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LUXEMBOURG’S FOOD & LIFEST YLE MAGA ZINE
CHEF PORTRAIT
ARCHIBALD DE PRINCE: IN PURSUIT OF HIS DREAMS
FA M I LY R E C I P E S
S U N D AY L U N C H : C L A S S I C F L AVO U R S WITH A MODERN TWIST
BEHIND THE SCENES
WHY DOES K ACHKÉIS A LWAY S S T I C K TO THE LID?
13 € LU X E M B O U R G EUROPE: 14,50 € WORLD: 18,40 €
R E S TAU R A N T & S H O P N E W S
LES NII
A L EG R I A
CAFÉ BORA
1 2 0 AV EN U E D U X S EP T E M B R E
1 1 -1 3 R U E D E S C A P U C I N S
4 RUE DU FOSSÉ
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@LES_NII_LUXEMBOURG
Keisuke Nii, former pastry chef at Oberweis for 13 years, has recently ventured out on his own and opened the first Japanese pastry shop in the Belair district. This artisanal bakery with a family-friendly atmosphere aims to introduce traditional Japanese pastries to Luxembourg City residents. From Thursday to Sunday, Keisuke Nii prepares green tea and matcha rolls, melon pan (traditional crispy brioche), Japanese shortcakes, as well as puff pastry creations like palmiers, the chef’s specialty. The shop has 8 seats for customers to enjoy a 100% Japanese tasting experience with tea and coffee imported from Japan.
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@ALEGRIALUXEMBOURG
Alegria pastry shop led by pastry chef Carole Lesquer, located on rue des Capucins, has been open since December. In this bright two-story space, busy workers rush in each morning to stock up on homemade pastries. At lunchtime, sandwiches and dishes, all plant-based, are prepared on-site. In terms of pastries, the classics include lemon balm tart, sourdough baba, and various fruit tarts depending on the season. The upstairs room welcomes customers for a pastry and tea, pastry workshops hosted by the chef at her large counter, or intimate private dinners in the evening.
@ C A F E B O R A ________
In the city center, a new café has just opened its doors. Behind the counter, Bora welcomes its customers every day of the week from 8 am to 7 pm. With a cosy atmosphere and colourful, natural décor, Bora offers pancakes, both sweet and savoury depending on the time of day. The menu is extensive, catering to all sweet tooths. With an additional downstairs room, Café Bora proves to be a true refuge away from the hustle and bustle of the city centre, perfect for residents during a shopping spree or for tourists in need of a sweet break after a cultural visit. The sweet scent of pancakes and the sounds of a carefully curated folk playlist drift out onto the street, luring in passers-by.
R E S TAU R A N T & S H O P N E W S
FIELDS
MONNI TINO
ODUM
6 RUE DE TRÈVES
3 AV EN U E D E L A L I B ER T É
34 RUE DU CURÉ
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Michelin-starred chef René Mathieu has settled in Neudorf to set up a new eatery replacing the old Airfield restaurant. Under the name Fields, the plant-based chef continues to highlight exceptional plant-based cuisine, just like at Château de Bourglinster, but in a new setting. The spacious, modern, and minimalist room puts nature at the forefront with natural materials, so the customer can focus on just one thing: the culinary experience. A large table overlooks the kitchen for an immersive experience, while the former bar has been transformed into a plant bar where cold starters and amuse-bouches are served in front of the clients, creating a connection with customers.
A new haven for wine enthusiasts has opened in Differdange. Monni Tino was the uncle of Daniel Di Vincenzo, the man behind the establishment, who worked in this very space when it was a jeweller’s shop, starting in 1945. Today, the jewellery has given way to other treasures : those of the vine, primarily from Italy and Languedoc. Vineyards that Daniel and his father, who supports him in this venture, know well. Their passion lies in telling the story behind each wine, getting to know the producer, visiting the vineyards in person. With nearly 35 wines available by the glass, around 50 bottles, tapas, and cured meats from Abruzzo, everything is in place for a delightful time at Monni’s.
