KACHEN 43 - 02/2025 - EN

N °4 3 02/25

LUXEMBOURG’S FOOD & LIFEST YLE MAGA ZINE

CHEF PORTRAIT

M AT H I E U VA N WETTEREN: DISCIPLINE & C R E AT I V I T Y

BUSINESS

COST EXPLOSION: THE PRICE OF COFFEE

HOTEL PORTRAIT

LA MAISON SA ARLOUIS: SMALL , REFINED, UNIQUE

13 € LU X E M B O U R G EUROPE: 14,50 € WORLD: 18,40 €

‘Freshly ground, not capsuled.’

Taste the good life like Roger Federer: for example with the Z10, for hot and Cold Brew speciality coffees Roger Federer, Swiss tennis icon and JURA brand ambassador since 2006

jura.com

EDITORIAL

MOR E T H A N EV ER , A LL T HINGS GOOD A ND BE AU T IFU L S

ummer has always been a season of abundance – and this year, KACHEN is fully embracing it.

With more pages than ever (yes, 184!), our summer issue is brimming with all the good and beautiful things that define life in and around Luxembourg. A special highlight: our seasonal menu recipes paired with beautifully styled summer cocktails – an ode to easy living and long evenings. You’ll find all our summer cocktail recipes on our brand-new website, accessible via QR code. It’s our way of blending the timeless charm of print with the immediacy of digital – offering our readers a richer, more connected experience.

After celebrating our 10th anniversary last year, we’re entering a new chapter – energised, full of inspiration and more committed than ever to bienvivre in Luxembourg. Our brand-new website brings together everything we do: food, lifestyle, travel – all under one elegant digital roof: luxetastestyle. online, kachen.online and reesen.online. And with our freshly rebranded newsletter, Luxe Taste & Style continues to set the standard in trilingual publishing. While others are just discovering the need for multilingual publications, we’ve been here all along – translating not just words, but style and soul, thanks to real translation professionals who care as much about the nuance as we do.

This issue also marks a quiet expansion: even more lifestyle, more sustainability, more wellness – and, as

BIBI WINTERSDORF P U B L I S H E R & E D I TO R- I N - C H I E F

always, a generous dose of that unique Luxembourgish je ne sais quoi.

We also know, of course, that the world right now is anything but perfect. Watching the news can feel crushing, and often deeply frustrating. We’re aware of how privileged we are to talk about the good and the beautiful. But we’re not blind to the rest. We simply believe that everyone needs a place where they can breathe, feel inspired and rediscover joy.

KACHEN is that place.

Another exciting highlight: After three years of delighting readers with our quarterly TastyBox, we’ve reimagined the concept – bigger, bolder, better, and more exclusive. Now available just twice a year, for National Day and Christmas, each edition features up to a dozen hand-picked delights. And for those who haven’t yet got their hands on one, consider this your cue to snap up the Christmas edition early – limited to just 100 boxes, they tend to sell out fast!

Looking ahead to autumn, we’ll be taking a few big-news steps forward. Expect a touch more KACHEN ON TOUR, a bit more travel inspiration and a sense of bringing it all together – under one roof. But let’s not reveal everything just yet…

Thank you for being part of our story. Whether you’ve been with us from the beginning or have just found us now: we’re glad you’re here.

Let’s make this summer delicious!

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IN THIS ISSUE

MAGA ZINE 6

R E S TAU R A N T & S H O P N E W S

8

NEWS

11

PRODUC T NEWS

12

TA S T Y B OX

14

BOOKS

184

R EC I P E D I R EC TO RY

FOOD 63

SEASONAL MENU C O C K TA I L S & C A N A P É S

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K N OW L E D G E B I T E S LOW D OW N O N L E T T U C E

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F E AT U R E – TO M ATO E S W I T H R EC I P E S BY B ER T R A N D D U C H A M P S

LËTZEBUERG

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QUICK & EASY S U M M ER S I M P L I C I T Y

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M A D E I N LU X E M B O U R G COOL DOGS DON’ T BARK

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FA M I LY R EC I P E S A S U M M ER TA B L E

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T Y P I C A L LY LU X E M B O U R G I S H C H ER RY TA R T

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PA R T N E R R EC I P E S E XC EP T I O N A L G O U R M E T M O M EN T S

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G R A N N Y ’ S R EC I P E BAMKUCH

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C O O K I N G T EC H N I Q U E S F ER M EN TAT I O N (K I M C H I)

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CHILDHOOD MEMORIES E M PA N A DA S BY I VA N L E M A N S K I

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S E A S O N A L V EG E TA B L E COURGET TES

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S T E P BY S T E P – LU X E M B O U R G I S H C L A S S I C S H AY- G R I L L ED T R O U T BY C A R LO S AU B ER

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SEASONAL FRUIT A P R I C OT S

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R EG I O N A L & S E A S O N A L H E I R LO O M TO M ATO E S & LU X E M B O U R G B U R R ATA

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BY K I L L I A N C R OW L E Y 28

MY LU X E M B O U R G

S T E P BY S T E P – B A K I N G C L A S S I C S B ER RY T I R A M I S U BY A L E S S A N D R O V I TA L I

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C OV E R R EC I P E S N AT I O N A L C O LO U R S , S E A S O N A L F L AVO U R S

R I E S L I N G PÂT É & T ER I YA K I S AU C E

BY Y V E S M AT TAG N E & VA L EN T I N B EC K 30

CHEF PORTRAIT M AT H I E U VA N W E T T ER EN

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S T E P BY S T E P – C H E F ’ S M A S T E R C L A S S C O N F I T P OTATO E S W I T H H A M

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E X PAT R EC I P E N I G ER I A N EG U S I S O U P

DRINKS

LO C A L & R EG I O N A L

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P R E T E M ER H A F F – FA R M O R E T H A N J U S T A FA R M 42

R E P O R TAG E

CRODINO 128

B EH I N D T H E S C EN E S – L A P R OV EN Ç A L E 48

S O C I A L I N I T I AT I V E

F R O M M A R K E T TO TA B L E

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CITY PORTRAIT D I EK I R C H – N AT U R E , H ER I TAG E . . . A N D D O N K E YS

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S H A K E I T B A BY !

C O C K TA I L S W I T H A T W I S T

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B A R S N A P S H OT MIRADOR

R EG I O N A L & S E A S O N A L R EC I P E S 58

VINTNER PORTRAIT C LO S JA N G L I

L ËL L J ER GA A R T 52

F E AT U R E

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CAFE PORTRAIT HUGO BRUNCH

IN THIS ISSUE

LIFESTYLE 138

ARTIST PORTRAIT S ER G E KO C H

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M U S T- H AV E S R A R E F I N D S I N LU X E M B O U R G

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TA B L E D E S I G N MAISON L ALIQUE

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R E S TAU R A N T D E S I G N NAZAR

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FOOD TRENDS T H E C U R R EN T H Y P E

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BUSINESS T H E C O S T O F C O F F EE

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C O LU M N – Z E LT ’ S WO R L D

IMPRINT K AC H E N A M AG A Z I N E O F T H E “ Ta S t y c o l l e c t i o n ” S E R I E S EDITION LU X E TA S T E & S T Y L E S . À R . L .

SHAREHOLDERS B I B I W I N T E R S D O R F ( 5 0 %) - M AU R I Z I O M A F F E I ( 5 0 %) REGISTERED OFFICE 4A RUE DE CONSDORF L- 6 2 3 0 B EC H O P E R AT I O N A L H E A D Q UA R T E R S 11 UM LENSTERBIERG L- 6 1 2 5 J U N G L I N S T E R RCS B191218 BUSINESS PERMIT 1 0 0 5 1 8 1 3/ 1 EDITOR-IN- CHIEF BIBI WINTERSDORF CONTRIBUTORS CHAREL HEINEN, MARION FINZI, MARIE TISSIER , A N N E LO M M E L , O L I V E R Z E LT, PAU L A S O R YA N O , S U S A N N E JA S P E R S , D O M I N I K A W O J T KO W S K AB A N A S Z E K , K I R S T Y VO N B O C H

T H E S TAG I N G O F P L E A S U R E COPY EDITORS M I K E S C OT T, R AC H E L Z AY E R

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IN NUMBERS A G R EEN ER WAY TO B A R B EC U E

T R A N S L AT I O N R AC H E L Z AY E R

S P OT L I G H T O N . . .

ART DIREC TOR MARC DOSTERT

T H E ‘ M A D E I N LU X E M B O U R G ’ L A B EL 158

I N T H E GA R D E N LU GA – T H E F U T U R E O F N AT U R E

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C I R C U L A R EC O N O MY

GRAPHIC DESIGNER E N I A H A EC K C O N TAC T I N F O @TA S T Y. LU A DV E R T I S I N G S A L E S @TA S T Y. LU

R EC YC L I N G – L E T ’ S S O R T I T O U T !

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G R E E N K I TC H E N H O U S EH O L D C L E A N I N G P R O D U C T S

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H E A LT H : E X P E R T I N T E R V I E W

F O R M O R E I N F O R M AT I O N V I S I T W W W.TA S T Y. L U

A L A N – M A L A D I E S R A R E S LU X E M B O U R G

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ALL RIGHTS RESERVED. COPYRIGHT LICENSES AVA I L A B L E F R O M LU X O R R ( LU X E M B O U R G O R G A N I S AT I O N FOR REPRODUC TION RIGHTS) W W W. L U X O R R . L U

TA K I N G C A R E O F YO U R S EL F

ON TOUR 1 76

G R E AT E R R EG I O N H OT EL L A M A I S O N

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G R E AT E R R EG I O N V I N T N E R D O M A I N E D U C H A N T D ’ ÉO L E

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F O O D & T R AV E L D I A R I E S M I A M I – TA S T E S O F T H EN & N OW

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F I N D EL & LU X E M B O U R G C I T Y

@ECCOL AQUA .LU

A new focacceria has opened on Boulevard Royal in the centre of Luxembourg City. At the helm is Tuscan pizzaiolo Cristian Ruocco, formerly of Come à la Maison and Il Tocco. He serves handmade focaccias and pizza by the slice, prepared fresh each morning with a light, crispy dough. Thirteen focaccia recipes (from classic to truffle), three customisable pizza bases, and ultrafresh ingredients define the menu.

While focused on takeaway – via Wolt and Wedely – the venue also offers a sunny 25-seat terrace. The perfect combo? A spritz in the sun with a warm slice of focaccia in hand.

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@GENTLELUXEMBOURG

Gentle, a new coffee shop in Gasperich, was born of Oleg and Kate’s love of warm, welcoming cafés. Designed as a space to relax, work, or connect, it charms with its soft, natural décor curated by Kate.

The star here is specialty coffee from Jolt (Belval), served alongside local pastries, vegan cookies, and homemade cakes. For something savoury, four delicious toasties are on offer, all made with artisanal bread from Au Pain de Mary. With its cosy vibe and thoughtful touches, Gentle is quickly becoming a favourite local spot for the neighbourhood community.

KAABO.LU

West African fusion on wheels: Since February, two dynamic young women, Grace and Luisa, have been adding bold flavours to Luxembourg’s street food scene with bowls, burgers, Mafé and sweet Puff Puff dough balls. Their concept is polished, their branding on point – and customers love it. For current locations and times, check their website.

R E S TAU R A N T & S H O P N E W S

L E Q DA N S L E B EU R R E

O-CHARM

WÄ I N S T U F F

5 RUE DU MUR

1 3 R U E A N D R É D U C H S C H ER

46 AV. GRANDE-DUCHESSE CHARLOT TE

L-2 1 74 LU X E M B O U R G

L-1 424 LU X E M B O U R G

L-3 4 4 0 D U D EL A N G E

@LEQDANSLEBEURRE

Chef Jérémmy Parjouet has landed in Bonnevoie with ‘Le Q dans le beurre’, a delightfully quirky brasserie where pork takes centre stage! Pâtés, terrines, quenelles, black pudding, and hearty slow-cooked dishes are shared in a warm, bouchon lyonnais-style atmosphere. Classic French films play on a loop, while retro décor and large communal tables evoke nostalgic family meals. The chef personally serves up the food in the dining room – always with a smile.

Wine by the glass, corkage-friendly service, and even a playful ‘charcu-tea time’ in the afternoon: a real haven for food lovers seeking warmth and authenticity.

@OCHARM_LUX

At O-Charm, Thai street food meets homely atmosphere. Owner Jureeporn Sepsuk has created a space that feels more like a living room than a restaurant – with a bookshelf, exposed red brick walls, handmade Thai tableware and lots of personal touches. The menu blends classics like Pad Thai, papaya salad and Tom Yum with bolder dishes such as Thai basil pork with fried egg or whole sea bream in a lemongrass-chilli sauce. There’s even a cosy bar for cocktails into the night.

@WA I N S T U FF

Clément Scherer turned his dream into reality in Dudelange with Wäinstuff – a wine bar full of personality. About 100 carefully selected wines – 70% from small French producers – pair perfectly with charcuterie and cheese boards, all in a cosy living room-style setting.

Local names like Molling Wines and Um Goldbierg are also on the list. At the heart of it all: friendship in every glass.

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NEWS

MICHELIN GUIDE BELUX 2025

I T ’S R A INING STA R S 28 April 2025 was a memorable day for Luxembourg’s culinary scene. During the Michelin Guide ceremony in Antwerp, four Luxembourg-based restaurants were honoured, proudly representing the country in the prestigious Red Guide.

TEXT MARION FINZI

L

ouis Linster, the young chef at the restaurant Léa Linster, was awarded a second Michelin star, joining Cyril Molard (Ma Langue Sourit), who had until then been the only two-starred chef in the Grand Duchy. The moment on stage was filled with emotion, as his mother, Léa Linster, came on stage by his side, visibly moved. Chef Linster admitted he was surprised by the recognition: “Honestly, I didn’t think it would happen this year.” When it was announced that only two new two-star awards would be given, he felt a sudden pressure: “That’s when I really started to get nervous.” Eventually relieved and overjoyed, he said, “There’s almost nothing more motivating than knowing your work is truly recognised and appreciated.”

He also views this star as a way of carrying on the family legacy: “I’m extremely proud of the work my team and I have done, but also of being able to keep the family name alive.”

Also joining the newly starred chefs is Clovis Degrave of Grünewald Chef’s Table, praised for his “explosive cuisine served at the restaurant’s counter.”

Deeply moved on stage, he emphasised: “This star gives us new visibility, and for us – with three restaurants and one hotel employing 70 people – it’s invaluable.”

In another pleasant surprise, Archibald De Prince earned a star for his restaurant in Echternach, opened just six months ago. Rachel, his partner and maître d’, shared: “We’re incredibly proud of what we’ve achieved... and we hope this star puts Echternach on the culinary map of Luxembourg.”

Lastly, René Mathieu once again became the proud holder of a Michelin star and also a green star for his new restaurant Fields. He recalled with emotion the moment he opened the final envelope the name of his former souschef Archibald, who served with him for eight years at La Distillerie. “Before I even opened it, I knew it was for him, and I’m thrilled to see him take flight on his own.”

The 2025 Michelin vintage promises a bright future for the culinary arts in the region.

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Archibald De Prince, René Mathieu, Louis Linster and Clovis Degrave.

“THERE’S ALMOST NOTHING M O R E M O T I VAT I N G T H A N K N O W I N G Y O U R W O R K I S T R U LY R E C O G N I S E D A N D A P P R E C I AT E D .”

LOUIS LINSTER

NEWS

LU X EM BOU RG’ S CU L I NA RY EL I T E

MOSCONI LU X E M B O U R G

RYÔ D Ô LU X E M B O U R G

ARCHIBALD DE PRINCE EC H T ER N AC H

L A VILL A DE CAMILLE ET JULIEN LU X E M B O U R G

G R Ü N E WA L D C H E F ’ S TA B L E D O M M EL DA N G E FIELDS F I N D EL

APDIK T STEINFORT

BAZA AR LU X E M B O U R G PA R C L E ’ H D U D EL A N G E

MA L ANGUE SOURIT MOUTFORT

G U I L LO U C A M PAG N E S C H O U W E I L ER

K R E S TAU R A N T H U L DA N G E FA N I R O E S ER LÉA LINSTER FRISANGE

BIB GOURMAND

G R EE N S TA R

1 S TA R

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A MICHELIN STAR AT THE CENTRE POMPIDOU-METZ: WHERE ART MEETS CULINARY PROWESS

© R O Z A S AY F U L L A E VA

French chef Charles Coulombeau has just been awarded a Michelin star for his fine dining restaurant Yozora, located inside the Centre Pompidou-Metz – a first in France for a museum-based restaurant. Already starred for his La Maison dans le Parc in Nancy, Coulombeau has adds a second star to his name with Yozora. At Yozora – which means ‘night sky’ in Japanese – each dish reflects the chef’s great sensitivity and careful attention to local products, artisans, and suppliers.

With only about twenty seats, Yozora delivers an intimate and exclusive experience, inspired by the Japanese omakase tradition. The meal concludes with a tribute to the museum: a dessert inspired by a work on display at the museum, presented on a miniature easel set on the table and recreated on the plate by the chef.

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NEWS

K I TCHEN BUZZ L A C R I S TA L L E R I E La Cristallerie, the restaurant at Place d’Armes located in the heart of the Relais & Châteaux hotel ‘Le Place d’Armes’, reopened its doors in April under the leadership of French chef Milan Brée (photo).

Originally from Nantes, Brée previously held the position of sous-chef at La Villa de Camille et Julien.

He now takes over the kitchen following the departure of Chef Salvador. The young chef aims to offer classic French cuisine through a choice of three menus.

L E S JA R D I N S D ’A N A Ï S Following the departure of Chef Jérémmy Parjouet from the kitchens of Les Jardins d’Anaïs, the name of the new head chef has been announced: it is Fabrice Salvador, former Michelin-starred chef of La Cristallerie. Since leaving La Cristallerie, Chef Salvador has undergone training in business management and has also stood in for the chef at the French Embassy. “The chef is currently building his team and will be fully ready for the start of September,” announced Annabelle Hazard, the restaurant’s director.

L E Q DA N S L E B EU R R E Chef Jérémmy Parjouet, meanwhile, has just opened a brasserie in the heart of Bonnevoie: Le Q dans le beurre. The establishment aims to be a friendly venue where traditional French brasserie cuisine is celebrated. For more details, check out our ‘Resto News’ page.

VILL A PÉTRUSSE The long-awaited highlight of the year for lovers of history and gastronomy was finally announced during a press tour of the venue: Villa Pétrusse, formerly known as Villa Baldauff and dating back to the 19th century, located on Avenue Marie-Thérèse, will open its doors on 16 June. The gourmet restaurant Le Lys (photo), led by Luxembourgish chef Kim De Dood, will welcome its first guests starting 17 June. For more information about this exceptional venue, check out our articles on kachen.lu.

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PRODUCT NEWS

LET THE SUNSHINE IN Bold, bright and sun-kissed, Gëlle Fra® Orancello is a refined orange liqueur crafted with Spanish oranges

by Luxembourg’s creative visionary Will Kreutz in collaboration with Difrulux Distillery in Breidweiler.

This vibrant Mediterranean-inspired creation (20% ABV)

by Sarah Marinkovic and Patrick Fantini delivers perfect zesty freshness and smooth sweetness. Alongside comes Gëlle Fra® Orancello Crema – a silkier, creamier variant (18% ABV) made with natural orange aromas, milk and sugar.

Enjoy both neat, on ice, or in cocktails for true citrus indulgence.

GELLEFRA.LU

TA STE OF THE W ILD FOR EST Bold, aromatic and enchanting, Harry’s Waldkräuter Amaro is an exquisite herbal liqueur crafted by Michelin-starred chef Harald Rüssel in collaboration with master distiller Hubertus Vallendar. This sophisticated creation (40% ABV) combines spruce tips with wild herbs including yarrow, angelica, verbena, meadowsweet, orange peel and gentian from Naurath Wald. Having previously impressed us with his Wild Herbs Gin, Rüssel now delivers this remarkable digestif with a delightfully complex, spicy-fruity bouquet. Enjoy neat, on ice or in cocktails for true woodland indulgence.

Available at Rüssel’s Landhaus restaurant or online shop.

S H O P. R U E S S E L S - L A N D H A U S . D E

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BIGGER. BET TER. BOLDER.

T HE NEW TA ST Y BOX Bigger, better, and still a mystery. The new TastyBox lands just twice a year – once for National Day, once for Christmas – and always sells out. Packed with delicious surprises from Luxembourg and beyond, no two boxes are the same. What’s inside?

You’ll have to get one to find out ... or flick through these pages.

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TA S T Y B O X

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Raspberry liquor, Williams pear brandy, Gin Breaking Dawn – Difrulux Distillerie DIFRULUX.LU

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Bottle opener – Le Creuset L EC R E U S E T. B E

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Crémant de Limoux ‘Carte Azur’ – Maison Salasar BOUTIQUE.SALASAR.FR

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Nutella (Plant based) – Ferrero NUTELL A .COM

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Lët’z Cola & Lët’z Limo – La Provençale PROVENCALE.LU

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Chocolate milk 0% lactose – Luxlait LUXL AIT. LU

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Martini Bianco – Martini Bacardi BACARDILIMITED.COM

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Burger Sauce – Moutarderie de Luxembourg M O U TA R D E R I E . L U

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Taste of Inspirations – Olive oil with chilli flavour or lemon flavour – Delhaize DELHAIZE.LU

1 0 Scented candle ‘Black Meisterstück’ –

Mont Blanc, Paris 8 PAR IS 8 . LU 13

1 1 8-piece chocolate truffle box – 12

Maison Oberweis OBERWEIS.LU 1 2 Mug by Jacques Schneider –

RAK Porcelain W E B S H O P. R A K . L U 1 3 Lëtz Coffee Costa Rica Terroir –

Lëtz Coffee by Sogel SOGEL .LU

LETZ.COFFEE

1 4 Ricola with Swiss alpine plants –

Ricola RICOLA.COM 14

1 5 Orancello or Orancello Crema –

Gëlle Fra®/LUX’US GELLEFRA.LU 15

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BOOKS

BAD B * TCH IN THE KITCH

L IVE TO EAT

UMMA

CASSIE YEUNG

E M I LY E N G L I S H

SARAH AHN & NAM SOON AHN

B

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n her highly anticipated new cookbook, bestselling nutritionist Emily English shows how delicious and nourishing can go hand in hand. With over 80 vibrant recipes, Live to Eat proves that eating well doesn’t mean sacrificing flavour.

From Harissa Turkish Eggs to Sticky Cashew Orange Slaw and Strawberry Shortcake Loaf, every dish is designed to satisfy cravings while supporting a healthy lifestyle.

Blending nutritional science with practical kitchen tips, Emily makes healthy eating joyful, intuitive, and accessible. A go-to guide for anyone who wants to eat better – and love every bite of it.

A

heartwarming celebration of Korean food, family, and tradition, Umma brings together over 100 beloved recipes passed from mother to daughter. Social media star Sarah Ahn and her mother Nam Soon invite readers into their kitchen, sharing the dishes, memories and generational wisdom that have made their viral videos a sensation. From essential kimchi and comforting stews to late-night snacks and desserts, each recipe is tested and perfected by America’s Test Kitchen. More than a cookbook, Umma is a tribute to heritage, connection, and the powerful love shared through food.

C L A R K S O N P OT T E R

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old, fun, and full of flavour – Cassie Yeung’s debut cookbook is a celebration of Asian comfort food made easy. Known for her viral cooking videos and her appearance on Next Level Chef, Cassie brings 80 craveable recipes inspired by the Chinese, Thai, Vietnamese, and Singaporean dishes she grew up with.

With a no-rules, no-fuss attitude, she shows how to recreate takeout favourites like Sweet & Sour Pork, Pad See Ew, and Spam Musubi at home. Whether you’re folding dumplings or whipping up Mango Sticky Rice, this book proves that cooking can be joyful, empowering, and seriously delicious.

HEALT HYISH EMMA PETERSEN

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o rules, no restrictions – just feel-good food that fits real life.

In Healthyish, viral sensation Emma Petersen (@thefitlondoner) shares over 80 high-protein, wholesome, and hassle-free recipes designed for busy people who want to eat well without the overwhelm.

From batch-prepped baked oats and speedy one-pot dinners to flavourpacked plant-forward meals and no-guilt sweet treats, this is balanced eating made fun and effortless. With swaps, storage tips, and plenty of flexibility, this Sunday Times bestseller proves that healthy doesn’t have to be hard – or boring.

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rtltoday.lu

LËTZEBUERG

MADE IN LUXEMBOURG

COOL DOGS DON’T BARK

HOM EM A DE SNACK S FOR FOU R-LEGGED FR IENDS When Leila Pivetta and her partner Fabian Rojas took over Café Villa in Beggen six years ago, there was no question about it: dogs would not only be allowed, but warmly welcomed.

TEXT CHAREL HEINEN PHOTOS MARC DOSTERT

A

s dog owners themselves, Leila and Fabian wanted to create a dog-friendly place where four-legged guests would be and feel as welcome as their people. A concept that soon gave rise to the idea of offering more than just a customary water bowl.

Today, under the brand name ‘cool dogs don’t bark’, the couple sells a range of dog biscuits and ice cream that they have developed themselves – handmade in Luxembourg, with the focus on quality and ingredient transparency.

TA S T Y T R E AT S FO R YO U R B E S T F R I E N D What started out as little extras for dogs in the family-owned café over time turned into a project in itself. At first, it was a water bowl, some dog toys and perhaps a biscuit – thoughtful touches for guests’ four-legged companions. But word spread and demand grew, and Leila began creating her first recipes.

The result: ‘cool dogs don’t bark’ – a brand offering various types of dog biscuit and even its own ice cream for dogs in a variety of favours, all handmade and free from additives.

“For me, dogs are my main customers,” laughs Leila. “My husband’s better with people.”

HONEST INGREDIENTS, F U L L O F F L AVO U R “I’ve never fed my dogs dry food – I’ve always cooked for them, with rice, vegetables and meat,” says Leila. And it is this principle that forms the basis for her canine product range. Whether

chicken fillet, salmon, strawberries or Cheddar cheese – only ingredients that are also suitable for human consumption are used. “I buy my chicken fillet from the supermarket or from wholesaler La Provençale. There are no animal by-products of unknown origin in my recipes,” she says. Leila developed her range with the support of a vet and a dog nutrition expert specialising in agility dogs: “We tested, tested and tested again – which ingredients are good for dogs, what is beneficial for allergies, what consistency do they prefer?” Combinations such as salmon and strawberry and ground beef and blueberry are particularly popular. The doggy ice cream is sold in recyclable cups.

FUTURE PL ANS Currently, Leila’s products are only available at Café Villa and select events such as the ‘Braderie’ street market in Luxembourg City and ‘Long Live The Summer’. The newly launched online shop has been open since 1 June. Café Villa is also planning to offer dog brunches, with a separate buffet for four-legged diners. New products are also in the pipeline. Whether ‘cool dogs don’t bark’ will successfully establish itself as a brand in the long term remains to be seen. But one thing’s for certain: It won’t be for lack of ideas and dedication!

Our treat expert Saya was absolutely thrilled with the homemade biscuits, and especially the ice cream.

COOLDOGSDONTBARK.COM

17

T Y P I C A L LY L U X E M B O U R G I S H

18

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

CHERRY TART 1 TA R T 75-90 MINUTES

For the shortcrust pastry • 200 g flour • 100 g cold butter, diced • 70 g sugar • A pinch salt • 1 egg For the filling • 600 g pitted cherries (fresh or well-drained ones from a jar) For the custard • 250 ml cream • 2 eggs • ½ packet vanilla custard powder (approx.

37-40 g) • 70 g sugar

1 Quickly knead all the pastry ingredients

to form a smooth dough. Wrap in cling film and place in the refrigerator for about 30 minutes.

2 Roll out the dough on a floured surface and place it in a greased springform tin (26 cm), forming a rim (approx. 3-4 cm high). Prick the base several times with a fork.

3 If using fresh cherries, mix them with 1 tbsp cornflour and some sugar. Drain jarred cherries well and dust with a little cornflour if necessary. Spread the cherries evenly over the pastry base.

4 Mix together the cream, sugar, eggs and custard powder until smooth. Pour the mixture evenly over the cherries.

5 Bake in a preheated oven at 180°C (top/ bottom heat) for approx. 45-50 minutes.

The custard should be light golden and the tart firm in the middle but still slightly wobbly.

6 Allow to cool completely, then ideally chill in the refrigerator for several hours (or overnight) to set.

19

GRANNY’S RECIPE

20

GRANNY’S RECIPE

Livia Heinen isn’t an avid baker – but this cake holds a special place for her and has rightly earned its spot in her repertoire. The recipe for this traditional layered cake was passed down to her by her grandmother, Cécile Heinen, who would make it for every special occasion: Christmas, Easter, Mother’s Day – and most of all, birthdays. “My gran never even had to ask which cake to bake – it was always clear: Bamkuch!” As simple as the basic recipe may seem, the preparation is anything but. It’s no surprise that Bamkuch is often called the ‘King of Cakes’. Livia learned the recipe right at the stove with her grandmother – along with all the little tricks, the patience, and a healthy respect for the grill. “You really have to know your oven – and never take your eyes off the cake,” she says.

RECIPE LIVIA HEINEN PHOTOS ENIA HAECK

BA MKUCH SERVES 8-10 For the batter • 330 g sugar • 1 sachet vanilla sugar • 330 g butter (soft) • 2 whole eggs • 5 egg yolks • 230 g plain flour • 100 g cornflour (e.g. Maizena)

90 MINUTES + COOLING

• 12.5 g baking powder (approx. 1 sachet) • Rum to taste • 1 additional whole egg

To decorate • Chocolate glaze • Alternatively: a thin layer of jam or marzipan (under the icing)

For the icing • Icing sugar • A little milk • A little water

The batter

3 Pour a very thin layer of batter into the tin.

1 Beat the sugar, vanilla sugar, and butter

4 Grill until golden brown – do not leave

in a mixing bowl until light and fluffy.

