- Karte
- Seasonal Dishes
- Inspiration Menu
- Découvrez Les Roses du 09/03 au 27/03
- Sunday Lunch Menu from 02/04
- Menu de Pâques le 09 et 10/04
- Sunday Lunch Menu from 16 and 23/04
- Sunday Lunch Menu from 30/04
- Late Night Dinner
Starter
Scallops in Raw
Kalamansi ∙ Celery ∙ Mango Sorbet
26
Poached Duck Foie Gras
Root ∙ Quince ∙ Cocoa crunch
27
Fennel Confit
Cauliflower ∙ Pistachio Ice Cream ∙ Sponge Cake
20
Organic egg cooked at 63°C
Melanosporum Truffle ∙ Celerisotto ∙ Parmesan
29
Fish
Lobster from Brittany
Citrus butter ∙ Pine nuts ∙ Parsnips
49
Line-Caught Sea Bass
Saffron rouille ∙ Candied potato ∙ Lamb’s lettuce
42
Meat
Poularde de Bresse
Trumpet Crust ∙ Braised Chicon ∙ Yellow Wine
39
Shoulder of Lamb Confit
Pan-fried Foie Gras ∙ Black Garlic ∙ Baked Butternut
39
Cheese
Cheese Trolley
Chutney ∙ Jam
16
Dessert
Chocolate ganache “Manjari
Creamy Yuzu ∙ Croqunat Hazelnut ∙ Dark Sesame Ice Cream
16
Carrot Cake
Diplomat Brocciu ∙ Marron Confit ∙ Sorbet Orange Sanguine
16
Seasonal Dishes
Caramelized Scallops
Potato waffle ∙ Saffron of the Vosges ∙ Grey shrimp juice
38
Veal Rack
Blackberry Pickles ∙ Artichoke ∙ Sesame Juice
38
Chocolate « Hukambi » 53 %
Ginger ∙ Pear ∙ Date Sorbet
16
Inspiration Menu
This proposal is not subject to change.
Poached Duck Foie Gras
Roots ∙ Quince ∙ Cocoa Crunch
∼∼∼
Lobster from Brittany
Citrus butter ∙ Pine Nuts ∙ Parsnips
∼∼∼
Chocolate ganache “Manjari”
Creamy Yuzu ∙ Crunchy Hazelnut ∙ Black Sesame Ice Cream
85
Wine package with the Inspiration 3 glasses menu 39 €.
Thierry CORONA selection,
Sommelier of the Year Gault&Millau Luxembourg 2023
Découvrez Les Roses
From Thursday 09 March to Monday 27 March 2023 inclusive
3 courses 55€ instead of 75€
(starter + fish or meat + cheese or dessert)
4 courses 75€ instead of 95€
(starter + fish + meat + cheese or dessert)
Starter
Carpaccio of Yellow Pollack
Blood Orange ∙ Buckwheat ∙ Kalamansi Vinaigrette
Poached Duck Foie Gras
Root ∙ Quince ∙ Cocoa Crunch
Vegetable
Fennel Confit
Cauliflower ∙ Pistachio Ice Cream ∙ Sponge Cake
Organic egg cooked to 63°C
Melanosporum Truffle ∙ Celery Soup ∙ Parmesan
Fish
Caramelised scallops
Salsifi ∙ Gnocchi Ricotta ∙ Elderberry condiment
Line-caught sea bass
Saffron rouille ∙ Confit potato ∙ Lamb’s lettuce
Meat
Dry Aged Beef Fillet Metzger Selection
Cauliflower Pickles ∙ Potato Ratte ∙ Albufera Sauce
Lamb Shoulder Confit
Pan-fried Foie Gras ∙ Black Garlic ∙ Baked Butternut
Cheese
Cheese Trolley
Chutney ∙ Jam
Dessert
Hukambi” Chocolate 53
Ginger ∙ Pear ∙ Date Sorbet
Creamy Thyme Honey
“Granola” ∙ Fermented Milk ∙ Elderberry Ice Cream
Sunday Lunch Menu
