Boury***
Roeselare, Belgium
Useful information
Address:
Rumbeeksesteenweg 300, 8800 Roeselare, BelgiumA talk with
Tim Boury
Savouring exceptional ingredients in a relaxing atmosphere, that is the essence.
Tim Boury (Chef)
About the Ambassade
Restaurant Boury is housed in a beautifully restored villa in the heart of Roeselare, Belgium, offering an elegant yet inviting setting that perfectly complements Chef Tim Boury’s cuisine. The menu consists of carefully composed tasting experiences that evolve with the seasons, showcasing exceptional ingredients through refined techniques and creative presentations. Tim’s cooking is rooted in purity, balance, and respect for ingredients, always with the goal of delivering an unforgettable gastronomic journey. Today, Boury holds three Michelin stars and has been awarded 19/20 in Gault&Millau, confirming its position among the very best restaurants in the world.
About the Krug Lover
Tim Boury is a celebrated Belgian chef, renowned for his precision, creativity, and unwavering dedication to culinary excellence. As the driving force behind Restaurant Boury, he has transformed the space into an international destination for high-end gastronomy. For him, restaurant Boury is, above all, a true family affair. Tim’s wife, Inge Waeles, plays a central role as the lady of the house, creating an atmosphere that feels both warm and refined, while Tim’s brother, Ben Boury, leads the Boury Academy. With Tim’s visionary leadership, Inge’s gracious hospitality and public presence, and Ben’s innovative initiatives, Boury has become a beacon of Belgian gastronomy. It continues to attract food lovers from around the world who seek the perfect intersection of tradition, innovation, and pure culinary artistry.
What are your sources of inspiration?
I draw my inspiration from my travels, local markets, flavours, and colours, not only on other continents but also here in Belgium. Thanks to my international team, I am fortunate to benefit from a wide range of culinary techniques, recipes, and products, which bring diverse influences and perspectives into our kitchen.
What is the greatest lesson you have learnt in or outside the kitchen?
Work hard, every day, but also take the time to enjoy life. Chase your dreams and don’t look back.
How would you define your cooking style?
Refined, product-driven, and contemporary – with purity, balance, and precision at the heart of every dish. I work with the finest seasonal ingredients and treat them with the utmost respect, allowing their natural character to shine. An ingredient of exceptional quality, at the peak of its season, always plays the leading role in my cuisine.
What is the most inspiring experience you had on your journey to becoming a chef?
I worked as a sous-chef for Sergio Herman for seven years. This was a defining period in my career and played a crucial role in shaping me as a chef. I deeply admire the unparalleled creativity and energy he brings to his craft. I have rarely encountered such an intense drive to improve and push boundaries every single day. That relentless pursuit of excellence has had a lasting influence on the way I approach my own kitchen.
What qualities do you value most in another person?
Determination.
When was your most recent sip of Krug?
Just last week, I had the pleasure of tasting Krug Clos du Mesnil 2008.
How did you become a Krug Lover?
Of course, I’ve known Maison Krug for many years. However, it’s only in recent years that I have come to truly appreciate the depth, elegance, and exclusivity of this remarkable champagne. The YouTuber Alexander The Guest is a dear friend of mine, and it was with him that I really took the time to taste and explore Krug in a more meaningful way.