Intensity, Pâtisserie & Desserts

In the Grand Duchy of Luxembourg, we are impressed by the way in which the dishes find their balance on the plate. Fruits and vegetables alternate in fascinating creations, intensified with the flavor bombs of Koppert Cress.

Less sugar

Baptiste Heugens is the young talented chef we see today at work with the Koppert Cress collection. This young Belgian excels in his modesty and lets the ingredients on the plate do the talking. He does not shy away from the adventure, and he certainly stretches the boundaries of what is generally accepted.

Baptiste also follows the trend of less sugar in the desserts. However, simply leaving out the sugar is not an option because it would make the story on the board incomplete. Baptiste: “I try to reduce the percentage of added sugars on the plate. My guests may not notice this and the taste experience must remain unchanged. Like salt, sugar has the property of emphasizing the flavors of an ingredient or composition and is therefore indispensable."

Lemon meringue pie, Anise Blossom
Lemon meringue pie, Anise Blossom

More depth

However, if you delve into the natural properties of vegetables or fruits, you know that there are many natural sugars in almost every product. It is up to us as chefs to use them correctly. This does not change the guest's perception. He still has the idea of ​​having a sweet dish. Only more naturally sweet predominates and I almost dare to say that this gives the dish even more depth, even when using vegetables in desserts.

This is the case especially when heated, which gives me more options as a chef. I do not have to explain that the cresses bring even more depth to a dessert due to this. The natural acidity and intensity of the plant gives you the opportunity to add even more nuances and emphasis. ” Baptiste has a golden rule and states that each dish should have a maximum of two to three different flavors to keep it in balance. A dish should therefore not be too sophisticated. Originality is absolutely a must for him, but above all it should not go overboard.

Baptiste: “It is important that my guests especially enjoy what we create. Dessert is the last footprint within the menu that you can leave with your guests. As far as I'm concerned it should therefore make a bit of an impression. The cresses catch the guests in small but penetrating moments and provide surprise. This changes the essence and dynamics of a dish completely. This is so necessary at the very last moment of the meal."

Luxembourg has a small gastronomy that is at the beginning of a bright future. “The fact that we are able to combine regionality with international allure and products means that we will be able to quickly participate in the international carousel. An internationally recognized product such as Koppert Cress gives us a connection with global gastronomy. Recognition and recognition for what we are doing, that is the ultimate goal.

Carrot, Orange, Cottage Cheese, Atsina Cress, Kikuna Leaves
Carrot, Orange, Cottage Cheese, Atsina Cress, Kikuna Leaves

Contact information


Route D ‘Arlon 262 – Strassen
T  00352 621 213 208

Source: Pâtisserie & Desserts - 56

Chocolate, melanosporum, celeriac, hazelnut, Citra Leaves
Chocolate, melanosporum, celeriac, hazelnut, Citra Leaves