Wengler S.A.

PAR TNER R ECIPE

GRILLED PINE APPLE CHICKEN SERVES 4 30 MINUTES + REST

• 120 ml canned pineapple juice (do not use fresh pineapple juice)

• 120 ml soy sauce • 2 tbsp vegetable oil • 120 g light brown sugar • 60 ml rice vine vinegar or apple cider vinegar

• 1 tbsp fresh lime juice • 1 tbsp finely minced garlic • 2 tsp finely minced ginger • 4 chicken breasts or 8-10 chicken fillets • Optional: red pepper flakes or Sriracha 1 In a large mixing bowl, combine the

pineapple juice, soy sauce, brown sugar, vinegar, vegetable oil, lime juice, garlic, and ginger. Mix until the sugar is fully dissolved.

2 Put the chicken thighs in a resealable plastic bag and pour the marinade over them. Remove as much air from the bag as possible and securely seal the bag. Massage the marinade into the chicken so that the chicken is completely coated.

3 Transfer the chicken to the refrigerator to marinate for at least 1 hour or up to overnight.

4 When ready to cook, remove the chicken from the refrigerator 30 minutes before cooking. Clean the grill grates and brush with oil or spray with non-stick cooking spray, then preheat the grill to mediumhigh heat.

5 Remove the chicken thighs from the marinade and grill them for 5-7 minutes per side or until the internal temperature reaches 73°C. 6 Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes.

7 Serve with cooked rice, grilled pineapple and sliced green onions if desired.

WINE PAIRING SUMMERWÄIN , 202 3 LES VIGNERONS DE DOM AINES VINSMOSELLE ROSÉ WINE

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ADVERTORIAL

T HINK PINK !

Enjoy a sensational summer with Luxembourg’s exquisite rosé wines and crémants!

I

mmerse yourself in refreshing summery lightness and discover the diversity of Luxembourg’s wine landscape with its exceptional rosé wines and crémants. Made from the finest grapes in the region, these wines and crémants offer an unparalleled taste experience, the perfect accompaniment to carefree summer evenings.

Luxembourg’s rich wine tradition places stringent demands on its winegrowers and wineries, to guarantee meticulous production and outstanding quality.

Rosé wines delight with their freshness, fruitiness and elegance, while the rosé crémants reveal a harmonious balance of sparkling vivacity and refined finesse.

Enjoy unforgettable moments of pleasure and conviviality as you soak up the ambiance of long and leisurely Luxembourg summer days. Whether a picnic in a picturesque vineyard, a barbecue with friends or a romantic dinner for two – Luxembourg’s rosé wines and crémants are the perfect summer drink whatever the occasion.

Visit the winegrowers at their estates, enjoy the numerous wine festivals along the Moselle and discover the diversity of Luxembourg’s wine culture. We invite you to savour the summer with premium products, indulgent taste sensations and happy times with family and friends.

Cheers to summer!

YO U C A N F I N D A L I S T O F W I N EG R OW ER S A N D W I N E F E S T I VA L S AT VINS-CREMANTS.LU

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LIFESTYLE

BUSINESS

TO BYOB OR NOT TO BYOB? BYOB (bring your own bottle) is a concept better known in Continental Europe as the ‘corkage fee’. The hospitality industry has changed dramatically since the COVID-19 pandemic. Is BYOB perhaps the solution to attracting more customers back to Luxembourg’s restaurants?

TEXT MARION FINZI

T

he term ‘droit de bouchon’, the French for ‘corkage fee’, can be traced back to the 18th century, when it was customary for innkeepers to charge their customers a fee if they wanted to bring their own bottle of wine to have with their meal. The exact fee the innkeeper charged was based on the number of corks on the table at the end of the meal.

Over in the US, BYOB became an established practice in the 1970s. The idea initially came about when restaurant owners without a liquor licence wanted to find a way to enable their customers to enjoy a glass of wine with their meal. Other restaurants, keen not to lose out on custom, followed suit.

Gradually, the concept was also adopted in France and Germany. In Berlin, there are even many BYOB restaurants where customers don’t have to pay a thing! Meanwhile in Paris, some restaurant owners have adapted the concept, offering their wines at retail price. This is an offer that benefits both restaurant and customer: For the restaurant, it’s a guarantee they’ll sell their wines, and for the customer, it’s a fantastic opportunity to take advantage of the advice of the house sommelier while enjoying a bottle of fine wine at an affordable price.

When you consider that a bottle of wine in a restaurant costs twice, if not three times its retail price, and added to that recent rises in inflation, this is an incredibly attractive model for wine lovers. It’s also a win-win for restaurants, because what they ‘lose’ in margin on wine sales, they often recoup in revenue from food from diners staying longer.

Another advantage of BYOB? If you can’t finish your bottle of wine in the restaurant, you can simply take it home with you! A good argument for BYOB, especially if you’re driving.

A N D T H E S I T UAT I O N I N LU X E M B O U R G? The trend hasn’t quite caught on in Luxembourg yet. La Mirabelle, a culinary institution in the capital on Place d’Argent, has been a forerunner here: It introduced corkage when it first opened its doors over 30 years ago. “The corkage fee is 25 euros per bottle, for lunch and dinner, every day,” says Yoann Ansel, the restaurant’s sommelier. “We average around ten corkage fees a week. We’ve seen word-of-mouth work really well and customers now opting to bring their own bottles of wine with them,” reveals the sommelier.

“ W E AV E R AG E AROUND TEN CORK AGE FEES A W E E K . ” YOANN ANSEL

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BUSINESS

“REGUL AR CUSTOMERS HAD APPROACHED ME A NUMBER OF TIMES, ASKING IF I’D CONSIDER INTRODUCING A CORK AGE F E E S O T H AT T H E Y C O U L D BRING A BOT TLE FROM THEIR PERSONAL CELL AR .”

JULIEN LUCAS

But not everyone is a fan of the practice: BYOB opponents believe that a restaurant’s wines are, and should be an integral part of the gastronomic experience. “The role of the sommelier is not diminished by the corkage fee, quite the opposite. There’s still the opening of the bottle, the decanting, the changing of glasses for each bottle. And, of course, we’re on hand to offer diners advice and assistance during the tasting, even if the wine isn’t from our own cellar,” explains Yoann from La Mirabelle.

Italian restaurant Vinissimo also offers a corkage fee. For €20, diners can enjoy with their meal any bottle of wine purchased from Vinissimo’s superb wine cellar. Kichenek, a Lebanese restaurant in Luxembourg City’s Limpertsberg district, and Moroccan restaurant Le Riad both offer BYOB, at no charge.

A M I C H E L I N -S TA R R E D R E S TAU R A N T I S A L S O G E T T I N G I N O N T H E AC T Since March this year, Michelin-starred chef Julien Lucas (one star in the Michelin Guide) has also been offering a corkage fee of €30

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per bottle – but only on Wednesday evenings and on request (weddings, business events). The chef recalls how he thought long and hard about it before coming to the conclusion that a rethink was needed. “I know that a meal at our restaurant has its price. Regular customers had approached me a number of times, asking if I’d consider introducing a corkage fee so that they could bring a bottle from their personal cellar. And when I saw that Yannick Alléno was offering a corkage fee once a week in his restaurant in Paris [Editor’s note: Pavyllon, 1 Michelin star], I decided that this was something I also needed to do!”

