Christmas catering menu 2026

A platter of thinly sliced Salmon Tiradito, dressed with sesame and chili for clean heat and deep, nutty aroma. It’s raw, precise, and meant to be eaten as-is—no fuss, just great fish and smart seasoning. The only “cooking” here is restraint.

What you get :

- Salmon Tiradito, neatly sliced

- Sesame seasoning (incl. sesame seeds)

- Chili dressing

- Fresh herb garnish

- Seasonal cherry tomatoes (selection may vary)

Portions :

- 8 as apéritif

- Or 3–4 as a light meal with a salad (optional)

Serve it best :

- Keep refrigerated; serve cold, around 6–8°C

- Take out 5–8 minutes before serving for best texture

- Present on a chilled plate; keep the platter out no longer than 20–25 minutes

- Don’t add anything heavy—this dish is complete as-is

Pairings :

- Blanc de Blancs Champagne: crispness lifts the richness

- Dry Riesling: precision with chili heat

- Sake (served chilled): clean, umami-friendly

- Alcohol-free: sparkling water with a squeeze of lemon to sharpen the sesame and chili

Allergens : Fish, sesame (traces possible: gluten, soy, mustard)

Un grand classique à l’italienne : vitello finement tranché, salsa tonnata onctueuse, anchois et câpres pour le relief salin. Tout est question d’équilibre, de fraîcheur, de précision. Simple à servir, difficile de s’arrêter.

What you get

- Vitello en fines tranches

- Salsa tonnata (sauce au thon) à part

- Filets d’anchois

- Câpres et garniture fraîche

- Un petit accompagnement de verdure

Portions

- 8 à l’apéro ; ou 3–4 en repas léger avec du pain (optionnel)

Serve it best

- Servez bien frais, puis laissez 8–10 min à température ambiante

- Nappez d’abord légèrement de salsa tonnata, puis ajustez selon votre goût

- Répartissez anchois et câpres pour des bouchées régulières

- Assiette froide conseillée si la pièce est chauffée

- Pain ou grissini (optionnel) pour ne rien perdre de la sauce

Pairings

- Champagne brut ou Crémant : ça tend le plat et allège l’onctuosité

- Blanc vif et sec : parfait avec câpres et anchois

- Rosé pâle : frais, sans dominer

- Sans alcool : eau pétillante + citron, pour réveiller les notes salines

Allergens

- Poisson, œuf (probable), peut contenir moutarde ; traces possibles (gluten, lait, fruits à coque)

Albacore tuna tataki: quickly seared, left beautifully rare, and finished with sesame and bright lemon. Clean technique, clear flavors, and a texture that stays elegant from first bite to last. It’s the kind of platter that disappears faster than you planned.

What you get :

- Sliced albacore tuna tataki (seared outside, rare center)

- Sesame finish

- Lemon dressing/juice

- Fresh herb garnish

Portions :

- 8 as apéritif; or 3–4 as a light meal with a simple side

Serve it best :

- Keep chilled; remove from the fridge 8–10 min before serving for the best texture

- Plate in a single layer; spoon any dressing over at the last minute

- Finish with a small squeeze of lemon if you like extra lift (optional)

- Serve as-is; no bread needed

Pairings :

- Brut Champagne: cuts through the richness, echoes the sesame

- Dry Riesling or crisp white Burgundy: precision and freshness

- Alcohol-free: sparkling water with lemon—sharpens the citrus notes

Allergens :

- Fish, sesame (traces possible)

A vegetable platter built for the apéritif: roasted roots and tender young carrots, plus zucchini finished with parmesan. Everything is cooked to bring out sweetness, then seasoned with restraint so the vegetables stay in front. This is how “simple” becomes satisfying.

What you get :

- Young carrots, oven-roasted

- Zucchini with parmesan

- Parsnip, roasted

- Yellow beetroot, roasted

- Sweet potatoes, roasted (selection may vary)

Portions :

- 8 as apéritif

- Also works for 3–4 as a light meal with a salad (optional)

Serve it best :

- Serve at room temperature, or take out 15–20 min before serving

- If you prefer warm: 8–10 min at 160°C, loosely covered

- Arrange on a large platter; keep pieces in a single layer for best texture

- Finish with a few drops of good olive oil (optional)

Pairings :

- Dry white wine with lift (Sauvignon or crisp Belgian white)

- Brut sparkling wine for a clean, saline finish

- Light, herbal rosé (optional)

- Sparkling water with lemon: brightens the roasted sweetness

Allergens

- Milk (parmesan).

