Gourmet restaurant Le Lys only opened its doors at Villa Pétrusse last June and, thanks to Kim de Dood, has already secured its first Michelin star.
A day after the Michelin gala in Antwerp, the 34-year-old chef reveals what drives him to peak performance every day and expresses his respect for Luxembourg’s surprisingly cosmopolitan foodies.
Congratulations on your first Michelin star in Luxembourg – though this isn’t the first time, as you also earned Guide Michelin recognition in Singapore when you were just 24. To what extent did you expect to secure a star here as well?
We really have worked very hard for a very long time and hoped that it would turn out this way. And of course, we were also lucky that our bosses provided us with everything we needed. But it is and always remains a surprise. The moment my name and that of the restaurant were announced, all my nerves suddenly vanished and only pure joy remained. Although this star is, of course, something very special for me because this is my home.
About a year ago, you said that a star would be great, but certainly not the most important thing. To what extent do you still hold that view?
The star is merely the icing on the cake, a reward for all the hard work. The most important thing is still that my team and I enjoy our work, and that our customers also enjoy what they experience here. That’s why, fundamentally, I’d much rather have a full restaurant without a star than an empty one with a star.
The phone has been ringing non-stop since yesterday lunchtime
Kim De Dood
Michelin-starred chef (Le Lys)
But the new accolade is probably already making itself felt in the bookings, isn’t it?
We were incredibly lucky anyway that the restaurant has been doing very well right from the start. But since yesterday lunchtime, the phone really has been ringing non-stop. You really notice just how much hype there is about it. In that sense, it’s a case of ‘after the gala is before the gala’. We were still celebrating yesterday, but today we’re already back at full throttle. And who knows what we might achieve next year. You always want to keep improving.
How long is the waiting time for a table at the moment?
It’ll definitely be two months.
You’re known for combining Luxembourgish cuisine with Asian flavours. To what extent did guests here have to get used to this exotic combination at first?
To be honest, I was extremely surprised at how well our vision of food with a Luxembourgish soul and an Asian touch was received by guests right from the start. That’s something to be very happy about.
Luxembourg City restaurant awarded a Michelin star in 2026 guide
If you could choose a dish yourself to win over a critic, which one would it be?
We serve everything as a set menu, so you always have several opportunities to prove yourself. But one dish that truly reflects my current vision is an oxtail consommé; a Luxembourgish oxtail broth cooked in the style of Vietnamese pho, infused with a little chilli, lemongrass, ginger – very aromatic and delicious. And alongside that, we’ve braised the oxtail, shaped it into small balls and set it in a jelly with a little radish that’s been braised in dashi, accompanied by a Thai basil-based mayonnaise, which is poured over this pho at the table. It all creates a truly fantastic flavour!
(This article was published by the Luxemburger Wort. Machine translated, with editing and adaptation by Alex Stevensson.)
