Close

Press release: What Expogast and Stëmm vun der Strooss have in common

Press release: What Expogast and Stëmm vun der Strooss have in common

“You’d think you were in a 5-star restaurant” was the reaction of the 150 people who sat down at the table in the social restaurant at 14, rue de l’Eglise in Esch-sur-Alzette. There was something for everyone on the menu on 29 September, which included the following.

For starters: Pumpkin soup accompanied by a cancoillote foam, followed by a vegan waffle with young vegetables, lentil and chickpea foam. For the meat menu there was: veal loin, dead trumpet and vegetable tartlets and finally for the fish menu: Salmon trout, mashed potatoes, vegetables and salad of barley, beetroot, citrus jelly and goat cheese pralines. To finish the meal with something sweet, the nine people behind the cooker and in the service offered a roll cake with a ganache of white chocolate, green apple jelly, and flaky ice parfait of apples and grapes.

“Why should wealthy people pay for a meal when there are so many in our country who have no money and therefore cannot afford the luxury of a feast?” Based on this thought, Jean-Claude Brill came up with the idea of cooking for the disadvantaged people who enter the doors of the social restaurant in Esch-sur-Alzette every day and serving them a meal worthy of the Guide Michelin.

The preparations started at 7am the day before and ended at 7pm. And since some dishes required five hours of cooking, the team, who will be presenting at Expogast on 29 November, donned their aprons and chef’s hats at 5am on 29 September to be ready to serve lunch.

“Our aim is to please, but also to be competitive for this exceptional competition, which only takes place every four years, and this year will be held in Luxembourg.”

The team, consisting of René Kertz, Emile Mannes, Christophe Moreira, Gérôme Welter, Ayrton Schmit, Jacques Schoumacker, Laurent Boudouin, Jean-Claude Brill, Jerry Herkes, Marion Biebricher and Marco Schneider, aims to win against teams from all over the world. As Emile Mannes points out: “We were happy today, but we still have to work on our menu. Besides, the team has to find itself first. That’s why we are happy about the asbl, such as the Stëmm or the Wonschkutsch, who open their doors to us and allow us to train while having fun.”

And they could well win this victory, because in Esch-sur-Alzette, not only were the taste buds at the festival, but word of mouth among the guests resulted in a full house. For the association’s director Alexandra Oxacelay: “This special day will go down in the annals of the Stëmm vun der Strooss as the attendance record was broken with 265 meals served.”

To realise a reportage, do not hesitate to contact Mr. Jean-Claude Brill.

Tél : 621 266 772 jbrill@lu

Subscribe to our Journal!

Help us by subscribing the bimonthly journal Stëmm vun der Strooss which is published five times a year.

Subscribe now