Assortiment of 12 round zakouskis (*):

- 4 with emmental cheese and cream

- 4 with shrimps

- 4 with mushroom and almonds

Allergies: gluten, milk, eggs and crustaceans.

The zakouskis need to be heated in a traditional oven for 9 min at 180°C.

A neat tray of savoury squares designed for effortless apéritif service. You get three styles in one : mini-croques for toasty comfort, mini-pizzas and mini-quiches. The contrast is the pleasure : crisp edges, melting centres, and clean seasoning that stays balanced even when served in quantity.

Aperitif “zakouskis” are a Belgian classic—built for conversation, champagne, and a table that never stops moving.

What you get

- 4 mini croques

- 4 mini pizzas

- 4 mini quiches

Serve it best

- Bake ç min at 180°C

- For extra crispness, finish 1–2 minutes higher in the oven, watching closely.

- Serve on a warm platter; rotate batches so they stay at their peak.

- Add a green salad with a vinaigrette (optional).

Pairings

- Champagne or Crémant: acidity keeps each bite clean.

- Dry white wine (Chardonnay or Pinot Blanc): roundness suits the quiche.

- Light Belgian blond beer: gentle bitterness with melted cheese.

- Sparkling water with lemon.

Allergens

Gluten, eggs, milk. Traces possible: mustard, soy, celery.

The ingredients are provided separately to ensure optimal freshness. Assembly and preparation are to be done by you before serving.

12 blinis / 150 gram smoked salmon / 50 gram cardamom cream

Reheat the blinis for 5 minutes at 180° in a preheated oven.

Small thick pancakes made with flour, perfect for serving with smoked salmon, fish roe, or cream. Easy to reheat and ideal for your appetizers.

Reheat the blinis for 5 minutes at 180°C in a preheated oven.

Seafood platter « deep blue » (2 pers.)

A deep-blue seafood platter built for pure, clean flavor and the pleasure of eating with your hands. Expect briny oysters, sweet crustaceans, and a tight selection that stays focused rather than excessive. Everything is ready to enjoy; your job is simply to keep it cold and serve it with intention. Seafood towers and platters became a brasserie ritual on the Belgian coast, where oysters and prawns are treated with the same respect as a fine roast.

Crab claw

Grey shrimp

Whelks (6pc)

“Zeeland 3” cupped oysters (6pc)

Flat oysters “Zeeland 0000” (4pc)

Langoustines 16/20 (2pc)

Imperial Shrimps 40/60 (8pc)

Imperial Shrimps 80/100 (16pc)

Sauces:

Parsley (70gr)

Tartar (70gr)

Mayonnaise (70gr)

Sriracha

Butter bread

Serve it best

- Keep on ice; bring to the table immediately and eat within 20–30 minutes.

- Start with oysters; finish with the sweeter crustaceans.

- Use lemon sparingly first, then sauce to taste.

- Optional: add brown bread and salted butter.

Pairings

- Champagne Brut: brisk acidity lifts iodine and sweetness.

- Muscadet Sèvre-et-Maine: dry, saline, and precise.

- Alcohol-free: sparkling water with grapefruit.

Allergens

- Molluscs, crustaceans, sulphites (possible), egg and mustard (possible in sauces). Traces possible.

Seafood platter « grand cru » (2 pers.)

A ready-to-enjoy seafood platter built for two: briny oysters, sweet crustaceans, and generous shellfish, arranged for a clean, decisive progression of flavours. It is luxurious without being heavy, with sauces that sharpen, lift, and reset the palate. This style of plateau de fruits de mer is a brasserie classic along the French and Belgian coasts, designed for sharing at the table.

Lobster (700gr)

Crab claw

Northsea shrimps

Sea snales (6pc)

Oyster« Zeeland 3 » (6pc)

Oyster « Zeeland 0000 » (4pc)

Langoustines 16/20 (2pc)

Imperial shrimps 40/60 (4pc)

Imperial shrimps 80/100 (16pc)

Sauces:

Persillade (70gr)

Tartare (70gr)

Mayonnaise (70gr)

Sriracha

Bread and butter

Portions :

- 2 as an apéritif or a full seafood meal for 2.

