SPRING
No. 30 SPRING 2022
E NG LI S H E DI TI O N
vins-cremants.lu
Spring delights
KACHEN
plan K
REFRESHING
60
to be consumed with moderation
ONAL SEASCIPES RE
ENJOY IT, IT COMES FROM LUXEMBOURG *Appellation d’Origine Protégée
LUXEMBOURG’S FOOD & LIFESTYLE MAGAZINE
The AOP* label on the bottles, your guarantee for quality local wines and cremants.
No. 30
12 € GERMANY 12 € FRANCE 12 € BELGIUM 12 € NETHERLANDS 12 € SPAIN 14,10 € ITALY 14,10 € PORTUGAL 14,10 €
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SEASONAL
ENJOY
SUSTAINABILITY
VIOLETS, SPRING ONIONS TREND: MEAL PREPPING SPRING MENU
SPANISH DELIGHT: TAPAS FEATURE: VANILLA VEGAN TO GO
VERTICAL GARDENING CIRCULAR ECONOMY GREEN KITCHEN
09/02/2022 10:11
RISE & SHINE ARTISAN BREAKFAST SET
Because first impressions last We are there for you! > For new building projects
> During Renovations
> After Break-ins
> For Repairs
your specialist in all matters ON front doors – interior doors – garage doors – windows
Start the day with a slice of sunshine at breakfast. www.kitchenaid.lu
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EDITORIAL
Dear readers, lets take a moment to be proud of ourselves! For we have just (about) made it! As I sit here writing these lines, the strict health measures are just being eased and in many other European countries even lifted completely, giving a sense of hope and optimism despite the grey winter weather. It has been exactly two years since we all took deliberate “ cover” to protect ourselves and each other from that blasted virus. They have been two long years, with ups and downs, casualties and losses, insights and reorientations, but now at last we can – quite literally – breathe a sigh of relief and make plans for the future again. Before long spring will arrive and hopefully it will be one worthy of its name! The first blossoms are starting to show, the geese are returning and the sorrow of the “dark” years will soon be nothing but a memory. At long last we will be able to do things with family and friends again, visit and invite each other, go on holiday and simply enjoy life without any restrictions! After all, the past years have taught us that it truly is the simple things in life that are important. We here at KACHEN have been grateful for being by your side for better or for worse, with advice and support (and lots of tips and delicious recipes), and so we are pleased that our initiatives, such as the TastyBox, have also been a tremendous success.
more beautiful content for our younger audience in the future. They are more than just our readers of tomorrow, they are the ones who – rightfully – hold us accountable, because it’ s their futures that are at stake if we as adults do not manage to leave the planet in a better state than we found it. So many of them are highly motivated and committed, and we can certainly take a leaf out of their book! So feel free to take a look at our section on “Sustainability” with lots of tips on how you can do your part to make the world a better place. And to make sure you don’t miss out on the usual culinary delights, we have over 60 recipes for you in this issue, as well as a new series on trendy local bars and their signature cocktails. So, off we go into spring, with our sights set on all the good things that await us. The KACHEN team is highly motivated and will continue to produce many more wonderful editions for you, that’ s a promise! We also have a fantastic surprise coming up: we will soon be publishing a brand new version of REESEN, which will not only be improved in every aspect, but also be released more frequently! See you in summer! With warm greetings,
Bibi Wintersdorf and the entire team at KACHEN
