La Table Benjamin Laborie

Verdict

La Table Benjamin Laborie earned its Michelin star in 2025, for special-occasion dining in the southern Brussels commuter belt, it is the clearest answer to the question of where to go. If you are planning a celebration dinner, a serious date, or a business meal that needs to land well, book here; and book early, because tables are hard to secure.

The Restaurant

La Table Benjamin Laborie sits at Rue du Try Bara 33 in Lasne, within the municipality of Ohain, a quiet residential area roughly 20 kilometres south of Brussels. The cuisine is French Contemporary, executed by chef Michel Dussau. That combination; a classical French foundation given a contemporary edit, is exactly what the €€€ price point calls for: technically grounded cooking that does not require the diner to do intellectual work, but rewards attention when it is given.

The 2025 Michelin star is the trust signal that matters most here. Michelin's Belgium and Luxembourg guide is selective enough that a new star is a meaningful endorsement rather than a participation trophy. For diners approaching from Brussels or staying in the area, that credential answers the basic question: yes, this is a serious kitchen.

French Contemporary as a category sits in productive middle ground. It is neither the maximalist creativity of Flemish avant-garde cooking nor the rigid formalism of classic haute cuisine. At its finest, it means precise technique applied to seasonal produce, with enough personality in the plating and sequencing to distinguish a meal from a reference exercise. That framing is relevant if you are deciding whether to bring guests with varied eating habits: French Contemporary tends to read well to a broad table, which matters for business dinners or family celebrations where one person's adventurousness cannot set the agenda for everyone.

For the special-occasion framing, the location is worth considering practically. Ohain is not a destination you happen to pass through, travelling here requires intent. That works in the restaurant's favour for a celebration: it signals effort, it removes the ambient distraction of a city-centre location, it places the meal at the centre of the evening rather than as one stop among several. If you are planning a dinner that should feel like an event, the remove from Brussels actually helps.

On the question of late-night flexibility: the hours are not confirmed in the available data, so check directly before planning an extended evening. What can be said is that a Michelin-starred French Contemporary restaurant at this price tier in Belgium typically structures service around a single dinner sitting, which means the meal itself carries the evening's weight. Plan around the restaurant, not the other way around. For pre- or post-dinner options in Ohain, the local offer is limited, see our full Ohain bars guide for what is available nearby.

Diners considering the broader area should also look at Auberge de la Roseraie in Ohain for a French option at a different register. For the full picture of what is available in the area, our full Ohain restaurants guide covers the range. If you are travelling from Brussels and want to compare the city's Michelin-level French offer, Bozar Restaurant in Brussels is a strong reference point at a similar price positioning.

Within Belgium's wider fine-dining circuit, the comparison set is instructive. Hof van Cleve in Kruishoutem and Zilte in Antwerp represent the top end of the Belgian Michelin tier. Willem Hiele in Oudenburg and Boury in Roeselare offer the Flemish creative contemporary register. La Table Benjamin Laborie's position, French Contemporary, €€€, newly starred in 2025, occupies a distinct and useful niche: high credential without the maximum price exposure of the multi-starred circuit.

For context on how French Contemporary performs at two-star level internationally, Amber in Hong Kong and Odette in Singapore are useful reference points for what the cuisine looks like when the investment steps up significantly. La Table Benjamin Laborie is not at that level yet, but the 2025 Michelin recognition puts it in a trajectory that makes it worth visiting now, before the booking difficulty increases further.

Also worth knowing for the Walloon region: d'Eugénie à Emilie in Baudour and Ralf Berendsen in Neerharen offer alternative starred options if dates at La Table Benjamin Laborie are unavailable. For Gent-based alternatives in the Flemish creative register, Vrijmoed is the direct comparison. La Durée in Izegem and Cuchara in Lommel round out the €€€€ creative tier if you are willing to travel further and spend more.

If you are staying in the area, our full Ohain hotels guide covers accommodation options. For wine and experiences nearby, see our Ohain wineries guide and our Ohain experiences guide.

Quick reference: Book well in advance; booking difficulty is rated hard.