Monday, April 28 was a big day for Luxembourg’s gastronomy! The Michelin Guide unveiled its new starred restaurants, and no fewer than four establishments from Luxembourg joined the prestigious Red Guide. We gathered impressions from the four chefs one day after their recognition on stage in Antwerp, as well as from Chef Cyril Molard, who was also present in Antwerp.
Young chef Louis Linster received a second star for his restaurant Léa Linster, placing him alongside Chef Cyril Molard, until now the only two-starred chef in Luxembourg. Three other restaurants were each awarded a first star.
Louis Linster’s recognition
At the Linster family, gastronomy is a family affair, and we witnessed a deeply emotional moment on the stage of the Handelsbeurs in Antwerp, with Louis Linster being honoured next to his mother. Léa Linster appeared visibly moved and proud. “The best birthday present I’ve ever received!” declared the chef on stage, just days after celebrating her 70th birthday.
Despite working consistently towards a second star, the award still came as more of a surprise than Louis Linster had expected.
“Honestly, I didn’t think it would happen this year,” the chef admits. When it was announced in advance that only two restaurants would receive a second star, the pressure mounted: “That’s when I really started to get nervous.“
The relief, when his name was finally called, was all the greater:
“The joy we felt when they announced our name was simply incredible.“
For Linster, the second star represents more than just personal achievement — it’s also a tribute to the tradition of the family business.
“I’m extremely proud of the work my team and I have done, but also of being able to carry on the name of the house,” he says.
After all, the Linster family held a Michelin star for 38 years — and now that legacy is entering a new chapter. In that moment, Linster says his thoughts immediately turned to his grandparents:
“They would have been incredibly proud.“
Back in Luxembourg, the celebrations started right away — with the whole team.
“We celebrated together last night,” Linster says. “And now we’re all fired up and ready to go even further.“
This recognition, he adds, has given everyone a huge boost:
“There’s almost nothing more motivating than knowing your work is truly seen and appreciated.“
Congratulations from Cyril Molard
Cyril Molard, present at the ceremony, was able to congratulate the young chef in person.
“I just spent three days with him in Dubai (as part of a partnership with Gault&Millau and RAK Porcelaine, ed.) plus the ceremony in Antwerp, and we had lots of time to talk,” says Molard. “Since I’ve had my second star for eight years, I was able to share some of my experience, give him a few tips — because customer expectations will change. Some people will come just to see if the food really deserves two stars, and you have to be ready for those comments, without changing who you are.“
“We’d already planned a four-hands dinner for some time now, and I think we’ll do some great things together. It’s a great connection.“
When asked about the rumours of a third star for his restaurant Ma Langue Sourit, he remains as humble as ever:
“Before the ceremony, some Flemish chefs called me and said they thought I’d get it. I’m just really flattered that people even consider me for that title. When you know there have only been nine three-star restaurants in Belgium in 50 years, you have to be patient,” the chef says.
And 1, and 2, and 3 new one-star restaurants
Chef Clovis Degrave of the restaurant Grünewald Chef’s Table was the first to receive a star, awarded for his “explosive cuisine experienced at the counter“, in the words of the Red Guide. On stage, the young chef appeared visibly shaken and emotional as he received the Michelin jacket adorned with the iconic red macaron.
“We come every year to attend this prestigious ceremony, and of course every year we hold our breath when the stars are announced. This year even more so, because Chef’s Table was created specifically for fine dining,” he explains.
“This star brings us new visibility, and for us — with three restaurants and a hotel employing 70 people — that’s invaluable.“
This year’s beautiful surprise was the star awarded to Chef Archibald de Prince, just six months after opening his restaurant in Echternach.
“We went to the ceremony with no expectations at all,” says Rachel de Prince, who runs the restaurant alongside her husband.
“When Clovis got his star, we were thrilled for him because we’re colleagues and friends,” Rachel explains.
The last envelope was the right one! “Having René open that envelope was an incredibly emotional moment,” says Rachel, who couldn’t hold back tears on stage. The two chefs had worked side by side for eight years before Archibald decided to go out on his own.
“We’re incredibly proud of what we’ve accomplished, really happy for our teams, and we want to thank our families, our friends, and everyone who helped us — and made this first star possible. We hope this star will help put Echternach on the map in a new way,” Rachel concludes.
37 years after his first Michelin star, and following the move from La Distillerie to Fields, plant-based chef René Mathieu regained both his red and green star.
“We arrived in Antwerp not taking anything for granted — even though we had the star before, we’ve only been open for three months, and with Michelin, you never know… When there were only two envelopes left, the suspense was intense,” he admits.
After receiving his star from the host of the ceremony, she asked him to open the last envelope.
“At that moment, before even opening it, I knew it was for Archibald — it was a deeply emotional moment!” says the chef, proud to see his former sous-chef take flight on his own.
Warm congratulations to chefs Archibald de Prince, René Mathieu, Clovis Degrave and Louis Linster from the entire KACHEN team.
