Boury

In their brick villa, Tim Boury and Inge Waeles have clearly puzzled, pondered and finetuned each detail from the attentive service and felicitous food-wine pairings to the fashionably stylish interior and the gorgeous patio and bar. The buzzy casual vibe is ample proof that perfection is not necessarily starched and stuffy. Chef Boury’s painstaking recipes mingle classicism with creative peps and he cannot be equalled for his ability to enhance exceptional ingredients, particularly those from his region whose praises he frequently sings. His cuisine attains a pinnacle of high-flying virtuosity, whether by the complexity of flavours and textures or by a prodigious sauce that hits the spot every time. Light years from showy gimmicks, the focus is on authenticity and confidently allowing each ingredient to shout its name. Take for example his high-flying dish of mouthwatering calf’s sweetbread sautéed in a beurre noisette, then in a casserole dish, flanked by crunchy croutons, a syrupy red wine reduction subtly perfumed with girolles and other mushrooms and black truffle marinated in madeira wine. Rich unctuous flavours steeped in refinement, consummate culinary mastery, a wealth of amusing nods and a naturally generous personality are all combined in a unique and truly marvellous dining experience.