Casino 2OOO’s restaurant Les Roses is starting this new year with a bang by presenting a new seasonal menu. With François Jagut as head Chef and Thierry Corona as the best sommelier in 2023, by the Gault&Millau Luxembourg guide, you will surely have an unparalleled culinary experience!
2023 is synonym of delicacy and seasonality for François Jagut and his teams. After the big Valentine’s Day weekend (10th to 14th of February), the black truffle will make an appearance, for a special menu from 24th February to 6th March.
KACHEN had the chance to be invited to try some of the highlights of this new seasonal menu. The dinner started around truffles, originally from the Puymeras, located in the South of France, on a Sot I’y Laisse fine pie, accompanied by black truffle sticks, watercress and pickles.
We then moved on to a delicious fennel confit as a starter, fondant at heart, served with a cauliflower cream. Accompanied by a quenelle of ice cream and a few pieces of sponge cake, all with pistachio from Italy.
For the main course, fish and meat lovers were delighted. Indeed, a line-caught sea bass from the Brittany coast was served as a fillet with a fish soup and a rouille made of potatoes, garlic, saffron from the Vosges and olive oil followed by a confit of lamb shoulder presented boneless and rolled, with a fine stuffing of veal, foie gras and black garlic at its heart. The 15-hour cooking time made the meat deliciously tender.
To close this elegant and refined experience, we enjoyed a delectable “Manjari” chocolate ganache topped with a creamy yuzu, crunchy hazelnuts and truffle ice cream.
Thierry Corona also once again proved himself to be a master of the art, with a top-class wine pairing!
There are many ways to discover the restaurant, with an “à la carte” tasting, or through the “Inspiration menu” (3 courses with the chef’s suggestion) for 85€. For our part, we can’t wait to go back and try the rest of the menu!
Les Roses: the restaurant
Over the past few decades, great chefs have passed through the restaurant. Today, François Jagut is in charge of the restaurant’s kitchens. This native of Brittany takes his inspiration from contemporary cuisine as well as the seasons. In order to offer these marvellous culinary experiences, the chef sources most of his produce from local producers (notably Les Paniers de Sandrine for vegetables) and has surrounded himself with a team of dedicated men and women. The chef is still assisted by Loïck Martinez, together with Florian Crugnola, a young pastry chef with a great passion. Valeria Fonteneau, a young woman who passed through the very exigent show “Objectif Top Chef”, a French TV show, completes the kitchen team.
In the dining room, Thierry Corona, who was recently awarded the distinction of Sommelier of the Year 2023 by the Gault&Millau Luxembourg guide, provides some exquisite food pairing. His more than 35 years of experience, his work in the greatest French palaces: Negresco, Ritz Paris… his presidency of the European Sommelier Association and above all his genuine passion and love for his profession will help you discover the best wines and the most suitable bottles for your taste! He is accompanied the maître d’hôtel Valérie Boyenval, who arrived at Les Roses six years ago. She is assisted by Lionel Caromel, assistant maitre d’hôtel and the head waiter Sébastien Lepointe.
Finally, at the end of 2021, the restaurant was renovated. To reflect the restaurant’s floral name, the Parisian-Luxembourgish architectural firm of Elodie Lenoir, in charge of the new look of the restaurant, was promptly inspired by Monet and his gardens in Giverny. Thus, the magnificent round room with its immense and luminous bay window has been completely revisited, like a winter garden. Three key words resonate in this new setting: natural, woody and leafy. This was the architect’s wish.
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