The love story between Luxembourgers and the “Côte Belge” is well known. The only issue on the road lies around Brussels’s ring road and its traffic jams. Next time, take the motorway towards Charleroi, continue past Courtrai, and stop in Roeselare for an exquisite detour. Bruges and Knocke-Heist are only a few kilometers away. Welcome to Boury.
1-2-3 chefs
There are three “chefs” at Boury. Tim Boury, the owner and executive chef was born nearby, in Nieuwkerke. He wanted to be a baker but ended up studying in a hotel school in Koksijde before landing his first job at “Comme chez soi,” which had three Michelin stars at the time. This is where he met his wife, Inge, who was also “Chef de Partie” there. Before founding Boury together, they both followed their own galactic path: Inge worked with Peter Goossens at “Hof van Cleve” – 3 stars – while Tim became the left-hand of Sergio Herman at “Oud Sluis.”
He helped Herman to go from 2 to 3 awards. He later became executive chef at Belgaqueen in Ghent where he finalized his preparation before his big leap. The third “chef” is Ben, Tim’s brother. He studied business and accounting before taking care of the Boury business including strategy, recruitment, accounting, and social media: “Everything a chef hates” says Tim with a smile. Three stars since 2021. Three chefs taking care of their respective “departments.” This trio is clearly pushing the limits of excellence with its razor-sharp focus.
Roeselare
The first restaurant they opened in Roeselare in 2010 was in the city center. Inge’s father and brother took care of the renovation while Tim and Ben’s father helped secure the financing. It seemed to be a safe investment: The Boury team was awarded its first star after only one year. In 2015, Gault & Millau gave them 17/20, and a year later, they moved to the current 1915 villa. The villa was extensively renovated, with four guest rooms, a huge garden, and a private conference room for up to 20 people. Tim was named “Belgium Chef of the Year” the same year and landed a second star in 2017. It would take only four more years before the third Michelin star was awarded.
Turning a staff problem into an opportunity
There is only one “Three Michelin star” restaurant west of Brussels, but there are eight “two-star” competitors in the region – without counting the crowded one-star field. It puts San Sebastian, known for having the highest concentration of Michelin-starred restaurants per capita, at risk of losing its prestigious reputation. “All restaurants compete for the same employees” insists Inge Boury. To solve this issue, they created an academy where they welcome students from all over the world. “We inspire them and they inspire us,” says Tim. This creative approach allows the kitchen to rely on a large team – with young colleagues focusing on repetitive tasks – while the whole crew contributes to a highly diverse and creative culture. This clearly shows in the plates and the vibe of the whole villa.
The experience
What makes the “Boury experience” so special? The service? The food? The sommelier’s recommendations? The atmosphere? It is really hard to put words on three-star stunts. I stopped showing iPhone pictures to my friends: Only those who have booked a table can understand what we are talking about in these stellar places. For a few hours, the whole team is running a meticulous show to make you feel truly special and carefree. In this theatrical play, the slightest mistake can wake you up to our current, highly complex world. At Boury, the three-headed management structure seems to nail one detail after the other, preventing guests from interrupting their visceral journey too soon. Do yourself a favor: Book your table.
INTERVIEW
Read the full interview here : https://www.duke.lu/boury
