Welcome to Restaurant An der Tourelle in Stadtbredimus, where a warm atmosphere and elegant setting with views of the Moselle River awaits you. Since 2006, under the direction of Jean-Marie Hemmen, the restaurant La Tourelle embodies the perfect blend of tradition and modernity. The restaurant offers authentic and tasty cuisine that delights every palate, with a menu that remains true to its classics while regularly introducing new seasonal suggestions.

Mathieu Winckel, an executive chef graduated from the École d'Hôtellerie et de Tourisme (EHTL), sees the cuisine as his piano, creating unique culinary experiences that combine flavors and textures. In 2013, he completed a fulfilling internship at La Tourelle, where he developed his passion for cooking. Ever since, he has risen through the ranks of the team and now has nine years' experience under his belt. 

For him, cooking is much more than a job, and he says it himself: "You just have to love what you do and be crazy about it". Mathieu sees cooking as an art requiring passion and creativity. The kitchen is his piano, where he likes to pair flavors and textures to offer unique and tasty culinary experiences to his guests.

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As part of our Chef of the Month project, Mathieu and his team invite you to discover their creation: sea bream fillet, green asparagus, chorizo mashed potatoes and tomato coulis. This dish will be paired with our VIGNUM Pinot Gris Greiveldange Dieffert. 

This Pinot Gris Grand Premier Cru stands out for its delicate aromas. On the nose, it reveals light notes of smoke, licorice and spices. On the palate, it is soft and round, with a mineral freshness reminiscent fresh fruit. Fruit flavors become more pronounced on the aftertaste, creating a pleasant, balanced experience.
 

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