SUMMER
E NG LI S H E DI TI O N
SUMMER 2020
TOGETHER
H
LË T ZE
KACHEN
BU
H
TYPESC
SC
we’ll get through this
ER GE
LUXEMBOURG’S FOOD & LIFESTYLE MAGAZINE
KEEP SMILING No. 23
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SUMMER RECIPES
OUR NEW REALITY
MINDFULNESS
SEASONAL: PEACHES, CARROTS FEATURES: SOYA, ICE CREAM, APERITIF, BRUNCH VEGAN RECIPES
PANDEMIC: LIFE IN QUARANTINE TESTIMONIALS LETZCOOK
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EDITORIAL
more energetically. Now, the calm has disappeared again, and I almost wish the lockdown back, I enjoyed the quiet so much. Could it have been a coincidence that the steely blue of the sky looked ever so slightly more vibrant than before the crisis?
Dream or nightmare?
Dear readers, Dear friends of KACHEN! It is rare that an editorial writes itself so easily and at the same time takes so much effort. To find the right words in a global crisis is not an easy task. It’s not “business as usual”, even though we have hopefully overcome the worst phase. Nobody can say precisely what to expect now, and even the scientists do not always agree. It is no wonder, therefore, that conspiracy theories and protests against the perceived limitation of our basic rights to freedom abound. Even though the, admittedly stringent, measures were taken solely for the protection of us all. Foolish who could not see that. Suddenly, your own home became home office, school, kindergarten, sports ground, cinema, living space, workspace, canteen, and bar all at once… for many a real challenge. The two-month lockdown was especially challenging for families with children. Trying to keep the little ones happy, getting the job done in the home office, and then also putting three meals a day onto the table; for many an additional load that leaves no room for the often praised “forced break”.
The calm after the storm?
New priorities
All of a sudden, things that before were simply accessories have now become vital again. If you were able to cook you were in a good position, just like those of us who could sew their own face masks. Homes and gardens have been given a new lease of life, and many a book finally read after years of neglect. Seldom has so much music been listened to as in the last few weeks, and old and new films and series found new audiences. There was definitely time to switch on in order to switch off! History proves that pandemics cause drastic change in our lives and in the living environment. Thus, we will observe with interest whether home working is here to stay, and so the approaching complete collapse of the transport system can perhaps be avoided. What will our cities look like in the future, and what will the consequences be for the housing market? The other side of the coin is a complete dependency on electronic communication devices. Turn off the internet for once, then you will have proper peace and quiet… or will it be chaos?! In contrast to certain dystopias streamed on Netflix, you will not find an ESC or stop button in real life, and B.C. suddenly takes on a new meaning. What was that again about the wing beat of a butterfly (or in this case of a bat in an animal market) in China?
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One of the things that I personally noticed most was the quiet. Normally, we have cars and lorries racing down our road every three minutes, and even when we go for walks in the nearby forest, you can still hear their roaring, accompanied by the bellowing of the planes in the sky. Suddenly, the quiet was absolute. It was as if the world was holding its breath. Nature could be heard once more and it seemed as if the birds were aware of this and sang
Of course, the question that begs to be answered here is whether this image of “the world holding its breath” is not somewhat naive. After all, the reason for the pause was life threatening. Even if many praised the momentary standstill as a welcome break from the hamster wheel of life turning faster and faster, the long-term effects of this forced confinement to the home are not evident yet. Not everyone has the luck to live in a house in the country with a garden, not everyone lives in socially secure countries such as Luxembourg or Germany, in which, despite initial panic buying, basic necessities were never about to run out. Not everyone has access to medical care, not everybody has the luck to live happily with a partner or within a family, and not everyone was even allowed out into the fresh air, as we were. In addition to all this, there has been a constant worry about parents, relatives, friends, and, of course, the fear of the “invisible enemy”.
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EDITORIAL
Who are the winners, who are the losers of the crisis? Apart from delivery services, online shops and conference software, I hope that the winners of this crisis will be those who have taken the time to re-think their lives, to re-organise themselves and keep this up after the crisis has been overcome, and thus inspire others to follow suit.
All together now!
