Raising the bar with Boury (Roeselare)

The announcement that the Michelin stars will be handed out later this year by Corona leaves opinion gastronomes sad. It is, however, nothing else in this particular year. So we will have to wait a little longer before we know whether Tim Boury will be steaming ahead with his third star. We would like to look back on our visit.

Read more: first Michelin star in 2011, Gault Millau young top chef 2014, Gault Millau Chef of the Year in 2016 and now a fortnight ago a second Michelin star. Boury is clearly the rising star of Belgian gastronomy. Boury learned the trade as sous-chef from Sergio Herman (http://www.sergioherman.com/home.php/). You can think of worse teachers. The same goes for his lovely wife and maître Inge Waeles who learned the tricks of the trade from that other Godfather, Peter Goossens (Hof Van Cleve: https://www.hofvancleve.com/nl/). So much talent together in 1 power couple: wow!

As we arrive in Roeselare, we are welcomed in a beautiful building: a renovated villa, with on the ground floor the bright restaurant. On the first floor are a few beautifully decorated rooms, should you feel like staying the night at Boury. We were given a table overlooking the garden where a crackling outdoor fire provided the necessary cosiness. The impressive outdoor bar and garden are something we definitely have to come back to in the summer. Our table also offers a view on the kitchen staff who perform their tricks behind an impressive glass.

Both the kitchen and the dining room team are faultlessly attuned to each other. Everything is directed from the kitchen control room by an ice-cold looking Boury. But he does have his team on a tight leash. We went for the culinary Boury walk of 6 courses with matching wines. We liked the fact that you can also drink by the glass. This way, my table mate could keep it to three glasses without having to pay for the entire wine formula. Affordability is no empty word at Boury. For the 6-course meal you pay 125 euros. Certainly a correct price for this party!

The opener was already a hit: a beautiful ouster with caviar Royal Heritage (http://www.imperialheritage.com/). Sublime in its simplicity. Followed by a perfect seabass with hand peeled shrimps. Topper number 2. Goals 3 and 4 are made by a two preparations of scallops. The first raw, the second baked in hazelnut butter and parsley root. Tim also likes to cook according to the seasons. This is proven by his wonderful autumn risotto of cèpes. With an extra block of wood on the garden fire and a splendid glass of red wine in hand, this became a beautiful autumnal dish. The walk through the woods is made complete by the beautiful hinderug and its garnishes! We pass the approaching cheese cart, although tempting. But tempting are also the two beautiful concluding desserts. One with enough sourness and fraîche by the tangerine and the yuzu. And one to finish sweetly with a wonderful combination of caramel and coconut cream.

Conclusion:
Flair, elegance, finesse on the board: Boury lives up to it all. For those who can bet on Tim’s third Michelin star on Unibet, do not hesitate. He will get it. Go on that way Tim & Inge!

Practical:

Lunch & Dinner:

Address: Rumbeeksesteenweg 300, 8800 Roeselare
Reservation: https://www.restaurantboury.be/
Opening hours:

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