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Once again, we have something new for you to discover in this issue: the children’s section has become a chapter of its own, and we look forward to bringing you even
KACHEN No.30 | SPRING 22
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SUMMARY
16 37 27 55 47 64
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69 93 90 KACHEN No.30 | SPRING 22
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TEAM
— 07
RESTAURANT & SHOP NEWS NEWS
— 10
PRODUCTS WE LOVE BOOKS
— 11
IMPRINT
— 177
FEATURE
— 80
— 24
SEASONAL RECIPES Tapas
— 34 — 42 — 46
Vanilla — velvety sweetness Magic with vanilla by Bertrand
— 176
— 50
GLUTEN-FREE
No-cheese pesto with spaghetti by Eloïse Jennes
KNOWLEDGE BITES A majestic crop
RECIPES
— 84
— 52
— 54
Meal-prepping with Eloïse Jennes
A weekend of scientific discoveries
KACHEN MAT KANNER Vegetable pancakes
SEASONAL FRUIT
— 85
Violets
— 60
SEASONAL VEGETABLE
TYPICALLY LUXEMBOURGISH Rubbarbstaart by Anne Lommel
GRANNY’S RECIPE
Spring onions with recipes by Liz Sinner
— 88
STEP BY STEP
— 90
Pineapple cream by Alexandra Regnery
MY LUXEMBOURG
— 66
— 72
Carrot cake by Ursula Schersch
— 60
FEATURE
— 92
Spices as an inspiration by Marcel Thiele
Wëllkarkniddelen by Steve Lentz
RESTRAURANT PORTRAIT
— 94
The Skybar — Let yourself be surprised
PORTRAIT OF A CHEF Meet a curious chef: Ryôdô Kajiwara
— 96
CHEF’S MASTER CLASS Wagyu sushi (A5-Grade) by Ryôdô Kajiwara
EXPAT RECIPE
— 98
— 102
— 108
Bottled vitamins
— 112
Lynn Cosyn
ARTISTS
— 114
AGENDA
— 116
Irina Moons & Lisa Junius
MEET THE MAKERS DESIGN
— 118
— 120
A table for two by Heike Meyers
DO IT YOURSELF
Konrad, the pioneering cafe
MADE IN LUXEMBOURG
ART
Luthier, a craftsman who listens
Kaiserschmarrn by Martina Schmitt-Jamek
CAFE PORTRAIT
INS PIR AT ION
LUXE MBOURG
— 16
FEATURE
Fun at Easter with the kids
COVERAGE
Cheers to spring!
Vegan to go
— 174
RECIPE DIRECTORY
SEASONAL MENU
VEGAN
— 14
FOODOSCOPE
K IDS
— 08
R EC IPE S
M AG A ZINE
SUMMARY
— 110
The magic power of flowers Let it shine! 124
—
— 122
DESIGN IN LUXEMBOURG
— 123
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Nordic Stella — Let your creativity speak for itself
KACHEN No.30 | SPRING 22
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H A PPY HOUR
VINTNER FAMILIES
SUS TA IN A B ILIT Y
SUMMARY
GREEN KITCHEN
— 126
Domaines viticoles Pundel-Hoffeld & Pundel-Err
SNAPSHOT BAR
— 130
Amore — One bar. One cocktail.
FEATURE
—
Ali B’s gin cave 132 When two quarrel, the Portuguese takes the price
— 136
— 140
A different kind of protein
— 142
IN THE GARDEN I had a little hen ...
INFO INTOX
— 144
PASSIONATE
— 146
Marvel egg
146
Circular economy
KNOWLEDGE BITES
— 150
Vertical instead of horizontal
WE LLB E ING
136
DO IT YOURSELF
— 152
Deodorant: It ’s time for an armpit detox
BEAUTY
— 154 — 158
Clean beauty Retinol is back
COLUMN
— 156
No carbs? No problem!
BETTER LIVING
LUXEMBOURG
— 157
168
— 160
The charms of Esch
CITY PORTRAIT Amsterdam
— 164
THINK VEGETABLES! THINK FRUIT!® Chef Bas Van Kranen
EUROPE
— 166
— 170
Pintxos in San Sebastián
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K AC HE N ON TOUR
Veg out!
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T HE T E A M
TEAM
JONE KARRES AZURMENDI The Basque-German grew up in Germany and Spain. She studied sociology, art, and media in Constance. Since then, she has written about film and culture as a freelancer. When she felt the draw of the unknown, she applied to be a tourist guide and toured around half the globe. 16 years ago, she moved back to her Basque hometown, the culinary stronghold San Sebastián. With her Masters in Gastronomy Tourism and her great love for the Basque Country, she has since familiarised visitors with country, people and especially the local delicacies. But those who stay at home can also follow her knowledge: as an author, Jone takes her readers with her on a journey to the Basque Country.
