Sweet Fusions from Luxembourg and Japan

Starting April 13 this year, visitors to the Luxembourg Pavilion at the World Expo in Osaka will not only get an immersive experience of Luxembourg’s nature, attractions, traditions, people, economic strength, and innovative spirit but also a taste of its culinary craftsmanship.

Pastries like Baumkuchen are immensely popular in Japan, and Luxembourg seeks to showcase its expertise in creating exquisite patisserie beyond well-known classics like this. What better way to achieve this than through extraordinary creations by some of the country’s top professionals?

In collaboration with the Luxembourg Chambre des Métiers and EHTL (École d’Hôtellerie et de Tourisme du Luxembourg), a competition was launched last year to develop and craft a dessert for the gastronomic offerings at the Luxembourg Pavilion.

The task was clear: create a sweet fusion of Luxembourg and Japan that, in line with the pavilion’s theme, “Doki Doki – the Luxembourg Heartbeat,” would truly make hearts beat faster. Additionally, the creations were to respect the seasons, nature, and the principles of sustainability by sourcing ingredients locally and minimizing transport.

All Luxembourg pastry chefs were invited through the Chambre des Métiers and the EHTL to create and submit a dessert for the competition. A jury in close coordination with pastry chefs in Osaka selected the six best desserts. As a result, a different dessert will be featured in the Pavilion each month – offered in a limited edition.

The Black Forest cake is a classic in gastronomy, including in Luxembourg. This reinterpretation replaces the cocoa sponge with a Joconde almond sponge and swaps almonds for black sesame. The traditional Kirschwasser is replaced with Miyagikyo single malt, adding a slightly woody note.

Two renowned pears – one Luxembourgish and one Japanese – come together in this artistic dessert. Pear mousse and fruit-filled pears are coated in chocolate couverture and painted while frozen, creating this special treat served with a “spiced” pear juice blend

This dessert brings the Japanese spring to the table. A gluten-free, soaked nut biscuit serves as the base, while crispy sesame and creamy sakura blend with sour cherry jelly, topped with fresh sour cherries, black sesame, and dried roses.

Built on a Baumkuchen base, this dessert is infused with locally sourced honey from Luxembourg and Sudachi, a small Japanese citrus fruit that adds a special kick, and complemented by sake, the traditional Japanese beverage.

This beautiful creation features a Baumkuchen sponge baked layer by layer in a very hot oven, a quark center filled with plum jam, and a creamy matcha tea filling.

Born in Osaka, this Japanese pastry chef aims to win hearts with a rich, buttery biscuit infused with slightly bitter Japanese matcha and sweetened with Luxembourg’s signature Mirabelle plums.

On January 9, the pastry chefs were able to show their creations to Xavier Bettel, Deputy Prime Minister, Minister for Foreign Affairs and Foreign Trade, and Minister for Development Cooperation and Humanitarian Affairs, who also had the opportunity to taste them.

Besides the members of the GIE, which includes members of the Luxembourg State and the Chamber of Commerce, and, the Luxembourg Chambre des Métiers, other creatives who contribute to ensuring that guests fully enjoy their visit to the Luxembourg Pavilion were also present at the Meet & Greet; among them the Luxembourgish furniture designers and the composer of the musical score of the Pavilion.

The main sponsor Cargolux also attended the get-together, as well as the future Pavilion staff.

Already in October 2023, GIE Luxembourg@Expo2025Osaka, the Ministry of Education, Children and Youth, and EHTL signed a cooperation agreement formalizing their collaboration in the gastronomic offerings at the Luxembourg Pavilion.

Among others, the collaboration gives two groups, each consisting of ten EHTL students, the opportunity to support the catering area in the pavilion. A similar initiative during Expo 2020 in Dubai was a great success, paving the way for this renewed partnership.

Group Photo: On January 9, 2025, the six pastry chefs had the opportunity to present their creations to Xavier Bettel, Deputy Prime Minister, Minister for Foreign Affairs and Foreign Trade, and Minister for Development Cooperation and Humanitarian Affairs.