For a while this day had be in the planning, and Arnaud Magnier had finally agreed to take on the challenge of sharing his kitchen with 6 hobby chefs, who wanted to feel a little bit of the magic behind the curtains and maybe even learn a few tricks. To assist him on this beautiful Saturday was his second de cuisine William. Since they work hard 70-80 hours per week, it is understandable that he does not offer this service as a standard, but who knows, maybe he will consider it in the future.
Our expectations were sky high and it seemed the Day shared our feelings showing Luxembourg from its best side this beautiful morning. Walking towards the restaurant this was the squares I passed, the busy market square and the square leading me down to the restaurant.
Arnauld had had free hands putting a menu together, only request from our side was that the main dish should be fish and that we did not want to cook a dessert.
Here are some shots from the cooking of the amuse
Second up was the starter, Terrine du Fois Gras with Mango Chutney. The cleaning of the fois gras, the rolling, the cooking (13 min at 76 degrees in duck fat). After that it needs to rest 4-5 days in the fridge, so we had a prepared one for the dish, but here are some of the shots.
Next up was one of the signature dishes of the restaurant, Arnaud’s take on risotto. He uses a Basmati rice, because he prefer the exotic perfumed taste. He uses white wine first, then adds chicken stock slowly. Towards the end, parmesan and whipped cream is added. This version included green asparagus and sol-y-laisse, dressed with creme of truffles and a parmesan bisquit
The main dish was going to be Arnaud’s take on a classic – Brandade – somewhat – re-constructed.
A beautiful garlic simmered creme made up the base, on top the poached cod, topped with the “Spumante(?)” – potato/olive oil creme – as light as a cloud…..dressed with roasted pieces of bread.
Actually, the hours just raced away, it was so fun and cool to watch. To learn and absorbe from two true wizards – its the little things that make the difference. Salt, butter, coorect cooking temperatures, the organization in the kitchen, the preparations.
Arnauld and William succeded in setting up a menu, which we all feel we can somehow re-produce one fine day…if not as perfect …at least we would be able to give it a go. At the table afterwards Michael had put together a wine menu which matched our dishes perfectly. Thank you for that Michael.
Arnaud and William, we cannot thank you enough for taking some of your precious spare time and use it with us. We truly enjoyed every minute and all went away with a feeling of “wauuw – this was even beyond our high expectations”. Besides making it all look so easy, we all learned a few tricks – and rest assured – if you allow us…..we will be bacl for the second class after summer.
Now, how could I rate this day and the experience in any other way than the following ….
My rating for this visit: Food 10p (10), service 5p (5), ambience 5p (5), total score for this visit 20p (20)