In the heart of Petit Brill Park, the Chalet am Brill restaurant offers cuisine that highlights Luxembourgish and French traditions, infused with contemporary creativity.
Chef Morgan Champavere, leading a talented team, creates a menu that evolves with the seasons. The menu tells a flavorful story, showcasing local products through classics and seasonal suggestions. From indulgent starters like pumpkin velouté with chanterelle mushrooms to iconic dishes such as Alsatian sauerkraut or beef tartare, each plate is a tribute to the rich flavors of the region.
Come and enjoy the terrace with the first rays of sunshine for the delight of grown-ups and for the little ones who are bound to find their fill in the large outdoor playground. The dining room teams will always welcome you with a smile come rain or come shine.
Access for Persons with Reduced Mobility
Sunny and shaded terrace, ideal for the summer season.
Large playground: zip line, swings, climbing course...
Discover the Classics of the Brill, the suggestion slate of the moment – all prepared in house using fresh, seasonal products.
Wednesday to Friday, noon (except public holidays)
Zesty Freshness • 16€
Taco-style: crispy basil bite, filled with flame-seared prawn tartare, marinated in “leche de tigre” ceviche, prawn juice caviar, coriander, mango and avocado
The First Aromas of Spring 
• 21€
Tender white asparagus, hollandaise sauce with rhubarb juice and ground Timut pepper, served with Serrano cured ham OR house-smoked salmon, and a garden salad bouquet
The Spring Palette • 18,50€
Lightly house-smoked marbled salmon, crunchy green asparagus, flame-seared octopus and carrot with tops, pickled green asparagus tips, citrus crunch and wild garlic mayonnaise
The Bistro Salado • 14€
Mixed salads, Emmental cheese, cooked ham, Fourme d’Ambert cheese and soft-boiled egg
Pasta caramella di agnello • 15,50€
Bi-color fresh pasta filled with lamb confit in its own jus, enhanced with preserved lemon zest, ginger and coriander, reduced lamb jus lightly infused with fresh mint
Depending on the Chef's inspiration, a vegan starter or dish may be suggested.
Vegetarian option available 
Traditional
Large • 15€ - Half • 12€
Farm bacon, cream, onions, green salad
Munster
Large • 17€ - Half • 14€
Cream, farm bacon, Munster cheese, onions, green salad
Spring special
Large • 18€
Wild garlic cream, fresh goat’s cheese, honey, Serrano ham and rocket
Shellfish and crustaceans • 34€
Taglioni pasta with scallops and scampi, lemony beurre blanc with Riesling wine
Treasures of the seas • 29,90€
Roasted meagre fillet, airy lingot bean mousseline with shellfish jus, mussel beurre blanc, cockles, samphire and fresh herbs, asparagus tips
Kimchi Stew • 21€
House-made Napa cabbage kimchi served as a stew, with grilled tofu, shiitake, spring onion and toasted sesame oil, herb fried rice and crispy onions
The Bao burger • 26€
Steamed house-made bao bun, pulled confit pork, slice of crispy bacon, melted cheddar, avocado, red onion rings and tomato, lettuce leaf, fries and a mixed salad bouquet
Spring beef • 35€
Yakiniku grilled chuck steak, pressed confit potatoes, then fried in beef fat, barigoule artichoke mousseline, confit pink garlic condiment, rich meat jus
Poultry with Noilly Prat • 26€
Poultry supreme cooked low-temperature with herb butter, hot-and-cold suprême sauce with Noilly Prat and a spinach–carrot condiment, small button mushrooms and potato mousseline
French-style beef tartare • 24,50€
Hand-cut beef, onions, shallots, capers, gherkins,
chopped parsley, spring onions, chives, chef’s tartar sauce, toasted baguette, fries and green salad
Italian-style beef tartare • 27€
Hand-cut beef, onions, shallots, capers, gherkins, chopped parsley, spring onions, chives, Parmesan cheese, pesto, sun-dried tomatoes, olives, toasted focaccia, fries and green salad
Chef’s Cordon Bleu • 26,50€
Chicken cordon bleu with Comté cheese, creamy mushroom sauce, parsley baby potatoes, and mixed salad
The Rabbit • 26€
Rabbit leg served as a bacon-wrapped paupiette stuffed with morel mushrooms, green asparagus and glazed new potatoes, meat jus reduced with Jura wine and tarragon
Maison Bobosse • 24€
Veal andouillette medallion, string-tied, mustard-coated, breaded and pan-fried, potato mousseline, roasted meat jus and a mixed salad bouquet
SIDES DISHES
Fries, Taglioni pasta, mashed potatoes • 4,80€
Salad • 3,50€
Depending on the Chef's inspiration, a vegan starter or dish may be suggested.
A list of allergens is available upon request.
Quality Charter awarded by the Ministry of Economic Affairs in cooperation with Horesca
The photos below are creations of our Chef, from the current and/or previous season's menu.
Le cordon bleu du Chef
Le Cordon Bleu du Chef Morgan Champavere, symbole de gourmandise et de raffinement, se distingue par son croustillant doré, son cœur fondant et la finesse de ses saveurs soigneusement équilibrées. Cette création allie tradition et savoir-faire culinaire pour offrir une expérience à la fois réconfortante et généreuse. Découvrez dès maintenant pas à pas les secrets de cette recette signature.