Serve it best :

- Serve chilled; let it sit 5–8 minutes at room temperature for maximum aroma.

- Start with Oyster « Zeeland 0000 » (4pc), then Oyster « Zeeland 3 » (6pc).

- Use Persillade (70gr) with the lobster and crab claw; Tartare (70gr) with the imperial shrimps.

- Keep Sriracha for the last bites, especially with Northsea shrimps.

- Finish with bread and butter to round out the salinity.

Pairings :

- Champagne Brut: brisk acidity and fine bubbles keep the palate precise.

- Muscadet Sèvre et Maine: saline lift that mirrors oysters and shellfish.

- Chablis: lean structure for lobster (700gr) and langoustines.

- Alcohol-free: sparkling water with lemon.

Allergens :

- Crustaceans, molluscs, eggs, gluten, dairy, mustard (possible in sauces). Traces possible.

Clean, briny oysters—already opened and arranged on ice—ready for an effortless, restaurant-style moment at home. You get the full expression of the sea: cold, mineral, and gently sweet, with that crisp finish that makes you reach for the next one. This is a classic of the French and Belgian coast, where oysters are served with restraint so their character stays in focus.

What you get :

- 24 shucked oysters on the half shell “Zeeland 3” cupped oysters (18 pc) / Zeeland flat oysters 0000 (6 pc)

- Ice bed for service

- Lemon halves

- Rustic bread slices

- Simple accompaniments (selection may vary)

Portions

- 24 pieces as apéritif for 2–4

- Or a light meal for 2

Serve it best :

- Serve straight from the platter; keep on the ice and set out immediately.

- Start with the “clean” taste: one oyster plain, then add a drop of lemon.

- Sip the liquor; avoid rinsing—this is where the salinity lives.

- Optional: a classic mignonette or a touch of hot sauce, used sparingly.

Pairings :

- Champagne or a very dry sparkling wine: acidity sharpens the brine.

- Muscadet Sèvre et Maine or Chablis: saline minerality meets the oyster.

- Alcohol-free: sparkling water with lemon or grapefruit.

Allergens :

- Molluscs; gluten (bread). Traces possible.

Silky salmon is sliced thin, lightly dressed, and finished with sesame and a measured touch of chili. It eats like sashimi, but the seasoning gives it a brighter, more immediate bite. Tiradito is a Peruvian classic, born from Japanese slicing technique meeting Latin American citrus-driven seasoning.

What you get

- Thinly sliced salmon tiradito

- Sesame

- Chili

- Light, citrus-forward dressing

- Cherry tomatoes (selection may vary)

Serve it best

- Serve cold; take out 5 minutes before eating for the cleanest texture.

- Plate in a single layer and spoon the dressing over the fish.

- Finish with a pinch of flaky salt and a few turns of black pepper (optional).

- A squeeze of lime can sharpen the profile (optional).

Pairings

- Champagne Brut: fine bubbles lift the oiliness of salmon and refresh the chili.

- Sancerre or other dry Sauvignon Blanc: citrus and acidity stay crisp.

- Sparkling water with lime: bright, simple, and precise.

Allergens

- Fish, sesame; traces possible of gluten, soy, mustard, nuts

Seared albacore tuna tataki : clean, firm flesh kept ruby-rare at the center, with a fragrant sesame crust. A bright lemon dressing lifts the natural richness, keeping each bite sharp and precise.

Tataki is a Japanese technique, quickly seared, then sliced, to capture smoke at the edge while preserving a sashimi-like interior.

What you get

- Albacore tuna tataki, sesame-crusted

- Lemon dressing

Portions

- 1 as a starter

- 1 as a light main

Serve it best

- Serve chilled or lightly tempered: let stand 10 minutes at room temperature for fuller aroma.

- Slice across the grain into 5–7 mm pieces if not already cut.

- Spoon the dressing over at the last moment so the crust stays crisp.

- (Optional) Add a small salad of cucumber or shaved radish for extra crunch.

