WINTER
E NG LI S H E DI TI O N
WINTER DELIGHTS Celebrating together
65
ONAL SEASCIPES RE
No. 29
12 €
SEASONAL
CELEBR ATE & ENJOY
WELLBEING
CHESTNUTS, TOPINAMBUR FEATURE: CHOCOLATE QUICK RECIPES
FESTIVE MENU NO WASTE: DELICIOUS LEFTOVERS FESTIVE DIY IDEAS
WINTER BLUES NORDIC COCOONING LOW-CARB DIET
UNPLUG & UNLEASH YOUR CREATIVITY
The KitchenAid Cordless Collection packs all the power you expect without the cord, giving you the freedom to chop, blend and mix anywhere in the kitchen. www.kitchenaid.lu
EDITORIAL
Dear Readers, Are you already excited about the holidays? This Christmas will be a very special one! Finally, we can get together with family and friends once more to celebrate, pamper and indulge ourselves, have fun and relax with others. Normally, December is a really hectic month, with the prospect of having a little quiet time between Christmas and New Year. Don’t stress and take it easy. Over the next few pages, we offer you some great seasonal recipes, an elegant and easy-to-recreate Christmas lunch or New Year dinner and tips for using leftovers, as well as a lot of interesting reading material for a few cosy hours on the sofa.
For anyone preferring to escape to warmer (or just different) climes for the holidays, there is the new REESEN, which you will find – just like KACHEN – at your newsagent and which is full of travel ideas, near and far. Take a look, because even if you prefer to stay at home, you can still travel in your dreams! The KACHEN team, meanwhile, is busy finding ideas and there are so many new things that we would like to tell you about soon, starting with the KACHEN TastyBox, the KACHEN Club and... you’ll have to wait to discover it all over the coming months! Enjoy reading the magazine, stay healthy and we’ll see you for the spring edition! Happy Holidays!
Bibi Wintersdorf and the entire team at KACHEN
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The last two years have taught us what true luxury is (in addition to good health): spending time with the people we love, in a place we feel good. And because we’ve spent a lot of time in our own four walls, we have been tempted to reorganise everything. DIY is not only popular in the kitchen, but in every aspect of life. In a short space of time, the pandemic has turned us all into interior designers. We don’t necessarily want a completely new house, but in the past 18 months, small inconveniences have become annoyances. If only we had a calm, separate space for working, or even our own office that we didn’t have to share, instead of using the living room table, which has now become a high-tech desk, and having to eat at the coffee table! How lovely it would be to have a garden where we could switch off, take a breath and relax a little! City life has definitely lost its appeal and new living trends are moving towards luxurious interior design. Luxury in this case doesn’t mean gold and bling, but warm, high-quality and above all natural materials and first-class craftsmanship.
Let’s use the festive season to embellish our homes even more, to make our celebrations even more refined and our exchanges with our nearest and dearest even more loving. We’ve all earned a little bit of luxury, haven’t we? Forget for a second the impending climate disaster and seize and savour the moment. We have allowed ourselves to drift, always looking forward, and we have nearly forgotten to make the most of the here and now and to enjoy the beauty around us.
