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Papua New GuineaFlavors · Luxembourg
Meat pie in a golden crust, filled with a pork and veal ragù and finished with a Riesling wine jelly. It is a specialty of the capital’s pastry shop and, according to the family that sells it, was created in the city of Luxembourg in 1928.
Traditional dish from Luxembourg, Luxembourg
Also known as: Rieslingspastéit, pâté au Riesling, Rieslingpastete
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Rieslingspaschtéit — Luxembourg, Luxembourg
The Rieslingspaschtéit is a pâté en croûte: a shaped baked pastry crust that encloses a filling of pork and veal. After baking, the space between the meat and the crust is filled with a jelly made with Riesling, the white wine from the Luxembourg Moselle. It is served cold, sliced or in individual portions.
The story told in the capital is a family one. According to the account of Christian Kaempff, reproduced by the national tourism office, his grandfather, Pierre Kaempff, created the Rieslingspaschtéit in 1928 at the family pastry shop, Kaempff-Kohler, in the city of Luxembourg. He was drinking wine with friends, felt hungry and could not find anything that matched Riesling; so he decided to make a pie that used the wine itself.
The city’s tourism presents the Rieslingspaschtéit as a savory Luxembourg specialty and includes it on the pastry-shop route in the centre. It is also sold in other charcuteries and pastry shops across the country, and the same family developed a more recent version using Luxembourg Pinot Noir.
The pairing in the name is no accident: the pie was conceived to accompany the wine. At the table it usually appears as a starter, snack or canapé, with a glass of Moselle white wine.
The crust should be firm and the jelly clear and glossy. Because it contains meat and jelly, it requires refrigerated storage.
Luxembourg , Luxembourg
Savory specialty of the capital’s pastry shop, created there in 1928, according to the Kaempff family.
Pastry crust; seasoned pork and veal filling; Riesling wine jelly.
Cold or at room temperature, sliced or whole, as a starter or snack, often with Moselle white wine.
All year round, as a snack, starter or wine accompaniment.
Your questions
A pâté en croûte filled with pork and veal, finished after baking with a savory jelly made from Riesling. It comes from the capital’s pastry shops.
According to the Kaempff family, the pastry chef Pierre Kaempff created it in 1928 in the capital, to accompany Riesling wine.
Cold, preferably accompanied by the Riesling that gives it its name.
Flavors of Luxembourg
Cake baked in thin layers around a rotating spit in front of a flame, forming rings like those of a tree trunk. It arrived in Luxembourg from another European tradition and became a sweet for weddings and large celebrations.
Thick green‑bean soup with potato, onion, bacon and sausage, served as a main course. It’s a traditional Luxembourgish home soup and is served at Buergbrennen bonfires after Carnival.
Small human-shaped brioche pastry, with raisins for eyes and sometimes a small white pipe. It is the sweet of Saint Nicholas and Advent in Luxembourg, sold in bakeries in the weeks before Christmas.
Sweet made from leavened laminated dough, covered with sugar icing and almonds, shaped into a loop that resembles two entwined arms. It is the gift of Bretzelsonndeg, the fourth Sunday of Lent, when men give it to the women they care for.
Cold salad of cooked beef cut into cubes, with hard‑boiled egg, pickled cucumber and a mustard‑and‑vinegar dressing. It originated as a way to use leftover boiled meat and has been made for generations in Luxembourgish homes.
Flat patties made from grated potato with onion, parsley and seasonings, fried until crispy. Official tourism presents them as a national dish, and they are traditional at fairs and Christmas markets.
Smoked pork neck, slow-cooked and served sliced with fava beans in a creamy sauce and boiled potatoes. It is the dish most often cited as Luxembourg’s national dish.
Simple dumplings made from a batter of flour, milk and eggs, cooked in water and served with fried bacon or melted butter. They are home-style, winter food, with recipes passed down through generations.
Open tart with a buttery crust topped with Quetschen plums arranged in circles, baked until the fruit releases its juices. It is Luxembourg’s autumn tart, made when the plums ripen, usually in September.
Sweet strips of dough tied into loose, irregular knots, fried until golden and dusted with powdered sugar. They are Luxembourg’s Carnival sweet and are still often made at home.
Pork sausages browned in a skillet and served in a creamy Luxembourgish mustard sauce, with mashed potatoes. The name means “wine sausage with mustard sauce.”
