In a park with many remarkable trees, Baron Louis Siraut built his Château de la Bruyère. The neoclassical building was erected in 1860, and the Siraut family lived in the chateau until 1984. Perhaps due to the rising costs associated with the maintenance of a chateau and park, the family left the building. It remained empty and decaying for years until it was purchased by baker Raymond Beck in 1999.

Becks' studies at the Academy of Fine Arts in Mons assisted him in his task as a craftsman-renovator. He transformed the by then heavily dilapidated chateau into a luxurious 10-room hotel and named it 'Hotel Chateau de la Cense au Bois'.

The hotel was bathed in a decor of Napoleon III furniture, Sèvres porcelain, and fine cashmere carpets. All ten rooms were decorated with the antique objects he collected. The dining room, furnished in the Marie Antoinette style and upholstered in blue-grey, was a feast for the eyes.

Raymond Beck, who earned his stripes as a master baker in Jurbise, recruited the acclaimed chef Pierre-Yves Gosse to establish a restaurant in his luxury hotel. The restaurant was named 'L'Osciètre Gris' (after the grey sturgeon caviar of the same name). The restaurant soon gained a reputation as one of the best restaurants in Hainaut.