Clément Petitjean resonates with his terroir, an ambassador for Luxembourg province and particularly the Gaume region. His collaboration with local producers has grown increasingly close. Overlooking pastures and immersed in a natural contemporary setting, dining here evokes oneness with nature—beneath the grid of cloud-like nets suspended from the ceiling. An open fire enhances the cosy atmosphere of the lounge. Indulge in the sommelier's cocktail cart before sampling the refined dishes crafted by Chef Petitjean. Each plate comes with an introduction to the producers involved, highlighting their tremendous work, balanced by acidity—for instance, with fermented flavours—clearly defined tastes, and intense local ingredients. Limousin veal from Lothar Vilz is marinated with black beans, cooked to perfect rosiness, and accompanied by flavourful beans and malt, varied salsify textures, and an intense cooking jus reinforced with brown ale. Round off with cheeses, predominantly Belgian. This celebration of terroir, with flair from start to finish, is truly personalised.