If you love to escape to the countryside and take extended walks, you may have already been to Haller, a rather sleepy little village in the Mullerthal region or Petit Suisse. There’s another reason besides the hiking, walking, peace and quiet to stop in this little village and that’s Ben Weber’s restaurant “Gudde Kascht”.
This 27 year old Luxembourgish cook knows the restaurant’s interior is rather simple, and he has plans to change that, but there are more important things first. Once you have been served your starter, you forget the surroundings and only have eyes for ONE thing! Ben is indeed a master in his department… At the ripe old age of eight he was already serving his parents home-made pasta. As part of the National Luxembourgish cooking team, he has been cooking in various competitions around the world for years now. He also published two cookbooks together with other Luxembourgish cooks Tom Marson and René Kertz.
Ben describes his cooking as “honest, fresh and healthy” and himself as “cook, artist and comedian”. That he enjoys what he does is obvious straight away …. If you ask him for a typical menu à la Ben, he raves about it, and so will you by the way. Here’s a sample:
Starter: A medley of red beetroot in differing textures and flavours (crunchy, pistachio, deep fried) with 3 types of goat cheese and pear chutney.
Main course: Slow cooked (24 hours) flank steak of Mullerthal Angus with a potato muffin and rustic carrots.
Dessert: “A chocolate stroll”…Variations of chocolate on crumbs of chocolate cake and sherry ice-cream.
That really sounds like “Gudde Kascht” (yummy food)!