La Table du Boucher

La Table du Boucher in Mons celebrates the art of meat within classic French gastronomy and holds a Bib Gourmand distinction. The house offers a fixed-price Bib menu and a three-course option, and its carte lists substantial grilled beef cuts alongside complementary seafood, classic preparations and dishes finished with truffle jus or careful ageing. The air-conditioned dining room is pleasant and seats 60 guests; two upstairs rooms are available for private events or seminars. Cuisine follows classic French technique with a strong emphasis on meat specialties and traditional preparations, enriched by seasonal and foraged ingredients, while the kitchen emphasizes superior ingredient selection and origin and adapts the menu daily to arrivals. Chef Luc Broutard is presented as a masterful artisan with more than two decades sourcing exceptional products, and he personally forages rare truffles, wild mushrooms and forgotten aromatic herbs. Specialties include grilled prime beef cuts such as filet Simmenthal and entrecôte, matured Holstein beef, vol‑au‑vent with morels, raviolis d'osso bucco with truffle jus, and crispy Saint‑Marcelin with Parma ham.