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R E S TAU R A N T & S H O P N E W S
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B O H O R E S TAU R A N T. L U
‘Boho’ stands for ‘Bohème’ – an easy-to-pronounce name in any language. This French word, describing an unconventional, artistic lifestyle, embodies the spirit that Guy Gardula and Karim Nezneg are seeking to bring to their new restaurant in Esch. The semigastronomic eatery has sprung up on the site of the former ‘Belvédère’. The menu is as bohemian as the restaurant’s name suggests, inspired by the many travels of chef Nezneg, who previously worked at the Atelier Gourmand in Bettembourg and the restaurant of the Kikuoka Hotel. Diners can expect regional, organically-grown produce (fruits and vegetables from the city gardens), classic or unexpected recipes, a setting surrounded by greenery – and already lots of plans for the future!
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With La Bottega, Chef Ben Weber and his wife, pastry chef Alexandra Pancher, are embarking on a fresh chapter in their careers at the site of their former restaurant, Gudde Kascht. Inspired by Italian bottegas, this charming deli invites guests to linger with a few cosy seats and a small bar. The focus is on sustainable, locally-sourced delicacies, from Ben’s homemade preserves to Alexandra’s sweet creations. Alongside their own offerings, the selection includes a range of high-quality local products.
LOPERA.LU
This iconic Rollingergrund eatery reopened its doors on 30 October following three months of extensive renovations. ‘Generosity and indulgence’ are the guiding principles behind the brasserie menu, created by double Michelin-starred chef Philippe Mille (formerly of Domaine Les Crayères in Reims), who will oversee the food offering alongside chef Jean-Marc Hazee, in charge of the kitchen. In its newly revamped setting, this charming venue (see also pages 152-153) showcases Luxembourg produce and classic brasserie favourites. Craving a nostalgic Crêpe Suzette flambéed at your table? It’s back!
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Gastronomy enthusiasts, the new generation is here. Thirty-twoyear-old chef Archibald De Prince, who spent nearly seven years as the sous-chef to Michelin-starred René Mathieu at La Distillerie, is now striking out on his own. The Belgian chef and his wife Rachel have chosen to launch their first restaurant on the site of the former Vieux Moulin in Echternach. A brand-new kitchen opens onto a bright and modern dining room, set in a bucolic landscape with adjacent contemporary hotel accommodation—everything has been in place since the beginning of November for an exceptional gastronomic getaway. The dishes on his eight-course menu have already delighted the palates of the most discerning gourmets.
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Young restaurateurs are at the top of their game in the Grand Duchy, something Clovis Degrave would certainly not deny. This 35-yearold chef, named ‘Young Chef of the Year 2024’ by the Gault&Millau guide, opened his third business, Maison B, in Bridel on 6 November. The former Boos venue has been entirely reimagined by the DegraveBourscheid couple, transforming it into a delightful brasserie. Although very spacious with capacity for 160 covers, this new setup still manages to feel intimate and welcoming. The menu, described as ‘modern brasserie’, also holds some delightful surprises. When the sun returns next year, the vast outdoor spaces are sure to delight guests of all ages.
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The newly opened Junco restaurant in the Novotel hotel on Kirchberg offers a unique Mediterranean experience. The huge 230 m² space (with a superb terrace for fine weather) combines natural materials and warm decor, with elements reminiscent of southern climes, such as ceramic swallows and rattan armchairs. In the kitchen, chef Alexis Julien cooks up European brasserie fare with a Portuguese twist, including dishes such as grilled octopus and a revisited rice pudding. The drinks menu features Portuguese wines and original cocktails. Junco has established itself as a friendly, immersive new eatery in Luxembourg.
