Dinner and a night’s stay at Chateau Wittem and their two star restaurant Julemont where chef Guido Braeken and his brigade cook a menu that is strongly focused on quality products and finished with what I would describe as a very pleasingly international touch and classical flourish. Japanese hamachi, Kagoshima wagyu, Anjou pigeon, Norwegian lobster….the list goes on. It is certainly a restaurant that should be on your list to visit when nearby. We also stayed here for the night in one of the Chateau’s very comfortable rooms. Who doesn’t enjoy sleeping in a castle for the night🤷🏻♂️
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Scallops
Périgord truffle - jerusalem artichoke - hazelnut - dashi
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Turbot
cockels - bergamot - pistachio - pointed cabbage
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Norwegian Lobster
pumpkin - sea buckthorn - coconut - sepia
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Sweetbread
oxtail - spinach - morel - vin jaune
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Anjou Pigeon
umeboshi - beetroot - hibiscus - purple curry
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Valhrona Chocolate
mikan - liquorice - passionfruit - mocha
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Michelin Guide - ⭐️⭐️
La Liste - 85.00
W50B -
Best Chef Awards -
OAD - 132
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