[et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Christophe Chabernod, Chef at Komptoir K\u2019<\/strong>, offers a cuisine that combines French gastro-bistronomic culture with Luxembourgish terroir.<\/p>\n At Komptoir K\u2019<\/strong>, you will enjoy dishes prepared with exclusive and exceptional products, for which only Maison Kaempff-Kohler<\/strong> holds the secret: Estoublon oils, Petrossian, Prunier, and House of Caviar caviars, homemade foie gras and smoked salmon, the iconic Riesling p\u00e2t\u00e9, 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.<\/p>\n Currently, the chef offers trendy starters like the 64\u00b0 organic egg with caviar, as well as classics such as homemade duck foie gras, the signature Riesling p\u00e2t\u00e9, our own smoked salmon, or herring fillets in milt with oil from Domaine d\u2019Estoublon.<\/p>\n For the main course, you can choose a traditional dish, such as the must-have Kaempff-Kohler style bouch\u00e9e \u00e0 la reine, pork cheek with sangria, duck breast, and vegetarian sp\u00e4tzle. 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. <\/p>\n 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.<\/p>\n Let’s not forget the tartes flamb\u00e9es\u2014traditional, cheese, Norwegian, and vegetarian\u2014as well as our various salads, much appreciated by lovers of simple and tasty dishes.<\/p>\n 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.<\/p>\n For cheese lovers, we also recommend the assortment by Sonia Jaulin, Kaempff-Kohler cheesemonger.<\/p>\n At Komptoir K\u2019, 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.<\/p>\n #komptoirk #restaurant #brasserie #kaempffkohler #localcuisine #bistronomiccuisine<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Christophe Chabernod, Chef at Komptoir K\u2019, offers a cuisine that combines French gastro-bistronomic culture with Luxembourgish terroir. At Komptoir K\u2019, 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 p\u00e2t\u00e9, 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\u00b0 organic egg with caviar, as well as classics such as homemade duck foie gras, the signature Riesling p\u00e2t\u00e9, our own smoked salmon, or herring fillets in milt with oil from Domaine d\u2019Estoublon. For the main course, you can choose a traditional dish, such as the must-have Kaempff-Kohler style bouch\u00e9e \u00e0 la reine, pork cheek with sangria, duck breast, and vegetarian sp\u00e4tzle. 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 […]<\/p>\n","protected":false},"author":4,"featured_media":253170,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[134,90],"tags":[],"class_list":["post-259121","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-carousel","category-uncategorized"],"acf":[],"yoast_head":"\n