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
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
3 signature amuses-bouches
1 main course
Selection of petits fours
Including a glass of méthode traditionnelle, twoo glasses of wine, water, tea and coffee.
Work hard, play harder!
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: firstname.lastname@example.org
Love me tender
Le Chalet de la Forêt celebrates love this February 14th and proposes a declaration of love in 6courses.
Informations & renseignements ici
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 …