The story
In the peaceful Luxembourgish countryside, just minutes from Luxembourg City, Guillou Campagne stands as a destination for refined dining. Chef Katell Guillou, who earned a Michelin star for the restaurant in 2015, took over the "bastion of Schouweiler" in 2010, continuing a family legacy. After making Le Toit pour Toi one of the city's trendiest addresses, she dedicated herself to this setting, where the focus is squarely on Luxembourg's terroir.
The kitchen is led by chefs Guillaume Rotario and Fabien Duvauchelle, both trained by Pierrick Guillou, Katell's father. They preserve his style of cooking: "classic dishes such as we no longer see these days, bursting with flavours." The Michelin guide recognises this high-quality cooking, and the menu reflects it with perennial favourites. Diners will find signature plates like fleurs de courgettes farcies au homard et gambas (zucchini flowers stuffed with lobster and prawns) and vol au vent au poulet de Challans.
The restaurant offers a market menu (65 € for three courses: amuse-bouche, starter and main, with dessert as an optional supplement) from Wednesday to Friday lunch. On Saturdays and Sundays, a six-course tasting menu is available for 195 €. Sunday evenings trade the à la carte for themed suppers, including a famed couscous around roasted meats and a poussin fermier d'Alsace with pommes paille and béarnaise—a dish that recalls the restaurant's roots at Le Toit pour Toi. These are also available for takeaway with 24 hours' notice.
Guillou Campagne extends the experience beyond the dining room with its on-site épicerie. Guests can purchase house-made jams, country breads, desserts and fine oils – a way to take the restaurant's authentic flavours home. The combination of a warm, elegant setting, locally rooted classic French cuisine and the recognition of a Michelin star makes this Schouweiler address a true bastion of gastronomic tradition in Luxembourg.
Recognition
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High quality cooking
If you’re hankering for a place in the country, then this fits the bill! The terrace promises a real change of scenery in summer, while the stone-walled dining rooms herald the comforting tradition that will follow on the plates. First, you have the legendary dishes inherited from the late Pierrick, such as the tartine of pig's trotters au gratin with Parmesan or the Breton-style Atlantic fish cotriade, which alone are worth the trip. Then there are the seasonal classics, such as razor clams au gratin with wild garlic butter, totally irresistible, or the generously buttered mashed potatoes with three eggs: chicken, salmon and, of course, caviar! Katell Guillou orchestrates the service with a professional team, including the cheerful Grégory, who is as endearing as ever and showers you with his kind gestures and attention.
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