SPRING
E NG LI S H E DI TI O N
SPRING 2020
SMOOTHIES H
LË T ZE
KACHEN
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Colourful vitamins
ER GE
LUXEMBOURG’S FOOD & LIFESTYLE MAGAZINE No. 22
www.kitchenaid.lu
No. 22
KitchenAid K400 blender helps you achieve the perfect taste in your creations. It’s designed to power through the toughest ingredients to deliver smooth results, whether you’re making a nutritious homemade soup, baby food, lime juice, nut butter, dip, puree, sauce or smoothie!
9,95 €
DELICIOUS RECIPES
CELEBR ATE & ENJOY
MINDFUL LIVING
SEASONAL: KIWIS, ARTICHOKES FEATURES: RICE, CHOCOLATE, DETOX SMOOTHIES
EASTER: DELICIOUS GIFTS FESTIVE MENU FROM RESTAURANT KOEPPCHEN CHOCOLATE CAKE
DETOX: CORRECT WASTE DISPOSAL HOUSEHOLD SUSTAINABILITY INTUITIVE NUTRITION GREEN CUISINE
ComfortLift® Dishwasher LIFTS GENTLE TO A NEW LEVEL
Discover! A prestigious establishment proudly overlooking the banks of the Rives de Clausen, Le Sud has managed, in more than eleven years of existence, to establish its presence and its gastronomy, thus becoming a must for gastronomes residing or passing through the Grand Duchy of Luxembourg. Its location in the heart of a district full of history, and very close to the main points of interest of Luxembourg’s capital, undoubtedly contributes to its success. These elements might not be enough if they were not accompanied by the irreplaceable touch of its gourmet cuisine and desserts that chef Etienne Stein presents. Etienne is a pastry virtuoso. Self-taught, he revisits the Great Classics, surprises and shares his passion through his work.
Le Sud is also a rooftop bar with its panoramic terrace overlooking the Faubourg de Clausen. Time there stands still. Offering a relaxing and privileged moment for tasting grand crus and enjoying a selection of cigars. The top floor is accessible to the public, as is the restaurant, thanks to an all-glass elevator allowing a breathtaking ascent to this unique view in Luxembourg.
Become a spectator and taster ! The restaurant offers an elevated and open kitchen, like a stage, allowing you to admire the Chefs in full culinary spectacle. Regularly, Le Sud has the great honour of opening its cuisine to great chefs of talent, like the late Roger Jaloux, former chef of the restaurant Paul Bocuse and Wolfgang Becker, double Michelin star. During the 2019 edition, the Spanish national culinary team, having won a bronze medal at the 2018 Expogast, led by Chef Daniel Garcia Peinardo and Chef Fran Segura, also performed in the restaurant’s kitchens.
8, Rives de Clausen L-2165 Luxembourg [+352] 26 47 87 50 - www.le-sud.lu
www.aeg.lu COUV KACHEN 01-20 EN.indd 2
@lesudluxembourg
@lesud_luxembourg
14/02/2020 15:01
EDITORIAL
Now the New Year is not so new anymore, good intentions have given way to old habits and after the wet, cold and sometimes stormy winter, we are finally heading towards spring. For us, it›s exactly the right time to air out body, mind and house again, independent of any resolutions or bad consciences. Simply because it feels good! After all, KACHEN readers are health-conscious connoisseurs and on the following pages you can discover that delicious and healthy are not mutually exclusive. Did you know that the most googled words on New Year›s Day are «healthy recipes», «diet» and «detox»? Well, you will find all these in this issue, though perhaps in a slightly different way than expected.
Dear readers, Dear friends of KACHEN! We recently celebrated the 5th birthday of KACHEN. We deliberately chose the date for our party not at the end of the last decade, but at the beginning of the new one. Because even though a brief moment of retrospection is a good thing, it›s much more exciting to look ahead and imagine what great things we can do for you in the future. And the start of a new decade is just the right time to do that!
