Making every event unforgettable!
creating a unique food experience. EVERY TIME!
Switzerland’s most creative luxury caterer for exclusive events and special celebrations
Loving attention to every detail, making your event unforgettable
You want your event to be a unique experience for your guests? Émely’s Fine Food offers refined and luxurious food. We use seasonal and sustainable ingredients of the highest quality, and we challenge the palate. With us your event will be a different, surprising and unique gastronomic experience.
Emely’s top 7
Download EMELY’S top 7 dinner recipes guaranteed to impressed your guests
Eating is not only about feeding your body, it’s also about caring for the environment, challenging your senses, and nourishing your social needs.
Pinxtos with smoked mackerel, artichoke and pickled mustard seeds 1/2 shallot 3 tablespoons apple vinegar 3 tablespoons white balsamic vinegar (or ideally rosé balsamic but it is difficult to get) Fleur de sel 1 baguette extra virgin olive oil 1 can of artichoke...read more
Pinxtos mit geräucherter Makrele, Artischocke und eingelegten Senfsamen 1/2 Schalotte 3 Esslöffel Apfelessig 3 Esslöffel weißer Balsamico-Essig (oder idealerweise Rosé-Balsamico, ist aber schwierig zu bekommen). Fleur de sel 1 Baguette natives Olivenöl extra 1 Dose...read more
Smoked duck breast with salad and a fig-orange dressing - 2 persons 1 handful lamb's lettuce 1 hand cut frisée salad 1/4 cucumber 1 small shallot 10 black olives 1 orange 1 glass EFF fig-orange 3 tablespoons extra virgin olive oil 1 tablespoon white balsamic vinegar...read more
A passion for food!
I am born in the Netherlands where I grew up with my feet in the sink, always sitting on my mum’s countertop “helping” with the cooking. Our whole family life revolved around dining and spending quality time together at the dining table. I’ve always been a gourmet, eating and liking everything as of a very young age, especially fish, seafood and all kinds of vegetables.
Growing up in a family of great female cooks, for a long time I didn’t consider my talent as very special and therefor channeled my energy in getting a university degree and a corporate career. In the meantime, my passion for cooking broadened into a passion for (healthy) foods, challenging flavor combinations and urban gardening. I pay a lot of attention to the way food is produced, prefer making everything myself and like to buy my ingredients as close to home as possible.