SUMMER
No. 31 SUMMER 2022
E NG LI S H E DI TI O N
vins-cremants.lu
Lëtzebuerg
KACHEN
plan K
VIVE! VIVE! VIVE!
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. 31
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
RECIPES FOR NATIONAL DAY ELDERFLOWER, TOMATOES GARDEN BLISS
QUICK AND EASY FEATURE: ALGAE COVER STORY: SMOOTHIE BOWLS
EDIBLE FLOWERS ORGANIC IN NUMBERS FOOD WASTE
17/05/2022 15:02
Introducing Beetroot, our new colour of the year!
NOW AVAILABLE EVERYWHERE
AS PART OF
available in erhältlich in / disponible en
ENGLISH DEUTSCH FRANÇAIS
Beetroot expresses all its inner richness when sliced, revealing its intense purple flesh. Its colour, its slightly sweet taste, its soft yet firm texture, add dynamism to everyday recipes, but above all encourage the creation of more daring and creative preparations.
With the support of
With this new warm, deep and luminous colour, the bodies of the Artisan food processor and the K400 blender will bring a resolutely glamorous style to your kitchen! Discover this new colour on www.kitchenaid.lu
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EDITORIAL
Dear Readers, our June issue of KACHEN has turned out to be as bright and colourful as a summer’s day. In keeping with the upcoming national holiday, we came up with a bunch of wonderful ideas to inspire and put you in a festive mood. Now that the days are longer again, there is much that can be done with the time left after work. Whether you’re chilling and grilling on your own balcony or in the garden, or going on a discovery tour to explore new cafés and exciting restaurants, the KACHEN team has the best recipes and tips for you – not only in the magazine itself, but also on our website kachen.lu, on our social media channels and in the weekly newsletter! We are particularly pleased that our latest project, the TastyBox, is so well received by our community and has now sold out for the third time running!
Defending and strengthening the interests of local producers has never been more important and legitimate than today. From the very beginning, our magazine has been offering a platform to local manufacturers, farmers, winegrowers and artisans. From September onwards, following countless features and portfolios on Luxemburgish companies, we will consistently expand these types of articles and place even more emphasis on showcasing local manufacturers. Moreover, we will be releasing a special KACHEN supplement this autumn, featuring all of our local producers. Our aim is to make it as convenient as possible for you to consume regionally and seasonally, and thereby support our neighbours as best we can. Ulitmately, this will be better for all of us. Afterall, if the pandemic has taught us anything, it’s the fundamental importance of unity. Acknowledging and collectively practicing this newfound wisdom will help us to overcome this crisis as well. Despite all this, we do hope you enjoy your summer to the fullest. And together, we can look forward to a cozy autumn edition that we are already busy putting together!
Bibi Wintersdorf and the entire KACHEN team
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Life could be so beautiful if it weren’t for the dark clouds that have been darkening the horizon since February. After the pandemic, a war in Europe is turning our world upside down. It has never been clearer than right now that we need to change our way of life and, above all, our consumer behaviour. In recent decades, we have become far too reliant on mass-import in all areas, whilst neglecting any potential alternatives in case of emergency. A flaw which unfortunately presented itself faster and more detrimental than anticipated. Astronomical energy costs, increased food prices, supply shortages across the board, and possibly additional hardship due to global climate change on account
of poor harvests, make the future look bleak. What can we do? What needs to be done?
