Chef Tim Boury: Elevating Fine Dining with Gelato | Boury, 3 Michelin Stars

Step into the world of Chef 𝐓𝐢𝐦 𝐁𝐨𝐮𝐫𝐲, at the helm of the three Michelin-starred Restaurant Boury in Roeselare, Belgium. Known for his pursuit of culinary perfection, Chef Boury shares how gelato has become an integral part of his dessert experience — a creation born of close collaboration with his pastry chef and sommelier team. By focusing on seasonal, locally sourced ingredients and using the 𝐑𝐞𝐚𝐝𝐲 𝟖/𝟏𝟐, Carpigiani’s professional countertop batch freezer, the Boury team crafts gelato preparations that reflect the same standards of excellence that define the entire dining experience.

Part of Carpigiani’s 𝐁𝐞𝐬𝐭 𝐏𝐫𝐚𝐜𝐭𝐢𝐜𝐞 series, this video offers a behind-the-scenes look at how one of Europe’s most celebrated chefs continues to push boundaries — with gelato playing a refined, surprising role in the fine dining journey.

Learn more about the machine featured in the video, 𝐑𝐞𝐚𝐝𝐲 𝟖/𝟏𝟐: https://www.carpigiani.com/en/product/Ready-8-12