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. 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.
Event packages from €2,900 · Custom quote in 24 h
What you'll cook
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.
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.
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
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.
Investment
8–10 people
~€290–360/person
€2,900
11–15 people
~€240–330/person
€3,600
16–20 people
~€210–260/person
€4,200
21–25 people
~€195–235/person
€4,900
Excl. VAT · Groups up to 40 available
Meet your chef
Corrie Baier
★ 4.93Thai & 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.
Dietary accommodations
Perfect for these occasions
Elevate your event
Pair any cooking class with a sommelier-led wine tasting or a craft cocktail session for a complete event experience.
Wine Tasting
A guided wine pairing session led by a Luxembourg sommelier — before, during, or after the cooking class. Curated to complement your menu.
Add to your booking →Cocktail Workshop
A hands-on cocktail mixing session that turns your arrival drinks or post-cooking celebration into its own experience. Mocktail option available.
Add to your booking →Frequently asked questions
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.
Ready to book?
Most events book 4–6 weeks in advance. Reach out now to secure your date.