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Shops

Whether you want to treat yourself or please others, you will surely find what you’re looking for in one of our Kaempff-Kohler shops.

Find our points of sale and their products below.

BREAKK KIRCHBERG

BREAKK: a Trendy Meeting Point at the Heart of the Mobility Center

In the windows of our store located in Kirchberg, at the intersection of the tram and bus station, we spoil you with a varied Take Away range: pastries to enhance your breakfast, sandwiches and salads to satisfy a small hunger, not to mention our pastries and other sweet products for indulgence.

We have everything you need to make your Breakk lunch a real moment of pleasure. You can eat on-site or take away the dishes of your choice.

  • 55 av. John F. Kennedy
    L-1855 Luxembourg
Get directions
Opening Hours

Monday to Friday
07:00 to 19:00

BREAKK

BREAKK

BREAKK

BREAKK

BREAKK

BREAKK
BREAKK
BREAKK
BREAKK
BREAKK

Products for Sale

Take Away

Grocery

Pastry

On-site
tasting

Our Partners

LUXEMBOURG CITY

Kaempff-Kohler, a Sure Value in Luxembourg City and Niederanven

Our shops in Luxembourg City and Niederanven are multi-functional. You can dine in or grab a quick bite. We offer a wide range of Take Away products.

But in our displays, you will also discover seasonal products, local products, and gourmet grocery items.

This prestigious selection is composed of exceptional products that we are able to present to you thanks to privileged partnerships with producers such as Château d’Estoublon, Petrossian, Plantin, TWG, or Edouard Artzner.

A visit to Kaempff-Kohler is always worth the detour.

  • 10 rue du Curé
    L-1368 Luxembourg
Get directions
Opening Hours

Monday to Friday
08:30 to 18:00

Saturday
08:00 to 18:30

Logo Item

Logo Item

Logo Item

Logo Item

Logo Item
Logo Item
Logo Item
Logo Item

Products for Sale

Take Away

Grocery

Pastry

Our Partners

Plantin

LUXEMBOURG CITY CHEESE SHOP

The Kaempff-Kohler cheese shop: an immersion in the world of cheese and wine.

Our cheese shop offers you a wide selection of cheeses with over 250 varieties depending on the season.
France, Italy, Switzerland, Netherlands, Belgium, Spain and United Kingdom: we invite you to join us for a tour of Europe’s best cheeses, carefully selected by our experts.

Our knowledgeable staff will advise you and recommend a cheese selection that will delight your taste buds and those of your guests.
They will create the most beautiful platters, according to your desires and your budget.

In our cheese shop and restaurant, we invite you to taste our cheese boards, pinsas, crokks and salads, made with the best cheeses freshly taken from our counter.

What would a cheese tasting be without wine and bread?

We offer an excellent selection of homemade bakery products and vintage champagnes, crémants and wines, chosen from the finest vineyards in Luxembourg, Europe and the world, at varied prices for all budgets.

Each month, a cheese and a wine are highlighted.
Don’t miss this culinary appointment! Come visit us in our shop and take the time to enjoy one of our delicious cheese-based dishes accompanied by a quality wine in our restaurant or on the terrace!

Cheese shop menu
  • 18 rue du Curé
    L-1368 Luxembourg
Get directions
Opening Hours

Mon-Tue-Thu-Fri

10:00 AM to 6:00 PM

Wednesday
9:00 AM to 6:00 PM

Saturday
08:00 to 18:30

Logo Item

Logo Item

Logo Item

Logo Item
Logo Item
Logo Item

Products for Sale

Wines

Cheeses

NIEDERANVEN

Kaempff-Kohler, a Sure Value in Luxembourg City and Niederanven

Our shops in Luxembourg City and Niederanven are multi-functional. You can dine in or grab a quick bite. We offer a wide range of Take Away products.

But in our displays, you will also discover seasonal products, local products, and gourmet grocery items.

