Leading Luxembourg’s Only Two-Michelin-Starred Restaurant
Cyril Molard, head chef and owner of Ma Langue Sourit, Luxembourg’s only two-Michelin-starred restaurant, reveals his daily routine, approach to gastronomy, and challenges in the evolving restaurant industry.
What does a typical day look like for a two-Michelin-starred chef in Luxembourg?
I live in Belgium, so my day starts with the commute. I wake up at 6:30 a.m. to have breakfast with my children—family time is a priority for me. I drop them off at school around 7:45 a.m. and head to the restaurant, arriving by 9:15 a.m. My day usually extends to 1:30 a.m. since I prefer to stay for the dessert service and greet the customers personally. I have an 18-person team and on a busy day, we can serve 60 to 70 customers. The work is intense, but I believe that being hands-on is crucial. I spend most of my time in the kitchen, managing the creative process and ensuring excellence. I don’t believe in rigidly following set dishes with photos; we constantly innovate with the team. Being present and setting an example in the kitchen drives progress, and I want my staff to feel the same dedication and energy.
How do you recruit and retain talented staff in a demanding industry?
Hiring in Luxembourg is tough, especially since we don’t provide staff housing. Many of our team members live across the French border, in places like Schengen or Sierck-les-Bains. To make the work sustainable, I maintain a slightly overstaffed kitchen, which allows for better shift rotation and work-life balance. Our team gets eight weeks of paid vacation annually. We compensate well above market rates and try to create a family-like atmosphere, fostering transparency and trust. I’m upfront with my staff when things are going well or not, and I make sure they know the ebb and flow of the restaurant business. If someone isn’t the right fit, it becomes evident quickly. The intense rhythm of a two-star kitchen demands complete commitment, and I need my team to operate at 110%. The younger generation today values balance—they want to work hard but also enjoy their personal lives. The pandemic shifted perspectives; I’ve learned that if people aren’t happy at home, they won’t thrive at work either.
“You see people who’ve tightened their belts to come dine, and they’re the most beautiful tables.”
What do customers expect when they come to Ma Langue Sourit, and how do you meet those expectations?
My clientele is diverse—50% locals, 50% international visitors. I’ve always wanted the restaurant to be a destination. We get guests from Luxembourg as well as those traveling from abroad, sometimes as part of food tours visiting Europe’s top restaurants. Luxembourgers, in particular, are experienced diners and have high standards. They’re cautious before praising a meal, often saying “we’ll come back” instead of “it was great,” which to me means they were satisfied but are still measuring the experience. For us, the dining experience isn’t just about the plate—it’s about the entire journey, from how you’re greeted to how the dessert is served. Michelin might focus solely on the food, but customers evaluate everything, from the ambiance to the service. The challenge is to ensure that every part of the restaurant is aligned with the expectations of a two-star experience, not just the dish.
