Sébastien and Agnès Rouillaux (Flûte Alors): Champagne and gastronomy in dialogue
Sébastien and Agnès Rouillaux, owners of Flûte Alors in Luxembourg, discuss the evolution of their champagne-focused restaurant, its event offering and the philosophy guiding a unique selection of artisan champagnes.

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How would you describe the concept behind Flûte Alors?
We opened Flûte Alors almost four years ago with a simple yet distinctive idea: pairing champagne with tapas in a relaxed setting. Gradually, experience, client feedback and culinary exploration refined that initial concept. Today the venue expresses something broader: a restaurant where champagne and gastronomy enter into genuine dialogue. Seasonal menus designed by the kitchen team interact carefully with a dynamic champagne list. Around ten champagnes appear by the glass at any given moment, alongside more than three hundred references available by the bottle. Complementing that selection, about one hundred still wines from Luxembourg and France enrich the cellar. Our ambition always focused on offering an accessible yet refined experience. Guests may simply enjoy a glass after leaving the office or theatre, share tapas while discovering new cuvées, or explore a complete lunch or dinner pairing menu entirely centred on champagne. Such flexibility defines the spirit of Flûte Alors. Each visit can remain spontaneous or evolve into a more elaborate gastronomic moment, yet champagne stays at the heart of the experience.
“Our ambition always focused on offering an accessible yet refined experience.”

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Why has Flûte Alors become attractive for corporate events?
From the street, most visitors notice only the ground floor dining room. Yet the building hides another valuable space upstairs that opens exciting possibilities. That floor accommodates seated lunches or dinners, cocktail receptions and conference-style presentations equipped with screen, microphone and projector. Capacity reaches roughly thirty to thirty-five guests, creating an intimate yet professional atmosphere particularly suited to corporate gatherings. During weekdays the entire floor can receive full private booking, which many companies appreciate for client events or team celebrations. Another distinctive feature sits on that same level: a table for eight guests located inside the former chapel of this historic Luxembourg building. That setting offers privacy, character and a memorable environment for business discussions or special occasions. Beyond events, a business lunch served from Tuesday to Friday attracts a growing professional clientele seeking efficiency without sacrificing culinary pleasure. As warmer days approach, the terrace returns as another highlight. Sunlight, relaxed conversation, elegant bubbles and carefully prepared dishes create a moment of escape in the city centre. Hospitality, attentive advice and genuine kindness guide every interaction delivered by the seven members forming the restaurant and kitchen team.
How do you select and showcase the champagnes served at Flûte Alors?
Every champagne served at Flûte Alors originates from Craft et Compagnie, our importing agency dedicated to artisan grower champagnes and the parent company behind the restaurant. That connection reflects three decades of close relationships with Champagne’s winemakers and broader regional ecosystem. Such proximity opens doors to remarkable diversity: varied terroirs, grape varieties, vinification styles and price levels. Our involves translating that richness into a living wine list rather than a static catalogue. A rotating selection of at least ten champagnes by the glass
encourages exploration and frequent discovery. Two sommeliers play a central role, sharing knowledge, explaining terroirs and guiding guests through styles that may surprise even experienced enthusiasts. The entire team participates in that educational spirit. One of the most vivid illustrations appears during winemaker dinners. For those evenings, a menu takes shape around carefully selected cuvées, allowing cuisine and champagne to enhance one another through deliberate pairings. Such moments reveal the depth and personality of grower champagnes while transforming a dinner into a genuine encounter with Champagne’s craftsmanship.
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