Benoit en Bernard Dewitte

The villa of brothers Benoit and Bernard Dewitte sports a zen vibe that is perfectly echoed by its trendy countrified interior, while an irresistible summer holiday buzz sets the scene in the exquisite garden. This pared-back setting is the perfect foil to chef Benoit’s cooking, whose style is both natural and delicate. He frequently calls upon veggies and spices to create harmonies whose interaction gives rise to fascinating, spot-on subtle flavours. Nothing leaves the kitchen that hasn’t been endlessly pondered and puzzled over. Rather than over-complicating venison, he invents amusing side dishes, subtle seasonings and gutsy sauces, such as a juniper berry sauce. When paired with a rare Côtes du Rhône Villages (Ténébi by Domaine du Piaugier with a Counoise grape variety), the full breadth and scope of this dish is unveiled. Everything fits together seamlessly, a bit like the personalities of Benoit and Bernard.

Emphasis on Hospitality

• The restaurant highlights the importance of hospitality, quoting a biblical verse that suggests welcoming guests as if they were angels.

Unique Location

• Situated in Ouwegem, Belgium, the restaurant is not just a dining establishment but also offers overnight accommodations, enhancing the overall experience for guests.

Seasonal and Local Ingredients

• Benoit en Bernard Dewitte focuses on using seasonal and locally sourced ingredients, which reflects a commitment to sustainability and supports local farmers.

Signature Ingredients

• Cauliflower: A central vegetable in Benoit en Bernard Dewitte's kitchen, featured in smoked cauliflower cream and in cauliflower couscous; it is repeatedly used with spices like ginger and lemongrass to build delicate, textural flavor harmonies that define the menu's identity.
• Trout: A recurring seafood element paired with cauliflower preparations, illustrating the kitchen's perfected balance between light fish flavors and vegetable accompaniments.
• Lamb: A key protein, served medium rare with accompaniments such as al dente spring peas, wild garlic blossoms, a melt-in-the-mouth lamb stew, and a punchy red wine jus, showcasing a robust yet refined flavor profile.
• Wild Garlic Blossoms: A seasonal herb used to elevate lamb dishes, adding soft allium aroma and brightness.
• Peas: Fresh spring peas complement lamb dishes, contributing sweetness and freshness to the plate.
• Ginger and Lemongrass: Spices used to lace cauliflower couscous, introducing citrusy, zesty notes that cut richness.
• Vin jaune: A gutsy sauce noted in preparations, adding nutty, savory depth characteristic of Jura-style wine, tying together seafood and vegetable elements.