Seven to ten days in the fridge, three minutes on the heat

Let us start with the admission: "ready meal" is an expression the industry ruined before we arrived. It calls up trays made far away, frozen for a long time, thawed sadly. The suspicion is fair play, so we prefer to answer it with a calendar rather than with adjectives.

Here is the calendar. On Saturday, the Auderghem kitchen cooks your week, all of it, that day. The same evening, every dish is brought down in temperature, sealed, and goes into the cold, real fridge cold, not freeze. On Sunday afternoon, or Monday evening, it is at your door. Nothing, at any point, has been frozen, and nothing comes from a factory. In our kitchen a dish is exactly as old as it says it is.

The cold

Chilled, never frozen. Freezing breaks textures, cold keeps them.

The seven to ten days

Cooked Saturday, sealed the same evening, it keeps seven to ten days chilled. The fridge becomes the week's pantry.

The three minutes

Microwave or pan, every dish carries its own exact instruction.

Why seven to ten days, and not fourteen? Because that is what an honest dish holds without tricks, when it was cooked the day before delivery, chilled fast, sealed, and never frozen. It is more than the shape of a week, and that is deliberate: delivered Sunday or Monday, it walks with you to the next menu with margin to spare, without the last dish in the box turning into a race against the clock. Every dish carries its own printed date, written for its case, and that date is the one that counts.

Which leaves the question serious people never dare ask out loud: is a dish worth anything after the microwave?

The microwave does not ruin a dish. It reveals how it was cooked.

A dish designed to be eaten immediately dies in the microwave: the sauce splits, the garnish gives up. A dish designed to be eaten on Tuesday is built differently. The rigatoni come back with a splash of water that remakes the sauce in thirty seconds. The alfredo gets a stir halfway and the cream returns. The Thai curry travels with its lime wedge kept separate, because lime is squeezed after the heat, never before. The moussaka accepts the microwave on a weeknight but prefers twelve minutes of oven when you care about the crust. Three minutes is the general rule, and every dish carries its own precise instruction, written for its case.

The real test comes at the end of the week: the last dish in the box, the one that has waited its turn since Sunday. If it is still itself that night, everything written above is true. We will let you run the experiment, and we have an obvious candidate: the curry saves its lime for last.