These menus could be prepared by children, so to speak, and require little to no effort. Think of only oven work and simple last actions that will not be care or burden.
These menus are very easy to prepare on the basis of the instructions. Think of a pan of water on the fire, while the other is in the oven. You don't have to be in the kitchen for long, but you are involved in the preparation process.
Understanding hands, but with a smile. You could still prepare these menus without a cooking experience. You are expected to make up the dishes, or to bake components in the pan in certain cases. You dive into the kitchen per dish, but you get an even more proud feeling when you put on the table.
How does the shipment work?
The shipping costs and possibilities per menu can be found on the product page. Cooled delivery by the whole of the Netherlands (except for the Wadden Islands) is € 6.90.
Priority delivery service is € 29 and means private delivery for your menu. You will also be called before delivery.
Chef at home?
Naturally! You can also book a chef at home separately from our menu boxes and products that you can prepare yourself. View our restaurants and chefs who come to your home here.
Delivery in Belgium?
Please note, we will start again in the month of July with delivery to Belgium on specific days a week. For now we deliver not 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 the evening before the delivery in the order confirmation. Orders at Sous are delivered by different carriers, so your delivery price can vary per product.
Sustainability
We advise your menu to consume within two days of receipt. View the shelf life on the product page, it may differ.
To ask?
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.
