Do you travel to the south of Hainaut, around Chimay?

Yes. We work across Belgium and the Benelux, including the Boot of Hainaut (the Botte du Hainaut). For venues far in the south we allow a generous journey, so the oven is hot on time. Send us the address and we will take the estate’s access into account.

Can we use an industrial heritage site in Hainaut as a party venue?

That works if the site has outdoor space or an open canopy where the wood-fired oven can burn safely. We do not set the oven up inside a hall, because the smoke needs to escape. Together with the site manager we work out where the marquee goes and how we get our equipment there.

How much space do I need to provide on a farm or in a garden?

Count on a level patch big enough for a marquee, 3×3 or if necessary 4×4 metres, with 2.5-metre clear access to reach it. On a farm a paved courtyard is ideal; on grass it helps if the ground is not too soft after rain.

What if it rains during our party in Hainaut?

The fire burns in the open air or beneath a covering with open sides, since smoke must be able to escape. In bad weather we arrange a marquee together with you or use a covered area at the venue. Your guests stay dry, and the pizzas keep coming out of the fire at pace.

Pizza catering in the province of Hainaut

Hainaut is wider than most people expect: from the Scheldt valley around Tournai to the forests near Chimay. Our pizza catering delivers an oven fired with real wood, plus a crew, to your celebration, wherever in the province it takes place.

Four regions, one oven

Picardy Wallonia, the Borinage, the Charleroi area and the south around Chimay each call for a different approach; the menu and timing follow your location.

Guests served in shareable rounds

With pizza à volonté, the pizzas travel from table to table in slices, so guests from Flanders and Wallonia can taste, chat and decide for themselves when to take another slice.

No minimum guest count

Twenty relatives at a farm near Ath or a hundred colleagues in Mons: there is no minimum, and above 150 guests a second baking station joins the first.

A province with four faces

Anyone planning a party in Hainaut is really choosing a region first. In the west, around Tournai and Ath, you find open fields, square farmsteads and villages where the Scheldt and the Dender cross the landscape. Around Mons and La Louvière the ground tells another story: slag heaps, workers’ districts and large industrial sites that are now cultural venues or party halls.

South of Charleroi the land gets hillier, with villa neighbourhoods and green estates in the Entre-Sambre-et-Meuse. Right at the bottom, in the tip around Chimay, everything already feels almost Ardennes: forests, abbey country and, towards Charleroi, the lakes of the Eau d’Heure. For us this variety means that no two set-ups in the province are alike, so we look at every location individually.

What an evening around the oven looks like

We have the crew at the venue ninety minutes or so ahead of your first arrivals. The oven needs that time to heat up gently while we pitch the marquee, 3×3 or 4×4 metres depending on the party. If you choose the Full experience, the evening opens with an aperitivo: focaccia still steaming from the oven, bruschetta and antipasti, with a glass of Aperol or Italian wine.

Then the oven runs at full blast. Six to ten kinds of pizza come round in shareable slices, so nobody has to commit to a whole pizza and everyone can try everything. After 120 to 150 minutes of pizza we finish with tiramisu or cannoli, and we leave our corner tidy, rubbish included. After that, there is nothing left for you to arrange.

Bilingual celebrations and dietary needs

Many parties in Hainaut bring two language groups together: a bride from Flanders with in-laws from the Borinage, a company from Kortrijk with a branch in Mouscron. Around an open wood-fired oven, the language gap soon disappears. People watch the dough slide in, point at the pizza they would like to try and start talking without effort.

Vegetarian pizzas are always on the menu. If some guests are vegan or gluten-free, let us know in advance: we prepare those pizzas on a separate worktop, and you receive an overview of all allergens well before the party. Our sourdough is left to rise for 48 to 72 hours with no commercial yeast, which gives a light, crisp crust.

We hebben een geweldige ervaring gehad met Chloë & Mathieu van Prestigio Catering! Heerlijke pizza's met liefde bereid door 2 jonge en passievolle ondernemers. Wijzelf en onze + 40 gasten hebben enorm genoten van de authentieke smaken.…
— Caroline C.View on Google

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