AUTUMN
E NG LI S H E DI TI O N
AUTUMN COLOURS Cosy cravings
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ONAL SEASCIPES RE
No. 32
12 € GERMANY 12 € FRANCE 12 € BELGIUM 12 € NETHERLANDS 12 € SPAIN 14,10 € ITALY 14,10 € PORTUGAL 14,10 €
SEASONAL
ENJOYMENT
WELLBEING
QUICK AND EASY AUBERGINES, PLUMS MEAL PREP
MOVIE NIGHT FEATURE: SARDINES COVER STORY: CHEESE
KITCHEN THERAPY SOLID COSMETICS HOMEMADE GRANOLA
BREAD BOWL WITH BAKING LID
MAKE AND BAKE IN ONE Have the confidence to bake the perfect bread from scratch with our all-in-one tool. This ceramic bread mixing bowl with lid is your secret to bread baking success. www.kitchenaid.lu
EDITORIAL
A WORLD UPSIDE DOWN ... Dear readers What does a typical Luxembourgish summer look like? When I think back to my childhood, it was something like this: the winter collection was on display in the shops from mid-August, and there were regularly three weeks of continuous rain just in time for the annual Schueberfouer. Clearly, anyone who still doubts climate change after this year’s summer can’t be helped! An old song by the German entertainer Rudi Carrell comes to mind: “When will we have summer again, a summer like it used to be?” But not only the weather is upside down, the global political situation has rarely been as precarious in modern days as it is now. We are all feeling the consequences. Rising energy prices, material bottlenecks and delivery complications ... (yes, even the paper for the magazine you are holding in your hands has risen to dizzying heights, yet we have neither raised prices nor cut back on quality).
We at KACHEN believe, just like you, in the magic of a comforting meal with the family, in conviviality, a beautiful time for two in front of the fireplace with a wonderful glass of wine, and in the good that comes from togetherness. And if, with our magazine, we can inspire you, dear readers, to express these values, the world will become a little more beautiful, at least in a small way. Enjoy the autumn, which will hopefully help us cool down a little! We wish you cosy hours with our magazine and are already looking forward to catching up with you at the end of November.
Bibi Wintersdorf and the entire KACHEN team
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Over the past decades, we have all become far too dependent on cheap imports, we hardly produce anything ourselves anymore, and what is produced or grown locally is “too expensive” or too tedious for us to obtain. Perhaps because picking something up from the manufacturer ourselves is more of a hassle than having it delivered to our door with the click of a button. Now we must face and deal with the consequences. I don’t want to preach and point fingers, since we all share the responsibility, but what does it ultimately take for us to remember our values, to recall what we have?
The people around us who work hard and put their expertise at the service of us all deserve to be duly appreciated and supported! The pandemic has already shown us how important regional producers, local craftsmen and national know-how are. Giving them a spotlight and a voice has always been a core value of our magazine. For that reason, you will find lots of information about local manufacturers and businesses, winegrowers, chefs and restaurants in this latest issue, but also many pages about how we all can help to protect the environment (and this starts in the kitchen!) and support our economy as individuals.
K ACHEN No.32 | AUTUMN 22
SUMMARY
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102 114 118 K ACHEN No.32 | AUTUMN 22
— 07
RESTAURANT & SHOP NEWS NEWS
— 10
PRODUCTS WE LOVE BOOKS
IMPRINT
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TYPICALLY LUXEMBOURGISH “Quetschekraut ” by Anne Lommel
Butternut squash & kale salad with cinnamon
RECIPES
— 96
SEASONAL FRUIT
SAISON VEGETABLE STEP BY STEP
— 112 — 114
— 118
Zereshk Polo Bâ Morgh by Pierre Massehian
— 122
FEATURE
— 82
— 84
Cress to impress
ART
— 126
Sarah Mandres
ARTISTS
— 128
Sophia Rein & Jeppe Hein
MEET THE MAKERS
— 130
Tartefine, craftsmanship & tradition
AGENDA
— 132
DESIGN NEWS
— 134
— 124
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Dirty Socks
Dinner Rolls
— 110
With perseverance and passion: Ben Weber
MADE IN LUXEMBOURG
— 76
Aubergines with recipes by Liz Sinner
— 104
OiO
— 68
Plums with recipes by Liz Sinner
Filet of line-cut fish with stuffed tomato by Jérémy Prjouet
RESTRAURANT PORTRAIT
— 60
Meal-prepping by Eloïse Jennes
— 102
Salmon on potato patty by Ben Weber
— 56
— 58
GLUTEN-FREE
Armenian dolmas by Lena Harutunian
CHEF‘S MASTER CLASS
— 52
KNOWLEDGE BITES
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Bloom
— 42
Sardines 48 Recipes by Bertrand
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CAFE PORTRAIT
— 34
FEATURE
Shades of autumn 88 Recipes & crafts by Heike Meyers 93 Rainbow skewers
EXPAT RECIPE
Swiss cheese
Recipes by Anne-Sophie Hoffmann
— 184
PORTRAIT OF A CHEF
— 16
— 28
COVER STORY
VEGAN RECIPES
KACHEN MAT KANNER
MY LUXEMBOURG
Aaand Action!
