Benoît Neusy and His Return to Seafood
Benoît Neusy is guided by product, memory and emotion, and La Maadeleine is where that approach comes together most clearly. Self-taught and instinct-led, he became known for a sincere, elegant style that puts seafood at the centre, then builds depth with local produce and thoughtful land-and-sea pairings. His background began early, with training at the Saint-Ghislain hotel school and years shaped by fish and catering work that sharpened his feel for flavour. Here, precision serves taste, not show.
“The product always leads. If a dish can bring back a memory and still taste pure, then I’ve done my job.”
La Maadeleine
MdHMembre d'Honneur
Mons, Belgium
La Maadeleine in Quévy-le-Grand is chef Benoît Neusy’s place for generous, elegant cooking led by the ingredient. Known for his seafood focus, he works with fine fish from sustainable fisheries, shellfish and crustaceans, then brings in local produce for subtle land-and-sea combinations. The style is clear and palate-driven, with precision and respect rather than theatre. Set above the wine cellar at Domaine du Chant d’Éole, it’s a restaurant that feels refined and welcoming, built around pleasure, memories and flavour.
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