KACHEN 41 - 04/2024 - EN

N °41 04/24

LUXEMBOURG’S FOOD & LIFEST YLE MAGA ZINE

CHEF PORTRAIT

THOMAS SCHANZ: FROM V I N E YA R D T O S TA R R E D R E S TAU R A N T

SEASONAL MENU

STRESS-FREE C E L E B R AT I O N S : FROM PLANNING TO DESSERT

BEHIND THE SCENES

THE BANQUE A L I M E N TA I R E F O O D BANK: HELPING THOSE IN NEED

13 € LU X E M B O U R G EUROPE: 14,50 € WORLD: 18,40 €

RECIPE Chocolate chilli gelato

Make ice cream, sorbet or gelato effortlessly with the KitchenAid Ice Cream Maker Attachment.

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EDITORIAL

HER E’S TO 10 MOR E Y E A R S! W

ith winter just around the corner, an eventful year is drawing to an end – time for us to take a moment’s pause and look back on what has been for us a very special milestone year: In October, we celebrated our 10th anniversary (read our article on page 78 and head to kachen.lu to see lots of great photos from our celebratory gala evening). Ten amazing years. A decade rich in events and encounters and throughout which we have celebrated Luxembourg’s vibrant culture, reported on exciting news and stories, and created a community that shares our passion for good food and conscious living.

The current global situation is a stark reminder of the importance of solidarity, especially here in Europe. It is becoming increasingly clear that we need to strengthen our regional structures and become less dependent on distant markets.

KACHEN’s long-standing commitment to the promotion of Luxembourg’s culinary heritage and our local producers proves that we are ahead of the game here. At a time of global uncertainty, appreciating what defines and unites us is particularly important. Preserving and developing a country’s cultural heritage also helps strengthen social cohesion – today more important than ever.

We are proud of the fact that over the course of our ten years, KACHEN has become much more than just a magazine – we have grown into a platform that brings together all the players in Luxembourg’s cultural and culinary scene. We are the only medium to be published in three languages, thereby reaching readers far beyond our borders. But the reality of Luxem-

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

bourg’s media landscape presents us with tremendous challenges: marginalisation as a ‘specialist publication’ and exclusion from the support that traditional media receive. This not only denies our journalists the professional recognition that they deserve, but also denies us access to public funding – even though we are long-established as Luxembourg’s leading food and lifestyle magazine. While many media outlets rely predominantly on the same sources for their daily reporting on politics and business, we focus on independently researched stories, interviews with local producers and businesses, and carefully edited reports.

Our steadily growing readership confirms the appetite for, and importance of well-founded reporting on local identity, traditions and culture – as a valuable counterbalance to everyday political and economic affairs.

We have big plans for 2025: KACHEN is set to become an even more comprehensive lifestyle publication. A logical step, given how food is inextricably linked to lifestyle, community and identity. It will enable us to remain true to our roots and at the same time open up new horizons.

Your continued support over the years has shown that we need a media that is locally focused and open to the world in equal measure. Thank you for being part of our exciting journey. Here’s to the next chapter of KACHEN – may it be as inspiring, unifying and engaging as the past decade!

We wish you a magical festive season in the company of your loved ones, and all the very best for a happy, healthy 2025. We can’t wait to share it with you!

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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

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TA S T Y B OX

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PRODUC T NEWS

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NEWS

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BOOKS

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R EC I P E D I R EC TO RY

FOOD 57

SEASONAL MENU A W EL L- P L A N N ED C EL EB R AT I O N

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C OV E R R EC I P E S F E S T I V E T R E AT S

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A LO O K B AC K C EL EB R AT I N G 1 0 Y E A R S !

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LËTZEBUERG 17

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

C U L I N A RY C U R I O S I T I E S 82

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

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G R A N N Y ’ S R EC I P E

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CHILDHOOD MEMORIES

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

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

K N OW L E D G E B I T E S E T H I C A L I N D U LG EN C E

J U G G ED H A R E BY C A R LO S AU B ER 26

S TA N D - U P D I N N E R M I X , M I N G L E & S AVO U R

F R EN C H TOA S T BY C H R I S TO PH E PR O S PER I 24

FA M I LY R EC I P E S C O S Y W I N T ER C O M F O R T F O O D

C H R I S T M A S S TO L L EN 22

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

ORANGE CAKE 20

QUICK & EASY EL EGA N T W I N T ER D I N I N G M A D E S I M P L E

A R E W E F R I EN D S B EER 18

C O LU M N – Z E LT ’ S WO R L D

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S E A S O N A L V EG G I E P OTATO E S

H O K K A I D O P U M P K I N W I T H K AC H K É I S C R E A M

BY F R ÉD ÉR I C V U I L L E M I N 120 28

MY LU X E M B O U R G

SEASONAL FRUIT PINEAPPLES

C H R I S T M A S S P I C ED A P P L E TA R T BY PAU L B U N G ER T 126 30

CHEF PORTRAIT

S T E P BY S T E P - B A K I N G C L A S S I C S S AC H ER TO R T E BY A L E S S A N D R O V I TA L I

T H O M A S S C H A N Z , S C H A N Z . R E S TAU R A N T. H OT EL .

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KO U G LO F BY C A R O L I N E E S C H & VA L ÉR I A N P R A D E

C A R PAC C I O O F S A L M O N T R O U T & S C A L LO P S W I T H L I M E M A R I N A D E & O S I E T R A C AV I A R

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T R AV E L L I N G TA S T E B U D S H U N GA R I A N G O U L A S H

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E X PAT R EC I P E B A L K A N B A K L AVA BY A M EL A S K EN D ER OV I Ć

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LO C A L & R EG I O N A L AU R EL & A X EL – F R O M L I T T L E S EED S . . .

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R E P O R TAG E A B A N K WO R T H M O R E T H A N I T S W E I G H T I N G O L D

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S E R I E S – S H E LT E R E D WO R K S H O P S YO L A N D E C O O P

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CITY PORTRAIT V I A N D EN – E X P LO R E & FA L L I N LOV E

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IN THIS ISSUE

DRINKS 134

VINTNER PORTRAIT Z EN N ER D I S T I L L ERY

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B A R S N A P S H OT ORIGINS

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CAFE PORTRAIT G R U P P E T TO

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F E AT U R E – F E U E R Z A N G E N B OW L E “ C A R EF U L E V ERYO N E , J U S T A T EEN S Y-T I N Y D R O P. . .”

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S H A K E I T B A BY !

C O C K TA I L S BY R I C H A R D G I L L A M

LIFESTYLE 148

M U S T- H AV E S GIFT IDEAS

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ARTIST PORTRAIT

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

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

EDITOR-IN- CHIEF BIBI WINTERSDORF

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

F R O M FA R M TO F O R K

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K AC H E N A M AG A Z I N E O F T H E “ Ta S t y c o l l e c t i o n ” S E R I E S

SUMO

C U R TA I N U P AT N E W LY R EN OVAT ED O P ÉR A 154

IMPRINT

I N T H E GA R D E N

CONTRIBUTORS CHAREL HEINEN, MARION FINZI, MARIE TISSIER , 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 , S U S A N N E JA S P E R S , LY D I A M U T S C H COPY EDITORS M I K E S C OT T, R AC H E L Z AY E R

T H E PAT H TO S EL F-S U F F I C I EN C Y

T R A N S L AT I O N M I K E S C OT T, R AC H E L Z AY E R

G R E E N K I TC H E N

ART DIREC TOR MARC DOSTERT

G LO R I O U S S P U D S !

GRAPHIC DESIGNER E N I A H A EC K

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ON TOUR F O R M O R E I N F O R M AT I O N V I S I T W W W.TA S T Y. L U

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F O O D & T R AV E L D I A R I E S JA PA N : F L AVO U R , F L A I R & F I N E S S E

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G R E AT E R R EG I O N S EE Z E I T LO D G E – A P L AC E TO S W I TC H O F F. . .

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B O H O R E S TAU R A N T. L U

‘Boho’ stands for ‘Bohème’ – an easy-to-pronounce name in any language. This French word, describing an unconventional, artistic lifestyle, embodies the spirit that Guy Gardula and Karim Nezneg are seeking to bring to their new restaurant in Esch. The semigastronomic eatery has sprung up on the site of the former ‘Belvédère’.

The menu is as bohemian as the restaurant’s name suggests, inspired by the many travels of chef Nezneg, who previously worked at the Atelier Gourmand in Bettembourg and the restaurant of the Kikuoka Hotel. Diners can expect regional, organically-grown produce (fruits and vegetables from the city gardens), classic or unexpected recipes, a setting surrounded by greenery – and already lots of plans for the future!

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G U D D E- K A SCHT. LU

With La Bottega, Chef Ben Weber and his wife, pastry chef Alexandra Pancher, are embarking on a fresh chapter in their careers at the site of their former restaurant, Gudde Kascht. Inspired by Italian bottegas, this charming deli invites guests to linger with a few cosy seats and a small bar. The focus is on sustainable, locally-sourced delicacies, from Ben’s homemade preserves to Alexandra’s sweet creations. Alongside their own offerings, the selection includes a range of high-quality local products.

LOPERA.LU

This iconic Rollingergrund eatery reopened its doors on 30 October following three months of extensive renovations. ‘Generosity and indulgence’ are the guiding principles behind the brasserie menu, created by double Michelin-starred chef Philippe Mille (formerly of Domaine Les Crayères in Reims), who will oversee the food offering alongside chef Jean-Marc Hazee, in charge of the kitchen. In its newly revamped setting, this charming venue (see also pages 152-153) showcases Luxembourg produce and classic brasserie favourites. Craving a nostalgic Crêpe Suzette flambéed at your table? It’s back!

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

ARCHIBALD DE PRINCE

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JUNCO

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Gastronomy enthusiasts, the new generation is here. Thirty-twoyear-old chef Archibald De Prince, who spent nearly seven years as the sous-chef to Michelin-starred René Mathieu at La Distillerie, is now striking out on his own. The Belgian chef and his wife Rachel have chosen to launch their first restaurant on the site of the former Vieux Moulin in Echternach. A brand-new kitchen opens onto a bright and modern dining room, set in a bucolic landscape with adjacent contemporary hotel accommodation—everything has been in place since the beginning of November for an exceptional gastronomic getaway. The dishes on his eight-course menu have already delighted the palates of the most discerning gourmets.

MAISONB.LU

Young restaurateurs are at the top of their game in the Grand Duchy, something Clovis Degrave would certainly not deny. This 35-yearold chef, named ‘Young Chef of the Year 2024’ by the Gault&Millau guide, opened his third business, Maison B, in Bridel on 6 November.

The former Boos venue has been entirely reimagined by the DegraveBourscheid couple, transforming it into a delightful brasserie. Although very spacious with capacity for 160 covers, this new setup still manages to feel intimate and welcoming. The menu, described as ‘modern brasserie’, also holds some delightful surprises.

When the sun returns next year, the vast outdoor spaces are sure to delight guests of all ages.

JUNCO.LU

The newly opened Junco restaurant in the Novotel hotel on Kirchberg offers a unique Mediterranean experience.

The huge 230 m² space (with a superb terrace for fine weather) combines natural materials and warm decor, with elements reminiscent of southern climes, such as ceramic swallows and rattan armchairs. In the kitchen, chef Alexis Julien cooks up European brasserie fare with a Portuguese twist, including dishes such as grilled octopus and a revisited rice pudding.

The drinks menu features Portuguese wines and original cocktails.

Junco has established itself as a friendly, immersive new eatery in Luxembourg.

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TA S T Y B O X

THE

TA S T Y B O X

For this magical winter edition, we’ve saved the very best for last. After two and a half years of delighting your taste buds, our final TastyBox is a dazzling celebration of everything you’ve come to love – and more. We’ve pulled out all the stops to create an unforgettable collection of winter treasures and festive surprises that will warm your heart and spark joy during the holiday season. While this marks the grand finale of TastyBox, it’s also a prelude to something exciting on the horizon. So unwrap this special edition with us, savor every moment, and stay tuned for a fresh chapter of culinary adventures in the new year.

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Taste of inspirations – Almond bread – Delhaize

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DELHAIZE.LU

Chocolate milk 250 ml, limited edition 130 Joer – Luxlait

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LUXL AIT. LU 2

16 cm springform tin with removable base – Le Creuset

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LECR EUS E T. FR 3 12

TABITABI re-fermented sashimi soy sauce, 100 ml – HANAFUSA, available from Les Nii in Belair

Luxembourg mustard with Simon Noël beer – Moutarderie de Luxembourg M O U TA R D E R I E . L U

7 1 0 mysa, non-alcoholic

sparkling aperitivo – Ultra Sound Liquid,

SYO U Y U H A N A F U S A .CO. J P

WENGLER.LU 4

Dip style coffee packs – todo bien, also available from Les Nii TODOHYO.COM

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La jeunesse, Syrah – Domaine de la Baume, Grands Chais de France G R O U P E G C F. F R

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Luxembourg honey – Lët’z Hunneg, La Provençale PROVENCALE.LU

1 2 Mug from the Aztek-series –

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RAK Porcelain W E B S H O P. R A K . L U 1 3 New Edition of

the beer ‘De BÉIER’ – Gëlle Fra®/Heischter GELLEFRA.LU

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Natural eco-straws – Green Impact G R EEN - I M PAC T. LU

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Perfumed candle ‘Ambre et Volupté’ – GOUTAL, Paris 8 PAR IS 8 . LU

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1 4 A Luxe Taste & Style surprise TA S T Y. L U

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PRODUCT NEWS

27.28.29 JANUARY 2025

MONTPELLIER / FRANCE EXHIBITION CENTRE

2025 JA DO.LU SPIR I TS A DV EN T C A LENDA R Discover the Advent calendar by JADO.LU and Spirits of Luxembourg, celebrating the excellence of Luxembourgish distilleries with 24 100% local spirits. This unique product, featuring 12 producers, showcases eaux-de-vie, gins and liqueurs. Certified with the ‘Spirits of Luxembourg’ label, it guarantees quality and sustainability while promoting local craftsmanship. Limited to 500 calendars, order now on www.jado.lu for a Christmas full of Luxembourgish discoveries.

THE WORLD FAIR

FOR ORGANIC WINES AND ALCOHOLIC BEVERAGES

JADO.LU

R A MBOR N GLÜHCIDER SPICE UP YOUR W IN TER Winter is coming, and with it the cold and the long nights. Ramborn Glühcider is made in Luxembourg, using a traditional recipe, with 100% natural ingredients: heirloom apple varieties, real cinnamon, cloves and star anise. No concentrate or additives, just pure nature. The fruity and spicy flavour of Ramborn’s mulled cider is the perfect companion for the winter season. Whether you want to relax with a glass at home, share it with your friends or family or say a cheers to Christmas, Ramborn Glühcider is guaranteed to make you feel warm and happy. Available in supermarkets near you, from our shop in Born and on letzshop.lu.

1,500 exhibitors from all over the world 11,000 visitors expected Beer&Bio Cider&Bio Spirit&Bio

Alcoholic beverages

www.millesime-bio.com TRA D E

P RO FE S S I O N A L S

O N LY

D R I N K R E S P O N S I B LY

RAMBORN.COM

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NEWS

G AU LT & M I L L AU

T H E W I N N ER S FOR T H E Y E A R 2025 At the annual Gault&Millau awards ceremony, held on 14 October at Parc Alvisse, the winners for 2025 were announced. The prestigious title of Chef of the Year 2025 was awarded to François Jagut from Les Roses restaurant (Mondorf-les-Bains). To top it off, the restaurant’s rating was also increased to 15.5 points, earning it 3 Gault&Millau toques!

Anne Knepper shone on stage as she won Young Female Chef of the Year for her restaurant Public House (Casino Luxembourg). The Discovery of the Year was awarded to Kore and its chef Daniele Giannuzzi, who offers upscale Italian bistro cuisine in a modern setting in Steinfort. Chef Eduardo Ramos of restaurant Podenco in Strassen was crowned Mediterranean Chef of the Year.

The title of Host of the Year went to Simonetta Mosconi.

Finally, Bonne Nouvelle bar on Avenue Emile Reuter was named Bar of the Year.

CU L I NA RY W H ISPER S

The title of Hip Restaurant of the Year went to Bao8.

In the pastry category, Florian Chauvière from Skybar restaurant was named Pastry Chef of the Year.

Beim Schlass in Wiltz received the award for Best Regional Restaurant. This year, two sommeliers shared the Sommelier of the Year 2025 title: Olivier Chocq and Amaury Brunsteil Laplace from restaurant Flûte Alors!

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After 37 years as head sommelier at CASINO 2OOO and, in particular, at the gourmet restaurant Les Roses, Thierry Corona will retire at the end of December.

He will be replaced by Guillaume Grabisch, a young sommelier from Antibes. “He reminds me of myself at his age,” confided the Gault&Millau Sommelier of the Year 2023 about his successor, whom we’ll soon be meeting in the restaurant. Best wishes to the soon-to-be retiree!

Chef René Mathieu’s Michelin-starred restaurant La Distillerie will relocate from Bourlingster to Findel, near the airport, in January 2025. Under its new name - Restaurant FIELDS by René Mathieu - it will continue to offer the same excellent plant-based cuisine that the starred chef is known for. The Brasserie Côté Cour at Bourglinster Castle will continue to operate unchanged under the direction of René Mathieu and his team.

After several years of construction, the Anatura hotel complex on the Weiswampach lakes will open its doors in January 2025. Two-Michelin-starred Belgian chef Yves Mattagne will head the kitchen at the gourmet restaurant SENSA, located within the 4-star superior hotel.

Your partner for gourmet moments

Follow the guide!

ANDROID

APPLE

No more searching for available tables — we do it for you with the “Availability” feature.

Discover it in our new free app and quickly reserve your favourite restaurant!

NEWS

JA PA N IS T R EN DING A Japanese wind is blowing through the Grand Duchy. Authentic Japanese businesses are opening everywhere, such as the Thé Râ Pie teahouse (photo), which opened in late October on Rue du Curé, and the Les Nii patisserie in Belair, which delights with its Japanese specialties. Not to forget the upscale popup sandwich bar Oné, which opened mid-October, and the growing number of ramen restaurants...

Could the upcoming World Expo in Osaka (13 April to 13 October 2025) be fuelling all these projects? The selection of the pastry chef who will work at the Luxembourg Pavilion during the Expo is expected to take place by the end of this year.

K ACH EN MOV I E N IGH T

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As part of Breast Cancer Awareness Month, we organised our very first KACHEN Movie Night on 17 October at Cinéma Utopia. This charity event, made possible through the generous support of our partners – notably our main sponsor RAK Porcelain, alongside Bernard Massard and Le Gourmet – brought together prominent women from Luxembourg’s culinary scene for

a screening of ‘Julie&Julia’. Our guests were treated to a generous goodie bag filled with delicacies from our partners Genaveh and Bon Appétit, as well as keepsakes from RAK Porcelain and KACHEN, much to everyone’s delight.

All proceeds, amounting to €1,000, were donated to Europa Donna Luxembourg to support the fight against breast cancer.

A wonderful evening, with more to come!

ADVERTORIAL

AU D I x M AT H I E U VA N W E T T E R E N

CULINA RY EXCELLENCE MEETS ELECTR IC INNOVATION With the new Audi Q6 e-tron, Audi Luxembourg is redefining the standards of premium electric mobility.

To mark this evolution, the brand has partnered with an iconic figure in Luxembourg gastronomy: young Michelin-starred chef Mathieu Van Wetteren from restaurant Apdikt in Steinfort.

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his collaboration highlights shared values: precision, passion and the pursuit of excellence. Mathieu Van Wetteren, known for his creativity and meticulous approach, perfectly embodies the spirit of Audi. Just as the chef refines his dishes down to the smallest detail, the Q6 e-tron combines technological innovation and sophisticated design to offer an unparalleled driving experience. This 100% electric vehicle, a symbol of sustainability, redefines the expectations of the modern driver.

A SHARED QUEST

is presented in all its facets. The parallel between gastronomic expertise and Audi’s precision engineering is evident: a shared quest for excellence and passion for innovation.

With the new Audi Q6 e-tron, Audi and Mathieu Van Wetteren prove that perfection can take different forms, whether on a plate or on the road. Together, they embody a vision for the future, where performance, refinement and sustainability converge to offer unique experiences.

M O R E I N F O R M AT I O N

This partnership has been captured in an engaging video clip in which the chef is filmed in the midst of culinary creation, while the Audi Q6 e-tron, symbolising a new era of sustainable mobility,

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BOOKS

SI FT

B READ

T HE G R E EN CO O K B O O K

NICOLA LAMB

RICHARD HART & L AURIE WOOLEVER

RUKMINI IYER

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icola Lamb, renowned for her work at high-profile bakeries and her popular ‘Kitchen Projects’ newsletter, shares her extensive baking expertise in ‘SIFT’. This baking bible breaks down the science of key ingredients like flour and sugar, offering over 100 meticulously organised recipes for every skill level.

Favourites include Olive Oil Brieoche with Roasted Grapes and Mocha Passionfruit Opera Cake. Endorsed by culinary giants like Yotam Ottolenghi and Jamie Oliver, ‘SIFT’ is perfect for anyone looking to master the art of baking.

xplore the craft of bread with Richard Hart, founder of Copenhagen’s Hart Bageri and former head baker at Tartine, through his guide ‘Intuitive Sourdough Baking.’ This book offers over 60 recipes from basic sourdough to complex rye loaves, emphasising the sensory aspects of baking — sight, taste, and touch — over rigid formulas. It includes QR codes for instructional videos, making it a practical and inspiring resource for all levels of bakers.

C L A R K S O N P OT T E R

ukmini Iyer, celebrated for her innovative ‘Roasting Tin’ series, delves into vegetarian and vegan cuisine in ‘The Green Cookbook.’ This collection offers 75 quick, easy, and delicious recipes perfect for familyfriendly dinners, packed lunches, and lively party spreads. Emphasizing Iyer’s signature fuss-free approach, the cookbook includes chapters on 15-minute meals, 30-minute dinners, and batch cooking for efficient meal prep. With over half the recipes being gluten-free and plenty vegan, the book caters for various dietary needs, also providing substitution tips.

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KAL AYA’S SO U T HER N T HAI K ITC HEN N O K S U N TA R A N O N & N ATA L I E J E S I O N K A

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ames Beard Award-winning chef Nok Suntaranon shares her passion for Southern Thai cooking from her Philadelphia restaurant, Kalaya. Inspired by childhood experiences making curry pastes in Thailand, she aims to preserve and highlight traditional, bold Thai flavours with recipes like peppery Hat Yai fried chicken, vibrant extra-herbal green curry, and festive turmeric sticky rice with coconut shrimp. This cookbook is a must-have for anyone eager to explore authentic Thai cuisine.

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BEST ENJOY ED W I T H FR IEN DS TEXT MARION FINZI

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riendship – what does that actually mean? This is the question that Antoine and Ted, the founders of ‘Are We Friends’, often ask themselves, especially when the two opinionated young entrepreneurs don’t see eye to eye. “We feel like we’ve known each other forever – we actually met in the Scouts – and are sometimes amazed that our friendship has lasted this long, given we often disagree on things,” Ted tells us with a smile. But there is one thing that the two friends always agree on: enjoying a good beer together.

A C R A F T B E E R BY F R I E N D S , FO R F R I E N D S “We always dreamt of brewing our own beer.

And that’s exactly what we’ve done – alongside our day jobs,” says Ted, who works as an accountant in a trust company and looks after the administrative side of Are We Friends. Antoine, a freelance graphic designer, is in charge of marketing and communications. “We each have our own area of expertise. That’s our recipe for success,” the two friends reveal.

A recipe for success that has seen the dynamic duo brew up a winning product: a pilsner (a light, pale beer) that is easy to drink and that stands out from other classic Luxembourg pilsners, thanks to its light fruity notes.

The first batch of Are We Friends beer was canned at the Twisted Cat microbrewery in Dudelange in June 2023.

25,000 cans have been sold since the launch. “That’s way more than we could ever have hoped for,” says Ted. De Gudde Wëllen, Beim Renert, Bonne Nouvelle and some fifteen other bars have given this new craft beer on the Luxembourg market their seal of approval and now stock it. “We also hope to see our beer on restaurant menus soon.”

Are We Friends beers can also be enjoyed on tap at some of Luxembourg’s festivals and private events. Individual customers can place orders online, with delivery available nationwide.

LU X E M B O U R G ’ S F I R S T H A R D S E LT Z E R In summer 2024, the friends launched ‘¿Somos Amigos?’, the first hard seltzer to be produced in Luxembourg. This 5.5.% alcohol beverage is made with sparkling water infused with natural lemon or red berry flavours. “The idea was to have a second product that appeals to the masses and isn’t simply another beer like our pilsner.”

The Are We Friends story, which began just a year ago, is far from over. “We’ve increased production and are now producing around 5,000 cans every two months,” reports Ted. “We also hope to bring out some new products by the end of the year, namely T-shirts and caps featuring the ‘Are We Friends Beer’ logo,” adds Antoine.

It seems that, in the case of Are We Friends, a good beer (when enjoyed in moderation, of course) can indeed strengthen friendships. Especially when that beer has also been brewed together by friends.

AREWEFRIENDSBEER.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

OR ANGE CAKE SERVES 8 80 MINUTES

• 200 g soft butter • 200 g sugar • 4 eggs (room temperature) • 250 g flour • 3 level tsp baking powder • 1 orange (juice and zest) For the glaze • 200 g icing sugar • A few tbsp orange juice

1 Preheat the oven to 180°C top/bottom heat.

2 Using an electric mixer, cream the butter

and sugar until fluffy.

3 Gradually beat in the eggs until the mixture

is smooth.

4 Sift the flour and the baking powder

into the mixture and fold in well.

5 Next, add the juice and zest of the orange.

6 Pour the batter into a greased tin and bake

for about 1 hour.

7 For the glaze, mix the icing sugar with

the juice until smooth.

8 Spread the glaze over the cooled cake

so that it absorbs nicely.

TIP

As an alternative to oranges, you can make this cake also with lemons.

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GRANNY’S RECIPE

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GRANNY’S RECIPE

Maisy Rion is one of those special people who love nothing more than sharing homemade treats with friends and family.

“This Stollen was my husband’s absolute favorite cake. We always bought it from Scholl’s Bakery in Differdange,” she reminisces. But in 1986, the bakery closed its doors for good. “On 12 December 1986, at Differdange’s very first Christmas market, my husband happened to run into the baker. He told him how much he missed the festive cake – and on the spur of the moment, asked for the recipe for me!” The baker agreed, and the original recipe, from that very day, still sits in Maisy’s recipe folder today. Born in 1933, the daughter of the founders of Meyer’s Butcher Shop has spent nearly 30 years perfecting this famous ‘airy’ Stollen for her husband – and now delights all her loved ones with it.

