The story
Môme is a bistro at Rue Veydt 41 in Ixelles, Brussels, and Gault&Millau gave it 12.5 in 2026. The kitchen works from a chalkboard instead of a long printed card, so the day's offering follows what the cooks have on hand.
Emma Wayet and Raffi Vranckx run Môme in the space that used to be Bistro Madame. Raffi has cooked at Bozar, La Villa in the Sky and Au Repos de la Montagne, and he worked the line at Karen Torosyan. François Vanes and Arcady Scole back him in the kitchen. The food is precise, but it arrives on checkered bistro tablecloths.
The chalkboard has suggestions such as an onion soup with oxtail and a toast with bottarga and beaufort d'été. At lunch, a smoked mackerel toast comes with an escabeche gazpacho, and chicken croquettes arrive in buckwheat crumb with braised cabbage and black garlic mayo. Evenings bring sliced raw amberjack over smoky beet cream, slow-cooked pointed cabbage with coriander mayo, and pearl barley risotto with wild mushrooms.
Môme keeps the relaxed look of a neighbourhood bistro, with tables set out for lunch and evening service. The restaurant also offers outdoor seating when the weather allows.
Recognition
Ambience
Details
History
“Kids!” (“ mômes ”), that’s exactly what comes to mind when you see the baby faces of Raffi Vranckx (ex-Bozar, La Villa in the Sky, Au Repos de la Montagne ) and Emma Wayet (ex-Crème and Ciao), the whippersnapper owners of what used to be Bistro Madame. Okay, fine, kids maybe, but enfants terribles for sure, who’ve swapped toy tea sets for grown-up cuisine, served with gastronomic precision on bistro-style checkered tablecloths. Backed in the kitchen by François Vanes and Arcady Scole, Raffi (ex-line chef at Karen Torosyan) fires out joyful lunchtime menus: a striking smoked mackerel toast with an escabeche-laced gazpacho made from the last of the summer tomatoes; a pair of chicken croquettes coated in a buckwheat crumb, served with braised cabbage and black garlic mayo; plus a silky-smooth greengage plum sabayon for dessert. Come evening, things crank up a notch: outstanding sliced raw amberjack atop a smoky beet cream, streaked with white gazpacho and herb oil; slow-cooked pointed cabbage painted with coriander mayo; a nostalgia-filled combo of grilled steak and homemade fries; and creamy pearl barley risotto with wild mushrooms. Such wild childs! · Carole Scarole and Laszlo Dela
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