STÉPHANIE KRISCHEL Stéphanie gave her passion for writing a professional chance. As a freshly minted freelance writer, she has been transforming exciting facts about sustainable food culture into digestible morsels of prose since last year. Besides her personal interests, her past studies in farm-animal science and agricultural education serve her as sources of inspiration. As a seaside junkie, Vienna fanatic and railway enthusiast, she loves regular changes of scenery, from which ever new ideas for topics and texts emerge. At Kachen, Stéphanie can indulge in her passion for writing in our section on sustainability.
POL SCHONS Books and baking! From a young age, Pol has been equally passionate about both. Accordingly, he spent a probably unusual amount of time for the average student in both the library and the kitchen throughout his studies, regularly testing new dishes and ideas with (and on) his friends and roommates. After completing his Master in English Literature at the University of Glasgow, Pol joined our Team here at KACHEN exactly one year ago. His role as managing editor expands well beyond the literary, not afraid of wielding either pen or knife, as he regularly enjoys preparing dishes for the magazine himself. Outside the office and the kitchen, Pol is an avid runner and traveller, eager to discover and try what else the vast culinary world has to offer.
PHOTO Ramunas Astrauskas COCK TA I L Symposium b y We n g l e r
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STYLING K ACHEN
KACHEN No.30 | SPRING 22
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R E STAU R A N T & SHOP N E WS
LE GOURMET
2A Rue Eugène Ruppert — L-2453 Luxembourg
ZA Langwies 2 — L-6131 Junglinster
Tel. +352 / 20 60 48 98 41
Tel. +352 / 26 78 25 31
comptoir-boheme.com
legourmet.lu
After remaining closed for several months following last summer’s floods, which left the restaurant in a bad shape, Comptoir Bohème reopened its doors in December to the delight of workers and residents of the Cloche d’Or district. Located in the Vega building, Comptoir Bohème invites you to dream and travel. With a bright and colourful restaurant room, dotted here and there with huge green plants, natural wood furniture and pottery, the place will transport you directly to a Mediterranean place. On the menu, the chef offers Italian specialties (pasta, risottos, pizza) but also fish specialties such as ceviche or seafood platters. Thanks to its terrace, Cloche d’Or is the ideal place to enjoy the beautiful spring days that are on their way.
After 15 years in the Langwiss II gallery in Junglinster, the restaurant and delicatessen Le Gourmet has undergone a complete makeover! In terms of decoration, the team wanted to create a new, even warmer and more convivial place. As soon as the warm weather arrives, the enlarged terrace will be the perfect place to enjoy a good meal. With a brand-new kitchen, the chef and his team are ready to offer mouth-watering dishes. A new menu has been created by the team, while keeping the classics that are so dear to the customers. On the grocery side, customers will have easier access to this space transformed into a small shop, with products carefully selected from new suppliers. A new takeaway range has also been developed. After a very long closure, the whole team is looking forward to seeing its customers again!
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COMPTOIR BOHÈME
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R E STAU R A N T & SHOP N E WS
T’CHIZ
OSÉ
1 Place de l’Académie — L-4361 Esch-sur-Alzette
11 Route de Mondorf
— L-5690 Ellange
Tel. +352 / 20 28 37 37
tchiz.lu
osé.lu
The T’Chiz had its grand opening back in July last year, presenting a sophisticated venue with a warm and festive ambience. With the objective to offer a varied, gourmet menu, the kitchen offers a broad selection of cheese-based specialties as well as the finest cuts of meat. At weekends, the restaurant goes into party mode and transforms into an exciting bar/restaurant hybrid with live music and DJs. Recently, T’Chiz also introduced a new Sunday Brunch concept, with an all-you-can-eat feast. To accommodate their guests even more, they offer an on-site babysitter service to ensure the best possible experience for young and old. After the successful introduction of their comedy dinner last December, a rather unique and innovative idea, they are also happy to announce more such events in the future. In the spirit of providing the best possible experience, they further offer a free shuttle service (within a 40 km radius) to bring their customers home safely. The venue can also be booked for business and private events.
