N°38 01/24
LUXEMBOURG’S FOOD & LIFEST YLE MAGA ZINE
CHEF PORTRAIT
CLOVIS D E G R AV E : FULL SAIL AHEAD
ANNIVERSARY
60 YEARS OF OBERWEIS: F A M I LY, TRADITION & I N N O VAT I O N
FA M I LY M E N U
FRESH COOKING CAN BE EASY & DELICIOUS
13 € EUROPE: 14,50 € WORLD: 18,40 €
R E S TAU R A N T & S H O P N E W S
G U O C H A C LU B
J O LT C O F F E E R OA S T E R S
GA Ï A
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GUOCHA.CLUB
Guo Cha Club sells authentic Taiwanese fruit and bubble teas made with fresh ingredients. Featuring 25 different drinks, including vegan alternatives, Guo Cha Club’s menu offers a fantastic selection of classic favourites and new creations, warming infusions and refreshing summer drinks. This friendly bubble tea shop, with its modern Taiwanese look in vibrant colours, also hires out rooms for events. Visit Guo Cha Club and discover a sensational slice of the Far East in the heart of Luxembourg!
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J O LT- C O F F E E . C O M
Jolt is the new place to go for coffee lovers in Esch-Belval. Based on Avenue du Swing, this coffee shop and roastery integrates seamlessly in the industrial landscape of the University of Luxembourg’s Belval campus, on a former steelworks site, and invites visitors to watch the roasters at work. In addition to an exclusive range of coffees from Guatemala and Brazil, Jolt also sells a delicious selection of homemade pastries. Jolt’s founders set great store by fairness and quality when sourcing their beans. Their aim is to create a community for coffee lovers and baristas in Luxembourg.
GAIALUXEMBOURG.LU
Fancy some sunshine? Gaïa opened its doors at the end of January right in the heart of Differdange. In this Spanish-influenced restaurant, you’ll find everything you need to brighten up your day: tapas, cocktails, grilled meats and plenty of other Iberian dishes to enjoy in the trendiest spot in town. This new restaurant, with its exposed stone walls, large bay windows and modern, uncluttered decor, is determined to shake things up in the South with its lively evenings!
R E S TAU R A N T & S H O P N E W S
BLENDS
LU C I L I N
B AO 8
6A , GRAND-RUE
2 7-2 9, R U E N OT R E DA M E
8 , R U E J O S EP H J U N C K
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L-2 24 0 LU X E M B O U R G
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BLENDS.LU
Blends is a new café-bar and restaurant in Luxembourg City’s historic quarter, serving Greek cuisine and unique cocktails that exude Mediterranean flair. Nestled in an inner courtyard on Grand-Rue, Blends has a lovely sunny terrace and modern look and feel, with some very cool greenery. The menu tempts with aperitif platters that are perfect for sharing and discovering the taste of Greece. Open from morning until after midnight, Blends promises guests a special experience, whatever the time of day.
L U C I L I N - R E S TAU R A N T. L U
Lucilin is an exceptional new fine dining restaurant in the heart of Luxembourg City. Housed in a beautiful old building opposite the Gëlle Fra monument, the restaurant boasts a lounge, two dining areas and a summer terrace. Lucilin’s Italian chefs conjure up seasonal menus of international dishes with an Italian influence for their guests. One of the highlights on the menu is the flame-cooked meat. Lucilin is also planning to offer family Sunday lunches and to cater for special events.
BAO8.LU
Bao8 is the new trendy address in Luxembourg City’s bustling Gare (railway station) district, offering Asian-European fusion cuisine in a dimly lit, cosy ambiance. In addition to delicious quality dishes, there are also ‘Asian tapas’ on the menu that are great for sharing. The house speciality is bao, available with various fillings. Bao8’s expert bartenders will be more than happy to suggest special cocktail pairings for your food. With its focus firmly on quality, Bao8 promises to bring a breath of fresh air to the station district!
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CHILDHOOD MEMORIES
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CHILDHOOD MEMORIES
Fernando Andreu, Head Chef at Gault&Millau’s Mediterranean restaurant of the year 2024, takes us on a journey back in time to the mid-1980s and the heart of a small Barcelona neighbourhood, where he lived with his parents and one of his older sisters. Like all Spanish families, the Andreu family loved eating churros. “It was a standard weekend snack. I remember going to the churrería right next door to our house. I was seven or eight years old. All they sold were churros and ‘chocolate a la taza’ [editor’s note: thick hot chocolate typically served with churros]. Spanish churros are nothing like the churros you find at fairs.” It is this fond memory of the taste of churros and chocolate of his childhood in Spain that Fernando Andreu has tried to replicate in his restaurant in Bosque Fevi in Esch-sur-Alzette. And he’s more than happy to share his recipe with all those who love comforting treats.