Two months in and Chef Lucas is more than happy with his decision.

“It’s slowly but surely catching on. It’s had a very positive response. Customers are delighted. We even recently accepted a wedding party with a corkage fee on all drinks, much to the delight of the groom, who wanted to serve good wines from his own cellar at his wedding.”

So cheers to these changes – but in moderation, please! Because whether you BYOB or not, alcohol comes with a health warning, and so it’s important you don’t go overboard with it.

DID YO U K NOW ?

Only restaurants with a licence to sell and serve alcohol are permitted to charge a corkage fee. Without this licence, restaurants can allow their customers to bring their own wine, but can’t charge them a fee for doing so. So make sure you always get a receipt!

LOV E A LWAYS W I N S Crémants POLL-FABAIRE is proud sponsor of Luxembourg Pride. pollfabaire

A Domaines Vinsmoselle brand.

yayaillustrations

ARTIST PORTRAIT

D AV I D L E N Z

H Y PER R E A LISM A N D H UM A N I T Y As part of the U.S. Department of States’ ‘Art in Embassies’ programme, portrait painter David Lenz from Milwaukee visited Luxembourg in March, and left the U.S. embassy here a very special gift.

TEXT CHAREL HEINEN

A

n extraordinary work of art of international renown now hangs in the library of the U.S. embassy in Luxembourg City’s Limpertsberg district. This recent addition to the embassy’s collection shows a boy in dungarees and glasses standing at the forefront of the green meadows of a valley, looking curiously at the viewer. The sun, surrounded by a halo, bathes the landscape in a magical light. It’s hard to believe that this one-square-metre picture is not a photograph but in fact an oil painting.

R E A L I T Y I N FO C U S You have to get up very close indeed to David Lenz’s paintings before you realise that they’re paintings, before you notice the fine, precisely placed brushstrokes and dabs that make up the green hilly landscapes and people standing in front of them, who gaze out at you so realistically, as if about to speak. Lenz belongs to the Hyperrealism school of art, a movement that emerged in America in the late 1960s. In contrast to the related genre of photorealism, hyperrealist painters are not satisfied with simply depicting reality as authentically as possible, but instead seek to intensify it to create a 'new reality', with the focus more firmly and emotionally on the depicted subject.

Hyperrealist works of art therefore also have a deeper, symbolic layer to them.

THE LIGHT OF HOPE Lenz explains the celestial light that dominates almost all of his works: “It’s a transcendent light and represents the divine presence on Earth that is omnipresent. This

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ARTIST PORTRAIT

“ I ’ V E A LWAY S B E E N ON THE SIDE OF DAV I D L E N Z OUTS IDERS .”

is by no means a new metaphor – I drew my inspiration for it from the Hudson River School, a 19th-century American art movement that my father loved.” The boy in the painting in the embassy is the artist’s son. He was born with Down’s syndrome.

The light that shines above ‘Sam and the Perfect World’, the title of the painting, is not just an aesthetic choice, but a symbol of hope and of the invisible, but tangible support for those who are often marginalised by society. Yet even before the birth of his son, David Lenz had been exploring the issue of marginalised groups in society – in his portraits of dairy farmers in Wisconsin, for example. “I’ve always been on the side of outsiders,” he says with a smile. “And I want to continue painting people with disabilities and to display their portraits in places where as many people as possible can see them.”

B E YO N D T H E C A N VA S His commitment to the subjects of his paintings goes even further. During his stay in Luxembourg, Lenz visited the Coopération Wiltz sheltered workshop, held an art workshop at disability association APEMH and gave talks on inclusion in art at both the Trifolion cultural centre in Echternach and Lycée Aline Mayrisch school in Luxembourg City. He was also guest of honour at a vernissage of Luxembourg artist Tom Wagener, who, like Lenz’s son, was also born with Down’s syndrome.

David Lenz is an exceptional, world-class artist, on account of his outstanding artistic talent and social engagement. His visit to Luxembourg not only underscores the importance of international cultural exchange programmes, but also shows how art can serve as a medium to promote social inclusion and understanding.

DAV I D M L E N Z . C O M

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R E S TAU R A N T D E S I G N

A N IN V I TAT ION TO T R AV EL Cuisine with a hint of the Orient, Asia and the Mediterranean and décor that’s an Indian and African feast for the eyes: Naga takes you on an immersive culinary journey around the world.

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R E S TAU R A N T D E S I G N

THIS FORMER INDUSTRIAL BUILDING HAS BEEN C O M P L E T E LY R E N O V A T E D T O C R E AT E A VA S T WA R M A N D I N V I T I N G S PAC E , W I T H A M E T I C U L O U S LY DESIGNED INTERIOR.

TEXT MARIE TISSIER PHOTOS RAMUNAS ASTRAUSK AS

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aga opened its doors at the end of 2017 – taken over by the group of Concept&Partners in 2023 – and has been delighting diners ever since. Its watchword: quality. Quality service, quality cuisine, quality décor, quality ambiance.

The sober grey building that houses Naga conceals a whole world of wonder.

This former industrial building in Mondercange, around ten kilometres south of Luxembourg City, has been completely renovated to create a vast warm and inviting space, with a meticulously designed interior.

ETHNIC VIBES ‘Ethnic’ is the first word that springs to mind to describe Naga’s bright and spacious main room. Natural materials, wooden tables, wicker chairs, fluffy cushions on the benches and vases of dried flowers instantly set the scene. Long, floaty white linen curtains interspersed down the centre of the room act as partitions, creating a sense of intimacy, yet leaving the space feeling light and airy.

GIANT PORTRAITS On the left-hand walls hang an impressive giant portrait from German photographer Mario Gerth’s ‘The Holy Men’ series, entitled ‘Gangadas Baba’, and a mishmash of small black and white portraits in raw wooden frames that transport you all the way to India.

Over on the right-hand side of the room, six booths, each adorned with a majestic African tribal portrait in black and white – further piercing portraits by Mario Gerth – harbour tables for four.

Watching over the kitchens, and reflected in the black and gold marble of Naga’s incredible 14-meter-long bar, more large tribal portraits, this time in colour, greet you as you step inside the ethnic-inspired room.

A R E A L VOYAG E O F D I S C OV E RY A small, more secluded room takes you into the heart of the jungle. This space, filled with easy chairs and bar tables, has a more tropical feel, with plants hanging from the ceiling and Thai statuettes.

At the back of the room, three black and white photos hark back to the building’s industrial past.

Upstairs, the style is more contemporary and sexy, with a number of large sensual and artistic prints of women in colour and black and white.

In addition to the 160 covers inside, there are around a hundred further covers outside on Naga’s ever-popular large sunny and convivial terrace. With plants and flower boxes, lanterns and wicker lights, it is a beautiful, peaceful oasis in which to relax and enjoy a meal or a drink.

Which destination will you choose?

N AGA 1 5 , R U E D E L I M PAC H L-3 9 3 2 M O N D ER C A N G E NAGA-DINING.LU CO NCEP TPAR TNERS . LU

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DESIGN

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DESIGN

DESIGN

DIOR ENCH A N TS V EN ICE Opulent chandeliers and a sea of mirrors and flowers... For the gala dinner hosted by Dior on 20 April as part of the 2024 Biennale, the ballroom of Venice’s historic Arsenale Vecchio was spectacularly transformed

by Cordélia de Castellane into an immersive work of art, making guests feel like they had stepped into a Baroque painting.