In this spirit, stay happy and mindful and enjoy life!
Yours,
Bibi Wintersdorf CHIEF EDITOR & PUBLISHER
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The first 5 years have allowed us to grow and to establish our magazine as THE Food and Lifestyle Magazine in Luxembourg. Now, we have to accept the challenges of the future and continue to work uncompromisingly on quality and content and consolidate what we have achieved and created so far. In the KACHEN editorial office, we have the saying «After the magazine is before the magazine», because as soon as one magazine is finished, work immediately begins on the next one ... and so on, and so on. This has been the case for the last 5 years and we still look forward to every new season, every new topic and every creative challenge! The KACHEN community is growing and our new publication REESEN is also very popular.
At a time when the events of a globalised world sometimes gets one down, it is no coincidence that values such as solidarity, sharing and togetherness are once again gaining in importance. Local and regional are not buzzwords and seasonal and healthy are not fads, but necessary steps towards a better and healthy environment. We can all help to make this world a little bit more liveable for our children and for ourselves every day.
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52 92 34 62 98 42 72 24 56 KACHEN No.22 | SPRING 20
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THE TEAM
—5
RESTAURANT & SHOP NEWS NEWS
—6
—8
PRODUCTS THAT WE LOVE BOOKS
R EC IPE S
S EC T IONS
CONTENTS
— 10
BLOG AWARD
— 24
SMOOTHIES
— 34
Thank you for the chocolate!
STEP BY STEP
— 42
New York style bagels
— 116
RECIPE DIRECTORY IMPRINT
CHOCOLATE
Detox in spring
— 13
— 16
EASTER MENU SAVOURY
Like at the Koeppchen restaurant
DO IT YOURSELF
— 48
A different kind of easter gift
— 150
BAKING BASICS
— 52
French vanilla cream puffs
— 151
VEGETARIAN
— 54 — 56
M AG A ZINE
Carpaccio of spring vegetables Green gazpacho with peas
NEU À LA CARTE
— 12
FEATURES
The chef runs the show
Rice - The most significant mite in the world Healthy eating with Bertrand 62
—
— 14
MADE IN LUXEMBOURG A porcelain princess
SEASONAL FRUIT
PORTRAIT OF A CHEF
Kiwi
— 78
Christophe Quentin - starry eyes
CHEF 'S MASTER CLASS
— 66
SEASONAL VEGETABLE Artichoke
— 80
— 58
— 72
TYPICALLY LUXEMBOURGISH
— 86
Easter cake with chocolate-nut filling
MY LUXEMBOURG
— 88
Yann Castano - Fillet of rabbit
FARMER'S RECIPE Cheesecake
— 90
RESTAURANT PORTRAIT
H A PPY HOUR
LUXE MBOURG
Langoustines in three variations
FEATURE
— 98
For the one it's cidre...
WINE NEWS
— 102
„Miseler Way of Life“
VINTNER FAMILY
— 104
Domaine Keyser-Kohll & Am Riefstack
NOBLE DROPS
— 106
— 92
GRANNY'S RECIPE
DID YOU NOTICE?! Our recipes are marked with icons that show at a glance whether they are vegan, vegetarian, dairy-free, sugar-free, gluten-free or nut-free. Explanation >>
vegan vegetarian dairy-free sugar-free gluten-free nut-free
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Gnocchi della Nonna
— 94
NE W
Food for your senses - L‘Atelier Windsor
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SUSTAINABILIT Y
CONSUME DIFFERENTLY
WELLBEING
MOOD
The mistakes that make recycling impossible DIY eco-cleaning products
— 112
INFO INTOX
— 108
— 110
10 facts about plastic pollution
132
— 124
Spring in to mindfulness
HEALTH & NUTRITION Breaking the word "diet"
PASSIONATE
— 126
112
— 128
NIUM - A step towards personalized nutrition
GREEN KITCHEN
— 130
How to detox your home & kitchen
LIVING BETTER
— 132
What is biohacking?
