Best way to integrate is to put 100% of your efforts into crémant, expert confirms

A relocation expert has confirmed that the best way to integrate into Luxembourg is to put 100 percent of your efforts into Crémant de Luxembourg.

Daciana Tiepac, who operates Letz Fit In relocation services, says that the trick to feeling at home in Luxembourg is to focus like a laser-guided missile on the one thing that matters most.

"Many newcomers try to do a little of everything," she said. "They learn how to say 'hello' and 'I love your collection of garden gnomes' in Luxembourgish, sample local foods like Mettwurst and curry sauce from Cactus, and participate in traditional events such as the Schueberfouer or the Differdange 'Leather and Iron' BDSM festival.

Tiepac says that this strategy leads expats to feeling confused and overwhelmed.

"Pretty soon, you can't remember if Count Siegfried is an important historical figure or the name of the traditional bean soup you ordered last night, and you're saying äddi to greet the lady at the commune and moien to the man trying to steal your phone."

Tiepac insists that focusing on Luxembourgish crémant is the only way to alleviate this stress and confusion and take a huge step toward truly feeling and becoming Luxembourgish.

"No matter if you're networking at a professional event in Belval or enjoying a day at the spa in Mondorf, crémant will be at the center of the occasion."

"The same goes for a child’s birthday party in Wiltz, dinner with new friends in Mersch, or a visit to the hairdresser in Capellen."

"Or an appointment with a notary in Ettelbruck, a visit to a foot doctor in Remich, or breakfast with your elderly neighbor in Walferdange," she continued.

"Also, a chat with the cashier at the petrol station on your way home, a stroll down the street to drop a letter in the postbox, or an evening alone at home catching up on paperwork," she added. "Crémant is key."

Tiepac says that by focusing your efforts on anything else, you’re just wasting your time.

"Sure, you may eventually want to branch out to local beers or a certain bitter digestif from Echternach, but just be patient and focus on crémant for the first few years, and you’ll fit in just fine."

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