RECIPE MAISY RION PHOTOS ENIA HAECK

CHRIS TM AS S TOLLEN SERVES 8-12

• 30 g fresh yeast • 3 eggs • 500 g all-purpose flour • 150 g mixed candied fruits • 75 g flaked almonds

50 MINUTES + RESTING TIME

• 75 g sugar • 200 g butter • 1 packet vanilla sugar • Icing sugar for dusting

1 Prepare two separate doughs: For the first dough, place 250 g flour in a bowl.

Add the beaten eggs and the fresh yeast dissolved in a little lukewarm milk.

Knead into a soft, pliable dough and leave to rest for 30 minutes.

2 For the second dough, put the remaining 250 g flour in another bowl.

Add the softened butter and sugar, then knead into a dough.

3 Combine both doughs. Fold in the candied fruits and almonds, kneading thoroughly.

4 Shape the dough into one large Stollen or divide it to make two smaller ones.

Leave the shaped dough to rise in a warm place for 1 to 2 hours.

5 Preheat the oven to 180°C (160°C fan).

6 Place the Stollen on a baking tray lined with parchment paper and bake for about 30 minutes, until golden brown.

7 As soon as the Stollen comes out of the oven, brush it generously with melted butter five to six times while still hot.

8 Finally, dust lightly with vanilla sugar, then liberally with icing sugar.

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CHILDHOOD MEMORIES

Christophe Prosperi, head chef at restaurant Victoria in Berdorf and recently appointed manager of Heringer Millen, discovered his passion for cooking at a young age. As a child, he would help his mother prepare meals after school. “When I came home, my mother often didn’t have much time for cooking, so we usually had quick and simple dishes,” Prosperi recalls.

One dish that particularly stands out in his memories from this time is French toast.

“French toast was always my absolute favourite dish,” says Prosperi. That’s why it was the first thing that came to mind when we asked him to present a menu from his childhood. Today, with his refined expertise, he gives this classic dish a certain twist, while staying true to its traditional roots.

RECIPE CHRISTOPHE PROSPERI PHOTOS MARC DOSTERT

FRENCH TOAS T SERVES 4 For the French toast • 4 eggs • 100 g sugar • 100 ml milk • ½ tonka bean (or some vanilla) • 4 slices stale milk bread or brioche (ordinary bread can also be used with a little extra sugar)

15 MINUTES The caramel sauce 1 Caramelise the sugar in a pan over a medium heat.

2 Carefully add the double cream and bring to the boil,

until the caramelised sugar has completely combined with the cream.

3 Leave to cool.

The French toast 1 Thoroughly combine the eggs, sugar, milk and finely

grated tonka bean.

2 Soak the bread in the egg mixture until well saturated.

For the caramel sauce • 50 g sugar • 100 ml double cream

3 Grease a frying pan with 1 tbsp oil and a little butter.

Fry the bread slices over a medium heat until golden brown.

To serve 1 Serve the French toast warm. Pour the caramel sauce

over the French toast or serve alongside on the plate.

2 Garnish with seasonal fruit compote (pictured: berries

and plums in port wine reduction) and a scoop of vanilla ice cream.

3 Dust with icing sugar to finish.

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LUXEMBOURGISH CL ASSICS

Carlo Sauber’s Civet de Lièvre – a classic of Luxembourgish cuisine! This timeless recipe reminds us why we love traditional game cooking so much. With every spoonful of this succulent jugged hare, you taste a piece of Luxembourg’s culture. Perfect for cold winter evenings and festive occasions, Carlo shows us how to prepare this dish in just a few steps. Dare to try this classic – your guests will be delighted!

RECIPE CARLO SAUBER PHOTOS ENIA HAECK

JUG GED HARE SERVES 4 3 HOURS

• 2.5 kg hare, cut into pieces For the marinade • 100 g onions, peeled and chopped • 50 g carrots, peeled and chopped • 50 g leeks, cleaned and chopped • 30 g celery, peeled and chopped • 2 sprigs of thyme • 2 bay leaves • 5 to 6 juniper berries • 1.5 l red wine For the jugged hare • 50 g lard or oil • 30 g flour • 500 ml game stock or brown stock For the Luxembourgish garnish • 200 g fresh or frozen pearl onions • 1/2 tsp sugar or brown sugar • 350 g button mushrooms • 100 g lean smoked bacon • 3 slices of white bread • 30 g butter • 20 g chopped parsley • Salt, freshly ground pepper

TIP

For an even creamier sauce, thicken it with 2 tablespoons of crème fraîche before serving.

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LUXEMBOURGISH CL ASSICS

1 Sauté the vegetables lightly, add

the herbs and juniper berries, then deglaze with red wine. Pour over the chopped meat in an airtight container and leave to marinate in the fridge for two days, stirring twice a day.

4 Add 500 ml of marinade and

top up with stock to cover the meat.

Bring to a boil, cover and cook slowly in the oven at 180°C top/ bottom heat for 1.5 to 2 hours.

7 Cut the white bread into triangles

and brown them in a pan with a knob of butter.

2 Drain the meat. Bring the marinade

3 In a braising pan, heat the lard

to a boil, skim and simmer for 15 minutes. Pass through a sieve.

and brown the meat. Sprinkle with flour and brown.

5 Meanwhile, prepare the garnish:

6 Cut the mushrooms into quarters

Peel the pearl onions and place them in a saucepan. Season with salt, add a little sugar and a knob of butter and cover with water. Cook until the water has evaporated.

8 Once the meat is tender, remove

it and keep warm.

and sauté them with a knob of butter. Cut the bacon into lardons and fry in the same pan.

9 Arrange in a deep dish and coat

with sauce. Garnish with glazed onions, lardons, sautéed mushrooms, chopped parsley and bread croutons.

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REGIONAL & SEASONAL

In this elegant interpretation of winter comfort food, Chef Frédéric Vuillemin of Becher Gare brings together Luxembourg’s beloved Kachkéis with the sweet, nutty notes of Hokkaido pumpkin. The creamy soup, served in a miniature hollowed pumpkin, showcases the chef’s talent for elevating traditional ingredients with refined technique. The addition of local cured ham adds a delicate savory touch that perfectly complements this velvety creation – ideal for warming up on cold winter days.

BECHERGARE.LU

LILIENHAFF HOKK AIDO PUMPKIN WITH K ACHKÉIS CREAM & CURED HAM

RECIPE FRÉDÉRIC VUILLEMIN PHOTOS MARC DOSTERT & ENIA HAECK

SERVES 4 35 MINUTES

• 1 Hokkaido pumpkin (large) • 250 ml chicken stock • 250 ml double cream • 125 g Kachkéis (low fat slab) • Nutmeg • 1 Hokkaido pumpkin (small, for ser ving)

• 75 g cured ham • 50 g croutons • 5 g butter 1 Deseed and peel the large pumpkin,

then cut into pieces.

2 Cook the pumpkin pieces in

the chicken stock until tender.

3 Reduce the stock to concentrate

the flavour.

4 Blend the pumpkin pieces with

the reduced stock.

5 Add the cream and reduce slowly.

6 Stir in the diced Kachkéis

and season with nutmeg.

7 Hollow out and clean the small

pumpkin – this will serve as a bowl.

8 Serve the soup in the small pumpkin, garnish with thin slices of cured ham and top with croutons.

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MY LUXEMBOURG

As head pastry chef at Cyril Molard’s two-starred restaurant Ma Langue Sourit for the past two years, Paul Bungert has made a name for himself creating desserts that never fail to surprise and delight.

For this feature, he’s taken on the challenge of reimagining the classic Äppeltaart. “It’s a beloved Luxembourgish dessert, and while I wanted to give it a contemporary twist, it was crucial to preserve the essence of it,” explains Bungert, who was named Pastry Chef of the Year 2024 by Gault&Millau.

“I’ve transformed it into a playful trompe-l’œil, using a rectangular mold to mimic the appearance of a traditional pâté en croûte. I’ve added pecans for an extra crunch, and the apples are delicately shaved on a Japanese mandoline to create gossamer-thin layers.” The dessert, which appears on his restaurant menu in a different variation, can be served with a scoop of vanilla ice cream, suggests Bungert, who also heads up Les Sucrés du Lux, an exclusive circle of Luxembourg’s finest pastry chefs.

RECIPE PAUL BUNGER T PHOTOS MARC DOSTERT

CHRIS TM AS SPICED APPLE TART RE VISITED AS A TERRINE SERVES 6

2 HOURS + RESTING TIME

For the shortcrust pastry • 750 g plain flour • 150 g sugar • 180 g softened butter • 480 g egg (about 10 medium eggs, keep remainder for egg wash)

• 200 g raisins • 75 g dark rum • 200 g honey

For the filling • 8 g mixed spices (ginger, cinnamon, cloves and nutmeg) • 10 Pink Lady apples • 125 g pecans

• Terrine mould 54 x 4 x 5.5 cm

The day before

5 Layer the apple slices, brushing each layer with

1 Toast the pecans in the oven at 160°C fan for

honey and sprinkling lightly with spices. For simplicity, honey and spices can be mixed together. Press down each layer firmly.

6 At one-third height, arrange an even layer of toasted pecans. Brush with honey and continue layering apple slices.

7 At two-thirds height, distribute the soaked raisins evenly.

Continue with apple layers. Once full height is reached, press down firmly and fold over the excess pastry.

8 Cover the terrine with the pastry strip set aside earlier.

Carefully pinch the edges to seal, preventing the pastry from opening during baking. Make a hole in the centre to allow the juice of the apples to evaporate. Brush twice with egg wash, then bake for 15 minutes at 210°C fan. Reduce the temperature to 185°C and continue baking for 1 hour.

9 After baking, leave the terrine to cool at room temperature for at least 3 hours and carefully unmould.

12-15 minutes.

2 Soak the raisins in dark rum overnight.

3 For the pastry, mix all ingredients with the paddle attachment of a stand mixer until almost homogeneous.

Finish kneading briefly by hand on the work surface to avoid overworking the dough.

4 Let the dough rest for 2 hours before rolling out to 5 mm thickness with a rolling pin.

On the day 1 Carefully grease the terrine mould with butter.

2 Dust the work surface with cinnamon and roll out

the pastry to 3.5 mm thickness. Line the mould with the pastry, leaving 2 cm excess on all sides. Set aside a strip of pastry the length and width of the mould for the lid.

3 Place the mould in the refrigerator. Meanwhile, preheat the oven to 210°C fan.

4 Peel the Pink Lady apples. Slice thinly using a Japanese mandoline (a classic mandoline will also work – the strips will just be shorter). Adjust the apple slices to fit the length of the mould.

TIP

No terrine mould? This recipe can be made as a tarte tatin in a loaf tin or tart tin.

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CHEF PORTRAIT

THOMAS SCHANZ

FROM V INE YA R D TO M ICHELIN-STA R R ED R ESTAU R A N T Thomas Schanz started out in his career in the village of Piesport, in the heart of Germany’s Moselle wine region.

With his modern spin on traditional French dishes and creative approach, Schanz has made a name for himself in the world of haute cuisine. The three-star Michelin chef not only wows diners in his native region, but also further afield with exciting culinary collaborations like his exclusive in-flight menu for Luxair.

TEXT CHAREL HEINEN PHOTOS RAMUNAS ASTRAUSK AS

T

he pretty little village of Piesport nestles in a bend on the meandering river in Germany’s Moselle wine region. Surrounded by vineyards as far as the eye can see and with seemingly more wine taverns than inhabitants, everything here revolves around the gold of the vines. It is in this very setting that Thomas Schanz grew up, as the son of – unsurprisingly – a family of winegrowers. “Like everyone who grows up in a winegrowing family here on the Moselle, I always thought I’d one day take over the reins from my father,” he recalls. But then his parents opened a small bed & breakfast. This piqued Schanz’s interest in the world of hospitality, and was the impetus for his decision to move away from the family’s winegrowing business for a career in hospitality.

“I initially trained as a hotelier, but my mentor advised me to also train as a chef, to broaden my skills,” he says.

LEARNING FROM THE BEST Schanz therefore took up an apprenticeship as a chef at Hotel Traube Tonbach in Baiersbronn, considered the best restaurant in Germany by many at the time. “After about nine months on the breakfast buffet, I graduated to the kitchens and started learning to cook. I loved it and was hungry for more!” he recalls.

It soon became clear that Schanz not only enjoyed cooking, but was also highly skilled in the kitchen. He especially loved the creativity of it. “You can’t beat the satisfaction of taking a few simple basic ingredients and creating something that tastes amazing and looks great, too,” he enthuses.

One mentor who had a huge impact on him in his early career was Helmut Thieltges, the

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CHEF PORTRAIT

long-serving, highly esteemed head chef at Waldhotel Sonora in Dreis, where Schanz worked as a sous-chef for six years and gained valuable experience. “Thieltges was full of wisecracks, but also words of wisdom,” says Schanz. “I was particularly impressed by how he’d managed to be so successful in a small village in the Eifel. His sheer determination and belief that with hard work anything is possible clearly rubbed off on me.”

It was with this work ethic and mindset that Schanz returned to Piesport in 2011, where he set about extending his parents’ small hotel with a new building to house his own restaurant. A restaurant that he had to establish completely from scratch and entirely on his own, which proved no bad thing: “It meant I was able to do and have everything exactly the way I wanted,” he says.

There were no menus or kitchen practices that had to be retained, no generational conflicts. That doesn’t mean to say there weren’t any teething problems: “On the opening day, I had to stop my mother, who was absolutely bursting with pride, from letting in more and more guests while the three of us in the kitchen struggled to keep up,” he recalls.

It was not long before the accolades started rolling in: Just three months after opening, schanz. restaurant. was awarded its first Michelin star. Schanz was thrilled and fully embraced the responsibility that this brought with it. “It was the best thing that had, and could have happened to me,” he says.

The award gave him the necessary drive to continually develop his restaurant into an exceptional fine-dining establishment. The second star followed in 2015, and in 2022, Schanz reached the pinnacle of his career to date with his third Michelin star.

“ I I N I T I A L LY T R A I N E D A S A HOTELIER , BUT MY MENTOR ADVISED M E T O A L S O T R A I N A S A C H E F, T O THOMAS SCHANZ B R O A D E N M Y S K I L L S .”

C U L I N A RY S I G N AT U R E For years now, the trend in gourmet cuisine has been shifting away from the heavy, high-calorie dishes of classic French cuisine to lighter, healthier culinary creations. While many top chefs are incorporating Asian influences into their dishes, Thomas Schanz is taking a different approach: remaining true to traditional French cuisine, but injecting it with a new freshness and virtually reinventing it. It is no secret that a third Michelin star – the highest star rating – is awarded only to chefs with a highly distinctive, personal

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CHEF PORTRAIT

“DINERS PUT TING DOWN THEIR C U T L E R Y AT T H E E N D O F T H E I R M E A L SHOULD NE VER BE THE LOUDES T NOISE O F T H E E V E N I N G .”

THOMAS SCHANZ signature. And it is precisely this that Schanz has achieved through his approach and that has consequently earned him this accolade.

French cuisine is renowned for its rich cream sauces, made with lashings of butter, lard and cream. This is where Schanz rips up the recipe: His dishes are lighter, free of these ‘heavier elements’. Instead, he works with stocks, juices and essences to concoct clear, concentrated sauces. “It’s not easy to capture flavour without fat,” he admits. Getting there was a long, arduous process of trial and error and research, which Schanz has devoted himself to tirelessly over the past decade.

“I’ve learned so many techniques and tricks over the years. For example, how blending three different basic stocks – poultry, shellfish and fish – gives me a depth of flavour that enables me to cook in the way that I want,” he reveals.

There is an almost poetic parallel between Schanz’s cuisine and the Riesling of his native region: “My cuisine is actually very much like a Riesling wine.” Both have a lightness and finesse and a precise composition. This parallel isn’t something that was planned, but rather somewhat of a happy coincidence. Schanz particularly likes to include his father’s wines on his restaurant’s wine list, including mature vintages from the late 1990s and early 2000s.

I N D U LG E N C E I N R E L A X E D P E R F EC T I O N “It’s a bit like being at the theatre, with the advantage of being allowed to chat,” says Schanz, describing his restaurant concept. Schanz places great importance on an easy-going, relaxed ambiance that nonetheless satisfies the high standards of fine dining. “We’re not a hushed restaurant. Everything may be timed and orchestrated to perfection, but people happily laugh and talk here,” he says. For Schanz, the interplay of good food, service and ambience is what makes his restaurant so special: “Diners putting down their cutlery at the end of their meal should never be the loudest noise of the evening.”

The hotel, which currently has twelve guestrooms, plays an integral role in the overall concept. “Without the hotel, the restaurant simply wouldn’t work. Especially in winter. Guests

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CHEF PORTRAIT

often stay just one night, enjoy the food and make a mini-break of it,” explains Schanz. The support of his family is also key: “My father is still in charge of breakfast, and my mother in charge of reception. I couldn’t do it without them.”

F LY I N G H I G H . . .

You no longer have to travel to Piesport to savour a Thomas Schanz meal. Passengers booked to travel Business Class to Dubai with Luxair before May 2025 can look forward to an in-flight menu specially crafted by Schanz.

It was after a flight with Luxair that Schanz was inspired to approach the airline with a proposition for an advertising partnership.

Luxair came back with the idea of teaming up on an in-flight menu. “It wasn’t what I’d originally had in mind, but thought it a brilliant idea and was keen to get on board.” However, developing the menu proved extremely challenging: “There are a great deal of restrictions when it comes to cooking at high altitude and food preservation – smoked fish is permitted, but raw fish is a no-go. And there are no chefs onboard, so the food has to be easy for the cabin crew to heat up, which poses additional challenges,” he explains. Despite the many challenges, Schanz has enjoyed the collaboration and is delighted with the end product: “It took a lot of time and effort, but it was worth it. A project like this will probably remain an exception – but I’ve learnt a lot from it.”

For the future, Schanz intends to continue to focus on further developing the menu in his restaurant. He’s not peaked yet, he tells us. But life for Schanz is not just all work.

In addition to his role in the kitchen, he has recently become a proud father: “My daughter was born three weeks ago, and I’m keen to spend every free moment with her,” he says with a smile. While the cold winter nights may now have drawn in, Schanz’s flame of passion for gastronomy continues to burn bright. “It’s a job in which you are constantly learning, and that’s what I love most about it.”

S C H A N Z . R E S TAU R A N T. H OT E L .

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CHEF’S MASTERCLASS

CARPACCIO OF SAL MON TROUT & SCALLOPS WITH LIME M ARINADE & OSIE TR A CAVIAR

RECIPE THOMAS SCHANZ PHOTOS RAMUNAS ASTRAUSK AS

SERVES 4 30 MINUTES

For the carpaccio and tartare • 6 scallops in the shell, calibrated 4-5 per kilo • 250 g salmon trout • Fleur de Sel • 1 shallot • Lime juice For the lime dressing (160 g) • 100 g extra virgin olive oil • 25 g lime juice • 35 g lemon juice • 40 g sugar • 4 g salt • 20 g coriander • 20 g chives For the caviar cream sauce • 100 g cream • 2 drops Tabasco • 10 g lemon juice • 4 g salt • Approx. 60-80 g Osietra caviar For the garnish • Pink peppercorns, approx. 20 pieces, crushed • Lavender flowers

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CHEF’S MASTERCLASS

1

Carefully open the scallops, remove the scallop meat and place in iced water to preserve the freshness.

2

Debone the salmon trout, rinse and pat dry.

Then slice into 3 mm thin slices. Also slice the scallops into 3 mm thin slices.

3

Using a round cutter, cut out 6 even circles from the salmon trout and scallop slices.

4

Finely chop the remaining scallop and salmon trout scraps into a tartare and place in a bowl. Add finely chopped shallot and season generously with salt, pepper, olive oil and lime juice.

5

Place the cream in a bowl, add the lemon juice and Tabasco, and stir until the cream thickens slightly. Season with salt.

6

Mix the juice of the remaining lime half with a pinch of salt, a little sugar, pepper and olive oil to make a marinade.

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CHEF’S MASTERCLASS

36

7

Finely chop the chives and coriander and keep them separate.

8

Divide the lime marinade (80 g each). Mix one half with the chives and the other half with the coriander.

9

Arrange the cut-out slices of salmon trout and scallops in a circular pattern on the plate.

1 0 Use a round cutter to shape the tartare and place it

in the center of the plate. Coat the scallops with the chive marinade and the salmon trout with the coriander marinade.

1 1 Fold the caviar into the sour cream and arrange

1 2 Garnish with crushed pink peppercorns and lavender

it around the carpaccio. Place a small caviar ball on top of the tartare.

flowers. Finally, generously sprinkle with Fleur de Sel.

‘Freshly ground, not capsuled.’

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E X PAT R EC I P E

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E X PAT R EC I P E

The Bosnian roots of Luxembourg native Amela Skenderović introduced her to the famous baklava from a very early age. It’s a pastry that many claim to have invented. Indeed, recipes for it exist in all countries around the Mediterranean, from Morocco to the Balkans, with regional variations. “In the Balkans, they’re prepared with walnuts and in Turkey, with pistachios,” elsewhere with peanuts, almonds, sugar or honey... “It’s a festive pastry. It’s often prepared during Ramadan and for family gatherings. For me, it’s a connection to my roots and my childhood. My mother often used to make it, and my sister and I have been preparing it together since I was about 18. We particularly enjoyed creating variations of it during lockdown!”

RECIPE AMEL A SKENDEROVIĆ PHOTO ENIA HAECK

BALK AN BAKL AVA 1 B A K L AVA

WOR KSH O P

• 1 kg caster sugar • 1 l water • Juice of 1/2 lemon • 16 sheets filo pastry • 250 g butter • 1 tbsp vegetable oil • 350 g ground walnuts • 2 tsp cinnamon

1 HOUR 1 Pour the water and sugar into a saucepan,

4 Mix the walnuts and cinnamon and

then add the lemon juice. Bring to the boil and simmer for 15 minutes, stirring regularly. Set aside.

2 Preheat the oven to 180°C (160°C fan).

Melt the butter and mix with the oil. Cut the filo pastry sheets to fit the deep dish you’ve chosen, then cover them with a tea towel to prevent drying out. Reserve the trimmings.

3 Place two sheets of filo pastry in the dish and brush the top layer with butter. Place two more sheets on top and brush the top layer. To avoid waste, you can insert the trimmings during these intermediate layers. Repeat until you have eight layers of filo pastry. Brush the last layer.

spread the mixture over the entire surface of filo pastry in the dish, then repeat the process of the eight buttered layers from Step 3. Brush the last layer.

5 Cut the pastry into regular squares to pre-form the pieces (more intricate cutting patterns are available online).

6 Bake at 180°C for 35-40 minutes, until golden brown. Remove from the oven and immediately pour the water and sugar syrup over the still-hot pastry.

7 You can garnish it with pistachios, shelled walnuts, rose petals... Enjoy with tea, coffee or even a scoop of ice cream.

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AUREL & A XEL

FROM LI T T LE SEEDS ...

For two years now, innovative agricultural start-up Aurel & Axel has been supplying the capital’s chefs with microgreens and mushrooms. From May 2025, individual consumers will also be able to enjoy this delicious produce – thanks to the urban farm that is set to open in Kirchberg as part of LUGA, Luxembourg’s urban garden exhibition.

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LOCAL & REGIONAL

TEXT MARION FINZI PHOTOS MARC DOSTERT

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hen asked how it all began, friends and partners Aurel and Axel (the third in the group is Melvin Henrion) recall how they first started talking about their desire to set up an alternative farming project in 2020. “The project has grown over the years, but the basic idea remains the same.”

It is worth mentioning that while the young entrepreneurs both have business degrees, both also come from farming families. “We know the industry and its difficulties, especially the difficulties faced in monoculture farming,” says Axel. The three partners therefore set to work on an agricultural project with an associated urban farming system that would be both economically viable and as environmentally friendly as possible.

NICHE PRODUCTS C U LT I VAT E D LO C A L LY Aurel & Axel’s project centres on the cultivation of a wide variety of products that are not available locally. “Our aim is not to compete with local farmers, but to grow what consumers want but can’t find locally,” explains Aurel.

In 2021, in the French town of Thionville, the young entrepreneurs installed their first shelves, illuminated by energy-saving LED lights. “We started off growing microgreens and mushrooms because these were easy to finance and not too labour-intensive – after all, we were all still working full-time jobs at the time.”

In September 2023, they moved their venture on one step further and started growing herbs and edible flowers in a research greenhouse in Bettembourg.

Economic development agency CDEC was on hand to support them. “We use hydroponics, which allows us to grow plants in a closed cycle and save up to 90% water compared with traditional cultivation methods,” says Axel.

From the outset, Aurel & Axel’s main target market was local restaurateurs, who they wanted to supply with niche products. “We went door to door, introducing chefs to our produce. The response we received was fantastic!” says Aurel. They offer shiso, shiitake mushrooms and some fifty varieties of microgreens (Thai basil, coriander, radishes etc.), and chefs can’t get enough of them!

Today, Aurel & Axel supplies a wealth of top restaurants in the capital and throughout Luxembourg, including Ma Langue

Sourit**, La Villa de Camille et Julien* and Atelier Windsor.

K U E B E B I E R G U R B A N FA R M On 1 May 2025, Aurel & Axel will open a second urban farm, in Kirchberg. “We’ve been selected by Fonds Kirchberg [Editor’s note: fund for the urbanisation and development of the Kirchberg plateau], and are thrilled to be opening our new site in the new eco-district! The farm will be identical to the one we opened in Nancy in November,” says Axel, who also hints at plans for further urban farms in France and other countries bordering Luxembourg.

The aim is to produce a wide range of products all year round. “We’re aiming for around forty types of fruit and vegetables, which can be adapted as required. In addition to the niche products popular with the chefs we work with, we also want to offer more classic produce (tomatoes, courgettes etc.) and to grow local heirloom varieties to preserve our plant heritage,” continues Aurel.

Three activities are planned for the new urban farm: the cultivation of microgreens and mushrooms in 18 containers, greenhouses for hydroponics (herbs, edible flowers) and traditional cultivation (5,000 m² for vegetables and 10,000 m² for fruit).

The ultimate goal is to be self-sufficient and to minimise waste. “Our ambition is to be a zero waste operation,” says Aurel. To achieve this, waste products like mushroom substrates are used for compost to enrich the soil in the vegetable garden. “The idea is to utilise waste to improve soil fertility. And any surplus waste we have, we try to process in collaboration with other companies (canned foods, herb beers etc.).”

A large proportion of the yield on the Kirchberg site will also be available for individual consumers and local residents to buy.

“We plan to have a lovely shop on-site, open seven days a week,” Axel tells us.

Information and educational events, such as practical workshops and talks by experts, are also in the pipeline. We are excited to see this new urban farm spring to life, and are sure that it will flourish, just like its delicious produce.

“WE’RE AIMING FOR AROUND FORTY TYPES OF FRUIT AND V E G E TA B L E S , WHICH CAN BE ADAPTED AS R EQ UIR ED.” AUREL

M O R E I N F O R M AT I O N AU R E L E TA X E L . C O M

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BEHIND THE SCENES

A BA NK WORT H MOR E T H A N I TS W EIGH T IN GOLD Food is a vital necessity and a human right. Since 2001, the Banque Alimentaire Luxembourg food bank has been working hard to ensure that no one goes hungry.