This prestigious selection is composed of exceptional products that we are able to present to you thanks to privileged partnerships with producers such as Château d’Estoublon, Petrossian, Plantin, TWG, or Edouard Artzner.

A visit to Kaempff-Kohler is always worth the detour.

  • 40, rue G.Lippmann
    L-6947 Niederanven
Get directions
Opening Hours

Monday to Friday
9:00 AM to 5:00 PM

Saturday
9:00 AM to 4:00 PM

Logo Item

Logo Item

Logo Item

Logo Item
Logo Item
Logo Item

Products for Sale

Take Away

Grocery

Pastry

Wines

Cheeses

Our Partners

Plantin
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Edouard Artzner

Tea WG – Luxury in your Cup

Tea Wellbeing Group (TWG) was founded by Franco-Moroccan Taha Bouqdib in 2008 in Singapore, close to the plantations.
The company draws its inspiration from 1837 when Singapore became a trading post for teas, spices, and fine epicurean products.

More than 1,000 Varieties

The most luxurious and refined tea brand in the world, according to its own claims, specializes in luxury teas and offers more than 1,000 fine harvest teas and exclusive blends, as well as tea pastries and other tea-infused delicacies.
TWG is present in 42 countries, with tea salons, boutiques, and points of sale offering various accessories for consumption.
The brand pays great attention to the aesthetic image that underpins all of the brand's products, constantly updating the notion of TWG Tea while respecting Asian and European traditions of elegance and beauty.

The Estoublon Estate

Between Fontvieille and Maussane, in the heart of Provence on the southern slope of the Alpilles, the Estoublon Estate has passionately continued the tradition of AOP olive oils from the Baux de Provence valley and exceptional wines since 1489.
Beyond that, the estate offers an experience to be lived at the Château to discover the warmth of Provençal living, to take time and let go alone, as a couple or with family in the heart of an estate of more than 200 hectares.
Chef Wim Van Gorp unveils a revisited cuisine of yesteryear with Provençal influences.
The Château is available for private hire in its entirety. Three days, eight days or even for a month.
The Château d'Estoublon also offers, in the sumptuously restored setting of the former outbuildings of the property, a boutique worthy of the greatest brands, which combines high-quality gourmet products “from here and elsewhere”.
The grocery store obviously offers all the products that are made on the estate: wines (white, rosé and red), olive oils (AOP or single-variety), olives, vinegars and tapenade.

Olive Oil

As the historical activity of the estate, Estoublon's olive oils, which develop exceptional aromatic profiles in vivacity, ardency and freshness, have managed to rise among the most renowned of the Vallée-des-Baux-de-Provence appellation.
As with wines, the different olive varieties each play their own aromatic part, in single varieties or in blends, Bouteillan, Salonenque, Grossane, Béruguette or Picholine. This range of oils is as atypical as it is complementary.
A rare occurrence in the trade, Château d'Estoublon operates its own oil mill, which allows perfect traceability of each batch and guarantees uncompromising quality at every stage of manufacturing.
The Estoublon mill also makes it possible to limit the time between harvest and final production of the oils to 24 hours, a key element in guaranteeing their aromatic quality.
The rare bottles from Château d'Estoublon have just been recognized as the best olive oils in the world by winning the most prestigious global competition: the New York International Olive Oil Competition.

The Wines

At the heart of the AOP Baux-de-Provence, nestled on the southern slope of the Alpilles, the vineyard of Château d'Estoublon, which produces reds, rosés and whites, extends over 17 hectares cultivated organically. Grenache, Syrah, Mourvèdre, Marsanne and Roussanne, the great Provençal grape varieties reign supreme. They reveal the essence of this terroir. The estate continues its agricultural commitment and follows its environmental convictions through a conversion to biodynamics. With only two natural treatments per year, based on copper, clay and bacillus, thanks to the biodiversity present on the estate, Estoublon's winemakers use no insecticides or chemical treatments, favoring organic fertilizer (500 tons of compost per year).

