When heritage becomes gourmet

As soon as you step through the door of this building, a listed heritage site in the city, you know you're about to experience something a little magical. The historical soul blends with culinary modernity, and it works its magic. At the helm is chef Mathieu Morvan, formerly of L'Hêtre Beim Musée, who has partnered with Cyrille Schneider, already well-established with Brasserie Beaulieu. Together, they have created a warm, welcoming, and essential spot for anyone who loves Luxembourgish and French cuisine. Everything is homemade, with love and expertise. We tasted, tested and loved it! The tuna tataki and its hummus version melt in the mouth, the leek vinaigrette with almonds was a unanimous hit, the truffled mimosa egg was certainly original and the Luxembourg pistachio-foie gras pâté en croûte, entirely homemade, is a real treat. As for the main courses, the half free-range chicken with mushrooms, tarragon and lemon, accompanied by homemade mashed potatoes and crispy fries, reveals all the generosity of the house. And the desserts, let's talk about them! The giant floating cream to share is delicious and convivial, the "Clausen drift" cream, our big favorite, is a real paradise in the mouth, and for the spectacle, the crêpes Suzette flambéed with Grand Marnier, flambéed right in front of you, delighted our eyes as much as our taste buds. If you work in the area, rejoice: the business lunch menu is here to delight you! Two different dishes and two different desserts are offered each week, to vary the pleasures. In short, everything here is designed to ensure you leave with a smile and a full stomach, in a magnificent and historic setting. A place you absolutely must try!