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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.

 

St Valentine's Menu

To take away on 12, 13 and 14 February 2021

Since Valentine's Day will have to be spent at home this year, chef of the De Jangeli restaurant invites you to take home some of his most beautiful creations.

Discover
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 special menu - only on Wednesday and Thursday evenings

Starter + Main course or Main course + Dessert = 38 €
★
Starter + Main course + Dessert = 43 €

Menu du moment

Our A LA CARTE formulas - every day

MAIN COURSE = €39
★
STARTER + MAIN COURSE = €53
★
MAIN COURSE + DESSERT = €49
★
STARTER + MAIN COURSE + DESSERT = €59

 

Starters

  • AUTUMN FOIE GRAS
    layers of duck foie gras with his heart of veal sweetbread and morels mushrooms, fine jelly infused with Jura wine, shallot chutney, coriander and toasted country bread

  • NATURAL BUT DIVINE FOIE GRAS
    duck foie gras, fine jelly infused with Jura wine, shallot chutney, coriander and toasted country bread

  • ORGANIC 64° C EGG
    perfect egg, potato risotto with minced autumn black truffle and Italian bacon, seasonal mushrooms, porcini mushroom and hazelnut crumble, airy foam with foie gras and bacon powder

  • SCALLOP CARPACCIO
    marinated and smoked instantly scallops, Le Puy green lentil salad, confit breast gel, bottarga, variation of radish, roasted juice dressing

  • CELERY
    celeriac and parsley root velouté, diced candied parsnip, vegetable parmesan, almond milk foam, chopped hazelnuts, chestnut powder

  • ORGANIC : ITALIAN BLACK RISOTTO
    Creamy cockle and piquillo, generous Thai-style marinated gambas, glazed autumn roots and vegetables, cream infused with green curry and fresh ginger

Vegetarian Dishes
  • CELERISOTTO COOKED WITH TRUFFLE JUICE
    Vegetables stew and roots of black trumpets mushrooms, mushroom juice foam, button mushroom and butternut pickles
Fish
  • JANGELI VOL-AU-VENT
    sliced lobster, crispy veal sweetbread, truffled poultry quenelles, seasonal mushroom fricassee, shellfish flavored cream
  • SCALLOP
    roasted scallops in black pudding crust, braised endives with San Daniele cured ham, young roots and candied season vegetables, parsley powder, juice stew recipe of Chef Domange
  • SCAMPI AND SHRIMP RAVIOLI
    squid ink ravioli stuffed with scampi and shrimp with coriander, squash matignon with grilled sesame oil, young spinach shoots, ginger broth with lemongrass
  • PIKEPERCH
    pike-perch steak, smoked eel, brown button mushrooms, confit bacon cubes, glazed spring onions, buttered green cabbage, red wine sauce
  • TROUT
    salmon trout steak cooked to perfection, pumpkin cooked in three ways, chestnuts, spinach and autumn roots, sage butter, tangy oriental sauce

At your convenience
- Italian rice croquettes with Parmesan,
- Glazed red beetroot gnocchi with fines herbes,
- Grandma's recipe : potato puree with semi-salted butter

Meats
  • BEEF
    best of roast beef tenderloin, herb-glazed potato balls, various carrots cooked in different ways, candied stewed shallots Bordeaux style, strong juice
  • QUAIL
    smoked and seared quail fillet, creamy arborio risotto with morel mushrooms, autumn roots, chopped pan-fried foie gras, autumn black truffle shavings, tangy chicken juice
  • IBERIAN PLUMA
    roasted Iberian pluma that melts in your mouth gratinated with ripened Parmesan, San Daniele cured ham, grandma's recipe : potato puree with semi-salted butter, glazed autumn vegetables with truffle juice, piperade
  • LOIN OF LAMB
    pan-fried loin of lamb, Fregola Sarda cooked as a risotto, salsify and parsnips, Savora mustard condiment, parmesan crust, Taggiasca black olives, marjoram-scented juice
  • VEAL
    snacked veal cutlet with pan-fried mushrooms, Jerusalem artichoke mousseline, Tonka beans, sliced parsnip in semi-salted butter, vintage port sauce

At your convenience
- Italian rice croquettes with Parmesan,
- Glazed red beetroot gnocchi with fines herbes,
- Grandma's recipe : potato puree with semi-salted butter

Cheeses
  • PLATE OF 5 RIPENED CHEESES

 

Desserts
  • PEAR AND HAZELNUT
    crunchy hazelnut biscuit, stewed pear, creamy pear, milk foam with hazelnuts
  • PINEAPPLE TATIN
    coconut Genoa sponge, thin slices of candied pineapple with vanilla caramel, crispy puff pastry, mascarpone cream
  • SWEET AND VEGETAL
    lime mousse, celery and fennel sauce, cumin crispy, creamy Ivory white chocolate and lime, garden cress emulsion
  • CHOCOLATE ALL THE WAY
    ice chocolate foam as a Popsicle, macaroon, whipped ganache, Namelaka and flour free biscuit with a warm creamy heart
  • MANGO
    spicy soft biscuit, mousse, diced mango and candied fresh mango
  • ICE CREAMS AND SORBETS MADE IN HOUSE - 3 scoops
    vanilla • cinnamon • caramel lemon • raspberry and beetroot • damson

A list of allergens is available upon request