TEXT CHAREL HEINEN PHOTOS DIOR

T

he charity dinner was held in a vast salon, with lavish décor by Cordélia de Castellane, Dior Maison’s artistic director.

Interspersed between the Murano glass vases and magnificent flower and plant arrangements on the tables stood tiny miniatures of Venice landmarks, created especially for the occasion by Venetian artisans: the Rialto Bridge, the San Marco bell tower... and a flotilla of miniscule gondolas floating on tablecloths printed with Arlequin motifs.

The walls of the salon were draped in luxurious velvet fabric, while an abundance of candles and majestic chandeliers cast a magical ambiance. “Working on tablescape décor is like telling a story, or writing a love letter, or dreaming of an imaginary voyage,” de Castellane told VOGUE. “It’s almost like painting, or putting makeup on a beautiful face: a touch of lipstick, a dab of blush, a drop of perfume, just to make it resplendent.”

The proceeds from the evening, attended by an impressive guestlist of artists and celebrities, will go towards funding the restoration of the Arsenale’s Porta Magna and the renovation of the Ca’ d’Oro museum, one of the most beautiful Gothic buildings in Venice.

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TA B L E D E S I G N

LISA JUNIUS

A N A RT Y TA BLE The sky is blue, the sea is calm and the food is out of this world...

The ethereal, floral world of Luxembourg artist Lisa Junius evokes, and makes for balmy summer dinners.

TEXT MARION FINZI PHOTOS ENIA HAECK

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hen asset management company Creutz & Partners asked Lisa Junius to design a set of tableware for a dinner party, as part of their Creutz (&) Friends project, she was thrilled and couldn’t wait to get started.

The result? A marvellous mismatch of large and small plates and glasses, all in blue and white ceramic and decorated with flowers, spirals and stars.

“I love bringing back plates, dishes, cups etc. from my travels, from places like Morocco and Mexico, often handmade.

My table’s often a real hodgepodge of dishes at mealtimes!”

When designing her ceramic plates, Lisa didn’t want them to be smooth and uniform. “What I love about handmade objects is that no two pieces are ever the same.” Her glasses, reminiscent of traditional French cider bowls, vary in size.

“Water, wine... You can put whatever you want in them.” The beautiful blue and white salad bowl lends itself perfectly to a mouth-watering salad of multicoloured tomatoes, burrata and basil.

When it looks so enticing on the table, who could resist?

Some of her plates have a half raw, half glazed finish, making them equally smooth and grainy to the touch. Fired at high temperatures, there’s no risk of the stunning designs fading or any food leaving marks. “They’re even dishwasher safe!” Real practical objets d’art, then!

Your summer meals will be full of whimsical flowers and calming blue seas and skies. A delicious vision of beauty and goodness. What could taste better?

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L I S A’ S C R E AT I O N S A R E AVA I L A B L E TO B U Y F R O M H ER W EB S I T E O R , BY A P P O I N TM EN T, F R O M H ER S T U D I O I N D I F F ER DA N G E (I N T H E 1 5 3 5 ° C R E AT I V E H U B) .

LISAJUNIUS.BIGCARTEL.COM

@LISAJUNIUS

ADVERTORIAL

T H E H I D D E N G E M I N H Ô T E L L E P L A C E D ’A R M E S

LE 18 BA R Indulge in luxury: Le 18 Bar introduces Afternoon Tea and exclusive cocktails.

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he main novelty? English-style Afternoon Tea, served from 4 pm to 6 pm on a secluded terrace, away from the urban hustle and bustle, providing a peaceful setting in which to while away the afternoon. With fine Dammann Frères teas and homemade sweet and savoury assortments, this event promises a delightful escape in one of the city’s most charming spots. Le 18 Bar invites you to share and enjoy moments, from a quick and elegant lunch to an intimate digestif, celebrating each moment with a touch of distinction.

A R T I S T I C C O C K TA I L S Under the expert guidance of Ayrton Mongenie, this refined setting seamlessly blends hotel tradition with creative innovation. His unique concept, CANVAS, blends art and mixology: each cocktail, like the sparkling Vincent Van Gogh or the spicy Picasso, is named after an inspirational painter. But the innovation doesn’t stop there.

MARTINI EVENINGS On the first Thursday of the month, the bar transforms for ‘Shades of Martini’ evenings, where colourful martinis meet refined seasonal dishes.

H O T E L- L E P L AC E DA R M E S . C O M @LE18BAR +352 27 47 37 411

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M U S T H AV E S

COFFEE CORNER

PER FECT FOR EV ERY COFFEE LOV ER’S HOM E The coffee corner trend has not only got amateur baristas hooked, but also lifestyle bloggers and anyone who loves a well-equipped, stylish home. Lifestyle magazines and social media are awash with fabulous stories, photos and videos of coffee corners to aspire to. Follow our guide below and you too can create your very own fabulous coffee corner at home – in just six simple steps!

1

C HO OSE THE BEST LOCATION

Where do you like to drink your coffee? In your bedroom while getting ready for work? Or in the living room, curled up on the sofa with a good book?

Or, on sunny days, outside in the garden? And if you still can’t decide on the best location, you can always create a mobile coffee bar – on a trolley that you can move around your home to anywhere you wish.

2

CH O OSE TH E RIGH T CO F F EE MACH IN E

Whether you fancy a touch of Italian chic with your very own espresso bar or some Parisian café flair, the choice of machine is crucial. Think about what type of coffee drinker you are and choose the appropriate machine: portafilter, filter coffee or fully automatic...

3

EX P LO RE CO F F EE VA RIETIES

Your coffee should be as individual as your coffee corner. Whether robust blends for a strong espresso or single-origin coffees for a unique flavour profile – take the time to find your favourites.

4

USE TH E SPACE EF F ICIEN TLY

The star of your coffee corner is, of course, your coffee machine. Everything else therefore needs to fit around it. Add some wall shelves or hooks to store your cups and coffee accessories. Ensure any elements you add are both aesthetically pleasing and relevant, so that your coffee corner not only looks great but is practical, too.

5

O RGA N IS E YO U R ACCES SO RIES

Essential items like coffee beans, sugar and biscuits should be kept within easy reach in stylish, airtight containers. This is not only highly practical, but also helps preserve the contents for longer.

6

DES IGN WITH STY L E

It goes without saying that you also want your coffee corner to look good. Whether vintage, minimalist and modern, industrial or a tasteful mix of traditional and contemporary: choose the style that best suits you and your home.

M U S T H AV E S

S U GA R B OW L

C O F F E E K N O C K B OX

C A K E S TA N D

Of course, every coffee corner needs a sugar bowl like this one from the Rakstone Krush collection by RAK with matching saucer. €26.37

If you opt for a portafilter machine, you’ll need a coffee knock box like this one in high-quality stainless steel from Barista Essentials. €34.95

The Mattina cake plate from Alessi keeps your cakes and biscuits fresh.

It showcases them beautifully in a stylish Italian design. €145.00

B A R I S TA R AC K

VA S E

C O F F E E M AC H I N E

With its Barister Rack, Flate offers a great practical solution for storing all your portafilters, tampers and coffee accessories. €149.00

Flowers and plants are also a great way to elevate your coffee corner. We recommend a modern Scandi design classic: the Ruutu from Iittala. €159.90

A portafilter machine is every coffee connoisseur’s choice. The GAGGIA Classic Evo combines classic design with state-of-the-art technology. €479.00

MUG

COFFEE BEANS

C O F F E E C O N TA I N E R

The Le Creuset mug is a true classic.

