What was the turning point?

Kim the Dead. – “It’s always been obvious to me. I went to catering college, did work placements in brasseries and three-Michelin-starred restaurants, just to make sure I wasn’t mistaken. But it was haute cuisine that immediately captivated me: the flavours, the textures, the little details, that quest for perfection.”

Is Luxembourg lagging behind when it comes to creative cuisine?

“I don’t believe in that. Look at our Michelin-starred restaurants: each has its own style, and that’s a real asset. In Paris, many restaurants are all very similar. In Luxembourg, that’s not the case. And the reason I went to Asia was to learn first-hand what I wanted to express here.”

Will meat have disappeared from our plates in twenty years’ time?

“Never completely. There are too many traditions, too many deep-rooted customs all over the world. But the quantity will decrease; the focus will shift towards quality and plant-based options. Here, the menu already features at least two vegetarian dishes. We’ve also been serving salmon trout since day one – a little-known product that’s been unfairly overlooked in favour of salmon.”

This article was written for the June 2026 issue of Paperjam magazine, published on 20 May. The content is produced exclusively for the magazine. It is published on the website to contribute to Paperjam’s comprehensive archive. Click on this link to subscribe to the magazine.

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