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CHILDHOOD MEMORIES
Christophe Prosperi, head chef at restaurant Victoria in Berdorf and recently appointed manager of Heringer Millen, discovered his passion for cooking at a young age. As a child, he would help his mother prepare meals after school. “When I came home, my mother often didn’t have much time for cooking, so we usually had quick and simple dishes,” Prosperi recalls. One dish that particularly stands out in his memories from this time is French toast. “French toast was always my absolute favourite dish,” says Prosperi. That’s why it was the first thing that came to mind when we asked him to present a menu from his childhood. Today, with his refined expertise, he gives this classic dish a certain twist, while staying true to its traditional roots.
RECIPE CHRISTOPHE PROSPERI PHOTOS MARC DOSTERT
FRENCH TOAS T SERVES 4 For the French toast • 4 eggs • 100 g sugar • 100 ml milk • ½ tonka bean (or some vanilla) • 4 slices stale milk bread or brioche (ordinary bread can also be used with a little extra sugar)
15 MINUTES The caramel sauce 1 Caramelise the sugar in a pan over a medium heat. 2 Carefully add the double cream and bring to the boil,
until the caramelised sugar has completely combined with the cream. 3 Leave to cool. The French toast 1 Thoroughly combine the eggs, sugar, milk and finely
grated tonka bean. 2 Soak the bread in the egg mixture until well saturated.
For the caramel sauce • 50 g sugar • 100 ml double cream
3 Grease a frying pan with 1 tbsp oil and a little butter.
Fry the bread slices over a medium heat until golden brown. To serve 1 Serve the French toast warm. Pour the caramel sauce
over the French toast or serve alongside on the plate. 2 Garnish with seasonal fruit compote (pictured: berries
and plums in port wine reduction) and a scoop of vanilla ice cream. 3 Dust with icing sugar to finish.
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E X PAT R EC I P E
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E X PAT R EC I P E
The Bosnian roots of Luxembourg native Amela Skenderović introduced her to the famous baklava from a very early age. It’s a pastry that many claim to have invented. Indeed, recipes for it exist in all countries around the Mediterranean, from Morocco to the Balkans, with regional variations. “In the Balkans, they’re prepared with walnuts and in Turkey, with pistachios,” elsewhere with peanuts, almonds, sugar or honey... “It’s a festive pastry. It’s often prepared during Ramadan and for family gatherings. For me, it’s a connection to my roots and my childhood. My mother often used to make it, and my sister and I have been preparing it together since I was about 18. We particularly enjoyed creating variations of it during lockdown!”
RECIPE AMEL A SKENDEROVIĆ PHOTO ENIA HAECK
BALK AN BAKL AVA 1 B A K L AVA
WOR KSH O P
• 1 kg caster sugar • 1 l water • Juice of 1/2 lemon • 16 sheets filo pastry • 250 g butter • 1 tbsp vegetable oil • 350 g ground walnuts • 2 tsp cinnamon
1 HOUR 1 Pour the water and sugar into a saucepan,
4 Mix the walnuts and cinnamon and
then add the lemon juice. Bring to the boil and simmer for 15 minutes, stirring regularly. Set aside. 2 Preheat the oven to 180°C (160°C fan). Melt the butter and mix with the oil. Cut the filo pastry sheets to fit the deep dish you’ve chosen, then cover them with a tea towel to prevent drying out. Reserve the trimmings. 3 Place two sheets of filo pastry in the dish and brush the top layer with butter. Place two more sheets on top and brush the top layer. To avoid waste, you can insert the trimmings during these intermediate layers. Repeat until you have eight layers of filo pastry. Brush the last layer.
spread the mixture over the entire surface of filo pastry in the dish, then repeat the process of the eight buttered layers from Step 3. Brush the last layer. 5 Cut the pastry into regular squares to pre-form the pieces (more intricate cutting patterns are available online). 6 Bake at 180°C for 35-40 minutes, until golden brown. Remove from the oven and immediately pour the water and sugar syrup over the still-hot pastry. 7 You can garnish it with pistachios, shelled walnuts, rose petals... Enjoy with tea, coffee or even a scoop of ice cream.
