You must be of legal age to view this site
For over twenty years, Benoit Dewitte has perfected his culinary art. First caterer, he moved towards a more intimate approach by opening a table d’hôte. With his brother Bernard, he sought to take their project further, transforming an old farm in Ouwegem into a gastronomic haven combining modernity and authenticity. Benoit & Bernard Dewitte Restaurant is now a reference and ranks among the finest establishments in Belgium. Marked by a constant pursuit of accuracy and balance, his work has been distinguished with one Michelin star.
"Pairing my cuisine with Champagne Lanson is a true meeting of the precision of bubbles and the subtleness of flavours. I enjoy playing with balance and freshness, and Lanson offers me a fascinating range of pairings to explore." "
From his encounter with Maison Lanson, an alchemy between gastronomy and the art of blending is born, where expertise and sensitivity are combined in perfectly balanced dishes and champagnes.
"Benoit’s work reflects the same commitment we have in Champagne: to express with precision and purity what nature offers us. His cuisine enhances the balance and precision of our wines, revealing pairings of remarkable finesse."
Hervé Dantan, Cellar Master
During an internship at La Bastide de Moustiers under Alain Ducasse’s guidance Benoit Dewitte explored his passion for cooking. Influenced by the surrounding nature, he developed a deep respect for products and a sensitivity to authentic flavours. With this formative experience, he built his culinary identity, enriched by encounters and travels across the world. His cuisine, deeply rooted in French tradition, is inspired by influences and ingredients discovered in Asia, Morocco, Japan and Denmark.
For Benoit Dewitte, cooking is above all a matter of sharing and instinct. He creates dishes based on his intuition, always seeking to reach the highest level of excellence.
His love of fresh and raw products is reflected in his menus, where vegetables are central, and pigeon is one of his favourite ingredients.
His vision of Champagne aligns with his culinary philosophy: a symbol of celebration, emotion, and unforgettable moments.
Chef Benoit Dewitte pairs Le Black Creation with Marinated Mussels, Caviar and an Herb juice enriched with leek oil.
