On Tuesday, Le Stübli restuaraurant at the Sofitel Luxembourg Europe in Kirchberg, organised a press lunch at which it presented its new seasonal menu based on Luxembourgish cuisine and primarily local ingredients, led by organic Luxembourgish meat, which it continues to do so since a number of years ago when first introduced.
The Biomaufel organic meat label that goes on beef, veal and pork products from the butcher Niessen, originating from a farm in Dippach, which uses a private abattoir in Troisvierges, played centre stage for the main course (Biomaufel also supplies one other restaurant in Differdange). Before that, however, there was much more to savour.
The Le Stübli restaurant is laid out in the style associated with the Black Forest, with wooden panelling providing the basis for the decor and good, wholesome dishes satifying diners' palates based on rich cuisine and generous portions. Alfonso Cobo Calvo explained that the chef is French, originating from Marseille, with the menu changing normally every 3 months, with seasonal options also introduced once in a while - currently it is celebrating Asparagus Season from 18 to 29 April, with various recipes for green, white and purple asparagus. (17 - 27 May will see a Tartare Menu; 13 - 22 June will see a Brochettes Menu; later on there will be menus featuring Tartes Flambés and also French Cheeses).
The format of the luncheon was one of tasting, whereby one each of various dishes were put on the tables, enabling those present to sample from many different dishes.
For starters, those attending were able to sample a selection from: Vosges Salad - Bacon and (poached) egg salad; (white) Asparagus with snails in white wine; Potato Soup with grey shrimp; Chicken pie with mushrooms and tarragon; Smoked ham platter.
The main course dishes included: Mac Stübli mountain beef burger with pepper sauce; Seafood Vol au vent with prawns, cod and salmon; 300g Steak (entrecote) with onion gravy; Filet steak; Weinzossis - 1m of Sausage in a white wine and chalottes sauce; Braised ham with mushrooms; Spiced spare ribs; with a number of side dishes including potatoes à la gromperkiechelen, plus a Mushroom Spätzle.
Desserts then inlcuded crème brulée (3 different flavours - pistachio, red fruits, vanilla); Strawberry mousse with fresh strawberries; Lemon tart; Chocolate éclair with spéculoos (biscuits) praliné.
The local farmers supplying Biomaufel organic meat support sustainable organic farming that respects the environment, animals and their biological cycles; they also have abandoned the use of pesticides and chemical fertilisers.
Le Stübli offers a Menu de Terroir based on Luxembourgish produce (for €35), and its wine card includes many Moselle wines from both Luxembourg and the Alsace, plus many others too, including a number of organic wines.
Prices for lunch menus are €19.50 (2 courses) and €25 (3 courses), with a choice from two entrées and 2 main courses and the Dessert du Jour.
Le Stübli is open at lunchtimes and evenings from Monday to Friday. For reservations, tel: 4377-6883.
Photos by Geoff Thompson
