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.
