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Träipen (oder Trèipen) ist ein traditionelles Luxemburger Rezept für eine gefüllte Blutwurst. Die Würste werden traditionell nach dem Schlachten der Schweine in den Wintermonaten verzehrt. Das führte zu der Luxemburger Träipenzait, die von Allerheiligen (1. November) bis zum "Burbrennen", dem symbolischen Vertreiben des Winters, am 1. Sonntag nach Karneval, dauerte. Auch war es früher üblich, am Heiligabend nach der Christmette Träipen essen zu gehen.

Learn more / En savoir plus / Mehr erfahren:

https://www.scoop.it/t/best-of-de-google-knol-francophone/?&tag=Luxembourg

In any case, this is yet another of those cunning countryside leftover dishes meant to make sure that none of that expensive beef joint you cooked up for the weekend got wasted (and its strong point is that the slices of meat don't have to be great scenic slabs of beef in the finished dish). Slice the beef into cubes, or better yet, very thin strips, to maximize the surface area (and the flavor); pull some preserved things out of the store cupboard -- pickles, capers, onions, shallots if you have them, maybe even some of those leftover boiled potatoes from yesterday -- and chop them all up; make a spicy/spiky vinaigrette with coarse mustard; toss the whole business together, and garnish with sliced hard-boiled eggs from the farmyard hen, and fresh chives and parsley, which any farmstead would have even as winter approached. 

Feierstengzalot is the perfect luncheon salad. Add a glass of a country red or white wine, and you're ready to get on with the rest of the day.

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https://www.scoop.it/t/best-of-de-google-knol-francophone/?&tag=Luxembourg

These little dumplings are more like the Swiss spaetzle than anything else. This treatment sets them up as a substantial dish in their own right.

Serves 10 Ingredients: 2000g cooked ham 200g onions 200g leek 200g carrots 200g celery q.s. thyme, bay leaves, parsley 500g mushrooms 50g

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https://www.scoop.it/t/best-of-de-google-knol-francophone/?&tag=eating+culture

Cappuccino de pétoncles, cèpes et truffes:

Ingrédients (pour 4 personnes): *200 g de pétoncles *400 g de cèpes *50 g de truffes d’été râpées *50 g d’oignons hachés *2 dl de bouillon de volaille *4 dl de crème *20 g de beurre Préparation: Faire fondre le beurre dans une casserole puis y faire revenir l’oignon haché, sans coloration. Ajouter les cèpes, le bouillon de volaille et faire cuire 5 minutes. Ajouter ensuite la crème et laisser mijoter 15 minutes à feux doux. Mixer le tout. Faire revenir...

Délicieux, je recommende fortement ce restaurant !

Où trouver le restaurant :

http://whp.lu/ou-nous-trouver/