A crayfish and pumpkin cappuccino, followed by a capon filled with parsnips roasted with vanilla, to finish with a log of pears, chocolate and speculoos. This is one of the festive menus offered by Pierre-Emmanuel Dengis, event caterer for large events in the Huy region, between Liège and Namur. But it also offers take-out meals during these festive periods. Is December 23 a busy day in the kitchen as we suspect?
“Yes, actually a little. There we are in the last minute preparations: packaging, packaging, we finish the sauces, the last spices, etc. So we are busy preparing the last good small dishes for the Christmas holidays, yes absolutely..”, says Pierre-Emmanuel Dengis.
But the increase in the prices of goods and raw materials is a reality. In this context, was it more difficult to prepare good meals this year or to create a festive menu?
“It is obvious that it is never easy, as for everyone“, explains Pierre-Emmanuel Dengis. This catering company has decided to keep its prices at the same level as last year.”We had already made a small climb. But we can’t start doing too high prices, menus for €70 and three courses, it’s not possible, especially take away. So we decided to keep this no-raise policy this year..”