2 Gradually add the 2 whole eggs and 5 egg yolks, mixing well.

3 Combine the flour, cornflour, and baking powder, then stir into the egg-butter mixture.

4 Add rum to taste.

5 Finally, stir in the additional whole egg.

the oven unattended!

5 Spread the next thin layer of batter

and grill again.

6 Repeat until all the batter has been used.

The finish 1 Allow the cake to cool completely.

2 Mix icing sugar with a little milk

The layers 1 Grease a springform tin (diameter approx.

24 cm) and line the base with baking paper.

2 Preheat the oven using the grill

function (setting 1).

and water to make a glaze, then spread over the cake.

3 Decorate with chocolate glaze if desired.

4 Optional: spread a thin layer of jam or marzipan under the icing.

TA B L E WA R E :

21

CHILDHOOD MEMORIES

22

CHILDHOOD MEMORIES

Restaurant Mathes sits right on the banks of the Moselle in Ahn and is one of the country’s oldest family-run restaurants. Yet there’s nothing old-fashioned here – since 2023, the third generation has been steering the fortunes of the establishment with fresh energy – and there’s also a breath of fresh air in the kitchen, as young head chef Ivan Lemanski took command here last September. He grew up in the small town of Philadelphia in Paraguay until he moved to Germany with his family at the age of 13. His favourite childhood dish is a popular classic from his homeland: “Empanadas are the favourite snack of all Latinos,” Ivan explains to us. “Whether from Paraguay, Peru or Chile - nobody says no to empanadas!”. So naturally, these pastry pockets were part of his mother’s standard repertoire.

He has, however, made one small personal change to the family recipe: “I use parsley instead of coriander,” he explains. “My mother was crazy about coriander and seasoned virtually everything with it.

That’s why I can’t stand the sight of it today.”

R EC I P E I VA N L E M A N S K I PHOTOS MARC DOSTERT

EMPANADAS 15 EMPANADA S

40 MINUTES + RESTING TIME

For the dough • 500 g flour • 100 g butter • 40 ml milk • Olive oil For the filling • 500 g minced beef • 1 onion • 1 carrot • 3 garlic cloves • Parsley, to taste, finely chopped • 1 green pepper • 1 tbsp tomato purée • 2 hard-boiled eggs • 1 tomato

The dough 1 Knead the flour, butter, milk and a little

olive oil into a homogeneous mass.

Cover the dough and leave to rest in the refrigerator for about 1 hour.

2 Roll out the dough on a floured surface using a rolling pin and cut out circles.

4 Stir in the tomato purée and chopped

parsley. Season with salt, pepper and cumin. Allow the filling to cool slightly.

Preparation 1 Place some filling on one half of

The filling 1 Finely dice the onion, garlic and carrot

and sauté in a pan with olive oil.

2 Add the minced meat and cook

evenly until thoroughly cooked.

3 Peel the hard-boiled eggs, roughly dice

them and add to the meat mixture along with the diced pepper and tomato.

each dough circle, fold over and firmly press the edges with a fork.

2 Deep-fry in hot oil at approximately 180°C until the empanadas are golden brown and crispy.

3 Drain on kitchen paper and serve warm – either plain or with a spicy dip.

23

LUXEMBOURGISH CL ASSICS

When Carlo Sauber lights up the grill, you know something delicious is about to happen.

In this issue’s step-by-step, he’s giving a Luxembourgish classic the VIP treatment — grilled trout on a fragrant bed of hay. It’s smoky, herby, zesty, and just the right amount of fancy. Follow our lead, fire up that Big Green beauty, and prepare to impress.

RECIPE CARLO SAUBER PHOTOS ENIA HAECK

HAY-GRILLED TROUT SERVES 4 1 HOUR + RESTING TIME

• 4 trout (350-400 g each) • 1 lemon • 4 sprigs rosemary • 4 sprigs thyme • A good handful natural hay For the marinade • 80 g salt • 1 l water • 2 bay leaves • 3 cloves • 3 juniper berries • 40 ml Pastis or Ricard • 10 peppercorns • 1 lemon zest (1 strip lemon peel)

TIP

Serve the trout with boiled potatoes and melted butter flavoured with parsley and garlic.

“BIG GREEN EGG” PROVIDED BY

24

LUXEMBOURGISH CL ASSICS

1 Bring the water to the boil with the salt. Remove from

the heat and add the other spices. Leave to cool.

3 Mix the hay with the rosemary, thyme and lemon zest,

then spread in a roasting tin.

5 Cut the lemon into slices and place 2 half-slices

inside each trout.

2 Trim and wash the trout thoroughly.

Pat dry and marinate for 3 hours.

4 Remove the trout from the marinade. Pat dry again

and leave to dry on the rack above the hay for 2 hours.

6 Prepare either a charcoal or gas grill and heat to

approximately 150°C. Grill the trouts for 45 minutes.

25

REGIONAL & SEASONAL

Since November 2023, Belgian-Irish chef Killian Crowley has been heading the kitchen at the hotel restaurant ‘Beim Schlass’ in Wiltz. Known for his regional, seasonal and sustainable approach to cooking, he was named ‘Chef du Terroir 2025’ by the Gault&Millau guide. As part of our Regional & Seasonal series, he shares a recipe each season that puts the spotlight firmly on the quality and flavour of local ingredients. For summer, Crowley is serving up a true classic – tasty, quickly prepared, and refreshingly simple. The tomatoes come from Ferme du Ponceret near Bastogne, and the burrata from Fromagerie du Luxembourg. A no-fuss dish where the fresh ingredients speak for themselves.

RECIPE KILLIAN CROWLEY PHOTOS ENIA HAECK

HEIRLOOM TOMATOES & LUXEMBOURG BURRATA SERVES 4

10 MINUTES

• 1 kg heirloom tomatoes • 100 ml olive oil • Fleur de sel, pepper • 1 burrata (Fromagerie du Luxembourg) • Garden herbs

1 Briefly blanch the tomatoes in boiling water,

then cool them immediately in ice water.

2 Cut into various sizes and shapes,

then arrange on plates like a carpaccio.

3 Season generously with fleur de sel and pepper.

4 Tear or slice the burrata and place

it over the tomatoes.

5 Finish with fresh garden herbs and,

if you like, a few seasonal extras.

27

MY LUXEMBOURG

In the restaurant Sensa, nestled in the heart of the four-star hotel complex Anatura in Weiswampach, Michelin-starred Belgian chef Yves Mattagne (La Villa Lorraine, Brussels) has devised a menu designed to transport the senses, in close collaboration with executive chef Valentin Beck (formerly of Ma Langue Sourit and other Michelinstarred establishments in France). For Kachen magazine, they’ve reinterpreted traditional Riesling pâté. “The aim isn’t to change the fundamentals of the recipe, but to enhance it with new ingredients to alter the final flavour,” explains chef Mattagne. “We kept the filling and the Riesling jelly but added a teriyaki sauce and foie gras. Riesling is quite neutral, so you can pair it with many things – even eel!” adds chef Beck.

R EC I P E Y V E S M AT TAG N E & VA L E N T I N B E C K PHOTOS ENIA HAECK

RIESLING PÂTÉ & TERIYAKI SAUCE 1 PÂT É

4 H O U R S ( O V E R 3 D AY S )

For the filling • 400 g pork jowl • 100 g pork back fat • 150 g lean pork • 250 g lean veal • 100 g veal liver • 17 g grey Guérande salt • 4 g sugar • 1 g curing salt (nitrite salt) • 2 g four-spice mix • 30 g Riesling wine • 1 egg

• 90 g dried fruit (pistachios, walnuts, etc.)

For the jelly • 750 ml white poultry stock (or vegetable stock) • 500 ml Riesling wine • 7 gelatine leaves For the pastry • 500 g flour • 180 g softened butter

Two days before – The filling 1 Mince all the meats using a size 5 grinder plate.

2 Combine the minced meats, spices, white wine,

dried fruits and egg.

3 Leave to rest overnight in the fridge.

The pastry 1 Dissolve the salt in the water.

2 Using a paddle attachment, mix the flour at low speed

(speed 1).

3 Add the softened butter and knead by hand to fully

• 150 g water • 10 g salt • 1 egg

• 500 ml mirin • 100 ml soy sauce • 25 g lime juice

For the teriyaki sauce • Sesame oil • 25 g chopped ginger • 50 g finely chopped shallots • 50 g sliced garlic • ½ deseeded red chilli • 150 g honey

For plating • A few slices daikon radish • A few slices foie gras terrine • Mustard cress leaves • Sesame seeds • 1 grapefruit

4 Cover with a pastry lid and make three chimneys (holes)

in the pastry.

5 Glaze once and chill for 1 hour. Glaze a second time, chill for

another hour. Glaze a third time and bake at 180°C on low fan for 25 minutes. Reduce the temperature to 140°C and bake for a further 10 minutes. Once the internal temperature reaches 65°C, remove from the oven.

Leave to cool for 30 minutes.

6 Begin pouring in the warm jelly. Repeat the process until the pâté is fully cooled.

7 Rest overnight in the fridge.

incorporate. Leave to rest overnight.

On the day – The teriyaki sauce The day before – The jelly 1 Reduce the white wine by half (to 250 ml) and soak

1 In a pan, sweat the ginger, shallots, chilli and garlic in sesame

oil. Let it soften for 10 minutes.

the gelatine leaves in cold water.

2 Add the poultry stock to the wine reduction and bring to the boil. Melt in the gelatine.

3 Allow to cool and refrigerate.

2 Add the honey and cook until lightly caramelised.

Assembling and baking the pâté

Plating

1 Roll the pastry out to 3 mm thickness.

1 On the day of serving, remove the pâté from the mould.

2 Grease the mould and line it with the pastry.

Leave to rest for half a day.

3 After resting, fill with the meat up to the top of the mould.

Deglaze with mirin and soy sauce, and simmer gently for 20 minutes.

3 Add the lime juice and cook for 5 more minutes. Set aside.

Cut into even slices and plate with a slice of foie gras terrine, a daikon radish slice, teriyaki sauce, mustard cress leaves, sesame seeds, and a segment of grapefruit.

29

CHEF PORTRAIT

M AT H I E U VA N W E T T E R E N

DISCIPLINE A ND FR EEDOM When cooking is your religion and a Michelin star the holy grail, what next for an ambitious chef once they’ve achieved this prestigious culinary award? Mathieu Van Wetteren, who received his first star in 2024, shares his journey to top chef with us and where his path is headed next.

TEXT MARION FINZI PHOTOS RAMUNAS ASTRAUSK AS

B

elgian-Luxembourgish chef Mathieu Van Wetteren greets us warmly. He looks relaxed and is smiling affably. “It’s taken me 20 years to get to where I am today: content in myself and my work and the proud owner of a Michelin star,” he beams.

At his restaurant Apdikt in Steinfort, the head chef serves an unpretentious cuisine that has gained in depth over the years, constantly driven by the pursuit for the perfect taste experience.

This culinary curiosity is deeply rooted in him. “I inherited my love for good food and wine from my father and from the best cook in the world – my grandmother on my mother’s side,” he tells us.

But it was not his grandmother who taught him the joy of cooking. Mathieu Van Wetteren fell in love with the world of gastronomy when he was 14 years old: “I was helping out in the kitchens at the restaurant in the Pall Center and had to peel 60 kilos of shrimp for scampi. What struck me the most was the great atmosphere in the kitchens. I felt right at home.” Mathieu had found his place and his passion.

However, what this “slightly crazy” artist (as he describes himself) needed if he were to seriously pursue a profession in cooking was a strict and structured training environment.

And so he enrolled on a three-year course at the hotel management school in Namur. “I like rules and structure, but at the same time I’m also an artist. As contradictory as it sounds, I needed a very disciplined environment to be able to express myself freely.”

30

CHEF PORTRAIT

This experience was to have a lasting impact on him: “Discipline calms the mind,” as he likes to say. And creates the foundation for freedom.

T H E PAT H TO H I S OW N R E S TAU R A N T After graduating from hotel management school, there was no question of which culinary direction this young artist, who has always been both a perfectionist and a free spirit, would take his career in: haute cuisine. “During a placement at La Plume d’Oie (in Nadrin, Belgium), I acquired a taste for gourmet cuisine that ignited a real fire within me,” he recalls. Although this placement lasted just a few short months, Mathieu has fond memories of the kindness and support he received – especially since it opened doors for him: “It was thanks to the head chef at La Plume d’Oie that I secured a position with the team at one-star restaurant Héliport in Liège.” It signalled the start of his career.

After positions in various Michelin-starred restaurants (including The Jane** in Antwerp and Sea Grill** in Brussels), it was time for Mathieu to open his own restaurant. “I come from a family of entrepreneurs. I grew up in that world, and so it was the logical path to take,” he explains.

Nevertheless, he admits that the reality of running a restaurant soon hit home: “When you run a restaurant, you not only have to be a top chef, but also a good businessman.” Luckily, coming from a family history of self-employment gave him the basic toolkit for his business to survive.

From the outset, the chef knew what he wanted to create and offer his guests: an exceptional gastronomic experience. He found the perfect location for this in the former pharmacy in Steinfort. His restaurant Apdikt boasts a small dining room with minimalist, yet inviting décor and an open kitchen where diners can watch the master at work. His concept, the set menu, was quite innovative for the time. “At first, guests would come but leave immediately when they saw that there was no choice on the menu. But I didn’t care – my restaurant, my rules.” Vegetarian options and last-minute changes? Not at Apdikt! Mathieu wanted a fixed menu with no customisation options.

“ W H E N YO U R U N A R E S TAU R A N T, Y O U N O T O N LY H A V E T O B E A T O P C H E F, B U T A L S O A G O O D B U S I N E S S M A N . ” M AT H I E U VA N W E T T E R E N

31

CHEF PORTRAIT

This may come across as arrogance, but there is in fact a very good reason behind the chef’s decision: The strict framework of a set, non-negotiable menu allows Mathieu to give his culinary creativity and prowess free rein and to run his kitchen as efficiently as possible. “This organisation benefits everyone. My team because they know exactly what to do, and the customers who enjoy perfectly timed service with impeccably presented plates,” explains the chef.

A S TA R AT A N Y P R I C E Initial reservations gradually gave way to the curiosity of foodies who wanted to see this atypical chef in action. Demand was high, with tables booked weeks in advance. A great success. But perfectionist Mathieu wanted more. When the chef had opened his restaurant in 2017, he already had just one goal in mind: his first Michelin star. “I’ve always wanted to be the best at my job,” he says. “So it was a star or nothing for me.”

A quest that soon became an obsession.

“Everything started to fall apart, both professionally and personally,” confides the chef. “All those years, I was a terrible boss and unable to manage my team. I was never satisfied with my work.”

For seven years, the restaurant was left empty-handed when it came to Michelin stars.

Every year, the disappointment was great, but Mathieu didn’t let himself be deterred.

“The more blows I took, the more determined it made me.” But there came a moment when the chef had to admit to himself that something wasn’t working. He was quite literally working himself to death, and it was also affecting the people around him. Mathieu knew that something had to change.

DISCIPLINE AND FREEDOM “I went for a meal at the three-star Restaurant Frantzén in Sweden. It was a real revelation for me,” he says. He asked the head chef if he could do a placement in his kitchen. “I was ready to camp outside until he agreed!” he laughs. He was determined that working here for a while was just what he – and his restaurant – needed. “I’m a perfectionist, and when you come to a place where absolutely everything is perfect, it’s an incredible experience.”

His perseverance paid off and Mathieu learned all about the strict and disciplined Swedish approach to organising and running a kitchen, where nothing is left to chance.

Back at Apdikt, he immediately set to work putting what he had learned into practice.

“Six months later, I had my star.”

32

“ I ’ V E A LWAY S WA N T E D T O B E T H E B E S T AT M Y J O B . S O I T WA S A S TA R O R N O T H I N G F O R M E .”

M AT H I E U VA N W E T T E R E N

CHEF PORTRAIT

Ever since his stint in Sweden, the five chefs in his team have been given detailed step-bystep instructions for preparing his dishes: “I’ve put together a first-rate team. I prepare my instructions in advance, so that everybody knows exactly what they need to do and when.”

Despite all this discipline, there’s no shortage of creativity. “I always tell my team that we’re all here to try and fail and try again. But only during the day – by the evening, everything has to be perfect.”

And so it came to pass that six months after implementing his new approach in the kitchen, Mathieu was finally awarded his long-awaited Michelin star. “When I was called up to the podium in Antwerp and they told me how much they liked my restaurant, I was the happiest person alive.”

But what happens when you finally achieve the goal you’ve been striving for all your career? “A void,” he tells us frankly. “I’d devoted my whole life to working towards this star. And when I finally achieved it, I realised that I had no plan for what came next and that nothing in my day-to-day life was going to change.

Problems, tiredness, questions… they don’t just all magically disappear.”

It was an issue that preoccupied him for months after the Michelin award ceremony.

But today, one year on, Mathieu has never been happier. “I can see now that things happen at the right time for a reason. As much as I craved a star, it’s good that it only came once I was more focussed and in a better place, and less likely to cave under the pressure of being a starred restaurant.”

So will he be aiming for a second star in the near future? “I’m no longer willing to make the sacrifices I’ve made. I’ll continue to work 14-hour days – that’s my life. But instead of losing myself along the way, I want to enjoy life and time with the people I love. If I get a second star in my forties and a third when I’m 60, then I’ll have had a very good career indeed,” says the chef.

As we say goodbye, my eyes fall on his tattooed hands. There’s a mountain with a door in the middle, “because there’s never only one way to the top”, and next to it are three stars. Nobody knows what the future holds, that much is certain. But if you work hard and believe in yourself, tattooed stars can become a reality.

APDIK T 1 RUE DES MART YRS L- 8 4 42 S T E I N F O R T R E S TAU R A N TA P D I K T. L U

33

CHEF’S MASTERCLASS

CONFIT POTATOES WITH HA M , BUT TERMILK DRES SING WITH HORSER ADISH, & PARSLE Y OIL

R EC I P E M AT H I E U VA N W E T T E R E N PHOTOS RAMUNAS ASTRAUSK AS

SERVES 4 30 MINUTES

For the buttermilk dressing • 1 horseradish root or 30 g horseradish paste • 800 g buttermilk • 200 g liquid cream (32% fat) • 5 g salt For the parsley oil • 500 g flat-leaf parsley • 500 g grape seed oil For the confit potatoes with ham • 4 potatoes (Agria or Anabelle) • 4 slices smoked ham • 1 head garlic • 5 sprigs thyme • 1 shallot • Chives • Olive oil • Salt • Pepper

TIP

The chef uses the smoked ham to flavour the potatoes.

Alternatively, it can be finely diced (brunoise cut) and served as a garnish.

34

CHEF’S MASTERCLASS

1

Peel the horseradish and place it in a juicer.

Reserve the juice. (Note: pre-made horseradish paste can also be used.)

2

Mix the horseradish juice, buttermilk, liquid cream and salt together. Adjust the seasoning if necessary. Set aside.

3

Blend the flat-leaf parsley and grape seed oil in a Thermomix or another blender until a pesto-like consistency is achieved.

Then pass the mixture through a coffee filter to collect the oil drop by drop. Reserve the oil.

4

Trim the ends of the potatoes, then cut each potato in half.

5

Shape the potatoes more uniformly by turning them.

6

Cut the slices of ham into pieces about 2 cm thick.

35

CHEF’S MASTERCLASS

7

Place the potatoes in a pan containing about 2 cm of olive oil.

8

9

Fry in olive oil over a high heat for about 15 minutes, then let it reduce until the water evaporates.

1 0 Remove the potatoes from the pan.

1 1 Mix the parsley oil with the buttermilk dressing

and pour it onto the bottom of the plate.

36

Place the ham slices, garlic cloves (crushed using your hands), and thyme on top of the potatoes.

Season with salt and pepper. Cover with water making sure the potatoes are submerged.

1 2 Place the potato on the plate, then sprinkle over

with the finely chopped shallot and chives.

0% LACTOSE 100% PLEASURE

WHAT A TIME TO BE ALIVE

E X PAT R EC I P E

38

E X PAT R EC I P E

Kenneth Agu has been living in Luxembourg for over two decades. His passion for African cuisine recently led the Nigerian national to embark on a new adventure: alongside his career in finance, he has opened Odum, an Afro-fusion restaurant nestled in the heart of the Ville Haute. “It all came together in collaboration with Chef Bogdan Ion,” explains the owner.

“He’s travelled extensively and truly captured the essence of the dishes I wanted to bring to life in this restaurant.” One of the standout items on the menu is Egusi soup—a dish close to Agu’s heart.

“It’s a traditional meal we used to enjoy as a family at my grandparents’ house. I remember the women gathering to prepare the Egusi together… Here in Luxembourg, I used to make it at home as I couldn’t find it anywhere else,” he recalls with a warm smile.

“Now it’s one of our bestsellers. Many people from West Africa come here to enjoy a taste of home. That means a lot to me because I want to preserve The Real Taste of Africa.”

RECIPE KENNETH AGU & BOGDAN ION PHOTOS ENIA HAECK

EGUSI SOUP SERVES 4 For the Egusi soup • 1 kg Roma tomatoes • 500 g red bell peppers • 200 g red palm oil • 1 l beef stock • 500 ml water

90 MINUTES

• 200 g stockfish

• 100 g scent leaf

(a traditional Nigerian ingredient) • 500 g diced beef • 400 g ground egusi seeds

(a fragrant Nigerian herb) • 300 g spinach • 100 g ground dried crayfish • 50 g ukazi leaves

The Egusi soup

The fufu

Chop the tomatoes and remove the seeds.

Dice the red bell peppers.

2 Roast the tomatoes and peppers together in the oven at 200°C for 20 minutes.

3 Blend the roasted vegetables into a smooth purée.

4 In a large saucepan, heat 100 g of the red palm oil, add the blended mixture, and cook over a medium heat until the liquid has fully evaporated.

5 Meanwhile, boil the stockfish in 500 ml of water for 20 minutes. Remove the fish, debone it, and set the flesh aside.

6 Add the fish stock (cooking water) and the beef stock to the tomato-pepper mixture.

7 In a separate pan, brown the beef cubes in the remaining 100 g of palm oil, then add them to the main pot.

8 Let the mixture reduce by half.

9 Add the scent leaf, ukazi leaves and ground egusi, then continue to cook until the soup thickens to a stew-like consistency.

1 0 Stir in the ground crayfish and finely chopped spinach.

1 1 Simmer for a further 5 minutes, then remove from the heat. The soup is ready to serve.

1

1

2

3

4 5 6

For the fufu • 500 g yam flour • Approximately 1 l hot water

Bring 500 ml of water to a boil in a heavy-bottomed saucepan.

Reduce the heat to medium-low. Gradually pour in the yam flour while stirring continuously with a wooden spatula.

Keep stirring vigorously for 5 to 10 minutes, until the mixture becomes smooth, elastic and lump-free.

If it’s too thick or dry, add a little hot water and stir well.

Cover the pot and allow the fufu to steam on a low heat for 3 to 5 minutes.

Stir one last time, then shape the fufu into balls using a spatula or dampened hands.

Serve the hot fufu alongside the Egusi soup.

Enjoy traditionally by pinching off small pieces of fufu and dipping them into the soup.

39

LOCAL & REGIONAL

PRETEMER HAFF

FA R MOR E T H A N J UST A FA R M Nestled in a small village in the south of the country, you’ll find a little Garden of Eden where apples and pears are lovingly grown and far more besides. Welcome to Pretemer Haff, a fruit farm and foodies’ paradise in Limpach.

TEXT MARIE TISSIER PHOTOS RAMUNAS ASTRAUSK AS

O

wner Nathalie Hoffmann takes us on a tour of her world, where everything revolves around apples and the good things in life. Nathalie’s husband Nico is the grandson of Eugène Pretemer, who founded the Pretemer Haff farm in 1929. The couple run the farm and a shop selling a wide range of delicacies.

This Limpach farm was once a dairy and grain farm, but in the 2000s, the Hoffmanns gradually shifted the focus of the farm’s production to fruit cultivation.

F R U I T FO R C AC T U S SUPERMARKETS It is mainly pears (Concorde and Williams) and an impressive 13 varieties of apple (Delbarestivale, Elstar, Rubinette, Topaz, Braeburn, Jonagold,

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Golden, Wellant, Gala, Pirouette, Fuji, Boskoop, Zari) that are grown here, on 22 hectares of land. The ripe fruits are picked by hand from August to October.

Pretemer Haff is a regular supplier to Luxembourg supermarket chain Cactus.

“We also produce a lot for government departments, nurseries etc.,” says Nathalie Hoffmann. Two to three times a week, a lorry transports apples to Cactus’s central warehouse so that the fruit, which is stored year-round in huge cold storage rooms in Limpach, can be distributed throughout the country as needed. Incidentally, the apple juices ‘Schampi’ and ‘Lampi’ also come from Pretemer Haff!

AN EXTENSIVE RANGE While Nico Hoffmann and around ten employees are mainly responsible for the

farm’s apple and pear production, the farm shop is run by Nathalie and some fifteen members of staff. “The shop accounts for a large percentage of our turnover,” says Nathalie, who worked as a lawyer before going into farming with her husband.

This comes as no surprise, given how well-stocked the shop is with all kinds of gourmet delicacies and delights. “We expanded the shop in 2020. It’s where the dairy cow stalls used to be.” Now visitors can find flowers (and four florists!), jams, liqueurs, fruit and vegetables and baked goods here.

Nathalie Hoffmann personally selects everything sold in the farm shop.

“We always strive to offer exceptional quality products,” she tells us. These naturally also include products made from the farm’s own-grown produce:

LOCAL & REGIONAL

“WE PRODUCE JUICES, SOUPS, FRUIT SAUCES , JA MS , FLOURS , VINEGARS AND SYRUP S . . .”

N AT H A L I E H O F FM A N N

“We have schnapps made from our pears and distilled by the Fisch distillery in Calmus and apple liqueur, distilled by Gansen-Diseviscourt in Finsterthal. We produce juices, soups, fruit sauces, jams, flours, vinegars and syrups...”

LO C A L A N D R EG I O N A L S P EC I A L I T I E S The packaging of the products made on site bears the wording ‘Les Folies de Nathalie’. And, as the owner reveals with a smile, they are also certified by the ‘Made In Luxembourg’ label. “We work with seasonal products. On our farm, which covers approximately 150 hectares, we also grow many of the ingredients for our own-produced products in small quantities,” she says. And so strawberries, cherries, apricots, raspberries, Mirabelle

plums, rhubarb, blackberries, blueberries and damsons are all transformed into delicious homemade jams in the large, old-fashioned copper pans in the kitchen.

But the range doesn’t just include the farm’s own products: “The dairy products come from the Thiry dairy in Bascharage, the dry goods from the Ferme Bel Air farm in Landroff in Lorraine, the Luxembourgish wines from Schumacher... And all the chocolates come from Strasbourg-based artisan chocolatier Thierry Mulhaupt, who has his own cocoa plantation in Colombia and makes his own chocolates from scratch,” says Nathalie Hoffmann.

ovens, which we had installed last summer, are state of the art,” says Nathalie, who trained as a baker at the École Lenôtre school of culinary arts in Paris in 2023. There is a tempting spread of baked goods on offer: breads and brioches, apple crumbles, chocolate cakes, cheesecakes, apple tarts, éclairs, dacquoises, croissants, doughnuts... and, of course, the famous Riesling pies [Editor’s note: traditional Luxembourgish meat pastries] that are so popular in the south of the country. Pretemer Haff is clearly more than just a farm.

It’s a real foodies’ paradise.

A H I G H - E N D B A K E RY At the back of the shop is the bakery and pastry section: “Everything’s made on the premises using our grain. Our

M O R E I N F O R M AT I O N P R E T E M E R H A F F. L U

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R E P O R TAG E

BEHIND THE SCENES – L A PROVENÇALE

A LWAYS FR ESH , A LWAYS ON T I M E At 4 am sharp – long before the first cafés open their doors for the day in Luxembourg – the first delivery vans begin to roll out of a 70,000 square metre site at Grasbësch industrial park in Leudelange. La Provençale, the region’s market leader in food delivery, has over 170 drivers and delivers to up to 3,000 customers a day in Luxembourg, Belgium, France and Germany. Hotels, restaurants, canteens, petrol stations, supermarkets, bakeries, festivals, clubs... the list is endless.

TEXT CHAREL HEINEN PHOTOS MARC DOSTERT

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ith over 40,000 items in its assortment, there’s just about nothing that food wholesaler La Provençale cannot supply. And because, as anyone working in the food service industry will tell you, it is vital that the products they take delivery of are high quality and fresh, every product that leaves La Provençale’s premises in Leudelange is subject to a finely tuned, rigorous process, incorporating craftsmanship, technology and logistics in one smooth operation.

We were invited to follow the journey of one product – a freshly prepared ‘Rieslingspaschtéit’ (traditional Luxembourgish meat pastry) made in the in-house butchery – from production to picking to loading. Join us as we take a look behind the scenes at how La Provençale successfully delivers premium quality on an industrial scale each and every day.

F R O M C R A F T S M A N S H I P. . .

The Rieslingspaschtéit’s journey begins in one of the kitchens in La Provençale’s butchery. Hygiene takes top priority here. Workers and visitors alike are required to put on protective clothing and disinfect their hands multiple times – there’s even a special machine to clean the soles of shoes. Anyone who fails to comply with these rules will automatically be denied access – the electronic system

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R E P O R TAG E

will only let you through once disinfection is complete.

At this early hour of the morning, the kitchen smells of fresh butter and spices. Here we meet Frédéric, a master butcher with an impressive résumé – in 2007, he was awarded the prestigious title ‘Meilleur Ouvrier de France’.

