“Always setting the bar high and always trying to do better in all areas,” Tim Boury responds. “Is it with the dishes in the kitchen, is it the experience in the room or the design or the unique feel-good moment of the guests. It is always raising the bar higher and higher.”
“I think we have to assume that we have to continue to do our best every day,” says Inge Waeles from Boury. “It is certainly not a free pass to get that third star back every year. We know what we are doing, we are down-to-earth and have our feet on the ground and know what we have done in the past year.”