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Opened on 1st February, Odum invites us on a journey to West Africa. This new restaurant on Rue du Curé promises delightful experiences.The menu has been designed for everyone: both enthusiasts of African cuisine and those discovering it for the first time. Alongside traditional dishes, chef Bogdan Ion—who has previously worked at Amore and La Mezzanine du Boulevard—offers fusion creations, a blend of African flavours and European gastronomy. As for the ambience, a modern, warm, and exotically inspired décor transports guests straight to Nigeria. The restaurant also puts on music nights that infuse Odum with the vibrant rhythms of Africa.
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T Y P I C A L LY L U X E M B O U R G I S H
RECIPE & PHOTO ANNE LOMMEL
APPLE FRIT TERS SERVES 8 30 MINUTES
• 4 apples (e.g. Boskoop) • 2 eggs • 200 g plain flour • 150 ml milk • 1 tsp baking powder • A pinch salt • 1 tsp cinnamon (optional) • 2 tbsp sugar • Butter or oil for frying 1 Peel and core the apples, then cut into
thin slices/rings. 2 In a bowl, whisk together the eggs, sugar
and milk. Add the flour, baking powder, salt and cinnamon (optional), then mix to a smooth batter. 3 Add the apple slices to the batter and combine well, ensuring they are evenly coated. 4 Heat some butter or oil in a frying pan. Using a spoon, place the batter-coated apple rings into the pan and fry until golden-brown on both sides. 5 Arrange the fritters on a plate and dust with icing sugar if desired.
TIP
For extra flavour, combine cinnamon and sugar, then sprinkle over the finished fritters. Best served warm!
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MY LUXEMBOURG
Forty-year-old chef Quentin Debailleux has lived in Luxembourg for the past fifteen years. This Belgian from La Louvière, between Mons and Charleroi, worked in Michelin-starred restaurants in Brussels before moving to the Pèitry restauberge in Roodt-sur-Syre in 2010 with his wife, Alexandra. Five years later, they took over the business and turned it into one of the region’s most reputable establishments. “We offer tortelloni filled with Iberian pork cheek on our menu. I took inspiration from this idea but tweaked it, replacing the main ingredients with judd (smoked pork collar) and ravioli, which are easier to prepare at home,” explains the entrepreneur, who, in recent months, has also taken charge of the Molkerei bistro in Bissen. “We have all the signature flavours of judd in a pasta dish,” he concludes. A concept that is sure to appeal to a wide audience!
RECIPE QUENTIN DEBAILLEUX PHOTOS MARC DOSTERT
JUDD M AT GA ARDEBOUNE-S T YLE CHARCOAL R AVIOLI SERVES 4 For the charcoal ravioli dough • 300 g T55 flour • 200 g egg yolks • 15 g fine salt • 1 tbsp activated charcoal or bamboo charcoal powder
90 MINUTES For the filling • 500 g smoked pork collar • 2 l veal stock • 200 g red wine • 1 bouquet garni • Black peppercorns • 2 onions • 3 garlic cloves
For the broad bean and savoury mousse • 60 g savoury • 200 g broad beans • 500 g chicken stock • Salt & pepper
For plating • 8 very thin slices of Colonnata lard • Grated Parmesan • Olive oil • A few pea shoots
The day before
3 Place small heaps of the judd filling on the strip.
1 Prepare the ravioli dough by incorporating the egg yolks
4 Cover with the second strip of dough.
into the flour, fine salt, and activated charcoal, either by hand or using a stand mixer, until a smooth dough is obtained. Leave to rest overnight in the fridge. 2 Cook the judd (smoked pork collar) in the veal stock and red wine with the aromatic garnishes for 1 hour in a covered pot until the meat is tender. 3 Let the meat cool. 4 Strain the cooking liquid through a fine chinois sieve and reduce. 5 Finely chop the meat and mix in some grated Parmesan, chopped savoury, and a little of the reduced veal jus. 6 Season with salt and pepper as needed. 7 Reserve a little veal jus for plating.
5 Use a round cutter to cut out the ravioli.
The broad bean and savoury mousse 1 Heat the white chicken stock. 2 Add the savoury and broad beans. 3 Blend the mixture. 4 Adjust the seasoning with salt, pepper, and olive oil.
