La Maadeleine

The story

La Maadeleine in Mons: Chef Benoît Neusy's Return to Essential Seafood

The Chef and the Kitchen

At La Maadeleine in Mons, Chef Benoît Neusy channels his Michelin-starred background into a focused exploration of seafood. The kitchen operates on a principle of essentialism, where the product reigns supreme and preparation remains sincere. Neusy frames this menu as a return to his earliest passions, treating marine products as the sole protagonists rather than supporting actors. He prioritizes ingredients like breton lobster and wild shellfish, relying on self-taught intuition to create dishes that function as edible memories. This dedication to uncompromising standards has earned the kitchen a 13 rating from Gault&Millau, validating the focus on ingredient integrity.

Signature Preparations

The plate construction highlights techniques that preserve texture and flavor. A wild bar is simply snacked to highlight its nacreous flesh, while a delicate langoustine rests on a foam described as light as an atlantic breeze. Neusy also plays with temperature contrasts, serving a warm oyster accented with a citrus pearl jus. These preparations showcase the range of the local catch and distant waters, bridging the gap between land and sea while keeping the seafood at the heart of the narrative.

Design and Atmosphere

The dining space reflects a collaboration with Mons-based architect Mihaela Avadanii of MAArchitects. Her design employs natural materials, pairing wood and stone alongside noble textiles to establish a tactile warmth. Lines remain clean and volumes open, creating an environment that feels both refined and accessible. Soft color palettes reinforce a sense of calm, allowing guests to settle into an atmosphere that balances modern elegance with genuine hospitality.