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No. 24
www.visitluxembourg.com
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No. 24
VisitLuxembourg @luxembourginfo @visit_luxembourg
AUTUMN DELIGHTS
LUXEMBOURG
MINDFULNESS
SEASONAL: NUTS, CAULIFLOWER FEATURES: COFFEE, DONUTS, GRATINS, STUDENT SPECIAL
FARMER’S RECIPE GRANNY’S RECIPE MY LUXEMBOURG FIEDERWÄISSEN
REDUCE WASTE FEEDING BODY AND SOUL FENG SHUI MEAL PREPPING
9,95 €
14/08/2020 09:37
A touch of vitality with Pistachio Indulge yourself with our new colour combination
(RE)GAIN A TASTE FOR THE DIMENSION
BE INSPIRED. BE CREATIVE. BE WELL. NOURISH CREATIVITY. Your kitchen is a reflection of you. Recharge and refresh with the inspiring colour of PISTACHIO.
COUV KACHEN 02-20 EN.indd 2
Enjoy an exceptional moment in the luxury of Le Royal. Experience fresh recipes in a trendy atmosphere and attentive service at Amélys restaurant. Sunny terrace, fun and special memories. Le Royal Hotels & Resorts • L-2449 Luxembourg • 12, boulevard Royal T (+352) 24 16 16 1 • restauration-lux@leroyal.com leroyalluxembourg.com
www.kitchenaid.lu
14/08/2020 09:37
EDITORIAL
offer and we look forward to introducing it to them. At the same time, they have already learnt their first Luxembourgish word, for the German “Kochen” (cooking) is here called “KACHEN”!
HELLO NEIGHBOURS! KACHEN is the new KOCHEN Dear Readers, What a year we are experiencing! In January, we celebrated KACHEN’s fifth birthday. Shortly after, a “new reality” asked everything of us and we gave it our all: online, with a full heart and all our strength. We collected and published daily recipes online, information, knowhow, encouragement, and input for our readers and the KACHEN community. Our engagement was worth it, and we received wonderful feedback and our social-media presence received a veritable boost. Now, we are going a step further: KACHEN is going international! With this September edition, we are making the step across the border of our small country and will export the Luxembourgish way of life and culture to Germany. We are proud to be able to be a calling card for our country. We would like to thank our distribution partner – who believes in us and who made the preparations for our export – for the support and partnership. Now we hope that our dear neighbours will discover KACHEN as well and get to love it, as the Luxembourgers have done for five years. Situated in the heart of Europe, between French savoir-vivre and German hospitality, Luxembourg combines the best of its multicultural populace and is unique in this. The small Grand Duchy has so much to
In a time in which it is more important than ever to be aware of your surroundings and your responsibility, there is nothing more wonderful than to give each other a helping hand and to master the difficult times together, to build the future, and to realise how small the world really is. Even though “social distancing” will presumably be the word of 2020, the pandemic has brought us closer together, has shown us what and who is really important. It is the small things in life that bring joy – we only have to realise this. A homemade cake, a shared meal, a lovingly decorated table, the careful consideration of others, but also of products and resources, time for yourself and for the truly important people and things in your life; that is what lies close to our hearts and where we will hopefully be able to inspire you! Whatever is still going to happen in this most strange of years, rest assured that we will be at your side, with passion and engagement. I look forward to our first feedback from our new readership and wish you all a healthy and pleasurable autumn. Yours,
Bibi Wintersdorf
and the entire team at K ACHEN
K ACHEN No. 24 | AUTUMN 20
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CONTENTS
106 28 18 64 32 78 50 102 53 K ACHEN No. 24 | AUTUMN 20
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THE TEAM
—5
RESTAURANT & SHOP NEWS NEWS
—6
—8
PRODUCTS THAT WE LOVE BOOKS
— 10
R EC IPE S
S EC T IONS
CONTENTS
IMPRINT
Note to all students
— 14
— 22
— 32
by Bertrand Duchamps
BAKING BASICS
— 124
RECIPE DIRECTORY
STUDENTS SPECIAL GRATINS
— 12
BLOG AWARD
DONUTS, WHAT A SWEET SIN!
