VEGETABLES & HERBS FISH MENU The vegetables Seppe works with at The Sambre and the Meuse, two slow-flowing Young green asparagus with fresh ‘La Chapelle’ come from local farms - such rivers, cross the Condroz. One of the most as ferme Jardin d’Antan in nearby Hody, at common fish in these rivers is the Ardennes cheese / walking distance from the castle farm. sandre, pikeperch. Together with the nuts / crusty sourdough bread / Fridays with Vegetables are grown there in a sustainable grayling and the wild trout, this fish is way: in the field, and at the rhythm of the considered to be the most delicious za’atar / citrus seasons. So all our beans, turnips, broccoli, species in the waters of the Ardennes. lettuce, cauliflower and courgettes come from the fields of Anthisnes and its suburbs Near La Chapelle is the Ourthe, which is - a beautiful, rough and ready environment. rich in fish. In the river, one finds mainly Some vegetables that play a key role in trout and perch, but also (again) crayfish. Pointed cabbage on the BBQ / snails Seppe’s menu (such as tomatoes, mushrooms Whereas in the past only indigenous, from Namur / anchovy / almond / or asparagus) he specifically entrusts to so-called European crayfish were found in local organic farmers who excel in this Wallonia, today at least six species of exotic cream of chives and celeriac - such as Adelin. For Seppe, there is only one crayfish can be found in our southern waters. way to work well and consciously with the- se local professionals; and that is by using As a North Sea Chef, Seppe has been their products in his kitchen in an extremely working for more than ten years with only respectful way. local (North Sea) fish species, or with algae Risotto / La Chapelle crayfish / lemon or dune plants from Flanders and Zeeland - he has been friends with the Zeeland thyme gravy fisherman Arnold De Jaeger for many years. Seppe now thinks it is time to inte- 5 or 7 course menu Le Condruxi, created grate the southern, French-speaking part of the country, with its river fish and crayfish, Grayling / violet artichokes / with local ingredients into his cooking. which Seppe has selected with care lukewarm pistou of tomato and basil/ from farmers in the area. gravy of lemon thyme MEAT Menapian pork cheeks / sweet The Belgian Blanc Bleu cattle breed was onion cooked in a crust of salt / “created” at the beginning of the 19th century by crossing local cattle breeds cream of fermented garlic / chard (Condroz) with English Durham and French Charolais cattle. It is currently t he most varnished with honey from our own cultivated and best known cattle breed in the region. bees / red beet and rosemary gravy In our salads and vinaigrettes, you will also find many flowers and local herbs. The Menapian pork is the primitive pig We find all these plants close to or even that populated the primeval forests of the Condroz at the time of the Condrusi (one on the domain of the castle farm. Over the of the tribes of the ancient Belgians) and Three local artisanal cheeses / rye years, many herbs have been planted there the Romans. It became extinct in the first anyway. But also in the flowerbeds around millennium AD, but butcher Hendrik bread / sirop de Liège / the domain, the soil has so much purity to Dierendonck, breeder Ruben Brabant and offer that the wild picking of herbs and the UZGent succeeded a few years ago pear cooked in beetroot juice flowers makes Seppe’s story - and menu in breeding this animal again. 6 course dinner: €90 p.p. - complete. Seppe uses those flavours 7 course dinner: €105 p.p. according to the rhythm of the seasons With this history in mind, Seppe serves both breeds at “La Chapelle”, alternating them - in the summer months think of chickweed, with other (matured) meats or game. For Crème brûlée with Belgian The chef’s menu depends on the daily offer of our yarrow, pimpernel and sorrel. And on the Seppe, this is once again the very farmers from the region. banks of the river that slowly flows through logic, and also the basis of his sustainable Saffron / strawberries / kohlrabi / Vegetarian options are possible please notify us in the castle grounds, local water mint and cuisine: respect for a local population, advance also for any intolerances or allergies. watercress are picked in the morning. a region and a t erroir. basil / buttermilk ice cream .