What makes Luxembourgish cuisine surprising?

Most people — including many Luxembourg residents — have never cooked traditional Luxembourgish food. The cuisine is hearty, deeply rooted in rural and seasonal traditions, and almost entirely unfamiliar to non-nationals. That discovery is what makes this class special, especially for international teams based in Luxembourg.

What are the signature dishes?

Judd mat Gaardebounen (smoked collar of pork with broad beans) is Luxembourg's national dish. Gromperekichelcher are crispy potato fritters sold at every national fair. Quetschentaart is the traditional plum tart. Together they tell the story of a small country's big food culture.

Is this suitable for expat teams?

It's our top recommendation for teams with many international members based in Luxembourg. Cooking the national dishes gives expats a genuine cultural connection that a dinner reservation simply cannot provide.

Who is Chef Corrie Baier?

Chef Corrie holds a Diploma in Professional Thai Cuisine and is deeply versed in multiple cuisines, including Luxembourgish traditions. Based in Germany and regularly teaching in Luxembourg, she brings a fun, relaxed energy that makes even unfamiliar cuisines feel immediately accessible.

Can vegetarians participate?

Yes — Gromperekichelcher and Quetschentaart are both vegetarian. A vegetarian adaptation of the main dish is also available on request.

Where does this Luxembourgish cooking class take place?

The class is held at Kachatelier, a fully equipped culinary venue in Luxembourg. It's an ideal setting for a corporate event Luxembourg teams will remember, offering a hands-on cultural experience that goes well beyond a typical office outing or restaurant dinner.

How does this cooking class Luxembourg experience work for corporate teams?

This session is fully managed for groups of 8–40 at Kachatelier. Your team arrives, is divided into cooking stations, and learns to prepare three national dishes under Chef Corrie Baier's guidance. All ingredients, equipment, and instruction are provided—you simply show up. The 90-minute format fits easily into a team day or off-site, and the shared cooking and tasting create natural conversation and connection. It's designed specifically for corporate groups who want a memorable, hands-on Luxembourg experience without logistical complexity.

🇱🇺In-Person · Luxembourg · Luxembourgish Cuisine · Local Favourite

Luxembourgish cooking class — Luxembourg's Classic Feast

The cuisine most people live next to but never cook. Your team is about to change that.

For a country at the crossroads of France, Germany, and Belgium, Luxembourg has its own deeply rooted food culture — and most people, even long-term residents, have never cooked it—making this cooking class Luxembourg experience genuinely unique. Chef Corrie Baier changes that in 90 minutes. Your team cooks Judd mat Gaardebounen (the national dish), Gromperekichelcher (the beloved potato fritters), and Quetschentaart (the classic plum tart). It's a local culinary education that no restaurant dinner can replicate.

8–40 people90 minKachatelier, WindhofBeginner-friendly

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The menu

What you'll cook

Smoked pork collar atop broad beans in rich aromatic broth

Judd mat Gaardebounen — the national dish

Smoked collar of pork slow-cooked with broad beans and a rich, aromatic broth. Hearty, unfamiliar to most, and deeply satisfying — a dish with centuries of Luxembourgish history in every bite.

Golden crispy potato fritters garnished with parsley on white plate

Crispy Gromperekichelcher potato fritters

The golden potato fritters sold at every Luxembourg Schueberfouer and national fair. Deceptively simple to describe, surprisingly rewarding to perfect. Teams master the technique together.

Slice of Luxembourg plum tart with caramelized plums on white plate

Quetschentaart — Luxembourg plum tart

The traditional Luxembourg plum tart — seasonal, buttery, and unmistakably local. A perfect sweet finale and a dessert skill worth bringing home.

From the kitchen

Your instructor

Meet your chef

Corrie Baier

★ 4.93

Thai & Indian Cuisine Specialist

Chef Corrie holds a Diploma for Professional Chef in Thai Cuisine and is well-versed in Indian cuisine. Having grown up in Australia, her food discovery travels through Europe and Asia have added to her extensive list of recipes. Now based in Germany, she brings a fun and relaxed approach to every class.

VeganVegetarianGluten FreeGermany / Luxembourg

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What's included

Crémant welcome reception

Crémant, soft drinks and nibbles to kickstart your event.

Specialist chef instructor

A hands-on class led by one of our top chefs.

Exclusive Kachatelier venue

Private use of the Miele kitchen studio in Windhof.

All ingredients & equipment

Studio hire, all fresh ingredients and pro Miele equipment.

Dietary accommodations

Vegetarian adaptableGluten FreeLactose Free

The experience

How the day unfolds

1
Arrive at Kachatelier — aprons on, welcome drinks ready. Corrie opens with a short history of Luxembourg's culinary identity — surprising, specific, and immediately engaging.
2
The Gromperekichelcher session: everyone helps grate, season, and fry. The smell fills the kitchen immediately and the fritters disappear almost as quickly as they're made.
3
The Judd mat Gaardebounen: preparing the pork and assembling the broth in the slow cooker. Corrie explains why this combination became the national identity dish.
4
The Quetschentaart: arranging and baking the tart together — precise, visual, and a satisfying team project.
5
Sit-down feast: the full Luxembourgish spread laid out together. Teams eat what they cooked, Corrie answers every question about the culture behind each dish.

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Client reviews

What teams say

★★★★★

“The idea was to have someone take care of us and guide us, and Chef Heather did exactly that. It was a wonderful experience that brought our team closer together while learning something new and fun.”

Julie Trinco

Senior Data Product Manager · Amazon

★★★★★

“ChefPassport delivered an immersive culinary experience that resulted in enhanced team cohesion and memorable shared moments for all 28 teammates.”

Popular add-ons

Make it yours with optional extras.

Custom branded aprons

Personalized aprons with your logo or guests' names, delivered in 10 days.

Branded goodie bags

A branded bag of Luxembourg treats and goodies for each guest.

Live musicians (duo or quartet)

A live duo or quartet to set the mood, in collaboration with the Philharmonie Luxembourg.

Cocktail-making class

A hands-on cocktail session with an expert bartender.

Popular pairings

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Mark Lunar New Year as a team with the most hands-on culinary experience in Luxembourg. Fold hand-crafted dumplings, master wok technique, and sit down to share a traditional Lunar New Year feast — all at Kachatelier, Windhof.

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Occasion

Client Appreciation

Reward your most important clients with a private culinary experience at Kachatelier. You cook together, you eat together — and you leave with a shared memory that no dinner at a restaurant can replicate.

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Occasion

Company Anniversary

Your company anniversary is a moment to honour the people who built it. A private kitchen, a shared table, and a meal you cooked together is a more genuine celebration than any restaurant dinner.

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Occasion

Corporate Christmas Party

Trade the predictable restaurant dinner for an evening your team actually remembers. Aprons on, a specialist chef leading the way, and your whole team cooking a festive meal together at Kachatelier — then sitting down to enjoy it. Fully managed, for 8–60 guests.

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