by Pierre Zehner
— 40
Cake roll with raspberries by Cathy Goedert
— 158
STEP BY STEP
— 44
Boston baked beans
— 159
VEGAN
— 50
M AG A ZINE
Bakhaus lemon cheesecake Crunch bowl, breakfast burger & mayo
PORTRAIT OF A CHEF
François Jagut
—38
— 56
VEGETARIAN
Vegetable chips by Sandrine
PORTRAIT OF A CHEF Rachel Rameau
— 92
CHEF'S MASTER CLASS
FEATURE COFFEE
The most popular drink in the world Recipes by Mondo Del Caffè
— 62
— 94
St Peter's fillet with seaweed and a side of green beans
MADE IN LUXEMBOURG Baking is love!
GRUYÈRE AOP & TEA
— 106
SEASONAL FRUIT Nuts
— 68
— 74
— 86
DO IT YOURSELF
Courgettes spaghetti with pesto sauce
Cockerel in Riesling sauce by Marcel Biver
GRANNY'S RECIPE
— 100
— 102
Bouché à la Reine reimagined by Arnaud Deparis
RESTAURANT PORTRAIT
— 80
— 88
— 98
Fritters by Mamie Guiguite
MY LUXEMBOURG
Halloween
— 104
H A PPY HOUR
LUXE MBOURG
Cauliflower
TYPICALLY LUXEMBOURGISH
— 58
Tartelets & mini meatballs with Gruyère AOP
SEASONAL VEGETABLE FARMER'S RECIPE
— 52
FEATURE
— 108
Fiederwaïssen
WINE NEWS
— 112
Wines, walking and well-being
VINTNER FAMILY
— 114
Domaine Claude Bentz in Remich
NOBLE DROPS
— 116
Fabrice Salvador and La Cristallerie
Vegan Vegetarian Dairy-free Sugar-free Gluten-free Nut-free
3
EXPLANATION Our recipes are marked with icons that show, at a glance, which allergens they contain.
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MINDFUL LIVING
CONSUME DIFFERENTLY
WELLBEING
CONTENTS
MOOD
— 118
How to reduce food waste at home
PASSIONATE
— 120
INFO INTOX
— 122
Natur&Ëmwelt A .S.B.L .
Food waste in numbers
118
— 130
Food for memory improvement & concentration boost
HEALTH & NUTRITION Back to school & work
GREEN KITCHEN
— 132
— 134
Meal prepping for beginners
LIVING BETTER
— 136
Improve your wellbeing with Feng Shui
BEAUTY
— 138
COLUMN
— 140
138
Tips for mature skin
K ACHEN ON TOUR
INSPIR ATION
How to reduce your alcohol intake
MUST HAVES
— 142
Home office must-haves!
DESIGN IN LUXEMBOURG
Zaiga Baiza
LUXEMBURG
— 146
134
— 148
Esch2022 , European Capital of Culture
ON TOUR WITH CFL Finally on holiday
KACHEN ON TOUR
— 151
— 154
A star is born – Wolfgat in Paternoster
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C HE FS
TEAM
CATHY GOEDERT
BERTRAND DUCHAMPS
ARNAUD DEPARIS
PIERRE ZEHNER
ELOÏSE JENNES
CHIARA PAPPALARDO
MARC KEIPES
JULIE JAGER THE TEAM AT MONDO DEL CAFFÈ
MARCEL BIVER
DANI MACKEL
NICOLAS VECRIGNER & MAMIE GUIGUITE
5
F R E E L A NC E R S
RACHEL RAMEAU
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R E STAU R A N T & SHOP N E WS
DROP BY &
EMMA’S
OBERWEIS LUXEMBOURG
1, rue de l’Industrie — Bertrange
2, rue Ermesinde — Steinfort
1, Hauptmarkplatz — Trier
Tel. +352 / 26 11 91 66
Tel. +352 / 20 33 25 51
Tel. +49 / 651 1451 17813
kava.lu
emmas.lu
oberweis.lu
After separating from his former partners with whom he operated the Windsor and the B13, Jan Schneidewind decided to take up a new challenge. Starting this summer, the KAVA in Bertrange is running under his direction. As soon as you arrive, the valet service is there to welcome you and make your dining experience easier. The restaurant offers a modern Mediterranean interior and a cosy terrace that allows you to forget, for a few hours, that you are not on the Côte d’Azur or the Adriatic Sea. The cuisine is fresh and creative, with first-class seasonal products, as one is used to from Chef Schneidewind. The menu includes unusual and delightful creations such as ceviche of sea bream and salmon, grilled watermelon, orange carpaccio with prawns or rigatoni with grilled octopus.
