Menu Découvert

€72 one starter/one main course/one dessert/one petit four
€77 two starters/one main course/one dessert/one petit four
€85 three starters/one sorbet/one main course/one dessert/one petit four

AMUSE-BOUCHE

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THE CHEF’S SPECIAL

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FOIE GRAS

semi-cooked, Gewürztraminer, rhubarb gel with hints of lavender, seasonal chutney

***

LANGOUSTINES

Chlorophyll from aromatic herbs

Caviar, grapefruit pearls

***

ZUCCHINI BLOSSOM

Tomato tartare, fresh peas, mint oil

***

REFRESHING SORBET WITH A SPLASH OF WINE (€8 supplement)

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LABEL ROUGE CHARMILLE PIGEON

Maulévrier (Maine-et-Loire)

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

Truffled Pinot Noir sauce

or

LAMB

Slow-cooked, basted with thyme butter

Rich brown gravy

or

RED MULLET

A modern take on bouillabaisse

Served with Gris de Gris

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SURPRISE DESSERT AND PETITES

Our chef’s seasonal creation

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

STARTER

FOIE GRAS

1/37/8/9/12
mi-cuit, Gewürztraminer, rhubarbgel with lavender aroma, seasonal chutney
32 €

LANGOUSTINE

1/2/4/7/8/9/10/12/14
Chlorophyll from aromatic herbs Caviar, grapefruit pearl
32 €

ZUCCHINI FLOWER 8/9/10

8/9/10
Stuffed with a ragout of asparagus, fresh peas, mint oil
26 €

SNAILS

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

RAVIOLES WITH TURBOT ET ASPERGUS

1/2/4/7/8/9/10/12/14
18 €

RAVIOLES WITH VEAL LIVER AND MUSHROOMS

1/3/7/8/9/10/12
16 €

PLANCHETTE (à partager ou pas)

Selon l’inspiration du chef
26 €

COCKTAIL DE CREVETTES

1/2/4/7/8/9/10/12/14
Avocado, baby greens, and grapefruit pearls
22 €

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 €

LAMB

1/3/7/9/10/12
Cooked at low temperature, drizzled with thyme butter Rich brown sauce
42 €

RAVIOLES WITH VEAL LEAVER AN MUSHROOMS

1/3/7/8/9/10/12
27 €

RAVIOLES WITH TURBOT AND ASPARGUS

1/2/4/7/8/9/10/12/14
29 €

PLANCHETTE

According to the chef's inspiration
26 €

CRISPY GOAT CHEESE SALAD

1/7/8/9/10
Parmesan, baby greens
24 €

CARPACCIO OF BEEF

3/7/8/10
Young shoots, Parmesan cheese
19 €

SMOKED SALMON TOAST

1/2/4/7/9/10/12/14
Horseradish cream
23 €

BEEF FILET TAGLIATA

1/3/7/8/9/10/12
Parmesan shavings, young shoots
39 €

BEEF FILET

1/7/8/9/10/12
French fries and salade
42 €

SEA BREAM FILLET

1/2/7/9/10/12
Roasted skin-side down, saffron sauce
26 €

VÈGETARIEN/VÈGAN

According to the chef's inspiration
26 €

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 €

ASPERGES BLANCHES

2/6/7/9/10/12
sauce mousseline aux herbes, pomme de terre persillé
28 €

ASPERGES BLANCHES JAMBON CRU

2/6/7/9/10/12
sauce mousseline aux herbes, pomme de terre persillé
32 €

ASPERGES BLANCHES JAMBON CUIT

2/6/7/9/10/12
sauce mousseline aux herbes, pomme de terre persillé
32 €

ASPERGES BLANCHES JAMBON CRU ET CUIT

2/6/7/9/10/12
sauce mousseline aux herbes, pomme de terre persillé
32 €

ASPERGES BLANCHES SAUMON FUMÉ

2/6/7/9/10/12
sauce mousseline aux herbes, pomme de terre persillé
33,50 €

ASPERGES BLANCHES JAMBON CRU ET CUIT, SAUMON FUMÉ

2/6/7/9/10/12
sauce mousseline aux herbes, pomme de terre persillé
33,50 €

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.

1 Gluten, 2 Crustaceans, 3 Eggs, 4 Fish, 5 Peanuts, 6 Soybeans, 7 milk products, 8 Nuts, 9 Celery, 10 Mustard,11 Sesam, 12 Sulphites, 13 Lupin, 14 Molluscs

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