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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 De Jangeli
• 82€ •
Appetiser
—
Woodland
Wild mushrooms fricassée, perfect egg, hazelnuts and mountain-style breadstick
—
The Lake
Arctic char, oyster and herb tartare, turnip and curry spiced bulgur
or
Indulgence
Confit beef chuck, Bordelaise sauce, carrot in various textures and orzo in pot-au-feu broth
—
Optional
Mature cheese platter
• +19€ •
—
Pre-dessert
—
Country Escape
Roasted damsons, hay crémeux, almond biscuit, damson and hay sorbet
—
Mignardises
À la carte
Starters
Land and Sea
Mackerel in white wine, variation of carrot and onion
• 19€ •
Foie Gras Terrine
Natural foie gras terrine, apple, pear and dried-fruit chutney, served with focaccia toast
• 27€ •
Gentle Indulgence
Squash and mushroom cannelloni pasta gratinated with Comté cheese, lamb’s lettuce velouté and pomegranate gel
• 20€ •
Woodland
Wild mushrooms fricassée, perfect egg, hazelnuts and mountain-style breadstick
• 23€ •
At the Chef's discretion, a vegan 
starter may be offered.
Main courses
The Bresse Region
Bresse chicken breast roasted on the bone, crispy confit leg with foie gras, pressed potato and celeriac, Albuféra sauce
• 48€ •
Local Heritage
Rack of suckling pig, Grand Veneur sauce, variation of salsify and truffle coquillettes pasta
• 46€ •
Indulgence
Confit beef chuck, Bordelaise sauce, carrot in various textures and orzo in pot-au-feu broth
• 38€ •
The Lake
Arctic char, oyster and herb tartare, turnip and curry spiced bulgur
• 55€ •
Freshwater Catch
Roasted pike-perch fillet, mushroom cappuccino, pommes boulangère and fish cream sauce with trout roe
• 56€ •
Discovery
Roasted Chinese cabbage “Caesar style”, croutons, Parmesan sauce, breaded tofu, confit tomatoes and Parmesan shavings
• 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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