A meal at Au Gré du Vent is the perfect excuse to explore the beautiful Hainaut countryside. Stéphanie Thunus and her husband Sébastien have converted a barn to create their modern restaurant. On the other side of the street is her parents' farm, where she gets butter and cheese, among other things. The hotel has everything you need for a good night's rest, but first, it's time to experience the finesse of Stéphanie Thunus's cooking. She is a perfectionist who does not do things just for show. Take the French and regional produce that she loves to work with, such as game from the Ardennes. Her culinary creations are distinctive and generous, but at the same time well-thought-out and subtle. For example, she presents local poultry in different ways to highlight its versatility. She combines the fillets with an intensely flavoursome vegetable stock. She also serves two supremes (with crispy skin!) accompanied by a creamed chicken stock for extra depth. As the daughter of farmers, Stéphanie Thunus has respect for produce and, as a talented chef, she gives it that extra dimension.