Arden

The stunning Ardennes landscape is the star of the show in this swanky designer restaurant located in a modern wing of a tastefully restored castle (book a room for the night!). The floor-to-ceiling windows command a splendid view of the rural surroundings, while the patio enjoys a view of the Lesse. Definitely a premium location! Nature is also the name of the game for chef Bosmans, who immaculately crafts veggies grown in the garden in a high-flying culinary score. He might enhance the main ingredient with a spicy note, such as warm aromatic herbs from the garden and a vin jaune gravy to perfectly showcase subtly aged North Sea turbot and razor clams. The same gravy may add depth to an unconventional risotto of pine kernels, broccoli oil and poached broccoli stems. Delicately acidic lemon, one of chef Bosmans’ signature ingredients, is used to underpin and exalt the flavours of other produce. His minimalist dishes are not the only surprise that you can expect to sample - make sure you ask to see the Wine Bible!

Distinctive Notes

• A terroir and season led menu, with part of the produce coming from the chateau greenhouse and potager
• Chef Marius Bosmans, awarded Gault and Millau Jeune Chef de l'Annee for Wallonia 2024
• Grand menu formats of 6 or 7 services, with lunch and dinner schedules defined by day

Signature Ingredients

• Vegetables from the chateau greenhouse and kitchen garden
• Scallop
• Sea urchin
• European lobster
• Line caught sea bass
• Anjou pigeon
• Piedmont hazelnut

Menu Summary

Arden is the Michelin starred dining room at Chateau de Vignee, led by chef Marius Bosmans. The kitchen is terroir driven, with a strong vegetable focus, and ingredients are partly taken from the chateau greenhouse and kitchen garden.

Menus

• Lunch, 3 services: 65 Euro
• Grand menu, 6 services: 150 Euro
• Grand menu, 7 services: 170 Euro

Example dishes (menu rotates)

• Scallop with rose, redcurrant, kohlrabi
• Sea urchin with Gambero Rosso, green apple, verbena
• European lobster with salsify, sancho, elder
• Line caught sea bass with shiso, butternut, consommé
• Anjou pigeon with pistachio, beetroot, mole