It is at times like these that can encourage the best in people. It was wonderful to see how the feeling of togetherness, sense of solidarity, and mutual support flourished and was not questioned by anyone. We will see how long these things last, but when we needed it most, everybody was there for everybody else – if you disregard the nonsensical and nationalistic egoism-fuelling border closing of our neighbours. Personally, I am sceptical. We have already seen an initial negative example when a fast food establishment reopened here and caused traffic chaos that sorely tested even the police. What happened to “the last few weeks have shown us what is really important and everything will be different or improve from now on”…? One of the revelations of the past few weeks is, without a doubt, rising interest in cooking delicious meals with simple ingredients. Good for us, for cooking with pleasure instead of frustration has always been our motto. We at KACHEN are proud to have obviously inspired so many people to join us on our tasteful journey. Cooking online was never as trendy as it is now, and many have taken their cooking into the virtual sphere, for want of other employment. However, KACHEN is more than simply a food magazine. We have given our lifestyle section prominence for a while now, and at kachen.lu we started a new section at the beginning of the lockdown called “our new reality”, which shared many important tips and information on how to cope with the crisis, including a list of all restaurant, caterers, and shops that offer deliveries. For us, “holistic” is not a buzzword, but simply means that we want to cover all areas of life that, beside family, health and work, are truly important.
Back to the beginning!
We will see. We in the KACHEN team will certainly continue to campaign for a more conscious lifestyle and bring you features on mindfulness, sustainability, togetherness, local and regional matters, as well as all kinds of recipes, including many vegetarian ones, to help you, if you so wish, to slow down, and to live a healthier, responsible, mindful, and happy life. What have I personally learnt from all this? That it feels good to pause, to not constantly rush from A to B, that there is a reason why slow food, slow living, slow fashion, slow cities, and slow travel, etc., find more and more supporters. You can find much on these topics in this issue. It is the small moments that make life worthwhile and it is these moments of happiness that become even sweeter in difficult times. I hope you find sweet moments when browsing this issue and I hope we can all get through this time of crisis together and stay healthy and happy. Have a wonderful summer! With warmest greetings from the entire team.
Bibi Wintersdorf CHIEF EDITOR & PUBLISHER
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What do we learn from something like this? That is, without a doubt, a big question. A crisis like this carries many dangers but also many possibilities. Will we really emerge reformed and are we capable to accept
the consequences, or will we simply continue as before? Will we listen to the true experts (scientists, doctors, researchers), or will we blindly follow self-proclaimed saviours and know-it-alls? Have we finally learned to value the work of those people who clean up after us, who look after the old and infirm, and do all of that work that we ourselves don’t want to or can’t do? Was this really the much-lauded reprieve for the environment that is close to collapse, or not more than a short hiccough in human history, after which everything will continue as it has done, only perhaps even faster and with more hunger for life? Will the respectful relations between people last, or will the “me/us before everyone else” mentality – that one could see in some places even during the crisis – prevail? Finally, will it be a stepping forward, and crashing into a wall, or a step back, and taking stock?
KACHEN No.23 | SUMMER 20
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TEAM
C HE FS
YANNICK FERRATON & SÉBASTIEN PERROT
CATHY GOEDERT
PAUL FOURIER
BERTRAND DUCHAMPS
FRÉDÉRIC VUILLEMIN
© DAV I D H
LOUIS LINSTER
MATHIEU MORVAN
JULIE JAGER
ALICE STEFFEN
SANDRINE PINGEON
CLAUDE KIRSCH
K ACHEN – WINTER ISSUE 2019
CFL Trip to Liège - Josiane RESIEN
A complete set of the PLATINUM series by RAK Annique FEIDER
Noble drops - Ida ANGIONI
Books “Weihnachten” & “Edle Pralinen” - Tom GEVELINGER Luxembourg, Gastronomie & Héritage / Maman fait un gâteau / La cuillère d’argent / Les aventures du garçon grand-ducal - Elisabeth MULHERN-LEMAIRE
LUXAIR TOURS Trip to Grand-Canarie - Fabienne BOES
K ACHEN – SPRING ISSUE 2020 Book Chine - Fabien ROUSSET Heimgart-Set - Eric LAVILLUNIÈRE Noble drops - Jean Paul NEU
Kochen wie früher - Géraldine WELSCHER Gault Millau - Laura JACQUELIN, Fabien ROUSSET, Jeannot MULLER, Claudine HIRT-LENGLER
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WINNE R S
IN COLL A B
YVES JEHANNE
KACHEN No.23 | SUMMER 20
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CONTENTS
18
56 98
24 62 35
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67 20 79 KACHEN No.23 | SUMMER 20
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THE TEAM BOOKS
—3
R EC IPE S
S EC T IONS
CONTENTS
—7 —8
OUR NEW REALITY
RESTAURANT & SHOP NEWS BLOG AWARD
— 16
SEASONAL RECIPES
— 22
SEASONAL RECIPES
— 32
Gourmet ice creams in the national colours
An apero at l‘Opéra
BAKING BASICS
— 128
RECIPE DIRECTORY IMPRINT
— 12
SEASONAL RECIPES
Summer brunch at the Sofitel Grand Ducal
Belgian waffles
— 158
— 38
URSULA‘S RECIPE BOOK New inspiration for recipes
— 159
STEP BY STEP
— 44
— 46
LUXE MBOURG
Strawberry shortcakes
TYPICALLY LUXEMBOURGISH
Turkey blanquette with Kachkéis
— 102
DO IT YOURSELF
FARMER’S RECIPE
— 104
VEGETARIAN RECIPE
MY LUXEMBOURG
— 106
RECIPES
Ham & cheese cake
Feierstengszalot
RESTAURANT PORTRAIT
Rainbow ratatouille
— 108
— 110
GRANNY’S RECIPE
VEGAN RECIPES Go vegan
Vegan peach tart
FEATURE
— 112
Peach
— 118
— 74
— 82
SEASONAL VEGETABLE Carrot
Two brothers — one family business
NOBLE DROPS
— 72
SEASONAL FRUIT
— 116
VINTNER FAMILY
— 62
Soya, pulses for hipsters & hippies Healthy eating with Bertrand
Hossa! Hossa! Boom boom!
