The story
Auberge de la Roseraie has been part of the landscape in Ohain for decades. What began in the 1940s as a spot for fondue bourguignonne was taken over by Hubert Cailleton and his wife in 1976, after they fell for the old house surrounded by roses. The restaurant quickly built a loyal following, and the family has kept it close-knit ever since.
Hubert’s son, Sébastien, grew up in the restaurant – he was baptised in the kitchen. After an early season at L’Essentiel in Temploux, he trained with Guy Bourguignon (then a Michelin-starred chef in Ohain), who passed on his gastronomic savoir-faire. Sébastien took over the kitchen in 2002, refreshing both the décor and the menu. His cooking is inspired by the market, changing with the seasons.
The restaurant offers a heated terrace surrounded by greenery and roses – a little piece of the countryside in the heart of Walloon Brabant. Inside, the mood shifts from relaxed to smart, depending on the occasion. The terrace alone, the owners say, feels almost like Provence.
The carte changes regularly. For those who want to leave the choice to the chef, there is a seven-course Menu Dégustation – “Carte Blanche au Chef” – priced at €85 per person (excluding drinks) and available for the whole table. It’s a way to experience the full range of Sébastien’s French cuisine without any preconceptions.
Auberge de la Roseraie has been listed as Recommended by the Michelin Guide, a nod to the consistent quality and personal touch that define this family-run house. Whether for lunch on the terrace or a full tasting menu, it remains a welcome address for classic French cooking in Ohain.
Recognition
Ambience
Details
Location
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