TEXT MARIE TISSIER PHOTOS RAMUNAS ASTRAUSK AS

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t all started with Lions Club Luxembourg International – a voluntary organisation that, together with the Luxembourg Health and Social Welfare League (LMS), the Red Cross and Banque Alimentaire Brabant Wallon, founded Banque Alimentaire Luxembourg in 2001. In 2017, the non-profit association Banque Alimentaire Luxembourg became a registered charity, meaning that people could now claim tax relief on their donations.

The aim of Banque Alimentaire and its team of around thirty volunteers is to collect non-perishable food items for some thirty social organisations that help people in need in Luxembourg. An endeavour that requires a great deal of consistency, hard work, dedication – and organisation.

H U N D R E D S O F FO O D PA R C E L S E V E RY W E E K 2,200 people receive a Banque Alimentaire food parcel every week. In the 180-m 2 warehouse in Windhof, provided by removals company Streff, volunteers work hard to ensure that every Thursday, the correct number of parcels are ready for each social organisation to collect. “We pack pasta, rice, tinned food, cereals, milk, cartons of soup…

Things people can make balanced meals from,” says Jean Rodesch, Banque Alimentaire Luxembourg’s President. “And if we see that a parcel is going to a family with children, we try and add a little treat: sweets, chocolate bars, Nutella… things like that.”

But although the Excel spreadsheets clearly list the number of people in each

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A food collection organised by Mameranus Lion’s Club at Cactus in Redange.

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household and the relevant age brackets, Banque Alimentaire insists: “We don’t know who the parcel recipients are; everything’s done via the organisations distributing the parcels.

It’s important people get the social support they need. And that’s not something we can provide.”

VO LU N T E E R S I N AC T I O N To ensure there is enough food in the warehouse all year round, collections are organised in Delhaize and Cactus supermarkets by volunteers. On this autumn Friday morning, Lions Club Mameranus is setting up shop in Cactus in Redange. Club member Guy Goethals tells us: “We give shoppers entering the store a list of products that we need, and anyone who buys something to donate to us can drop it off at our collection point – just past the checkouts – on their way out. Everything then gets boxed up and put on pallets to take back to the warehouse.” A happy coincidence? This weekend, Cactus is running a number of special offers on non-perishable food items: ‘Buy 2, get 1 free’ is one offer likely to encourage customers to donate to the food bank for the first time. And the volunteers know that people who have donated once are more likely to donate again in the future.

“ I F W E S E E T H AT A PA R C E L I S G O I N G T O A F A M I LY W I T H C H I L D R E N , W E T R Y A N D A D D A L I T T L E T R E AT: S W E E T S , C H O C O L AT E B A R S , JEAN RODESCH NUTELL A …”

L I O N S C LU B S & LO C A L B U S I N E S S E S “We even get people who buy a trolley load of food to donate to us before going back in to do their own shopping,” Thomas, Pierre, Guy and Jean – today’s volunteers – tell us. “We sometimes also get donations of premium-range products, regional products, organic products…”

The weekend’s collection drive runs on both Friday and Saturday, from 8 am to 8 pm, and sees around three tonnes of food donated. Luxembourg’s Lions Clubs, with the occasional support of local businesses, collect approximately 70 tonnes of non-perishable food items every year. By the end of 2024, it is estimated that supermarket chains Aldi and Delhaize will have contributed 200 tonnes of food to the good cause.

T E A M I N G U P TO TAC K L E FO O D P OV E R T Y For the past twelve months, Banque Alimentaire has been working in partnership with Stëmm vun der Strooss, an association that

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helps disadvantaged people in Luxembourg and serves on average 720 meals a day, at the low price of €0.50 per meal. A natural, constructive alliance, given how both associations are actively involved in the fight against food waste and food insecurity.

Alexandra Oxacelay, Director of Stëmm vun der Strooss, writes on the association’s website: “This partnership will greatly relieve the burden on Stëmm’s social restaurants in Hollerich, Esch-sur-Alzette and Ettelbrück, which have seen a sharp increase in visitors this year [Editor’s note: 2023].” According to figures from Stëmm, over the last decade, the number of meals served per day in its social restaurants rose from 68,065 in 2014 to 198,127 in 2023 (+191%).

P U T T I N G A N E N D TO FO O D WA S T E Thanks to Banque Alimentaire staff and volunteers, it’s no longer just non-perishable food items that are collected every day from shops across Luxembourg, but also fresh and frozen products. “We now have three refrigerated vans,” says Jean Rodesch.

“We’re working with Delhaize and Aldi, who have offered us 60 and 100 tonnes of fresh produce respectively this year.” That’s a lot of food saved from going to waste.

The food is delivered directly to the Stëmm workshop in Sanem, where a team of 50 people on vocational reintegration programmes work with chefs to prepare the meals for the three social restaurants, as well as food parcels which will be distributed for free.

“WE EVEN GET PEOPLE WHO BUY A TROLLEY LOAD OF FOOD TO D O N AT E T O U S .”

GUY GOETHALS

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Organic gourmet suggestions & exclusive offers for the festive season.

In our Christmas brochure you will find a selection of fine organic food, recipes and sustainable gift ideas.

Get inspired !

To our offers:

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PROFESSIONAL CHEFS F I G H T I N G T H E C AU S E For the past two years, some of Luxembourg’s top restaurateurs have also been lending their support to Banque Alimentaire.

Through culinary association Foodamental, they are helping to organise a charity gala dinner in aid of Banque Alimentaire.

Chef Killian Crowley, whose restaurant was named ‘Terroir Restaurant of the Year 2025’

by Gault&Millau, has been a member of the Banque Alimentaire Board of Directors for over a year now. “I give as much of my time as I can. I think it’s important to get out of the kitchen and do your bit in the real world,” he says. “For example, when we first started working with fresh produce, I organised training sessions on the cold chain.”

G E T I N VO LV E D, TO O !

With poverty rates still on the rise in Luxembourg, it – unfortunately – looks like Banque Alimentaire is here to stay… Anyone interested in volunteering with the food bank can visit the website simba.lu to find out more about what they can do to help: sorting non-perishable food items or fresh produce, collecting unsold food from shops, etc.

Details on upcoming dates and locations of Banque Alimentaire food donation collection points can be found online.

B A N Q U E A L I M E N TA I R E . L U/C O L L E C T E S

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Around thirty regular volunteers work in the Windhof warehouse.

Merry Christmas

Good moments require peak energy – yours, and the one we provide.

Enovos wishes you a merry Christmas.

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

SW EET T R E ATS FROM YOL A N DE COOP

The Yolande Coop co-operative has been dedicated to promoting the inclusion of people with disabilities in the workplace since 2007.

We visited its bakery and pâtisserie in Mondorf-les-Bains.

TEXT MARIE TISSIER PHOTOS MARC DOSTERT

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t is 9 am on a Wednesday morning, and the large room that houses the Yolande Coop bakery is a hive of activity. Some fifteen apprentices are hard at work, under the watchful eye of Jonathan Marques, who has been in charge of this special bakery for six years now.

The master baker supervises his staff and lends a hand wherever needed: “I found out about the opening for a professional baker here by word of mouth. My half-brother is disabled, so I knew exactly what would be required of the job.”

This morning, four workers are busy packing small rectangular biscuits made here on the premises in a variety of flavours: orange, chocolate, lavender, lemon, spiced, cinnamon... “Everything

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is graded, weighed and checked, to ensure there are no broken or overcooked biscuits, for example. Those that pass the test are then packed, and the packets sealed and checked for airtightness. We deliver approximately 2,600 120-g bags (7 or 8 biscuits) and 150 1-kg buckets a week.” These ‘Seabiscuit’ biscuits produced in the Yolande Coop bakery are available to buy in supermarkets like Leclerc, Pall Center shopping centre and various shops throughout Luxembourg.

A N E A R LY R I S E The day starts early for this bakery and its team of twenty apprentices and five supervisors. Everyone gets the chance to turn their hand to every task.

Depending on the day, some start work at 2 am “to prepare the pastry and dough and bake the bread”, others at 5 am, and others at 8 am.

Breads of all shapes and sizes, pastries, sandwiches, ‘pâtés au Riesling’ (traditional Luxembourgish meat pastries), cakes and much more are made here in Mondorfles-Bains. An extensive range that Jonathan Marques is happy with and not keen to expand. As he explains: “It takes some of our apprentices five to ten years to learn to do the work independently. Adding new products would be too much for them to cope with and set them back in their training. So, we stick to the classics and avoid any overly complicated techniques.” There’s a set list of all products and tasks, and every task has

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“ I T TA K E S S O M E O F OUR APPRENTICES FIVE TO TEN YE ARS TO LE ARN TO DO THE WORK I N D E P E N D E N T LY. ” J O N AT H A N M A R Q U E S

its own easy-to-follow instructions, often with photos.

to carry them out to the best of their ability. We really admire and value that,” he adds.

A STRESS-FREE ENVIRONMENT

T H R E E S I T E S I N LU X E M B O U R G

Everyone who works here has their own unique personality and pace. “Something that would take a professional baker fifteen minutes to do can easily take some of our workers two hours. That’s just the way it is. Everyone is encouraged to go at their own pace. There’s no pressure to get X done by Y. Especially because our workers are all so meticulous in everything they do,” says Jonathan Marques.

“But we also know that the work doesn’t come easy for them and don’t expect perfection. The last thing we want to do is demoralise them.

Where many would get bored doing the same repetitive tasks, our workers are always keen

The bakery is just one of eight sheltered workshops run by Yolande Coop, part of Luxembourg’s Elisabeth Group.

The co-operative employs around one hundred disabled people across three sites. Betzdorf is home to Yolande Coop’s soap factory, laundry, gardening venture, waste recycling plant and market garden.

In Grevenmacher, the co-operative runs the popular Butterfly Garden.

Yolande Coop’s kitchen and bakery workshops are based in Mondorf-les-Bains.

Almost one hundred meals are made here every day for the elderly and people depend-

ent on care, as well as jams, sauces, liqueurs and, of course, bread, cakes, pastries and biscuits... The co-operative’s Mondorf-lesBains site also boasts a Service workshop that offers a variety of services, including mailing and gift set assembly. You can find all these products and take part in Yolande Coop’s social initiatives in the Shop. With the festive season upon us, there are plenty of marzipan Santas, Yule logs and ‘Boxemännchen’ (little brioche men) in store to tempt those with a sweet tooth!

YO L A N D E C O O P - S H O P M O N D O R F 6 AV EN U E M A R I E-A D EL A Ï D E L- 5 6 3 5 M O N D O R F- L E S - B A I N S YO L A N D E C O O P. L U

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ADVERTORIAL

GA M E: FR ESH , FL AVOU R FU L , HE A LT H Y Whether it’s venison, roe deer, wild boar, hare, or pheasant, all make for exceptional dining experiences. What’s more, gameis particularly healthy compared to conventional meats.

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© CACTUS

G

ame stands out for its significantly lower fat content compared to farm-raised animals. It’s also rich in unsaturated fatty acids, vitamins, and minerals.

The omega-3 and omega-6 polyunsaturated fatty acids are fundamental for muscle development and are essential components of cell membranes. The high content of unsaturated fatty acids positively affects both taste and tenderness, as these fats have a lower melting point than saturated fats.

Game is notably low in unhealthy fats and contains fewer calories and cholesterol - substances that can damage our blood vessels. It also has less connective tissue, making it more digestible than other meats.

Moreover, game is protein-rich. Proteins are the building blocks of cells and are vital for numerous bodily functions, including muscle development and the elimination of toxins and fats. They also help regulate hormonal balance and promote healthy skin, hair, and nails. Game is also packed

with selenium and zinc (which boost immune defences and support thyroid function), iron (essential for blood formation and metabolic processes), and B vitamins (beneficial for nerve impulses).

P R E PA R AT I O N A N D W I N E PA I R I N G Important note: Game meat, especially wild boar, should always be thoroughly cooked to eliminate potential pathogens like salmonella. The meat’s core temperature should reach 80°C for at least ten minutes.

In terms of flavour, game is exceptional.

Food enthusiasts appreciate the rich and diverse flavours offered by different types of game. They make outstanding pairings for wine, with Luxembourg Moselle Pinot Noirs providing an excellent match.

We would heartily recommend Luxembourg Pinot Noirs as superb pairings for various types of game with different textures.

HÄERZLECH GRÉISS, Your Cactus Team

FOOD ENTHUSIASTS A P P R E C I AT E T H E RICH AND DIVERSE F L AV O U R S O F F E R E D

BY DIFFERENT T YPES OF GAME.

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

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CITY PORTRAIT

VIANDEN

E X PLOR E & FA LL IN LOV E Vianden’s famous castle towers on the hilltop, announcing the town from afar. This fortified medieval town, in the heart of the Éislek region, was much-loved by Victor Hugo. And it’s easy to see why.

The many stunning hiking trails along the banks of the River Our are just one good reason to visit – and fall in love with – Vianden and the surrounding countryside, just like Victor Hugo did.

TEXT MARION FINZI PHOTOS VISIT ÉISLEK

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ianden Castle, a stronghold and former feudal residence, was built in the 11th century. Fully restored to its former glory, having fallen into ruin in the 19th century, today Vianden’s castle once again stands majestically over the town and its cobbled streets. Ranked as one of the 21 most beautiful castles in the world by US news network CNN, this magnificent fortress proudly tells a centuries-long tale.

Every summer, a nine-day medieval festival in the castle grounds transports visitors to a time gone by, with minstrels and maidens, jousting and juggling, live music and a lively market.

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Another medieval site well worth a visit in Vianden is the Église des Trinitaires. This catholic church, dating back to 1248 and boasting a stunning cloister, is one of the finest works of Gothic architecture in Luxembourg.

A WA L K E R ’ S PA R A D I S E Vianden lies in the heart of Luxembourg’s Éislek region and Our nature reserve. The town is a great starting and finishing point for a wealth of walks. From the town, the Éislek Pad circular trail takes you on a lovely walk along beautiful footpaths with incredible views of the castle, town and valley.

THE TOWN I S A G R E AT S TA R T I N G A N D FINISHING POINT F O R A W E A LT H O F WA L K S .

CITY PORTRAIT

You can even hop on Luxembourg’s only chairlift and ride down into the centre of town from here.

The most popular hiking trail among tourists and locals alike is the eight-kilometre Ourdall Promenade, which stretches along the Our Valley from Vianden to Stolzembourg. This picturesque route takes walkers and hikers along wooden walkways, with the rockface on one side and the River Our on the other. Admire the ruins of Falkenstein Castle along the way – one of the seven castles that protected the county of Vianden in the Middle Ages.

FA M O U S R E S I D E N T V I C TO R H U G O This charming small town in the north of Luxembourg has been capturing the hearts of writers and poets since the Middle Ages. Luxembourg poet Edmond de la Fontaine, known by his pen name Dicks, lived in Vianden, and his house is now home to the town’s museum.

A lesser known fact is that famous 19th-century writer Victor Hugo spent a few months in Vianden in 1871, while in exile from his native France. The riverside house in which he rented a room (identically reproduced) has been converted into the Victor Hugo Museum. Visitors to the museum will discover that the prolific author was also a talented artist. Drawings sketched during his stay in the town are on display here, alongside letters and poems in which he recounts his observations of the town and surrounding area. “Today, embedded in a splendid landscape that will one day be visited by tourists from the whole of Europe, Vianden has two equally reassuring and magnificent things: one sinister – its ruin, the other joyful – its inhabitants.”

THIS CHARMING SMALL TOWN IN THE NORTH OF LUXEMBOURG HAS BEEN CAPTURING THE HEARTS OF WRITERS AND POETS SINCE THE MIDDLE AGES .

ART AND CAFÉS Victor Hugo was certainly on to something! This small fortified town continues to inspire artists today, not least thanks to the work of visual art asso-

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CITY PORTRAIT

COLLET TE COFFEE CRAFT 70 G R AN D -R U E L-941 0 VIAND EN C O L L E T T EC O F F E EC R A F T. LU

ANCIEN CINÉMA CAFÉ 2 3 G R AND -R U E L-941 0 VIAND EN A N C I E N C I N E M A . LU

ciation ViArt. German artist Klaus Dauven has created an extraordinary work of art on Vianden Dam – reverse graffiti with the faces of five workers in black and white, in homage to the dam’s history and the people involved in its construction.

ViArt is also behind the fantastic KonschTour art trail. Those visiting Vianden over the Whitsun weekend, which coincided with the 2024 edition of the event, were treated to a trail of 25 art exhibitions. From March to October, the Veiner Konstgalerie art gallery exhibits works by a number of artists.

No visit to Vianden would be complete without a visit to the iconic Ancien Cinéma Café – a cinema and café-bar in a 200-year-old building in the middle of the Grand-Rue. With film nights, jazz concerts and exhibitions of Eastern European artists on the programme, the venue is highly popular with the locals and attracts people from all over the country.

Coffee shop Collette also exhibits paintings by artists, in this case Luxembourgish artists, from Vianden wherever possible. Before your visit, check Collette’s Instagram page for current exhibitions. This warm

and welcoming café, serving speciality coffee roasted on site by Sandra and Thomas, is a real community hub, hosting walkers looking to put their feet up with some well-deserved post-walk refreshments, repair cafés organised by the association repaircafé.lu, and even Visit Éislek’s weekly Friday team meetings!

R E S TAU R A N T P I Z Z E R I A P E T RY 1 5 R U E D E L A GAR E L-9420 VI AN D EN H OT E L- P E T RY.C O M

C A P I TA L . . . O F WA L N U T S In addition to its KonschTour event, Vianden is also famous for its walnut market, which takes place every year on the second weekend in October.

Fun fact: At the beginning of the 20th century, Vianden produced around 20% of all walnuts grown in Luxembourg! This festive weekend offers the public an opportunity to discover walnut-based products, such as walnut schnaps and walnut liqueur, as well as jams, cakes and cosmetics all made from walnuts.

The most avid walnut lovers will be pleased to learn that the Au Croissant d’Or bakery (Grand-Rue) makes walnut-based desserts and pâtés all year round! And what better way to work off all those walnut goodies than a walk in the great Vianden outdoors!

BEIM HUNN 114 G R AN D -R U E L-9411 VI AN D EN B E I M H U N N . LU

FUKU SUSHI 9 R U E D E L A GA R E L-9 42 0 V I A N D EN F U K U. LU

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FOOD

SEASONAL MENU

CHR ISTM A S: A W ELLPL A N N ED CELEBR AT ION The heart of Christmas isn’t the elaborate menu — it’s those precious moments with family.

To ensure you can relax and enjoy this time at the table, thorough planning is the key to success. The most crucial step happens before our countdown: Order your festive roast from your trusted butcher about three weeks before Christmas. This ensures the best quality and your preferred size. Once that’s done, our twelve-day plan will guide you step by step towards a relaxed Christmas dinner.

TIPS

Ask your guests about any special dietary requirements.

When planning the menu, consider how many dishes need to be prepared in the oven or on the hob.

Avoid having too many dishes that need to be ready simultaneously.

Check the quantities in each recipe to ensure enough for everyone.

As a rule of thumb, plan for about 200-250 g of protein per person, 225 g of vegetable sides, and 1 portion of dessert.

Make sure your roasting tin is large enough for the turkey!

Both the cheesecake and the ice cream cake can be prepared and frozen well in advance. Having desserts ready a week ahead takes tremendous pressure off.

Silverware is easy to clean: Place 1 tbsp bicarbonate of soda and 1 tbsp salt in a large baking dish lined with aluminium foil. Carefully pour over ½ cup vinegar and 1 cup boiling water. Immerse tarnished silver for 30 seconds to 1 minute until clean. Remove and polish with a cloth.

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SEASONAL MENU

YOU R 1 2-DAY PL A N 14 T H DECEM BER 1 Draw up a Christmas plan and design your menu.

2 Write everything down—it makes tasks

more manageable.

3 Delegate simple tasks to family and friends.

4 Delegate drinks and ice to focus on food.

Always accept offers of help—every contributed dish reduces effort and costs.

CHRIS TM AS TREES

1 5 T H DECEM BER 1 Create detailed shopping lists for food

and decorative materials.

2 Note exact quantities—this prevents expensive

impulse purchases and unnecessary expenses.

3 Order turkey and ham from the butcher

no later than today.

• Various sheets of paper

16 T H DECEM BER

in desired textures and colours • Ruler • Pencil • Scissors Cut paper into 12 x 12 cm squares (1 square equals 1 tree).

1 Systematically empty the refrigerator and freezer.

Use up existing supplies before the holiday.

Goal: Both should be nearly empty three days before Christmas Day. This saves money too!

Turn over and repeat steps 4 to 8 on the reverse side.

17 T H DECEM BER 1 Purchase non-perishable foods and beverages.

2 Buy decorative materials.

TIP

Use different paper sizes for variety. Slightly heavier paper (120 g) makes folding easier and creates more stable trees.

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18 T H DECEM BER 1 Fold Christmas trees for the table.

2 Design napkins.

SEASONAL MENU

TIP

For recipes from valuable cookbooks or magazines (like KACHEN), make copies to protect the originals.

19 T H DECEM BER 1 Start advance cooking: Prepare the ice cream

cake and cheesecake and freeze.

2 Prepare the ham up to the glazing stage,

wrap and refrigerate or freeze.

20 T H DECEM BER 1 Create a Christmas wreath.

2 Fold some 5-pointed origami stars for

the Christmas table (Instructions on kachen.lu).

21 S T DECEM BER 1 Print your recipes and gather them in folder,

prevents long searches.

2 Create a cooking timeline (or use ours!).

22 N D DECEM BER 1 Unpack and polish your silverware, glasses,

and candlesticks.

2 Assign serving platters to dishes and arrange.

3 Wash and iron your tablecloths.

23 R D DECEM BER 1 Buy fresh ingredients—salads,

herbs for napkin rings.

2 Collect the turkey.

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SEASONAL MENU

CH R IST M A S E V E 1 Cure the trout. Chill drinks.

2 Create napkin rings with fresh herbs

and set the table.

3 Prepare the vegetables for the next day.

4 Remove your prepared dishes from freezer to thaw.

5 Pre-cook potatoes for roast potatoes, store

uncovered in the refrigerator.

6 Prepare the stuffing.

7 Prepare the turkey and make ready for cooking.

8 Mix salad ingredients in serving bowl. Prepare the

dressing and set aside.

9 Water your Christmas wreath.

CH R IST M A S DAY If you want to eat at 1 pm, start in the kitchen at 8:30 am. Your to-do list will be your best friend today. Thanks to good preparation, everything will run smoothly! Check off completed items to maintain an overview and don’t forget anything — like serving the roast potatoes!

8:30 AM 1 Bring the turkey to room temperature.

2 Preheat the oven.

3 Arrange the cured salmon trout, refrigerate.

4 Roast the vegetables for the crumble,

cover with crumbs, cover with foil.

9:30 AM 1 Arrange the cheesecake, decorate, refrigerate.

2 Remove the ice roll from the mould, refreeze.

3 Prepare the meringue mixture, set aside covered.

10:30 AM 1 Put the turkey in the oven.

2 Prepare the roast potatoes.

3 Cook the stuffing, keep warm.

12 : 0 0 PM 1 Remove the turkey from the oven, let rest. Cover

with foil and towels — stays warm for an hour.

2 Warm the ham (covered with foil), then glaze

and bake at 200°C until crispy.

3 After glazing, wrap in foil to keep warm.

12 : 3 0 PM 1 Warm the vegetable crumble.

2 Reheat the roast potatoes and stuffing.

13 : 0 0 PM 1 Serve!

TIP

Let someone else do the washing up. You’ve earned it!

60

Flexible Timeline: For other meal times, simply count back 4.5 hours from your desired serving time.

SEASONAL MENU

LEMON- GINGER CURED TROUT WITH HERBY M AYO & FENNEL SERVES 12 2 0 M I N U T E S + M A R I N AT I O N

• 225 g rock salt • 1 tbsp white sugar • 1 tbsp gin or vodka • 1 thumb-sized piece fresh ginger, peeled and thinly sliced

• 2 lemons, zest only • 0.5-1 kg salmon trout fillet, trimmed and boned For the herby mayo • 250 ml mayonnaise • 1 tsp creamed horseradish • 1 tbsp fennel, finely chopped (or dill) • 1 tbsp parsley, finely chopped • ½ lemon, juice only To serve • 4-6 small fennel bulbs, thinly shaved • Fresh lemon wedges

1 Mix the salt, sugar, vodka, ginger

and lemon together.

2 Place the fish in a large ceramic dish

and pour over the marinade.

3 Cover the fish with cling film and

refrigerate for 12 hours, draining any water that appears every few hours.

4 For the mayo, combine all the ingredients, check the seasoning and set aside.

5 Rinse off the trout marinade and pat dry with kitchen paper.

6 Place the trout fillet on a platter and garnish with shaved fennel and lemon wedges. Add the mayo on the side.

TIP

To keep the fennel fresh and crispy, place the shavings in ice water. They’ll also curl up and make for a pretty garnish.

62

LA TASSE

DE CAFÉ

PARFAITE Partenaire officiel au Luxembourg

Paul BUNGERT Ma Langue Sourit ** Les Sucrés du Lux

sogel.lu/cafe/KACHEN

FRENCH ROAS T TURKE Y WITH SAGE, PE AR & BULGUR WHE AT S TUFFING SERVES 12 2 1/2 H O U R S

• 2 kg turkey, fresh or defrosted, excess fat removed

• 50 g butter, softened • Salt • Freshly ground black pepper • 4 carrots, chopped • 4 celery sticks, chopped • 2 onions, chopped • 2 leeks, chopped • 500 ml chicken stock • 250 ml white wine For the stuffing • 30 ml olive oil • 12 rashers streaky bacon • 2 onions, peeled and finely chopped • 30 ml fresh sage, finely chopped • 75 g bulgur wheat, cooked • 100 g dried pears, finely chopped • 35 g dried breadcrumbs • 1 large egg, beaten

1 Preheat the oven to 180°C top/bottom heat.

2 Separate the turkey skin from the meat around the breast

area using fingertips and a knife, then press the butter under the skin.

3 Season the turkey well with salt and pepper, then secure the legs together with kitchen string.

4 Place the vegetables, stock and wine in the bottom of a large oven tray (preferably one with a tight-fitting lid).

5 Place the turkey on a small wire rack over the vegetables, cover with foil or a lid and roast for 30 minutes for each kg plus an additional 30 minutes (i.e. a 2 kg turkey will nedd 1 hour 30 minutes). Remove the foil during the last 30 minutes of cooking

64

and roast until golden brown. Remove from the oven, cover with foil and allow to rest for at least 30 minutes before carving.

6 For the stuffing cups, heat the olive oil in a frying pan and sauté the bacon rashers until just golden. Remove from the pan and set aside.

