LA CHAPELLE CULINARY WEEKENDS
14,15 & 16 JULY 2023
OSTERIA ALLE TESTIERE
BRUNO GAVAGNIN & LUCA DI VITA
VENICE ITALY
°
21, 22 & 23 JULY 2023
STOKE x OFYR
GUY WEYTS
|
|
|
This year we are again proud to announce our international and national collaborations with restaurants, chefs, and sommeliers that share the same passion and share the same philosophy within the culinary field.
After the great success of last year, we are humbled to welcome back Osteria Alle Testiere and Stoke x OFYR.
For these culinary events, you do not need to be a glamping or hotel guest of La Chapelle
so everybody is welcome, arrive as strangers, leave as friends.
|
|
OSTERIA ALLE TESTIERE AT CHATEAU DE LA CHAPELLE
14 - 15 - 16 JULY
|
|
|
For foodies, Bruno Gavagnin and Luca di Vita of Osteria Alle Testiere are two well-known names. Alle Testiere is located in the heart of Venice between Rialto and St Mark’s Square. It is a tiny restaurant with 24 seats that serves local products and fresh fish from the Venice lagoon and herbs collected from the surrounding islands.
Alle Testiere has been listed in the Michelin Guide since 1997. It is considered the most renowned osteria in the world thanks to its creative take on classic Venetian cuisine and its focus on local and fresh. Bruno and Luca have a quiet, almost shy passion for the product, its origin, and its authenticity.
The restaurant is not only a magnet for celebrities, but it is also enjoyed by gastronomes. With accolades such as ‘the best seafood in Italy’ or even ‘in the world’, they have been at the top of lists of all kinds for years. Alle Testiere is the favorite restaurant of culinary top chefs such as Russell Norman, Fred Sirieix, Nino Zoccali, Marcella Hazan, and star chef Angela Hartnett. It is best to book a place at Alle Testiere well in advance.
Also, thanks to Luca Di Vita, La Chapelle will feature a customized wine list, carefully compiled with exclusive wines from the vineyards of Sant’Erasmo, a small island in the heart of the Venetian Lagoon. Luca and Bruno launched Nostramo, their own liqueur made from herbs and plants in and around the Lagoon, only on Belgian soil at La Chapelle.
|
|
|
"Since 1993, we have been running, in the heart of Venice, this tiny Italian trattoria called Osteria alle Testiere (which takes its name from the bed heads hanging on the walls from the turn of the century and serving as glass and bottle holders), dedicated to fresh local fish.
Every morning, the historic Rialto market sells only the best fish from the lagoon and the Adriatic, and when the market is closed, the tavern is also closed. In these almost 30 years of activity, the possibilities of "expanding" the business have been countless, but we have resisted the temptations and kept the business in its original form, guaranteeing quality, service, and attention to the twenty customers present at each service.
We like to make our guests feel that they are the real stars of lunch or dinner.
Following this philosophy, we have fun touring the lagoon, Italy, and the world to reach those who can't come to visit us at the Osteria, we cook in the lagoon by sailing aboard a very elegant 1940s boat Edipo Re that belonged to Maria Callas and Pierpaolo Pasolini, in beautiful Venetian palaces, participating in food and wine events throughout Italy and cooking "four hands" with the most talented chefs, we have had the opportunity to taste our cuisine in London, New York and Washington.
We have collected our best recipes in a small book Venice, and food & wine are also available online, we produce our house wine La Vigna di Ada from a vineyard in the DOCG area of Prosecco di Conegliano and Valdobbiadene, we grow our own vegetables, aromatic herbs and fruits in the Ostinorto organic farm on the island of Sant'Erasmo, which we founded with other fellow restaurateurs to reproduce the forgotten varieties typical of the coast, and last but not least, we created Amaro Nostrano, the only amaro in Venice produced with the ingredients offered by our rich lagoon, such as violet artichoke and samphire, sea balm and seawater.
And now we are very honored to be invited by the friends of the Chateau de la Chapelle, it will be our great pleasure to join forces and create a unique experience for your customers."
 |
|
OSTERIA ALLE TESTIERE LEAVES VENICE FOR ONE WEEKEND
|
|
|
OSTERIA ALLE TESTIERE
MENU LA CHAPELLE 2023
FRIDAY 14 & SATURDAY 15 JULY
Antipasti
°
Carpaccio Di Branzino
°
Cape Sante Con Caponata Di Verdure
°
Gazpacho Di Pomedori E Verdure Con Gamberoni Alle Griglia
°
Pasticcio lasagnetta di Molluschi e Zucchini
°
Seppi in Nero con Polenta Arrostita
°
Inspirational Dolce Osteria Alle Testiere x La Chapelle
°
menu 94 euro
wine tasting 48 euro
In case of any food allergies or
dietary restrictions please inform our staff
For this event, you do not need to be a guest of La Chapelle so everybody is welcome.
Friday there are still some tables for reservations.
Saturday is almost complete, last tables so be fast.
Sunday is almost complete, last tables so be fast.
|
|
STOKE BY GUY WEYTS
FRIDAY 21 & SATURDAY 22 JULY 2023
|
|
|
We proudly welcome back: Guy Weyts is the author of the OFYR cookbook and a rock star when it comes to cooking with an OFYR. He was at the helm of his restaurant Pas-Vite for more than twenty years, cooked at festivals such as Tomorrowland, and for greats such as Tony Blair, Tommy Hilfiger, and the entire Dutch royal family.
“The authentic wooded surroundings and working with local products were enough to trigger me to set up the kick-ass concept of Stoke in the idyllic La Chapelle,” says Guy Weyts. “Cooking outside with the OFYR gets an extra dimension. Everything you need for a cozy get-together with family and friends is there.”
STOKE with Guy Weyts will present an ‘outdoor cooking experience menu’ at La Chapelle
Friday 21 July Dinner OFYR experience 19:30
Saturday 22 July Dinner OFYR experience 19:30
Sunday 23 July OFYR brunch 13:30
|
|
|
"The enthusiasm of Joachim and the team La Chapelle, the authentic woody surroundings and working with local products were enough ingredients to trigger me to create the kick-ass concept of STOKE in the idyllic setting of La Chapelle. Cooking outside with the OFYR gets an extra dimension. All the necessary ingredients for a cosy get-together with family and friends are present!"
GUY WEYTS - STOKE
|
|
STOKE BY GUY WEYTS
LA CHAPELLE MENU
21 - 22 - 23 JULY
10 - 12 servings, keep an eye on our socials for the full menu
All these servings are made on the OFYR by Guy Weyts.
In case of any food allergies or
dietary restrictions please inform our staff
|
|
|
|
|
