De Jangeli Restaurant : new menu for spring
Distinguished most recently by Gault&Millau, which awarded him 2 chef’s hats and a mark of 15/20, the starred chef of our De Jangeli restaurant, Gilles Goess, redoubled his imagination for his new spring menu. Refined gourmets will henceforth delight in foie gras, asparagus, turbot, bass or even pigeon, with the added original and audacious touch of Gilles Goess, who this time has opted to play with the cooking techniques. Long cooking, as a genuine reflection of flavours, or brief cooking to preserve the raw textures of first quality products intact.
Thus, by way of starter, subtle green asparagus in season served just braised, with a perfect egg cooked in its shell for more than an hour and a half at 65° to sear the yolk whilst leaving it runny and creamy to a turn. A cream of morels and Parmesan lace complete this starter which is as simple as it is tasty.
Long cooking at low temperature also for this veal filet mignon accompanied by fondant ratte potatoes with pistachios and truffles, braised chanterelles, garnished with wood garlic. Conversely minimum cooking for this just braised turbot, served with Thai rice Madras style, coconut milk sauce and biscuit with mussel juice.
This new menu also features a very original squab, the roasted suprêmes of which are served with green asparagus, tonka bean juice and quinoa risotto. The legs are served in a subsequent course.
Finally, with a knowing look, Gilles Goess delights in commenting on the dish which, like sweetbread casserole or the Feierstengzalot, is destined to find its place rapidly among the classics of his menu: bass cooked with shellfish juice, with razor shell with sabayon sauce and Luxembourgish Crémant wine and his cannelloni with rocket, spinach and pine nuts. “With the bass, I wanted to combine the flavours of land and sea as well as to delight the eyes – a well- balanced presentation with finesse that veers from the common codes. A discovery in more ways than one.”
As befitting, this new spring menu also features its 5-course Pleasures & Tasting set menu for €85 or a Gourmet set menu for €44 which the ever affable and proficient Dominque Rizzi will delight in matching with choice findings from his cellar.
As fine weather is no longer that far away, Cédric Thomas, our maître d’hôtel, reminds us that the restaurant has its own entrance via the Emile Didderich dead end, and that its renovated terrace affords a view of the wooded park of the Mondorf Thermal Estate that is as relaxing as it is magnificent.