{"id":258724,"date":"2024-11-05T16:01:06","date_gmt":"2024-11-05T16:01:06","guid":{"rendered":"https:\/\/kaempff-kohler.lu\/a-look-back-in-pictures-at-the-latest-sucres-de-lux-evening\/"},"modified":"2026-07-14T07:56:19","modified_gmt":"2026-07-14T07:56:19","slug":"a-look-back-in-pictures-at-the-latest-sucres-de-lux-evening","status":"publish","type":"post","link":"https:\/\/kaempff-kohler.lu\/en\/a-look-back-in-pictures-at-the-latest-sucres-de-lux-evening\/","title":{"rendered":"A look back in pictures at the latest “Sucr\u00e9s de Lux” evening"},"content":{"rendered":"

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The \u2018\u2019Sucr\u00e9s du Lux\u2019\u2019<\/strong> \u2014 this is the name of a group of professionals that brings together pastry chefs from the Grand Duchy of Luxembourg and the surrounding area. The purpose of the association is to develop and promote a craft, a passion: pastry-making. <\/p>\n

The idea was born in France in 2005, when Christophe Michalak and Christophe Adam launched the “Club des Sucr\u00e9s”. The elite of French pastry-making would meet once a quarter, gathering around a theme chosen by the host of the day. <\/p>\n

This idea was adopted by professionals in the Luxembourg pastry sector.<\/p>\n

Our “Sucr\u00e9s” gathered on October 28th at the prestigious Motor\u2019s Concept garage to present their latest sweet creations to a select audience amid an impressive array of legendary cars.<\/p>\n

Each chef presented a dessert linked to the history of the automobile. <\/em> <\/p>\n

Thus, side-by-side with a Lamborghini Huracan STO, Jonathan Szymkowiak, pastry chef of Maison Kaempff-Kohler, presented his elegant “Ravio\u2019li”<\/strong>: a biscuit with an airy ricotta mousse, lemon compote, and basil cream.<\/p>\n

The club president, Paul Bungert from the restaurant “Ma Langue Sourit,” chose to honor German automobiles, presenting his Black Forest cake in front of a lineup of Porsche 911s.<\/p>\n

Others paid tribute to American classics with chocolate peanut bars or a reimagined pecan cheesecake.<\/p>\n

Italian car enthusiasts could savour a delicious sweet pizza, while the French Alpine was honored with a chestnut Mont Blanc.<\/p>\n

Dream desserts and legendary cars: a winning formula under a common denominator \u2014 passion.<\/p>\n

https:\/\/www.kachen.lu\/fr\/les-sucres-du-lux-carburent\/<\/p>\n

—–<\/p>\n

“Sucr\u00e9s du Lux'”<\/strong> \u2014 this is the name of a group of professionals that brings together pastry chefs from the Grand Duchy of Luxembourg and the surrounding area. The purpose of the association is to develop and promote a craft, a passion: pastry-making. <\/p>\n

The idea was born in France in 2005, when Christophe Michalak and Christophe Adam launched the “Club des Sucr\u00e9s”. The elite of French pastry-making would meet once a quarter, gathering around a theme chosen by the host of the day. <\/p>\n

This idea was adopted by professionals in the Luxembourg pastry sector.<\/p>\n

Our “Sucr\u00e9s” gathered on October 28th at the prestigious Motor’s Concept garage to present their latest sweet creations to a select audience amid an impressive array of legendary cars.<\/p>\n

Each chef presented a dessert linked to the history of the automobile.<\/p>\n

Thus, side-by-side with a Lamborghini Huracan STO, Jonathan Szymkowiak, pastry chef of Maison Kaempff-Kohler, presented his elegant “Ravio\u2019li”: a biscuit with an airy ricotta mousse, lemon compote, and basil cream.<\/p>\n

The club president, Paul Bungert from the restaurant “Ma Langue Sourit,” chose to honor German automobiles, presenting his Black Forest cake in front of a lineup of Porsche 911s.<\/p>\n

Others paid tribute to American classics with chocolate peanut bars or a reimagined pecan cheesecake.<\/p>\n

Italian car enthusiasts could savour a delicious sweet pizza, while the French Alpine was honored with a chestnut Mont Blanc.<\/p>\n

Dream desserts and legendary cars: a winning formula under a common denominator \u2014 passion.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

The \u2018\u2019Sucr\u00e9s du Lux\u2019\u2019 \u2014 this is the name of a group of professionals that brings together pastry chefs from the Grand Duchy of Luxembourg and the surrounding area. The purpose of the association is to develop and promote a craft, a passion: pastry-making. The idea was born in France in 2005, when Christophe Michalak and Christophe Adam launched the “Club des Sucr\u00e9s”. The elite of French pastry-making would meet once a quarter, gathering around a theme chosen by the host of the day. This idea was adopted by professionals in the Luxembourg pastry sector. Our “Sucr\u00e9s” gathered on October 28th at the prestigious Motor\u2019s Concept garage to present their latest sweet creations to a select audience amid an impressive array of legendary cars. Each chef presented a dessert linked to the history of the automobile. Thus, side-by-side with a Lamborghini Huracan STO, Jonathan Szymkowiak, pastry chef of Maison Kaempff-Kohler, presented his elegant “Ravio\u2019li”: a biscuit with an airy ricotta mousse, lemon compote, and basil cream. The club president, Paul Bungert from the restaurant “Ma Langue Sourit,” chose to honor German automobiles, presenting his Black Forest cake in front of a lineup of Porsche 911s. Others paid tribute to American […]<\/p>\n","protected":false},"author":4,"featured_media":245384,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[90],"tags":[],"class_list":["post-258724","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"\nA look back in pictures at the latest "Sucr\u00e9s de Lux" evening - Kaempff-Kohler<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kaempff-kohler.lu\/en\/a-look-back-in-pictures-at-the-latest-sucres-de-lux-evening\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A look back in pictures at the latest "Sucr\u00e9s de Lux" evening - Kaempff-Kohler\" \/>\n<meta property=\"og:description\" content=\"The \u2018\u2019Sucr\u00e9s du Lux\u2019\u2019 \u2014 this is the name of a group of professionals that brings together pastry chefs from the Grand Duchy of Luxembourg and the surrounding area. The purpose of the association is to develop and promote a craft, a passion: pastry-making. The idea was born in France in 2005, when Christophe Michalak and Christophe Adam launched the "Club des Sucr\u00e9s". The elite of French pastry-making would meet once a quarter, gathering around a theme chosen by the host of the day. This idea was adopted by professionals in the Luxembourg pastry sector. Our "Sucr\u00e9s" gathered on October 28th at the prestigious Motor\u2019s Concept garage to present their latest sweet creations to a select audience amid an impressive array of legendary cars. Each chef presented a dessert linked to the history of the automobile. Thus, side-by-side with a Lamborghini Huracan STO, Jonathan Szymkowiak, pastry chef of Maison Kaempff-Kohler, presented his elegant "Ravio\u2019li": a biscuit with an airy ricotta mousse, lemon compote, and basil cream. 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