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.
The revisited egg mayonnaise… Luxembourg-style
New Kaempff-Kohler culinary creation
The revisited egg mayonnaise… Luxembourg-style
If we talk about a classic starter, we immediately think of egg mayonnaise on the menu of fine bistronomic cuisine. Long considered a “grandmother’s dish” or too simple, theegg mayo has made a strong comeback thanks to the promotion of local cuisine and sourced products.
For Easter, a perfect occasion to highlight the egg, our chefs have revisited the traditional recipe, obviously featuring Luxembourg mustard as the base for three variations:
The “À l’Ancienne” egg mayo with old-fashioned mustard, trout roe, spring onion, and celeriac remoulade;
“L’Herbacé”, made with tarragon mayo, pickled mustard seeds, fried onions, and coleslaw
and “Le Relevé” with Espelette pepper mayonnaise, Luxembourg ham lardons, and toasted buckwheat seeds.
Savour our new “Trilogy of revisited egg mayonnaises” – to celebrate Easter with the queen of starters, prized for its comforting character and its ability to elevate basic ingredients.
Consult the Kaempff-Kohler Easter menu (www.kaempff-kohler.lu/cartes/), order in our shops and online in our Click&Collect e-Shop before April 2nd at noon (www.https://kaempff-kohler.lu/product-category/paques-2/kaempff-kohler.lu/collect/).
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