L'Atelier Windsor has moved from Bertrange to a well-known corner of the Place de l'Étoile, spectacularly redesigned by architect Chris Fasbender.
On the plate, there are two strong trends:
On the one hand, the great classics of French cuisine with fine meats, such as matured Luxembourg beef, available by weight, among others, and fresh fish that are accommodated according to the arrival with a choice of two sauces of the moment: champagne, paloise, Bercy, dieppoise... As for the starters, the season is de rigueur, like the Mimosa egg and mullet poutargue.
Great classics are served, such as the matured Luxembourg beef, available by weight. Maison Moderne
On the other hand, the "unplugged" cuisine, i.e. totally dependent on the day's arrivals and "market returns". The dishes, like the prices, are then prepared on the spot the same day. It should be noted that a suggestion for a different dish is proposed each day on the menu for lunch.
The beverages have not been neglected, far from it, with a nice wine list that combines excellent local, French and more international wines, as well as a very well-stocked digestif bar. The service is professional yet friendly, with staff who know what they are talking about and the inevitable Sébastien Périé at the helm.
The Foodzilla List
In September 2021, l'Atelier Windsor was one of the "7 good places for meat lovers" chosen by Paperjam Foodzilla. A list .
Yes, Chef!
Teddy Ragain is the chef of L'Atelier Windsor Windsor
In April 2020, Paperjam Foodzilla granted its Oui, Chef! interview to chef Teddy Ragain. A format .
Not yet subscribed to the weekly Paperjam Foodzilla newsletter?
Tuesday to Saturday: 11.30am to 9pm
Monday and Sunday: closed
French, European
Parking, delivery, vegetarian
Room : 42p