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 seasonal 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.

IN CASE OF ANY FOOD ALLERGIES OR DIETARY RESTRICTIONS,
PLEASE INFORM OUR STAFF

SUMMER BITES & SHARING
available between
12:30 – 16:30

CRISPY KIBBELING
north sea cod fritters · house-made tartare sauce · pickled cucumber
€18

HERITAGE TOMATOES BURRATA
burrata · puffed mustard seeds · aSÉLECTIONpple & tarragon sorbet
€21

WAGYU CROQUETTES
wagyu from ferme tabreux hamoir · yellow curry cream
€19

GARDEN VEGETABLE LASAGNA
jardin d’antan vegetables of the week
€25

FERME TABREUX LOCAL CHARCUTERIE SELECTION
local cuts of meat selected by Ferme Tabreux Hamoir
€22

GLAZED PORK BELLY
local pork belly · soy glaze · crispy onion
€21


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SUMMER MENU BY JÜRGEN VAN RIET
dinner service available between
18:00 – 22:00

+ TUNA TARTARE +
tuna · tomato sorbet · passion fruit · wasabi · black sesame

⦿ 

+ SWEET POTATO CHICKEN +
sweet potato · pulled chicken · yoghurt · honey · spring onion · Lime

⦿

++ SALMON ++
chateau smoked salmon · cucumber · dashi · chives · enoki mushrooms

⦿

+++ THE LAMB +++
lamb mint pomegranate watermelon pickled red onion
⦿

+ MAINS +

asturian beef · charred sucrine lettuce · fermented carrot · sage jus
or

dover sole · heritage tomatoes · sage butter · charred lime · spring onion
or

artichoke · black garlic · open ravioli · kohlrabi · radish

all main dishes are served with
rosemary potatoes cooked in beef dripping, served on a wooden board

⦿ 

+ DESSERT +
strawberry · mascarpone · beetroot · basil · hazelnut caramel

—————————————

SUMMER A LA CARTE
18:00 – 22:30

tuna tartare – tomato sorbet · passion fruit · wasabi · black sesame
€22

sweet potato  · pulled chicken · yoghurt · honey · spring onion · lime
€18

local lamb ferme tabruex · mint · pomegranate · watermelon · pickled red onion
€42

house smoked salmon  · cucumber · dashi · chives · enoki mushrooms
€21

asturian beef by ferme tabruex  · charred sucrine lettuce · fermented carrot · sage jus
€38

north sea dover sole  · heritage tomatoes · sage butter · charred lime · spring onion
€34

artichoke  · black garlic · open ravioli · kohlrabi · radish
€28

strawberry  · mascarpone · beetroot · basil · hazelnut caramel
€18

In case of any food allergies or 
dietary restrictions, please inform our staff in advance or make a
note in your Zen-chef reservation

+ 4-COURSE +
79,-

⦿

++ 5-COURSE ++
94,-

⦿

+++ 6-COURSE +++
124,-

⦿

* EXTRA COURSE “LE FROMAGE LOCAL” *
18,-

⦿

WINE PAIRING 4-COURSE
36,-

⦿

WINE PAIRING 5-COURSE
45-

⦿

WINE PAIRING 6-COURSE
54-

OPENING HOURS

We are happy to make exceptions or reservations on off days for groups of 9 or more persons. So for reservations on our closing days, including overnight stays.
Contact us for information or reservations by mail or phone.

Friday: dîner 18h00 – 23h00
Saturday: lunch 12h30 – 15h30 · Dîner 18h00 – 23h00
Sunday: lunch 12:30-14:30

July – August
Wednesday: dinner 18:00 – 23:00
Thursday to Sunday: lunch 12:30 – 14:30 I dinner 18:00 – 23:00

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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.
E-farmz and sligro & hanos.

Note: during culinary weekend events
We only served the menu presented 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 guests’ palates and simultaneously fulfill his creative need. Being talented and passionate, Jürgen loves to work with the seasons and combine worldly flavours with local products to bring classical dishes in his 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.”