Château Clervaux

1420

It is in the Château’s former guardhouse that chef Christian Ewen welcomes us and crafts his recipes in the form of a gourmet and creative cuisine on solid traditional foundations. The grilled “Peking-style” mackerel with its candied shallot melted in the mouth while the lightly smoked beef flank steak was accompanied by a delicious Port sauce. Finally, the mascarpone-stuffed candied pear with 'Glühwein' on a gingerbread base saw us leave on a memorable note.