The Osaka World Expo 2025: A Taste of Luxembourg at the Pavilion

The Osaka World Expo will open its doors on 13 April 2025. Discover here what you can eat and drink within the Luxembourg Pavilion.

On Thursday, 9 January 2025, the Luxembourg School of Hospitality and Tourism (EHTL) hosted a grand gathering at its Diekirch premises. Xavier Bettel, the current Minister for Foreign and European Affairs and Foreign Trade, along with several officials, were invited to sample the diverse flavours that will feature at the Luxembourg Pavilion during the Osaka World Expo from April to October.

The Selected Pastries

After a months-long selection process, six distinguished pastry chefs from Luxembourg have been chosen to present their creations at the Pavilion (left to right):

Stéphane Muller, pastry chef from Tartefine, working at Pâtisserie Cayotte in Esch-sur-Alzette. A former pastry chef at Namur, he will present his Cœur de joie, composed of a Bamkuch biscuit, a fromage blanc mousse heart filled with plum jam, and a matcha tea base. The manga-kawaii aspect of his cake was inspired by his children, who assisted him in his creative process..

Yurie Kiyohara, a roving pastry chef with Eurest Compass Group. Originally from Japan, she left medical IT in 2006 to explore a new career during a sabbatical year in Belgium. For the past fifteen years, she has worked professionally in Luxembourg’s pastry industry (at Oberweis, Steffen, etc.). Her Dokidoki Matcha Mirabelle will combine “the bitterness of matcha with the sweetness of mirabelle plums” to introduce this fruit to the Japanese audience.

Paul Bungert, head pastry chef at the two-Michelin-starred restaurant Ma Langue Sourit, leader of the Les Sucrés du Lux club, and named Pastry Chef of the Year 2024 by the Gault&Millau Luxembourg Guide. He will showcase his reinterpretation of the Black Forest Gateau with Japanese flavours, featuring notes of black sesame, yuzu, and Miyagikyo single malt whisky.

Pauline Michelin, head pastry chef at Grünewald Chef’s Table, with prior experience at Michelin-starred restaurants La Cristallerie, Place d’Armes, and Villa René Lalique in Alsace. She will present her cake Fusion Honey/Sudachi — A Journey from Luxembourg to Osaka, featuring the small Japanese citrus fruit sudachi, honey, and sake. The base of the dessert is a Bamkuch biscuit..

Archibald De Prince, chef at the Archibald De Prince hotel-restaurant, former sous-chef to Michelin-starred René Mathieu at La Distillerie, and winner of the latest Bocuse d’Or Belgium. Now based in Echternach, the Belgian chef has created a dessert celebrating the pear, a fruit symbolic in both Japan and Luxembourg: William Pear Meets Nashi Pear.

Carole Goerend, pastry instructor at the Luxembourg School of Hospitality and Tourism and co-author of the plant-based recipe book Mmmmh! published by EHTL. She has crafted a gluten-free dessert titled Sakura, Morello Cherry, Sesame, featuring a soaked gluten-free walnut biscuit, crispy sesame, cherry blossom cream, soft sesame sponge, and morello cherry jelly.

Savoury Creations

For the Osaka World Expo, the focus will be on offering “street food.”
“Osaka is the capital of gastronomy. The city and its region boast nearly 250 Michelin-starred restaurants,” noted Michel Lanners, EHTL Director. In contrast to the fine dining approach taken at the Dubai World Expo, this time, EHTL’s young chefs will prepare a variety of dishes blending Japanese and Luxembourgish flavours, much like the pastries. They have presented a selection of these culinary creations, with an even more extensive range planned for Japan.

Crispy potato cake inspired by Gromperekichelchen with marinated salmon sashimi in white soy sauce and chive sour cream
Mini brioche with slow-cooked roast beef, Feierstengszalot-style sauce with eggs, wasabi Kewpie mayonnaise, and condiments
Riesling pâté with smoked trout and horseradish cream
EHTL Riesling pâté
Okonomiyaki Meets Luxembourg
Marinated mackerel (Saba) with green apples and onions, served with tangy sauce