To blend in with nature.

Just a few steps separate us. There is the stone path of Doctor Degrave Street, and a gallery carved through generous trees, it's the short journey that leads to the monumental theater, like an initiatory path, before discovering the Old Castle.

These magnificent 17th-century walls reveal themselves in two faces; the main body has preserved its ancestral soul, majestic, dominant, it reigns over the estate. The right wing, on the other hand, has received the addition of a contemporary cube, the glass houses the kitchen and a room bathed in light. Sumptuous.

This setting is the stage of Tanguy De Turck. Initially graduated in sociology, nothing destined this wise man to embrace the profession of chef, except for this fierce desire to fulfill his childhood dream, the ultimate lever. A voluntary and passionate autodidact, over the years, he has constantly nurtured his establishment, providing it with the structures and tools to place it today on the map of the country's fine-starred houses.

The plates signed by Tanguy De Turck reveal a contemporary and exciting vision of cuisine. He offers readable plates that underline the Chef and his brigade's constant quest to offer a cuisine where flavors and textures exist only to place the product at the center of the debate with subtlety.

The man puts his talent (and what talent!) and his extreme determination (and what determination!) into celebrating the Earth. At a time of disregarded environment and a way of eating that tramples small farmers, he puts his creativity at the service of proximity by working with top-notch local producers with the aim of revealing his culinary approach. In his hands, the popular becomes almost noble, and natural is his salvation.

Proof of this is his menus focused entirely on vegetables and the air that accompanies them. Tanguy De Turck signing large plates with his green hand; cooked in the direction of vegetables, herbs, and leaves, revealing romantic dimension paintings. When leaving this magnificent table, one feels a wave of well-being but also a true vision of what a very good restaurant is: with the customer at the center of all care. The host is pampered at every moment, and by the excellent Camille Erhart, passionate and delicate sommelier, and by a young team that exists in the service, in a collective led by the radiant smile of Davina Declercq, precise and attentive.