Wax

The story

Wax Restaurant in Pétange: French Brasserie Crafted in a Restored Mill

The chefs and the restored mill

Wax in Pétange occupies a converted mill where chefs Fränk Manes and Jeff Lux practice their French brasserie craft. Their approach blends rustic cooking with subtle contemporary adjustments. Gault&Millau recognized this balance with a 12.5 out of 20 rating for the 2026 guide. The kitchen prioritizes seasonal produce while weaving global influences into classic preparations.

Signature plates and seasonal focus

Starters often feature a rich pâté en croûte served alongside blackcurrant mustard. Bone marrow roasted with garlic and parsley provides a second option for those seeking deeper flavors. The menu anchors itself around the local cordon bleu, which arrives generously stuffed with regional ham and Comté AOP cheese. Pan fried black tiger prawns receive a gentle heat from mild garlic and jalapeño, rounding out a menu dedicated to French cooking.

Dining spaces and service rhythm

Myriam and Stéphane manage the floor with a practiced rhythm that keeps service fluid. Guests gather in a warm interior before moving toward the expansive rear terrace. Outdoor kitchens activate there during summer months for live cooking demonstrations. Evening concerts and scheduled events fill the calendar when the weather turns mild.