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Relais & Châteaux Chef

Ilario Mosconi

Relais & Châteaux Chef

Ilario Mosconi
Restaurant Mosconi
Member Relais & Châteaux from 2005
13, rue Munster
L-2160 Luxembourg
Luxembourg

RESTAURANT

Restaurant Mosconi

Menus 44 EUR s.i. (lunch), 110 EUR s.i. Carte 80-120 EUR s.i.

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Terminology : t. = tax - s.n.i = services excluded - s.i = services included


STORY OF A CHEF

SQUAB - HOW DO YOU PREPARE IT?

First I make the tortellini and stuff them with a mixture of squab, celery, carrot, Parmesan, breadcrumbs, salt and pepper. Then they are served with a cream of Castelluccio lentils, which have been a specialty of the Umbrian plains for centuries, and black truffle.

SQUAB - WHERE DO YOU SOURCE YOUR SQUAB?

I was born in Lombardy and my cuisine is 100% Italian. Nearly all of my products are imported from Italy: beef from Tuscany, veal from the Piedmont, tomatoes from Sicily and truffles from Alba. But the squab that we serve comes from Brittany. My restaurant offers a tasting menu of eight different pasta dishes, one of which is tortellini with squab.

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