[et_pb_section fb_built=”1″ theme_builder_area=”post_content” _builder_version=”4.27.5″ _module_preset=”default”][et_pb_row _builder_version=”4.27.5″ _module_preset=”default” theme_builder_area=”post_content” custom_margin=”-61px|auto||auto||”][et_pb_column _builder_version=”4.27.5″ _module_preset=”default” type=”4_4″ theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n
Komptoir K\u2019<\/b>
<\/b>Feierstengszalot \u2013 the taste of authentic Luxembourg<\/b><\/p>\n
It\u2019s impossible to talk about Luxembourg cuisine without mentioning the famous <\/span>Feierstengszalot<\/b>.<\/span><\/p>\n This rustic, generous salad is one of the great classics of the national terroir and is said to have originated in the Syre Valley, the <\/span>Sirdall<\/b>.<\/span><\/p>\n But why such a surprising name?<\/span><\/p>\n In Luxembourgish, \u201cFeiersteng\u201d means <\/span>flintstone<\/b>, or flint. A poetic, popular reference to the look of chilled boiled beef: cut into small grey-brown pieces, it resembles the stone chips once used to make fire. <\/span><\/p>\n A quintessential family tradition, Feierstengszalot was born of simple, sincere, indulgent cooking, made from leftover pot-au-feu.<\/span><\/p>\n The simmered beef is combined with hard-boiled eggs, gherkins, shallots and fresh parsley, then delicately enhanced with a mustard vinaigrette. After a few hours of marinating, the flavours blend perfectly to create a fresh, tasty and deeply comforting dish. <\/span><\/p>\n Enjoyed as a starter or main course, this Luxembourg speciality is a true <\/span>local Proustian madeleine<\/b>: authentic, convivial and full of character.<\/span><\/p>\n Discover it at Komptoir K\u2019, in the heart of the capital.<\/b><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Komptoir K\u2019Feierstengszalot \u2013 the taste of authentic Luxembourg It\u2019s impossible to talk about Luxembourg cuisine without mentioning the famous Feierstengszalot. This rustic, generous salad is one of the great classics of the national terroir and is said to have originated in the Syre Valley, the Sirdall. But why such a surprising name? In Luxembourgish, \u201cFeiersteng\u201d means flintstone, or flint. A poetic, popular reference to the look of chilled boiled beef: cut into small grey-brown pieces, it resembles the stone chips once used to make fire. A quintessential family tradition, Feierstengszalot was born of simple, sincere, indulgent cooking, made from leftover pot-au-feu. The simmered beef is combined with hard-boiled eggs, gherkins, shallots and fresh parsley, then delicately enhanced with a mustard vinaigrette. After a few hours of marinating, the flavours blend perfectly to create a fresh, tasty and deeply comforting dish. Enjoyed as a starter or main course, this Luxembourg speciality is a true local Proustian madeleine: authentic, convivial and full of character. Discover it at Komptoir K\u2019, in the heart of the capital.<\/p>\n","protected":false},"author":4,"featured_media":0,"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-259535","post","type-post","status-publish","format-standard","hentry","category-news-carousel","category-uncategorized"],"acf":[],"yoast_head":"\n