The story
Maxens is a modern French restaurant at chaussée du Roi Baudouin 117 in Saint-Symphorien, Mons, rated 13 in the 2026 Gault&Millau guide. The Michelin Guide also lists it as Recommended for 2026.
Stéphane Grulois, named Maître Cuisinier de Belgique, runs the kitchen. He is also a caterer, and Maxens offers catering alongside the dining room. Gault&Millau describes refined, accessible dishes, among them a crisp-fried croquette of Irish mussels. The restaurant's tagline, "un max de sens", promises something for the eye, the nose and the palate.
The menus change every week, so the site does not list their components. Each one can be broken up to suit your appetite. The weekday lunch menu is 46 euros. "Laisse moi faire" (65 euros) is built around vegetables, with fish or meat on the side. "La Balade du Chef" (96 euros) is the chef's tasting format, with a cold starter, a hot one, a sorbet, a main course, cheese and dessert. Each menu has a wine pairing with one wine per course. Allergies can be accommodated if you mention them in advance.
The restaurant sits in a tastefully renovated farmhouse in a quiet Hainaut village. Guests describe a cosy, hushed room with carefully chosen decoration. Two rooms are available for business meetings and family occasions, and the chef visits tables at the end of service.
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In a charming village in Hainaut, this tastefully renovated farmhouse exudes tranquility, surrounded by greenery and simplicity. The chef serves refined and accessible dishes, such as a crispy-fried croquette made from Irish mussels. The plates are often...
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