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.
The Chef’s suggestions
The Chef offers new suggestions regularly depending on the seasons and the products on the market. To be discovered on the spot.
Our A LA CARTE formulas - every day
MAIN COURSE = €42
★
STARTER + MAIN COURSE = €57
★
MAIN COURSE + DESSERT = €54
★
STARTER + MAIN COURSE + DESSERT = €69
EASTER MENU
proposed on Sunday 09th April • Noon (no menu)
Preamble
Bruschetta of sardine rillettes with fine herbs, aubergine caviar, rocket, shavings of Comté cheese, piquillo coulis, black olive powder
Gravlax
Salmon trout Gravlax flavoured with Kirsch, parmesan shortbread, lemon verbena panna cotta, large melting green asparagus, trout roe, horseradish foam, yuzu gel, Atsina Cress
Sea bass cooked to perfection
Sea bass cooked to perfection, celery in textures, artichoke chips and shavings in poivrade sauce, white butter with liquorice, brick biscuit, seaweed powder
Lamb confit
Lamb shoulder confit with black sesame hummus juice, pea and green asparagus stew, Medjoul date condiment, kumquats, ice-cold mint with honey vinegar, sage-infused juice
Easter delight with pecan
Almond biscuit, pecan praline crunch, Valrhona milk-hazelnut chocolate mousse, Morello cherry and cranberry confit
♦
Adult: 80€
Child (-12) : 39€ with a soft drink
EVENING
FOOD AND LUXEMBOURGISH VALLEY WINE PAIRING
As of 11 January 2023, 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) = €99/person
Gourmet Dinner
Appetizer + 3 courses + 4 Luxembourgish wines or crémants (15cl) = €106 /person
SCALLOPS WITH EXOTIC FLAVOURS
Scallop and smoked trout tartar with passion fruit flavours, pomegranate slivers, clementine oil and fine herbs, passion fruit gel, red beetroot hummus, citrus salpicon with coriander and mango vinegar, bread wafer
Maison viticole Schmit-Fohl -Ahn
Chardonnay Ahn Vogelsang 2021 - BIO
LIGHTLY SEARED ANGUS BEEF SIRLOIN
Crispy potato mille-feuille, variation of beetroot and blackcurrant, shallot confit with Luxembourgish Pinot Noir, purple mustard mirror sauce
Domaine Krier-Bisenius - Bech-Kleinmacher
Pinot Noir Charta Luxembourg 2019 - BIO
- Single set menu (no menu) -
Vegetarian option upon request
LE BOEUF ET LE FOIE GRAS
Terrine de joue de bœuf longuement confite au foie gras de canard, cylindre de pommes de terre aux fines herbes, condiment d’oignon rouge épicé et gel de cornichon, pickles de girolles et d’oignons rouges, poudre de champignons
LE BIEN-ÊTRE
Dos de bar rôti, viennoise de sésame Kimchi et fines nouilles de sarrasin, wakamé, shitakés, légumes primeurs, asperges, fin bouillon parfumé à la noix de coco, au gingembre et à la citronnelle
- Menu unique (pas de carte) -
Option végétarienne sur demande
DOUCEUR DE PRINTEMPS
Duo d’asperges, charcuterie italienne Culatello di zibello, confiture de jaune d’œuf, râpé de jaunes d'œufs confits et séchés au sel, mayonnaise légèrement fumée, espuma de mimolette vieille, fine neige parfumée à l’huile de noisette
LE QUASI DE VEAU
Quasi de veau servi rosé et sa fine purée de pois cassés montée à l’huile fumée, gnocchi frits à la farine de châtaigne, ragoût de petits pois, pétales de tomates confites et févettes, jus réduit au vinaigre de Banyuls
- Menu unique (pas de carte) -
Option végétarienne sur demande
LE MAQUEREAU JUSTE RAIDI
Filets de maquereaux marinés en aigre doux puis passés à la flamme, purée de fenouil, rouille safranée, caviar d’aubergine, condiments de pamplemousse et de salicorne, radis Daïkon mariné au cassis, crispies d’oignons
LE BOEUF EN TEXTURE
Meilleur du bœuf poêlé en croûte de Zaatar, crémeux de lentille verte du Puy au Beaufort, asperges en déclinaison, pommes Anna, jus infusé au poivre légèrement fumé
- Menu unique (pas de carte) -
Option végétarienne sur demande
To be discovered or rediscovered, the selection of wines and crémants from the Luxembourgish Moselle Valley presented during the Food and Wine Pairing Evenings will be featured in all our restaurants in the month after they are presented.
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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