To learn more: www.chateau-estoublon.com

Edouard Artzner

Tea WG – Luxury in your Cup

Tea Wellbeing Group (TWG) was founded by Franco-Moroccan Taha Bouqdib in 2008 in Singapore, close to the plantations.
The company draws its inspiration from 1837 when Singapore became a trading post for teas, spices, and fine epicurean products.

More than 1,000 Varieties

The most luxurious and refined tea brand in the world, according to its own claims, specializes in luxury teas and offers more than 1,000 fine harvest teas and exclusive blends, as well as tea pastries and other tea-infused delicacies.
TWG is present in 42 countries, with tea salons, boutiques, and points of sale offering various accessories for consumption.
The brand pays great attention to the aesthetic image that underpins all of the brand's products, constantly updating the notion of TWG Tea while respecting Asian and European traditions of elegance and beauty.

Plantin

Plantin - Truffle Supplier in the Heart of Provence, since 1930.

Founded in 1930 by Marcel Plantin, the company has been experiencing dynamic and constant growth since its creation.
PLANTIN is in perpetual search of the finest truffles, enhanced through the mastery of trimming and the expertise of Master Truffle Makers in charge of the workshop.

The Black Diamond and Others...

Among fresh truffles, the black truffle (Tuber melanosporum), the most well-known and appreciated of truffles, is today the hallmark of PLANTIN, which works hand in hand with producers from Drôme, Vaucluse, and the South-West, as well as Australians to benefit from inverted seasonalities.

Plantin's business doesn't stop at fresh truffles as the company is able to offer truffles all year round thanks to techniques that allow them to can, pasteurize, or even freeze truffles.

High-end Mushrooms

Accomplished in truffle expertise, Plantin began marketing high-quality mushrooms in the 1980s.
Mushrooms selected for their remarkable quality and taste. The secret weapon of dried mushrooms lies in their ease of storage and use, as they can be easily consumed throughout the year.

Plantin is now a specialist in this field and offers various species of dried mushrooms including wild morels of the Morchella conica variety, the most famous of morels.

Other specimens are also offered: porcini, boletes, chanterelles, black trumpets, as well as specific mixes, such as the forest mix.

But also...

Since 2018, PLANTIN's "Delicacies and condiments" workshop has been offering a range of delicious truffle products. The range is rich and covers all tasting moments: from aperitif to dessert. Some must-have products like truffle oil, truffle salts or even truffle chips, as well as other original creations such as preparations for winter truffle scrambled eggs, truffle honey, or even truffle chocolate pearls. This range is designed to meet all needs and especially all desires! The products are prepared in Provence, in the company's own manufacturing workshops, which are IFS Food certified, the highest level of food certification.

Caviar House Prunier

Caviar House Prunier: Caviar and Balik – Passion and Expertise

The Prunier family has been strongly linked to French luxury gastronomy since 1872.
The company's activities revolve around seafood products. At the time, the company already had its own trawlers and oyster beds, as well as 600 couriers who delivered throughout Paris.
In 1918, Prunier obtained the exclusive worldwide distribution of Russian caviar.
In 1921, with the help of Mr. Blanc, Émile Prunier launched the first French caviar production. He built 9 production stations and offered his own French caviar for the first time at his Parisian restaurant.
The Prunier Caviar Manufacture was created in 1993. Experts attribute unparalleled expertise in sturgeon farming and caviar production to it.
In 2004, Prunier merged with Caviar House, one of the world's leading caviar and “fine food” groups. They formed the Caviar House Prunier group, with Peter G. Rebeiz at the head of the group. Today, Prunier caviar is sold exclusively in more than 40 outlets worldwide.

A Wide Selection of Caviars Produced in France

Oscietra Caviar (Superior, Heritage or Tradition)

comes from the Acipenser Gueldenstaedti sturgeon species. It is an exceptional caviar with large grains and an inimitable taste of roasted walnuts and hazelnuts. It has a beautiful amber hue and a unique long aromatic finish.

