Jérémmy Parjouet, former head chef of the gourmet restaurant Les Jardins d’Anaïs, is set to open his own restaurant in the Bonnevoie district at the end of May. Le Q dans le beurre will serve pork in all its forms with a generous helping of conviviality. We spoke with the chef just a few weeks before the grand opening.
Fat is life
Located on the former premises of Simply Thai on Rue du Mur, Chef Parjouet is embarking on a new adventure, one that wasn’t originally part of his plan. “After Le Lion d’Or, I didn’t think I’d open another place of my own, but the stars aligned, and I seized the opportunity. Within two months, everything came together, and thanks to the support of two friends, the adventure began!” explains the chef.
Originally from Troyes, France, Parjouet has lived in Luxembourg for 25 years. Throughout his career, he has alternated between fine dining, earning a Michelin star at Becher Gare“”and more traditional fare, like at Le Lion d’Or in Strassen, where he ran a brasserie-style service.
With this new establishment, the French chef wants to create a warm and characterful space. “I always think back to those big family meals at my grandmother’s house, and the dinners with friends that I love so much. That’s the spirit I want to bring to my restaurant, a brasserie or even a bouchon lyonnais-style vibe.”
Le Q dans le beurre: tradition and know-how
“If you’re going to build a concept around pork, you might as well go all in!” That’s how the chef describes his bold choice of name for the restaurant. Add a logo depicting a cheerful pink pig, rump-first in a lump of butter, and the branding is complete. “The logo was drawn by a friend, with the help of my kids,” he shares proudly.
From the moment you walk in, smiling pink pigs welcome you. The walls are adorned with vintage French movie posters “from Bourvil to Belmondo to De Funès” and old French films will play on a loop on screens throughout the space. Metal signs display cheeky phrases that set the tone: “Save water, drink champagne,” and “Happiness is homemade.” Wooden tables, chairs, and a large counter evoke the charm of a bouchon lyonnais.
A pork-centered menu and all-day service
What can clients expect on their plates? “Traditional French dishes, nothing fancy! Of course, I’ll be making pâtés en croûte and terrines myself, without any nitrites,” says the chef. There’s no intention to replicate the haute cuisine he once served at Le Jardin d’Anaïs. “The technique is still there, but we’re focusing on simple, home-style food.”
Brasserie classics like soup (served tableside in a traditional soup tureen), beef bourguignon, veal blanquette, offal, and quenelles will all make appearances. “I’ll also be making my own black pudding,” he adds.
Open continuously from Tuesday to Friday (as well as Monday and Saturday night), the chef has thought of everything. “Instead of a tea time, we’ll offer a charcu-tea time!”
A chef in the kitchen and in the dining room
In the dining room, a large glass fridge will showcase terrines, pâtés, and charcuterie, all of which will be served by the chef himself. “I’ll do the prep in the kitchen, but I plan to be very present in the dining room. It’s my restaurant, my identity, being in contact with the guests is important to me.”
An old wooden butcher’s fridge will be used for desserts and will stand proudly in the dining room. On the menu: the classic rum baba, of course, but also a big bowl of chocolate mousse and a floating island, both served at the center of the table for sharing. Maximum conviviality.
Meals can also be enjoyed on the charming, somewhat hidden terrace at the back of the restaurant.
Wine by the glass and great bottles
As any good brasserie should, the restaurant will offer a wide selection of wines by the glass. “We’ll serve them in fillette (25cl) and pot lyonnais (46cl),” says the chef. The wine list will feature a solid selection of French wines from the Rhône, Burgundy, and Beaujolais regions, along with 20 Luxembourgish wines. And the cherry on top? Guests are welcome to bring their own bottle, corkage is allowed!
All in all, Le Q dans le beurre looks set to become a new favorite for lovers of good food and good vibes. And you can count on Chef Parjouet to be right there making it happen.
Opening planned for the Pentecost holiday.
Le Q dans le beurre
5, rue du Mur
L-2174 Luxembourg