Pairings

- Champagne Brut: fine bubbles and acidity keep the palate clean.

- Sancerre or other dry Sauvignon Blanc: citrus notes echo the lemon.

- Dry Riesling: tension and minerality sharpen the sesame.

- Sparkling water with lemon: simple, precise refreshment.

Allergens : Fish ; Sesame

Silky salmon tartare, cut by hand and dressed for clarity: toasted black sesame for depth, wakame for a clean ocean note. It is supple and precise, with just enough contrast to keep every bite lively. This style of raw, seasoned fish is a modern classic in Japanese-inspired kitchens, where balance matters more than volume.

What you get :

- Salmon tartare with black sesame and wakame (150g)

- Accompaniments (ACC)

Portions :

- 2 as an apéritif

- 1 as a light starter

Serve it best :

- Serve chilled; take out 8–10 minutes before plating for a rounder texture.

- Loosen gently with a spoon, then press into a ring mould or mound it neatly on cold plates.

- Finish with a few drops of good olive oil (optional) and a pinch of flaky salt.

- Add thin toast or neutral crackers for crunch (optional).

Pairings :

- Brut Champagne: acidity and fine bubbles sharpen the sesame and lift the salmon.

- Chablis or another dry, mineral Chardonnay: keeps the palate clean.

- Alcohol-free: sparkling water with grapefruit.

Allergens : Fish ; sesame

Traces possible : soy ; gluten (depending on accompaniments)

Earthy lentils meet tricolour carrots, roasted until sweet and lightly caramelised, then finished with a goat-cheese crumble for clean, tangy richness. A green coconut-curry sauce ties everything together. Lentils and carrots have long been a French bistro staple, built on patient cooking and smart seasoning rather than fuss.

What you get :

- Lentils

- Tricolour carrots

- Goat-cheese crumble

- Green coconut-curry sauce

Portions :

- 1 as a starter

Serve it best :

- Serve slightly cool or at room temperature; let sit 10 minutes before eating.

- For a warmer version, heat gently 2–3 minutes (do not boil) and spoon sauce over.

- Finish with a few drops of olive oil (optional).

Allergens :

- Milk; traces possible: nuts, sesame, gluten

A smooth, roasted sweet-pepper velouté. Mascarpone rounds the texture into something silky and full without turning heavy. It is the kind of soup that feels restaurant-finished once you add one good garnish. In France, veloutés became a benchmark of kitchen technique: careful cooking, fine blending, and a precise finish.

What you get :

- 1/2 L sweet peppers velouté

- Mascarpone for a creamy finish

- Croutons

- Herb-flavoured thick cream

Portions :

- 2 as a starter, or 1 as a light meal

Serve it best :

- Heat gently in a saucepan, stirring, about 5 minutes; do not let it boil hard.

- Or microwave 5 minutes at 700W, pausing once to stir.

- Serve in a deep plate or bowl.

- Finish with croutons and the herb-flavoured thick cream (included); add black pepper if you like.

Silky truffle-cream sauce coats tender bonbons of pasta and woodland mushrooms, finished with Parmesan for clean, savory length. It is rich, but the earthiness of the mushrooms keeps every bite focused. This is the kind of Northern Italian comfort that hinges on one thing: a sauce emulsified gently so it stays glossy, not heavy.

Portions :

1 as a light main course

Serve it best :

- Warm gently in a saucepan over low heat, 6–8 minutes, stirring carefully so the pasta stays intact.

- If the sauce is very thick, loosen with 1–2 tbsp hot water or a splash of milk.

- Do not boil; high heat can split the cream sauce.

- Plate in a warm bowl, finish with the Parmesan, and rest 1 minute before serving.

- For the microwave: Poke holes in the lid and heat for 5 minutes at 700W.

For the oven: Place the pasta in an oven-safe dish, cover with aluminum foil, and heat for 15 minutes at 180°C in a preheated oven.

Pairings :

- White Burgundy (Chardonnay): matches the cream and lifts the truffle.

- Nebbiolo (Langhe): fine tannins and acidity keep the palate clean.

- Alcohol-free: sparkling water with a squeeze of lemon.