Caviars from the Baerlii sturgeon species

The Saint James: introduced for the first time in 1932 during the opening of the Prunier restaurant on St James Street in London. Two months after harvesting, this caviar reaches perfect maturity while having a low salt content.

The Paris: two months after harvesting, this caviar reaches perfect maturity while having a low salt content.

This large-grained, amber-colored caviar is lightly salted. Its subtle and creamy character gives it a unique aromatic complexity.

The Malossol: this special caviar recipe, also called "Pure Salt," is one of the masterpieces of Prunier caviar production. Due to its unique salting and preparation, without the addition of natural Borax mineral, this product is rich in character.

The Beluga: introduced for the first time in 1932 at Beluga, the Chinese Huso caviar has a rather large grain and a pearly gray color, a beautiful consistency and a unique taste, a lovely iodized structure, and an incomparable length on the palate. An ultimate and unparalleled caviar.

Balik: the King of Smoked Salmon

At three years old, the Salmo Salar, raised in Norwegian fjords, takes the shortest journey to Switzerland, to Ebersol, in Nekertal, canton of St. Gallen, to be ennobled with extraordinary mastery into Balik salmon.

Balik is smoked according to a Russian recipe that is more than a century old. It is a long process using low heat and gentle fire for 10 to 12 hours, in smokehouses designed after the model of old Russian smokehouses, according to the sensitivity of the incense master. The composition of the wood sawdust remains one of the best-kept secrets.

After smoking, the fish is cut into fillets or whole sides and freed from all its bones, which gives it its extraordinary texture.

The Balik adventure began more than four decades ago in the Swiss mountains in a small farm acquired by actor Hans Gerd Kübel and his partner Martin Klöti, who immediately recruited an expert incense master in the person of Israel Kaplan, grandson of Tsar Nicholas II's incense master.

The first Balik salmon, smoked in the old Russian style, conquered the market in 1978, and since then this success story has taken its incredible rise.

The Ebersol smokehouse was taken over by Caviar House of the enigmatic Peter G. Rebeiz in 1993 and has been part of the Caviar House and Prunier group since the merger in 2004.

In its stores and restaurants around the world, the company offers, in addition to caviar and Balik, a multitude of culinary products.

For more information: www.caviarhouse-prunier.de

Edouard Artzner

Veuve Clicquot: a Treasure in a Mosaic of 280,000 Plots

Today, the House of Clicquot owns one of the largest Champagne vineyards in terms of both area and quality: 390 hectares spread across 12 of the 17 Grands Crus and 20 of the 44 Premiers Crus in Champagne. This exceptional heritage particularly bears the mark of Madame Clicquot.

95% of the House's Vineyards Classified as Grands or Premiers Crus

The Veuve Clicquot vineyard comprises 47% Chardonnay, 36% Pinot Noir, and 17% Pinot Meunier. The House's vines are mostly located on hillsides, to benefit from thin soil and the best sunlight exposure. From its inception, Veuve Clicquot established strong relationships with Champagne winegrowers. These suppliers of grapes and clear wines provide the House with consistent, quality supply.

The Secret of Excellence: Skilled Winegrowers, Exceptional Terroir, and Adapted Vines

More than a hundred winegrowers master the various manual viticultural tasks and, for many of them, tractor operation.
Several dozen seasonal workers come to assist with manual tasks, and over a thousand harvesters to collect the fruits of a year's labor.

A hilly landscape gives the vineyard optimal exposure to the sun's rays. The areas are defined within the AOC framework and according to qualitative criteria: exposure, slope, soil, and subsoil. A northern climate exposes the vines to climatic hazards (winter and spring frosts, coulure and millerandage, hail...), but without excessive rainfall, extreme heat, and with beautiful late seasons.

The vines are selected for moderate and qualitative production, seeking a good match between the three grape varieties (Chardonnay, Pinot Noir, Pinot Meunier) and the different terroirs.