Frédéric is making the traditional Luxembourgish Rieslingspaschtéit, but with organic ingredients and a pinch of French precision. “What you don’t want is too much dough – you should be able to taste the Riesling in the filling,” reveals Frédéric as he skilfully places the delicate layers of dough into the moulds.

The filling? A mixture of organic Luxembourg pork, spices, organic onions, parsley and a dash of organic white Moselle Riesling – all from La Provençale’s own range, of course.

The meat pastries are made in several stages – the dough and filling are prepared the day before to allow the butter and wine to infuse. Once baked, Frédéric turns his hand to what he describes with a smile as a “magic trick”: a warm jelly made from pork skin, vegetables, spices and Riesling is injected through small openings.

This natural collagen content ensures the perfect consistency, eliminating the need for additives. “It looks easy, but you have to know exactly when the dough is done and ensure the filling isn’t overcooked,” says Frédéric. “The secret ingredient is good timing and handiwork – you won’t find any machine that can do the job better!”

“ I T L O O K S E A S Y, B U T Y O U H A V E T O K N O W E X A C T LY W H E N T H E D O U G H I S D O N E A N D ENSUR E THE FILLIN G I S N ’ T OVERCO O KED.”

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R E P O R TAG E

Sandy Rassart, who is showing us around the various departments, observes the process with respect: “I’ve been working here ten years and even I’m seeing many things for the first time today.

You don’t get to see the craftsmanship that goes into it in the office.”

Within just a few hours, up to 160 meat pastries are shaped, filled, baked and cooled, all by hand. Then it’s off to packaging – the final stage before the goods are sent to picking and finally loaded onto the delivery vans.

TO PAC K AG I N G . . .

After baking and cooling, our Rieslingspaschtéiten move to a new work area: the packaging station – a sterile machine room where freshly prepared, handcrafted creations are transformed into products ready for shipment.

Six meat pastries at a time are packaged in a special modified atmosphere packaging (MAP) machine: The oxygen is removed and replaced with a mixture of noble gases, to prevent oxidation and preserve freshness. “The gas creates a vacuum and replaces the air, keeping the product fresh for longer,” explains an employee.

Each tray is then labelled with the product name, ingredients, a use-by date and a QR code that can be used to digitally track each unit in the system.

The shelf life information is based on microbiological tests carried out in La Provençale’s in-house lab.

What’s striking here is that much of what is outsourced elsewhere is done internally at La Provençale. The upper floor above the packaging room houses the graphics department, printshop, label design and cutting. “We do everything ourselves, from designing the packaging to producing the end product,” explains Sandy, who works in the graphics team. “Each department is like a mini company in its own right – with its own managers, orders and processes.”

Internal processes are therefore decentralised at La Provençale. With 200 to 300 sub-units – each with its own products, quantities and requirements – the butchery is a particularly extensive department, with an extensive number of processes.

It may sound complex, but the system doesn’t miss a beat: In a

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“WHEN WE SEND OUT A BOX , I T C A N TA K E H O U R S F O R I T T O A R R I V E AT T H E R I G H T P L A C E .”

R E P O R TAG E

matter of minutes, a handmade Rieslingspaschtéit is appropriately documented and ready for dispatch – on to the next stage: the automatic distribution centre.

V I A T H E C O N V E YO R B E LT. . .

Once the packaged Paschtéit has been labelled and loaded into the box, it disappears into an area almost devoid of humans: BEX, La Provençale’s automated distribution centre.

BEX stands for Buffer Expedition – a bespoke system that sorts products between packaging and shipping, stores them temporarily and provides them in accordance with the specific delivery schedule. Boxes move through the building on an approximately five kilometre-long conveyor belt network, controlled by QR codes that specify their destination, placement and order of delivery. “We load the lorry so that the delivery for the first stop is at the back of the cargo area – this makes it easier for the driver to unload,” an employee tells us.

Scanned data replaces manual planning here. The order of delivery determines the relevant placement in the lorry, so that crates never need to be rearranged. Everything runs like clockwork – even one tiny delay would delay everything. “When we send out a box, it can take hours for it to arrive at the right place – the system works according to a precise plan,” says the employee.

Boxes are also colour-coded: purple for meat, green for vegetables, canned goods and cleaning products. Rigid hygienic boxes are used to transport products made in the butchery. Many are part of a reusable system (Euro Pool) and are returned and cleaned after use.

BEX is managed from a central control station that handles all co-ordination, troubleshooting and prioritisation tasks. “The system’s been customised in line with our operations,” reveals a co-ordinator. “We control incoming and outgoing goods, resolve issues and set routes.”

Before the introduction of BEX, a lot of tasks were carried out manually – palletising by hand, tracking on paper... Today, every stage can be tracked digitally, significantly simplifying internal processes.

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R E P O R TAG E

. . . TO D E L I V E RY La Provençale’s fleet comprises some 200 refrigerated vehicles that deliver goods daily in Luxembourg and its neighbouring countries. Once a box has been loaded, its journey through the distribution centre is over, but it continues to be monitored.

In the logistics office – a hive of screens, scanners and delivery schedules – every shipment is tracked in real time. Temperature profiles, arrival times, returns of reusable containers... everything is recorded digitally. “If a vehicle doesn’t comply with the relevant specifications, an alarm is automatically triggered,” explains an employee. “We don’t just deliver on time, but also guarantee customers a continuously monitored cold chain.”

The system registers each and every deviation, but all the decisions are made by humans. The team evaluates data, checks warnings and takes action where necessary. Not just as a matter of principle, but to ensure that the product that left the kitchen a few hours earlier reaches the customer at the right time and in the right condition.

Inside, the next processes are already underway. New products are being picked and new QR codes created. As the first lorries set off for their destination, the well-oiled system that is La Provençale prepares for the day ahead.

After hours standing behind glass walls, airlocks, conveyor belts and stainless steel surfaces, we realise that it takes an intricate mix of people, technology and decisions to keep La Provençale’s system running smoothly – along with a great deal of diligence, efficiency and craftsmanship.

As we say goodbye, Sandy, our guide, sums it up perfectly: “You don’t realise just how much work goes into a product like this until you’ve witnessed the entire process yourself.”

It’s light outside now. And the capital’s kitchens are waking up. And somewhere in Luxembourg, a La Provençale delivery van is driving through the streets –a box of freshly baked Rieslingspaschtéiten in the back.

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S O C I A L I N I T I AT I V E

LËLL JER GA ART

A SHELTER ED WOR KSHOP TH AT M A K ES SENSE Co-operative Lëlljer Gaart in Lullange owes its growth and success to the support of the local authority and the families of people with disabilities. The sheltered workshop was created to offer people with special needs in the local area more: a structure to provide them with opportunities to work and enhance their social integration.

TEXT MARION FINZI PHOTOS ENIA HAECK

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t all began back in 1991 with the construction of a greenhouse in the village of Lullange – the first facility of its kind to provide people with disabilities with work.

In 2003, Lëlljer Gaart obtained sheltered workshop status. This marked a turning point for the co-operative, which was now able to expand to meet the high demand for places. “We had an extremely long waiting list and couldn’t accommodate everybody,” recalls Valérie Trausch, a support worker who has been working as a supervisor at Lëlljer Gaart for the past eight years.

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The accreditation meant that the centre in Lullange was able to employ anyone recognised by Luxemburg’s Ministry of Health as having a 30% disability. Everyone joining Lëlljer Gaart must complete a two-and-a-half-year induction period.

During this time, they get to try their hand at all possible roles, before deciding on the right role for them.

O N E S H E LT E R E D WO R K S H O P, A W E A LT H O F O P P O R T U N I T I E S Today, Lëlljer Gaart employs around 60 people with disabilities and 20 supervisors. With seven workshops in

total, there’s a job suited to the specific needs and desires of each and every individual. There are gardening, cooking, laundry and local produce workshops. “All products, such as vinegar and oil, are made, bottled and labelled on site,” says Valérie.

There’s also a dedicated creative workshop for those who love arts and crafts. Here, employees get to express their creativity in a broad range of activities, including pottery, sewing and papermaking. But the centre’s most impressive achievement by far is the colossal undertaking of its service work-

S O C I A L I N I T I AT I V E

“A L L P R O D U C T S A R E MADE, BOT TLED AND L AB ELLED O N S I T E .”

VA L É R I E T R AU S C H

shop staff who successfully packaged an incredible 13,000 bags of chocolates and spiced biscuits for Saint Nicholas Day last year. “We’re always being approached by private companies and local councils,” says Valérie proudly.

A R E S TAU R A N T A N D A N E D U C AT I O N A L M U S EU M Those familiar with Park Sënnersräich may already know that this attraction that explores the five senses is part of Lëlljer Gaart. In the museum, the staff, most of whom have mental disabilities, look after visitors independently.

“They’re responsible for school visits, provide visitors with information and answer questions and supervise activities on their own,” explains Valérie.

Bistro Sënnersräich is located in the museum’s basement. With just six employees with disabilities and two supervisors front of house, good planning is the key to success here. “Eight years ago, we found 40 guests stressful.

Today, we can easily handle 100 covers,” says Valérie. It was a real challenge for the support worker. With no prior restaurant experience, she found herself navigating managing front of house

while supervising people with disabilities. “I did some training. We also always plan everything in advance, so that everyone knows exactly who’s doing what, which makes for a smoother service,” she says.

This approach is vital for ensuring that staff feel confident and thrive in their work. And as a supervisor, there’s nothing that makes Valérie happier to see than this.

L Ë L L J E R GA A R T 3 0 D UA R R EF S T R O O S S L- 9 76 2 LU L L A N G E LELL J ER- GA AR T. LU

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ADVERTORIAL

K ICHECHEF IN V I T ES YOU TO DINE IN ST Y LE If you’ve always wanted a lemonshaped jug and plates featuring a vegetable motif to add a touch of summer sunshine to your table, then look no further than Kichechef! Because Kichechef offers far more than just the kitchen of your dreams: The kitchen expert also has a superb tableware and accessories section in its 38,000 m² showroom, where you’ll find everything you’ll need to add the finishing touches to your kitchen and meals with your loved ones.

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ntertain your guests in style – with Kichechef! Here we present three leading brands currently available in the showroom’s tableware range: Table Passion, a French brand specially selected by the Kichechef team, will add a touch of colour and warmth to your table – especially with its plates and bowls made in Portugal.

With its motto ‘Soul in your home’, Belgian brand Pomax invites you to create an interior that reflects your soul and personality, transforming your house into a warm and welcoming home.

The products from German brand ASA Selection are also manufactured in Portugal, and enchant with their simplicity, elegance and functionality.

S U S TA I N A B L E , C U S TO M - M A D E FA B R I C S For that perfect table setting, it’s important you take extra special care choosing your table linen. Fortunately, French brand Haomy has just arrived at Kichechef! Its natural, sustainable products made from washed linen fabric produced predominately in

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France and Belgium are European Flax® certified.

If you love table runners, we highly recommend German brand Sander, which also offers custom-made products on request. There are a plethora of plain and patterned products to choose from. Kichechef offers a wide selection to make your table setting dreams come true!

N E W A N D E XC LU S I V E : K AV E H O M E Since May, Kichechef has been the exclusive distributor of Spanish brand Kave Home, which specialises in the design, manufacture and distribution of furniture and decorative items.

Kave Home stands out for its modern and functional designs that combine aesthetics and durability. The company is committed to sustainability and uses recycled and recyclable materials such as PET from plastic bottles fished out of the oceans, certified sustainable wood, organic cotton and jute. Part of the collection is on display at Kichechef on the first floor.

K I C H EC H E F 6 9 PA R C D ’AC T I V I T É C A P EL L EN L- 8 3 0 8 C A P EL L EN K I C H E C H E F. L U

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RECIPES

FROM M A R K ET TO TA BLE

Claude Kirsch’s vegetables travel just a few kilometres from their greenhouses to your market basket. What you buy was harvested at dawn – crisp, vibrant and bursting with flavour.

The Kirsch family has been Luxembourg’s trusted grower for generations, bringing the seasons to market stalls nationwide. Anne Lommel’s simple recipes let their exceptional produce shine.

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RECIPES & PHOTOS ANNE LOMMEL

MIXED SAL AD WITH WILD GARLIC DRESSING SERVES 2 30 MINUTES

For the salad • 1 handful rocket • 1 handful lamb’s lettuce or lollo rosso • 1 handful baby spinach and mixed salad leaves • 100 g diced bacon • 6-8 small (new) potatoes • 1 tsp butter or oil for frying • Salt & pepper For the croutons • 2 slices stale bread (e.g. ciabatta or country bread) • 1 tbsp olive oil or butter • 1 small clove garlic (optional) • Salt and herbs if desired (e.g. thyme or rosemary) For the wild garlic dressing • 1 handful fresh wild garlic • 2-3 tbsp olive oil • 1 tsp Dijon mustard • 1 tbsp apple cider vinegar or white wine vinegar • 1 tsp honey or maple syrup • 1-2 tbsp water (depending on the desired consistency) • Salt & pepper

1 Wash the potatoes and cook them

with their skins on in salted water until tender. Allow to cool slightly, then slice. Keep warm or serve lukewarm.

2 Fry the diced bacon in a pan until crispy. Drain on kitchen paper.

3 Cut the bread into small cubes.

Heat oil or butter in a pan,

optionally with a crushed clove of garlic. Toast the bread cubes until golden-brown and crispy.

Season with a little salt and herbs if desired. Set aside.

4 Roughly chop the wild garlic and mix with the remaining dressing ingredients in a blender or with a hand blender until

creamy. Season with salt and pepper.

5 Wash and dry the salad leaves and distribute on plates.

Add the lukewarm potato slices, then sprinkle the bacon and croutons over the top. Drizzle with the wild garlic dressing.

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RECIPES

FENNEL & OR ANGE SAL AD SERVES 2 20 MINUTES

• 1 large or 2 small fennel bulbs • 2 oranges • Juice of half a lemon • 2-3 tbsp olive oil • 1 tsp honey or maple syrup • Salt & pepper • A few olives • Fennel fronds or fresh mint (optional) • Toasted pine nuts or pistachios (optional)

BAKED SE A BAS S FILLE T SERVES 2 40 MINUTES

1 Finely slice the fennel (with a knife or

mandoline), keep the fennel fronds.

2 Marinate the fennel with lemon juice, a little salt and olive oil – ideally leave to rest in the refrigerator for 30 minutes or longer.

3 Segment the oranges: cut away the peel and white pith, then cut out the segments between the membranes.

4 In a small bowl, whisk together the honey, some orange juice (from the segmenting leftovers) and the remaining olive oil to make a dressing, season with salt and pepper.

5 Mix the fennel with the dressing and carefully fold in the orange segments.

6 Top with fennel fronds, mint, olives or toasted nuts/seeds as desired.

TIP

You can prepare the salad up to 4 hours in advance (with dressing). Ideally add the orange segments just before serving to keep them fresh.

• 300-400 g skinless sea bass fillet • 1 organic lemon (juice and zest) • 2-3 tbsp olive oil • 1 clove garlic, finely chopped or grated • Fresh herbs: thyme, rosemary, flat-leaf parsley

• Coarse sea salt • Black pepper 1 Preheat the oven to 220°C top/bottom heat

or 200°C fan.

2 In a small bowl, mix the lemon juice, lemon

zest, olive oil, garlic and herbs. Season with salt and pepper. Pour the marinade over the fillets and leave to rest for 15-30 minutes.

3 Cook the fillets on the middle shelf in the oven for 8-10 minutes (depending on thickness).

If you have a grill function, switch to grill for the last 1-2 minutes to give the fish some colour.

4 Serve immediately with a few drops of fresh lemon juice.

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RECIPES

S TR AWBERRY SP ONGE CAKE

1 CAKE 60 MINUTES + RESTING

For the sponge • 4 egg yolks • 4 egg whites • 4 tbsp warm water • 125 g sugar • 1 packet vanilla sugar • 75 g flour • 50 g cornflour • 1 level tsp baking powder For the topping • 2 packets vanilla custard powder • 800 ml milk • 3-4 tbsp sugar (to taste) • Approximately 500 g fresh strawberries • Chopped pistachios for sprinkling

1 Thoroughly grease a large, deep cake

tin (26 cm diameter or larger) and line the bottom with baking paper.

2 Whisk the egg yolks with the warm water until frothy. Then add 100 g sugar and vanilla sugar and continue beating for about 10 minutes until the mixture is pale and creamy.

3 Whip the egg whites with the remaining 25 g sugar until stiff peaks form. Gently fold the beaten egg whites into the yolk mixture. Mix, sift and fold in the flour, cornflour and baking powder using a whisk or spatula – do not use a mixer!

4 Pour the mixture into the prepared tin, smooth the surface and bake at 180°C top/bottom heat for about 25-30 minutes, until the sponge is golden-brown.

5 After baking, leave to rest in the tin for 10 minutes, then carefully remove and cool completely on a wire rack.

6 Make the custard according to the packet instructions – but with 800 ml milk and 2 packets to ensure it’s firm. Allow to cool completely.

Dust with icing sugar to prevent a skin from forming.

7 Wash, hull and halve or quarter the strawberries.

8 Spread the cooled custard directly onto the whole sponge base evenly.

Place the strawberries on top and press down gently.

9 Sprinkle with chopped pistachios for extra colour and crunch.

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ADVERTORIAL

NEW WINE IN ANCIENT VESSELS

R ET UR N TO THE A MPHOR A Four Luxembourg winemakers are reviving ancient techniques – and discovering some surprisingly modern flavours along the way.

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lay vessels, once used over 3,000 years ago in winemaking, are now finding their place once again in a handful of Luxembourgish cellars. Domaine L&R Kox, Frank Kayl, Krier-Welbes and Sunnen-Hoffmann are experimenting with fermentation and ageing in clay – a return to the roots, with a contemporary curiosity. While the approach may be unconventional, it is far from a novelty. These efforts are part of an international initiative that brings together archaeology, historical research and viticulture.

Laurent and Corinne Kox of Domaine L&R Kox have been working with Georgian kvevris since 2014

– large terracotta amphorae traditionally buried underground. They have used them to vinify both Riesling and Saint Laurent. Frank Kayl ferments his Riesling in a concrete egg (‘OVO’), Sunnen-Hoffmann does the same with fruit from old vines, and at Krier-Welbes, Gewürztraminer is turned into orange wine using a French clay amphora.

One of the most ambitious projects is Sant’Imbenia, launched by Sardinian archaeology enthusiast Antonio Arcadu. His hypothesis: ancient Nuragic amphorae from the Mediterranean weren’t used solely for transport, but also played an active role in

the winemaking process. That idea is now being put into practice in collaboration with winemakers from Italy and Luxembourg, supported by historians and archaeologists.

“We already had our amphorae in the ground when Antonio came to us,” says Laurent Kox. “He shared his vision – and it immediately struck a chord. Not as a showpiece, but as a real opportunity to explore and learn.”

The project was officially presented on 8 May at the Roman theatre in Dalheim. Alongside expert talks, visitors were invited to taste the first wines to emerge from these ancientstyle vessels.

F O R M O R E I N F O R M AT I O N A B O U T T H E P R O D U C T S , V I S I T: : DOMAINEKOX.LU

SUNNEN-HOFFMANN.LU

F R A N K K AY L . L U

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CITY PORTRAIT

DIEKIRCH

NATUR E , HER ITAGE , A RT...

A ND DONK EYS Those living in Luxembourg will be all too familiar with the town of Diekirch, thanks to the popular beer of the same name that can be found in homes and bars throughout the country. But there’s more to Diekirch than just beer.

Visitors to the town will delight in its charming streets and squares, rich history, stunning hills and iconic mascot.

TEXT MARION FINZI

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s you wander around Diekirch, you’ll encounter donkeys at every turn: sculptures of donkeys in the middle of a fountain, a donkey on the weathervane adorning the church tower, pictures of donkeys on the ground at pedestrian crossings, and even real-life donkeys grazing in ‘In Bedigen’ park.

There’s a very simple explanation for this drove of donkeys: The donkey is the town mascot. There are two tales of how this equine with its cow-like tail became Diekirch’s mascot: The first story harks back to the construction of

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the Luxembourg-Troisvierges railway.

The inhabitants of Diekirch objected to the line running through their town, resulting in the country’s authorities calling them ‘donkeys’. The other, more plausible story relates to the town’s farming past, when the people of Diekirch used donkeys to tend the fields and vineyards on the slopes of the Herrenberg. Although donkeys no longer work in the fields, they are still very much present in the town. But rest assured, as an iconic symbol, and not a means of transport!

D U R I N G YO U R WA L K T H R O U G H , YO U N OT I C E T H AT T H E T O W N IS SURROUNDED B Y N AT U R E .

CITY PORTRAIT

N OT O N E , N OT T WO, BUT THREE HILLS! During your walk through Diekirch, you won’t fail to notice that the town is surrounded by nature. Its famous three hills – Haardt, Härebierg and Seitert – can be admired from the town centre, but it’s also possible to explore them on foot. The town’s ‘Donkey Challenge’ trails are a great way for the whole family to enjoy hiking up these hills.

Those who take on the challenge are tasked with climbing each hill (max. distance 5 km) and taking a selfie at the top to show at the Tourist Office in exchange for a token reward: a badge with a donkey on it. You can even download the Éislek app to learn more fun and interesting facts and stories about the town.

On the outskirts of town, the municipal park, which stretches along the right bank of the river Sauer, leads into ‘In Bedigen’ nature discovery park.

Eleven hectares of parkland in which to discover the local flora and fauna,

DIEKIRCH IS BOASTING LUXEMBOURG’S FIRST PEDESTRIANISED STREETS.

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CITY PORTRAIT

D ’A M I C I 8 PL AC E D E L A L I B ÉR AT I O N L-92 5 5 D I EK I R C H B I T. LY/F B - DA M I C I

CAFÉ N° 12 12 R U E S A I N T-A N TO I N E L-920 5 D I EK I R C H @ C A F E . N O1 2

wave at the braying donkeys in the distance and admire the Scottish Highland cattle grazing.

More adventurous hikers can take to the ‘Éislek Pad Diekirch’ trail for a 14-kilometre walk in the hills. The highest point is at 357 metres and the site of the ‘Deiwelselter’, or Devil’s Altar – a 4,000-year-old dolmen and a landmark of the town. Burials have been found here, suggesting it was a tomb.

H I S TO R I C B U I L D I N G S A N D BUSTLING LIT TLE STREETS Back down in town, head for the centre – boasting Luxembourg’s first pedestrianised streets – and explore the warren of narrow little streets leading to quaint squares. Why not stop off at one of the plethora of traditional bars, trendy cafés and enticing restaurants along the way?

When you arrive at Place Joseph Bech, you’ll see a narrow alleyway leading to a small whitewashed church: an unexpected sight in the heart of town, and a must-visit. Push open the heavy wooden door and step inside the beautifully preserved ‘Vieille Eglise Saint Laurent’ (Old

St Lawrence Church). The site of a non-secular building in Roman times, a Christian church was constructed here in the 6th century, undergoing a number of transformations up until 1868. The remains of a Merovingian cemetery were found here and can be viewed through a glass floor inside the church.

Diekirch’s Museum of History has plenty to enthral history buffs. Built on the site of an ancient Roman villa, visitors can admire here mosaics from the Roman era.

N O N S O LO V I N O 14 G R A N D -R U E L-924 0 D I EK I R C H N O N S O LOV I N O . LU

S P OT L I G H T O N A R T Every October, the ‘Festival de la Gravure’ – the traditional printmaker’s event organised by art club ‘La Palette’ – attracts some fifty national and international artists, who exhibit original prints at the cultural centre in Diekirch. La Palette also organises two annual exhibitions (one in summer and one in winter), showcasing painters and sculptors from near and far.

Book lovers will find themselves in book heaven with a trip to independent bookshop Zimmer and its sister shop LiZi, a children’s bookshop.

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OSAK A 59 ESPL ANADE L-92 2 7 D I EK I R C H B I T. LY/O S A K A- D I E K I R C H

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FOOD

SEASONAL MENU

COCK TA ILS & C A NA PÉS It’s outdoor party season! Kick off the summer with our favourite finger food and cocktail recipes. A refreshing cocktail and a delicious, bite-sized canapé are perfect for relaxed outdoor summer entertaining.

WHITE SUMMER SANGRIA SERVES 8 5 MINUTES

• 2 bottles (1.5 l) dry white wine • 250 ml orange-flavoured liqueur (e.g. Cointreau or Grand Marnier) • 750 ml apple juice • 250 g raspberries • 4 medium peaches (approx.

600 g), finely sliced • Ice, to ser ve • Fresh mint leaves, to garnish

1 Combine all the ingredients

in a large jug or punch bowl.

Top with ice.

PAIRED COCKTAILS

Get all the cocktail recipes to go with your dishes on kachen.lu or via the QR code.

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VEGE TABLE CRUDITÉ PL AT TER WITH PE A & FE TA DIP SERVES 8 15 MINUTES

• 170 g green asparagus, trimmed and blanched

• 170 g white asparagus, trimmed and blanched

• 100 g green beans, trimmed and blanched

• 100 g mangetout (snow peas) • 200 g cherry tomato mix, halved • 4 mini cucumbers (or snack cucumbers), quartered lengthways

• ½ bunch radishes For the pea and feta dip • 500 g frozen baby peas • 200 g feta cheese • 125 g grated Parmigiano Reggiano • 25 g fresh mint leaves, lightly packed • 2 tbsp freshly squeezed lemon juice • 80 ml extra virgin olive oil

1 For the dip, combine all the

ingredients in a food processor until smooth. Season to taste.

2 Arrange the asparagus, beans, snow peas, tomatoes, cucumber and radishes on a platter. Serve with the pea and feta dip.

TIP

The pea and feta dip is not suitable for freezing. Very fresh asparagus is lovely eaten raw. However, if spears are thick and woody, blanch before serving.

PAIRED COCKTAIL

Find the Margarita recipe at kachen.lu or scan the QR code on page 63.

SEASONAL MENU

S TICK Y CHICKEN BITES MAKES 30 3 0 M I N U T E S + M A R I N AT I O N

• 300 g boneless chicken thigh fillets, cut into thirds

• 2 tbsp kecap manis (sweet soy sauce)

• ½ tsp white sugar • 2 tsp freshly grated ginger • ½ tsp fish sauce • 1 fresh long red chilli, finely chopped

• 2 telegraph cucumbers (or long cucumbers), thinly sliced

• Fresh coriander (cilantro) leaves, to ser ve

1 Combine the chicken, kecap manis,

sugar, ginger, sauce and chilli in a large bowl. Cover; refrigerate for 30 minutes or overnight, if desired.

2 Cook the chicken in a large frying pan with oil over a medium heat until golden-brown and cooked through. Cool.

3 Cut the cucumbers into 1 cm-thick slices.

4 Using a teaspoon, scoop out the seeds halfway down the cucumber slices to allow space for the chicken without breaking through the cucumber.

5 When cool enough to handle, shred the chicken finely using two forks.

6 Top each cucumber slice with some chicken and a coriander leaf.

Serve immediately.

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SEASONAL MENU

WALDORF CHICKEN FINGER SANDWICHES MAKES 24 30 MINUTES

• 500 ml chicken stock • 6 black peppercorns • 1 bay leaf • 500 g chicken breasts • 1 large apple (approx. 200 g), cored and coarsely chopped • 450 g celery stalks, trimmed and coarsely chopped • 200 g whole-egg mayonnaise • 2 tsp lemon juice • 2 tbsp chopped fresh tarragon • 60 g walnuts • 30 g butter, softened • 16 slices white bread

1 Combine the stock, peppercorns,

bay leaf and chicken in a small saucepan: bring to the boil. Reduce the heat; simmer, uncovered, for about 15 minutes or until the chicken is cooked through, turning the chicken halfway through the cooking time. Remove the chicken from the poaching liquid.

When cool enough to handle, chop the chicken coarsely.

2 Place the chicken, apple, celery, mayonnaise, lemon juice, tarragon and walnuts in a food processor.

Pulse the mixture until just combined. Season to taste.

3 Spread the butter over the bread slices, top half the slices with the chicken mixture and then the remaining bread. Cut and discard the crusts; cut each sandwich into three finger sandwiches.

EG G & WATERCRES S FINGER SANDWICHES MAKES 24 25 MINUTES

• 6 hard-boiled eggs, chopped • 150 g whole-egg mayonnaise • 2 tsp Dijon mustard • 2 tbsp finely chopped fresh chives

• 2 tbsp finely chopped fresh flat-leaf parsley

• 50 g butter, softened • 16 slices brown bread • 50 g watercress sprigs 1 Combine the eggs, mayonnaise,

mustard and herbs in a mediumsized bowl. Season to taste.

2 Spread the butter over the bread slices: top half the slices with the egg mixture and watercress and then the remaining bread. Cut and discard the crusts; cut each sandwich into three finger sandwiches.

TIP

The trimmed bread crusts can be dried and processed into breadcrumbs or croutons.

PAIRED COCKTAIL

Find the Pimm’s recipe at kachen.lu or scan the QR code on page 63.

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SEASONAL MENU

SMOKED SAL MON & CAVIAR MAKES 42 10 MINUTES

• 1 loaf (approx. 21 slices) sliced white bread

• 80 g butter, melted • 160 g crème fraîche • 200 g smoked salmon • 1 jar lumpfish caviar (black caviar) • 2 tbsp chopped fresh chives 1 Preheat the oven to 180°C

(160°C fan). Line a baking tray with baking paper.

2 Using a 5 ½ cm round biscuit cutter, cut 2 rounds from each bread slice.

Brush both sides with butter. Place the bread rounds on a baking tray, bake for 5 minutes on each side or until golden-brown. Cool.

3 Top each bread round with a little crème fraîche, smoked salmon, caviar and chives.

PAIRED COCKTAIL

Find the Pomegranate Caipiroska recipe at kachen.lu or scan the QR code on page 63.