KACHEN No.29 | WINTER 21
SUMMARY
26 31 36 52 90 92
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94 56 104 KACHEN No.29 | WINTER 21
THE TEAM
— 07
RESTAURANT & SHOP NEWS NEWS
— 10
PRODUCTS WE LOVE BOOKS
— 12
— 176
FOODOSCOPE
— 182
IMPRINT
The perfect festive table
LEFTOVERS
— 28
What to do with festive leftovers by Eloïse Jennes
Fast feasts
BLOG AWARD
Grilled ice cream bomb
—
Chocolate 44 Bertrand’s chocolate delights
GLUTEN-FREE
Sugar pie by Anne Lommel
— 90
— 92
— 94
RESTAURANT PORTRAIT Café de Paris, a timeless café
— 96
VEGETARIAN
— 56
STEP BY STEP
— 58
— 100
— 60
Sweet Christmas by Yves Jehanne
SEASONAL FRUIT Chestnuts
Pan-fried foie gras by Sébastien Perrot
— 64
SEASONAL VEGETABLE Topinambour
— 104
FEATURE
Turkish manti by Reyhan Gül
Hungry Pigeon Cookies
— 54
COVER STORY
— 98
MADE IN LUXEMBOURG
RECIPE
Cinnamon rolls by Ursula Schersch
The adventures of Sébastien Perrot
EXPAT RECIPE
— 52
Lentil & bacon casserole by Eloïse Jennes
Organic king’s cake by Bakhaus
Veal & crayfish tartar by Louis Scholtès
CHEF’S MASTER CLASS
— 48
Pumpkin waffle with poached egg by Sandrine Pingeon
Palatinate cabbage rolls by the family Szydlowski
PORTRAIT OF A CHEF
— 42
FEATURE
— 184
TYPICALLY LUXEMBOURGISH
MY LUXEMBOURG
— 34
WINTER BARBECUE
— 185
GRANNY’S RECIPE
— 20
BLACK & GOLD
QUICK MEALS
— 14
RECIPE DIRECTORY
LUXE MBOURG
— 08
R EC IPE S
M AG A ZINE
SUMMARY
— 106
— 70
— 76
A filling for a fantastic feast
KNOWLEDGE BITES
— 82
ART
— 108
Monique Becker
ARTISTS
— 110
AGENDA
— 114
4 artists at a glance
DO IT YOURSELF
— 84
Christmas crafts with Heike Meyers
KACHEN WITH KIDS Rainbow pasta salad
— 87
Cultural agenda
DESIGN
— 118
Simply beautiful
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INS PIR AT ION
Truffle culture in Luxembourg
KACHEN No.29 | WINTER 21
H A PPY HOUR
VINTNER FAMILIES
SUS TA IN A B ILIT Y
SUMMARY
PASSIONATE
— 124
121
Schlink Domaine viticole
— 130
SHAKE IT BABY!
Cocktails by Wengler
FEATURE
Rare Champagne Calvados 136
—
— 134
— 140
Reading with a difference
CONSUME DIFFERENTLY
— 142
Doing things differently in chocolate
GREEN KITCHEN Vegetable recycling
— 144
PASSIONATE
— 150
INFO-INTOX
— 152
160
Celebrate “Slow Food Heroes”
Oh Christmas tree
KNOWLEDGE BITES
WE LLB E ING
Bees in winter
LIVING BETTER
— 154
— 156
Healthy winter drinks
DO IT YOURSELF
— 157
Fight winter’s ailments
BEAUTY
— 158
Scentsational
WELLBEING Winter blues
WEBTALK
Pyt med det!
COLUMN
172
— 160
— 164
— 166
LUXEMBOURG —
168
Yves Radelet, aroma virtuoso
THINK VEGETABLES! THINK FRUIT!® We’re Smart Green Guide
— 171
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ON TOUR
No carbs? No problem!
KACHEN No.29 | WINTER 21
T HE T E A M
TEAM
SARAH BRAUN Born in 1983 in France, Sarah was lucky enough to be a teenager during the 90s: a wonderful decade where smartphones did not yet exist. All she had to go on was MTV, magazines, books and her fountain pen to distract herself. It was during this archaic period that her vocation for writing was born. She was to be a journalist. Life intervenes, but when you want something very badly, the universe often gives you a nudge in the right direction. This is how she ended up taking her first steps as part of the editorial staff of Femmes Magazine. After seven incredible, exhilarating years, she is ready to fly on her own. Now working as a freelancer, she writes about her favourite subjects: literature, gastronomy and wellbeing. Sarah lives in Metz and has a very pretty corgi who goes by the cute name of Thelma.
