The vaulted cellar, for thirty-four

The vaulted cellar is hired out in full: up to thirty-four covers, away from the upstairs room. It is air-conditioned, which matters in June and September, the two months when seminars fall.

At that size, a team fits around a few tables and everyone can hear each other. It is the format for a management committee, a project team or a whole department.

The house's cooking is generous: a carbonade, a potjevleesch or a welsh arrive at the same time for the whole room. Above twenty-five guests, the menu is set in advance, with two or three choices per course.

The seminar lunch: you work in the morning wherever you like, you have lunch in the cellar, and you leave having really taken a break.

The private evening, the whole cellar, from the aperitif to the last coffee, with a price per person set before the date.

The team lunch in the upstairs room, under the copper pans, for around ten people.

The end-of-year meal: December gets booked from October, and the cellar goes first.

The price per person is announced before the date, with or without drinks, and it does not move on the invoice. Anything added, if anything is added, will have been asked for on the night by someone from your team.

The invoice is made out in your company's name, with the purchase order number or the department to mention if you have one. Payment on the spot, by bank transfer, or on receipt: tell us what suits your accounts department.

We issue quotes on request.