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The vine, gastronomy, terroir, respect for real products and their guaranteed origins, this has been the hosts’ objective, who have constantly evolved for over ten years. Upon their arrival at Les Jardins d'Anaïs, their passion was carried away and motivated them to work hard in order to introduce their guests the best gastronomy possible.
This menu is only available at lunch time
Starter, Main Course et Dessert - 59 €
Starter, Surprise dish of the chef , Main Course et Dessert - 79€
The Scallop from Dieppe
Duo of Scallops and Homemade Black Pudding, Apple and Potato (Sh)
Surprise Dish of the Chef
The Fishing of the Day
Lightlycooked, Furikake, Sundried Tomatoes from this summer and Kumquat in a Sauce Vierge,
Mashed Potatoes with Lime (F, S, So)
OR
Duck from Challans
Prepared as “Pot au Feu”,
Vegetables from “Chez Sandrine” and a Broth Foie gras
OR
Suggestion of the Day
Light Foam made with Cottage Cheese, Lime / Macis / Mint Marmalade,
Lemon/ Shizo Sorbet and Lemon Candied in Salt Financier (E, G, D)
This set menu is available only for dinner
7 courses - 129€ / 5 courses - 99€
(Amuse-bouche, two starters, the Fish or one of the two meat and one of the two desserts)
The Galega Rubia Beef
Cecina, Mushrooms Dashi Broth
(So)
From “Les Paniers de Sandrine”
Tartlet of Pumkin in different texture,Physalis as Pickles, Gianduja and Spices Foam
(N)
The Scallop
Unilateral cooked and Stewed in a Walnut Wine, Pine Morels, Comté Thin Biscuit, Creamy Sauce and Chicory Pickles
(N, E, Sh, D, Su)
The Red Mullet
The Filet covered with a Thin Bread Crisp and Foie Gras with Salt, Pear Relish, Wild Juice, Coconut / Lemon / Verbena Milk and Thai Basil Oil
(F, G)
The Vol au Vent
Slightly revisited, Treviso, some Sprout and a Rice Crisp
(G, D)
Or
The Venison from our Regions
Shredded and Roasted Noisette of Venison, Carrots, Preserved Pineapple with Pepper and Vanilla,
Caribbean Style Sauce
(Su)
Matured and Aged Cheese Platter
by “Cœur de Meule”
(19€ extra)
(D)
Contemporary Vacherin
Coconut / Curry and Exotic Fruits / Coriander Sorbet Duo, Mango / Passion Fruits Vinaigrette
The Pumpkin / The Clementine
Satsuma “Creme Brulee”, Mandarine Cream, Clamondin Coulis, Bitter relish, Pumpkin Cake, Tangy Clementine Sorbet
(D, E, G)
This set menu is available for lunch and for dinner
6 services - 159€
Kagoshima Kobe Beef A4
Pastrami and Mushrooms Dashi Broth
(So)
The Scallops
Marinated Scallop on top of Leeks in Vinaigrette with Caviar,
Black “Vichyssoise” and a Potato / Vodka / Caviar Sorbet
(F, Sh, Su)
The King Prawn
Lightly Cooked with Colombo Spices, Homemade Antilles Black Pudding,
Rougail Relish and Sauce, Burned Mango Puree, Refreshed with a Coconut / Bisque Ice-cream
(Sh, D, Su)
The Hare
“Á la Royale”, Celeriac in different Textures
(Su, Ce)
Or
The Signature Dish of the Chef
Blue Lobster Tail, Pan-Fried Foie-Gras, Purée made with Butter,
Sauternes Bisque and Julienne of Granny Smith
(Su, D, Sh)
Matured and Aged Cheese Platter
by “Cœur de Meule”
(19€ extra)(D)
Contemporary Vacherin
Coconut / Curry and Exotic Fruits / Coriander Sorbet Duo, Mango / Passion Fruits Vinaigrette
The Pumpkin /The Clementine
Satsuma “Creme Brulee”, Mandarine Cream, Clamondin Coulis, Bitter relish, Pumpkin Cake,
Tangy Clementine Sorbet
(D, E , G)
Our restaurant, and our regulars are aware of it, has distinguished itself since its inception by the search for the perfect blend of tradition and inventiveness.
To emphasize this attraction and perfect our adherence to our adopted country, we decided to have our menu signed without further delay by one of the most respected Chef in the country, who won a Michelin star for the restaurant “Becher Gare” a few years ago.
Jérémmy Parjouet is, moreover, originally from Champagne, like the owners of “Les Jardins d'Anaïs”, and began his career at the three Michelin star establishment “Les Crayères” in Reims.
But this skilled Chef is also part of the Luxembourg landscape as if he was born there, his grand-ducal career having led him, apart from the “Becher Gare”, to establishments known as "Ikki", "Le Fin Gourmand" or "Sensi".
Jérémmy's culinary concept is a redefined “bourgeoise cuisine”, for which, in agreement with the Chef, we have decided to use it mainly with suppliers that cultivate local products, such as the renowned market gardeners of the Kirsch Family and “Paniers de Sandrine”.
Les Jardins d'Anaïs offers you :
Free parking
Free Wi-Fi connection throughout the establishment
You can also PLEASE your loved ones, or yourself, by opting for one of our “Gift” offers!
A choice of proposals, imagined for each of your desires.