Le Chalet de la Fôret

Chalet de la Forêt has had its own vegetable garden for three years now. It is a costly instrument for the two-star chef Pascal Devalkeneer. His garden consists of a French section and plots with herbs on his English, wild flowers, lamb's lettuce, watercress and spinach shoots and also fruit trees (apples, plums, Mirabelle). The customers enjoy twice, they can visit the garden before tasting. From the vegetable garden comes a warm salad of seasonal vegetables and fresh herbs, the pickled vegetables for the grilled fish, and the broccoli florets in a Parmentier for the tartar of oysters and caviar. Constant quality is the hobbyhorse of the chef.