In Drauffelt, between Wiltz and Clervaux, chef Yves Radelet works tirelessly in his restaurant. Charcuterie and cheeses, even moulds and plates – everything is made on the premises.
At Yves Radelet’s restaurant in Drauffelt, fine cuisine and craftsmanship go hand in hand. For Yves Radelet is not only a renowned restaurateur, but also an accomplished artisan.
Belgian-born chef Radelet first made a name for himself in Luxembourg in the 2000s, with his restaurant Yves Radelet on rue du Curé in Luxembourg City. His current establishment in Drauffelt continues to impress.
Charcuterie and cheeses
Nine years ago, Yves Radelet decided to swap city living for village life – a decision rooted in his desire to give his four children the kind of upbringing he himself experienced, in a small village surrounded by nature.
In 2016, the family moved to the countryside north of the capital, and Radelet opened his new restaurant – again under his own name – in a converted farmhouse in Drauffelt. Here, the multi-talented chef produces his own charcuterie from Duroc suckling pigs reared just a few kilometres away. He also makes all his own cheeses.
In a cellar room, Radelet processes cow’s milk from Kalborn and goat’s milk from Noertrange, both nearby. “I produce de Drauffelt brie and camembert, as well as a variety of soft and hard cheeses, like this cheddar, which will be ready in six months. The advantage of Luxembourg is that there’s no PDO, so you can make whatever you want,” says the Gault&Millau Chef of the Year 2008, who has been making cheese for 25 years.
Moulds of Luxembourg
One of Radelet’s most recognisable creations is his cheese in the shape of Luxembourg. “During the pandemic, I had a lot of time on my hands and started experimenting with 3D printing. I’m especially grateful to Professor Wolf and his students at the University of Luxembourg’s Kirchberg campus for their help. My goal was to design my own moulds for use in the kitchen,” he explains.
In his workshop, he has created dozens of custom moulds – including the iconic Luxembourg shape – to use across his menus. It’s a skill that lets him do what he loves most: tell stories.
Stories from A to Z
Several times a year, Radelet and his wife host themed dinners. In March, for example, they plan a Chopin concert dinner. “It’s more than just a dinner with live piano – it’s a journey back in time to Chopin’s world, with a full menu of dishes he might have enjoyed.”
He has drawn on many sources for past events, including an Orient Express evening, where the menu followed the famous train route from Paris to Istanbul.
Plates made on the premises
For his themed events, Radelet doesn’t stop at food. He also crafts his own serving plates using local beechwood. “The carpenters at Dohm in Hosingen supply me with wooden discs, which I then process myself. I add maps of Luxembourg in the national colours using epoxy resin, and I varnish them the same way. I use these for amuse-bouches and starters,” he explains.
With his restaurant, Yves Radelet has written a compelling new chapter in the story of the old farmhouse in Drauffelt. The golden mirrors, royal blue velvet seating and the blend of rustic charm and refined elegance all contribute to the atmosphere – as does the black grand piano at the centre of the room.
Chef Radelet, who values craftmanship and precision, knows how to elevate authenticity with a subtle touch.
More information:
www.yvesradelet.com
Originally published in KACHEN 42 (Spring 2025)
