Crédits : Charlène Campos, Translation: Jill Harry. Picture: RR
Gastronomy
Executive Chef Paul Fourier pursues privileged relationships with suppliers to ensure sincere, flavoursome cuisine.
“For certain vegetables, I call on Sandrine Pingeon in Munsbach, whose artisanal production keeps pace with the seasons. Here, no tomatoes in December: seasonality is of prime importance!”
◆ Les paniers de Sandrine, Luxembourg
“For meat, and especially veal, I place my trust in Maison Steffen, a family butcher in Luxembourg proposing products of character from rigorously selected regional farms. This year, just for us, they have even created a sausage in English ‘banger’ style!”
◆ Maison Steffen, Luxembourg
“Luxembourg has no coastline, so I turn to my homeland, Belgium, for fish and seafood. There is a wide choice, delicious grey shrimps in particular. Prioritizing local produce, yes, though one sometimes needs to cross borders.”
◆ Belgique
“My own little indulgence is foie gras. Whether warm, cold, as a roll or terrine, it is a product I love to prepare. Maison Rougié is my favourite supplier. Their duck specialities from a 100% French chain are served on the most prestigious tables.”
◆ Maison Rougié, France
“For bread, I place my trust in Pains & Tradition in Hautcharage. Naturally fermented, their traditional bread is healthy, natural and delicious, with a crisp crust, generous crumb texture and incomparable aromas.”
◆ Pains & Traditions, Luxembourg
“La Provençale is a family concern, an absolute must in Luxembourg. As well as supplying all the country’s finest restaurants (including ours), it is also available for the general public. Dedicated fans of chocolate should then head for Genaveh… You will not be disappointed!”
◆ La Provençale, 2 rue Roudebesch (Leudelange)
◆ Genaveh, 1 rue Philippe II (Luxembourg)
To call Reception, ask for the Concierge or make a booking, please click on the button.
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