Pure taste in peaceful silence
La Table de Maxime Hôtel & Restaurant
Nestled in the heart of the Belgian Ardennes lies the hamlet Our, taking its name from the little river that flows through it. The village has only some 30 granite houses and the two small hotels of Maxime Collard. La Table de Maxime is in a renovated manor house. The modern interior combines authentic details harmoniously resulting in a superb balance between classic and modern. A stone’s-throw from La Table de Maxime is Maxime’s other hotel – La Fabrique du pré Maho (the factory on Mr. Maho’s meadow). The modern five-storey building has four rooms built into the hill.
Combination of classic and contemporary
La Table de Maxime Hôtel & Restaurant
Maxime Collard gained experience in Les Forges du Pont d’Oye in Habbay la Neuve and as sous chef with Geert van Hecke in De Karmeliet in Bruges. The young chef, born in 1986, returned to his native village to open a hotel and restaurant. The restaurant’s interior is modern with black floors, walls and white table linen. Modern art adorns the walls. The cuisine reflects this combination of classic and contemporary. Beautiful products and pure taste are important features of La Table de Maxime's two-star kitchen. The chef sources produce locally and creates innovative and modern menus in which the freshest ingredients and the taste of purity have the highest priority.
KEY FEATURES AND SERVICES
The Belgian Ardennes
Nature Our
Castle of Bouillon
REVIEWS
"Welcome to Our, a typical Ardennes village surrounded by peaceful nature. It has grown into a stopping place for foodies thanks to the talented Maxime Collard. He had a farmhouse renovated into a restaurant where stylish design is reflected. Thanks to the large amount of glass and the mirror effect, you become one with nature."
Michelin**
"Even though he has built up a fine hotel group in this picturesque village - with boutique hotels and a brasserie - Maxime Collard continues to devote much energy to his gastronomic flagship. The chef incorporates first-class products into preparations that combine a classic base with intriguing innovation."
Gault&Millau 17,5/20
“Passion for terroir. ”
"Passion for terroir with contemporary seasonings." - Maxime Collard
Host: Maxime Collard