“J'ai la sauce”
— Mr. Saucy
Le Cordon Bleu trained chef
Cuisine, pastry & boulangerie
Global flavors, rooted in French technique. For the moments when you simply want to enjoy, in the warm comfort of home.
Delivery across Belgium & Luxembourg
Local delivery in Bruges & Knokke
DPD Fresh nationwide Belgium & Luxembourg
Wed · Fri · Sat delivery slots
How it works
Choose your dishes
Browse mains, sides & desserts from our rotating menu. Every main includes a free side.
Pick your delivery
Local delivery in Bruges & Knokke, or DPD Fresh nationwide. You choose the day.
Heat & serve
Simple instructions on every pack. From fridge to table in minutes. No cooking skills needed.
Impress your guests
Restaurant-quality plating, flavors that start conversations. They'll think you hired a chef.
Our best sellers
Vol-au-Vent East meets West
A savory chicken and mushroom filling served in crisp puff pastry shells. The sauce is creamy but bright, seasoned with soy, ginger, and a splash of Cognac for depth. It has a nice balance of earthy mushrooms and tender chicken, finished with a fresh lime and garlic gremolata that cuts through the richness. This dish comes ready to assemble and heat, making it a simple but distinctive main course for a group.
€22.00
Portion (1p)
Whole Sea Bass in Banana Leaf, Thai Herbal Curry
A whole sea bass steamed inside banana leaves with a thick red curry custard. The fish is moist and tender, flavored with aromatic lemongrass, kaffir lime, and fresh Thai basil. The sauce is rich from coconut cream and egg, providing a mild heat balanced by savory fish sauce and palm sugar. It is a fragrant and traditional Thai-style dish with plenty of fresh herbs. Comes with a bright dipping sauce to balance the curry. This dish is fully prepared and ready to be gently reheated in the oven or steamer.
€98.95
Shared meal for 4p
Roasted Langoustines with Sake Butter
Three langoustines roasted until just tender and served with a rich sake-infused butter sauce. The sauce is offering a clean umami flavor that balances the richness of the shellfish. Fresh chervil and chives add a light, herbal finish to the dish. The langoustine legs have been removed and incorporated in the sauce to infuse flabor. This dish is ready to be gently reheated; the sauce is stabilized to ensure it stays smooth and creamy when warmed.
€23.30
Portion (1p)
What Our Customers Say
"This cake is really something special! The ginger and pear combo is super original and not overly sweet like those other cakes always are. The almond base is also perfectly crispy and I immediately ordered a second one for the weekend because my friends have to try this. Truly worth it!"
"Deze adobo is echt de max hoor! Kip super mals en die saus... wow, echt finger licking good. Heb direct nog eens besteld voor volgende week want mijn vrienden wilden ook proeven. Zeker de moeite waard, toppertje van Mr. Saucy!"
"I love candied ginger and the combination with cake and the subtle orange blossom fragrance is superb. Can't stop eating it. Mmmm"
"Seriously, this tart is absolutely amazing! The anchovies aren't overpowering, they pair perfectly with the mild goat cheese. And the crust, so crispy! The tomatoes actually taste like something, not watery at all. Immediately ordered a second one for my mother."
70 recipes to explore
Learn the techniques behind every dish. Classic French foundations, global flavors. Step-by-step from a Le Cordon Bleu trained chef.
Gochujang Hummus with Pickled Zucchini and Wild Garlic Oil
Whole Burrata alla Puttanesca
Big Green Egg Chicken Thighs with Harissa Veloute and Roasted Summer Vegetables
Meet the team
We're building the future of fine dining at home. Restaurant-quality meals on a Tuesday night. Sauces that turn a piece of fish into the best thing you ate this month. Christophe is our executive chef. He sets the menu and leads the kitchen team. Clara, Antoon, and Gaspard handle everything else, in three languages, at any hour you happen to write.
Christophe Rammant
Founder & Chef
Clara Dumoulin
Customer Care
Antoon Boucher
Partnerships
Gaspard Delaclaw
Press Relations