BEAUTY
— 133
COLUMN
— 134
Skin care in spring
K ACHEN ON TOUR
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INSPIR ATION
It's never too late to do something good for your health!
MUST HAVES Live in blue...
— 136
DESIGN IN LUXEMBOURG
Julie Conrad - The creative
LUXEMBOURG
145
— 140
— 142
In the land of the red rock
ON TOUR WITH CFL A train ride into nature
— 145
SPRING IN THE MEDITERRANEAN SEA A gastronomic cruise with 3 top chefs!
— 148
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TEAM
C HE FS
CHRISTOPHE QUENTIN
BERTRAND DUCHAMPS
CATHY GOEDERT JEFF OBERWEIS
YANN CASTANO
F R E E L A NC E R S
RÉGIS JOUBERT
JACQUELINE FEYDER
SANDRINE PINGEON
BERTHE ELSEN-MELKERT
METTY KRACK & DAVID FIEGEN THE CHOCOLATE HOUSE TEAM
KRISTOF DELLA SIEGA
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ALEXANDRA KAHN
MYRIAM VISRAM
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©ERIC DEVILLET
NE W DI SCOV E R IE S
QOSQO
PARC LE’H
15, Place d’Armes — Luxembourg
1, rue de la Forêt — Dudelange
Tel. +352 / 28 99 55 552 1
Tel. +352 / 51 99 90
qosqo.lu parcleh.lu
At the beginning of this year, the emblematic restaurant Parc Le’h reopened its doors under the umbrella of Concept+Partners. Sheltered from the hustle and bustle of the city, the restaurant is situated on the edge of the forest in a hushed, contemporary setting, combining elegance and relaxation. By keeping the same team that made the restaurant a success and modernising the atmosphere of the establishment, the management wants to establish itself with the semi-gastronomic offer as its main draw. Warm and delightful, joyful and intimate, the Parc Le’h is a lively place, adapting to every moment of the day. It offers a creative cuisine that revisits dishes from Luxembourg’s region and the classics of French cuisine. Chef Jean-Charles Albert and his team mobilise their talents to offer refined dishes that are reinvented every week and throughout the seasons. A weekly lunch menu is proposed for those in a hurry, which can of course be transformed into an extensive lunch... And for those who only want to satisfy a small craving, the choice is big as well. In the evening, in addition to savouring sophisticated dishes and enjoying a warm atmosphere, guests can experience a new event programme.
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After the opening of its first restaurant in Kirchberg, QoSQo opened the doors of its second Latin bistro. Always with the aim of taking its guests along the roads of Latin America, this second restaurant, founded by the Happy Mex S.A. company, offers contemporary cuisine with fresh and regional gourmet products. Plant-based food is at the heart of the recipes, to the delight of all. The menu, adapted to the seasons and to the availability of local products, offers traditional recipes such as ceviche, chilli con carne or grilled meat and fish. All in all, QoSQo crosses borders with its cuisine, spiced up with notes of cumin, lime, coriander and chilli pepper. With its 100 seats on two floors and 100 seats on the terrace, the new QoSQo stands out in an authentic, trendy and genuinely warm setting. The restaurant’s interior design is as colourful as the plates are! Alex McKell Murals by McKell – the well-known Luxembourgish artist of Scottish origin, has made use of her considerable talent to decorate the walls and has created an atmosphere full of character. The restaurant is accessible to people with reduced mobility.
