Plat Gastronomique - Restaurant deux étoiles - Château de Germigney
Gourmet restaurant in the Jura region

The Gourmet Restaurant

In Port-Lesney, between Lons-le-Saunier and Besançon and just a few minutes from Arbois , the gourmet restaurant Maison Jeunet par Steven Naessens welcomes diners within the stunning setting of Château de Germigney . Enjoy a truly gourmet experience in the heart of the Jura region’s vineyards. 


It is with great pleasure that we announce the installation of the Maison Jeunet by Steven Naessens at the Château de Germigney Relais et Châteaux in Port-Lesney, from Friday 12 November 2021.

Only a few months after the opening of our Caudalie Wine Therapy Spa and its multi-sensory space, this collaboration gives full meaning to the "Château de Germigney experience". Creator of emotions and craftsman of flavours, the Maison Jeunet by Steven Naessens is the bearer of the Relais & Châteaux commitments around taste: choice of products and local producers, respect for biodiversity and seasons

The Chef Steven Naessens


Born in the Bruges region, the Chef grew up in a generous and warm family, adept at sharing traditional Flanders dishes. After his first experiences in Belgium, he left for France where he worked alongside prestigious chefs. Chef of Maison Jeunet, he likes people to come to him to feel welcome as if they were at home, and to leave having appreciated the taste and flavour of his dishes with the desire to return.



It is this philosophy of goodness, generosity and sharing that drives Steven Naessens when he gets down to cooking. Emblematic dishes, such as poularde au vin jaune et aux morilles (chicken with yellow wine and morels) or the "Petit Mercey" snails are now part of the fundamentals of Maison Jeunet by Steven Naessens. The chef draws his inspiration from the roots of the Jura region, which is characterised by its strong and unspoilt nature. He strives to sublimate the products of farmers, breeders and producers without distorting them: poultry from Bresse, Fera from Lake Geneva, game, frogs, mushrooms from the nearby woods, allow him, thanks to their diversity and high quality, to create a creative cuisine that respects the seasons and the land.

Restaurant dining room


Steven Naessens uses a rich and generous natural breeding ground for his dishes: wild herbs, mushrooms and berries make up the gourmet and subtle score of the Chef's seasoning. It is in the exceptional setting of the Château de Germigney that Steven Naessens will be able to continue the evolution of Maison Jeunet with passion and generosity.

The Chef Steven Naessens

Opening times

During summer :

Open from Wednesday to Sunday from 7pm to 9.15pm (last order)

Open Saturday and Sunday from 12pm to 1.00pm (last order)

Closed every lunch during the week

All the year except summer : 

Open from Thursday to Sunday from 12am to 1.00pm (last order) and from 7pm to 9:15pm (last order)

Closed on Monday, Tuesday and Wednesday

Annual closure from 24th October to 6th November and from 2nd to 22nd January

Our à la carte and set menus

Maison Jeunet’s à la carte menu changes with the seasons. Seasonal ingredients inspire the chef and set the tone for wonderfully tasty dishes. Let yourself be guided.
Our favourites: Bresse chicken from Ferme Roussel-Voisard, cooked in a terrine with vin jaune and served in two courses; langoustine in two courses with vin jaune butter and salted butter caramel ravioli.

The wine cellar
at Maison Jeunet 

From the glass balcony in the dining room, you can discover the cellar of our gastronomic restaurant.
A magical place dedicated to the vineyards, the terroirs and the work of the wine growers. A superb setting to preserve in optimal conditions the wines carefully selected by us. Pepits of the Jura and famous vintages are found alongside wines for pleasure and sharing. Our sommelier is on hand to advise you on the choice of wines that will best accompany the Chef's creations.