The move from Pétange to Luxembourg seems to have paid off. A concise menu and sun-kissed dishes: the recipes of young chef Marie Doumba Doumbé, aka "Doudou", add relief to the Luxembourg gourmet landscape. The large wild prawns, cooked to perfection in salt, were set off to perfection by a pan-fried seasonal vegetable medley and a delicious Caribbean sauce. By combining European cuisine with African specialities, this self-taught chef has built a solid but tantalisingly spicy bridge between the two continents.