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R E STAU R A N T & SHOP N E WS
LE CHAI 7 Avenue J-F Kennedy
BOUL ANGERIE-PAUL
— Luxembourg
7 Avenue J-F Kennedy — Luxembourg
Tel. +352 / 20 21 14 10
Tel. +352 / 24 52 73 82
lechai.lu boulangerie-paul.lu
In 2012, Paul’s adventure begins in Luxembourg , offering customers an alternative in bakery products, pastries, cakes and delicatessen. A first shop was opened in September 2012 in Place d’Armes, the tourist centre par excellence of our capital. The distance between the station and the city centre was quickly covered by the subsidiaries Pavillon Gare and Place de Paris. On the outskirt of Luxembourg City, a Paul can be found in the Cloche d’Or since January 2016. After developing the branch network along the Moselle with the Borders shopping centre in Remerschen in December 2017, in the South with the outlets in Foetz and the Opkorn shopping centre in DifferdangeDifferdange, a 300 m2 branch has recently opened for gourmets and gourmands at the Infinity shopping centre (opposite the philharmonic hall), which boasts, like all the other stores, a tea room, a snack bar... And to be even closer to the needs of customers, food trucks criss-cross the roads of the Grand Duchy to cover sites further away from the points of sale.
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Munhowen Le Chai celebrated the official opening of its brand new wine bar at the Infinity site in Kirchberg. This new space, dedicated to passion, expertise, discovery and conviviality, will offer a unique experience to all wine lovers. The proposed offer thus responds to the demanding clientele of the Kirchberg district and makes it a true flagship of the Infinity project. With its unique architecture, which inspired the strong visual identity of the store, it consists not only of a place to buy wines but is, in fact, a truly elegant and cosy wine bar, in which a new selection of 18 wines is presented by the glass every month. The concept of this new wine bar is based on an excellent combination of great and complex wines to wines that are easier to drink, from classic wines to more exotic wines, discovered in Moldova or Bulgaria, for example, by the wine experts of the house. This is the adopted approach: it is no longer necessary to travel to discover new wines.
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Ma Langue Sourit, an already starred restaurant, brilliantly orchestrated by Cyril Molard, is multiplying signs of success! Unsurprisingly, he has kept a well-deserved second star in the Michelin guide and was crowned Chef of the Year by the Gault & Millau 2020 with 18/20, just like his sommelier Anthony Masson was elected Best Sommelier of the Year Gault & Millau 2019. The icing on the cake is that he is still doing Luxembourg’s gastronomy proud by being the first restaurant to be included in the prestigious Guide des Grandes Tables du Monde last January. These are well-deserved rewards that the KACHEN team wanted to honour. Congratulations to Cyril and his whole team! mls.lu
©MICK AËL WILLIQUE T
CONG R AT UL AT ION S TO C Y R IL MOL A R D
A LL G R E E N !
"We’re Smart World" comes to Luxembourg You may remember our congratulations to René Mathieu in last year’s summer issue, when he was voted the third best vegetable chef in the world by the organisation We’re Smart World. This year, the prestigious prize will be awarded for the 10 th time and will happen in Luxembourg! The event will take place on May 4th in COQUE and we will, of course, report on all the details in our next issue. The mission of We’re Smart® is to bring people and companies, that take an ecological and sustainable approach to food, together. To help each other and to teach ways to develop society towards more intelligent solutions for our bodies, nature and the world of tomorrow. Fruit & Veg Week©, the Best Vegetable Restaurants competition, The Vegetable Chef® and the We’re Smart® Green Guide are all part of this ambitious plan for our planet. In addition to the annual awards, We’re Smart World has provided the industry with the Green Guide, a handy tool with a wealth of information that is now available to everyone online. The guide logically assembles dozens of good addresses, including those of many chefs who give priority to vegetables, and a wide range of other addresses that are good references in the world of vegetables – an industry that is very prominent in the culinary and nutritional (health) news. We are curious to see who will be awarded five radishes this year.
