The story
At La Paulée Marie-Pierre in Tournai, chef David Huylenbroeck runs a kitchen built on a simple promise: quality produce, warm welcome, and genuine comfort. The restaurant’s name nods to a Burgundian wine celebration, and that spirit of conviviality runs through every detail. Huylenbroeck works with a deliberately short, rotating carte, letting the freshest market ingredients speak. “Bacchus déjeune ici avec Epicure,” the site reads – wine and pleasure dine together here.
The Michelin inspectors have taken notice, awarding the restaurant a Recommended distinction in 2026. It’s a fitting recognition for a place where the cooking is both elegant and unpretentious, rooted in classic French technique but never fussy.
The menu changes with the seasons, but recent offerings give a clear picture of Huylenbroeck’s style. Starters might include carpaccio of Angus beef with 50-month-aged Parmesan and a touch of Tuscany, or royal daurade ravioli in a spider crab jus with avocado and artichoke. Mains range from low-temperature duck with redcurrant sauce to cod fillet with cress jus and buttery potato. A tasting menu weaves through several courses, including lieu (pollock) with mushroom jus and celery, and veal with confit eggplant and Ossau-Iraty cheese.
Desserts stay equally refined: apricot with crumble and house-made almond-milk ice cream, or a cheese plate. A wine pairing is available for each menu, reinforcing the restaurant’s focus on harmonious matches.
The dining room is intimate, with a setting that feels both classic and personal. Service is attentive without stiffness – the team aims for your well-being above all. Open for lunch Monday, Thursday, Friday, and Sunday, and for dinner Thursday through Saturday, La Paulée Marie-Pierre is a place to settle in and let the kitchen guide you. The chef’s passion for fresh, honest flavours and his team’s innovative visual presentations make each meal feel like a small celebration.
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