Au Gré du Vent
Seneffe, Belgium
⭐1 Star
The Experience
From Michelin Guide
A meal at Au Gré du Vent offers a splendid opportunity to explore the magnificent Hainaut countryside. Stéphanie and Sébastien Thunus converted a former barn into a fantastic restaurant, whose floor-to-ceiling windows open onto a landscaped garden. The visitor is initially impressed by the venue’s elegance, before sinking into its all-embracing cosy cocoon. Chef Stéphanie Thunus is a perfectionist who aims to make each dish a work of art with a distinct fondness for local, seasonal produce, such as game from Ardennes. Her culinary creations are subtle, distinctive and generous and nothing leaves her kitchen that hasn’t been endlessly puzzled and preened over. For example, she prepares tomatoes grown by her local producer in different ways, further jazzing them up with a bittersweet fresh dressing or she may underscore melt-in-the-mouth Limousin veal with a punchy gravy, a sauce made out of broad beans and agnolotti stuffed with aubergine caviar that will set your tastebuds tingling. Stephanie’s parents' farm, which supplies the butter and cheese among others, is just opposite and Ms Thunus has inherited a farmer’s respect for the ingredient to which she adds her own distinctive culinary flair. Stéphanie and Sébastien also run the Au Fil de l’Eau Hotel, whose elegant guestrooms provide the perfect climax to this fine dining experience.
Unique Things
From Visitor Experiences
Conversion of a Family Barn into a Restaurant
Au Gré du Vent is uniquely housed in a former barn that belonged to chef Stéphanie Thunus's family, with only a small chapel remaining as a testament to its agricultural past. This connection to the land is further emphasized by the use of products made directly on the nearby family farm, such as butter and cheese, integrating local heritage into the dining experience.Innovative and Sustainable Culinary Approach by a Female Chef
Stéphanie Thunus, the chef and co-founder, is recognized for her innovative take on French cuisine combined with a strong commitment to sustainable and environmentally friendly cooking. Her leadership and originality earned her the title of Lady Chef of the Year in Belgium in 2014, marking her as a pioneering female figure in a traditionally male-dominated field.Exceptional Value in a Michelin-Starred Setting
Despite its Michelin star status, Au Gré du Vent offers an unexpectedly generous business lunch experience where a three-course menu is supplemented with multiple appetizers, an intermezzo, and friandises, all for a very reasonable price of around 45 euros. This combination of high-quality, creative dishes and affordability is uncommon among Michelin-starred restaurants.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Au Gré du Vent in Seneffe reflect the chef Stéphanie Thunus's commitment to local, high-quality produce and refined flavors. Key ingredients include:
Butter and Cheese from the Family Farm: Sourced directly from Stéphanie's parents' farm opposite the restaurant, these dairy products embody the chef's respect for authentic, local ingredients and are foundational in many dishes.
Duck Breast: Featured in the standout dish "Duck Breast with Cherry Sauce," this ingredient is prepared to balance savory and sweet notes, showcasing the chef's skill in harmonizing flavors.
Foie Gras and Smoked Eel: Used in sophisticated starters such as the "Javanese of foie gras, smoked eel," these ingredients highlight the restaurant's creativity and luxury in appetizers.
Various Tomato Varieties: Highlighted with a smoked jus and paired with perfectly cooked fish like cod or red mullet, tomatoes are elevated to a new dimension in the kitchen, demonstrating the chef's innovative approach to vegetables.
Anjou Pigeon with Spices, Beetroot, and Cherry in Kriek Beer: This dish exemplifies the use of regional game and fruits combined with traditional Belgian beer, reflecting a deep connection to local terroir and flavors.
These ingredients are significant not only for their quality and locality but also for how they are thoughtfully combined to create dishes that are both refined and expressive of Belgian culinary heritage. The chef's dedication to sustainable and environmentally friendly cooking further enhances the importance of these ingredients in her signature cuisine.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- 6 Courses: €100+
Signature Dishes
- Veau du Limousin with intense cooking juice: Price not specified
- Seasonal vegetables with fresh vinaigrette: Price not specified