Visit & Create
“I am well aware that certain dishes are not very profitable but I prefer a full dining room with a smaller margin per cover. Many famous restaurants are visited by gastronomes once or twice and then these people go in search of a new hype, trend or hip place. Here, I see the guests return regularly. That motivates us and is, at the same time, our objective. The customer of today no longer wants to pay €150 to spend an evening in a restaurant.” Philippe: “We try to earn a greater margin on the drinks and a lower one on the meals. People return for delicious meals for a reasonable price and are then only too willing to take a good wine. I select the wines myself at the vineyard from the winegrower. This results in surprising wines with a sophisticated taste and enables us to earn a good margin. Naturally I have some little gems and various chateaux wines in my wine cellar. Fortunately, I have to pay our regular supplier for these only after they have been sold. That makes a great difference as far as investing in wine is concerned.” Ranking wines per type and character, rather than per region, has become more popular. House wine has an image that is too negative. A major saving has been achieved by fitting out the restaurant in a plain, sober yet appropriate style. Comfortable chairs rather than bistro stools. No expensive table linen, curtains or carpets. Above all, a spotless, luminous dining room in which everybody feels welcome. From business people to families and commercial travellers.” And the kitchen? Jean-Charles: “Here, I have let myself be inspired as far as style and content are concerned, by the brasserie of the restaurant Les Crayères in Reims. Absolutely fresh ingredients, professional service, an attractive interior and all this at a price for which many restaurants won’t even open their doors. Our supplier is very reliable, providing us with high-quality fresh products, Debic cream, vegetables from the region and fish from the North Sea. Molecular and technical novelties don’t interest me, they hardly ever contribute to the taste and are, in fact, more of a decorative element. Siphons and low temperature cooking are the only elements that have been added in the kitchen.”
“The rabbit dish on our menu symbolizes our philosophy. Tasty, honest and affordable.” Is this also reflected in the dining room? Philippe: “It is a question of two different professions that go together. In the kitchen you don’t see what is going on in the dining room and vice versa. Both aspects require the same amount of attention, effort and enthusiasm. This mini-region has considerable spending potential. Not too many offices, so that in the evening – thanks to the many residents – there is plenty of life in the streets. Life in Luxembourg runs parallel to the school terms. Holiday periods are rather quiet. Autumn and the month of May are the peak periods. The countless positive compliments of regular customers who appreciate this approach are very encouraging. They admit that the former restaurant at this location dozed off somewhat, gastronomically speaking.” What golden advice would you give to chefs? Jean-Charles: “Calculate, do your sums and count! It is of vital necessity to make very accurate calculations of what the restaurant costs you per month without the meals! Rent, taxes, gas and electricity, insurance, environmental costs… Only then do you know the minimum that you need to earn back in order to cover those costs. Only then do you begin to work on the menu, not the other way round!”
12 | Debic Magazine