dine in an unusual and enchanting setting
HEMISPHERE X CHÂTEAU D’HULDENBERG – Kasteelpark 1 , 3040 Huldenberg.
CELEBRATE YOUR SPECIAL EVENTS THIS SUMMER WITH AN EXCEPTIONAL DINNER ON THE SHORES OF THE HULDENBERG LAKES. AN OPPORTUNITY TO MARK THE OCCASION AND CREATE UNFORGETTABLE MEMORIES WITH YOUR LOVED ONES IN AN IDYLLIC SETTING.
AN IMMERSIVE CULINARY EXPERIENCE
This summer, our gastronomic domes return to the peaceful lakes of Château d’Huldenberg, creating an unusual and magical setting. Talented chefs will be on hand to offer 4 or 6-course menus, revealing their culinary universe. A central kitchen dome offers an immersive experience where you can watch your dishes being created as you dine.
Join us on July 03 & create unforgettable memories with your loved ones.
DINE EXCLUSIVELY AT CHÂTEAU D’HULDENBERG
Enjoy an extraordinary culinary experience at Château d’Huldenberg, an iconic venue nestled in the heart of Flemish Brabant. Soak up the rich history and natural beauty of this estate, surrounded by verdant landscapes and tranquil lakes. The transparent domes offer spectacular views of the castle and the serenity of its surroundings. As you dine, you’ll be lulled by the gentle sound of tranquil waters. A timeless moment with an enchanting atmosphere, where every meal becomes an incomparable sensory experience.
CELEBRATE YOUR SPECIAL MOMENTS
In a world where special moments deserve a celebration worthy of their grandeur, Hémisphère offers you the perfect place to mark those memorable occasions. Imagine yourself surrounded by loved ones, savoring refined dishes prepared by renowned chefs, all under a starry sky. Whether celebrating love, friendship or success, Hémisphère is the place where precious moments become eternal. Join us and let the magic of Château d’Huldenberg and gastronomy combine to create unforgettable memories that will stay with you forever.
ENJOY A LIVE COOKING SHOW BY OUR CHEFS
Alessio Sanchez : Che Executive Chef for the Tero Group, Alessio draws his inspiration from his family roots in Spain and Sicily, where he developed his love of cooking from an early age. His career has led him to explore a variety of cuisines, from family kitchens to renowned establishments such as Sanzaru. A passionate traveler, Alessio has discovered the riches of the world’s cuisines, reinforcing his attraction to culinary diversity. Becoming executive chef for the Tero group has enabled him to put his farm-to-plate approach into practice in a reasoned and innovative way. For Alessio, using seasonal produce is essential. He strives to sublimate these products by working with them in all their forms, using quality spices and culinary influences from all over the world, perfectly reflecting his background and culinary philosophy.
Discover his culinary universe from July 03 to September 01, 2024.
THE CHEFS
DISCOVERY MENU
BY ALESSIO SANCHEZ (03/07 – 01/09)
APPETIZERS
Beef tartare with umeboshi vinegar, apricot, lemon balm & edamame;
Muge sashimi, nori, green shiso & rice vinegar;
Golden ball turnip ravioli, cashew ricotta and red curry
INPUT
Char Siu-style pork loin with beet, raspberries and rhubarb
FLAT
Cod fillet, basil lettuce heart, capers, nasturtium pesto and lettuce cream
DESSERT
Iced nougat, ricotta, cherry & savory
GOURMAND MENU
BY ALESSIO SANCHEZ (03/07 – 01/09)
APPETIZERS
Beef tartare with umeboshi vinegar, apricot, lemon balm & edamame;
Muge sashimi, nori, green shiso & rice vinegar;
Golden ball turnip ravioli, cashew ricotta and red curry
INPUTS
Flamed mackerel, white balsamic, daikon and smoked cauliflower;
Char Siu-style pork loin with beet, raspberries and rhubarb
FLAT
Cod fillet, basil lettuce heart, capers, nasturtium pesto and lettuce cream
DESSERTS
Dark chocolate ganache, cocoa nibs, miso caramel and candied ginger;
Iced nougat, ricotta, cherry & savory
DISCOVERY MENU
BY DAVID SELEN (02/09 – 29/09)
APPETIZERS
Salted waffle batter crisp, kefir mayonnaise, grey shrimp & tarragon powder.
Carrot shot & lemonade foam.
INPUT
Bavarois of langoustines, zucchini chutney & sour cream;
Roasted cauliflower, tahini sauce, white miso.
FLAT
Mechelen cuckoo, butter beans with samba, pea purée & creamy poultry jus.
DESSERT
White chocolate & mango cream, strawberry, meringue & vanilla gel.
GOURMAND MENU
BY DAVID SELEN (02/09 – 29/09)
APPETIZERS
Salted waffle batter crisp, kefir mayonnaise, grey shrimp & tarragon powder.
Carrot shot & lemonade foam.
INPUTS
Bavarois of langoustines, zucchini chutney & sour cream;
Roasted cauliflower, tahini sauce, white miso;
Sushi decomposé: marinated holstein, curry mayonnaise, marinated cucumber with Sichuan pepper, sesame sauce/
PLATES
Cabillaud en Saumure & croute de parmesan, crème de coeur and brioche croutons.
Mechelen cuckoo, butter beans with samba, pea purée & creamy poultry jus .
DESSERT
White chocolate & mango cream, strawberry, meringue & vanilla gel.
DISCOVERY MENU
4 SERVICES – 125€/pers.
Mise en bouche | Entrée | Plat | Dessert
✦
Wine pairing (not included)
A la carte drinks available
✦
*This menu can be adapted to suit your dietary requirements (please specify when booking).
![102-min](https://hemisphere.events/wp-content/uploads/2024/07/102-min.png)
![103-min](https://hemisphere.events/wp-content/uploads/2024/07/103-min.png)
GOURMAND MENU
6 SERVICES – 155€/pers.
Mise en bouche | 2 Starters | Main Course | 2 Desserts
✦
Wine pairing (not included)
A la carte drinks available
✦
*This menu can be adapted to suit your dietary requirements (please specify when booking).
WINE PAIRING
CLASSIC – €35/pers.
PREMIUM – €55/pers.
DOME PRIVATIZATION
Privatize your dome for up to 3pers.
Additional charge of €200 to privatize your dome for up to 3 people. Free privatization for 4 people or more.
CONTACTS
PRACTICAL INFORMATION
Systemèe in each dome.in each dome
Air packaged in each dôme
Possibility of‘to introduce particular requests.ès privatizations.e
SCHEDULE
17:00 site opening
Lunch: on request by e-mail event@hnevent.be