The long-awaited moment for lovers of history and gastronomy is just around the corner: Villa Pétrusse (formerly Villa Baldauff, dating back to the 19th century) on Avenue Marie-Thérèse will open its doors on 16 June. After touring the premises, we had the chance to sit down with chef Kim de Dood to talk about this exciting new culinary chapter.
Continuing the story
Stéphanie Raimbault, the director of the establishment, welcomes us into one of the private salons to take in the atmosphere of the place. “As hoteliers, we are here to tell stories. This villa belonged to a single family for generations, and our goal is to continue their spirit of hospitality — to care for our guests and offer them a timeless escape in a lovingly restored setting.”
Behind this ambitious renovation is architect Tristan Auer and his team, who worked closely with skilled artisans to restore the original tapestries, parquet flooring, wooden staircases and painted surfaces.
The villa, designated a listed historic building in 2018, now houses 22 rooms (including two suites and one private penthouse), several salons, a fine dining restaurant called Le Lys, a fitness area and, soon, a wellness space.
In every room and salon, the spirit of the villa has been preserved. Wherever possible, original materials and details have been maintained, while the interiors have been sensitively modernised to meet the expectations of a hotel of this calibre. The result is a space where luxury and history blend seamlessly.
Chef de Dood: Returning to his roots
With a relaxed smile, the 33-year-old chef shares how, after several years abroad — in places like Dubai and Singapore — he’s finally returned home. “Every step of my career was taken with the goal of one day coming back to Luxembourg and showing what I’ve learned. I was waiting for the right project, and when this opportunity came up — in such a prestigious location — the decision was easy.”
Villa Pétrusse describes itself as a “luxurious private residence that feels like home.” That’s exactly the feeling de Dood wants to bring to the plate. “The food will be elegant and refined, but I want guests to feel at ease — like they’re at home. Often, people feel a bit uncomfortable in fine dining settings. We want the opposite here. We want people to enjoy themselves and leave having had a great experience.”
For the chef, the experience starts the moment you walk through the door and carries through the whole meal. “As soon as you come in, the stress of the day should melt away. From there, the guests can just let themselves be guided by the flow we’ve created — with small surprises throughout the evening,” he explains.
Chef de Dood and his team handle everything from breakfast through to dinner. At lunchtime, and on Monday and Sunday evenings, a relaxed bistronomic menu is offered. From Tuesday to Saturday evenings, Le Lys opens its doors to fine dining enthusiasts.
Luxembourg classics with a touch of Asia
“I’m Luxembourgish — and I want to serve Luxembourgish food,” de Dood says proudly. “We’ll be offering reimagined local classics and also preparing Luxembourg produce in new ways — like trout from the Our Valley, for example.” Guests can expect fresh takes on traditional dishes like Kniddelen or Vol-au-vent. “You don’t usually find Kniddelen on a tasting menu — but I’ve worked on that dish more than almost any other!” he laughs.
With his experience in Asia, de Dood brings subtle influences from the region into his cuisine. “I love to add an unexpected note — like Yuzu Kosho, a fermented chilli paste with citrus tones. It gives dishes a refreshing, spicy, slightly salty edge.”
Over the past year, the chef has taken the time to seek out the best local producers. “Even as a Luxembourger, I’m constantly discovering new suppliers — and I’ve still only scratched the surface!” he says with enthusiasm.
His 13-person team moved into the villa’s historic kitchen two months ago. “But I’ve been working on this project for a year now — so we’ve had time to prepare in theory. Now comes the real thing!” he tells us.
An open and approachable chef
“Everyone will see me at some point during dinner,” says de Dood, clearly enjoying the interaction with his guests. The kitchen is open for visitors during service, too. “It’s all part of the fine dining experience.”
Another highlight is La Table du Chef — an intimate dining experience for two to four guests. Visitors enter through the kitchen and are guided to a small glass-enclosed room overlooking the villa gardens. There, they’ll be taken on a personal journey through the menu by the chef himself.
Aiming for a star
When asked about his peers who have recently earned Michelin stars, de Dood is open about his own ambitions. “My entire career has been in Michelin-starred restaurants — so yes, of course we’re aiming for that level. It’s definitely part of the plan.” Director Stéphanie Raimbault adds with a smile, “We remain humble — but we do like stars.”
From breakfast through to dinner, the culinary offering at Villa Pétrusse is sure to appeal to lovers of fine food — and great stories.
