Guy Grauffman says it was always his dream to open a Luxembourgish restaurant, one that would showcase his country’s home-cooked culinary treasures in an upscale setting that might attract business people and tourists looking for something extra.
“I knew everyone says that Luxembourgish food has the quality of one country and the quantity of another country, but I couldn’t remember which was which.”
“By that time, I’d already rented a space for my restaurant and begun to hire staff, so I couldn’t admit that I was confused.”
After a few hours of reflection, Grauffman says he chose “German quality with French portions,” which sounded about right. He then created his house specialities, making sure to keep the serving sizes very small.
“It’s been two weeks and I haven’t had any customers except for my sister and her husband, but I don’t think they’ll come back,” he said. “They say 24 euros for a mini Mettwurst, a spoon of sauerkraut, and a couple of slices of German-style potatoes is too much, but I think they just don’t appreciate gastronomic cuisine.”
“But maybe they were right that serving bread rolls so small you need tweezers to pick them up is a mistake,” he added.