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NEWS
MACARON COMPETITION FOR AMATEURS
Design by Julie Conrad Design Studio.lu
Launched in 2010, this competition brings together many great French confectioners, most of whom are members of Relais Desserts. Since 2015, foreign confectioners have also been taking part, giving it an international dimension. After Canada and Italy in 2017, representatives from Japan and Belgium joined in 2018 and now, thanks to the House of Oberweis, Luxembourg is also part of this culinary adventure. The competition, which was launched in December, was a real success and the jury, composed of food industry professionals and gourmets, including our editor-in-chief, selected the 3 best amateur pastry chefs in January, knowing that the local winner, coached by the Oberweis patissiers, will represent Luxembourg in this international competition! 1st prize Morgane Daas: Hazelnut, Passion Fruit, Vanilla and Yuzu Heart Macaroon 2nd prize: Natacha Michayewicz Blood Orange Macaroon Timut Pepper and Kalamansi Jelly Garnish 3rd prize: Carine Schouweiler Milk Chocolate Passion Macaroon and Sichuan Passion Pepper Confit
49 CONCOUR
th
S NATIONA
L
Jonk
FUERSC
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NCES O-SCIE 11th EXP MBOURG E X LU
29
th
MARCH
2020
FORUM CAMPUS GEESSEKNÄPPCHEN Open for public from 11 am
FREE ENTRY www.fjsl.lu
With the support of
Sous le Haut Patronage de Son Altesse Royale le Grand-Duc
Supported by
R E S E A RC HING FOR T HE F U T UR E The Fondation Jeunes Scientifiques Luxembourg invites again this year to the open day of the national «Jonk Fuerscher" competition and the international Expo-Sciences Luxembourg at the Forum Campus Geesseknäppchen. On 29th March 2020 from 11 a.m., the 70 or so projects of young researchers from Luxembourg and all over the world can be admired. A number of projects have also been submitted on the subject of eating and cooking: some young researchers want to compare whether a vegetarian or vegan diet is healthier, others measure the effect of spicy foods on bacteria, while still others focus on the taste buds and their development in old age. The young researchers and their projects from a wide range of scientific disciplines will be selected at the award ceremony at 4 p.m. on the same day. In addition to an extensive entertainment programme in the form of key note speeches by former young researchers and musical performances by the band Irina, food and drink will of course also be provided. This year, the "Jonk Fuerscher" competition will be supported for the first time by Kachen Magazine, giving participants a taste of culinary science.
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PRODUCTS T H AT W E LOV E
WINE S WIT H A N ECOLOG IC A L A PPROAC H! From the beginning of this year, the Delhaize brand has been paying close attention to environmental issues. This also involves choosing more environmentally friendly packaging for its wines, for example with wine in a pouch. Transported in bulk, it reduces the number of trucks on the road. Delhaize is the first retailer to offer this format on the market. This wine in pouch is available in five different table wines. In addition, the quality of this wine remains excellent thanks to limited contact with the ambient air. delhaize.lu
THE "CHOUCHOUS DU CŒUR"
A 100% responsible product
The "Chouchous du Coeur" are produced in Bissen in the chocolate workshop of the Tricentenaire. With a view to inclusion through work, people with disabilities exclusively process fair trade certified cocoa here. This is a doubly social vocation that is further accentuated with the "Chouchous du Coeur", since Cactus is committed to donating € 0.50 per item to the Foundation of the Grand Duke and Grand Duchess in favour of the "Stand Speak Rise Up!” initiative. This initiative addresses the problem of sexual violence in sensitive areas, focusing on solutions to combat it, but also on justice and reparation for the victims. By buying these little delicacies "Made in Luxembourg”, Cactus customers have the opportunity to act as responsible consumers, helping to assert the rights of women throughout the world and to prevent the use of sexual violence as a weapon of war. The "Chouchous du Cœur" are now available in Cactus stores. cactus.lu
WHEN FASHION & GOURMET FOOD GO HAND IN HAND Shortbread Matcha Muse By x Oberweis The House of Oberweis has partnered with Muse By, the elegant, chic and bohemian ready-to-wear boutique at 60 Grand-Rue, to develop a magnificent box of Matcha tea shortbread. These shortbread biscuits come in an attractive box with a certificate of authenticity and behind each biscuit gourmets can also discover the ecological commitment of Oberweis and its pastry chef. Here, the sugar content is reduced, bad fats avoided and the raw materials chosen with care meet the rules of sustainable development. There are no additives or preservatives.