The Estoublon Estate

Between Fontvieille and Maussane, in the heart of Provence on the southern slope of the Alpilles, the Estoublon Estate has passionately continued the tradition of AOP olive oils from the Baux de Provence valley and exceptional wines since 1489.
Beyond that, the estate offers an experience to be lived at the Château to discover the warmth of Provençal living, to take time and let go alone, as a couple or with family in the heart of an estate of more than 200 hectares.
Chef Wim Van Gorp unveils a revisited cuisine of yesteryear with Provençal influences.
The Château is available for private hire in its entirety. Three days, eight days or even for a month.
The Château d'Estoublon also offers, in the sumptuously restored setting of the former outbuildings of the property, a boutique worthy of the greatest brands, which combines high-quality gourmet products “from here and elsewhere”.
The grocery store obviously offers all the products that are made on the estate: wines (white, rosé and red), olive oils (AOP or single-variety), olives, vinegars and tapenade.

Olive Oil

As the historical activity of the estate, Estoublon's olive oils, which develop exceptional aromatic profiles in vivacity, ardency and freshness, have managed to rise among the most renowned of the Vallée-des-Baux-de-Provence appellation.
As with wines, the different olive varieties each play their own aromatic part, in single varieties or in blends, Bouteillan, Salonenque, Grossane, Béruguette or Picholine. This range of oils is as atypical as it is complementary.
A rare occurrence in the trade, Château d'Estoublon operates its own oil mill, which allows perfect traceability of each batch and guarantees uncompromising quality at every stage of manufacturing.
The Estoublon mill also makes it possible to limit the time between harvest and final production of the oils to 24 hours, a key element in guaranteeing their aromatic quality.
The rare bottles from Château d'Estoublon have just been recognized as the best olive oils in the world by winning the most prestigious global competition: the New York International Olive Oil Competition.

The Wines

At the heart of the AOP Baux-de-Provence, nestled on the southern slope of the Alpilles, the vineyard of Château d'Estoublon, which produces reds, rosés and whites, extends over 17 hectares cultivated organically. Grenache, Syrah, Mourvèdre, Marsanne and Roussanne, the great Provençal grape varieties reign supreme. They reveal the essence of this terroir. The estate continues its agricultural commitment and follows its environmental convictions through a conversion to biodynamics. With only two natural treatments per year, based on copper, clay and bacillus, thanks to the biodiversity present on the estate, Estoublon's winemakers use no insecticides or chemical treatments, favoring organic fertilizer (500 tons of compost per year).

To learn more: www.chateau-estoublon.com

Edouard Artzner

Edouard Artzner: Foie Gras Producer since 1803

In 1803, Philippe Artzner, a pastry chef and caterer, opened a shop with a foie gras production facility in the center of Strasbourg. Around 1850, his son Edouard, who had taken over the business, was the first to cook goose livers in earthenware terrines.
The considerable success of this new packaging method among the most prestigious clientele heralded the real development of Foie Gras in France and worldwide.
Even today, each foie gras is produced using artisanal methods:
Raw livers are rigorously selected and sorted by hand.
Artisanal deveining is done cold, which allows for the extraction of all imperfections from the material. Each foie gras is then seasoned by hand. The chefs of Maison Artzner use a blend of 11 spices, kept secret since 1803. Maison Edouard Artzner has continuously maintained the tradition of Alsatian Foie Gras. Today, it is one of the oldest French Foie Gras houses still in operation.

The Artzner Range:

Fresh Foie Gras

Fresh foie gras is gently cooked at a low temperature. It can be presented in a terrine, torchon, or loaf form.

Semi-cooked Foie Gras

Semi-cooked foie gras is cooked at a higher temperature than fresh foie gras, giving it a firmer texture.

Preserved Foie Gras

In jars or cans, it is cooked at 110°C to the core. It can be stored for several years at room temperature, and its texture evolves over time: as the foie gras absorbs its own fat, it becomes creamier as it ages!

Accompaniments

Edouard Artzner offers a whole range of flavored products: fruit or onion confit, jellies, gingerbread... products that will ideally accompany the tasting of foie gras!

