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
DAILY LUNCH – ALL IN 145€
(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.
Conscient de l’évolution de la réalité professionnelle de sa clientèle, le Chalet de la Forêt propose de combiner travail et plaisir en se mettant à l’heure de l’ultra-connectivité.
Écran 55 pouces, vidéoconférence, Apple TV, convertisseur audio-optique, haut-parleurs, etc. permettent aux gens actifs de tirer pleinement profit du décor précieux et élégant et de l’environnement inspirant de notre institution gastronomique bruxelloise tout en optimisant leur activité.
Peu importe l’occasion, le Chalet de la Forêt se plie à vos besoins ! Veuillez découvrir nos offres pour vos séminaires, événements et dîners de groupe, en cliquant ICI
A plaisir de vous recevoir très vite !
Réservations et offres: info@lechaletdelaforet.be
Le Chalet de la Forêt celebrates love this February 14th and proposes a declaration of love in 6courses.
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!
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
Mignardises
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
Kris Vlegels captured the creative process of the Chef …
That day, the garden herbs inspired him two dishes. The bear leek and Chénopode came up a plate of snails and frogs’ legs and spell risotto while the Burnet and young cauliflower bewitched a cod with speculoos.