7 In the same pan, sauté the onions over a low heat for 8-10 minutes or until caramelised and golden. Increase the heat, then add the sage and stir-fry until crispy.

8 Remove from the heat and stir in the bulgur wheat, pears, seasoning and egg.

9 Line a 12-hole muffin tin with the strips of bacon then fill with the stuffing before roasting at 180°C for 30 minutes.

SEASONAL MENU

CLEMENTINE & GINGER BEER GL A ZED GA MMON SERVES 12 4 HOURS

• 2-3 kg gammon, cured and smoked, bone-in • 2 l ginger beer • 5 clementines, juiced and rind removed • 1 onion, halved • 3 star anise • 1 cinnamon stick • 3 tbsp muscovado sugar • Whole cloves, for garnish 1 Preheat the oven to 150°C top/bottom heat.

2 Place the gammon skin-side down in a

large ovenproof roasting dish.

3 Pour over 1.5 l of the ginger beer;

TIP

Caramelise orange slices in a pan with a little muscovado sugar and serve with the gammon for a seasonal take on the traditional pineapple slices.

add the rind and juice off 3 clementines, the onion, star aniseand cinnamon.

4 Cover the roasting dish with foil and place in the preheated oven for 3 hours and 30 minutes or until the ham is tender.

5 Drain the cooking liquid and allow the gammon to cool slightly.

6 In a small saucepan, gently heat the remaining ginger beer, clementine zest and juice and sugar until dissolved. Bring to the boil and simmer until slightly thickened.

7 Increase the oven temperature to 200°C. 8 Lift the skin off the gammon, making sure to leave a layer of fat, and then score the fat into diamond shapes. Press a clove into the tip of each diamond shape then return to the oven dish, brush with the glaze and roast in the oven until caramelised, basting every now and then until golden and glossy.

65

SEASONAL MENU

HONE YROAS TED VEGE TABLE CRUMBLE SERVES 12 1 HOUR

• 1 kg mixed vegetables (baby beetroot, carrots, Brussels sprouts, baby onions, leeks) • 3 tbsp honey • 5-6 thyme sprigs • 6 garlic cloves, unpeeled • Olive oil, for drizzling • Balsamic vinegar, for drizzling • Salt • Freshly ground black pepper For the crumble • 125 ml wholemeal flour • 125 ml plain flour • Salt • Freshly ground black pepper • 125 g butter, cubed • 40 g mature cheddar cheese or Parmesan, finely grated • 3 tbsp mixed herbs, freshly chopped 1 Preheat the oven to 200°C top/

bottom heat.

2 Arrange the vegetables in a large

roasting tray (you can keep the different vegetables separate if you like). Add the honey, thyme, garlic, olive oil and a splash of balsamic vinegar and season well.

3 Roast in the preheated oven for 20-30 minutes or until tender, golden and caramelised.

4 For the crumble, combine the flours and season well.

5 Rub in the butter with your fingertips, until the mixture forms a texture similar to rough breadcrumbs. Stir in the cheese.

6 Spread out on a large baking tray and bake in the preheated oven for 15-20 minutes until golden brown, stirring occasionally. Stir through the chopped herbs then serve scattered over the roasted vegetables.

66

GARLIC & ROSEM ARY ROAS T P OTATOES SERVES 12 80 MINUTES

THREE-PE A SAL AD WITH MINT DRES SING

• 2.5 kg potatoes, peeled and halved • 2 garlic heads, separated and unpeeled

• Fresh rosemary sprigs • Vegetable oil, for roasting • Salt • Freshly ground black pepper

SERVES 12 15 MINUTES

• 300 g mange tout peas • 300 g sugar snap peas • 300 g frozen baby peas, blanched • 200 g pea shoots, to garnish • 200 g feta cheese, cubed For the dressing • 200 ml extra virgin olive oil • 1 lemon, juice only • 1 garlic clove, crushed • 4-5 fresh mint sprigs, leaves chopped • Salt • Freshly ground black pepper 1 Place the peas and pea shoots in a large

salad bowl or platter and toss to combine.

2 Arrange the feta cheese cubes on top.

1 Place the potatoes in salted water

and bring to the boil until just tender but still a little firm.

2 Drain the water, place the lid on the pot and shake the pot once or twice to fluff up the potatoes on the outside.

3 Spread evenly on a large baking sheet and allow to cool completely.

4 When you’re almost ready to serve, preheat the oven to 200°C top/bottom heat and preheat a large roasting tray (or two if necessary) with about 1 cm of oil in the bottom.

5 Once the oil is hot, carefully place the potatoes, garlic and rosemary in the trays, leaving enough space in-between so they can roast.

6 Return to the oven and roast for about 40 minutes, turning every 15-20 minutes until golden and crunchy.

3 Make the dressing by whisking the

ingredients together.

4 Just before serving, drizzle the salad

with dressing and toss to combine.

TIP

Cooling the potatoes will give the outside a lovely crunch.

67

SEASONAL MENU

R ASPBERRY & SHORTBRE AD ICE CRE A M LOG WITH TOAS TED M ARSHM ALLOW SERVES 12 45 MINUTES + FREEZING TIME

• 3 large eggs, separated • 60 ml caster sugar • 300 g mascarpone cheese, softened • 1 tsp vanilla extract • 200 g raspberries, plus extra to ser ve • 200 g butter shortbread fingers For the marshmallow topping • 4 egg whites, at room temperature • 120 g caster sugar

1 Line a standard loaf tin with greased

cling film.

2 Beat the egg yolks and sugar with electric

beaters until pale (see tip).

3 Add the mascarpone and vanilla and

beat until smooth.

4 Beat the egg whites in a separate bowl

until soft peaks form, then gently fold into the mascarpone.

5 Spoon the mixture into the tin, scattering the berries into the mixture as you go.

Top with the shortbread fingers, then cover and freeze for 4 hours or until firm.

6 When nearly ready to serve, dip the tin once into boiling water then turn out onto a plate. Keep frozen until ready to serve.

7 To make the marshmallow topping, whisk the egg whites in a bowl set over a pan of gently simmering water until soft peaks form.

8 Add the sugar gradually and beat until completely dissolved and the marshmallow is hot to the touch. Remove from the heat and beat until cool.

9 Spread or pipe onto the ice cream.

Just before serving, brown the meringue using a blow torch. Garnish with the extra frozen berries.

TIP

If you’re concerned about serving raw egg to the elderly, pregnant women or very young children, then do this step over a pot of gently simmering water.

68

SEASONAL MENU

SPICED CHOCOL ATE CHEESECAKE WITH CHRIS TM AS CAKE CRUS T SERVES 12 1 HOUR + RESTING TIME

• 100 g ginger biscuits, crushed • 100 g Christmas cake, crumbled • 50 g butter, melted • 200 g full fat cream cheese • 400 g ricotta cheese • 75 g caster sugar • 3 large eggs, at room temperature • 40 g cocoa powder, plus more for dusting

• 2 tbsp brandy (optional) • 1 tsp ground cinnamon • 100 g dark chocolate, melted, good quality

1 Preheat oven to 180°C top/bottom heat.

Grease and line a 22 cm springform cake tin.

2 In a food processor, mix the crushed biscuits, crumbled Christmas cake and butter until combined, then press into the base of the lined tin.

3 Place cream cheese, ricotta and sugar into the food processor and blend until smooth.

4 Add the eggs, cocoa powder, brandy, cinnamon and the cooled melted chocolate and mix to combine.

5 Bake for 25-30 minutes or until just set.

6 Remove from the oven and allow to cool in the tin.

7 Once completely cool, refrigerate overnight.

8 To serve, turn out the cheesecake onto a cake stand and allow the cake to return to room temperature before dusting with cocoa, cutting and serving.

TIP

The chill from the fridge makes the cheesecake firm and compact, while allowing it to come to room temperature before serving gives it a creamier texture.

70

ADVERTORIAL

ENJOY FA IRTR A DE! Bring a special touch to your festive season with our delightfully rich Fairtrade Banana Brownie with Fairtrade Vanilla Ice Cream!

These wonderfully moist Fairtrade treats are not only utterly delicious but also ethically sourced!

B

y choosing Fairtrade certified ingredients – including cocoa, bananas and vanilla – you’ll not only treat your loved ones but also support better living and working conditions for producers and workers across Africa, Asia, Latin America and the Caribbean, who face significant challenges in their respective industries.

The future is fair TO F I N D O U T M O R E A B O U T FA I R T R A D E P R O D U C T S A N D T H E I R AVA I L A B I L I T Y I N LU X E M B O U R G , V I S I T T H E P R O D U C T F I N D ER O N O U R W EB S I T E .

FA I R T R A D E . LU

FAIRTRADE BANANA BROWNIE WITH FAIRTRADE VANILL A ICE CRE AM

RECIPE LUCIO RICHIARDI

SERVES 2 For the brownie • 150 g cane sugar • 150 g plain flour • 150 g butter • 150 g Brazil nuts • 200 g dark chocolate (70%) • 2 eggs • 1 pinch bicarbonate of soda • 1 pinch salt • 1 banana For the ganache • 150 g milk chocolate • 150 g double cream To finish • 1 scoop vanilla ice cream • 1 banana • Speculoos biscuits

The brownie

2 Stir with a spatula until smooth

1 Roughly chop the Fairtrade chocolate

and glossy, cover with cling film pressed directly onto the surface and chill for 6 hours in the fridge or 1 hour in the freezer.

3 Once chilled, whip with an electric mixer until light and fluffy.

4 Spoon into a piping bag and keep chilled until needed.

and melt with the butter in a bainmarie, whisking until smooth.

Leave to cool slightly.

2 In a large bowl, whisk the eggs and Fairtrade cane sugar until well combined, then fold in the chocolate mixture. Add the bicarbonate of soda, salt and flour, then stir through the chopped Fairtrade Brazil nuts and mashed Fairtrade banana.

3 Pour into a buttered tin and bake at 180°C for 25 minutes.

To serve 1 Cut out the brownie using a cookie cutter.

2 Pipe small dots of ganache over the brownie.

3 Cut the Fairtrade banana into neat rounds.

4 Crush the Fairtrade speculoos biscuits

The ganache

into a crumble.

1 Bring the cream just to the boil, remove

5 Shape the Fairtrade vanilla ice cream

from the heat and stir in the chopped Fairtrade chocolate in two stages.

6 Arrange artfully on serving plates.

into a quenelle.

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RECIPES

FEST I V E T R E ATS

These recipes add variety to the pre-Christmas season: crispy biscotti, rich chocolate cookies, and jam rolls promise sweet moments and convivial gatherings.

RECIPES

AL MOND, CR ANBERRY & PIS TACHIO BISCOT TI SERVES 6 1 HOUR

• 280 g plain flour • 200 g caster sugar • 100 g almonds • 50 g cranberries • 50 g unsalted pistachios • 3 eggs • ½ packet baking powder • 1 pinch salt 1 Preheat the oven to 180°C fan.

2 Whisk 2 whole eggs and 1 yolk

(put the egg white to one side) with the sugar until pale and creamy.

3 Add the flour, salt and baking powder.

Mix gently.

4 Stir in the almonds, cranberries and pistachios. Mix again.

5 Turn the dough onto a floured work surface and divide in 2. Dust with flour and shape into 2 slightly flattened logs, each about 25 cm long and 5 cm wide. Give the logs a gentle curve (half-moon shape) to achieve the classic biscotti shape.

6 Place on a baking tray lined with baking parchment and brush off any excess flour with a pastry brush. Brush with the egg white.

7 Bake for 25 minutes.

8 Allow to cool slightly, then cut diagonally into slices about ½ cm thick and return to the oven for 10 minutes to dry out.

9 Store in an airtight container.

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RECIPES

CHOCOL ATE COOKIES SERVES 6 30 MINUTES + RESTING

• 250 g plain flour • 50 g unsweetened cocoa powder • 120 g soft brown sugar • 120 g caster sugar • 175 g butter, softened • 1 egg • ½ packet baking powder • 1 pinch salt • 150 g plain chocolate 1 Roughly chop the chocolate.

Cut the butter into pieces.

2 Mix the flour, cocoa, both sugars,

baking powder and salt in a bowl.

Add the butter, then the egg and mix quickly to combine all the ingredients.

3 Finally, add the chopped chocolate and mix again.

4 Shape into a log, wrap in cling film and chill for 30 minutes.

5 Preheat the oven to 170°C fan.

6 Cut slices from the dough log and place them on a baking tray lined with baking parchment.

7 Bake for 12 minutes.

8 Leave to cool on the tray before enjoying.

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RECIPES

JA M ROLL S SERVES 4 50 MINUTES + RESTING TIME

• 150 g flour • 90 g soft butter • 20 g almond flour • 60 g powdered sugar + 1 tbsp for garnishing

• 1 egg • A pinch of fleur de sel • Jam of your choice 1 In a bowl, mix the butter, powdered

sugar, almond flour, and fleur de sel until smooth and even in consistency. Add the egg, mix again, then incorporate the flour. Shape into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

2 Preheat the oven to 150°C (fan oven 130°C).

3 Roll out the dough between two sheets of baking paper to a thickness of 3 mm, then cut out 10 cm diameter circles using a cookie cutter. Spread jam on each dough circle and fold the dough over, sealing the edges with a little water.

4 Bake for 20-25 minutes.

5 Let cool before dusting with powdered sugar and serving.

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SHARING MOMENTS Crémants POLL-FABAIRE Quality Crémants exclusively grown and produced in Luxembourg's Moselle region since 1991 pollfabaire.lu

A Domaines Vinsmoselle brand.

pollfabaire

A LOOK BACK

K ACHEN

CELEBR AT ING 10 Y E A R S! On 25 September, we celebrated KACHEN’s 10th anniversary in the ballroom of Hôtel Le Royal, a loyal, long-standing partner of our magazine.

N

early 200 culinary enthusiasts gathered to celebrate this special milestone in style. Among them, top chefs and restaurateurs, inspirational market gardeners, artisan producers, renowned winegrowers and a host of passionate foodies.

In honour of a decade of our culinary magazine, food was, naturally, at the centre of the evening.

Culinary association Foodamental, represented by chefs Paul Fournier (Le Royal), Rachel Rameau (De Pefferkaer), Yann Castano (Sofitel) and Gilbert Welter, delighted guests with a range of divinely creative savoury canapés.

Adding a touch of sweetness to the festivities, Les Sucrés du Lux, represented by pastry chefs Paul Bungert (Ma Langue Sourit**), Florian Chauvière (Skybar), awarded the coveted title of Pastry Chef of the Year 2025 by Gault&Millau, and Jonathan Szymkowiak (Kaempff-Kohler), served up original creations with the wow factor.

But the real star of the culinary celebration was our magnificent, mouthwatering 10th anniversary cake, made by none other than Jeff Oberweis!

Against a backdrop of some smooth jazz sounds, guests sipped on glasses of Crémant Vignum from Domaines Vinsmoselle. Wengler Châteaux et Domaines treated guests to inventive, delicious cocktails, while Saint-Germain introduced them to the Saint-Germain Spritz. Les Grands Chais de France brought along a great selection of fine wines, and, of course, Rosport water was available to keep everyone hydrated throughout the evening. ИÏCE also joined the party with its superb artisan ice creams.

Here’s to another deliciously successful 10 years – cheers!

Scan to discover the full picture gallery.

78

A LOOK BACK

79

Z E LT ’ S W O R L D

CU L I NA RY CU R IOSI T I ES Oliver Zelt is an editor on German daily television news programme ‘tagesthemen’ and a food critic for various magazines and newspapers.

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

U

p and down the country, restaurateurs are complaining of empty tables. Numerous restaurants have even had to close in recent months. For good. Even all the more surprising then when you see some of the bright ideas some in the industry are coming up with to up their takings. Take the restaurant on Lake Wörthersee in Austria, for example, that recently made headlines for charging diners €8 for the privilege of an extra plate for sharing their meal. I thought sharing meals was the latest food trend?

Unfortunately, this news item wasn’t a premature April Fool’s. And if this rip-off plate fee was not outrageous enough, the regional restaurants’ association spokesperson Stefan Sternad only added insult to injury by defending the €8 charge, stating how someone still has to bring the plate, clear it away and wash it up! I mean, all the extra staff that must take...

Show me one person who wouldn’t see this purely for what it is: a far-fetched money-making scheme. How out of touch must you be to alienate your guests like that? Perhaps some training on good customer service wouldn’t go amiss.

D I G I TA L R E VO LU T I O N : A I I N T H E K I TC H E N The advantage of artificial intelligence is that we can teach the technology what to do, and then simply sit back and watch it do our bidding. Isn’t technology great! IBM has even now developed ‘HyperTaste’, an AI-assisted e-tongue the size of a medium slice of lemon. This super-tongue can accurately identify specific terroirs and detect even the tiniest flaw in wine. I can think of more tedious tasks to train the AI to do.

But, hey-ho, at least it’ll solve the catering industry’s dire recruitment problems. Let’s just hope the e-tongue doesn’t get too smart and decide to drink all the wine!

FINE DINING DILEMMA: B R E A D A S A D I V E R S I O N? Last but not least: What is it these days with top chefs and their homemade bread and butter starters? I love a slice of fresh homemade bread slathered in full-fat butter as much as the next person, but as a starter in a Michelin-starred restaurant? They may pride themselves on their gourmet ‘pub grub’ (and charge twice the price for the pleasure) – I’ll let them have that, but keep bread as a side! Like all good pizzerias do. Unless, that is, the bread course is there to fill you up. So you don’t leave the restaurant wondering why you still feel hungry after your seven-course meal...

80

“ S T E F A N S T E R N A D O N LY A D D E D I N S U LT T O I N J U R Y B Y DEFENDING THE €8 CHARGE, S TAT I N G H O W S O M E O N E S T I L L H A S T O B R I N G T H E P L AT E , C L E A R I T AWAY A N D WA S H I T U P ! ”

PAR TNER R ECIPE

SPECULOOS 60-80 SPECULOOS 35 MINUTES

• 400 g flour • 200 g butter • 295 g brown sugar • ½ egg yolk (10 g) • 35 g milk • 3 g cinnamon powder • 9 g 4-spice or 5-spice mix (cinnamon, cardamom, lemon, cloves and ginger)

• 8 g baking powder • Optional: 2 bars of 70% cocoa dark chocolate (2 x 100g)

1 Preheat oven to 170°C. 2 Mix the softened butter with

the brown sugar.

3 Add the egg yolk and milk, then

the remaining ingredients until you have a smooth dough. The dough should be fairly dry and crumbly.

4 Place the dough between two sheets of baking paper and roll out with a rolling pin to a thickness of about 3 mm. Remove the two sheets of baking paper and cut into shapes using a cookie cutter of your choice.

5 Place on a baking tray lined with baking paper.

6 Bake in the oven for 14 minutes.

7 Optional: Melt the coarsely broken chocolate bars in a microwave oven or bain-marie over a very low heat (take care not to overheat the chocolate). Dip the speculoos in the chocolate and place on a sheet of baking paper.

TIP FROM THE PASTRY CHEF

OBERWEIS.LU

For an even crunchier biscuit, you can add 40 g of soy flour to your preparation.

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QUICK & EASY

TREASURES FROM THE SEA

ELEGA N T W IN T ER DIN ING M A DE SI M PLE

QUICK & EASY

The festive season calls for something special, yet we all appreciate simplicity during this busy time of year.

These refined seafood dishes will bring an elegant touch to your winter table, without the need for hours of preparation. From delicate scallop carpaccio to perfectly seared cod, each recipe transforms pristine seafood into impressive dishes that take just minutes to prepare. Whether you’re planning an intimate dinner or looking for a lighter alternative to traditional holiday fare, these oceanic delights offer both sophistication and convenience – proving that sometimes the finest things in life need little embellishment.

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

SCALLOP CARPACCIO SERVES 2 10 MINUTES

• 8 scallops • 50 ml olive oil • 1 lime • 30 g shelled pistachios • ¼ pomegranate • 1 tsp salt • 2 pinches of pepper 1 In a bowl, mix the lime juice

and olive oil. Add the salt.

2 In a mortar, lightly crush

the pistachios and set aside.

3 Open the pomegranate

and extract the seeds.

4 Clean the scallops and slice

them thinly.

5 Arrange the slices on the plates

as you go. Lightly drizzle with the lime and olive oil sauce.

Adjust the seasoning if required.

6 Sprinkle with the pistachio pieces and pomegranate seeds.

7 Add the pepper and serve at room temperature.

TIP

For easier, more even slicing, place the scallops in the freezer for a few minutes before cutting.

83

BUT TERED SHRIMP WITH GARLIC BRE AD SERVES 2

• 250 g peeled shrimp • 2 garlic cloves • 2 tbsp semi-salted butter • 1 tsp oregano • ½ lime • ½ baguette • 5 sprigs fresh parsley • 2 tbsp olive oil • 1 pinch pepper 84

15 MINUTES 1 Cut the bread into thick slices, rub with a garlic clove.

Mix the tablespoon of oil with oregano and brush the slices with a pastry brush. Heat in the oven for 10 minutes at 180°C top/bottom heat.

2 In a hot pan, melt the semi-salted butter. Add a crushed garlic clove, then the shrimp. Cook for 2-3 minutes until they become slightly crispy.

3 Add the parsley and mix, cook for an additional minute.

4 Remove from heat and serve with the garlic bread slices.

QUICK & EASY

SAL MON FILLE T WITH PICKLED ONION

SERVES 4 35 MINUTES

• 4 salmon fillets (120 g per person)

• 1 pinch fleur de sel • 2 tbsp neutral oil • 1 tsp rosemary • 1 pinch pepper • 10 coloured carrots • 2 parsnips • 30 g semi-salted butter • 1 tbsp basil • 1 tbsp rosemary • 2 pinches fine salt • 1 red onion • 30 g sugar • 4 pinches fine salt • 1 tsp coriander seeds • 1 star anise • 140 ml water • 70 ml white vinegar 1 Peel the red onion and cut into large

wedges. Bring water and vinegar to a boil.

2 Add sugar, salt, and spices, then add

the onion and cook for 3 minutes.

Then turn off the heat and let everything cool in the broth.

3 Peel the carrots and parsnips, cut them to the same length. In a casserole dish, melt the butter then add the vegetables. Add the herbs and cover. Adjust the heat so that the vegetables can caramelise without burning. Add salt. Cook slowly for 20-25 minutes.

4 Oil a pan with a brush, then add the salmon fillets (with skin) and season with fleur de sel and rosemary. Cook over a low heat for 10-15 minutes: the skin should be crispy, the bottom of the fish cooked and tender, the top just warm and pink.

5 Serve the fillet with the pickled onion and vegetables as a side dish.

85

QUICK & EASY

COD WITH BR AISED CHARD SERVES 4 20 MINUTES

• 4 cod fillets (120 g per person)

• 2 chard plants • 120 g turkey bacon • 2 tbsp olive oil • 30 g unsalted butter • 1 garlic clove (optional) • 1 sprig fresh coriander • 2 tbsp crème fraîche • 2 pinches fine salt • 2 pinches pepper • Crème fraîche and fresh coriander for garnish 1 Clean the chard, separate the stems

from the leaves. Then cut the stems into slices and chop the leaves.

2 In a hot casserole dish, melt the butter. Add the chard stems and bacon, lightly salt, then cook for 5 minutes, stirring.

3 Add the chard leaves to the pot containing the stems, salt and pepper, cover the pot, then cook for 10 minutes.

4 In a hot pan, add a drizzle of olive oil and the fish fillets. Add a pinch of salt and cook for 2 minutes over a high heat.

5 Add a knob of butter and the crushed garlic clove. Turn the fillets and finish cooking over a low heat for 2 minutes, basting them with the hot butter.

6 On a plate, distribute the chard with bacon then place a cod fillet on top. Serve with crème fraîche and fresh coriander.

86

When a puff meets its cream…

Find this de

t ekabe.lu a re o m y n a m d n lectable recipe a

F E AT U R E

NOT J UST A CH R ISTM A S SPICE Cinnamon is typically associated with sweet Christmas treats. Yet, it is a great all-round spice all year round, and adds flavour to savoury dishes, too.

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

T

he very best cinnamon you can get is cinnamon graded 00000.

The layers rolled to form the cinnamon sticks, or quills, are paper thin, some measuring just 0.2 millimetres.

The more delicate the layers, the more subtle the flavour.

Cinnamon stick quality is graded using a unit of value called the ‘Ekelle’.

Quills graded Ekelle 00000 are of the finest quality, while quills graded Ekelle IV are of exceptionally low quality.

Cinnamon sticks are made from pieces of bark from the cinnamon tree, which are peeled and dried. During the drying process, the bark naturally curls, forming the quills in their signature shape, reminiscent of a cigar.

C E Y LO N O R C A S S I A? The highest quality cinnamon is Ceylon cinnamon, also known as ‘true cinnamon’ or ‘soft cinnamon’. It comes from Sri Lanka and is available from delicatessens. To produce this premium variety, the outer bark is usually removed from thin branches, the inner bark gently peeled off in sheets and these sheets finely layered.

Most of the cinnamon found on supermarket shelves is cassia cinnamon, mainly cultivated in China, Indonesia, India and Vietnam. The bark of this variety of cinnamon is also harvested from the shoots of the tree, but is thicker. Connoisseurs will always choose Ceylon over cassia cinnamon.

Although powdered cinnamon is more practical to use, like all ground spices, it quickly loses its flavour and aroma. What’s more, it’s not usually made up of a mix of Ceylon and cassia cinnamon, but rather from cheap

88

F E AT U R E

cassia cinnamon from different growing areas. It’s also not uncommon for cocoa bean shells, ground sandalwood or crushed clove stems to be added to the powder to bulk it out.

Three flavourings and essential oils are responsible for the sweet, slightly woody scent of cinnamon: eugenol, which also gives cloves their distinctive, intense aroma, cinnamic aldehyde and coumarin, which is also found in woodruff.

While true cinnamon reveals its aromatic properties in a soft and subtle way, the cassia variant is considerably stronger and spicier. This is primarily due to the fact that cassia contains more cinnamic aldehyde and coumarin.

Coumarin can, however, cause problems. In higher doses, this pleasantly flavoursome natural plant substance can be harmful to your health. Even just a little too much of it can lead to headaches, and regularly consuming more than is good for you can even result in liver damage.

Since 2011, specific maximum levels have therefore applied throughout the EU for ‘traditional and/or seasonal bakery ware containing a reference to cinnamon in the labelling’, and which may therefore naturally contain coumarin. For cinnamon star biscuits, for example, the maximum permitted level is 50 mg per kilo, and for desserts like rice pudding with cinnamon and sugar, 5 mg per kilo. Young children should consume no more than three cinnamon star biscuits a day. Interestingly, there is no regulated maximum level for pure cinnamon, only for goods containing cinnamon.

A LT H O U G H POWDERED CINNAMON IS MORE PR ACTICAL TO USE, LIKE ALL GROUND S P I C E S , I T Q U I C K LY L O S E S I T S F L AV O U R AND AROMA.

