The story
Origines is a seasonal bistro at Rue de la Coupe 25 in Mons, listed as Recommended by the Michelin Guide in 2026. Céline and Jean-Phi run it with their team, cooking from producers in the Hainaut region.
Céline Moustier first worked the dining room here. She later took over the restaurant of her partner Pierre-Yves Gosse, known as La 5e Saison, and renamed it. The room now has white walls, parquet floors, filament bulbs and a windowed kitchen. Only the patio out back remains from the earlier version. Gault&Millau gave the table 12.5 points for 2026.
Four suggestions change each month, and everything can also be ordered à la carte. Le Fooding's inspector praised Petit-Gris snails with wild garlic emulsion, Arctic cod in a creamy shellfish jus, and a verbena crème brûlée. The current card reads more ambitious: poached scallops in shiitake broth, a fish waterzooi, and beef served as a carbonnade-style croquette, a tartare and a roast. A three-course menu is priced at 48€.
A cart of Belgian cheeses is offered, with wine pairings and a selection of local craft beers. In fine weather the shaded terrace opens. Upstairs, a separate room can be privatised for group meals and company events.
Recognition
Ambience
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History
Charleroi-native Céline Moustier, who used to work the dining room here, took over her partner Pierre-Yves Gosse’s (La 5e Saison) restaurant, after his tragic death. To kick off its sixth season, the bistro has changed its name and decor: white walls, parquet floors, filament light bulbs, a windowed kitchen – only the cozy patio out back still remains of its former self. Tried à la carte the other day at lunch: Petit-Gris de S’lognes snails and a wild garlic emulsion, dabbed up with puff pastry pieces or homemade bread; perfectly cooked Arctic cod giving a briny kick with its creamy shellfish jus, paired with mashed potatoes and diced celeriac; before a verbena crème brûlée with a refreshing citrus sorbet. And eyed up on the table opposite: cheeky beef tongue croquettes with Madeira sauce; stuffed free-range chicken thigh served with button mushrooms and Céline’s mother’s croquettes; and Bourdaloue tartlet. // Alain Maes
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