WINE NEWS
— 59
VEGAN RECIPE
Family Kirsch‘s Bouneschlupp
FEATURE
— 56
Around the Tête de Moine AOP
A different kind of country inn
H A PPY HOUR
— 52
An herb for every ailment
— 120
PORTRAIT OF A CHEF
— 96
Louis Linster: One star replaces another
CHEF‘S MASTER CLASS Filet de bœuf Wellington
DID YOU NOTICE?! Our recipes are marked with icons that show, at a glance, which allergens they contain.
Vegan
Explanation >>
Nut-free
— 98
Vegetarian Dairy-free Sugar-free Gluten-free
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NE W
— 88
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SUS TA IN A B ILIT Y
CONSUME DIFFERENTLY
WE LLB E ING
CONTENTS
MOOD
Sustainable fashion
PASSIONATE
— 124
INFO INTOX
— 126
— 122
Sustainable gardening
124
How to store food properly
— 134
Yoga for your body & mind
HEALTH & NUTRITION —
136
Mindful or mindless snacking?
GREEN KITCHEN
— 138
Tips on healthy eating when staying at home
HEALTH & NUTRITION Is all water good for you?
LIVING BETTER
— 140
122
— 142
The dirt of gardening
COLUMN
— 144
MUST HAVES
— 146
Ideas for garden & terrace
MADE IN LUXEMBOURG
Cheers to real couture
— 149
DESIGN IN LUXEMBOURG
Olaf Recht multifaceted design
LUXEMBOURG
— 150
147
— 152
A small garden paradise along the Moselle
ON TOUR WITH CFL
— 155
An expedition by train through the center of Luxembourg
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ON TOUR
INS PIR AT ION
Can vitamins stop me getting Covid-19?
KACHEN No.23 | SUMMER 20
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BOOKS
IT STARTS WITH FRUIT
NOURISH ME HOME
THE SQIRL JAM BOOK
Simple Techniques and Delicious Recipes for Jams, Marmalades, and Preserves
125 Soul-Sustaining, Elemental Recipes
(Jelly, Fruit Butter, and Others)
— Jordan Champagne —
— Cortney Burns —
— Jessica Koslow —
Jordan Champagne unlocks the secrets
Nourish Me Home features 110 recipes in 6
Sqirl Away collects Jessica Koslow’s
of mouthwatering fruit sauces and but-
chapters that pay homage to the seasons
signature jellies, preserves, and jams into
ters, delicious whole-fruit preserves, and
and the elements of water, fire, air, and
a cookbook that looks and feels like no
fresh-tasting jams and marmalades from
ether. Cortney Burns is back with a perso-
other preserving book out there, inspiring
the comfort of your home kitchen.
nal cookbook project about nostalgia, im-
makers to try their own hands at canning
migration, and her own uniquely delicious
and creating. Sqirl Away will make you fall
recipes.
in love with jam.
288 pages — Chronicle Books ISBN 978-1452173580
304 pages — Chronicle Books ISBN 978-1452175850
256 pages — Abrams Books ISBN 978-1419735332
Publication date: 18 August 2020
Publication date: 21st July 2020
HOME MADE FOOD NOTEBOOK — Yvette van Boven —
This food notebook has handy information on measures and conversions, food names in different languages, a seasonal calendar, and more. In the section, “My Kitchen”, Yvette shares her pantry staples and how she makes them, from mustard to mayonnaise, butter to vinaigrette, and more. Most pages are, however, only lightly illustrated for you to fill with your recipes, lists, tips, and memories.
