After announcing his appointment back in June and taking over the kitchens in July, KACHEN was honoured to be invited to the official presentation of the new Chef of Les Jardins d’Anaïs, Paul Cabayé.
It is in the heart of the historical and typical district of Clausen, at the Jardins d’Anaïs, that Annabelle Hazard and Pascal Soutiran welcomed us to introduce their new Chef: Paul Cabayé.
This young chef, from the Ardennes, has been shaping his career path for 10 years with both ambition and distinction. He trained with prestigious brigades such as Marc Veyrat, Alexandre Couillon, Jean Sulpice, Yannick Franques and more recently with Franck Giovannini at the Hôtel de Ville de Crissier*** restaurant in Switzerland. Last June, he also won the Goldener Koch (Golden Cook) in Bern.
His vision of cooking is lucid and committed: “I want to work with local products, with short circuits. I want to respect the seasons and work alongside nature using what it gives us. Carrying this message and educating future generations are important missions for me and I am committed to them on a daily basis.” It is clear that Paul Cabayé’s objective is to favour local products and enhance exceptional products in order to highlight the remarkable work of local producers.
Dynamic and talented, he puts his creativity, his discipline and his passion at the service of Luxembourgish gastronomy, for our greatest pleasure! It was during a press lunch, in the presence of culinary and lifestyle journalists from Luxembourg, that we had the pleasure of experiencing a tailor-made menu prepared by the new Chef of Les Jardins d’Anaïs.
THE MENU
Courge Rôtie au Persil, Crème de Caviar Royal
Purée Brûlée et Jus à l’Oxalis
**
Sélection de Tomate Cerises de Monsieur Kirsch
Acidulées à l’Amande Fraîche et Sorbet Reine des Prés
**
Barbue Grillée
Céleri Rôti au Beurre Noisette Écume de Capucine
**
Chocolat & Mûres
Infusion au Thé Noir
We also learned that a menu based on game from Wallonia will be proposed in October, always with the intention of favouring short circuits and local products.
A young chef to discover without hesitation!
More information: www.jardinsdanais.lu
