Chef of the month August 2022 – Ben Weber

Ben Weber Chef of the restaurant “Gudde Kascht” prepares his Coucous Ratatataaa.
Presented by Wengler Châteaux & Domaines en collaboration avec RTL et GAULT & MILLAU.

Couscous Ratatataaa

watch on RTL


Bellet de Nice rosé « Clos Saint Vincent » 2021

The powerful nose reveals notes of ripe orange and red fruit, then aeration reveals a small smoky touch, the slightly iodised minerality of this great wine completes the whole. The palate is floral, savoury, saline, mineral and finally the woody fruits invade the palate. 100% Braquet, this noble grape variety is the perfect accompaniment to this complex recipe.

Biodynamic estate certified ” Biodyvin “.


This 35 year old idealist, who graduated from the Diekirch hotel school, started at Mosconi and, for his hotel training, at the Eden au Lac.

It has to be said that Ben likes to have several strings to his bow, whether as a caterer or with very good pastry training, his meeting with Alexandra being no doubt not by chance.

After having competed in international cooking competitions as part of the Luxembourg national team and having collected numerous medals of all metals, such as the gold medal at the Dreamjobs Ambassadors Luxembourg in 2020, he then tried his hand at coaching the younger generation. It is therefore natural that he took over the presidency of the Vatel Club in 2021, or is involved in the Horesca committee. He is now working on the preparation of Expogast for November 2022.

As a signatory of the Sou Schmaacht Lëtzebuerg charter, he is keen to rally people around the defence of his region and its good products. This can be seen, for example, in the publication of books of traditional recipes from the country, which have certainly been revisited, but which retain all their originality. In short, the transmission of heritage! His ambition is to pass on the right message of responsibility and local consumption to the younger generations through the Franciscans’ concept: “greatness in simplicity”.


Ingredients for 1 serving


  • One cup of couscous
  • 1.2 times the volume of couscous in broth or water
  • 2 pinches of salt
  • 1 pinch of pepper
  • 1 teaspoon of “Raz el hanut” spices
  • 5 tablespoons of olive oil

Put the couscous in a relatively large pot, add the olive oil and the spices.

Bring the stock (or water) to the boil, then pour it over the couscous, mix well and cover tightly with cling film (the steam should stay inside).

Leave to swell for 15 minutes.


  • 50 g flour
  • 37 g seed mixture
  • 12.5 g vegetable oil
  • 37 g warm water
  • 1.5 g salt (a pinch)
  • 1.5 g sugar (a pinch)

Mix the dry ingredients together, then add all the liquid ingredients, mixing well to obtain a smooth dough

Roll out the dough very thinly with a rolling pin between two sheets of baking paper.

Bake for 20 to 25 minutes at 180°C.

Leave to cool and portion out to the desired size.


  • 1 small can of tomato paste
  • 4 basil leaves, finely chopped
  • ¼ clove of garlic, chopped
  • olive oil
  • pepper and salt

Mix together the tomato paste, basil, and garlic. Season with salt and pepper. Add the olive oil at the end of the preparation, to enrich and coat your compote (quantity to be adapted according to taste).


  • 150 g ricotta cheese
  • 100 g grated Berdorf cheese (aged)

Dry the ricotta in the oven on baking paper for 20-25 minutes at 150°C. Allow to cool. Mix the ricotta with the grated cheese and adjust the seasoning (salt, pepper).


  • ¼ L red beetroot juice
  • 1 tablespoon cornstarch
  • 2 to 4 cl of water
  • Ponzu soybeans

Mix the water and cornflour until you have a homogeneous liquid. Heat the beetroot juice and gradually add the water/maizena mixture to thicken the sauce to a syrup-like consistency.

Use the Ponzu sauce to season the coulis.


  • A head of fennel
  • Lemon oil
  • Flower of salt

Slice the fennel very thinly. Marinate the fennel slices in the oil and fleur de sel for 5 to 10 minutes.


  • 1 aubergine
  • 1 courgette
  • ¼ peeled red pepper
  • ¼ peeled yellow pepper
  • ¼ peeled green pepper
  • 1 red onion
  • ½ clove of garlic
  • olive oil
  • 6 medium-sized basil leaves

Wash the vegetables, then cut them separately into 5 mm cubes. Finely chop the garlic and onion.

Pour about 3-5 tablespoons of olive oil into a pan. Heat slightly, around 100-130°C, add the diced aubergine and wait until the dice have absorbed the oil. When the cubes have started to reject the oil, add the paprika cubes and the onion. After 2 to 3 minutes, add the diced courgette and chopped garlic. Stop cooking after a few minutes, when the aubergine is quite soft and the other vegetables are still crunchy.

Finally, adjust the seasoning and add the chopped basil.