For the first edition of the
“Bubble sharing experience,
Hémisphère takes over the Château de Rixensart
from August 26 to October 10, 2023.
Get ready to be transported into the world of
A kitchen made simple
with one watchword: SHARING.
A brand new experience that will
discover the famous antipastis
around a shareable dinner
in a friendly atmosphere.
This architectural gem in Walloon Brabant,
Wallonia’s exceptional heritage,
will plunge you into its very own era.
You’ll have the chance to dine in a unique setting
that reveals a refined décor linked to the past.
Already familiar from our second edition, the Château de
Rixensart welcomes you for a brand new edition
and a brand new concept.
We look forward to welcoming you for a glass of aperitif in a cosy
first, giving way to his
verdant estate and on the doorstep
spectacular view where our domes will stand.
The layout of our ephemeral restaurant has been completely reinvented, so that you can fully discover our new concept of staging young chefs in coup.
We welcome you to our domes, with 2distinct offers: A sharing offer and also an offer with the possibility of reserving a private dome With his know-how and Italian values, our Chef will be delighted to share his refined and convivial cuisine with you.
As soon as you arrive, you’ll be transported by the magnificent setting of Rixensart Castle. After a description of the history of the premises, you’ll be redirected to your respective bubbles, allowing Italian gastronomy to invite itself to your table.
From 4 p.m. to midnight, you’ll be able to come and enjoy a drink and an aperitif, without booking, and let the magic of the place wash over you.
HEMISPHERE BY CHÂTEAU VAL-SAINT-LAMBERT
GOES TO THE BUBBLE
FROM 07/12/2023 TO 08/13/2023
From July 12 to August 13, the magnificent Domaine du Val-Saint-Lambert in Seraing welcomes you to a sunny, verdant edition.
A complete experience that will take your taste buds on a journey while combining the magic and beauty of the place.
Les bulles Hémisphère await you for an exceptional evening of conviviality and sharing.
Esplanade du Val
CHEF SOPHIE CHAMMAS
Wednesday to Sunday
Arrival desired at 7:30 pm
Château du Val-Saint-Lambert
A Belgian and Liège landmark par excellence, the Château du Val-Saint-Lambert is waiting to welcome you its exceptional settingarchitecture and verdant gardens.
Located just 15 minutes from downtown Liège and on the site of one of the world’s largest crystal glassworks, this recently renovated 12th-century abbey palace abbey palace will provide you with a unique experience.
CHEF SOPHIE CHAMMAS
Passionate since childhood, watching her dad’s moves in the kitchen of the family Lebanese restaurant “L’envers du cirque” in Roture, she worked in the kitchens of several Liège brasseries before taking on new challenges abroad.
Equally at home in the mountains (Chalet Alpage in La Clusaz) or by the sea (Bahia beach in Biarritz or Corsica), her cuisine is seasonal, feminine and gourmet. You’ll enjoy fusion dishes inspired by his Belgian-Lebanese origins and his travels around the world.
Taste, finesse and creativity will be on the menu for both more intimate settings and more festive events.
Jardin du Val opens its doors to welcome you
for an extraordinary evening.
Its majestic tree will cover the whole city with its branches.
Reception will be via the Château’s rear parking lot.
You’ll then be invited to follow the candles and their flames as they lead you to your first drink, before entering the magnificent garden and discovering your own bubble.
from 03 – 04 – 23 to 17 – 06 – 23
Are you ready to be transported into a floral world,
springtime, where the food goes with everyone
of your senses?
For this new edition, Hémisphère invites you to experience a
an extraordinary culinary experience in an atmosphere
As a couple, with family or friends,
discover a brand new warm universe
with bohemian notes.
CASTLE OF HULDENBERG
For our 4th edition of Hémisphère, our bubbles
will take place,
for the spring season, in the magnificent setting
of the Château D’Huldenberg
located at Kasteelpark 1, 3040 Huldenberg.