Exquisite quality, timeless and in every conceivable colour, there’s the perfect mug for everyone! €17.00

Luxembourg boasts some excellent coffee roasting houses such as Jolt Coffee Roasters in Belval. Suggestion: the new ‘Bombe Abore’. €14.00

The black, stainless steel coffee container from Silberthal looks great in almost any coffee corner setup with an ultra-practical lid. €26.95

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IN THE GARDEN

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IN THE GARDEN

WËLLPL ANZESOM LËTZEBUERG

SOW ING T HE SEEDS FOR GR E AT ER BIODI V ER SI T Y Brown knapweed, yarrow and ox-eye daisy are just some of the many native plant species growing wild here in Luxembourg. They are an indispensable food source and habitat for everything that hums and buzzes, and a vital component of the meadow ecosystem.

TEXT STÉPHANIE KRISCHEL PHOTOS SICONA

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o counter the decline in biodiversity in Luxembourg, the nature conservation syndicate SICONA, in collaboration with the Luxembourg National Museum of Natural History and other partners have joined forces on the ‘Wëllplanzesom Lëtzebuerg’ project – a valuable initiative to breathe more diversity and life into private, public and commercial spaces through the production of native wild plant seeds. The project, launched in 2018, is funded by the Luxembourg Ministry of the Environment, Climate and Biodiversity.

T H E S E E D C YC L E Each seed propagation process begins with the procurement of an initial seed from the desired wild plants. These seeds are collected by hand in the wild by botanists from SICONA and the biological stations of Luxembourg’s three nature parks. They are dried and then grow up to seedlings by four plant nurseries. The seedlings are then taken to the seed producer, where they are planted in the field, flower and, in turn, produce seeds. Once the plants in the field are mature, their seeds are harvested, dried and threshed, before being sent to project partner RiegerHofmann GmbH in Germany. This family business, which is specialised in wild plant seeds, cleans and stores the harvested seeds and produces the seed mixtures for Luxembourg.

‘ W Ë L L P L A NZ E S O M LËTZEBUERG’ Around seventy native herbs and grasses are currently grown in Luxembourg by sixteen farms on approximately ten hectares. The use of organic cultivation methods is mandatory here, with no pesticides or synthetic fertilisers permitted. Mechanical methods are used to keep weeds at bay – this is more time-consuming for the farmer, but better for the environment. Special agricultural machinery helps the producer with this very time-intensive work in the field.

The entire wild plant cultivation process is certified with the ‘Wëllplanzesom Lëtzebuerg’ quality seal.

Specific regulations on regionality, quality specifications and cultivation of seeds must be complied with by the participating producers, plant nurseries and distributors of Luxembourgish wild plant seeds. An independent inspection body checks that the relevant criteria are met.

LU X E M B O U R G I S H SEED MIXTURES The resulting seed mixtures differ in terms of composition of native species, and therefore in terms of application, primarily due to the different lifespans of the strains, the intended use of the plants and required care. There are different seed mixtures for residential areas and for agricultural land.

A N I N I T I AT I V E T O B R E AT H E M O R E DIVERSIT Y AND LIFE I N T O P R I VAT E , P U B L I C AND COMMERCIAL S PAC E S T H R O U G H THE PRODUCTION O F N AT I V E W I L D PL ANT SEEDS.

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

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SPOTLIGHT ON...

T H E OL DEST

ORGA NIC L A BEL

TEXT STÉPHANIE KRISCHEL

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n the last few issues of KACHEN, we took a closer look at the EU organic label and Luxembourg’s organic label, Bio LËTZEBUERG. In this issue, we’ll be looking at the oldest organic label in existence: Demeter.

B E YO N D O R GA N I C

A L I V I N G C I R C U L A R EC O N O MY

• A nyone running their farm according to Demeter

The orange and green Demeter label is used to certify products from biodynamic farming, an alternative form of agriculture that places the focus on a living circular economy and working in harmony with nature. Biodynamic farming has its origins in 1924, when a series of lectures on practical and holistic agriculture were given by Rudolf Steiner, the Austrian founder of anthroposophy. Subsequently published under the title ‘Agriculture Course’, these lectures paved the way for the development of the movement, which this year celebrates its centenary.

Today, there are Demeter farms in some 80 countries, across all continents. The first biodynamic farm in Luxembourg was established in Hüpperdingen in 1980 and belongs to the Schanck family. In Germany, there are now 13 Demeter farms, specialising in agriculture, horticulture, fruit-growing and apiculture, and five Demeter-certified processing companies. Demeter farms are inspected by an independent, state-recognised inspection body once a year, in the course of their general organic inspection.

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The oldest organic label is also the strictest in the world and goes beyond all other organic standards. Some examples of strict Demeter standards:

standards must either keep their own animals or co-operate with a livestock farm in order to work in line with the principles of the circular economy.

• A nimal feed must be 100% organic, and at least 70% must be of Demeter quality. In addition, at least 50% of the feed must originate on the farm or in co-operation with another Demeter farm.

• A nimals are kept in a species-appropriate manner and their appearance is not altered. The dehorning of cattle and clipping of chickens’ wings, for example, are prohibited.

• Biodynamic preparations made from herbs, minerals and cow manure are used as natural plant protection and fertiliser.

• Only a very small number of essential additives and processing aids are permitted in the processing of products.

don’t forget that Miele also has a great range of hobs with integrated hoods – a must for every sleek kitchen.

INNOVATIONS THAT MAKE LIFE EASIER

Are you a lover of food, design or an easy life?

Everyone’s dream kitchen is different, as are the appliances that go in it. Some are looking to conjure up culinary magic, while for others it’s all about the design, and there are also those for whom a Miele kitchen has just one mission: to make life easier!

We all have our own vision of a ‘dream kitchen’.

Are you a real foodie and/or passionate amateur chef? If so, chances are you have very different priorities to those who are less into cooking and less confident in the kitchen and who, after a long day at work, just want to be able to sit down and eat as quickly as possible. Preferably something tasty, balanced and healthy, of course. Or do innovation and design come top of your list? Especially now kitchens are often the heart of the home. Here at Miele, we recognise that everyone has different needs.

That’s why we distinguish between those who love food, those who love design and those who love an easy life and offer features to satisfy everyone’s kitchen wishlist.

PUSHING THE BOUNDARIES OF COOKING Food lovers are au fait with all the latest cooking technologies used by top chefs. Technologies that Miele is often the first to bring into family kitchens. Technologies like our indispensable food probe, which, in new (steam) ovens, measures the core temperature of a piece of meat or fish. In combination steam ovens, it helps ensure that food is crispy on the outside and deliciously juicy on the inside. What’s more, this cooking method preserves up to 50% more vitamins and minerals. Foodies who love to cook up ambitious dishes for large dinner parties particularly like our hobs with PowerFlex cooking zones. These adapt the heating surface to the

Want to take part in a cooking workshop?

size of the cookware or pan. For this category of users, Miele also provides an intelligent assistant, for professional quality cooking.