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BY THE K ACHEN TE A M

ADVENT U R E M E E T S F L AV O U R

: NEW WITH N OW I PE S !

REC

KNOWLEDGE BITES

LOW DOW N ON LET T UCE Lettuce isn’t especially renowned for its flavour.

Yet, older varieties in particular prove that this leafy vegetable does in fact offer great variety and flavour.

1

T E X T O L I V E R Z E LT

L

ettuce rarely makes a solo appearance.

Usually a few leaves adorn the plate as an edible garnish or it’s served in a small bowl with a creamy or vinaigrette dressing.

As its name suggests, the ‘Frühlingsgruß’ (1) – or ‘spring greeting’ – is one of the first lettuce varieties of the season ready for harvest. This lettuce defies the still cool outdoor temperatures and flourishes into a small, light green head whose leaves boast a subtle grassy flavour. The ‘Frühlingsgruß’ is on the Red List of endangered crops. But it could easily be saved: All it would take to ensure its continued cultivation is for people to eat it!

In the second half of the 19th century, German botanist Friedrich Alefeld described 44 varieties of lettuce. Many of which were still commonly grown by our great-grandparents in their gardens: The curly-leafed ‘Struwelpeter’ was planted next to the small ‘Berliner Gelben’, and the red-leafed ‘Indianerperle’ or ‘Marvel of Four Seasons’ variety harvested next to that. Very few of these once common varieties can be found today on the supermarket shelf or at weekly markets. Indeed, there are very few farmers in Europe who cultivate a wide range of lettuce varieties.

Some chefs are, though, now rediscovering the fabulous variety and flavour of lettuce, which should be served fresh, as soon after harvesting as possible, to avoid

it going limp. A head of freshly harvested lettuce that is less than 24 hours old “is a real revelation,” enthuses one top chef in Hamburg.

Over in Berlin, people are lucky enough to have Frank Wesemann who brings the dark green, star-shaped ‘Rehzungen’ (2) variety and large-headed ‘Gigant’ (3) to market in the capital from his farm in Barenthin, in the Brandenburg region of Ostprignitz.

FO R G OT T E N D I V E R S I T Y R E D I S C OV E R E D In Vienna, Evenine Bach supplies heirloom rarities such as the red speckled ‘Forellenschluss’ (4) and the ‘Wiener Maldivi’ (5) with its lime-green leaves, which thrive in her garden in the east of the Austrian capital. Bach often finds that she’s unable to keep pace with orders for her lettuces.

Chefs can submit requests to her for special varieties, which she then grows especially for them. Varieties such as the red Salanova lettuce ‘Barlach’ (6) . Salanova is a ‘Teenleaf’ variety, which loosely translates best as ‘medium-sized heads’. These lettuces grow flat and look like a rosette from above.

The ‘Barlach’ has reddish-purple leaves.

Bach even harvests it on request when it is just nine centimetres tall. The ‘Barlach’ is then used as an edible salad bowl. A real eye-catcher... with a delightful freshness.

2

3

4

5

A H E A D O F F R E S H LY H A R V E S T E D L E T T U C E T H AT IS LESS THAN 24 HOURS OLD “ I S A R E A L R E V E L AT I O N ”.

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6

ALIMENTATION

MODE, SANTÉ, HYGIÈNE

g né ( si

pa r u n

MÉCANIQUE

CONSTRUCTION & HABITAT

e Maître Pâtissière )

L’ARTISANAT FAÇONNE, LA MAÎTRISE SIGNE. Le Brevet de Maîtrise s’adresse aux passionnés désireux d’exceller dans leur savoir-faire, de créer leur entreprise et de transmettre leur empreinte unique.

Découvrez toutes les informations sur le Brevet de Maîtrise

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F E AT U R E

THE TA LE OF THE TOM ATO Tomatoes come in a delightful array of colours, shapes and sizes.

T E X T O L I V E R Z E LT

C

harlie Byles was an expert in two things: cars and tomatoes. In the early 1930s, the car mechanic from West Virginia cultivated impressively large beefsteak tomatoes – some are said to have weighed up to two and a half pounds! Byles grew new plants from the seeds of his crop and sold the tender shoots from out of his car shack for a dollar each. With the profits, he was able to pay off the loan for his mechanic’s workshop much quicker than anticipated. Byles named his tomatoes ‘Mortgage Lifters’. It’s probably one of the most bizarre – but true!

– tomato name stories ever!

A B OTA N I C A L B O N A NZ A The tomato is a fruit from the nightshade family and comes in an incredible variety of shapes and sizes. The ‘Black Plum’ thrives alongside the ‘Red Pear’ and the pink ‘Silesian Raspberry’. There are also ‘Banana Legs’, ‘Date Tomatoes’, ‘Pink Grapefruits’ and ‘White Peaches’, as well as ‘Beefsteak’ and bottle-shaped ‘Green Sausage’ tomatoes.

Weighing in at just a few grams or as heavy as a pound. Green, yellow, orange, red or even blue. The fleshy fruit dates back more than 2,000 years. Today, there are thought to be more than 10,000 varieties of tomato worldwide. Although you wouldn’t think it, looking at the supermarket shelves... While heirloom tomatoes may be less durable than today’s highly cultivated varieties, they certainly pack more flavour.

FROM SOUTH AMERICA TO EU R O P E The tomato originates from South America, in the region around the Andes, where it was cultivated by the

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T O M AT O E S C A N W E I G H AS LITTLE AS A FEW GRAMS OR AS MUCH AS A POUND.

F E AT U R E

indigenous peoples, the Incas and the Aztecs. When the Spanish conquistadors invaded the region in the early 16th century, they brought tomatoes back to Europe with them on their triumphant return. Back in the Old World, however, people were not so sure... English botanist John Gerard described them as “rancid and foul-smelling”. The fruits were indeed tiny, with a tough skin and a slightly bitter taste.

In his work ‘Species Plantarum’, published in 1753, Swedish biologist and botanist Carl von Linne classified the tomato as a poisonous ‘wolf peach’ and a member of the nightshade family of plants, some of which are poisonous.

Indeed, the leaves, stems and unripe fruit of the tomato should not be eaten, as they contain the alkaloid solanine, which can cause mild poisoning.

F R O M C U R I O S I T Y TO C U I S I N E

FAIRTRADE TOMATOES IN LUXEMBOURG Luxembourg’s Cactus supermarkets sell Fairtrade-certified tomatoes grown by organisation Desert Joy in El Hamma, Tunisia. State-of-the-art drip irrigation reduces water consumption and recycles up to 50 percent of the water in a closed cycle. Bee boxes and their flying occupants ensure effective pollination. Magnetic fields are used to combat parasitic insects biologically and sustainably.

The round fruits from South America fascinated Europeans, who, captivated by their beauty, initially kept them as ornamental plants. Because most were yellowish in colour, rather than the familiar red we associate tomatoes with today, they were named ‘golden apples’, or ‘pomod’oro’, from which we get the Italian ‘pomodoro’. The English ‘tomato’ is derived from the Aztec ‘tomatl’, meaning ‘swollen fruit’. In some European countries, the tomato was considered an aphrodisiac, which is where the Austrian German ‘Paradeiser’, the shortened form of ‘Paradiesapfel’ – or ‘paradise apple’ – comes from. Italian cookbooks from the 16th century, in which it appears as an ingredient, show that the tomato eventually made its way into the kitchen.

The vast majority of tomato varieties are not suitable for cultivation in cooler climes. The seeds need at least

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F E AT U R E

20 degrees to germinate. Moreover, the plants are sensitive and do not like water. When it rains, they can rapidly develop brown rot – a fungal disease, whereby the fungal spores splash onto the leaves of the plant and quickly spread to the fruit. Often the only option to prevent the disease from spreading further is to pull out the entire plant.

T H E A R T O F G R OW I N G TO M ATO E S Tomatoes can generally survive several days without water. One of Europe’s most renowned tomato growers, Austrian organic farmer Erich Stekovics, only gets the hose out on his field when planting the young plants.

He says that overwatering them dilutes the flavour and firmly believes that the key to healthy tomato plants is to water them less often but more deeply, so that they grow long roots and absorb important nutrients and minerals from the humid earth deep below.

Every year, nearly 190 million tonnes of tomatoes are harvested worldwide, with China producing the most at 70 million tonnes, followed by India at 20 million tonnes. Just over five million tonnes come from Italy.

S U N FAC TO R TO M ATO Given that tomatoes are around 95 percent water, you shouldn’t expect any miraculous health benefits from them. However, they do contain essential vitamins such as A, C and E, as well as calcium, magnesium and potassium.

The pigment in red tomatoes, lycopene, protects genetic material from harmful UV rays from the sun and is also believed to prevent cardiovascular disease in humans.

Of course, tomatoes taste best freshly picked. But if you do want to store them, never put them in the refrigerator – they won’t keep any longer in there, and will even go mouldy more quickly. Tomatoes are best stored in a cool, dry room, at a maximum temperature of 15 degrees.

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G R OW YO U R OW N TO M ATO E S To grow your own tasty tomatoes, you’ll need open-pollinated varieties that will produce seeds with the same traits every year. Simply remove the seeds from ripe tomatoes, wash them thoroughly in a sieve, then leave them to dry and store them in a bag for planting the following year. You should never use hybrid varieties for propagation: Although optimally cultivated, they do not pass on their genetic information very well at all. The seed trade therefore strongly advises gardeners and farmers to buy new seeds every year.

WHAT IS A WINE APPLIANCE? IT IS NOT JUST A REFRIGERATOR WITH A GLASS DOOR… …IT IS A CLIMATE-CONTROLLED WINE STORAGE APPLIANCE DESIGNED TO RECREATE THE PERFECT STORAGE CONDITIONS FOR YOUR WINE AS FOUND IN THE BEST NATURAL UNDERGROUND CELLARS.

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WE MAKE SURE YOUR WINE QUALITY IS PERFECTLY PROTECTED THANKS TO THE CELLAR PRO 5 FUNDAMENTALS: TEMPERATURE STABILITY, HIGH HUMIDITY, UV-FREE DARK STORAGE, NO VIBRATIONS, AND QUALITY AIRFLOW.

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In collaboration with

F E AT U R E

In collaboration with

As soon as summer arrives and tomatoes are ripe and juicy, we have only one desire: to enjoy them in every possible way! Chef Bertrand Duchamps has indulged his passion and shares with us recipes where the tomato takes centre stage.

RECIPES BERTRAND DUCHAMPS PHOTOS ENIA HAECK

ROM A TOM ATO TABBOULEH WITH BUCK WHE AT & LEMON SERVES 4 40 MINUTES

• 4 Roma tomatoes, deseeded and finely diced

• 2 tbsp flat-leaf parsley, chopped

• 2 tbsp fresh mint, chopped • 2 spring onions, finely sliced • 1 organic lemon, juice and zest

• 3 tbsp quality olive oil • 2 tbsp toasted organic buckwheat

• 2 tbsp fine bulgur wheat • Bertrand’s salt and sweet paprika (or mild chilli powder)

1 Soak the bulgur in cold water

for 30 minutes.

2 In a bowl, combine the diced

tomato, lemon juice and zest, drained bulgur, spring onions, parsley, mint, olive oil, salt, pepper and paprika.

3 Leave to infuse for 15 minutes, taste, and serve with the buckwheat sprinkled on top and some slices of toasted baguette.

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F E AT U R E

In collaboration with

PAPPA AL P OMODORO SERVES 4

• 1 tin (750 g) whole peeled organic Italian tomatoes • 1 onion, finely chopped • 2 cloves garlic, finely chopped • 5 tbsp extra virgin olive oil • 100 g stale bread, torn into pieces • 600 ml chicken stock

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20 MINUTES

• 2 tbsp fresh basil • Salt & pepper • 2 pinches of sugar • A few pomegranate seeds • Peppery pecorino cheese, crumbled

1 Soften the onion and garlic in the olive oil over

a medium heat for 8-10 minutes.

2 Add the tomatoes and sugar, and let them burst open.

3 Use a whisk and a pair of kitchen scissors to break

them down into a purée.

4 Add the bread, mix well, then pour in the stock.

Simmer for 10 minutes.

5 Serve in a shallow bowl with a twist of pepper,

a drizzle of olive oil, crumbled pecorino and a few pomegranate seeds.

In collaboration with

F E AT U R E

BEEF TOM ATO WITH SLOW-ROAS TED TOM ATO FILLING SERVES 4 1 HOUR

• 2 large beef tomatoes, halved and deseeded

• 4 round vine tomatoes, cut into eighths and deseeded

• 4 tbsp extra virgin olive oil • 1 clove garlic, chopped • 2 tsp oregano • 1 tsp brown sugar • Bertrand’s salt and pepper • 3 tbsp unsalted roasted peanuts

• 1 tbsp dried tarragon • A few sprigs of cher vil 1 In a bowl, toss the vine

tomatoes with the olive oil, garlic, sugar, oregano, salt and pepper.

2 Spread on baking paper and roast at 160°C for about 45 minutes (they should reduce by half).

3 Lightly season the halved beef tomatoes with Bertrand’s salt and let them drain upside down for 15 minutes.

4 Fill them with the warm slow-roasted tomatoes and serve with the roasted peanuts, tarragon and chervil.

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F E AT U R E

In collaboration with

TOM ATO CARPACCIO WITH BASIL & PIS TACHIOS SERVES 4 50 MINUTES

• 400 g quality canned peeled Italian tomatoes

• 4 tsp Genovese pesto • 16 small basil leaves • 2 tbsp roasted pistachios (Bronte or Iranian)

• 4 black garlic cloves (available at Bertrand’s Atelier)

• 80 g al dente broad beans • Extra virgin olive oil • Salt • Oregano • Croutons 1 Drain the tomatoes thoroughly

in a sieve and rinse under cold water.

2 Dry them in the oven on baking paper at 80°C for 40 minutes — they should stay tender but lose about threequarters of their water.

3 Drain on kitchen paper and spread out on a plate.

4 Brush with a little pesto, then add the broad beans, sliced black garlic, oregano, salt, pepper, pistachios and a drizzle of olive oil.

5 Add a few homemade croutons on top before serving.

TA B L E WA R E :

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ADVERTORIAL

AEG LUXEMBOURG

A SHOW ROOM R EIN V ENTED FOR EXCELLENCE AEG Luxembourg has recently transformed its showroom in Capellen at Westside-Village, offering an even more exceptional customer experience. After nine years in these premises, it was time to modernise and showcase the brand’s latest innovations.

T

he new AEG PremierLine built-in range stands out with its MattBlack finish, a colour that instantly conveys premium quality and refinement. This sophisticated colour choice perfectly embodies AEG’s core values of elegance and excellence.

• Vacuum cleaners: robots, •

stick and cylinder models for immaculate home cleaning.

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K I TC H E N T R A I N I N G C E N T R E CUT TING-EDGE T EC H N O LO GY PremierLine appliances feature the latest innovations, including AI Taste Assist, Steam Pro, and SaphirMatt hobs. These advanced technologies elevate the culinary experience, enabling precise and effortless cooking.

A highlight of the showroom is the Kitchen Training Centre, where Michèle Pierre hosts regular cooking-club sessions. These complimentary workshops help customers master various techniques, from steam cooking to sous-vide and low-temperature cooking.

D E D I C AT E D T E A M A S H OW R O O M R E F L EC T I N G CURRENT TRENDS The space has been redesigned with fresh marketing visuals and furniture in burgundy and green tones, mirroring current kitchen design trends. These contemporary colour choices resonate with modern consumers whilst adding a stylish touch to the space.

AEG Luxembourg prides itself on its professional, customer-focused team. Anne-Sophie Barthélemy and Olivier Cros provide expert product advice, while Benjamin Bianco manages spare parts and accessories.

CAFÉ AND R E L A X AT I O N A R E A

S P EC I A L I S E D FUNCTIONAL AREAS

Enhancing the visitor experience, the showroom includes a welcoming café and relaxation area, where customers can unwind during their visit.

The showroom features several dedicated zones:

C U S TO M E R R E S P O N S E

• • •

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Drying: showcasing heat pump technology and 3DScan innovation.

Refrigeration: both built-in and freestanding options.

Since the renovation, feedback has been overwhelmingly positive, with visitors particularly appreciating the contemporary design, innovative technologies, and the team’s warm welcome.

HOW TO FIND US:

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QUICK & EASY

SUM M ER SI M PLICI T Y When the temperature rises, who wants to spend hours in a hot kitchen? These quick and refreshing recipes are your ticket to culinary bliss without breaking a sweat. Each dish comes together in minutes but tastes like you’ve been cooking all day. Your summer just got a whole lot cooler – and deliciously simpler.

CITRUS & AVOCADO SAL AD

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SERVES 2

10 MINUTES

• 1 pink grapefruit • ½ orange • 1 fennel bulb • 1 ripe avocado • A few salad leaves • A few mint leaves

For the vinaigrette • 2 tbsp olive oil • 2 tbsp apple cider vinegar • ½ tbsp honey • ¼ tsp salt • A pinch pepper

1 Thinly slice the fennel using

a mandoline. Peel and slice the avocado.

2 Carefully peel the citrus fruits (grapefruit and orange) and cut out the pulp segments (supremes).

Collect the juice in a bowl.

3 Add the remaining vinaigrette ingredients to the citrus juice,

season with salt and pepper to taste, and mix well.

4 Arrange the salad leaves, citrus segments, fennel, avocado and shallot on serving plates and drizzle with the vinaigrette.

Garnish with mint leaves and serve well chilled.

QUICK & EASY

PE A & DILL SOUP SERVES 2 20 MINUTES

• 1 tbsp unsalted butter • 1 shallot • 300 g frozen peas • 400 ml water • 1 tsp salt • ½ tsp pepper • 2 tbsp crème fraîche • ½ tsp lemon zest • A few sprigs dill • A few radishes for the garnish 1 Melt the butter in a saucepan over

a medium heat. Add the shallots and sauté until translucent without browning, about 2-3 minutes.

2 Add the peas and cook for a further 2 minutes.

3 Add 300 ml water and simmer until the peas are very tender, about 15 minutes.

4 Remove from the heat and blend until smooth. The soup should be slightly thick rather than runny; if needed, add another 100 ml water.

Transfer to a bowl to cool (if served cold) and adjust the seasoning.

5 In a small bowl, whisk together the crème fraîche and lemon zest.

6 Pour the soup into bowls or small cups. Add a spoonful of the cream mixture and swirl gently. Garnish with chopped dill and thinly sliced radishes.

7 Serve on a platter immediately. This soup can be served hot or chilled.

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QUICK & EASY

BEEF TARTARE WITH M ANG O SERVES 2

• 350 g minced beef or beef fillet • 1 ripe but firm mango • 1 red onion • Juice of 2 limes

• 2 tbsp extra virgin olive oil • 2 tbsp fresh coriander • 1 tsp salt • ½ tsp pepper

1 Dice the beef fillet into small, even

the lime juice and olive oil.

Season with salt and pepper.

5 Allow to cool in the fridge for 15 minutes for the flavours to blend. Serve well chilled with chips or a salad.

cubes. Skip if using minced beef.

2 Peel and dice the mango.

3 Finely slice the red onion and chop the coriander.

4 In a large bowl, gently mix the beef, mango, and coriander with

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15 MINUTES

QUICK & EASY

COLD SOBA NOODLES WITH CRUNCHY VEGE TABLES SERVES 2 15 MINUTES

• 200 g soba noodles • 50 g pre-cooked edamame • 1 carrot • 1 courgette • 1 small cucumber • 1 tbsp sesame seeds • 2 tbsp sunflower oil • 4 tbsp soy sauce • A few coriander leaves 1 Peel and dice the carrot. Chop

the courgette into small pieces.

2 Heat the oil in a pan for a few

moments, then add the carrot and courgette. Sauté for 5-6 minutes until lightly golden yet still crisp.

3 Meanwhile, thinly slice the cucumber and marinate it in 2 tbsp soy sauce.

4 Prepare the soba noodles according to the instructions on the packet, usually 6 minutes in boiling water.

Drain and place in a serving dish to cool.

5 In a bowl, serve the noodles with the vegetables and edamame.

Sprinkle with coriander and sesame seeds, and drizzle with soy sauce.

The marinated cucumber makes an excellent side to this refreshing dish.

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QUICK & EASY

CUCUMBER & MINT MOCK TAIL SERVES 2 10 MINUTES

• ½ cucumber • 6 mint leaves • 2 lemons • 400 ml sparkling water • A few ice cubes 1 Slice the cucumber thinly using a

mandoline or vegetable peeler.

2 Place the cucumber slices in a jug.

3 Add the fresh mint leaves and gently

muddle them with the cucumber to release their flavour.

4 Squeeze in the lemon juice.

5 Pour in the sparkling water and stir well to combine.

6 Serve the spritzer over ice in tall glasses. Garnish each glass with mint sprigs and cucumber slices.

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PAR TNER R ECIPE

SAVOURY ANTIPAS TI CAKE SERVES 8 45 MINUTES

• 220 g BIOG flour • 2 tsp baking powder • 1/2 tsp salt • 1/4 tsp BIOG black pepper • 1 tsp BIOG thyme leaves, chopped • 3 BIOG eggs • 120 ml BIOG full-fat milk • 80 ml BIOG olive oil • 80 g Parmesan cheese, grated • 100 g BIOG feta cheese, roughly chopped

• 50 g BIOG pitted Kalamata olives, roughly chopped

• 50 g BIOG sun-dried tomatoes, roughly chopped

1 Preheat the oven to 180°C.

Grease and line a 20 cm loaf pan with baking paper.

2 Combine the flour, baking powder, salt, pepper and thyme.

3 In a separate bowl, whisk together the eggs, milk and olive oil.

4 Add the wet ingredients to the dry ingredients and gently fold until just combined — do not overmix.

5 Add the Parmesan, feta, olives and sun-dried tomatoes.

6 Transfer the mixture to the prepared loaf pan and bake for 40 minutes, or until a skewer inserted in the centre comes out clean.

7 Allow to cool slightly before turning out.

M O R E B I O G R EC I P E S O N B I O G . LU/E N/O U R - B R A N D S/R EC I P E S

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FA M I LY R E C I P E S

A SUM M ER TA BLE Fire up the grill and pass the rosé – summer has arrived! Long days, balmy nights and the beckoning aroma of something on the grill. Whether you are dining alfresco or packing a picnic basket, this menu will delight your senses with its bold flavours and vibrant hues. These are the flavours summer is made of!

Shopping list • 800 g bavette steak • 2 Charantais melons • 1 cucumber • 1 bunch radishes • 1 bunch spring onions • 1 onion • 1 shallot • 1 lemon • 1 lime • 1 head garlic • 1 bag rocket (145 g) • 1 bunch dill • 1 bunch mint • 1 bunch parsley • 500 g new potatoes • 200 g feta • 75 g Greek yoghurt • 80 g Parmesan cheese • 125 g chickpea flour • 50 g pistachios • 30 g hazelnuts • Olive tapenade • Worcestershire sauce • 1 x 33 cl bottle beer • Lemon-ginger green tea bags From the pantry • Olive oil • Apple cider vinegar • Honey • Ground cumin • Dried oregano • Smoked paprika • Sumac • Chilli flakes • Salt & pepper

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FA M I LY R E C I P E S

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FA M I LY R E C I P E S

RECIPES KIRSTY VON BOCH PHOTOS ENIA HAECK

SOCCA WITH WHIPPED FE TA SERVES 8 45 MINUTES + REST

For the socca • 125 g chickpea flour • 240 ml water • 2 tbsp olive oil, divided • 1 tbsp parsley, chopped • ½ tsp cumin • ¼ tsp salt For the whipped feta • 150 g feta • 75 g Greek yoghurt • 1 garlic clove • 1 lemon, zest and 1 tbsp juice • 1 tbsp olive oil, plus more to garnish • 2 tbsp olive tapenade

1 In a blender, combine the chickpea

flour, water, 1 tbsp olive oil, parsley, cumin and salt until smooth.

Cover and set aside for at least two hours at room temperature.

2 For the dip, combine the feta, Greek yoghurt, garlic, lemon zest, lemon juice and olive oil in a food processor until smooth. Refrigerate until ready to serve.

3 For the socca, prepare the barbecue on a high heat. Place a grill-safe pan on the barbecue for 10 minutes. Add the remaining tbsp olive oil, swirl around and add the chickpea batter, swirl again. Cook for 15 minutes until the edges are dark and crispy.

4 Serve warm alongside the whipped feta topped with tapenade.

TIP

Try using socca as a gluten-free pizza base! Socca can also be made in the oven. Preheat the pan in the oven, and bake at 220°C for 15 minutes.

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FA M I LY R E C I P E S

BEER-M ARINATED BAVE T TE SERVES 4

1 Lightly score the bavette in a crisscross

30 MINUTES + REST

pattern at 2 cm intervals on both sides.

Place in a shallow dish.

2 Sprinkle the cumin, oregano, smoked paprika, salt and pepper over both sides of the steak. Drizzle with olive oil and rub everything into the steak.

3 Add the Worcestershire sauce and beer, top with sliced onions and turn to coat.

Cover and refrigerate for 4-24 hours.

4 Remove the steak from the fridge half an hour before grilling. Bring the barbecue to a medium-high heat,

• 800 g bavette • 1 tbsp each ground cumin, dried oregano, smoked paprika • 1 tsp salt • 1 tsp pepper • 3 tbsp olive oil • 33 cl bottle of beer • 120 ml Worcestershire sauce • 1 onion, thinly sliced

lightly oil the grill. Cook for 3-4 minutes on each side, until the internal temperature reaches around 57°C for a medium finish.

5 Allow to rest for 5 minutes, then slice against the grain.

Serve with pistachio pesto.

TIP

For a picnic, make the bavette in advance and serve in a baguette with spicy mayo and our cucumber, radish & herb salad.

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FA M I LY R E C I P E S

CRISPY POTATO SAL AD WITH PISTACHIO PESTO SERVES 4

55 MINUTES

For the pistachio pesto • 75 g rocket • 80 g Parmesan cheese • 50 g shelled pistachio nuts, unsalted • 2 garlic cloves • 1 tsp salt • ¼ tsp chilli flakes • 4 tbsp olive oil

For the crispy potato salad • 500 g new potatoes, halved • 4 spring onions, thinly sliced • 1 tbsp olive oil • ¼ tsp salt • 4 tbsp pistachio pesto • ½ lemon, zest only • Flaky sea salt

1 Combine the rocket, Parmesan, pistachios,

the spring onions and roast for another 10-15 minutes until crisp.

5 Toss the potatoes with the pistachio pesto and finish with flaky sea salt to taste and lemon zest.

garlic, salt and chilli flakes in a food processor.

Pulse until finely chopped.

2 While the machine is running, drizzle in the olive oil until combined.

3 Parboil the potatoes for 7 minutes until tender.

4 Preheat the oven to 200°C. Toss the potatoes in olive oil and salt, roast for 20 minutes. Then, add

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TIP

For a shortcut version use store-bought pesto.

FA M I LY R E C I P E S

CUCUMBER , R ADISH & HERB SAL AD SERVES 4 20 MINUTES

For the dressing • 5 tbsp olive oil • 4 tbsp apple cider vinegar • 1 shallot, minced • 2 tsp honey • 1 tsp sumac • ¼ tsp salt • ¼ tsp pepper For the salad • 75 g rocket • 1 cucumber, cubed • 1 bunch radishes, sliced • 50 g feta, crumbled • 2 tbsp fresh dill, minced plus extra for the garnish • 2 tbsp fresh mint, sliced plus extra for the garnish • 30 g toasted hazelnuts, roughly chopped • Flaky sea salt & pepper

1 For the dressing, combine the olive

oil, vinegar, shallot, honey, sumac, salt and pepper in a jar with a tightfitting lid. Shake until emulsified.

2 Arrange the rocket on a large platter. Top with cucumber and radishes. Sprinkle with feta, dill, mint and hazelnuts. Season with flaky sea salt and pepper to taste.

When ready to serve, drizzle the dressing over the salad.

TIP

You can add toasted chickpeas for extra crunch!

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FA M I LY R E C I P E S

TE A-INFUSED MELON SERVES 4 20 MINUTES

• 2 Charantais melons, scooped or cubed

• 1 l water • 4 lemon-ginger green tea bags (or your favourite tea)

• 2 tbsp honey • 4 sprigs fresh mint • 1 lime, zest only 1 Boil the water and steep the tea

for 5 minutes. Remove the tea bags, stir in the honey. Set aside to cool.

2 Meanwhile, cut the melon and place in a bowl with the tea and half the mint. Cover and refrigerate for at least 4 hours.

3 Strain the melon when ready to serve, and garnish with lime zest and mint leaves.

TIP

Reserve the strained tea for a refreshing summer-time drink.

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SUMMER IN ROSÉ

WITH VINISSIMO

VINISSIMO | 1 Boulevard F.W. Raiffeisen | L-2411 Luxembourg | +352 52 52 10 500 | VINISSIMO.LU Shop : Mon-Fri 9:00 AM-7:00 PM l Sat 9:00 AM-06:00 PM | Restaurant : Mon-Sat 12:00 PM-2:30 PM l Wed-Sat 6:45 PM-9:45 PM

ADVERTORIAL

DELHAIZE POMMERLOCH

A FR ESH EX PER IENCE In the newly transformed DELHAIZE Pommerloch, culinary inspiration awaits at every turn. Following a €3.4 million renovation, this spacious 3,300m² store now offers over 25,000 quality products in a modern, customer-friendly environment. From the expanded fresh produce section to innovative ready-meal options, the store perfectly balances convenience with quality. The recipes on these pages showcase how DELHAIZE’s carefully curated selection can transform everyday meals into extraordinary dining experiences. Whether you’re craving Mediterranean flavours or summery vegetarian options, these dishes bring DELHAIZE’s commitment to better eating directly to your table.

