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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.