4 - Recognised
i
Sourcing stays close to home across vegetables, fruit, cheese and condiments: cheese from 't Groendal, mustard from Wostyn, strawberries from a grower who works only in open ground, and turbot, langoustine and shrimp landed on the North Sea coast, with herbs, vegetables and tomatoes picked in the restaurant's own garden. The season sets the card rather than decorating it, and each dish starts from the one product that is at its best.
On waste, the kitchen worked with OVAM, the Flemish public waste agency, on a 2024 campaign that turned Boury's own kitchen offcuts into a published menu, cooked and served at the restaurant, while preserving and fermenting carry the same thinking through the year. Vegetables are part of the kitchen's own work rather than a garnish, with a seasonal vegetarian option on every section of the menu.
The Boury Academy has run since 2018, bringing six trainees at a time to Roeselare for three month placements from schools and kitchens in Europe, Asia and the Americas, with housing, mentoring and visa support provided. Tim Boury is a patron of Enchanté's Hartelijke Plekken project in the town and cooked for the city's sleep out in support of homeless residents.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Multiple named local and regional suppliers confirmed across vegetables, fruit, cheese, condiments and fish: 't Groendal, Wostyn, North Sea landings; chef visits growers with trainees.
Multiple named, traceable local and regional suppliers are confirmed in independent coverage across vegetables, fruit, cheese, condiment and fish categories: 't Groendal for aged cheeses, Wostyn for mustard, a strawberry grower working only in open ground, a local dairy cooperative for crème fraîche, and North Sea landings for turbot, langoustine and shrimp. The restaurant keeps a working herb and vegetable garden that is picked for the kitchen.
Geographic proximity sets the level at 3 rather than 4. The headline proteins are substantially non-local, with milk veal from Corrèze, duck from Anjou, lobster from Brittany, Wagyu from Japan, Bellota ham from Spain, tuna from the Mediterranean and Alba truffle from Italy, so the roughly 30 to 50 per cent of key categories showing local or regional origin fits level 3 rather than the 60 to 80 per cent level 4 requires.
Every dish centres one seasonal ingredient at its peak; menu rotates with the season and vegetables hold their own line on every section.
Seasonality is the stated organising principle of the kitchen, not decoration. The chef states in a trade interview that every dish centres one seasonal ingredient at its peak, and separately that 'Het seizoen is in een oogwenk voorbij, dus we moeten er extra van genieten'. A guide listing sets out favourites season by season: hop shoots, morels, asparagus and early spring vegetables in spring, tomatoes, courgettes and cucumbers in summer, and butternut squash, ground chicory, parsley root and forest mushrooms in autumn and winter.
The live menu corroborates rotation, carrying wild partridge and venison in the autumn card and white asparagus in spring, with vegetarian dishes listed as 'seizoensaanbod' in every section. Most dishes change with the season and seasonality is communicated as a guiding principle. Level 5 is not reached: the card is a seasonal rather than weekly or daily rotation, and a standing group of out of season luxury imports sits alongside it, including Wagyu, Bellota ham, caviar and passion fruit.
The Flemish waste agency partnered on a food-loss campaign using kitchen offcuts; fermentation and preservation are working techniques; stocks and bisques made in-house from bones and heads.
One concrete, independently documented food waste practice is on file. OVAM, the Flemish public waste agency, ran a September 2024 campaign built on residual streams from this kitchen: dishes were designed from Boury's own offcuts and then cooked and served by the chef at the restaurant for a public lunch on 26 October 2024. Preservation and fermentation are used as working techniques, with a wild celery kombucha and a fermented parsley root juice made in house, and stocks and bisques drawn from fish bones and lobster heads.
This sits at level 3: a specific practice with a named public partner and independent corroboration. All evidence falls inside the food waste sub area; nothing was found on packaging or single use plastics, and nothing on energy.
Balfegó tuna and Gillardeau oysters named; other proteins listed by region without certifications or welfare labels; duck liver listed on menu.
The menu is protein led and carries partial sourcing signals without verifiable welfare or fishery credentials. Two named animal product suppliers are confirmed: Balfegó for tuna, described in a trade interview as raised with respect on a Mediterranean farm, and Gillardeau for oysters. Beyond those, origin is given as region rather than producer: milk veal from Corrèze, duck from Anjou, lobster from Brittany, Bellota ham from Spain, Wagyu A5 from Japan and eel from the Oosterschelde, alongside North Sea sole and turbot. No MSC, ASC, Beter Leven, organic or equivalent animal product certification was found in any channel.
Duck liver appears on both the Menu Boury and the à la carte mains, which may affect coverage eligibility. The level 2 score reflects a large protein-led menu carrying only regional or generic origin claims and no named welfare credentials.
The Boury Academy runs six three-month traineeships per year from schools across Europe and Asia, with housing and mentoring; chef is patron of a community project in Roesalore.
Named, recurring commitments are documented across two of the three sub areas, with independent corroboration in both. The Boury Academy has run since 2018 as a structured traineeship programme: six placements at a time, three months each, drawing students and working professionals from Romania, Brazil, India, Turkey, Switzerland, the United States, Tel Aviv and Istanbul, with two staff houses provided, housing and mentoring support, help with visa applications and three free days a week. The programme has since grown into Aeneas, an international training platform for talent from Michelin kitchens.
On community and cause support, the chef is a patron of the social organisation Enchanté's 'Hartelijke Plekken' project in Roesalore and cooked for a city organised sleep out raising awareness of homelessness. Level 4 is met on multiple named commitments across two sub areas, evidence of recurrence, verifiable partner organisations and an explicitly described structured apprenticeship. Level 5 is not reached: there is no third party validation of employment practice such as B Corp, and the third sub area is not addressed systematically.
We're Smart Green Guide lists at four radishes; vegetables from own garden and named sources; seasonal vegetarian option on every menu section.
The We're Smart Green Guide, the dedicated authority on vegetable-led cooking, lists this kitchen at four radishes out of five, a rating built on the creative use of seasonal produce and the share of fruit and vegetable dishes on the menu. Its listing centres vegetables in the kitchen's identity, describing preparations that bring vegetables together in light and fresh preparations with balance, and naming season by season favourites together with named vegetable dishes. A seasonal vegetarian option is carried on every section of the card, and the restaurant grows herbs, vegetables and tomatoes in its own garden with named vegetable and fruit growers supplying the kitchen.
Level 3 is met on meaningful plant presence in a mixed menu with plant forward intent acknowledged while animal proteins remain equally or more prominent. Level 4 is not reached: the card is structurally protein led, with lobster, langoustine, caviar, veal, duck, Wagyu and game taking the headline positions, and the restaurant states that the complexity of the menu means no vegan alternative can be offered.
Sourcing signals
✓
Direct named-farm sourcing
The restaurant keeps its own herb and vegetable garden in the grounds of the villa, with herbs, vegetables and tomatoes picked for the kitchen.
Named producers include 't Groendal for aged cheeses, Wostyn for mustard, a strawberry grower working only in open ground, a local dairy cooperative for crème fraîche, and North Sea landings for turbot, langoustine and shrimp.
Fermented items are made in-house, including wild celery kombucha and fermented parsley root juice; stocks and bisques drawn from fish bones and lobster heads; ice cream made in house.