LUXURY, DESIGN & FUNCTIONALITY OR FUNCTIONAL ELEGANCE Specially designed for lovers of design, the elegant new matt black appliances introduced to celebrate Miele’s 125th anniversary are an extension of the ArtLine range and blend in seamlessly with the timeless design of your kitchen. With signature features, like handleless doors and touchscreens, these appliances are the perfect fit for the sleek elegance of your kitchen. The matt obsidian black range also includes our new MattFinish hobs with innovative, 80% scratch and fingerprintresistant EuroKera ceramic glass. These new hobs, which feature a white numerical display for an ultra-refined, minimalist look, have won several iF Design Awards – one of the world’s most prestigious awards in the eyes of design lovers. An elevated design that goes hand in hand with cutting-edge technologies and amazing features. Such as the practical FoodView feature, which, thanks to an integrated camera, allows you to keep an eye on your food while it’s cooking and adjust the oven settings if necessary, without the need to keep leaving your guests to check on it. Need some ideas for what to make from the ingredients in your fridge? You’ll find some great inspiration and recipe ideas on the FoodView app. And

Most meals are actually relatively easy to make. It’s just that those who love an easy life would much rather spend their free time doing something they enjoy than slaving away for hours in the kitchen. If this sounds like you, then Miele’s combination steam ovens are the perfect solution. They allow you to cook three different ingredients at the same time – think fish, vegetables and potatoes. Thanks to Miele’s Mix & Match feature, you can cook a healthy meal in just 30 minutes, without the need to be stuck in the kitchen. And if that weren’t enough: You don’t even need to clean the oven after use – because Miele self-cleaning ovens do all the work for you, 100% hygienically, of course.

Induction hobs equipped with TempControl technology also make life easier. This feature keeps the temperature constant and prevents your food from burning. So, even if you get sidetracked by your children or guests, you’ll never be caught out and end up serving burnt offerings for dinner!

FROM BASIC TO PREMIUM In addition to satisfying the priorities of these three very different types of home chef, Miele offers different appliance packages to suit everyone. From its ‘Basic package’: quality appliances at an affordable price, to its ‘Most popular appliances package’ and ‘Premium package’. Miele is always more than happy to suggest appliances, but no one knows your kitchen appliance needs better than you.

You can find out more about Miele kitchen appliances at the Miele Experience Center in Gasperich or from Miele’s certified partner service providers.

UNMISSABLE MIELE OFFERS A 10-year warranty with your purchase of a hob with integrated hood.

At-home information for your newly installed appliances, 125week or 125-month extended warranty, great free cooking demonstration with Miele. Discover all Miele’s special offers and terms and conditions at www.miele.lu

GREEN KITCHEN

BIOPLASTICS

T HE A NSW ER TO OUR PL A ST IC PROBLEM? The production of plastic materials from plants is a major innovative, technical achievement. Whether bioplastics are the ‘miracle’ solution to our plastic problem is, however, questionable. Because, despite the name, bioplastics come with a number of issues and are therefore not necessarily as good for the environment as we may think.

TEXT STÉPHANIE KRISCHEL

T

he first issue with bioplastics is that although some are made from renewable raw materials such as maize, sugar cane or cellulose, some are also made from crude oil, a non-renewable resource.

What’s more, not all bioplastics are biodegradable.

Bioplastics may be: • Petroleum-based and biodegradable • Bio-based and biodegradable or compostable • Bio-based and non-biodegradable

advanced enough to compete with the composting performance of food waste. Although bioplastic bags do decompose, they do so more slowly than other biowaste, and unlike biowaste, cannot be used as a fertiliser once composted. Bioplastics go in the normal household waste and consequently end up in the waste incineration plant. And if this alternative packaging does find its way into a composting facility, it is promptly sorted out and incinerated, because it’s deemed disruptive to the process.

D U B I O U S ECO - FR I E N D LY C R E D E NT I A L S The term ‘bioplastics’ can be misleading. People often associate it with ‘nature’, ‘the environment’, ‘sustainability’... Yet, there’s nothing eco-friendly about this alternative plastic. The raw materials used to produce bioplastics are generally not grown organically, but with the use of pesticides and synthetic fertilisers. Regionality doesn’t come into play here either. Where plants are grown for industrial purposes, rather than for consumption, there’s also the issue of competition for land. This is because fertile land is scarce, and both industrial and food crops need to be planted on fertile agricultural land.

PRO B LE M ATI C D I S P OSA L A N D R ECYC LI N G Once your bioplastic bag has served its purpose, the next issue arises – how to dispose of it, and what happens to it next. Bioplastics may be biodegradable and/or compostable, but only under lab conditions. Bioplastic bags are not yet ecologically

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S T I L L I N I T S I N FA N C Y Bioplastics are currently also not recycled on a large scale. The sorting systems in waste processing plants are not yet able to identify and sort out the different types of bioplastic. And no sorting means no recycling. Furthermore, the technologies currently used to recycle bioplastics are not yet fully developed.

In terms of the circular economy, this alternative plastic is therefore still in its infancy, in contrast to conventional plastic, which remains in circulation for much longer because it can be recycled. For bioplastics to be considered a serious alternative, solutions are needed for the sustainable cultivation of bio-raw materials and for the disposal and recycling of bioplastics. Once effective solutions have been found, it will be possible to use bioplastics alongside conventional plastic in cases where no other material will suffice. In all other cases, however, more sustainable alternatives to plastic would still be a better choice.

IN NUMBERS

A G R I C U LT U R E

SOIL , GLOR IOUS SOIL TEXT STÉPHANIE KRISCHEL

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ot only can we grow maize, potatoes and cotton in it, but it also stores CO2 and water and is the most biodiverse habitat on earth: our soil – vitally important, highly versatile and simply amazing. 1 gram of soil alone can contain billions of different living organisms. 1 hectare of healthy soil can store up to 3,750 tonnes of water, while peatlands impress with their vast carbon storage capacity.

Ever since the advent of agriculture, some 12,000 years ago, man has been meddling in the miracle that is soil.

With the development of mankind came the increase in yields in agriculture and forestry, the sealing of surfaces, the extraction of natural resources, the drainage of land and the practice of slash-and-burn agriculture. With far-reaching consequences: Fertile soils are becoming scarce and the efficiency of the soil system is declining. Soils are increasingly contaminated, compacted, depleted, overexploited, over-acidified or threatened with desertification.

Fertile soil is becoming a precious commodity and a crisis-proof investment – to the benefit of investors and the detriment of the population. Land grabbing is on the rise, including in Europe. The crumbly brown matter is crying out for some loving care and attention and protection!

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IN NUMBERS

S O I L S A R E I N C R E A S I N G LY C O N T A M I N A T E D , CO M PAC T ED, D EP L E T ED, OV ER E X P LO I T ED, O V E R -A C I D I F I E D O R T H R E AT E N E D W I T H D E S E R T I F I C AT I O N .

60 50,000 km2 of new deserts are created worldwide every year.

percent of soils in the EU are considered degraded.

The International Union of Soil Sciences (IUSS) established 5 December as international ‘World Soil Day’ in

2002

90% of peatlands have been drained in neighbouring Germany.

15 55 tonnes is the weight of all the living organisms in 1 hectare of soil – that’s equivalent to the weight of 20 cows!

70% of the world’s agricultural land is farmed by just 1% of farms – a dire global imbalance in land distribution.

hectares of soil are lost every day in Germany, an area the size of 77 football pitches.