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The experience of a moment...
A GOURMET LUNCH, IN 1 HOUR, IN A BUCOLIC SETTING? YES, IT’S POSSIBLE!
3-COURSE BUSINESS LUNCH - 49€ EXCLUDING DRINKS - CAR PARK AND VALET PARKING SERVICE
Open from Monday to Friday - Lunch from 12:00 to 14:00 - Dinner from 19:00 to 21:30 Les Jardins d’Anaïs • 2 place Sainte Cunégonde, L-1367 Luxembourg (quartier de Clausen) • (+352) 28 99 80 00 • reservation@jardinsdanais.lu • www.jardinsdanais.lu
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NEU À LA CARTE
T H E C H E F RUN S T H E S HOW Food and drink has never been so popular. There are ever more radio and TV programmes showcasing the culinary arts whilst online blogs delve into the latest trends. What’s more, food lovers are spending their spare time cooking and we’re seeing independent and/or intellectual professionals unwind in the kitchen. Lawyers whisk up a storm, doctors are handy with a spatula and artists wield their blenders...
René Mathieu, chef at La Distillerie in Bourglinster, takes his students out into the surrounding forests to forage mushrooms and unusual herbs. You won’t be surprised to hear that the talented chef’s eatery is one of the world’s top three vegetable restaurants. Classes costing 110 euros are available on their sponsor’s website miele.lu. At Windsor by Jan Schneidewind, classes are based on recipes from the chef’s book or individual suggestions. You can even get competitive with classes like the Windsor Associates Challenge, Windsor Bachelor Challenge or Jan’s Master Challenge. The concept also lends itself perfectly to corporate events. Visit windsor.lu for details in the «team cooking» section under «catering». Receive a warm welcome from chef Alain Pierron at the iconic Les Roses fine dining restaurant in Casino 2000 and learn his culinary secrets on specific dates, available at casino2000.lu. After making a name for herself a few years ago with her delicious desserts at the Windsor, pastry chef Cathy Goedert has set up her own business with classes for companies and the general public, as well as cake making, at cathygoedert.lu. Last but not least, KACHEN runs its own classes for club members and is planning a programme with lessons from top chefs for the general public. Now, you just have to wash and iron your aprons.
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TEXT
Claude Neu
T
he trend hasn’t escaped Luxembourg and our most talented professional chefs now run cookery classes. The man who began the trend in Luxembourg may not be a restaurateur but he sometimes coaches and advises chefs. Bertrand Duchamps is the brains behind the cookery school on Route de Longwy and his colourful glasses are just as famous as the French food critic Jean-Pierre Coffe’s eyewear. Aside from concocting classes for children and adults, Brittany’s self-proclaimed «fully baked chef» has launched his own product range including all manner of delicious sardines. His course packages, ranging from «lunch» and «dinner» to «tapas», are available to view on his website, atelier-de-cuisine.com and cost between 65 and 125 euros. Visit yvesradelet.com to see a very detailed course schedule by one of our most popular chefs who moved from the capital to Drauffelt near Clervaux to run classes in his own home before being joined by the restaurant. Budding chefs attend one or two classes a month and make their first foray into Easter menus, molecular gastronomy, game and mushrooms, or let off steam with the «eat high off the hog» principal! Generally, classes last five to six hours, including a group tasting banquet, and cost around 90 euros. Chef Arnaud Magnier brings you one-off events and special offers, which can be found on the website of the capital’s Michelin-starred crown jewel, restaurantclairefontaine.lu. He also runs classes which one attendee spoke highly of and the latter sent me mouth-watering photos of her creations made under the Michelin-starred restaurateur’s guidance. These classes are most intense, as you need to have a full day to spare with a start at 10am and a finish of 6pm. Before tasting the food, you make a 3-course menu that is then served with the appropriate wine.