T H E A R T O F M A K I N G B A K L AVA – A WO R K S H O P BY K AC H E N , FATA A S B L & M I E L E D I S C OV ER T H E S EC R E T S O F T R A D I T I O N A L
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T H E M I E L E C O O K I N G S T U D I O GA S P E R I C H .
S U B J EC T “ B A K L AVA WO R K S H O P ”
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AUREL & A XEL
FROM LI T T LE SEEDS ... For two years now, innovative agricultural start-up Aurel & Axel has been supplying the capital’s chefs with microgreens and mushrooms. From May 2025, individual consumers will also be able to enjoy this delicious produce – thanks to the urban farm that is set to open in Kirchberg as part of LUGA, Luxembourg’s urban garden exhibition.
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LOCAL & REGIONAL
TEXT MARION FINZI PHOTOS MARC DOSTERT
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hen asked how it all began, friends and partners Aurel and Axel (the third in the group is Melvin Henrion) recall how they first started talking about their desire to set up an alternative farming project in 2020. “The project has grown over the years, but the basic idea remains the same.” It is worth mentioning that while the young entrepreneurs both have business degrees, both also come from farming families. “We know the industry and its difficulties, especially the difficulties faced in monoculture farming,” says Axel. The three partners therefore set to work on an agricultural project with an associated urban farming system that would be both economically viable and as environmentally friendly as possible.
NICHE PRODUCTS C U LT I VAT E D LO C A L LY Aurel & Axel’s project centres on the cultivation of a wide variety of products that are not available locally. “Our aim is not to compete with local farmers, but to grow what consumers want but can’t find locally,” explains Aurel. In 2021, in the French town of Thionville, the young entrepreneurs installed their first shelves, illuminated by energy-saving LED lights. “We started off growing microgreens and mushrooms because these were easy to finance and not too labour-intensive – after all, we were all still working full-time jobs at the time.” In September 2023, they moved their venture on one step further and started growing herbs and edible flowers in a research greenhouse in Bettembourg. Economic development agency CDEC was on hand to support them. “We use hydroponics, which allows us to grow plants in a closed cycle and save up to 90% water compared with traditional cultivation methods,” says Axel. From the outset, Aurel & Axel’s main target market was local restaurateurs, who they wanted to supply with niche products. “We went door to door, introducing chefs to our produce. The response we received was fantastic!” says Aurel. They offer shiso, shiitake mushrooms and some fifty varieties of microgreens (Thai basil, coriander, radishes etc.), and chefs can’t get enough of them! Today, Aurel & Axel supplies a wealth of top restaurants in the capital and throughout Luxembourg, including Ma Langue
Sourit**, La Villa de Camille et Julien* and Atelier Windsor.
K U E B E B I E R G U R B A N FA R M On 1 May 2025, Aurel & Axel will open a second urban farm, in Kirchberg. “We’ve been selected by Fonds Kirchberg [Editor’s note: fund for the urbanisation and development of the Kirchberg plateau], and are thrilled to be opening our new site in the new eco-district! The farm will be identical to the one we opened in Nancy in November,” says Axel, who also hints at plans for further urban farms in France and other countries bordering Luxembourg. The aim is to produce a wide range of products all year round. “We’re aiming for around forty types of fruit and vegetables, which can be adapted as required. In addition to the niche products popular with the chefs we work with, we also want to offer more classic produce (tomatoes, courgettes etc.) and to grow local heirloom varieties to preserve our plant heritage,” continues Aurel. Three activities are planned for the new urban farm: the cultivation of microgreens and mushrooms in 18 containers, greenhouses for hydroponics (herbs, edible flowers) and traditional cultivation (5,000 m² for vegetables and 10,000 m² for fruit). The ultimate goal is to be self-sufficient and to minimise waste. “Our ambition is to be a zero waste operation,” says Aurel. To achieve this, waste products like mushroom substrates are used for compost to enrich the soil in the vegetable garden. “The idea is to utilise waste to improve soil fertility. And any surplus waste we have, we try to process in collaboration with other companies (canned foods, herb beers etc.).” A large proportion of the yield on the Kirchberg site will also be available for individual consumers and local residents to buy. “We plan to have a lovely shop on-site, open seven days a week,” Axel tells us. Information and educational events, such as practical workshops and talks by experts, are also in the pipeline. We are excited to see this new urban farm spring to life, and are sure that it will flourish, just like its delicious produce.
