E NG LI S H E DI TI O N
SUMMER 2021
SUMMER
No. 27
(RE)GAIN A TASTE FOR THE
Dipping into summer
KACHEN
DIMENSION
OUT AND ABOUT
60
ER SUMM ES P I REC
Le Royal Hotels & Resorts • L-2449 Luxembourg • 12, boulevard Royal T (+352) 24 16 16 1 • restauration-lux@leroyal.com leroyalluxembourg.com
LUXEMBOURG’S FOOD & LIFESTYLE MAGAZINE
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.
No. 27
SEASONAL
RELAX & ENJOY
MINDFUL LIVING
REDCURRANT, CUCUMBER HEALTHY BREAKFAST FEATURE: PASTA
PICNIC & DIPS HAPPY HOUR, FOODOSCOPE NEW: ART & CULTURE
GARDENING SAVING ENERGY WELLNESS TRENDS
12 €
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THE KITCHENAID COLOUR OF THE YEAR!
TRAVEL WITH A PEACEFUL MIND
GREECE SANTORINI MYKONOS THESSALONIKI RHODOS CORFU KOS HERAKLION
BOOKINGS SUMMER 2021 HOLIDAY PACKAGES 7 NIGHTS from
549€
* incl Taxes
Book in your travel agency or on luxairtours.lu
BOOKING MODIFICATION FREE OF CHARGE + ONSITE ANTIGEN TEST INCLUDED
*Price per person departing on 27/05 staying at the Blue Dolphin hotel. * Offer subject to conditions and availability. Booking modifications free of charge up to 14 days before departure
HONEY
Rich, uplifting and comforting – with golden-orange undertones: HONEY – the 2021 color of the year is a reminder of the sweetness that comes from making together in the kitchen. It’s time to celebrate connection as we bring a touch of warmth to countertops everywhere with the irresistible positivity of Honey. www.kitchenaid.lu
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EDITORIAL
In this edition, you will also find a well-known topic: gardening. If the pandemic has had one positive effect it was to bring us closer to nature once more. Never before has the topic “local, regional, seasonal” been more up to date, and rarely have more herbs been grown on the windowsill and vegetables in the home garden or raised bed. All the more reason for us to take up the topic again, and to do so more regularly in the future. We are giving another topic a firm and immediate place in our magazine: art and culture. Is it not so that people who love good and beautiful things are open to all forms of pleasure, so also music, art, and culture?
Leave the road, take the trails. - Pythagoras -
Dear readers, Finally, out and about! Even if we are primarily talking about summer, feel free to understand our cover slogan as transferable to other areas of life. Finally, out of the pandemic, out of the crisis, into nature, into the fresh air, to enjoy the sun and life. How much have we wished to be able to sit on a terrace in the city again with an espresso, watching the lively activity on the market square, dreaming of the next holiday, or simply enjoying the company of friends and family. At the time this edition goes to print, the restrictions have already been relaxed; something that delights us at KACHEN immensely, especially for our friends in the gastronomy. For them, the last months were a long dry period and they need our support. So, finally out and about also means treating yourself to a restaurant meal, chatting with friends in a café, relishing a cream tarte at the patisserie. For a food magazine it might not be the ideal situation if people cook less at home, however, we also boast the additional “lifestyle” in our subtitle.
Just as we constantly evolve in step with the world that surrounds us, KACHEN is also a “work in progress.” To keep developing further, not to stand still, to track the spirit of the age and to listen to what our readers want – that is what drives the team at KACHEN. The goal of every edition is to continue to provide you with positive surprises and gift you moments of inspiration and relaxation. Your opinion is everything to us, which is why you will find a questionnaire in this edition that you can fill out and simply slip into a post box. This questionnaire allows you to actively participate in shaping your magazine and even win a life-time subscription! We are all walking in unknown territory and the path back to normality can be challenging. As Vincent Van Gogh said: “Normality is a paved road: It’s a comfortable walk, but no flowers grow on it.” So let us be open and curious and discover new paths. Be assured that you will not walk this path alone. We are at your side and, together, we will manage! I wish you a wonderful summer! Enjoy life and stay healthy!
Bibi Wintersdorf and the entire team at KACHEN
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After all, life does not only consist of culinary pleasures, but is the sum of what constitutes a fulfilled life – and part of that are, next to delicious recipes, also design, wellbeing, mindfulness, travel, and much more. For a while now, the topic of sustainability has a stable place in KACHEN, because we are of the firm opinion that we need to lead with good example and inspire our readers to a sustainable lifestyle.
