Anne's Kitchen

Anne's Kitchen

Partager

A colourful rollercoaster of mouthwatering food and travel tips
Feed your eyes at www.anneskitchen.lu

06/03/2026

🥨💕It’s that time of year again in Luxembourg — Bretzelsonndeg is around the corner (note down 15th March!). On that day, the man gives his sweetheart a sweet Bretzel… and if she feels the same, she gives him a chocolate egg at Easter.🐣

For this reel, I go behind the scenes at Confiserie Namur to see how these iconic sweet Bretzels are made — from the rich, buttery yeast dough to the cinnamon sugar coating and the careful twisting into their traditional shape. 🥨

So the real question is… would you go for a classic size — or the giant one? 😯🥨

27/02/2026

Macarons: Crisp shell. Soft centre. And far more technical than they look. 💕

🎥 In this video series, I’m taking you behind the scenes at Confiserie Namur, where some of Luxembourg’s most iconic sweet treats are created. And today I’m headed to to see how these little delicacies are made.

Italian meringue folded with almonds, piped with absolute precision, rested just long enough to form that perfect little “foot.”

From apricot, salted caramel and pistachio to passion fruit and coconut.
Which one is your favourite? ❤️

*Filmed as part of a 12-part series collaboration

Photos from Anne's Kitchen's post 22/02/2026

Recent Plates 🍽️

I’ve been eating out more than usual lately, and it reminded me how much creativity and dedication there is in our local restaurant scene 🇱🇺🌟
So here are a few recent plates I’ve loved — places and people worth supporting.

1-3. Super stylish, lovely plates to share (bu be prepared to open your wallet). Special shout out to the French bean salad with foie gras
4-7. Ukrainian dishes in Nospelt - loved the cabbage-stuffed varenyky dumplings and the chicken Kiev
8.Excellent pâté en croûte by - you can order by the slice or a whole pie
9-10. A table full of lebanese mezze at Maison du Cèdre in Esch
11-12. Massive bone marrow at the ecclectic - a bargain at 8.50€
13-14. Excellent pasta : saffron, sea bass tartare and bottarga as well as venison ravioli

*invitation at Onda, pâté en croûte gifted

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