New format, new store: emma’s in Steinfort, on the main road between Arlon and Luxemburg. Developed by “Pall Center Groupe”, this pilot store reflects the group’s adaptation to the dietary needs and shopping habits of a modern life. On a sales area of 1350 m2 and in the spirit of a contemporary grocery store, emma’s provides quality products sourced from a network of local partners. Located close to the border with Belgium and on the cross-border workers’ route, emma’s also has a café with a seating capacity of 60. Its focus lies on the coffee in the morning or the afternoon as much as on the convenience of ready-to-eat meals during lunch break. Emma’s Steinfort will be open from Mondays to Thursdays and on Saturdays from 8 a.m. to 8 p.m., on Fridays until 9 p.m. and on Sundays from 8.30 a.m. to 1 p.m.
Another step forward for the future-oriented Oberweis family! Their constant development and innovation have initiated the opening of a new store beyond borders. Tom and Jeff Oberweis, representative of Luxembourg’s know-how opened an “Oberweis Luxembourg” shop in the historic heart of the charming city of Trier. It is located in the pedestrian centre, at Hauptmarkplatz 1, a prime location with a view onto the main square, where customers will be able to discover Oberweis products. This completely new concept comes as a revamped version of a small tearoom, with a cosy 65 m2 space, ready to welcome 14 people in a venue combining refinement and modernity. The new line of takeaway snacks, “côté comptoir”, will also be available.
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K AVA
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R E STAU R A N T & SHOP N E WS
H AV E A GOOD T IME !
CAFÉ-BR ASSERIE BEIM ARMES
HONOLOA
COMTESSE DU BARRY LUXEMBOURG
18, Grand rue — Nospelt
14, rue Bonnevoie — Luxembourg
13, rue Beaumont — Luxembourg
Tel. +352 / 621 360 431
Tel. +352 / 621 635 777
Tel. +352 / 24 51 31 31
honoloa.lu
comtessedubarry.lu
With the success of their first location in Rue des Bains, Honoloa and its delicious PokeBowls has moved to the area of the train station. You will find a new menu with even tastier recipes, ingredients as fresh as always, a vast sunny indoor terrace just waiting for you and, of course, lots of good vibes. Open from Monday to Friday, it is with their positive energy that they will welcome you in their new facilities for a delicious PokeBowl on the spot, to take away or have it delivered to your home via Wedely.
On the 15th of May, the Comtesse du Barry, a renowned French delicatessen store since 1908, opened its doors in the heart of Luxembourg City. You will find a range of premium products from the South-West of France, such as foie gras, salmon, truffles and caviar. To delight you, they offer delicious cooked meals, prepared with noble ingredients, without colourings or preservatives. They sell both individual sharing-sized servings. The Comtesse Du Barry Luxembourg has partnered with many Luxembourgish winemakers, who share the same values of gastronomy and now distributes their products. Other brands such as L’Épicurien and Japanese Lupicia teas are also represented. Additionally, as specialists in gift composition, they create baskets or custom-made compositions for your small or large occasions.
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A metamorphosis over the course of two centuries. With great attention to detail and with effort, Marcel Biver has breathed new life to his parents’ home in Nospelt. As a typical village café, it is meant to become a social and cultural meeting point for the village, the community and the surrounding area. Since the end of June Nathalie Ghys stands behind the stove and counter under the new name of the café brasserie “Beim Armes”. Nathalie brings with her a lot of experience in the field of catering. At lunchtime and in the evening, she serves a “plat du jour” as well as typical Luxembourgish delicacies for everyone. For Marcel, the revival of the café is a matter close to his heart, letting the traditional house live on through five generations and hoping to keep a little piece of culture in the heart of Nospelt.
