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Luxembourg at the Table
Luxembourg at the Table: The story of the \u2018Rieslingspascht\u00e9it\u2019, a recipe that has become part of the country\u2019s heritage.<\/p>\n
If there is one dish that single-handedly embodies Luxembourg\u2019s culinary identity, it is undoubtedly the Rieslingspascht\u00e9it, the famous white wine p\u00e2t\u00e9 en cro\u00fbte. A true ambassador for the country\u2019s terroir, this speciality combines a golden shortcrust pastry \u2013 traditionally made with lard \u2013 with a generous filling of pork and veal, marinated at length in dry white wine, before being delicately glazed with a fragrant jelly. <\/span><\/p>\n But behind this iconic recipe lies a story that is just as delicious as the dish itself.<\/span><\/p>\n The year is 1928. Six years after opening his patisserie at 10 Rue du Cur\u00e9, in the heart of Luxembourg City, Pierre Kaempff, founder of Maison Kaempff-Kohler, is, as usual, meeting up with a few friends for a glass of Riesling in a local caf\u00e9. <\/span><\/p>\n As the evening wore on, one of them quipped:<\/span><\/p>\n > \u201cRiesling really whets the appetite\u2026 Could y<\/span><\/p>\n Pierre rises to the challenge.<\/span><\/p>\n At a time when gourmet appetisers did not yet exist, he devised a recipe that was as simple as it was ingenious. He roughly minced veal and pork, marinated the meat for forty-eight hours in a dry Riesling with aromatic herbs and spices, shaped it into small quenelles, wrapped them in shortcrust pastry and then baked them in the oven. <\/span><\/p>\n Once the p\u00e2t\u00e9 has cooled, he injects it with a Riesling jelly, then leaves the whole thing to rest a second time in the fridge. A few hours later, his friends sample this creation over another glass of wine. The Rieslingspascht\u00e9it is born. <\/span><\/p>\n The recipe quickly became a huge success and has stood the test of time without ever losing its authenticity. Many chefs have taken it up and adapted it in their own way, turning it into one of the great classics of Luxembourgish cuisine. <\/span><\/p>\n At Kaempff-Kohler, tradition is still very much alive. Only one change has taken place over time: the choice of wine. Today\u2019s Riesling is no longer the same as that of the 1920s. More fruity and rounder, it no longer possesses the dry, lively and crisp character that provided the balance in the original recipe. <\/span><\/p>\n In order to recreate the flavour profile of yesteryear, Kaempff-Kohler is now working with a Luxembourgish winemaker who produces a drier Elbling specifically inspired by the wines of that era. This choice helps to preserve the traditional flavour of this speciality and to offer a Rieslingspascht\u00e9it that remains true to the spirit envisaged by Pierre Kaempff nearly a century ago. <\/span><\/p>\n Even today, this recipe remains one of Maison Kaempff-Kohler\u2019s signature dishes and is a must-try in its delicatessen range. More than just a p\u00e2t\u00e9 en cro\u00fbte, it tells a story of friendship, conviviality and Luxembourgish expertise passed down from generation to generation. \ud83c\uddf1\ud83c\uddfa\ud83e\udd67\ud83c\udf77 <\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" A time-honoured recipe, expertise passed down for nearly 100 years\u2026 and still just as much a delight to savour.<\/p>\n","protected":false},"author":4,"featured_media":260439,"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":[135,90],"tags":[],"class_list":["post-261220","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-3-windows","category-uncategorized"],"acf":[],"yoast_head":"\n