Basile De Wulf graduated from the Ter Duinen Hotel School in Coxyde and continued his training at the Vieusart Academy of Culinary Arts.

 

Passionate about travel and eager for discovery, he has enriched himself with multiple culinary influences by working in great establishments, from Stockholm to Brussels, via Paris, Barcelona, Antwerp and Bruges.

 

Today, Basile has settled in at the Château des Béguines, a place steeped in history where past and future meet. There, he expresses a constantly evolving cuisine: indulgent, refined, and full of freshness.