Osé opened its restaurant doors for the first time on the 2nd of July 2022, just on time for the anniversary of Chef Jean Baptiste Durand. Located in the small village of Ellange, the restaurant established its roots within the charming old walls of a typical Luxembourgish house. The identity and name of the restaurant, Osé (daring), rightfully take on their full meaning in the chef ’s creative and unique creations, which despite their sometimes audacious combinations, remain perfectly delicious and balanced. While the venue might, at first glance, appear rather simplistic, it provides a welcoming and enjoyable atmosphere with tailored service. All you have to do is “dare” to venture into this cosy neighbourhood and let yourself be carried away onto an indulgent culinary journey straight from, and in harmony with, nature. Quality, hospitality and attention to detail are the cornerstones that ensure a memorable experience in a place full of stories, just waiting to be told.
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Tel. +352 / 26 17 56 56
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NEWS
B R AS S E R IE N AT ION A LE Brew your own beer at “De Brauatelier” On the 13th of January, the Brasserie Nationale inaugurated its microbrewery, “De Brauatelier.” This microbrewery will be used to carry out experiments in the framework of research and development of innovations for the Brasserie Nationale. Moreover, the Brasserie Nationale is offering all its consumers the opportunity to create the beer of their design, by customising their recipe with the brewmaster. Following the entire production process across one day, visitors will be able to savor their own beer at home a few weeks later. A unique experience for beer enthusiasts. visitebrasserienationale.com
DE LH A IZE Digital receipts In a first for the Luxembourgish food sector, Delhaize announced that from early 2022, they are offering digital receipts at checkout, a more sustainable and environmentally friendly alternative to the classic paper receipts. Customers have the choice, both at self-scan and traditional checkouts, to opt for either option and will receive an electronic copy of their receipt immediately via their loyalty program, the SuperPlus app. With this change, Delhaize could save up to an estimated 6 tons of paper annually in Luxembourg alone. delhaize.lu
LIB R A IR IE A LINE A A new collaboration with KACHEN The KACHEN team is happy to announce their new collaboration with Librairie Alinea. Conveniently located in Luxembourg City, you can now find the latest editions of our magazine on their shelves. Alinea being one of the few independent bookstores in Luxembourg, their team is composed of a passionate and multilingual team, rich in experience and dedicated to finding you the books or magazines that are best suited to your interests. Discover their vast collection of litereary gems, including a large variety of cookbooks.
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@alinealuxembourg
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PRODUCTS WE LOVE
DOM A INE L &R KOX 1 Luxembourgish Verjuice st
In August 2020, Domaine L&R Kox launched the production of the first “verjus” produced in Luxembourg. It is often used in cooking as a great alternative to lemon, vinegar or sour juice and is a real treat for any chef. The production of “verjus” is also part of the Domaine’s approach to utilise all that the vine has to offer. Based on their motto “in the vineyard, everything is good!” domainekox.lu
MIR A B E AU G IN Let the Party beGIN Whether served as a long drink or as an aperitif, the multi-award-winning Mirabeau Dry Rosé Gin is the perfect aperitif partner. This exceptionally smooth, balanced gin is made with 100% grape spirit, from up-cycled grape skins, as its base, combined with its award-winning Classic Provence Rosé as an element in the distillate, and accent botanicals from the French Riviera. The finish is a smooth-sipping dry gin with glamorous aromas and botanicals of the French Riviera. Mirabeau Dry Rosé Gin can be mixed with dry vermouth for a martini or with a tonic of your choice. maisonmirabeau.com
DOM A INE S V INSMOS E LLE Fréijoerswaïn – coming soon With spring, a renewed sense of lightness arrives, and gourmet flavours are the order of the day. As nature renews itself, so do our fancies. Here’s to aperitifs on the terrace, picnics with the family and barbecues with friends. To mark the occasion, Domaines Vinsmoselle invites you to discover their “Fréijoerswaïn – Spring Wine” to celebrate the return of spring in style and taste. This wine is very well balanced. It is fresh, lively and has a good length in the mouth. It leaves us with a little taste of “back for more.”
