Crédits : Redaction : Philippe Latil, Charlène Campos, photos : RR
Gastronomy
The concept behind Mu Luxembourg is mainly based on our desire to highlight a flagship product, which is beef, to reveal local expertise. ‘‘Mu’’ first makes us think of the mooing of a cow, and is also the number 40 in Greek. With our restaurant at 40 boulevard d’Avranches, and given that beef was venerated by the Ancient Greeks, Mu was the obvious choice! Dining here is an uncommon experience: we have abandoned codes and injected real freshness into our cuisine. Whether by selecting an array of little dishes as starters, or interacting with the staff, sharing will characterize your meal.
Then there’s the beef. The initial aim of Mu Luxembourg was to shed light on local ‘‘savoir-faire’’. Guy Kirsch, Le Boucher, was thus a self-evident choice. Meat of unparalleled quality with unique taste thanks to the maturing process he has mastered to perfection. He has selected all the Beef Club cuts: fillet for its tenderness, prime rib for its unique taste, flank of beef for connoisseurs, sirloin with its seasoning specially created by the Chef, not forgetting the Mu Burger! Nor, of course, beef tartare! Prepared at your table, perfectly suiting your taste! Executive Chef Sébastien Perrot here pays tribute to Jules Verne who popularized raw beef, finely chopped with a knife and served with an egg and spices, in his 1880 play ‘‘Michael Strogoff’’.
Chocolate is honoured by our Pastry Chef. A real craftsman, working exclusively with ‘‘Grands Crus’’ of pure origin. One example? La Charlotte Grand-Ducale, with no hesitation! Pastry Chef Yannick Ferraton, who used to work in Hotel Sacher in Vienna, was inspired by Luxembourg’s 7th sovereign, Grand Duchess Charlotte, to revamp a classic French pastry. Combining flavours and textures, this dessert is the apotheosis of any Mu Luxembourg experience. Smooth Manjari chocolate mousse with fresh and bitter redbery notes… At its heart, Tanariva milk chocolate cream, with bittersweet flavours softened by milky, caramel notes. The crunchy touch comes from shortbread, made as per the Breton tradition cherished by our Pastry Chef. Though it would not be a real ‘‘charlotte’’ without the soft finger biscuit soaked in rum and covered in creamy Moran Bay chocolate.