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SUMMARY
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40 96 64 KACHEN No.27 | SUMMER 21
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THE TEAM
—7
RESTAURANT & SHOP NEWS NEWS
—8
— 10
PRODUCT NEWS BOOKS
R EC IPE S
S EC T IONS
SUMMARY
— 12
— 32
— 36
Recipes with Verjus by 3 chefs
STEP BY STEP
— 92
EXPAT INTERVIEW
COOL POPS
— 158
RECIPE DIRECTORY
— 46
Original New York cheesecake
Orie Duplay, a South Korean in Luxembourg
— 48
Frozen treats for summer
— 160
VEGAN
—
Breakfast is served! 52 Vegan bio buns by Julie Jager
— 161
GLUTEN-FREE
LUXE MBOURG
— 22
Picnic by Heike Meyers
VERJUS
Vegetables with a beefy bite
IMPRINT
SUMMER IS HERE!
Homemade picnic decoration
— 60
FOODOSCOPE
Recipes of dips by Eloïse Jennes
DO IT YOURSELF
— 14
FEATURE
— 16
DIP DIP HURRAY!
TYPICALLY LUXEMBOURGISH Filled “Streusel” with pudding by Anne Lommel
GRANNY’S RECIPE
— 98
MY LUXEMBOURG
— 100
— 96
VEGETARIAN RECIPE
PORTRAIT OF A CHEF
FEATURE
— 68 — 72
Thank goodness for pasta All about pasta by Bertrand
SEASONAL FRUIT
— 102
Currants
— 80
SEASONAL VEGETABLE
— 104
Cucumbers
Julien Lucas and La Villa de Camille et Julien
CHEF’S MASTER CLASS
— 66
Shortcrust pie with summer vegetables by Sandrine
Feierstengszalot by Louis Linster
Pavillon Eden Rose
— 64
Couscous-style millet salad
Chocolate cake by Danielle Grosbusch
RESTAURANT PORTRAIT
— 62
EXPAT RECIPE
— 106
— 86
— 94
Cabbage kimchi by Orie Duplay
MADE IN LUXEMBOURG
— 110
Cheers, cool cats with Twisted Cat Sweet south by Lola Valerius 112
ART
— 114
Eric Mangen; “Neon” Art2Cure 2021 116
—
CULTURE
— 118
Esch2022; Culture for all Luga23; First major horticultural exhibition in Luxembourg
5
—
INS PIR AT ION
Roasted white asparagus by Julien Lucas
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SUMMARY
H A PPY HOUR SUS TA IN A B ILIT Y
— 120
IN THE CELLAR
PASSIONATE
— 130
GARDENING
— 134
Les Vignerons de la Moselle
VINTNER FAMILIY
— 122
Passion in teamwork, Domaine Kohll-Leuck
FEATURE
— 126
No sour aftertaste
148
Theresa, back to the roots
Vegetables with added value
GREEN KITCHEN
— 136
How to make your picnic more eco-friendly
INFO INTOX
— 138
PASSIONATE
— 140
Energy saving in numbers
Slow Food, the responsible fork!
KNOWLEDGE BITES
WE LLB E ING
LIVING BETTER
K AC HE N ON TOUR
Super celeriac
LUXEMBOURG
— 142
33
— 144
The new wellbeing commandments you need to follow
COLUMN
— 146
Food allergy tests
WEB TALK
— 148
150
Have you nikst today?
— 150
1, 2 , 3 , dive! Our favourite swimming spots
REPORTAGE
— 154
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Les Nouveaux Affineurs, the art of vegan cheese
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T HE T E A M
TEAM
OLIVER ZELT It was his grandmother who let little Oliver pull up the carrots in the garden and pick the asparagus or beans. At home, it was not only important to be full but also to consider fine dining and the origin of food. That is something Oliver Zelt carries with him to this day. For his stories, he looks for interesting cooks who can refine a fat, yellow carrot with only a few tricks. Just as important as the chefs are those who plough the land, plant the vegetables or breed the animals for an amazing menu. The writer puts these people more and more into the centre of his narratives, because, for him, that’s exactly where they belong.
ANNE LOMMEL Cooking and baking, in short, everything to do with food, has long been a fascination for Anne Lommel. After her studies she went on to become art director in Hamburg and then spent a few years abroad as a tour guide, and it became clear to her that she would combine her passions for everything culinary with photography. Whether creating her own recipes or setting the scene for a menu in a restaurant, Anne aims to cause the viewer’s mouth to water.
