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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

  • CAPRA NICE AND SMOOTH
    Goat's cheese panna cotta, summer vegetable pickles and confit, spicy tomato coulis, basil gel, black olive and hazelnut crumble, rocket salad, smoked bacon powder

  • REAL KNIFE-CUT BEEF TARTARE
    Beef fillet and diced anchovies, crispy onions, capers, pickles, herbs, chopped hazelnuts, bread chips, candied egg yolk, pesto gel and seasonal pickles, little gem lettuce

  • HEIRLOOM TOMATOES AND MOZZARELLA DI BUFALA
    Rainbow tomato millefeuille, marinated mozzarella di Bufala, basil jelly, old balsamic gel, fine Italian rocket salad, tomato and tarragon crumble, herb powder

  • RED TUNA TATAKI
    Cucumber jelly, seaweed cocktail, passion fruit gel, crunchy fennel and caraway, coconut and elderberry vinaigrette, diced vegetables with coriander, rice chip

  • FOIE GRAS
    Foie gras with Banyuls coated with Bamkuch, red fruit chutney with cherry vinegar, acidulated raspberry caviar, crunchy strawberry powder, toasted puff pastry rose

Vegetarian Dishes
  • THIN CRISPY PIE
    Vegetables bolognaise, shavings of cooked and raw seasonal vegetables, New Zealand spinach, button mushrooms, seasonal pickles, vegetable parmesan, piquillo coulis
Fish
  • SALMON TROUT
    "Nacrée" snacked salmon trout, pig's trotter croquette, mini summer vegetables,New Zealand spinach with lemon zest and almonds, smoked milk gel, tarragon mousseline sauce
  • RED TUNA
    Open ravioli with snacked red tuna, green zebra tomatoes, spring onions, rainbow cherry tomatoes sweet and sour, tomato crumble with thyme, basil siphon
  • LANGOUSTINE
    Tempura of langoustine with herbs, Italian black rice risotto, finely grated Pecorino, fine asparagus and piquillos, grated bottarga, langoustine broth spiked with red wine
  • LINE-CAUGHT SEA BASS
    Roasted sea bass with seaweed butter, Vonnassian pancake with wakame, summer vegetables, seasonal vegetable crunchies, aioli seasoning, bouillabaisse juice
  • PAN-FRIED ORGANIC SHRIMPS MARINATED WITH TANDOORI
    Fregola Sarda paella style, parmesan shavings, puffed black quinoa, creamy coconut milk with
    smoked curry

At your convenience
- Grenaille potatoes sauteed in duck fat and chervil
- Creamy grain and cereal risotto with aged parmesan
- Potato gnocchi with black olives, tomato confit and basil

Meats
  • ANGUS
    Lightly seared Angus rib-eye steak, béarnaise seasonning, violet mustard gel, piperade and red onions, potato waffles with fine herbs, tarragon mousseline
  • VEAL
    Pan-fried veal fillet, spicy calf’s trotter pancake, spinach and parsley flan, creamy celery, greek style vegetables of the season, candied shallots, wild garlic infused juice
  • LAMB
    Confit of lamb shank lacquered with honey from Domaine Thermal and Chinese spices, dried fruit muesli, fine pearl barley risotto, shavings of Ossau Iraty, mini summer vegetables, strong juice
  • POULTRY
    Tender poultry breast, pan-fried foie gras, sweet onion royale, artichoke shavings and gel, cep crumble, variation of summer vegetables, lemongrass emulsion

At your convenience
- Grenaille potatoes sauteed in duck fat and chervil
- Creamy grain and cereal risotto with aged parmesan
- Potato gnocchi with black olives, tomato confit and basil

Cheeses
  • PLATE OF RIPENED CHEESES

 

Desserts
  • HAMBIERTERT AND BLACK CURRY
    Smoked curry shortbread, raspberry cream and sorbet, lemon meringue
  • APRICOT WITH HONEY FROM OUR HIVES
    Bergeron apricot with honey from the Domaine Thermal, rosemary crumble, Scheuerwald sheep's cheese sorbet
  • TIRAMISU WITH LONG PEPPER
    Cocoa biscuit, mascarpone with long pepper and spiced rum, "Le kraken" rum gel, roasted coffee biscuit
  • CHO-COCOA (preparation 20 minutes)
    Soufflé of Guanaja chocolate from Valrhona, passion fruit gel, Bissap juice, cocoa nib crunch, mango passion fruit cream
  • WELL-BEING WITH A GOURMET TOUCH
    Strawberry sorbet, mint, watermelon, steamed
  • ICE CREAMS AND SORBETS MADE IN HOUSE - 3 scoops
    vanilla • coffee • chocolate • strawberry • watermelon • mint

A list of allergens is available upon request