CHURROS CON CHOCOL ATE SERVES 4-6 For the churros • 5 g fine salt • 5 g yeast • 175 g water • 150 g type 00 flour • 10 g sugar • Cooking oil
RECIPE FERNANDO ANDREU PHOTOS ENIA HAECK
1 HOUR For the caramel coulis • 100 g sugar • 150 g cream (33% fat) • 100 g milk • 1 vanilla pod
The churros 1 Add all the ingredients to a food processor. Mix for 5 minutes
on a medium speed using the paddle attachment (not the whisk attachment) until you obtain a sticky, elastic dough. Leave to rest in the fridge for 24 hours. Choose a larger container for this, as the dough will triple in volume. 2 Fit a nozzle to a piping bag – approx. 2 cm wide is a good size. Fill with the rested dough. 3 Add enough oil to a deep-fryer or pan so that you have (for this recipe) approx. 5 cm of oil. Heat the oil until it is hot (180°C or steaming) and then pipe spirals of dough directly into the oil. Once the piped spirals are golden brown, turn them over to fry on the other side until golden brown too. 4 Remove the churros from the oil and place on a piece of kitchen roll to remove any excess oil.
For the thick hot chocolate • 225 g dark chocolate • 600 g milk • 50 g sugar • 10 g cornflour • 25 g butter • 50 g hazelnuts
3 Reduce until you obtain a coulis-like consistency
(approx. 1/3 of the original volume). 4 Emulsify in a mixer (the oil tends to separate, resulting
in a creamy consistency) and set aside in the fridge. The hazelnuts and thick hot chocolate 1 Roast in the oven at 170°C and grill for approx.
10 minutes until golden brown. 2 Bring the milk and sugar to the boil. 3 Add the cornflour, diluted beforehand with a little milk,
and stir until the mixture thickens. 4 Remove from the heat and immediately add the butter
and chopped dark chocolate, stirring vigorously and serve. The garnish
The caramel coulis 1 In a pan, heat the milk, cream and vanilla (open the pod using a
knife, scrape out the seeds and add to the mixture). Remove as soon as it boils, cover and leave to infuse for 5 minutes. 2 In another large pan, heat the sugar, without adding any liquid and without stirring, until it turns dark brown. Add the warm cream and milk mixture.
1 Use a brush to paint a circle of caramel coulis
on the plate. 2 After frying, sprinkle the churro with cocoa powder
(or icing sugar) and add to the plate. 3 Add the toasted hazelnuts and serve the thick hot
chocolate in a small jug.
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QUICK & EASY
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QUICK & EASY
QUINOA WITH CHICKPE AS & ARTICHOKES SERVES 3 35 MINUTES
• 200 g canned pre-cooked chickpeas
• 2 cloves garlic • 1 lemon • 1 tsp thyme • ½ coriander bouquet fresh • 2 tbsp tomato paste (concentrated) • 1 brown onion • 300 ml vegetable broth • 180 g quinoa • ¼ tsp cayenne pepper • ½ tsp salt • 2 tbsp olive oil • 1 tsp cumin • 1 can artichokes (in water) 1 Prepare the vegetable broth: bring
water to the boil and add a vegetable bouillon cube. Let it dissolve and boil for 5 minutes. Set aside. 2 Heat the olive oil in a saucepan over a medium heat. Add the minced garlic and onion and sauté for about 2 minutes. Add thyme and spices (cumin and cayenne) and the tomato paste and cook for another minute. 3 Add the washed and drained quinoa to the same saucepan. Stir continuously for 15-30 seconds. Add the vegetable broth, bring to the boil, then cover and reduce to simmer for 20 minutes until the liquid has been absorbed. Remove the lid and stir in the chickpeas and artichokes, mix well and cook for another 5 minutes. Season with salt and serve with fresh coriander and lemon juice.
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S E A S O N A L V EG E TA B L E
5 FAC TS ABOUT
BRUSSELS SPROUTS An initiative of the Luxembourgish Government in the framework of the plan “Gesond iessen, Méi beweegen”. More infos: gimb.public.lu
A COLD S E ASON CLAS S IC
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russels sprouts are harvested from November to March, as soon as the heads are the size of a walnut. They protect themselves from the cold by letting their leaves hang downwards and taste best after the first frost, but should never be harvested frozen.
