The exceptional menu at Komptoir K’: a blend of Luxembourgish tradition and French gastronomy

Christophe Chabernod, Chef at Komptoir K’, offers a cuisine that combines French gastro-bistronomic culture with Luxembourgish terroir.

At Komptoir K’, you will enjoy dishes prepared with exclusive and exceptional products, for which only Maison Kaempff-Kohler holds the secret: Estoublon oils, Petrossian, Prunier, and House of Caviar caviars, homemade foie gras and smoked salmon, the iconic Riesling pâté, invented in 1922 by Pierre Kaempff, the great-grandfather, cheeses selected by Sonia Jaulin, the house’s master cheesemonger, desserts created by Jonathan Szymkowiak, Kaempff-Kohler pastry chef, as well as artisanal breads fresh from the in-house bakery.

Currently, the chef offers trendy starters like the 64° organic egg with caviar, as well as classics such as homemade duck foie gras, the signature Riesling pâté, our own smoked salmon, or herring fillets in milt with oil from Domaine d’Estoublon.

For the main course, you can choose a traditional dish, such as the must-have Kaempff-Kohler style bouchée à la reine, pork cheek with sangria, duck breast, and vegetarian spätzle. From the sea, the salmon fillet will delight you, while from the land, Luxembourgish beef is available as tartare or a burger, not forgetting the Simmental beef cut, a true icon.

In the suggestions, you will find, depending on the day, a fine range of Luxembourgish recipes, seasonal dishes such as game, mussels, and asparagus, as well as a few nice surprises.

Let’s not forget the tartes flambées—traditional, cheese, Norwegian, and vegetarian—as well as our various salads, much appreciated by lovers of simple and tasty dishes.

To conclude on a sweet note, the Kaempff-Kohler pastry chef and his team offer a cheese platter, a dessert of the day (seasonal tart or cheesecake), a trio of homemade macarons, or the traditional Dame Blanche.

For cheese lovers, we also recommend the assortment by Sonia Jaulin, Kaempff-Kohler cheesemonger.

At Komptoir K’, the gourmet can expect true brasserie cuisine: well-made, artisanal, refined, and original, sometimes revisited, always based on local and regional products, often exceptional and exclusive.

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