Restaurant Clairefontaine, Luxembourg – 15th April 2014

My longest absence from Clairefontaine I think, since I discovered it way back when Restaurant Speltz went sour in what must be like 10-15 years ago – finally ended due to good friend Jörgen who invited us for dinner as a delayed birthday present. Klaus Erfort and Il Riccio was also on my wishing list, but it was Clairefontaine that go the “the honours” :-)

Classic menu, my favourite colours anyway

Classic menu, my favourite colours anyway

Nice to see that most of the staff in the service and kitchen were still the same, and even the “ususal” warm welcome and lots of kisses.

We ordered a la carte – I got to choose the wines and opted for a white Saint Joseph and a red Nuits-Saint-Georges 1. Cru from Prieur Roch.

The amuses comes in two rounds, first a single one followed by a double.

Round 1

Round 1

Round 2 -

Round 2 -

and last but not least

and last but not least

All three tasters up to the usual nice standard of amuses in Claire fontaine. Nothing to complain about here but tasters that set the tone for the evening 8p

King Crab / Green Asparagus

King Crab / Green Asparagus

Or as it described in the menu – “Le meilleur du King crabe posé sur une royale d’asperges vertes Françaises, gelée de crustacés, copeaux d’asperges et tuile de tapioca au caramel de homard”. The best looking dish of the evening, and the choice of Jörgen and the missus. 9p

Carpaccio and Tartare of Wagyu with Caviar

Carpaccio and Tartare of Wagyu with Caviar

My choice – “Le carpaccio et le tartare de bœuf Wagyu de la ferme Nuestro Buey,
asperges blanches de Malines et rapée de vieux parmesan Reggiano,
une tuile de pain avec caviar Osciètre”.

I love wagyu. I do think the quality of the meat is more exposed when raw, but I do prefer the texture of the Wagyu when a nice cut of the famous meat gets the right treatmen in the pan :-) But delicate it was, and the presentation typical for Arnaud´s kitchen. 8.5p

 

Salmon

Salmon

Astrid´s choice for main dish was actually another starter “Le cœur d’un saumon d’Ecosse Label Rouge cuit par le froid, un tartare en tempura, une crème prise de poireaux et caviar citron”. Didier always in a good mood, did rightfully point out when ordering that this would be a cold main dish and another cold dish for Astrid. But nevertheless the salmon was ordered – and the quality of Salmon dishes at Clairefontaine is ALWAYS good. 8p

Didier making sure you have a good time

Didier making sure you have a good time

Lamb

Lamb

As it turned out – “L’agneau fermier Label Rouge du Bourbonnais en déclinaison, couscous de choux fleur et brocolis au cumin, navarin aux petits légumes et harissa verte” – was the only lamb on my plates this Easter. And I´m happy it was this lamb. Three different cuts of lamb, all great in their own way. Arnaud – I think it will be lamb next time we make a cooking class :-) It was great as always. 9p

Dessert :-)

Dessert :-)

The selection just what you need and a nice way to say goodbye to our lovely bottle of red. Great cheeses 9p

Best wine I have had this year

Best wine I have had this year

You were right Julien, it was an excellent choice :-)

Conclusion:

9 months of absence – there are only few words needed to describe the feeling of being back. It was great. Thanks for the invitation Jörgen. I treasure your friendship, wit and knowledge. It´s always great to share food and wine experiences with you, not only because you mostly pay :-) – but also because we share the same passion for god stuff, and react to stuff that are trying to be more than they are, like the one experience we had in Birmingham. But at Clairefontaine, well things are still as good as they get in Luxembourg. To all the staff at Clairefontaine, we salute you.

My rating for this visit : Service 5p (5), Ambience 5p (5), Food 8.5 – Total Score  18.5p (20)

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One comment on “Restaurant Clairefontaine, Luxembourg – 15th April 2014

  1. Reblogged this on An anonymous Montrealer's Michelin Star dinners and commented:
    One of Luxembourg’s finest tables, Clairefontaine, brought to you by Bo.

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