A G R E AT SO U R C E O F F IB R E & P R OT E IN
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his low-calorie, nutrientrich vegetable is a great source of protein and contains virtually no fat or cholesterol, but a lot of fibre, which supports gut health and helps regulate cholesterol levels.
A BIG V ITAMIN BO M B
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00 g of Brussels sprouts contains 100% of your recommended daily Vitamin C intake. Vitamin K, iron and folic acid strengthen your immune system and nervous system and help boost concentration. These little power balls have an anti-inflammatory, detoxifying, antioxidant effect and boast cancer prevention properties. However, due to their high purine content, people with gout and anyone taking blood thinners should only eat the mini cabbage-like buds in moderation.
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F LAVO U R & P R E PAR AT IO N
B B UYING & STO R ING
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resh Brussels sprouts are light to dark green in colour, have firm, tightly closed heads and are almost white on the inside. They can be kept in the fridge for up to four days, either raw in the vegetable drawer or, if cooked, in an airtight container on the top shelf. Cleaned and raw or blanched, they can also be frozen.
russels sprouts have a subtly bitter, slightly sweet, nutty flavour. If you prefer things less bitter, add a little sugar or vegetable stock to the cooking water. Remove any yellow or loose leaves, wash under running water and cut a cross in the stalk, to ensure even cooking. Cook in a little water until al dente and rinse in icy cold water. You can also use raw Brussels sprouts to pep up your winter menu – finely sliced as a salad, for instance.
S E A S O N A L V EG E TA B L E
RECIPES & PHOTOS ANNE LOMMEL
BRUS SEL S SPROUT SAL AD SERVES 4
25 MINUTES
• 250 g Brussels sprouts • 15 grapes, halved • 100 g sliced almonds • Juice of one lemon
• 3 tbsp olive oil • 100 g grated Parmesan cheese • A pinch of black pepper • A pinch of salt
1 Cut the Brussels sprouts into
2 Lightly toast the almonds in a pan.
paper-thin shreds using a mandolin or a very sharp knife. Rinse with ice-cold water (this will make the Brussels sprouts crisp and clean) and dry well in a salad spinner.
3 In a large bowl, whisk together the
lemon juice, olive oil, parmesan, pepper and salt. Add the Brussels sprouts, grapes and almonds and mix gently.
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IN THE GARDEN
J O R A D A H L’ S S T O R Y
A FR ESH A PPROACH TO GA R DENING Jora Dahl’s success story is an inspiring example, proving that if you have a good idea, work hard and are sufficiently creative and authentic, the sky’s the limit. TEXT CHAREL HEINEN PHOTOS JORA DAHL
A
fter graduating with a philosophy degree, Jora Dahl initially pursued a successful career as a journalist then creative director. But when her firstborn came along, she realised she could no longer reconcile the demands of career and family. Faced with this dilemma, she was forced to reinvent herself. Around the same time, she discovered the back garden of her new house: “I grew up in the city and had never had a garden before. It was all extremely exciting!” The trouble was that the local garden centre, with its dowdy bright red geraniums and garish yellow daffodils, had nothing to satisfy her aesthetic sensibilities. For inspiration, she looked instead to the contemporary floristry scene and the American Slow Flower movement, which places greater emphasis on natural species and subtle colours. That left just one problem: There was no market for these flower species in Germany. “I had to order seeds from suppliers in England, the Netherlands and the US. The whole process allowed me to hone my research skills to perfection!” recalls Jora. “As the gap in the market became increasingly apparent, I had a light bulb moment. And that’s how it all started.”
GA R D E N S FO R A L L ! By opening her own garden design studio, Jora Dahl succeeded in meeting an unmet need and offering ordi-
nary people easy access to unusual plants. The fact that she is not a professional gardener or florist is something Jora regards as a strength: “It means I can relate really well to my customers. I’m well aware that not everyone has the time or skills they need to tend to their gardens. I don’t have any training in this area either and am still learning myself.” Jora shares details of her own learning journey in her journal and weekly newsletter. This part of her work comes naturally to her as a former journalist. “I always try to communicate very authentically and honestly,” she says.
F R O M O N E-WO M A N B A N D TO PA N - EU R O P E A N P L AY E R The project owes its meteoric success both to a strong concept and extensive initial media coverage. These days, Jora Dahl delivers her products throughout Europe through her online shop. Her biggest markets are Germany, Scandinavia and the Netherlands. “I’m really happy about how things have gone in the last four years. Having started out as a lone warrior, I’m now supported by an amazing team that gives me loads of inspiration and energy.” The only thing still missing is a real shop: “I’m a very analogue sort of person. Although online selling obviously has plenty of benefits, it’s no substitute for dealing with customers in person.”
