A meal at Au Gré du Vent offers a splendid opportunity to explore the magnificent Hainaut countryside. Stéphanie and Sébastien Thunus converted a former barn into a fantastic restaurant, whose floor-to-ceiling windows open onto a landscaped garden. The visitor is initially impressed by the venue’s elegance, before sinking into its all-embracing cosy cocoon. Chef Stéphanie Thunus is a perfectionist who aims to make each dish a work of art with a distinct fondness for local, seasonal produce, such as game from Ardennes. Her culinary creations are subtle, distinctive and generous and nothing leaves her kitchen that hasn’t been endlessly puzzled and preened over. For example, she prepares tomatoes grown by her local producer in different ways, further jazzing them up with a bittersweet fresh dressing or she may underscore melt-in-the-mouth Limousin veal with a punchy gravy, a sauce made out of broad beans and agnolotti stuffed with aubergine caviar that will set your tastebuds tingling. Stephanie’s parents' farm, which supplies the butter and cheese among others, is just opposite and Ms Thunus has inherited a farmer’s respect for the ingredient to which she adds her own distinctive culinary flair. Stéphanie and Sébastien also run the Au Fil de l’Eau Hotel, whose elegant guestrooms provide the perfect climax to this fine dining experience.