VANESSA SCHMIT After 16 years at RTL Luxembourg, it was time for a new challenge. And Vanessa always masters such challenges with a smile on her face. Now, she is the first contact for our readers and partners. Whether it’s about subscriptions or any other questions, Vanessa always knows how to help – and does so with friendliness and expertise. She is the calming influence of the KACHEN team, manages the KACHEN office and takes care of everything from organisation to bookkeeping, and even lends a hand with photo shoots because she has a good eye when it comes to design and decoration. Speaking of KACHEN, do you already have a subscription? ;-)
YANNICK BURROWS After studying business administration and marketing in Brussels, travelling around Australia and Asia, he decided to settle in Luxembourg and become our Digital Content Manager. Always on his phone, no one really knows what he does, but it sure seems like our online community appreciates his hard work. Passionate about food – mainly eating and not necessarily cooking – he’s always on the hunt for the latest restaurants and food trends. You’re not subscribed to our weekly newsletter? Well, you’re clearly missing out, as Yannick ensures the timely delivery of delicious recipes, the latest news and exciting articles to your mailbox. Check it out and make yourself – and Yannick – happy.
PHOTO Ramunas Astrauskas CAKE Yv e s Jeh a n ne
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STYLING K ACHEN
KACHEN No.29 | WINTER 21
R E STAU R A N T & SHOP N E WS
LES ROSES
6, Rue du Fort Niedergruenewald — L-2015 Luxembourg
Rue Th. Flammang — L-5618 Mondorf-Les-Bains
Tél. +352 / 43 77 61
Tél. +352 / 26 61 12 13
defeierwon.lu
casino2000.lu
In a tribute to one of Luxembourg’s most iconic songs, the restaurant of the same name specialises in grilled meats and prides itself on using regional and seasonal products, demonstrating the best that Luxembourgish cuisine has to offer. In stark contrast to its previous design, which was strongly reminiscent of a traditional alpine restaurant, the new concept, designed by Philippe Capron, is now characterised by its warm and elegant interior, blending richly painted wood with exuberant colours and soft velvet dotted with gold. As for the kitchen, the team led by Chef Yann Castano offer a showcase of the best of Luxembourgish gastronomy. With an emphasis to highlight local and regional produce, the basis for a regularly changing menu is composed of fresh and traditional specialities that have been revisited on the grill. To ensure regional and excellent quality of their produce, De Feierwon works in close collaboration with local farmers and producers, such Les Paniers de Sandrine and the butchers Guy Kirsch and Maison Steffen.
CASINO 2OOO is constantly renewing itself and combines all the elements for year-round fun. The company has taken advantage of the special period of the last few months to introduce a number of new features. At the beginning of September, Les Roses restaurant was given a new, bright, elegant and designer interior. The magnificent round dining hall and its vast and luminous bay window have been completely overhauled in the style of a winter garden. This new interior is in perfect harmony with the cuisine of Chef Francois Jagut, who took the helm a little over a year ago. The menu, as always, champions the modern creations of François Jagut and the seasonal produce. Lobster, Wagyu and even chocolate will also complement this new experience at Les Roses. An exceptional and quality cuisine with seasonal products that deserve an exceptional setting.
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DE FEIERWON
KACHEN No.29 | WINTER 21
R E STAU R A N T & SHOP N E WS
L A TABLE DE L’EPICERIE
LËNSTER KELLER
1a, rue de Reckange — L-3943 Mondercange
1, rue de la Gare — L-6117 Junglinster
Tél. +352 / 26 55 02 33
latable.lu
Lënster Keller, the new Wine Bar and Boutique opened by Maxime Bohic and Frédéric Vuillemin, chef of the Becher Gare, welcomes you in a cosy atmosphere around a selection of wines from France, Luxembourg and elsewhere in Europe. Maxime and Fred are both passionate about simple pleasures and their goal is to help you discover wines and winemakers in a warm and friendly atmosphere. Regular changes according to the proposals of their winegrower friends will allow you to regularly discover their new productions. The concept is simple: customers choose a wine that they can consume on the spot or take it away to enjoy later. A vast choice of bottles from small producers at low prices, sometimes organic, can be tasted by the glass around terrines, foie gras, fish and smoked meats (provided by the Restaurant Becher Gare). A private lounge also allows you to organize events. Don’t miss the ephemeral oyster bar which is held on Saturday mornings during the month of December!
