Alain Bianchin

The Climb

La Table-Lasne by Alain Bianchin in Ohain is the 2025 post for Alain Bianchin, and the move reads as continuation rather than reinvention. The career behind it has been built in a direct line: Chalet de la Forêt, then La Villa Lorraine, then a decade at Maison Alain Bianchin in Overijse, before the name on the door followed him to Lasne.

Today

The Overijse years at Maison Alain Bianchin still anchor the timeline, but the 2025 step into Lasne marks another address in a progression that has stayed tight, deliberate, and easy to read. That sequence says something clear about craft discipline: steady accumulation, no scatter, and a kitchen identity built one move at a time.

In Their Words “I am perfectionist, generous, sensitive, and I like to transmit my products through my dishes.” “My style of cooking: maximum flavor in simplicity; I practice a cuisine that goes to the essentials.”

Recognition

The dated markers frame the work cleanly: La Villa Lorraine from 2012 to 2015, Maison Alain Bianchin from 2015 to 2025, and La Table-Lasne by Alain Bianchin beginning in 2025. Read together, those dates show a chef whose career has moved in measured increments, from earlier posts to a decade under his own name and then into a new service in Lasne. The throughline is restraint. Alain Bianchin describes his cooking in plain terms — maximum flavor in simplicity, essentials first — and the timeline backs that up.