Sunday 02 April 2023, from 12pm to 2pm
Red Tuna Tartar
Ponzu sauce ∙ Tsukemono ∙ Sesame Wasabi
∼∼∼
Grilled Monkfish
Green asparagus ∙ Sake lacquer ∙ Light mayonnaise
or
Iberian Pork Pluma
Beetroot ∙ Pepper Gel ∙ Potato Spoom Ratte
or
Organic Feta Raviole Vegan
Bear’s garlic ∙ Broad beans ∙ Roasted buckwheat
∼∼∼
Hukambi” Chocolate 53
Ginger ∙ Pear ∙ Date sorbet
or
Strawberries in a Sugar Crust
Kasha Crunch ∙ Mascarpone ∙ Fennel Pickles
or
Cheese Trolley
Chutney ∙ Jam
Cheese Trolley and Dessert +16
65
Easter Menu
Sunday 09 April lunch & dinner, Monday 10 April 2023 lunch & dinner
Mise en Bouche around the Lobster of Brittany
Kasha ∙ Pickles ∙ Green Anise Sorbet
∼∼∼
Green asparagus from the Landes
Lomo Iberico ∙ Citrus fruits ∙ Bear’s Garlic
∼∼∼
Confit Sole
Red Quinoa ∙ Coconut Emulsion ∙ Caviar Seeds
or
Shoulder of Lamb 17 Hours
White Asparagus ∙ Gnocchi ∙ Tarragon Emulsion
∼∼∼
Green asparagus from the Landes
Lomo Iberico ∙ Citrus fruits ∙ Bear’s garlic
∼∼∼
Mocha cream
Spicy Ganache ∙ Crunchy Tuile ∙ Soft Caramel Sauce
∼∼∼
Mignardises
Fennel shortbread ∙ Lemon caviar ∙ Strawberries
5 courses 86 €
6 courses 99 €
Sunday Lunch Menu
Sunday 16 and 23 April 2023, from 12pm to 2pm
Asparagus Ice Cream
Red Tuna Tataki ∙ Bear’s Garlic ∙ Shrimp Crunch
∼∼∼
Grilled Sea Bream
Lomo Iberico ∙ Peas ∙ Sucrine
or
Rack of Limousin Lamb
Chimichurri ∙ Eggplant Caviar ∙ White Asparagus
or
Organic Feta Raviole Vegan
Asparagus ∙ Broad beans ∙ Roasted buckwheat
∼∼∼
Cocoa Crunch Tiles
Ganache Montée ∙ Strawberries ∙ Peanuts
or
Candied Rhubarb
Inverted puff pastry ∙ Juniper gel ∙ Rhubarb sorbet
or
Cheese Trolley
Chutney ∙ Jam
Cheese Trolley and Dessert +16
65
Sunday Lunch Menu
Sunday 30 April 2023, from 12pm to 2pm
Crabmeat
Peas ∙ Pickles ∙ Tapioca Soufflé
∼∼∼
Roasted lean with Butter
Glazed Carrots ∙ Meat Juice ∙ Hummus
or
Rack of Limousin Lamb
Chimichurri ∙ Eggplant Caviar ∙ White Asparagus
or
Roasted Pepper Artichokes
Hummus ∙ Feta ∙ Black Garlic Fougasse
∼∼∼
Zaatar Chocolate Cookies
Gianduja ∙ Blackberries ∙ Hazelnut ice cream
or
Strawberry Gariguette
Inverted Puff Pastry ∙ Avocado Mascarpone ∙ Sorbet Basil
or
Cheese Trolley
Chutney ∙ Jam
Cheese Trolley and Dessert +16
65
Late Night Dinner
Friday and Saturday until midnight
Poached Duck Foie Gras
Root ∙ Quince ∙ Cocoa Crunch
27
Brittany lobster
Citrus butter ∙ Pine nuts ∙ Parsnips
49
Poularde de Bresse
Trumpet crust ∙ Braised chicory ∙ Quinces
39
Cheese Trolley
Chutney ∙ Jam
16
Chocolate ganache “Manjari
Creamy Yuzu ∙ Crunchy Hazelnut ∙ Black Sesame Ice Cream
16
The chef will be happy to offer you dishes with seasonal colours.






