Wine is central to Sir Kwinten, as you cannot fail but notice as soon as you cross the threshold of this imposing mansion. Flacons of wine are showcased in a display case, while Gueuze beer bottles escort you on your way to the restroom. Yannick Dehandschutter is a high-flying sommelier, who gets as much pleasure out of suggesting local beers and wine from the Dappeersveld estate as the production of a few daring winegrowers and even sakes. Now make your way upstairs to the elegant dining room, where wine also takes centre stage, thanks to food-wine matches made in heaven courtesy of a classical lineup and unencumbered recipes crafted by chef Glenn Verhasselt. His sauces illustrate his immense know-how and sensitivity by their fascinating subtlety and nuances. He transcends the textures of super-fresh langoustine with Asian furiake spice and a stock based on Tomasu soy sauce. This incredible creation is ideally paired with an apple and peach flavoured sake. In the same vein, a ballotine of Dombes quail and calf’s sweetbread, flanked by cèpe mushrooms and black truffle, are paired with a glass of slightly spicy Piedmont Nebbiolo red wine which underscores the full-bodied flavours of the meat. You can look forward to a consummate blend of generosity and delicacy. Whenever possible, the chef highlights ingredients from his native Pajottenland in a highly personal tribute.