A culinary gem in rural La Bruyère: Restaurant Basile (Belgium)

Deeply tucked away in idyllic La Bruyère, near Namur, is a charming chalet that had us in its grip immediately. This chalet, an extension next to a friends’ farm, was single-handedly created by young thirty-something chef Basile De Wulf. Upon arrival, we were surprised by the creative layout of his kitchen, made using a container. This mysterious, yet cosy, interior exuded the atmosphere of a must-find address.

Cosily lit restaurant interior seen through glass doors, surrounded by a dark wood facade, with potted plants at the entrance and a dim blue sky above. — © puredeluxe

Warm and inviting restaurant interior with wooden beams and panels, a chef at work at the bar, atmospheric lighting, and carefully set tables ready for guests. — © puredeluxe

The warm welcome in perfect Dutch by Basile was surprising, but explained by his studies at the renowned chef school Ter Duinen in Koksijde. He continued his education at the Vieusart Academy of Culinary Arts. After numerous trips and working experiences in top establishments, from Stockholm to Brussels, via Paris, Barcelona, Antwerp and Bruges, Basile has amassed a wealth of culinary knowledge.

During the corona period, Basile showed his entrepreneurship by setting up a takeaway service. The profits from this were invested in this charming property we were now in.

The dinner started with three refined appetisers: a tartelette with farmhouse onions and coriander, toast with foie gras and a tasty shrimp croquette. We were then treated to a lukewarm ray wing served Grenobloise-style, complete with vinaigrette with clam juice and green beans.

A tasty-looking dish with ray wing is at the centre of the plate. It is delicately presented with garnish and sauce. The presentation is professional and inviting to eat. — © arne rombouts

The pearly cooked langoustine that followed was a highlight, with farmhouse butternut in mousse, ravioli and a sweet and sour bisque. The scallop with blanched leeks in verbena and ginger-preicon jam was a symphony of flavours.

A plate of freshly prepared langoustines, beautifully arranged and lightly grilled. They have a natural pink-orange hue and are garnished with lemon and herbs. The whole exudes a sieve freshness and culinary skill. — © arne rombouts

Golden-brown fried scallops lie atop a creamy puree on a stylish plate. They are draped with a light sauce and garnished with chopped herbs. The dish exudes elegance and culinary expertise. — © arne rombouts

The culinary journey continued with a ravioli filled with forest mushrooms and truffle, and a game duck dish that impressed in both presentation and taste.

A tasty portion of ravioli served on an elegant plate. The ravioli, carefully filled with a rich filling, perhaps of ricotta or a delicate meat mixture, is perfectly cooked to an al dente texture. Each piece is neatly sealed, indicating craftsmanship and attention to detail. The sauce, perhaps a classic tomato sauce or a creamy variety, is draped generously over the ravioli and complements the filling beautifully. A few fresh herbs, such as basil or parsley, are sprinkled over the dish as a finishing touch, adding a touch of freshness and colour. — © arne rombouts

An elegant glass of wine, filled to the perfect height. The rich colour palette of the wine, possibly a red or white, shimmers subtly as it catches the light. The clarity of the wine and the way it rests in the glass suggest a high-quality wine. — © arne rombouts

A tasty-looking dish served on a white plate. It appears to be a piece of roasted meat, possibly duck, garnished with a creamy sauce and crispy toppings. On the side are added green leaves and cooked vegetables, probably spinach or a similar leafy vegetable. The whole thing is complemented by a dainty gravy or sauce artistically drizzled around the meat. The dish exudes craftsmanship and sophistication, typical of a high-end restaurant. — © puredeluxe

And just when we thought it couldn’t get any better, dessert arrived. The Dame Blanche was downright sensational. The ice cream, a blend of three rare vanilla varieties from Madagascar, Tahiti and Bleu de la Réunion, was creamy and rich in flavour. The vanilla whipped cream added an extra touch of sweetness, while the cocoa and sea salt crumble provided a surprising texture and flavour. The whole thing was completed with a warm chocolate espuma, which indulged the taste buds and brought the dessert to a climax.

A classic dame blanche dessert is visible with vanilla ice cream and chocolate sauce. There are also whipped cream and a wafer as garnish. The whole thing looks tempting and tasty. — © arne rombouts

In Restaurant Basile, local products are used in a special way, resulting in refined, gourmet dishes. There is a cosy atmosphere under the chalet’s beautiful wooden roof. Basile and his team work with high-quality seasonal produce and put the philosophy of ‘fork to fork’ at the heart of their approach.

One thing is for sure, our visit to Restaurant Basile was an experience not to be forgotten. For those looking for a unique culinary experience in a rustic setting, this address is highly recommended. And don’t forget to order the Dame Blanche; a true highlight in an evening full of culinary surprises.

Practical:
Address: Rue du Moulin 52, 5081 La Bruyère

Opening hours:

Wednesday	12:00-13:30, 19:00-20:30
Thursday	12:00-13:30, 19:00-20:30
Friday	12:00-13:30, 19: 00-20:30
Saturday	19:00-20:30
Sunday	Closed
Monday	Closed
Tuesday	Closed