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On Monday 22 July 2024, 13 new Disciples Escoffier were inducted by President Alessio Zappala at the association’s headquarters in the Atelier Windsor (Rollingergrund), followed by a small and friendly diner with members and partners. Kachen magazine assisted at this nice evening around gastronomy.
Induction of 13 new members
The day before the intronisation of the 13 members was a special night for the members of the Luxembourg delegation: their official induction in the presence of the International Vice President and President of the Europe Zone Pierre Alain Favre, the international general secretary Christian Euline and the treasurer for international zone Mario d’Orio. The evening also saw the appointment of Frank Panier, chef of the Grand Ducal Palace, as an honorary member of the association.
On 22 July, the induction ceremony began in a relaxed and friendly atmosphere, with Alessio Zappala in the chair, vice-president Sébastien Perié, treasurer Lali Kaddour and secretary Aurélie Vessia in attendance. The presidents of the International zone, its General Secretary and Treasurer were also present for this first chapter.
“We can’t induct more than 15 members at a time, and we want to have as broad a representation as possible, with chefs, sommeliers and lovers of gastronomy” explains the president of the Disciples Escoffier in Luxembourg.
12 red sashes (chefs) were awarded, along with 2 purple ones (sommelier and room service) and 1 green one (producer). “I’m very proud to receive my red sash. Escoffier invented the type of cuisine we still practise today,” says chef Frédéric Vuillemin (Becher Gare), who has just been inducted, alongside (among others) Alessandro Vittali, our pastry consultant for the magazine.
For the green sashes, let’s mention the young entrepreneurs and producers Aurel&Axel, that are doing an impressive work on urban and eco gardening.
The Luxembourg association strongly hopes to reach a number of 80 members with the only goal to share and promote cuisine and its values. A gala evening will be held in October, and charity evenings will also be organised.
An Epicurean dinner
The following dinner was orchestrated by the Disciples, with an Italian inspired menu featuring crémants and wines by Bernard Massard.
Entrée : Cœur de tomate qui rencontre Capri
Premier plat: Risotto enchanté au pecorino et coulis de légumes
Deuxième plat : Filet de bœuf à l’italienne et ses légumes
Dessert: Iceberg au mascarpone et fruits des bois, Cannolo sicilien à la ricotta et pistache