Allergens :

- Milk (cream, Parmesan), gluten (wheat pasta), egg (possible); traces possible

- Désossée, 100% haché de volaille aux herbes et tomates séchées

- Sauce légèrement crémée

A cuire 30 min à 180° dans un four préchauffé et couvert.

Regardez dans 'Accompagnements' pour choisir vos accompagnements désirés avec votre caille.

Score the skin without cutting into the meat, start cooking skin-side down in a cold pan and let the fat slowly render: this will give you a juicy duck breast with perfectly crispy skin.

For 4 to 12 people (price per kilo)

We recommend cooking your festive poultry yourself. Reheating a whole piece tends to dry out the meat and reduces its flavour.

To assist you, we provide a detailed cooking guide along with a meat thermometer to ensure precise temperature control.

The breast of our poultry is deboned. The poultry is already buttered, seasoned, and ready to be placed in the oven.

For 4 to 12 people (price per kilo)

We recommend cooking your festive poultry yourself. Reheating a whole piece tends to dry out the meat and reduces its flavour.

To assist you, we provide a detailed cooking guide along with a meat thermometer to ensure precise temperature control.

The breast of our poultry is deboned. The poultry is already buttered, seasoned, and ready to be placed in the oven.

Contains :

- Minced poultry

- Truffle peels

- Foie gras pate

-Armagnac

Contains :

- Minced poultry

- Apples

- Winter fruits

- Speculoos spices

A signature cut of game meat, hare saddle is prized for its firm texture and intense, distinctive flavour. More pronounced than roe deer or doe, it offers exceptional depth, highly sought after in fine dining.

For best results, sear the saddle quickly over high heat to develop colour, then finish cooking gently. A pink doneness is recommended to preserve tenderness. Allow the meat to rest before slicing for optimal texture.

Pairs perfectly with bold, seasonal accompaniments such as wild mushrooms, cabbage, celeriac purée, dark fruits or a rich red wine or game sauce.

A cornerstone of fine cuisine, game stock is made by slowly simmering game bones and trimmings with aromatic vegetables. This process creates a deep, rich and well-balanced flavour, perfect for enhancing game dishes.

Used as a base for sauces, jus or reductions, it adds depth, roundness and aromatic complexity. Ideal with roe deer, doe, wild boar piglet, hare or pheasant.

Fine and delicate, wild boar piglet fillet is prized for its tenderness and subtle flavour, slightly richer than pork yet mild and refined. Coming from a young wild boar, the meat is naturally softer and more delicate than that of an adult animal.

For best results, quickly sear the fillet over high heat to develop colour, then finish cooking gently. Let the meat rest for a few minutes before slicing to retain its juiciness.

A refined and noble cut, roe deer medallion is valued for its exceptional tenderness and delicate game flavour. Finer and more subtle than venison, it offers a lean, elegant meat ideal for gourmet cuisine.

For best results, quickly sear the medallions over high heat to create a light crust, then finish cooking gently to the desired doneness. Allow the meat to rest to retain its juices and tenderness.

Pairs beautifully with seasonal accompaniments such as wild mushrooms, celeriac purée, roasted pear, cranberries or a red wine sauce.

The fresh potato croquettes have to be fried for 4 minutes at 180°C.

The croquettes are delicivous with game, stews and stuffed poultry.

(Tip: If you want to fry a lot of croquettes, you better start some time in advance. Once they are fried, you can put them in the oven. This way when you are serving your main course, you already have a nice quantity of fried croquettes.)

Starting from 4 people! (Price per person)

Ingredients:

Vanilla cream / red fruits / raspberry coulis / meringue / almonds (GF)(V)

Allergens: dairy, nuts, eggs

Served in a shared vase. The coulis is provided separately and should be added after plating into individual portions (options include a plate, bowl, glass, etc.).

Ingredients:

- Meringue

- Cream

- Red berries (strawberries, blueberries and redcurrants)

- Red fruit coulis

(GF) (V)

Allergens: milk, almonds, eggs, sulfites

The dessert is presented in a glass (+1€ deposit).

Best seller of the house! Delicious dessert with cream, meringue and fruit.

Ingredients

- Meringue

- Meringue cream

- Red fruits (strawberries, blueberries and redcurrants)

- Red fruit coulis

(GF) (V)

Allergens: dairy, nuts, eggs

Served in a disposable single pot. Also available as a Pavlova / Red berries in sharing vase — the nicer, table-ready option for parties and events.