Plating 1 Cook the ravioli in simmering salted water
for 7 minutes. 2 Pour some veal jus onto a deep plate. 3 Arrange 5 ravioli in the centre. 4 Place 2 slices of Colonnata lard on top of
On the day 1 Roll out two very thin strips of ravioli dough
(using a pasta machine). 2 Brush one strip with egg yolk using a pastry brush.
the ravioli per person. 5 Drizzle with olive oil, sprinkle with grated Parmesan,
and add the broad bean and savoury mousse. 6 Finish with a few pea shoots.
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R E P O R TAG E
BEHIND THE SCENES: LUXL AIT
A NAT IONA L CU LINA RY T R E A SU R E When it comes to Luxembourgish culinary specialities, nothing beats Kachkéis. This sticky, creamy cheese spread is far more than just a sandwich filling – it is both a national icon and a historic superfood. The only company that still produces it on Luxembourgish soil today is Luxlait. We were treated to an exclusive look behind the scenes at the company’s factory near Bissen.
TEXT CHAREL HEINEN PHOTOS MARC DOSTERT
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irst, the bad news: The nation’s favourite Kachkéis is not quite as uniquely Luxembourgish as it is often said to be. Similar cheese spreads can also be found under the guise of cancoillotte in the French regions of Franche-Comté and Alsace and Harzer Roller in central Germany, and as a spicy sour milk cheese with caraway in Austria. But it’s fair to say that none of these other spreads have achieved quite the cult status of Luxembourg’s Kachkéis.
F R O M FA R M H O U S E S TA P L E TO M O D E R N - DAY I C O N Kachkéis is actually quite easy to make, which is why, historically, it was a practical way for farming families to use up and preserve leftover curds. In particular when fresh food was scarce, this protein-rich cheese was great for supplementing the daily diet – an original ‘superfood’! And while we’re talking about ‘super’... Since the 1980s, Kachkéis has been giving Luxembourg’s most popular comic character, ‘Superjhemp’, his superpowers, cementing Kachkéis’s place
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R E P O R TAG E
in contemporary popular culture. A rise to fame that culminated in the 2018 film adaptation of the cult comic, starring André Jung and in which Luxlait, Luxembourg’s leading producer of the traditional creamy cheese spread, played a leading role. Although Kachkéis has never really disappeared from Luxembourg’s kitchens and has always enjoyed a strong following, the country’s stickiest spread is currently experiencing a real revival and seems to be everywhere you go: not only in the country’s supermarkets and in the fridge of every discerning Luxembourger, but on T-shirts and socks and as street art on buildings and as a popular motif for brand Luxembourg. What’s more, Kachkéis can now even be found on the menus of many top restaurants – on burgers, in cordon bleu, even in ice cream! A modest cheese spread that is constantly inspiring chefs to new creative heights.
A M O D E R N C O M PA N Y WITH A TRADITIONAL HEART Luxlait, originally founded in 1894 under the name ‘Central-Molkerei’, has grown over the years from regional co-operative to innovative large-scale company. In 2024, the company celebrated its 130th anniversary, reinforcing its commitment
“ THE QUALIT Y OF THE MILK IS THE D E C I S I V E FA C T O R H E R E , W H AT E V E R T YPE O F C H EE S E I T I S YO U ’ R E M A K I N G.”
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RECIPES
FROM M A R K ET TO TA BLE
This spring marks the launch of an exciting new recipe series in KACHEN, celebrating the rich bounty of regional and seasonal cuisine. In partnership with the Kirsch family from Luxembourg, renowned for their vegetable growing heritage spanning generations, food photographer Anne Lommel explores the local market for each issue, crafting inspired three-course menus that showcase seasonal treasures. Her inaugural menu features a silky purslane cream soup, followed by a creamy parsley root purée with succulent chicken, and a fragrant apple crumble. Through this series, KACHEN aims not only to spotlight local — and sometimes forgotten — fruits and vegetables but also to demonstrate how delicious fresh, nature-driven cooking can be. Strawberries at Christmas? Not in our kitchen!
