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...
Seasonal closure: from Sunday, November 1, 2026, at 3:00 PM to Thursday, January 28, 2027, inclusive.
Reopening on Friday, January 29, 2027, at 12:00 PM.
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)
All About Corn 
• 14,5€
Creamed corn, perfect egg, fresh corn on the cob grilled over the flame and glazed with Liège syrup and chipotle chilli, popcorn with fleur de sel, crispy corn tuile with smoked paprika
A Walk in the Woods • 16,90€
Ravioli pasta stuffed with poultry and porcini mushrooms and black garlic meat jus, sautéed diced porcini mushrooms, hazelnut cream, parsley foam and shaved porcini mushrooms
Smoked Herring • 15,90€
Smoked herring fillet, crispy milt, potato espuma with olive oil, garlicky wilted spinach, caramelised onion broth and herb condiment
Mallard Carpaccio • 16,50€
Duo of raw and house-smoked duck breasts served as carpaccio, tangy fig condiment, pickled chanterelles mushrooms, black garlic mayonnaise, crispy onions, walnuts, aerated honey and a bouquet of salad leaves
Seasonal Salad • 14,90€
Mini hash brown, roasted sweet potato cubes, house-dried duck breast with Kampot pepper, cherry tomatoes, pickled red onions, sweet potato ketchup vinaigrette and mixed salad leaves
Depending on the Chef's inspiration, a vegan starter or dish may be suggested.
Vegetarian option available
Traditional
Large • 16€ - Half • 13€
Farm bacon, cream, onions, green salad*
Munster
Large • 18€ - Half • 15€
Cream, farm bacon, Munster cheese, onions, green salad*
The Autumn One • 19€
Cream, fig, fresh goat cheese, Serrano ham, pickled chanterelles mushrooms, honey and baby spinach*
Coquillages et crustacés • 35€
Taglioni aux noix de Saint-Jacques et scampi, beurre blanc citronné au Riesling
Between Sea and Orchard • 34€
Monkfish medallion confited at low temperature in lemon-infused olive oil, pear poached with cardamom and ginger, raw pear grilled over the flame, pumpkin gnocchi and Normandy-style pear cider sauce
Autumn Vegetable Tajine with Candied Fruits • 23€
Autumn vegetables gently braised in an aromatic broth with Middle Eastern spices, ginger and candied lemon, served with candied almonds, apricots and figs, couscous, house-made flatbread baked over the flame and house-made harissa
Veal Entrecôte • 34€
Brined veal entrecôte cooked at low temperature then flame-seared, miso and porcini mushrooms butter, small pumpkin gnocchi, sautéed chanterelles mushrooms and baby spinach, deglazed with meat jus
Brill Black Burger • 27€
Soft house-made charcoal bun, Black Angus beef patty grilled over the flame, smoked bacon, chipotle and lime mayonnaise, cheddar sauce, pickled jalapeños, tomato and red onion slices, lettuce, fries and a bouquet of salad leaves*
Confit Beef • 28€
Beef shank cooked at low temperature in an aromatic jus, served as a medallion caramelised in herb butter, toasted bread with beef marrow, potato mousseline, carrots in various textures and red wine sauce
Braised Pork Cheeks • 26,5€
Liège-style braised pork cheeks, potato mousseline
and glazed baby vegetables
French-style beef tartare • 27€
Hand-cut beef, onions, shallots, capers, gherkins, chopped parsley, spring onions, chives, chef’s tartar sauce, toasted baguette, fries and green salad
Autumn Beef Tartare • 27€
Hand-cut beef tartare, Parmesan cheese, pickled chanterelles mushrooms, chopped hazelnuts, fresh fig, gherkin, shallot, black garlic and walnut oil mayonnaise, egg yolk, fries and a bouquet of salad leaves
Chef’s Cordon Bleu • 27€
Chicken cordon bleu with Comté cheese, creamy mushroom sauce, parsley baby potatoes, and mixed salad
Farmhouse Poultry • 27€
Completely deboned poultry from the Porten farm, filled with a fine stuffing of chestnuts, black trumpet mushrooms and candied roasted quince, gratin dauphinois, glazed seasonal vegetables and rich jus
Depending on the Chef's inspiration, a vegan starter or dish may be suggested.
* Vegetarian option available
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.
