Guest Chef November 2021
Born in 1983 in Nieuwkerke, a rural area in the West Flanders province of Belgium, Tim Boury acquired his passion for “good meat” from his grandfather and uncles who owned a butcher’s shop. As a child he wanted to become a butcher himself, then a baker, but finally chose the kitchen, studying at the Hotelschool Ter Duinen in Koksijde. He started his career in two top restaurants – Comme chez Soi and Oud Sluis and it was at Comme chez Soi that he met his wife Inge Waeles. Tim Boury was Sergio Herman’s sous-chef for four years at Oud Sluis, and he considers Herman his greatest role model because of his incredible creativity and innovation.
Tim Boury and his wife opened their restaurant Boury in Roeselare in 2010, gaining the first Michelin star just one year later. His talents as a head chef were quick to be recognized and he can be considered a true Belgian success story. In 2014, he received the award for “Young Chef of the Year” by Gault Millau and rose in no time to a score of 17,5 out of 20. One year after moving to the new location on Rumbeeksesteenweg in 2016, he was elected as “Chef of the Year 2017” and also received a second Michelin star.
The restaurant and family home are located in a beautifully renovated 1950’s villa with a large garden. Incorporating lots of natural light, it has a luxurious ambiance with subdued, earthy colours, wooden floors and a few well-chosen artworks, as well as an impressive outdoor kitchen and terrace. Tim’s wife Inge, a chef in her own right, fills the role of hostess at Boury, while Tim’s brother Ben is responsible for management as well as Boury Bottled, a spirits collection based on key ingredients chosen by Tim. The result: the highest gastronomic standards from a welcoming world-class hospitality team.
My dishes are trendy and light with a balance between classic and progressive. I pay a lot of attention to the origin and quality of my ingredients.
Respect for the product is combined with a healthy sense of experimentation in search of new taste experiences. The restaurant boasts its own herb garden, the vegetables come from a local farmer and it uses only the best meat and fish.
Among the dishes on offer are North Sea plaice and Zealand mussels with nage and swede; sea bass salted with anchovy and artichoke; roast wild buck with pine nuts, pickled onions, baby carrots and girolles; there is an extensive cheese board with tasty extras such as currant loaf and apple bread and, to increase customer participation, homemade ice cream is served from a trolley at the table.
Chef Tim Boury sees his personal objective in “finding a balance between work and leisure time, building a good team around me and making room for more creativity.” Enjoy the balance and creativity that Tim Boury uses to intensify the taste and harmony of his dishes at Restaurant Ikarus in September 2021.
Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.