Restaurant
We welcome you to our new indoor gastronomic restaurant where our chef culinar 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.
La Chapelle Spring Menu
salmon gravlax · sorrel · belgian caviar
–
saint jacques · beurre blanc à l’estragon ·
belgian pastis
–
farm egg · asparagus · grey shrimps
–
porc confit · wild garlic · potatoes and shallots
–
pure beef tenderloin · carrots · beef juice citronella
–
vanilla macadamia ice cream · strawberries ·
dark chocolate
–
cheese extra sur plus * local cheese selection from the chef *
WINE PAIRING
salmon gravlax · sorrel · belgian caviar
GENOELS-ELDEREN
chardonnay blauw
riemst · belgium
saint jacques · beurre blanc à l’estragon ·
belgian pastis
PLAIMONT
les vignes retrouvées
saint mont · france
farm egg · asparagus · grey shrimps
LE TEMPS FAIT TOUT
clairette, amfora, ugni blanc
remy poujol · france naturel
porc confit · wild garlic · potatoes and shallots
EPICURO
susumaniello
puglia · italy
pure beef tenderloin · carrots · beef juice citronella
CHATEAUNEUF DU PAPE
grenache syrah · domaine usseglio
rhone · france
vanilla macadamia ice cream · strawberries ·
dark chocolate
HAKUTSURU
sake nigori · yuzushu kobe
japan
cheese extra sur plus * local cheese selection from the chef *
LA CHAPELLE
sommelier selection red
LIKE TO VISIT THE LA CHAPELLE WINE CELLAR?
PLEASE ASK OUR STAFF.
6 course dinner
– 84 –
+ 3 course lunch +
– 45 –
* Extra course “le fromage” *
– 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
hours in May 2022:
Monday: lunch 12:00 -14:00 | dinner 18:30 – 22:00
Tuesday: restaurant closed
Wednesday: restaurant closed
Thursday: dinner 18:30 – 23:00
Friday: dinner 18:30 – 23:00
Saturday: lunch 12:00 – 14:00 | dinner 18:30 – 23:00
Sunday: only in June / July / August lunch 12:00 – 14:00 | dinner 18:30 – 23:00
FLASH BACK 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.
