La Table de Jean-Mi - Domaine de Champé

Rating: 12
Author: Gault&Millau

14 Rue des Champs Naves, 88540 Bussang, France

12/20
Gourmet Restaurant

BOOK

Cooking: French | Traditional
Services: Accommodation | Live show

Budget (€)

Indicative price per person (excl. drinks)

39.90 to 72

Gault&Millau's review 2026

Since March 2026, the Domaine de Champé, nestled in a stunning setting in the Vosges, has been confidently pursuing a new culinary vision. In the wood-paneled dining room, the tables are now set with white tablecloths. The service, professional and well-organized, executes the expected gestures with precision, and the owner’s warm presence adds an extra touch of soul to the meal. Enzo Manfredi emphasizes the regional roots of his cuisine by showcasing local producers. The amuse-bouches kick off the meal with a fresh touch, ranging from the gentle vegetable notes of a carrot-cumin half-sphere on toasted bread to the delicacy of a tartlet filled with creamy cauliflower, accented by a passion fruit gel. The foie gras, served with Gariguette strawberries, ginger, and pickled onions, rests on a classic and well-balanced pairing: the fruit’s acidity and the measured use of spice perfectly lighten the richness of the dish. The Arctic char from the Breuchin fish farm, cooked at the table under hot beeswax, provides the meal’s most theatrical moment, featuring the fish prepared with respect, seasonal asparagus, and fish roe that adds a welcome touch of saltiness. The Simmental beef tenderloin captivates with its perfectly cooked texture, the delicacy of the summer truffle, and a beautifully executed artichoke preparation, while the gravy poured at the table enhances the dish’s aromatic depth. A visit to the cheese cellar offers a pleasant interlude featuring a selection curated by the Marchand brothers. The faisselle sorbet, enhanced with kirsch, perfectly fulfills its role as a transition course by playing on the contrast between milky freshness and fruity intensity. The pistachio cream, hazelnut praline, and honey-lemon vinaigrette lend the dessert depth, roundness, and freshness. A melt-in-your-mouth Venezuelan chocolate bonbon, with deep aromas, brings the meal to a beautiful close.