Frequently asked questions

I am, with a lot of passion and creativity. From the first enquiry to the last plate cleared away, everything is in my hands: I advise you personally, visit the location, write the quote, develop the menu, do the shopping and cook. I also plan the crockery, table setting and decoration myself. Depending on the event, a well-practised team supports me with service, in the kitchen and with setting up and clearing away. The cooking stays in my hands, so every menu carries my personal signature.

Yes, I cook mainly vegetarian and vegan food. If you would like meat, fish or other animal products, I make sure they come from animal-friendly farming or sustainable fishing.

Yes, it’s important to me that everyone can join in the meal. Just mention in your enquiry whether there are allergies or special diets. We’ll discuss the details in person.

Wherever possible, I prefer organic products and pay attention to seasonality, regional origin and above all quality. Sometimes a high-quality product from the region convinces me more than an organic alternative. If you would like a particularly regional menu, I put it together specifically from local, seasonal ingredients. To be honest, it isn’t always possible to combine everything: some ingredients come from further away or aren’t available in organic quality. My aim is to choose carefully and create the best possible taste experience, without rigid rules.

In principle, yes. It turns out best when your wishes and my cooking come together. I’m happy to advise you on this.

Of course, a separate children’s menu is available on request.

I don’t usually offer a tasting, as it would be a huge effort. Instead, we go through the menu carefully beforehand so that it suits your event.

Yes, on request. Tell me what interests you.

From just two people, for example for a truly exclusive dinner for two.

Yes, abroad too. You decide where your event takes place.

Ideally a month in advance, earlier is welcome too. Catering needs good planning.

If it’s feasible and I have time, gladly. Just get in touch straight away.

With electricity and water I can already do a lot. If there’s more, a kitchen for example, it becomes easier. Anything that’s missing can be organised.

Yes, gladly. For me, it’s part of the experience.

Yes, I bring them along if you’d like.

Yes. How many staff are needed depends on the size and scope of your event.

We usually do the washing-up on site in your kitchen. If that isn’t possible, we take care of it in our own scullery. We charge for the time this takes.

We tidy up everything that belongs to the catering and take it with us. Everything else by arrangement.

Yes, gladly. I prefer to source drinks from Zurich producers. And if you’d like a bar, we’ll set one up for you.

By arrangement, my team is happy to take care of it.

Yes, that’s generally possible. Just tell me what you need.

Nothing ends up in the bin: I bring take-away boxes and you pack whatever you’d like.

It depends entirely on your event. It helps if you think about your budget beforehand. That way the quote fits exactly.

Yes. Because each quote is prepared individually and takes time, I write one for specific events. Ideally, we’ll look at the venue together beforehand.

Yes, I charge for transport separately. You’ll see it as a separate item in the quote.

Yes. So that I can plan and shop for everything calmly, I ask for a deposit of 50% of the total amount, no later than 21 days before the event. You can then simply pay the final invoice within 10 days.

No later than 14 days before the event. You will find the full details in my general terms and conditions, which you receive with the quote.

That can happen. Please let me know in writing no later than 21 days before the event. If you cancel later, I charge for the work done up to that point. You will find the full details in my general terms and conditions.