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!

Discover “Wou deet et wéi?“, our campaign highlighting the progress of medicine and clinical practices over time, produced in collaboration with RTL Lëtzebuerg and the Hôpitaux Robert Schuman.
In the second episode of the second season, Prof. Claude Braun (Medical Director of HRS) and Dr. Patrick Koch (dermatologist) present the specialty of dermatology and allergology.
All the podcasts of the series are available on “Acteur de ma santé“.
Discover the second episode of the second season of our series “Wou deet et wéi?“, a campaign highlighting the progress of medicine and clinical practices over time, produced in collaboration with RTL Lëtzebuerg and the Hôpitaux Robert Schuman.
In this episode, Dr. Nelly Kiesch and Dr. Isabelle Weber, dermatologists-allergists, present the evolution of the techniques used in dermatology, as well as some prevention tips.
The episodes can be seen and reviewed on “Acteur de ma santé“.
Because it is important to them to treat us every lunch, but also because they compete with good humor and creativity in the service of a good cause, it was important for us to honor them today!
A big thank you to the catering teams of MedHospitality (Kirchberg Hospital and ZithaKlinik) for the delicious “pink menus” that were offered to our employees on Thursday!
Raising awareness about breast cancer also means doing something different, original and therefore, why not, greedy! #breastcancerawareness

This week, Santé Services invites you to taste the goat-honey burger:

  • Rustic gourmet bun
  • Minced beef steak
  • Goat log
  • Sweet honey
  • Red onions
  • Candied tomatoes
  • Spinach shoots

 

  • Tuesday and Thursday in front of the Kirchberg Hospital
  • Monday and Wednesday at the ZithaKlinik
  • Friday at the Technoport Foetz

The Food Truck is available for rent, please contact us for more information!

This week, Santé Services invites you to try the Italian burger:
  • Rustic Gourmet Bread
  • Chopped beef steak
  • Parmesan shavings
  • Arugula
  • Red onions
  • Tomatoes
  • Homemade pesto verde sauce

 

  • Tuesday and Thursday in front of the Kirchberg Hospital
  • Monday and Wednesday at the ZithaKlinik
  • Friday at the Techoport Foetz

The Food Truck is available for rent, please contact us for more information!

Each day of the week our chefs from MedHospitality, working in the Hôpitaux Robert Schuman‘s restaurants are honoured with a dish they have prepared and which is particularly close to their hearts.

Here’s a look at the Mediterranean bruschetta made by Sébastien at the Sainte-Marie Clinic on Wednesday lunchtime, yum!

Each day of the week our chefs from MedHospitality working in the Hôpitaux Robert Schuman‘s restaurants are honoured with a dish they have prepared and which is particularly close to their hearts.

Today, Marco and Nico have proposed a destructured pizza in homage to their Italian origins.

Each day of the week our chefs from MedHospitality,  working in the Hôpitaux Robert Schuman‘s restaurants are honoured with a dish they have prepared and which is particularly close to their hearts.

This Wednesday, the chefs from the ZithaKlinik kitchen team pooled their culinary talents to offer our staff a delicious flammekueche.

Each day of the week our chefs from MedHospitality, working in the Hôpitaux Robert Schuman‘s restaurants are honoured with a dish they have prepared and which is particularly close to their hearts.
This Tuesday, Francesco, Christophe and Saïd from the ZithaKlinik’s kitchen team worked together to offer us a lacquered pork loin revisited in their own way.
At the Kirchberg Hospital, “Nos Manus” offered our staff a Portuguese-style version of a fillet of sea bass in an olive and hazelnut crust. With this dish, they wanted to pay tribute to their country of origin, Portugal.