FAQ
The answers, straight.
Everything we get asked, in the order we get asked it.
Meal vouchers
At payment, choose meal vouchers and pay with your Edenred, Pluxee or Monizze card, exactly like a bank card. Since January 2026 your employer can load up to €10 per working day, €50 across a five-day week. Your Tanto Cuisine week draws from that balance.
Edenred, Pluxee and Monizze, alongside Bancontact, Visa and Mastercard. One payment method per order, but most weeks are covered by vouchers alone.
Often, yes. Four dishes cost €44, and a full week of meal vouchers runs up to €50. If your balance covers the total, nothing is left to pay out of pocket.
It expires, typically twelve months after it is issued. Spending it on dinner is simply using money you have already earned.
Delivery
Across the 19 communes of Brussels, Sunday 14:00 to 18:00. Enter your postcode on the site, the answer is instant. Just outside? Leave your email and you will know the day we reach you.
Leave us delivery instructions when you order, a doorstep, a mailbox, a neighbour who is usually in. A drop-off made in line with your instructions counts as delivered, and the order is in your care from that moment. The cold chain is no longer guaranteed once the dishes are left, so get them into a fridge soon after.
No. It is included in the price of the meal.
Freshness
Every dish is cooked on Saturday, the day before delivery, by Jonathan and Brice in a caterer's kitchen in Auderghem, then chilled and sealed the same day. Nothing frozen, nothing assembled in a factory.
7 to 10 days in the fridge, the date printed on every dish. A week delivered Sunday feeds you comfortably into the next weekend.
About three minutes in the microwave, or a few minutes more in a pan or the oven for the gratins. The exact method is written on every dish.
Trays with 95% less plastic than traditional packaging, oven-safe and fully recyclable. The PP5 film peels away from the cardboard in one motion, each into its own recycling stream.
The rhythm
No. You order week by week. If the rhythm suits you, start the weekly standing order: your week composes itself, and you skip, pause or stop any week before Wednesday 23:59. No fee, no phone call.
From your account, in two taps, until Wednesday 23:59. A skipped week is never charged, and the standing order resumes by itself the following week.
Four dishes. Below that, a delivery round would make no sense. Above it, you decide, and the per-meal price falls as the week grows.
Wednesday at 23:59. Then the kitchen goes shopping for Saturday, and nothing moves anymore. The next menu appears on Thursday.
The dishes
Jonathan and Brice, our two chefs, in a caterer's kitchen in Auderghem. Same hands, same suppliers, same standards, portioned for your week instead of plated for the pass.
Every dish shows its allergens, its ingredients and whether it is vegetarian or vegan. You choose your dishes freely, there is no imposed box. Nutritional values sit one layer down, for whoever wants to read them.
A menu renewed every Thursday. Nothing repeats two weeks in a row: a dish that leaves comes back when the season allows.