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vinsmoselle.lu
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T HE K AC H E N TA S T Y B OX PR E-OR DER THE THIR D EDITION NOW - AVAIL ABLE FROM JUNE -
T HE E R E MB C DE X AT O B CE L AN AG
Discover the latest and most iconic products from Luxembourg and the Greater Region in our unique box, filled to the brim with surprises, delivered four times a year, always together with the publication of your KACHEN magazine. An excellent gift to treat yourself or others! In addition to the culinary goodies, each box contains limited editions of KACHEN merchandise, recipes, cooking and lifestyle accessories. Available* as a one-off order or as an annual subscription. Single order: 54 € (1 box) Subscription: 210 € (4 boxes) or 235 € (4 boxes including a KACHEN subscription for 1 year). Pre-orders at kachen.lu or by email to box@tasty.lu
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* O F F E R O N LY VA L I D I N L U X E M B O U R G
A BOX FULL OF WONDE R S & DE LIG HTS!
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1. kachen.lu — 2. provencale.lu — 3. vinsmoselle.lu — 4. bakhaus.lu — 5. genaveh.lu 6. augustinusbader.com — 7. la-cristallerie.com — 8. deevacandles.com — 9. arqanoil.com 10. kachen.lu — 11. moutarderie.lu — 12. piano-bar.lu
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BOOKS
MINDFUL MIXOLOGY — Derek Brown —
Creating these drinks isn’t as simple as removing the alcohol. No- and low-proof cocktails have to be balanced yet still be delicious, but they don’t operate exactly like cocktails with alcohol. The drinks Brown presents in this book are meticulously choreographed around taste, texture, body, and piquancy to result in surprisingly complex “adult beverages” minus the booze. Drawing on historical research, meticulous tweaking of classic cocktails to create lower-proof versions, Derek shares sixty recipes well as a guide to the ingredients and equipment to imbibe in Mindful Mixology at home.
FROM BURNOUT TO BALANCE — Patricia Bannan —
A complete food and wellness guide featuring 60+ recipes specifically designed to combat the challenging symptoms of burnout: stress, anxiety, depression, fatigue, weakened immune system, inability to focus, and disrupted sleep. If spending time and energy on meal plans and cooking sounds like the last thing you want to do, know that the recipes are designed for simplicity and the book is packed with tips and shortcuts to make your life easier. 256 pages — Rodale ISBN 978-0593232422
RUNNING ON VEGGIES — Lottie Bildirici —
Running on Veggies contains more than one hundred mostly plantbased, dairy-free, meat-free recipes to maximize workouts and enhance nutrition to perform at peak levels. Indulgent recipes that leave you feeling satisfied and energized include Almond Berry Overnight Oats, Energized Mocha Crunch Smoothie, Thai Crunch Salad, Pesto Farro Risotto with Sugar Snap Peas, Date Bites and many more. Running on Veggies is the guide we need to fuel up and kickstart a lifetime of healthy habits, one delicious meal at a time. 256 pages — Rodale ISBN 978-0593231715
224 pages — Hardie Grant ISBN 9780847871278
THE LOW-CARBON COOKBOOK & ACTION PLAN — Alejandra Schrader —
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About The Low-Carbon Cookbook & Action Plan Discover how to reduce the carbon footprint sitting on your dinner plate. From the farmers to the delivery trucks and everything in between, there are countless people and processes involved in getting meat and produce from where they’re made to your kitchen. This recipe book highlights the difficulties and pleasures of eating sustainably! If you’re looking for a way to combat climate change from your kitchen, this cookbook will help you with your sustainable goals. 256 pages — DK ISBN 9781615649891
GIVE-AWAY IN COLLABORATION WITH ALINEA, WE ARE GIVING AWAY 1 COPY OF THE BOOK “FROM BURNOUT TO BALANCE”. Just send an email with your name, address and the keyword BOOKS to gewinnen@tasty.lu The random principle decides. Entries close on 01.05.2022 The legal process is excluded.
KACHEN No.30 | SPRING 22
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K
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C HE E R S TO S PR ING !
