Bonne Nouvelle

10/12/2023

HUEVOS DEL DIABLO
TUE-SAT AT BONNE NOUVELLE

De Méindeg war an der franséischer Haaptstad e ganz speziellen internationalen Concours.

07/12/2023

WE HEARD FACEBOOK IS MAKING A COMEBACK!

BONNE NOUVELLE DECEMBER SCHEDULE:

Tuesday 12/12/23:
CHEFSNIGHT011 Patxi Andres https://bonnenouvelle.lu/reservation
6 COURSES + WINEPAIRING

Saturday 16/12/23:
HONG KONG ATMOSPHERES
DJ SET BY WEI AND LIU NIANWEN (AFTER HIDING IN BANGKOK FOR A FEW MONTHS THEY ARE BACK TO DESTROY OUR SOUNDSYSTEM AT BONNE NOUVELLE)

06/03/2023

WE ARE LOOKING FOR SOME MOTIVATED PEOPLE TO JOIN OUR TEAM!

SERVICE - 16h/week
BACK OF HOUSE - 16h/week

BESIDES, WE ALSO OFFER THE OPPORTUNITY FOR AN INTERNSHIP FOR STUDENTS WHERE YOULL BE WORKING ON PROJECTS FOR .lu AND .lu

GET IN TOUCH!

02/03/2023

CHEFNIGHT007

12/02/2023

CHEFSNIGHT007_NOE VIVIES ()

LIMITED PLACES (BOOKINGS ARE NOW OPEN)

Born and raised in Brittany, Noé Viviès moved to Amsterdam to train as a chef for 4 years in various restaurants of the city. His curiosity took him in Asia, where he worked at restaurant Amber in Hong Kong. Back in Paris, he worked with collective WE ARE ONA and then as sous chef at Magma.

5 course dining experience with wine pairing.

28th February 2023

08/02/2023

VALENTINES DAY AT BONNE NOUVELLE

TUESDAY 14th of February

3 courses for 40€ pp

BOOK NOW!

05/02/2023

NEW WINES!

NEXT WEEK WE WILL BE POURING CIDERS BY THE GLASS!

BESIDES, WE JUST RECEIVED A FULL SELECTION OF , and LA SORGA (Anthony Tortul).

BE FAST, BEFORE ALL THE NEW STUFF IS GONE!

04/02/2023

CHECK OUT OUR NEW MENU

BLACK TAHINI HUMMUS, POMEGRANATE

SMOKED BEETROOT, FETACREAM, PICKLED RAINBOW CHARD, BUCKWHEAT, HORSERADISH

BURRATA, BLOODORANGE, FENNEL, MINT

SALSIFY, PARSLEY PESTO, SHISO, TOPINAMBOUR CHIPS

CELERIAC CREAM, BUTTERBEANS, TORCHED KALE, PANGRATTATO

PANNA COTTA, MULLED PEARS, LEMON THYME

📷

20/01/2023

THIS WEEKS MENU IS INSPIRED BY CHEF NIGHT! USING UP SOME OF THE GIFTS HE LEFT US ;)

FLATBREAD WITH CHEESE SAUCE AND PICKLED BLACK TRUMPET

CELERIAC MILLEFEUILLE, BLACK GARLIC APPLE SAUCE, SORREL

TOPINAMBOUR MISO PURÉE, GRILLED CARROTS, FERMENTED CHILLI HONEY

ENDIVES, BLOOD ORANGE, GOAT CHEESE, MINT OIL

BURRATA, BROCCOLI TARTAR, KALE PESTO, YUZU

RHUBARB, BARLEY, GRANITA

11/01/2023

OFF THE GRID ( X .lu )

BOOKING OPEN! (LINK IN DESCRIPTION)

Off the Grid is a new series of experimental dining experiences and low intervention wine performances created in collaboration by Umami and Caves Wengler. One of a kind bespoke food and savage wines in a combined nature to embrace the conventions of innovative fine dining with an off grid touch.

Chef Juan Pablo Rojas Pineda ( ) will be bringing his Latin American influence to Luxembourg. Born in Medellín, he arrived in France at the age of 6 and graduated from the Ferrandi school in Paris. He trained at Antoine and Septime, before returning to Colombia to rediscover its culture and gastronomy. Back in Paris, he worked as a sous-chef at Flocon and then decided to go independent. Juan Pablo then went on to do a series of residencies and pop ups in Europe to promote Colombian cuisine.

Biodynamic and natural wine selection by Wengler Châteaux et Domaines ( ), a family business exclusively importing fine wine, champagne and spirits in Luxembourg. The portfolio embraces a carefully curated selection from small refined producers to noble wine houses. 125 years of sharing passionate stories behind bottles that reflect the terroir and the people that make them. Be prepared to travel through a diverse selection from the greatest wine regions in the world.

A candle-lit dinner set at , the former locomotives hangars at Luxembourg-Gare.