The story
La Table du Boucher sits at rue d'Havré 49 in Mons, Belgium, where the Classic French kitchen centres on meat. Michelin awarded it a Bib Gourmand in 2026 for good quality, good value cooking.
Luc Broutard runs the kitchen and presents his cooking as a meeting of butchery and fine gastronomy. Away from the stove, he forages for ingredients himself. The restaurant's own text names rare truffles, wild mushrooms and wild herbs among the finds that end up on the plate. Gault&Millau gave the restaurant 14 points in 2026.
Diners who have written about their meals single out the beef carpaccio, the scallops and the onglet with shallots. One guest described the matured Holstein beef as a standout. Reviewers also praise the wine list, and mention a sommelier who knows the bottles well.
The restaurant has two rooms on the upper floor and an air-conditioned dining space for up to 60 guests. Seminars for 15 to 50 people are available. According to the site, the three-course menu starts at 50 euros.
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