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RECIPES
RECIPES & PHOTOS ANNE LOMMEL
PURSL ANE CRE AM SOUP SERVES 4 30 MINUTES
• 200 g purslane • 1 onion • 2 garlic cloves • 2 potatoes, medium-sized • 1 tbsp olive oil • 1 l vegetable stock • 100 ml double cream • Salt • Pepper • 1 pinch nutmeg • Fresh herbs to garnish 1 Wash and roughly chop
the purslane. Peel and finely dice the onion and garlic. Peel and dice the potatoes. 2 Heat the olive oil in a pan and sauté the onion and garlic until translucent. 3 Briefly fry the potato cubes and deglaze with vegetable stock. 4 Simmer for 15 minutes until the potatoes are tender. 5 Add the purslane and simmer for a further 5 minutes. 6 Blend the soup until smooth and stir in the cream. 7 Season with salt, pepper and nutmeg. 8 Serve garnished with fresh herbs.
TIP
Serve with a dollop of natural yoghurt or a squeeze of lemon juice.
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COOKING TECHNIQUES
COOK LIKE A PRO AT H O M E
M A STER ING SAUTÉED V EGETA BLES Tender on the inside, crispy on the outside – sautéed vegetables are the ideal choice for a healthy and delicious meal. To cook them to perfection and enjoy their full flavour, several principles must be followed.
T E X T & P H O T O PAU L A S O R YA N O
Y
our best ally is a non-stick steel pan that allows you to cook your vegetables over a high heat without them sticking. Ceramic or aluminium woks are also suitable.
P R E PA R I N G YO U R V EG E TA B L E S Most vegetables can be cooked raw, while others – such as cauliflower, squash and green beans – require light pre-cooking for better digestibility. For even cooking, cut the vegetables into uniform pieces of about 2-3 cm.
C O M M O N M I S TA K E S As the name suggests, this technique involves constant ‘tossing’ of the vegetables. Though seemingly simple, it requires a lot of care and attention. One common mistake is to rush the process and cook over a heat that is too high, burning the food. Conversely, cooking over a heat that is too low will not allow the water to evaporate from the vegetables (e.g. courgettes), resulting in a less crispy texture. It can also be tempting to add too much fat at the beginning; however, this will compromise caramelisation.
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COOKING TECHNIQUES
S T E P S FO R O P T I M A L C O O K I N G First, heat the pan over a high heat, then add a small amount of fat (2 tbsp oil or butter) and distribute it evenly. Add your chosen vegetable all at once, then stir and cook for 30 seconds. Lower the heat slightly for the remainder of cooking. Continue stirring regularly with a wooden spatula, and, if needed, add a little more fat. Aubergines, for example, require more oil. If combining different vegetables, start by cooking the harder ones with longer cooking times first. After all, we wouldn’t want to make it too easy by cooking everything at once! The vegetables are done when slightly caramelised on the outside and tender inside. Test with a fork: some resistance is normal; the inside should be tender and cooked through. Once you have finished cooking, season to taste with salt and pepper as well as herbs, lemon, soy sauce, etc. Now your vegetables are ready to serve!
H ER E’ S A GU I DE TO COOK I NG T I M ES Vegetables
Cooking time
Squash, cabbage *, fennel, parsnips *, potatoes *
8-10 MINUTES
Aubergines, Brussels sprouts, carrots, mushrooms
6-8 MINUTES
Asparagus, cauliflower *, courgettes, onions *, peppers, green beans *
5 -7 M I N U T E S
Spinach, kale, tomatoes *
4-5 MINUTES
After pre-cooking
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RECIPES
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RECIPES
WILD ASPAR AGUS & HERB SAL AD SERVES 4 18 MINUTES
• 1 handful wild salad leaves/herbs (dandelion, purslane, chicory, rocket) • 1 bunch wild asparagus • A few chive sprigs • Edible flowers: pansies and cornflowers • 3 tbsp olive oil • 1 tbsp raspberry vinegar • ½ tsp mustard seeds • 1 tsp honey • Salt & pepper 1 Make the dressing: emulsify the
vinegar, oil, mustard seeds, honey, salt and pepper in a bowl. Set aside. 2 Chop the chives. Wash the salad leaves and flowers, then dry carefully. Blanch the wild asparagus in simmering water for 3 minutes, refresh in iced water and drain. 3 Arrange the salad leaves, flowers and wild asparagus harmoniously on plates. Sprinkle with chives and drizzle with the dressing. Serve immediately.
