Chef of the month May 2022 – Christian Ewen

Christian Ewen of the Château de Clervaux Restaurant prepares a rather creative and gourmet dish on good traditional bases. Presented by Wengler Châteaux & Domaines in collaboration with RTL and GAULT & MILLAU

Saumon Gravlax, Salade d’asperges, Vinaigrette de Xérès, Radis & Cerfeuil.

watch on RTL


Gravlax is originally from Scandinavia, so we logically go back north to find a subtle harmony.

We propose a balance between fat and acidity. Citrus fruits, coriander, pink berries and sherry vinaigrette are powerful elements.


It was while graduating from the hotel school in Diekirch that this native of Wiltz met his mentor, Hans Poppelaars at the Manoir Kassellay in Roder. He then alternates seasonal experiences between Austria and Switzerland with a few returns to the country at the Château de Wiltz or an exile in the Netherlands at the Château Neercanne. Crazy about cycling, he took a year off crossing the American continent from Anchorage, Alaska to Lima, Peru. The end of the trip was marked by a return to the kitchen with a stint at the Château de Bourglinster and then in a hotel with cuisine that was too simple for him. It is quite naturally that he seized the opportunity to settle at the gates of another castle, that of Clervaux.


500g salmon with skin
100g coarse salt
50g cane sugar
1 orange
1 lemon
10g coriander seeds
10g dill
10g pink pepper
1 clove

Rinse the salmon under water and pat dry;
Prepare the brine by mixing the sugar, salt, pink pepper;
Coriander seeds, cloves, dill, lemon and orange peel;
The salmon must be completely covered with this brine;
Cover with plastic wrap and let stand for at least 12 hours in a cool place.


1 egg yolk
50ml sherry vinegar
300ml sunflower oil
75ml liquid cream
1 chopped shallot
1 salt, pepper

Mix the egg yolk with the sherry vinegar and emulsify with a whisk, gradually adding the sunflower oil;
Add the cream, shallots, salt and pepper to taste;
Set aside in a cool place for at least 2 hours.


1 bunch of white asparagus
1 bunch of green asparagus
1/2 bunch of chervil

Peel the white asparagus on the lower 2/3;
Peel the green asparagus on the lower 1/4;
Blanch the asparagus in salted water for about 3 minutes (depending on thickness);
After cooking, cool the asparagus in ice water;
Cut the asparagus into 1cm slices and marinate them with the Xéres vinaigrette;
Add the chopped chervil.



Unwrap the marinated salmon, wipe off the marinade and place on a board;
Slide the blade of a knife longer than the width of the salmon fillet between the flesh and the skin;
Hold the loose skin and slide the blade between the flesh and skin along the length of the fillet;
Cut the salmon into vertical slices of +/- 5mm;
Arrange 3 slices in a fan shape at the bottom of the plate;
Place 2 tablespoons of asparagus on the tip of the salmon fan;
Sprinkle half a tablespoon of chervil oil around the plate;
Place here and there a few asparagus chips, salmon eggs and smoked herring; Finish with a few slices of radish.