Quick & easy with recipes by Paula Soryano
— 185
GRANNY‘S RECIPE
SEASONAL MENU
RECIPES
— 182
RECIPE DIRECTORY
K IDS
— 13
— 14
FOODOSCOPE
LUXE MBOURG
— 08
R EC IPE S
TEAM
INS PIR AT ION
M AG A ZINE
SUMMARY
K ACHEN No.32 | AUTUMN 22
H A PPY HOUR
SUMMARY
VINTNER FAMILIES Caves Berna
— 136
SHAKE IT BABY!
— 140
SNAPSHOT BAR
— 142
Go Ten
FEATURE
142
— 146
SUS TA IN A B ILIT Y
Grappa — From cheap schnapps to noble brandy
— 150
IN THE GARDEN
Adventures in organic farming
INFO INTOX Into the woods
— 152
GREEN KITCHEN
— 154
SUSTAINABILITY
— 156
Multitasking with pantry essentials
170
Growing food in the city
— 158
PASSIONATE
WE LLB E ING
Portfolio: the quince
10 REASONS
— 160
To switch to solid toiletries
BETTER LIVING Kitchen therapy
TRENDS
— 162
— 164
Gummy vitamins
DO IT YOURSELF Healthy granola
COLUMN
— 166
180
— 168
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K AC HE N ON TOUR
Common problems with low carb diets
KACHEN ON TOUR Happy times in Trier
CITY PORTRAIT Marseille
— 170
— 176
THINK VEGETABLES! THINK FRUIT!® Glenn Viel
— 178
T HE T E A M
TEAM
LIZ SINNER Liz is a 22-year-old Dietetics student, and one of KACHEN’s freelance recipe developers. Since January 2022, she takes charge of the Seasonal Vegetable Series and has created the Seasonal Fruit recipes for this edition. Since 2019, Liz reduced her meat consumption drastically for the sake of the environment. On her food blog (vegelizious.com) and Instagram account (@vegelizious), she publishes innovative vegetarian and vegan recipes to encourage others to reduce animal products and enhance their health. After completing her health, nutrition and exercise science studies, she now lives in Vienna to pursue her dream of becoming a dietician. Beside her academic passion, Liz envisages working independently as a recipe developer once she enters work-life.
MAURIZIO MAFFEI An engineer at heart, passionate about software and computer science, economics and social sciences, Maurizio is the man behind the scenes. Married to Bibi (founder and mastermind of KACHEN), Maurizio works as independent management consultant and also contributes to the smooth running of the Luxe Taste and Style organisation in all matters of finance, people and supply management and whatever else is necessary to ensure the creative team can work at their best. This does not stop him from occasionally sneaking into the kitchen to prepare, with his Italian flair, traditional dishes or culinary variations that everyone appreciates. Now that his children are grown up and he has more time, he loves to go for walks with his dog Lucky and looks after the garden.
LAURENT WEBER After completing his Master’s degree, Laurent found his way to the KACHEN team. As event manager, Laurent oversees the planning of various projects, such as the KACHEN Club. Laurent is also in regular contact with our subscribers and readers, happy to answer any questions or comments they may have. Thanks to his studies in International Hospitality & Tourism Management, as well as his parents’ love of travelling and good food, Laurent developed an interest in gastronomy and travel from an early age. In his spare time, Laurent is often found at the gym or swimming pool, where he likes to unwind. Laurent also volunteers at the volleyball club in his village.
