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
BY JÜRGEN VAN RIET


+ 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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+++ 6-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-

OPENING HOURS

We are happy to make exceptions or reservations on off days for groups of 9 or more persons. So for reservations on our closing days, including overnight stays.
Contact us for information or reservations by mail or phone.

Friday: dîner 18h00 – 23h00
Saturday: lunch 12h30 – 15h30 · Dîner 18h00 – 23h00
Sunday: lunch 12:30-14:30

July – August
Wednesday: dinner 18:00 – 23:00
Thursday to Sunday: lunch 12:30 – 14:30 I dinner 18:00 – 23:00

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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 guests’ 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.”