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.
"Expression" Menu
€115
Cucumber / Fensht'ta
Cucumber petals from the Domangeville farm,
Fensh'ta cream and Espelette chilli condiment like a Greek salad,
Cucumber extract
~
Arctic Char / Celtuce
Soft-cooked Arctic char,
celtuce from the Domangeville farm cooked with elderberries,
light hollandaise sauce flavored with burnt lemons.
~
Veal / Courgette
French veal loin leaf by leaf, slow-cooked,
Courgette pulp from the Domangeville farm,
Courgette flower stuffed with chanterelles from our forests
and veal chuck confit 24h,
Full-bodied juice
~
First sweet note
~
Cherries / Almonds
Cherries in different textures, panna cotta with almond milk,
cherry confit and reduction, garden tarragon condiment,
roasted almond ice cream
In addition to the Expression 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
€20
Market Garden Menu
€105
Pea / Burnt lemon
Crispy tartlet, pana cotta of pea pods,
Fresh peas with lovage and grilled shallots,
Burnt lemon condiment
~
Cucumber / Fensht'ta
Cucumber petals from the Domangeville farm,
Fensh'ta cream and Espelette chilli condiment like a Greek salad,
Cucumber extract
~
Carrot / Sage
Carrot from the Domangeville farm in different textures,
Lemon sage condiment, carrot pulp,
Pearl carrot oil reduction
~
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
~
Rhubarb / Vanilla
Rhubarb confit, Tahaa vanilla cream,
Refreshed rhubarb reduction with hibiscus
Rhubarb sorbet
Signature Menu
€145
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
~
Cucumber / Fensht'ta
Cucumber petals from the Domangeville farm,
Fensh'ta cream and Espelette chilli condiment like a Greek salad,
Cucumber extract
~
Arctic Char / Celtuce
Soft-cooked Arctic char,
celtuce from the Domangeville farm cooked with elderberries,
light hollandaise sauce flavored with burnt lemons.
~
Veal / Courgette
French veal loin leaf by leaf, slow-cooked,
Courgette pulp from the Domangeville farm,
Courgette flower stuffed with chanterelles from our forests
and veal chuck confit 24h,
Full-bodied juice
~
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
~
Rhubarb / Vanilla
Rhubarb confit, Tahaa vanilla cream,
Refreshed rhubarb reduction with hibiscus
Rhubarb sorbet
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.
Our Partners
Vegetables & herbs
Domangeville Farm / Pange, Moselle
Pousses Nature / Grosbliederstroff, Moselle
Francis Lauterfing / Kirsch-lès-Sierck, Moselle
Organic asparagus
Frédéric Poupard / Longué-Jumelles, Maine-et-Loire
Truffles
La Maison Bellor / Avrillé-lès-Panceaux, Val de Loire
L.C.Truffes / Noyarey, Isère
Foie Gras
Bred on the Auberge de la Klauss Estate / Montenach
Butter
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
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 / 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 / Landroff, Moselle
