Restaurant La Mirabelle is the top brand of the group of restaurants in Luxembourg that call themselves – Espaces Saveurs. These days they celebrate the 20th anniversary of La Mirabelle – but actually the collaboration between Olivier Fellmann and Dominique Colaianni started already in 1987 in Cave Gourmandes. So actually the two of them celebrate their “Silver Wedding” this year. Together with some investors they have build up a small imperium of restaurants that includes Come Prima, Goethe Stuff and Sapori among others.
Today I was invited as a “member of the press” -the new press so to speak. Newspapers are slowly but surely dying at this age in time. Unfortunately. I wonder what our kids, or grandchildren will thin kwhen we tell them about the time when you went to the shop every morning to pay for “old” news. The fastness of our world is not always a good thing I reckon.
Nevertheless, here I was, proud to be invited – and happy that La Mirabelle has recognized this change of the tide – by the way as the first restaurant in Luxembourg I know of.
So it was a big table – 13 people – fixed menu – in one of the small rooms upstairs – which I most certainly prefer to the semi-modern styling of the the main restaurant.
And here it was the table – om the table to greet us the usual sundried tomato “mash” – and the rilette with freshly roasted ciabatta. Great stuff. All you need. No need for any other amuses in such a restaurant in my opinion
Lovely presentation, the gelantine to the right was done of – I think pomegranate – anyway, I think it was a great mix- the pomegranate with the added orange balancing out the fatness of the dish. Served with a glass of sweet Chenin Blanc from Loire, but still with enough acidity to make the wine lighter and thus not as irritating sweet as many Sauternes. 8p
The wine for the dish to follow
Really a crowd pleaser, not even too sunny or too much wood. Just a good balanced Chardonnay. Not the depth or minerality of a lets say Chassagne Montrachet – but it does not need to have that in my opinion. I would order this wine – or buy a box given the chance.
Scallops has to be cooked perfectly to be interesting. It is very weasy to cook them to much, and too little I find them too fishy for my taste. These were cooked just as they should be. The plate with the running green stripe from side to side a beauty. I love Asian cooking. But I adore French cooking with Asian touches. The coconut would probably offend most French gastronomes…but I thought it was just right. Not to dominant, just a good companion to the still crisp vegetables. 8p
Great looking dish, great jus, great creme of the root of persille, stunning millefeuille of vegetables, celaric, carrots…I think was in 10 or 12 different vegetables – slowly cooked, but wauw…what a result. With a touch of sea-salt on the top. That part of the dish was the highlight of the day for me and deserves an extra 0.5 point. Meat perfectly cooked. Great dish – really. 8.5p
With the veal we has a light female style of Bourgogne
This wine did not blow me away as such, but off course Pinot Noir is a perfect companion to veal – and I think the raspberry in the wine goes well with fois gras, and as you can see from the picture the filet was done Rossini Style. Maybe a touch of raspberry within the dish would have brough that more out in the wine. But then again it might have taken away the focus away from the lovely “millefeiuille”. Guess you can´t have it all.
Especially the caramel stribe behind the “cake” and the nutty ice cream made this dish work in my book. It had softness, crispness, sweetnes…and was actually a very light and nice finish to a great menu. 6.5p What followed was some sweets and coffee.
Here is two shots of the hosts of the day…
As I said, being recognized as a member of the press, was something else for me. I know it is the ways of the world and there is nothing that can stop that. Still somebody need to be the first and Luxembourg is normally not that innovative to say the least. So I thank you Mr. Fellmann and Mr. Colaianni for that. The menu today was a step up in compare to the menu I had last month here. But then – it was a set menu for a set number of people. But it was good. It was not perfectly matched with the cold weather outside, I mean this menu I could repeat in the summer without a problem. But it was dishes that all looked and tasted nice, all were justified and all had great ingredients or good produce treated correctly and with a great result.
I much prefer the rooms on this floor to the large modern room down-stairs – but that is off course a matter of taste.
On another note I got to talk to Olivier Fellmann about Come Prima. And I was so happy to learn that they offer gluten-free pasta dishes. Come Prima we actually gave up when the gluten allergy of the missus was diagnozed. So – Come Prima – see you very soon….. Great news. Actually it always a pleasure to talk to professionals – about their experiences with the business, with wines, with ratings etc. etc. That makes it all worthwhile.
As for my rating today -service – well we had great service – but it was a closed table in a closed room. But I have judged it as I would have done it in the restaurant.
Thanks for having us.
My rating for this visit:
Food 8p (10) service 4.5p (5) ambience 4p (5), Total Score 16.5p (20)