44,60 / pers. (hors caution)

2 mini verrines salées

Bisque de homard *

- Filet de pintadeau / stracciatella di bufala / sauce style cacio e pepe / chicon *

Gratin dauphinois * (GF)

Céleri-rave / potiron / oignons grillés * (GF)(VE)

Pommes / airelles * (GF)(VE)

Chicon confits * (GF)(V)

Pain (V) & beurre (GF)(V)

Pavlova aux fruits rouges (GF)(V) ou Mont-marron (GF)(V) ou aux agrumes (GF)(V)

(à partir de 4 personnes présentée dans un vase cautionné)

Plats à réchauffer

2 mini verrines salées

Bisque de homard *

- Filet de pintadeau / stracciatella di bufala / sauce style cacio e pepe / chicon *

Gratin dauphinois * (GF)

Céleri-rave / potiron / oignons grillés * (GF)(VE)

Pommes / airelles * (GF)(VE)

Chicon confits * (GF)(V)

Pain (VE) & beurre (GF)(V)

Minimum order for 4 people !

- Semi-cooked salmon with spices / persillade (GF)

(fish - sulphites)

- "Slow cooked" boneless chicken thigh / sesamiso / peanuts

(wheat gluten - soy - celery - mustard - sesame - sulphites - peanuts)

- Vitello / salsa tonnata / capers / anchovies (GF)

(celery - mustard - eggs - fish)

- Beef tagliata / tartufata mayonnaise / parmesan (GF)

(celery - mustard - milk - eggs - sulphites - soy)

- Mozzarella di bufala / tomatoes / parmesan / basil oil (GF)(V)

(celery - mustard - milk - eggs)

- Seasonal vegetables (V)

(wheat gluten - eggs - soy - milk - celery - mustard - sesame)

- Green beans / peas / courgettes / sucrine / avocado / fried onions (VE)

(wheat gluten - celery - mustard - soy)

- Belles de fontenay / onions / green herbs / wasabi and horseradish vinaigrette (GF)(V)

(celery - mustard - milk - eggs)

- Trofie / sun-dried tomatoes / parmesan / baby spinach (V)

(wheat gluten - celery - milk - eggs)

- Bread (V)

(gluten (wheat - spelt - oats - barley - rye) - sesame - soy - milk)

- Butter (GF)(V)

(milk)

- 4 cold sauces on the side

(see labels)

Rental of bain-maries available upon request.

It is possible to add hot dishes to your cold buffets.

One hot dish with two sides can replace three cold dishes of your choice from the buffet.

Please refer to the "Ready to Serve" brochure for more details.

Including 35 soft sandwiches / 10 peoples

Assortment of toppings:

- Ham on the bone / cheese / tomatoes / mayonnaise / green salad

(wheat gluten - milk – eggs - mustard)

- Americain / pickles / green salad

(wheat gluten - eggs - milk - mustard)

- Chicken curry / crunchy vegetables / young spinach

(wheat gluten - eggs - milk - mustard)

- Turkey fillet / tuna cream / young spinach

(wheat gluten - milk - celery - mustard - eggs - fish)

- Tuna salad / green salad

(wheat gluten - milk - fish - eggs - mustard)

- Fish salad / tartare sauce / green salad

(wheat gluten - fish - milk - eggs - mustard - celery)

- Cheese / liege syrup / fried onions / green salad (V)

(wheat gluten - milk - eggs)

- Goat cheese / honey / walnuts / young spinach (V)

(wheat gluten - milk - eggs - walnuts - hazelnuts - pecans - cashews)

- Etc.… depending on the market

Delicately roasted and coated with a glossy glaze, glazed spring chicken stands out for its golden, crispy skin and tender, juicy meat. The glaze adds a subtle sweetness and aromatic touch while preserving a balanced flavour profile.

Best served hot, whole or carved, for a generous and refined dish.

Sandwich Assortment (4 per person):

- Soft Sandwich with Old Bruges Cheese

- Soft Sandwich with Lightly Smoked Salmon

- Soft Sandwich with Pastrami Beef

- Soft Sandwich with Serrano Ham