Alexis Baudin

The story

Alexis Baudin: Michelin Recommended Modern Cuisine in Malling, Thionville

In the small village of Malling, between Metz and the Luxembourg border, chef Alexis Baudin has created a restaurant that is both a destination and a statement. His eponymous table, recognized by the Michelin Guide as Recommended in 2026, is rooted in a philosophy of responsible, creative modern cuisine.

Baudin’s path to this place began in Villeneuve d’Ascq. After training in bistronomic and gastronomic kitchens, he settled in Lorraine in 1997, working as a chef in renowned houses before opening Le Pampre under Metz Cathedral in 2015. There, for over seven years, he honed a style that elevated local products. “Given the state of the world and climate change,” he says, “the real alternative is to change how we buy and consume. I choose to work with local producers. Short supply chains are my choice and my daily reality.” That conviction led him to open his current restaurant, a fully committed, eco-responsible venture.

The Setting: An Ecrin in the Garden

The restaurant occupies a building surrounded by a garden anchored by a century-old cedar tree. Rainwater is collected for the building and the kitchen garden; green waste becomes compost for the vegetables and fruits grown on site. Every ingredient is selected with the producer in mind — each one local, each one a story. The space is designed to honor nature, and the result is an atmosphere where time slows down.

The Table: Seasonal Menus

Baudin’s cooking is an ode to French culinary art and to the richness of the local terroir. The menu changes with the seasons and is offered in several formats. Lunch from Wednesday to Friday presents a four-course menu at €65. For dinner and Saturday lunch, guests can choose a six-course menu (€95), a vegetarian six-course version adaptable to vegans (€95), or a nine-course tasting menu (€135). The kitchen is creative, engaged, and respectful of the environment — and the plates reflect that commitment without pretension.

A Michelin-Recognized Ethos

The Michelin Guide’s Recommendation underscores the consistency and sincerity of Baudin’s project. His modern cuisine, driven by short supply chains and ecological awareness, finds its full expression in this tranquil corner of Lorraine. Whether you come for a weekday lunch or a longer evening tasting, the experience is grounded in the seasons, the garden, and the people who grow the food.