Gourmet Menu

€72 one starter/one main course/one dessert/one petit four
€77 two starters/one main course/one dessert/one petit four
€82 three starters/one sorbet/one main course/one dessert/one petit four

AMUSE-BOUCHE

***

OUR CHEF’S SELECTION

***

FOIE GRAS

1/37/8/9/12

Pan-fried, cep espuma, chestnut pieces

***

SCALLOPS FROM THE BRETON COAST

1/2/3/7/8/9/10/11/12/14

Celery, truffle

Shellfish jus thickened with coral

***

TURBOT

1/2/4/7/8/9/10/12/14

Italian IGP risotto

Creamy IGP risotto with aged Parmigiano Reggiano PDO, matured for 22 months

Coral juice with chervil

***

REFRESHING SORBET 

(€7 supplement)

***

LABEL ROUGE CHARMILLE PIGEON

1/3/7/9/12

Maulévrier, Maine-et-Loire

Completely deboned, stuffed with foie gras and truffles, seasonal vegetables, thin layer of crispy puff pastry,

Red Pinot Noir truffle sauce

or

BLACK ANGUS BEEF

1/3/7/9/10/12

Cooked at low temperature,

Brown jus deglazed with Cuvée Leuck red wine

or

LOBSTER

1/2/3/7/9/10/12/14

Homemade ravioli, herb mousseline,

Saffron American jus

***

CHARIOT OF AGED CHEESE

(€15 supplement)

selected by our chef Peter LARROQUE

***

SURPRISE DESSERT AND PETITS FOURS

Created by our chef according to the season

Our chef has personally selected all these products to guarantee their freshness and quality

On Thursdays and Fridays, we also offer a set menu (starter, main course, dessert) for €39

STARTER

FOIE GRAS

1/37/8/9/12
Pan-fried, porcini mushroom foam, chestnut pieces
32 €

ST JACQUES DE COTÈ BRETONNE

1/2/3/7/8//910/11/12/14
Celery, truffle Shellfish juice bound with coral
32 €

TURBOT

1/2/4/7/8/9/10/12/14
Risotto from Italy PGI Creamy risotto PGI with aged Parmigiano Reggiano PDO, matured for 22 months Coral juice with chervil
32 €

SOUPE OF THE DAY

1/3/7/8/12
14,50 €

SNAILS

1/7/12/14
Snails from Bourgogne label rouge, highest quality
6 pc 15 12pc 29 €

MAIN COURSE

PIGEON CHARMILLE LABEL ROUGE

1/3/7/9/12
Maulévrier du Maine-et-Loire Completely deboned, stuffed with foie gras and truffles, seasonal vegetables, thin layer of crispy puff pastry, truffled red Pinot Noir sauce
43 €

BEEF BLACK ANGUS

1/3/7/9/10/12
Cooked at low temperature, brown sauce deglazed with red Cuvée Leuck
45 €

LOBSTER

1/2/3/7/9/10/12/14
Homemade ravioli, herb mousseline, American saffron jus
42 €

HIERKEN

1/3/4/7/10/12
with potatoes and apple
21 €

HAM, FRITTEN AN ZALOT

1/7/8/9/10
Raw ham and white ham with fries and salad
25 €

JUDD MAT GAARDEBOUNEN

1/7/9/12
avec potatoes
31,50 €

BŒUF BOURGUIGNON

1/9/10/12
small vegetables, potatoes, and red cabbage
28 €

CHOUCROUTE GARNIS

10/12
Judd, pork belly, Mettwurst sausage, sausages, liver dumplings, and potatoes
29 €

VÈGETARIEN/VÈGAN

According to the chef's inspiration
26 €

IRISH LAMB

1/3/7/8/9/10/12
Roast the lamb for 7 hours, basting it regularly with its cooking juices.
29 €

SUGGESTION OF THE CHEF

€

SOLE (only with 24 hours' advance booking)

Beautiful whole sole meunière 400/500 g
price upon arrival €

FOR THE CHILDREN

Up to age 12, with grenadine syrup and a scoop of ice cream

CHICKEN NUGGETS OR CHEF'S RECOMMENDATION OF MEAT, FISH, OR VEGETARIAN

1/3/5/11/12
16 €

DESSERT

CAFE GOURMAND

1/3/7/8/9/12
According to the chef's inspiration
16 €

DESSERT DU JOUR

According to the chef's inspiration
15 €

ICECOFFEE

1/3/7/8
11 €

COUPE GLACEE ARROSÉ

3/8
15,50 €

DAME BLANCHE

1/3/7/8
11 €

A SCOOP OF ICECREAM

3,30 €

IRISH COFFEE

7/12
14,50 €

FRENCH COFFEE

7/12
16,50 €

ITALIAN COFFEE 14,50

7/12
14,50 €

AGED CHEESE CART

choosed by our chef
15 €

The Chef

Chef Larroque Peter, originally from Reunion Tahiti Polynesia,
joins the kitchens of Restaurant Wäistuff Leuck in June 2021 after a highly rewarding professional career.

Experience in the finest establishments:

Hôtel Negresco in Nice 1 star,

Le clos de la violette 2 stars

Métropole in Monaco 1 star
Restaurant le sud in Aiguebelle, Le Lavandou

Restaurant le sud in Luxembourg 1 star
He joins the kitchens of various prestigious Luxembourg restaurants.

Brasserie la Lorraine

Domaine Thermal in Mondorf

Domaine de la forêt in Remich

In 2021, he met Sandra and Pol Leuck at Restaurant Wäistuff Leuck.

“A family business is what attracted me and the feeling with the Leuck family. A new adventure that begins and continues today.”

Peter Larroque

Head Chef

 

Our chef selects all the products himself to guarantee freshness and quality.

Sorry, this entry is only available in DE.

1 Gluten, 2 Crustacès, 3 Oeufs, 4 Poissons, 5 Arachide, 6 Soja, 7 Produits laitiers, 8 Fruits à coque, 9 Célerie, 10 Moutarde,11 Sesam, 12 Sulfites, 13 Lupin, 14 Mollusques

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