Eminently in tune with his region, Clément Petitjean is a proud ambassador of this province of Luxemburg and he works even more closely with local producers since moving to Autelbas near Arlon. The view of the meadows and the natural vibe of the contemporary interior encourage the diner to commune with nature, particularly beneath the fine-meshed cloud structures hanging from the ceiling. Make your pick from the sommelier’s splendid cocktail trolley, before sampling Petitjean’s felicitous cuisine.

He cites the names of the suppliers whose ingredients are featured in his cooking, enhancing their hard work with, for example, acidic fermented notes, in a bid to strike the perfect balance between distinctive flavours and the intensity of the core sustainable ingredient. Petitjean may serve duck by Marc Lamy or Malines cuckoo by Steve Pierre, cooked whole, and attaches great importance to the work of the kitchen staff, which he accentuates by side dishes such as creamy confit of carrots or smoky-flavoured Chinese artichoke, a masterclass of subtlety. A highly personal and inspired celebration of the region from the first to the last delicious bite.