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La Table de l’Epicerie (formerly Klensch), the new restaurant of Pauline & Nicolas Szele, has just opened its doors in Mondercange. This new address is the 3rd one managed by the couple, after having officially taken over the management of the restaurant Le Fin Gourmand in Luxembourg city in September 2021 and after the opening, in 2020, of their delicatessen (L’Epicerie du Fin Gourmand) also located in Mondercange. In this establishment, the couple has imagined a place that corresponds 100% to their image. The room, with its wood and velvet structures mixing dark green and golden tones, has an “old-fashioned” atmosphere, very cosy. A touch of modernity is brought with a colourful, patterned wallpaper; eat in the company of parrots and multicoloured flowers. The kitchen is run by the young Chef Jonathan Martinez and his team, who are keen to offer a simple but masterful cuisine, with Luxembourgish and French dishes. The menu is voluntarily reduced, favouring seasonal products, in order to to renew it regularly.
KACHEN No.29 | WINTER 21
NEWS
G AULT & MILL AU Winners of the 2022 Edition of the Guide On the 25th of October, the winners of the new edition of the 100% Luxemburgish Guide, “Gault&Millau Luxembourg 2022” have been revealed. This guide (both in French and English) lists the restaurants and brasseries, but also “pop” addresses, the best bars in the country, the best chocolatiers, and a selection of the best wines in the Grand-Duchy, the “Stars of the Mosel.” This year, Ryodo KAJIWARA, chef of the restaurant “Ryôdô” in Luxembourg Hollerich, has been crowned “Chef of the Year 2022.” The guide is available in bookstores. gaultmillau.lu
B E LV E DE R E The new range of organic & premium vodkas The certified Belvedere Organic Infusions range is made from all-natural, organic Polish fruits, plants and rye. There are 3 different flavours: Pear & Ginger with a sharp and zesty taste, Blackberry & Lemongrass with a rich and vigorous flavour and Lemon & Basil which offers fresh and bright notes. All of these vodkas are sophisticated, varied and balanced and offer an entirely new taste experience. wengler.lu
OB E RWE IS A new Oberweis shop in Schifflange Located in the commercial center RedRock, this new shop is essentially a “Café by Oberweis”, a concept already adopted in Luxembourg City in the Grand-Rue and in Kirchberg, and appreciated by customers. Oberweis is offering a point of sale with a sophisticated and uncluttered decoration, a chic and modern design, and a recognisable visual identity in line with the other boutiques. All the essential ingredients are provided for you to spend a pleasant moment in a welcoming and unique place, whether it is during your lunch break or for a quick stop to treat yourself with family and friends.
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oberweis.lu
KACHEN No.29 | WINTER 21
PRODUCTS WE LOVE
V INSMOS E LLE POLL-FABAIRE crémant gets a new look To celebrate its 30th anniversary, the famous Luxembourgish crémant has modernised its label and adopted a new and fitting design: casual chic, elegant and seductive! The charm of its unique bubbles, however, remains unchanged. An important occasion, as it was exactly 30 years ago that the first POLL-FABAIRE bottle was launched on the market as Crémant de Luxembourg. Since 1991, the name “Crémant de Luxembourg” can be used for quality sparkling wines, white or rosé, that meet the strict conditions set by Luxembourg regulations. The grapes must, for example, be harvested by hand. The wines must also be made from whole grape pressings and the cuvée must rest uninterrupted on the lees for at least nine months in the same company... All these guidelines guarantee the quality of the wine, the respect of the environment and the authentic taste. vinsmoselle.lu/cremants-poll-fabaire
B IOG Just in time for raclette season, the BIOG Hofkäserei from Schanck-Haff is proud to introduce a new cheese delicacy, the Éisleker Bauerekéis. Matured for at least 7 weeks, it complements the already established “Éisleker Kéis” line with its velvety texture and fine, mild yet spicy aroma. Like all cheeses of the BIOG brand, the Bauerekéis is handmade using the best Luxembourgish Demeter milk. The new cheese is available at all cheese counters in Naturata organic supermarkets. biog.lu
MOUTA R DE R IE DE LUXE MBOURG Moutarderie de Luxembourg is expanding its product line with three new sauces to accompany winter dishes such as fondues, pierrades and raclettes. The “traditional” Aïoli, with its creamy texture and garlic flavour, will take your taste buds on a journey to the land of tapas, and is a perfect accompaniment to fish, vegetables or roast potatoes. The “Whisky” Cocktail sauce can be enjoyed as an aperitif with shrimp and raw vegetables or with a fondue bourguignonne or a pierrade. As for the “spicy” Samurai sauce, it will bring a fiery touch to many dishes and will please thrill seekers. Like all the other products of the Moutarderie de Luxembourg, these three new products are preservative-free, gluten-free and labelled “Made in Luxembourg.”
