Restaurant

This menu is only available at lunch time

Starter, Main Course et Dessert - 58€

Appetizers

The Fish of theDay

Marinated with Lime and Coriander, Sweet Potato foam   (F, D, So)

Surprise Dish of the Chef

With an extra of 22€

Line-Caught Hake

Slowly cooked, Baby Turnips from Sandrine’s Garden, Gnocchi, Citrus Vinaigrette

(F, Su, D, G, E)

or

The Luxembourgish Organic Beef

Pan-Fried Rib Steak, Jerusalem Artichoke, Praline Sauce

 (Su, D, N)

Michel Cluizel Chocolate

Two Chocolates Crémeux, Shortbread, Mango and Green Pepper Coulis, 

Caramel and Salty Lemon Ice-Cream  

  (E, G, D, N)

Sweet Delicacies

Click here to have a look at our "Menu" : À la Carte.pdf

This set menu is available for lunch and for dinner
6 services - 165€

 The Langoustine

Gravlax, Celeriac Cream, Blueberry Relish and Ajo Blanco (Sh, Ce, Su, N)

The Scallops

Marinated, Leeks in Vinaigrette with Sturia Osciètre Caviar and Lemon   (Sh, F, Su)

The Sweetbread and the Frog

Pie of Sweetbread stuffed with its braised Cheek, Frogs and Seasonal Mushrooms Stew  (G, D, E)

The Hare

“A la Royale”, Jerusalem Artichoke Cake, Colonnata Bacon and Truffle  (D, G, Su)

or

The Signature Dish of the Chef

Blue Lobster Tail with Colombo Spices, Homemade Black Pudding, Rougail Relish and Sauce, Burned Mango Puree,

 Coconut Milk Bisque Sorbet  (Su, D, Sh)

(with an extra of 25€) 

Matured and Aged Cheese Platter by “Coeur de Meule”

 With its accompaniments  (21€ extra) (D)

Coconut Milk, Curry and Exotic Fruits

Contemporary Vacherin  (E)

The Pumpkin and the Clementine

In different Textures, Seed Praline, Clementine andTarragon Sorbet (G, E, D, N)

This set menu is available only for dinner
7 courses - 139€ or 5 courses - 115€

(Amuse-bouche, two starters, the Fish or one of the two meat and one of the two desserts)

Mushrooms

Salad of Mushrooms with Marigold, Undergrowth Broth

Pate en Croute

Three Poultry meat, Pumpkin and Sage, Butternut-Campari-OrangePickles and Seasoning  (G, D, E)

The Ike JimeTrout From Dordogne

The Back marinated with Miso and the Tartar with Gingerand Coriander, Kohlrabi with Mirin, 

Green Curry with Coconut Milk and Thai Herbs (So, F)

The Fish of the Day

Slowly cooked,Celeriac, Seaweeds, Norman Sauce, perfumed  Broth (F, Ce, Sh, N)

The Suckling Pig from Luxembourg

In differentcooking, Sauerkraut with Champagne, Dark Juice with Ginix and Juniper, 

Cardamom andhorseradish relish  (Su)

Matured and Aged Cheese Platter by “Coeur de Meule”

 With its accompaniments  (25€ extra) (D)

Fennel, Apple and Fresh Herbs from the Garden

Contemporary Vacherin  (E)

The Hazelnut,The Lemon and Ceps

Praline, Ganache, Biscuit and Cep dressing, Lemon Curd, Salty Lemon and Caramel Ice Cream (G, E, D, N)

« Garden » Menu

 6 Courses Menu at 115€ 

Mushrooms

Salad of Mushrooms with Marigold, Undergrowth Broth

The Kohlrabi

Cooked and raw, marinated with Mirin, Green Curry and Coconut Milk, Thai Herbs (So)

The Celeriac

Thick Slice, Tartar of Celeri and Mertencia, Broth perfumed with Seaweeds (Ce)

The Butternut

Ravioli of Cottage Cheese and Sweet Herbs, Butternut, Sage and Orange (G, E, D) 

Matured and Aged Cheese Platter by “Coeur de Meule”

With its accompaniments  (25€ extra) (D)

The Rhubarband the Sorrel

Contemporary Vacherin  (E)

The Hazelnut, The Lemon and Ceps

Praline, Ganache, Biscuit and Cep dressing, Lemon Curd, Salty Lemon and Caramel Ice Cream (G, E, D, N)