Encore!
Oui, Chef!
Where ears and tastebuds meet
Encore!
Oui, Chef!
Where ears and tastebuds meet
By definition, a concert is ephemeral. Every performance is a unique moment in time that will never happen again in the exact same way – which gives our team all the more reasons to want to capture it! Here, we’ve selected 10 videos for you to enjoy: snippets from concerts that have shaken up the Philharmonie over the years.
While you’re at it, why not leverage the fact that you're enjoying this medley from the comfort of your own home and add a little extra to your musical experience? Following our instinct that the ears and the tastebuds both need nurturing, we’ve designed an easy-to-make cocktail recipe specially tailored to this video selection.
«Springfest» is a liquid bundle of energy and positivity which harmoniously brings together gustatory opposites. The first sip will feel sweet and fruity – just like the gentle voices which dominate the opening snippets. Surprising, tangy undertones soon appear, echoing crossover projects like Jakub Józef Orliński’s pop-meets-baroque performance or Vari’s jazzy Indian music. Finally, the bubbly crémant that tops off the mixture is a nod to the classical-jazz sounds that characterise the second half of the playlist, before concluding on a syrupy note with VOCES8.
So, dive in, mix, shake and sip while you sit down to treat your ears, your eyes and your tastebuds all at once!
“Eternal Light” – Apricot & Chamomile Crémant Cocktail
To make two cocktails, you will need:
- 30 ml of apricot brandy or similar apricot liqueur
- 2-3 chamomile tea bags
- Honey
- 10 ml fresh lemon juice
- 200 ml chilled Crémant (or any other sparkling wine you might like)
- Ice cubes
- Dash of orange bitters (optional)
- A cocktail shaker
Now, follow these few easy steps:
- If you don’t have ice cubes ready at hand, make sure to prepare some in your freezer at least 24 hours before you intend to make this recipe.
- Steep two or more chamomile tea bags in 100 ml of hot water for 5 minutes, then stir in 100 ml of honey until smooth. You’ve just made chamomile syrup! Set aside for the moment and keep going.
- In a shaker or equivalent device, add in the ice cubes, briefly stir (not shake) the apricot liqueur, honey syrup, and lemon juice.
- Strain into two glasses. You might want to use Crémant glasses, which always look very elegant, but anything else goes.
- Top each with 100 ml Crémant and add a tiny dash of orange bitters.
- Optional: If you want your Eternal Light to look extra classy, why not add a a small chamomile flower or lemon peel twist?
«Springfest» – Apricot & Chamomile Crémant Cocktail
To make two cocktails, you will need:
- 30 ml of apricot brandy or similar apricot liqueur
- 2-3 chamomile tea bags
- Honey
- 10 ml fresh lemon juice
- 200 ml chilled crémant (or any other sparkling wine you might like)
- Ice cubes
- Dash of orange bitters (optional)
- A cocktail shaker
Now, follow these few easy steps:
- If you don’t have ice cubes ready at hand, make sure to prepare some in your freezer at least 24 hours before you intend to make this recipe.
- Steep two or more chamomile tea bags in 100 ml of hot water for 5 minutes, then stir in 100 ml of honey until smooth. You’ve just made chamomile syrup! Set aside for the moment and keep going.
- In a shaker or equivalent device, add in the ice cubes, briefly stir (not shake) the apricot liqueur, honey syrup, and lemon juice.
- Strain into two glasses. You might want to use Crémant glasses, which always look very elegant, but anything else goes.
- Top each with 100 ml Crémant and add a tiny dash of orange bitters.
- Optional: If you want your Springfest to look extra classy, why not add a a small chamomile flower or lemon peel twist?
«Springfest» – Non-Alcoholic Variation
To make two cocktails, you will need:
- 80 ml apricot nectar or purée
- 30 ml fresh lemon juice
- 2-3 chamomile tea bags
- Honey
- Ice cubes
- 200 ml chilled non-alcoholic sparkling wine or soda water
- Dash of orange bitters or a few drops of orange blossom water (optional)
Now, follow these few easy steps:
- If you don’t have ice cubes ready at hand, make sure to prepare some in your freezer at least 24 hours before you intend to make this recipe.
- Steep two or more chamomile tea bags in 100 ml hot water for 5 minutes, then stir in 100 ml of honey until smooth. You’ve just made chamomile syrup! Set aside for the moment and keep going.
- Now, combine the apricot nectar, lemon juice, and chamomile-honey syrup in a shaker (or equivalent device) with ice.
- Shake briefly and strain into two glasses. You might want to use crémants flutes or coupe glasses for style!
- Top each with about 100 ml non-alcoholic sparkling wine or soda, then stir gently.
- Optional: Garnish with a chamomile flower or thin lemon peel. For no other reason than the pleasure of the eyes!
One more thing before you go…
In case you are still wondering what a cocktail recipe is doing in the middle of a magazine dedicated to the Philharmonie’s artistic season, you might want to check out Oui, Chef!, the cookbook which lends its name to this column and brings together musicians of the Luxembourg Philharmonic and chefs from across the Grand Duchy. In 22 recipes and as many stimulating interviews, both parties discuss the many similarities between their respective worlds. The book was published by Editions Schortgen in November 2025 in partnership with the Phiharmonie.