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moutarderie.lu
KACHEN No.29 | WINTER 21
BOOKS
“GOLDE NE S G IF T ” A NE W CULIN A RY T HR ILLE R BY TOM HILLE NB R A ND
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PHOTO
Bogenberger Autorenfotos
Xavier Kieffer, a cook out of passion and an investigator against his will, lets his intuition take over again. The story once more takes the amateur detective from his homeland of Luxembourg around the world. After sushi, olives, coffee and chocolate, Tom Hillenbrand’s latest Xavier Kieffer novel involves a “golden poison,” aka honey. Just the right read for the holidays!
KACHEN No.29 | WINTER 21
BOOKS
Tom Hillenbrand, what inspired your latest book?
TOM HILLENBRAND A good friend of mine is a beekeeper. When I received the first jar of home-made honey from her, a lightbulb flashed in my head. The honey came from Brandenburg, and I wondered where my usual supermarket honey actually came from. The answer was: everywhere, China, Romania, Mexico. So, I began to look more closely at the global honey market. It soon became clear to me that it would make a good thriller.
Similarities to real people are fictitious/ purely coincidental... Isn’t that true? How much of your story is true or have you experienced?
TOM HILLENBRAND The people are made-up, the methods and scandals are not. Most of it actually does take place somewhere in some form. A supermarket jar contains around a dozen different types of honey; it is hard to trace what comes from where. It’s probably deliberate. The self-experienced part is that for every book, I sample a load of products. It’s a hard job, but someone has to do it!
Honey is globally one of the most adulterated foods and honey fraud is a global business
worth millions. How can you know whether honey is real and unadulterated, especially when it’s imported?
TOM HILLENBRAND As a consumer, it’s practically impossible. You can only hope that the food manufacturer that bottled your honey tests it rigorously for pesticides, added industrial sugar, etc. For example, there is insecticide residue in two thirds of honey. But even when a producer carries out tests, it must be said that the counterfeiters are becoming more and more resourceful. The struggle between swindlers and controllers is therefore a kind of technological arms race. Especially with finished products, with the words “with honey,” I would assume the worst.
Logically, we can’t stop ourselves from asking what the next topic will be. How about a hint?
TOM HILLENBRAND I have many more themes on the list, but I haven’t yet decided which one will be next. One thing is certain: it will involve a murder. Before Xavier Kieffer investigates again, I’m writing a historical thriller set in Paris.
Don’t miss the opportunity to meet Tom Hillenbrand and participate in his live reading in Perl: Thursday, 09. December
PRIZE DRAW WE ARE GIVING AWAY 3 X ONE COPY OF THE BOOK „GOLDENES GIFT“ Send an e-mail with your name name, address and the subject line POISON to gewinnen@tasty.lu The winner will be chosen at random. The closing date for entries is 01.02.2022.
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The legal process is excluded.
KACHEN No.29 | WINTER 21
BOOKS
WINTERGREEN & S TA R A N I S E A BOUT DECOR AT ING A ND COOK ING IN T HE F E S T IV E S E ASON There is a new book by Theresa Baumgärtner! Our Blog Award jury member Theresa loves Christmas more than anything, so we’re not surprised that she wants to share her cooking and crafting tips for the festive season with all of us. We were also not surprised that our DIY and decoration expert Heike Meyers from @pfeffermachtgluecklich made a guest appearance in her book, after all, they know each other and share the same passion for beautifully decorated tables and delicious recipes. If you’ve always wanted to take a look behind the scenes of Theresa’s kitchen in the cosy “Hazelnut House” and get inspired, this book is highly recommended!
128 pages Verlag Brandstätter ISBN 978-3-7106-0547-5
WE ARE GIVING AWAY 3 X 1 COPIE OF THIS BOOK Just send an email with your name, address and the keyword STAR ANISE to gewinnen@tasty.lu
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The random principle decides. Entries close on 01.02.2022 The legal process is excluded.
