A Bistronomic restaurant offering a refined, creative and daring cuisine.
True to the culinary philosophy of the Domaine Thermal, the chefs work exclusively with fresh, seasonal products to guarantee healthy, tasty and quality dishes. Chef Sébastien Domange and his team serve up a refined cuisine with a touch of creativity known as “Bistronomic.” They constantly revisit the great classics of French and Luxembourgish cuisine with finesse for your sheer pleasure. They bring their skills to bear with gourmet and delicate flavours. Their main values are passion, freshness and authenticity. For its part, the cellar book boasts a number of treasures, some of which stem from the Luxembourgish Moselle Region. A unique moment of discovery accompanied by personalized, bespoke service. A shaded terrace awaits your enjoyment in summer.
Private car park: access via the impasse Emile Didderich
Access for Persons with Reduced Mobility
Sunny and shaded terrace, ideal for the summer season.
For same-day reservations, please contact our restaurant directly at (+352) 23 666-525.
Our A LA CARTE formulas - every day
MAIN COURSE = €42
★
STARTER + MAIN COURSE = €57
★
MAIN COURSE + DESSERT = €54
★
STARTER + MAIN COURSE + DESSERT = €69
Starters
- GOURMET DELIGHTS
Lingot of Foie Gras with duck confit and dried fruits, quince juice, 20-year-old Balsamic jelly, roasted pear with Timut pepper and vanilla pear gel, pear crisps and flaky Bun's Rolls
- AUTUMNAL FLAVORS
Crispy fried soft-boiled egg, creamy roasted parsnip, seasonal mushrooms, Parma ham crisps, young shoots with black truffle juice, morel mushroom crumble, roast poultry jus with hazelnut oil
- VEGETARIAN AUTUMNAL FLAVORS
Crispy fried soft-boiled egg, creamy roasted parsnip, seasonal mushrooms, young shoots with black truffle juice, morel mushroom crumble, chestnut crisps, hazelnut oil vinaigrette
- QUAIL AND VEAL SWEETBREADS
Quail and veal sweetbreads terrine with pan-fried porcini mushrooms, tangy apple compote with cranberries, lamb's lettuce, julienne of celery and currants in cider vinegar, slice of Luxembourg toast
- LAND AND SEA
Carpaccio of scallops, mushroom veil, brown Paris mushrooms shavings, cauliflower in different textures,
vinaigrette with roast poultry jus, grated Foie Gras
- LEEKS
Lukewarm leek with vinaigrette, grilled onions, cubes of confit pork belly, warm "Carbonara" foam, crushed hazelnuts, rocket and grated Beaufort cheese, mushroom powder, shallot crispies
- VEGETARIAN LEEKS
Lukewarm leeks with vinaigrette, stewed grilled onions, diced tofu, herbs vinaigrette, chopped hazelnuts, rocket and grated Beaufort cheese, mushroom powder, shallot crispies
- VEGAN STARTER
available on request
- GOURMET DELIGHTS
Lingot of Foie Gras with duck confit and dried fruits, quince juice, 20-year-old Balsamic jelly, roasted pear with Timut pepper and vanilla pear gel, pear crisps and flaky Bun's Rolls - AUTUMNAL FLAVORS
Crispy fried soft-boiled egg, creamy roasted parsnip, seasonal mushrooms, Parma ham crisps, young shoots with black truffle juice, morel mushroom crumble, roast poultry jus with hazelnut oil - VEGETARIAN AUTUMNAL FLAVORS
Crispy fried soft-boiled egg, creamy roasted parsnip, seasonal mushrooms, young shoots with black truffle juice, morel mushroom crumble, chestnut crisps, hazelnut oil vinaigrette - QUAIL AND VEAL SWEETBREADS
Quail and veal sweetbreads terrine with pan-fried porcini mushrooms, tangy apple compote with cranberries, lamb's lettuce, julienne of celery and currants in cider vinegar, slice of Luxembourg toast - LAND AND SEA
Carpaccio of scallops, mushroom veil, brown Paris mushrooms shavings, cauliflower in different textures,
vinaigrette with roast poultry jus, grated Foie Gras - LEEKS
Lukewarm leek with vinaigrette, grilled onions, cubes of confit pork belly, warm "Carbonara" foam, crushed hazelnuts, rocket and grated Beaufort cheese, mushroom powder, shallot crispies - VEGETARIAN LEEKS
Lukewarm leeks with vinaigrette, stewed grilled onions, diced tofu, herbs vinaigrette, chopped hazelnuts, rocket and grated Beaufort cheese, mushroom powder, shallot crispies
- VEGAN STARTER
available on request
- VEGETABLE GARDEN
Butternut swirl with orange, pan-fried seasonal mushrooms, shimeji mushroom pickles, raw and cooked vegetables, beetroot sorbet - BETA VULGARIS
Carpaccio of beetroot in different textures, pumpkin confit, toasted pine nuts, pomegranate vinaigrett
- SEA BREAM
Sea bream pastilla , steamed Beluga lentils, celeriac rose, roots and old-fashioned vegetables
with herbs, lemon beurre blanc with avruga - BRITTANY COAST
Open ravioli of lobster and sole, printed pasta with fine herbs, celerisotto with Tomme de Savoie cheese, glazed autumn root vegetables, Nantua sauce (made with crayfish, white wine, cognac and shallots), mushroom crumble - SEAWATER AND FRESHWATER
Ballotine of scallops stuffed with crayfish, green cabbage, parsnip purée with hazelnut butter, confit bacon from Porten farm, salsify crisps, whisker jus with Jura wine - TURBOT
Snacked turbot steak, chestnut and trumpet of death mushrooms crust, Fregola Sarda à la Tartufata, cubes of celery confit, glazed forgotten vegetables, shellfish butter sauce
- Grand-Mère purée with semi-salted butter, shallot crispies
- Fregola Sarda Risotto with mushrooms and black truffle bits
- Pan-fried homemade gnocchi with sage cream
EVENING
FOOD AND LUXEMBOURGISH VALLEY WINE PAIRING
The Chef will propose a new set menu from the seasonal menu every 2nd Wednesday of the month. Fresh and noble products chosen with care, a creative, refined cuisine, wines selected with attention and rigour to sublimate all these flavours…
Our expert will prepare a detailed explanation of the wines offered for each dinner.
Tasting Dinner
Appetizer + 3 courses + 4 Luxembourgish wines or crémants (10cl) = €99/person
Gourmet Dinner
Appetizer + 3 courses + 4 Luxembourgish wines or crémants (15cl) = €106 /person
Valentine's evening (Wednesday 14/02/24) - special menu to follow
- Amuse-bouche
Tartare de magret de canard aux noisettes et cébettes, vinaigrette soja fermenté -
VOYAGE À SUMATRA
Médaillon de truite saumonée confit à l’huile d’agrumes, poivre de Timut, feuille de nori, condiment saté, cacahuètes en feuille à feuille, œufs de truite, vinaigrette aux baies de Batak
-
LA FERME SCHNEIDER
Ballotine de volaille fermière en double farce, girolles et châtaignes, garnitures forestières et marrons, purée de butternut, jus de volaille truffé. -
Cèpes des pins
Mousse chocolat andoa 70% (Fairtrade), crémeux café grillé et biscuit café, crumble champignons aux aromes de pins.
- Single set menu (no menu) -
Vegetarian option upon request
Take advantage of the 2023 evening prices to buy a gift voucher valid for the 2024 evenings!
*excluding the evening of Wednesday 14/02/24.
A list of allergens is available upon request.
The photos below are creations of our Chef, from the current and/or previous season's menu.
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