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This year for Easter, our chef Fanch Delano\u00eb combines new creative flavors with seasonal products.<\/strong><\/p>\n As a starter, our deliciously revisited Paris-Brest<\/strong>, featuring mackerel rillettes, samphire, cucumbers, and pink radishes\u2014a new addition to the Kaempff-Kohler catering range.<\/span><\/p>\n For the main course, enjoy a hay-roasted Easter lamb carr\u00e9<\/strong> with a rich port jus, a mille-feuille of new potatoes, and crisp asparagus. <\/span><\/p>\n As an alternative, try the slow-cooked veal medallion<\/strong> infused with sage and lemon, accompanied by an artichoke heart pur\u00e9e with walnut oil, glazed early spring vegetables, and a light mustard and lemon cream. <\/span><\/p>\n Or perhaps you\u2019ll be tempted by our traditional homemade salmon en cro\u00fbte<\/strong> with a Noilly Prat sauce, Italian black rice stick, and a medley of Easter vegetables. <\/span><\/p>\n For dessert, our pastry team, led by Jonathan Szymkowiak, has created a delightful entremets<\/strong> : madeleine, Madagascar vanilla mousse, and soft caramel with a cr\u00e8me br\u00fbl\u00e9e insert.<\/span><\/p>\n To round off this festive meal, our cheesemonger Sonia has prepared a beautiful cheese platter to add to your order featuring honey and truffle crottin, Barisien, Petit Gaudry, Fourme d’Ambert, Bergblumen, and an exceptional Comt\u00e9. Feel free to stop by the cheese shop to create your own selection! <\/span><\/p>\n Our menu including starter – choice of main – dessert is priced at 57\u20ac per person.<\/strong><\/p>\n Place your order from today for Easter for pickup between April 16th and 19th.<\/strong><\/p>\n #easter #eastermenu #catering #entremets #pastry #cheese #easterdessert #luxembourg<\/span><\/p>\n —–<\/span><\/p>\n This year for Easter, our chef Fanch Delano\u00eb combines new creative flavors with seasonal products.<\/strong><\/p>\n As a starter, our deliciously revisited Paris-Brest<\/strong>, featuring mackerel rillettes, samphire, cucumbers, and pink radishes\u2014a new addition to the Kaempff-Kohler catering range.<\/p>\n For the main course, enjoy a hay-roasted Easter lamb carr\u00e9<\/strong> with a rich port jus, a mille-feuille of new potatoes, and crisp asparagus.<\/p>\n As an alternative, try the slow-cooked veal medallion<\/strong> infused with sage and lemon, accompanied by an artichoke heart pur\u00e9e with walnut oil, glazed early spring vegetables, and a light mustard and lemon cream.<\/p>\n Or perhaps you\u2019ll be tempted by our traditional homemade salmon en cro\u00fbte<\/strong> with a Noilly Prat sauce, Italian black rice stick, and a medley of Easter vegetables.<\/p>\n For dessert, our pastry team, led by Jonathan Szymkowiak, has created a delightful entremets<\/strong> : madeleine, Madagascar vanilla mousse, and soft caramel with a cr\u00e8me br\u00fbl\u00e9e insert.<\/p>\n To round off this festive meal, our cheesemonger Sonia has prepared a beautiful cheese platter to add to your order featuring honey and truffle crottin, Barisien, Petit Gaudry, Fourme d’Ambert, Bergblumen, and an exceptional Comt\u00e9. Feel free to stop by the cheese shop to create your own selection! <\/p>\n Our menu including starter – choice of main – dessert is priced at 57\u20ac per person.<\/strong><\/p>\n Place your order from today for Easter for pickup between April 16th and 19th.<\/strong><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" This year for Easter, our chef Fanch Delano\u00eb combines new creative flavors with seasonal products. As a starter, our deliciously revisited Paris-Brest, featuring mackerel rillettes, samphire, cucumbers, and pink radishes\u2014a new addition to the Kaempff-Kohler catering range. For the main course, enjoy a hay-roasted Easter lamb carr\u00e9 with a rich port jus, a mille-feuille of new potatoes, and crisp asparagus. As an alternative, try the slow-cooked veal medallion infused with sage and lemon, accompanied by an artichoke heart pur\u00e9e with walnut oil, glazed early spring vegetables, and a light mustard and lemon cream. Or perhaps you\u2019ll be tempted by our traditional homemade salmon en cro\u00fbte with a Noilly Prat sauce, Italian black rice stick, and a medley of Easter vegetables. For dessert, our pastry team, led by Jonathan Szymkowiak, has created a delightful entremets : madeleine, Madagascar vanilla mousse, and soft caramel with a cr\u00e8me br\u00fbl\u00e9e insert. To round off this festive meal, our cheesemonger Sonia has prepared a beautiful cheese platter to add to your order featuring honey and truffle crottin, Barisien, Petit Gaudry, Fourme d’Ambert, Bergblumen, and an exceptional Comt\u00e9. Feel free to stop by the cheese shop to create your own selection! Our menu including starter – […]<\/p>\n","protected":false},"author":4,"featured_media":247338,"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":[134,90],"tags":[],"class_list":["post-258923","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-carousel","category-uncategorized"],"acf":[],"yoast_head":"\n