Discover “Wou deet et wéi?“, our campaign highlighting the progress of medicine and clinical practices over time, realized in collaboration with RTL Lëtzebuerg and the Hôpitaux Robert Schuman.

In the fourth episode of the second season, Prof. Claude Braun (Medical Director of the HRS), Dr. Susanne Honig and Dr. Claude Manzoni (vascular surgeons), present the specialty of vascular surgery with Camille Ney of RTL Luxembourg.

All the podcasts of the series are available on “Acteur de ma santé“.

We would like to take this opportunity to wish you all a Merry Christmas and a Happy New Year!

Discover “Wou deet et wéi?“, our campaign highlighting the progress of medicine and clinical practices over time, realized in collaboration with RTL Lëtzebuerg and the Hôpitaux Robert Schuman.

In the fourth episode of the second season, Prof. Claude Braun (Medical Director of the HRS), Dr. Susanne Honig and Dr. Claude Manzoni (vascular surgeons), present the specialty of vascular surgery with Camille Ney of RTL Luxembourg.

All the podcasts of the series are available on “Acteur de ma santé“.
Discover the third episode of the second season of our series “Wou deet et wéi?“, a campaign highlighting the progress of medicine and clinical practices over time, realized in collaboration with RTL Lëtzebuerg and the Hôpitaux Robert Schuman.
In this episode, Anne Otto (HRS Hospital Pharmacy Manager), Lisa Stark (Pharmacist) and Gaelle Ospital (Pharmacist), present the evolution of instruments and technology used in hospital pharmacy, including precision scales and suppository molds.
The episodes can be seen and reviewed on Acteur de ma santé.

The teams of cooks from our catering division have decided to share with you, once a month, one of the dishes they have prepared and which are available for tasting in the Hôpitaux Robert Schuman‘s restaurants.

In this month of November, as the cold weather is slowly coming, we propose you a recipe of sauerkraut revisited in the form of egg rolls:

Potato espuma, onion soubise, soya confit bacon

For 4 people

Ingredients:

  • 600g cooked sauerkraut
  • 2 sheets of philo pastry
  • Melted butter
  • 400g mashed potatoes
  • 200g milk
  • 400g onions
  • 400g piece of bacon
  • Thyme, bay leaf, salt, pepper
  • Soya sauce

Steps:

  • Nems: brush the sheets of philo with the melted butter, place the sauerkraut in the centre and fold into nems. Place the nem in a deep fryer or in the oven until the philo pastry has browned.
  • Espuma: cook the potatoes. Puree with the milk and season. Strain through a sieve into a siphon.
  • Sauce soubise: chop the onions and fry in butter with thyme and bay leaves over a low heat until golden. Blend and season.
  • Bacon: marinate the bacon in the soya and bake for 1h15 at 110°.

Serve and enjoy!

See the story

Our MedHospitality catering team was on hand to treat Farvest Group‘s guests last night to the 16th annual IT One Gala, which brings together the IT community for an enriching networking cocktail, conference and prestigious gala dinner.
Congratulations to our teams for these magnificent plates and this beautiful work which allowed all the guests to spend an excellent evening.
Yesterday was the opening of our exhibition entitled “Wou deet et wéi?” at La Belle Etoile, an extension of the campaign of the same name, videos and podcasts made in collaboration with RTL Lëtzebuerg and the Hôpitaux Robert Schuman.
In this exhibition all the instruments related to the specialties of the first season are displayed: urology, ophthalmology, anesthesia, cardiology and many others.
Minister Paulette Lenert honored us with her presence, and received for the occasion a copy of the book “Wou deet et wéi?” on the same themes.
This book, published by Librairie Ernster, is available for sale in many retail outlets or online via the following link.
We would like to thank all the people involved in the “Wou deet et wéi?” campaign!
Santé Services, in collaboration with the Hôpitaux Robert Schuman and the Fondation Hôpitaux Robert Schuman, is delighted to present its book “Wou deet et wéi?”
The idea for this book was born during the filming of “Wou deet et wéi?“, the medical series whose first season was broadcast by RTL Télé in 2021 and 2022.
The idea for the RTL series came a little over two years ago, during the move to the new ZithaKlinik building. In the cellar, or rather in the catacombs of the famous “Garer” hospital, we came across a whole series of historical devices, including medical instruments that seem rather strange today.
  • What were they used for at the time?
  • What have they been replaced by?
  • How is therapy done today?
  • What does the future of medicine hold?
These are all questions that the experts address in this book.
The teams of cooks from our catering division have decided to share with you, once a month, one of the dishes they have prepared and which are available for tasting in the Hôpitaux Robert Schuman‘s restaurants.
In this month of October, and to warm your hearts, they propose you their recipe of pasta carbonara revisited:
For 4 people
Ingredients:
  • 4 whole eggs
  • 4 egg yolks
  • 500g Linguine (or long pastry)
  • 300g Guanciale
  • 150g pecorino cheese

Steps:

  • Lightly grease an ovenproof dish.
  • Salt the bottom of the dish and place a whole egg in it. Cook for 45 min at 63°.
  • Cook the pasta al dente in salted water.
  • Place 4 egg yolks, smoked salt and pepper (or conventional salt) in a siphon. Add a cartridge of CO2, shake well and set aside in a cool place.
  • Fry strips of Guanciale in a frying pan. Once the pasta is cooked, throw it into the pan with the Guanciale and finish cooking with a spoonful of cooking water.

Arrange the pasta and Guanciale strips in a soup plate. Add the tips of the egg yolk siphon (shake the siphon well before using it upside down). Finish with the perfect egg and shavings of Pecorino cheese, as everyone likes!

Enjoy your meal!