THE GRAND TOUR

With passionate foragers and refugee restaurants putting innovation at the top of the menu, Luxembourg’s centuries-old traditions are being supplanted by urban honeys, rare-breed beef and vegetal cuisine. Michael Raffael and I decide to eat like the locals. A Gourmet Traveller feature for Food and Travel magazine.

Grund Area, Old City, City Of Luxembourg.

Cafe culture, Old City, City Of Luxembourg.

Bi-weekly food and flower market, Place Guillaume II’s (Knuedler Square), Luxembourg City.

Old City Streets, City Of Luxembourg.

Pre-Lunch prep at restaurant Les Jardins d’Anaïs, City Of Luxembourg.

Intricate charcuterie, tomato and cheese starters at restaurant Les Jardins d’Anaïs, City Of Luxembourg.

View of the Old City from Sofotel Hotel roof bar (SOFITEL LE GRAND DUCAL), City Of Luxembourg

Urban bee keeper (Hugo Zeler) inspects his bee hives on the Sofotel Hotel roof in the Kirchberg Area of Luxembourg City.

Chef Chadi and his staff at restaurant Chiche! (Chadi's Falafel Pop-Up), City Of Luxembourg.

Sandrine Pingeon at her farm shop Les Paniers de Sandrine, Münsbach Area, City Of Luxembourg.

Gruber's Gin with Sage and Lime at the Gin bar at restaurant Um Plateau (Gin Bar), City Of Luxembourg.

Restaurant Um Plateau, City Of Luxembourg.

Dessert of summer fruits at restaurant Um Plateau, City Of Luxembourg.

Vinyards around Ahn Village, Moselle Region, Luxembourg.

Melusiner Crémant tasting at Domaine Laurent Winery, Moselle Region, Luxembourg.

Vinyards of Domaine Henri Ruppert, Moselle Region, Luxembourg.

Roasted monkfish with fresh peas at restaurant Mathes, Moselle Region, Luxembourg.

Countryside, Ardennes Region, Luxembourg.

Highland cow and calf on Carine and Marc Scheer's Highland Cattle Farm in the Ardennes Region of Luxembourg.

Ardennes speciality sausage shop, Vianden Town, Ardennes Region, Luxembourg.

Siely Schmalen-Brower, cheese-maker at Berdorf Cheese, Mullerthal Region (Little Switzerland), Luxembourg.

Foraging in the woods with Chef Rene Mathieu (Guide For One Day) for ingredients for his restaurant La Distillerie, Mullerthal Region (Little Switzerland), Luxembourg.

Tomates de Sandrine prepared by chef Rene Mathieu at Restaurant La Distillerie, Mullerthal Region (Little Switzerland), Luxembourg.

Mullerthal Region (Little Switzerland), Luxembourg.

Craft beer tasting at Micro-Brewery Stuff, Steinsel just North of Luxembourg City.

Sheep and sheep dog at the start of milking at Conter Ruppert Farm and Cheese Producer, Red Rock region South Luxembourg.

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