Gastronomy : choice of 4 young Luxembourg cooks
In October 2019, the GIE Luxembourg @ Expo 2020 Dubai had identified Kim Kevin de Dood as a Luxembourg chef called to manage the catering component in the Luxembourg pavilion during the World Fair in Dubai.
The dishes served at the pavilion will be prepared by Kim Kevin de Dood and his team, including students from the Luxembourg Hotel and Tourism School (see news of 24 October 2019).
In order to contribute to the promotion of young talents in Luxembourg gastronomy, the Gastronomy Working Group, composed of representatives of the GIE, the Horesca, the Vatel Club, the Lycée technique de Bonnevoie, the Institut viti-vinicole and the Luxembourg School of Hotel and Tourism (EHTL), has now appointed four young cooks who will prepare recipes for the restaurant «Schengen Lounge» during the 6 months of EXPO 2020 DUBAI.
Selected following a call for applications launched in 2019, they are:
- Archibald DE PRINCE, 28, cook, sous-chef at the “La Distillerie”, Château de Bourglinster.
- Clovis DEGRAVE, 30, cook, chef at the Hostellerie du Grünewald, Luxembourg.
- Caroline ESCH, 24, cook, chef at the Eden Rose Pavilion in Kayl.
- Aurélien FONTAINE, 22, cook, party chef at «Traiteur Niessen» in Troisvierges.
Each of these four selected chefs will develop dishes, together with Kim Kevin de Dood and the EHTL students. The proposed recipes will all showcase the culinary arts of our country. They will all represent a modern and inventive cuisine, combining traditional Luxembourg dishes with different international influences, just like the country’s restaurants. All dishes will reflect Luxembourg and its cultural diversity.
On the occasion of the Luxembourg Day (23 January 2021), the four chefs will travel to Dubai and will assist in the creation of menus on site.
The menus offered will also be found on the respective menu of the restaurants of the chosen chefs.
Come and discover them in Luxembourg or at Expo 2020 Dubai, which will start on 20 October 2020 and last until 10 April 2021.
