Pascal Devalkeneer’s chalet is magnificently set on the edge of the Sonian Forest and the chalet’s terrace makes the most of this fantastic natural environment. The restaurant overlooking the chef’s cottage garden oozes with luxurious elegance to which you should add well-oiled, slick service and, above all, Chef Devalkeneer’s personal stamp on each dish. His blend of classicism and creativity reveals surgical precision, as well as a quest for subtlety and generosity. He scours the countryside of Belgium and France for the best ingredients from Aveyron lamb to abalone from the Brittany coast and honey from his own beehives, further enhancing these exceptional ingredients with intriguing side dishes. For example, green asparagus, morel mushrooms cooked in white wine and a frothy mousseline of fresh herbs exquisitely underscore foie gras, unveiling the chef’s talent. His deep-seated understanding of the role and impact of each ingredient enables him to create combinations that intelligently enrich and exalt the original flavour. This chalet is a temple of high-flying culinary art that never fails to surprise.