Godenspijs
My name is Joey, and I have over 20 years of experience in fine dining. I have worked at restaurants such as Aan de Poel and Beluga, among others. I learned the tricks of the trade from Hans van Wolde, Nick Brill, and Stefan van Sprang.
These menus could, so to speak, be prepared by children and require little to no effort. Think only oven work and simple finishing touches that require no care or hassle.
These menus are very easy to prepare by following the instructions. Think of a pot of water on the stove while something else is in the oven. You also don't have to spend long in the kitchen here, but you are involved in the preparation process.
Roll up your sleeves, but with a smile. You should still be able to prepare these menus without any cooking experience. You are expected to plate the dishes, or in some cases, fry components in the pan. You dive into the kitchen for each dish, but that gives you an even prouder feeling when you put it on the table.
How does shipping work?
The shipping costs and options per menu can be found on the product page. Chilled delivery throughout the Netherlands (except the Wadden Islands) is €6.90.
Priority delivery service is €29 and means private delivery for your menu. You will also be called before the delivery takes place.
Chef at home?
Of course! Besides our menu boxes and products you can prepare yourself, you can also simply book a chef at home. View our restaurants and chefs who come to your home here.
Delivery in Belgium?
Please note, we will resume deliveries in Belgium on specific days of the week starting in July. For now, we do not deliver in Belgium.
When will my order be delivered?
We deliver your order between 08:00 and 18:00. You can find your Track&Trace link in the order confirmation the evening before delivery. Orders at eatSOUS are delivered by different carriers, so your delivery price may vary per product.
Shelf life
We recommend consuming your menu within two days of receipt. Check the product page for shelf life, as it may vary.
Questions?
Contact our customer service; via chat or email to hello@eatsous.com
My name is Joey, and I have over 20 years of experience in fine dining. I have worked at restaurants such as Aan de Poel and Beluga, among others. I learned the tricks of the trade from Hans van Wolde, Nick Brill, and Stefan van Sprang.
