Discover “Wou deet et wéi?”, our campaign highlighting the progress of medicine and clinical practices over time.
In the fifth episode of the second season, Prof. Claude Braun (Medical Director of the HRS), Dr. Jacques Blondelot and Dr. Jan Friedrich Krahn (Endoscopy, Gastroenterology and Hepatology), present the specialty of gastroenterology with Camille Ney of RTL Luxembourg.
In this fourth episode, vascular surgeons Dr. Susanne Honig and Dr. Daniel Manzoni discuss the evolution of instruments and techniques used in vascular surgery.
Santé Services wishes you health and happiness for this new year 2023. We wish you and your loved ones all the best!
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.
We would like to take this opportunity to wish you all a Merry Christmas and a Happy New Year!
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.
In this fourth episode, vascular surgeons Dr. Susanne Honig and Dr. Daniel Manzoni discuss the evolution of instruments and techniques used in vascular surgery.
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!