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SUMMARY
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104 64 78 KACHEN No.31 | SUMMER 22
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TEAM
— 07
RESTAURANT & SHOP NEWS NEWS
— 10
PRODUCTS WE LOVE BOOKS
— 11
IMPRINT
— 184
VEGAN
— 20
— 30
— 36
— 44
Recipes by Anne-Sophie Hoffmann
FEATURE
Algae — vegetables from the sea Recipes by Bertrand 54
— 92
—
GLUTEN-FREE
KACHEN MAT KANNER
Provençal galette
— 94
Tiramisu with peaches Fruit popsicles 95
—
RECIPES
TYPICALLY LUXEMBOURGISH Grilled trout by Anne Lommel
GRANNY’S RECIPE
— 98
— 60
— 64
SESONAL FRUIT Elderflower
— 104
— 106
The Konsdrëffer Millen
PORTRAIT OF A CHEF A happy chef: Fränk Manes
STEP BY STEP
— 108
116
CAFE PORTRAIT
— 120
MADE IN LUXEMBOURG
— 112
— 122
— 86
Lemon cake with poppy seeds
— 88
Turmeric cauliflower steaks
Cevapcici & Djuvec by Danielle Houtsch
Vanillana Pastry Studio
RECIPE
SPICEHUNTER
Chicken with bacon & summer Kniddelen by Fränk Manes
EXPAT RECIPE —
— 84
No-bake cheesecake
— 110
CHEF’S MASTER CLASS
— 78
Tomatoes with recipes by Liz Sinner
Black pudding ravioli by Rene Vogl
RESTRAURANT PORTRAIT
— 72
SEASONAL VEGETABLES
Osso buco by Mathieu Pfleiderer
MY LUXEMBOURG
— 50
Meal-Prepping
INS PIR AT ION
LUXE MBOURG
Edible flowers
Quick & easy
Summer adventures for young & old
Beim Renert
SEASONAL MENU
RECIPES
— 185
COVERAGE
— 16
Recipes by Léa Linster
Smoothie bowls by Eloïse Jennes
— 182
RECIPE DIRECTORY
NATIONAL DAY
COVER STORY
— 14
FOODOSCOPE
K IDS
— 08
R EC IPE S
M AG A ZINE
SUMMARY
ART
— 124
Alain Welter
ARTISTS
— 126
Jeanette Bremin & Pascale Seil
MEET THE MAKERS
— 128
A butcher who adapts to the times
DESIGN IN LUXEMBOURG Peachy Picnics
AGENDA
— 130
— 134
Hymera candles
— 136
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DO IT YOURSELF
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H A PPY HOUR
VINTNER FAMILY
SUS TA IN A B ILIT Y
SUMMARY
IN THE GARDEN
— 138
138
Domaine Viticole Häremillen
— 144
SNAPSHOT BAR
Sofitel — L’Observatoire
FEATURE
— 148
A story about la dolce vita and a fly
— 152
Flower power from Hobscheid
INFO INTOX
— 154
Organic — A short excursion in numbers
GREEN KITCHEN
— 156
SUSTAINABILITY
— 158
About that date
Food for the bin
PASSIONATE
176
— 160
WE LLB E ING
Shaken, not stirred!
BETTER LIVING
Adaptogenic plants
10 REASONS
— 162
— 164
Why are you running?
KNOWLEDGE BITES
— 166
Is your sun protection safe for the planet?
DO IT YOURSELF Aloe vera gel
COLUMN
— 167
160
— 168
LUXEMBOURG
— 160
“Generatiounsgaart ” Beefort
LIFESTYLE
— 174
Swarovski Optik
CITY PORTRAIT Brussels
— 176
THINK VEGETABLES! THINK FRUIT!® Sang Hoon Degeimbre
— 178
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K AC HE N ON TOUR
Low carb diet
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T HE T E A M
TEAM
ARMINE HARUTUNIAN Outgoing and creative, with a great passion for art, photography and design, it was clear that she would become a social media expert. And so, the best way to combine what she loves with her professional career was to focus on marketing and social media during her business studies, which then led her to KACHEN. Here she supports the digital team with motivation, enthusiasm and a natural flair for trends. Having grown up in the Greater Region, she really knows and loves the landscape and is always on the lookout for new ideas to share with our online community. Once convinced of an idea, she can be stubborn, but being a true team player, she loves having open discussions, as she firmly believes that “multi mindedness” always yields the best results.
CÉDRIC LIBAR Last summer, Cédric undertook an internship at Kachen magazine as part of his graphic design studies. He enjoyed the diverse nature of the assignments so much that he didn’t have to think twice when he was subsequently offered a full-time position. Since then, he has been supporting the graphics team in designing layouts, creating logos or even tackling the tricky food styling when another tasty recipe needs to be photographed for the magazine. What he enjoys most about his job, however, is the opportunity to be creative. As a keen amateur chef, Cédric also enjoys cooking in his spare time, making him a perfect match for KACHEN.
