The story
Babam is a French bistro at Avenue du Bois de la Cambre 25 in Watermael-Boitsfort, Brussels, and it holds a Michelin Bib Gourmand for 2026. The Guide's note is short: good quality, good value cooking.
Chef Thibaut van Outryve trained at Mallory Gabsi in Paris and at Yves Mattagne's Sea Grill in Brussels. He opened Babam with Tristan Derreumaux. Gault&Millau gave the kitchen 13 points in 2026 and describes a creative, bistronomic version of family cooking. The classics are reworked with a light hand, as in the house pâté en croûte of veal sweetbreads.
Lunch is a weekly-changing menu of two courses for €28 or three for €35, shaped by the chef's mood. Dinner offers a seasonal menu at €58, with a starter, main and dessert chosen from the carte. Recent menus have listed grilled white asparagus with beef cecina chips, homemade tortellini with ricotta and courgette, and a beef Wellington for two. Desserts have included a strawberry pavlova.
The dining room seats about thirty, so tables sit comfortably apart. A white bar and blond wooden tables keep the look plain. The chef often comes out himself to present the week's suggestions, and the service is described as discreet and precise.
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good quality, good value cooking
And bam! Welcome to the latest bistro from Thibaut van Outryve (ex-Mallory Gabsi in Paris, Yves Mattagne’s Sea Grill in Brussels) and Tristan Derreumaux, which aims to dazzle near the Bois de la Cambre Park. It oozes simplicity (an immaculate white bar, blond wooden tables and that’s all folks), where the chef himself presents the suggestions of the week in a very relaxed atmosphere. There’s no menu, but plates that are worth their weight in gold at lunch: silky and creamy butternut squash velouté topped with a perfect poached egg and a sprig of fresh chervil; pâté en croûte combining veal sweetbreads and chicken that had us wanting a second slice; molto buono risotto with oyster mushrooms, shiitakes and hazelnuts; a slice of perfectly cooked skate with creamy mashed potatoes, tender carrots and brown butter; before an incredibly light chocolate mousse for dessert. // Joséphine Espe
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