Chef-designed dishes
Dishes built on French technique, designed to feel special without restaurant logistics.
Private chef in a box
A rotating menu of prepared dishes from a Le Cordon Bleu Paris chef with two-star Michelin experience. Delivered chilled, ready to heat at home.
Delivery across Belgium & Luxembourg★ 95/100 · Het Nieuws van West-Vlaanderen
Delivered across Belgium & Luxembourg
📅
Wed · Fri · Sat delivery slots
Chef's picks, ready to heat at home
Swipe to explore
How it works
Choose your dishes
Browse from a large selection. Each main includes a free side.
Pick your delivery
Choose a date and we deliver your meals chilled.
Heat & serve
Simple instructions on each dish. No cooking skills needed.
Light the candles
Plate it, pour the wine, and host like a chef cooked for you.
What the Press Says
95/ 100
Mario De Wilde · Het Nieuws van West-Vlaanderen · 2 July 2026Read the full review (PDF) →“Ready-made dishes at a star level.”
“One of the highest scores in three years of 'Lek me Liptje'.”
What is Mr. Saucy?
A private-chef dinner at home, delivered across Belgium
Mr. Saucy is a private chef in a box: restaurant-quality meal delivery across Belgium and Luxembourg. Christophe Rammant, trained at Le Cordon Bleu Paris, designs dishes with French technique and flavours that make you travel, and our kitchen team prepares them fresh in Bruges. Ready-made meals, made the way a restaurant would.
You order online, choose your delivery day across Belgium and Luxembourg, and receive everything chilled, fresh, never frozen. At home you heat, serve, and light the candles. Closer to a private chef evening than a meal you had to cook.
I've eaten the best meals of my life on plastic plates. Night markets in Phuket. A Tokyo kitchen where we spoke through Google Translate. A street stall in Caïro. Then I went home and figured out how to make them. That's this menu. Every dish is a place I've been.
Ultra-clear instructions
Fully prepared meals arrive chilled, with simple heating and serving steps for the final minutes at home.
Delivered to your door
No shopping trip, no queue, no planning a whole menu from scratch. Choose your dishes online and let dinner come to you.
Delivered across Belgium and Luxembourg
Order for Wednesday, Friday or Saturday. Looking for local service near the coast or Bruges? These city pages explain the local delivery details.
"J'ai la sauce"
— Mr. Saucy
A menu that travels
French technique, global flavors, delivered fresh
This is not a menu of safe repeats. Mr. Saucy is built for nights when you want to taste somewhere else: a little Korean heat, Thai brightness, a French classic, or something unexpected that still lands beautifully on your table.
Developed by Christophe
A Le Cordon Bleu Paris foundation, Michelin-level experience, and a world-traveled point of view shape the dishes.
Prepared by our kitchen
The brand is built to scale: clear recipes, tight standards, and a Bruges kitchen team preparing each menu.
Made to discover
For guests, weeknights, weekends by the coast, and anyone bored of always eating the same thing.
Our best-selling chef-made meals
Swipe to explore
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.
€22.55
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.
€105.75
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.
€27.80
Portion (1p)
Meal delivery questions before you order
What is Mr. Saucy?
Mr. Saucy is a prepared meal delivery brand for restaurant-quality meals at home. Christophe Rammant develops the dishes; our kitchen team prepares them fresh in Bruges; you heat and serve at home.
Do you deliver across Belgium?
Yes. We deliver chilled across Belgium and Luxembourg with DPD Fresh, and locally in Bruges, Knokke and Damme.
Do I need to cook?
No. The dishes arrive fully prepared. You only heat, plate and serve, with instructions included.
Is this a traiteur or meal delivery?
It sits between both: the ease of meal delivery with the feeling of a traiteur or private-chef dinner at home.
What is Mr. Saucy?
Mr. Saucy is a prepared meal delivery brand for restaurant-quality meals at home. Christophe Rammant develops the dishes; our kitchen team prepares them fresh in Bruges; you heat and serve at home.
