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L’Agneau Français Rôti, Gourmandise de Fèves, Artichaut, Chorizo et Supions et Jus à l’Ail des Ours
L’Agneau Français Rôti, Gourmandise de Fèves, Artichaut, Chorizo et Supions et Jus à l’Ail des Ours
La Truite Marinée, Carottes de chez Sandrine et Condiments Citron
Ris de Veau doré au Sautoir - Morille farcie, Asperges vertes « à la Française » et Jus mêlé
La Rhubarbe et la Noix de Coco Fraîcheur de Rhubarbe, Ganache et gel de Coco sous son Crumble

Les Jardins d’Anaïs
15,520

Chef Jérémmy Parjouet has been entrusted with the keys to the kitchens of this beautiful house in Clausen. After his success at Bech, he is now getting a new foothold in the world of fine cuisine with delicate dishes that hit just the right note, and sometimes dare to be different. The sturgeon was a very nice surprise prepared three ways, one of which was candied in its own fat and lightly smoked, all of which was enhanced by a magnificent potato, vodka and Ossetra Royal Belgian Caviar sorbet. As for the Luxembourg suckling pork, it came - from head to toe - in several melt-in-the-mouth preparations such as blood sausage or a warm rillette, as moist as could be, and accompanied by a full-bodied and deep gravy that bound everything together to perfection. A rising address for which consistency will pay and which we are impatient to revisit. 

Opening hours

Monday Closed
Tuesday 12:00-14:00 — 19:00-21:00
Wednesday 12:00-14:00 — 19:00-21:00
Thursday 12:00-14:00 — 19:00-21:00
Friday 12:00-14:00 — 19:00-21:00
Saturday Closed — 19:00-21:00
Sunday Closed

Team

Jérémmy Parjouet Chef

Our partners

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