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NEWS
K AC HE N & F L AVOR COMB INE T HE IR S K ILL S
The last few months have been rich in reflection and in preparation of new projects. We are proud to announce that KACHEN has established an exclusive partnership with the company Flavor, who specializes in the production of culinary videos. Aware of the ever growing importance of videos, especially in the field of gastronomy, cooks and food, it was a logical step to work together with a like-minded partner who has the same demands for quality and creativity as we do. None other than Cyril Mollard, two-star chef at Ma Langue Sourit, stood in front of our camera for the first video. To be continued on the KACHEN website and on our social networks!
kachen.lu flavor.lu
E XC E P T ION A L H A NDOV E R AT “ LE S ROS E S ”
It is reluctantly, for health reasons, that Chef Alain Pierron is leaving his position as Executive Chef at the restaurant “Les Roses” in Mondorf. However, it is with great pride that he hands over his chef ’s hat to François Jagut, second in command of the kitchen and with whom he has been working for the past 15 years. The latter knows the restaurant’s history and intends to continue what has already been implemented, while adding his own personal touch. Fresh, quality products are of great importance to both chefs, who are passionate about their profession. Without hesitation, Chef Jagut says he is ready to take over the reins, while being aware of his commitment. As for Chef Pierron, he intends to stay in touch, but in the shadow of the new executive chef.
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casino2000.lu/fr/restaurants/les-roses/
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NEWS
5 R A DI S HE S DI S T R IB U T E D BY WE ’R E S M A R T® WOR LD
Published once per year with reviews and ratings of hundreds of vegetarian restaurants around the world, the We’re Smart® Green Guide is an unmissable companion for vegans and vegetarians and anyone else looking to broaden their culinary horizons. The We’re Smart® Green Guide 2020 covers a total of 967 restaurants in 42 countries around the world, which are given a rating from 1 to 5 radishes. Each restaurant is evaluated on its creative use of seasonal ingredients, the percentage of fruit and vegetable-based dishes on the menu and a number of sustainability criteria. This year, the Culina Hortus in Lyon and the Vanilla Black in London Holborn were crowned the Best Vegetarian and Best Vegan Restaurants in the World. More to come: on September 21st the world’s best veggie Chefs will be announced and we have high hopes for Luxembourg’s René Mathieu of Bourglinster’s La Distillerie, who last year ranked 3rd best and who is well known to KACHEN readers through his regular collaborations with our magazine!
HUGE NEWS FOR R AMBORN CIDER CO.
Congratulations to Ramborn Cider Co., who has become the first cider business in Europe – and the first food and drinks producer in Luxembourg – to achieve Certified B Corporation® status. Certified B Corporations® (B CorpsTM) are for-profit companies that use the power of business to build a more inclusive and sustainable economy. By attaining certification as a B Corp, Ramborn joins a global movement alongside the likes of Ben & Jerry’s, Innocent Drinks, and Patagonia. ramborn.com
weresmartworld.com
FA IR T R A DE : INC R E A S ING LY P OPUL A R IN LUXE MB OURG
In 2019, the sales of certain key Fairtrade-certified products continuously grew on the Luxembourgish market: +49% for chocolate products, +24% for bananas, +14% for coffee. Making a product in Luxembourg from Fairtrade-certified raw materials such as cocoa, sugar, coffee, vanilla, tea, and combining it with Luxembourgish creativity and local ingredients, is possible! Today, 336 Fairtrade products are sold by Luxembourgish brands, such as the Fair Mëllech chocolate milk. As a whole, these Fair & Local products have experienced a sales growth of more than 21% compared to 2018. The average annual consumption per inhabitant has reached 35.60 €, which allows Luxembourg to consolidate its 6th place in the ranking of the best countries consuming Fairtradecertified products.
