The story
Les Petits Bouchons is a bistro at Chaussée d'Alsemberg 832 in Uccle, Brussels, and Gault&Millau gave it 13.5 in 2026. The kitchen works from the market and serves snacks and bistro plates alongside artisan wines and beers.
The menu follows what the market offers, and the restaurant describes its food as cuisine and snacks built around the season. Chef Thomas, who previously worked at Café des Spores and Brigittines, cooks alongside owner Sylvie. Le Fooding's 2026 listing describes large slices of pâté en croûte, Utah Beach oysters and tripe in cider on the bistro table.
The dining room has banquettes, wooden paneling, mirrors and tiled floors, a setting Le Fooding calls old-fashioned. Wines and beers are picked with care. The same listing notes that a reviewer's meal included a fattened chicken breast vol-au-vent with fries cooked in beef fat.
Recognition
Details
History
Right at the end of Chaussée d’Alsemberg, there’s an old-fashioned bistro that been sitting there proudly since 2018, with banquettes, wooden paneling, mirrors and tiled floors, providing blues rock vibes and plenty of banter, brought to you by the Algoets. At Les Petits Bouchons, Muscron-native chef Thomas (ex-Café des Spores and Brigittines ) and owner Sylvie treat those looking for a good time to carefully chosen wines, top-notch beers and select bistro fare – with high protein potential (large slices of pâté en croute, Utah Beach oysters, Guilvinec langoustines, tripe in cider, roasted sweetbreads) and hearty portions! Forget about vegetables, apart from the first (Belgian) asparagus of the season, dressed in sauce gribiche, grey shrimp and pickled mustard seeds. In the fattened chicken breast vol-au-vent, the puff pastry is overflowing with garnish and a slightly bland, floury sauce, plus morel mushrooms and asparagus chunks (ah ha!), with fries cooked in beef fat, to boot. Our bellies full, we pass on the bread from Callier bakery and skip the classic desserts – chocolate mousse, Irish coffee….// Ringo de Balmalon
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