Menu
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Le K,

the gastronomic restaurant of the Domaine

Dive into a unique culinary universe for your evening meal, where creativity, passion and indulgence are deliciously entwined.

The restaurant team, under the leadership of Chef Benoît Potdevin and Grégoire Prigent, Restaurant Manager, look forward to welcoming you in the evenings for a distinguished gastronomic experience. 

Our modern, light, and refined menu draws its identity from exceptional local produce sourced mainly from our terroir and our farm. 

The sole aim of our exemplary eco-friendly approach is to provide you with the best products that have been carefully prepared with finesse whilst protecting our planet. 

We are proud to work alongside passionate local producers who love their products. Our organic vegetable patch near to the Domaine provides us with the best vegetables. Semi-free-range ducks, poultry, as well as black and pink pigs are bred on our farm and fed with our cereals grown on our own land using sustainable farming methods, thus ensuring a quality, healthy and natural ecosystem. Game is hunted on surrounding land. The cheese is produced just three kilometres away from the Estate, whilst fish and seafood are sourced from carefully selected partners according to sustainable fishing criteria. 

The Chef’s cuisine is therefore inspired by the very best of our terroir and seasonal fresh produce. Every ingredient is reinterpreted with finesse to reveal their enchanting flavours. Fish and meats are lovingly prepared. Herbs, fruit, citrus fruit, and vegetables are also celebrated. Each bite could potentially take you on a trip down memory lane to childhood memories with a contemporary twist.

Our menu is updated regularly to follow the seasons and the Chef’s delectable desires drawn from his experience at various Michelin-starred establishments.

His inventive and sophisticated cuisine takes you to an exceptional place where every dish tells a story, and each bite awakens memorable taste sensations.

We look forward to seeing you for this unforgettable culinary experience. Book now to enjoy an inimitable gastronomic journey.

 

 

 

The menus

If any intolerance or allergy, we invite you to inform our restaurant staff.
Menus are served for the entire table. The menus below are shown as examples for one season.
Variations depending on the Chef's inspiration may occur.
 

 

 

 

 

Discovery Menu 

€100

Radish/ Fresh goat's cheese
Winter radish tartlet from the Domangeville farm,
Panna cotta with fresh goat's cheese cream from Céline and Régis,
Long pepper condiment 




Scallops / Jerusalem Artichokes
Lightly griddled scallops from Port-en-Bessin, 
A variety of textures of Jerusalem artichokes from our gardener Francis,
With a light cream of mantle jus laced with Moselle Whisky 

 ~
Venison & Salsify
Pan-roasted venison loin, salsify roasted in a beurre noisette, 
Pear confit in juniper berries, leg of venison croquette with a
 Full-bodied jus laced with Gin

~

First sweet note

~

Vanilla / Hazelnut
Gourmet grilled hazelnut soufflé,
creamy hazelnut and soft vanilla biscuit, hazelnut ice cream



In addition to the Discovery Menu :
Tasting of our cheese trolley


with a selection of Cathy and Roland’s cheeses
produced on their Grands Vents Farm in Kirsch-les-Sierck,
served with condiments made by our friend Catherine Manoël

€16



 

 

Market Garden Menu

€105


Endive / Truffle
Endives by Romain Vatrycooked with black truffle in the idea of an endive with ham without ham,
Truffle coulis and light Béchamel  with mace 


 
Radish / Long pepper
Winter radish tartlet from the Domangeville farm, 
Panna cotta of radish tops,
Condiment flavoured with long pepper and radish leaf coulis 



 
Celeriac / Nuts
Celeriac confit from the Domangeville farm, 
toasted walnut condiment, celery pulp and golden celery water


 
Arborio Rice / Truffle
Creamy risotto with matured parmesan and summer truffles,
grated truffles
 


Vegetable Verdurette / Sprout salad 
Verdurette of sprouts grown by Eloïse 
with crisp vegetables in a refreshing lovage vinaigrette,

or

Cheeses / Condiments 
Tasting of our cheese trolley with a selection of Cathy and Roland’s cheeses produced 
on their Grands Vents Farm in Kirsch-les-Sierck, 
served with condiments made by our friend Catherine Manoël 



First sweet note


Bergamot / Yuzu
Bergamot Pana cotta,
Yuzu confit from my friend Jean-Paul, Lemon sorbet, 
Condiment refreshed with marigold leaves




 

Signature Menu

€130

Crab / French Caviar 
Legs and claws of crab refreshed with Calamansi vinegar
from Mr. Montegottero, fennel pulp from the Domangeville Farm
 and whipped yuzu cream,
fennel foam, discovery of  our French caviar 

~

Radish/ Fresh goat's cheese
Winter radish tartlet from the Domangeville farm,
Panna cotta with fresh goat's cheese cream from Céline and Régis,
Long pepper condiment 

~
Scallops & Jerusalem Artichokes
Lightly griddled scallops from Port-en-Bessin, 
A variety of textures of Jerusalem artichokes, 
With a light cream of mantle jus laced with Moselle Whisky


~

Venison & Salsify
Pan-roasted venison loin, salsify roasted in a beurre noisette, 
Pear confit in juniper berries, leg of venison croquette with a
 Full-bodied jus laced with Gin 

 
~

Cheeses / Condiments 
Tasting of our cheese trolley with a selection of Cathy and Roland’s cheeses produced 
on their Grands Vents Farm in Kirsch-les-Sierck, 
served with condiments made by our friend Catherine Manoël


~

First sweet note

~

Bergamot / Yuzu
Bergamot Pana cotta,
Yuzu confit from my friend Jean-Paul, Lemon sorbet, 
Condiment refreshed with marigold leaves

 

 

 

Courses and prices presented on this page are for information purposes only.
Our menus can evolve very quickly according to the seasons and the Chef's wishes.
Tax and service included.

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Our Partners


Vegetables & Herbs

Domangeville Farm / Pange, Moselle
Pousses Nature / Grosbliederstroff, Moselle
Francis Lauterfing / Kirsch-lès-Sierck, Moselle

Truffles

La Maison Bellor / Avrillé-lès-Panceaux, Val de Loire
L.C.Truffes / Noyarey, Isère

Butter

La Maison Bordier for our Espelette pepper butter / Noyal-sur-Vilaine, Brittany
Elvange dairy for our unsalted butter / Elvange, Moselle

Olive oil

Le Moulin Castellas / Les Baux-de-Provence, Bouches-du-Rhône

Vinegars & Oils

Huilerie Beaujolaise / Les Ardillats, Rhône

Caviar

La Maison Kaviari / Paris
La Maison Sturia / Saint Loubès, Gironde

Fish & Shellfish

Marie Luxe / Le Rheu, Bretagne

Meat & Poultry

J.A. Gastronomie / Saint-Barthélémy-d’Anjou, Maine-et-Loire
Ducks and pigs bred on the Auberge de la Klauss Estate / Montenach
Arnaud Tauzin / Audignon en Chalosse, Landes
Thierry Laurent for pigeon / Gugney-aux-Aulx, Vosges

Breads

Nicolas Streiff award-winning Meilleur Ouvrier de France Baker / St Avold, Moselle

Cheese

Grands Vents Farm / Kirsch-les-Sierck, Moselle
La chevre´rit Céline Arnould / Apach, Moselle

Honey

Domaine de la Klauss Estate Hives / Montenach

Dried Leguminous vegetables
Bel Air Farm / Landstroff, Moselle

Relais et Châteaux