Fields by René Mathieu

1720

The druid of the plant world has found a new thriving environment in which to cultivate his creations. With a brand new team, which he also nurtures and inspires to excel, René Mathieu's creativity shows no sign of waning. Less steeped in history than Bourglinster, the modern setting with its soothing acoustics is absolutely charming. The food is not to be outdone. The delicate fennel, prepared in several textures, including a super-crispy tempura version, and assortment of herbs are garnished with red onion and lightly salted sakura flowers. It lies atop an intense cappuccino served with a plant-based milk foam with agastache that lifts the whole dish. The local white asparagus from Steinsel is barbecued for a delectably tender texture and a smoky, salty taste, while the bittersweet highlight of this dish is the rhubarb syrup with hints of aceto balsamico. A wonderful combination that earns the restaurant its 4 toques. Each plate is served and presented in the dining room by the chef himself, who has us hanging onto his every word. Yet another challenge successfully met by René Mathieu, who has been a fixture in our guide for 30 years. Other developments, which we will share with you via our website, are on the cards for 2026. Fields is undoubtedly the new restaurant of the year, with the icing on the cake being the Host of the Year title for its young maître d'hôtel, Hugo Vaugenot.