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PHOTOS & STYLING Eloïse Jennes
K ACHEN No.32 | AUTUMN 22
© @LES_DUCHESSES
R E STAU R A N T & SHOP N E WS
RESTAUR ANT SIXSEVEN
BONNE NOUVELLE
103, Grand-Rue — L-1660 Luxembourg
16a, Av. Emile Reuter — L-2420 Luxembourg Tel. +352 / 661 123 406
bonnenouvelle.lu
Looking for a way to relax in the heart of the city, away from the bustling streets of the boulevard Hamilius? Then take refuge on the rooftop of the new location of the Royal. The building, designed by Foster + Partners and Tetra Kayser, offers, among other things, a beautiful garden, a brasserie “the six,” a restaurant “the seven” and a panoramic terrace. The lift at the side entrance of the Galerie de la Fayette makes it easy to reach the top. In contrast to the rather quiet atmosphere that dominates the restaurant at lunchtime, the bar is more festive in the evening. A fun evening with friends or family is guaranteed! In addition to the places that are accessible for everyone, there is also an exclusive and private lounge, so you don’t have to share your event with anyone. The lounge can accommodate up to 10 people at a height of 30 meters. Come and see for yourself the new “the place to be” in the capital that has something to offer for everyone.
Don’t miss out on this new address in the heart of the city! Located on the Emile Reuter Avenue near Charly’s Gare, three friends with a burning passion for gastronomy and meeting new people have opened Bonne Nouvelle. For them, this is, above all, a place to share their love of food, wine and beer in a convivial setting. At long and roomy tables, guests can get together and chat over one (or more) glasses of the carefully selected wines. The team of young entrepreneurs also offers a selection of their own Satori craft beer and tempts its guests to stay a little longer to taste their seasonal cuisine. Once a month, they organize “chef nights” where everyone is invited to discover the cuisine of an international chef and share their common passion! This pop-up is only open until the end of December, so don’t put a visit off for long!
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restaurantsixseven.lu
K ACHEN No.32 | AUTUMN 22
R E STAU R A N T & SHOP N E WS
CASA 49 49, Route de Stadtbredimus
GUSTO NATUR ALE
— L-5570 Remich
100, Op Herbett — L-3885 Schifflingen Tel. +352 / 26 54 03 16
info@casa49.lu
gustonaturale.lu
If you’re out and about in Remich, what better way to unwind than in a nice restaurant with a view across the water! Ideally located along the Moselle, Casa 49 has been welcoming its guests since the early summer. The restaurant offers a seasonal Italian cuisine in a modern and welcoming setting. The icing on the cake is that the restaurant has a cosy and quiet terrace at the back where you can sip an aperitif to unwind before dinner. After acquiring 20 years of experience in a restaurant in Luxembourg City, the owners wanted a change of scenery and a smaller venue. In addition to the restaurant, Casa 49 also offers hotel accommodation with stylish and comfortable rooms for a relaxing little break. Their delicious breakfast is best enjoyed on the terrace with a view of the Moselle. The ideal place to take refuge after a nice walk in the region!
In Schifflingen, a new restaurant opened its doors in April 2022. Gusto Naturale is an Italian restaurant that also sells delicatessen freshly imported from Italy. Their concept is very simple: to provide their customers with high quality goods and to bring them closer to the southern culture. Naturally, their menu is based on the season and on what nature has to offer during the year. As Gusto Naturale, which translates to natural flavour, owns a production laboratory with, among others, a pasta machine, they are one of the few locations in Luxembourg that proudly sell their homemade products. You’ll taste the difference. The restaurant welcomes you with open arms and invites you into the authentic designed lunchand diner room. Be prepared to travel to Italy with each bite you take!
