Restaurant

Experience culinary discoveries at Chateau de La Chapelle.

At Chateau de La Chapelle in the Ardennes, we believe in bringing the heart of the season to your plate, and our seasonal is a testament to the farm-to-plate principle.

Our chef Jürgen van Riet is dedicated to crafting an exceptional dining experience that showcases the finest ingredients from our local suppliers, producers and farmers.

CHATEAU LA CHAPELLE
CHRISTMAS AND NEW YEAR MENU
BY JÜRGEN VAN RIET


+ GLASS OF MUMM CHAMPAGNE +
A festive welcome to awaken the palate with crisp elegance.

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+ OCEAN PRELUDE +
creuse oyster · sea buckthorn gratin · yuzu · black radish
Bright salinity meets citrus and coastal berry depth.

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+ NORDIC BREEZE +
bellini · sour cream · smoked salmon · red beet · dill
A playful, smoky and refreshing bite with orchard accents.

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+ FIRST COURSE +
cured cod · fermented mushrooms · blood orange · fine beans
A Nordic winter composition of umami richness and citrus clarity.

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++ COQUILLE SAINT-JACQUES++
scallop saint jacques · beurre blanc · dashi · pickled carrot · sea aster
Silky scallop layered with coastal broth and bright acidity

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++ LANGOUSTINE BISQUE ++
langoustine bisque · north sea shrimp · samphire · vongole
Intense shellfish depth, lifted by briny textures and aromatic herbs.

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++ GUANCIALINO DI VITELLO ++
slow-braised veal cheek du ferme · celeriac · banyuls · chicory espuma
luxurious winter richness with bittersweet finesse.

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+++ CANARD SAUVAGE +++

wild duck · butternut · red beet · wild jus · sweet potato mousseline · eryngii mushroom
A festive centrepiece marrying woodland depth and winter roots.

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+ LE DESSERT +
panna cotta · yoghurt · lime · mandarin · blood orange · pear · dried mango
An aromatic, creamy, citrus-lifted finale.

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In case of any food allergies or 
dietary restrictions please inform our staff in advance or make a
note in your zen chef reservation

+ 4-COURSE +
79,-

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++ 5-COURSE ++
94,-

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+++ 7-COURSE +++
124,-

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* EXTRA COURSE “LE FROMAGE LOCAL” *
18,-

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WINE PAIRING 4-COURSE
36,-

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WINE PAIRING 5-COURSE
45-

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WINE PAIRING 6-COURSE
54-

DECEMBER OPENING HOURS

We are happy to make exceptions or reservations on off days for groups of 10 or more persons So for reservation on our closing days including overnight stay.
Contact us for information or reservations by mail or phone.

December opening times menu only 4/5/7 course.

19 December 2025: Dîner 18h00 – 23h00
20 December 2025: Lunch 12h30 – 15h30 · Dîner 18h00 – 23h00
21 December lunch 12:30-15:30

25 December: dinner 18:00 – 23:00
26 December: lunch 12:30 – 15:30 I dinner 18:00 – 23:00
27 December: lunch 12:30 – 15:30 I dinner 18:30 – 22:30
28 December: Lunch 12h30 – 15h30 I
29 December: Lunch 12h30 – 15h30 I Dîner 18h30 – 22h30
30 December: Lunch 12h30 – 15h30 · Dîner 18h30 – 22h30
31 December NYE: Dîner 18h30 – 23h00 fully booked

We are happy to make exceptions or reservations on off days for groups of 10 or more persons for reservations on our closing days, including an overnight stay.
Contact us for information or by mail or phone joachim@chateaudelachapelle.be.

—

at La Chapelle, we love to work with fresh products and therefore
depend on the market supply. we apologize in case of unavailability of certain ingredients
we send love to our suppliers jardin d’antan, ferme tabruex, la ferme requir, l’avouerie,
E-farmz and sligro & hanos.

Note: during culinary weekend events
We only served the menu presented that weekend.

Restaurant Chateau de la Chapelle’s head chef is Jürgen Van Riet
His culinary talents expand past those of a usual chef, staying calm and focused.

With a passion for working with fresh seasonal products from local producers and suppliers. He cooks dishes that satisfy his guest’s palates and simultaneously fulfill his creative need. Being talented and passionate, Jürgen loves to work with the seasons and combine worldly flavours with local products to bring classical dishes in his unique style. Always eager to learn and experiment to create the perfect menu.

Jürgen Van Riet serves a gastronomic dining experience,
accompanied by a wine pairing arrangement
consisting of beautiful traditional, bio, and natural wine selections
alongside continental classics from the centuries-old cellar.

“It is no secret that food brings people together.
Just preparing and enjoying it forges friendships and strengthens bonds.

When we sit together at a table or around the campfire, listening to stories and enjoying the beautiful surroundings, and the stars, the power of nature proves it’s stronger than us as individuals. It is that feeling that we want to bring and share”