TIP
Wild asparagus or Star-of-Bethlehem differs from regular wild asparagus in shape and taste. It can also be used raw in this recipe.
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CAFE PORTRAIT
C A R LI’S COFFEE When Luxembourger Caroline from Echternach decided to open her own café, she had the perfect location in mind: the former corner shop and bakery that her grandparents ran in the centre of Echternach up until 1969. And that’s exactly where you will now find Carli’s Coffee.
TEXT MARION FINZI PHOTOS ENIA HAECK
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fter working in tourism for five years, Caroline was tempted by the idea of setting up her own business, although she wasn’t too sure about venturing into catering. “I’d always had a passion for baking, but it had never crossed my mind to make a career out of it. Finally, just after turning thirty-two, I decided to take the plunge, just like my family before me.” It was while on holiday in Malta that Caroline’s café project began to take shape in her mind. “I fell in love with a little pancake café over there. There wasn’t anything like it in Echternach, so I thought why not open one? A contemporary place for locals and a foodie destination to help boost tourism in the west of the country.” In July 2020, following months of renovation work, overhauling the premises from floor to ceiling, Carli’s Coffee opened its doors: a warm and welcoming café in trendy tones of blue, green and grey. The café has been welcoming a loyal clientele of locals and passing tourist trade ever since. Very little, if anything, remains from her grandparents’ time in this new bright and airy establishment. “But I still have one or two of my grandfather’s cake tins, and the majority of the cakes I make are family recipes, like the plum tart and orange cake,” says Caroline with a smile.
A LIMITED MENU TO P R E V E N T FO O D WA S T E From 9 am, customers can take a seat by one of the large glass windows or in the dining room and enjoy a delicious breakfast of granola, porridge, pancakes or savoury toast. “Salmon toast with blueberry jam and salmon and egg pancakes have just been added to the menu,” says Caroline, who has opted for
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CAFE PORTRAIT
“ I T I S E X T R E M E LY H A R D W O R K , BUT I CAN’T THINK OF ANYTHING M O R E R E WA R D I N G T H A N S EE I N G MY CUSTOMERS HAPPY!” CAROLINE NOCKELS
a limited menu to allow dishes to be made to order, using as much fresh, local produce as possible. Some menu options are also available as half portions, to avoid food waste and “to enable customers to sample several dishes”. A real hit with foodies! At lunchtime, Carli’s lunch menu draws in people working in the town. “We offer hot dishes, such as quiches, curries, soups and Buddha bowls, which are popular with customers who don’t want pancakes or toast.”
A BRILLIANT BRUNCH On Sundays, brunch lovers flock to Carli’s for its special pancake and bagel menu. Caroline also likes to regularly put on themed brunches in celebration of festivals and traditions. In the kitchen, two chefs work alongside Caroline, who moves between kitchen and front of house, where she works with her employee Jenny. “I love chatting to my customers, but I also love preparing orders in the kitchen with my team, so at the moment I split my time between the two.” The advantage of being your own boss.
A F R I E N D LY, FA M I LY A M B I A N C E Carli’s Coffee has become a firm favourite on Echternach’s culinary scene, thanks in particular to its close-knit team. “We’re a small team, almost like a family. Although I’m delighted with how the café’s taken off, I don’t want to grow too fast and risk losing the great bond that we have.” Today, with a café that’s constantly buzzing with customers, Caroline tells us she has no regrets about her change in career: “It is extremely hard work, but I can’t think of anything more rewarding than seeing my customers happy!” While in Echternach, Caroline recommends visiting the town’s abbey or admiring the architecture of the ‘Denzelt’ – the former Palace of Justice – on the market square. Doing so will, though, require you to extract yourself from the comforting embrace that is Carli’s Coffee!
CARLI’S COFFEE 3 1 R T E D E LU X E M B O U R G L- 6 4 5 0 EC H T ER N AC H CARLISCOFFEE.LU
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