Bistro de Maufel prepares Coq au Riesling
Chicken soaked in white wine is a specialty of Luxembourgian cuisine, which is strongly influenced by its French neighbors. With his restaurant De Maufel, Luc Wolff brings the Luxembourgian lifestyle to Berlin.
Eye candy
As an artist and former professor of color theory, Luc Wolff made sure the furniture and interiors matched in his restaurant. There is room for 30 guests at De Maufel, whose name was inspired by a Luxembourgian saying: to eat a Maufel means to eat a lot, or, as it sounds in English, "a full mouth."
Chef and artist
"It's really nice to receive guests, to have a conversation with them, make others happy. And you get feedback right away. If the people are satisfied, that's a great feeling. You get to meet a lot of very good people. It's a bit of a little stage that I'm walking up on here. That's what makes it exciting." - Luc Wolff
Fine foods and delicacies
The culinary success story behind De Maufel began in 2006 with a store for fine foods. With his domestic partner, Heike Kaschny, Luc Wolff offered specialties from his homeland. It's meanwhile become a sought-after locale. The front of the building still houses a fine foods store in which wines and delicacies from Luxembourg can be purchased.
Small, but good
The traditional cuisine of Luxembourg is strongly influenced from the regions in France to the north, Lorraine and Alsace. The food is hearty and rustic. Many receipes have their roots in old farmer's dishes. The Grand Duchy has a high number of star restaurants: the capital alone has four of the country's 11 stars.
Paired with potato "Alumettes"
"Coq au Vin is often made with red wine. In Luxembourg, we typically make it with Riesling. That means that, as far as I know, the weaker Rieslings are used for cooking - as a sauce or cooking wine. Everything simmers in Riesling. That's one of the unique characteristics of our corner of the world." - Luc Wolff