PR I Z E DR AW We are giving away one copy of the HOME MADE FOOD NOTEBOOK . Simply answer the following question: Who is the publisher of the book? Send the correct answer with your name and address and the keyword HOME MADE FOOD NOTEBOOK to gewinnen@kachen.lu Entries close on 31 July 2020
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160 pages — BIS Publishers ISBN 978-90-6369-397-8
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OUR NEW REALITY
A T IN Y ONE
WIT H HUG E CONS EQUE NC E S . . .
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Who’d have thought it?! When our KACHEN Spring Magazine was published at the beginning of March, we had no idea what was to come in the following weeks. Two months later we are not much smarter about the virus, but a bit better organised to cope with the “new” everyday life and, above all, we are enriched by a new online campaign. The spontaneously created section “Our new reality”, with over 60 recipes that we published daily on letzcook. lu and on kachen.lu, together with many other useful information and tips about the exceptional situation, obviously inspired many of you. A big thank you to Radio 100Komma7 and to RTL Today, who actively supported us in this community action. We are proud that we managed, under the highest of pressure, to put the current issue together over the last 2 weeks, as photo shoots and interviews were not possible as before and the KACHEN team, like everyone else, was in quarantine at home. Now that the newsagents have reopened, we would be happy to see a sold-out edition, because just like many others, we are “locals” who depend on the support of consumers. We would like to extend a heartfelt thank you in advance! Here is a small overview of the many ways in which people dealt with the virus and its consequences!
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OUR NEW REALITY
HOW HAS YOUR COMPANY REAC TED OR AC TED DURING CONTAINMENT? Within 48 hours, we managed to secure not only property but also people - customers and staff - using the cyclone warning methods we have experienced in our island experiments. We use this “standby” time to carry out maintenance, renovation and disinfection work on the premises. We communicate regularly with our clients and our teams to inform them about the current activity of the hotel and the measures taken to welcome them - hopefully soon - in the best conditions of comfort and health safety. The first emergency was to manage cash flow as closely as possible, using the resources made available by the Luxembourg government; and we are already thinking about the different reopening scenarios.
HOW DO YOU SEE THE FUTURE FOR COMPANIES IN YOUR SEC TOR? There will be a before and after. It will take a long time to return to normal business, especially for hotels with international guests. We will also have to change our operating methods and create new offers to adapt to the clientele, whose behaviour will inevitably change.
BONNIER HUBERT General Manager / Hôtel le Place d’Armes hotel-leplacedarmes.lu
HOW HAS YOUR COMPANY REAC TED OR AC TED DURING CONTAINMENT? It was a real shock when we were told on Saturday that we had to close our 13 salons on Monday. We had to quickly organise the closure of the shops and notify our customers. We analysed our cash flow and calculated how long we could go without revenue... Our newborn e-shop: www.hairshop.lu was a big hit and I helped every day to wrap the packages and put samples and gifts in the packages, to keep our customers happy. Fred, one of our best men’s hairdressers (multiple winner of the American Crew All Star Challenge) has created tutorials that can be viewed on our social networks (Youtube, Facebook and Instagram).
HOW DO YOU SEE THE FUTURE FOR COMPANIES IN YOUR INDUSTRY? I think the most important thing is to act on things that can be changed, a crisis is also always a great incubator for new innovative ideas, you just need to have the courage and willingness to work long hours to make your dreams come true. It’s hard to judge, because at the moment we can’t work as we used to, we need more time to make a simple haircut following the necessary disinfection of hands, workplace and equipment. We work with small teams. In order to ensure a safe recovery, we ask each customer a participation of 3€ per visit.
LAUR A FERBER FERBER hair&style, BARBERSHOP
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hairshop.lu
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OUR NEW REALITY
HOW DID YOUR COMPANY AC T DURING THE CONTAINMENT? We closely monitored government announcements and immediately contacted all of our customers to inform them about the measures we have taken. As a gesture of solidarity, we were the very first to offer four FREE fitness classes per week via our Instagram page @houseoffitness360. Obviously, we are looking forward to seeing our clients again, because personal contact is essential and we miss it. If we love our job, it’s because of our clients. But I’m afraid a second wave will come in the autumn. It will be even worse, and the rent problem will absolutely have to be solved. One way or another, we are ready to face the future, whatever it may be. If we have to come up with digital solutions, we are ready! R AUL GABELLINI House of Fitness 360 hof360.com
HOW HAS YOUR COMPANY REAC TED OR AC TED DURING THE CONTAINMENT? After the shock of the news of the lockdown, and then having to pick up your stuff and go home feeling like you were at war with an invisible enemy, new work habits quickly took over. Being part of a global company, the use of different digital tools was already predominant at JLL Luxembourg. From one day to the next, the use was simply completely reversed: video-conferencing versus physical meetings. The JLL Luxembourg teams reacted very well and motivation remained intact.
