The Luxembourg pastry chefs’ club Les Sucrés du Lux gathered on Monday, October 28, at the prestigious Motor’s Concept garage in Hollerich to showcase their latest sweet creations to a select group of guests.
A feast for both eyes and taste buds perfectly summarizes the tasting evening hosted by the pastry club Les Sucrés du Lux. At the helm was club president Paul Bungert, who works daily at Cyril Molard’s two-Michelin-starred restaurant Ma Langue Sourit. ‘Each pastry chef presented a dessert connected to automotive history,’ explains Bungert, who aims to bring the club’s creations to a wider audience.
Among the gleaming luxury vehicles at Motor’s Concept garage in Hollerich, eight sweet delicacies were presented:
Paul Bungert paid homage to German automotive engineering with his Black Forest cake, appropriately showcased in front of several stunning Porsche 911s.
Next to a Lamborghini Huracan STO, Kaempff-Kohler’s talented pastry chef Jonathan Szymkowiak presented his ‘Ravio’li’ – a ricotta mousse with lemon compote, biscuit, and basil cream – inviting guests to imagine cruising through Tuscan cypress alleys in a Huracan.
The recently crowned Gault&Millau Pastry Chef of the Year 2025 completed the Italian journey, positioned between the ‘Lambo’ and a Ferrari F90 Stradale, with his delicious ‘pizza’ – brioche dough, basil and pistachio pesto, lightly sweetened stracciatella di burrata cream with vanilla and lemon, pistachio praline, fresh figs, fig jam, and burnt charcoal oil to evoke wood-fired pizza.
In the back room, also filled with the market’s finest chrome, a second team from Ma Langue Sourit represented both the season and American automobiles. With their carrot-pumpkin juice flavored with cinnamon, topped with a small touch of star anise-infused Earl Grey, the duo Eric Parachini (maître d’hôtel) and Lucas Douville (pastry chef) offered the evening’s digestive touch.
United States vibes around a vintage Ford GT: Alexandra Pocher from La Bottega created a decadent take on a “well-known American chocolate peanut bar” (hint: Snickers). Her indulgent bite features caramel sauce, peanut crumbles, peanut praline with sea salt, chocolate sauce, and a reconstituted chocolate cocoa shortbread.
Near the white and blue Ford, Émeline Gobert from Sofitel Kirchberg presented her elegant reimagined cheesecake with white chocolate pecan cookie and praline.
Next to the French Alpine cars, Lucie Balthasar from the Michelin-starred vegetarian restaurant La Distillerie logically offered a chestnut and pine Mont Blanc – ‘Mont Blanc shell, pine gel, and chestnut cream.’ Pure delicacy.
Finally, Margaux Escafignoux from Six Seven presented her indulgent autumn leaf – a “hollowed meringue shell, 64% white chocolate mousse, financier biscuit, vanilla sea salt, Madagascar wild pepper, and chocolate leaves.'”
