The story
Le Tournant, at chaussée de Wavre 168 in Ixelles, Brussels, is a seasonal bistro that earned a Michelin Bib Gourmand in 2026. Chef Denis Delcampe cooks French-Belgian classics here, with the menu built around the day's market produce.
Denis Delcampe took over the restaurant in 2012 and changes the menu with the seasons. Ingredients come from small producers, including duck from La Ferme de la Sauvenière and vegetables from Le Monde des Mille Couleurs. Duck rillettes, cheese croquettes and a 600-gram veal chop with black salsify show how the kitchen works.
The cellar holds more than 150 references, almost all natural wines, and they pair with the food as well as they stand alone. Dessert is a Valrhona chocolate cake called Mademoiselle Simone.
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good quality, good value cooking
The whole team is waiting to welcome you in at Le Tournant! Denis Delcampe (the chef), Kamilia El Bouzidi (the sous-chef) and the always-smiling Kévin Rousseau (front of house) do a bang-up job at this small bistro (a kitchen hidden behind a white tiled counter, plain wooden chairs and tables, blackboard menus hanging from the walls) in the dead-center of the Ixelles district. With their generous and sustainable cooking, locally-produced ingredients from small producers are given pride of place – pork products from La Ferme Cuvry, duck from La Ferme de Sauvenière, vegetables from Le Monde des Mille Couleurs, Ecodal and Biotiful… Here, it’s all about the love of French-Belgian bistro classics. The menu features dishes like rillettes of duck from La Ferme de Florennes; crispy and tender cheese croquettes; masterfully made veal chop (a full 600 grams!) from Harry Raven in Stavelot, served with black salsify, parsnips, carrots, potatoes and a creamy mushroom sauce; and for the finale, Mademoiselle Simone, i.e. a Valrhona chocolate cake. // Kiko Zushi
Whether inside or out, on the street-side terrace, Denis Delcampe serves simple, flavorful bistro dishes featuring seasonal ingredients. We start with grilled green asparagus with a celery root mousse and pickled herring eggs as a starter...
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