Big tables are prepared like celebrations

In Mauritius, a celebration is measured by its table. Birthday, communion, christening, New Year's Eve, or simply the Sunday when the whole family turns up: when the table grows from 6 to 20, it's no longer the same meal — it's logistics, and logistics are won in advance.

The short answer: to feed a big table without spending the week on it, apply the 1-2-1 formula: one showpiece to share (côte de bœuf, leg of lamb, whole fish — or a Kobe for the very big occasions), two crowd-pleasers everyone loves (marinated chicken, skewers, or one big simmered pot), and one discovery that gets people talking (Wagyu burgers, prawns). Quantities: aim for the low end of the ranges beyond 15 guests. Order 2–3 days ahead, delivered the day before.

The menu by occasion

• Birthday: the grill combo — one fine piece carved in front of the guests, skewers and marinated wings rolling, burgers for the kids. Convivial, no table service needed.
• Communion, christening, intimate wedding: the big pot — a biryani, a chicken kalia or a curry simmering for 20, served with farathas and chutneys. One cooking, everyone served hot at the same time.
• End of year, réveillon: the prestige moment — a gourmet platter, a beef roast, prawns to start. This is the meal where an authentic Kobe beef turns dinner into a memory.
• The XXL Sunday: coals + pot — the barbecue for the afternoon, a pot of halim or rougaille for those who stay into the evening.

Our entire range is halal certified: at a big table where families mix, everyone shares the same dishes — one table, no double menu.

The logistics of a great celebration

1. Order 2–3 days ahead: big quantities and special cuts (whole pieces, cubes for the pot, marinades) take preparation — and you're sure to have everything.
2. Delivery the day before: everything arrives vacuum-packed, ready to cook or marinate calmly. On the day, zero shopping.
3. Aim low in the ranges beyond 15: on a big table, variety compensates volume — leftovers are easier to manage than shortages, but they still need managing.
4. Plan a buffer piece: 1 kg of skewers or sausages vacuum-packed in reserve — if the party overflows, it goes on the grill; if not, it goes to the freezer for next weekend.
5. The exact price is confirmed at weighing before delivery, VAT included — no surprise on the celebration budget.

Quantities for a big table

The full portions by meal type (barbecue, simmered, fish, children) are in our meat-per-person guide. Quick version: a barbecue for 20 adults = roughly 7–8 kg in mixed cuts; a biryani pot for 20 = about 4 kg of bone-in chicken.

Frequently asked questions