True to the culinary philosophy of the Domaine Thermal, the chefs work exclusively with fresh, seasonal products to guarantee healthy, tasty and quality dishes. Chef Sébastien Domange and his team serve up a refined cuisine with a touch of creativity known as “Bistronomic.” They constantly revisit the great classics of French and Luxembourgish cuisine with finesse for your sheer pleasure. They bring their skills to bear with gourmet and delicate flavours. Their main values are passion, freshness and authenticity. For its part, the cellar book boasts a number of treasures, some of which stem from the Luxembourgish Moselle Region. A unique moment of discovery accompanied by personalized, bespoke service. A shaded terrace awaits your enjoyment in summer.
The De Jangeli restaurant invites you to (re)discover the wines of the Luxembourgish Moselle Valley while tasting dishes perfectly paired with them.
The Chef will serve up a new set menu each month stemming from the seasonal menu. Fresh and noble products chosen with care, a creative, refined cuisine, wines selected by our experts with care and rigour to sublimate all these flavours…
>> Discover the set menus <<
Evening in partnership with the VinsLux application and Le Guide VinsLux
Private car park: access via the impasse Emile Didderich
Access for Persons with Reduced Mobility
Sunny and shaded terrace, ideal for the summer season.
Our A LA CARTE formulas - every day
MAIN COURSE = €45
★
STARTER + MAIN COURSE = €60
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MAIN COURSE + DESSERT = €57
★
STARTER + MAIN COURSE + DESSERT = €72
An appetiser, a side order for the main course and petits fours, all made in House, are served with each formula.
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Depending on ther Chef's inspiration, a vegan starter may be suggested.
All our desserts are made in-house by our Pastry Chef Bertrand Gehin and his team using fresh and seasonal products.
A chocolate tip from our pas try chef
The pastry chefs of the Domaine Thermal use only Valrhona chocolate. A high-quality brand, Valrhona is committed to responsible, fair and sustainable production and distribution.
EVENING
FOOD AND LUXEMBOURGISH VALLEY WINE PAIRING
The Chef will propose a new set menu from the seasonal menu every 2nd Wednesday of the month. Fresh and noble products chosen with care, a creative, refined cuisine, wines selected with attention and rigour to sublimate all these flavours…
Our expert will prepare a detailed explanation of the wines offered for each dinner.
Tasting Dinner
Appetizer + 3 courses + 4 Luxembourgish wines or crémants (10cl) = €105/person
Gourmet Dinner
Appetizer + 3 courses + 4 Luxembourgish wines or crémants (15cl) = €112/person
EGG FROM THE FARM
Duo of tender asparagus, soft-boiled egg, crispy morel mushrooms, creamy "Caesar" siphon, hazelnut snow, shavings of aged Parmesan, smoked tuna ventrèche, herbaceous and tangy vinaigrette
→ Auxerrois Château de Schengen 2022
Domaine Thill, Schengen
CHILLED CHOCOLATE
Abinao 85% chocolate supreme, Guanaja chocolate siphon, cocoa nib foam, vanilla whole milk granita
→ Gewürztraminer 2022 Série 12
Domaine Henri Ruppert, Schengen
- Single set menu (no menu) -
Vegetarian option upon request
SPRING FRESHNESS
Crab claws and legs cold marinated in Calamansi vinegar, fresh herbs, melting lobster consommé jelly, airy white asparagus mousse, smoked herring caviar, Madras curry oil
L'ASPERGE ET LA FRAISE
Shavings of green asparagus, strawberry confit and sorbet, Madeleine biscuit with organic olive oil , strawberry tartar and Timut pepper, crunchy asparagus tip
- Single set menu (no menu) -
Vegetarian option upon request
DISCOVERY
Smoked and matured beef carpaccio, marinade with Sarawak pepper, ice cream infused with aged goat cheese, Ossau-Iraty shavings, grilled pine nuts, rocket, confit tomato, black olive crumble
VACHERIN
Iced parfait with Domaine Thermal honey , bergamot sorbet, spring pollen meringue and lemon gel
- Single set menu (no menu) -
Vegetarian option upon request
WINTER • 10 January, 13 March • SPRING • 10 April, 8 May, 12 June • SUMMER • 10 July, 14 August • AUTUMN • 9 October, 13 November, 11 December
*excluding the evening of Wednesday 14/02/24.
A list of allergens is available upon request.
The photos below are creations of our Chef, from the current and/or previous season's menu.
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