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ADVERTORIAL

Fresh produce • 1 courgette • 1 packet (75 g) DELHAIZE rocket • 1 packet (250 g) DELHAIZE cherry tomatoes • 1 cucumber • 1 bunch radishes + 100 g • 1 bunch mint • 1 bunch coriander • 1 bunch parsley • 1 bunch chives • 1 bunch dill • 1 carrot • 1 bunch spring onions • 1 red pepper • 1 packet ‘Little Gem’ lettuce hearts • 2 cm fresh ginger, grated • 1 garlic clove, crushed • 100 g cucumber Proteins & dairy • 4 salmon fillets • 2 x 140 g DELHAIZE peeled and cooked scampi with garlic • 1 packet (150 g) feta • 200 g plain cream cheese Pantry & dry goods • 1 packet DELHAIZE pearl/giant couscous • 1 roll DELHAIZE pizza dough • 1 jar DELHAIZE pesto • Sesame seeds • Honey • 1 tsp dried oregano • 1 tsp onion powder • Sesame oil • Reduced-salt soy sauce • Rice vinegar • Olive oil • Vegetable oil • Salt • Flaked salt • Pepper Frozen/refrigerated • 1 packet (150 g) soya beans (often found in the frozen section)

97

PAR TNER R ECIPE

MEDITERRANEAN SHRIMP BOWL SERVES 4 30 MINUTES

• 250 g DELHAIZE giant couscous • 4 tbsp DELHAIZE pesto • 1 courgette • 1 tbsp olive oil, divided • 2 x 140 g DELHAIZE peeled and cooked scampi with garlic

• 150 g DELHAIZE feta, crumbled • 2 handfuls DELHAIZE rocket leaves • 16 DELHAIZE cherry tomatoes, halved

• Flaky salt & pepper 1 Prepare the couscous according

to the packet instructions.

When done, stir in the pesto and set aside to cool.

2 Slice the courgette into rounds, then quarter the rounds. Heat a frying pan over a medium-high heat, add 1 tsp olive oil and sauté the courgette for 5 minutes.

Remove and set aside.

3 Toss the courgette, feta, rocket and tomatoes through the couscous.

Divide the scampi between the bowls and finish with a drizzle of olive oil, flaky salt and pepper.

VEGGIE TIP

Replace the scampi with chickpeas sautéed in olive oil and garlic.

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PAR TNER R ECIPE

SESAME-GINGER SALMON SAL AD SERVES 4 20 MINUTES

• 4 salmon fillets • 1 tsp vegetable oil • 4 DELHAIZE ‘little gem’ lettuces • 1 packet (150 g) DELHAIZE soya beans

• 1 cucumber, cubed • 1 bunch radishes, quartered • 1 tbsp mint leaves, chopped • 1 tbsp coriander leaves, chopped • 1 tbsp sesame seeds For the dressing • 3 tbsp vegetable oil • 3 tbsp rice vinegar • 2 tbsp reduced-sodium soy sauce • 1 tbsp sesame oil • 1 tsp honey • 2 cm fresh ginger, grated • 1 garlic clove, crushed • ½ tsp salt • ¼ tsp pepper

1 To make the dressing, combine the

vegetable oil, rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, salt and pepper in a jar with a tight-fitting lid. Shake well until emulsified.

2 Season the salmon fillets with salt and pepper. Heat a frying pan over a medium-high heat and cook the salmon for 3 minutes on each side, until opaque in the centre.

3 Arrange the lettuce leaves on a large platter, add the soya beans, cucumber and radishes. Place the salmon on top, sprinkle with mint, coriander and sesame seeds.

Drizzle with dressing and serve the rest on the side.

TIP

For a more filling meal, sauté leftover rice in a bit of oil for a crispy topping.

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PAR TNER R ECIPE

SUMMER VEGGIE TART SERVES 2 30 MINUTES + COOLING

• 1 roll DELHAIZE pizza dough • 200 g DELHAIZE cream cheese • 1 tbsp parsley, finely chopped • 1 tbsp chives, finely chopped • 1 tbsp dill, finely chopped • 1 tsp onion powder • 100 g cucumber, sliced • 100 g radishes, sliced • 1 carrot, in ribbons • 2 spring onions, sliced • ½ red pepper, finely sliced • Salt & pepper 1 Bake the pizza dough according

to the packet instructions and allow to cool slightly.

2 Combine the cream cheese with the parsley, chives and dill.

Spread over the crust.

3 Arrange the raw veggies on top and press them down slightly.

4 Refrigerate at least 2 hours before serving. Season with salt and pepper, and garnish with extra herbs to serve.

TIP

For a picnic-friendly version, use tortillas as a base and make wraps to go!

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I need Switzerland.

Aletsch Glacier, Wallis © Switzerland Tourism / Andreas Gerth

Discover now: switzerland.com

COOKING TECHNIQUES

C O O K L I K E A P R O AT H O M E

MAKE YOU R OW N K I MCHI Lacto-fermentation is an age-old technique that’s made a major comeback in recent years. This natural process preserves and transforms foods through the action of specific microorganisms found on raw ingredients — namely, lactic acid bacteria.

T E X T & P H O T O PAU L A S O R YA N O

W

hen placed in the right conditions, these beneficial bacteria multiply by feeding on the sugars present in the food. The result? Not only do the foods last longer, but their flavour and nutritional value are also enhanced.

W H AT YO U C A N F E R M E N T Although some fermented products are dairy-based, many others are not. Lacto-fermentation can be applied to a wide range of ingredients: Vegetables: sauerkraut, kimchi, pickles, peppers, green tomatoes, etc.

Fruits: lemons, prickly pears, plums, etc.

Dairy: yoghurt, kefir Grains: sourdough bread Drinks: kombucha, water kefir Meats & fish: dry sausage, fermented fish sauce

availability of certain vitamins and minerals and produces gut-friendly compounds.

Easier digestion: Lactic acid bacteria break down complex carbohydrates, making fermented foods easier to digest.

•

•

• • • • •

M A K E YO U R OW N K I M C H I

WHY FERMENT?

• Natural, long-lasting preservation: The lactic acid • 102

• Nutritional boost: The process increases the

produced creates an acidic environment that inhibits harmful bacteria and mould, keeping food fresh for months without refrigeration.

Enhanced flavour: Fermentation develops deep, complex aromas that can’t be replicated any other way.

Kimchi — Korea’s famous fermented cabbage — has become increasingly popular worldwide. A key ingredient in traditional kimchi is Korean chilli powder (gochugaru), but if unavailable, Espelette pepper is a good substitute.

Kimchi can be enjoyed on its own or served with plain or fried rice. It pairs beautifully with fried or scrambled eggs and even works in savoury pancakes (see the spring issue of KACHEN).

KIMCHI 2 X 500 G JARS 30 MINUTES

• 750 g napa cabbage • 1 piece daikon radish (or pink radishes)

• 1 carrot • 1 onion • 2 garlic cloves • 1 small piece ginger • 2 spring onions • 2 tbsp rice flour • 250 ml water • 9 g coarse salt • 3 tbsp fish sauce • 2 tbsp Korean chilli powder (or 1 tbsp for a milder version)

1 Mix the rice flour and water in a pan,

7 Combine this spicy mixture with

bring to a boil while stirring constantly.

Remove from the heat once it forms a smooth paste and let it cool to room temperature.

2 Cut the cabbage into quarters lengthwise, remove the base, and chop into 3-4 cm pieces. Place in a large bowl.

3 Peel and julienne the radish and carrot, then add to the bowl. Sprinkle with the salt and massage the mixture for 2 minutes. Let it sit for 30 minutes.

4 Peel and finely chop the garlic, ginger, and onion. Chop the spring onions.

5 Add the garlic, ginger, onion, spring onions and fish sauce to the vegetable mixture.

Mix thoroughly by hand.

6 Stir the chilli powder into the cooled rice paste.

the cabbage mix and stir well with a spoon (to avoid skin irritation).

8 Pack the mixture tightly into jars, layer by layer, pressing down each time to eliminate air pockets. Leave 1 cm of space at the top and seal tightly.

9 Ferment at room temperature for 2-3 days.

Signs of fermentation include bubbling, cabbage rising, or even slight hissing sounds.

TIP

Chill the kimchi in the fridge before eating.

Once fermented, it stores best in the refrigerator, especially after opening.

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S E A S O N A L V EG E TA B L E

5 FAC TS ABOUT

COURGETTES TAST Y A N D N U TRITIOUS

C

ourgettes stand out for their vitamin C and potassium content, boosting immune function and cellular health. They offer anti-inflammatory and pain-relieving benefits and may even help with cancer prevention. As a low-carb option, they’re excellent for stabilising blood sugar levels.

The yellow varieties contain more antioxidants than their green counterparts.

HO M E C U LT IVAT IO N

K

een gardeners should select a sunny, warm spot for courgettes. Sow directly outdoors from mid-May or transplant seedlings. These plants grow vigorously with sprawling vines and appreciate organic fertiliser fortnightly, but detest waterlogged soil.

S MA LLER IS BETT ER

C

ourgettes reach their prime flavour at 15-20 cm, though they can grow beyond 40 cm. Enjoy them raw in salads or smoothies, or cook them by frying, grilling, steaming or stuffing — they even work brilliantly in desserts. They freeze well and make excellent preserves, chutneys and relishes.

IM P O RTANT P R ECAU T IO NS

I SHOP P ING & STOR AG E

C

ourgettes thrive in dark, cool environments— though not excessively cold. When purchased with unblemished, firm skin, they’ll keep for up to 2-3 weeks in your vegetable drawer. Before cooking, trim the tip and stem, but there’s no need to peel them. Avoid storing near tomatoes or apple.

104

f courgettes taste bitter, bin them immediately as they contain cucurbitacin.

When grown near other cucurbits, cross-pollination can occur, producing this bitter compound that may cause nausea, vomiting, stomach cramps and diarrhoea — potentially requiring medical attention.

S E A S O N A L V EG E TA B L E

RECIPES & PHOTOS ANNE LOMMEL

YELLOW COURGE T TE SOUP WITH QUARK DUMPLINGS SERVES 4

For the soup • 3 yellow courgettes (medium size) • 1 large onion • 1 clove garlic • 1 tsp honey • 5 saffron threads or 1 tsp turmeric • 50 ml white wine • 500 ml vegetable stock • 200 ml cream • 150 g crème fraîche • 2 tbsp whipped cream • 2 tbsp ice-cold butter, diced • Salt & pepper • Oil for frying

50 MINUTES

For the quark dumplings • 300 g quark (low-fat or 20%) • ½ punnet cress • 2 egg yolks • 50 g hard cheese, finely grated (e.g.

Parmesan) • 1 tbsp breadcrumbs • Salt & pepper • A pinch sugar • A dash lemon juice • Freshly grated nutmeg

The soup 1 Wash the courgettes and trim the ends.

Dice the courgettes, onion and garlic finely.

2 Sauté in a little oil in a large pot until translucent.

Add honey, saffron or turmeric, salt and pepper.

Simmer for about 5 minutes.

3 Deglaze with white wine, allow to reduce slightly.

Then add the vegetable stock and simmer gently for about 20 minutes.

4 Purée the soup until smooth. Stir in the cream and crème fraîche and simmer for a further 5 minutes.

5 Remove the pot from the heat. Using a hand blender, mix in the whipped cream and cold butter cubes until the soup is foamy. Adjust the seasoning.

The quark dumplings 1 Mix the quark with the egg yolks, finely chopped

cress, cheese, breadcrumbs and seasonings until smooth. Season with the sugar, lemon juice and nutmeg.

2 Bring salted water to a simmer in a small pot (not boiling). Form dumplings with 2 teaspoons and place them in the hot water.

3 Leave to poach for about 10 minutes until the dumplings float to the surface. Do not allow to boil!

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S E A S O N A L V EG E TA B L E

COURGE T TE FRIT TATA SERVES 4–6 40 MINUTES

• 5 tbsp olive oil • 500 g courgettes, thinly sliced (unpeeled) • 3 cloves garlic, finely chopped • 150 g frozen peas (or 300 g fresh) • 8 eggs • 1 unwaxed lemon (zest) • 10 g fresh mint leaves, roughly chopped

• 100 g ricotta cheese • Salt & pepper 1 Preheat the oven to 200°C (fan).

2 Heat 4 tbsp olive oil in a large frying

pan over a high heat. Add the courgette slices, season with salt and cook for about 5 minutes until soft without browning.

3 Add the chopped garlic, mix well, then add the peas and cook for a few more minutes until everything is tender and fragrant.

4 In a large bowl, beat the eggs. Grate the lemon zest and add it to the eggs along with the chopped mint. Add the vegetables from the pan, season with salt and pepper and mix well.

5 Lightly oil an ovenproof dish. Pour in the egg-vegetable mixture and either fold in the ricotta gently or distribute it in small dollops on top.

6 Bake in the oven for about 15-20 minutes, until the frittata is set in the middle and the edges are lightly golden. If desired, briefly switch on the grill at the end for extra browning.

7 Allow to cool slightly and serve warm or at room temperature. Garnish with fresh mint or a dollop of ricotta if desired.

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S E A S O N A L V EG E TA B L E

S E A S O N A L V EG E TA B L E

CHOCOL ATE COURGE T TE CAKE 1 CAKE

70 MINUTES

• 250 g courgettes (finely grated) • 200 g flour • 50 g cocoa powder • 1 tsp baking powder • 1 tsp bicarbonate of soda • A pinch salt • 150 g sugar (brown or coconut blossom sugar for more flavour) • 2 eggs • 100 ml neutral oil (e.g. rapeseed oil)

• 100 ml milk or plantbased alternative

• 1 tsp vanilla extract • 100 g dark chocolate (chopped or as chips) For the chocolate glaze • 100 g dark chocolate (min. 60% cocoa) • 1-2 tbsp coconut oil or butter (for shine and smooth consistency)

1 Preheat the oven to 175°C top/bottom heat and grease

a loaf tin or line with baking paper.

2 Lightly squeeze the grated courgettes in a sieve

to remove excess moisture.

3 Mix the flour, cocoa, baking powder, bicarbonate

of soda and salt in a bowl.

4 In a second bowl, beat together the eggs, sugar, oil,

milk and vanilla extract.

5 Gradually add the dry ingredients to the wet ingredients,

stirring gently.

6 Fold in the courgettes and chopped chocolate.

7 Pour the batter into the tin and bake for approximately

45-50 minutes (check with a skewer).

8 Allow the cake to cool and dust with icing sugar

or cover with chocolate glaze as desired.

The chocolate glaze 1 Roughly chop the chocolate and melt slowly with

the coconut oil (or butter) in a small pan over a low heat or in a bain-marie.

2 Once smooth, allow to cool slightly so it thickens a little.

3 Pour or spread the glaze evenly over the cooled cake.

4 Top with chopped nuts, cacao nibs or a little coarse sea salt if desired.

5 Leave to set (at room temperature or in the refrigerator to speed up the process).

TIP

To enhance the chocolate flavour, you can add 1 tsp espresso powder or a pinch of cinnamon.

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SEASONAL FRUIT

5 FAC TS ABOUT

APRICOTS BAS K IN G IN THE S U N SHINE

NU T R IT IO NAL T R EASU R ES

A

pricots (known as “Marillen” in Austria) thrive only in warm, dry climates. These delicate fruits, with their characteristic velvety skin covered in fine, soft fuzz, ripen between June and September, depending on the variety. The sun-kissed side often blushes reddish or develops charming freckles.

Their flesh ranges from creamy white through golden yellow to rich orange-red.

R

ich in dietary fibre, apricots support digestive health for everyone, even babies and toddlers. They work as a natural diuretic whilst boosting immunity through their carotene and vitamin C content.

The B vitamins and magnesium strengthen your nervous system, vitamin E offers protection against UV damage and arterial plaque, whilst vitamin A promotes healthy vision and radiant skin.

DRIED AP R ICOTS

HIDDE N HA ZAR DS W IT HIN

D

ried apricots pack nearly five times the nutritional punch of fresh ones, though they’re also five times more calorie-dense. Nonetheless, eaten in moderation, they remain a wholesome snack. Unsulphured varieties turn appealingly brown during drying, retaining their natural sweetness and a pleasantly firm texture, with better vitamin preservation.

Many commercially available apricots are treated with sulphur dioxide to extend their shelf life, keeping them bright orange.

However, this process can trigger nausea in those with sensitive digestion or sulphite allergies, and may provoke asthma attacks in sufferers.

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T

SELEC T ING & STOR ING

L

ook for unblemished, plump apricots. When they release their sweet, heady fragrance, they’re perfectly ripe and at their most flavourful.

Though they’ll keep in the fridge for about a week, they lose their aromatic complexity.

For the best taste experience, store at room temperature and enjoy promptly.

he apricot stone contains an almond-shaped kernel with a delightful marzipan aroma. Varieties produce both sweet and bitter kernels, with the bitter ones containing amygdalin – a compound that releases hydrogen cyanide during digestion. Consuming large quantities can cause poisoning, potentially fatal in severe cases. The marzipan substitute persipan and liqueurs made from the kernels are harmless; they are produced using special processes.

SEASONAL FRUIT

RECIPES & PHOTOS ANNE LOMMEL

GRILLED APRICOTS WITH M ASCARP ONE CRE A M 30 MINUTES

SERVES 2–4

• 4-6 ripe apricots, halved & pitted • 1 tsp honey • A little butter or oil for the grill • 100 g mascarpone • 50 g yoghurt or whipping cream

• 1 tsp vanilla extract • 1-2 tsp icing sugar (to taste) • 2 tbsp chopped pistachios, roasted, unsalted

• Fresh mint (for decoration)

(use yoghurt for a lighter cream) 1 Preheat the grill or grill pan.

2 Brush the apricot halves with a

little oil or butter. Grill with the cut surface down for approx.

2-3 minutes. Afterwards, drizzle with a little honey (optional).

3 For the mascarpone cream, mix the mascarpone with yoghurt/ cream until smooth. Fold in the vanilla and icing sugar, taste.

Keep cool until serving.

4 Arrange the apricots on plates.

Add a dollop of mascarpone cream. Sprinkle with the chopped pistachios and decorate with the mint leaves.

TIP

If you are making this dish for guests, you can prepare the cream beforehand and store it in the refrigerator.

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SEASONAL FRUIT

CHICKEN PAN WITH APRICOTS & ROSEM ARY SERVES 2 45 MINUTES

• 2 chicken breast fillets or 4 chicken legs • 1 tbsp olive oil • 1 onion, cut into fine strips • 2 garlic cloves, chopped • 100 g dried apricots, halved • 1 tsp honey or maple syrup • 150 ml chicken stock • 100 ml white wine (optional, otherwise use more stock)

• 1 tsp mustard • 2 sprigs rosemary (alternatively 1 tsp dried rosemary)

• 1 tsp paprika (sweet or smoked) • Salt & pepper to taste • 1 handful flaked almonds (optional, for more crunch)

• Juice of half a lemon 1 Season the chicken with salt,

pepper and paprika. Heat the olive oil in a pan and brown the meat on both sides until golden (approx. 3-4 minutes per side).

2 In the same pan, sauté the onions and garlic. Add the apricots, honey and mustard and allow to caramelise slightly. Deglaze with white wine (or stock) and reduce slightly. Add the chicken stock and rosemary, stir.

3 Place the meat in the sauce and simmer over a medium heat for approx. 15-20 minutes until cooked through. If necessary, add a little more stock.

4 Season with lemon juice and sprinkle with flaked almonds.

TIP

Goes perfectly with couscous, rice or crusty baguette!

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*

Quality without compromise Once again this year, we are going all out to kick off the barbecue season with our national pride: Luxembourg beef from the Cactus Rëndfleesch vum Lëtzebuerger Bauer production chain. For over 25 years, we have worked closely with our local farmers and Convis to provide you with tasty, high-quality meat that is reared with respect for nature and livestock. *Inspired by passion

For our offers and opening hours visit www.cactus.lu

SEASONAL FRUIT

APRICOT TARTE TATIN 1 TA R T 50 MINUTES

• 500-600 g apricots (halved) • 100 g sugar (e.g. brown sugar) • 1 packet ready-made puff pastry (from the refrigerated section, not frozen) • 40 g butter • 2-3 sprigs fresh thyme (leaves picked) • A pinch salt • Optional: a splash lemon juice • Optional: vanilla ice cream

1 Preheat the oven to 190°C

(top/bottom heat).

2 In an ovenproof pan or directly in

your tart tin, melt the sugar over a medium heat until golden-brown.

(If the tin cannot go on the hob: prepare caramel beforehand in a separate small pot.)

3 Stir in the butter, add a pinch of salt and thyme leaves. If desired, add a splash of lemon for freshness.

4 Place the apricots with the cut surface facing up (or turned over, as preferred) close together in the warm caramel.

5 Roll out the puff pastry and place over the apricots, gently pressing the edges down (like a blanket).

Prick several times with a fork.

6 Bake for approx. 30-35 minutes until the puff pastry is golden brown and crispy.

7 Allow to cool for 5-10 minutes (so the caramel can set slightly), then carefully turn out onto a plate.

TIP

Serve lukewarm with a dollop of crème fraîche or vanilla ice cream.

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R ECE T TE DE PAR TENAIR E

Starting with this issue, together with our partner MIELE, we will be regularly featuring typical Luxembourgish recipes for you to try at home!

WO R K S H O P S Under the expert guidance of Chef Frank Manes, you can learn to prepare these typical Luxembourgish specialities in the MIELE kitchen in Gasperich.

The dates will soon be announced through our digital channels and in our newsletter! Stay tuned!

GROMPEREKICHELCHER POTATO PANCAKES

Flour y potatoes

Onion

• 500 g floury potatoes • 1 large onion • ½ bunch of parsley • Pepper • Salt • Olive oil • 1 tbsp flour (optional)

Egg

Parsley

Olive oil

SERVES 4

Pepper

35 MINUTES

Salt

Flour

Peel, wash and grate the potatoes. Squeeze them in a kitchen towel.

Peel and grate the onion.

3 In a bowl, mix the potatoes, onion, parsley, egg, salt and pepper.

If the mixture is too liquid, add 1 tbsp of flour.

4 Fry small portions in a pan with olive oil until golden-brown.

5 If you are using Miele’s TempControl induction hob, set it as follows: TempControl hob - Programme II. 1

2

D I S C OV ER M O R E M I EL E R EC I P E S AT

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BAKING CLASSICS

When Alessandro Vitali steps into the kitchen, even the simplest recipe becomes a sweet Italian escape. With a twinkle in his eye and a passion for indulgence, the pastry chef whips up a berry tiramisu that’s as light and joyful as a summer breeze along the Amalfi Coast. Buon appetito – or in Alessandro’s words: “Dessert should make you smile!”

R EC I P E A L E S S A N D R O V I TA L I PHOTOS ENIA HAECK

BERRY TIR A MISU SERVES 6 1 1/2 H O U R + C O O L I N G For the cream • 220 ml fresh whole milk • 60 ml Amaretto • 60 g egg yolks • 50 g caster sugar • 20 g cornflour • 3 g powdered gelatine • 15 ml cold water • 100 ml double cream (36% fat) • 125 g mascarpone For the Amaretto syrup • 60 ml Amaretto • 100 ml water • 50 g caster sugar • 5 mint leaves For the garnish • 250 g fresh raspberries • 125 g blueberries • 125 g redcurrants • 20 g mint leaves • 6 sponge fingers

TIP

Refrigerate for at least 3 hours before serving. For an alcohol-free version, replace Amaretto with milk in the cream mixture and water in the syrup.

BAKING CLASSICS

1 Bring the water and sugar to the boil

2 Mix the powdered gelatine with

with the mint, then add the Amaretto.

Strain and leave to cool.

the cold water and refrigerate for at least 10 minutes.

4 Pour the milk-Amaretto mixture over

5 Pour the cream mixture into a clean

the whisked egg yolks, mix well and return to the pan. Cook over low heat until boiling.

bowl and add the soaked gelatine.

Mix well with a whisk. Leave to cool to 30°C.

7 Fold the whipped cream mixture

into the Amaretto cream to create a smooth, homogeneous mousse.

8 Lightly dip the sponge fingers in

the syrup. Cut half the blueberries and raspberries in half.

3 Heat the milk and Amaretto in a

saucepan. Separately, whisk the egg yolks with the sugar and cornflour.

6 Whisk the double cream with the

mascarpone until smooth and airy.

9 Layer glasses with the Amaretto

mousse, cut the berries and soaked sponge fingers.

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RECIPES

NAT IONA L COLOU R S, SE A SONA L FL AVOU R S Our cover celebrates Luxembourg’s National Day through the natural palette of summer’s bounty.

The vibrant reds of strawberry and watermelon, cool white cream, and blueberry blue come together not just as a visual nod to our flag, but as the perfect antidote to those warm June days. These three simple recipes transform seasonal fruits into sophisticated refreshments that require minimal effort yet deliver maximum impact. A delicious way to toast our national celebrations on 23 June and beyond.

S TR AWBERRY MILKSHAKE SERVES 4 20 MINUTES

• 300 g strawberries • 150 ml milk (dairy or plant-based)

• 250 g vanilla ice cream • 1 tbsp brown sugar • 150 ml very cold whipping cream • 2 tbsp icing sugar • A few cherries for decoration 1 Reserve a few whole strawberries

for decoration. Hull and cut the remaining strawberries into pieces.

2 Place the strawberry pieces, vanilla ice cream, milk and brown sugar in a blender. Blend in pulses until you obtain a smooth texture.

3 Whip the cream with the icing sugar until soft peaks form.

4 Distribute the strawberry mixture into glasses, add whipped cream and decorate with strawberry and cherry skewers.

RECIPES

WATERMELON GR ANITA SERVES 4 15 MINUTES + FREEZING

• 1 small seedless watermelon 1 Cut the watermelon in half, scoop

out the flesh and cut it into pieces.

2 Place the watermelon flesh in a

blender and blend until the texture is smooth and lump-free.

3 Pour out, preferably into a stainless steel dish, and place in the freezer.

Scrape the mixture with a fork every 30 minutes until it forms a granita.

4 Serve in pretty glasses with a piece of watermelon as decoration.

TIP

Depending on the ripeness of the watermelon, add a little sugar before blending.

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RECIPES

BLUEBERRY SORBE T WITH VANILL A CREAM SERVES 4 15 MINUTES

• 4 ice cream cones • 250 g frozen blueberries • 1 tbsp liquid honey • 1 tbsp lemon juice • 100 ml very cold whipping cream • 1 tbsp icing sugar • 1/2 tsp vanilla extract 1 Place the frozen blueberries

(keep a few for decoration), lemon juice and honey in a blender.

Blend in pulses until you obtain a smooth sorbet.

2 Whip the cream with the icing sugar and vanilla extract until soft peaks form.

3 Fill each cone with a scoop of sorbet and a dollop of whipped cream.

Decorate with blueberries and serve immediately.

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PAR TNER R ECIPE

RED, WHITE & BLUE FR APPÉS Shake it up for Luxembourg! Celebrate National Day, with these festive lactose-free red, white and blue frappés.

TIPSY S TR AWBERRY SERVES 2

15 MINUTES

• 500 ml Luxlait 0% Lactose milk • 200 g frozen strawberries • 4 heaped tsp strawberry jam • 2 tbsp Cointreau 1 Add the milk, frozen strawberries, jam

and Cointreau to a high-speed blender and blend until smooth.

2 Serve immediately in a tall, chilled glass.

SWEE T & SALT Y SERVES 2

15 MINUTES

• 500 ml Luxlait 0% Lactose milk, divided • 60 g white chocolate, grated • 60 g raw cashews • 30 ml salted caramel syrup 1 Freeze 250 ml milk in an ice cube tray

for at least 4 hours.

2 When the ice cubes are ready, heat the

remaining 250 ml milk to a simmer and pour over the grated chocolate. Let sit for 3 minutes, then stir until smooth. Add the cashews, set aside for 5 minutes to cool.

3 Blend the ice cubes, chocolate and cashews in a high-speed blender until smooth.

4 Squeeze the salted caramel syrup around the inside of a tall, chilled glass. Add the frappé and serve immediately.

BLUEBERRY FLOWER P OWER SERVES 2

15 MINUTES

• 500 ml Luxlait 0% Lactose milk • 125 g frozen blueberries • 2 heaped tsp blueberry jam • 1 tsp violet syrup • 1 tsp blue spirulina 1 Add the milk, blueberries, jam, violet

M O R E LU X L A I T R EC I P E S O N

LUXL AIT. LU

syrup and spirulina to a high-speed blender and blend until smooth.

2 Serve immediately in a tall, chilled glass.

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DRINKS

PAR TNER R ECIPE

This strawberry carpaccio with balsamic caramel is summer dining on a plate – and the perfect match for Les Vignerons de Domaines Vinsmoselle’s new non-alcoholic ‘Plaisir sans alcool Rosé’. Sweet strawberries and tangy goat’s cheese are brought to life by the herbal warmth of thyme and peppery rocket, while the balsamic caramel ties the flavours together with a deep, sweet finish. Serve with a chilled glass of this delightfully crisp 0% alcohol rosé, and you have the recipe for a perfect alfresco dinner!

S TR AWBERRY CARPACCIO WITH BAL SA MIC CAR A MEL SERVES 2 20 MINUTES

• 400 g strawberries, thinly sliced • Freshly ground black pepper • 100 g soft goat’s cheese, such as St Martial

• 1 tbsp cream • 1 tsp fresh thyme leaves, finely chopped

• 60 ml balsamic vinegar • 1 tbsp sugar • 1 handful rocket leaves • Flaky sea salt 1 Thinly slice the strawberries.

2 In a small pan over a medium heat,

combine the balsamic vinegar and sugar. Stir until the sugar has dissolved. Once it begins to boil, remove from the heat.

