Non-conformist Jean-Marie Hemmen (who runs Restaurant “An der Tourelle” in Stadtbredimus) opens a bottle of white rather than red wine to accompany a game dish with sauce. This is partly down to global warming, which has enabled Pinot Gris grapes to ripen to such an extent that they gain a level of richness and potency that was not possible just a few years ago. The proof can be seen in this Machtum Ongkâf Vignum.
In this issue, we bring you beef salad, an iconic Luxembourgian dish, which has been revisited with a sauce concocted by Bistro Quai in Grevenmacher. It is paired with Clos des Rochers Groärd Riesling, a prestigious Riesling produced in the vineyards overlooking the medieval town.
This well-travelled chef has no time for preconceptions. By taking wäinzoossiss sausage in mustard sauce, a very traditional dish, and creating something worthy of Italian-American mammas in New York, she gleefully proves there are no limits when it comes to pushing the envelope! And what better pairing than her own wine, a Pinot Gris specially concocted by Marc Desom (Desom cellars and estate in Remich).
Michel Roth, the Michelin-starred chef now in charge of the kitchens at the Bayview restaurant in Geneva and Terroirs de Lorraine in Metz railway station after almost 20 years at the Ritz Hotel in Paris, casts his mind back to childhood days to recommend zander, a fish he associates with happy memories angling in the lakes near Sarreguemines. As an accompaniment, he suggests a 2014 Domaine Clos des Rochers (Grevenmacher) Pinot Noir.
Even better than food/wine pairing is the food/wine/friends pairing! A good time is guaranteed whenever Nicolas Donati, owner of the Bistrot Gourmand (Remerschen) and the winemakers from Le Vignoble Estate (Schwebsange), Jean-Paul Risch and Gérard Knepper, get together!