Boury Restaurant is located in a beautiful brick villa in Roeselare © Hablar
In 2010, Tim opened Boury restaurant with his wife, Inge Waeles © Hablar
The restaurant boasts a lush garden with a bar, perfect for a pre- or post-meal tipple © Hablar
Born in 1983 in Nieuwkerke, a rural village in Belgium’s West Flanders province, Tim Boury’s culinary path was profoundly shaped by his Belgian heritage and his family’s fervour for food. With his grandfather and uncles running a butcher’s shop, Tim was exposed to premium ingredients early on, and this cultivated his deep-seated respect for gastronomy. As a child, he, too, aspired to become a butcher and then a baker before finally choosing to pursue a career as a professional chef.
After graduating from the prestigious Hotel School Ter Duinen in Koksijde, Belgium, Boury honed his skills under the tutelage of renowned chefs, absorbing techniques and philosophies that would later define his cooking identity. From the three-starred kitchen of Comme chez Soi to working at globally acclaimed Oud Sluis with the legendary Sergio Herman, a chef known for his creativity and innovation, Tim’s early career was pivotal in preparing him for the demands of the fine-dining world.
In 2010, Tim put these teachings into practice. Alongside his wife, Inge Waeles, whom he met while both were chefs de partie at Comme chez Soi, the pair opened Boury restaurant in a remodelled aristocratic townhouse in the pretty riverside town of Roeselare, 120 kilometres west of Brussels. This bold move signalled the start of a new chapter in their careers, creating a space where the duo could fully unleash their culinary dreams.
Gado-gado tartlet, smoked eel with trout eggs, and chicken liver with pomegranate and sesame © Hablar
The couple infused their vision into every aspect of the restaurant, from the minimalist décor and inviting ambience to the dynamic menu celebrating seasonal, locally sourced ingredients. This commitment quickly translated into recognition, with Boury earning its first Michelin star within a year of opening. In 2016, the restaurant moved to a new location in Roeselare, offering guestrooms and enhanced amenities like a bar and conference facilities. This expansion coincided with continued accolades, including a second Michelin star and the Chef of the Year 2017 title for Tim from Gault&Millau. By 2022, Boury had earned its third Michelin star and was welcomed into Les Grandes Tables du Monde.
From its inception, Boury has always distinguished itself through its devotion to the culinary arts, becoming a sanctuary for gastronomes seeking an exceptional dining experience. The restaurant’s culinary philosophy can be distilled into two words: simplicity and purity. For Tim, the essence of a dish lies in its ingredients. He believes in showcasing each component’s natural flavours, allowing the product’s quality and freshness to shine. This ethos is reflected in his meticulous selection of produce, sourced as locally and seasonally as possible, ensuring that each element is at its peak when it arrives on the plate.
Eastern Scheldt Lobster with burrata and Kalamata olives © Hablar
Often described as sophisticated yet approachable, Tim’s cuisine possesses a delicate balance that invites diners to experience the familiar in extraordinary ways. One dish encapsulating this idea is the tomatoes, picked from the restaurant’s garden, served with strawberry, rhubarb and red shiso. Sweet, savoury and a little bit acidic, this creation awakens the palate, readying it for the gastronomic adventure ahead. The Blue Lobster with corn, pickled lemon, cassava, fava bean and gochujang is another marvel on the menu that delights the senses with its symphony of textures and flavours. The lobster’s delicate taste is perfectly enhanced by the slight sweetness of the corn and heat of the gochujang, then balanced by the tartness of the lemon. The addition of the fava bean adds a creaminess, while cassava chips introduce a moreish crispiness. Tim’s signature dish, Kaviari Paris Osciètre Prestige caviar with Belgian Berugi beef, oyster emulsion and plankton, is a must for those with a penchant for life’s finest pleasures.
With each dish as much a pictorial work of art as it is a gustatory masterpiece, Tim’s flair for the artistic is clear in the interplay of colours, shapes and arrangements in his presentations. One of the most visually striking dishes on the menu is the rhubarb, Amazake, Tahitian vanilla and hibiscus dessert, with its ombre of red, orange and yellow hues topped with a flower crown and wisps of luscious cream.
Rhubarb, Amazake, Tahitian vanilla and hibiscus © Hablar
While Tim is undoubtedly the creative force behind the restaurant, the success of Boury is also a testament to the collaborative spirit and dedication of his wife and co-founder, Inge Waeles, and brother, Ben Boury. Inge manages the front of house, ensuring guests receive heart-warming hospitality and impeccable service, while Tim’s brother, Ben, oversees the restaurant’s operational side and Boury Bottled. Launched in 2019, this collection of spirits, liquors, vermouth and beer mirrors the restaurant’s philosophy, emphasising high-quality, long-lasting primary ingredients, where garnishes are only used as a supporting act to amplify the drink’s inherent flavours. Sommelier Mathieu Vanneste also plays a crucial role in the dining experience, curating an impressive wine list and ensuring that each pairing enhances the flavours of Tim’s creations while satisfying each guest’s preferences.
Housed in a spectacular 1950s villa, Boury’s elegant yet unpretentious atmosphere, characterised by pared-back furnishings, earthy tones, wooden floors and an abundance of natural light, further elevates the dining experience. More than just a source of fresh herbs and vegetables that feature prominently in Boury’s dishes, the lush garden that encircles the restaurant offers a picturesque backdrop to enjoy a pre- or post-meal tipple, while the gorgeous patio is a top pick for dinner service during summer.
The dining room at Boury Restuarant overlooks the verdant garden © Hablar
Beyond dining, the restaurant extends its impact through the Boury Academy. Also founded in 2019, this initiative offers young chefs, waiters and sommeliers from around the globe the opportunity to learn and gain experience in the kitchen or service team of Boury. Serving as a knowledge centre for motivated individuals, this programme provides them with in-depth insights into modern European gastronomy and the discipline, mentality and day-to-day life behind the scenes. Successful interns might be invited to join the permanent staff, ensuring the future of the restaurant is built on a foundation of talent and dedication.
Looking ahead, Tim remains focused on further exploring the possibilities of culinary innovation while staying true to his roots and values. His commitment to nurturing young talent and fostering a culture of creativity and excellence within his team ensures that Boury restaurant will continue to be a beacon of Belgian gastronomy for years to come.
Risotto with North Sea shrimp, saffron and savory © Hablar
White asparagus with crab, corn and daidai © Hablar
Strawberry, rhubarb, lemon balm and beeswax © Hablar
To find out more about Tim Boury and Boury restaurant, visit the links below…
BOURY
Rumbeeksesteenweg 300
8800 Roeselare
Belgium
Web: restaurantboury.be
Tel: +32 51 62 64 62
Email: info@restaurantboury.be
Instagram: @__boury__