HOW DO YOU SEE THE FUTURE FOR THE COMPANIES IN YOUR SEC TOR? Naturally, I believe in the agility of our business to reinvent itself if the crisis forces us to do so. ANGÉLIQUE SABRON Managing Director / JLL Luxembourg jll.lu
HOW DID YOU SPEND THE LOCKDOWN? On 17 March I tested positive, one week later I was hospitalized, after 3 weeks of convalescence I am well again. My wife and I had 2 of our daughters and their friends in our house. Cooking together, clearing the house, planting a garden, going for walks, cycling, setting up a sauna in the basement, reading... There was never a dull moment. The whole film industry is not doing well at the moment. We are working hard on solutions, but the future doesn’t look bright. My motto: “Nothing will ever be the same.”
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PAUL THILTGES Film producer / Paul Thiltges Distributions
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OUR NEW REALITY
HOW DID YOU REAC T TO THE CONFINEMENT? The news of a bizarre viral infection affected our pandemic preparedness early on. When I saw the gigantic Chinese hospitals that were built in 8 days, I knew that this would be a global threat. You don’t put that much energy into something if it’s not dangerous. In early February I ordered masks/ disinfectants (which were stolen from us). We were unable to help our patients because of the 7-week lockdown, but now the daily routine is gradually starting up again... but surely nothing will be the same for a long time. DR MARC KEIPES Medical endocrinologist, Director of the GesondheetsZentrum at the Zitha
HAVE YOU BEEN AFFEC TED BY THE CONFINEMENT AND HOW HAVE YOU REAC TED? On the one hand, bottlenecks arose because alcohol was used to produce disinfectants; on the other hand, sales in various areas collapsed completely. We adapted to the situation very quickly, for example by offering our customers home delivery. The service was immediately accepted perfectly. We also had more time than ever before to plan our new projects. FR ÄNK WAGNER Co-founder / Opyos Beverages opyosbeverages.lu
HOW DID YOU EXPERIENCE THE LOCKDOWN? I’ve lived with the containment pretty well. Of course, like everyone else, the early days were complicated. Being away from my friends and away from my daily routine threw me off. Not being accustomed to this way of life, I was soon confronted with melancholy and nostalgia for “before”. Then came the adaptation stage, I got back on my feet and found a rhythm while remaining confined. And finally, the last stage, the one I’m in: impatience. I can’t wait to get back to an active life, to go to school, to see the people who used to support me - in short, to live again...
HOW DO YOU SEE THE FUTURE? We see the future as we saw it before the lockdown. It hasn’t really impacted our plans. Hopefully, the bars and restaurants will open as soon as possible, hoping that this health crisis will not have taken away from the places we liked to spend time in. With the baccalaureate in our pockets, a lot of doors are opening up to us, which implies a real change in life, including a future move to Paris to attend a communications school. With no prom or graduation party and no real stay abroad, our summer is in doubt but that just leaves us the best to come, and the worst is over, life will resume its course naturally.
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CHARLOTTE Senior student at the Lycée Vauban
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R E STAU R A N T & SHOP N E WS
HORESCA, A FEDERATION THAT HAS BEEN ACTIVELY ENGAGED DURING THE COVID CRISIS As a federation for professionals in catering and hospitality, Horesca has maintained a close relationship with figures in the sector throughout the lockdown. They have campaigned for them in government, conveyed any relevant information, answered any requests and much more. We’re giving them the floor with an interview with François Koepp, Horesca’s Secretary General.
What has your role been during the current crisis?
The current situation is serious. Horesca has acted as an intermediary and spokesperson for the entire sector; we’re here to protect the interests of any business in the sector, from the biggest to the smallest. During the first week of lockdown, we had over 5000 phone calls and over 12,000 emails from people in the trade who were worried, as well as from individuals requesting information. Horesca was a point of contact in this area.
What do you think is the best solution for restaurant owners?
We’d firstly like to thank the government, especially the Minister of SMEs, Lex Delles, for listening to our proposals and for the support provided to adapt to the needs of businesses as the situation evolved. It won’t be enough, of course. The government can’t cover all the losses but it is trying to maximise funding for companies. Businesses in the sector have had to reinvent themselves. For example, some have gone into catering but not all of them have been able to do so due to their facilities or lack of staff. The sector has been heavily affected. There’s also the issue of rent. In this case, the government should have provided solutions for owners to cut or freeze rent in return for lower tax rates, for example. This system hasn’t been put in place yet but we hope it will be.
What do you expect of the government over the coming month?
Why did you draw up a charter?
