The Bâloise Gourmets take you to discover a restaurant promoting both a local and cosmopolitan cuisine in the heart of Bertrange.
Located in the middle of the shared space of Bertrange. The B13 is an idea of the municipality of Bertrange, wanting to create a lively place in the heart of the city.
B like the name of its host-city and 13 like its street number, this steel and glass cube facing the Church Saints-Pierre-et-Paul gives off a summer-feel with its vast terrace, minimalist décor and its bay windows welcoming all the natural light. What better during a month a November which already fs like winter?
A pair of aventurers
Luigi, the manager, comes from a large Sicilian wine growing family and he decided to pursue this passion by obtaining a Master’s degree in Wine Business Management along with a Sommelier diploma.
Eric, the chef, after having owned his own restaurant, decided to totally dedicate himself to his love of cooking, far from administrative paperwork and management worries. He thus put down roots in Bertrange to fully throw himself into his passion for culinary art at the B13.
Their cuisine stems from various inspirations, boasting aesthetically enchanting and exquisite dishes which even great restaurants could envy. Each dish has been meticulously prepared and garnished to perfection.
Any dish you order will be a purely photogenic masterpiece, likely to make your friends water at the mouth!
Fresh products from the world over
The B13 boasts no borders and is interested by the “slow food” trend, which consists of purchasing products, from mushroom beers to meat, issued from small producers from all over the world.
The B13 menu changes regularly, allowing clients to not only be ever-delighted with their meal but also giving them the opportunity to discover innovative dishes.
Venison roast beef, locally produced pickled mushrooms, diced parsnips
1st step: Venison roast beef
- Season and roast the fillet of venison for 90 minutes at 54°C
- Take out of oven and let cool
- Once cooled, put in refrigerator for 24 hours
2nd step: Pickled mushrooms and parsnips
- Bring the white wine, vinegar, coriander, juniper and sugar to a boil and then remove from heat
- Wash the mushrooms
- Place them in a jar and pour in liquid
- Close and let sit 48 hours
- Repeat this process for the cubed parsnips
3rd step: Vinaigrette
- Emulsify the venison stock, white vinegar and a few drops of Balsamic vinegar
4th step: Presentation
- Using a basting brush, line the bottom of the plate with the sauce
- Cut the roast beef into thin slices and place in a circle
- Arrange the pickled mushrooms and parsnips as you find suitable
- Add some leaves of lamb’s lettuce
- A pinch of fleur de sel and a dash of pepper to finish off the seasoning