At Les Roses Restaurant, summer is coming to the table with a new menu to discover from 18 June 2026. True to its identity, the cuisine showcases carefully selected ingredients, precise flavour combinations and an approach where technique serves flavour.
A refreshing start to the meal
Right from the starters, the season sets the tone with bright and delicate creations.
The Black Angus beef tartare, enhanced with a fried quail’s egg, anchovies and black garlic, opens the menu with real character. More unexpected is the locally sourced trout with salt, which combines green lentils, apple balsamic vinegar and strawberry juice in a balance of freshness and indulgence.
The Pea Tartlet, served with almonds, Kalamata olives and a roasted watermelon sorbet, illustrates the prominence given to seasonal vegetables. For lovers of exceptional produce, Sturia IGP caviar from Aquitaine rounds off this selection.
© Eleonore Arnold
A summer menu blending land, sea and produce
The summer menu continues its interplay between produce from the land and the sea.
On the vegetable side, the Grilled Camus Artichoke stands out for its delicate notes of polenta, new garlic and sake emulsion. Seafood flavours come to the fore in the matured red mullet from the Breton coast, the butter-roasted skate wing and the Breton lobster, delicately prepared with kombu, saffron and tarragon.
Meat lovers, meanwhile, will find Stuffed Rabbit Loin, Barbary Duck or Beef Fillet Larded with Colonnata, served with a stuffed morel and a hay-infused jus.
A menu built around distinctive ingredients, where each dish asserts its own personality whilst retaining the precision that characterises Les Roses’ cuisine.
©Eleonore Arnold
Desserts in keeping with the season
The end of the meal continues this quest for balance and freshness.
The traditional Formaticus cheese trolley remains a favourite with cheese lovers, whilst the desserts play on textures and contrasts.
Raw and cooked strawberries, combined with rhubarb, Vosges saffron and olive oil ice cream, fully celebrate the flavours of summer. The Blackcurrant & Jasmine, blending almond cream, jasmine whipped cream and blackcurrant sorbet, provides a delicate, floral finale.
© Eleonore Arnold
An invitation to discover Les Roses
Alongside this new menu, Les Roses restaurant will be showcasing three signature seasonal dishes.
The Grilled Camus Artichoke, the Aged Red Mullet from the Breton Coast and the Beef Fillet Larded with Colonnata ham will be available to order individually at an affordable price whilst the Purple Lounge kitchen is being refurbished.
A wonderful opportunity to (re)discover the cuisine of Les Roses through three dishes that epitomise the spirit of the menu.
© Eleonore Arnold
A season to discover at Restaurant Les Roses
With this new menu, Restaurant Les Roses continues to focus on ingredients, seasonal produce and authentic flavours.
Featuring plant-based creations, seafood, superb cuts of meat and refined desserts, this summer selection invites you to take the time to savour the moment at one of Luxembourg’s leading fine-dining restaurants.
