in Berchem, Belgium
De Aarde: A New Chapter for Frédéric and Evangeline Chabbert in Antwerp
Tucked away in the elegant Zurenborg neighbourhood of Berchem, De Aarde is housed in a striking historic building dating back to 1913. Designed by architect Jos Bascourt in a neo-Flemish Renaissance style, the property immediately catches the eye and provides a fitting backdrop for one of Antwerp’s most talked-about fine dining destinations. The location combines grandeur with intimacy, while the beautifully preserved interior creates a warm and refined setting.
De Aarde is the latest project from Frédéric and Evangeline Chabbert, a couple who have spent years building a strong reputation within Antwerp’s hospitality scene. Before opening De Aarde, they successfully operated the renowned Restaurant Dôme, which became an important name in Belgian fine dining.
Chef Frédéric Chabbert brings an impressive international résumé to the table. His career began in France, where he trained under Alain Ducasse, including a period at the legendary Le Louis XV in Monte Carlo. He later moved to Hong Kong, working at the Shangri-La before relocating to Antwerp with Evangeline. Their arrival in Belgium marked the beginning of a successful chapter that eventually led to the creation of De Aarde.
Evangeline Chabbert is far more than a supporting figure in the story. As co-owner and hostess, she plays a central role in shaping the atmosphere of the restaurant and guiding guests through the experience. Drawing on her international background and years of experience working alongside Frédéric, she remains one of the driving forces behind the group’s identity and hospitality.
During my visit, the first thing that stood out was the building itself. It is a beautiful property, thoughtfully renovated and furnished with a great deal of attention to detail. The interior feels luxurious without becoming overly formal. One small criticism would be the music volume. While the choice of music suited the atmosphere, it was played just a little too loud to comfortably hold a conversation, especially when dining with a larger group. At a table of eight, it occasionally became difficult to follow discussions across the table.
Lunch unfolded as an extensive journey, featuring no fewer than nine amuse-bouches, three starters, a main course and dessert. On paper, this sounds like a substantial amount of food, yet the menu was constructed in such a way that I never felt overly full by the end of the meal. The prominent use of vegetables throughout the menu undoubtedly contributed to this sense of balance and lightness.
One trend that continues to puzzle me appeared twice during the meal: the use of caviar in dishes where it seemed to bring little additional flavour. Increasingly, I encounter caviar being used as a visual luxury element rather than as a meaningful contributor to taste. For a product with such a distinctive character and heritage, that feels somewhat unfortunate.
Among the many dishes served during this long lunch, two stood out in particular. The first was an amuse-bouche built around citrus and ginger, which delivered exceptional freshness, precision and balance. The second was the duck-based main course. What impressed me most was the thoughtful approach to the ingredient, showing a willingness to use more than just the traditionally prized cuts. It was a dish that demonstrated respect for the product and highlighted a broader culinary philosophy.
Service throughout the afternoon was professional and attentive. However, one aspect that caught my attention was the presence of the maître d’ (think he was the maître d’) . At times, he felt slightly too present, occasionally bordering on arrogance. I suspect many guests would not notice this, especially those with less experience in fine dining environments, but it was something that stood out to me during the meal.
Overall, De Aarde makes a strong impression through its remarkable location, beautiful interior and the wealth of experience that Frédéric and Evangeline Chabbert bring to the project. The restaurant occupies a unique place within Antwerp’s fine dining landscape and adds another noteworthy destination to the city’s already impressive gastronomic scene.
Chef: Frédéric Chabbert
Date of visit: August 14th 2026
Website: https://deaarde.restaurant/
Michelin: Selected Restaurant
Gault & Millau: New
