The Chef

Chef Larroque Peter, originally from Reunion Tahiti Polynesia,
joins the kitchens of Restaurant Wäistuff Leuck in June 2021 after a highly rewarding professional career.

Experience in the finest establishments:

Hôtel Negresco in Nice 1 star,

Le clos de la violette 2 stars

Métropole in Monaco 1 star
Restaurant le sud in Aiguebelle, Le Lavandou

Restaurant le sud in Luxembourg 1 star
He joins the kitchens of various prestigious Luxembourg restaurants.

Brasserie la Lorraine

Domaine Thermal in Mondorf

Domaine de la forêt in Remich

In 2021, he met Sandra and Pol Leuck at Restaurant Wäistuff Leuck.

“A family business is what attracted me and the feeling with the Leuck family. A new adventure that begins and continues today.”

Peter Larroque

Head Chef

Our chef selects all the products himself to guarantee freshness and quality.

Menu d’automne des sous-bois

(28/11 – 21/12/2024)

80€

AMUSE-BOUCHE

***

CAPPUCCINO

des cèpes et truffes

***

ŒUF PARFAIT 65°

Tomber du champignon de bois

Ècume à l’effluve de sapin

***

BICHE PRESTIGE

Noisette de biche juste rôtie, marron, coriandre

Jus de carcasse lié au chocolat

***

DESSERT

surprise automnale

***

Mignardises

Discoverymenu

APETIZERS

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CAPPUCCINO OF THE SAISON

***

                                    FOIE GRAS LABEL ROUGE    1/37/8/9/12            32€

Medaillon of foie gras cooked  natural, , passion fruit gel, vanilla scents, seasonal chutney

***

                                                                SOLE  1/2/4/7/8/9/10/12/14                                      30€

 Soleravioli with seasonal vegetables, Armorican jus

***

                                                       ST JACQUES BRETONNE 1/2/4/7/8/9/10/12/14                           32€

Creamy risotto with aged Parmesan Reggiano PDO, aged 22 months,

Just-roasted scallops with chervil coral jus

***

                                  REFRESHING SORBET    (supplément 9€)

***

                                              PIGEON CHARMILLES FRANÇAIS  1/3/7/9/12             45€

     Completely boned, stuffed with foie gras and truffle, spinach fondue, thin layer of crispy puff pastry,

truffle jus with aged balsamic vinegar

or

                                   DEER PRESTIGE 1/3/7/9/10/12              45€

Roasted doe, chestnut, coriander,

Carcass jus with chocolate

or

                                              CABILLAUD  1/2/3/4/7/8/9/10/12/14                           44€

Roasted cod fillet with Luxembourg sparkling butter, saffron sauce***

  CHEESE CHARIOT (supplement 15€)

 selected by our chef LARROQUE Peter

***

    SURPRISE DESSERT AND MIGNARDISES

Created by our chef according to the season