Edouard Artzner

Tea WG – Luxury in your Cup

Tea Wellbeing Group (TWG) was founded by Franco-Moroccan Taha Bouqdib in 2008 in Singapore, close to the plantations.
The company draws its inspiration from 1837 when Singapore became a trading post for teas, spices, and fine epicurean products.

More than 1,000 Varieties

The most luxurious and refined tea brand in the world, according to its own claims, specializes in luxury teas and offers more than 1,000 fine harvest teas and exclusive blends, as well as tea pastries and other tea-infused delicacies.
TWG is present in 42 countries, with tea salons, boutiques, and points of sale offering various accessories for consumption.
The brand pays great attention to the aesthetic image that underpins all of the brand's products, constantly updating the notion of TWG Tea while respecting Asian and European traditions of elegance and beauty.

Plantin

Plantin - Truffle Supplier in the Heart of Provence, since 1930.

Founded in 1930 by Marcel Plantin, the company has been experiencing dynamic and constant growth since its creation.
PLANTIN is in perpetual search of the finest truffles, enhanced through the mastery of trimming and the expertise of Master Truffle Makers in charge of the workshop.

The Black Diamond and Others...

Among fresh truffles, the black truffle (Tuber melanosporum), the most well-known and appreciated of truffles, is today the hallmark of PLANTIN, which works hand in hand with producers from Drôme, Vaucluse, and the South-West, as well as Australians to benefit from inverted seasonalities.

Plantin's business doesn't stop at fresh truffles as the company is able to offer truffles all year round thanks to techniques that allow them to can, pasteurize, or even freeze truffles.

High-end Mushrooms

Accomplished in truffle expertise, Plantin began marketing high-quality mushrooms in the 1980s.
Mushrooms selected for their remarkable quality and taste. The secret weapon of dried mushrooms lies in their ease of storage and use, as they can be easily consumed throughout the year.

Plantin is now a specialist in this field and offers various species of dried mushrooms including wild morels of the Morchella conica variety, the most famous of morels.

Other specimens are also offered: porcini, boletes, chanterelles, black trumpets, as well as specific mixes, such as the forest mix.

But also...

Since 2018, PLANTIN's "Delicacies and condiments" workshop has been offering a range of delicious truffle products. The range is rich and covers all tasting moments: from aperitif to dessert. Some must-have products like truffle oil, truffle salts or even truffle chips, as well as other original creations such as preparations for winter truffle scrambled eggs, truffle honey, or even truffle chocolate pearls. This range is designed to meet all needs and especially all desires! The products are prepared in Provence, in the company's own manufacturing workshops, which are IFS Food certified, the highest level of food certification.

Caviar House Prunier

Caviar House Prunier: Caviar and Balik – Passion and Expertise

The Prunier family has been strongly linked to French luxury gastronomy since 1872.
The company's activities revolve around seafood products. At the time, the company already had its own trawlers and oyster beds, as well as 600 couriers who delivered throughout Paris.
In 1918, Prunier obtained the exclusive worldwide distribution of Russian caviar.
In 1921, with the help of Mr. Blanc, Émile Prunier launched the first French caviar production. He built 9 production stations and offered his own French caviar for the first time at his Parisian restaurant.
The Prunier Caviar Manufacture was created in 1993. Experts attribute unparalleled expertise in sturgeon farming and caviar production to it.
In 2004, Prunier merged with Caviar House, one of the world's leading caviar and “fine food” groups. They formed the Caviar House Prunier group, with Peter G. Rebeiz at the head of the group. Today, Prunier caviar is sold exclusively in more than 40 outlets worldwide.

A Wide Selection of Caviars Produced in France

Oscietra Caviar (Superior, Heritage or Tradition)

comes from the Acipenser Gueldenstaedti sturgeon species. It is an exceptional caviar with large grains and an inimitable taste of roasted walnuts and hazelnuts. It has a beautiful amber hue and a unique long aromatic finish.

