Anyone still thinking of heading to the post-Tour Criterium in Wout van Aert’s hometown as a VIP is missing out. All tickets are out the door. Catering Van Eyck has been the house caterer of this successful networking event for years. Organiser Kristof Van Mensel sees the culinary quality of the catering as one of the reasons for its great success.
More than 900 guests will enjoy the culinary qualities of Catering Van Eyck on Thursday 25 July while the professional cyclists ride laps through the city centre. Director Kristof Van Mensel notes that the VIP tent at the finish line fills up earlier every year. “That is not so obvious after all,” he clarifies. “Because our event ‘Herentals Fietst Feest’ falls in the middle of the construction holidays, which means that many potential customers are often far away abroad. The fact that we already have the ‘full house’ sign up anyway is certainly partly due to the excellent catering for our guests.
Gastronomy
Jan Van Eyck of the caterer of the same name is happy with the recognition for the culinary quality. “Especially when you consider that we provide table service in a packed VIP tent, where we have to operate in a limited space. Still, we always offer a gourmet experience in three courses. And every year we put together a different menu, in consultation with the decorators. And of course we also take into account the wishes of vegetarians or guests with allergies. It is particularly challenging every year to surprise the public again with innovative dishes.”
Three-day
Those who still want to taste the quality of Catering Van Eyck can still register for Herentals Feest on Friday 26 and Saturday 27 July. Because there too, Catering van Eyck will be the culinary partner for the VIPs. On Friday, ‘Regi live ft. Linda & guests’ are the headliner, on Saturday ‘Natalia’ is the top artist on duty. “Here too, we are aiming for a top culinary experience,” Jan Van Eyck concludes. “Admittedly with a different concept and different dishes, but here too we want to distinguish ourselves as a caterer. Such a three-day event poses a delightful challenge where we showcase our knowledge to a very wide and different audience.”
