This winter we welcome you to our new indoor restaurant where Chef Kwinten Albertijn serves up a 7-course dining experience under the watchful eye of his mentor Seppe Nobels. With this menu, the talented young Kwinten tells his story and the feelings he experiences at la Chapelle in his own unique culinary way. With this menu you can also choose a custom wine pairing arrangement consisting of some of the beautiful 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 together with Belgium’s finest green chef Seppe Nobels and chef Kwinten Albertijn 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 flavours from across the world.
Chef Kwinten Albertijn derives from Seppe Nobels his core kitchen team and has worked at his Antwerp based “Graanmarkt 13” for over 3 years. Kwinten knows Seppe’s kitchen like no other.
These are Kwinten’s own dishes inspired by his surroundings and memories. It’s a seasonal, local yet international, sustainable, gastronomic cuisine.
In the past Kwinten also worked with Sergio Herman at Le Pristine and also alongside Dennis Broeckx at L’épicerie du Cirque.
The chef’s menu works also with the daily offers of our farmers from the region. Vegetarian options are possible please notify us in advance also for any intolerances or allergies.
La Chapelle Winter
By Kwinten Albertijn
sweet and sour greens · girolles
choron · verveine
pork belly ferme de tabreux
sirop de liège · onion crisp
ratatouille · finding sardines
langoustine · ponzu · daikon · kimchi · serundeng
pheasant condroz · porcini · oriental cabbage
LE FROMAGE *
carré de liège · rosemary · sweet onion
miso · granny smith
chapel honey from our own bee’s
The Menu is accompanied by Kwinten’s homemade bread made in collaboration with his Grandfather Guido.
Dinner: Chef’s table 6 course menu € 84
extra course “le fromage” € 15 *
Wine Pairing € 48 * extra wine option “le fromage” € 7
Lunch: Chef’s table 3 course menu € 45
extra course “le fromage” € 15 *
Wine Pairing € 24 * extra wine option “le fromage” € 7
Monday: lunch 12:00 -14:00 | dinner 18:30 – 22:00
Tuesday: restaurant closed
Wednesday: restaurant closed
Thursday: dinner 18:30 – 22:00
Friday: dinner 18:30 – 22:00
Saturday: lunch 12:00 – 14:00 | dinner 18:30 – 22:00
Sunday: lunch 12:00 – 14:00 | dinner 18:30 – 22:00
Last Summer 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.
Seppe Nobels is 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 cooks a weekly seven-course menu called Seppe’s Friday.
Seppe creates 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 flavours 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 Vegetables Restaurants of the World© list. This was againthe 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.