We decided to draw up a charter to make consumers feel confident again. To do so, we drew up a strategy starting with the Horesca guide for reopening recommendations in line with Horesca’s good hygiene practices tailored to suit the current situation. It is available in three languages (French, German and English) for our members to down-
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Every business owner in the sector is in a difficult situation no matter their size or location. That’s why we’re
asking for all businesses, even those employing more than 20 people, to receive funding relative to their size. Employer contributions are a heavy burden for companies. They have to be paid to the government even when furloughed. The best thing would be for employer contributions to be frozen whilst on furlough. In such an unusual situation, it would help small and large companies, and make sense given the government’s demand, for businesses to close. The government also needs to help plan for what comes next... They could detail how much overall budget will be released after the lockdown, how much funding will be available. Furlough has helped and it definitely needs to be extended after lockdown as it will help companies in our sector to better decide which solutions they need to implement so that they can stay open. Obviously, business operations and profits won’t restart at 100%. We estimate it will take 9-12 months before restaurants get back to normal and 12-18 months for the hospitality sector to recover. Our approach is intended to avoid redundancy. The government has to help companies so they don’t have to choose between going bankrupt and making people redundant.
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R E STAU R A N T & SHOP N E WS
load from our website and the French version is sent to all the Horesca figures. We have even sent it to non-members, as we believe we have a duty to ensure ultimate safety for consumers and employees. For example, it covers wearing masks and the rules for service in a restaurant. They are based on current recommendations and legal requirements. We’ve also planned to launch an ad campaign with the slogan “Safe to Serve” alongside mailshot to households to explain that the restaurants, bars and hotels committed to the charter will have a label for the general public to put their trust in. This charter is exclusively reserved for our members.
Do you have any advice for the members of your federation?
government. Solidarity and support are what can save us, so I would like to ask business owners to pay their subscription and become members of our federation if they aren’t already. Interview held on May 18th horesca.lu
COVID-19
HORESCA GUIDE RECOMMENDATIONS The basic document for a gradual resumption of activity
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Follow the advice to keep everyone safe and stop the infection starting again, so we can avoid a second wave... One of our many recommendations is to extend terraces as much as possible and negotiate with city councils about ensuring sufficient space on terraces to reduce risk. Another recommendation is that we want all businesses to open at the same time... for now we’re disappointed by the lack of certainty for companies in our sector. We have proved what we can do for businesses in the sector during this crisis. The more of us who get involved in the federation, the more clout we’ll have with the
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FOR EVEN MORE RECIPES INFORMATION INSPIRATION
kachen.lu 2020_KACHEN_SUMMER_INT_EN.indb 14
kachenmagazine 20/05/2020 19:02
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SEASONAL RECIPES
SUMME R B RUNC H AT SOFITEL LE GR AND DUCAL
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RECIPES PHOTOS
S é b a s t i e n P e r r o t & Ya n n i c k Fe r r a t o n Dominika Montonen-Koivisto
Here are some recipes from Sébastien Perrot, Head Chef, and Yannick Ferraton, Master Confectioner at the MU restaurant in the Sofitel Luxembourg Le Grand Ducal. They are inspired by the brunch offered at the hotel on Sundays, with a wide range of savoury and sweet versions breakfast dishes, complemented by hot dishes and salads. The whole team is looking forward to welcoming you there, and everyone is already busy preparing the premises in accordance with the new, even stricter hygiene standards developed by the ACCOR Group and Bureau Veritas. sofitel.com
KACHEN No.23 | SUMMER 20
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SEASONAL RECIPES
AVOC A DO TOAS T WIT H ROAS T E D, S PIC Y C HIC K PE AS , POMEG R A N AT E & POAC HE D EGGS Serves 4 20 minutes 15 minutes
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2 ripe avocados 4 slices of farmhouse bread 4 fresh organic eggs Lemon juice Tabasco Salt and pepper 150 g canned, cooked chickpeas 1 tbsp powdered spice mix of your choice (curry, turmeric, cumin, coriander, tandoori...) › Olive oil › Fresh pomegranate seeds
1 Cut the avocados in half, remove the stone
stir with a spoon to form a slight swirl, gently pour in the egg and cook for 3 to 4 minutes before taking it out with a skimmer. Immerse it in ice water to stop the cooking, then drain it on absorbent paper. 4 Toast the slices of farmhouse bread, spread the avocados on each slice of bread, add the chickpeas, fresh pomegranate seeds and place a poached egg on top.