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CI N NA MON VA R I ET I ES

C E YLO N C INNA M O N

Cinnamon has a long history, dating back to the third millennium BC. However, it was not initially used as a spice, rather as incense in religious ceremonies and for embalming, both in the Roman Empire and Egypt, where it was also valued for its medicinal properties. In the Middle Ages, cinnamon bark was also adopted by physicians in Europe as a remedy for coughs and colds.

In most European kitchens, the sweet smell of cinnamon in the air unofficially signals the start of the festive season. Along with vanilla and star anise, cinnamon is a classic Christmas spice, and an essential ingredient in cinnamon biscuits and mulled wine. The spice is always associated with sweet and sugary foods, less so with savoury and spicy foods.

Yet, cinnamon is perfect for adding a cosy warmth to meals during the cold winter months. Cook a whole cinnamon stick with red cabbage to give it an exotic depth of flavour.

And add a hint of cinnamon to roast venison or wild boar to balance the richness of the dish. Some top chefs swear by cinnamon as the secret

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ingredient for a deliciously flavourful gravy.

You can simply cook a cinnamon stick with your food and remove it at the end or – for even more cinnamon power – grind it into a powder. Store any leftover powder in a sealable bag or airtight container.

In Indian and North African cuisine, cinnamon is commonly found in savoury dishes. It is an essential component of traditional spice blends, like Indian masalas or the well-known ‘Ras el Hanout’ from Africa. Cinnamon is renowned for its beneficial, stomach-friendly properties, and is therefore widely used in Ayurvedic cuisine.

Those out to impress turn to a real culinary rarity: the cinnamon blossoms – the small, unripe fruits of the true cinnamon tree. Since the trees bear very little fruit, which has to be carefully picked by hand, very few retailers stock these tiny treasures, which look very similar to cloves.

Like cinnamon sticks, cinnamon blossoms are not edible even when cooked and must be removed before serving.

Considered superior to other varieties; also known as ‘true cinnamon’. Made from delicate, thin layers of bark from the true cinnamon tree. Belongs to the laurel family. The tree can grow up to 20 metres high. For spice cultivation, however, it is pruned so that branches and twigs, from which the bark is peeled, form at a height of one to two metres.

Colour: light brown.

CASSIA C INNAM O N Also known as ‘Chinese cinnamon’. An evergreen tree that grows up to 15 metres high.

The best-selling variety, with a sharper, spicier aroma than the more subtle Ceylon cinnamon.

Made from just one layer of bark, which curls up but does not form a closed stick.

F E AT U R E

In collaboration with

Chef Bertrand Duchamps celebrates winter’s most cherished spice in this collection of refined comfort dishes, revealing its remarkable versatility from subtle notes to rich, warming depths.

RECIPES BERTRAND DUCHAMPS PHOTOS ENIA HAECK

RED WINE SAUCE FOR GA ME OR DUCK SERVES 4 40 MINUTES

• 1 tsp freshly ground black Kampot pepper

• 200 ml good Burgundy red wine • 200 ml Madeira Bual • 3 finely chopped shallots • 250 ml organic chicken stock (cube) • 1 tbsp brown miso • 1 tsp grated cinnamon bark • Fresh herbs: thyme, bay leaf, parsley stalks

• 1 tbsp chestnut honey • 1 tsp cocoa • 2 tbsp crème fraîche (30% fat) • 1 tbsp salted butter 1 Toast the pepper in a dry pan for

2-3 minutes and add the Burgundy, Madeira and shallots.

2 Reduce by half, then add the stock, miso, cinnamon, thyme, bay leaf, parsley, honey, cocoa and reduce again by half.

3 Add the crème fraîche and simmer gently for 5-6 minutes, then stir in the butter and check the seasoning.

4 Emulsify with a blender if the sauce lacks consistency.

Perfectly accompanies red meats, game and duck.

TIP

At the end of cooking, add a tablespoon of premium Cognac.

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F E AT U R E

In collaboration with

LEBANESE KEF TA SERVES 2

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100 MINUTES

• 150 g local minced beef (15% fat) • 150 g minced lamb (shoulder,

• 1 tsp grated cinnamon bark • 2 tsp 7-spice mix (allspice, black

neck or merguez) • 1 red onion, diced • 1 tbsp fine semolina or fine bulgur

pepper, cinnamon, cardamom, cumin, cloves, nutmeg) • 3 tbsp chopped flat-leaf parsley • Bertrand salt

1 Mix the ingredients by hand in a bowl, form

small patties and refrigerate for at least an hour.

2 Cook in a grill pan for 4 minutes on each side.

3 Serve with a mixture of equal parts sumac,

onions, parsley and Bertrand salt, Greek yoghurt and pitta bread.

In collaboration with

F E AT U R E

PIL AF RICE WITH SAUSAGES & R AISINS SERVES 2 35 MINUTES

• 1 sweet onion, diced • 1 tbsp salted butter • 160 g long-grain basmati rice • 200 ml organic chicken stock • 2 tbsp currants • 1 cinnamon stick • Bertrand salt • 1 sprig of thyme • 2 bay leaves • 1 smoked sausage (150 g) (Mettwurst, Gendarme), sliced

1 Preheat the oven to

180°C top/bottom heat (160°C fan).

2 In a small pot with a lid, sauté the onion in foaming butter for 5 minutes without browning, then add the raw rice and mix well for 5 minutes.

3 Add the stock, raisins and cinnamon stick. When it comes to the boil, add 2 tsp salt, thyme and bay leaves.

4 Stop stirring, cover and place in the oven for 20 minutes.

5 After baking, leave to rest covered for 10 minutes.

6 Remove the thyme and bay leaves, gently fluff the rice with a fork and serve on plates with the sausage briefly fried in a pan. Garnish with chives and diced tomatoes.

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F E AT U R E

In collaboration with

AUTUMN WINE PRUNES SERVES 6

30 MINUTES + REST

• 1 kg large prunes with pits • 750 ml good Languedoc wine • ½ organic lemon, sliced • ½ organic orange, sliced • 1 cinnamon stick • 120 g organic brown sugar • 1 split vanilla pod • 2 cloves • 3 turns of freshly ground black pepper

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1 Place all the ingredients except the prunes

in a saucepan and bring to a boil.

2 Cook for 10 minutes, then add the prunes.

3 Turn off the heat, cover and let infuse

overnight.

4 Keeps in the fridge for 10 days. Enjoy

with ice cream, full fat yoghurt or add (just the prunes) to a rabbit dish or beef stew. Also excellent with Roquefort.

FA M I LY R E C I P E S

COSY W IN T ER COM FORT FOOD Welcome to the cosy winter edition of our popular ‘Family Recipes’! In this pre-holiday season, we present dishes that not only warm you up but also bring a touch of festive sparkle to your kitchen.

Our quick, healthy recipes are perfect for getting into the holiday spirit or enjoying snug winter evenings. With the handy shopping list and clever meal-prep tips, you’ll whip up nutritious meals in no time that will accompany the whole family through the cold season. Let our wintry family recipes inspire you and create heartwarming moments around the dinner table!

Shopping list • 500 g quark • 2 Boskoop apples • 2 lemons • 8 speculoos biscuits • 150 g pumpkin • 250 g kale • 200 g feta • 6 eggs • 150 ml double cream • 1 head of garlic • 100 g rocket • 500 g Jerusalem artichokes • 2 pears • 1 shallot • 2 red onions • 900 ml vegetable stock • 500 g pasta of choice • 500 g cooked beetroot • 1 radicchio • 100 ml balsamic vinegar • 50 g walnuts • 1 bunch fresh thyme • 1 orange • 1 grapefruit • Parmesan, shaved From the pantry • 4 tbsp flaked almonds • 1 packet vanilla sugar • Cinnamon • Sugar • Salt, pepper • Olive oil • Nutmeg • Honey

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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

JERUSALEM ARTICHOKE & PE AR SOUP SERVES 4

50 MINUTES

• 500 g Jerusalem artichokes • 2 pears • 1 shallot • 1 garlic clove • 2 tbsp olive oil • 750 ml vegetable stock

• Salt & pepper • A pinch of nutmeg • 1 lemon • 150 g kale • 2 tbsp olive oil • 100 ml double cream

1 Peel the Jerusalem artichokes and cut into rough pieces.

Peel one pear, the shallot and the garlic clove, core the pear and cut everything into rough pieces.

2 Heat the olive oil in a saucepan and sauté the shallot and garlic until translucent. Add the pear and Jerusalem artichoke pieces and deglaze with the vegetable stock.

3 Simmer the vegetables over a medium heat for about 25-30 minutes until soft. Then puree the soup finely with a hand blender and season with salt, pepper, nutmeg and the juice of half a lemon.

4 While the soup is simmering, preheat the oven to 180°C fan.

Wash the kale thoroughly, remove the stems, dry and cut into bite-sized pieces. Mix with 2 tbsp olive oil, a pinch of salt and the juice of the other lemon half. Roast the kale in the oven for 10-15 minutes until crispy, turning once halfway through.

5 Stir the cream into the pureed soup. If preparing the soup in advance, it is recommend to add the cream just before serving.

6 Peel the second pear, slice thinly and distribute in deep bowls.

Pour the hot soup over and garnish with the crispy kale.

MEAL PREP TIP

SHELF LIFE

The kale should be prepared as close to serving as possible to keep it crispy. In advance, you can wash and cut the kale into pieces.

The pear for the topping should also be sliced just before serving to ensure freshness.

The soup will stay fresh in the refrigerator for up to three days. It can also be frozen for up to three months. Before serving, the soup should be heated slowly and the cream added afterwards.

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FA M I LY R E C I P E S

BEE TROOT CARPACCIO WITH CITRUS FRUITS SERVES 4 15 MINUTES

• 250 g pre-cooked beetroot • 1 orange • 1 grapefruit • 6 tbsp olive oil • 3 tbsp balsamic vinegar • Salt & pepper • 50 g rocket • 50 g feta • 25 g walnuts, shelled and chopped • Fresh thyme 1 Slice the beetroot thinly using

a mandoline or a sharp knife.

2 Peel the orange and grapefruit,

removing all the white pith.

Carefully remove the fruit segments from between the membranes.

3 Arrange the beetroot slices in a fan or circular pattern on a plate.

Distribute the citrus segments decoratively on top.

4 For the dressing, mix the olive oil with the balsamic vinegar.

Season with salt and pepper.

5 Scatter the rocket evenly over the carpaccio. Crumble the feta over the top and finish by garnishing with chopped walnuts and some thyme.

6 Drizzle the dressing over the carpaccio and serve immediately.

MEAL PREP TIP & SHELF LIFE

The beetroot and citrus fruits can be sliced the day before and stored in the refrigerator. The dressing can also be prepared in advance. The rocket can be washed, dried and stored in the refrigerator the day before. On the day of serving, all that’s left to do is assemble everything.

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FA M I LY R E C I P E S

PAS TA WITH BEE TROOT & R ADICCHIO SERVES 4

• 500 g pasta (of choice) • 250 g beetroot • 1 radicchio • 1 red onion

35 MINUTES

• 2 garlic cloves • 4 tbsp olive oil • 100 ml balsamic vinegar • 150 ml vegetable stock

1 Cook the pasta al dente in plenty of salted water

according to the packaging instructions. Keep some cooking water, then drain the pasta.

2 Cut the pre-cooked beetroot into small cubes or thin slices.

3 Slice the radicchio thinly. Finely chop the red onion, peel and finely dice the garlic. Heat 2 tbsp olive oil in a large pan and sauté the onion with the garlic over a medium heat until translucent. Then add the radicchio and fry briefly until it wilts slightly (about 2-3 minutes).

4 Now add the beetroot to the pan and mix well. Add the balsamic vinegar and let it reduce for 1-2 minutes. Then add the vegetable stock and bring to a brief boil. Add the honey, season with salt and pepper and stir in the chopped walnuts. Remove the pan from the heat.

5 Add the cooked pasta to the beetroot-radicchio mixture and toss well. If the sauce is too thick, add some of the reserved pasta water.

• 1 tsp honey • Salt & pepper • 25 g walnuts, shelled and chopped

• 50 g feta • Fresh thyme • 50 g rocket • Parmesan (optional)

6 Distribute the pasta onto plates and garnish with feta

and rocket. Decorate with fresh thyme and finish with a drizzle of olive oil and grated Parmesan if desired.

MEAL PREP TIP

The finished pasta can be prepared the day before and reheated on the day of serving. Alternatively, the ingredients for the pasta can be prepared in advance and then cooked in the pan on the day of serving.

SHELF LIFE

The finished dish can be stored in the refrigerator in an airtight container for about two to three days.

When reheating, it is recommended to add some liquid (e.g. vegetable stock or pasta water) to keep the sauce smooth, as it thickens slightly when cooled.

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FA M I LY R E C I P E S

FRIT TATA WITH K ALE & G OAT ’ S CHEESE

SERVES 4

1 Preheat the oven to 180°C fan.

45 MINUTES

2 Thoroughly wash the Hokkaido pumpkin

• 150 g Hokkaido pumpkin • 100 g fresh kale • 1 red onion • 1 tbsp olive oil • 6 eggs • 50 ml double cream • 100 g feta • Fresh thyme • Salt & pepper • A pinch of nutmeg • 1 garlic clove

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and cut into approximately 0.5 cm cubes.

Wash and dry the kale, remove the stems and chop into rough pieces. Peel and finely dice the onion.

3 Heat the olive oil in a pan and sauté the pumpkin with the diced onion for about 5-7 minutes until both are soft. Add the kale and fry for another 3-4 minutes until it wilts slightly.

4 Meanwhile, whisk the eggs in a bowl with the cream and feta. Season with dried thyme, salt, pepper and a pinch of nutmeg. Peel the garlic clove, press it into the egg mixture and mix well.

5 Distribute the fried vegetables evenly in a baking dish and pour the egg mixture over

them. Place the baking dish in the preheated oven and bake the frittata for 15-20 minutes until it is golden brown and set.

6 Let the frittata cool briefly in the dish, then cut into bite-sized pieces and serve.

MEAL PREP TIP

The frittata tastes good both warm and cold.

It is particularly good at room temperature, or when briefly reheated in the oven before serving.

SHELF LIFE

Stored in an airtight container, the frittata will keep in the refrigerator for three to four days.

It can also be frozen in single portions for up to two months.

FA M I LY R E C I P E S

APPLE QUARK DES SERT SERVES 4 45 MINUTES

• 2 Boskoop apples • 1 lemon • 1 tbsp sugar • 1 tsp cinnamon • 500 g quark • 1 packet vanilla sugar • 8 speculoos biscuits • 4 tbsp flaked almonds 1 Peel and core the apples, then cut

into small cubes. Drizzle the apple cubes with lemon juice to prevent browning. Sprinkle the sugar and cinnamon over the apples and mix well.

2 In a bowl, mix the quark with the vanilla sugar until smooth.

3 Roughly crumble the speculoos biscuits and place in a small bowl.

These crumbs will serve as a crunchy layer in the dessert.

4 In dessert glasses, first add a layer of speculoos crumbs. Follow with a layer of quark. Then evenly distribute the spiced apple pieces on top. Repeat this process until the glasses are filled.

5 Finally, sprinkle with flaked almonds and optionally garnish with some speculoos crumbs.

6 The dessert can be served immediately or chilled in the refrigerator for about 30 minutes to allow the flavours to meld better.

MEAL PREP TIP

The entire dessert can be prepared the day before and served directly from the refrigerator.

SHELF LIFE

The apple quark dessert will keep for one to two days in the refrigerator.

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PAR TNER R ECIPE

SMOKED SAL MON & DILL FILO TARTS 6 TA R T S 30 MINUTES

• 3 sheets of filo pastry • 40 g Luxlait Rose butter, melted • 250 ml Luxlait crème fraîche • 2–3 tbsp fresh dill, chopped, plus sprigs to garnish

• 200 g smoked salmon slices, cut into strips

• ½ cucumber, finely diced • Salt and freshly ground black pepper 1 Preheat the oven to 170°C fan.

Lightly grease six 10 cm tart tins (you can use a shallow muffin tin).

2 In a bowl, carefully mix the crème fraîche with the salmon, cucumber, dill, salt and pepper.

3 Unroll the pastry, brush one of the sheets with a little of the butter then cut into 8 squares, each about 11 cm.

Add one of the squares of filo to one of the tins, then add 3 more squares, each at a slight angle to the first.

4 Repeat to fill a second tin, then brush a second sheet of pastry with butter, cut into squares and so on until you have 6 lined tins.

5 Bake the tarts for 6–10 minutes until golden brown. Carefully remove from the tins and leave to cool on a wire rack.

6 When ready to serve, transfer the tarts to serving plates and spoon in the filling. Garnish with the remaining dill sprigs.

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

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ADVERTORIAL

FESTIVE

M I X , M INGLE A ND SAVOU R This festive season, why not host a charming ‘stand-up dinner’ instead of the more traditional sit-down affair? The beauty of such a dinner is that it works well in any setting and adds a touch of sophistication to your soirée. To kick off, we served individual Apéro Cones filled with DELHAIZE Ibérico delights. Uncover more delicious surprises as you work your way to the bottom of the cone! To follow, our aromatic Fried Rice with Marinated Shrimp takes centre stage.

Shrimp represents happiness and good fortune in Chinese culture, making it an ideal dish to share with friends and family around New Year. To close the culinary part of evening, a creamy Orange-Ginger Sabayon Mousse is crowned with DELHAIZE ‘Soufflés aux Amandes’. This refreshing dessert is creamy, tangy, gingery and utterly irresistible.

While your guests savour this trio of dishes designed to tantalise both the palate and the eye, they’ll mix and mingle as the conversations (and drinks!) flow.

Enjoy the ease of the evening as the host of this season’s most memorable gathering!

ADVERTORIAL

DELHAIZE products • DELHAIZE queso Ibérico • DELHAIZE ‘Taste of Inspirations’ jamón Ibérico • DELHAIZE ‘Taste of Inspirations’ chorizo Ibérico • DELHAIZE ‘Soufflés aux Amandes’ biscuits • DELHAIZE Cream • DELHAIZE Bio Eggs • DELHAIZE Sesame seeds • DELHAIZE Jasmine rice • DELHAIZE Supreme dark soy sauce • DELHAIZE Grilled corn

S TA N D - U P D I N N E R

RECIPES KIRSTY VON BOCH PHOTOS ENIA HAECK & MARC DOSTERT

APÉRO CONES SERVES 12 20 MINUTES

• 200 g crunchy roasted corn nuts • 2 x 150 g DELHAIZE queso Ibérico • 2 x 80 g DELHAIZE ‘Taste of Inspirations’ jamón Ibérico

• 1 x 80 g DELHAIZE ‘Taste of Inspirations’ chorizo Ibérico

• 1 bag mini grissini sticks • 12 kalamata olives • 12 rosemary sprigs Special equipment • Parchment cones, or make your own with parchment paper • 12 toothpicks

1 Add a small handful of corn nuts

to the bottom of each cone.

2 Slice the cheese into long triangles

and place two slices in each cone.

3 Fold the jamón and chorizo slices

and thread a slice onto each toothpick, finish with an olive.

4 Place the toothpicks across the cone openings. Add a small handful of mini grissini sticks to each cone and garnish with a sprig of rosemary.

TIP

To serve, fill glasses with rice to stand the cones in.

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S TA N D - U P D I N N E R

MINI FRIED RICE BOWLS WITH SHRIMP SKEWERS SERVES 12

4 0 M I N U T E S + M A R I N AT I O N

For the marinade • 4 tbsp vegetable oil • 4 tbsp soy sauce • 2 garlic cloves, crushed • 3 cm ginger root, freshly grated • 2 tbsp honey • 1 lime, zest and juice • 3 spring onions, diagonally sliced • 500 g large shrimp, shelled and deveined For the fried Rice • 250 g jasmine rice • 1 tbsp vegetable oil

• 2 small carrots, diced • 200 g peas • 2 garlic cloves, thinly sliced • 4 spring onions, thinly sliced • 4 tbsp soy sauce • 1 tbsp oyster sauce • 1 tsp toasted sesame oil • 3 eggs, lightly whisked • Black and white sesame seeds Special equipment • Individual ser ving bowls and small spoons • Small skewers

1 To make the marinade, combine 3 tablespoons of the

vegetable oil, soy sauce, garlic, ginger, honey, lime zest and juice in a bowl. Stir until the honey has dissolved.

Add the spring onions and the shrimp. Marinate for 1-4 hours in the refrigerator.

2 Meanwhile, prepare the fried rice. Cook the rice and set aside to cool (leftover rice works beautifully here!). Add the oil to a pan over a medium heat.

Sauté the carrots, peas and garlic for 8-10 minutes until the carrots are soft. Add the rice, spring onions, soy sauce and oyster sauce to the pan. Stir-fry for 3 minutes over a medium-high heat. Make a well in the middle and add the whisked eggs - scramble lightly. Whilst the eggs are still a bit runny, stir them into the rice. Add sesame oil, stir through.

3 Add a tablespoon of oil to a skillet over a high heat.

Add the marinated shrimp and fry for 3 minutes on each side. Place 2-3 shrimp on each skewer depending on their size.

4 Divide the rice among the serving bowls, top with shrimp skewers and garnish with black and white sesame seeds. Serve immediately.

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S TA N D - U P D I N N E R

OR ANGE- GINGER SABAYON MOUS SE SERVES 12 20 MINUTES + COOLING

• 4-5 oranges (zest and flesh of 1, 150 ml juice from the rest)

• 3 gelatine sheets • 2 eggs • 150 g caster sugar • 300 ml cream • 4 balls of stem ginger in syrup, finely chopped

• 12 DELHAIZE ‘Soufflés aux Amandes’ biscuits Special equipment • 12 small glasses and spoons

1 Zest an orange, then remove the peel

and white pith with a sharp knife and cut out the orange sections between the membranes. Set aside. Juice the other oranges – you need 150 ml of juice.

2 Soak the gelatine sheets in cold water for 5 minutes. Remove the sheets and squeeze out the excess water.

Warm the orange juice in a small saucepan (or for 30 seconds in the microwave) and add the gelatine sheets to the warm orange juice. Stir until dissolved.

3 In a heatproof bowl, combine the eggs and caster sugar. Set the bowl over a pan of barely simmering water. Make sure there is no contact between the bottom of the bowl and the hot water.

4 Using an electric whisk, beat the mixture for 3-4 minutes until it turns thick and pale yellow. It’s ready when a thin ribbon of the mixture falls from the whisk as you lift it out of the bowl.

Remove from the heat, add the cream, orange juice and orange zest and whisk until well combined. Gently fold in the chopped ginger.

5 Divide the mixture between individual glasses and leave to set in the fridge for at least 3 hours.

6 Before serving, angle a biscuit into each glass and finish with another dusting of orange zest if desired.

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S TA N D - U P D I N N E R

We turned to Luxembourg’s Valerius Gallery to display our ‘walking dinner’ against the vibrant backdrop of this stunning space.

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KNOWLEDGE BITES

ET HIC A L INDU LGENCE Top chefs reinvent foie gras to offer diners a delectable, cruelty-free alternative.

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

T

he star dish on the menu at chef Tobias Rocholl’s fine dining restaurant Fritz’s Frau Franzi in Düsseldorf is the ‘Mushroom Liver’. Keen to cater to diners with a taste for the traditional, yet controversial delicacy foie gras, Chef Rocholl has created a vegetarian alternative that’s just as good, if not better than the real thing. And most importantly, ethical. The top chef fries diced king oyster mushrooms until dark golden brown, adds egg yolk and purees together with some flavourful, slowly boiled down stock made with root vegetables, tomatoes, garlic, red port and Madeira. Once cooled, he adds a sherry and port reduction to the mix, gradually a few knobs of butter, and blends on high. The result: a deliciously creamy, light brown mousse that melts in the mouth.

Chef Rocholl’s creation is a sensational substitute for foie gras, considered a luxury delicacy by many gourmets, but brutal torture for the animals raised for its production.

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The practice of force-feeding, whereby a usually corn-based substance is forced into the animal’s stomach using a long rod, is banned in many European countries.

And yet this ‘specialty’ dish still appears on restaurant menus, and legally so. In some countries, foie gras is still enthusiastically served and eaten because it is deemed part of the ‘national gastronomic heritage’. In the heated debate about culinary delights and morals, more and more top chefs are moving to ban foie gras from their kitchens and offer their guests a lighter-than-air liver alternative.

A LOT O F P L AY I N G A R O U N D All this necessitates extensive experimentation. In Dresden, it took Michelin-starred chef Benjamin Biedlingmaier two months of playing around with cashew nuts, port, truffles, vegetable fat and a few secret ingredients to stop his vegetarian foie gras from falling apart.

In Berlin, the team at two-star restaurant Horváth also uses king oyster mushrooms as the base for their faux foie gras, flavouring them with sherry and a juniper, lovage, bay leaf and allspice stock. It is the high-speed blending of the ingredients that ensures that the liver substitute is as delicately creamy as the original.

Companies around the world are also working hard to come up with the best recipe for the best vegetarian liver dupe. In California, The Better Meat Co. uses mushroom mycelium as the basis for its imitation foie gras, while Prime Roots uses mushrooms inoculated with koji mould spores.

Spanish company Hello Plan Foods has even launched its plant-based ‘Hello Fuah!’ foie gras in supermarkets. Made from cashew nuts, coconut oil, yellow lentil flour, turmeric, potato starch, Armagnac, sunflower oil and beetroot extract, this is another fine example of a great, ethical foie gras substitute.

PAR TNER R ECIPE

INDIAN-ST YLE CARROT SOUP THE QUICK & EASY MENU BY DELHAIZE SERVES 4—6 40 MINUTES A DELHAIZE meal box that already contains all the basic ingredients • 1 yellow onion • 2 garlic cloves • 5 cm ginger • 600 g carrots • 200 ml water • 2 chicken stock cubes • Juice of 1 orange • Fresh coriander • 150 ml coconut milk To add • 1 tbsp olive oil • 1 tbsp butter • 1 l water • ½ tsp cumin • 1 tbsp turmeric • Salt & pepper • Tabasco (optional)

1 Peel and chop the onion, garlic,

and ginger. Sauté with cumin in a little butter and olive oil. Peel the carrots, roughly chop them, and add them to the pan.

2 Cover with water and bring to a boil. Add the stock cubes and simmer for 20 minutes over a medium heat until the carrots are tender.

3 Blend the soup finely using an immersion blender and simmer for a few more minutes. Add the orange juice and turmeric. Season with salt and pepper to taste.

4 Roughly chop the coriander leaves.

Finally, add the chopped coriander and a dash of coconut milk. Those who like it spicy can optionally add a little Tabasco.

