The kitchen
We wanted to eat well. So we found the cooks.
We met on the benches at Solvay, and we wanted the same thing: one good dinner on a Tuesday night, without it becoming a project. In Brussels that took either time or luck. We had neither. So we went looking for people who really know how to cook, and we handed them the kitchen.
Thank you for being here. Nothing leaves this kitchen that we would not put on our own table, and that is the only rule we gave ourselves.
Javier and Thomas, founders
In the kitchen
A friendship that cooks.
Jonathan and Brice, ten years side by side at Villa Lorraine. On Thursday morning they compose the week's menu. On Saturday they cook it like a service: the fire first, the portions next, the cold right after.
The butchery is done in-house: the meat arrives whole and is cut on site. The sourcing follows the season, not the catalogue.
Ten years at Villa Lorraine, one of the great Brussels houses.
The origin · Seasonal produce, Belgian growers
Cooked by Jonathan and Brice
Saturday
One service, morning to night.
- 01
Morning, the produce
What was ordered after Wednesday's cutoff arrives fresh. Nothing waits in a freezer.
- 02
Daytime, the fire
The week's menu, cooked with a chef's hands. The moussaka rests, the aubergine is salted then roasted, the curry paste is pounded on site.
- 03
Evening, the cold
Every portion is chilled and sealed the same day. That is what lets a Saturday dish still be honest on Thursday.
The suppliers
Names, not certificates.
- The butcher
- Sourced from local producers, cut in-house. The meat arrives whole, never pre-cut.
- The greengrocer
- Local and in season, as far as the week allows.
- The rest
- San Marzano tomato, real Parmigiano, curry paste pounded on site. Never a jar, never a thickener.
A traiteur kitchen in Auderghem. Not a factory.
House rules
At your door
A friendship that delivers.
The route covers all 19 communes, Sunday afternoon and Monday evening, with a message ten minutes before arrival. And on Wednesday we pick up the phone and call customers, for real, to hear whether the week kept its word.
Delivered to your door, across the 19 communes
Who rings
Sunday or Monday, at your door.
- 01A message, ten minutes before we arrive, Sunday or Monday evening.
- 02At the door, your week, handed over and put away.
- 03Something wrong? An answer within minutes.
The proof
- The menu
- A menu renewed on Thursday
- Cooked
- On Saturday, in Auderghem
- Delivery
- Sunday 14:00 to 18:00, Monday 18:00 to 20:00
- The area
- All 19 communes of Brussels
- Per dish
- around 500 g
- Freshness
- 7 to 10 days, never frozen
- No additives
- No additives, no preservatives
- The price
- 10.00 to 11.00 euros per dish, 6% VAT included
- Meal vouchers
- Edenred · Pluxee · Monizze
The waiting list