Manoir Kasselslay

13,520

Chef Hans Poppelaars has revisited his classics in order to keep up with the times, which are expressed through the high quality produce that make up his three menus. Rustic, for this local 'Bëtschel' goat’s meat simmered with herbs and a whiff of the south of France, elegant, with the fricassee of organic fattened chicken with crayfish and finally, all sweetness and light, in a vegetarian Odyssee devised according to the produce in his vegetable garden. Maryse, the lady of the house,  is still at the helm to bring out a warm and family atmosphere.