The story
Aux petits oignons, at chaussée de Tirlemont 260 in Jodoigne, serves modern French cooking and holds one Michelin star for 2026. The restaurant lists French and Modern French cuisine, with lunch and dinner service.
Stéphane Lefebvre leads the kitchen. Gault&Millau's 2026 entry (15 points) describes his seasonal cooking as remarkably precise, with refined, balanced plates. The room has dropped its older vintage details for a lighter, more elegant look.
The spring inspiration menu runs from 30 May to 31 July, with three courses at 75 euros or five at 95 euros. Hamachi with avocado, melon and combava is one of its starters. From 6 June to 4 September 2026, the shellfish menu offers four courses at 105 euros or six at 145, including lobster with vadouvan and langoustine with chanterelle.
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