Wednesday 8 september 2021

Isabelle Arpin, Osteria Bolognese, Restaurant Le Tournant, La Fruitière, Vincent Denis Dessert Bar, Yi Chan, La Source Beer Co

An evening devoted to endearing personalities, people who have left behind other worlds, men and women who have sometimes found themselves in Brussels or in the restaurant industry by chance and who have won over the city and its inhabitants. Through a characterful menu, you will meet Isabelle Arpin (Isabelle Arpin), Denis Delcampe (Le Tournant), Giacomo Toschi and Giocchino D’Amico (Osteria Bolognese), Véronique Socié and Leo Begin (La Fruitière), Vincent Denis (Vincent Denis Dessert Bar) and Yen Pham (Yi Chan), as well as Mathieu Huygens and Nina Carleer (La Source Beer Co). In short, it will be an evening in very good and eclectic company.

Doors open at 18:00. Service starts at 18:30 sharp.


Aperitif of your choice


Grey Goose Vodka, Muscat, Sherry Fino, verjuice, yuzu emulsion (Yi Chan)


Alcohol-free Martini Floreal, verjuice, soda, yuzu emulsion (Yi Chan)

Beers (La Source Beer Co)

  • "Sauterelles" Sour Gruit with cucumber (4.7%): barrel-aged beer with mugwort, gentian and cucumber, tangy,
  • "La Meute" Hazy IPA (6.5%): Hazy IPA, Sorachi hops,
  • "Pigeon" Sour (3.5%): tangy, lime and coconut notes

Bordeaux Wine

  • Crémant de Thieuley, Crémant de Bordeaux, 2018 Sparkling white wine (Cora)
  • Château Penin, Bordeaux Rosé, 2019 Rosé wine (Mondovino)
  • Château Peybonhomme Les Tours – Le Blanc, Bordeaux Blanc, 2019 White wine (Pinot)


Semi-cooked Belgian foie gras, Fig caramel and pickled root vegetables (Restaurant Le Tournant)

Bordeaux Wine Pairing: Château Liot, Sauternes, 2017 Sweet wine (Magnus)


Tuna, umeboshi, pickles, miso, vintage soy sauce, black sesame (Isabelle Arpin)

Bordeaux Wine Pairing: Rosé Trois Colonnes, Bordeaux Rosé, 2019 Rosé wine (Colruyt)

Main Course

Guinea fowl ravioli and Lambrusco reduction (Osteria Bolognese)

Bordeaux Wine Pairing: Château Grand Bert, Saint-Emilion Grand Cru, 2018 Red wine (De Kok)


Fresh cheese with apple verbena: Cheese preparation comprising sheep's cheese (homemade) with apples (different cooking methods) and verbena (La Fruitière)

Bordeaux Wine Pairing: Château Loupiac-Gaudiet, Loupiac, 2016 Sweet wine (Magnus)


All In Sweetness: Voted Best Tart 2017 in Australia. Crunchy coconut and cornflakes biscuit. White chocolate and vanilla ganache, lemon myrtle madeleine. Vanilla crème brûlée, white chocolate vanilla and amaretto whipped cream, calamansi jelly (Vincent Denis Dessert Bar)

Isabelle Arpin

Ixelles. Isabelle Arpin is a chef who, within a few years, has gained acceptance as a key part of the gastronomic landscape of Brussels. This French woman, initially intended for a very different career and who worked for a time in Ostend, injects her sparkling and endearing personality into her dishes. She creates delightful and aesthetic cuisine that won her a Michelin star in 2016 while she was working in the kitchens of the restaurant Alexandre. 

Since then she has started working on her own account and the restaurant proudly bears her name, and that is the story so far!

Restaurant Le Tournant

Ixelles. After a previous stint as a film producer, Denis Delcampe has dedicated himself to Le Tournant on chaussée de Wavre. As a fan of Slow Food, he has an uncompromising approach to the quality and origin of products, and opted for a produce-based cuisine, both generous and decadent.

Osteria Bolognese

Ixelles. Eating at Osteria Bolognese is like tasting a little Dolce Vita right in the heart of Brussels. This reduction of Bologna, dreamt up by the “Bolognesee DOC” Giacomo Toschi, interpreted by chef Giocchino d’Amico, also of pure Bolognese stock, places you directly beneath the archways of Bologna. It is a gastronomic heritage that Giacomo has been passionately sharing for 8 years.  

With “crescentine” (small fried breads), “tortellini”, “tagliatelle al ragù”, occasionally made “tortelloni ” and a stream of Lambrusco, one often eats better there than in Bologna itself!

La Fruitiere

Brussels. Véronique Socié, winner of Belgian Cheeseemaker of the Year in 2016, and her son Léo Begin, have created this multifaceted place which holds a cheese dairy, maturing cellar and a cheese bar.  You can stop by for a cheese tasting, a glass of natural wine, a craft beer or even a traditional fondue.

Vincent Denis Dessert Bar

Brussels: A new concept entirely dedicated to desserts.  The dessert bar was founded by Vincent Denis, who was crowned Belgium’s Top Chef 2014 whilst still pastry chef at "L'Eveil des Sens" in Montigny-le-Tilleul. His passion? Pastry-making is his first love. With his Dessert Bar, located at the Wolf, Vincent has turned pastries into a gastronomic delight in their own right.

Yi Chan

In 2016, chef Yen Pham took over the reins of the "Bambou Fleur", the first Asian restaurant established in the Saint-Géry neighbourhood. The restaurant had previously been run by his parents. He renamed it "Yi Chan", which means "heritage" in Mandarin, and completely overhauled the menu. Yen, a chef and mixologist, proposes a modern cuisine - a perfect fusion between China and Vietnam - and a very creative cocktail menu.

Brasserie La Source Beer Co

Laeken. La Source is a micro-brewery, coupled with a bar, set up at Be-Here. Couple Mathieu Huygens and Nina Carleer, produce 15 or so artisanal beers. A special feature of the place is that five vats have been fitted with taps, allowing you to drink straight from “the source”.