MARC DOSTERT Lorem ipsum, serif or kerning are by no means unfamiliar terms for our new art director. Even at a young age, he was fascinated by the field of visual communication with its pioneer and Bauhaus master László Moholy-Nagy or the contemporary creative genius Paula Scher. Besides photography, conveying information by means of visual stimuli is one of his core competences, thanks to his studies in commercial art. With over 15 years of professional experience, 3 international awards and a wealth of creativity, Marc provides a real breath of fresh air as a member of the KACHEN team.
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PHOTO & STYLING Eloïse Jennes
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R E STAU R A N T & SHOP N E WS
L A MANUFAC TURE
11, Rue Auguste Charles — L-1326 Luxembourg
5, Rue Des Mérovingiens — L-8070 Bertrange
Tel. +352 / 28 38 25 20
Tel. +352 / 26 39 93
alavita.lu
lamanufacture.lu
After two successful openings in Junglinster and Bonnevoie, the brand continues its expansion, and has set up a new store in Limpertsberg. ALaViTA, a true local business, is first and foremost a close-knit team, committed to offering organic and local products in line with its commitment to eco-responsible consumption. Offering fresh, seasonal products with a focus on local and regional production is the company’s credo. With its three local shops, ALaViTA is committed to providing easy access to the best organic and natural food, dietetic and cosmetic products. Open daily, customers will find fresh bread, mature cheeses and a wide range of grocery and cosmetic products. In addition to opening a new store, the ALaViTA Kitchen restaurant joined the ALaViTA family in spring this year and offers fresh and 100% homemade dishes. (Re)discover the organic, local and delicious world of ALaViTA shops and its new restaurant!
La Cantine du Windsor, historically located at 5 rue des Mérovingiens in the Bourmicht zone in Bertrange, has transformed and become La Manufacture. With the aim to develop their grocery and pastry business, still unknown to the general public, the three chefs Carlo Birel (manager of the Manufacture), Fabrizio Lo Votrico (head chef of the Manufacture) and Luis Antunes (head pastry chef for the group’s four restaurants) chose to remake themselves and La Manufacture was born. The concept is simple: offer an all-in-one place composed of a restaurant (terrace service, speedlunch, happy hours), a grocery shop with homemade products, a pastry shop offering delicacies to be enjoyed, as well as cakes made to order. And, last but not least, they offer the possibility to rent the restaurant for private events and special occasions. To be discovered without further delay!
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AL AVITA
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R E STAU R A N T & SHOP N E WS
RUCOLINO
1a, Rue de Leudelange — L-3347 Leudelange
15, Rue du Commerce — L-3450 Dudelange
Tel. +352 / 26 37 09 99
Tel. +352 / 26 51 29 59
chiche.lu
rucolino.lu
The culinary hotspot known for its authentic Lebanese kitchen, its welcoming ambience and excellent drinks has expanded its offer by opening the Chiche Shop, a Lebanese deli, right next to its restaurant in Limpertsberg. Offering a broad variety of mezze, hot sandwiches, ready meals (such as kefta with rice) and refreshing drinks (including home-made lemonade), the new store welcomes its customers into its vintage-style interior from Monday to Saturday 11:00-21:00. During lunchtime, they also offer Manaqish (Lebanese pizza) for a quick bite. In addition, Chiche! has introduced YABANI Art & Food, an exciting new art gallery that serves authentic Japanese food. Located in Leudelange, this hybrid venue offers an inspiring gallery as well as a spacious terrace and a beautiful garden where visitors can enjoy Japanese cocktails in an immersive environment. This new opening reflects Chef Chadi’s passion for the Japanese kitchen and is strengthened by his sister, Mariana, who acquired first-hand experience during her years in Japan. The first exhibition shows artworks by Rafael Springer, Stick, Sader, Laurent Turping, Gery Oth, Paulo Lobo, Joëlle Daubenfeld, Joe Etienne and Marie-France Philipps.
What started with an idea back in the summer of 2019 has now become the first vegan Italian restaurant in Dudelange. Opening its doors for the first time in October last year, Rucolino quickly adopted a takeout menu and operated as dedicated groceries and wine store throughout the lockdown. The menu is equally innovative with a wide range of Italian and inspiring vegan delicacies and prides itself for its various focaccia specialties. With an expansive repertoire of over 28 selected wines and an exclusive collaboration with Corte Adami from the province of Veneto, Rucolino offers an opportunity to “eat, drink, talk, and to let the world stand still for a moment.”
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CHICHE!
