Choose us for
Complete privacy
Nothing leaves the room. No restaurant, no audience, no compromise on the confidentiality your conversations require.
Your time stays yours
No taxi, no reservation, no afternoon lost. The best table comes to your guest, and every minute belongs to the conversation.
A menu for this one guest
We write the courses around your guest’s taste. If they are from Kyoto, or have had the same favourite dish for thirty years, it is in the menu before you have to mention it. The menu card alone shows how well you know them.
A chef’s table, at your table
Michele runs the service himself. Every course is finished on site. Vegetarian, vegan, kosher, halal or an allergy is not a special case, it is part of the menu.
The room changes while you work
If you want it that way, we set up while your meeting is still running. You step out for a break. You come back, and the meeting room has become a dining room.
By that same afternoon the room is back as it was.
A decade of trust from Swiss business
“Michele kocht supported our quarterly meeting with outstanding food. The discretion of our own premises and the smooth running of it are genuine added value for us.”
Mark Steinkat · CEO, Commerzbank Schweiz
Every menu is written new
Boardroom menus are written from scratch every time, because they are meant for particular guests on a particular day. We ask who is at the table, where the guests are from and what the occasion is. That decides whether it runs to three courses or seven.
So that you have something to picture, here is one evening from December: seven courses for ten guests, with a wine pairing.
Boardroom Menü · Dezember 2019
December 2019
from CHF 195 per person · 10 guests, seven courses with wine pairing
- Carpaccio di Manzo vom Bio-Rind
- Gegrillte grönländische Tiefseegarnele, Erbsenpüree, Zitronenbutter, Minze
- Tagliolini von Cipriani mit weissen Trüffeln aus dem Piemont
- Kalbskarree vom Biohof, Risotto Milanese, Béarnaise
- Champagne Bollinger bis Château Coutet, Barsac
- From two people, comfortably up to 30 at a laid table.
- Lunch from CHF 145 per person.
- We need power, water nearby and a route for deliveries. A small kitchenette is often enough.
What is your minimum for boardroom dining?
From two. At a laid table it works up to 30 people; beyond that it becomes an event.
Do we need a kitchen in the building?
No. We bring a mobile kitchen. What we need is power, a water connection nearby and a delivery route. We settle that at the site visit.
How bespoke is the menu?
Entirely. There is no card to choose from. We write it around your guests’ taste and background, and around the occasion.
Is the chef always present?
Yes. Michele cooks on site, plates, and introduces the courses if you want him to.
How late can we book?
Five days is enough. Shorter notice is often possible, depending on the date.
What does boardroom dining cost?
Lunch from CHF 145 per person. Staff, drinks and equipment are added as needed and are set out clearly in the quote.