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BOOKS
JOY BAUER'S SUPERFOOD
EAT SOMETHING
150 Recipes for Eternal Youth
— Evan Bloom & Rachel Levin —
— Joy Bauer —
Healthy, delicious recipes from one of the nation’s leading nutrition experts. Looking and feeling our best has more to do with what we eat and drink than anything else. With Joy Bauer’s Superfood!, the Today Show nutritionist and #1 New York Times bestselling author offers 150 recipes that taste great and offer healthy benefits. With a home cook’s instinct for easy, everyday meals, and a dietician’s understanding of the foods that promote longevity, Joy Bauer’s Superfood! will make readers feel their absolute best. 224 Pages
— Abrams
—
ISBN 978-1-419-74285-9
From nationally recognized Jewish brand Wise Sons, the cookbook Eat Something features over 60 recipes for salads, soups, baked goods, holiday dishes and more. This long-awaited cookbook (the first one for Wise Sons) is packed with homey recipes and relatable humour; it is as much a delicious, light-hearted and nostalgic cookbook as it is a lively celebration of Jewish culture. Stemming from the thesis that Jews eat by occasion (and with enthusiasm), the book is organized into 19 different events and celebrations chronicling a Jewish life in food, from bris to shivah, and all the makeshift and meaningful events in between, including: Shabbat, Passover, the high holidays, first meal home from college, J-dating, wedding and more. Wise Sons is a nationally recognized deli and Jewish food brand with a unique Bay Area ethos inspired by the past but entirely contemporary, they make traditional Jewish foods California style with great ingredients. 240 Pages — Chronicle Books — ISBN 978-1-452-17874-5
PAVLOVA Favourite Recipes from La Meringaie, Paris The luscious, fruit-and-cream-filled glory of the pavlova: a crisp, melt in the-mouth meringue spread with cream that is delicately flavoured and whipped to magical lightness then topped with luscious fresh fruit. The pastry chefs at Paris shop La Meringaie have reimagined this dessert, which was originally created in the 1920s in homage to the renowned Russian ballerina Anna Pavlova during her tour of Australia and New Zealand. Each tempting pavlova in this book— all named after 18th-century women, evoking the era of Marie Antoinette, who was known to love meringue—is a delectable contemporary take on this dessert. Plus, five top French pastry chefs have devised delicious meringue-based recipes for your enjoyment, each one a joy to make and share. 128 Pages — Abrams — ISBN 978-1-419-74370-2
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MADE IN LUXEMBOURG
A PORCE L A I N PR I NCESS
Her kingdom is an exquisite workshop in Merl, a district of Luxembourg City, and her treasures are made of white gold. Claire Royer is a trained ceramist and her world consists therefore of delicate breakables. This is quite in contrast to her business, which took off quickly after she established it and is now on firm footing. When she moved into her workshop in the Rue de Longwy and opened in September 2019, her shelves were quickly filled and her calendar was rapidly crammed. She mainly sells her creations – from cups, plates, bowls and mugs to ceramic tea and coffee filters and pots as well as homemade scented candles – from her workshop, although she is planning an e-shop during the course of the year and a few collaborations are in the works.
MORE INFOS Atelier Céramique Claire Royer 320, Route de Longwy ― L-1940 Luxembourg atelierceramique.lu
“The work is wonderfully diverse: I sculpt with children, with adults I work on the lathe. Many enjoy the escape from their everyday lives, find sculpting relaxing and go home calm and happy with their homemade object,” Claire Royer says happily. The weekly courses take around 2.5 hours; once a month there are workshops at the weekend. There is a long tradition of ceramics in Luxembourg, not only noticeable through street names such as “Avenue de le Faïncerie” in Limpertsberg, which point to the heyday of the timeless craft. “I love being able to continue such a great craft with a long history in a contemporary manner. People can rediscover homemade things and they enjoy the individual character of my pieces.”
