Le Chalet de la Forêt

The story

Le Chalet de la Forêt in Brussels: Michelin-starred haute cuisine with its own vegetable garden

The kitchen and the craft

Pascal Devalkeneer has shaped the gastronomic identity of Le Chalet de la Forêt in Brussels for more than twenty-five years. The kitchen maintains a disciplined routine. Wood fires burn daily. Bread rises and bakes on the premises. The team handles grilling, salting, and smoking in-house. Pascal prioritizes flavor over fleeting trends. His vision combines classicism in the raw ingredients with modernity in how dishes are dressed. This commitment to technique defines the restaurant's haute cuisine profile, where every dish reflects a dedication to quality.

The vegetable garden and sourcing

A sprawling one-hectare vegetable garden anchors the sourcing strategy. The space covers 1,156 square meters of cultivated land. Pascal developed this project after reflecting on his early mornings picking herbs alongside Roger Souvereyns. Landscape architect Erik Dhondt designed the layout. The plots merge English-style herbaceous beds with structured French divisions. The garden supplies wild flowers, aromatic plants, and salads like lamb's salad and watercress. Local fruit trees such as plum and mirabelle frame the area. A blacksmith-made fountain stands near the crops. The produce moves directly from soil to plate.

The setting and service

The restaurant sits near the edge of the Sonian Forest. The dining room offers an atmosphere of discrete luxury. A prominent terrace provides seating amidst the greenery. The dress code requires casual chic attire. Shorts and sneakers are not permitted. The kitchen serves organic products and items from protected designations of origin. The menu features the Forêt menu with four or five courses. Wine pairings accompany the longer formats. The gastronomic cooking adapts to seasonal rhythms. Staff accommodate dietary restrictions when notified in advance. The establishment welcomes dogs and groups up to 150 people for private events.