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Tel. +352 / 26 66 05 34
K ACHEN No.32 | AUTUMN 22
NEWS
MOULINS DE KLEINBETTINGEN Open house 17-18 September Curious to find out how your pasta and flour are made? Then come and visit the Moulins de Kleinbettingen! Founded in 1704 in Luxembourg, their production site is today one of the most modern mills in Europe and maintains a family tradition rich in milling know-how that has been passed on for 11 generations. Join them for a visit that combines expertise, tradition and technology and discover the entire manufacturing process that allows them to offer you products of impeccable quality! By the end of this visit, the milling industry will no longer hold any secrets for you. fairtrade.lu
BIFFL Screenings from the isles Do you love cinema? So do we! KACHEN is this year’s partner of the 13th British & Irish Film Festival Luxembourg, which takes place from 16 to 24 September. The annual festival is organised by the Irish Club of Luxembourg with the support of G-Media. KACHEN will participate as a media partner and sponsor a special film event ‒ invitations for KACHEN readers included! More in our weekly newsletter and on social media! bifilmseason.lu
LACS KACHEN in the USA In the mid-19th century, thousands of Luxembourgers emigrated to the “New World” in search of a better life, far from the hardships of the European continent of the time. Traditionally, the “Luxembourgers” in Wisconsin celebrate the “Luxembourg Fest” every year in August, with Schueberfouer, Kniddelen, Treipen and all the trimmings, organised by the Luxembourg American Cultural Society ‒ LACS! And guess what the participants of the gala dinner found in their goodie bags? That’s right, the KACHEN magazine! It looks like our mix of recipes, news and articles from Luxembourg also hit a nerve with our relatives in the USA!
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lacs.lu
K ACHEN No.32 | AUTUMN 22
ADVERTORIAL
REMIX THE COLOURS OF AUT UMN Esch2022 is entering the second half of this amazing year, and we shall make the most of it! A bright and colourful programme, covering everything from dance, music, art, and sustainability awaits you on the vibrant streets of south Luxembourg and all Esch2022 municipalities.
Over the coming season, the spotlight will once again be on a different municipality in Luxembourg each month, occasionally together with a collaborating municipality in France. After Schifflange and Mondercange this summer, all eyes are on Differdange. One project to look forward to, among many others, will be “IN TRANSIT DANCE TIME”, a mobile art project. During a classic bus ride, the public will be able to attend an improvised performance by the artists of the LUCODA dance collective, which will transform their journey into a surprising and unexpected experience! Ready to ride? Make sure you also don’t miss the 45th Italian Film Festival on October 29th in the Villerupt, where women will take the centre stage this year. At the opening ceremony, the Luxembourgish Philharmonic Orchestra invites you to discover the iconic sounds of “Musica e Cinema,” starring a selection of “La strada + Ricordi di Federico Fellini.” After four successful nights filled with art and culture spread throughout the various districts of Esch-Alzette, we invite you to join us for a fifth and final “Nuit de la
Find out more about Esch2022 and all the events: esch2022.lu
DON’T MISS OUT ON THE NEW EXHIBITIONS IN ESCH-BELVAL! ∙ M öllerei, from 3 September Exposition In Transfer: On to New Shores in collaboration with Ars Electronica ∙ M assenoire, from 22 October Exposition “Frontaliers. Des vies en stéréo.” by Mehdi Ahoudig & Samuel Bollendorff
Marion Finzi Martin Kubiak
WHAT’S UP NEXT?
Culture” this year. The streets of Al-Esch, Brill, and Uecht, in collaboration with Circle du Soleil and local talents will bring a galvanizing international flair to the Minett metropolis from the 2nd to the 10th of September! Since we set out on our journey back in spring, we have also been trying to sensitise residents and visitors to various sustainability issues. The programme of the municipality of Monnerich is a prime example of this. For instance, in september we are offering gardening workshops! A great opportunity to learn more about how gardening can make a veritable difference.
TEXT PHOTO
This summer has been a blast with an exciting mix of festivals, workshops, and concerts to remember! In collaboration with our partners Trois CL, Rockhal, Lucoda, and Chor`A Corps we celebrated dance and music in some of the most amazing locations that the region has to offer. Not to forget Esch Belval, which frequently hosted the hottest open-air concerts in the old Haut-Fourneaux as well as gripping theatre and dance performances in the Plancher des Coulées or Socle C!
∙ E ntrance via the Esch2022 Visitor Centre, 3, Avenue des Hauts-Fourneaux, L-4365 Esch-Alzette
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OUR JOURNEY THUS FAR
TA ST Y BOX
T H E K AC HE N TA S T Y B OX Just in time for autumn, here comes our first themed TastyBox! This time it’s “Get cosy.” In the new edition of our surprise box, you’ll find lots of lovely things to make yourself really comfortable at home, from coffee, tea and honey to a deliciously scented perfume and a pair of cosy KACHEN socks, in collaboration with Dirty Socks. Have fun with the new issue!