3 In a bowl, mix the goat’s cheese, cream and thyme until smooth.

4 Arrange the strawberries on a large plate and season with a few grinds of black pepper.

5 Spoon the goat’s cheese mixture into the centre of the plate and use the back of the spoon to create a well.

6 Drizzle the balsamic caramel over the dish, then garnish with rocket leaves and a pinch of flaky sea salt.

TIP

Swap the goat’s cheese for a creamy burrata, if you prefer something milder, and finish with a sprinkle of chopped thyme.

WINE PAIRING PL AISIR SANS ALCOOL ROSÉ DOM AINES VINSMOSELLE NON-ALCOHOLIC ROSÉ

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F E AT U R E

CRODINO

A NON-A LCOHOLIC A PER ITIF W ITH STA R A PPEA L ‘Rituali italiano dal 1965’ (An Italian ritual since 1965) is emblazoned boldly on the distinctive little bottle. And rightly so. Decades on, and today Crodino enjoys cult status as an aperitif far beyond Italy’s borders – despite containing zero alcohol.

TEXT SUSANNE JASPERS PHOTOS C A MPARI GROUP

T

he first time I encountered this Italian tipple was in Italy. Well, not quite in Italy, but rather in ‘Little Italy’ – Dudelange’s picturesque Italian quarter. I was at a business dinner in an Italian restaurant when the person sitting next to me ordered a ‘Crodino’.

I’d never heard of it before and was intrigued.

And so I asked him what it was and he let me try it. It looked like alcohol, it tasted like alcohol... but it wasn’t alcohol. I sheepishly sipped on my glass of Crémant and resolved to order this delightfully delicious, yet alcohol-free aperitif next time.

I met my new-found acquaintance a second time just a few weeks later. Again, in the south of Luxembourg. Not in an Italian restaurant this time, but in the home of an Austrian-Luxembourgish couple who offered me something that looked like a Campari Orange before dinner. I was driving that evening and so started to politely decline, but my hosts quickly assured me: “Oh no, don’t worry! It’s only got Crodino in it.”

My third encounter with this orangecoloured Italian drink was actually in Italy.

It was late morning and we were sitting on the terrace of a café in a piazza in the old town of Bergamo. I ordered a Crodino,

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and the people I was with looked at me in surprise for ordering what they presumed to be an alcoholic drink so early in the day. I was, of course, able to reassure them that it was in fact alcohol-free.

THE SUCCESS STORY BEGAN IN 1964, IN A SMALL TOWN CALLED CRODO.

A S EC R E T R EC I P E F R O M T H E VA L L E YS O F P I E D M O N T So, just what is it that makes this non-alcoholic aperitif with its bittersweet taste and distinctive bottle so popular? Crodino’s success story began in 1964, in a small town called Crodo (hence the name) in the north of Italy’s Piedmont region. Here, the company ‘Terme di Crodo’ had been bottling mineral water from the springs of the Antigorio Valley, known for their therapeutic properties, for several decades.

In the early 1960s, the company’s owner Piero Ginocchi – whose name sounds like a mix between a famous Italian character with a long nose and a popular Italian potato speciality – decided that the time was ripe to try out something new. And so oenologist Maurizio Gozzelino and his team set to work.

They created a botanical blend of fifteen different herbs, spices and roots – the exact recipe and some of the ingredients remain a secret to this day. The ingredients that we do, however, know of include cloves, ginger, cardamom, coriander, nutmeg, vanilla and wormwood. A generous dash of Terme di Crodo mineral water was then added, and the mixture left to infuse in oak barrels for six months.

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F E AT U R E

© ALBERTO GUGLIEMI

I C O N I C S TA R S FO R A N I C O N I C D R I N K In 1965, the first 53,855 bottles of Crodino were released for sale on the Italian market.

To promote this new non-alcoholic aperitif, a major advertising campaign was launched, including TV ads featuring none other than French actress Brigitte Bardot. Though, if you watch these TV ads (available online today), you sometimes get the impression that it wasn’t blond bombshell Bardot advertising the vibrant orange Crodino, but rather the other way around... Either way, the collaboration with this legendary movie star significantly helped catapult Crodino to international fame. This collaboration strategy was so successful that the company turned to it again in 2014: This time, big-name US actor Owen Wilson was hired to promote the non-alcoholic Italian beverage.

The resulting ads are so off-the-scale bizarre

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that you can’t help but wonder if the director wasn’t a little tipsy when he made them!

CHILLED COMPETITION Whether with or without the help of Hollywood, over the years, Crodino successfully attained cult status. And with the non-alcoholic aperitif becoming an increasingly popular alternative to Aperol as a ‘spritz’, and giving the classic Campari Orange a run for its money when mixed with orange juice, you’d think Crodino wouldn’t have been viewed too favourably by the competition. But Campari didn’t lose any sleep over it. Instead, it remained cool, calm and collected: Because, in addition to Aperol, Crodino had also been part of the Campari Group since 1995. So, whether you like it neat, on the rocks or as a ‘spritz’, a glass of Crodino always has a little Campari in it. What else?

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VINTNER PORTRAIT

CLOS JANGLI

A V INEYA R D ON THE R IGHT TR ACK S Stéphane Singery can be found tending to his vines seven days a week. The hours are long and holidays out of the question.

But the Frenchman, who hails from Champagne-Ardenne, loves his job.

We met with him to learn more about the eleven-hectare vineyard in the heart of the Luxembourg Moselle that he has created over the last eleven years.

TEXT MARION FINZI PHOTOS RAMUNAS ASTRAUSK AS

A

fter completing a degree in agricultural engineering, Stéphane Singery enjoyed a 35-year career travelling the world, setting up government and private agricultural projects in China, Iran, Ukraine and Africa. He is an expert in seeds and agricultural machinery. But what he first and foremost sees himself as is a farmer.

A S EC O N D C A R E E R I N W I N E Stéphane moved to Luxembourg over 20 years ago, initially to work for an import-export business specialising in agricultural seeds and machinery. With a long-standing passion for wine, it wasn’t long before he was off discovering the local vintages: “I’ve always made a beeline for the vineyards, whatever the country I’m visiting – Mendoza, Montevideo, even Iran!”

When a Luxembourg winegrower offered to sell him two hectares of vines,

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Stéphane decided to take the plunge and change the course of his career. Joining the very small circle of Luxembourg winegrowers was a bold move for the Frenchman. Over the years, however, he has successfully established himself. Not least thanks to his strength of character – “which you need if you want to make it as a winegrower,” insists Stéphane. Stéphane’s first task in his new career was to come up with a name for his wine venture. He quickly settled on ‘Clos Jangli’, after the famous ‘jangli’ train that used to run close to his vines.

Eleven years later, and Stéphane’s two hectares have become eleven and a half. “I did actually set myself a limit of eight. But, as you may have guessed, when my neighbours offer to take over their plots, I find it hard to say no!” he admits with a smile. Numerous grape varieties can be found on his eleven hectares: Riesling, Pinot Gris, Elbling,

Auxerrois, Rivaner, Chardonnay and Pinot Noir. “I have about two hectares of each variety,” he tells us. Half of his production is processed into crémant, the other half into still wines. His vines, most of which face south, benefit from a mixture of clay and limestone soil and a gypsum subsoil, which gives his wines a certain minerality and a very unique character. Stéphane can count on a team of two oenologists and one person working in the cellar to produce the wines.

“Clos Jangli is a team work, I am not alone.”

O R GA N I C FA R M I N G M E T H O D S Stéphane was determined to use exclusively organic farming methods in his vineyard from Day 1: “During my travels, I learned a lot about soil impoverishment.

That’s why I do everything I can to preserve the soil biodiversity.”

His varietal wines are all organic, but only some of the crémants are. “The

VINTNER PORTRAIT

conversion process for some plots (acquired less than three years ago) is not yet complete, and so the crémants made from these grapes are not yet allowed to bear the organic label,” reveals the winegrower.

From the outset, Stéphane’s winemaking philosophy has been to age his crémants for a very long time: “36 months for the Hermitage cuvée, 24 months for the brut and 18 months for the rosé.” But when the ageing periods of your wines are long, what you really need is a large building to store them in.

A NEW BUILDING After seven “painful” years, as Stéphane puts it, the Clos Jangli building has finally been built. An ambitious project for the winegrower, who had always wanted to construct a building in the middle of his vines to house the entire production process.

In the early years, Clos Jangli had been forced to sell some of its grapes. “I also rented vats from a winemaker, who pressed the wine for me. But the result was not at all what I had in mind,” he says. Stéphane then found a former garage to rent for his own vats. But what Clos Jangli really needed was its own domaine. “It took seven years to get all the relevant building permits and authorisations. It was a real battle at times, but I don’t give up easily!” says Stéphane. Construction of the production and storage facility was completed in April. It will be used for the first time during this year’s harvest in September.

And what a facility it is! There’s a cold room to cool the grapes during harvest time, a canopy where the wine press will be located, a room for the gyropallets and a cellar for the temperature-controlled vats.

“We also want to store reserve wine there, to ensure the consistency of our crémants,” he says. On the upper floor of the imposing

building, Stéphane is planning to create a tasting room where visitors can not only learn more about wine, nature and the region, but also enjoy breathtaking views of the vines.

Once this major project is complete, the winegrower is planning to take a little more time for himself and his other two passions: climbing and ski mountaineering. We can’t help but wonder, though, how realistic this is for someone whose mind is constantly racing with new ideas. But as ‘There are no problems, only solutions’ is Stéphane’s mantra, he simply laughs: “I could always just go climbing in the evening after work, up the high concrete walls of my new building!”

C LO S JA N G L I 9 0 D R U E D E K EH L EN L- 8 2 9 5 K E I S P ELT CLOS-JANGLI. LU

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SHAKE IT BABY!

S TR AWBERRY & MINT SPRIT ZINI A breath of fresh air breezes into aperitif hour with this fruity cocktail that captures the essence of summer.

4 GLASSES

10 MINUTES

• 25 cl vodka • 30 cl strawberry juice • 10 cl tonic water • 4 strawberries • Mint • Ice cubes 1 Fill the glasses with ice cubes, add the vodka

and strawberry juice, and top up with tonic water. Stir.

2 Garnish with a strawberry and mint, then serve immediately.

LIME MOSCOW MULE This reimagined cocktail brings together freshness, vibrancy and a herbal touch that makes all the difference.

4 GLASSES

10 MINUTES

• 25 cl vodka • 2 limes • 40 cl ginger beer • 1/2 cucumber • Basil • Ice cubes 1 Squeeze the juice from 1 lime and cut

the other into rounds. Slice the cucumber into thick pieces.

2 Fill the glasses with ice cubes, add the vodka and lime juice, and top up with ginger beer. Stir.

3 Garnish with cucumber, a slice of lime and basil leaves, and serve immediately.

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BAR SNAPSHOT

MIRADOR

GR E AT V IE WS, GR E AT V IBES TEXT CHAREL HEINEN PHOTOS MARC DOSTERT

M

irador is currently one of the hottest addresses in Luxembourg City. It’s an apt name for this bar located above the rooftops, with its pretty terrace and sweeping views of the Pfaffenthal district – in Spanish, ‘mirador’ means ‘vantage point’. With the old railway bridge to the left and the skyline of the old town to the right, it’s one of the best panoramic views in the city! But Mirador is equally impressive on the inside: The historic building, partly built into the old fortress wall, is surprisingly more spacious than it looks from the outside. The venue has a series of rooms, each with its own distinctive vibe – designed by the design studio Livetouch, with a keen sense for atmosphere and detail. The exposed sandstone of the fortress wall in the large bar area on the ground floor creates a characterful, cosy ambiance, while further back, azure blue wall tiles conjure up Mediterranean flair. Upstairs, dark walls and neon accents give nightclub vibes. A dedicated stage, lighting equipment and a small seating area make for a perfect venue for everything from mellow jazz concerts to raucous DJ sets. And if that weren’t enough, there’s even a fully equipped kitchen on the third floor! The menu features street food classics: wraps, burgers, snacks and sides – great for a light meal or quick bite to eat. “We also cater for private events and can adapt our menu as desired,” says Karol, co-owner of Mirador. All rooms can be booked for private events, with single or multiple-room hire available. “In theory, we can host five parties at once!” says Karol. Young meets old, techno meets jazz, corporate world meets alternative scene, locals meet expats – a very mixed crowd that makes Mirador one of the most uniquely vibrant bars in the Grand Duchy. Once an insider tip, today Mirador is the bar on everyone’s lips. Its old slogan ‘Luxembourg’s best kept secret’ has vanished from the venue. “Well, it’s not exactly a secret anymore, is it?

So I’ve painted over it,” reveals Karol.

MIRADOR 2 M O N T ÉE D E C L AU S EN L-1 3 4 3 LU X E M B O U R G MIRADOR.LU

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BAR SNAPSHOT

PAS SION FRUIT M ARGARITA 1 GLASS 3 MINUTES

• 6 cl Tequila • 3 cl lime juice • 3 cl passion fruit juice • 1.5 cl Cointreau L’Unique • Salt, for decoration (we recommend: Hawaiian red salt) 1 Rub the rim of a margarita

glass with some lime juice and sprinkle with salt.

2 Pour all the ingredients into a shaker with ice, shake well and strain into the glass.

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CAFE PORTRAIT

HUGO BRU NCH The secret ingredient to any establishment’s success is the people behind it. Hugo Brunch is the brainchild of Ioanna and George, who have brought a taste of their native Greece to Luxembourg with a café unlike any other in the Grand Duchy. Café-goers can find this gourmet brunch hotspot in the heart of Bridel.

With a delicious Greek-inspired menu and warm and welcoming interior in terracotta and wood that will have them coming back for more.

TEXT MARION FINZI PHOTOS MARC DOSTERT

“W

e want to make our customers happy,” begins Ioanna. This may sound like a cliché, yet... When asked why they open seven days a week, George simply shrugs: “Why close on a Monday when that might be a customer’s day off and they want to come and eat here?”

This is the level of professionalism and high standards that the couple have been committed to since Day 1. Within a matter of weeks of opening, word of mouth had spread and Hugo Brunch was always full. And because the customer is king here, the restaurateurs were quick to act to keep their customers happy: “We didn’t like having to keep turning people away, especially if they’d travelled miles to come and eat here. So we decided to put tables up on the first floor, too.” And so the café ousted George’s fitness studio that had up until then occupied the first floor of the building.

A TO P T E A M T H AT P U L L S TO G E T H E R When it first opened, there were just four people in the Hugo Brunch team. “Today, there are 18 of us,” says Ioanna. “We’ve created our dream café. It’s all happened very quickly.

And even though it wasn’t necessarily our intention to grow so rapidly, we can’t say we’re not delighted.”

For the past year, Ioanna has come into work every day with a big smile on her face.

The days go by, but do nothing to dampen her spirits. Quite the contrary. “I’m there all day helping out wherever I’m needed, because my team doesn’t work for me – we all work together to ensure the best results and customer service.

I’ve never been happier!” So, what’s the secret to their success? Neither George nor Ioanna have any professional qualifications in catering or hospitality. But what they have, along

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CAFE PORTRAIT

“MY TEAM DOESN’ T WORK FOR ME BUT WE ALL WORK TOGE THER AS A TEAM FOR THE B E S T R E S U LT S .”

IOANNA

with the rest of the team, is oodles of passion for their job.

G R E E K- I N S P I R E D C U I S I N E Ioanna is in charge of the brunch menu, which she likes to mix up every two to three months. “We always listen to our customers, though,” she says. So when the café’s signature dish Kagianas (a Greek dish made with egg, tomatoes and peppers) disappeared off the menu and triggered a barrage of complaints, Ioanna came up with a compromise: “We reinstated it on the menu, but with a twist – because what we want to do is to offer customers different dishes so that they don’t get bored!”

You can therefore expect to find avocado on toast on the menu with a regular new twist, alongside dishes like spanakopita salad, Eggs Benedict, French toast and pulled beef burgers. And what better way to enjoy your brunch than with a Greek speciality coffee (Nine Grams), which can, of course, be enjoyed freddo, just like in Greece.

For those with a sweet tooth, there’s a wide range of sugar-free and gluten-free cereal bars from Greece, as well as a variety of cakes, including cheesecake – “our bestseller” – and chocolate tahini cake.

Over the past twelve months, Hugo Brunch has established itself on Luxembourg’s culinary scene with ease. But, as George is keen to point out: “It’s a marathon, not a sprint”. The couple constantly work hard to meet their very high standards and offer their customers only the very best. The result: a loyal clientele who ensure Hugo Brunch is fully booked two weekends in advance. “Our Hugo Brunch adventure has been more wonderful than we could ever have imagined,” says Ioanna. What a beautiful thing it is to see your dreams come true.

HUGO BRUNCH 8 9 R U E D E LU X E M B O U R G L- 8 1 4 0 B R I D EL @H U G O . C O F F E E . B R U N C H

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LIFESTYLE

The hardest part will be choosing your first cocktail.

The rest will be obvious.

Le Royal.

Une évidence. luxembourg.leroyal.com

12, boulevard Royal I Luxembourg T. 24 16 16 734

ARTIST PORTRAIT

SERGE KOCH

A LIFET I M E DEDIC AT ED TO A RT Anyone familiar with Luxembourg’s art scene will no doubt know the name Serge Koch. Artist and spokesman, creator and committed campaigner, Serge Koch has played a leading role in cultural life in the Grand Duchy for over four decades.

TEXT CHAREL HEINEN PHOTOS ENIA HAECK

S

erge Koch is best known for his roles as President of artists’ association ARC and Vice President of the ‘Cercle Artistique de Luxembourg’, through which he has contributed significantly to the creation and strengthening of arts structures and networks in Luxembourg.

But despite this heavy involvement in arts organisations, what Serge Koch first and foremost is and remains is a passionate, versatile artist – as much a lover of art as a collector of art.

T H E S TO RY O F T H E A R T I S T They say you can tell a lot about a person from their home. Anyone who visits Serge Koch’s studio apartment won’t fail to be amazed by his jaw-dropping collection of books, records and, above all, works of art. Not an inch of wall space is visible – a dense display of drawings, engravings, paintings and photographs delights.

The signatures on them read like an encyclopaedia of half a century of Greater Region art history: “They’re the works of friends, acquaintances and artists I admire. Every picture tells a story.”

And the longer you wander around this little treasure trove of art and listen to Serge’s anecdotes, the clearer it becomes: This studio apartment also tells a story. The story of an art scene – and of a man who grew up in and with it.

“I’m self-taught, like most artists of my generation,” he says. “In the 1980s, there were no structures like there are today. We had to work hard for recognition, and it often didn’t come until late in our careers.”

Serge tells us that he owes his drive to create to his father: “Whenever I was sat in front of the TV, he’d say, ‘Go and do something creative!’ And so I would.”

Even before he started school, Serge was reciting passages from Luxembourg’s famous Renert fable

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or the poem Fiisschen with his father. “My father taught me to write, and I’ll be eternally grateful to him for that,” he says.

I N B L AC K A N D W H I T E Serge Koch has always written his own poetry, in French and in German. He later added drawing and painting to his repertoire, followed by engraving and photography in the late 1990s. But it wasn’t until 1988 – and with a bit of a push from a supportive friend – that he felt confident enough in his work to present it to the outside world, holding his first ever exhibition in Wiltz. “I didn’t think I was good enough. But I ended up selling almost everything!” he recounts.

Serge doesn’t describe himself as a photographer, painter or classical engraver – “I just do it.”

ARTIST PORTRAIT

“ I ’ V E N E V ER WA N T ED TO B E L I K E A NYO N E EL S E – E VERYO N E S H O U L D L E AV E T H E I R O W N DIS TINC TIVE M ARK .”

SERGE KOCH

And it was doing, not doubting that constantly spurred him on. For years, he worked on his art at night, into the early hours of the morning: “For decades, I had no more than four hours’ sleep a night.”

Ever since those days – or rather nights! – experimentation has been at the heart of his work. Unlike many of his more conservative peers, Serge Koch was not afraid to leverage the capabilities of digital image processing for his art right from the outset. Some of his artworks from the 1990s and early 2000s, with their pixelated charm, are a throwback to the early days of home computers. He also edits his photographs using digital tools – but the subjects are always authentic. People are a vital element in his photographic work: “I in particular like playing with silhouettes, rear views or people in the distance. When I take a photo, I often don’t know if I’ll be able to do anything with it; I can only see that after zooming in on it on the computer,” he explains.

He is constantly seeking new, original and unique forms of expression – the very antithesis of perfection and stylistic criteria, which, for Serge Koch, restrict the artistic flow and creative expression: “I’ve never wanted to be like anyone else – everyone should leave their own distinctive mark.”

. . . A N D B AC K TO C O LO U R “Unfortunately, my painting fell somewhat by the wayside for a while,” he admits. “But I’ve recently got back into it and plan to try and paint more again now.”

It was never Serge Koch’s plan to become organisationally active in the art scene. “I was constantly being asked to get involved, and eventually I agreed,” he says. After a career spanning more than forty years, Serge Koch is not only a much-valued asset to Luxembourg’s art associations, but also embodies the collective memory of an entire generation of artists. Unfortunately, he rarely talks about his own work. But that is precisely why it merits a closer look.

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A C U R AT E D J OY

R A R E FINDS IN LU X EMBOURG Our Must-Haves just got a serious upgrade. Meet Dominika Wojtkowska-Banaszek – architect, interior designer and the kind of person who sees beauty where most of us don’t even think to look.

She’s bringing her sharp eye and design sensibility to our summer issue, with a curated collection of standout objects – all made or sold right here in Luxembourg. Think pieces with soul, stories and serious style. This is local design through the lens of someone who truly understands what makes a space feel special.

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s an architect and interior designer, I’ve come to treasure the details – the subtle elements that quietly elevate everyday life. In Luxembourg, I’ve discovered a handful of shops that offer more than just beautiful objects; they present pieces that surprise, bring joy and forge a sense of connection to craft and creativity.

These shops carry items that stand apart: sculptural light switches that are like jewellery for your walls, handcrafted table napkins in natural fabrics with delicate stitching or artisan chocolate bars wrapped like works of art. Every product tells a story – one of thoughtful design, meticulous production and, often, a playful spirit.

You can see the maker’s hand in every detail.

A hand-blown glass vase with slight variations, a minimalist wooden tray with visible grain or a lamp that casts a glow so soft it changes your mood.

These aren’t mass-produced items – they’re objects of affection, born from dedication and passion and skilled craftsmanship.

These spaces are a joy to browse. They invite you to slow down, to explore with curiosity and to choose pieces that will bring you joy for years to come. In a world of fast everything, these Luxembourg gems remind us that true quality – and beauty – lies in the thoughtful, the rare and the real.

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M U S T- H AV E S

1 F(utile) – Umbrella €44.95 2 First Floor – Lamp Small €399, Large €799 3 Modu – Maegen salt or pepper €32 4 Insect collection – handmade woollen rug €1,200 5 Krump MDB – Lisa Sofa €2,320 6 AKI glass oil lamp Small €175, Large €225 7 Live Touch.design – Vectis aluminium switch From €65

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8 Kyo Journal – Kakomi IH Donabe pot €191 9 Le Showroom – Inoui Editions pouch €85

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LALIQUE

CR A F TSM A NSHIP A N D LU X U RY FOR YOU R TA BLE When people hear the name René Lalique, some think of perfume, others of jewellery.

But French glassmaker Lalique is also reputed for its exquisite tableware.

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he ultimate in elegance and craftsmanship, Lalique tableware is designed to impress: beautiful key pieces crafted to elevate your table and make every meal a special occasion.

Carrying on the legacy of the creative genius that was René Lalique – master glassmaker, jeweller and pioneer of Art Nouveau and renowned Art Deco glassmaker – French company Lalique has been preserving a craft rooted in French tradition for over a century. In Wingensur-Moder in Alsace, artisans blow, sculpt and polish crystal using techniques passed down from generation to generation. It is here, in this factory founded in 1922, that pieces dedicated to the art of entertaining are created.

T R A D I T I O N A N D I N N OVAT I O N AT T H E H E A R T O F L A L I Q U E Through its collections, Lalique explores all the sensorial aspects of the dining experience. Each piece is designed as a radiant sculpture, crafted in crystal by Lalique’s accomplished artisans. This high-precision work, marrying traditional techniques and contemporary innovation, gives rise to exceptional objects: glasses

with clean lines, decanters with frosted details and highly decorative centrepieces.

Iconic collections such as ‘100 Points’, designed by renowned wine critic James Suckling, and collections inspired by flora and fauna, themes dear to René Lalique’s heart, illustrate Lalique’s constant quest for a harmonious balance between beauty and functionality.

K E Y TA B L E WA R E P I EC E S Glasses, champagne flutes, decanters, vases and centrepieces: each object is a refined work of art. The lines are clean, the volumes balanced and the finishes remarkably precise. The contrast between polished and satin-finished crystal – the hallmark of Lalique – lends the pieces unique visual and tactile depth. Light dances, shapes come to life and every dining table is transformed into a poetic tableau.

In a world where the art de vivre is constantly being redefined, Lalique continues to emanate the epitome of French luxury: timeless, sensorial and deeply rooted in traditional craftsmanship.

LALIQUE.COM

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NAZAR

M EDI T ER R A N E A N TA ST E All those longing to get away from it all and dreaming of a holiday in the sun can get their Mediterranean fix closer to home, at Nazar.

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azar, which opened in Kockelscheuer in September 2023, is a welcome oasis of Mediterranean warmth and vibrancy right here in Luxembourg. “It was always my dream to open a bar and restaurant,” says owner and manager Agit Taycimen.

As he proudly shows us around Nazar, he tells us how the journey to the polished venue that we see today was a long and arduous one: “We fully renovated the building. And encountered all kinds of unexpected problems and delays. Plus my interior designer let me down at the very last minute.”

It was on a visit to Café Trust in Luxembourg City that Agit met, quite by chance, the café’s interior designer. “I really liked what she’d done at Café Trust, so told her about my vision for my restaurant,” he says.

A vision of the sunny Mediterranean in blue and rattan that the interior designer loved and agreed to help Agit bring to life.

“ V E RY I N S TAG R A M M A B L E ! ” Nazar’s Mediterranean flair has proven a big hit. “The décor is sensational. Very Instagrammable!” laughs Agit. And social media has indeed been instrumental in Nazar’s success – the restaurant even recently enjoyed a collaboration with ‘Les Gars du Lux’, one of Luxembourg’s hottest influencer accounts.

When guests step inside Nazar they are instantly transported to the Mediterranean – from the décor to the cuisine.

The menu features sharing plates, including hummus, tzatzíki, labneh, borek and

halloumi. “And, of course, classics like salads, burgers, tagliatas and fish dishes, to cater to all tastes,” reveals Agit Taycimen.

In the evening, when the sun begins to set, the terrace, with its beautiful bougainvillea and seating for around fifty, is the perfect setting for an aperitif. As you sit back and relax under the shade of a straw canopy, you can’t help but imagine you’re on a Greek island, thousands of miles away…

THE EYE OF NA Z AR Inside, the ‘nazar’ is everywhere. “The nazar is an eye-shaped talisman that protects you from the evil eye,” explains the owner.

“It’s a belief deeply rooted in Turkish and Greek culture, but also widespread elsewhere in the Mediterranean and Middle East. It’s our name and our logo, and you’ll see it all over the restaurant.”

Something else you’ll see a lot of in Nazar are natural materials: Rope, straw and rattan are all integral elements in the restaurant’s interior design. “Many of the hangings come from Marrakesh, but all the rope ones come from Turkey,” Agit tells us.

In the back left of the dining room is Nazar’s pièce de resistance: A white wall with little illuminated niches containing earthenware and other decorative ceramic objects in white and blue. “We commissioned an artisan plasterer to create this wall. I wanted guests to feel like they were in the streets of Mykonos,” explains Agit.

And you do! The bench seating running the length of the wall is adorned with blue

cushions, ochre cushions and cushions featuring the legendary nazar eye. “The ochre evokes the earth, the blue the sea, and the shapes of the backrests waves,” he says.

S U M M E R PA R T Y V I B E S A draped ceiling for a more intimate look and feel, rattan chairs, ethnic cushions, bespoke benches custom-made by a carpenter… Every inch of this restaurant design has been meticulously thought out.

But it’s not just the Mediterranean-inspired décor and cuisine that play a role in setting the scene at Nazar. There’s also the warm and friendly party ambiance, helped along by creative cocktails served by a skilled mixologist and cool DJ sets that play at Nazar’s regular Thursday afterwork parties and Saturday club nights, complete with dancing! “We wanted Nazar to be a fun and lively place, and so we put on DJs and dance nights,” says the owner. “We also offer private hire options for private and corporate events and organise stand-up comedy evenings. We’re always on the lookout for great events to host!”

A visit to Nazar is an escape to the Mediterranean in the heart of Luxembourg, with summer vibes to get you in the holiday mood.

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FOOD TRENDS

CU R D LOV E Cottage cheese, the low-fat dairy darling of the ’80s, is back! Now praised for its high protein content and versatility, you can enjoy it old-school on a slice of bread or add it to baked goods for a fluffier finish.

Cottage cheese ice cream, anyone?

PU NCH Y PICK L ES The humble pickle is finally being recognised for its bold, briny bite. Fermented varieties — think cucumbers, beans, cabbage and even fruit — bring gut-friendly probiotics and a tangy finish to even the simplest dishes.

A SI A N SNACK AT TACK Asian convenience store snacks are trending for their bold flavours, unique textures, playful packaging and element of surprise. From crispy seaweed to chewy (but also crunchy!) mochi rice crackers to ‘swicy’ (sweet & spicy) treats, these are sure to delight your tastebuds!

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A taste of summer WITH RAK PORCELAIN

E-SHOP Professional clients can discover the entire RAK PORCELAIN range exclusively in our showroom in Bettembourg or through its exclusive distributor, Chomette Luxembourg.

RAK Porcelain Europe | 440 Z.A.E Wolser F | L-3290 Bettembourg | Luxembourg Tel. : (+352) 26 36 06 65 | www.rakporcelain.com | Distributed by Chomette Luxembourg

BUSINESS

HOT COMMODIT Y

THE COST OF COFFEE – WHY PR ICES A R E SOA R ING The price of green coffee has more than tripled in the last five years.