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fairtrade.lu
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PRODUCTNEWS
PIC A R D
Going veggie! Picard is going all in when it comes to vegetarian recipes. For even more flavours and options, Picard is reinventing its «Tout bon, tout veggie» product range. On the menu: 6 new, very flavoursome and generous specialities. One can choose between 3 delicious prepared dishes including a vegan couscous and 3 vegetarian specialities, one of which is a vegetarian minced meat alternative. And because these recipes reflect naturalness, Picard has also revamped its packaging. The individual dishes are now offered in lovely cups made of cane pulp, a natural material that is easier to recycle and more environmentally friendly. picard.be
OLIV E OIL E HT L
A concentrate of health A partnership with Toula Vassilacou-Fassea, former Director of the European School in Luxembourg and owner of a family-owned olive grove in the southern Peloponnese, has led to an olive oil being specially bottled for the École d’Hôtellerie et de Tourisme du Luxembourg. Produced from Kroneiki olives, this ultra-premium quality extra virgin oil is particularly rich in polyphenols. Its very low acidity and a shelf life of 24 months testify, if need be, the extraordinary quality of the product. EHTL olive oil is available in 0.5l (€12.00) and 0.75l (€16.00) bottles, as well as in 3l (€45.00) cans. The sale of this outstanding product helps to finance educational projects at the EHTL and to promote the school’s reputation. ehtl.lu
ME LLIS
Finest Honey Products Made in Luxembourg MELLIS aims to support local honey and local beekeeping. New creative honey products are constantly being developed in collaboration with local producers and beekeepers. MELLIS CLASSIC, for example, is a “Hunnegdrëpp” based on apple brandy that is later refined with herbs. The result: a fine honey schnapps that can be used in many ways, including for mixing aperitifs and cocktails or for cooking. MELLIS POMACE is recommended for lovers of fine digestives. This Luxembourgish version of the “Grappa” combines the sweet notes of honey and grapes and offers a very pleasant and mild taste. For the friends of beer, there is honey beer. Contrary to what you might expect, this is not a sweet, but a slightly bitter, blond beer, as the natural sugar of the honey is partially used up during fermentation. Ideal for any upcoming barbecue evenings!
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mellis.lu
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PRODUCTNEWS
T H A LUS
Refill, reuse, recycle Thalus is the product of a local start-up company based in Luxembourg, which provides the country with excellent pure spring water. The water comes from a certified organic and regional German family business that is forward-looking and supports local ecological agriculture. The production runs with 100% green electricity, ensures sustainable production patterns, and has been tested and approved by the demanding International Food Standard. Thalus water has a unique recognition value due to its soft taste. The content of the water allows the consumer optimal supply of necessary nutrients during daily activities. It’s low in sodium and suitable for babies. With its focus on sustainability, Thalus has the advantage of being durable and practical thanks to its exceptional sustainable 500 ml packaging. The entire structure, from the source to the logistics, is located in Luxembourg and the surrounding area. thalus.lu
V E R MOR
The sweet escape Available since April, Vermor «The Sweet Escape» is the first Vermouth from Luxembourg. Made with exceptional artisanal craftsmanship, Vermor is produced with quality Luxembourgish wines from the Moselle region. Combined with herbs such as wormwood and a homemade bitter orange distillate, Vermor is a light and refreshing aperitif that can be served pure with a tonic or with a Crémant. Its slightly sweet taste reveals herbal and floral notes, in perfect harmony with the bitter orange that unfolds at the end.
BOF F E R DING B IO
The best of Luxembourg, but even better Known for being 100% natural for over 150 years, Bofferding, has bottled a new local and organic beer – from the raw material to the brewing process! Bofferding has therefore set up a partnership with the IBLA (Institut fir Biologësch Landwirtschaft an Agrarkulturafin) to promote organic barley brewing in Luxembourg. “Bofferding Bio” is now available in every supermarket in the country, as well as in Horeca outlets.
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bofferding.lu
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BOOKS
EKSTEDT
EAT GREEN
7 WAYS
The Nordic Art of Analogue Cooking
Delicious flexitarian recipes for planet-friendly eating
Easy Ideas for Every Day of the Week
— Melissa Hemsley —
— Jamie Oliver —
Bestselling author and home cook, Melissa Hemsley gives you over 100 easy recipes that focus on UK-grown, easy-to-buy ingredients, cutting down on food waste and putting flavour first. Eat Green is a helping hand towards eating a lot more vegetables in a way everyone can enjoy together.
Jamie‘s looked at the top ingredients we buy week in, week out. We‘re talking about those meal staples we pick up without thinking - chicken breasts, salmon fillets, mince, eggs, potatoes, broccoli, mushrooms, to name but a few. We‘re all busy, but that shouldn‘t stop us from having a tasty, nutritious meal after a long day at work or looking after the kids.
