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What makes us different?

At HomeGourmet, we cook.

But for us, cooking is more than just simply following a recipe.

To cook is to discover, select and pamper the best local producers and growers. To cook, is to debate, test, critique, break down recipes, and to become inspired. It is to try to put a name on a feeling and to spend days trying to create it. To cook, is to put your ego in your back pocket and to accept counsel and critique. To cook, for us, is to show up early, leave late and watch time fly.

At HomeGourmet, we cook !

Catering by HomeGourmet

One Idea

Born on the benches of the prestigious Ecole Hôtelière de Lausanne, the idea is rather simple: offer a “next generation” catering service, open to culinary innovations from all over the world while remaining firmly rooted in the local terroir.  

One Goal

To provide you with the best value for money on the market for all kinds of events, from 20 to 2’000 guests. 

Filet de wapiti by HomeGourmet catering
Cocktail dînatoire en plein service traiteur
Ardoise de cocktail dînatoire par le traiteur HomeGourmet

Many, many ingredients

We work in short food circuits with the best local growers, and our food is guaranteed 100% home-made. Say goodbye to industrial products, at HomeGourmet we let the Terroir speak! 

One team

Our chefs have learned their trade in the best Michelin star restaurants around the world before joining our team, to imagine, test, and create your catering events. And with hundreds of successful events and as many happy clients, we’re not letting anything to chance! 

Ask for your free quote - 021.825.40.45 

Présentation de dressage estival
Filet de cerf en basse température

Tataki de thon rouge

Notre traiteur en video!

Local Ingredients

We work closely with the best neighboring producers and growers, buying directly which allows us to pay fair market price for local produce. It isn’t more expensive, so everyone is happy – especially you.

Domaine La Capitaine

Issu de la huitième génération de vignerons vaudois, Raynald Parmelin est un « viticulteur de souche » animé par sa passion de la qualité et ayant à cœur de proposer une grande diversité de vins. Labellisé Bio Bourgeon et Demeter, ses efforts sont récompensés par l’attribution de prix du meilleur vin bio suisse obtenu trois années de suite (2009, 2010, 2011) décerné au Grand Prix du Vin Suisse, par une sélection au guide Hachette des vins 2011 et par quatre médailles d’or et une d’argent au concours OVV (Office des Vins Vaudois).

La viande trop cuite et les brocolis

Alpage de la Burtignière

Christian Viande and Gérard Berguer, Le Brassus
Two passionate friends who produce – among other things – the very best Gruyère d’Alpage in the Canton de Vaud.
Their cheese is 100% hand-made using traditional wood fires, and their pasturage is on the banks of the Orbe river. You can also find their cheese in selected shops in Clarmont.

Hypocrites and getting their asses kicked.

Boucherie du Maupas

The Boucherie du Maupas is the very last one in Lausanne to still use a traditional wood oven to smoke and cure their meats - and it shows! Name any Vaudoise specialty: not only do they have it, they most likely do it themselves, like the good old times. 
Remember the saucisson Vaudois we sometimes have on our catering menus? Yup, that's where it's from! 

When people make fun of the accent Vaudois and Justin Bieber

Boucherie Jacques Chanson

Boucherie de campagne, La Chaux
Jacques is a butcher who perpetuates the traditional ways. Local producers bring him their cattle to have it slaughtered, readied in cuts and matured.
Jacques also has a shop where you can get amazing beef matured on the bone, free range pork and delicatessen – all local and definitely worth a visit!

Hitting his toes on furniture in the middle of the night

Brasserie La Nébuleuse

La Nébuleuse is an epicurean friendship tale. Unable to find beers to their taste in Switzerland , they simply decided to create their own. Yeah, your average Nébuleux is a stubborn beast. Inspired by the creativity of the North American brewing scene, they constantly create bold craft beers, when they're not busy picking beers for HomeGourmet's catering beer-food pairings!

Beers served too cold. It's really not that hard, guys.

Château de Luins

Laurent Baechtold
Le Château de Luins date du 15ème et 17ème siècle.C’est en 1909 que la famille Trüssel acquiert ce magnifique domaine dont les descendants, la famille Baechtold en assurent actuellement l’exploitation. Le vignoble, d’une surface de 10,5ha planté en culture étroite à forte densité, se situe autour du Château et est composée à 95% de Chasselas. Toute la récolte est vinifiée au domaine dans des foudres en bois. Le domaine dispose de deux salles de réception, la salle des pressoirs d’une capacité de 100 personnes pour un repas et 250 personnes en apéritif, le carnotzet d’une capacité de 20 à 25 personnes assises. La cour est également à disposition pour l’organisation de manifestations.

L'hypocrisie, la violence en tout genre et le manque de respect

Elevage Laurent Girardet

Les Plaines de Rosière, Collex-Bossy
Bisons and wapitis raised by Laurent Girardet in Collex-Bossy are never fattened, they spend at least two years in the pastures where they feed exclusively on grass in the summer and hay in the winter.

Big cities and stepping on Legos

Elevage Les Saveurs de nos Pâturages

Clément Jullierat, Lucelle
A great team of producers who work with a label, strict ethical guidelines and above all, an eco-friendly process all the way!

Shopping and trying to find a parking spot. Especially if it’s to go shopping

Fromagerie Casa Mozzarella

Angelo Albrizio, