E NG LI S H E DI TI O N
AUTUMN 2021
AUTUMN
No. 28
AUTUMN MAGIC KACHEN
Mushrooms & Game
55
ONAL SEASCIPES RE
LUXEMBOURG’S FOOD & LIFESTYLE MAGAZINE
No. 28
SEASONAL
CELEBR ATE & ENJOY
WELLBEING
GRAPES, CHICORY FEATURE: QUINOA ONE POT WONDERS: CURRIES
TOGETHER AGAIN COCKTAIL TIME NEW: KACHEN WITH KIDS
CHAKRAS TREND: THE VAMPIRE FACELIFT BARBER SHOPS
12 €
KACHEN_Cover_2021_03_EN.indd 1
16/08/2021 10:00
LIGHT & SHADOW
THE 2021 LIMITED EDITION STAND MIXER
NEW ! SWITCH TO ACTIVE MODE ARE YOU MORE INTO CYCLING, HIKING OR KITE SURFING HOLIDAYS?
Discover our sport’s holiday packages in your Luxair Travel Store, in your travel agency or on luxairtours.lu.
Bask in the beauty of light & shadow. Light & Shadow inspires at any moment, deserving a permanent spot on your kitchen countertop. www.kitchenaid.lu
KACHEN_Cover_2021_03_EN.indd 2
16/08/2021 10:00
EDITORIAL
In addition, we have joined up with Thermomix – also in order to make our recipes accessible for those readers who are the proud owners of such magic equipment. From now on, you will find an icon next to certain recipes that indicates a Thermomix version on our website www.kachen.lu. Last but not least, we are working hard on the KACHEN recipe app that will contain even more recipes, tips, tricks and news for you that will make your life easier and delicious! Indeed, I can only urge you all to subscribe to our weekly newsletter on www.kachen.lu in order to always be in touch with the latest KACHEN news and also keep up with the general goings on in the Luxembourgish connoisseur scene – for that is quite a lot!
Dear readers, Can you feel the fresh gust of air? I don’t mean the autumn wind that will soon surely blow around our heads. I mean the general feeling of change after the (hopefully) endured pandemic. What we felt as a gentle breeze before the summer started, has refreshed us and will, with any luck, soon turn into a stiff breeze that will spur on the economy! Let’s hope that we have truly overcome the worst and, most of all, that we can emerge from surviving the crisis stronger and cleverer. The team at KACHEN is also in an up-current: We have several projects that long had to lie still and that can now finally be realised. Stay tuned to find out what we have up our sleeve! We can now finally reveal a date for the bestowal of the BLOG AWARD 2020 (October 20th) and we are working on a live stream of the event, so that our 8,000 readers (!) who voted online for their favourite influencer can follow the festive conclusion online. The KACHEN-Club will make its debut with a first reader event at the beginning of December and the KACHEN Tasty Box will launch as well! This will be a surprise box filled with local and regional delicacies that you, dear readers, can order and subscribe to! Find out more in this issue.
I’m thrilled about our partnership with “We’re smart world,” who awarded our magazine “World media of the year” last year. From now on, KACHEN is the world-exclusive media partner of this innovative initiative that awards the best vegetable restaurants worldwide on a yearly basis and that campaigns for a plant-based diet that has long become so much more than “only” a trend. Instead, it is a smart contribution for our environment and the future of our planet (not lastly, our health). This partnership is no accident, for KACHEN is now available in several European countries (Germany, Austria, Belgium) and, as of this issue, will also be available in the Netherlands. As you can see, your little, Luxembourgish magazine is, slowly but surely, growing to become a global player, carrying everything beautiful and good from Luxembourg out into the world – and we are quite proud of that! I wish you a refreshing and pleasurable autumn full of energy. Stay healthy,
Bibi Wintersdorf and the entire team at KACHEN
3
But that’s not all that is new in this issue as you will soon discover on turning the pages. “KACHEN with Kids” is a new category that, as of now, has a firm spot in our magazine. Our wine and dine tips, as well as our new cocktail series, will surely delight the connoisseurs among you.
K ACHEN No.28 | AUTUMN 21
KACHEN_21-03_INTERIOR EN.indb 3
19/08/2021 15:39
SUMMARY
20 37 26 55 96 62
4
71 100 94 K ACHEN No.28 | AUTUMN 21
KACHEN_21-03_INTERIOR EN.indb 4
19/08/2021 15:39
THE TEAM
—7
RESTAURANT & SHOP NEWS NEWS
— 10
PRODUCTS WE LOVE BOOKS
— 12
BLOG AWARD
— 168
FOODOSCOPE
— 174
IMPRINT
— 16
Ready for game: recipes by David Albert
— 24
MUSHROOM SEASON
Delicious mushroom recipes
— 34
Take a seat, lucky foragers
— 46
FROM LAND TO SEA 5 types of curry
VEGAN
— 52
VEGAN
— 58
On the go
— 176
— 177
Boxemännchen by Julie Jager
TYPICALLY LUXEMBOURGISH Plum tart by Anne Lommel
GRANNY’S RECIPE
— 96
MY LUXEMBOURG
— 100
— 94
Um Plateau: A history of flavour(s)
PORTRAIT OF A CHEF In the school of life: Baptiste Heugens
— 60
GLUTENFREE
— 62
Twix by Eloïse Jennes
FEATURE
Quinoa, the super grain of the Incas Bertrands quinoa recipes 68
—
Soufflé with Kachkeis by Fabrice Salvador
RESTAURANT PORTRAIT
STEP BY STEP
Juicy pumpkin bread by Ursula Schersch
Waffle cones by Françoise Kremer
KNOWLEDGE BITES
— 102
— 72
Chicory
— 104
SEASONAL FRUIT Grapes
— 106
VEGETARIAN
Halibut in Gravlax, iodized vinaigrette & lovage
— 110
— 80
— 86
KACHEN WITH KIDS
— 88
Autumn crafts with Heike
INS PIR AT ION
— 114
Frëschkëscht: fresh and regional
— 74
Sweet potato toast by Sandrine Pingeon
Francesco Micillo: an Italian in Luxembourg Focaccia
MADE IN LUXEMBOURG
— 64
Bitter aftertaste, yes please!
SEASONAL VEGETABLE
CHEF’S MASTER CLASS EXPAT RECIPE
WILD WORLD
BACK TOGETHER
— 14
RECIPE DIRECTORY
LUXE MBOURG
—8
R EC IPE S
S EC T IONS
SUMMARY
ART
— 116
Palo – Pascal Loschetter
ARTISTS
— 118
4 artists at a glance
MUST HAVES
— 120
Happy Halloween
CULTURE
— 124
5
An evening of laughter for a good cause
K ACHEN No.28 | AUTUMN 21
KACHEN_21-03_INTERIOR EN.indb 5
19/08/2021 15:39
H A PPY HOUR
VINTNER FAMILY
SUS TA IN A B ILIT Y
IN THE GARDEN
WE LLB E ING
SUMMARY
LIVING BETTER
— 126
Maison viticole Schmit-Fohl in Ahn
— 130
SHAKE IT BABY!
Cocktails by Wengler
FEATURE
— 134
Ouzo, the most famous of all the Greeks
City nature in a box
— 140
GREEN KITCHEN The worm flat share
— 142
INFO INTOX
— 144
PASSIONATE
— 146
Plastic pollution
Slow lunchbox
152
— 148
Discover the chakras & their powers
TRENDS
— 150
BEAUTY
— 152
130
The Vampire Facelift beauty phenomenon
Take it all off?
COLUMN
— 154
Can nutri-score help combat obesity?
WEB TALK
— 158
160
LUXEMBOURG —
160
The fruity fireworks of Beaufort
REPORTAGE
— 172
Dubai Expo 2020
6
K AC HE N ON TOUR
Help, I have Fomomo!
K ACHEN No.28 | AUTUMN 21
KACHEN_21-03_INTERIOR EN.indb 6
19/08/2021 15:39
T HE T E A M
TEAM
MARION FINZI After several years of working as a lawyer, the desire for change following the birth of her first child pushed her to take a leap of faith and to return to her original vocation. Her passion for beautiful stories and her love for the written word have led her to become a freelance writer. She enjoys listening to people’s lives, their projects, their successes, to put them in the public eye using a simple and often humorous style. She is also the author of two contemporary novels.
RAYMOND CLEMENT Among the earlier subjects of the Luxembourgish photographer count jazz musicians such as Duke Ellington, Miles Davies and Herbie Hancock, not to mention singers such as Ella Fitzgerald and Miriam Makeba. Clement was once considered one of the world’s finest jazz photographers. These days, however, his passion for nature also draws him to the wild and romantic valleys, forests and lakes of his birthplace, Luxembourg. For Kachen on Tour, Raymond Clement captured Beaufort Castle and the production of Cassero in their natural beauty.
ENIA HAECK When she joined the team two years ago after studying graphic design in Brussels, she was practically fresh out of school. With boundless creativity and energy, she quickly gained a firm place in the graphics team and continues to keep everyone happy with her lively and perpetually positive nature. Whether it’s layouts, illustrations or photography, she enjoys taking on new challenges. Her style? Sometimes a little Dada and exaggerated, sometimes pure minimalism. Whether plain simplicity or rather chaotic, she feels at home in both worlds. Her motto? Less is more! However, this adage doesn’t always strictly apply when it comes to food.
7
PHOTO Ramunas Astrauskas
K ACHEN No.28 | AUTUMN 21
KACHEN_21-03_INTERIOR EN.indb 7
19/08/2021 15:39
© JEFF POITIERS
R E STAU R A N T & SHOP N E WS
MIZU
15, Rue Aldringen — L-1118 Luxembourg
10, Rue Sigismond — L-2537 Luxembourg
Tel. +352 / 27 49 59 80 0
Tel. +352 / 26 68 43 43
labaraque.lu
mizu.lu
“LA BARAQUE,” the new “fritkot” in town, offers delicious home-made fries in a 5-star fashion. You don’t have to be Belgian to open a chip shop, but it might certainly help. Stéphanie Jauquet, the leading force behind Cocottes, Tempo Bar Où Manger and Um Plateau, opened a new chip shop concept at the heart of the capital. Bringing the “fritkot” culture to Luxembourg, this new location highlights everything that is excellent about potatoes dipped in white beef fat – with an additional 5-star touch. The home-made fries are served with revisited classics such as “américain,” tuna mayo, meatballs, vol au vent and countless even more creative and delicious toppings. However, purists will also be happy to find their fries simply accompanied with fresh, homemade sauces. What’s more, everything is served in biodegradable packaging. “LA BARAQUE” is a chip shop concept where taste and flavour, know-how and personality are combined, a meeting point between fast food and casual dining, with fries prepared by a chef and presented in a new and exciting way.
MIZU is a new concept pop-up bar, located on the rooftop of the Graace Hotel, offering high-quality Japanese teas that originate from small, family-owned tea farms. Discover their extensive selection of Matcha, Sencha, Genmaicha, Hojicha teas and many more, all in a uniquely charming environment. MIZU, the Japanese word for water, offers a stunning view over the surrounding area as well as a peaceful and relaxing ambience to wind down and escape from the daily hustle and bustle. The overall concept is inspired by Japan’s tea culture, but also celebrates local and regional products. As such, their beautiful urban garden, which heightens the sense of tranquillity and urban escape, was decorated by the Infiiorata Flower Shop. Moreover, they offer a variety of plant-based products and snacks, provided by Alavita. Mizu also invites you to take a stroll around its enclosed store, offering their large range of teas, as well as a selection of books and magazines from Alinea Bookstore. “MIZU gives you the chance to drink in the moment – and celebrate the now.”
8
L A BAR AQUE
K ACHEN No.28 | AUTUMN 21
KACHEN_21-03_INTERIOR EN.indb 8
19/08/2021 15:39
R E STAU R A N T & SHOP N E WS
L‘ATELIER STEFFEN
HYDE
Royal Hamilius Grand-Rue — L-1660 Luxembourg Tel. +352 / 39 96 50 1
hyde.lu
Atelier Steffen, the new ready-to-eat brand offering fresh and seasonal products, will soon open its second take-away outlet in the heart of Luxembourg City, at the Royal Hamilius. Located at the corner of Monterey Avenue and Royal Boulevard, the venue is right next to the commercial centre and aims to open its doors in November 2021. Offering 45 modular seating options on the first floor, with the addition of an inviting bar, the interior design will be predominantly floral, providing a lush green ambience for future customers. The concept of the shop aims to evoke a sense of childlike wistfulness, ideal for a moment of relaxation by yourself, as a couple, with family or with friends. The outlet will offer a wide range of fresh products, including sandwiches, salads, hot and cold dishes, soups, desserts, etc. And for those who don’t want to eat in, there will be a wide range of take-away meals available from Atelier Steffen.
Hyde is an exciting new pizza food-truck that brings truly authentic Neapolitan pizzas directly to the streets of Luxembourg. This latest creation is a collaborative effort between Stéphane Rodrigues and Jade Leboeuf, as well as the owners of Chiggeri, the well-known restaurant in Luxembourg City, Joāo Ramos and Sandra Totaro. In the kitchen of the food-truck, everything is in the experienced hands of two highly qualified and recognised neapolitan chefs. Combining their vast knowledge and experience, their authentic neapolitan-style pizzas are sure to become the new buzz in town. Their ambition to bring true Neapolitan pizzas to the roads in and around Luxembourg is set to open in September.
9
steffen.lu
K ACHEN No.28 | AUTUMN 21
KACHEN_21-03_INTERIOR EN.indb 9
19/08/2021 15:39
NEWS
B IOG Cellulose rather than plastic As much as necessary, as little as possible: this is BIOG’s guiding principle in terms of packaging. The brand of the organic farmers’ cooperative in Luxembourg and of the organic wholesaler BIOGROS recently succeeded in achieving a breakthrough in fruit and vegetable packaging. Thanks to the transition to garden-compostable cellulose, their packaging is now plastic-free. For the past 13 years, BIOG has been working tirelessly on alternative solutions to plastic. Since 2008, plastic PLA, obtained from regenerative raw materials, was used. This has now been replaced by the new cellulose foil. biog.lu
LE S JA R DINS D’A N A ÏS Paul Cabayé, the new chef Following the departure of Chef Christophe Quentin, Chef Paul Cabayé takes over the reins of the famous restaurant located in the heart of the historic Clausen district, Les Jardins d’Anaïs. For the past 10 years, Paul Cabayé has been shaping his professional career with both ambition and distinction. Trained in prestigious kitchens, this passionate young chef has already won 4 awards in various European competitions, most recently the Cuisinier d’Or in Bern. As of this summer, Les Jardins d’Anaïs are delighted to introduce their customers to their new chef and, most importantly, to his culinary art. jardinsdanais.lu
“ V IS IT LUXE MBOURG” Introducing the new App The Grand Duchy of Luxembourg has a diverse and constantly evolving range of exciting tourist attractions. The “VisitLuxembourg” application aims to provide all the necessary information straight out of the pocket. Divided into six categories, namely culture, nature, gastronomy & nightlife, sport & activities, guided tours and “Made in Luxembourg,” including an additional 20 sub-categories, the app grants users an extensive and up-to-date overview of what the country has to offer. For extra comfort and individualisation, the app even allows users to contact and book participating attractions and displays optimal transport connections.
10
visitluxembourg.com
K ACHEN No.28 | AUTUMN 21
KACHEN_21-03_INTERIOR EN.indb 10
19/08/2021 15:39
MielexKach
PERFECT YOUR COOKING.
EVERYTHING UNDER CONTROL WITH TEMPCONTROL
Get inspired.
KACHEN_21-03_INTERIOR EN.indb 11 MielexKachen_210x270.indd 2
As a gourmet, you love to surprise your friends and family with your culinary marvels. However, you don’t just want to present a perfect dish, you also want to spend some time in their company. Thanks to our induction hob with TempControl, you have complete control over the cooking process, because it allows you to perfectly set the temperature. This means that your food can never burn and you are in control all the time.
19/08/2021 15:39 14/07/2021 11:36:32
PRODUCTS WE LOVE
K ITC HE N A ID New Cordless Collection The new cordless collection from KitchenAid liberates you from that pesky and restraining cord, offering the possibility to create delicious food wherever, whenever, or however you choose. Designed with a rechargeable lithium-ion battery, the new cordless collection delivers optimal run time and performance. The new line of cordless products, ranging from their food chopper to their hand mixer, offer effortless style and endless creativity – anywhere in the kitchen. Let your inspiration guide you! kitchenaid.lu
V INSMOS E LLE 100 years caves de Grevenmacher On September 4, 1921, 25 winegrowers got together and officially founded the first winegrowers’ cooperative in Grevenmacher. Following this union, 5 other cooperatives were founded in the following years which led to the creation of the current Domaines Vinsmoselle. In honour of this anniversary, Domaines Vinsmoselle offers you an exclusive wine, the “Rulänner,” in a special edition for the 100th anniversary of the Grevenmacher winegrowers’ cooperative - a Pinot Gris Grand Premier Cru Grevenmacher Fels. This Pinot Gris is remarkable for its beautiful yellow colour with golden reflections. The very expressive nose reveals scents of yellow fruits and smoke. The palate offers a beautiful finesse, elegance and power, as well as aromas of quince and mirabelle plum that persist on the palate. vinsmoselle.lu
BOTA NIE TS The first 0.0% Gin The king of zero. Botaniets, imported excluisively by Wengler Châteaux et Domaines, is the first 0.0% Gin, distilled without alcohol. Designed for anyone wishing to enjoy a non-alcoholic drink, it combines the highest quality of natural ingredients with expert distillation techniques. Manufactured in Belgium, this unique gin is made from infusions of rosemary, fresh ginger and a blend of 9 herbs. Completely alcohol-free, its deliciously herbaceous taste is wonderfully refreshing.
12
wengler.lu
K ACHEN No.28 | AUTUMN 21
KACHEN_21-03_INTERIOR EN.indb 12
19/08/2021 15:39
E X PL E OUR WOR LD!
N E X T I S S U E : O C T O B E R 2 0 TH 2 0 2 1 REESENMAG.LU
07_NEWS PRODUCTS_EN.indd 13
19/08/2021 17:28
BOOKS
JOSHUA WEISSMAN
THE THRIFTY VEGGIE
An Unapologetic Cookbook
Economical, sustainable meals from store cupboard ingredients
— Joshua Weissman —
A Weissman once said: “Can we please stop with the barrage of 2.3 second meals that only need 1 ingredient? I get it…we’re busy. But let’s refocus on the fact that beautifully crafted burgers don’t grow on trees.” The point is that the food in this book is an invitation that speaks for itself. Great cooking does, and should, take time. Now is the time to double down and get your head in the cooking game. With no regrets, excuses, or apologies, Joshua Weissman will instruct you how with his irreverent humor, a little bit of light razzing, and over 100 perfectly delectable recipes. 264 pages — Alpha Books ISBN 978-1615649983
— Nicola Graimes —
Harness every season’s flavours with recipes combining fresh produce with lasting staples - clever and delectable vegetarian recipes that can make a real difference to your household budget. Seasonal eating - when done right - is wonderful for your tastebuds, your mind, and your bank account. Nicola Graimes has written a truly inventive and savvy book, showing how adopting a vegetarian diet can significantly cut the cost of your shopping. Complete with brilliant tips and nuggets of information, all the recipes are modern, international and truly mouth-watering. 176 pages — Nourish Books ISBN 978-1848993884
WHAT’S THE DIFFERENCE? Recreational Culinary Reference for the Curious and Confused — Brette Warshaw —
Do you know the difference between sweet potatoes and yams? Bourbon and rye? Crumbles, cobblers, and crisps? Most people don’t, even a number of home cooks – which is why they turn to Brette Warshaw. This irreverent yet informative reference makes clear the differences between things that are often confused in the kitchen, on the plate, behind the bar, and everywhere in between. A whimsical and practical reference for food nerds and novices alike, covering dozens of culinary topics, that clears up common culinary confusions. 240 pages — Harper Wave ISBN 978-0062996190
GROW EASY VEGETABLES Essential Know-how and Expert Advice for Gardening Success — Jo Whittingham —
Growing your own vegetables is a rewarding venture that’s both affordable and delicious, but a novice gardener might not know where to begin. This is your no-fuss guide to vegetable gardening, and will help you choose and care for over 40 different varieties, all specially selected for successful growing. From vegetable garden musthaves to less-common crops like edamame beans, this is a one-stop guide to growing vegetables that are easy to cultivate. A must-read that is bound to grow on you!
14
144 pages — DK ISBN 978-0744026825
K ACHEN No.28 | AUTUMN 21
08_BOOKS_EN.indd 14
19/08/2021 17:30
KACHEN_21-03_INTERIOR EN.indb 15
19/08/2021 15:39
SEASONAL RECIPES
WILD WORLD
Two cooks are in charge of the departure. The two aren’t just talking about the gutting of the animal as it is known in hunting circles. Ludwig Maurer and Heiko Antoniewicz want a “completely new philosophy.” For them, it’s not about the “one hundredth saddle of venison filled with cowberries.” “A new understanding of nature and wilderness” is necessary. The holistic processing is part of that. For that reason, Maurer and Antoniewicz – who both belong to the most creative heads on the German restaurant scene – serve venison Ossobuco with vibrant violet red cabbage gel, cheek of wild boar cooked sous-vide in tomato essence, and a dish consequently called “departure.” A ragout of deer heart, lung and liver served with fluffy horseradish crème.
GAME IS A TRUE PRODUC T OF NATURE
This is all very far removed from classic dishes – the heaviness of a bacon-laced joint roast with steaming red cabbage and dumplings. Deer, venison and wild boar now receive an airy lightness and so fit perfectly into the modern kitchen. Wild boar can be wildly delicious. Game is one of the few real nature products. Animals that look for food in the forest and defy enemies have excellent meat. Very few seem to know
about this, however, for most people do not go wild for wild game. In Germany, just one percent of all consumed meat is game. The meat of the forest has long suffered from a bad image: it has a strong smell and strong taste and must therefore be preserved in buttermilk. These stories come from a time when a fridge was still a luxury product, and the animal was eaten for as long as it took to consume – and not for as long as it was still good. The roast from wild game is a first-class alternative to beef, pork and chicken that are often reared through intensive livestock farming. “It’s the best of what’s running around outside your door. The animals have never seen a cage,” says Ben Weber, Chef of the “Gudde Kascht” restaurant in Haller. However, the hunters are by far not the only ones offering game on the market. Almost half of the game on offer comes from farming in which the animals are kept in pens and are fed. What you can find in the supermarkets, or even on the menu of restaurants, most often comes from overseas, often from huge enclosures in New Zealand. Meat from pens is said to be distinctly lighter and has less taste than that from hunting districts, cooks say.
16
TEXT
Oliver Zelt
S TR AIGHT FROM THE FOR ES T – MOR E NATUR AL IS HAR DLY POSSIBLE . G AME BR INGS AN INCR EDIBLE VAR IE T Y TO YOUR KITCHEN.
K ACHEN No.28 | AUTUMN 21
KACHEN_21-03_INTERIOR EN.indb 16
19/08/2021 15:39
SEASONAL RECIPES
GAME ON OFFER IN LUXEMBOURG
In Luxembourg, you’ll find mostly frozen wild boar, venison and red game in countless supermarkets. Some butchers offer game over the counter, but private game merchants are rare. In contrast to Germany. There, hunters deliver saddle, joints or even shank or tongue often directly to the door. “Direct marketing is still something new in Luxembourg,” Daniel Albert, cook in the restaurant “De Klautjen” in Roost/Bissen, knows. He recommends to friends who are hunters to try it. For there is plenty of game, between the Ardennes and the Moselle. “There are even more wild boars than is good for nature,” says Albert. Every year around 6,000 deer, 400 stags and up to 8,000 wild boars are killed.
VENISON POPUL AR IN RESTAUR ANTS
17
Daniel Albert is cook and hunter and, that way, his own provider. He owns a small district directly near his restaurant. Sometimes, he gets an animals given to him by a friend from the Mullerthal. 95 percent of game that Albert offers his guests in his restaurant comes from Luxembourg. The Chef notices “in the restaurant people often choose game, especially in autumn.” When he offered filet of veal on his menu and, as an alternative, a nice leg of venison – the veal was chosen 30 times. “35 guests chose the venison that I served with sauce bordelaise.” Albert has nothing against a pink roast saddle of venison, but he recommends a leg. It’s marbled and more muscly, the more interesting meat. And it’s easy to cut into slices and “cook to a fantastic pink on the grill too,” says Daniel Albert, who will reveal some of his recipes on the following pages. Ben Weber of the “Gudde Kascht” restaurant sometimes receives a whole animal with fur from the local hunting club. “Then I take that apart in a cooking course,” where he shows the hobby gourmets how noseto-tail cooking works. Weber provides a highlight with a leg of venison that he preserves in duck and pork fat for 24 hours, then pulls off like pulled pork and serves with a creamy sauce, potato fritters and red cabbage sorbet for the extra fresh kick. Another culinary departure.
K ACHEN No.28 | AUTUMN 21
KACHEN_21-03_INTERIOR EN.indb 17
19/08/2021 15:40
SEASONAL RECIPES
R E A DY FOR
18
RECIPES PHOTOS
David Albert Ramunas Astrauskas
G AME
K ACHEN No.28 | AUTUMN 21
KACHEN_21-03_INTERIOR EN.indb 18
19/08/2021 15:40
SEASONAL RECIPES
David Albert is not only a passionate chef and manager of the restaurant “De Klautjen” in Bissen, he loves game in all its forms and is a passionate hunter himself. For KACHEN, he interpreted some of his favourite game recipes, suitable for the autumn season, which are easy to cook even for non-professionals. David is also known for his cookbook “Wild gekocht”. Restaurant De Klautjen in Roost/Bissen is located on the 1st floor, while take-away is offered on the ground floor. All dishes are prepared fresh daily from seasonal and regional products. The name of the restaurant is derived from the nail factory formerly located in Bissen, whose workers were called “Klautjen”. deklautjen.lu
F E I E R S T E NG SZ A LOT WIT H V E NISON Serves 6 30 minutes 1 hour + infusion
For the Feierstengszalot
› 1.20 kg venison leg meat › 1 bundle of soup vegetables (carrot, leek, onion, celery)
› 1 l white wine (Elbling) › 3 hard boiled eggs › 100 g fine pickled gherkins, › › › › › › ›
chopped 100 g shallots, finely chopped 20 g parsley, finely chopped 10 ml sunflower oil 3 tbsp mustard Vinegar, to taste Salt, pepper Croûtons
For the rolls
› 400 g beef carpaccio or venison carpaccio, thinly sliced
The day before 1 Rinse the meat with cold water and chop the soup vegetables. 2 In a large saucepan, add the wine to the meat and soup vegetables and
top up with water until the meat is covered. Bring to the boil and simmer for about 1 hour. 3 Leave to cool. The broth can be used for a soup or sauce. The Feierstengszalot 1 Cut the cooked meat into small cubes of about 1 cm. Chop the hard-
boiled eggs and mix carefully with the parsley, gherkins and shallots.
