There may have been a time when this little sister of the neighbouring Distillerie was less ambitious with its menu. That is no longer the case if today’s dishes are anything to go by, reaching new heights through inspiration rather than reproduction. The high-class brasserie feel of both establishments is probably down to the fact that they share the same chef, René Mathieu. Since discovering the sheer diversity offered by herbs, the experience has become increasingly chlorophyllous with his 'Composition Végétal', which has been fleshed out with a hint of protein in its 'Flore et Faune' version. This sees a fine Luxembourg-bred chicken top off a textured corn croquette, while mackerel sets off a flattened beet accompanied by mallow, plum, fermented milk and solarised oil. A full program to say the least!