Extreme weather, market speculation and new regulations are all driving up costs for traders and roasters – significantly impacting consumers and smaller retailers.

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he price of a pound of green coffee is currently USD 4.24 (as at 29 April 2025). In April 2020, it was USD 1.28. That’s a whopping increase of over 230% within just a five-year period! It’s a trend that is of great interest to statisticians. But it’s also one that has long been having a real-life impact on retailers and consumers: In many cafés, a cappuccino now costs more than a light lunch. So, what exactly is behind this surge in the cost of coffee?

PRICES SET ON T H E S TO C K E XC H A N G E Coffee is one of the most widely traded commodities in the world – and prices for it are not set in the field, but rather on the stock exchange. Or to be more precise, on futures exchanges such as the ICE in New York, where coffee is traded in the form of ‘futures’: contracts that set a price today for future supply. What initially sounds like a static financial instrument quickly becomes dynamic as soon as speculators get involved.

Speculators bet on price movements – not because they’re interested in drinking coffee, but because they expect to earn a profit from it. And the more money is bet on rising prices, the higher the price rises – regardless of whether the real supply situation is tight or not.

2021 marked a pivotal moment for coffee: Brazil, the world’s largest coffee producer, lost much of its harvest due to frost and drought. The markets reacted nervously, prices skyrocketed and speculators further

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fuelled the trend. At the same time, the COVID-19 pandemic threw global logistics into turmoil: containers were in short supply, ships were backed up outside ports and supply chains were disrupted. This uncertainty drove prices even higher. In addition to this, there was also a general boom in demand for commodities: Because traditional investments were yielding little return, a lot of capital flowed into commodities – including coffee. And then there was the matter of the weak US dollar, which made coffee cheaper for many countries and fuelled demand. The result: a significant increase in prices.

C L I M AT E C H A N G E A N D R E D TA P E In addition to the stock markets, climate change is today also increasingly playing a role in the rising cost of coffee. Climate change not only directly affects harvests – as the result of droughts or extreme weather conditions, for example – but also changes

coffee-growing areas in the long term. Entire regions that produce coffee today could become entirely unsuitable in a few decades.

This not only triggers the need for relocation of plantations and facilities, but also for investment in new production methods and technologies and more resistant coffee plants – all factors that will drive up costs in the medium term.

But it’s not just the climate that’s causing headaches in the industry. A new EU regulation is set to come into force from 2026 which will require importers to prove that no rainforest has been cleared for the cultivation of goods such as coffee – applicable retroactively from the end of 2020. This sounds like a good humanitarian initiative, but the reality is that this new regulation will entail a considerable amount of red tape for small-scale traders and roasters. Ensuring full traceability of supply chains is a complex and costly business – especially for

IN MANY CAFÉS, A CAPPUCCINO NOW COSTS MORE THAN A LIGHT LUNCH.

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“ W E ’ V E S E T O U R S E LV E S T H E G O A L O F NOT INCRE ASING OUR PRICES, BUT THIS W I L L O N LY B E P O S S I B L E F O R A S L O N G A S O U R R OA S T ER ( . . . ) A L LOW S I T.” ILIES, DO FOR LOVE

those who already value transparency and sustainability but lack the resources of large corporations. While multinational players have their own compliance departments, the regulation could pose challenges for small importers that may threaten their ability to continue to trade.

T H E I M PAC T O F C O F F E E P R I C E S O N R E TA I L E R S A N D C O N S U M E R S The situation is becoming increasingly challenging for retailers and restaurateurs.

Coffee is a ‘staple’, i.e. an item that consumers purchase regularly and are price-conscious about. This makes the level of competition correspondingly high. Anyone who increases their prices too much risks losing customers. Large retail chains and established coffee roasters may be able to absorb the hit, but it quickly puts smaller suppliers under pressure.

Take for example café Do for Love in Luxembourg City, which has outlets in the city centre and Cloche d’Or quarter. In an interview with KACHEN in April, Ilies, one of Do for Love’s co-founders, told us: “We’ve set ourselves the goal of not increasing our prices, but this will only be possible for as long as our roaster (...) allows it.” So far this seems to be the case, and Do for Love has been able to resist upping its prices by too much. But the margin is narrow. “We’ve decided to cut our margin rather than pass the price increase on to our customers,” says Ilies. Just how long this model will be viable for remains to be seen.

Coffee lovers should therefore brace themselves for their beloved brew to become even more expensive in the future. The global coffee market shows just how closely agriculture, financial markets, climate and politics are intertwined – and how this ultimately shows up on your receipt.

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Z E LT ’ S W O R L D

T H E STAGI NG OF PL E A SU R E Oliver Zelt is an editor on German daily television news programme ‘tagesthemen’ and a food critic for various magazines and newspapers.

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he restaurant sector is suffering from a severe bout of Listitis. Rankings of elite restaurants appear on an almost weekly basis. Regional, national, international… There’s forever one kitchen team or other standing on an award stage being presented with their ‘Best Restaurant in the World’ crown. That there are a multitude of best-restaurant-in-the-world lists, with a different restaurant topping each list just goes to show how utterly ridiculous this rating frenzy is. So, pray tell, which of these top-rated restaurants is the best restaurant in the world? And what exactly does it take it make it to the No. 1 spot? Is a wobbly sphere of sea urchin complete with ocean sounds a culinary sensation, or is a perfectly cooked beetroot with freshly grated horseradish equally as impressive? Why not just let every diner have their say? We might well then see the local village pub nabbing top place and giving award-winning top chefs a run for their money.

T H E I L LU S I O N O F M I R AC L E C U R E S FO R A I L I N G R E S TAU R A N T S Which brings us neatly on to top chefs and an irritating TV format that sees a multi-award-winning chef sweep into a struggling restaurant and overhaul the décor, menu and kitchen team.

And hey presto! The restaurant is rescued from certain ruin! In Austria, a two-star chef recently embarked on this very mission.

Now, I’ve nothing against entertaining kitchen shows, and certainly nothing against using your experience and expertise to help others. But when German chefs travelled the country with the same masterplan to save restaurants and journalists checked back one year later to see how things were going and found that almost half had closed their doors, I’d call that a lose-lose situation. Certainly for the restaurants that had closed. But savvy viewers might also be left thinking that celebrity chefs aren’t superheroes after all, rather simply chefs with an overinflated sense of their gastronomic skills.

FINE DINING ON A TIMER It’s certainly no easy feat to make a profit in the restaurant business, even with the most creative of cuisine. However, there are some ideas that could well put diners not yet deterred by the ever-increasing expense of eating out off their food. One such idea is time-restricted dining, i.e. booking a time slot for your meal in addition to your table reservation. You can’t help but feel mildly miffed and frustrated by the introduction of this restrictive practice in restaurants – and primarily in those serving trendy cuisine and in which wolfing down your food is not considered good etiquette. Some restaurants allow you a ‘generous’ hour and a half, for a five-course meal, mind you. The gall of it!

TIME SLOTS ARE A RESTRICTIVE PRACTICE NOW BEING INTRODUCED I N R E S TAU R A N T S .

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ADVERTORIAL

SOGEL OPENS N EW SHOW ROOM , W I T H T HE SPOT LIGH T ON COFFEE! SOGEL S.A. has been a reliable partner with a broad offering of services and solutions for the household appliances, security, air navigation, industrial remote controls, and telecommunications markets. This longstanding Luxembourgish company delivers tailor-made solutions for industrial and commercial clients, high-quality products for retailers, and reliable, innovative appliances for private customers seeking high-performance technology.

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ith over 70 years of experience to its name, SOGEL combines proven expertise with a passion for innovation. This spirit now takes shape in an exceptional new space: the recently inaugurated showroom at its headquarters in Grass. For the very first time, customers and partners can experience SOGEL’s products and services live in an attractively designed space. A special highlight of the new showroom is the Coffee Corner – an area that not only looks great, but also offers a wide variety of top-quality coffee machines and accessories.

FO R T H E LOV E O F C O F F E E – I N T R O D U C I N G A N E W S EG M E N T W I T H S T Y L E FO R S O G E L “Today marks far more than just a milestone in our history; it is a new chapter in the SOGEL story,” announced Estelle Facchinetti, Administrative Director of SOGEL, at the grand opening of the company’s new showroom. The Coffee Corner is coffee heaven for coffee lovers and professional baristas alike.

SOGEL is the distributor of the well-known Swiss coffee machine manufacturer Franke, whose products have proven hits, especially in office and retail environments, for their flawless quality. In addition, the brands Yunio and Faema are also supplied and complement this range. For domestic or professional use depending on the model, the Spanish brand Ascaso offers elegant machines that combine refined design with performance. Furthermore, the catalogue also includes brands and accessories such as Latte Art, Aeralab, Aquablu, Fiorenzato, and Marco, dovetailing neatly with the coffee machine selection.

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“Our new coffee segment is born out of a passion for good coffee and fully embraces coffee culture,” explains the Director. The company also places strong emphasis on customer service: SOGEL offers daily support from 8 am to 10 pm, seven days a week.

At its showroom opening, SOGEL also presented new stand-out brands in its household appliances segment, including Signature Kitchen Suite, Unox Casa, Hisense, Frigelux, La Sommelière, Le Chai, which impress with their innovative solutions – in particular Urban Cuisine with a vegetable garden integrated into the kitchen.

But that’s not all there is to explore: innovative concepts in sustainability also take to the floor in the new SOGEL showroom. One particularly impressive solution is the cleaning system from AUUM, which cleans glasses in just 20 seconds and with just 10 cl of water – without the need for any chemical cleaning agents. A real revolution in cleaning, in particular for eco-conscious cafés, bars and restaurants.

exchange, and inspiration. Training courses, workshops, demonstrations, and tastings centred on coffee culture round off the offering and make the new SOGEL showroom a real experience centre.

Facchinetti sums it up perfectly: “Our showroom is not just a display space – it is a vibrant and friendly hub of discovery, interactions and sharing.”

A host of partners attended the opening, and contributed to the success of the event with a selection of delicious culinary delights and entertaining demos. The raffle, with superb prizes up for grabs, including shopping vouchers and two wine fridges, was also a big hit.

The Director paid tribute to her team that evening: A new mecca for coffee lovers is now open in Grass for anyone looking to discover and try out new products and solutions and learn more about coffee, and more.

And that’s exactly what’s so great about a showroom: How else would you otherwise get to find out about something you didn’t even know existed?

A P L AC E TO E X P LO R E A N D E X P E R I E N C E , L E A R N A N D E N J OY Much more than a simple exhibition space, this showroom is designed to be a place of connection,

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FAC T S & F I G U R E S

A GR EEN ER WAY TO BA R BECU E Summer’s barbecue season brings rising temperatures – and soaring carbon footprints.

Today’s grilling isn’t just about flavour; it’s about environmental impact too. The traditional barbecue – with its heaps of meat, charcoal, and disposable plastics – takes a heavy toll on our planet. But there’s a better approach: embracing plant-based alternatives, locally grown veg, sustainable charcoal and minimal packaging can make your summer feasts both delicious and eco-friendly. These figures reveal the striking difference this makes – and highlight where Luxembourg and Europe are already making headway.

IN NUMBERS

E M B R A C I N G P L A N T - B A S E D A L T E R N A T I V E S , L O C A L LY G R O W N V E G , S U S TA I N A B L E C H A R C O A L A N D M I N I M A L PAC K AG I N G C A N M A K E YO U R S U M M ER F E A S T S B OT H D E L I C I O U S A N D E C O - F R I E N D LY .

40% of Luxembourg residents plan to choose more vegetarian or vegan options for their future barbecues.

3.5 kg CO₂ is released by a traditional beef burger on the grill – compared to just 0.5 kg for its vegan counterpart.

2030 0.0 kg CO₂ +280% all food packaging is set to be either recyclable or compostable.

are produced by solar grills – a specialist product that’s steadily gaining popularity.

increase in plant-based barbecue product sales across European retailers since 2019.

1,850 16,000 2021 litres of water go into producing a single kilogram of pork – potatoes require merely 250 litres.

tonnes of single-use tableware is estimated to be discarded across the EU during the summer months alone – mostly from barbecues and picnics.

single-use plastic items like plates, cutlery and straws have been banned throughout the EU.

25 minutes 80% is all a disposable charcoal grill tray burns for – yet it generates over 1 kg of CO2 .

of all charcoal sold in Europe comes from unsustainable forestry practices.

S O U R C E S T N S I L R E S 2 0 2 4 , O X F O R D M A R T I N S C H O O L / E AT E R N I T Y, E U C I R C U L A R E C O N O MY AC T I O N P L A N , E C O I N V E N T/G R E E N T E C H E U , N I E L S E N / P R O V E G E U R O P E , WAT E R F O O T P R I N T N E T W O R K / FA O , E U E N V I R O N M E N T A G E N C Y - 2 0 2 2 , E U R O P E A N C O M M I S S I O N , G E R M A N F E D E R A L E N V I R O N M E N T A G E N C Y/ E X T R A P O L AT E D F O R E U , W W F E U - 2 0 2 3

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SPOTLIGHT ON...

MADE IN LUXEMBOURG

LU X EM BOU RG’S CROW N OF E XCELLENCE You’ve likely noticed it on food packaging, artisanal goods and even on the cover of this magazine: a discreet crown perched over the words ‘Made in Luxembourg’.

But what exactly does this prestigious emblem represent?

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he ‘Made in Luxembourg’ label was developed in 1984 by the Ministry of Foreign and European Affairs, the Chamber of Commerce and the Chamber of Skilled Trades and Crafts. The emblem provides Luxembourgish businesses with proof of origin and helps them market their goods and services both domestically and on a global scale.

From cafés to IT firms, some 1,800 businesses display this emblem, covering a whole range of commercial sectors from agriculture to art.

However, the ‘Made in Luxembourg’ label is not awarded to just any company – certain criteria must be met in order to be considered. Businesses must prove that they have been running for at least twelve months, and their goods or services must also be manufactured or supplied in Luxembourg.

Following a successful application and meeting with the monitoring committee – and payment of the €200 fee – the label is awarded for five years.

After this time, an audit determines whether the company may be granted an extension.

A business bearing this seal is deeply rooted in Luxembourg. It is a proud representative of the Grand Duchy and supports its economy. The easily identifiable crown also helps customers choose quality items made with local expertise, thereby supporting the country’s finest craftsmanship and heritage.

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IN THE GARDEN

LUGA

THE FU TUR E OF NATUR E IN UR BA N LU X EMBOURG From 7 May to 18 October 2025, the LUGA (‘Luxembourg Urban Garden’) exhibition will be transforming the Grand Duchy into an open-air laboratory of ideas, with visitors invited to come together and consider the future of our urban landscapes.

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pen-air exhibition events in various locations across Luxembourg City and in Nordstad, in the north of the country. Urban gardens, art and landscape installations, agricultural projects and living spaces, all with one common purpose: to try and find a harmonious balance between nature and urban life.

Over the course of the exhibition, LUGA will aim to reveal unknown natural and historical riches, micro organisms that are invisible to the naked eye and surprising ecological processes that are vital for the future. 1,000 events will be held over the six months of the exhibition, in 5 key locations in Luxembourg City and the town of Ettelbruck (Nordstad), with 4 living spaces for citizens.

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ÉDOUA R D A NDR É MUNICIPAL PAR K

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The valley is set to bloom with imaginative spaces, including ‘Herbularius’ – an urban garden where fragrant herbs take center stage, born from a collaboration between the City of Luxembourg and local grower Mr. Kirsch 10 gardens by international landscape architects. Living space: the LUGA Lab, an open-air structure designed as a meeting place for visitors and residents, to promote inclusion and interaction between generations.

With 30 hectares of green space, Édouard André municipal park is the perfect setting for the creation of a truly enchanted world: immersive story trails, urban gardens, wondrous greenhouses and mystical installations, 8 gardens by members of the Luxembourg Horticultural Federation will be open for visits. Living space: the Culture Hub, a relaxation area open to all in the heart of the park, celebrating encounters, creativity and local gastronomy, all while respecting the fauna and flora.

In the heart of the valley, visitors will discover a garden designed by landscape architect Leon Kluge.

Past the Skate Park, the ‘Young Designers’ urban gardens’, along the river, will represent the future, fertile in opportunities, highlighting the macrocosms and microcosms present in the valley. Living space: the Science Hub, designed as a research and education lab to address key issues relating to science, food and biodiversity.

IN THE GARDEN

Jardins urbains/Urban Gardens

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01 Cocon Exploratif, Fondation J.P. Pescatore, Delphine Hardy LUGA 02 La Serre des orchidées, Fondation J.P. Pescatore 03 Jardins de la Fédération Horticole Luxembourgeoise 04 L’Indiscret, Atelier Quandmême, Art & Jardins Hauts-de-France 05 Roseraie Amélie, LUGA, Service Parcs VdL, asbl Patrimoine roses pour le Luxembourg et Lëtzebuerger Rousefrënn 06 Plantes du Luxembourg, Lycée Technique Agricole, Service Parcs VdL 07 Un banquet dans une jardinière, IBLA, co-labor, natur&ëmwelt 08 Jardin Partage, Julie Chirol 09 Wander Kautsch, Eli.n.iki 10 Timeo, Rien Veulemans 11 Le portail, Naile Arslan 12 Blue Sky, Jérôme Goedseels 13 Lien de connexion, Carolin Kemkes-Günner 14 Jardin Germinatif, Nadine Weirich & Cassandra Provenzano 15 Nice to BEE, Carina Hahn 16 Les mystères du trésor des plantes médicinales, Laurence Didier 17 Mange-Moi, Delphine Hardy LUGA 18 Herbularius, Delphine Hardy LUGA, Service Parcs VdL, N.Kirsch 19 Le chant de l’Alzette, Racine Carrée, Atelier Ty Maap 20 Les périscopes, Atelier LJN 21 Water Forum, LOLA, 2001, 51N4E 22 Urban Oasis, Atelier LOOS van VLIET 23 Racines du futur, Atelier eem, Paysarchitectures 24 Histoire(s) d’eau, AREAL 25 Grow Together Grow Green, Topotek 1 26 Triptyque, Atelier du Vivant 27 Après l’effondrement, OUPAPO 28 Solum, Atelier Faber 29 Endymion, Sara Noel Costa De Araujo, Jan Minne

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K I R CHBERG

ETTELB R U C K

Kirchberg will be hosting a large-scale agricultural project with the creation of an urban farm in the new Kuebebierg district (run by Aurel & Axel) on which local fruit and vegetables will be produced and sold. Art and landscape installations will also be on show: The Living Pyramid by Agnès Denes, a Hungarian artist and pioneer of Land Art, and Phyllom by architectural firm Schürmann + Witry, a ten-metrehigh steel sculpture designed as an architectural interpretation of a leaf.

An ‘Urban Agricultural Trail’ in the town of Ettelbruck (Nordstad region) will feature botanical and agricultural exhibitions, demos of innovative cultivation methods and fun activities relating to food production and various nature-related trades.

Living space: the Agriculture Hub, an edutainment space and meeting place with exhibitions and workshops on all things agriculture.

Installations paysagères et artistiques/Landscape and Art installations 30 L’arbre littéraire, Noé Barthel LUGA 31 Artificial Interweaving, Charlotte Payet 32 Serre Merveilleuse, Aglaé pour LUGA 33 Birds, Damiano Picci, Zohra Mrad, Soraya Meftah, asbl KT Promotion

34 Green Disco, Alexandra Duvekot & Elisabeth Schilling 35 Le Festival des cabanes, LUGA, SNJ, OAI 36 Life on the verge, Leon Kluge 37 The Lower World, Susan Philipsz - MUDAM, LUGA 38 Enlighted Gardens, Damiano Picci, Zohra Mrad, Soraya Meftah, asbl KT Promotion 39 Eco-Sonic City, D’Kréiennascht asbl, EOMAIA sarl 40 Aquacanta, d-o-t-s (Laura Drouet / Olivier Lacrouts) & Hadrien Vénat 41 La tête comme un jardin, Marco Godinho, Cercle Cité et LUGA 42 The Living Pyramid, Agnes Denes - MUDAM, LUGA 43 Phyllōm, Schürmann + Witry LUGA Art Trail : Animals of the Mind Curator Boris Kremer 44 Juliens Maus (sculpture), Rémy Markowitsch Juliens Maus (vidéo), Rémy Markowitsch 45 Le Cri, Atelier Van Lieshout 46 Die launische Forelle, Ulrich Vogl 47 Harvest, Anna Hulačová 48 Pigeon Tower, Studio Ossidiana 49 Pavillon der Himmlischen Verheißung, Roland Boden 50 A Painting for Insects #002, Henrik Håkansson 51 Totems, Laurent Le Deunff 52 Blobby and Boo, Mary-Audrey Ramirez 53 Sphinx, Anne-Charlotte Finel 54 Tout couche sous le kepenek, Cengiz Hartlap & Sara Lefebvre Projets agricoles/ Agricultural projects 55 Ferme urbaine au Kuebebierg, Fonds Kirchberg, Aurel & Axel Lieux de vie/Living spaces Points d’informations/ Info points Circuit LUGA Itinéraire bis Ligne du Tram Société nationale des chemins de fer luxembourgeois (CFL) Toilettes PMR/Accessible toilet

MORE INFO Scan the QR code for more details about the LUGA programme and exhibitions.

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ADVERTORIAL

L U G A 2 0 2 5 C U V É E – V I N TA G E C R É M A N T

A SPA R K LING COLL A BOR AT ION Crafted exclusively for the LUGA 2025 exhibition, the Cuvée LUGA 2025 Vintage Crémant captures the essence of the Moselle’s long-established viticultural traditions and the artistry of its finest winemakers.

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his remarkable sparkling wine has emerged from a groundbreaking alliance between the Viticultural Solidarity Fund and three esteemed wine-growers’ collectives: the Guild of Independent Vintners, Domaines Vinsmoselle and the Luxembourg Wine and Spirits Federation. Backed

by LEADER Miselerland, the Wine Institute (IVV), and LUGA asbl, this extraordinary venture represents a harmonious convergence of vintner and oenologist expertise. Under the masterful supervision of the Wine Institute’s head cellar master in Remich, this distinguished cuvée was meticulously crafted using choice grapes sourced from diverse winegrowing estates.

A limited series of 6,000 bottles was laid down to mature for 439 days within the atmospheric casemates of Fort Royal. During this time, special guided tours were organised. These were met with tremendous enthusiasm, marking a highlight in the build-up to LUGA 2025’s launch. Come January, these 6,000 bottles journeyed from their historic sanctuary to the storied wine cellars of Luxembourg’s Moselle region, where they embarked upon the quintessential riddling process – a pivotal chapter in the narrative of this distinguished crémant.

The inaugural bottle of this limited edition Cuvée LUGA 2025 Vintage Crémant was ceremoniously unveiled on 7 May 2025 during the LUGA grand opening, graced by the presence of Their Royal Highnesses, the Grand Duke and Grand Duchess of Luxembourg, alongside Their Royal Highnesses, the Hereditary Grand Duke and Grand Duchess.

These elegant bottles are now available at 21 euros each from select purveyors: Luxembourg House in the heart of the city, La Grocerie in Grund, the LUGA Science Hub on St Ulric Street, and via the sightseeing.lu online boutique. Connoisseurs can also savour this sublime crémant at various partner establishments, including Mikrokosmos (LUGA Culture Hub), BAC – Bar à Cocktail, Café des Artistes, the Youth Hostel in the capital, de Gudde Wëllen, Mesa Verde and Hotel Royal.

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Ettelbruck

Luxembourg-Ville

Temporary open-air exhibition

LUGA 2025 is an open-air exhibition of urban gardens, landscape and art installations, agricultural projects and living spaces.

Under the High Patronage of Their Royal Highnesses the Grand Duke and Grand Duchess with the financial support of

observing member

LUGA NORDSTAD in partnership with

luga.lu

CIRCUL AR ECONOMY

R ECYC L I N G

LET ’S SORT I T OU T! Once a hallmark of conscious living, recycling is no longer as simple as sorting rubbish into bins and feeling that you’ve done your bit for the environment. Today, our responsibility to recycle properly is more urgent than ever before. The second instalment in our four-part series on the circular economy.

TEXT KIRSTY VON BOCH

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n spite of a comprehensive waste management plan in the European Union, we use more recyclable products than we are recycling. The EU’s Waste Framework Directive has set targets to recycle 55% of municipal waste generated by 2025 and limit landfill-bound waste to 10% by 2035. The most recent data shows that the Grand Duchy was just shy of this target at 52.8%. Germany, Austria and Slovenia are Europe’s top recyclers, each averaging over 50%, while Malta, Romania and Greece achieve less than 20%.

LU X E M B O U R G ’ S A P P R OAC H Luxembourg has a strong waste management programme in place, which is designed to make responsible recycling easy and accessible. This ranges from colour-coded bins and municipal recycling centres to non-profit initiatives such as Valorlux and the SuperDrecksKëscht.

Valorlux, known for its blue recycling bags and ubiquitous Eco-bag, streamlines the collection of household packaging, making recycling almost foolproof. The SuperDrecksKëscht is a Luxembourgish initiative that promotes the EU’s waste hierarchy through education and innovative recycling, to help the country meet its environmental obligations.

R E S P O N S I B L E R EC YC L I N G M AT T E R S There is still much room for improvement, and it starts with us. Firstly, incorrect sorting leads to clogged machinery, with offending items consigned to landfill. Secondly, people are experiencing ‘recycling fatigue’. This is a rather new generational phenomenon caused by confusion (“Can I even recycle this?”), mistrust (“It all ends up in the same place anyway.”) and ‘wish-cycling’ (tossing something in the bin and hoping it will be recycled), which does more harm than good.

If the problem starts with us, so should the solution. Are you recycling responsibly?

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CO NSU M E LE SS, R EC YC LE M O R E Proper recycling helps municipalities do their job more efficiently, but true progress lies beyond the bins. To build a genuinely sustainable future, we need to work on more impactful solutions. True sustainability is about more than just sorting our rubbish; it’s about rethinking how we create it in the first place.

CIRCUL AR ECONOMY

B LUE BIN • paper and cardboard

• plastic-coated paper containers, beverage cartons, wallpaper, waxed paper, carbon paper, tracing paper

YEL LOW B IN • empty glass jars and bottles (no need to wash them first)

• lightbulbs, glass tiles, window panes, mirrors, ceramics

GREEN O R B R OW N B IN • organic food waste from fruit, vegetables, meat, fish, eggshells, biodegradable tea bags, coffee grounds, non-woody garden waste

• woody garden waste, cigarette butts, fats and oils, paper napkins, tissues

GREY B IN • all other incinerable or non-recyclable household waste such as nappies, black plastic containers, fireplace ash

• batteries, lightbulbs, aerosols, paint, cosmetics, nail varnish

VALOR LU X BAG • recyclable plastic and metal packaging, aluminium trays, cans. Needs to be emptied (but not washed) and flattened.

• aerosols, black plastic, multi-material packaging such as crisp or coffee bags, pharmaceutical packaging, cosmetics, polystyrene, plastic toys

RECYC LING C E NT R E • leftover household cleaning products, aerosol cans, e-waste, toxins, paint, nail varnish

Scan the QR code for a complete list of waste and where to dispose of it.

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GREEN KITCHEN

D O I T YO U R S EL F

HOUSEHOLD CLE A N ING PRODUCTS Environmental scientists are warning that we are fast approaching a critical tipping point.

While we like to think we are mindful inhabitants of this planet – by recycling, reusing and repurposing – our choice of cleaning products is one often-overlooked source of environmental damage. Of course, it is essential that we maintain hygienic living areas, but can we do so without relying on harsh, chemically-laden products?

TEXT KIRSTY VON BOCH

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any mainstream cleaning products not only pose serious environmental risks but also negatively impact our health. The toxins in these cleaners enter the environment when they are disposed of irresponsibly, leaching into the soil and waterways. This contamination disrupts local ecosystems, harming wildlife and affecting water quality.

Certain domestic cleaning products, such as air fresheners and detergents, contain airborne chemicals called volatile organic compounds (VOCs). These accumulate in the atmosphere contributing to climate issues, poor air quality, and further damaging the ozone layer.

Packaging is another worry. Most household cleaning products are sold in single-use bottles that are neither biodegradable nor fully recyclable. While companies are launching a number of

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refillable options, particularly in online and specialty stores, this sector is struggling due to consumer habits and limited availability in the bigger supermarkets.

ARE CLEANING PRODUCTS M A K I N G U S I L L? If environmental damage isn’t worrying enough, these products that are designed to clean our homes may be harming our health. Certain ingredients can trigger respiratory irritation, allergies and affect hormone function. As the ingredient lists for these products are so long, it is difficult to pinpoint which chemical is to blame.

A LT E R N AT I V E S O LU T I O N S There is no denying that some situations require powerful cleaning products. If this is the case, ensure the area is well ventilated and dispose of leftover products

responsibly. The safest way to do so is to take them to your local recycling centre.

For daily household maintenance, natural, homemade alternatives can be just as effective. Simple ingredients like lemon, distilled vinegar, baking soda and olive oil can tackle most tasks without releasing damaging chemicals into the environment.

A ‘CLEANER’ CLEANER For an eco-friendly and sustainable swap, try making your own reusable cleaning wipes – far kinder to the eco-system (and your wallet!) than disposable ones.

Simply cut up old tea towels, cotton shirts or linens into squares and store them in a large glass jar with your homemade solution. Essential oils add a lovely personal touch! Once used, toss them in the wash, dry and pop them back in the jar to reuse.

DIY CLE ANING CLOTHS • 1 glass mason jar with at least 1 l capacity • 125 ml distilled water, or boiled water at room temperature • 125 ml distilled white vinegar • 1 tsp washing up liquid • 15-20 drops of your favourite essential oil(s).

