Le Tournant in Brussels: 3 Good Food hats and a sustainable, local cuisine
Le Tournant, a restaurant in Brussels, has recently been awarded three Good Food hats.
An important recognition, but above all the result of a long-term commitment to seasonal, local and sustainable cuisine.
From the beginning, the Good Food label felt like a real turning point.
Not just a distinction to achieve, but an opportunity to rethink the way we work: sourcing, menu creation and overall consistency.
A sustainable approach that reshapes our practices
Achieving these three hats required real changes.
We revisited certain dishes, adjusted our methods and questioned long-standing habits.
Working with a sustainable approach in Brussels is not just about choosing local ingredients.
It means researching, testing, adapting — and sometimes letting go of convenience.
This process has pushed us further, while staying true to who we are:
a sincere, generous and grounded cuisine.
Local Belgian products: rich but complex
Belgium — and Brussels in particular — is full of committed producers and artisans.
Yet this richness is not always easy to structure.
Finding reliable supply chains, understanding true seasonality, identifying the right partners…
This takes time and constant effort.
Building a cuisine based on local Belgian products requires openness, relationships and persistence.
It’s also what makes it so meaningful.
Opening our guests’ eyes
Defending this philosophy is also about sharing it.
Through our cooking, we aim to highlight what exists here in Belgium:
products, know-how and supply chains that are sometimes overlooked or not fully structured.
A restaurant today is not only about serving food.
It is also about showing, explaining and creating awareness.
Without being moralising — just consistent.
The horeca sector and sustainability
In the horeca sector, we all have a role to play.
Every choice matters: product, origin, seasonality.
Building a sustainable restaurant model requires research, commitment and continuous questioning.
The three Good Food hats acknowledge this work — but they are only a step.
Always evolving
At Le Tournant, nothing is fixed.
We continue to learn, explore, meet new producers and refine our approach.
With one clear intention:
to offer in Brussels a seasonal, local and conscious cuisine, deeply connected to its territory.