Le Chapel Restaurant
Le Chapel Restaurant is located in one of the most beautiful parts of Waterloo. Enjoy our delicious dishes in the magnificent ambiance of the Queen Elisabeth Music Chapel. Where our chef conducts a daily symphony composed of tasty, seasonal products.
Concert dinner
We welcome you to Le Chapel Restaurant for a fabulous meal, before or after every concert during the Chapel’s MuCH season!
All MuCH concert days
- Classic formula: €50/person – All inclusive (main course, dessert, water, white or red wine, coffee)
- Veggie formula: 45€/person – All inclusive (vegetarian dish, dessert, water, white or red wine, coffee)
- Non-alcoholic options: Classic €40/person – Veggie €35/person (Main course, water)
Discover the menu of April 2026
Vegetarian option: the same dish, enhanced with a generous serving of vegetables and side dishes
Wednesday 08-04 (evening)
Cod loin, wilted young spinach, beurre blanc, seasonal vegetables, château potatoes
Chocolate fondant, Bourbon vanilla ice cream
Thursday 09-04 (lunch)
Pan-seared salmon (one-sided), teriyaki sauce, pak choi, soybean sprouts, young carrots, confit vine tomatoes, fondant potato
Boskoop apple puff pastry, salted caramel ice cream
Thursday 09-04 (evening)
Roasted sea bass fillet, pea purée, Chantenay carrots, Mechelen asparagus, tomato, bouchon potatoes, herb beurre blanc
Lemon meringue tart, red fruit coulis
Sunday 12-04 (lunch)
Roasted sea bass fillet, pea purée, Chantenay carrots, Mechelen asparagus, tomato, bouchon potatoes, beurre blanc with herbs
Lemon meringue tart, red fruit coulis
Tuesday 14-04 (lunch)
Iberian pork tenderloin, sauce vierge, eggplant caviar, braised Belgian endive, baby carrots, broccolini, gratin dauphinois
Dame blanche, chocolate espuma
Wednesday 15-04 (lunch)
Roasted lamb medallion, broad bean mousse, young carrots, broccolini, vine tomatoes, thyme jus, fondant potato
Strawberry salad, whipped cream, vanilla ice cream
Tuesday 21-04 (evening)
Slow-cooked yellow chicken fillet, tri-color carrots, broccoli, tomato, Mechelen asparagus, rosemary jus, potato galette
Chocolate fondant, Bourbon vanilla ice cream
Wednesday 22-04 (evening)
Roasted duck breast, rich jus, artichoke base, tomato, baby spinach, yellow carrots, gratin dauphinois
Trompe-l’œil lemon, red fruit coulis
Thursday 23-04 (lunch)
Pollock loin, broccolini, baby carrots, risotto with crozets from Savoie and pumpkin, yuzu beurre blanc
Red fruit soup, Bourbon vanilla ice cream
Thursday 30-04 (evening)
Roasted sea bass fillet, Chantenay carrots, broccolini, Mechelen asparagus, vine tomatoes, château potatoes, white wine sauce
Strawberry salad, whipped cream, vanilla ice cream
*Please note that dishes may change according to availability, season and our chef’s selection. Contact us for more information or to inform us of allergies or intolerances.
These dishes are brought to you by the chefs of Choux de Bruxelles.