Experience the Wild Delights of Autumn-Winter 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 new menu for the wild autumn-winter season is a testament to the farm-to-plate principle. As the leaves turn gold and the air grows crisp, our chef Jürgen van Riet is dedicated to craft an exceptional dining experience that showcases the finest ingredients from our local farmers and foragers.
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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+ Pre-Dinner Delight + marinated salmon – structures of beet – gel pastis – kumquat
Begin your culinary journey with our exquisite Beet, Gin, and Orange Marinated Salmon, artfully arranged with structures of beet, a Gel Pastis, and the zing of Kumquat.
Taste the essence of the forest with our Open Ravioli, featuring an array of Forest Mushrooms, elegantly dressed in an airy Gravy of Morels that dances on your palate.
For the carnivores among us, our locally sourced Lamb Crown is a true delight. Served with Green Couscous, String Beans, Sprouts, and a fragrant Rosemary Gravy, it’s a symphony of flavors.
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++ Watercress Symphony ++ watercress soup – lime – smoked eel – cream of celeriac – kohlrabi
Indulge in the refreshing flavors of our Watercress Soup, perfectly complemented by Grisini, Lime, and a hint of Smoked Eel. Savor the earthy notes of Cream of Celeriac, Kohlrabi, and a unique Watercress Beer.
Indulge in the rich, gamey experience of our Venison dish, complete with Crispy Ragout of Venison, Butternut, Turnips, Mini Chicory, Yolk Mushroom, and Pomme Noisette, all tied together with a Gravy Citronella.
Satisfy your sweet tooth with our Poached Pear, paired with Pineapple Sage and White Chocolate Mousse, a perfect ending to your memorable meal.
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* The Chef’s Artisan Cheese Selection * local cheese selection du Condroz by the chef
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Coffee Companions For the grand finale, don’t miss our Cinnamon Truffle with White Chocolate and Cinnamon, Coffee Truffle with Dark Chocolate and Aniseed, and Orange Truffle with Dark Chocolate and Cocoa. These homemade luxurious truffles will transport your taste buds to pure indulgence.
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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 autumn-winter season and embark on a culinary journey like no other. Reservations are filling up quickly, so book your table today to savor the best of the Ardennes at Chateau de La Chapelle.
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”
