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HEMISPHERE X CHATEAU DE SOIGNIES

Domaine du Saulchoy – Chem. du Cornet 70, 7060 Soignies

AN UNFORGETTABLE EXPERIENCE

Take part in an unusual and unique culinary moment with our new edition under our transparent domes, taking place from March 9 to June 9, 2024 at the prestigious Château du Saulchoy in Soignies.
Join us for an unforgettable experience, orchestrated by renowned chefs who will delight you with refined 4- or 6-course menus. Immerse yourself in a world where exceptional cuisine blends with the splendor of a unique setting, creating memorable taste experiences. Reserve your place now for this extraordinary experience.

LE CHÂTEAU DU SAULCHOY (Soignies)

Château du Saulchoy in Soignies embodies the perfect blend of history and architectural elegance.
Its monumental fountain in the center of the Cour d’Honneur and its delicately crafted facades immerse visitors in an atmosphere of another time. Surrounded by a 3-hectare park where tranquility, harmony and a gentle way of life reign, the Château offers an idyllic setting, a perfect blend of natural beauty and heritage.
During your culinary experience, the Château will transport you to a world where the past meets contemporary sophistication. An architectural gem with a subtle blend of time and timeless beauty.

THE CHEFS

Viktoria Thirionet : From March 9 to April 14, 2024, immerse yourself in the culinary world of Chef Viktoria Thirionet of the “tout près tout prêt” label.
Viktoria’s signature menu invites you on a gustatory journey where fresh, local produce blends with the finesse of organic cuisine. His passion for quality ingredients shines through in every dish, offering a culinary experience that will tantalize your taste buds. Let yourself be seduced by his creativity and expertise, which, under the domes, will transform each dish into a celebration of cuisine, sustainability and terroir.

THE CHEFS

Pierre Kaisin: From April 15 to June 09, 2024, immerse yourself in the sparkling culinary universe of Chef Pierre Kaisin of the Gault et Millau-renowned Ruffus restaurant “Le Bouchon des Agaises”.
Under the domes, Pierre Kaisin invites you to savor an exceptional menu.
Through a creative variation of dishes, the Chef transcends the boundaries of cuisine to offer you a symphony of perfectly orchestrated flavors. Let yourself be enchanted by the magical combination of refined dishes and gourmet creations, creating a unique sensory experience.

DISCOVERY MENU

BY VIKTORIA THIRIONET (09/03 – 14/04)

APPETIZERS

Sea bream ceviche, mango carpaccio, asparagus & coriander oil ;

Rillettes with two salmon ;

Shrimp tempura à la Saint Feuillen, light aioli, matcha, red onion pickles

INPUT

Squid stuffed with mushrooms and rocket cream

FLAT

Ballotine of pollack, grapefruit carrot mousseline, carrot & pea reduction

DESSERT

Lemon sweetness, Italian meringue, crunchy cookie, strawberry & rhubarb combination

GOURMAND MENU

BY VIKTORIA THIRIONET (09/03 – 14/04)

APPETIZERS

Sea bream ceviche, mango carpaccio, asparagus & coriander oil ;

Rillettes with two salmon ;

Shrimp tempura à la Saint Feuillen, light aioli, matcha, red onion pickles

INPUTS

Clams with chorizo ;

Squid stuffed with mushrooms and rocket cream

FLAT

Ballotine of pollack, grapefruit carrot mousseline, carrot & pea reduction

DESSERTS

Revisited “Crème brulée”, exquisite flavours of pineapple, pomegranate and Madagascan vanilla;

Lemon sweetness, Italian meringue, crunchy cookie & strawberry & rhubarb combination

DISCOVERY MENU

BY PIERRE KAISIN – MAISON RUFFUS (15/04 – 09/06)

APPETIZERS

Braised beef cheek ravioli ;

Smoked eel ;

Yuzu soy consommé

INPUT

Grilled white asparagus from Malines, 63° free-range egg, bacon powder, lobster espuma

FLAT

Farm poulard (Bastogne label), crayfish from our rivers, tarragon mushrooms, smoked wild garlic dauphine with Corsican coppa

DESSERT

Italian coffee-style tiramisu (decomposed)

GOURMAND MENU

BY PIERRE KAISIN – MAISON RUFFUS (15/04 – 09/06)

APPETIZERS

Braised beef cheek ravioli ;

Smoked eel ;

Yuzu soy consommé

INPUTS

Grilled white asparagus from Malines, 63-degree free-range egg, bacon powder, lobster espuma ;

Lamb Mouse Polpettes with Kampot Pepper, Black Garlic Prune Chutney, Wild Herbs

FLAT

Farm poulard (Bastogne label), crayfish from our rivers, tarragon mushrooms, smoked wild garlic dauphine with Corsican coppa

DESSERTS

Fig tarte tatin and Brillât Savarin mendiants ;

Italian coffee-style tiramisu (decomposed)

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).

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.

Wine details soon!

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.

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 du Saulchoy and gastronomy blend to create unforgettable memories that will stay with you forever.

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CONTACTS

PRACTICAL INFORMATION

Systemèe in each dome.in each dome

Air packaged in each dôme

Possibility ofto introduce particular requests.ès privatizations.e

SCHEDULE

17:00 site opening

Lunch: on request by e-mail event@hnevent.be