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
Choose from our Chef’s menu or A la Carte menu.

✼ CHECK OUR CHRISTMAS AND NEW YEARS MENU BELOW ✼

https://wwc.resengo.com/la_chapelle_anthisnes

Autumn by Jürgen Van Riet

Tableside homestead Oils + Bread + Butter
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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+ oyster au gratin – spinach – champagne mousseline +
delicate oyster baked with a rich champagne-infused mousseline sauce and spinach

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🌱+ pointed cabbage – parmesan espuma – truffle – black trumpet – girolle + 🌱
tender pointed cabbage, topped with a light parmesan foam
and earthy flavors of truffle, black trumpet, and girolle mushrooms

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+++ sea bass ceviche – pickled radishes – pickled yellow carrot – parsley oil – olive crumble +++
fresh seabass marinated in citrus, complemented by tangy pickled vegetables,
fragrant parsley oil, and a crunchy black olive crumble

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🌱 +++ pumpkin soup – ginger – coriander +++ 🌱
comforting pumpkin soup, spiced with ginger
garnished with fresh coriander for a hint of freshness

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++++ scallop – black pudding – beurre blanc ++++
seared scallop paired with rich and savory flavor of black pudding,
with a buttery and tangy beurre blanc sauce

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+++ butcher’s veal – beetroot – butternut potato – morel – pear – chocolate game juice +++
Tender veal served with earthy beetroot, sweet butternut potato,
morel mushrooms, stewed pear, and a decadent chocolate-infused game jus.

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+++ almond and coconut – creamy black sesame – milk ice cream – liquorice floss +++.

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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 embrace the farm-to-plate principle where possible,
ensuring that every dish on our menu is a celebration of the seasons and the land.
Join us this summer season 2024

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+ 4-course +
74,-

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++ 5-course ++
99,-

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+++ 6-course +++
114,-

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++++ 7-course ++++
128,-

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

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wine pairing 4-course
36-

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wine pairing 5-course
45-

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wine pairing 6-course
54,- 

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* wine pairing addition per course *

9,-

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

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CHRISTMAS AND NEW YEAR MENU
BY JÜRGEN VAN RIET
24 DECEMBER TILL 1 JANUARY

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MONKFISH CARPACCIO
sage pesto – pickled fennel – lime – chioggia beetroot

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PORCINI MUSHROOM RAVIOLI
autumn truffle espuma – green asparagus

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LANGOUSTINE SOUP
langoustine – sourdough with rouille – north sea shrimp

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SCALLOP PORC PISTACHIO
scallop – pork belly – orange cauliflower – pistachio

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WHOLE CHILI BUTTER LOBSTER

whole fresh lobster – chili butter – pumpernickel bread – pea
(supplement + €70) (for 2 to share on advance reservation)

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SLOW COOKED PORC BELLY
celericac – spinach jus – pulled pork belly – tierenteyn mustard cream – crispy bacon crumble

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WILD DUCK
king oyster mushrooms – chicory – brussels sprouts
banyuls wine sauce – red beetroot potato

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TARTE TATIN
tarte tatin of caramelized pear – honey ice cream – hazelnut and cinnamon tuile


SET MENU PRICE €136

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

AL LA CARTE
SUMMER SHARING MENU

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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.
🌱 vegaterian: beet root carpaccio for veggies 🌱

18-

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BEEF TATAKI
wasabi mayonaise – pickled ginger and radish – furikake
wasabi peanut – marinated beech mushroom – soy

18-

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WAGYU CROQUETTES DU FERME TABRUEX
wagyu croquettes locale du ferme tabruex – yellow curry creme

18-

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ENTRECOTE SIMMENTALER
entrecote simmetaler – pommes frites graisse de boeuf –
sauce of oyster mushroom – salad jardin d’antan

38-

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SOLE BEURRE BLANC DU NORD
north sea sole – beurre blanc – potato puree – water cress

39-

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 8 or more persons on our closing days. Contact us for information or reservations by mail or phone.

monday till thursday cloded in house guests on request
thursday: dinner 18:00 – 22:30
friday: dinner 18:00 – 22:30
saturday: lunch 12:30 – 16:00 | dinner 18:30 – 22:30
sunday: lunch 13:00 – 16:00 | 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,
E-farmz and sligro & hanos.

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”