Eat well, live better Luxembourg word
The day has not yet broken down when the workshop « De Schnékert Traiteur » awakens in the Windhof. In the air there is a mixed smell of broken sauce, freshly cut vegetables and slowly cooked meat. Hier is not just about recipes: it’s a matter close to the heart.
De Schnékert traiteur – the taste of the homemade, the spirit of the festival
A morning that tastes of passion
Rick Hotschnig, managing director of « De Schnékert Traiteur », begins his day with his employees. He greets, exchanges and feels the pulse of production. « Communication does not take place in the office, but on site, with the people who bring our dishes to life, » he says, while looking at a number of freshly arranged creations.
Everything is homemade and follows the culinary traditions … with a touch of innovation that makes up the difference. « We want people to find the taste of the dishes from their childhood and at the same time have the certainty that today’s requirements are met, » he adds with a smile.
A tradition that reinvents itself at Easter
Every season is a new opportunity to gather people to gather authentic cuisine. And when Easter is just around the corner, the workshop is high. The team thinks something down, tests, adapts … to offer a spacious, delicious and simply happy festive menu.
Even with the aperitif, conviviality is the order of the day, with small salty cakes to share. Chorizo-olive, tomato pepper pesto, bacon olive: characterful snacks that can be warmed up in a few minutes.
The food continues with a cold plate with salmon in Bellevue, accompanied by a bouquet made of crisp white asparagus and a delicate sour mimosa vinaigrette. Then follows the strengthening through a Velouté Parmentier with truffle, the flavors of which envelop the taste buds.
Three sophisticated creations by « de Schnékert traiteur » ‘refine this festive menu: the fried poultry soup with morchel sauce is accompanied by crispy vegetables and a delicate gratin Dauphinois; The lamb crown, refined with a jus flavored with thyme, combines with the sweetness of flageoletts and fried Grenaille potatoes; And finally, the spring risotto reveals a subtle connection of asparagus, sole, scams, scampi and Eryngii mushrooms.
And finally an elegant and festive sweet note: the Easter finger, an almond nut biscuit with Mangokonfit, Vanillebavarois and Mangomousse, wrapped in chocolate and served with a fruity coulis. As an allusion to the sweets from childhood, a small bag of bamkuch confection is underlining the meal with a delicate and happy note. A sweet conclusion to fall back into childhood and to extend the festive mood.
Recipes that last
The catalog « De Schnékert Traiteur » in 2025 is wonderfully illustrated by this spacious and inspired kitchen: braised dishes, rich soups, golden gratins … Every creation has a memory. For over 40 years, the house has been cooking for families, with local products and special attention to durability. Even today, this thought continues, but at the same time adapts to the zeitgeist.
The traditional catering business with dishes that are prepared to order or for events continues to value authenticity, sociability and the taste of the homemade. This quality standards are also expressed on the self-service shelves in your cactus supermarket.
The ready meals available for taking away preserve the entire know-how of the house in a practical and responsible format. The elegant, gray shells are 100 percent recyclable and specifically designed to be sorted over the blue sack. A simple but meaningful gesture that reflects the will to combine enjoyment, affordability and environmental friendliness.
A responsible approach in everyday life
The quality promise goes far beyond the kitchen. It manifests itself in a controlled procurement, permanent partnerships with local producers and an active policy to reduce waste.
The Bawerie & Charcuterie Home Macht of the Cactus Group – Craftsmanship on a large scale
Daily committed teams that are in the service of the taste
In Bertrange, in the workshops of the Boucherie & Charcuterie Homenigus Cactus of the Cactus group, another passion is expressed every day, namely the meat and sausage products made for well-made. « Every product carries a story and every detail counts, » says Philippe van Hasselt, Managing Director of the Boucherie & Charcuterie Homengemaacht Cactus. For years he has been running a committed team in which thoroughness, innovation and traditions go hand in hand. The days are exciting and hectic, the standards are demanding, but the atmosphere remains family. You exchange cooking tips, talk about suppliers and customers and, above all, share the taste of a good product.
The grill, homemade version
With the return of the warm days, the barbecue season also moves into the shelves. And there is no compromise here: The new BBQ range is thought out in our workshops, developed, developed and completely prepared on site. Cattle and veal skotelets, filled sausages, different skewers – a dozen articles are part of the summer offer. Meat, spices, marinades: Everything is carefully selected to reveal the best. The ribs made of beef and veal, for example, are cooked at low temperature for twelve hours to make them incomparably tender. Then they only have to be heated on the grill for ten minutes so that their flavors can fully develop. The same claim applies to unusual creations such as the tomato mozzarella sausage or the Wiener sausage, which is wrapped tenderly by hand with nitrite-free bacon. In order to meet all requirements, two BBQ plates round off the offer: the junior, playful and tasty, and the gourmet, refined and generous.
Healthier sausages
Since the spring of 2023, the butcher has taken a big step forward with healthier sausages. The cooked ham from homemade have been without nitrashes since then. The taste remains unchanged, as is the texture. Only the somewhat pale color testifies that no more additives are used. Ascorbic acid, a natural equivalent of the lemon sump, now takes on this task. This progress is the result of months of research and testing between the quality and production teams. And that is only the beginning, because other products such as incense bacon, Lyoner or Mettwurscht are already made on the same path. For more clarity, for a healthier and more transparent nutrition.
Inform to select better
It is no longer enough to produce better, you have to be able to convey it, emphasizes Philippe van Hasselt. At CACTUS, the labels are clear, the compositions are understandable and the sellers are trained to answer questions. Because a well -informed customer is a familiar customer, and this trust that is built every day nourishes loyalty and makes the whole difference. Because ultimately choosing well means eating well.
And if good food would mean simply reflecting on the essentials? On the carefully executed handles, the traditional recipes and the tastes that connect. At de Schnékert traiteur and in the Boucherie & Charcuterie Homengemaacht Cactus is cooked with passion and innovated with reason. And above all, you take care of those who are most important: our consumers. Nëmmen datto create the connection every day that unites us.
