The Golf du Bois d’Arlon is one of the region’s major sports and leisure facilities. Launched by Roby Schintgen, it is now complemented by a brand new 4-star hotel-spa with 64 rooms. The Brasserie G (’G’ for ‘golf’), which backs onto this exceptional facility, welcomes golfers, hotel residents and members of the public.
“Three months ago, one of my clients introduced me to Roby Schintgen,” explains Cyrille Schneider, owner of Brasserie Beaulieu in Luxembourg-Bonnevoie. “We talked for a while and we came to an agreement that I would take care of the catering side of his business.”
With his son Hugo, Cyrille Schneider now manages Brasserie G, as well as the hotel’s breakfasts, the discovery menus sold as part of the hotel’s packages, and the golf-related events, such as catering for Opens and gala evenings.
“Our aim is to offer a simple and generous approach, with a cuisine based on good produce and a team that works in both the dining room and the kitchen in good humour,” says Cyrille Schneider. With a team of 12 people in place, Brasserie G and its new menu are already up and running. On the menu: typical Belgian dishes such as shrimp croquettes, boulets liégeois, home fries with beef fat and traditional brasserie dishes including snails, marrow bone, lamb mouse and beef tartar. There are also market-driven suggestions.
“From January, we’ll also be launching a brunch menu every Sunday, between 11am and 3pm,” says Cyrille Schneider, who has no time to be bored. He took a stake in Joslet last March, the historic frying establishment that is present at the Schueberfouer and as a food truck.
This article was originally published in .