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:
• 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
• A welcome cocktail
• Breakfast served in your room
• “De Jangeli" 3-course bistronomic dinner1 served in your private restaurant (ad hoc room)
BISTRONOMIC DINNER offered on 05, 06, 12, 13, 19, 20 March.
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
Foie gras lingot with duck confit and dried fruit
Blackcurrant mirror, gingerbread, red fruit caviar, crystallized rose petals, celery and Granny Smith apple
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
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
Apple tarte tatin
Bavarian vanilla, candied apple with caramel, Breton shortbread and crispy puff pastry
Lime Genoa cake, Jivara milk chocolate mousse, candied passion fruit, buckwheat crumble, peanut praline
EASTER BISTRONOMIC DINNER offered on 26 and 27 March and on 2, 3, 4 and 5 April inclusive.
Green asparagus panna cotta and seasonal mushroom crumble
Scottish salmon tataki
Scottish salmon, pea jelly, bean stew, candied tomato, dashi gel, black garlic, raw vegetable salad with black lemon from Iran
Free-range poultry compressé with green asparagus, seasonal mushrooms, shallot chutney with smoked curry, morel gel, seasonal young shoots, toasted bread
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
Roast free-range lamb, marjoram, green asparagus viennoise, spring vegetable tartlet, airy Compté souffle, walnuts, unadulterated black olive juice
Milk chocolate, crispy praline crémeux, lemon biscuit, mango, Dulcey chocolate
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.
Prijs per persoon in een tweepersoonskamer voor het gehele verblijf : 349.00 €