After several editions in different places
of Walloon Brabant, we wanted to make you discover
the architectural jewels of Flemish Brabant.
Between April 03 and June 18,
our Chefs of the moment David Selen (L’Improviste)
& Loïc Dufour (Le Grill Dufour) will follow one another
to ensure a menu representing their respective culinary universe.
With their experience, they will impress you with their daring, friendly and original cuisine.
Two exceptional Chefs who will provide a performance
through a live-show of high-voltage
which will take place inside your own bubbles.
From the moment you arrive, you’ll be transported
by theenchantinggreen setting of the
A welcome drink will be served in
You will then be accompanied to your respective bubbles,
where you will taste your dinner and travel
in the culinary universe of the Chef of the moment.
Let your senses guide you by tasting
a 3 course menu services in an idyllic setting
and enchanting setting, in the heart of nature.
09/01/23 - 22/01/23
Chef of the restaurant “Improviste” David Selen invites you to discover his sober and refined cuisine with pure quality products. His talent? improvisation. He cooks with talent and generosity letting his creativity define his culinary world
23/01/23 - 05/02/23
Semi-finalist Top Chef 2022, Sébastien Renard returns for a third time to show us his culinary universe. What we like about Sébastien is his generosity and his good mood. A Chef who cooks with a lot of talent and love!
06/02/23 - 19/02/23
Elected young Chef of the year 2022 in Wallonia by Gault&Millau, Martin Volckaerts will make you travel with his creative and contemporary cuisine. Former Top Chef participant, he is one of the youngest Belgian talents with a prestigious career: From “Pastorale”, in Rumst with Bart de Pooter, to “Noma”, in Copenhagen, elected “best restaurant in the world” five times in a row, to “Quique Dacosta” in Dénia in Spain before going to “L’Air du Temps”.
CASTLE OF ARGENTEUIL
Between December 12 and February 28, our Chefs will take turns to ensure an exceptional live-cooking. They will take turns to create, prepare and serve an original 4-course menu with festive notes.
Chef Kevin Lejeune (La Canne en ville)
Chef Benjamin Laborie
Chef César Lewandowski
Chef Sébastien Renard (Top Chef 2022 semi-finalist).
CASTLE OF RIXENSART
Located at the gates of Brussels, this sumptuous renaissance complex is in the heart of a preserved green lung of Brabant-Wallon.
The castle of Rixensart perched on a promontory of the valley of Lasne is a jewel of architecture classified in the exceptional heritage of Wallonia. This castle is considered to be one of the most beautiful in Brabant.
It is said that it is grandiose but without ostentation, that it does not impose itself but on the contrary, it invites to be discovered and loved.
Inside, you will find a refined decor full of relics of the past…
Our latest CHEF:
For more than 22 years, Benjamin Laborie has been involved in high level cooking. Starred chef, he arrived in Belgium in 2008 to participate in the remarkable opening of the Bowery. Born in Paris, he was trained at the prestigious Ferrandi school in Paris. Very quickly, he rubbed shoulders with the stars and the kitchens of the greatest, from the Villa Belrose (**) in Gassin (Saint-Tropez) to the kitchens of Michel Guérard (Les Près d’Eugénie ***) and Michel Bras (***). Consecration this year, where he obtained a star in the Michelin guide 2019!
FROM THE GARDEN TO THE PLATE
It is “a food system in which the production, processing and consumption of food are integrated to improve the environmental, economic, social and nutritional health of a particular place” already popular with restaurateurs.
Thanks to our organic baskets, you can benefit from all these benefits directly at home.
Very attentive to the gustative quality of our vegetables, we select old and rustic varieties offering you a wide choice of discoveries for your plate.
Accès people with reduced mobilitye
Systemèe in each dome.in each dome
Air packaged in each dôme
Possibility of‘to introduce particular requests.ès privatizations.e
Accueil : 19h30
Service : 19h30 à 22h30
Post service : 22h30 à 24h00 (available according to Covid)
Noon: Group min. 20 people. on request