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

DELHAIZE.LU

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

5 FAC TS ABOUT

P O TAT O E S HEA LTHY & LOW IN CA LO R IES

T HE SU NDAY SER M O N A P LAT FO R M FO R P OTATO ES

P

otatoes are 80% water and contain virtually no fat. What they do contain in abundance, however, is starch, fibre, high-quality protein, Vitamin C and all the B vitamins, potassium, magnesium, iron and phytochemicals, making the humble potato a real warrior against cardiovascular disease and cancer, bacteria, viruses and fungi and a true champion of healthy cholesterol and blood sugar levels.

(When it comes to high-fat potato products, on the other hand…

Well, that’s another story…)

A

lthough the Incas were already cultivating potatoes as far back as 5,000 years ago, it was the Spanish conquistadors who first brought the potato over to Europe. But because people in Europe didn’t know how to grow and prepare potatoes properly, they were initially suspicious of this foreign tuber. It was only when rulers such as the Austrian Empress Maria Theresa and Frederick the Great ordered that the Sunday sermon included a lesson on how to grow and prepare potatoes that the potato’s popularity really took off.

RES ISTA N T STARCH

W

hen cooked potatoes are cooled, the chemical structure of the starch they contain changes, in a process that takes 12 to 24 hours. The resistant starch thereby formed is broken down by lactic acid bacteria in the large intestine, producing butyric acid, which protects against inflammation in the gut, builds up intestinal flora and has a positive effect on rheumatoid arthritis, blood sugar levels and insulin resistance.

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B U YING & STO R ING

P WAX Y VS. F LO U RY

W

axy potatoes are perfect for potato salad. They are also great for boiled, fried and jacket potatoes, gratins, fritters, hash browns, stews and soups. For mashed potatoes and dumplings, floury varieties work best.

otatoes should be firm, dry and sprout-free. If stored incorrectly, they will turn green and germinate. The resulting increased levels of solanine can lead to stomach pain and diarrhoea if consumed in large quantities. Ideally, potatoes should be stored in a dark place at 6-10°C (not in the refrigerator!). Short sprouts, or ‘eyes’, (max. 1 cm) can be cut off, but potatoes with long sprouts are no longer safe to eat.

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

RECIPES & PHOTOS ANNE LOMMEL

BRE AKFAS T SWEE T P OTATO SERVES 1

70 MINUTES

• 1 large sweet potato • 40 g granola • 50 g fresh berries

• Yoghurt • Optional: nut butter and

1 Preheat the oven to 200°C

time may vary depending on the size of the sweet potato.

4 Let the potato cool slightly and cut it lengthwise.

5 Garnish with yoghurt, granola, and fresh berries. If desired, top with nut butter and shredded coconut.

(400°F) top and bottom heat.

2 Pierce the sweet potato several times with a fork and place it on a baking sheet.

3 Bake on the middle shelf for about 50-60 minutes, until soft and easily pierced with a fork. Baking

shredded coconut

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HAS SELBACK P OTATOES WITH HERB BUT TER SERVES 2

1 Preheat the oven to 200°C

5 Place the prepared potatoes on a

80 MINUTES

top and bottom heat (180°C fan).

2 Wash the potatoes thoroughly and place them individually on a cutting board.

3 For fan-shaped cuts, place a wooden skewer along the length of each potato. Carefully make cuts with a sharp knife without cutting through completely.

4 Melt the butter in a small pot and add the herbs.

baking sheet lined with parchment paper, cut sides up.

6 Brush with some butter and add a pinch of salt to every other cut.

7 Bake for about 1 hour, brushing repeatedly with the herb butter during baking.

• 6 medium-sized potatoes • 150 g butter • 2 tbsp fresh chives, chopped • 2 tbsp fresh parsley, chopped • Salt

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TIP

These pair excellently with Greek yoghurt mixed with garlic.

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

SPANISH TORTILL A DE PATATAS 4 PORTIONS 1 HOUR

• 500 g potatoes • 1 large onion • 7 eggs • 100 ml olive oil • Salt 1 Peel the potatoes and slice

thinly or cut into small cubes.

Finely chop the onion.

2 Heat olive oil in a pan and fry the potatoes over medium heat for 10 minutes.

3 Add the onions and fry for another 10 minutes. The bottom of the pan should be completely covered with oil.

4 In a bowl, beat the eggs, add a little salt, and fold in the potato-onion mixture. Drain excess oil if necessary.

5 Pour the mixture into an oiled pan and let it set over medium heat for about 10 minutes.

6 Flip using a flat, oiled plate and cook the other side for 6-8 minutes.

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

SWEE T P OTATO PIE 1 PIE 3 HOURS

For the crust • 210 g flour • 1 pinch of salt • 150 g cold butter, cut into cubes • 1 tsp sugar • 75 ml water, more if needed For the filling • 450 g sweet potatoes (about 2 medium-sized) • 115 g soft butter • 100 g sugar • 120 ml cream • 2 large eggs • 1 tbsp flour • 1 tsp vanilla extract • 1 tsp ground cinnamon • ½ tsp ground nutmeg • ¼ tsp ground ginger • ¼ tsp salt

1 2 3 4 5 6 7 8

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For the crust, mix flour, sugar, and salt in a bowl.

Add cold butter cubes and cold water, work with fingertips into a smooth dough.

Wrap in cling film, flatten slightly, and chill for 1 hour.

Preheat the oven to 200°C (400°F).

Wrap whole sweet potatoes in foil and bake for 1 hour until soft.

Place the sweet potatoes in a large bowl.

Add soft butter, sugar, cream, eggs, flour, vanilla, spices, and salt, and blend until smooth with a hand mixer.

Roll out the dough and line a 23 cm (9-inch) baking pan.

9

Pour in the sweet potato filling.

1 0 Bake at 180°C (350°F) for 55-60 minutes,

until a knife inserted in the center comes out clean.

If necessary, cover with foil after 30 minutes of baking to prevent burning.

1 2 Let the pie cool at room temperature for at least 1 hour.

1 3 Serve with whipped cream.

11

TIP

Alternatively, you can use 6-8 small tart pans.

ADVERTORIAL

A WA R M I N G T R A D I T I O N F O R T H E F E S T I V E S E A S O N

SW ISS FON DU E Few dishes are as convivial as an authentic Swiss fondue. This winter ritual, where family and friends gather around a steaming fondue pot, embodies the very essence of sharing and conviviality.

MOITIÉ-MOITIÉ FONDUE SERVES 4–6 35 MINUTES

• 400 g Swiss Gruyère AOP, grated • 400 g Vacherin Fribourgeois AOP, grated • 150–250 ml dry white wine • 1 garlic clove • 2 tbsp kirsch • 1 tsp cornflour • 1 dash of lemon juice • Nutmeg • Salt & pepper • 600 g day-old bread, cut into cubes 1 Mix each grated cheese with

a little cornflour.

2 Rub the fondue pot with the halved garlic

T

he traditional ‘moitié-moitié’ recipe, a perfect alliance of Swiss Gruyère AOP and Vacherin Fribourgeois AOP, promises moments of pure delight.

THE ART OF P E R F EC T FO N D U E The success of a fondue relies on a few well-guarded secrets. It all begins with the choice of cheese: allow 100 g of Swiss Gruyère AOP and 100 g of Vacherin Fribourgeois AOP per person.

These cheeses should be coarsely grated to ensure even melting.

Before adding the first piece of cheese, rub the inside of the fondue

pot with a halved garlic clove – a simple gesture that brings a subtle but essential flavour. The key to a creamy texture lies in the preparation technique: gently heat the white wine, then gradually incorporate the cheese while stirring in a figure-of-eight motion with a wooden spatula. This movement prevents the cheese from sticking to the bottom of the pot.

Temperature is crucial: maintain a low to medium heat with the burner, never allowing the fondue to reach boiling point.

clove. Heat the white wine over low heat. Gradually add the cheese, stirring constantly in a figure-of-eight motion.

3 Season with nutmeg, salt and pepper.

Add kirsch and lemon juice to taste.

4 Serve over a gentle flame with the bread and, traditionally, cornichons and pearl onions.

TIP

A Swiss fondue is not just a dish – it’s an invitation to slow down, savour the present moment and create warm memories around a table. A centuries-old tradition that finds its place particularly during the festive season.

CHEESESFROMSWITZERLAND.COM

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SEASONAL FRUIT

5 FAC TS ABOUT

PINEAPPLES P INEAP P L E POWER!

P

ineapple aids healthy digestion. It contains Vitamin C – good for the immune system, and magnesium – good for muscle cramps. It has a diuretic and detoxifying effect and is beneficial for bone and joint disorders, cardiovascular complaints and coronary artery disease. And if that weren’t enough, pineapple also reduces stress and improves sleep. And because fresh pineapple is an alkaline food, it helps deacidify the body, too!

F R ESH VS. T INNED

A

lthough naturally very sweet, fresh pineapple has a low GL value of 5.9, making it a suitable fruit for people with type 1 or 2 diabetes. Tinned pineapple, on the other hand, contains a lot of added sugar. In addition, when tinned, the beneficial effect of bromelain is destroyed by the heating process during sterilisation, along with one third of the Vitamin C content.

BROMELAIN – AN EXCEEDINGLY G O OD ENZYME

B

ut what makes pineapple so special is that it contains bromelain, an enzyme that combats inflammation and swelling, as well as symptoms of diarrhoea and intestinal complaints. It is used in a large number of medicines. Bromelain helps break down protein and makes it easier to digest. When used in a marinade, pineapple tenderises tough meat. What pineapple won’t do, however, is help you lose weight fast.

Contrary to popular belief, pineapple is not a magic fat burner.

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B U YING & STO R ING

A

WHAT TO WATC H OUT FO R

T

he bromelain in raw pineapple prevents gelatine from solidifying and gives dairy products like quark and yoghurt a bitter taste. You can, however, prevent this by briefly pouring boiling water over the pineapple. Anyone taking antibiotics or anticoagulants or with a fructose or histamine intolerance should be careful about eating pineapple.

ripe pineapple should yield slightly when you apply a little pressure and not show any signs of bruising. When tapped, it should make a dull, not hollow sound. Ripe pineapples smell sweet and fruity, and their fronds – the spiky green leaves on top – come off easily when gently tugged. The fruit will keep for 2-5 days at room temperature on a soft surface.

Once cut, store in an airtight container (not aluminium foil!) in the vegetable drawer of your fridge (9°C).

SEASONAL FRUIT

RECIPES & PHOTOS ANNE LOMMEL

E XOTIC FRUIT TARTARE 40 MINUTES

SERVES 4

• 2 mangoes (ripe, but not too soft) • 1 sweet pineapple 1 Peel the pineapple and mangoes

and cut them into small, even cubes, then place in a bowl.

2 Halve the passion fruits and scoop out the pulp and seeds with a spoon over the mango and pineapple cubes.

3 Finely chop a few fresh mint leaves and add them.

• 3 passion fruits • A few fresh mint leaves • 1 lime 4 Squeeze the juice of one lime over

the mixture and combine well.

5 Serve chilled.

TIP

This refreshing dessert is perfect as a light finish to a summer menu or as an intermezzo.

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SEASONAL FRUIT

M AL AYSIAN CURRY WITH PR AWNS & PINE APPLE SERVES 4 65 MINUTES

• 400 ml coconut milk • 1 onion, peeled and sliced • 600 g pineapple, cut into bite-sized pieces

• 700 g raw, peeled prawns • 1 tbsp fish sauce • Juice of 1 lime For the paste • 1 shallot, chopped • 6 garlic cloves, chopped • A thumb-sized piece of ginger, chopped • 2 lemongrass stalks, chopped • 1 red chilli, chopped • 15 macadamia nuts • 1 tsp ground turmeric To serve • 1 red chilli, sliced • Ready-made crispy fried onions • Cooked jasmine rice 1 For the paste, place all the

ingredients and 50 ml of water in a blender or food processor and blend until smooth.

2 Heat the vegetable oil in a deep pan and fry the onion for 5 minutes. Add the prepared paste.

Gently cook over a low heat for about 15 minutes until the shallot loses its raw smell.

3 Add the coconut milk, pineapple, and prawns, and simmer gently for 20 minutes. The prawns should turn pink.

4 Season with fish sauce and lime juice.

5 To serve, sprinkle the red chilli slices and crispy fried onions over the top and serve with rice.

TIP

For a vegetarian version, you can replace the prawns with tofu or vegetables of your choice.

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SEASONAL FRUIT

GRILLED PINE APPLE & TOFU BOWL WITH BARBECUE SAUCE SERVES 2

• 400 g firm tofu, cut into 1 cm pieces • 1 tbsp cornstarch • 3 tbsp vegetable oil • 60 ml barbecue sauce

40 MINUTES

• ¼ tsp smoked sweet paprika • ½ fresh pineapple, cut into bite-sized pieces

• 1 tsp Tajine seasoning • 1 portion of white rice

• 1 red bell pepper, sliced • A pinch of salt • ½ lime, juiced

1 Cook the rice according to the package instructions.

6 In a small bowl, mix the barbecue sauce and smoked

2 Heat the oil in a large pan over a high heat. Add the

paprika. Pour the marinade over the fried tofu and mix well until the tofu is completely coated. Turn off the heat.

7 Finally, arrange the ingredients in a bowl and drizzle with lime juice.

bell pepper slices and a pinch of salt, and fry for 5-7 minutes. Transfer to a bowl.

3 Coat the tofu in cornstarch. Reheat oil in the empty pan, this time over a medium-high heat, and fry the tofu for about 10 minutes until golden brown on all sides.

4 Mix the pineapple with oil and Tajine seasoning.

5 Preheat a grill pan over a medium-high heat and grill the pineapple until lightly browned.

TIP

For added texture, you can sprinkle roasted peanuts or cashews over the bowl.

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SEASONAL FRUIT

PINE APPLE UPSIDEDOWN CAKE 1 CAKE 80 MINUTES

• ¾ ripe pineapple • 85 g butter • 150 g brown sugar • 200 g flour • 2 tsp baking powder • ¼ tsp salt • 90 g soft butter • 170 g sugar • 2 eggs • 1 tsp vanilla extract • 1 tbsp rum • 120 ml pineapple juice

1 Preheat the oven to 180°C (350°F) top and bottom

heat. Lightly grease a 22 cm diameter springform pan, including the sides.

2 Remove the stalk and bottom from the pineapple and carefully remove the skin and eyes. Then cut into slices about 5 mm thick and cut out the hard core from the rings.

3 In a small saucepan, melt 85 g butter, then add brown sugar and simmer over a medium heat for about 4 minutes, stirring regularly. Pour the caramel directly into the baking tin and distribute evenly by gently swirling. Arrange the pineapple slices on top, slightly overlapping.

4 For the batter, mix the flour, baking powder, and salt in a separate bowl. In a large bowl, cream the butter, gradually add sugar, and mix well. Stir in the eggs one at a time, followed by rum and vanilla. Then fold

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in half of the flour mixture, add the pineapple juice and briefly incorporate. Finally, stir in the remaining flour mixture until everything is well combined.

5 Spread the batter evenly over the pineapple slices in the tin and smooth carefully.

6 Place a large piece of aluminum foil or baking paper on the oven shelf, place the baking tin on top, and bake on the second shelf from the bottom for about 45 minutes. To be sure, do a skewer test in the middle of the cake.

7 After baking, let the cake rest for 5 minutes, then turn it out. Let it cool completely.

TIP

Serve the cake lukewarm with a scoop of vanilla ice cream for an especially delicious dessert.

GOLD OLD FASHIONED

L’abus d’alcool nuit à la santé.

BAKING CLASSICS

For this festive winter edition of KACHEN, our master pastry chef Alessandro Vitali shares with us the secret of his take on the famous ‘Sachertorte’. This iconic Austrian chocolate cake – a Viennese tradition – combines the richness of dark chocolate with the sweetness of apricot and a shiny glaze. Thanks to Alessandro’s step-by-step instructions, you can now make this timeless classic at home. Whether as a delicious dessert for a festive meal with family or friends or a tantalising treat to savour for yourself, this sophisticated Sachertorte promises sheer indulgence. Simply follow our expert’s instructions for a cake worthy of Vienna’s finest pâtisseries.

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

SACHERTORTE 1 CAKE 3 HOURS + REST For the cake • 120 g soft butter • 60 g icing sugar • 20 g honey • 5 egg yolks • 100 g dark chocolate (60% cocoa) • 5 egg whites • 70 g caster sugar • 80 g flour • 10 g cocoa powder • 20 g ground almonds For the filling • 350 g high-quality apricot jam For the dark chocolate ganache • 250 ml heavy cream (36% fat) • 250 g chopped dark chocolate (60% cocoa)

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BAKING CLASSICS

1 In a stand mixer fitted with a whisk,

mix the soft butter, icing sugar and honey for 5 minutes. Gradually incorporate the egg yolks while mixing at medium speed.

4 Sift the flour, cocoa powder and

ground almonds, and gently incorporate them into the mixture.

7 Bring the cream to a boil. Pour it

over the chopped dark chocolate and carefully emulsify using an immersion blender. Be careful not to incorporate too much air: the ganache should remain smooth and shiny.

2 Melt the dark chocolate at 45–50°C.

Pour into the mixing bowl and gently combine.

5 Pour the batter into a greased and

floured tin. Bake at 170°C in a fan oven for about 30 minutes. Allow to cool, then refrigerate for at least 6 hours.

8 Place the cake on a wire rack.

Evenly cover it with ganache, then smooth the surface with a spatula to remove excess glaze.

3 Whip the egg whites with the sugar

until stiff peaks form. Gently fold them into the mixture using a spatula.

6 Cut the cake horizontally into two

discs. Spread apricot jam on the first disc, then place the second disc on top.

Cover the top and sides with a thin layer of jam. Refrigerate for 1 hour.

9 Decorate the Sachertorte with a

piping bag filled with melted chocolate.

Refrigerate. For optimal taste, wait at least 3 hours before serving.

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GLUTEN-FREE

THE GLUTEN-FREE RECIPE

BY CAROLINE ESCH & VA L É R I A N P R A D E Gluten-free is not always easy. If you’re intolerant, hosting someone with an intolerance, or simply want to try out a recipe that’s easy on the stomach: KACHEN has you covered. Thanks to the collaboration with Caroline Esch and Valérian Prade, the chefs at the 100% gluten-free, Michelin-starred Pavillon Eden Rose restaurant in Kayl, you could discover one of their BROW-free recipes for every season. BROW, the acronym to remember when avoiding cereals containing gluten: Barley, Rye, Oats, Wheat (and Triticale, a hybrid of wheat and rye). Although the Kayl address will close its doors at the end of the year, KACHEN will keep you updated about these talented young chefs! Until then, enjoy with peace of mind! © ENIA HAECK

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

KOUGLOF 2–3 KOUGLOFS

• 10 g olive oil • 150 g lukewarm water • 1 egg • 125 g gluten-free flour mix (homemade, Schär, or Chambelland) • 15 g corn flour • 5 g psyllium • 100 g raisins • 25 g sugar • 4 g salt • 3 g xanthan gum • 10 g dried yeast • 50 g butter • Whole almonds with skin, as desired • Rice flour, as needed • 1 egg yolk

90 MINUTES + RESTING TIME 1 Preheat the oven to 180°C (160°C fan).

2 Place the olive oil, lukewarm water and egg in a stand mixer.

3 Mix the flour mix, corn flour, psyllium, raisins, sugar, salt,

xanthan gum, and dried yeast in a large bowl.

4 Add the dry ingredients to the stand mixer and knead with

the paddle attachment until the dough is homogeneous.

5 Add the butter in small cubes and run the mixer again

until the dough is smooth.

6 Grease the moulds and add the whole almonds to the mould

using kitchen tongs to save time.

7 Remove the dough from the mixer and shape it into a loaf

using rice flour to prevent it from sticking to the work surface.

Place the brioche dough in the greased mould (with the almonds at the bottom).

8 Brush the dough with egg yolk using a pastry brush and let it rise for about 20–30 minutes in a warm room or near a heater.

9 Bake for 30 minutes. Then let it cool and enjoy with a cheese of your choice.

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

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

HUNGARIAN G OUL ASH SERVES 8 45 MINUTES

• 500 g braising beef (shank or chuck) • 2 yellow onions • 1 yellow bell pepper • 1 red bell pepper • 4 ripe tomatoes • 20 g unsalted butter • 2 garlic cloves • 4 tsp sweet paprika • 300 g spätzle • 250 ml water • 2 tsp salt • 1 pinch of pepper • Fresh parsley for ser ving • 1 pinch of ground cumin (optional) 1 Cut the beef into 3 x 4 cm cubes.

2 Sauté the finely chopped onions in

butter until lightly golden. Add the meat and brown over a high heat. Use an appropriately sized pot to control the formation of juices.

3 Once the meat is browned, add salt and simmer over a low heat in a covered pot.

Add a little water if necessary to prevent the meat from sticking to the bottom.

Then incorporate the diced tomatoes and peppers, as well as the minced garlic.

4 Halfway through cooking, allow the sauce to reduce. Sprinkle with sweet paprika and when it begins to melt into the fat, stir while adding a glass of water.

5 Continue cooking over a low heat until the meat is tender.

6 Serve with spätzle (or other pasta cooked according to the package instructions) and sprinkle with fresh parsley. Offer bread as an accompaniment.

TIP

For a more authentic flavour, add a pinch of ground cumin to the preparation.

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DRINKS

PAR TNER R ECIPE

L A MB TAGINE SERVES 4–6 2 HOURS

• 1.2 kg lamb shoulder, trimmed and cut into 3 cm cubes

• 2 medium onions, finely diced • 3 garlic cloves, finely minced • 170 g dried apricots, whole • 2 cinnamon sticks • 2–3 tbsp ras el hanout (homemade or ready to use)

• 11/2 tbsp tomato paste • 2 tsp fresh ginger, grated • 1 lemon, zest only • 600 ml chicken stock • 3 tbsp olive oil • Salt • Black pepper, freshly ground For serving • Flaked almonds, toasted • Couscous Make your own ras el hanout • 1 tbsp ground coriander • 1 tbsp ground cumin • 2 tsp ground cardamom • 2 tsp turmeric powder • 11/2 tsp fennel powder • 1 tsp cayenne pepper • 1/4 tsp ground cloves • 1/4 tsp ground ginger • 1/2 tsp cooking salt

1 Preheat the oven to 160°C fan.

2 Season the lamb with salt and

pepper. Heat the oil in a large heavy-based casserole over high heat. Brown the lamb in batches until golden on all sides, about 3 minutes per batch. Remove and set aside.

3 Reduce the heat to medium-high.

Add onion and garlic, sauté until softened and translucent, about 3 minutes. Add the tomato paste, ginger, cinnamon and ras el hanout.

Toast the spices, stirring for 1.5 minutes until fragrant.

4 Add the chicken stock, scraping up any caramelised bits. Return the lamb and any juices to the pot.

5 Bring to a simmer, cover and transfer to the oven. Cook for 45 minutes, then add the apricots. Continue cooking for another hour, checking halfway through to ensure the sauce maintains its consistency. If needed, add 100 ml water to prevent it from reducing too much.

6 Test the lamb for tenderness - it should

be easy to pierce with a fork. Add the lemon zest.

7 Toast the almonds in a dry pan over a medium-high heat until golden, about 2 minutes.

8 Serve with couscous and almonds.

WINE PAIRING VIGNUM , OR ANGE WINE DOM AINES VINSMOSELLE NATUR AL WINE

133

ZENNER DISTILLERY

A HIGH DEGR EE OF QUA LIT Y When we visit master distiller Josy Zenner in the small winegrowing village of Schwebsange on the Moselle, he is busy cleaning up after the region’s annual ‘D’Miselerland brennt!’ – Distillers’ Day. It was Zenner himself who, together with five other local distillers, began this now traditional open distilleries day over 14 years ago, to put the spotlight on the craft of distilling and the cultural richness of their distillates.

TEXT CHAREL HEINEN PHOTOS MARC DOSTERT

J

osy Zenner firmly believes: “Fruit brandies are an intrinsic part of Luxembourg’s culinary heritage. Our distilling tradition dates as far back as the 18th century, from even before the French Revolution.” The Zenner distillery may always have borne his family name, but for Josy Zenner, “it’s not the name of a company that counts, but the quality of the products it produces.”

Although Zenner is passionate about the distillery, strictly speaking he is first and foremost a winegrower – the family runs a wine estate and, as is tradition, the distillery merely complements its winegrowing business.

The tradition of small, independent distilleries was introduced in the 18th century by Austrian Empress Maria Theresa, not only in Austria, but also in

134

parts of southern Germany, Alsace and Luxembourg. It was during this period that Zenner’s ancestors also took up the practice. A system that still exists in Luxembourg today, although the number of distilleries here has fallen sharply – from around 2,000 to just under 40. But as Josy is keen to assure us: “Those distilleries that do remain attach great importance to quality, far more so than in the past.”

G O O D S PI R IT S FROM TH E MOS ELLE Distilling at Zenner is done over a wood fire. Although a more tricky technique, the master distiller has his reasons for keeping to this traditional method, and they are purely practical: “We have a lot of

wood waste from our winegrowing business, which we use to generate our own energy.

Distilling over wood is also eco-friendly, which is a great added bonus.”

Traditional local fruit varieties are distilled here: apples, pears, plums, Mirabelle plums, cherries, sloes, raspberries and, of course, grapes. Some of the grape brandy produced by Zenner is then matured in wood for 12 years and bottled as ‘Fine des Coteaux de Schengen’, a highlight of the range, comparable to a Cognac, but with far more intense, deliciously fruity flavours, the trademark of all Zenner brandies.

The secret? “The fruit has to be fully ripe, almost overripe,” reveals Josy. “We harvest it just before it falls – that’s the only way to get the full flavour out of it.” A well-proven strategy: With over 35 gold medals from

VINTNER PORTRAIT

international wine competition ‘Concours Mondial de Bruxelles’, Zenner today enjoys worldwide renown. “With our ‘Fine de Luxembourg’ brand, we’ve successfully made a name for ourselves, in particular on the international market,” he says.

Despite this award-winning success, only one thing ultimately matters for Zenner: quality. “Brand names and medals are all well and good, but if people find the product lacking in quality once, they won’t buy it a second time.”

So which is Josy’s favourite product?

It’s hard to say: “Every brandy is like a child – they each have their own individual character, but you love them all equally. If I had to name just one, though, it’d have to be a good ‘Marc’. I’m generally a big fan of anything to do with grapes.”

A GOOD DROP OF THE GOOD STUFF Luxembourg’s former foreign minister seemed to be au fait with this top tip when he cooked with friends on German TV: Fruit brandy is not only a great digestif, but also an excellent extra for elevating your dishes.

Countless chefs and pâtissiers agree.

Master distiller Zenner shares with us some of his personal favourites: The Kirsch in Black Forest gateau is a classic, of course, but a high-quality cherry brandy can take even the tastiest treat to a new level. Soaking sultanas in ‘Marc’ or ‘Vieux Marc’ is also a great way to add a delicious kick to parfaits. Or how about a scoop of vanilla ice cream with a shot of a fine Mirabelle plum brandy? Sometimes the simplest combinations are the best…

But a drop of brandy can pep up more than just your desserts: Brandies are also perfect for refining dishes usually prepared with white wine, such as risotto and fricassée, as well as fish sauces – in smaller quantities, of course. “A fruit brandy is a concentrate; the fruit flavours are up to ten times more concentrated,” explains Josy. That should ignite the flame of creativity in the kitchen… So, what are you waiting for?

