Since taking over the kitchen of the country inn three years ago, the classically trained Belgian chef has lobbied for this distinction by offering Franco-Belgian tasting menus of exquisite elegance and elegance. a modern spirit who revel in the ingredients of the moment. Some come from the Inn’s 265-acre estate, home to a large garden and 11 beehives; lamb, squab and beef are raised on neighboring farms in the Shenandoah Valley; and the cheeses come from Locksley Farmstead Cheese Co., on the southern edge of Loudoun County. Meals can be accompanied by selections from the epic wine cellar overseen by sommelier Stephen Elhafdi and fresh artisan breads from baker Jean Baptiste Lawson. It all adds up to an indulgent dining experience that aims to transport diners to heavenly heights – and, perhaps, the chef too.