Fresh Goat Cheese: A Breath of Fresh Air
You’ll enjoy it on toast, with chives, pepper or a drizzle of olive oil. It’s delicious crumbled in summer salads or incorporated into hot dishes.
Easter Menu: A highlight of spring cuisine
Easter Menu
A highlight of spring cuisine
For Easter, the emblematic season for lamb, this roasted leg of lamb stands out as a centerpiece full of tradition and indulgence.
The Kaempff-Kohler chefs, dedicated to sublimating seasonal produce, cook it pink to preserve all its tenderness and delicate flavors. The delicate meat thus reveals a perfect balance between character and finesse.
The Kaempff-Kohler style Easter lamb is accompanied by a crispy polenta subtly flavored with saffron, which brings a golden and warm touch to the dish.
The full-bodied jus with rosemary and candied garlic intensifies the aromas, enveloping the meat in a savory depth.
As a garnish, green asparagus, fresh and slightly crunchy, as well as delicately glazed baby carrots, celebrate the return of spring.
Together, they create an elegant and harmonious plate, where Easter tradition and culinary creativity meet with refinement.
To find out more: www.kaempff-kohler.lu/wp-content/uploads/Cartes-Paques-2026_compressed.pdf
Orders until April 2nd – noon.
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