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NEWS
A NE W PHOTOVOLTA IC INS TA LL AT ION LUXLAIT REINFORCES ITS ENVIRONMENTAL COMMITMENTS Luxlait has doubled down on its environmental commitments by installing a new photovoltaic system on the roof of its production facility. With a total of 5,391 photovoltaic panels, this installation is among the largest in the Grand Duchy, and covers 14,000 m2 of the factory’s roof, generating enough energy to cover approximately 10% of Luxlait’s annual power consumption. The inauguration of this solar power system marks a considerable step regarding Luxlait’s development policy to produce responsibly and respect the environment. luxlait.lu
TAS T ING LUXE MBOURG LOCAL PRODUCTS ON TOUR In April, KACHEN and the Business Club Luxemburg (BCL) hosted a live, online tasting in collaboration with M.E.W. Promotion & Consulting. In the spirit of promoting the diversity of Luxembourg’s regional products across borders, attendees were sent an exclusive box containing samples of national delicacies and were able to collectively discover the products during the online event. Supported by the national Chamber of Commerce and the Luxembourg Embassy based in Berlin, this culinary occasion also sought to raise awareness of the valuable bond between the individual products, the producers, and their region of origin.
100 YEARS OF BERNARD MASSARD
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A family business, Bernard Massard has evolved over the years by successfully re-inventing itself and trying to modernise and capitalise on its strengths. Only in 1932 did the company open up to the international market by exporting its sparkling wines to Belgium. Today, the family business enjoys worldwide recognition. To celebrate their 100th anniversary, Bernard Massard has released the 1921 Cuvée, a blend of several grape varieties, with drawings by Anne Mélan, a tribute to the company’s history and their commitment to sustainability. bernard-massard.lu
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PRODUCTS WE LOVE
V INSMOS E LLE White and Rosé Summerwäin For the upcoming summer season, Vinsmoselle invites with its refreshing Summerwäin, available both as rosé and white wine. Both providing a sought-after freshness during the summer heat, the white Summerwäin has Mirabelle plum and yellow fruit aromas on the palate, finishes delicately and is excellent to enjoy in its simplicity. Its rosé counterpart gives off notes of blackcurrant, grenadine and red fruits on the nose, is juicy and rich in its taste and makes for a perfect aperitif or to accompany barbecues. vinsmoselle.lu
T WG T E A Discover the finest teas of the world – exclusively at Kaempff-Kohler TWG Tea, which stands for The Wellbeing Group, has finally settled in Luxembourg and will exclusively be available at Kaempff-Kohler boutiques. The prestigious Singaporean tea brand, reputed for offering some of the finest infusions from all over the world thanks to its high-quality primary resources harvested throughout Asia, is easily recognisable through its stylish and inviting packaging. Available in bulk or in bags, their expansive tea repertoire, ranging from Earl Grey and Ceylon to Moroccan Mint and fruity infusions, can now be discovered at Kaempff-Kohler outlets. kaempff-kohler.lu
E
S KOT T I
w
Portable and reliable, the convertible gas grill has gained an exciting array of new accessories which add even more versatility to spontaneous barbecues. The innovative SKOTTI Cap adds a layer to the station that retains and evenly distributes heat, allowing for low and slow cooking or even outdoor pizza baking. Beyond the new split grill and flat top, SKOTTI Boks upgrades the grill into a multifunctional cooking station with transportable kitchenware. A dynamic outdoor kitchen on the go.
The you pow ad sm and righ
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familymatic.lu
Cho fav
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Summer, Sun, Fairtrade!
Enjoy, with a clear conscience The beautiful summer days are back! This is the perfect occasion to treat yourself to an ethical breakfast, to organize a summerly picnic or to celebrate a powerful evening of solidarity with a cocktail. By choosing Fairtrade products on a daily basis, you strengthen your commitment to the sustainable development of small producers and workers in Africa, Asia and Latin America, fight against poverty and social injustice and give rise to an economy based on respecting human rights and the environment. Choose FAIRTRADE certified products and be part of a better world. Find all your favorite products at productfinder.fairtrade.lu KACHEN_21-02_INTERIOR EN.indb 13
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BOOKS
REGROWN
THE SHORTCUT COOK
EVERYONE’S TABLE
How to grow fruit, herbs and vegetables from kitchen scraps
Classic recipes and the ingenious hacks that make them faster, simpler and tastier
Global recipes for modern health
— Rosie Reynolds —
It’s a myth that to make the very best versions of classic dishes, they have to be prepared from scratch. It’s actually a well-known fact in the food industry that chefs have always used shortcuts. From her extensive experience, Rosie has distilled over 60 classic recipes, such as eggs Benedict, spaghetti and meatballs and lemon meringue pie, and applied every time-saving tip, flavour boost and genius twist that she has to produce failsafe recipes. This book is here to make your life in the kitchen bolder, brighter and a whole lot easier.
Everyone’s Table features 200 mouth-watering, decadently flavourful recipes carefully designed to focus on superfoods— ingredients with the highest nutrient-density, the best fats, and the most minerals, vitamins, and antioxidants—that will delight and inspire home cooks. Gourdet’s unique culinary odyssey informs this one-of-a-kind cookbook, which features dynamic vegetable-forward dishes and savoury meaty stews, umami-packed sauces and easy ferments, and endless clever ways to make both year-round and seasonal ingredients shine.
160 Pages — Hardie Grant Books ISBN 978-1-7848-8351-5
400 Pages — Harper Wave ISBN 978-0-0629-8451-7
— Paul Anderton & Robin Daly —
Vegetables have the extraordinary ability to regenerate themselves without fertilization – even your everyday kitchen scraps. With step-by-step illustrations, this guide shows you how to grow twenty vegetables that are every bit as delicious as their first incarnations. Ranging from fruits and herbs that will sprout in a matter of days, to vegetables that will delight in later seasons, Regrown is an easy-to-follow guide to growing new plants, with a focus on repurposing produce found in any supermarket. 160 Pages — Hardie Grant Books ISBN 978-1-7848-8403-1
— Gregory Gourdet & JJ Goode EdD. —
SICILIA A love letter to the food of Sicily — Ben Tish —
Sicily is both a frugal peasant land with a simple robust cuisine and also full of ornate glamour and extravagance. Within these pages, Ben Tish unlocks the secrets of Sicily’s diverse culture and food tapestry. Packed full of vibrant flavours, this beautiful collection brings the food of Sicily to your table, with recipes ranging from delicious morsels and fritters to big couscous, rice and pasta dishes and an abundance of granitas, ice creams and desserts, all stunningly photographed.
PRIZE DRAW WE ARE GIVING AWAY ONE COPY OF THE BOOK “SICILIA”. Send an e-mail with your name, address and the subject line BOOKS to gewinnen@luxetastestyle.com The winner will be chosen at random. The closing date for entries is 06.08.2021. The legal process is excluded.
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304 Pages — Bloomsbury Absolut ISBN 978-1-4729-8275-9
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SEASONAL RECIPES
DIP DIP HUR R AY !
Dips are a must, and not only in summer! The popular party snack has long become a favourite and is always a delight, whether at a picnic or a barbecue! Delicious, fresh, colourful and healthy, dips are easy to prepare in advance and there are no limits to the variations you can create. Exclusively for KACHEN, Eloïse Jennes has photographed six dip variations, which we liked so much they made it onto the cover! Enjoy trying them out.
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cookingwithelo
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SEASONAL RECIPES
B E E T ROOT HUMMUS MINT & PE A DIP
Serves 2 – 4 10 minutes
Serves 2 – 4 › › › › › ›
200 g canned chickpeas 150 g pre-cooked beetroots (vacuum-packed) 2 tbsp beet juice (from the package) 2 tsp balsamic vinegar 1 pinch salt ½ tsp Sichuan pepper (optional)
the juice. Cut them in quarters and weigh off the indicated amount. 2 Add all the ingredients to the blender and blend until smooth. Store in the fridge until serving time.
5 – 10 minutes
› › › › ›
400 g frozen peas 4 tbsp olive oil 1 bunch of fresh mint (approx. 40 g) 2 tbsp lemon juice 1 pinch salt
1 Cook the peas according to the instructions on
the package.
2 Wash the mint and remove the mint leaves from
the stems.
3 Add the drained peas, mint leaves and other
ingredients to the blender. Blend until smooth. Store in the fridge until serving time.
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RECIPES & PHOTOS
Eloïse Jennes
1 Remove the beetroots from the package and save
10 minutes
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I N T E N S E H UMMUS WIT H LE MON & G A R LIC
Serves 2 – 4
10 minutes
› ½ garlic head › 3 tbsp olive oil › 200 g canned chickpeas
30 minutes › 2 tbsp lemon juice › 1 pinch salt › 2 tbsp water (if necessary)
1 Preheat the oven to 200°C. 2 Break the garlic head in half. Cut off the top of the
indicated amount. Add them to a blender with the remaining ingredients. Press the baked garlic cloves out of their skins and into the blender. Blend until smooth. If it doesn’t blend easily, add 1 tablespoon of water at a time. Store in the fridge until serving time.
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cloves. Place on aluminium foil or parchment paper and drizzle with 1 tablespoon olive oil. Wrap the foil or paper tightly around the garlic and twist the top to seal the package. 3 Bake the garlic for 30 minutes. When roasted, remove from the oven and let cool for several minutes.
4 Drain and rinse the chickpeas and weigh off the
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