1,900 murders of human rights defenders who campaigned for fair land distribution and environmental protection were documented between 2012 and 2022.

S O U R C E S B O D E N AT L A S 2 0 2 4 , ARDALPHA 2023, BUND 2024

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H E A LT H

I N T E R V I E W W I T H E X P E R T P R O F. D R . M I C H A E L H E N E K A

HE A LT H Y DIET, HE A LT H Y BR A IN Professor Michael Heneka has been Director of the Luxembourg Centre for Systems Biomedicine (LCSB) at the University of Luxembourg since 2022.

Prior to this, he was Director of the Department of Neurodegenerative Disease and Geriatric Psychiatry at the University of Bonn and headed up a research group at the German Centre for Neurodegenerative Diseases (DZNE). With extensive experience in neurodegenerative diseases, he is a leading expert in the field. In an interview with KACHEN, Professor Heneka shared insights into the current state of research on the correlation between neurodegenerative diseases and diet.

TEXT CHAREL HEINEN

What exactly is a neurodegenerative disease?

A neurodegenerative disease affects selective areas of the brain in which nerve cells die. This leads to symptoms that can affect the motor system, cognitive function, memory and behaviour. [Editor’s note: The bestknown examples are Parkinson’s, Alzheimer’s and Huntington’s disease.]

How does our diet affect the risk of developing a neurodegenerative disease?

The best data available here is for Alzheimer’s disease.

It shows that certain types of diet offer moderate protection against the disease. ‘Moderate protection’ means that the risk of developing the disease is reduced, but not completely absent. It is possible to delay the onset and progression of the disease, or to reduce the risk of developing it in the first place.

What diet is best?

We know from various studies that a Mediterranean diet* can provide protection. Studies in the US have investigated the onset of Alzheimer’s in immigrants from the Mediterranean region. Those who had continued eating their traditional diet were found to be significantly less likely to develop Alzheimer’s than those who had adapted to US eating habits. In fact, the data was so good that it was possible to identify two key contributors: the consumption of fish and the moderate consumption of red

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© S C I E N C E R E L AT I O N S/ LC S B

* There are 16 Mediterranean countries and, of course, dietary habits differ from country to country. But there are also some clear similarities, particularly in the traditional diets of Greece and southern Italy. The Mediterranean diet is predominately high in soluble and insoluble fibre and healthy fatty acids, with frequent consumption of fruit, vegetables, pulses, fish and olive oil.

It is currently regarded as the healthiest dietary model in terms of nutrition physiology.

H E A LT H

WE KNOW FROM VA R I O U S S T U D I E S T H AT A MEDITERRANEAN DIE T CAN PROVIDE PROTECTION. P R O F. D R . M I C H A E L H E N E K A

wine. However, it’s important to emphasise that excessive consumption of red wine can have a significantly detrimental effect.

Are there any dietary habits or certain foods that can have an unfavourable effect on the development of a neurodegenerative disease?

It’s a well-known fact that excessive alcohol consumption is generally harmful to the nervous system. But alcohol aside, there are no specific foods or nutrients that I know of that are of concern in relation to neurodegeneration. There’s not really been much research into this. What we do know has a dramatic impact on the risk of developing Alzheimer’s in old age, though, is diabetes and obesity, both of which are also known to be linked to diet. The brain is not an isolated organ, but interacts with other organs in the body. Vascular changes caused by diabetes can also affect the smallest vessels in the brain, which can restrict the supply of important nutrients to nerve cells. This alone can upset the balance. The situation is even more serious if you’re overweight: Men who suffer from obesity between the ages of 40 and 45 are up to four times more likely to develop Alzheimer’s disease three decades later.

What about other lifestyle factors, such as exercise and sleep?

Daily or regular exercise is probably the biggest factor in protecting against the onset of a neurodegenerative

disease. Numerous studies have proven that regularly practicing endurance sport in particular provides a high level of protection against such diseases. You can literally outrun the risk of disease! Even if you already have Alzheimer’s, being physically active can still have a protective, stabilising effect. Sleep is also vital, because this is when disease-causing proteins are removed from the brain. In my opinion, though, the best form of prevention is a combination of a Mediterranean diet and enough exercise (ideally four hours of endurance sport a week) and sleep.

What advice can you give our readers, and where can they find further information?

The key thing to understand is that none of these diseases start at the age at which the symptoms first begin to appear, but rather far earlier. So, it’s no use waiting until you’re 75 and starting to have problems with your memory to switch to a Mediterranean diet.

It’s important to start taking the right precautions at the very latest when you hit middle age, because this is when they’ll be most effective. In the past, I’d have recommended asking your GP or attending talks on the subject to find out more about it, but these days, you can also find a wealth of reputable sources on the Internet, including on websites of professional organisations such as the American Alzheimer’s Association (alz.org) and Alzheimer Europe (alzheimer-europe.org).

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WELLBEING

M A K E YO U R OWN M O S Q U I TO R EPEL L EN T

NAT U R A L A R MOU R Warm summer nights invite ‘al fresco’ gatherings, but also the annoying hum (and bite!) of mosquitoes. Beat the buzz with this homemade, natural spray using essential oils.

TEXT KIRSTY VON BOCH

T

here are countless repellents available that effectively deter these pests. However, they often contain chemicals which could be harmful to both you and the environment. What’s the alternative, we hear you ask? Try this simple blend of essential oils that helps to keep the bugs at bay and smells heavenly, too!

H OW TO K E E P T H E M AWAY F R O M YO U R GA R D E N A repellent is one step towards a bitefree evening. Try these other tricks to discourage mosquitos from feeling at home in your garden: Mosquitoes breed in stagnant water.

Empty standing water in buckets and other vessels, regularly.

Attract birds and bats to your garden as they feed on mosquitoes!

Plant mosquito-repellent plants such as citronella, basil and lavender around your garden.

• • •

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OU R SAF E T Y T IP S FO R M A K ING A MO SQ U ITO R EP ELLENT • Use a dark-coloured glass spray bottle for your essential oil blends. The tinted glass helps protect its contents from UV rays, and some essential oils can corrode plastic bottles over time.

• Never use pure essential oils directly on the skin. Most oils need to be diluted, either with water and alcohol (vodka or witch hazel both help the oils blend in), or a carrier oil such as almond or jojoba oil.

• Lavender and tea tree oil are, however, safe to use directly on most skin types.

• Babies and young children can be very sensitive to essential oils. Avoid using oils or blends directly on their skin.

• Avoid the eyes and other mucous membranes when applying essential oils.

• Certain oils may be toxic to domestic pets, so please use caution before diffusing oils inside the home.

• Bear in mind that a natural, homemade blend will evaporate more quickly than a commercial spray. On average, you should reapply every 2 hours.

WELLBEING

MOSQUITO SPR AY M A K E S 1 S P R AY B O T T L E ( 6 0 M L )

• 20 ml vodka or witch hazel • 20 drops lemongrass oil • 15 drops cedarwood oil • 15 drops geranium oil • 10 drops peppermint oil • 10 drops thyme oil • Approx. 40 ml distilled water 1 Add the vodka to the spray bottle.

2 Add the essential oils.

3 Top up the bottle with distilled water.

4 Shake well before each use.

5 Reapply every 2 hours, or as

needed. Store in a cool place away from direct sunlight.

