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 summer season 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


Summer by Jürgen Van Riet

Tableside homestead Oils
“A Dash of Freshness”

Our Basil Oil and Mint Oil pairings are handcrafted with herbs from our very own garden, adding a touch of brightness to your dishes.

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+ Sweet Potato – Lime – Dukkah Spice +
Savour the earthy sweetness of roasted sweet potatoes,
perfectly balanced with a zesty lime drizzle and a crunchy, aromatic dukkah spice blend.

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+ Fresh Soup of Apples – Curry – Toast Raisin – Saffron +
Indulge in a velvety apple soup, infused with exotic curry spices and saffron, and garnished with crispy raisin toast.

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++ Marrow Bone – Chimichurri – Wagyu Croquette – Madras Cream ++
Experience the rich flavours of marrow bone, complemented by a zesty chimichurri, alongside a succulent Wagyu croquette and creamy Madras sauce.

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+++ Jersey Carpaccio – Truffle Crème – Micro Leaves – Parmesan Ice Cream +++
Delicate Jersey beef carpaccio paired with luxurious truffle crème,
vibrant micro leaves, and a surprising twist of Parmesan ice cream.

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+ Milk Lamb – Wild Garlic – Goat Cheese – Couscous – Ras El Hanout – Candied Apricot +
Tender milk lamb enriched with wild garlic and tangy goat cheese, served with aromatic couscous, exotic ras el hanout, and sweet candied apricot.

or


+ Sea Bass – Turnips – Celery – Lovage – Potato +
Fresh sea bass cooked to perfection,
accompanied by tender turnips, crisp celery, fragrant lovage, and creamy potatoes.

or

+ Roasted Cauliflower – Wasabi – Coriander – Mint – Chili +
Enjoy the bold flavours of roasted cauliflower,
spiced with wasabi, coriander, mint, and a hint of chili for an extra kick.

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+ Feuilletine – Cherries – Blackberries – Chocolate – Hazelnut – Caramel – Lemon +
Delight in layers of delicate feuilletine, juicy cherries, and blackberries, with rich chocolate, crunchy hazelnut, smooth caramel, and a refreshing lemon finish.

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* The Chef’s Artisan Cheese Selection *
 local cheese selection du Condroz by the chef


we’re proud to support local farmers and the farm-to-plate principle,
ensuring that every dish on our menu is a celebration of the seasons and the land.
Join us this summmer season 2024

+ 4-course +
70,-

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++ 5-course ++
95,-

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+++ 6-course +++
110,-

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* extra course “le fromage local” *  
18,-

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wine pairing 6-course
54,- 

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wine pairing 5-course
45-

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wine pairing 4-course
36-

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* wine pairing addition per course *
9,-


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

CURRENT OPENING HOURS

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

monday till thursday: closed
friday: lunch 12:30 – 14:30 | dinner 18:00 – 22:30
saturday: lunch 12:30 – 14:30 | dinner 18:30 – 22:30
sunday: lunch 13:00 – 15:00 | dinner 18:30 – 22:30

we advise making a reservation via the reservations button
above or via the link below

https://wwc.resengo.com/la_chapelle_anthisnes

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.


Note: During culinary weekend events
we only serve the menu presented on 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 at the same time fulfill his creative need. Being talented and passionate, Jürgen loves to work with the seasons and combine worldly flavors with local products to bring classical dishes in his own 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”