Eminently in tune with his region, Clément Petitjean is a proud ambassador of his province of Luxemburg and also of Gaume. This is illustrated by the extremely close ties he has forged with local producers. The view of the meadows and the natural slant of the contemporary interior incite the diner to commune with nature, particularly beneath the fine-meshed cloud structures hanging from the ceiling. A fire burning in the hearth further adds to the friendly, home-from-home vibe in the lounge. Make your pick from the sommelier’s splendid cocktail trolley, before sampling Petitjean’s felicitous cuisine. He always cites the names of the suppliers whose ingredients feature in his cooking. He enhances their hard work with, for example, acidic fermented notes, in a bid to strike the perfect balance between the distinctive flavour and intensity of the main, invariably local ingredient. He may marinate Lothar Vilz’ Limousin veal in black beans, before cooking it medium rare and then adding a spicy side dish of beans and malt, a medley of salsifies and an incredibly punchy gravy made from brown ale. The primarily Belgian cheese platter is well worth sampling. One thing is certain: Petitjean’s highly personal and virtuoso celebration of his region hits the spot every time!