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The Bistro de Maufel serves Coq au Riesling

The chicken braised in white wine is a specialty of Luxembourg. Its cuisine is heavily influenced by its French neighbor. Luc Wolff brings the Luxembourgish way of life to Berlin with the Bistro de Maufel.

A table in the Luxembourg restaurant de Maufel in Berlin (Photo: Lena Ganssmann)

The eye eats too

As an artist and former professor of color theory, Luc Wolff coordinated the color of the furniture and the interior design. 30 guests have space in the de Maufel. Luc Wolff was inspired by a Luxembourgish phrase: “To eat a bite” means “to eat a good bite” or “mouthful”.

Luc Wolff, head of the Luxembourg bistro de Maufel in Berlin (photo: Lena Ganssmann)

Concept: chef artist

“It’s really nice to receive guests, just to have a conversation, to make other people happy. And you get feedback right away. When people are satisfied, that’s great. You also get to know people very well. It is already a small stage, on which I then run in the evening, that’s the attraction. ” – Luc Wolff

Products on display in the deli and restaurant de Maufel in Berlin (photo: Lena Ganssmann)

Fine food and delicate dishes

The culinary success story of de Maufel began in 2006 as a deli. Together with his partner Heike Kaschny, Luc Wolff offers specialties from his homeland. It is now a trendy place. The front area is still a delicatessen, where wines and delicacies from Luxembourg are sold.

Preparation of coq au Riesling in the Berlin restaurant de Maufel (Photo: Lena Ganssmann)

Small but nice

The traditional cuisine of Luxembourg is strongly influenced by the neighboring northern French regions of Lorraine and Alsace. It is hearty and rustic. Many recipes have their origins in old farmers’ dishes. The Grand Duchy has a high density of star restaurants. There are four in the capital, Luxembourg, eleven across the country.

Coq au Riesling from the Luxembourg restaurant de Maufel in Berlin (Photo: Lena Ganssmann)

Grand Ducal delight with potatoes

“The Coq au Vin is also often made with red wine. We in Luxembourg typically make it with Riesling. That is, as far as I know, it was simply cooked with the weaker Rieslings. They are used in the sauce. Everything is braised in Riesling. It’s a quirk from our corner. ” – Luc Wolff

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