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and remove the flesh. Put the avocado flesh in a bowl, add the lemon juice, and mix so that the avocados do not oxidize. Add a few drops of Tabasco, a drizzle of olive oil and salt. Crush the avocados with a fork; there should still be some pieces left. 2 Drain the chickpeas, roast them over high heat with a drizzle of olive oil, then add the spice mixture, remove and cool. 3 Pour cold water and a little white vinegar into a saucepan and bring to the boil. Break an egg in a ramekin. When the water is simmering,
KACHEN No.22 | SUMMER 20
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SEASONAL RECIPES
T IR A MISU WIT H SUN V EG E TA B LE S & PE S TO
Serves 4 30 minutes 20 minutes
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1 Using a cookie cutter, cut out 8 circles of soft bread the
5 In a salad bowl, whisk the mascarpone and curd
cheese and add the pesto. Mix well.
6 Place a circle of soft bread loaf at the bottom of each
jar, cover with a little of the mascarpone mixture and add the vegetables. Repeat layers until you reach the top. You can finish by adding a few arugula leaves, some toasted pine nuts and a drizzle of olive oil.
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same size as the jars and toast them lightly. 2 Peel and finely chop the onion. 3 Wash the peppers, courgette and aubergine and cut them into cubes. Fry all vegetables in olive oil over high heat, season with salt and pepper and allow to cool. 4 To make the pesto: quickly blanch the basil leaves and cool them in water with ice cubes and drain them well. Put the basil leaves in a blender with the garlic cloves, pine nuts, Parmesan cheese and finally the olive oil. Blend until smooth. Adjust the seasoning to your liking.
1 small red onion 1 red pepper 1 yellow pepper 2 zucchini 1 aubergine 100 g mascarpone 50 g curd cheese 0 % 8 slices of soft bread Olive oil Pesto 2 bunches of fresh basil 15 cl olive oil 100 g grated Parmesan cheese 6 garlic cloves 100 g pine nuts Salt and pepper
KACHEN No.23 | SUMMER 20
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SEASONAL RECIPES
SWE E T & SAVOURY V ITA MINPAC K E D “R E D SA L A D“ Serves 4 › › › › › › › › ›
20 minutes
300 g watermelon 1 red pepper 1 red onion 2 small cooked red beets 200 g red cherry tomatoes 8 round red radishes 4 tbsp goji berries 80 g spinach shoots 80 g beet sprouts (red chard)
› 100 g gooseberry › Some edible nasturtium flowers For the dressing
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100 g fresh raspberries 40 ml grape seed oil Salt Sumac (optional)
1 Prepare the vinaigrette: mix the raspberries, sumac and salt. Whisk the
raspberry pulp with the grape seed oil as you would to make a mayonnaise.
2 Cut the watermelon into large cubes. Cut the red pepper and the beets
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into small cubes. Halve the cherry tomatoes and finely chop the red onion. Cut the radish into thin strips. 3 In a salad bowl, combine all the ingredients with the redcurrants and mix gently, season with the vinaigrette. Add a few nasturtium flowers.
KACHEN No.22 | SUMMER 20
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RECIPES PHOTOS
S é b a s t i e n P e r r o t & Ya n n i c k Fe r r a t o n Dominika Montonen-Koivisto
SEASONAL RECIPES
KACHEN No.23 | SUMMER 20
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SEASONAL RECIPES
S T R AWB E R RY & SWE E T WOODRUF F C HE E S E C A K E Serves 8 1 hour 15 minutes 50 minutes / 1 + 3h cooling
For the Graham cracker pastry
› 5 0 g wholemeal flour › 2 3 g butter › 2 5 g buckwheat flour from the › › › › ›
Our valley 1 g ground cinnamon 1 0 g milk 1 g baking powder 2 0 g acacia honey A pinch of fine salt
For the shortbread pastry base
› 1 70 g Graham cracker pastry (see above)
› 3 0 g sugar (vergeoise blonde – light beet sugar)
› 3 5 g melted butter For the cheesecake
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1 00 g protein 1 0 g sweet woodruff syrup 4 0 g fine sugar 5 0 g egg yolk 1 25 g fresh sheep’s milk cheese from An Dottesch 3 5 g T55 flour 1 5 g corn starch 5 0 g fresh cream 5 0 g cream cheese 3 5 g fine sugar 1 8 g melted butter ½ vanilla bean 4 0 ml liquid cream
For the strawberry cream cheese mousse
1 60 g strawberry purée 3 30 g whipped cream 2 5 g sweet woodruff syrup 2 ½ gelatine leaves 2 30 g fresh sheep’s milk cheese from An Dottesch › F resh strawberries for decoration
milk and honey until you get a homogeneous dough.
2 Let the dough rest in a cool place for at least 1 hour. 3 Spread the short pastry onto baking paper 3 – 4 mm
thick, and bake in the oven at 160°C for 10 – 15 minutes. Leave to cool.
