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
International 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. [
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