Our residency would be nothing without the precious and creative work of Antoine and Sara, our kitchen chefs. Their art of preparing food integrates fresh organic vegetables from Geméisguart CIGL Esch-sur-Alzette, some typical Italian cheese, saved food from the anti-waste activity made possible by Foodsharing Luxembourg asbl. Meat is not missing either, with a 10% of participation rate to the menu.
​Vegan, vegetarian and ‘flexitarian’ are the available eating choices our cooks make possible. 

Amazing overflowing energy the first week at Nomadic Island camp. Our first youngster group –  coming from the Maison de Jeunes Bettembourg – have been very active since the first day. Valentin’s teepee was constructed within few hours of work. Stéphane’s pirate installation also found many devoted participants.