ELOÏSE JENNES Eloïse, a 24-year-old entrepreneur, is one of the freelance recipe developers for KACHEN magazine. A great collaboration that started two years ago during an internship in our offices. Today, she creates the content for the magazine’s meal-prepping and gluten-free sections. Sharing allergen-free recipes is particularly important to her as she herself is intolerant to gluten and dairy products. It was during her studies in food innovation that she was inspired to pursue a career in this field. Having always had an entrepreneurial vocation, Eloïse decided to launch herself as an independent recipe developer. She now works with food companies and via her blog “Cooking With Elo.”
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PHOTO Eloïse Jennes
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R E STAU R A N T & SHOP N E WS
K AEMPFF-KOHLER
36, route de Mondorf — L-5552 Remich
55, av. John F. Kennedy — L-1855 Luxembourg
Tel. +352 / 23 69 92 16
Tel. +352 / 47 47 47 3
bentz.lu
kaempff-kohler.lu
Following the concept of Wine meets Architecture, the architect and daughter of the estate, Jil Bentz of Studio Jil Bentz, worked together with Domaine Claude Bentz to develop an extension to the winery. On June 1st, the Domaine celebrated the opening of its unique new building, which successfully unites wine with architecture and nature. From now on, you will be able to celebrate both your private and business events here. The luminous event room offers a seating capacity of 110 people and is located in the middle of the beautiful gardens of the estate. Throughout your events, you will be offered high-quality wines and crémants by Domaine Claude Bentz. Here you will also find the Domaine’s new vinotheque. The entire team looks forward to your visit.
At the heart of Kirchberg, Kaempff-Kohler has just opened the doors of its latest venue with a wide range of hot and cold dishes to eat in or take away, as well as a grocery shop. Behind large windows that let the sunshine in, the Kaempff-Kohler team has created a very welcoming place. Sit comfortably on the flowery, fabric-covered benches, inviting you to take your time, or behind the light-coloured wooden tables placed behind the windows, so you can eat while admiring the outside world. A glass roof separates the restaurant area from the counter where you can buy a wide range of takeaway food. On the menu, a breakfast offer satisfies your hunger and, for lunch, choose from salads, poké bowls, hot dishes, sandwiches and desserts. A wide range of vegan, vegetarian, gluten-free and lactose-free alternatives are also available to suit everyone’s needs.
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DOMAINE CL AUDE BENTZ
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R E STAU R A N T & SHOP N E WS
GENAVEH 1, rue Philippe II
BÉNI
— L-2340 Luxembourg
22, rue de l‘Industrie — L-8399 Koerich Tel. +352 / 661 250 004
chocolaterie-genaveh.com
@beni.restaurant
Alexandra Kahn is opening her first chocolate shop in the city-center of Luxembourg. A place dedicated to delicacies where you can discover and appreciate the knowhow of this Luxembourgish brand that prepares its products in its workshop located in Steinfort. In this beautiful setting of sweetness, you will find all the brand’s creations: bars, eggs, chocolate sweets, pralines. And a chocolate mousse bar that, for the first time, is available to take away with different toppings (caramelised almond slivers, crunchy chocolate balls and crumbled Breton biscuits)! It is also possible to enjoy a chocolate shake, ideal for cooling off in the summer on the pretty terrace situated in the pedestrian area. This new shop is well worth a visit during a trip to the market or a shopping trip into town.
In Koerich, the restaurant Béni has just opened its doors. The chef of Italian-Brazilian origins has created a menu based on simple and elegant cuisine, always looking for new flavour harmonies. You will be able to taste diced tapioca, typically Brazilian, or delicious marinated ribs from the US as well as risotto. The young owners wanted to create a relaxed, colourful and modern atmosphere. As soon as you enter, a bicycle hanging on the wall sets the tone with the words “Food is Life.” That says it all.
