Menu Jeunes – découverte de la gastronomie

Pascal Devalkeneer propose un menu spécial « jeunes » à 130 euros aux gastronomes âgés de 30 ans maximum. La formule, disponible toute l’année*, du lundi au vendredi midi (à l’exception des jours fériés) comprend un menu ‘carte blanche’ en 3 services avec apéritif, eau, vin et café/thé compris.

* Selon disponibilités



(from Monday to Friday – Except on public holiday)

Let Chef, Pascal Devalkeneer, surprise you with a three course
lunch, created every day with the best of the day’s
market produce.

3 signature amuses-bouches

1 taster

1 starter

1 main course

1 dessert

Selection of petits fours


Including a glass of méthode traditionnelle, twoo glasses of wine, water, tea and coffee. 



Red Shiso – “when East meets West”

Pascal Devalkeneer, as of the start of his vegetable garden in 2015, has shown a keen interest in Shiso, also known as Japanese basil. Each year, in May, he sows Red Shiso, a recognized aromatic and medicinal plant. The plant seems particularly pleased in the plots of the Brussel’s garden but it is especially in the kitchen that the Shiso shines! Its flavor can be described as an association of cinnamon, pepper, anise, mint or even basil and lemon balm. The Chalet makes you discover its pleasant fragrance with, in particular, the marshmallow with Shiso served in mignardise or the wild sea bream, sauce Sofrito with Shiso.
As a bonus, Shiso is credited with therapeutic virtues against stress, anxiety and many allergies, even better thus!

The 80000 busy bees of le Chalet

The 80000 bees of the Chalet de la Forêt are in search to collect pollen and nectar in the vegetable garden of the Chalet and in the Forest of Soignes. The honey of the Chalet tastes of chestnut thanks to the many chestnut trees of the forest. Its color varies greatly depending on the flowers but it is always clear and liquid. It is a very fragranced and very flavored honey, very tannic with a firm and warm taste. He is an ally of choice for the pastry cook of the Chalet who willingly builds his desserts around this honey of character, strong and persistent with a back but subtle bitterness in the mouth that leaves no one indifferent!

A miracle of salt, flour and water

Bread, as simple as it sounds is nevertheless the indisputable barometer of the quality of an establishment. Because a good bread starts by choosing “exceptional products” from carefully selected producers, all our products are selected with care, from organic farming, small producers and artisans millers who contribute to the biodiversity and the cultivation of old cereal varieties, with respect for quality. At the Chalet de la Forêt, every day, there are no less than 7 kinds of bread that are cooked in the house at noon and evening. Spelt bread, sourdough, wholemeal bread, baguette, white bread, multi-cereal, countryside and brioche bread are kneaded, shaped and cooked with know-how to be able to offer our customers a quality and a taste that make the difference. Read more

La Saint-Valentin 2017

5 course menu to please your special someone

Mises en bouche

Huîtres de Zélande, sarrasin et poireaux

Alternance de St Jacques et truffes noires, moelle et céleri

Filet de sole glacé au champagne, chicon fondant et royale de foie gras de canard

Le pigeon du sud-ouest affiné et rôti, cassis et betteraves

Pomme roulée à l’hibiscus, yaourt acidulé



The pastry chef, Julien Othomene returns to the Chalet de la Forêt after a year at the Bristol.

Pascal Devalkeneer has always had at heart to offer desserts that amaze and seduce, as the punctuation of a meal that has been without false note! The Chalet de la Forêt is renowned for its large pastry section. A year ago, Julien Othomene had left his position as pastry clerk at the Chalet to continue his exploration of taste and to discover other techniques with the prodigious pastry chef of the triple starred Epicure of the Hotel Bristol in Paris. It is now as Pastry Chef that he returns, full of ideas and desires! That inspires a sweet tooth …

Le Chalet, Relais & Châteaux since 2012

Established in 1954, Relais & Châteaux is an association of more than 540 landmark hotels and restaurants operated by independent innkeepers, chefs, and owners who share a passion for their businesses and a desire for authenticity in their relationships with their clientele.

Relais & Châteaux is established around the globe, from the Napa Valley vineyards and French Provence to the beaches of the Indian Ocean. It offers an introduction to a lifestyle inspired by local culture and a unique dip into human history.

Relais & Châteaux members have a driving desire to protect and promote the richness and diversity of the world’s cuisine and traditions of hospitality. They are committed to preserving local heritage and the environment, as encompassed in the Charter presented to UNESCO in November 2014.

Le Chalet de la Forêt is therefore very proud to be one of the few belgian representatives of Relais & Châteaux, this since 2012.


A good sommelier is of huge importance in a restaurant.

Through the symbiosis of food and drink, a good sommelier makes sure every visit is unforgettable.

At le Chalet de la Forêt it is César Román, a well-known Spanish sommelier, who ensures food and wine are paired harmoniously!

ROMAN CAESAR, a young (32 year old) virtuoso blessed with an unusual knowledge of wine and a remarkable passion for his job, is unquestionably one of those sommeliers who contributes to making a restaurant a “Grande Maison”.

Once more Pascal Devalkeneer continues to polish his little jewel and proves that each element counts at le Chalet. All this has elevated this outstanding restaurant, whose guests return time and time again, to the gastronomic stratosphere of the capital.

Learn more about CÉSAR ROMÁN

Le chalet cultivates its garden

Pascal Devalkeneer : “ It is an old dream that I kept toying with since the time when I cut my teeth alongside Roger Souvereyns at the Scholteshof . He had the most beautiful garden I was given to see in my life. I picked herbs in his vegetable garden every morning at 8am. I stuck my nose into the bouquets of herbs that were still damp with dew and I laid myself open to a whole world of aromas and sensations that then served as an inspiration for me to cook. Roger and others have always tried to dissuade me by arguing that this was an endless investment. But I always had the surface around the Chalet, which served as parking and space for events. Except that in 15 years, we barely hosted ten events. And in the end, the desire was still there, stronger than ever, to plant poetry instead of tents… „

Interview by Sandrine Mossiat

Read more about the vegetable garden.

Photos ©