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DO IT YOURSELF

ICE ICE BABY

FLOW ER-POW ER COCK TA IL HOU R

Be the ‘host with the most’ and brighten your cocktails with these floral ice cubes!

TEXT KIRSTY VON BOCH

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t’s often the small details that make a big impression, and these pretty cubes are no exception. Frozen flowers suspended in ice take your cocktails up another notch! And why stop there?

You can use berries and herbs as well, or experiment with other edible, foodsafe ingredients to make your drinks extra special.

We suggest using flowers that have not been treated with pesticides. These are usually found in the vegetable section, not the flower section, of your supermarket. Violas, primroses and pansies are some examples that will work well. If you have fancy moulds, such as extra-large cubes or spheres, you can get really creative!

Our method of freezing the blossom in just a few drops of water first, will help it to stay in place. It’s a small extra step, but will yield better results.

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DO IT YOURSELF

FLOR AL ICE CUBES • An ice cube tray • Boiled water, completely cooled

• Edible flowers, herbs or fruits 1 Boil the water and cool

completely.

2 Place a few drops of cooled

water in each well of the ice tray and place the flowers face-down in the tray.

Freeze for 1 hour.

3 Once the flowers have frozen in place, top up the ice cube tray with cooled water.

4 Freeze for at least 6 hours before amazing your guests with these beauties!

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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

BA RCELONA DELICIOSA Some cities simply have it all, and Barcelona is definitely one of them! Spain’s second largest city is the perfect destination for those seeking cosmopolitan flair and beach vibes.

Countless experiences and events, fabulous modernist architecture, cool shops, Gaudí’s iconic basilica, the Sagrada Familia, the famous La Boquería market hall and a beautiful seafront promenade, trendy restaurants and hip bars all await you in the Catalan capital.

T E X T LY D I A M U T S C H

I

t’s fair to say that Barcelona is pretty overrun with tourists in summer; many locals even think that the city has become a victim of its own success. Savvy travellers therefore avoid Barcelona in the hot summer months, opting instead to visit this jewel in the Mediterranean crown in spring or late summer. Even in winter, the weather in Barcelona is usually pleasantly mild and sunny – toasting in the New Year outdoors in a T-shirt is not unheard of here!

B E AT T H E C R OW D S !

If, however, you do choose to visit Barcelona in the height of summer, we recommend giving tourist hotspot La Rambla a wide berth, and instead exploring the warren of wonderful little side streets. The best time to visit the city’s well-known parks, such as Parc Güell (with breathtaking views of the city) and Parc de la Ciutadella, and its wealth of Art Nouveau gems, like Casa Batlló and La Pedrera, is late afternoon. Likewise for the world-famous Sagrada Familia, which, following extensive renovation work, is more beautiful than ever, when not packed with tourists!

Tourists love Barcelona’s iconic sights and attractions. But have you heard quite as many rave about the city’s countless tapas bars? After all, Barcelona is a real tapas paradise! Often served at the bar, these delicious little homemade dishes are the perfect accompaniment to a glass of sherry, a glass of cava or a cold beer (“Una caña, por favor!”).

TA PA S & M O R E La Bombeta, a no-frills bar with tapas to die for, Ciutat Condal, popular with locals and tourists alike, and the rustic Bodega La Tinaja are just a few examples of the many, many traditional little tapas bars all over the city. But insiders know that Barcelona has far more to offer in the way of culinary delights than just tapas!

On Passeig de Gràcia, the city’s most exclusive shopping street, you’ll find the imposing five-star Mandarin Oriental, one of Barcelona’s trendiest luxury hotels. Even if you’re not staying in this hip hotel, but in a small boutique hotel, in somewhere like the gothic quarter, you should definitely treat yourself to dinner in the Mandarin Oriental’s two-star restaurant, Moments!

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

BARCELONA HAS FA R M O R E TO O F F E R I N T H E WAY O F CULINARY DELIGHTS T H A N J U S T TA PA S !

Super cool, exclusive restaurant Carpe Diem, right on the beach, serves up the very best in haute cuisine.

C R E AT I V E AWA R D -W I N N I N G C U I S I N E O N PA S S E I G D E G R ÀC I A Thanks to its top quality, creative Spanish cuisine, inspired by Catalan culinary culture, the Mandarin Oriental’s chic restaurant has won prestigious award after prestigious award. Its interior, by architect and designer Patricia Urquiola, draws on golds and ambers to create a refined, yet relaxed ambiance for this fine dining establishment. A window between dining room and kitchen enables diners to watch and admire the chefs at work.

Managed by head chef Carme Ruscalleda, one of Spain’s best-known chefs, and her son Raül Balam, Moments offers one of the best gastronomic experiences in Barcelona.

C O O L B A R C E LO N E TA V I B E S If you fancy savouring some mouth-watering dishes in a super-cool restaurant on the beach, then head to Carpe Diem on Passeig Maritim, in the city’s trendy La Barceloneta area! This exclusive restaurant and lounge club not only serves exceptionally good food and excellent cocktails, but is also a great place to party! More than just Mediterranean or fusion, the cuisine at Carpe Diem also features Asian-Far Eastern dishes (be sure to try the divine sushi and sashimi), seafood specialities, wagyu and veggie burgers, gindara (we recommend the bacalao negro) and oriental delicacies. And to finish off your meal, there are some sinfully good sweet treats on the menu. All guilt-free, of course, what with a dancefloor to dance your dessert off afterwards – CARPE DIEM! Barcelona, the vibrant cosmopolitan city by the sea, is not considered a haven for foodies and connoisseurs for nothing! ¡BIENVENIDOS!

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FO R G O U R M E TS & C YC LING FA NS Anyone who loves cycling will love the great cycling-related events taking place in 2024. For all cycling enthusiasts, Moments restaurant in Barcelona’s Mandarin Oriental hotel will this season be serving up a gastronomic journey of discovery that captures the essence of famous Spanish cycling race, La Vuelta. The 21 stages of La Vuelta, each with its own exceptional local cuisine, will serve as the inspiration for this journey through Spain’s culinary traditions, combining typical ingredients from each region with the distinctive Moments signature, right through to summer.

With the starting signal for the 79th Vuelta a España set to be fired in Barcelona in 2024, it’s the perfect tribute to the race.

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G R E AT E R R EG I O N

DOM A INE DE L A K L AUSS With its Michelin-starred restaurant Le K and hotel boasting 1 Michelin key, Domaine de la Klauss is a perfect blend of gastronomy and well-being in a luxurious, cocooning setting.

TEXTE MARION FINZI

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n the road to Montenach (30 minutes from Luxembourg City), an imposing old stone building with a distinctive red timber roof stands proud and enticing. Welcome to Domaine de la Klauss, a 5-star Relais et Châteaux hotel and spa.

