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.
Geräucherte Entenbrust mit Salat und einem Feigen-Orangen-Dressing - 2 Personen 1 Handvoll Feldsalat 1 handgeschnittener frisée Salat 1/4 Gurke 1 kleine Schalotte 10 schwarze Oliven 1 Orange 1 Glas EFF Fig-Orange 3 Esslöffel extra vergine Olivenöl 1 Esslöffel weißer...read more
Pheasant fillet with Longonberry - Campari 2 persons Ingredients: 2 or 4 pheasant fillets according to weight. For 2 persons that is ± about 350 gr. The pheasant fillet can be replaced by guinea fowl or chicken fillet. 500 ml poultry stock 2 tbsp orange juice 50 ml...read more
Fasanenfilet mit Preiselbeeren - Campari 2 Personen Zutaten: 2 oder 4 Fasanenfilets je nach Gewicht. Für 2 Personen sind das ca. 350 gr. Das Fasanenfilet kann durch Perlhuhn- oder Hühnerfilet ersetzt werden. 500 ml Geflügelbrühe 2 Esslöffel Orangensaft 50 ml Campari...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.