In mid-November, the Lions Club is organizing a charity dinner to benefit the Food Bank, set in the prestigious Cercle Cité. On the menu are dishes prepared by Luxembourg’s finest chefs.
On Monday, November 18, Cercle Cité will host a lavish dinner organized by the Lions Club Luxembourg International. It’s exceptional in several ways. First, it will be designed by some of Luxembourg’s best chefs. Secondly, it will be massive: about 250 guests can be seated in one of the Grand Duchy’s most prestigious reception halls, which recently welcomed Pope Francis – and nearly fifty years ago, Queen Elizabeth II…
A Worthy Cause
Finally, this dinner will serve a valuable cause. It is organized to benefit the Food Bank. This is an association (ASBL) that some may not yet know, but whose existence is crucial now more than ever. The principle of the Food Bank in a nutshell? Volunteers are responsible for finding food from individuals or businesses. They redistribute it to social actors so that this food reaches citizens of the Grand Duchy in need.
Luxembourg’s Best Chefs
This exceptional meal will include: welcome cocktail, amuse-bouche, cold starter, hot starter, fish course, meat course, dessert, petit fours, as well as food and wine pairings. The price for this menu prepared by Luxembourg’s best chefs: 250 euros per person, all-inclusive (220 euros before October 25).
For several weeks, the chef team from the Foodamental association has been working behind the scenes to offer a high-flying menu (read more below). Among the chefs involved are Cyril Molard (Ma Langue Sourit **), Ryodo Kajiwara (Ryodo *), Jérémmy Parjouet (Les Jardins d’Anaïs), Yann Castano (Mu), Leonardo Brian De Paoli (Oio), Paul Fourier and Terry Chabeaux (Amelys, Hôtel Royal), Mathieu Morvan (L’Hêtre beim Musée), Stéphanie Jauquet (Cocottes, Um Plateau…), Gilbert Welter (retired chef, ex-Aal Schoul), Rachel and Claude Rameau (De Pefferkär) and Killian Crowley (Beim Schlass).
“Facing Reality”
The latter chef has been a board member of the Food Bank for just over a year. “It’s a commitment that’s part of a global awareness. Avoiding loss, waste. When the Food Bank started offering fresh products, I thought I could bring expertise. We organize, we plan, I also give training on hygiene, fresh product transport… It’s important to face reality. Sometimes behind our stoves, we disconnect a bit,” explains the chef from Beim Schlass, also a member of the Foodamental association. “Through this association, we organize events, it allows us to see each other, share know-how, enrich ourselves.
“The Food Bank is super important!”
Two-star chef Cyril Molard will prepare a fish dish with starred chef Ryodo Kajiwara. “I won’t be able to be there because I’m mentoring Théo Kopp at the same time during the regional final in Switzerland for the San Pellegrino competition. But participating in the preparation of charity meals is a great pleasure. The Food Bank is super important, and it needs funds!”
A 15,000 euro check from the Lions Club
The chef of Les Jardins d’Anaïs, Jérémmy Parjouet, will also be involved on November 18: “We actually only charge for the raw materials at purchase price, our services are free,” he says. Thus, last year, for the first dinner of its kind with the Food Bank, which then invited 150 people, the Lions Club Luxembourg International was able to present a check for 15,000 euros to the Food Bank.
QR code for purchasing a place or at urlr.me/Z9qns
For those who wish to contribute to the Food Bank, collections are planned soon throughout the Grand Duchy:
October 25, 2024: Dellhaize Belval
October 25-26, 2024: Cactus Bereldange
November 8-9, 2024: Cactus Echternach
November 8-9, 2024: Cactus Ingeldorf
November 15-16, 2024: Cactus Bonnevoie
November 15-17, 2024: Cactus Bascharge
November 22-24, 2024: Cactus Howald
November 29-30, 2024: Cactus Roodt/Syre