Why don’t you see what culinary delights you can cook up with a ‘Marc de Riesling’ – preferably one from Zenner, of course!

DISTILLERIE ZENNER 42 R O U T E D U V I N L- 5 4 47 S C H W EB S A N G E D IS TILLER IE-ZENNER . LU

135

BAR SNAPSHOT

ORIGINS

A BA R W I T H FL A IR TEXT MARION FINZI PHOTOS MARC DOSTERT

S

tep inside tapas bar Origins, in the Infinity Shopping Centre in Kirchberg, and you may well be treated to a very impressive sight indeed: barman and manager Sergio twirling bottles through the air! Sergio is a master flair bartender, skilfully juggling bottles and shakers behind the bar. The Spaniard, who always loved juggling as a child, has swapped balls for bottles and turned his hobby into his profession. “I first discovered flair bartending in the UK, where I started out in my career. I went on to work in Iceland and Spain, and for the past four years, have been working in Luxembourg,” he tells us. Sergio also takes part in international competitions organised by the International Bartenders Association (IBA) and is often asked to perform behind the bar at events organised by spirits brands.

His creativity knows no bounds. “If customers don’t know what they fancy, I ask them what kind of alcohol and flavours they like best and create them a bespoke cocktail,” he says.

The cocktail menu includes a dozen classics, as well as a number of Sergio’s signature creations, including the ‘Santa Rita Rita’ – a cocktail of tequila infused with black tea and a hint of rosemary.

In addition to cocktails, Origins also delights its customers with a fantastic menu of fine wines and tasty Spanish tapas, including Iberian cured meats, pimientos de Padrón, tortilla and octopus. With winter just around the corner, an evening spent at Origins is sure to warm the heart. ¡Salud!

ORIGINS KIRCHBERG 7 AV EN U E J O H N F. K EN N EDY L-1 8 5 5 LU X E M B O U R G ORIGINS.LU

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BAR SNAPSHOT

“I FIRST DISCOVERED FL AIR BARTENDING IN THE UK , W H E R E I S TA R T E D O U T IN MY C AR EER .”

SERGIO

SANTA RITA RITA 1 GLASS 3 MINUTES

• 50 ml tequila infused with black tea • 15 ml triple sec • 30 ml lime • 15 ml simple syrup • Rosemary The infused tequila 1 Add 200 g of black tea to

an empty bottle (75 cl), pour a bottle of tequila into it.

2 Close the bottle, shake softly, and let it infuse 1 day in a dark place.

3 After 1 day, filter the liquid.

The cocktail 1 Place all the ingredients in a shaker.

2 Shake vigorously.

3 Pour into a glass filled with ice

cubes and garnish with orange zest and rosemary.

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CAFE PORTRAIT

GRU PPET TO Cycling fans are big fans of Gruppetto.

For the past five years, this town-centre bike café has been welcoming a loyal clientele of cyclists and coffee lovers seven days a week.

TEXT MARION FINZI PHOTOS MARC DOSTERT

R

estaurateur Paul Mreches, one of Gruppetto’s five founding partners, tells us the story behind this popular concept café: “I used to do a lot of cycling, and loved going to bike cafés during my weekends cycling in other European countries, where bike cafés were already a big thing. The idea for Gruppetto came about through talking with other keen cyclist friends.”

And so Gruppetto was born. Its logo featuring five cyclists a nod to its five founders, and its name a reference to the cycling term for the group of riders who ride together at the back of the field during the mountain stages of a race. In a ‘gruppetto’, mutual support and camaraderie are everything. The perfect name, therefore, for this warm and welcoming establishment.

A UNIQUE CAFÉ Gruppetto is divided into two distinct spaces.

The first is a bright room that overlooks rue Notre-Dame. The perfect place to sit and savour a morning coffee and watch the world go by. A corridor leads to a much larger room at the back, where you can sit on one of the many benches or around the large table in the centre of the room and enjoy a spot of breakfast or one of the daily lunchtime specials.

The décor leaves guests in no doubt of the theme: Photos of cycle races, and even actual bikes adorn the walls. Caps and dozens of jerseys signed by famous riders hang from the ceiling. The jerseys have all been donated by friends of Gruppetto’s owners – bike mechanics in the cycling world – and by riders themselves. “The ‘Française des Jeux’ pro team, who were here for the Tour du Luxembourg, have just left us a jersey,” smiles Paul.

Those in the know will spot jerseys here signed by Mathieu van der Poel, Peter Sagan and the like.

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CAFE PORTRAIT

“ T H E I D E A F O R G R U P P E T TO C A M E A B O U T T H R O U G H TA L K I N G W I T H OT H E R PAUL MR ECHE S K E E N C YC L I S T F R I E N D S .”

B R E A K FA S T A N D DA I LY S P EC I A L S Gruppetto serves a delicious breakfast menu from 8 am, popular among people working in the area, who call in to fuel up for the day.

“During the week, our customers are predominately Luxembourgers, particularly office workers and people working for the council. As I’ve also always come in every morning after dropping my children off at school, many have become friends over the years,” says Paul. At weekends, the café is always busy, thanks to a mix of tourists and a loyal clientele of expats.

The menu features pancakes, eggs in a variety of ways, toast and a selection of acai and granola bowls. Five daily specials are available every lunchtime.

MORE THAN JUST A CAFÉ If you like this café and are into cycling, you’ll be pleased to discover that Gruppetto also sells cycling merchandise! Caps, hoodies and T-shirts are all available to buy here. “We work with T-Shirt Nerds, who source our (sustainable and eco-friendly) clothing items from Stanley/ Stella and print the designs in Hamm.” Luxembourg artist Henri Schoetter, a keen cyclist, has redesigned Gruppetto’s logo, replacing the five cyclists with animals. “The jumpers have been a huge hit!” enthuses Paul.

Up until this summer, there was also a bike repair shop in the café’s cellar. “The repair shop was part of the initial concept, but unfortunately there just wasn’t the demand for it, mainly due to our location and the lack of parking,” says Paul. A retired bike enthusiast has, however, expressed an interest in taking it over. So, watch this space!

Cheered along its road to success by the loyalty of its customers, Gruppetto is steadily continuing its ascent... The ride is far from over!

G R U P P E T TO 1 4 R U E N OT R E- DA M E L-2 24 0 LU X E M B O U R G GRUPPETTO.LU

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“C A R EFU L EV ERYONE , J UST A T EENSYT IN Y DROP...” ... Professor Crey, nicknamed Schnauz (Moustache), warns his pupils before letting them taste his homemade blueberry wine. A warning that can also be applied to the cult drink that takes its name from the legendary film from which this scene is taken.

TEXT SUSANNE JASPERS

“Y

our name?” – “Johann Pfeiffer!” – “With one f or two fs?” – “With three fs, Professor!” – “With three fs?” – “One before the ‘ei’, two after!” This short dialogue may not mean anything to our non-German or youngest readers, but is an exchange that takes place in one of the many iconic scenes from an equally iconic and, above all, hilariously funny film shown in German cinemas in 1944, a year that was anything but funny. ‘Pfeiffer with three fs’ was played by German film legend Heinz Rühmann, and the name of the film was ‘Die Feuerzangenbowle’, ‘The Punch Bowl’ in English.

In this film, an adaptation of the 1933 novel of the same name by Heinrich Spoerl, a young writer who was educated at home by a private tutor decides to make up for all the fun he missed out on as a child by disguising himself as a pupil and going ‘back’ to school. A series of mischief and misadventures ensue. Today, eighty years after its release, Die Feuerzangenbowle has lost none of its comedic appeal and has achieved real cult status: The film classic is shown regularly at cinemas, school and student parties and a host of other events, at which, much like in the plot of the film, ‘Feuerzangenbowle’ – or punch – is drunk.

MULLED WINE WITH A KICK Contrary to what may spring to mind when you think of a punch, this particular punch is by no means cold and refreshing, but rather – as the name ‘Feuerzange’ (fire tongs) suggests – a hot drink that warms the cockles on cold winter evenings and the soul at Christmastime. Feuerzangenbowle is a red wine-based drink, mixed with a variety of spices such as cinnamon, star anise and cloves and a few slices of orange and lemon, lending

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it its fruity flavour. Of course, at this point you may well be wondering: “But isn’t that just mulled wine?” Mmm, not quite... Keep reading and all will be revealed! Next, the red wine mixture is heated (yes, just like mulled wine...) and kept warm on a rechaud (small burner) or teapot-warmer. Then – and here’s where the ‘mulled wine’ gets fiery – you take a pair of tongs, place them on the edge of the bowl containing the spiced wine concoction and add a sugarloaf on top, which you then drizzle, or even better soak with a little rum before setting it alight. The sugar melts, caramelises and drips into the red wine. And there you have it: Your Feuerzangenbowle is ready to drink!

T H E C O M P L I C AT E D C A S E OF KRAMBAMBULI Feuerzangenbowle is a traditional hot German alcoholic beverage dating back an impressive 200 years. It also goes by the name of ‘Krambambuli’.

Which – just to complicate things – is also the official name of a spirit made from liquor and juniper berries and originally produced in the Polish city of Gdańsk. Just like the German Feuerzangenbowle, the Polish Krambambuli is deep red in colour. And it is this that led to ‘Krambambuli’ being adopted as an alternative name for Feuerzangenbowle – initially by students, renowned for their fondness of the punch. Top tip for connoisseurs: Use Krambambuli – as in the Polish spirit – instead of rum in your Feuerzangenbowle!

B E WA R E O F T H E P U N C H !

“A F E U E R Z A N G E N B O W L E HAS QUITE A KICK! NOT BECAUSE OF THE H A N G O V E R . T H AT ’ S A N O T H E R S T O R Y. ”

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But be warned: This fiery punch packs a real punch!

Sugar, alcohol and heat notoriously combine to create a delightfully delicious, but hellishly heady mixture. That’s why experts strongly recommend lining your stomach with a hearty meal before consuming alcohol, to ward off a hangover. As the Rühmann film puts it so well: “A Feuerzangenbowle has quite a kick! Not because of the hangover. That’s another story.”

So, as some final pre-Christmas advice, we recommend heeding the words of Schnauz: “Careful everyone, just a teensy-tiny drop, or it’ll go straight to your head.” And on that note: We wish you a very merry, hangover-free Christmas!

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P ER F EC T CO M PA N I O N S FO R T H E F E S T I V E S E A S O N

LU X EM BOU RG W IN ES A N D CR ÉM A N TS F

ood & Wine Pairing – this art of perfectly matching wine and food enchants connoisseurs worldwide. Those who know the right combinations can transform every meal into an extraordinary culinary experience. Wine enthusiasts need not look far afield, as Luxembourg’s Moselle region offers an impressive variety of wines and Crémants, providing the ideal companion for every taste and every dish.

A sparkling Crémant as an elegant aperitif perfectly prepares the taste buds for the evening – and also surprises as a sophisticated accompaniment to desserts. The region’s characterful white wines, ranging from minerally-fresh to creamy and full-bodied, harmonise wonderfully with fish dishes and white meat. For hearty main courses, the velvety red wines are recommended, skillfully accentuating the savoury flavors with their balanced structure.

The artisanal tradition and mild climate of the Moselle region give Luxembourg wines their special character. Every sip tells of the winemakers’ passion and the unique terroir of the gentle Moselle slopes.

This authenticity also makes these wines and Crémants perfect gifts – whether as a refined gesture to your host, a special surprise for wine connoisseurs, or a heartfelt present for the holidays.

In this spirit, we wish you a delightful festive season, unforgettable moments with your loved ones, and the joy of discovering new, exciting taste experiences with the fine wines of our region!

M O R E I N F O R M AT I O N O N VINS-CREMANTS.LU

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SHAKE IT BABY!

RECIPES RICHARD GILL AM

S TAY CAL M & KEEP WARM Stop right now! This is the perfect winter warmer, guaranteed.

1 GLASS

5 MINUTES

• 40 ml Johnnie Walker Black Label • 1 chamomile teabag • 250 ml water, boiling • 30 ml honey To garnish • 1 orange slice • 1 cinnamon stick 1 Place the teabag in your favourite mug.

2 Add the boiling water and honey, then stir.

3 Pour in the whisky and stir again.

4 Garnish with an orange slice and

a cinnamon stick.

AVODAIQUIRI A little twist on a cocktail created by David Cordoba, creator of The Lovers Rum, which is perfect for the seasonal weather bringing a little texture and richness to your palate.

1 GLASS

5 MINUTES

• 50 ml The Lovers Rum • 30 ml avocado, pureed • 30 ml apple juice or white grape juice • 20 ml lime juice • 20 ml maple syrup • Ice cubes To garnish • Tortilla chips • 1 piece of avocado 1 Shake all ingredients hard with ice.

2 Strain into a coupe glass.

3 Optional: Garnish with tortilla chips

and the remaining avocado.

THE CURATOR

(

)

ROSPORT

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ARTIST PORTRAIT

SUMO

T HE OR IGINA L GA NGST ER Sumo is to Luxembourg’s street art scene what James Brown was to funk music – a pioneer and trailblazer.

In the 90s, he left his signature art anonymously on abandoned buildings; today, his artwork hangs in art galleries, and even adorns Luxair planes – with his name in big and bold.

TEXT CHAREL HEINEN PHOTOS MARC DOSTERT

I

n the 1990s, ‘street art’ wasn’t a term that people were familiar with, certainly not in Luxembourg. There were just a handful of youths, inspired by hip-hop culture, MTV and various magazines of the day, trying to emulate what was still commonly known as ‘graffiti’. Among them was Christian Pearson. Christian had always been an avid fan of comic books, ad illustrations, album covers and anything and everything bright, wacky and creative. “My father brought me the book ‘Subway Art’ back from England,” he recalls.

The photobook was Christian’s introduction to graffiti art, and he was hooked. In those days, you had to travel to big cities outside of Luxembourg if you wanted to see good street art. And Christian always made sure he had his camera with him: “I was eager to take photos of everything that inspired me.”

Together with his two fellow forefathers of graffiti art in Luxembourg, Spike and Stick, Sumo ventured into the world of spray painting. One of the first places he painted was the skatepark on the site of the former slaughterhouse in Hollerich, long a playground for the local graffiti scene. “There was no one to show us how to do it,” says Sumo. “We simply had to figure it out ourselves.”

NO HAIR? DON’T CARE! Anyone familiar with Sumo will be familiar with ‘Crazy Baldhead’ – the iconic pointynosed, bald-headed character with a dazzling smile that dominates most of Sumo’s paintings in a variety of ever-changing imaginative forms. Crazy Baldhead was born from

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an intensive search for a visual identity. “Back then, you had to find your own, original style.

There was no place, or respect for copycats in the scene,” he says. And so Christian gave himself an ultimatum: create something unique or hang up the can.

Today, Sumo is a well-known name and celebrated artist. Crazy Baldhead can be found in a wealth of places across Luxembourg, but also increasingly on the international stage. He now even travels around the world on Luxair planes! “I didn’t expect to see my signature up there quite so big next to the Luxair logo!” says the artist, thrilled with what is probably his biggest commission to date.

Although a well-established artist, Sumo is by no means stuck in his ways. This mature, yet young-at-heart painter is keen to keep pace with the times and is no technophobe, embracing the likes of AR and NFTs. For his most recent project, ‘Enter the Sumoverse’, he has combined his trademark street art with 3D and video projections.

F R O M S T R E E T TO C A N VA S

“ T H ER E WA S N O O N E TO SHOW US HOW TO D O I T . W E S I M P LY H A D TO FIGURE IT OUT SUMO O U R S E LV E S . ”

These days, Sumo prefers working on canvas. “I’ve never been one to fit into a box,” he says. Since his very first exhibition in 2002, he has been constantly evolving as an artist. “I wanted to do something different, to stand out from other graffiti artists. So, I started designing stickers and posters, and eventually moved on to canvas.”

In his wall-spraying days, Sumo would often come across traces of other artists – graffiti, peeling paint, posters, stickers or other markings. Working on canvas, he found that he missed these visible layers, the history of a wall. To retain this depth in his new medium, he began to recreate it in his paintings. You can take the art out of the street, but not the street out of the art!

Today, Sumo’s works are increasingly shown in galleries – including his own gallery, ‘Gallery 1:1’, on Rue de Strasbourg in Luxembourg City. He also exhibits here the artwork of other artists who, like himself, started out in the street art scene and have since evolved. “I want to show people the roots of street art, artists who have shaped the scene,” says Sumo, who continues tirelessly to raise the profile of street art.

SUMOARTWORK .COM

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

CU RTA IN U P AT N EW LY R ENOVAT ED OPÉR A After a short interlude, during which it was closed for refurbishment, restaurant Opéra in Rollingergrund reopened its doors at the end of October and is welcoming guests with style and elegance.

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TEXT MARIE TISSIER PHOTOS RAMUNAS ASTRAUSK AS

I

t was a huge undertaking, with many a challenge, but the Opéra ensemble successfully pulled together to get the restaurant up and running again in just a matter of weeks. This Rollingergrund institution did not disappear from Luxembourg’s culinary scene for long.

When its former owners ceased trading at the end of last year, the task for its new owner was to breathe new life into the building. “We retained the skeleton of the building, but had to overhaul almost everything else,” explains property developer Bruno Dogné, who took on the project. “Windows, pipes, electrics: Everything had to be adapted to meet current regulations. We kept the wood panelling, fireplaces and stonework, redid the parquet flooring and installed new balustrades, featuring echoes of Opéra’s ‘O’, on the second floor.”

A B E AU T I F U L R E N D I T I O N Dogné was keen to recreate the ambiance that prevailed here 20 years ago. “Back then, I was a professional kitchen supplier – it was me who fitted out the restaurant in the early 2000s. I wanted to bring this beautiful brasserie back to life,” he says.

To develop the menu for the restaurant, which Bruno Dogné would like to see in the Bib Gourmand category of the Michelin Guide, he turned to two-star chef Philippe Mille.

Inside Opéra, the ground floor walls, ceilings and bar are all painted black. A colour choice that perfectly complements the raw-look, sanded herringbone parquet floor, clean, smooth stone walls and sophisticated lighting. A series of wooden doors with small glass panes add a particularly charming touch to the newly renovated restaurant, acting as a room divider and creating an intimate ambience for the 35 covers on this floor.

On the first floor, we pass the kitchens and enter another stunning room with herringbone parquet flooring. The elegant panelling has again been painted black, and the walls above a shade of light taupe beige. Above the middle of the dining room, with 30 covers, there is a large opening through which glass chandeliers hang from the ceiling of the top floor.

Up on the second floor, which also has 30 covers, the same colour palette and parquet flooring again catch the eye, as do the large stone fireplace and newly installed balustrades, which provide diners with a view of the floor below.

“ W E R E TA I N E D THE SKELE TON OF THE BUILDING, BUT HAD TO OVER HAUL AL MOS T E V ERY T H I N G EL S E .”

BRUNO DOGNÉ

T H E P E R F EC T DY N A M I C S The furniture is also impressive: Each floor boasts black marble-look, square stone tables, black wooden chairs and small lamps. Simple hammered cutlery, smoked water glasses and asymmetrical placemats adorn the tables. “A lot of the items here come from Jolipa in Tournai, Belgium.

It’s a wholesaler, but an incredible place – it’s like stepping into design heaven!” enthuses Dogné.

Simplicity and elegance are the leitmotifs of this enchanting restaurant. Only the black on black seems at odds with the dynamics of this establishment. Bruno Dogné and his partners, Ana Paula Reis Dos Santos and Marc Laroche, have therefore decided to bring some colour into play with the works of artist Frank Jons.

Several colourful pieces by this painter, who has made a name for himself on the Luxembourg art scene with his modern art and penchant for vibrant colours, are displayed on the walls of the restaurant and blend in perfectly with the setting.

Now all that remains is for the chef to give Opéra a standing ovation with his creations…

OPÉRA 1 0 0 R U E R O L L I N G ER G R U N D L-24 4 0 LU X E M B O U R G LOPERA.LU

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SPOTLIGHT ON...

FROM FA R M TO FOR K TEXT STÉPHANIE KRISCHEL

S

ince autumn 2022, the majority of tasks relating to food chain control in Luxembourg have been brought together and consolidated under a new, single administrative body.

O N E B O DY, U N I T E D S T R E N GT H S The Luxembourg Veterinary and Food Administration (ALVA) was set up with the aim of simplifying administrative procedures and establishing a single point of contact for operators along the food and feed chain. It comprises four pre-existing entities: the Veterinary Administration (ASV), the Feed Control unit of the Administration of Agricultural Technical Services (ASTA), the Food Safety Division of the Health Directorate (SECUALIM) and the Food Commissariat (COMALIM). ALVA is under the supervision of the Ministry of Agriculture, Food and Viticulture and is based at five locations, including Strassen, Dudelange, Ettelbruck (slaughterhouse and animal feed control unit) and the cargo centre at Findel Airport (import controls). Controls cover the entire food chain, ‘from farm to fork’.

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WHEN MILK MEETS MANGO The example of mango yoghurt shows just how comprehensive ALVA’s tasks are in practice. Milk, cows and barns are subject to multiple inspections, including for milk safety, collection tank hygiene and temperature, animal health and welfare parameters and feed safety. The dairy cows will all have had to be registered in the ALVA database and fitted with ear tags when calves. Once the milk leaves the farm, the checks are far from over: milk transport tanks and dairies are inspected on a random basis. As for the mangos, the first time they encounter the Luxembourg inspection body is at the airport’s cargo centre. Once the imported goods and all their paperwork have been checked, the focus of inspections turns to the onward transport of the mangoes and their processing into mango yoghurt, covering aspects such as hygiene, packaging, labelling in accordance with the relevant regulations, traceability of ingredients and respect of maximum levels for contaminants. The work of Luxembourg ALVA is only done once the mango yoghurt has been sold to the end consumer.

30 years of 100% Luxembourg beef.

The ‘Chefs’ Recipes’ brochure for the 30th anniversary of ‘Produit du terroir – Lëtzebuerger Rëndfleesch’ is now available in all participating butcheries.

This label certifying beef produced in Luxembourg has been in place for 30 years. www.produitduterroir.lu

30 an

s / 30

Joer

ADVERTORIAL

FROM CHECK S TO A LERTS The Luxembourg Veterinary and Food Administration (ALVA) is responsible for monitoring food and animal feed in the Grand Duchy. When defects are detected, its alert system and if needed that of the European Commission swing into action. Recently, a new tool known as ‘LU-Alert’ has also been making an important contribution to efforts in this area.

TEXT STÉPHANIE KRISCHEL

D

efects in the food supply chain can be detected in three ways: through companies’ internal inspections, spot checks by the government supervisory authorities (ALVA) or complaints by end consumers. While every notification needs to be examined, that doesn’t necessarily mean it will lead to a large-scale alert. This is determined by a risk assessment of danger to human and animal health.

If, for example, a batch is incorrectly labelled with no risk to consumers, a compliance request will be implemented without the need for a public recall. However, if products are found to be contaminated, contain foreign objects, or positive results are revealed by microbiological testing or

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allergen information is missing from labels, further actions are required to protect the health of consumers.

All manufacturers of the food chain are legally required to guarantee and monitor the safety of their products.

In the event of any non-compliance, companies are responsible for removing their products from circulation, providing customers with appropriate information and reporting it to ALVA.

R I S K A N D T R AC E A B I L I T Y Once ALVA has performed its risk assessment, a decision is taken on a case-by-case basis as to whether products simply need to be withdrawn or a recall and alert are required. Impact on human and

THE TR ACE ABILIT Y SYSTEM IN PL ACE ENABLES GOODS TO B E Q U I C K LY I D E N T I F I E D AND REMOVED FROM C I R C U L AT I O N .

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A NAT IO NAL WAR NI N G AND INFO R M AT IO N SYST EM

animal health, quantities of affected goods already in circulation and any available information regarding the severity of the risk are all taken into account when making this decision.

A multimedia approach is taken to reporting any alerts to the public. The Luxembourg government food safety website displays a list of current and past alerts and also allows members of the public to report defective food supplied by retailers or restaurants.

The traceability system in place enables goods to be quickly identified and removed from circulation.

Manufacturers are then required to identify the cause of the problem, inform customers of any recalls and take corrective action.

C O O P E R AT I O N AT EU R O P E A N L E V E L The European Commission’s Rapid Alert System for Food and Feed (RASFF) platform provides a vital communication tool in this area by enabling cooperation among EU Member States with regard to food and feed safety. If, for example, a defect is detected in strawberries delivered from Germany to Luxembourg, the German authorities will notify ALVA directly, so it can take the appropriate action. The same applies to issues reported regarding Luxembourgish goods sold abroad.

Moreover, the RASFF Window platform provides food supply chain stakeholders, including end consumers, with access to relevant information.

Alerts issued by the Luxembourg government can now be accessed through the LU-Alert.lu combined website. This provides details of any event that pose a public risk, with alerts covering a full range of adverse events, including extreme weather and flooding, food and feed defects or reports of major fires.

It seeks to provide the public with quick and easy access via one single system to all current alerts and information. In addition to the www.lu-alert.lu website, other tools are also used to keep people abreast of the latest alerts, including cell broadcast, text messages, a mobile app, press alerts and even sirens.

The site was set up by the Luxembourg Ministry for Home Affairs in collaboration with the Government IT Centre (CTIE).

LU-Alert was unveiled to the general public at a press conference held on 17 October.

LU -ALER T. LU

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IN THE GARDEN

GARDENING TIME

T HE PAT H TO SELF-SU FFICIENC Y Want to grow and eat your own produce all year round? All you need is a little time and space and somewhere suitable to store the fruits – and veg! – of your labour.

KACHEN has some handy advice to help you get started this winter.

TEXT STÉPHANIE KRISCHEL PHOTOS ANNE LOMMEL

Y

our home-grown potatoes are slumbering in the cellar, berries from your garden are resting in jam jars and courgettes, leeks and co. are all waiting patiently in the freezer, ready for use: You can’t get more regional and seasonal than your own-grown produce! Yet, this dream of self-sufficiency will be little more than just that – a dream – unless you do some basic groundwork first.

How many people do you want to grow fruit and vegetables for? What’s everyone’s favourite fruit and veg? What’s your diet like? Are you vegan, vegetarian or a meat-eater? The answers to these questions will provide you with a sound basis for deciding how much of what to grow. Keeping tabs on how much of what everyone eats in a month will help give you a rough starting point.

How much space you’ll need for your self-sufficient garden will depend on factors like eating habits, soil conditions and location. It’s also worth noting that an experienced gardener will achieve a higher yield per square metre than a novice gardener. One German study (Wakamiya, 2010) estimates that anyone wishing to grow their own fruit and veg will need at least 85 square metres per person.

