Rooted in nature

Just a few steps are enough to change worlds. From Rue du Docteur Degrave, a stone path followed by a corridor of trees forms a kind of initiatory passage leading to the Vieux Château.
The 17th-century building immediately reveals its dual personality: a main wing that has retained its ancestral, majestic presence and dominates the estate, and a contemporary glass cube added in transparency, housing the kitchen and a light-filled dining room. The contrast is striking. The ensemble, magnificent.

This setting is the working ground of Tanguy De Turck. Trained in sociology, nothing initially predicted he would turn to cooking—except a deep conviction: fulfilling a childhood dream. A dedicated and passionate autodidact, he gradually shaped a solid, structured, precise establishment, now recognised among the country’s notable starred restaurants.

His cuisine reflects this journey. Tanguy De Turck’s dishes offer a contemporary, clear and uplifting interpretation. They focus on essentials: the product at the centre, supported by aromas and textures, with precise yet readable execution. Subtlety replaces showmanship, mastery replaces demonstration.

The chef embraces a committed approach. In a world where the environment weakens and small-scale farming struggles, he chooses proximity. He works with exceptional local producers, not out of posture but of coherence. In his hands, simplicity becomes noble, and the natural becomes structure.
His plant-driven menus are the best proof: cooked “in the spirit of the vegetables”, they reveal a sensitivity deeply anchored in soil and seasons. The plates resemble paintings—romantic without naïveté.

One leaves this table with a genuine sense of well-being, and above all with the certainty of having encountered what a great restaurant should be: sincere cuisine, a clear vision, and total care given to the guest.

In the dining room, this attention takes shape through a young, cohesive team led by Davina Declercq, whose smile and precision bring that discreet warmth characteristic of fine establishments.

LD