Led by taste
Great catering doesn't just feed people—it shapes the atmosphere of your event and creates connections that last. Whether you're hosting a business meeting, product launch, or company celebration, the food sets the tone and leaves an impression long after the last bite. At Bouffe, we create refined, thoughtful menus for business gatherings that elevate your event without feeling overly formal or exclusive.
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What makes us different? We follow the rhythm of the seasons and work closely with local suppliers to source the best ingredients at their peak. Our approach is rooted in flavour: comfort food with an international twist, creative use of fermentation and preservation techniques, and a focus on dishes that surprise and satisfy. We handle every detail—from concept to service—so you can focus on your guests and your goals. The result? Food that's memorable, sustainable in practice, and designed around one simple principle: taste comes first.
My Story
Welcome to Bouffe – my culinary playground and passion project.
For me, cooking has never been just a job, but a way to bring people together, surprise them, and create lasting memories. Even as a student, I was cooking non-stop for friends and family. Invitations to my tiny kitchen became little pop‑up gatherings: I’d be whipping up something new, gathering ideas from cookbooks, from what I found at the local market, playing with taste combinations while laughing, chatting and sharing meals. I rarely made it to the table on time, because I was too caught up in what was happening on the stove, trying that fermentation jar, fiddling with pickled veggies, or reimaging a classic dish.
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After my studies in political science, I knew I wanted that love of food and connection to find its place in my professional life. I made the switch to the restaurant world, with the idea of starting my own business one day. In a short period of time, I went from running my own kitchen to working in gourmet restaurants (including "La Bonne Chère in Brussels). It was here, in these top restaurants, that I was able to further develop my taste, creativity, and working rhythm.
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This experience, together with my passion to feed people well and to bring them together, became the foundation for Bouffe. But this time, I work on a slightly larger scale: business events, company meetings, and group occasions, where food plays a crucial role in creating successful connections. The vision is to create a catering company that stands for high‑quality food, executed with care, without feeling exclusive. Food that brings people together, that elevates a gathering without stealing the spotlight.
My values
Led by taste
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Every dish is built around taste. I create comfort food with an international twist—familiar flavours you recognize, but with unexpected influences and combinations that make them feel fresh and exciting and working with high quality ingredients: that’s why my menus are designed around what's in season and at its best. I work closely with Het Neerhof, a farm specializing in organic seasonal cultivation. This allows me to use the purest products every season, straight from the field to the plate. My menus often put vegetables at the centre. Not because we're vegetarian (we're not), but because they're incredibly rich in flavour, texture, and possibility. Vegetables are often an afterthought in catering, but for me, they're not sidebars—they're stars. Root vegetables, seasonal greens, legumes, wild herbs: these are the building blocks I use to create those unexpected flavour combinations. Like stir fried gnocchi and eggplant with coconut red curry sauce, thai basil and shrimp or classic stuffed chicken ballotine but with chestnut, chipotle and maple syrup filling, roasted mushrooms, gel of fermented sweet grilled maïs and chipotle chicken gravy.
Sustainable by Nature
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For me, sustainability isn't a buzzword—it's a method. An important pillar of my work is fermentation and preservation. I believe that every ingredient can gain added value when you use it to its full potential. Fermentation, drying, pickling, and preserving enhance taste, build depth and extend the lifecycle of excellent produce. Transforming simple products into something new—with surprising flavors—is pure magic for me and a creative outlet. Like our on water fermented Tarragon Mushrooms, dried out and fermented figues or seasonal miso’s with the vegetables of abundance worked in them. Added advantage: Longer shelf life and reducing waste.
Peace of mind
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When you work with Bouffe, I handle everything: menu development, planning, preparation, logistics, delivery, setup, service and follow-through. If needed, I can bring all the necessary materials—from cooking equipment to tableware and serving supplies, everything needed to make your event run smoothly. Whether you’re hosting an executive lunch, a seminar, or a team celebration, I make sure the catering side runs smoothly — so you can focus on your guests and your goals. I care about the details: how the dishes are presented, how service runs, the transition between courses and activities. Because when food is excellent and thoughtfully served, it enhances relationships, conversation, ideas and outcomes. I believe that the right catering helps an event become more than the sum of its parts.
What makes Bouffe different?
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Menus that follow the rhythm of the seasons, for peak freshness.
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Food with real flavour, familiar tastes with an international twist.
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Dishes that put vegetables in the spotlight.
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A focus on local suppliers and techniques like fermentation, pickling and preservation.
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A belief in sustainability, because it delivers better ingredients, better taste and better impact.
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A full-service approach where you don’t have to worry about anything.
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High‑quality food, executed with care, without feeling exclusive.
What can you expect at Bouffe? A kitchen that is true to the seasons, sustainable in its approach, and surprising in its execution. No standard formulas, but dishes and menus that are carefully tailored to your occasion and guests.
We are always led by taste: in food, in methods, and in service.