KACHEN No.29 | WINTER 21
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BOOKS
KACHEN No.29 | WINTER 21
BOOKS
FAMILY COMFORTS Simple, Heartwarming Food to Enjoy Together — Rebecca Wilson —
Rebecca Wilson brings you an easyto-follow family recipe book that gives you the confidence to cook nutritious meals. Discover brilliant breakfasts, quick-cook snacks, and midweek meal ideas prepared in a matter of minutes. Enjoy simple home-cooked food, delicious bakes and family treats. Featuring over 100 comfort food recipes, this book also caters to your family’s dietary needs, with Gluten Free, Egg Free, Dairy Free, Vegetarian and Vegan adaptations for each of the recipes. 240 pages — DK ISBN 978-0241534694
THREE INGREDIENT COCKTAILS 60 Drinks Made in Minutes — Kate Calder —
With 60 recipes, this book demonstrates that all the best cocktails are made with no more than three ingredients. Divided by main ingredient – gin, vodka, tequila, whisky, rum and sparkling wine – each drink can be whipped up in five minutes or less, with simple snack suggestions at the end of each chapter to pair with them. It also shows you how to make the most of a simple home bar set up, and how to turn your living room into an on-trend cocktail lounge. 160 pages — Hardie Grant ISBN 9781784884710
THE EXHIBITION — Cara Viola —
In her first novel, Cara Viola, one of KACHEN’s proofreaders and translators, follows Madeleine Yare – a talented woodworker navigating the earlier stages of her career in Glasgow, Scotland at the turn of the 20th century. Uprooted and alone in a brand new city, Madeleine begins to unravel the hidden motive behind her employment at Kelvingrove Museum. This novel has been shortlisted and highly commended for the Cinnamon Press Pencil Prize 2019 and longlisted for the Laxfield Literary Launch Prize 2020. Available in English bookstores.
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228 pages — Greenteeth Press ISBN 9781838393519
KACHEN No.29 | WINTER 21
MY NEW TABLE Everyday Inspiration for Eating and Living — Trish Magwood —
A beautiful cookbook of fresh, simple, and seasonally inspired recipes for every table. In this new cookbook, Trish Magwood – chef, food and lifestyle entrepreneur and expert, and mom – shares the easy, seasonal, and delicious family recipes she has created to feed the three happy generations of family and friends who regularly revolve around her table. The recipes in My New Table use fresh, local ingredients that follow the rhythm of the seasons, paired with simple preparations so that their natural flavours shine. 288 pages — Appetite By Random House ISBN 9780525611240
PRIZE DRAW WE ARE GIVING AWAY 2 COPIES OF THE BOOK “THE EXHIBITION” AND 1 COPY OF “THREE INGREDIENT COCKTAILS”. Just send an email with your name, address and the keyword BOOKS to gewinnen@tasty.lu The random principle decides. Entries close on 01.02.2022 The legal process is excluded.
SEASONAL RECIPES
B L AC K & GOLD
T H E PE R F E C T F E S T IV E TA B LE
WINE PAIRING
SEASONAL RECIPES
It really doesn’t take all that much to transform a humble table into a festive wonder. Black and gold make a sophisticated pairing that instantly bathes everything in splendour. A few decorative shrubs from the garden, a beautiful potted plant, mini golden baubles in even larger baubles or jars, sleek candles, black and gold cutlery and a matching set of gold plates and black saucers, printed or handwritten menu cards and lovingly adorned cloth napkins all come together to create a stunning composition. Top it all off with the incredibly stylish tableware from PORDAMSA and your Christmas or New Year’s Eve table is complete. Now all that’s left to do is to recreate these delightful recipes by chef Patrice Noël!
