Corporate catering in Brussels

Delivered ready to serve, with no logistics for your team

Everything arrives plated on trays, at temperature, with disposable or rented equipment if you need it. Your team simply places it on the table: we do not send waiting staff, which keeps the service simple and the budget controlled.

Chef Raphaël Tortora cooks the same morning in his Brussels kitchen. Nothing is prepared the day before, which is what makes the difference on fish, roasted vegetables or a burrata.

Three formats, matched to the occasion

Essentiel for an efficient team lunch: a generous main, seasonal vegetables and bread. Signature for a client lunch, in three courses with starter, main and side. Prestige for a board lunch or a reception, built on premium produce with a dessert by the chef.

Each format is a starting point: the final menu is adjusted to the season, your dietary requirements and the room.

Mediterranean cooking, not a sandwich platter

Spain and Italy: sharing dishes, paellas cooked to order, antipasti, fish and meat treated simply. This is sunlit cooking designed for a professional setting, where the meal is part of the message you send your guests.