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2 weeks ago | 
kachen.online | Marion Finzi
The name Umé refers both to the delicate Japanese plum and the mirabelle – the golden fruit so emblematic of Lorraine. A lovely tribute to two cultures the chef holds close to his heart. Described as “a brasserie built around sharing, offering a joyful and convivial culinary experience”, Umé is open for lunch only, from Wednesday to Sunday. It serves French cuisine subtly laced with Japanese influences.
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2 weeks ago | 
kachen.online | Marion Finzi
“We’re actually in the original space where I opened Florence, and when we moved (just across the street), I really wanted to keep this place I’m so fond of. I took some time to think about what it could become. We started using it as our bakery and patisserie workshop for Florence, and gradually the idea of opening a sandwich shop began to take shape,” Kelsey tells us. It took a while for Kelsey to get Small Talk up and running.
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2 weeks ago | 
kachen.online | Marion Finzi
“I fell in love with the place and immediately knew the atmosphere I wanted to create,” recalls chef De Paoli. Inside, the minimalist yet intimate décor features rustic wooden furniture and vintage-style country chairs with crossed backs. Hanging lamps are suspended from exposed beams painted white, while old Italian advertisements adorn the white brick walls – all lending warmth and character.
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3 weeks ago | 
kachen.online | Marion Finzi
“You almost hesitate to call it a hotel – it’s something quite different. It’s hospitality at its finest.” The idea was never to create just another place to stay. The aim behind the extensive renovation of this 19th-century villa was to evoke the comfort of home rather than the formality of a hotel. The delicate balancing act between past and present has been executed to perfection.
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3 weeks ago | 
kachen.online | Marion Finzi
Stéphanie Raimbault, the director of the establishment, welcomes us into one of the private salons to take in the atmosphere of the place. “As hoteliers, we are here to tell stories.
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1 month ago | 
kachen.online | Marion Finzi
When you arrive at La Cristallerie, you’ll still be greeted by gilded walls, stained-glass windows, white tablecloths, and the prestigious aura of the place. While the décor has remained unchanged, a new chef has taken over in the kitchen, succeeding Chef Salvador. I’m originally from Nantes, but I built my career between Luxembourg and France. I started as a commis and then chef de partie at Le Jardin d’Anaïs, where I stayed for two years — during which we earned a Michelin star.
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1 month ago | 
kachen.online | Marion Finzi
Located on the former premises of Simply Thai on Rue du Mur, Chef Parjouet is embarking on a new adventure—one that wasn’t originally part of his plan. “After Le Lion d’Or, I didn’t think I’d open another place of my own, but the stars aligned, and I seized the opportunity. Within two months, everything came together, and thanks to the support of two friends, the adventure began!” explains the chef. Originally from Troyes, France, Parjouet has lived in Luxembourg for 25 years.
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1 month ago | 
kachen.online | Marion Finzi
Young chef Louis Linster received a second star for his restaurant Léa Linster, placing him alongside Chef Cyril Molard, until now the only two-starred chef in Luxembourg. Three other restaurants were each awarded a first star. At the Linster family, gastronomy is a family affair, and we witnessed a deeply emotional moment on the stage of the Handelsbeurs in Antwerp, with Louis Linster being honoured next to his mother. Léa Linster appeared visibly moved and proud.
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1 month ago | 
kachen.online | Marion Finzi
Yes, I was absolutely thrilled. Especially since Yozora, unlike our place in Nancy (which they took over from an existing restaurant, editor’s note), was built from the ground up with a completely different concept. We’re extremely happy to be the only Michelin-starred restaurant located in a museum in France. I grew up immersed in the Michelin world, and when I decided to open Yozora, it was partly because I saw the potential to create a star-worthy restaurant.
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1 month ago | 
kachen.online | Marion Finzi
Trained at Knopes, Vic Pereira took the lead with a clear idea: retain and build upon the core identity of the coffeeshop to make it even more lively. One major change includes opening its door every day of the week! The bet paid off, as the café is always busy. From early commuters and policemen grabbing their morning coffee before or after their shift, to freelancers and students typing frenetically on their computers while sipping lattes, or parents enjoying a day off with their children.