PRIZE DRAW GOLD EMOTION How to transform any dish into a luxury dining experience. The gold and silver mills from GOLD EMOTION are among the most luxurious accessories for the kitchen. They are worth the investment as they instantly upgrade any dish. We are giving away a set worth 245 €. ROVA CAVIAR To create a truly festive occasion, you simply can’t do without caviar and champagne. ROVA CAVIAR is offering a prize box containing two tins of ROVA caviar and a bottle of Deutz champagne worth 250 €. The closing date is the 1st of February 2022, allowing you to enjoy both just in time for Valentine’s Day! Send an email with your name and address under the heading GOLD or ROVA to gewinnen@tasty.lu Submission deadline is 01.02.2022 The legal process is excluded.
goldemotion.com
rova-caviar.com
PA R S NIP V E LOU T É
W I T H NOT E S OF C OF F E E Serves 4
45 minutes
45 minutes
› 3 parsnips, peeled and diced › 60 g butter › 100 ml milk
› 6 coffee beans › Salt and pepper
1 Wash and peel the parsnips and cut into
3 Check on the progress and blend
large cubes. 2 Melt the butter in a saucepan, add the parsnips, moisten with water and add the milk. After the first boil, season and add the coffee beans and cook for 45 minutes on low heat.
WINE PAIRING
L’Ame de la terre 2006 Françoise Bedel Champagne
the mixture.
4 Serve warm in a cup and add a few grated
coffee beans just before serving.
SEASONAL RECIPES
“G ROMPE R E K IC HE LC HE R”
POTATO PA NC A K E WIT H BA E R I DE ROVA C AV I A R
Serves 4 20 minutes 10 minutes
› › › › › › › › › ›
3 medium-sized potatoes 1 egg yolk 10 g butter 1 small onion A few sprigs of chives Salt and pepper 40 g ROVA caviar 4 tsp double cream Salt and pepper Edible gold leaves
1 Peel the potatoes and onion,
grate the potatoes and chop the onion. 2 In a bowl mix the potatoes, onion, chives and egg yolk. Season with salt and pepper. 3 Melt the butter in a frying pan and add a large spoonful of the mixture. Flatten with a spatula and cook both sides until golden. Place on a paper towel and cut in half. 4 Place half a potato cake in a caviar tin or small flat plate, place a nice caviar quenelle next to it and place a spoonful of double cream on the potato cake. Arrange the golden petals on top of the caviar.
WINE PAIRING
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Chassagne Montrachet 1er cru Domaine JN Gagnard White
KACHEN No.29 | WINTER 21
SEASONAL RECIPES
ROA S T L A MB F ILLE T, A LMOND V IE NNE S E , ONION , B ROCCOLI & PA R S LE Y MOUS S E LINE
Serves 4 105 minutes 1 hour
› › › › › ›
1 saddle of lamb Salt, pepper and sugar Fleur de sel Butter 1 garlic clove 2 large white onions
For the broccoli
› 2 broccoli › 1 bunch of parsley › 50 g butter with half salt
RECIPES PHOTOS
Patrice Noël Ramunas Astrauskas
For the viennese
› › › ›
250 g butter 125 g ground almonds 2 egg yolks 10 g ground coffee
1 Mix the butter with the egg yolks, almonds, coffee and fleur de sel.
2
3
4 5
WINE PAIRING
6 7
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Solen 2013 - Red Domaine les Aurelles Languedoc, Pézenas
Spread the mixture between 2 sheets of baking paper and set aside in the refrigerator. Remove the first layer of skin from the onions, cut them in half, season with a pinch of salt and sugar, place in a pan on the flat side and bake in the oven at 150°C for 1.5 hours, covered. Wash the broccoli heads and cook them in a pan of boiling salted water for about 7 minutes, then cool them in iced water to fix the colour. Blend the broccoli, add the parsley, salted butter and ground pepper. Fillet the lamb saddle, i.e., debone the saddle from the top to remove the fillets. Sear the meat in a non-stick pan on all sides (brown the meat). Add a whole clove of garlic to the pan, add a knob of butter and cook in the oven at 170°C for 6 –7 minutes, then leave the meat to rest for 3 minutes. Spread the Viennoiserie on the meat and put it in the oven on the grill setting to obtain a crust. Place a spoonful of broccoli purée on each plate and add half a roasted onion. Cut the saddle of lamb into slices and arrange on the plates.
KACHEN No.29 | WINTER 21
White dishes:
www.pordamsa.com