A Bistronomic restaurant offering a refined, creative and daring cuisine.

• VEGAN
  Asparagus in different textures, fresh peas, seasonal vegetables, vegetable cream quenelle flavoured with Meaux mustard, carrot chips

YOUR CHOICE OF SIDE ORDERS

• Italian black risotto croquettes with Parmesan cheese
• Pan-fried grenaille potatoes with asparagus and speck's bacon
• Orecchiette pasta and cherry tomatoes with rocket pesto

• LAND AND SEA
  Seared aiguillette of John Dory and its beef marrow confit, sea lettuce, pan-fried white and brown shimejis mushrooms, artichokes in barigoule, white butter foam of a Japanese Dashi
• 3 BRETON HEARTS
  Octopus confit then pan-fried in seaweed butter, fregola sarda flavoured with Breton curry, crispies of Bellota Iberian chorizo, melting lemon fennel quarters, shellfish foam with Vermouth
• WELLNESS
  Roasted sea bass, "Kimchi" sesame Viennoise and fine buckwheat noodles, wakame, shiitakes
  mushrooms, vegetables, asparagus, fine broth flavoured with coconut, ginger and lemongrass
• GRENOBLOISE
  kate wing golden brown with hazelnut butter, potato pancake, spring onions and peas, broad
  beans with peppermint, Grenobloise sauce, croutons and fine fried capers
• “ORGANIC" SCAMPIS MARINATED IN TANDOORI SPICES
  Linguine with squid ink, green asparagus, multicoloured cherry tomatoes, rocket and basil pesto, fine broth with spicy Asian flavours

YOUR CHOICE OF SIDE ORDERS

• Italian black risotto croquettes with Parmesan cheese
• Pan-fried grenaille potatoes with asparagus and speck's bacon
• Orecchiette pasta and cherry tomatoes with rocket pesto

• LAMB CONFIT
  Lamb shanks confit during 36 hours, honey lacquered from the beehives of our Thermal Park spiced with date vinegar, puffed rice crumble with dried fruits, Arborio risotto with asparagus and dried tomatoes, juice infused with marjoram
• MILK-FED VEAL
  Veal rump served pink with a fine split pea purée with smoked oil, fried gnocchi with chestnut flour, pea ragout, confit tomato petals and fava beans, juice reduced with Banyuls vinegar
• DISCOVERY OF DUCK
  Roasted duckling fillet, croquettes of duck leg confit with foie gras in vegetable breadcrumbs, Vonnassian pancakes, seasonal mushrooms, vegetables, marrow pearl juice and duck grattons
• BEEF IN TEXTURE
  Best of beef pan-fried in a Zaatar crust, creamy green Puy lentils with Beaufort cheese, variation of asparagus, Anna potatoes, juice infused with slightly smoked pepper

YOUR CHOICE OF SIDE ORDERS

• Italian black risotto croquettes with Parmesan cheese
• Pan-fried grenaille potatoes with asparagus and speck's bacon
• Orecchiette pasta and cherry tomatoes with rocket pesto

• PLATTER OF RIPENED CHEESES - 14€

• LIGHT AND AIRY
  Ile flottante with shiso, green apple heart and lime custard
• LYCIET AND PERU
  Crunchy Sacher biscuit, (Fairtrade and organic) Valhrona Andoa dark chocolate mousse, goji berries and Morello cherry compote, Morello cherry sorbet
• RHUBARB VARIATION
  Slices of rhubarb cooked in strawberry juice, madeleine biscuit, fromage blanc foam
• THE FRAGRANCE QUEEN
  Almond sponge cake biscuit, pink grapefruit compote, light jasmine mousse, crunchy almond glaze, grapefruit caviar
• SPRING HIVE
  Pollen shortbread, honey and vanilla bavaroise, lemon and thyme condiment, creamy IPA, spring honey gel from the beehives of our Thermal Park
• ICE CREAMS AND SORBETS MADE IN HOUSE - 3 scoops
  Vanilla • Chocolate • Pistachio • Verbena • Rhubarb • Strawberry

Panacotta de chèvre affiné, gelée de cébettes, fines tranches de jambon d’agneau séché, roquette, crumble d’olives

♦

Starters

Le Canard
Carpaccio de filet de canard mariné à l’huile de cèpes et café, salade d’herbes folles, copeaux de foie gras, gel de bergamote et pickles de radis, tuile dentelle

OR

L’Omble Chevalier
Omble chevalier mi-fumé et mi-cuit, biseaux de poireaux, pommes de terre rattes confites au fumet de poissons, gel d’herbes à soupe, infusion de baies de genièvre au crémant luxembourgeois

♦

L’Agneau
Carré d’agneau rôti, viennoise d’herbes, condiment estragon, déclinaisons de petits pois en textures, pomme de terre Darphin, jus dissocié à l’huile d’olive citronnée

OR

La raviole de la mer
Grosse raviole de crustacés parfumé à la coriandre et citron confit, jeunes légumes de saison façon "pot au feu", neige de Pecorino, fin bouillon de Bonite séchée perlé aux herbes

♦

Fraicheur d’asperge et fraise Timut
Copeaux d’asperge verte, confit et sorbet fraise, biscuit Madeleine à l’huile d’olive, tartare de fraise aux poivre Timut, pointes d’asperges croquantes

♦

Adult: 75€
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Child (max. 12 years old): 35€
Half adult menu + one soft drink

• Appetizer
  Gravlax de langoustines aux agrumes, guacamole épicé, avruga fumé

Crémant Bentz Brut
Domaine Claude Bentz, Remich

• SPRING SWEETNESS
  Duo of asparagus, Italian "Culatello di zibello" cold cuts, egg yolk jam, grated egg yolks confits dried with salt, lightly smoked mayonnaise, espumaof old mimolette cheese, emulsion with hazelnut oil (vegetarian option upon request)

Sylvaner Kurschels 2022
Domaine Schram, bech-Kleinmacher

• MILK-FED VEAL
  Veal rump served pink with a fine split pea purée with smoked oil, fried gnocchi with chestnut flour, pea ragout, confit tomato petals and fava beans, juice reduced with Banyuls vinegar

Riesling Peteschwéngert 2019
Pundel vins purs, Wormeldange-Haut

• THE FRAGRANCE QUEEN
  Almond sponge cake biscuit, pink grapefruit compote, light jasmine mousse, crunchy almond glaze, grapefruit caviar

Pinot Gris - Gris de Gris 2022
Caves Berna, Ahn

- Single set menu (no menu) -
Vegetarian option upon request

• Appetizer
  
  Crémant Nada - Crémant Dosage Zero
  Caves Benoît & Claude Kox, Remich

• MACKEREL SLIGHTLY COOKED
  Mackerel fillets marinated in sweet and sour sauce and then flamed, fennel purée, saffron rouille, aubergine caviar, grapefruit and samphire condiments, blackcurrant-marinated Daikon radish, onion crispies
  
  Riesling 2020 Kreitzberg
  Domaine Fränk Kayl, Remerschen 

• BEEF IN TEXTURE
  Best of beef pan-fried in a Zaatar crust, creamy green Puy lentils with Beaufort cheese, variation of asparagus, Anna potatoes, juice infused with slightly smoked pepper
  
  Petite Fleur Pinot Noir 2020
  Domaine Clos des Rochers,Grevenmacher

• SPRING HIVE
  Pollen shortbread, honey and vanilla bavaroise, lemon and thyme condiment, creamy IPA, spring honey gel from the beehives of our Thermal Park
  
  Pinot Gris Vendange tardive 2020
  Domaine Häremillen, Ehnen

- Single set menu (no menu) -
Vegetarian option upon request