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TEXT PHOTOS
Jessika Maria Rauch Olivier Minaire
A few years earlier, however, she worked in a completely different area. “My last fulltime employment was in finance. I studied law, among other things, but I’ve only now found fulfilment,” says the native Frenchwoman from Toulouse. “I’m very grateful that Luxembourg gives you the chance to try new things and to find your place.” She has been living in the Grand Duchy for the past 16 years. A mother of two, she enjoys the combination of individual work as a creator and as a teacher of courses. Children can join her courses in groups of ten, for adults it’s five per group. Birthdays and other events can also be organized in her workshop – for small groups, naturally.
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"LIK E AT T HE KOE PPC HE N R E S TAUR A NT " Metty Krack warmly welcomed us at the Koeppchen, his traditional restaurant of Luxembourgish cuisine that has been delighting palates since 190 . After studying economics and training at Lenôtre, this young entrepreneur with a passion for good food and fine wines took over this family restaurant and, together with his partner David Fiegen, has kept the local cuisine alive. Today, he shares the details of his Easter menu with us.
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PHOTOS
Dominika Montonen-Koivisto
SAVOURY E A S T E R ME NU
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SEASONAL RECIPES
SA LMON TA RTA R WIT H B LOOD OR A NG E › › › › ›
Serves 8
30-40 minutes
600 g organic or wild salmon fillet 2 large blood oranges 80 g spring onions 3 limes 15 g ginger
› › › ›
1 Squeeze 1 blood orange and 1 lime. Emulsify
6 Press the remaining 2 limes to juice. 7 Mix all ingredients and season with salt and
pepper.
8 Put the tartar in a food ring on the plate.
Place the thin slices of pink radish, spring onions and some blood orange peel on the tartar and remove the form. 9 Mix the spinach leaves with the vinaigrette and some cubes of blood orange. Place it next to the tartar.
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the juice to a vinaigrette with the olive oil, salt and pepper to accompany the spinach salad. 2 Clean the salmon and cut it into small cubes. 3 Cut the spring onions into thin slices. Keep some slices for decoration. 4 Peel and slice the ginger. 5 Peel and fillet the other blood orange and cut into small cubes. Keep a few cubes and a little bit of peel for decoration.
150 g leaf spinach, roughly chopped 4 pink radishes, thinly sliced Salt and pepper 6 tbsp of olive oil
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DUO OF AS PA R AGUS , SOF T EGG , GOAT C HE E S E & H A M
Serves 8 45 minutes 35 minutes
› 16 green asparagus › 16 white asparagus › 1 6 very thin slices of local smoked ham (Salaison Meyer, Bascharage)
› 8 organic eggs › 1 60 g local goat cheese, dry
(Fromagerie Schmalen, Berdorf )
› Quality olive oil › Lemon juice › Salt and pepper
1 Wash the asparagus. Scrape the green asparagus and
peel the white asparagus. Cut off the ends.
2 Carefully place the eggs in a pot of boiling water, boil
for 6 minutes, drain and rinse under cold water.
3 Cut the cheese into fine shavings with a paring knife. 4 Peel the eggs. 5 Heat a frying pan and the oil. Roast the green aspar-
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agus over medium heat and stir-fry for 10 minutes. Season with salt. Keep warm. 6 Boil the white asparagus in salted water for 15 minutes. 7 Place the white and green asparagus on plates with the egg, cheese shavings and thin slices of ham in the middle. Season with freshly ground pepper, fleur de sel, olive oil and a few drops of lemon juice.
KACHEN No.22 | SPRING 20
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SEASONAL RECIPES
KACHEN No.22 | SPRING 20
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