“WE’RE AIMING FOR AROUND FORTY TYPES OF FRUIT AND V E G E TA B L E S , WHICH CAN BE ADAPTED AS R EQ UIR ED.” AUREL
M O R E I N F O R M AT I O N AU R E L E TA X E L . C O M
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RECIPES
FEST I V E T R E ATS
These recipes add variety to the pre-Christmas season: crispy biscotti, rich chocolate cookies, and jam rolls promise sweet moments and convivial gatherings.
RECIPES
AL MOND, CR ANBERRY & PIS TACHIO BISCOT TI SERVES 6 1 HOUR
• 280 g plain flour • 200 g caster sugar • 100 g almonds • 50 g cranberries • 50 g unsalted pistachios • 3 eggs • ½ packet baking powder • 1 pinch salt 1 Preheat the oven to 180°C fan. 2 Whisk 2 whole eggs and 1 yolk
(put the egg white to one side) with the sugar until pale and creamy. 3 Add the flour, salt and baking powder. Mix gently. 4 Stir in the almonds, cranberries and pistachios. Mix again. 5 Turn the dough onto a floured work surface and divide in 2. Dust with flour and shape into 2 slightly flattened logs, each about 25 cm long and 5 cm wide. Give the logs a gentle curve (half-moon shape) to achieve the classic biscotti shape. 6 Place on a baking tray lined with baking parchment and brush off any excess flour with a pastry brush. Brush with the egg white. 7 Bake for 25 minutes. 8 Allow to cool slightly, then cut diagonally into slices about ½ cm thick and return to the oven for 10 minutes to dry out. 9 Store in an airtight container.
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BAR SNAPSHOT
ORIGINS
A BA R W I T H FL A IR TEXT MARION FINZI PHOTOS MARC DOSTERT
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tep inside tapas bar Origins, in the Infinity Shopping Centre in Kirchberg, and you may well be treated to a very impressive sight indeed: barman and manager Sergio twirling bottles through the air! Sergio is a master flair bartender, skilfully juggling bottles and shakers behind the bar. The Spaniard, who always loved juggling as a child, has swapped balls for bottles and turned his hobby into his profession. “I first discovered flair bartending in the UK, where I started out in my career. I went on to work in Iceland and Spain, and for the past four years, have been working in Luxembourg,” he tells us. Sergio also takes part in international competitions organised by the International Bartenders Association (IBA) and is often asked to perform behind the bar at events organised by spirits brands. His creativity knows no bounds. “If customers don’t know what they fancy, I ask them what kind of alcohol and flavours they like best and create them a bespoke cocktail,” he says. The cocktail menu includes a dozen classics, as well as a number of Sergio’s signature creations, including the ‘Santa Rita Rita’ – a cocktail of tequila infused with black tea and a hint of rosemary. In addition to cocktails, Origins also delights its customers with a fantastic menu of fine wines and tasty Spanish tapas, including Iberian cured meats, pimientos de Padrón, tortilla and octopus. With winter just around the corner, an evening spent at Origins is sure to warm the heart. ¡Salud!
ORIGINS KIRCHBERG 7 AV EN U E J O H N F. K EN N EDY L-1 8 5 5 LU X E M B O U R G ORIGINS.LU
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BAR SNAPSHOT
“I FIRST DISCOVERED FL AIR BARTENDING IN THE UK , W H E R E I S TA R T E D O U T IN MY C AR EER .” SERGIO
SANTA RITA RITA 1 GLASS 3 MINUTES
• 50 ml tequila infused with black tea • 15 ml triple sec • 30 ml lime • 15 ml simple syrup • Rosemary The infused tequila 1 Add 200 g of black tea to
an empty bottle (75 cl), pour a bottle of tequila into it. 2 Close the bottle, shake softly, and let it infuse 1 day in a dark place. 3 After 1 day, filter the liquid. The cocktail 1 Place all the ingredients in a shaker. 2 Shake vigorously. 3 Pour into a glass filled with ice
cubes and garnish with orange zest and rosemary.
