Menu

Starters

  • SHELLFISH  (€28)

Shellfish in white wine sauce with goose barnacles from Roscoff, seaweed ravioli

  • DUCK LIVER  (€29)

Semi-smoked, cooked in a cloth with five peppers, quince lollipop

  • VEAL  (€27)

Pressed shin and sweetbreads with baby leeks and a mayonnaise and caper sauce

  • SCALLOPS (€28)

Quickly cooked on a small roundel of Tuscan pork lard, with endives and Granny Smith apples in cider and walnut oil

 

Seafood

  • BLUE LOBSTER  (€45)

Poached in Pinot Noir, with chestnut gnocchi, belly of pork and onions

  • SEABASS (€40)

Fillet cooked on its skin, slice of pan-fried duck liver, sweet and sour turnip, “Pensato” white balsamic sauce

  • MULLET  (€34)

On a bed of potato, with Provençal stuffed pasta shells

  • WITHING (€32)

In pastry with spinach and mushrooms and a walnut wine sauce

 

Meat

  • "BLACK ANGUS" BEEF (€34)

Pan-fried shoulder, in a forestière [wild mushroom] sauce with beef marrow, salsify jus

  • PORC FROM LES MONTS DU CANTAL (€34)

Belly cooked at low temperature, with boletus mushrooms and chestnut croquettes

  • SWEETBREADS (€44)

Lightly braised in roasted coffee beans and Madagascar vanilla, with macaroni and artichokes

  • VENISON (€44)

Coated fillet simmered with root vegetables, in a “Diedenacker” whisky and pepper sauce

 

Les desserts

  • CHOCOLATE  (€14)

A mould of organic “Mokaya” chocolate from Mexico, with ivory nut ice cream

  • APPEL  (€12)

Baked in Calvados with a delicate crêpe, caramel emulsion with sea salt, green apple sorbet

  • MONT-BLANC (€14)

A chocolate shell with preserved bilberries, candied chestnut ice cream

  • EXOTIC FRUITS (€14)

Coconut and exotic fruit cake, pineapple baked in old rum, passion fruit and olive oil foam

  • ICE-CREAM OR SORBET OF THE HOUSE (€8)

Ice-cream: Chocolate, Coffee, Bourbon vanilla
Sorbet: Green Apple, Lemon, Orange

 

Cheeses

De Jangeli Restaurant is keen to pass on a passion in cooperation with a master cheesemonger and maturing expert, Robert Bedot, who is partner to more than 70 Michelin starred chefs -- “one of the best cheesemongers in the world” (Guide des Gourmands 2010).

Our platter will offer you new selections, varying the different cheeses with the seasons and the maturing of certain pieces.

As inseparable companions of cheese, bread and wine are also two representative products of our culture for a perfect match. (15 €)

Vegan Menus (no gluten)

  • CHESNUTS  (€20)

Cream of chestnut with soya milk, mushrooms and croquettes

  • RISONI  (€18)

In a seaweed bouillon, with diced smoked tofu

  • VEGETABLES (€22)

Casserole of root vegetables with Middle Eastern spices

  • POACHED EGG (€23)

With mushrooms and a “Bordier” emulsified truffle bouillon