Chiggeri consists of both a bar, a brasserie and a “real” Restaurant. I especially like the small room right off the entrance where all kind of candle lamps are lit and hanging from the ceiling. I have been there a good 5 times over the years and the same in the “gourmet” part of the establishment on the top floor. It had been a good 10 years though since last time, but having a far-away friend visiting the town, we needed something central that was open on a Sunday, which in Luxembourg is not as easy to find as one should think. At least all the good places I know are closed.
So having heard scary bad things about the restaurant just up to this visit – my personal expectations were rather limited.
Chiggeri is known to have the largest wine list in town, but recently people have often complained that one or the other bottle was not availalable any more – but still on the list. Anyway, we did not have that problem with the white Morey-Saint-Denis we ordered in the bar for aperitive – or with the reds that followed. Just a note – the kind waitress in the bar would later also tend our table upstairs.
But here it goes – at 19.30 we entered the room and was ever so nonchanantly – with a hand move showed our table at the other end of the restaurant. Good style is simply to folllow the guests to the table I think.
My fellow diners both agreed that they DID NOT like the waiter or his style. I agreed he did seem a bit fresh – and not in a funny way. An irritating way. But I held on to my horses. We ordered a great wine – a recommendation of my friend – and for me a seldom opportunity to try out an American wine.
Apparently – and also according to the irritating waiter this is an outstanding producer. I shall try to remember that, because I really liked it. It was not cheap though.
It was not “Here we go again” – in respect to being offered a greeting from the kitchen that were out of place – but it looked better than it tasted. The terrine of rabbit nice, the fennel creme on top, tasteless, at least I could not find the fennel taste anywhere. 2p
I have forgotten why – but at this point I had to admit to the others that the waiter was getting on my nerves too. A younger waiter had emerged and served other tables, he was poorly dressed for a waiter I noticed. Also the waitress from the bar was now in the room and she was by far the only one acting like she belonged in the restaurant. However, neither of them prevented me from serving our wine ourselves a few times. No problem. I am grown-up – I can handle that.
Best dish of the evening. A very rustic tatste with plenty of dark bread. Especially the creme on both sides with the false caviar was great. And added just what the very crunchy bread needed. The salmon I have had a lot better, but the dish worked, there seemed to be an idea behind it. 4.5p
Nice simple pesentation, the taste lacked a bit, both salt and pepper wise – and although the dish contained all the favourite ingredients of the missus, it failed to impress her. 3.5p
Again the choice of the missus. The scallops cooked almost perfect…a bit too much but they were still tender. She knows how they must be and that how she likes them. The mash with good taste. 4.5p
When I look at the picture I remember two things. That funny smell that came with the dish. From the meat. I was almost afraid to eat it. But I have no great experience with Buffalo meat, and maybe it does smell more strong. Funny thing when answering the irritating waiter how I wanted it cooked, I answered – as always – I would liked it cooked just the way the chef wants to present it to me. That will be rare, he informed me. OK, I said, rare it is. I am lucky to be able to eat and enjoy beef from raw to well done. But it is seldom that the chef proposes rare – or bleu as it is called around here. And bleu it was. However, I do think that it fitted the dish and the caribbean mango salsa on top. But I had that smell throughout the dish, and could not quite obstruct from it. The second thing I “remember”…is that I have no idea what kinda mash it was. It cannot have been that interesting I guess. I think I would have loved some fresh choriander here…but maybe thats not Caribbean, I just think it would have fitted the dish. The meat was not as tender as I had hoped, despite being bleu, – but again – maybe that is that certain breed and not the quality. I honestly do not know. 3p
I have no picture of the main dish of my friend, but I shall duly note, that it looked like a mess, not as neatly arranged as our plates. I do believe it was sea-bass. But apparently he liked the dish.
Several disturbing factors here, but not nearly as bad as I had feared. But the waiter did not make up for the short-comings of the kitchen, on the contrary. He was waltzing around like a street boy in the ghetto, no offence to those, looking like he owned the place. Maybe he did. My advice. Get your act together and your nose down. The wine list is amazing, especially if you like older wines. They have a vast amount of old bottles of any wine region you can think of. The food is really not that interesting, but it is eatable. The room is nice – old fashioned, rustic. I would add a lot more candles if it was my restaurant. Will I be back any time soon. I think not.
My rating for this visit:
Food 4p (10) service 3p (5) ambience 3.5 (5), Total Score 10.5p (20)