1 overnight stay(s):
WEEK-END "GASTRONOMY & RELAXATION"

Services

Need to recharge your batteries for a weekend?

The answer is a definite YES!

We will take care of you over the weekend. Don't think about anything else anymore. Just enjoy the moment.

Our teams have done their utmost to offer you the best: 4-star accommodation, relaxation by the water, and breakfast served in your room. And to make your stay perfect: a 3-course dinner "like in a restaurant", served in a room dedicated to serving your meal.

Discover the details of your next relaxing weekend without further ado:

RELAXATION

• 1 night in a Suite, double occupancy, at Mondorf Parc Hotel****SUPERIOR

• Access to the thermal swimming pool, 28°C freshwater pool, variable temperature pool and saunas | 2 hours on the day of arrival and 2 hours on the day of departure

TABLE

• A welcome cocktail

• Breakfast served in your room

• “De Jangeli" 3-course bistronomic dinner1 served in your private restaurant (ad hoc room)

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BISTRONOMIC DINNER offered on 05, 06, 12, 13, 19, 20 March.

STARTER

Gravlax of langoustine and scallops with citrus fruits
Verbena cream, marshmallow with horseradish and hay, tomato and verbena condiment, Avruga caviar, Yuzu gel and saffron

OR

Foie gras lingot with duck confit and dried fruit
Blackcurrant mirror, gingerbread, red fruit caviar, crystallized rose petals, celery and Granny Smith apple

MAIN COURSE

Ballotine of free-range poultry stuffed with foie gras and morels
Polenta croquettes with old parmesan cheese, glazed root vegetables, foie gras and chestnut crumble, juice reduced with Jura wine

OR

Fillet of sea bass roasted on skin
Pencil leeks cooked with truffles, potato spuds candied in goose fat, creamy sauce with Luxembourgish sparkling wine, oyster tartar with seaweed

DESSERT

Apple tarte tatin
Bavarian vanilla, candied apple with caramel, Breton shortbread and crispy puff pastry

OR

Chocolate passion
Lime Genoa cake, Jivara milk chocolate mousse, candied passion fruit, buckwheat crumble, peanut praline

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EASTER BISTRONOMIC DINNER offered on 26 and 27 March and on 2, 3, 4 and 5 April inclusive.

APPETIZER

Green asparagus panna cotta and seasonal mushroom crumble

STARTER

Scottish salmon tataki
Scottish salmon, pea jelly, bean stew, candied tomato, dashi gel, black garlic, raw vegetable salad with black lemon from Iran

OR

Farm poultry
Free-range poultry compressé with green asparagus, seasonal mushrooms, shallot chutney with smoked curry, morel gel, seasonal young shoots, toasted bread

MAIN COURSE

Cod
Back of cod steamed with seaweed, fine mousseline of Tarbais beans, fricassee of seasonal vegetables and green asparagus, smoked eel crumble, tangy red beetroot juice

OR

Lamb
Roast free-range lamb, marjoram, green asparagus viennoise, spring vegetable tartlet, airy Compté souffle, walnuts, unadulterated black olive juice

DESSERT

Easter surprise
Milk chocolate, crispy praline crémeux, lemon biscuit, mango, Dulcey chocolate

OR

Easter nest
Dark chocolate, candied red fruit, vanilla cream, pistachio biscuit.

1 The choice of set menu will be confirmed at the time of booking - served only in the evening.

Conditions

• By reservation only and according to availability.
• Offer valid for any stay booked to 05/04/2021 (Friday and Saturday)
• Indicative rate per room per night, double occupancy in room, depending on availability.
• In the event of late cancellation (less than 24 hours before arrival) or of failure to show up at the hotel, the entire rate for the stay shall be payable.
• Not combinable with other promotional offers or discounts.
• Credit card required to guarantee the reservation. No prepayment required upon the reservation.
• Easter set menu for room service at the Mondorf Parc Hotel**** served on 26 and 27 March and on 2,3, 4 and 5 April inclusive, in the evening only.
• List of allergens upon request.