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SEASONAL MENU
Those of you who regularly visit our social networks (@kachenmagazine on Instagram and Facebook and kachen.lu) will certainly remember the beautiful scenes of a special event that took place last October *. In a greenhouse, in the middle of nature, at Les paniers de Sandrine in Munsbach, we got to experience a 100% natural brunch. The 15-course menu, completely plant-based, prepared by the young chef of the restaurant Osé in Ellange, was accompanied by perfectly paired, 100% natural cocktails mixed with Belvedere vodka. Symposium, the mixology platform of Wengler Châteaux et Domaines, mixed the cocktails with local products and seasonal vegetables with Belvedere vodka. We are delighted that Chef Jean-Baptiste Durand and Symposium by Wengler have agreed to concoct a similar menu and cocktails, adapted to the season, for the spring edition of KACHEN. We wish you a pleasant discovery. *
Pictures of the event are on kachen.lu/belvedere-wengler
C H A RCOA L T ILE S WIT H F IS H R ILLE T T E S
150 g water 50 g olive oil 20 g flour 1 tsp charcoal 1 pinch of fine salt
For the rillette
› 100 g fresh herbs › 2 shallots (50 g), chopped › 100 g single cream For the dressing
› 1 tbsp fish roe › A few strips of fresh seaweed
› 300 g hake fillet or white fish › 100 g Philadelphia cheese
B&T
› 50 ml Belvedere Organic Infusion Lemon & Basil
1 Combine the water, olive oil, flour, charcoal and salt and mix well 2 3 4
Indian Tonic
› Basil sprig › Apple
Fill the glass with ice, add the Belvedere vodka and stir. Then add the tonic and stir again. Garnish with a sprig of basil and a slice of apple.
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to make a smooth paste. In a pan over high heat, pour the equivalent of a ladleful and cook like a pancake. Set aside. Remove the bones from the fish and chop coarsely. Boil the cream and stir in the fish. Add the Philadelphia, shallots and fresh herbs and season to taste. Mix well to obtain a homogeneous mixture. To serve: place a tile on the plate, then add the rillette and cover with another tile. Garnish with a few fish eggs and fresh seaweed strips.
› 150 ml London Essence
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Jean-Baptiste Durand Ramunas Astrauskas Symposium
› › › › ›
REZEPTE FOTOS COCK TA ILS
For the charcoal tile
20 minutes
Jean-Baptiste Durand Symposium Ramunas Astrauskas
30 minutes
RECIPES COCK TA ILS PHOTOS
Serves 4
SEASONAL MENU
E A R T H Y C A R ROT S
WIT H ROYA L HE R B S & COCOA C RUMB LE Serves 4
45 minutes
90 minutes
› 60 g crushed hazelnuts › 30 g cocoa powder › 1 g salt
For the royal herbs
› › › › ›
½ l whole milk 3 eggs 100 g colourful carrots 100 g parsley Salt and pepper
For the vinaigrette
› 250 g carrot juice › 2 lemongrass sticks
For the cocoa crumble
› › › ›
60 g soft butter 60 g sugar 60 g almond powder 30 g flour
For the dressing
› 100 g colourful baby carrots › 100 g grape seed oil › Vegetable oil
The royal herbs 1 Cut up 100 g of carrot tops. Blend the whole milk, eggs, carrot tops,
parsley, salt and pepper for 3 minutes.
2 Steam in silicone moulds for 15 minutes. 3 Meanwhile, cook the colourful baby carrots in a large volume of
boiling salted water. Once soft, remove the carrots and plunge them into an ice bath to stop the cooking process and keep the vegetables soft and tender.
The cocoa crumble 1 Preheat the oven to 170°C. 2 Mix butter, sugar, almond powder, flour, chopped hazelnuts, cocoa
and salt. Place on a baking tray and bake for 20 minutes.
The vinaigrette 1 Heat the carrot juice with the chopped lemongrass and
reduce by half.
2 Blend, strain and chill in the fridge. The dressing 1 Mix the 100 g of carrot tops with the grape seed oil. Strain
› 50 ml Belvedere Organic › › › › ›
Infusion Blackberry & Lemongrass 35 ml carrot juice 15 ml freshly squeezed lemon juice 10 ml Luxembourgish honey Sprig of dill Lemon
Mix all ingredients in a shaker with ice. Garnish with a lemon peel and a sprig of dill. For a non-alcoholic version, replace the vodka with Botaniets 0.0% Gin Yuzu & Ginger.
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and set aside. 2 Place the royal herb on the bottom of the plate. Cover with the cocoa crumble, then plant the carrots on top. Embellish all around with the vinaigrette and vegetable oil.
CARROTINI
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