TIPS AND TRICKS But if you don’t have that much space at your disposal, don’t worry – you can still grow your own produce on your allotment or balcony or in your backyard, just on a smaller scale.

A few tips and tricks will help you maximise whatever space you do have. Potatoes, for example, also grow well in boxes or buckets.

Runner beans take up less space than dwarf beans. Mixed crops, planting in raised beds and

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vertical gardening are also great space-saving methods. Some crops such as pumpkins and maize and classic high-stem fruit like walnuts and apples take up too much space for smaller areas. Soft fruit, spindle bushes and espalier trees are more suitable options here. Another way to save space is to buy more fruit and vegetables in winter, instead of growing and storing your own winter produce.

If you also like the idea of working in a cycle and conserving valuable resources such as drinking water, you’ll need to allocate enough additional space for compost (or a wormery) and rainwater storage.

VA LUA B L E C O M M O D I T I E S Planning, soil prep, sowing, weeding, harvesting, processing and storing courgettes, strawberries and co. all take time, and so it’s important you plan for this. Knowledge of location and soil are also key to a successful self-sufficient garden. Different crops have different needs when it comes to growth, yield and plant health. For instance, potatoes like to grow in sunny spots open to the wind. Courgettes and cucumbers are high nutrient-demanding plants, and as such need a great deal of nitrogen to thrive. Low nutrient-demanding plants like shallots, on the other hand, are satisfied with fewer nutrients. The same goes for many herbs, beans, peas and radishes. Tomatoes are happiest with a roof over their heads, to protect them from rain and rot.

The order of cultivation on your plot and the choice of plant neighbours also play an important role. Think mixed cultivation and crop rotation. A self-sufficient garden develops gradually over time and grows with the seasons and what these each bring. We recommend keeping a record of what grows where and how – this is the only way you’ll be able to optimise your fruit and veg growing plan and improve your fertiliser management the following year.

B O O K R EC O M M E N DAT I O N

GROW FOOD FOR FREE HUW RICHARDS

DK 2 24 PAG E S I S B N 9 78 - 0 241 41 1 9 9 5

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GREEN KITCHEN

GLORIOUS SPUDS!

T HER E’S NOT HING QU I T E LIK E T HEM! The humble potato has made history, and now even has a special day in its name. We take a closer look at this victoriously versatile vegetable.

TEXT STÉPHANIE KRISCHEL

30 May 2024 was an important day in the potato’s long history: the first-ever International Potato Day – a day proclaimed by the United Nations to celebrate the global importance of the potato. And rightly so, given the potato is a staple food for billions of people and makes such a vital contribution to food security. It is also grown as animal feed and as an industrial raw material. At the beginning of the European potato story in the 16th century, this new crop, imported from the Andes, was initially met with suspicion and fear.

Until, that is, people realised that they had to cook the tubers before eating them to avoid falling ill!

TAT E R S , TAT T I E S , TATO E S . . . ... whatever you call them, potatoes are a huge part of our culinary culture. What started out as ‘poor man’s food’ is today cooked up in our kitchens in countless ways: mashed potatoes, baked potatoes,

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potato fritters, potato gratin, potato soup, chips – the list is long. There are also many different varieties of potato, the majority of which bear female names: Charlotte, Nicola, Linda, Annabelle. No one quite knows why this is, but it’s thought that farmers used to name varieties after their wives or daughters.

A T U B E R O F M A N Y TA L E N T S But the starch-rich tuber is good for more than just eating – it can also be used for cleaning or as a fertiliser.

Freshly peeled raw potato peelings can be used for streak-free mirrors and to make stainless steel surfaces shine.

Rubbing a cut potato on the bathtub can help prevent water deposits and build-up of limescale. To avoid wasting good potatoes, use only raw tubers that are too old or heavily sprouted to eat.

If you boil your potatoes without any salt, you can use the cooled cooking

water as a mild fertiliser. The starchy water contains beneficial minerals such as magnesium, iron and phosphorus. You can also use the water from your cooked potatoes to dilute soups and sauces – it’ll also give them a great flavour boost.

G R OW YO U R OW N The potato is a good choice for vegetable-growing novices. Plant your potatoes in an open, sunny spot in your garden or on your balcony in April/May, depending on the weather. You can use either bought seed potatoes or tubers you have germinated yourself at home. Depending on the variety you opt for, the harvest can last from mid-summer to late summer or early autumn. The potato plant is ready to be harvested when its leaves begin to wilt. Store your tubers in a dark room at around 6-8°C, where they can be kept for about six to eight months.

GREEN KITCHEN

P OTATO SKIN CRISPS SERVES 2

• Skins of approx. 1-1.5 kg raw potatoes, washed and dried • 1-2 tsp of oil that can be heated to a high temperature 1 Mix the potato skins with the oil

and spices. Spread the skins evenly on a baking tray and bake in a preheated oven at 200°C for about 20 minutes until crispy.

30 MINUTES

• 1 tsp of salt or garlic salt • 1 tsp of paprika • Ground pepper, if desired 2 Transfer to kitchen paper

to absorb any residual oil.

Season to taste.

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IN NUMBERS

L U X E M B O U R G ’ S A G R I C U LT U R E

OU R DA ILY BR E A D TEXT STÉPHANIE KRISCHEL PHOTO MARC DOSTERT

L

uxembourg’s farmland and vineyards cover 61%(1) of the country’s total area. As a country rich in grasslands, cattle farming dominates the agricultural landscape. With 185,657 head(2), cattle form the largest livestock group in Luxembourg. An interesting fact: cattle spend between eight and eleven hours daily ruminating. Laying hens and chickens follow closely behind in numbers, while pig farming trails significantly as the third main livestock sector. On the arable side, the country focuses on growing cereals, oilseeds, legumes, potatoes and fodder crops. While commercial fruit and vegetable production remains relatively modest, vegetable growing areas have experienced a remarkable fivefold increase over the last decade. Farm numbers tell a story of change: of the 2,728 farms operating in 2000, only 1,834 remained by 2023.(2) Yet organic farming shows promising growth, with 76 new organic farms established in the past five years.(3)

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IN NUMBERS

V E G E TA B L E G R O W I N G A R E A S H AV E EXPERIENCED A REMARK ABLE FIVEFOLD INCRE ASE OVER THE L AST DECADE, BUT T H E N U M B E R O F FA R M S H A S D EC R E A S E D .

388,800

12,757 tonnes of potatoes were harvested in 2023 – down from 1.5 times that amount in 2010.(4)

food safety inspections are conducted yearly by the Ministry of Agriculture, Food and Viticulture (ALVA, 2022).

7% 37.2

1845 was the year that saw devastating potato crop failures due to an invasive parasite, triggering years of food shortages.

of Luxembourg’s agricultural and viticultural land are managed organically by 210 farms (2023).(3)

79.8

million eggs were produced in 2023 in Luxembourg.

(STATEC, 2023)

19,800 1876 hectolitres of Rivaner make it Luxembourg’s most produced wine variety.(5)

hectares was the average size of a farm in Luxembourg in 2023.(2)

(2)

was the year when the first slaughterhouse opened in Luxembourg City. Today, Ettelbruck hosts the country’s sole remaining abattoir.

S O U R C E S (1) L A N D R E G I S T R Y A N D T O P O G R A P H Y A D M I N I S T R A T I O N , S T A T E C ( L U S T A T A 1 1 0 1 ) M I N I S T R Y O F AG R I C U LT U R E , F O O D A N D V I T I C U LT U R E , L U S TAT (D 2 1 0 0 , D 2 1 0 1 , D 2 1 0 2 , D 2 1 0 7, D 2 1 1 3 ) (3) M I N I S T RY O F AG R I C U LT U R E , F O O D A N D V I T I C U LT U R E , PA N B I O 2 0 2 5 (4) M I N I S T RY O F AG R I C U LT U R E , F O O D A N D V I T I C U LT U R E , L U S TAT (D 2 1 0 4) (5) W I N E A N D V I N E I N S T I T U T E , S TAT E C (LU S TAT D2 2 0 0 , D2 2 0 7, D2 2 0 5)

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WELLBEING

ANTI-AG EIN G

T HE QU EST FOR YOU T HF U L SK IN In an era obsessed with youth, anti-ageing cosmetics have become a booming industry. But what’s the science behind these products, and do they really deliver on their promises?

TEXT BIBI WINTERSDORF PHOTOS SUBTLE ENERGIES

M

odern anti-ageing products often feature ingredients like retinoids, peptides, and antioxidants. Retinoids, derived from Vitamin A, are praised for their ability to boost collagen production and cell turnover. Peptides, short chains of amino acids, can signal the skin to produce more collagen, while antioxidants combat free radicals that contribute to skin ageing.

S C I E N C E O R S C I E N C E F I C T I O N? While some anti-ageing ingredients have solid scientific backing, it’s important to approach miraculous claims with scepticism. Cosmetics can improve skin appearance, but they can’t reverse time.

The effectiveness of these products often depends on factors like concentration, formulation and individual skin types.

SUBTLE ENERGIES During a recent visit to Cyprus, I had the opportunity to explore the anti-ageing line from Subtle Energies. This Australian brand combines Ayurvedic principles with modern science, using powerful botanicals and essential oils for rejuvenation. Their products feature rare ingredients like mogra, Indian rose, and 24K gold, chosen for antioxidant and regenerative properties. The brand promotes mindful skincare rituals that align with overall wellness, emphasising that anti-ageing goes beyond topical treatments to encompass a holistic lifestyle approach. While Subtle Energies offers a unique perspective in the crowded anti-ageing market, as with all skincare products, results may vary depending on individual skin types and concerns. Their holistic philosophy serves as a reminder that true anti-ageing encompasses more than just topical treatments – it’s a SUBTLEENERGIES.COM lifestyle approach to ageing gracefully.

164

B E YO N D T H E B OT T L E It’s crucial to remember that skincare is just one piece of the anti-ageing puzzle.

Factors like sun protection, a balanced diet rich in antioxidants, adequate sleep, and stress management play significant roles in how our skin ages.

No cream can replace the benefits of a healthy lifestyle.

While anti-ageing cosmetics can be valuable tools in skin maintenance, they’re not magic potions. The key lies in understanding your skin’s needs, choosing products with proven ingredients and complementing topical treatments with a healthy lifestyle. Remember, ageing is a natural process – the goal should be to age gracefully, not to fight an unwinnable battle against time.

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

JA PA N E S E C U I S I N E

FL AVOU R , FL A IR & FINESSE Why are so many people fascinated by Japan? Some long to travel to the country to see the legendary Mount Fuji up close in person or have visiting the famous Japanese gardens during cherry blossom season at the top of their bucket list. Others are drawn to the megacity of Tokyo, in the footsteps of cult film ‘Lost in Translation’. And others are excited at the prospect of experiencing the world exhibition EXPO25 live in the city of Osaka next year.

T E X T & P H O T O S LY D I A M U T S C H

D

espite the many marvellous must-sees and stunning natural beauty of this island nation, for us, what Japan truly stands out for is its cuisine. Considered one of the best in the world, Japanese cuisine is highly rated by its growing community of fans for its quality, creativity and finesse. And we’re not just talking about the gourmet delights on the menus of the country’s fine dining restaurants (of which there are many), but also the delicious dishes found in smaller, less fancy eateries right across Japan.

C L E V E R C R E AT I V I T Y A N D S U B T L E S O P H I S T I C AT I O N I N M I C H E L I N S TA R R E D C U I S I N E A N D S T R E E T FO O D Japanese classics include popular specialities yakitori (grilled chicken skewers), gyoza (crescent-shaped dumplings traditionally filled with minced meat and cabbage) and ramen (a noodle soup of Chinese origin), as well as sushi and sashimi, also highly popular here in Luxembourg, albeit often very different in all but name. Yet even these simple dishes always exhibit an understated elegance, a bold and brilliant variety of flavours and intricate attention to detail in their presentation.

166

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

In Japan, you’ll find tasty, carefully prepared food that will impress and delight without breaking the bank on every street corner, in every bar (be sure to visit the typical little izakayas!) and in every modest restaurant and themed café.

O S A K A A N D K YOTO : A FO O D I E PA R A D I S E When visiting Osaka, make sure you sample okonomiyaki (a savoury pancake cooked teppanyaki style on a hot griddle) and street food specialities takoyaki (ball-shaped dumplings filled with octopus) and kushikatsu (small deep-fried meat, fish and vegetable skewers).

In Kyoto, we recommend visiting an exclusive restaurant (ryōtei) or traditional inn (ryokan) offering kaiseki ryori – multi-course haute cuisine meals exquisitely prepared with fresh seasonal produce and served as bite-sized portions in beautiful little bowls. Each dish is made with a great deal of love, craftsmanship and attention to detail and to the very highest standards of quality, ensuring a real feast for the palate and the eyes.

167

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

A N E XC I T I N G C U L I N A RY J O U R N E Y O F D I S C OV E RY Although Japanese restaurants are extremely popular almost everywhere in Europe these days, there’s still nothing better than an authentic culinary experience in the country itself. Japan’s fish markets, little teishoku restaurants (usually tucked away down old narrow alleyways and serving a traditional main meal with a plethora of side dishes) and nightlife districts, like Dotonbori in Osaka, Pontocho in Kyoto and Tokyo’s yokocho (trendy backstreets packed with izakayas, bars and eateries), are a treasure trove of good food.

For high-end culinary delights, Tokyo is the place to go, notably the chic Ginza and Marunouchi districts. In February 2024, the Japanese capital was named the city with the most Michelin-starred restaurants in the world – with Kyoto and Osaka hot on its heels in 3rd and 4th place!

With a unique combination of flavours, beauty and philosophy, the Land of the Rising Sun invites you on a culinary journey of discovery that goes far beyond simply eating. From simple street food stalls to Michelin-starred restaurants, Japan offers gourmet experiences that will enrich your trip and stay with you forever. And this alone has made Japan a top destination for culinary travellers and foodies from all over the world. Reason enough to visit Japan!

TYPICAL DISH FROM THE REGION Fresh seafood is a firm favourite in Japan.

One highly prized culinar y delicacy is abalone – a large sea scallop, usually cooked on a hot teppanyaki plate in front of you and ser ved in its half shell. It’s a delicious dish. But it’s not for ever yone: As soon as the shell has heated up enough to cook the meat, the live abalone begins to wriggle around, until it is ready to eat.

If the idea of this makes you somewhat queasy, we recommend ordering something else as a star ter!

B O O K R ECO M M E NDAT IO N Read Hisashi Kashiwai’s bestselling novel ‘The Restaurant of Lost Recipes’! This second book in Kashiwai’s delightful ‘Before the Coffee Gets Cold’ series is a mouth-watering menu of short stories about a hidden restaurant in the old town of Kyoto, whose owners – a father-daughter duo – recreate dishes from their guests’ pasts, giving you a heart-warming insight into the soul of Japan and the creative diversity of its wonderful cuisine.

A highly enjoyable read, sprinkled with wisdom and life lessons.

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G R E AT E R R EG I O N

SEEZEITLODGE

A PL ACE TO SW I TCH OFF...

Seezeitlodge Hotel & Spa is located on Bostalsee lake in the German Saarland, just one hour from the Luxembourg border. Close enough to home, yet far enough away from it all for a relaxing getaway where you can truly switch off.

TEXT CHAREL HEINEN P H OTO S G Ü N T E R S TA N D L

A

nd by “switch off” we mean both figuratively and literally: Seezeitlodge’s digital detox option encourages guests to hand in their mobile phone at reception when they check in. A great initiative that rewards all those who opt to go offline during their break with a voucher for a signature cocktail in Bar NOX. In the heart of the lobby, and open daily from midday to midnight, Bar NOX is the perfect place for a refreshing homemade lemonade after a walk around the lake, an aperitif and nibbles before dinner or an evening of cocktails and live piano music in an ambiance reminiscent of a speakeasy.

C E LT I C H E R B S A N D C O SY C O M FO R T With a vast array of activities on offer, you’ll soon forget all about your mobile phone. For sports enthusiasts, there’s running or cycling around the lake or working out in the gym. Yoga fans will love the outdoor

170

yoga decks – fresh air and soothing sounds of nature inclusive.

However, what makes Seezeitlodge truly special is its spa, which was expanded to a staggering 5,000 m² in 2023. There really is everything you could possibly wish for here: an infinity pool, relaxation rooms, a natural bathing pond, and much more. Our favourite is the Celtic sauna complex – a fantastic outdoor area where ancient Celtic rituals meet modern-day relaxation.

A herbal sauna, fire pit and ritual place are just a few of the facilities you’ll find here to transport you worlds away. Celtic medicinal herbs are used in all treatments and infusions, providing for a restful, grounding experience.

We also recommend the floating pool. Here, you’ll float weightlessly in warm salt water – deeply relaxing and just the thing to melt all your tensions and worries away. Just be careful not to get any water in your eyes, as it can sting really badly!

G R E AT E R R EG I O N

FO O D TO N O U R I S H T H E B O DY A N D S O U L Seezeitlodge also understands and appreciates the role of food in a happy, healthy life, fulfilling guests’ every culinary wish. Restaurant LUMI cooks up regional dishes with a modern twist. The home-baked bread, served fresh with every meal, complete with wonderfully creamy butter, is exceptionally delicious.

If you can, opt for a table on the terrace.

The well-positioned terrace is also the perfect spot for watching the sun go down behind the dark treetops on the other side of the lake in the evening. And why not prolong your evening outdoors after sunset by sitting around the cosy campfire under the stars.

Don’t stay up too late, though – you won’t want to sleep in and risk missing out on Seezeitlodge’s generous breakfast buffet! From freshly baked bread to sweet and savoury treats, there really is something for everyone. À la carte, there’s also a small selection of brunch classics, including Eggs Benedict and pancakes.

C E LT I C R O OT S Celtic culture, traditions and customs are at the core of Seezeitlodge’s overall concept. From the patterns in the interior design to the medicinal herbs in the spa, you can see and feel the Celtic connection throughout the hotel. A connection that runs deep, all the way back to the Celts who once lived in the region. Just a few kilometres away lies the Celtic hillfort of Otzenhausen, one of the most impressive fortifications of the period and a great choice for a short afternoon excursion.

To sum up: Seezeitlodge offers a harmonious, restorative blend of relaxation, wellness and nature. A beautiful place to retreat to, to switch off and recharge the batteries – whether with a digital detox or by reconnecting with yourself and nature through sport in the great outdoors, kicking back in the spa or unwinding over a cocktail around the campfire...

S E E Z E I T LO D G E 1 A M B O S TA L S EE D - 6 6 6 2 5 G O N N E S W E I L ER S E E Z E I T L O D G E- B O S TA L S E E . D E

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T H I N K V EG E TA B L E S ! T H I N K F R U I T ! ®

A love of nature and terroir in the centre of Madrid.

At El Invernadero, the dishes radiate the energy of the master’s bold hand. Chef Rodrigo de la Calle is fulfilling his culinary dream: gastrobotánica. Here you will taste unbridled pioneering plant-based cuisine, deliciously refined by an established name.

E L I N V E R N A D E R O R E S TAU R A N T E . C O M

RECIPE RODRIGO DE L A CALLE PHOTOS WIM DEMESSEMAEKERS

SOCARR AT RICE WITH MOREL S SERVES 4 For the cooking broth • 65 g chickpeas • 65 g carrots • 65 g onions • 65 g shiitake mushrooms • 65 g okra • Water For the rice • 130 g aged Bombita rice • Saffron For the tapioca • 56.25 g water • 16.25 g fine tapioca For the aioli • 15 g black garlic paste • 75 g extra virgin olive oil • 1 plant-based egg • ¼ garlic clove • Lemon juice • Salt For the true morels • 4 true morels For the assembly • Sunflower oil • Salt

9. 5 HOURS + RES T The cooking broth

The aioli

1 Sauté the onions, carrots, soaked

1 In a container, blend the sunflower

chickpeas, and shiïtake mushrooms in a pan. Add enough water to cover the ingredients.

2 Bring to the boil and cook over a medium heat for 8 hours. Allow the broth to rest for a couple of hours, then strain and remove the excess fat.

oil, egg, black garlic paste, lemon juice, garlic, and salt. Use a blender to emulsify the mixture until it becomes thick.

2 Transfer the aioli to squeeze bottles.

The true morels 1 Clean the true morels and blanch

The rice 1 In an iron pan, bring the broth to the

boil with the saffron and add the rice.

Cook for 7 minutes, stirring to ensure it cooks evenly.

2 Strain the rice and let it cool on trays in a blast chiller.

The tapioca 1 Combine the water and fine tapioca

in a Thermomix. Blend at the maximum speed for 10 minutes.

Strain and cool before transferring it to squeeze bottles.

2 Chop the okra and blanch it.

Add the chopped okra to the broth (reduced by one-third) and cook for 15 minutes. Strain and cool, then transfer to vacuum-seal bags (75 g portions).

in boiling water for 30 seconds.

Keep some to use as a garnish and chop the rest to add to the rice.

The assembly 1 Pour the broth and rice into

a 24 cm skillet. Stir well and allow to dry without stirring to create socarrat. Add the chopped morels halfway through cooking.

Use tongs to lift the rice to form a cylinder shape. Cut it in half.

2 On a serving board, place a bowl with the hot true morels seasoned with aioli on the Josper charcoal oven. Pour the hot beef broth into the bowl. Place the rice canutillo on the other side of the board.

173

BY THE K ACHEN TE A M

ADVENT U R E M E E T S F L AV O U R

: NEW IC T E XO IPE S !

REC

TH E FI N E S T CU ISI N E AT SE A® AWA R D -WIN N ING ITIN ER A R IE S SM A LL SH I P LUXU RY

DISCOVER OCEANIA CRUISES Oceania Cruises is the world’s leading culinary and destinationfocused cruise line, featuring a fleet of eight luxurious small ships that accommodate a maximum of 1,250 guests. Each voyage offers destination-rich itineraries across the globe, ensuring an intimate and refined experience with two staff members for every three guests. This means you’ll enjoy personalised service, The Finest Cuisine at Sea®, and a host of inclusive amenities. Wherever you choose to sail, Oceania Cruises promises to deliver comfort and style.

Central to its philosophy, The Finest Cuisine at Sea® reflects an unwavering commitment to detail and authenticity in crafting exquisite culinary experiences. With a dedicated and highly skilled team, Oceania Cruises boasts more culinary staff than any other cruise line with one chef for every ten guests. Notably, it is the only cruise line led by two Master Chefs of France: Alex Quaretti and Eric Barale. Together with Jacques Pépin, the esteemed patriarch of their culinary family and trusted advisor, they drive the creativity and passion behind the culinary offerings in each restaurant. With three of the most decorated chefs guiding their teams to curate

globally inspired menus while continuously exploring the world, Oceania Cruises ensures that you and your taste buds are in for an unforgettable journey.

delightful day at sea learning how to make fresh pasta, the fundamentals of cooking seafood or the secrets of traditional French cuisine.

The superb gourmet restaurants on board serve delectable dishes created à la minute and offer a remarkable array of choices, from Continental cuisine to authentic Italian to classic steakhouse fare. Every restaurant on board is complimentary and features open seating so you may dine wherever and whenever suits your taste and schedule.

Widely recognised for its groundbreaking culinary enrichment both aboard its ships and ashore, Oceania Cruises connects you with the culinary culture wherever you travel. The Culinary Discovery Tours™ take epicurean exploration one step further.

Offered in selected ports, accompany Chef Instructors while shopping for fresh ingredients ashore at local markets, experience authentic regional fare in private homes or chef-selected restaurants and become immersed in the local culture through the lens of cuisine.

The Culinary Center on board Marina, Riviera, Vista and Allura teaches you how to prepare a variety of delectable dishes at your own fully equipped workstation in a state-of-the-art teaching kitchen. Passionate chef instructors offer guidance and inspiration to fine-tune your techniques, but each dish is prepared by you. Spend a

FOR MORE INFORMATION VISIT OCEANIACRUISES.COM OR CONTACT YOUR TR AVEL ADVISOR

Oceania Cruises invites you on the voyage of a lifetime that fulfils your passion for cuisine and travel.

SCAN TO DISCOVER MORE

RECIPE DIRECTORY

18

ORANGE CAKE

20

C H R I S T M A S S TO L L EN

22

F R EN C H TOA S T

24

J U G G ED H A R E

26

HOKK AIDO PUMPKIN W I T H K AC H K É I S C R E A M

28

34

38

62

64

C H R I S T M A S S P I C ED

C A R PAC C I O O F

B A L K A N B A K L AVA

L E M O N - G I N G ER

F R EN C H R OA S T

A P P L E TA R T

SALMON TROUT

C U R ED T R O U T

T U R K E Y W I T H S AG E

65

67

67

68

G I N G ER B EER

R OA S T ED V EG E TA B L E

T H R EE- P E A S A L A D

R O S E M A RY R OA S T

SHORTBREAD

G L A Z ED GA M M O N

CRUMBLE

WITH MINT

P OTATO E S

I C E C R E A M LO G

72

74

76

70

S P I C ED C H O C O L AT E

ALMOND &

C H O C O L AT E

C H EE S EC A K E

P I S TAC H I O B I S C OT T I

COOKIES

84

176

66

85

86

JA M R O L L S

82

S C A L LO P C A R PAC C I O

93

94

L EB A N E S E K EF TA

B U T T ER ED S H R I M P

SALMON FILLET WITH

COD WITH

R ED W I N E S AU C E

W I T H GA R L I C B R E A D

P I C K L ED O N I O N

B R A I S ED C H A R D

GA M E & D U C K

RECIPE DIRECTORY

95

96

98

100

101

PIL AF RICE WITH

AU T U M N W I N E

J ER U S A L E M

B EE T R O OT

PA S TA W I T H

S AU S AG E S

PRUNES

ARTICHOKE SOUP

C A R PAC C I O

B EE T R O OT

109

110

M I N I F R I ED R I C E

O R A N G E- G I N G ER

B OW L S W I T H S H R I M P

S A B AYO N M O U S S E

102

104

F R I T TATA W I T H

A P P L E Q UA R K

G OAT ’ S C H EE S E

D E S S ER T

115

116

108

A P ÉR O C O N E S

117

118

121

B R E A K FA S T

H A S S EL B AC K

S PA N I S H TO R T I L L A

S W EE T P OTATO

E XOT I C F R U I T

S W EE T P OTATO

P OTATO E S

D E PATATA S

PIE

TA R TA R E

123

124

122

M A L AYS I A N C U R RY

G R I L L ED P I N E A P P L E &

P I N E A P P L E U P S I D E-

WITH PINEAPPLE

TO F U B OW L

D OW N C A K E

130

H U N GA R I A N GOUL ASH

137

S A N TA R I TA R I TA

144

S TAY C A L M & K EEP WA R M

126

S AC H ER TO R T E

144

AVO DA I Q U I R I

128

KO U G LO F

172

S O C A R R AT R I C E W I T H M O R EL S

177

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Pino C. wrote a review (15 Nov.) Live from the whale’s belly • 71 contributions • 14 helpful votes

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