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Pascal Devalkeneer
Pascal Devalkeneer
Le Chalet de la Forêt

Balanced, well thought out, sincere and perfectly executed… this is the best of what Belgian cuisine has to offer.
Blending art with intelligence, Pascal Devalkeneer achieves the perfect balance between traditional and avant-garde concepts. I met him at the “Lo Mejor de la Gastronomía” congress in San Sebastián, along with many other chefs of his generation.

The reason that I chose him is because he represents one of the hundred or so young chefs who have understood the importance of having impeccable technique, so as to achieve a job well done. In terms of professionalism and style, Pascal is a shining example for many younger chefs, and what interests me the most is his method of putting things into practice.

Both elegant and refined, Le Chalet de la Forêt’s decor shows each and every aspiring cook that the reputation of a restaurant is not built on top-quality cuisine alone: atmosphere, work and consistency count just as much as the menu.

Pascal is well-known for the attention that he pays to trends: he knows that there is a season for each dish, as well as each product, and that tastes and techniques evolve with the times.

An ardent supporter of seasonal cooking, he only uses ingredients that come from natural produce, as though he was cooking for himself. This almost philosophical approach is what makes all the difference in his dishes.
For him, cooking, as well as tasting, makes up part of the same experience – a joyful experience. Therefore, because he carefully keeps this idea in mind whenever he concocts one of his dishes, every last one of them appeals to all of our senses.

ADDRESS
Drève de Lorraine 43
1180, Uccle Belgium
OPENING HOURS
M T W T F S S
Lunch
Dinner
CONTACT DETAILS
RATINGS
Guide Michelin:
Gault & Millau: 17.0 / 20
LATEST IMAGES
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dessert champignon et chocolate
Déclinaison autour du lait ( confiture de lait, glace au lait frais,écume de lait déshydratée...), crème à la fève de tonka, sponge-cake cacao.
Salade de wakamé sesame,chaponzu. Royale de oursin et concombre comprésse. oeuf zero au miso
Pomodorini frippata aux orange-sanguines
Homard Breton en croûte de levain et truffes noires
Candele au comté et liquid truffels, Noix de St. Jacques a la flamme aux truffes noires
chocolat au lait caramelisée et beurre salé, combava gel, main de buddha, et glace au praline et citron vert.
Pièce de veau de lait rôtie,poireau à la flamme farcis aux aromates et ris de veau
ALL SHARED IMAGES BY Pascal Devalkeneer
dessert champignon et chocolate
Déclinaison autour du lait ( confiture de lait, glace au lait frais,écume de lait déshydratée...), crème à la fève de tonka, sponge-cake cacao.
Salade de wakamé sesame,chaponzu. Royale de oursin et concombre comprésse. oeuf zero au miso
Pomodorini frippata aux orange-sanguines
Homard Breton en croûte de levain et truffes noires
Candele au comté et liquid truffels, Noix de St. Jacques a la flamme aux truffes noires
chocolat au lait caramelisée et beurre salé, combava gel, main de buddha, et glace au praline et citron vert.
Pièce de veau de lait rôtie,poireau à la flamme farcis aux aromates et ris de veau
Marbré de rouget, foie gras et pomme de terre
Grosse St. Jacques Bretonne au beurre d'algue, caviar et dashi fumée
Oeuf pochée, trevise tardive, Tuber Melanosporum et coulis de panais croustillant de poulet
effilochée de crabe sauvage, mousseline de chou-fleur au noisette et riz soufflé