The brick villa of Tim Boury and Inge Waeles sets the scene for a splendid example of modern gastronomy from the attentive service and felicitous wine-food pairings by sommelier Mathieu Vanneste to the fashionably stylish interior and the gorgeous patio and bar. Every detail has clearly been meticulously masterminded, but with an eye on maintaining a casual vibe, proving that perfection is not necessarily starched and stuffy. Chef Boury’s painstaking recipes mingle classicism with creative peps and he cannot be equalled for his ability to enhance exceptional ingredients. His cuisine attains a pinnacle of high-flying virtuosity, whether by the complexity of flavours and textures or by a prodigious sauce that hits the spot every time. To give you an example, we sampled a partridge dish, the memory of which lingers with us still. The succulent breast was first served on a bed of creamy Jerusalem artichoke risotto, buttery cèpe mushrooms and a stunning sauce made from partridge gravy with a hint of liquorice. The second dish featured a crusty pastry case of confit partridge thighs, sweet onions and fresh almonds, all of which coated in white Alba truffle shavings. A unique fine dining experience from start to finish, depicted by striking flavours, raw ingredients, velvety and crunchy textures and divine seasonings, all of which underpinned by wholesome Flemish earthiness. Tim Boury is definitely at the apex of international haute cuisine.