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Creator of emotions and craftsman of flavors, chef Steven Naessens is a bearer of Relais & Châteaux’s values and commitments to taste. He carefully selects local producers and products while showing his respect for biodiversity and the seasons. His wish is for diners to feel at home at the Maison Jeunet when they arrive, and to look forward to returning soon when they leave. It’s this philosophy of goodness, generosity, and sharing that guides and motivates Steven Naessens while he’s working in the kitchen.
Menus 85-185 EUR s.i. Carte 90-140 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel: dinner from Monday to Wednesday, Tuesday noon, Wednesday noon (from November 14th to December 14th). Gourmet restaurant: lunch and dinner from Monday to Wednesday. “Bistrot de Port-Lesney”: Wednesday evening and Thursday (from January 1st to December 31st).
The Château de Germigney’s pool offers its guests a rare experience: the opportunity to swim in crystal-clear, entirely natural water, free of all chemical treatment. To achieve this, it has installed an entirely new water filtration system and swimming pool using a groundbreaking ecological method.
Water to supply the pool is drawn from an on-site borehole, avoiding the need to use chemically treated tap water. It then passes to a specially constructed basin that contains 40 varieties of oxygenating plants. The natural action of their root systems, as well as progressive grades of sand and gravel result in complete filtration. The plants also attract an ecosystem of micro-organisms which aid purification. The water undergoes final mechanical filtration stages, and a heat pump ensures it is kept at a uniform 24°C before being transferred to the pool. It then flows back to the filtration basin, creating a constant circuit of fresh water for swimmers.