Basile De Wulf has set up shop in the lovely Béguines Chateau. The property’s historical stamp is reflected in the restaurant, albeit underscored by elegant design details and an eye-catching open-plan kitchen. The gourmet score is founded on the chef’s experience gleaned in top-of-the-range establishments and his own fresh youthful vision. An example: pigeon cooked whole so that the meat remains fork tender, flanked by juicy confit legs, blackberry coulis and gravy made with tripe, celery and carrots. This consummate chef constantly pushes the boundaries of his culinary skill as he rolls out a single set surprise menu that reverently respects the seasons.