Get involved with chef Paul Fourier's cooking classes !
Want to try something new in the kitchen ? On Saturday, March 14, chef Paul Fourier is offering a fully ...
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The Amélys restaurant offers an authentic French cuisine consisting of traditional dishes where taste and product quality come first. The restaurant welcomes you in an elegant and stylish atmosphere. The menu proposes a wide range of meals based on market fresh and seasonal products.
You will also find a salad buffet, gluten free meals, vegetarians options and French and Luxembourgish dishes. The desserts prepared by our Pastry Chef are a treat for the eyes and taste buds. With its open-style kitchen, clients can enjoy the Chef and his crew as they prepare creative dishes in front of them. Come and enjoy the beautiful outdoor terrace in summertime.
For a good start to the day, the buffet breakfast is served from 6.30am to 10.30am from Monday to Friday, from 7.30am to 11.00am on Saturdays, Sundays and bank holidays.
Cannibal toast ‘seared beef tartare on toast’, horseradish vinaigrette, and mixed greens
Or
Bolognese ravioli with parmesan cream and basil
***
Swordfish steak with cilantro avocado cream and vegetable tagliatelle
Or
Butter chicken with fragrant rice
***
Soft gianduja chocolate cluster
Caesar chicken spring roll
Or
Bagel with perfectly cooked egg, roasted corn espuma and Tex-Mex spices
***
Seared salmon fillet with paella-style rice, piquillo pepper coulis, and anchovies
Or
Roasted veal hanger steak with fregola sarda, spinach shoots and lemon oil
***
Intense dark chocolate tart with Chinese white tea and whipped ganache with chestnut honey
Glazed onions, candied carrots, & butter croutons
Apple chutney & dried fruit brioche
Green apples, rye croutons & Sturia caviar Vintage
Peas, pan-fried duck liver & chorizo
Truffles & honey-lemon vinaigrette
Brown mushrooms, mashed potato parmentier & dill oil
Sweet potatoes, fish-egg blanquette sauce & tangy pearls
Wild rice, candied pear & king oyster mushrooms
Smoked butter potato mousseline & sautéed chanterelle mushrooms
Poultry & veal sweetbread in creamy chicken sauce, mushrooms, spinach, pilaf rice & green salad
Confit quince, rich jus with quince jelly & straw potatoes
Milk chocolate, blackcurrant confit with Ashanti berries
Hazelnut biscuit & hojicha cream
Served with a hot beverage of your choice
Vanilla ice cream, chantilly cream, warm chocolate sauce
Homemade chantilly cream +2
Warm chocolate sauce +2
Grilled chicken breast, belgian fries & brown sauce
or
Norwegian roasted fillet of Bömlo salmon labeled Ikejime, potatoes purée with brown butter, fresh spinach, creamy fish broth
or
Spaghettis pasta in Bolognese sauce, shaved parmesan, virgin olive oil
***
2 scoops of ice cream or sorbet
or
Classic chocolate mousse
Friday & Saturday evenings only
Home made duck foie gras cooked in a cloth, apple chutney & dried fruit brioche
Or
Organic “perfect” egg vigneron style, glazed onions, candied carrots, & butter croutons
***
Pearl-like monkfish tail with curry sauce, wild rice, candied pear & king oyster mushrooms
Or
Seared duckling fillet, confit quince, rich jus with quince jelly & straw potatoes
***
Selection of refined cheeses from “Coeur de Meule”
+15
***
Chocolate sphere, milk chocolate, blackcurrant confit with Ashanti berries
Or
Caramel creme with tonka bean
Noodle soup with Chinese cabbage, kimchi and chicken dumplings
Or
Carrot salad with feta, za’atar spices, and carrot vinaigrette
***
Fish ballotine with spelt and spicy shellfish jus
Or
Roasted chicken supreme, orzo risotto, Swiss chard leaves, and tangy caper berry jus
***
Almond praline éclair with vanilla pastry cream, Coazelo 30% white chocolate