The story
“Un max de sens” – a maximum of senses. That is the promise of Maxens, and the restaurant delivers on every level. Chef Stéphane Grulois, named Maître Cuisinier de Belgique, has created a place where visual, olfactory and gustatory pleasures come together in a quiet, cosy setting on the outskirts of Mons. The dining room, housed in a beautifully renovated building, is both refined and welcoming – the kind of place where you can settle in for a long, unhurried meal.
Grulois brings a contemporary touch to Modern French cuisine, working with quality products and a constant search for surprising combinations. His menus change weekly, based on market availability and his own inspiration. The result is food that is both creative and precise, earning the restaurant a Michelin Recommended distinction in 2026 – a recognition that feels earned rather than chased.
Maxens offers several formats. The lunch menu (46 €) is a flexible choice for a business or family midday break, with a choice of starter, main (meat or fish), and cheese or dessert. The “Laisse moi faire” menu (65 €) centres on vegetables, with an optional meat or fish accompaniment – a thoughtful option for lighter, plant-forward dining. And for those who want the full experience, “La Balade du Chef” (96 €) is a multi-course journey through the chef’s universe, from a cold starter to a warm one, a sorbet, a main, cheese and dessert. Each menu can be paired with a dedicated wine flight, carefully selected to harmonise with every course.
Service is both rigorous and relaxed, with the chef himself often visiting tables at the end of the meal. Guests consistently praise the refined presentations, the quality of ingredients, and the warm, unpretentious welcome. Whether you come for a tête-à-tête, a family celebration, or a private event in one of the two available rooms, Maxens makes a strong case for modern gastronomy in the heart of Hainaut.
Recognition
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