The day always starts early for this couple of Italian restaurateurs, whose work has just been hailed, in a beautiful way, by the reference of gourmets, the famous Michelin Guide. Under the coat of Ilario Mosconi hides the new apron of a grand two-star chef, who once again conquered the distinction that was taken away from him in 2013. Each morning for Ilario and his wife Simonetta, it’s the same routine. The same gestures to select the in-season fruit and vegetables that will accompany the dishes listed on the restaurant’s menu. Dishes made from fresh products, like these langoustines that will finish in an antipasti or this Brittany lobster that could soon be found in the list of daily specials. Every day, we buy what we need, not just to have enough in quantity but to have it fresh. The bar fish is a la carte, we can also add it to the antipasti, and then for the live langoustines it’s the same, for the antipasti too, it depends. The lobster, yes that’s for the specials of the day. It means that we do not have it on the menu for the moment but we will try to make a recipe, taste it, then we’ll test it and if it’s good then for spring, we’ll need to change the menu, we change it every season. The man who started in the dining room before attempting his first experience as a commis chef, more than 30 years ago, is today one of the biggest European chefs. A self-taught man, Ilario Mosconi is proud of his Italian roots. A transalpine cuisine that is too often misunderstood, caricatured, and reduced to pasta or pizza, according to this chef originally from Brescia, in the north of Italy. In Europe, we’re the only two-star establishment outside of Italy, maybe even for Michelin it was difficult, but maybe they understood Italian cuisine, I hope in any case. We bring all our products from Italy, whether from Sicily, Tuscany, Piedmont, with nuts, truffle, meat; and it’s with all these products that we have the second star. We still make pasta yes, we make it fresh. But Italian cuisine isn’t only pasta. Italian cuisine, according to Ilario Mosconi is above all a light and healthy cuisine, a bit like the feather he chose as his emblem. …people hide the vegetables with sauces and put things under them….it’s too busy and I don’t like it. When we have a good product, we put two or three products together but that’s it… At home, it’s not to speak ill of others, but we can eat here every day. But to arrive at this level of excellence, the chef, with a rather calm disposition had to build his own character. A fiery temper according to some. The key to success certainly. According to your wife you have to control everything, is that true or not? It’s not true. It’s not easy to work together; in the kitchen, I want everything to be perfect, but everything has to be perfect in the dining room too. So, it’s not that I don’t have confidence in the dining room or my wife for that matter, I have to leave it alone, but I simply have to check everywhere, it’s one of my faults. As for the atmosphere, it remains in line with the cuisine of Ilario Mosconi: sober, light, and delicate. The chimney fire in the little salon, the library upstairs plunges us into a cosy, almost intimate atmosphere… We didn’t want to create a restaurant that was too modern or too heavy. The restaurant is like our home, calm, tranquil with a light colour, we should feel like we’re in one’s house, like we’re at home…. There is a still a bit of space on the façade of this house located at 13 rue Munster in Luxembourg. Space for a 3rd star eventually….? I’m not looking for the 3rd star, but I would rather not say anything. If Michelin comes, it would be to first keep the 2nd star and then we’ll see.