Caviars from the Baerlii sturgeon species

The Saint James: introduced for the first time in 1932 during the opening of the Prunier restaurant on St James Street in London. Two months after harvesting, this caviar reaches perfect maturity while having a low salt content.

The Paris: two months after harvesting, this caviar reaches perfect maturity while having a low salt content.

This large-grained, amber-colored caviar is lightly salted. Its subtle and creamy character gives it a unique aromatic complexity.

The Malossol: this special caviar recipe, also called "Pure Salt," is one of the masterpieces of Prunier caviar production. Due to its unique salting and preparation, without the addition of natural Borax mineral, this product is rich in character.

The Beluga: introduced for the first time in 1932 at Beluga, the Chinese Huso caviar has a rather large grain and a pearly gray color, a beautiful consistency and a unique taste, a lovely iodized structure, and an incomparable length on the palate. An ultimate and unparalleled caviar.

Balik: the King of Smoked Salmon

At three years old, the Salmo Salar, raised in Norwegian fjords, takes the shortest journey to Switzerland, to Ebersol, in Nekertal, canton of St. Gallen, to be ennobled with extraordinary mastery into Balik salmon.

Balik is smoked according to a Russian recipe that is more than a century old. It is a long process using low heat and gentle fire for 10 to 12 hours, in smokehouses designed after the model of old Russian smokehouses, according to the sensitivity of the incense master. The composition of the wood sawdust remains one of the best-kept secrets.

After smoking, the fish is cut into fillets or whole sides and freed from all its bones, which gives it its extraordinary texture.

The Balik adventure began more than four decades ago in the Swiss mountains in a small farm acquired by actor Hans Gerd Kübel and his partner Martin Klöti, who immediately recruited an expert incense master in the person of Israel Kaplan, grandson of Tsar Nicholas II's incense master.

The first Balik salmon, smoked in the old Russian style, conquered the market in 1978, and since then this success story has taken its incredible rise.

The Ebersol smokehouse was taken over by Caviar House of the enigmatic Peter G. Rebeiz in 1993 and has been part of the Caviar House and Prunier group since the merger in 2004.

In its stores and restaurants around the world, the company offers, in addition to caviar and Balik, a multitude of culinary products.

For more information: www.caviarhouse-prunier.de

Edouard Artzner

Veuve Clicquot: a Treasure in a Mosaic of 280,000 Plots

Today, the House of Clicquot owns one of the largest Champagne vineyards in terms of both area and quality: 390 hectares spread across 12 of the 17 Grands Crus and 20 of the 44 Premiers Crus in Champagne. This exceptional heritage particularly bears the mark of Madame Clicquot.

95% of the House's Vineyards Classified as Grands or Premiers Crus

The Veuve Clicquot vineyard comprises 47% Chardonnay, 36% Pinot Noir, and 17% Pinot Meunier. The House's vines are mostly located on hillsides, to benefit from thin soil and the best sunlight exposure. From its inception, Veuve Clicquot established strong relationships with Champagne winegrowers. These suppliers of grapes and clear wines provide the House with consistent, quality supply.

The Secret of Excellence: Skilled Winegrowers, Exceptional Terroir, and Adapted Vines

More than a hundred winegrowers master the various manual viticultural tasks and, for many of them, tractor operation.
Several dozen seasonal workers come to assist with manual tasks, and over a thousand harvesters to collect the fruits of a year's labor.

A hilly landscape gives the vineyard optimal exposure to the sun's rays. The areas are defined within the AOC framework and according to qualitative criteria: exposure, slope, soil, and subsoil. A northern climate exposes the vines to climatic hazards (winter and spring frosts, coulure and millerandage, hail...), but without excessive rainfall, extreme heat, and with beautiful late seasons.

The vines are selected for moderate and qualitative production, seeking a good match between the three grape varieties (Chardonnay, Pinot Noir, Pinot Meunier) and the different terroirs.

