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Restaurant De Jangeli
A Gastronomic restaurant offering a refined, creative and daring cuisine.
A gastronomic cuisine, sheer pleasure.
New team, new cuisine, new signature… Restaurant De Jangeli is reinventing itself under the direction of Chef Jérôme Le Guernevé. True to the culinary philosophy of Domaine Thermal, the Chef and his team work exclusively with fresh, seasonal products to guarantee you healthy, flavorful and quality dishes.
Jérôme Le Guernevé offers you refined cuisine, enhanced with a touch of creativity, a resolutely gastronomic cuisine. This new team combines expertise and innovation with delicious and delicate flavors. Passion, freshness and authenticity remain their core values.
The wine cellar features some wonderful discoveries, including some from the vineyards of the Luxembourg Moselle. A unique moment of discovery accompanied by personalized, tailor-made service. In summer, enjoy the shaded terrace.
Jérôme Le Guernevé is in charge of the kitchens of the Domaine Thermal's gourmet restaurant.
With a career built in demanding establishments, the Chef has developed a sincere, elegant, and resolutely seasonal cuisine. His philosophy: to let the ingredients speak for themselves, to respect the rhythm of nature, and to offer dishes that are precise, clear, and full of character.
Through a constantly evolving menu, he infuses De Jangeli with a refined gastronomic identity, where French tradition and contemporary touches meet in harmony.
Private car park: access via the impasse Emile Diderrich
Access for Persons with Reduced Mobility
Sunny and shaded terrace, ideal for the summer season.
Our menu suggestions
Menu Découverte
To enjoy this menu, the last reservation is at 12:45 p.m. (lunch service) and 8:00 p.m. (dinner service).
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• 119€ •
Appetiser
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Lamb in Brioche
Brioche-wrapped lamb, meat jus vinaigrette with mustard seeds and lovage oil
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Light and Delicate 
Tomato pavlova, tomato cream, zucchini and aubergine, fresh goat cheese mousse with olive crumble
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Mediterranean Catch
John Dory fillet, bottarga, fennel confit with lemon, herb Darphin potatoes
or
Heart of veal sweetbreads
Veal sweetbreads, braised sucrine lettuce, French-style peas, shoestring potatoes
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Optional
Mature cheese platter
• +19€ •
—
Pré-dessert
—
Tarragon in Chiaroscuro
Valrhona Caraïbe 66% chocolate cream infused with tarragon, sea salt biscuit, tarragon gel, Valrhona Manjari 64% chocolate mousse and green apple & tarragon sorbet
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Mignardises
À la carte
Starters
Lamb in Brioche
Brioche-wrapped lamb, meat jus vinaigrette with mustard seeds and lovage oil
• 25€ •
Skate Wing Grenobloise
Pressed skate wing with a classic Grenobloise garnish
• 22€ •
Light and Delicate
Tomato pavlova, tomato cream, zucchini and aubergine, fresh goat cheese mousse with olive crumble
• 19€ •
Frog Legs in Green Jacket
Frog legs with watercress velouté, garlic crisps and parsley tempura
• 23€ •
At the Chef's discretion, a vegan 
starter may be offered.
Main courses
Rabbit
Rabbit saddle with redcurrant mustard, gooseberry pickles, toasted rice and baby sweet pepper
• 39€ •
Dry-Aged Beef
Dry-aged beef ribeye, pepper and tarragon jus, traditional pommes Macaire potato and grilled artichoke
• 49€ •
Veal
Veal hanger steak with summer savory, rainbow chard and Niçoise socca
• 42€ •
Turbot
Poached turbot with lemongrass, sautéed potatoes with nori butter and Provençal vegetable tian
• 56€ •
Red Seabream
Red seabream fillet, white butter sauce with glasswort, zucchini variations and a roasted polenta patty
• 55€ •
The Market Garden
Roasted Coeur de Boeuf tomato, ratatouille cannelloni, zucchini pickles, garlic cream and herb oil
• 32€ •
At the Chef's discretion, a vegan main course may be offered.
• Wine list presented at the restaurant •
Our producers in the spotlight
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