Restaurant

This summer we welcome you to our gastronomic restaurant where our new chefs Gilles Despreaux & Jürgen Van Riet serves up a 7-course dining experience, With this menu, you can also choose a custom wine pairing arrangement consisting of some of the beautiful bio and natural wines from the centuries-old cellar of Chateau de La Chapelle.

We believe a well-balanced life starts with a healthy and ecologic fair diet as presented during our summer project in 2021 together with Belgium’s finest green chef Seppe Nobels who used seasonal ingredients from local farms surrounding commune d’Anthisnes. At La Chapelle we firmly believe in Farm to Plate to reduce our ecological footprint while delivering an organic and healthy food experience. While respecting the culinary natural wonders of the Condroz and the pristine Ardennes combined with flavors from across the world. We at La Chapelle like to work with like-minded chefs that share this vision.

Gilles Despreaux is still an unknown name for the general public. Yet Despreaux grew up in starred Parisian restaurants and in Belgium, he has already worked with the renowned chef Max Zimmer (Un Max De Goût) and with the renowned restaurant Cantil in Aywaille.

Gilles Despreaux knows the area like no other and his gastronomic French and Flemish fusion dishes are a guarantee for a culinary orgasm. His preference for seasonal and local products combined with worldly flavors is a match made in heaven. Gilles’ enormous drive to make people feel good is contagious. You notice this in every course that he serves. Not to mention his knowledge and passion for wines.

LA CHAPELLE SUMMER MENU

tataki de thon · hierbas de las dunas · wakamee croustillant d’algues

ceviche de bar · carottes du jardin d’antan  · 
leche de tigre

langoustines · beurre aux herbes panko · bisque et citron confit

steak tartare du condroz · glace crumble de bloody mary rasė · œufs de caille et câpres

filet de veau pur · celeri cafe · lard croustillant 

cheese-cake citron basilic · orange ferme requier · chocolate

cheese extra sur plus * local cheese selection from the chef *

6 course dinner
– 89 –


+ 3 course lunch +
– 48 –


* Extra course “le fromage local” *  
– 15 –


Wine pairing 6-course dinner
– 48 – 


+ Wine pairing 3-course lunch + 
– 24 –


* Wine option “le fromage” *
– 7 –

In case of any food allergies or 
dietary restrictions please inform our staff

Monday: lunch 12:00 -14:00 | dinner 18:30 – 22:30
Tuesday: lunch 12:00 -14:00 | dinner 18:30 – 22:30
Wednesday: lunch 12:00 -14:00 | dinner 18:30 – 22:30
Thursday: lunch 12:00 -14:00 | dinner 18:30 – 22:30
Friday: lunch 12:00 -14:00 | dinner 18:30 – 22:30
Saturday: lunch 12:00 – 14:00 | dinner 18:30 – 23:00
Sunday: lunch 12:00 – 14:00 | dinner 18:30 – 23:00 

Note during Culinary Events we only serve the menu presented on that weekend.

We also have a new daily slow-food menu with several dishes to enjoy between 12:00 and 18:00 and a new cocktail menu to accompany your poolside stay or chill out on the terras.

Gastronomic Culinary weekends

For our next chapter this year we’re also inviting some of our international culinary friends.
Sustainable and ecological thinking remains important and this is reflected in the culinary program for the coming season.

FLASHBACK TO OUR SUMMER OPENING SEASON 2021 WITH SEPPE NOBELS

Last summer you had the chance to discover Restaurant La Chapelle outside on our balcony beautifully covered by an organic stretch tent with a magnificent view of the Domaine.

During the summer of 2021 Seppe Nobels was the culinary brain and curator of La Chapelle. The well-known green Michelin star chef is a symbol of a kitchen that is as green as it is sustainable. Going to our restaurant is a true discovery, our menu is composed according to Seppe’s farm-to-fork principle: local, fresh, and in collaboration with local farmers in order to strengthen the economic and social ties with the region and its people. 

On Fridays, Seppe Nobels cooked a weekly seven-course menu called Seppe’s Friday. 

Seppe created new dishes that are always in tune with the rhythm of nature and what the farmer in the field has to offer, with his typical signature. This, combined with his own new culinary discoveries and recent inspirations, make this menu a new exciting chapter.

“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, 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”

As a child, Seppe Nobels (°1982) did what can be expected of a cook: he liked stirring in his mother’s pots. What’s more, he spent hours in his small city garden in Mechelen, where he grew his first tomatoes and radishes. No one could have guessed at the time that this was the seedbed for what would later become a leading and inspiring farm-to-plate story.

For Seppe, cooking is inextricably linked to the environment in which he lives and works. Every day offers a new challenge to join others in their search for the best products. They preferably come from the region or directly from his own garden. Seppe looks for other seasonal ingredients at local farmers. Respect for natural flavors and the better regional product define the vision of his kitchen. In recent years, Seppe has written three cookbooks in which his green signature is clearly perceptible. “Vegetables That Sparkle the Conversation” (‘Best vegetarian book in the world’ by Gourmand Cookbook Awards) and “Greens That Taste Like Friendship” and his latest bestseller “Een Kookboek”.

Seppe sees it as his mission to spread vegetable-inspired cuisine as widely and as widely as possible.

In 2015 Seppe Nobels his kitchen at Graanmarkt 13 was named the best vegetable restaurant in Flanders in the green Gault&Milau. In 2018, Graanmarkt 13 is listed as the highest-ranking restaurant in the Benelux in the Best Vegetable Restaurants of the World© list. This was again the case again in 2019 when Seppe’s kitchen was added to the prestigious 50 Best list, which lists the 50 best restaurants on earth. Graanmarkt 13 was included in the list of 50 best discoveries – to watch. One year later, Seppe was elected Belgian Culinary Personality of the Year, and is also included in the Order of the Mastercooks of Belgium. And in early 2021, a new award followed: Seppe Nobels received a green Michelin star for his vegetable-inspired cuisine and sustainable culinary philosophy.