Poetry and luxury join forces in this architectural gem from a bygone era, which serves as a showcase for Chef Kim De Dood's cuisine. The maître d'hôtel in modern-day livery pampers guests and does justice to the gourmet preparations. The variations on the theme of Luxembourgish flavours hit the spot, as illustrated by the amuse-bouche that reinterprets bouneschlupp (bean and sausage soup) or the paschtéitchen, a vol-au-vent made exclusively with veal sweetbreads and a rich sauce. We were won over by the preparation of tomato and rendang, while the matured duck with a highly addictive curry sauce was a memorable highlight, making for a perfect combination. As for the desserts, each one was a miracle of delicacy and balance. A flying start for this establishment, which has been awarded the title of Discovery of the Year.
