The stage for the ‘ Boury gastronomic experience’ is set in a charming 1950’s villa near Roeselare’s city center. The magnificent property has a large garden and guests will feel immediately welcome as they are seated in the relaxing outside garden terrace, overlooked by an impressive outdoor kitchen/bar in impeccable stainless steel. Definitely one of the most impressive outdoor restaurant bars in Belgium! Pre- and after-dinner drinks and cocktails are served here, weather permitting, with a view on the activity in the outdoor kitchen.
When the dining experience starts, guests are cordially invited into the dining room. In this dining area, which seats approx. 50 guests, there is a cosy salon, a lot of natural light thanks to a large floor-to-ceiling window and a luxurious ambiance with subdued, earthy colors, wooden floors as well as a few well-chosen artworks. Recently, the Boury offering was expanded and now includes 3 on-site luxurious guest rooms which include a breakfast the next day.
Tim Boury’s talents as a head chef were quick to be recognized and so his story reads as a true “Belgian success”. One year after opening restaurant Boury at its previous location, he was awarded his first Michelin star. Tim then received the Young Chef of 2014 award by Gault & Millau and rose in no time to a score of 17 out of 20 and 3 toques. He was awarded the 2017 Chef of the Year Award, which was one year after moving to the current villa. In addition to Comme chez Soi and Belga Queen Gent, we also find Oud Sluis on the resumé of the chef. At Oud Sluis, Tim was’ Sergio Herman’s sous-chef for five years. Lady of the House and wife of Tim, Inge, has had previous experiences at Comme chez Soi, Auberge du Pêcheur and the Hof van Cleve of Peter Goossens. The couple can also count on the support of Tim’s brother Ben Boury to manage the dining room and take excellent care of the guests. Together, the trio offers the highest standards in gastronomy and forms a world-class hospitality team.
The chef’s taste for exclusivity and his sense of detail also shows in the plate. Tim Boury’s kitchen is one which honours the products, often luxurious ones, associating them with subtle side-dishes and flavours, some of which have been hand-picked in the restaurant’s own herbs and vegetable gardens. This utmost respect for the product is combined with a healthy sense of experimentation in search of new taste experiences. Highlights of our menu included a delicately poached Gillardeau oyster with soybeans; sea brass salted with anchovy and artichoke; and a lacquered eal-in-green, a Belgian classic, that was fresh and powerful. A beautiful langoustine with spring onion and butternut certainly formed a highlight, too, as well as the imperial heritage caviar combined with sour cream and stracchino cream cheese. When time comes for dessert, the chef boosts the fun factor even more, serving homemade icecream in a trolley right at the table. Wines and other beverages are presented by Frederik Nerinckx. Frederik has a keen eye for selecting the best pairing for Tim’s dishes, ranging from perfectly mixed cocktails to the very best wines or Madeiras.
A visit at Boury restaurant means no less than an excellent gourmet experience. It is not every day that one can find a restaurant that combines luxurious and very comfortable surroundings with the finest ingredients on the planet. Combine this with the welcoming and skilled team that keeps things running smoothly, and you see why this restaurant is highly popular. The Boury trio serves one of the best culinary experiences in Belgium, combining elaborate fine dining, word-class service and a stunning restaurant design.
Written by Sven, Frank & Johan