Chef Pascal Devalkeneer dropped his pursuit of a third Michelin star at Le Chalet after fourteen years, pivoting away from the industry’s star-chasing culture toward a rawer, instinctual cooking style. According to Devalkeneer, the high-end dining sector has reached an oversaturated point of spectacle, pushing him to rebuild his restaurant into a team-driven collective that serves food without a manual.
Why Pascal Devalkeneer Abandoned the Michelin Star Race
When Le Chalet secured its second Michelin star in 2012, Devalkeneer immediately set his sights on the third. “You sit in the euphoria of those two stars and want to continue, to keep scoring,” Devalkeneer said. He realized he no longer wanted to build his business around the guide, stating, “Michelin decides what it must decide. I let it go. I begin with a clean slate.” Now, he wants to cook in a way that fits the years he has left, shedding the endless race for accolades.
This shift rejects what Devalkeneer calls an overdose of gastronomy as pure spectacle. Diners often study dishes and presentations online before even stepping foot inside a restaurant, ruining the element of surprise. “In the car, you already know precisely what you are going to eat,” he noted. By stripping away the frills, he aims to restore dining as a spontaneous, generous experience.
The New Menu: Focus on Nuance and Simplicity
The simplified presentation on the plate requires vastly more technical precision. “The simpler it gets, the more it comes down to details,” Devalkeneer explained. “It is now purely in the nuance.” His new menu highlights seasonal risottos, French coco de paimpol beans with lobster, and vegetable-forward dishes such as pumpkin and quince preparations. He focuses on the most direct way to extract maximum flavor from ingredients, keeping taste as his primary compass.
Pro Tip: Spontaneity in modern dining often thrives in dishes meant to be eaten with a spoon, allowing the diner to capture the entire essence of a recipe in a single bite.
Transitioning From a One-Man Show to a Team Collective
After 27 years of making every decision alone, Devalkeneer restructured Le Chalet into a collaborative effort. The return of sous-chef Simon Boyer, who departed four years ago, served as the catalyst for the change. Devalkeneer stated he only wanted to pursue this new project if Boyer returned. Boyer’s wife, Ivana, joined the team as zaalchef alongside the familiar face of Tara.
Four days before the reopening on September 11, Devalkeneer and Pili Collado hosted a general rehearsal dinner for the team, friends, and craftspeople. Guests dined on pasta with lemon, gamberi rossi, and bottarga, followed by pigeon on the carcass with wood-fired corn, figs, and chanterelles, accompanied by an italodiscoplaylist curated by Federico Mazzoni, chef of Certo in Elsene.
A Complete Architectural Transformation
The physical space underwent a total redesign led by architects Nelly Smets and François Marcq. The interior now echoes classic Parisian and Italian brasserie grandeur, featuring velvet benches, warm wood tones, and soft lighting. An artist duo, Martine Feipel and Jean Bechameil, created the restaurant’s central visual anchor: a ceramic forest encircling the fireplace.
Local sustainability shaped the furniture design. The tables and chairs were built using wood sourced from the nearby Zoniënwoud, designed by the Brussels-based collective Sonian. Additional spaces now include a negroni bar inside the greenhouse and an oranjerie converted from the covered terrace for daytime lunch service.
Did you know? Le Chalet’s complete overhaul connects its physical architecture directly to its local environment by utilizing timber harvested from the nearby Zoniënwoud forest.
Frequently Asked Questions
Why did Pascal Devalkeneer stop chasing Michelin stars?
After fourteen years of pursuing a third star following Le Chalet’s second award in 2012, Devalkeneer chose to let go of the ratings race to reduce pressure and cook in a more spontaneous, personal style.
Who is leading the kitchen alongside Devalkeneer?
Simon Boyer returned to Le Chalet as sous-chef after a four-year absence, partnering with Devalkeneer to establish a collaborative team approach in the kitchen.
What changes were made to the restaurant’s interior?
Architects Nelly Smets and François Marcq redesigned the space with classic brasserie elements, a ceramic forest sculpture by Martine Feipel and Jean Bechameil, and furniture crafted from Zoniënwoud timber by the Sonian collective.
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