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AUTUMN EDITION 1 1 of 5 varieties of organic muesli from CEREAL LOVERS (Fabulous Fruit, Monster Crunch, Berry Bliss, Rocket Fuel & Triple Chocolate), cereallovers.lu 2 1 of 5 cookbooks from Bora (Andreas Senn, Johann Lafer, Melissa Hemsley, Peter Sagan, Giancarlo Morelli) Le Couturier de la cuisine, lecouturierdelacuisine.lu 3 Rudolf tea strainer from KOZIOL, available on koziol-shop.de 4 Eau de Parfum “Eau d’Hadrien” from Goutal Paris, available at PARIS8, paris8.lu 5 Talisker Single Malt Scotch Whisky, available at WENGLER CHÂTEAUX ET DOMAINES, wengler.lu 6 1 of 5 tins of sardines in rapeseed oil, available at L’Atelier de Cuisine de Betrand (Turmeric and Madras Curry / Preserved Menton Lemon / Vadouvan / Cumin and Raisins / Smoked Black Pepper from Tellicherry), atelier-de-cuisine.com 7 Cosy KACHEN-socks from DIRTY SOCKS, dirtysocks.lu 8 TastyBox Booklet 9 Hesper Schlass honey from Luxembourg for KACHEN 10 Café Brésil from FEIERBOUN, feierboun.lu 11 Nona Chai with rooibos from Manolé, manole.lu
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K ACHEN No.32 | AUTUMN 22
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PRODUCTS WE LOVE
PIT Z SC HWE IT ZE R Ourdaller Amaro Introducing: a new gentle Luxembourgish bitter with Italian flair. Pitz-Schweizer has been producing liqueurs with the quality label “Made in Luxembourg” since 1840. The new smooth bitter “Ourdaller Amaro” is the result of this long experience, with fresh herbs and 30% alcohol. Enjoy it pure, on ice or as a long drink with tonic. The Ourdaller Amaro is available in 70 cl bottles at Cactus, Massen, PallCenter and on pitz-schweitzer.lu
DOM A INE S V INSMOS E LLE Vieilles Vignes wines of VIGNUM VIGNUM, the prestige brand of Domaines Vinsmoselle, represents all the characteristics of Luxembourg’s terroir and that of our winemakers. Elegant, complex and sophisticated wines that one would like to keep a secret. VIGNUM includes Grands Premiers Crus Lieux-dits, Vieilles Vignes, Vendanges Tardives (late harvest) and Vins de Paille (straw wine). The “vieilles vignes” designation is given to wines whose grapes are grown on vines that are at least 35 years old. These smaller yields produce more concentrated and intense wines that allow for very refined food and wine pairings. vinsmoselle.lu
R A MBOR N Garden Perry 0,75 l Ramborn’s Garden Perry is made to a 100% from pears sourced from the gardens of their traditional meadow orchard farmers. The pears are selected and pressed according to the highest standards. The resulting fine juice is then fermented and matured in stainless steel barrels until it is ready to be blended for bottling. Bottled in an elegant and neat design, Garden Perry is lightly sparkling to give a pleasantly refreshing note to this bold and elegant drink.
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ramborn.com
K ACHEN No.32 | AUTUMN 22
BOOKS
THE CLASSIC COCKTAIL BIBLE
PEACE, LOVE AND PASTA
THE OH SHE GLOWS COOKBOOK
— Spruce —
— Scott Conant —
— Angela Liddon —
Planning a party or just a cosy evening at home? The Classic Cocktail Bible will give you enough inspiration to organise a memorable time for you and your guests. The bible contains 200 recipes, including old classics such as dry martini, margarita and long island iced tea. To match the cocktail exactly to the food, a detailed description is included, as well as step-bystep instructions. Let yourself be surrounded by a glamorous and elegant atmosphere.
