Tranquillity is the watchword of Benoit and Bernard Dewitte. The relaxed zen vibe of their villa sports a fun blend of trendy rustic and soothing pastel tones while a delicious summer holiday buzz sets the scene in the exquisite garden. This fantastic setting provides the perfect foil for chef Benoit’s pared-back culinary style as he effortlessly deploys the light touch that has become his signature. He frequently calls upon veggies and spices to create harmonies of fascinating delicacy. Nothing leaves the kitchen that hasn’t been endlessly pondered and puzzled over. For example, he may pair juicy trout and cauliflower with a smoked cauliflower cream, cauliflower couscous laced in ginger and lemongrass and a gutsy vin jaune sauce. Medium rare lamb may be served with al dente spring peas, wild garlic blossoms, a melt-in-the-mouth lamb stew and a punchy red wine jus. Everything slots seamlessly together, a bit like the personalities of Benoit and Bernard.