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Tel. +352 / 28 99 84 88
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NEWS
FAIRTRADE LËTZEBUERG 30 years of Fairtrade Lëtzebuerg This year, the NGO Fairtrade Lëtzebuerg celebrates 30 years of dedicating their efforts to raise the general public’s awareness of fair trade. For this occasion, a giant mural painting depicting a coffee producer was revealed in Differdange, the very first municipality to be a certified Fairtrade Gemeng in 2011. And a Fairtrade Flame, installed on a wooden sculpture, specially designed for this anniversary, will go on tour across the country over the coming weeks. Thanks to Fairtrade’s local initiatives, Luxembourg has become one of the largest consumers of Fairtrade products in the world. fairtrade.lu
BIOG It ’s all about the cow The cow in organic farming deserves our full attention. For thousands of years she has reliably and timelessly performed her services in nature and culture as a companion of humans - until today. If we look at all her abilities and achievements, we also recognise her beauty, which makes her a true “Bio-Diva” in agriculture: She transforms grass into food, produces natural and local fertiliser, promotes life and fertility in the soil and increases the diversity of plants, insects and birds on pasture. The farmers of the Organic Farmers’ Cooperative Luxembourg (BioG) along with the Oikopolis Group want to draw attention to these benefits with their campaign “Dat geet op (k)eng Kouhaut.” bio-diva.lu
DOMAINE HENRI RUPPERT A Crémant “Sélection Gëlle Fra” In 2019, Henri Ruppert had the original idea to store a Crémant in a former mining gallery in the Minette region. Over the last year, the historic Minièresbunn drove past this spectacular sight to the delight of the visitors. The Crémant Gëlle Fra is a blend of Pinot blanc, Pinot noir, Pinot auxerrois and Pinot gris, with a touch of rivaner. A black bottle decorated with the Gëlle Fra that is a delight for both your eyes and your taste buds. Don’t miss out on this limited edition, the perfect gift just a few months before the centenary of Gëlle Fra!
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domaine-ruppert.lu gellefra.lu
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PRODUCTS WE LOVE
MOUTARDERIE DE LUXEMBOURG Special edition “100 years” For its 100 th anniversary, the Moutarderie de Luxembourg is offering its mustard “original” in a very exclusive stoneware jar in a stylish vintage look. The “100 th anniversary” special edition stoneware jar is available in all participating shops and on the Moutarderie’s online store as long as stocks remain. An eye-catching and unique product for mustard lovers and collectors alike! moutarderie.lu
DONVEN’S SINGLE MALT WHISKY “Gëlle Fra” (1923-2023) The Gëlle Fra, iconic symbol of Luxembourg, was created in 1923 by the sculptor Claus Cito and celebrates its centenary in 2023. To mark this historic occasion, Will Kreutz collaborated with Mariette and Camille Duhr of the Diedenacker distillery to create this exceptional DONVEN’S single malt whisky. Strong in taste and strong in aromas with a slight herbal note, this 6-year aged single malt is exclusively matured in Luxembourgish wine barrels. Just as the monument of the Golden Lady is a symbol of strength and power, this remarkable drink reflects these qualities. diedenacker.lu
DOMAINES VINSMOSELLE The Summerwäin is back For the summer season, Domaines Vinsmoselle invites you to discover their refreshing Summerwäin, available both as rosé and white wine. Both offer a sought-after freshness to embrace the summer heat. On the palate, the white Summerwäin shows aromas of mirabelle and yellow fruits. The rosé, on the other hand, exudes aromas of red fruits and ripe citrus fruits. Whether as an aperitif by the pool or as a gastronomic wine, Summerwäin is definitely the perfect wine to sweeten your summer evenings.
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vinsmoselle.lu
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TA ST Y BOX
T HE K AC H E N TA S T Y B OX All good things come in threes... (or fours or fives, because the TastyBox keeps coming and we are already putting together the autumn edition). Just like the previous two, our summer edition of the TastyBox sold out in the blink of an eye! Here we present you the spring and summer editions side by side, the latter having been delivered together with this magazine. And if you haven’t tried our mystery box yet, be sure to pre-order the next issue online, because the stock is, as always, limited!
