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)
The Comfort 
• 12,50€
Squash velouté from our Domaine Thermal gardeners, aged Parmesan ganache and fresh herbs, za’atar-spiced golden croutons
From Farm to Forest • 15€
Schneider Farm egg, breaded and fried in wild-mushroom crumb, molten mushroom-and-tartufata centre,
Jerusalem artichoke espuma, meat jus and seed crackers
Beauty of the River • 17,90€
Lightly smoked trout gravlax, cucumber-water and Opyos gin 
gel, trout roe, crisp charcoal “pebble”,
watercress sponge cake
Normandy Salad • 15€
Mixed leaf salad, breadcrumbed medallion of raw-milk Camembert cheese filled with walnut-and-apple praline, apple pearls infused with Calvados syrup and roasted, pan-seared Andouille de Vire sausage, cider-vinegar vinaigrette
Lorraine Reflection • 14,50€
Chef Morgan’s Quiche Lorraine, smoked bacon espuma from Porten farm with lardons, caramelised pearl onions, thyme–Parmesan tuile and a mixed salad
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
Munster
Large • 17€ - Half • 14€
Cream, farm bacon, Munster cheese, onions
Winter special
Large • 18€
Red kuri squash cream, parsleyed wild mushrooms, onions and lardons
Little Jack • 21€
Jack Be Little squash from the Domaine Thermal gardens, filled with a vegetarian stuffing of quinoa, wild mushrooms, chestnuts and seasonal baby vegetables, served with a herb coulis
Chef’s Cordon Bleu • 26€
Chicken cordon bleu with Comté cheese, creamy mushroom sauce, parsley baby potatoes, and mixed salad
Authentic Alsatian sauerkraut • 24€
Porten farm six-meat sauerkraut: garlic sausage, pork belly, smoked sausage, pork shoulder, Kaesler and Wiener sausages, served with steamed potatoes
The Mountain Smash Burger • 26€
Homemade brioche buns, double caramelised beef patties, grilled pork belly, slice of Raclette cheese, old-balsamic onion compote, smoked mayonnaise, leaf lettuce, fresh fries and salad bouquet
>> Vegetarian option available
Shellfish and crustaceans • 34€
Taglioni pasta with scallops and scampi, lemony beurre blanc with Riesling wine
Gourmet souvenir • 26€
Pike quenelle from Maison Bobosse, Nantua sauce and a small casserole of basmati rice with fresh herbs
Brill Tartare • 24€
Beef tartare, raw or briefly seared, with fresh chips and salad bouquet
The Mallard • 28€
Roasted half duck breast and autumn cannelloni pasta with foie gras
Slow-Cooked Beef • 32€
Beef cheek confit in Pinot Noir, potato rösti and glazed baby vegetables
Enough to Lose Your Head • 26€
Poached calf’s head in aromatic broth, steamed potatoes, winter vegetables, sauce gribiche
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.
