La Table de Maxime

Who Should Book La Table de Maxime — and When

If you are planning a serious celebration meal in the Belgian Ardennes and want a two-Michelin-star kitchen built around the produce of its own backyard, La Table de Maxime in Our is the right call. This is not a restaurant for a casual dinner on the way through Paliseul. The drive is deliberate, the booking window is long, the format is tasting-menu-first. Get it right and it is one of the most satisfying fine-dining decisions you can make in southern Belgium. Get the timing wrong and you will find it closed three days out of seven.

The Space and the Setting

La Table de Maxime sits at Our 23, in the small village of Our in the Paliseul municipality of the Belgian province of Luxembourg. The Ardennes location is integral to the experience: the restaurant operates at a scale that keeps the room intimate, the surrounding range of rivers and woodland is the direct source of what ends up on the plate. Expect a composed, contemporary dining room rather than a rustic country house aesthetic. The sensory register here is quiet and focused — this is a room designed to keep your attention on the food, not to compete with it. For a special-occasion dinner, the intimacy of the space works in your favour: it does not feel like a hotel banquet hall, the pace is controlled enough for conversation. If you are travelling from Brussels or Liège, plan for the restaurant to be the destination, not a stop.

The Tasting Menu: How the Kitchen Thinks

Maxime Collard's cooking is rooted in local produce, with a particular focus on vegetables and herbs, many grown in the restaurant's own garden. The tasting menu architecture follows a logic that moves from the river to the field to the forest: trout from local rivers, langoustine paired with artichoke and green asparagus, turbot spiked with Ardennes ham and served with bear garlic gnocchi and marsh beans. What distinguishes the progression is that each course is framed by a specific herb or aromatic, chervil oil, fir bud oil, combava lemon consommé, that acts as a narrative thread through the meal rather than a decorative flourish. This is not garden-to-table as a marketing concept; it is a kitchen with a definable point of view about where flavour comes from and how place should be legible in food.

The wine programme earned La Table de Maxime a White Star recognition from Star Wine List in October 2023, which signals a list assembled with genuine care rather than a standard fine-dining markup exercise. If wine pairing matters to your meal, this is a house that takes it seriously.

For context on how this kitchen sits within the wider Belgian fine-dining tier, Boury in Roeselare and Zilte in Antwerp are working at a comparable level in terms of awards and ambition, but neither offers the same degree of Ardennes terroir specificity. If you want the combination of two-star cooking and a genuinely rural setting, there is no closer comparison in Belgium.

Ratings and Recognition

• Michelin Two Stars: 2024 and 2025
• Les Grandes Tables du Monde: 2025
• La Liste Leading Restaurants: 90.5 pts (2025), 77 pts (2026)
• Opinionated About Dining, Classical in Europe: Ranked #385 (2025), Recommended (2023)
• Star Wine List White Star: October 2023

The Michelin two-star rating held across both 2024 and 2025 is the most reliable signal here. A single star can sometimes reflect a strong year; retaining two over consecutive guides indicates a consistent kitchen. The Les Grandes Tables du Monde membership (2025) adds a second tier of recognition that reflects both cooking quality and overall hospitality standards, the organisation evaluates service and welcome alongside food. The La Liste score dropped from 90.5 in 2025 to 77 in 2026, which is worth noting, though La Liste methodology weights global reputation heavily and smaller regional restaurants can move significantly year to year without a corresponding change in quality.

Booking: Plan Further Ahead Than You Think

Booking difficulty at La Table de Maxime is rated Near Impossible on Pearl's scale. The operating hours are the first constraint: the restaurant is closed Monday and Tuesday, runs dinner-only on Saturday, operates lunch and dinner Thursday through Friday and Sunday. That gives you a maximum of five service windows per week, a destination audience, diners travel specifically for this, fills those windows quickly. The booking method is not listed in our current data, so check the restaurant's website directly for reservation access. Given the operating model, assume a minimum of six to eight weeks' lead time for a weekend dinner, longer for peak periods in spring and autumn when the Ardennes draws the most visitors. If your dates are fixed, prioritise the reservation before booking accommodation or travel.

The Broader Our Context

Our is a small village and La Table de Maxime is the primary reason most food-focused travellers go there. Maxime Collard also operates Les Terrasses de l'Our nearby, described as a modern brasserie, a useful option if you are travelling with people who want a lighter commitment or if you want a second meal in the area without repeating the full tasting-menu format. For a broader picture of what is available in the region, see our full Our restaurants guide, Our hotels guide, and Our experiences guide.

If you are building a longer Belgian fine-dining itinerary, Hof van Cleve in Kruishoutem, Willem Hiele in Oudenburg, and Bartholomeus in Heist represent comparable commitments in terms of price tier and booking difficulty, each with a distinct regional identity. For two-star cooking in Paris as a point of comparison on value, Le Cinq at the Four Seasons George V and Guy Savoy operate at a higher price point with more service infrastructure. La Table de Maxime gives you comparable cooking ambition at a quieter scale and, almost certainly, a lower total spend per head.