{"id":128609,"date":"2023-03-23T05:00:00","date_gmt":"2023-03-23T04:00:00","guid":{"rendered":"https:\/\/vanguards.eu\/archives\/128609"},"modified":"2025-09-25T14:53:00","modified_gmt":"2025-09-25T12:53:00","slug":"discussion-with-the-chefs-of-pavillon-eden-rose","status":"publish","type":"post","link":"https:\/\/vanguards.eu\/shop\/2023\/03\/23\/discussion-with-the-chefs-of-pavillon-eden-rose\/","title":{"rendered":"A star-filled spring for Pavillon Eden Rose"},"content":{"rendered":"\n

The Michelin guide has awarded the young chef couple from Kayl a star. The Pavillon Eden Rose has blossomed and this season promises to be a sweet one for Val\u00e9rian Prade and Caroline Esch. We met with them to look back at an unforgettable moment.<\/strong><\/p>\n\n\n\n

On an almost spring day in the heart of Ouerbett Park in Kayl. The crocuses are in bloom. A blue jaybird flutters in front of the building. Set amidst the greenery, the luminous restaurant where Val\u00e9rian Prade and Caroline Esch work: the Pavillon Eden Rose.<\/p>\n\n\n\n

Since last week, there is a sweet smell of satisfaction in the restaurant: the Michelin Guide has awarded the 26 and 27 year old couple their first star. A distinction that the young chefs did not really expect. “We received the invitation to the award ceremony in Mons. We went there. Maybe we thought we would get something, there are other prizes than the stars, but I really didn’t expect this. I shouted ‘No way!’ when I heard ‘Kayl'”<\/em>, recalls Caroline Esch, still moved.<\/p>\n\n\n\n

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“I thought that I would cry<\/strong>“<\/h2>\n\n\n\n

For Val\u00e9rian Prade, whose collection of Michelin guides on display at the back of the restaurant leaves no doubt about the importance of this distinction in his eyes, it was also an incredible moment. “When you’re a chef, you dream of this moment at some point. I thought I would cry. That’s how I imagined it. But in the end, I didn’t\u2026 It was such a shock!”<\/em><\/p>\n\n\n\n

No tears, but pride. The couple who runs “the only 100% certified gluten-free restaurant in Luxembourg”<\/em>, says the owner, only started this adventure together in 2021. “It was just after the Covid. And everything went very quickly. We were elected ‘Discovery of the Year 2022’ by Gault&Millau and a ‘selection’ of the Michelin Guide. The following year Val\u00e9rian received the title of ‘Young Chef of the Year 2023’ by Gault&Millau and now comes the Michelin star!”<\/em><\/p>\n\n\n\n

“All that’s missing is a star!”<\/strong><\/h2>\n\n\n\n

The awards kept coming, and the young chefs began to realise that they were reaching a higher level: “We didn’t do anything special, we just tried to improve constantly, to evolve, to perfect ourselves”<\/em>, explains Val\u00e9rian Prade. “I’ve also been able to find more time in the last year to get back into pastry-making,”<\/em> adds Caroline Esch. “But we were not really aware of all this, it is the customers who told us about it. In the last few months, we’ve had a few ‘all that’s missing is a star’ for Eden Rose… We smiled and said thank you, but eventually, it arrived,”<\/em> says the couple.<\/p>\n\n\n\n

“We still can’t believe it,”<\/em> they explain. “People pop their heads through the restaurant door to congratulate us, we get flowers, and gifts, from everywhere! Clients, partners, suppliers…”<\/em> “The day after the announcement, I opened my emails: nearly 400 unread emails, even though I’m always up to date…”<\/em> smiles Caroline Esch. “I sat there for seven hours trying to answer them all on social networks. It’s very touching…”<\/em><\/p>\n\n\n\n

A small price increase<\/strong><\/h2>\n\n\n\n

And, reservations are pouring in. “We’re almost full on weekends for a month at the moment,”<\/em> she says, with only four days since the star.<\/p>\n\n\n\n

As far as prices are concerned, “we have kept the cheapest tasting menu in Luxembourg for a 1-star restaurant. We have only increased it by \u20ac20 (to \u20ac95, editor’s note). We have increased the lunch menu by only \u20ac5 (to \u20ac50, ed. note).”<\/em> “The menu had to change this week, so it was very timely. And we were also evolving here with more noble products, duck, crab… so it fits perfectly with the timing,”<\/em> explains the chef.<\/p>\n\n\n\n

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A few days ago, Val\u00e9rian Prade celebrated his birthday. In a few days, it will be Caroline Esch’s birthday. What better way to celebrate these anniversaries than with a star above their restaurant?<\/p>\n\n\n\n

Header Picture: Lucas Miller<\/em><\/p>\n\n\n\n

More information: www.edenrose.lu<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

The Michelin guide has awarded the young chef couple from Kayl a star. The Pavillon Eden Rose has blossomed and this season promises to be a sweet one for Val\u00e9rian Prade and Caroline Esch. We met with them to look back at an unforgettable moment. On an almost spring day in the heart of Ouerbett […]<\/p>\n","protected":false},"author":8,"featured_media":97255,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","pmpro_default_level":"","footnotes":""},"categories":[4532],"tags":[],"class_list":{"0":"post-128609","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-chef-interviews","8":"pmpro-has-access"},"featured_media_global":[],"_links":{"self":[{"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/posts\/128609","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/comments?post=128609"}],"version-history":[{"count":1,"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/posts\/128609\/revisions"}],"predecessor-version":[{"id":258411,"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/posts\/128609\/revisions\/258411"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/media\/97255"}],"wp:attachment":[{"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/media?parent=128609"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/categories?post=128609"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/tags?post=128609"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}