Franche-Comte. The Château de Germigney obtains a 5th star

A 5and star now sparkles at the charming Relais & Châteaux Jura hotel in Germigney, in Port-Lesney. Which, in addition to his double Michelin-starred table, ranks him in the rank of general in the Franche-Comté hotel industry, where he is the only one in both categories. “It is above all the fruit of collective work, of rigor and vigor, with excellence as a requirement”, underlines with modesty the owner of the place, Jocelyn Gelé, who also owns Le Bistrot de Port-Lesney, the restaurant Le Parc in Besançon and Le Carmel 1643 (formerly Maison Jeunet) which opens in June in Arbois.

The evolution represented by the arrival of chef Steven Naessens last fall has been accompanied by a small revolution in terms of decoration. “We wanted to welcome it by renovating the reception areas, lounges and above all the restaurant – kitchens in particular – in order to be fully in line with its philosophy”, continues Jocelyn Gelé. Creations of openings, new furniture… The ground floor of the establishment (28 rooms) has been completely redesigned for more purity and brightness.

“Carrying customers into an absolute experience”

A true work of art signed by Doubian designers Benoit and Rachel Convers, a majestic articulated wooden stag’s head now tops the reception, which now opens onto the first dining room like a theater stage. Inside, the decoration (paintings on the walls and sculpture on each table) and the menus are by Charles Belle, who also took up the challenge of imagining and making all the crockery (plates, bowls, sauce boats, cups, teapots…). So that, in its container as in its content, each plate is unique, the two dining rooms being able to accommodate about fifty covers.

“I put them in contact and from the start, Charles and Steven found themselves on the passion to create and the desire to do things together”, indicates Jocelyn Gelé, for whom “it is important to bring the soul of an artist, because we are here to transport customers into an absolute experience. It must be said that being two Michelin stars makes Château de Germigney one of the 100 best French restaurants (Editor’s note: the territory has some 70 two-star restaurants and 30 three-star restaurants). This gastronomic gem now has its 5-star setting.

“It’s a whole and everything is in the details”, explains Armelle Cheront, administrative, financial and operational director of the castle. “The specifications being very complete, we were tested and audited to obtain this 5and star. To sum up, it plays on the service, the equipment… There is a long list of obligations and it then plays on the optional points, such as the provision of a laptop, an additional service, etc. And the quality of the setting and the services of our spa obviously counted. »

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However, the Château de Germigney does not intend to rest on its laurels. Not only is the terrace about to be completely redesigned, but Steven Naessens, two Michelin stars for 6 years, is seeking a 3and star: “I always say that I’m aiming for 3rd, if only to keep 2ndand he smiles. Before quoting Leonardo da Vinci, whose quote “Simplicity is the ultimate sophistication” runs on one of the walls of the salon de l’Orangerie: “Yes, that’s really my philosophy. »

“And then we are also going to open next month in Arbois”, confides Jocelyn Gelé between two novelties at the Château de Germigney. Having become the owner of the Maison Jeunet, where Steven Naessens won his two stars before joining the Château de Germigney where he confirmed them, the Besançon investor (whose clothes from the Bleu marine store, in Besançon, dress the waiters of the Jura establishment) has transformed the premises into a conceptual restaurant.

And to explain: “In 1643, this building was a Carmelite convent and housed nuns from Bruges, which is funny because Steven is from Belgium. Hence our idea of ​​making it a kind of mystical and chic restaurant, Carmel 1643, with a huge 8-meter sharing table in front of the fireplace, with paintings of mystical faces by Rachel Convers, haunting music, and dishes that we share. »

The opening is scheduled for mid-June, with a fourteen-room hotel.

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