Shortcrust pastry base 1 Finely crumble the previously prepared Graham short-
crust pastry and mix it with the sugar and melted butter, then fill it into the bottom of a 20 cm baking ring lined with baking paper. Press the mixture down with a spoon or use a glass with a flat bottom. 2 Set aside in a cool place. Cheesecake 1 Preheat the oven to 180°C. 2 Divide the vanilla pod and scrape out the seeds, then,
with a whisk, combine with fresh sheep’s milk cheese, fresh cream, cream cheese, melted butter and cream. Add the egg yolk and the sweet woodruff syrup to obtain a homogeneous, creamy and smooth mixture. 3 Whisk the egg white with the sugar. Add the flour and corn starch mixture and carefully fold in the egg white. 4 Pour the mixture onto the shortcrust pastry base and bake at 160 – 180°C for 30 – 40 minutes. Allow to cool and place in the fridge. Strawberries and cream cheese mousse 1 Soak the gelatine in cold water. 2 Whip the cream. 3 Heat the sweet woodruff syrup and melt the gelatine
in it.
4 Mix with the strawberry purée, the fresh sheep’s milk
cheese, and carefully add the whipped cream. Pour into the circle on the cheesecake. 5 Cool for at least 3 hours, preferably overnight. Decorate with fresh strawberries cut into slices or halves. Serve and enjoy!
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Graham cracker shortbread 1 Mix the dry ingredients, then add the softened butter,
KACHEN No.22 | SUMMER 20
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SEASONAL RECIPES
GOUR ME T IC E C R E A MS IN THE NATIONAL COLOUR S
To celebrate this special, national holiday in an intimate yet delightful way, we are thrilled to present a series of gourmet ice creams in the colours of Luxembourg. Created in collaboration with Yves Jehanne, a young and renowned pastry chef in Luxembourg, head of the pastry team at Steffen since 2017, and creator of the group ″Les Sucrés du Lux″.
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RECIPES PHOTOS
Yves Jeh a n ne Ramunas Astrauskas
BY Y VES JEHANNE
KACHEN No.23 | SUMMER 20
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SEASONAL RECIPES
IC E C R E A M
WIT H S T R AWB E R R IE S & E S PE LE T T E PE PPE R 8 personnes 20 minutes 5–10 minutes
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500 g fresh, ripe strawberries Espelette pepper to taste 50 g sugar 325 g whole milk 95 g cream 35% 60 g milk powder 95 g sugar 35 g glucose 54 g trimoline or inverted sugar
1 Make a strawberry purée by crushing the fruit with 50
g sugar, then simmer in a saucepan for 1 minute and mix. Pass through a cloth. Season with Espelette pepper as desired. 2 Heat the milk and cream to 35°C, then add 95 g sugar and glucose, which you combine beforehand. Add the milk powder at 60°C, then bring the mixture to 85°C. Add the Trimoline and the strawberry purée. 3 Stir and leave to rest overnight in the refrigerator, then add to your ice cream maker.
INV E RT E D SUG A R 800 g › 750 g icing sugar › 360 g water › 0 .75 g cream tartaric
30 minutes
acid or 0.75 g citric acid or 8 ml lemon juice (0.75 g = 1/3 tsp)
Equipment
› A thermometer › A medium sized pan
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Add everything to a pot. Boil over high heat and bring to 114°C; this can take 20 to 30 minutes. Pour into a cold container. Your inverted sugar is ready!
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SEASONAL RECIPES
S OR B E T
WIT H R AS PB E R RY & HIB ISCUS 8 personnes
20 minutes
› 5 00 g fresh, ripe raspberries › 5 0 g sugar › 1 50 g water
› 1 00 g sugar › 5 0 g glucose › 4 0 g dried hibiscus flowers
1 Make a raspberry purée by crushing
3 Mix the two preparations together
and strain through a cloth.
4 Leave to stand overnight in the refrig-
erator and then add to your ice cream maker.
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RECIPES PHOTOS
Yves Jeh a n ne Ramunas Astrauskas
the fruit with the sugar, then cook in a pot for 1 minute and purée. 2 For the hibiscus syrup, combine the water, sugar and glucose and bring to the boil, add the dried hibiscus, cover, and leave to stand for 30 minutes.
KACHEN No.23 | SUMMER 20
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SEASONAL RECIPES
S OR B E T
WIT H PE R R IE R YOG HURT & LIME 8 personnes
20 minutes
› 500 g Greek yoghurt › 50 g lime juice › 150 g of Perrier
› 100 g sugar › 50 g glucose › Zest of 1 lime
1 Bring all the ingredients to a boil. 2 Blend, then leave to rest in the fridge overnight, and then add the mixture
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RECIPE PHOTO
Firstname Lastname Firstname Lastname
to your ice cream maker.
KACHEN No.23 | SUMMER 20
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