La Table de l'Épicerie

The story

La Table de l'Épicerie in Mondercange serves refined French cooking

The Kitchen and Culinary Approach

Chef Nicolas Szele leads La Table de l'Épicerie in Mondercange through a kitchen that blends local tradition with contemporary French cooking. He incorporates gentle global accents into familiar formats, ensuring every dish relies on precise seasoning rather than heavy sauces. The approach keeps the French culinary style grounded and consistently approachable.

Signature Preparations

The cheese and shrimp croquettes remain the most requested item due to their crisp texture and rich filling. A revised leek vinaigrette now features thick-cut bacon that provides a necessary smoky contrast to the tender greens. Those looking for bolder profiles will find the seabream ravioli paired with coconut milk and a bright red curry base.

Recognized Standards

The consistent execution across the menu attracted a score of twelve from Gault&Millau for the 2026 guide. Reviewers noted how the generous plating and highly seasoned components create a cohesive progression. The French cooking continues to prioritize balanced heat and clear ingredient expression over complex presentations.