Do you deliver across Belgium?
Yes. We deliver chilled across Belgium and Luxembourg with DPD Fresh, and locally in Bruges, Knokke and Damme.
Do I need to cook?
No. The dishes arrive fully prepared. You only heat, plate and serve, with instructions included.
Is this a traiteur or meal delivery?
It sits between both: the ease of meal delivery with the feeling of a traiteur or private-chef dinner at home.
More questions?
114 recipes to explore
Learn the techniques behind every dish. Classic French foundations, global flavors. Step-by-step from a Le Cordon Bleu trained chef.
Swipe to explore
Peach Melba Recipe with Vanilla Crème Légère and Almond Crumbs
This peach melba recipe takes Escoffier's classic dessert and turns it into an elegant, composed plate. Ripe peaches are gently poached, then topped with raw raspberry coulis, light vanilla crème légère, crunchy almond financier crumbs, and a quenelle of semifreddo. Every part can be made ahead over a day or two, so final plating takes just minutes. Serves 4 to 6.
Roasted Turbot Recipe with Vermouth Beurre Blanc and Fennel
This roasted turbot recipe pairs a crisp-skinned, oven-finished fillet with a silky vermouth beurre blanc, buttery braised fennel, and confit-style baby potatoes. The trick is a hard sear for color, then a gentle 180°C / 356°F oven finish so the delicate flesh stays moist. It takes about 90 minutes total and serves 4.
Chilled Yellow Tomato Gazpacho Recipe with Shrimp and Basil Oil
This yellow tomato gazpacho recipe turns ripe summer tomatoes and roasted peppers into a silky chilled soup, using a classic bread-and-oil trick for body and a partial strain for restaurant-smooth texture. Top it with sweet North Sea shrimp, bright basil oil, and crunchy sourdough crumbs. It takes about 50 minutes of hands-on work, plus chilling time, and serves 4-6.
Peach Melba Recipe with Vanilla Crème Légère and Almond Crumbs
This peach melba recipe takes Escoffier's classic dessert and turns it into an elegant, composed plate. Ripe peaches are gently poached, then topped with raw raspberry coulis, light vanilla crème légère, crunchy almond financier crumbs, and a quenelle of semifreddo. Every part can be made ahead over a day or two, so final plating takes just minutes. Serves 4 to 6.
Roasted Turbot Recipe with Vermouth Beurre Blanc and Fennel
This roasted turbot recipe pairs a crisp-skinned, oven-finished fillet with a silky vermouth beurre blanc, buttery braised fennel, and confit-style baby potatoes. The trick is a hard sear for color, then a gentle 180°C / 356°F oven finish so the delicate flesh stays moist. It takes about 90 minutes total and serves 4.
Chilled Yellow Tomato Gazpacho Recipe with Shrimp and Basil Oil
This yellow tomato gazpacho recipe turns ripe summer tomatoes and roasted peppers into a silky chilled soup, using a classic bread-and-oil trick for body and a partial strain for restaurant-smooth texture. Top it with sweet North Sea shrimp, bright basil oil, and crunchy sourdough crumbs. It takes about 50 minutes of hands-on work, plus chilling time, and serves 4-6.
Meet the team
We're building the future of fine dining at home: a private chef in a box. 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
From our home-dining guides
Practical answers about dining like a restaurant at home.
Catering Menu for Vegetarians and Meat Eaters: A Simple Shared-Table Guide
Plan a polished catering menu for vegetarians and meat eaters with shared starters, complementary mains, inclusive sides and easy service.
When to Order Catering for a Party: A Practical Planning Timeline
When to order catering for a party: follow this two-week timeline, confirm guests and meet Mr. Saucy's 14:00 cutoff.
Dinner Delivery for Four: A Restaurant-Quality Evening at Home
Plan dinner delivery for four with a three-course menu, chilled meal guidance, plating timing, wine pairings and easy hosting details.