Our Winter 2024 catering menu – An invitation to a timeless culinary journey

A gourmet catering menu is like a symphonic composition. The dishes and recipes are arranged like metronomic cadences, moving from largo, lento, to moderato, andante, vivace, allegro, culminating in presto and sometimes even prestissimo.

Kaempff-Kohler’s winter 2024 catering menu is a perfect array of flavors, suitable for all festive occasions, for private gatherings as well as corporate events.

“A menu must first and foremost offer products suited to every format: from family celebrations like birthdays, weddings, communions, and baptisms to corporate events, receptions, lunches, walking dinners, relaxed staff gatherings, or grand formal banquets.”

Fanch Delanoë, Kaempff-Kohler’s head chef, has cooked for many such occasions.

“Creating the new menus, whether for winter, spring-summer, or year-end holidays, is an annual challenge. Crafting them requires a lot of work and sometimes stress, but it’s also always a new opportunity to reinvent and evolve in the profession,” says the chef.

Indeed, his meticulously designed culinary tableau offers all options: hot and cold finger foods, sandwich platters, traditional breads hiding surprises inside, comprehensive platters showcasing world cuisines, soups, veloutés, appetizers, and main dishes that blend new recipes with classic products like foie gras, salmon, and game.

Of course, there are also the buffets with their diversity of forms, textures, and flavors, and the succulent cheese platters straight from our cheese shop, accompanied by charcuterie.

“It’s a real pleasure to reinvent seasonal products each time, such as butternut squash, chestnuts, and truffles, as well as to work with new items like duck breast from Landes with balsamic vinegar reduction and honey, or beef cheek and foie gras cromesquis,” the chef concludes.

The same pleasure is shared by his colleague, Jonathan Szymkowiak, the pastry chef:

“Pastry operates a bit on its own, except for the hot bites and desserts that go with meal platters. Of course, Fanch and I share ideas. But the principle remains the same: on the sweet side, the menu offers a range of products for every occasion, for both private individuals and professionals.”

Thus, seasonal products like the traditional Mont Blanc with chestnuts and the licorice macaron sit alongside Kaempff-Kohler’s signature desserts: Dacquoise, Truffle cake, Coeur de framboise, and Chocolate Temptation, all delivering the quality that customers know and expect.

In this palette, there is also a place for mignardises, verrines, and macarons, as well as ice cream-based recipes.

“But we also treat ourselves and, especially, our clients to creative desserts like the Crousti Pecan and the newest creation, Carrot Cake,” shares Jonathan, who confides he has a particular fondness for this latest recipe.

For now, the doors to the workshops close, but the holiday season menu is already in production. We’ll certainly revisit it when the time comes.

Kaempff-Kohler’s tailor-made service is custom-delivered, personalized from the menu or based on your own ideas.

Contact us to discuss your personalized project:

by phone at 47 47 47,

by email at [email protected]

or by sending your request via our contact form.

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A gourmet catering menu is like a symphonic composition. The dishes and recipes are arranged like metronomic cadences, moving from largo, lento, to moderato, andante, vivace, allegro, culminating in presto and sometimes even prestissimo.

Kaempff-Kohler’s winter catering menu is a perfect array of flavors, suitable for all festive occasions, for private gatherings as well as corporate events.

“A menu must first and foremost offer products suited to every occasion: from family celebrations like birthdays, weddings, communions, and baptisms to corporate events, receptions, lunches, walking dinners, relaxed staff gatherings, or grand formal banquets.”

Fanch Delanoë, Kaempff-Kohler’s head chef, has cooked for many such occasions.

“Creating the new menus, whether for winter, spring-summer, or year-end holidays, is an annual challenge. Crafting them requires a lot of work and sometimes stress, but it’s also always a new opportunity to reinvent and evolve in the profession ,” says the chef.

Indeed, his meticulously designed culinary tableau offers all options: hot and cold finger foods, sandwich platters, traditional breads hiding surprises inside, comprehensive platters showcasing world cuisines, soups, veloutés, appetizers, and main dishes that blend new recipes with classic products like foie gras, salmon, and game.

Of course, there are also the buffets with their diversity of forms, textures, and flavors, and the succulent cheese platters straight from our cheese shop, accompanied by charcuterie.

“It’s a real pleasure to reinvent seasonal products each time, such as butternut squash, chestnuts, and truffles, as well as to work with new items like duck breast from Landes with balsamic vinegar reduction and honey, or beef cheek and foie gras cromesquis,” the chef concludes.

The same pleasure is shared by his colleague, Jonathan Szymkowiak, the pastry chef:

“Pastry operates a bit on its own, except for the hot bites and desserts that go with meal platters. Of course, Fanch and I share ideas. But the principle remains the same: on the sweet side, the menu offers a range of products for every occasion, for both private individuals and professionals. “

Thus, seasonal products like the traditional Mont Blanc with chestnuts and the licorice macaron sit alongside Kaempff-Kohler’s signature desserts: Dacquoise, Truffle cake, Coeur de framboise, and Chocolate Temptation, all delivering the quality that customers know and expect.

In this palette, there is also a place for mignardises, verrines, and macarons, as well as ice cream-based recipes.

“But we also treat ourselves and, especially, our clients to creative desserts like the Crousti Pecan and the newest creation, Carrot Cake,” shares Jonathan, who confides he has a particular fondness for this latest recipe.

For now, the doors to the workshops close, but the holiday season menu is already in production. We’ll certainly revisit it when the time comes.

Kaempff-Kohler’s tailor-made service is custom-delivered, personalized from the menu or based on your own ideas.

Contact us to discuss your personalized project:

by phone at 47 47 47,

by email at catering@kaempff-kohler.lu

or by sending your request via our contact form.