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R E S TAU R A N T D E S I G N
CU RTA IN U P AT N EW LY R ENOVAT ED OPÉR A After a short interlude, during which it was closed for refurbishment, restaurant Opéra in Rollingergrund reopened its doors at the end of October and is welcoming guests with style and elegance.
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TEXT MARIE TISSIER PHOTOS RAMUNAS ASTRAUSK AS
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t was a huge undertaking, with many a challenge, but the Opéra ensemble successfully pulled together to get the restaurant up and running again in just a matter of weeks. This Rollingergrund institution did not disappear from Luxembourg’s culinary scene for long. When its former owners ceased trading at the end of last year, the task for its new owner was to breathe new life into the building. “We retained the skeleton of the building, but had to overhaul almost everything else,” explains property developer Bruno Dogné, who took on the project. “Windows, pipes, electrics: Everything had to be adapted to meet current regulations. We kept the wood panelling, fireplaces and stonework, redid the parquet flooring and installed new balustrades, featuring echoes of Opéra’s ‘O’, on the second floor.”
A B E AU T I F U L R E N D I T I O N Dogné was keen to recreate the ambiance that prevailed here 20 years ago. “Back then, I was a professional kitchen supplier – it was me who fitted out the restaurant in the early 2000s. I wanted to bring this beautiful brasserie back to life,” he says. To develop the menu for the restaurant, which Bruno Dogné would like to see in the Bib Gourmand category of the Michelin Guide, he turned to two-star chef Philippe Mille. Inside Opéra, the ground floor walls, ceilings and bar are all painted black. A colour choice that perfectly complements the raw-look, sanded herringbone parquet floor, clean, smooth stone walls and sophisticated lighting. A series of wooden doors with small glass panes add a particularly charming touch to the newly renovated restaurant, acting as a room divider and creating an intimate ambience for the 35 covers on this floor.
On the first floor, we pass the kitchens and enter another stunning room with herringbone parquet flooring. The elegant panelling has again been painted black, and the walls above a shade of light taupe beige. Above the middle of the dining room, with 30 covers, there is a large opening through which glass chandeliers hang from the ceiling of the top floor. Up on the second floor, which also has 30 covers, the same colour palette and parquet flooring again catch the eye, as do the large stone fireplace and newly installed balustrades, which provide diners with a view of the floor below.
“ W E R E TA I N E D THE SKELE TON OF THE BUILDING, BUT HAD TO OVER HAUL AL MOS T E V ERY T H I N G EL S E .” BRUNO DOGNÉ
T H E P E R F EC T DY N A M I C S The furniture is also impressive: Each floor boasts black marble-look, square stone tables, black wooden chairs and small lamps. Simple hammered cutlery, smoked water glasses and asymmetrical placemats adorn the tables. “A lot of the items here come from Jolipa in Tournai, Belgium. It’s a wholesaler, but an incredible place – it’s like stepping into design heaven!” enthuses Dogné. Simplicity and elegance are the leitmotifs of this enchanting restaurant. Only the black on black seems at odds with the dynamics of this establishment. Bruno Dogné and his partners, Ana Paula Reis Dos Santos and Marc Laroche, have therefore decided to bring some colour into play with the works of artist Frank Jons. Several colourful pieces by this painter, who has made a name for himself on the Luxembourg art scene with his modern art and penchant for vibrant colours, are displayed on the walls of the restaurant and blend in perfectly with the setting. Now all that remains is for the chef to give Opéra a standing ovation with his creations…
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