Marion Finzi

1 week 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.

1 week 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.

2 weeks 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.

2 weeks 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.

2 weeks 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.