René Mathieu has set up shop in the Airfield Hotel as he pursues his work with plants. This champion of Luxembourg’s terroir and of the rich plant world continues to grow without disavowing his ambitious or innovative streak. His unorthodox approach to vegetables, herbs and fruits is truly impressive. He presents the raw ingredients of each of his dishes, explaining their qualities and how he cooks them. Chef Mathieu endeavours to shine the spotlight on authentic natural flavours, underscoring them subtly and intensely. His sauces further enhance each dish, adding suave smoky notes which are the baseline of his menu. He might grill leek hearts in the oven before pressing them and then cooking them over an open fire, hence the succulent smoky edge or he may pair a cream of green leek with fermented lemon, while toasted hazelnuts add a crunchy edge and truffles a hint of sophistication. At Fields, your tastebuds are taken on a whirlwind tour in keeping with the seasons as the chef’s fascinating jus constantly surprise and impress. René Mathieu loves cooking and his passion for food is entirely infectious.