Max&Moi

The story

Max&Moi Braine-l’Alleud: Modern Belgian Gastronomy Refined

The kitchen and its standards

At Max&Moi in Braine-l’Alleud, modern Belgian gastronomy takes center stage under Chef Julien Hauspie. He leads the room with full creative autonomy following his tenure as sous-chef at the two-Michelin-starred La Paix. His training extended across Belgium and New Zealand, shaping a method that prioritizes precision and short supply chains. This disciplined execution recently secured a fourteen rating from Gault & Millau for 2026.

Seasonal sequences and signature plates

The dining format unfolds through structured sequences that shift daily around market arrivals. Diners encounter preparations like smoked mackerel paired with cucumber and cultured milk, or a crisp cod roll featuring sea scallops. A dedicated suggestion often highlights winter turbot with peas and lemon, while dessert courses explore crispy cornets filled with blueberry and yogurt. These compositions demonstrate how regional cooking handles familiar ingredients with unexpected textures.

The townhouse setting and service rhythm

Owners Pina and Maxime coordinate every detail within a carefully restored historic residence near the town center. Their floor presence blends professional oversight with genuine hospitality, ensuring guests feel immediately at ease. Staff members move through the space with practiced calm, allowing the culinary pacing to dictate the evening’s flow. This measured environment lets the food remain the clear focal point throughout the meal.