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Restaurant De Jangeli

A Bistronomic restaurant offering a refined, creative and daring cuisine.

A bistronomic cuisine, sheer pleasure.

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.

Private car park: access via the impasse Emile Didderich

Access for Persons with Reduced Mobility

Sunny and shaded terrace, ideal for the summer season.

 

>> Consult the latest measures and conditions of reception in our restaurants. <<

Choose what you are going to taste

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 = €55
★
MAIN COURSE + DESSERT = €52
★
STARTER + MAIN COURSE + DESSERT = €65

 

Starters

  • FOIE GRAS
    Layers of duck foie gras, smoked quail, mushroom jelly, celery confit, hazelnut oil, truffle gel, toasted brioche

  • LABEL ROUGE SCOTTISH SALMON
    Salmon confit, leek cannelloni stuffed with smoked haddock and herbs, leek in three ways (gel, fried, oil), smoked Avruga and young shoots

  • “DE JANGELI” ONION SOUP
    Onions confits, burnt bread emulsion, sweet caramelized onion ice cream, toasted bread rings, onion textures

  • SCALLOPS
    Scallop carpaccio marinated in citrus fruits, cauliflower tabbouleh with herbs, pickled cauliflower carpaccio, trout roe, yuzu gel, fir bud vinaigrette

  • JANGELI PATÉ IN CRUST
    Duck, veal, truffle, foie gras, lamb's lettuce salad, artichoke, nuts mendiants, seasonal mushroom chutney and pickled mushrooms

Vegetarian Dishes
  • ROASTED PARSNIP PURÉE
    Forgotten vegetables glazed with truffle juice, vegetable croques and grated chestnuts
Fish
  • PIKE-PERCH
    Roasted fillet of large pike-perch with cep mushroom butter, grilled celerisotto, pumpkin cubes, candied fennel, sour beetroot sauce
  • SCALLOPS
    Roasted scallops, white soybean paste crust, fine saracen noodles with wakame, parmesan emulsion
  • BRILL
    Fillet of brill in a horn-of-plenty mushroom crust, pumpkin three ways, country foam and root vegetables
  • LOBSTER AND SOLE
    Open ravioli of lobster and sole, fennel confit, yellow turnip mousse, chestnut crumble, foam of lobster broth
  • SALMON
    Jerusalem artichokes three ways, parsnips roasted on the skin and steamed chestnuts, cep mushroom butter sauce

At your convenience
- Mashed potatoes with mushrooms and hazelnuts
- Pearl barley risotto with chestnut chips
- Royale of mushrooms with fine herbs

Meats
  • CALF SWEETBREAD
    Calf sweetbread browned in semi-salted butter, salsify confit on the skin, parsnip gnocchi, root vegetables, butternut, liquorice reduced juice
  • PIGLET
    Piglet cheek confit, parsnip purée, candied onions, shimejis mushroom, autumn vegetables, full-bodied mirror sauce
  • PIGEON
    Pigeon cooked on the chest bone, leg confit, salsify confit, mushrooms and chestnuts, Jerusalem artichokes, pumpkin fondant, crunchy potatoes, cocoa sauce
  • BEEF
    Lacquered beef with truffle juice, mushroom tartar, foie gras and hazelnuts, soft potatoes with herbs and chestnuts, leek fondue, spicy juice

At your convenience
- Ecrasé de pommes de terre aux champignons et noisettes
- Risotto d'orge perlé aux brisures de marrons
- Royale de champignons aux fines herbes

Cheeses
  • PLATE OF RIPENED CHEESES

 

Desserts
  • BELLE-HÉLÈNE PEAR "DE JANGELI"
    Poached pear, soft almond biscuit and hot chocolate
  • MONT BLANC & PEAR
    Meringue with peace seeds, chestnut cream, pear confit, mascarpone whipped cream, white and black sesame tuile biscuit
  • COFFEE AND WHISKY
    Crispy rice soufflé, coffee siphon, whisky emulsion and white coffee ice cream
  • CHOCOLATE FLEUR DE SEL
    Grandma's mousse made from Venezuelan Araguani, crunchy chocolate leaves and toasted cereals, yuzu fleur de sel
  • CITRUS FRUIT AND GIANDUJA
    Japanese hazelnut biscuit, citrus marmalade, Gianduja ganache, hazelnut crumble and citrus caviar
  • ICE CREAMS AND SORBETS MADE IN HOUSE - 3 scoops
    Vanilla • Chocolate • Chestnut • Verbena & honey • Passion fruit • Orange

A list of allergens is available upon request