Boury

Tim Boury brings together vegetables in light and fresh preparations, in which taste and textures are always in balance. In every season he has his favorites, such as hop shoots, morels, asparagus and early spring vegetables in spring, tomatoes, courgettes and cucumbers in the summer and in autumn and winter butternut squash, ground chicory, parsley root and forest mushrooms. He combines carrots and passion fruit with squid, asparagus goes together with smoked burrata and pickled vegetables with smoked Oosterschelde eel. Vegetarian seasonal preparations are always on the menu.