Sir Kwinten

Wine is central to Sir Kwinten, as you cannot fail but notice as soon as you cross the threshold of this imposing mansion. Flacons of wine are showcased in a display case, while Gueuze beer bottles escort you on your way to the restroom. Yannick Dehandschutter is a high-flying sommelier, who gets as much pleasure out of suggesting local beers and wine from the Dappeersveld estate as the production of a few daring winegrowers and even sakes. Now make your way upstairs to the elegant dining room, where wine also takes centre stage, thanks to food-wine matches made in heaven courtesy of a classical lineup and unencumbered recipes crafted by chef Glenn Verhasselt. His sauces illustrate his immense know-how and sensitivity by their fascinating subtlety and nuances. He transcends the textures of super-fresh langoustine with Asian furiake spice and a stock based on Tomasu soy sauce. This incredible creation is ideally paired with an apple and peach flavoured sake. In the same vein, a ballotine of Dombes quail and calf’s sweetbread, flanked by cèpe mushrooms and black truffle, are paired with a glass of slightly spicy Piedmont Nebbiolo red wine which underscores the full-bodied flavours of the meat. You can look forward to a consummate blend of generosity and delicacy. Whenever possible, the chef highlights ingredients from his native Pajottenland in a highly personal tribute.