LU X U RY A N D N AT U R E As soon as you arrive at Domaine de la Klauss, you’ll feel a sense of peace and tranquillity wash over you. Toast the start of your getaway with a drink in the hotel’s lounge bar (voted ‘Best Hotel Bar in the World’ in 2022), and admire its stone walls and alcoves and exposed wooden beams, in keeping with the authentic and serene architecture and ambiance of this exquisite hotel. Step outdoors onto a vast beautiful terrace, designed as a typical village square, complete with stone fountain and pétanque court and stunning views across the valley, which lies silent and majestic as far as the eye can see. A few neighs from the paddock remind you that the estate is also home to a stud farm. Over at the sumptuous spa, take a dip in the outdoor pool,

made of Bali stone, and sip on a ‘Fiori d’Oro’ cocktail (made with the estate’s own honey and crémant), expertly mixed for you at the swim-up bar. And why not treat yourself to a pamper, with one of the spa’s heavenly treatments or massages? By now, everyday life will seem a million miles away. And yet the experience is far from over…

A G O U R M E T ’ S PA R A D I S E When evening comes around, it’s time to head for the hotel’s Michelin-starred restaurant for a delicious meal prepared by chef Benoit Potdevin, who serves creative haute cuisine showcasing local produce.

For lovers of wood-fired food, the hotel’s bistro Komptoir proposes a menu of tantalising dishes. On sunny summer evenings, Paillote is the perfect place for a spot of al fresco dining, with nothing but the silence of the valley, punctuated by a distant neigh, in the background. Utter peace and tranquillity. And the immense, reassuring satisfaction of more to come, with a good night’s sleep in pure luxury and another day of rest and indulgence ahead.

D O M A I N E D E L A K L AU S S 2 , I M PA S S E D U K L AU S S B ER G F- 5 74 8 0 M O N T EN AC H DOMAINEDEL AKL AUSS.COM

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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 ! ®

Between the Vosges mountain range and the green plains of Alsace, Kaysersberg is a magical culinary hotspot.

At Alchémille, you can taste chef Jérôme Jaegle’s deep-rooted love for the vibrant nature and enriching traditions of the region where he was born. He serves food that offers the most profound sensory experience.

ALCHEMILLE . ALSACE

RECIPE JÉRÔME JAEGLE PHOTOS WIM DEMESSEMAEKERS

OREGANO, GREEN BE ANS & DAYLILY SERVES 4

40 MINUTES + 1 WEEK

For the sparkling poppy • 50 g poppy flowers • 1.1 l water • 125 g sugar • ½ a lemon For the poppy juice • 55 g cherry kombucha • 55 g sparkling poppy • 70 g fermented prune plums • 3 g mint powder • 15 g organic sunflower oil • 10 g multi-flower honey • 1 g salt • 2 shallots For the cherry kombucha • 1 kombucha mother • 1,760 l spring water • 240 g sugar • 100 g very ripe cherries For the beans • 100 g fine beans • 20 g fresh oregano • Organic sunflower oil For the finishing touches • 5 daylilies

The sparkling poppy 1 Macerate the poppy flowers in water with half a lemon cut

into quarters and the sugar in a sealed container in full sun for about 1 week, stirring every day.

2 When the mixture starts to carbonate, filter and store in a bottle in a wine cellar.

The poppy juice 1 Peel and chop the 2 shallots and set aside.

2 Mix all the remaining ingredients together, strain and

add the shallots.

The cherry kombucha 1 You can buy the cherry kombucha at the restaurant

or find instructions online, to make your own.

The beans 1 Remove the stalks from the beans, wash them and take

8 per person. Finely chop the oregano.

2 Cook the beans in a pan with a little sunflower oil.

Season generously with salt and fry until lightly browned, about 4 minutes depending on the size of the beans.

3 Once cooked, add a tablespoon of kombucha, the chopped oregano, a turn of the pepper mill and set aside.

The finishing touches 1 Arrange the beans on a flat dish in a bundle and decorate

with a few daylily petals. Serve the sauce separately and pour over the beans.

TIP

At the end of the season, you can pre-cook the beans in salted water for one or two minutes. Decorate your plate with wild flowers or flowers from your garden: calendula, amaranth, fennel flower, courgette flower and so on. Make plant or flower fizz for an alcohol-free aperitif!

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RECIPE DIRECTORY

14

EC L A I R S

24

18

20

22

B O U N E S C H LU P P

F LOAT I N G

TROUT FILLET

V EG E TA B L E GA R D EN

M AT PA A N G EC H ER

ISL AND

WITH RIESLING

WITH HUMMUS

30

42

K AC H K É I S

F I L L E T O F W I L D B OA R

S A L ATĂ

BRIOCHE

W I T H S AU C E P O I V R A D E

DE BOEUF

57

58

55

TO R T I L L A

59

56

B EEF W R A P S

60

63

M U F F U L E T TA

B A L LOT I N E

C H ER RY

S T R AW B ER RY

P R E T Z EL N U G G E T S

S A N DW I C H

O F P O U LT RY

F L A PJAC K S

PA N N A C OT TA

W I T H I PA B EER

65

168

16

66

B R U S C H E T TA

AU B ER G I N E D I P

W I T H TO M ATO E S

W I T H YO G H U R T

75

76

67

B A K ED F E TA

77

68

69

S ER R A N O H A M

B A K ED

B I T E S W I T H B ER R I E S

C A M E M B ER T

78

80

PÃO D E Q U E I J O

RILLET TES OF

M U S TA R D G UAC A M O L E

M I L D H ER R I N G

G R EEK YO G H U R T

SARDINES & TUNA

W I T H W I L D P R AW N S

C A R PAC C I O

B B Q S AU C E

RECIPE DIRECTORY

85

86

87

88

89

C O L D C U C U M B ER

TO R T EL L I N I

O R ZO W I T H

COURGET TE

V EG E TA B L E

SOUP

SAL AD

TO M ATO E S

QUICHE

C A S S ER O L E

94

95

96

T H R EE-TO M ATO

S M O K ED S A L M O N

GRAND DUCHY

S T U F F ED

BROCCOLI

Q U I N OA S A L A D

& AVO C A D O W R A P S

F R U I T TA R T S

P EP P ER S

SOUP

102

103

104

98

101

105

107

BROCCOLI

G R I L L ED B R O C C O L I

O R EC C H I E T T E

S W EE T & S P I C Y

BREAD WITH

SAL AD

WITH LEMON

WITH BROCCOLI

CORNSOUP

C A M E M B ER T

108

109

B LU EB ER RY &

B LU EB ER RY

L E M O N S H EE T C A K E

CRUMBLE

121

122

CEVICHE

N A K ED &

A L A C A R LO S

FA M O U S

110

B LU EB ER RY P I E

128

P EP P ER D I L LO

112

116

S AVA R I N W I T H

M EC H O U I A

L I M O N C EL LO

SAL AD

128

166

SMOKEY

O R EGA N O, G R EEN

PA LO M A

B E A N S & DAY L I LY

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DON’ T MISS ANY ISSUES!

SUB SCRIBE NOW TO K ACHEN & REE SEN

Big Bad Wolf wrote a review (10 may.)

In the deep dark woods • 71 contributions • 14 helpful votes

The most beautiful terrace to enjoy an exquisite dish!

Much more tender than Red Riding Hood’s Grandma.

Plus

You, too, can live a real fairy tale.

Enjoy an exceptional moment at the hotel Le Royal! Immerse yourself in fresh flavours, a trendy atmosphere and the kindness of attentive service at the Amélys restaurant.

A sunny terrace, a taste buds’ paradise and memorable times. Your happiness starts here.

Le Royal Hotels & Resorts • 12, boulevard Royal • L-2449 Luxembourg T (+352) 24 16 16 737 • restauration-lux@leroyal.com amelys.lu

to be consumed with moderation

plan K

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