On July 22nd, 2017, the Royal Club of Gastronomes in Belgium
awarded its Prix au Chef de l'Avenir
to Tim Boury, chef of the eponymous restaurant. The award was
supported, this year, by the
Academy of Gastronomy
. The restaurant is located in an old
bourgeois house entirely renovated to today's modern standards.
The welcome by the brother and the wife of the chef is very
warm and smiling. The eye is attracted by the bright colours
of the decorations on the table dressed with a perfectly ironed
white tablecloth, then the gaze is on the verdant garden bordering
the large terrace. A refreshing towel flavoured with eucalyptus
wakes up the smell, and a small ball of sorbet cleans up the
palate. The meal can begin. A Bollinger champagne accompanies
a ballet of very varied appetisers and encouraging the journey
of the taste buds (tom yam soup with salmon, cherry tomatoes
with basil, oyster of Marennes-Oléron, etc.). Then comes the
first dish: a sashimi of line-caught sea bass of excellent quality
adorned with a cream skilfully perfumed with horseradish. Then
turbot: thick and juicy, combined with crab of the North Sea
and magnified by a juice of bouillabaisse. The palate is subdued.
We're asking for more. Main dish of summer deer from Austria.
Melting on the palate, it is accompanied by lettuce and celeriac,
bringing freshness and lightness to the dish. For dessert: big
very sweet black cherries married with elderberry flower. The
bottles are judiciously chosen by Frederik who introduced us
to a fruity and refreshing Pinot Noir from August Kesseler,
perfectly suited to the deer. The guests are conquered by the
creativity of the chef, the quality of the dishes, the emphasis
on the basic products, but also by the team brilliant by its
celerity and kindness. A great moment of culinary plenitude
and a well deserved "Award to the Chef of the Future"
for a chef who has not finished to surprise us. [Photos