2 In a small bowl, mix together the mustard, vinegar and sunflower oil to
make a dressing. Add to the meat, coat thoroughly and season with salt and pepper. For a full flavour, leave to marinate for 2 – 3 hours and season to taste. 3 Arrange the Feierstengszalot on beef carpaccio or venison carpaccio, wrap and cut into small sushi slices. Serve on a fresh, crisp salad with a few drizzles of dressing and some croûtons.
WINE PAIRING
19
Chardonnay Remerschen Kreitzberg Moselle Luxembourg - White Krier - Welbes
K ACHEN No.28 | AUTUMN 21
KACHEN_21-03_INTERIOR EN.indb 19
19/08/2021 15:40
SEASONAL RECIPES
W I L D B OA R R AG OU T WIT H C H A NT E R E LLE S
Serves 6 30 minutes 40 – 45 minutes
› 1.5 kg wild boar meat (preferably › › › › › › › › › › › ›
neck or shoulder) 3 onions 3 carrots 1 garlic clove 3 tbsp oil for frying 500 ml red wine 500 ml game stock or beef stock Salt and pepper 1 bay leaf 3 cloves 250 g chanterelles 60 g roux 30 g butter
1 Cut the wild boar into 4-cm cubes. Peel and dice the onions, carrots and
garlic. Clean the chanterelles and cut them in half.
2 Heat the oil in a pot (preferably a cast iron pot) and fry the meat over a
WINE PAIRING
Villa Donoratico Toscane Bolgheri - Red Argentiera
20
high heat. Add the onions, carrots and garlic and sauté gently. Season with salt, pepper, cloves and bay leaf. Deglaze with game stock and red wine and simmer for 45 – 50 minutes. 3 Fry the chanterelles in a pan with butter and add to the ragout. Season to taste and lightly thicken with the roux. 4 Serve the ragout with fried spaetzle or potatoes and seasonal vegetables such as red cabbage.
K ACHEN No.28 | AUTUMN 21
KACHEN_21-03_INTERIOR EN.indb 20
19/08/2021 15:40
SEASONAL RECIPES
V E N I S ON B URG E R Serves 6 › 450 g wild boar and 450 g deer or stag › 3 onions › 2 garlic cloves › 1 small bunch parsley
40 minutes › › › › ›
20 minutes › › › › ›
2 slices dry bread 100 ml milk 2 egg yolks 3 lettuce leaves 1 tomato
1 Soak the bread in the milk. Peel and finely chop
preheated pan and finish cooking in the oven for 15 minutes. Cut the buns in half and warm them in the oven. Assemble the venison burger with the bread, tomato slice, hamburger, sauce and lettuce.
WINE PAIRING
La dame Brune Ventoux 2016 Biodynamie - Red Domaine Dambrun
21
the onions and garlic. Reserve 1/3 for the sauce. Finely chop the parsley. Put the meat through a meat grinder (3 – 4 mm disc). Mix the onions, garlic, parsley, the softened bread and egg yolks with the minced meat. Season with salt and pepper. 2 Mix the ketchup, reserved onions and garlic in a bowl. Season with Tabasco to taste. 3 Preheat the oven to 170°C convection. Shape the meat into burgers. Brown well on both sides in a
2 tbsp ketchup Salt and pepper Oil for frying 6 burger buns Tabasco (to taste)
K ACHEN No.28 | AUTUMN 21
KACHEN_21-03_INTERIOR EN.indb 21
19/08/2021 15:40