When he was young, Fränk Manes liked to touch the fruit and vegetables on display at the markets. And when he was old enough to use a knife, he liked to cut them up and admire their insides. As the years went by, this love of produce and the culinary world did not fade away – quite the contrary. “When I tasted dishes in restaurants, I wanted to understand the tastes and textures and very quickly wanted to help my mother in the kitchen, suggesting that she add this or that ingredient to her recipes.”
It was no surprise then, when at the age of 16, Fränk Manes decided to attend the Hotel School in Diekirch. “I never really considered another profession!”
Years of training and internships followed. He discovered the real atmosphere of a professional kitchen during his first internship at the Sapori in downtown Luxembourg. “I loved it, of course, and I learned a lot there, especially how to make various sauces and jus, which I particularly like.” Since then, Chef Manes no longer thinks of cooking without the right complementary sauce. “I can’t really explain it but cooking without jus bothers me! It is the foundation of a gourmet kitchen.”
When he left school, the chef went to the South of France where he used to go on holiday with his parents and where he had always felt a particular fondness for its gastronomy. As a commis at the Royal-Riviera Hotel in Saint Jean Cap Ferrat, he learned the importance of not transforming products unless absolutely necessary. “We used to work with courgette flowers, stuffed with Italian sausage, simple, fresh and gourmet – the way I like to cook.”
“I don’t like fuss in my recipes, I want to put the emphasis on the product itself, its quality and seasonality.”
After a while, the call of his homeland was too strong and he returned to Luxembourg to join the brigade of Marc Hobscheit’s Waldhaff restaurant. The place offered traditional Luxembourgish cuisine, with shanks, entrecote and cocotte, but Chef Manes soon felt the need for a change. Because if there’s one thing you need to know about Fränk Manes, it’s that he can’t stand cooking static menus for years on end. By chance, the chef learned that the Gudde Maufel in Eischen was up for sale. “I had done an internship there during my schooling, and I always wanted to have my own restaurant, so I took this as a sign!” The place wasn’t ideal though, as the kitchen lacked both equipment and utensils, but, in 2015, he took over the place anyway. “At the beginning, we offered traditional cuisine. Then, very quickly I wanted to do semi-gastro, which I did, without changing anything in terms of decoration, except for the tablecloths,” he recalls with a smile. This change was appreciated by the clientele, who remained very loyal to the place and its cuisine. In 2017, the chef took over the Koeppe Jemp brasserie in Hoscheid, which he kept until 2020. And, as nothing stops this passionate chef, he took on a new challenge by taking over the reins of the Wax restaurant in Pétange in 2018.
In this new place, the chef is fully at ease, with a cuisine that varies according to his desires. A menu combining “Fine Dining and Comfort Food” allows the chef to offer comforting dishes with excellent taste. “I don’t like fuss in my recipes, I want to put the emphasis on the product itself, its quality and seasonality.” The chef thus claims a classic cuisine with a more modern twist. “I need to be surprised in my cooking and my customers expect the same!” This is how he can cook a simple pork cheek confit or a truffle risotto just as well as a 5-course gourmet menu.
He shares this love of gourmet gastronomy with the Académie Culinaire de France, of which he has been a member since 2020, and with the association of Chefs sans Frontières in Luxembourg.
When you see Fränk Manes cooking and hear him tell his story, you find the pleasure and excitement he has maintained since childhood, which is also reflected in his dishes. “With the good weather coming, our terrace, which is huge, will be packed again. That makes me really happy,” concludes the chef.
Wax Restaurant
2, Rue d’Athus — L-4710 Pétange
Tél. +352 / 26 50 26 41