Rumours of a change were already circulating at the Gault&Millau awards. Now it’s official: La Distillerie will be leaving Bourglinster Castle at the end of 2024 and moving to the Airfield hotel and restaurant on the road to the airport. It will then be known as Fields. The reopening is scheduled for 15 January, after some refurbishment work in the dining room.
The restaurant, still under the direction of executive chef René Mathieu, will offer a fixed gastronomic and plant-based menu. Located close to the hotel’s vegetable garden, the Fields restaurant will seat just thirty people for an intimate culinary experience. “This move will make the work of the team much more comfortable,” explains Mathieu. “It will also give us the opportunity to go even further in our research into plant-based cuisine.”
What’s more, the fact that Fields is attached to a hotel means that customers will be able to stay on site in one of the five rooms or two suites. This is a major advantage, particularly for the foreign clientele who until now have made up a large proportion of the restaurant’s clientele. “We’re also going to be working on a plant-based breakfast menu,” says the chef.
This change is also possible because the two establishments belong to the same owner, namely Selim Schiltz, who runs Resma SA for the restaurants at Bourglinster Castle and Airbase SARL for Airfield Restaruant & Living.
In Bourglinster, the Côté Cour brasserie, also located in Bourglinster Castle and run by Mathieu, remains unchanged and will continue to operate unchanged. On the other hand, Resma SA has teamed up with caterer Julien Cliquet to broaden its range of services and also offer event services for banquets, gala dinners, corporate events, meetings and seminars in the castle’s rooms.
This article was originally published in .