Acknowledged cook Scott Conant published his most personal cookbook yet. The recipes have roots in England and in southern Italy, but they all have something in common: the ingredients are fresh, and the dishes are simple but delicious. The recipes are built on the art of cooking for love, meaning a dish does not have to be extravagant to be good. This cookbook focuses on the foods the chef grew up with, and that he still loves today. Enjoy them with friends and family and experience the pleasure of conviviality.
With over 100 vegan recipes, this cookbook has it all. Whether you are looking for something delicious in the morning, noon or evening, there is something for every time of the day. The main goal is to feel good, eat healthy and make a permanent change in your lifestyle. If you are just as busy as the author, you have found the right cookbook. Most recipes are easy to prepare and are low effort. Try them out and you will find yourself glowing in no time!
176 pages — Spruce ISBN 978-1-8460-1411-6
319 pages — Penguin ISBN 978-0-7181-8150-5
240 pages — Abrams & Chronicle Books ISBN 978-1-4197-4736-6
MELIZ’S KITCHEN Simple Turkish-Cypriot comfort food and fresh family feasts — Meliz Berg —
A celebration of the melting-pot of delicious spices and fresh flavours that make a Turkish-Cypriot kitchen. In this book, self-taught cook Meliz shares the best comforting recipes and her easy go-to meals for busy family life. Find inspiration in nine chapters of vibrant, nourishing cooking. With easy-to-follow steps and no special equipment needed, this book will bring sunshine to your kitchen every day. 288 pages — Ebury Press ISBN 978-1-5291-0950-4
PRIZE DRAW IN COLLABORATION WITH ALINEA, WE ARE GIVING AWAY ONE COPY OF THE BOOK “THE CLASSIC COCKTAIL BIBLE”. 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 01.11.2022.
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The legal process is excluded.
K ACHEN No.32 | AUTUMN 22
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PHOTOS
Ramunas Astrauskas
SEASONAL MENU
K ACHEN No.32 | AUTUMN 22
SEASONAL MENU
MOV I E N IG H T
A A AND AC TION!
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Nothing beats cuddling up in a cozy blanket with a captivating movie about to start and a bunch of delectable snacks right at hand. The latter is clearly an essential ingredient to a fantastic movie night, which is why we have prepared a few nibbles for you, including everything from popcorn and indulgent finger food to an US-inspired milkshake. The shorter days don’t have to be boring, so treat yourself and your friends and family to an unforgettable film evening.
K ACHEN No.32 | AUTUMN 22
SEASONAL MENU
C HOCOL AT E & C A R A ME L
POPCOR N Serves 4 5 minutes 40 minutes
› › › › ›
75 g popcorn corn 75 g butter or margarine 100 g sugar 1 good pinch of sea salt 60 g chocolate of your choice, coarsely chopped › 3 tbsp sunflower oil
1 Prepare a baking tray with baking paper. 2 Heat the oil in a large pan with a lid and add the corn
seeds. Put the lid on the pan and turn up the heat.
3 As soon as the first few kernels pop, remove the pan
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from the hob and wait until all the corn has popped. Turn the pan from time to time to prevent the popcorn from burning. Set aside in a large bowl. 4 Pour the sugar into a large saucepan and heat over medium heat until the sugar dissolves. When the
mixture is golden brown, remove the pan from the heat and stir in the butter to make a caramel. 5 Add the popcorn to the caramel and mix well to thoroughly coat the popcorn. Repeat with the chopped chocolate and stir well. Pour the mixture onto the baking tray and evenly cover with popcorn. 6 Sprinkle with coarse salt and allow to cool completely. Break the popcorn into smaller pieces and serve.
K ACHEN No.32 | AUTUMN 22
SEASONAL MENU
C HOC OL AT E
MILK S H A K E 2 glasses 5 minutes 5 minutes
› › › › › › › ›
50 g dark chocolate 500 ml milk 2 tbsp chocolate spread 4 scoops vanilla ice cream 2 tsp pumpkin pie spice 60 ml whipped cream Some chocolate pieces (1 frozen banana, optional)
1 Melt the dark chocolate in a
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small pan over a bain-marie or in the microwave and leave to cool down. 2 Add the milk, chocolate spread, melted dark chocolate, vanilla ice cream and optionally a frozen banana into a blender and whizz everything up until smooth, then pour into your glasses. 3 Top with whipped cream, some chocolate pieces and pumpkin pie spice.
K ACHEN No.32 | AUTUMN 22