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SPRING EDITION 1 Vegan Mandarin-Matcha-Coconut-Chocolate by ZOTTER, zotter.at 2 Verjus by luxembourgish producer KOX, domainekox.lu 3 Salsa calçots by CASA AMELLA, available at vinsetvie.com 4 Organic olive crackers by 1001 HUILES, available at Le Gourmet Junglinster, legourmet.lu 5 Organic extra virgin olive oil CONCA D’ORO for KACHEN, concadoro.com 6 Hazelnut cocoa spread by BIOG, biog.lu 7 MIRABEAU Dry Gin - The Original Rosé Gin maisonmirabeau.com 8 TastyBox Booklet 9 Vodka BELVEDERE and London Essence White Peach Jasmin Tonic via Wengler Châteaux et Domaines wengler.lu 10 TGL (Travel Group Luxembourg) recipes and travelling vouchers, tgl.lu 11 AEG Electrolux cream cleanser, aeg.lu
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TA ST Y BOX
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SUMMER EDITION 1 Crémant Gëlle Fra by DOMAINE HENRI RUPPERT domaine-ruppert.lu 2 “100 years” special edition stoneware jar by MOUTARDERIE DE LUXEMBOURG, moutarderie.lu 3 Taste Pearls by YANA STEUDEL, yanasteudel.com 4 CHANDON Garden Spritz via WENGLER CHÂTEAUX ET DOMAINES, wengler.lu 5 Spice blend for meat by THE SPICE COLLECTION thespicecollection.com 6 Voucher for a minett travel guide by ESCH2022 esch2022.lu 7 KÉRASTASE summer care range via HAIRSHOP hairshop.lu 8 TastyBox Booklet 9 Limited LUXLAIT Coffee Shaker by Daniel Mac Lloyd luxlait.lu 10 Tote bag by KACHEN, kachen.lu 11 Rapeseed oil by GENUSSWERK EIFFEL, genusswerk.de 12 TIMELESS TRUTH MASK face mask via PARIS 8, paris8.lu
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BOOKS
THE AMALFI COAST
NATURAL TABLES
CORE
— Katie and Giancarlo Caldesie —
— Pomeroy Shellie —
— Clare Smyth —
An authentic collection of Italian recipes from the idyllic Amalfi coast. Illustrated with stunning photographs, this is a glorious and decadent celebration that captures the elegance and glamour of this favourite destination. The Amalfi coast is one of Italy’s magical spots: a sun-drenched land that looks like a glamorous film-set, bursting with lemon trees, breath-taking scenery and food fit for a king. From Positano to Ravello, be inspired by these recipes.
This luxe guide makes it easy to create dazzling “tablescapes” inspired by nature’s beauty, whether you’re celebrating a special occasion, hosting a cocktail party, or planning a romantic night in. Everything from helpful styling tips – including how to pick your theme and colour palette, the right tableware, and incorporating nature’s bounty – to simple-to-follow recipes that guarantee the spreads taste as good as they look. Shellie Pomeroy’s work has been featured by Martha Stewart Weddings, The Knot, and Style Me Pretty, among others.
An exclusive insight into the work and mind of the highly acclaimed Chef Clare Smyth and her threeMichelin-starred restaurant, Core, in London’s Notting Hill. Her cuisine is of superlative elegance and redefines modern British cuisine. Sharing stories about ingenuity, nostalgia, humour and craft, Smyth provides an exceptional fine-dining experience. This book includes 60 key recipes served at Core as well 70 recipes for basics including stocks, sauces and breads, and tells the fascinating story of Smyths journey.
224 pages — Abrams & Chronicle Books ISBN 978-1-7972-1016-2
256 pages — Phaidon ISBN 978-1-8386-6406-0
272 pages — Hardie Grant London ISBN 978-1-7848-8502-1
GREEN KITCHEN Quick + Slow — Frenkiel David —
From the QUICK, low-effort weekday dinners when you don’t want to spend the whole day in the kitchen to the SLOW moments when cooking becomes the best part of the day, these recipes will teach you how to cook great tasting, modern vegetarian food, and show you how to find joy in the process. Featuring stunning photography, and packed with cooking tips and fun flavour-twists throughout, this will not only inspire you what to cook on any night of the week, but it will show you how cooking can be your best therapy, friend, and ultimate joy.
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256 pages — Hardie Grant London ISBN 978-1-7848-8490-1
PRIZE DRAW IN COLLABORATION WITH ALINEA, WE ARE GIVING AWAY ONE COPY OF THE BOOK “THE AMALFI COAST”. Send an e-mail with your name name, address and the subject line BOOKS to gewinnen@tasty.lu The winner will be chosen at random. The closing date is 08.08.2022. The legal process is excluded.
