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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 and Gueuze beer bottles escort you on your way to the restroom. Yannick Dehandschutter is a consummate 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.
Now make your way upstairs to the elegant dining room, where wine also takes centre stage, thanks to matches made in heaven courtesy of a classical lineup and unencumbered recipes crafted by chef Glenn Verhasselt. His sauces illustrate his immense knowhow and sensitivity by their fascinating subtlety. A textbook game sauce underscores the big-boned character of saddle of hare, while delicate blue lobster is enhanced with cannelloni stuffed with lobster meat and Flandrien Grand Cru cheese in an exquisite blend of generosity and delicacy. Whenever possible, the chef highlights ingredients from his native Pajottenland in a highly personal tribute.