“A S T H E G A P I N THE MARKE T BECAME I N C R E A S I N G LY A P PA R EN T, I H A D A L I G H T B U L B M O M EN T. A N D T H AT ’ S H O W I T A L L S TA R T E D . ” JORA DAHL
M O R E I N F O R M AT I O N JORADAHL .DE
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HOMEMADE SOAP & BALM
H A N D T HER A PY FOR GA R DEN ER S
Prime gardening season is finally upon us! Show your hard-working hands some love with this sumptuous duo of soothing soap and balm. Essential oils and gentle exfoliants will clean, moisturise and soothe your green fingers.
TEXT & RECIPES KIRSTY VON BOCH
A
hhh… spring… What a joy it is to wake up to the sound of chirping birds, the fresh scent of dew and the sight of snowdrops peeking through the soil. For the gardeners among us, there is pruning, digging and planting to be done — all of which can take a toll on your hands. And for those of us who prefer to appreciate a welltended garden from a distance, this exfoliating soap and softening balm makes a wonderful gift for your green-fingered friends, or any friends for that matter. Traditional soaps are made with lye, a caustic solution which can irritate the skin and mucous membranes. We prefer the safer ‘melt and pour’ method which involves three simple steps — melting, mixing and pouring. The pre-made bases are available in many varieties (online or in craft stores) such as glycerine, aloe vera,
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goat’s milk or shea butter, each offering different benefits for your skin. To make it, simply melt the soap base and add your favourite essential oils, natural exfoliants and herbs to create a personalised soap. Using silicone moulds yields a smooth finish and uniform bars, but you could also line a loaf tin with cling film or baking parchment and slice the ‘soap loaf’ into bars once it has set. Creating a moisturising balm involves a similar process. Combine a base of olive oil and melted beeswax, then add your chosen blend of essential oils. Olive oil is a super-softener and beeswax forms a moisture barrier for your skin, keeping your hands silky smooth. A balm will not only heal rough, chafed hands; it also makes a wonderful ointment for dry, cracked skin on elbows and heels.
C R EAT E YO U R P E R SO NA LISED B LE NDS You can use the recipes below as a template for creating your personalised blends or stick to one fragrance at a time. Other skin-loving essential oils that you might like to experiment with are:
• Lavender and tea tree have antibacterial properties.
• Chamomile and calendula have healing properties. • Frankincense can help support skin tone and elasticity. • Rosehip is hydrating and reduces the appearance of scars. • Peppermint has cooling properties making it wonderful for itchy skin.
WELLBEING
L AVENDER & HONE Y SOAP 5 BARS OF SOAP
Ingredients • 500 g shea butter soap base • 30 g oats • 2 tsp runny honey • 40 drops lavender essential oil • 1 tbsp dried lavender buds, plus extra for decoration
2 HOURS
Materials • Silicone moulds or a loaf tin lined with cling film or parchment paper • Glass bowl or jug with a spout • Whisk
1 Chop the soap base into small cubes, roughly 2-3 cm
GARDENER ’ S HAND BAL M
in size. 2 Place the cubes in a large microwave-safe jug or bowl.* 3 Melt the soap base in the microwave at 30-second
intervals. Remove the soap from the microwave after each interval and stir. 4 Once the soap is completely melted and free of lumps, add the oats, honey, lavender oil and lavender buds. Stir to combine; as you stir it will start to thicken. 5 Pour the soap into the moulds and sprinkle with additional lavender buds if desired. 6 Leave to set in a cool place for 2 hours until completely set before removing the soap from the moulds.
1 GLAS JAR (250 ML)
Ingredients • 250 ml olive oil • 5 tbsp beeswax pellets • 20 drops lavender essential oil • 20 drops bergamot essential oil • 20 drops orange essential oil • 10 drops rosemary essential oil • 20 drops ylang yang essential oil
2 HOURS
Materials • Empty glass jars or tins with lids • Heatproof bowl or jug • Whisk
1 Combine the olive oil and beeswax pellets in
a large microwave-safe jug or bowl. 2 Microwave at 20-second intervals until fully melted.*
Remove the mixture from the microwave after each interval and stir. 3 Once the mixture is completely free of lumps, add the essential oils and combine. 4 Pour the salve into glass jars and allow to set. 5 Once set, cover tightly with a lid and store away from direct sunlight or heat.
*
The soap and balm bases can also be melted in a bain-marie. Place a heat-proof bowl over a pan of simmering water, ensure the bowl is not touching the water, and stir until completely liquid.
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