We love orange, lemon and rosemary for the kitchen and jasmine and eucalyptus for the bathroom.

• 20 fabric-scrap squares from towels, tea towels, old shirts, etc., approx. 20 cm x 20 cm

1 Combine the water, vinegar and washing up

liquid in the mason jar. Add the essential oils.

2 Add the cloth scraps to the jar, stir with a

clean utensil until all the cloths are wet.

3 To use, remove a cloth and squeeze

out any excess liquid.

NOTE

This solution is not safe to use on granite, marble, quartz or other natural stone.

SAFETY FIRST Clearly label homemade cleaning solutions including their ingredients, and store them out of reach of children and pets. While the ingredients are generally safe, they could still be dangerous if ingested in large quantities.

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H E A LT H

INTERVIE W WITH ANJA DI BARTOLOMEO, P R E S I D E N T O F R A R E D I S E A S E S A S S O C I AT I O N A L A N

I N V ISI BLE & ISOL AT ED Rare diseases may be the exception rather than the rule, but collectively they affect millions of people worldwide. For the majority of rare diseases, there is little to no research carried out. For 95% of them, there is no cure. Those affected and their families often face medical, bureaucratic and social hurdles. In Luxembourg, non-profit association ALAN is on a mission to help precisely these people. We met with Anja di Bartolomeo, communications expert, author and President of ALAN since 2020, to learn more about why raising awareness alone is not enough and what needs to change.

TEXT CHAREL HEINEN

Ms di Bartolomeo, how did you become involved with ALAN? I used to work in the communications department at ‘Centre Hospitalier du Nord’. And it was here that I came into contact with ALAN, through the organisation of joint events, and gradually built up a close relationship with them. I’m passionate about projects with a clear message and social relevance, from both a professional and cultural perspective. Having suffered with anorexia, I also know from personal experience what it’s like to feel misunderstood and ‘different’. It is this experience that significantly drove my decision to get involved. Also, I’m indirectly affected by a rare disease myself.

What’s behind your drive to support people with rare diseases?

My main goal is to promote visibility and understanding. There’s still a lot of ignorance about rare diseases.

This in particular became clear to me after listening to an episode of the podcast ‘Carte Blanche’, in which people were saying things like “Are we expected to pay for them now, too?”. Such comments show just how little people know about the issue.

ALAN not only aims to raise awareness, but also to offer those affected and their families concrete structures.

Art can also play an important role here – as a means of

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© P H I L I P P E M AT S A S

raising awareness. I always urge people: “Don’t dismiss those with rare diseases. Reach out to them. Don’t exclude them.” Because for around 95% of rare diseases, there is no cure. Sufferers can take steps to alleviate their symptoms and adapt their lifestyle – but the constant uncertainty remains. This makes it all the more important to listen and take them seriously.

What is a ‘rare disease’?

A disease is deemed rare if it affects fewer than 1 in 2,000 people. Currently, around 6,000 to 7,000 diseases are classified as ‘rare’ worldwide – and around five new rare diseases are documented every month. In Luxembourg, 30,000 people are estimated to be living with a rare disease. The actual figure is, however, likely to be higher, as we don’t yet have a central register.

Many of these diseases are genetic. Around 70% start in childhood. They’re predominately neuromuscular, autoimmune, muscular, cognitive or respiratory diseases – often a combination of these.

95% of rare diseases are currently incurable. However, progress is being made on this front, in particular through the work of specialised institutions like public healthcare provider CHL here in Luxembourg and international partnerships.

H E A LT H

What exactly does ALAN do, and how does it support those living with a rare disease and their families?

Our Infoline is often the first point of contact. It provides those affected by a rare disease with basic information about their condition, their rights, available resources and possible next steps. If more in-depth support is needed, our social workers and psychologists assist individuals and families with issues such as access to healthcare, administrative procedures, education, employment and family life.

A particular focus is placed on social inclusion and mental health. Following a diagnosis, many people feel isolated. We offer psychological support and organise a range of social activities to boost confidence: yoga, group workshops, swimming, ‘Walk ‘n Talk’ events and visits to animal farms for children. We also organise events like family festivals and Christmas parties – to help friends and family remember, too, that there’s life beyond the disease.

Because they’re still the same person, and so much more than just their condition. The key message is: “You are not alone. Life goes on.”

The number of people using our consultation services has risen sharply, with the most recent figure standing at 700 – a success that’s also down to our press and PR work.

We rely on donations and the support of members and volunteers to facilitate our work.

We’re also politically active on the issue – for example through our involvement in the National Plan for Rare Diseases (Plan National Maladies Rares) or the draft legislation to reform family-related leave. Structural improvements are needed: simplified administrative procedures, better access to treatment, more research and systematic detection, as well as help and support for the families of those living with a rare disease. Luxembourg’s first national plan was rated very positively by experts and has also attracted international recognition. The task now is to consolidate these achievements, build on them, and move forward with the second plan.

“FOLLOWING A DIAGNOSIS , M ANY PEOPLE FEEL I S O L AT E D . W E O F F E R P SYC H O LO G I C A L S U P P O R T AND ORGANISE A RANGE OF SOCIAL AC TIVITIES TO B O O S T CO NFID EN C E .”

ANJA DI BARTOLOMEO

You talk about making people with a rare disease “visible”.

What do you mean by that?

For those with a rare disease, their condition is often not visible – people don’t see their illness, nor the uncertainty that they live with day in, day out. They frequently encounter a lack of understanding – especially when there are no outward signs of their disease. It’s difficult and painful.

Which is why it’s so important to make their voices heard – in society, politics and the media.

What are your hopes for ALAN and the people you support?

I hope that we’ll continue to enjoy the same wonderful support in the future. I’m extremely grateful for the visibility that we have today – it hasn’t been an easy journey. I’d like to see more understanding and support for those living with a rare disease – not only in Luxembourg, but worldwide, because access to care is not as good everywhere as it is here. Ultimately, we’re all in this together.

ALAN.LU

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WELLBEING

CHALLENGE

E AT 30 PL A N TS IN A W EEK TEXT KIRSTY VON BOCH

In a world where it is far too easy to reach for an ultraprocessed snack or a ready meal, the idea of consuming 30 different plants in one week might sound ambitious.

The purpose of this challenge is not to overhaul the way you eat, rather to introduce a wider variety of plant foods into your diet.

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ichael Pollan, a New York Times best-selling author, eloquently captured the essence of this philosophy in the following seven words: “Eat food. Not too much. Mostly plants.” It is well known that nature provides us with nutritional powerhouses, but science is now revealing just how crucial plant diversity is for our health.

The American Gut Project conducted a study of 10,000 participants and discovered that those who ate at least 30 different plants per week had a significantly more diverse gut microbiome than those who consumed fewer than ten1. Why is this important? A flourishing gut microbiome isn’t just about a healthy digestive tract — it’s linked to improved metabolism, brain function and immune health.

THE SCIENCE Plants contain prebiotics which serve as fuel for the beneficial bacteria in your intestines. These include various types of fibre, complex carbohydrates, and polyphenols – plant compounds with potent antioxidant properties. Different plants nourish different gut microbes, making variety key. The more diverse your plant intake, the more robust and resilient your gut microbiome becomes.

PUT PL ANTS FIRST Before you start to feel overwhelmed by the thought of a shopping trolley brimming with fresh fruit and veg, you’ll be happy to know that whole grains (such as oats and brown rice), legumes (beans and chickpeas), nuts, seeds (including

WELLBEING

“ E AT F O O D . N O T T O O M U C H .

M O S T LY P L A N T S . ” M I C H A E L P O L L A N

coffee and even chocolate!), herbs and spices also count towards your weekly thirty. Now it seems much more feasible, doesn’t it?!

As a rough guide, you can count one plant portion as: a handful of a fruit or vegetable; half a handful of grains or legumes; a tablespoon of nuts, seeds or fresh herbs; half a teaspoon of spices.

To make the week easier and avoid daily food shops, we recommend stocking up on frozen vegetables and fruits, which will help reduce waste. These are wonderful in soups, stews, smoothies and stir-fries. A well-stocked pantry with staples such as brown rice and quinoa, mixed nuts, seeds and a variety of fresh herbs and dried spices will add flavour and depth to your meals.

PL ANTING A DIFFERENT P E R S P EC T I V E This challenge isn’t about cutting out food groups and restriction, but rather about adding more variety to your diet and reimagining the roles of the food groups on your plate. Treat meat as a side dish rather than the main event, and opt for whole foods over highly processed alternatives. Look at your plate and ask yourself what fruit or vegetable you could add to it, and you may even find a new favourite food pairing!

Plants are so versatile and yearning to be the star of your plate! Daniel Humm of New York’s iconic Michelin-starred Eleven Madison Park, switched to a plantbased menu in 2021, and it is still the only vegan restaurant in the world to hold three Michelin stars. Closer to home, here in

Luxembourg, we have several vegetarian and vegan dining options. René Mathieu’s new restaurant Fields is one such establishment, with innovative vegetarian menus and stunningly plated dishes.

Long-term, the aim is not to count your plant intake every week, but to cultivate the habit of variety. Add a different plant to your weekly shopping list; keep a bag of mixed nuts in your car for easy snacking; have a jar of mixed pumpkin, sesame, and chia seeds handy to sprinkle over your breakfast bowl or salad. This fresh approach to eating keeps things exciting, encourages culinary creativity, and, most importantly, nourishes your body in the best way possible.

1

https://pmc.ncbi.nlm.nih.gov/articles/PMC5954204/#s1

WELLBEING

THE ULTIM ATE 11-PL ANT BURGER SERVES 6 30 MINUTES

• 250 g tinned chickpeas, drained and rinsed

• 250 g tinned cannellini beans, drained and rinsed

• 1 small onion, roughly chopped • ½ courgette, roughly chopped • 40 g oats • 1 tbsp red wine vinegar • 2 tbsp almond butter • 1 handful coriander leaves • 1 tsp ground cumin • 1 tsp smoked paprika • 1 tsp dried oregano • ½ tsp salt • ¼ tsp pepper • 30 g black sesame seeds • 1 tbsp vegetable oil for cooking To serve (adds three more plants!)

• Brioche buns, avocado, tomato, lettuce and spicy mayonnaise 1 In a food processor, combine the

chickpeas, cannellini beans, onion, courgette, oats, vinegar, almond butter, coriander, cumin, paprika, oregano, salt and pepper. Pulse until everything is just combined — it doesn’t need to be completely smooth but should hold together.

2 Divide the mixture into 6 patties.

Roll the sides of the patties through the sesame seeds to coat.

3 Heat the oil in a heavy frying pan over a medium heat.

Fry for 7 minutes on each side, until golden-brown.

4 Serve on lightly toasted brioche buns with your favourite burger toppings.

TIP

To further boost your veggie intake, try swapping your bread bun for grilled portobello mushrooms or aubergine slices.

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ADVERTORIAL

GOLDEN MOM EN TS FOR LU X EM BOU RG CR ÉM A N TS IN BE AU NE Luxembourg’s crémants have once again demonstrated their exceptional quality at this year’s prestigious Concours National des Crémants de France et de Luxembourg in Beaune, in the heart of Burgundy. With a total of 11 gold and 6 silver medals, Luxembourg’s sparkling wines have again made a strong impression in the world of crémants.

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he competition annually brings together producers from all crémant regions of France and from Luxembourg. Judging takes place across several categories, distinguished by colour (white and rosé) as well as by vintage and style of the crémants. A professional jury of oenologists, sommeliers and wine connoisseurs evaluates each submitted product in a blind tasting for its aromatic diversity, balance, structure and typicity.

Whether classic white or elegant rosé – Luxembourg’s crémants captivate with their finesse, freshness and outstanding balance. Their distinctive profile, shaped by meticulous craftsmanship, first-class grape varieties and a unique terroir, has been recognised beyond national borders for years.

Especially during the summer months, Crémants de Luxembourg invite carefree enjoyment.

Whether as an aperitif on the terrace, a refined accompaniment to light dishes or a sparkling highlight of convivial moments – their elegant effervescence, freshness and complexity make them the ideal summer wine.

A special highlight awaits Luxembourg in the coming year: in 2026, the Grand Duchy will host this competition. A magnificent opportunity to intensify exchanges with France’s crémant regions, set new impulses and present the excellent quality of Luxembourg’s crémants to an international audience of experts.

M O R E I N F O R M AT I O N VINS-CREMANTS.LU

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L A P E N S É E S AU VAG E

TA K ING CA RE OF YOURSELF, ONE BITE AT A TIME Each season offers a renewed invitation to slow down: with La Pensée Sauvage, KACHEN opens the door to a world where slowing down, savouring, and reconnecting with oneself become a genuine art of living.

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low down. Breathe. Eat better. Live better. In a world that’s constantly speeding up, there are still places of calm and meaning – true oases – where we can return to ourselves. La Pensée Sauvage is one of them. As a pioneer in bespoke detox retreats in France, it invites us to explore a different vision of wellbeing: holistic, joyful, and deeply human.

Since its beginnings in 2007, nestled in the heights of the Vercors mountains, La Pensée Sauvage has cultivated the art of reconnecting with oneself through movement, plant-based nutrition, and nature. Here, fasting, mono-diets or plant-based detoxes are not challenges to overcome, but inner journeys – gently supported by caring teams and breathtaking landscapes.

A P H I LO S O P H Y C A R R I E D ON THE WIND The adventure extends far beyond the original centre. La Pensée Sauvage now brings its way of life to exceptional locations – from the wild beauty of Domaine de Murtoli in Corsica to the hidden coves

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of Menorca. Wherever it lands, authenticity and gentleness remain at the core.

Because eating well can – and should – be a deeply pleasurable experience, La Pensée Sauvage has recently shared its expertise in Détox Végétale, a radiant cookbook where plant-based cuisine becomes a celebration: fragrant soups, raw creations bursting with vitality, and hedonistic desserts that unite indulgence with wellbeing.

A C U L I N A RY J O U R N E Y I N E V E RY E D I T I O N From now on, KACHEN invites you to immerse yourself in this universe: in each issue, a new recipe – an invitation to turn your plate into a space for joyful, living exploration. And at the end of the year, we will meet the people behind this extraordinary project. A journey to the heart of flavour, of the essential… and of pleasure.

L A P E N S E E S AU VAG E .C O M

RECIPE

R EC I P E L A P E N S É E S AU VAG E P H OTO VA L É R I E L H O M M E

THAI SOUP, COCONUT LEMONGRASS 40 MINUTES

SERVES 4

For the Thai soup • 1 yellow onion • 1 garlic clove • 1 piece fresh ginger • 1 lemongrass stalk • 2 tbsp sesame oil • 1 tbsp yellow curry paste • 1 tbsp green Thai curry paste • 1 tbsp lemon ginger paste • 5 coriander seeds

• 5 fennel seeds • 300 ml water • 250 ml coconut cream

• Salt For the garnish • ¼ cauliflower • 1 small broccoli • 2 carrots • 1 red onion • 2 celery stalks • 3 sprigs of coriander

1 Peel and chop the yellow onion,

garlic and ginger.

Chop the lemongrass. Sauté in a saucepan over a medium heat with sesame oil for 5 minutes.

2 Add the curry pastes and lemon ginger paste, then the coriander and fennel seeds.

Cook over a low heat and when it starts to stick slightly to the pan, pour in the water followed by the coconut cream. Season with salt and bring to the boil. Allow to cool slightly and blend thoroughly.

Strain the blended soup through a fine sieve and keep warm.

3 For the garnish: Cook the cauliflower and broccoli florets in salted boiling water for 6 and 5 minutes respectively.

Drain and plunge into iced water to stop the cooking process. Peel the carrots and cut into large dice, then steam for 5 minutes. Peel and slice the red onion as thinly as possible using a mandoline.

4 Pour the hot soup into bowls. Distribute the vegetables on top and decorate with a few coriander leaves.

TIP

Prepare this recipe with seasonal vegetables.

Add some mushrooms such as oyster mushrooms or shiitakes.

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ON TOUR

08. + 09.06. 2025

G R E AT E R R EG I O N

HOTEL L A MAISON

SM A LL BU T E XQU ISI T E In the German town of Saarlouis, close to the border with Luxembourg, hotel La Maison is a unique retreat, boasting historic architecture, contemporary design and fine dining.

The former courthouse building has been transformed into a stunning boutique hotel with fifty uniquely designed guestrooms and suites, a multi-award-winning restaurant and a brand new spa.

TEXT CHAREL HEINEN PHOTOS RAMUNAS ASTRAUSK AS

W

hen La Maison’s owner Günter Wagner purchased the former courthouse in Saarlouis in 2011, he initially didn’t have any concrete plans for it. “It could well have been a retirement home,” he tells us. What started out as an unmissable real estate opportunity became a real labour of love: “I took my time deciding what to do with the property, and subsequently planning my hotel project.” The construction work took two years to complete, and La Maison opened its doors in 2015 – an exceptional ensemble of historic manor house, modern extension and guest house.

The old courtroom now houses a two-star restaurant, overlooking beauti-

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ful parkland, transporting diners far away from the hustle and bustle of town and everyday life. “Small but exquisite – that was our motto for everything we created here,” says Wagner.

A B O U T I Q U E H OT E L W I T H C H A R AC T E R A N D C H A R M La Maison is a pretty, peaceful hideaway – with just fifty uniquely designed guestrooms and suites. “We may not be the biggest of hotels, but we have the most beautiful rooms,” says Wagner. The work of interior designer Birgit Nicolay and set designer Cornelia Kotte, La Maison’s rooms are warm and welcoming, with

loving attention to detail and lots of vintage pieces. The artworks on the walls are provided by the owner: “All the pictures are from my own personal collection – I have more pictures than walls at home!” he laughs.

The hotel showcases a diverse mix of architecture: The old manor house, the bronze-coloured extension and the guest house with its wooden façade all offer their own inimitable style. Guests can choose from urban business comfort, playful elegance or parkland peace and tranquillity.

The latest highlight is the hotel’s new spa facility. Complete with outdoor pool, bio sauna, steam bath, Finnish sauna, relaxation rooms and – from summer 2025 –

three treatment rooms, it fits seamlessly into La Maison’s boutique concept. Plenty of natural light, fine quality wood and a well-thought-out design ensure that while the spa is small in size, in keeping with La Maison’s motto, it is certainly big on style and sophistication.

F R O M S I M P L E FA R E TO M I C H E L I N -S TA R C U I S I N E At the heart of the hotel is restaurant Louis, awarded two Michelin stars in 2023 and run by head chef Sebastian Sandor. The German-born chef, who has also worked in kitchens in Belgium and Japan, fuses traditional French cooking

with Far Eastern precision. “There’s a hint of Japan in every dish,” reveals Chef Sandor.

Miso, Japanese vinegars, chargrilled meats... flavours and techniques are used subtly and naturally. “The basis is French, but with a contemporary twist – and our very own signature,” he adds.

Quality is also top priority for Chef Sandor at Bistro Pastis: “A beautifully cooked steak or hearty bisque can be just as amazing as a Michelin-starred meal.”

For the spa, the chef is planning to serve light Mediterranean cuisine with Moroccan influences: “Tasty, healthy light bites.

Perhaps a mezze platter – something to share, vegetarian, laid back and relaxed...”

La Maison effortlessly – and successfully – combines French savoir-vivre, German precision, architectural style and culinary excellence in one. Between Michelin restaurant and bistro, bar and spa, suites and parkland, there are no words to describe this small but exquisite retreat.

But then no words are really needed, because La Maison says it all as soon as you step inside.

L A M A I S O N H OT E L P R Ä L AT-S U B T I L- R I N G , 2 2 D - 6 674 0 S A A R LO U I S LAMAISON-HOTEL .DE

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G R E AT E R R EG I O N V I N T N E R

DOMAINE DU CHANT D’ÉOLE

A STORY OF SPA R K LING SUCCESS A prestigious Belgian wine estate, the Domaine du Chant d’Éole is today a well-known name in the best fine-dining restaurants in Europe. Nestled between Mons and Maubeuge, this family-run domaine blends Champagne expertise and Walloon terroir, gastronomy and innovation to offer more than just a premium-quality sparkling wine.

TEXT MARIE TISSIER PHOTOS DOMAINE DU CHANT D’ÉOLE

T

he Chant d’Éole is a domaine that has made a real name for itself. With a reputation as the ‘Best Bubbles in the World’ in 2019. It even produced the wine chosen for the state banquet hosted

by Emmanuel Macron to mark the King and Queen of Belgium’s state visit to France last October. A Belgian crémant served at a state banquet in the home of champagne – could there be any higher accolade?

A FA M I LY A F FA I R In Switzerland, London, Frankfurt and Burgundy, the Belgian Domaine du Chant d’Éole sparkling wines have won first place in their category at a multitude of wine fairs. And yet these Walloon vines are a relative newcomer, with none of the history

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of Europe’s time-honoured vineyards.

The Domaine du Chant d’Éole story began in 2010 with its roots in a partnership between a family of Champagne winegrowers and a family of Belgian farmers: the Ewbank family. “My cousin Louis Ewbank and I were contacted by a champagne winegrower who wanted to buy three hectares of land from us. We turned down his request, but were attracted by his plans to make wine, so suggested a partnership. It was a very positive collaboration, but eventually came to an end. We bought back the shares and have since launched new investment phases,” explains the domaine’s CEO, Hubert Ewbank de Wespin. The Domaine du Chant d’Éole is today very much a family affair, with its co-founders Louis, Inès and Hubert Ewbank de Wespin at the helm.

W I N D T U R B I N E S P R O M OT E GOOD GRAPES The name ‘Domaine du Chant d’Éole’ was an obvious choice for the wine estate, in reference to the wind turbines [Editor’s note: éoliennes in French] on the land on which its vines are planted. Wind turbines are good for vines: the blades circulate the mild air towards the ground, delaying frosts that can be devastating for the first buds.

Chardonnay is the main grape variety grown in the limestone soils of this 52-hectare vineyard, lending each vintage a beautiful freshness and minerality, with some 300,000 bottles produced annually. To achieve the best quality sparkling wine, the domaine’s wines are made using the méthode champenoise, a traditional

G R E AT E R R EG I O N V I N T N E R

method from the Champagne region that is also highly revered by producers of Luxembourgish crémants.

A S TA R R E D R E S TAU R A N T But the Domaine du Chant d’Éole does not just produce wine. The wine estate, in the charming village of Quévy, hosts a programme of cultural events, guided tours and tastings. At just over two hours’ drive from Luxembourg, it is a tantalising destination on the wine tourism map.

While visiting the domaine, why not treat yourself to a meal in La Brasserie d’Éole bistro or gourmet restaurant L’Impératif d’Éole, for which Chef Benoît Neusy was awarded a Michelin star within just a few months of opening. The chef expertly prepares delicate dishes

that showcase both local produce and his impressive wine cellar, with more than 100 fine Belgian wines in stock. A true treasure trove, unique in Belgium and much lauded by the Gault&Millau guide.

A COSMETICS RANGE In the footsteps of Château Smith Haut Lafitte near Bordeaux, the domaine behind French skincare brand ‘Caudalie’, the Domaine du Chant d’Éole has also created its own cosmetics brand harnessing the benefits of grapes. Anne-Sophie Charle, founder of ‘Maison Éole’, wife of Hubert Ewbank de Wespin and daughter of a pharmacist specialising in dermocosmetics, has launched a range of eco-friendly products made locally using ingredients from the domaine’s vines. It is

the first range of its kind in Belgium and is sold in pharmacies, including outlets in Rédange, Arlon and Aubange.

The Domaine du Chant d’Éole is therefore the success story of a Belgian family that has rapidly risen to sparkling wine renown, with its vintages a firm fixture on the wine lists of Belgium’s top restaurants, including several Michelin-starred establishments. In Luxembourg, you can purchase the multi-award-winning Chant d’Éole from Owc in Wiltz.

D O M A I N E D U C H A N T D ’ ÉO L E 58 GRANDE ROUTE B -70 4 0 Q U É V Y - B ELG I U M CHANTDEOLE.BE

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F O O D & T R AV E L D I A R I E S

MIAMI

TA ST ES OF T HEN & NOW There’s something deeply poetic about returning to a place that once touched your heart – especially when that place is Miami, a city that pulses with flavour, colour and sunlit rhythm.

TEXT BIBI WINTERSDORF

F

ourteen years ago, it was Easter, and we stayed at a charming boutique hotel in South Beach called The Anglers.

The Easter dinner we had there – a luscious corn cream, followed by slowbraised lamb shoulder over red wine risotto – was so memorable that I insisted on meeting the chef. Giorgio Rapicavoli.

He shared his recipes with me. I cooked them countless times since.

Fast forward to this January. Miami once again. A brief detour before and after a cruise. Two days, one either side.

And a plan to discover even more of the city – not through tourist guides, but through flavour, memory and serendipity.

F L AVO U R M E E T S H I S TO RY First night: The Villa Casa Casuarina, formerly known as the Versace Mansion.

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I still remember standing in front of it 14 years ago, struck by the quiet weight of history – knowing this was where Gianni Versace was tragically killed in 1997.

Today, the villa has been transformed into an elegant restaurant, preserving its legendary charm and captivating atmosphere. I had written ahead, and we were welcomed in style – press kit, personal tour of the mansion by the manager, and the best table by the pool. Dinner was as opulent as the surroundings: refined Italian with bold Floridian notes. Glamour, history, and genuine warmth.

Another standout meal was at CVI. CHE 105, not just any Peruvian restaurant, but the Peruvian restaurant in Miami – with several locations across the city and a loyal following. The one we visited, near Bayfront Park, delivered

everything it’s famous for: killer cocktails, perfect ceviche, and a buzzing, unpretentious atmosphere. A delicious celebration of Peru’s culinary depth in the heart of Miami.

Our final night? A full circle moment.

Giorgio Rapicavoli now runs Eating House in Coral Gables, one of two restaurants he owns. I had reserved in advance and let them know why this meal would be so special. Giorgio was there. He greeted us warmly, we took a photo together, and I handed him a copy of KACHEN. The highlight of the evening? His legendary carbonara. Yes, truffle-infused – yes, unconventional. My Italian husband was sceptical at first. But after the first bite, he was converted. It’s rich, aromatic, unforgettable. We cooked it at home the week after. Our friends now swear by it. (You can find the recipe on the next page!)

E AT I N G H O U S E C O R A L GA B L E S E AT I N G H O U S E M I A M I . C O M

LU C A O S T E R I A LU C A M I A M I . C O M

T H E V I L L A C A S A C A S UA R I N A VM M I A M I B E AC H . C O M

CVI.CHE 105 CVICHE105.COM

B E YO N D T H E P L AT E But Miami is more than just food. It’s a mosaic of neighbourhoods. We ventured into Wynwood – home to the stunning open-air gallery Wynwood Walls. Every wall is a canvas, every corner a surprise.

We stumbled into Walt Grace Vintage, a gallery of rare guitars and vintage cars – equal parts music store and museum. The kind of shop you’d never expect, but never forget.

On our last morning, we visited the Design District, bathed in golden Sunday light. With its elegant façades, curated boutiques and art installations, it’s a feast

for the eyes. We joined locals at Pura Vida café for coffee – a quiet moment before saying goodbye.

And in between it all? Bayside, the marketplace, the shimmering bay where dolphins leapt as if to wave us off.

Two extra days in Miami – short, yes, but full of flavour, memories and meaningful encounters. For me, it’s where a chef once inspired a dish that became part of my story. And where, years later, I found him again – still cooking, still inspiring. Cities can change. But sometimes, if you’re lucky, they welcome you back with open arms.

W Y N WO O D WA L L S T H E W Y N WO O DWA L L S . C O M

WA LT G R AC E V I N TAG E WA LTG R AC E V I N TAG E . C O M

F O O D & T R AV E L D I A R I E S

This is no ordinary carbonara.

Chef Giorgio Rapicavoli’s signature dish, served at Eating House in Coral Gables, is creamy, aromatic, and infused with delicate truffle notes. A dish that lingers in memory – and one that has found its permanent place in our home kitchen.

R EC I P E G I O R G I O R A P I C AVO L I RECIPE PHOTO FUJIFILMGIRL

TRUFFLE CARBONAR A SERVES 4 20 MINUTES

• 1 tbsp bacon fat (from cooked bacon) • 200 g applewood smoked bacon, fried and diced into 1.5 cm pieces • 1 tbsp freshly ground black pepper • 475 ml double cream • 100 g Parmigiano Reggiano • 600 g fresh pasta (Tagliatelle or Spaghetti) • 4 tsp black truffle salsa (Tartufata, available at Vinissimo) • Sea salt, to taste • 4 pasteurised egg yolks • 50 g panko breadcrumbs, toasted for 20-25 minutes at 150°C

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1 In a pan over a medium-low heat, add the bacon fat

and diced bacon. Bring up to temperature.

2 Add black pepper to the pan and toast for 30-45 seconds.

3 Pour in the heavy cream, bring to a simmer, and reduce by half.

4 Stir in the grated Parmigiano Reggiano until melted

and combined.

5 Boil the fresh bucatini pasta for 60-90 seconds, then drain.

6 Add the cooked pasta to the sauce and stir to combine.

7 Remove the pan from heat, then mix in the black truffle salsa

and salt to taste.

8 Divide the pasta into four portions. Top each with toasted

breadcrumbs, additional grated Parmigiano-Reggiano, a pasteurised egg yolk, and a crack of black pepper.

TIP

In the restaurant, the server mixes the egg yolk tableside into the creamy pasta, enhancing the rich flavours of bacon, black truffle, and cheese.

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RECIPE DIRECTORY

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C O N F I T P OTATO E S

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EG U S I S O U P

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PA S S I O N F R U I T

U LT I M AT E 1 1 - P L A N T

T H A I S O U P, C O C O N U T

TRUFFLE

M A R GA R I TA

B U R G ER

LEMONGRASS

ARBONARA

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