The story
Since 1993, chef Lisa Calcus has been at the stove in Mons, crafting inventive, passionate French cuisine. Her dishes play with subtle, light, and joyful notes, respecting the specificity of quality produce. In the dining room, sommelier Nicolas Campus, a recognized cellar master, creates perfect and surprising food and wine pairings from a carefully curated, exclusively European wine list.
The restaurant occupies an 18th-century building steps from the Grand-Place, with large windows and a modern, clean, relaxed interior. The team's passion and precision aim to create a unique experience for every guest.
Lisa and Nicolas source ultra-fresh, seasonal ingredients, with a focus on organic and local suppliers. Vegetables come largely from Les Folies Maraîchères, a regional organic farm. The menu changes regularly, with a lunch formula offered at midday and several gastronomic menus in the evening, including a five-service JRE (Jeunes Restaurateurs d'Europe) option. The kitchen is attentive to allergies and dietary preferences, including vegetarian requests.
Les Gribaumonts also hosts regular "Mardis Vins" (Wine Tuesdays) – themed evenings dedicated to learning about wine, from terroir and vinification to tasting technique and food pairing. These sessions are open to everyone, from novices to connoisseurs.
The restaurant's consistent quality and inventive approach have earned it a Michelin Recommended award, confirming its place as a destination for fine dining in Mons.
Recognition
Ambience
Details
History
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