— Niklas Ekstedt —
A unique collection of recipes taking you to the heart of the Michelin-starred Stockholm restaurant, honouring the traditions of Niklas’ beloved Nordic food and open-fire cooking. 304 pages — Bloomsbury ISBN 9781472961969
288 pages — Ebury Press ISBN 9781529105384
320 pages — Michael Joseph ISBN 9780241431153
FLAVOUR Flavour-forward, vegetable-based recipes — Yotam Ottolenghi —
In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire. Ottolenghi FLAVOUR combines simple recipes for weeknights, loweffort high-impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, FLAVOUR not only inspires us with what to cook, but how flavour is dialled up and why it works.
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320 pages — Ebury Press — ISBN 9781785038938
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SEASONAL RECIPES
DONUTS
W H AT A SW E E T S I N !
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BY PIERRE ZEHNER
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SEASONAL RECIPES
Nothing predestined Pierre Zehner to be a pastry chef, yet from the age of 10 he dreamed of cooking and knew that he would turn it into his profession. After graduating with a diploma in cooking, he completed an additional qualification as a “restaurant pastry chef”. After two years as head pastry chef at the Domaine de la Gaichel, he now holds this position at the Château de Bourglinster. His professionalism and excellence have earned him the title of Pastry Chef of the Year Gault & Millau 2020.
PL A IN
DONU TS Makes 12‒14 30 minutes + 2 hours rest 30 minutes
Basic recipe for donut dough
For the glaze
› › › ›
1 egg white (about 30 g) 10 g honey 100 g of icing sugar A few drops of lemon juice
Donuts 1 Mix the flour and baking powder together. 2 In another bowl, beat the eggs with the sugar. Add the milk and melted
butter.
3 Add to the flour mixture. Work the dough by hand until it is homogeneous.
Make a ball, cover with a damp cloth and leave it in the fridge for 2 hours.
4 On a baking tray covered with baking paper or a floured workstation,
spread the dough to a thickness of 1 centimetre. Use cookie cutters to shape the doughnuts. 5 Heat the deep fryer to 190°C and dip the doughnuts into it. Turn them over when they are well browned so that they swell well on both sides. Drain on absorbent paper. Icing
Mix all the ingredients together until the desired consistency is reached. Dip the donuts one third into the glaze before decorating. Assembly
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Decorate with edible flower petals (rose, cornflower, dahlia, tagetes...) according to your desires and tastes.
Pierre Zehner Dominika Montonen-Koivisto
6 00 g flour 2 0 g baking powder 2 beaten eggs 1 75 g icing sugar 1 50 ml milk 1 tbsp melted butter
RECIPES PHOTOS
› › › › › ›
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SEASONAL RECIPES
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SEASONAL RECIPES
C HOCOL AT E & PE A NUT
DONU TS Makes 12‒14 45 minutes + 2 hours rest 30 minutes
For the cocoa donut dough
› › › › › › ›
5 00 g flour 2 0 g baking powder 2 beaten eggs 1 75 g icing sugar 1 50 g milk 1 tbsp melted butter 1 00 g cocoa powder
For the glaze
› › › › ›
1 egg white (about 30 g) 1 0 g honey 1 00 g of icing sugar A few drops of lemon juice 1 tbsp cocoa powder
For the chocolate cream
› › › › ›
1 50 g milk 1 50 g cream 3 5 g egg yolks 3 5 g sugar 1 40 g dark chocolate
Donuts 1 Mix the flour, cocoa and baking powder together. 2 From this step onwards follow the basic recipe for
plain donuts.
Icing
Mix all the ingredients together until the desired consistency is reached. Chocolate cream 1 Make a custard by heating the milk and the cream. 2 Beat the yolks with the sugar until they thicken and
3 Pour the milk-cream mixture over the eggs and cook
until it coats a spoon at a maximum of 82°C.
4 Pour over the chocolate and beat with a mixer until
the mixture is homogeneous. Set aside overnight in the fridge.
Assembly
Make a few holes in the top of the doughnuts and garnish with cream. Dip the donuts one third into the glaze and decorate with roasted peanuts and chocolate chips.
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become clear.
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