The Estoublon Estate

Between Fontvieille and Maussane, in the heart of Provence on the southern slope of the Alpilles, the Estoublon Estate has passionately continued the tradition of AOP olive oils from the Baux de Provence valley and exceptional wines since 1489.
Beyond that, the estate offers an experience to be lived at the Château to discover the warmth of Provençal living, to take time and let go alone, as a couple or with family in the heart of an estate of more than 200 hectares.
Chef Wim Van Gorp unveils a revisited cuisine of yesteryear with Provençal influences.
The Château is available for private hire in its entirety. Three days, eight days or even for a month.
The Château d'Estoublon also offers, in the sumptuously restored setting of the former outbuildings of the property, a boutique worthy of the greatest brands, which combines high-quality gourmet products “from here and elsewhere”.
The grocery store obviously offers all the products that are made on the estate: wines (white, rosé and red), olive oils (AOP or single-variety), olives, vinegars and tapenade.

Olive Oil

As the historical activity of the estate, Estoublon's olive oils, which develop exceptional aromatic profiles in vivacity, ardency and freshness, have managed to rise among the most renowned of the Vallée-des-Baux-de-Provence appellation.
As with wines, the different olive varieties each play their own aromatic part, in single varieties or in blends, Bouteillan, Salonenque, Grossane, Béruguette or Picholine. This range of oils is as atypical as it is complementary.
A rare occurrence in the trade, Château d'Estoublon operates its own oil mill, which allows perfect traceability of each batch and guarantees uncompromising quality at every stage of manufacturing.
The Estoublon mill also makes it possible to limit the time between harvest and final production of the oils to 24 hours, a key element in guaranteeing their aromatic quality.
The rare bottles from Château d'Estoublon have just been recognized as the best olive oils in the world by winning the most prestigious global competition: the New York International Olive Oil Competition.

The Wines

At the heart of the AOP Baux-de-Provence, nestled on the southern slope of the Alpilles, the vineyard of Château d'Estoublon, which produces reds, rosés and whites, extends over 17 hectares cultivated organically. Grenache, Syrah, Mourvèdre, Marsanne and Roussanne, the great Provençal grape varieties reign supreme. They reveal the essence of this terroir. The estate continues its agricultural commitment and follows its environmental convictions through a conversion to biodynamics. With only two natural treatments per year, based on copper, clay and bacillus, thanks to the biodiversity present on the estate, Estoublon's winemakers use no insecticides or chemical treatments, favoring organic fertilizer (500 tons of compost per year).

To learn more: www.chateau-estoublon.com

Edouard Artzner

Edouard Artzner: Foie Gras Producer since 1803

In 1803, Philippe Artzner, a pastry chef and caterer, opened a shop with a foie gras production facility in the center of Strasbourg. Around 1850, his son Edouard, who had taken over the business, was the first to cook goose livers in earthenware terrines.
The considerable success of this new packaging method among the most prestigious clientele heralded the real development of Foie Gras in France and worldwide.
Even today, each foie gras is produced using artisanal methods:
Raw livers are rigorously selected and sorted by hand.
Artisanal deveining is done cold, which allows for the extraction of all imperfections from the material. Each foie gras is then seasoned by hand. The chefs of Maison Artzner use a blend of 11 spices, kept secret since 1803. Maison Edouard Artzner has continuously maintained the tradition of Alsatian Foie Gras. Today, it is one of the oldest French Foie Gras houses still in operation.

The Artzner Range:

Fresh Foie Gras

Fresh foie gras is gently cooked at a low temperature. It can be presented in a terrine, torchon, or loaf form.

Semi-cooked Foie Gras

Semi-cooked foie gras is cooked at a higher temperature than fresh foie gras, giving it a firmer texture.

Preserved Foie Gras

In jars or cans, it is cooked at 110°C to the core. It can be stored for several years at room temperature, and its texture evolves over time: as the foie gras absorbs its own fat, it becomes creamier as it ages!

Accompaniments

Edouard Artzner offers a whole range of flavored products: fruit or onion confit, jellies, gingerbread... products that will ideally accompany the tasting of foie gras!