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RECIPES
K ITC HE N ROYA LT Y There are probably few chefs in Luxembourg that are as well-known beyond the border as “our” Léa Linster. To this day, she is the only woman to ever win a Bocuse d’Or, some 35 years ago. What’s more, she has published an unparalleled number of cookbooks. Over the years, she successfully defended her Michelin star, and that’s by no means all. She has also nurtured a new generation of culinary talent in the form of her son Louis, who has also been awarded a star and named “Young Chef of the Year.” All this alone deserves our admiration. In celebration of Luxembourg’s National Day, Léa shares two of her fantastic recipes with KACHEN readers, including, of course, her superb rack of lamb encased in potatoes, which won her the golden cooking trophy back in the day! Bon appétit!
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RECIPES
SA DDLE OF L A MB “ B OC US E D ’OR ” 40 minutes
› › › ›
800 g russet potatoes 60 ml neutral vegetable oil 2 tbsp coarsely chopped parsley 400 – 500 g saddle of lamb, deboned › Fine sea salt › Freshly ground pepper › 50 g breadcrumbs
The lamb 1 Peel the potatoes, julienne them
› › › ›
½ l lamb stock 1 fresh rosemary sprig 50 g cold butter Fine sea salt
each piece on a potato galette and roll up like a pancake using the cloth. Close the edges of the galette and place them on a rack. Cook in the preheated oven for 10 - 12 minutes. The sauce 1 Add the rosemary to the lamb
stock, heat and reduce to half, then discard the rosemary. 2 Thicken the sauce by adding the butter in small chunks and swirling the pan. Season the sauce to taste. To serve 1 Take the lamb out of the oven
and slice each into four pieces. Place two pieces on each of the four hot plates. Serve the sauce separately.
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with a mandolin and press them well between your hands to rid them of excess moisture. 2 Heat 2 tablespoons of oil in a large non-stick frying pan. Spread out half of the potatoes in a thin layer to make a large wafer-thin pancake (galette) of about Ø 24 cm. Brown on medium heat on one side and slip it onto a cloth without turning it over. Strew on half of the chopped parsley. Repeat the process with the second galette. 3 Preheat the oven to 220°C. 4 Cut the saddle of lamb in half to obtain two equal, roughly 20-cm long, pieces. Dry the pieces well with absorbent paper towels and season with salt and pepper. Roll lightly in the breadcrumbs. Place
For the sauce
Léa Linster Marc Dostert
For the lamb
10 minutes
RECIPES PHOTOS
Serves 4
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RECIPES
“K NIDDE LE N ”
LUXE MBOURG - S T YLE DUMPLINGS 15 minutes
20 minutes
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Serves 4
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RECIPES
S
For the “Kniddelen”
› › › › › ›
3 slices sandwich bread 150 ml milk 500 g sifted flour 5 – 6 eggs Fine sea salt 2 tbsp melted butter
For the sauce
› 2 slices sandwich bread › 2 tbsp clarified butter
› 100 g salt pork
(streak o’ lean or unsmoked bacon) › 120 g heavy cream › Fine sea salt To serve
› 2 tbsp fresh chives, minced
The “Kniddelen” 1 Remove the crust of the bread, then tear it into small
pieces and soak them in milk. Place the flour in a bowl, add the eggs, salt, the bread and milk and combine the whole by firmly beating with a wooden spoon, until it becomes a smooth and semi-firm batter. Then incorporate the melted butter. Set the batter aside covered with a towel or plastic wrap for half an hour. 2 Fill a large pot with water, bring to the boil and add salt. Using a tablespoon, form small dumplings of batter and poach them for 3 – 4 minutes in the simmering water. Avoid putting too many dumplings in at the same time, so that they can cook evenly. Remove the dumplings with a skimmer and drain well in a strainer or colander. 3 Arrange in a heated gratin dish and keep warm. The sauce 1 Preheat the oven to 150°C. Remove the crusts and cut
the bread slices into small cubes.
2 Melt the clarified butter in a frying pan, add the bread
cubes, mix well with butter and spread them out on a baking tray lined with baking paper. Bake for 15 – 20 minutes until golden brown. Remove from the oven and let them cool on absorbent paper towels. 3 Slice the pork into thin sticks (lardons) and sauté them in a hot frying pan until they are quite crisp. Degrease the frying pan by removing the pork and wiping the inside with paper towels. Add the cream to the pan and heat. Check the seasoning. Return the lardons to the sauce. To serve 1 Coat the kniddelen with the sauce and bacon. Sprinkle
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with croutons and minced chives. Serve piping hot.
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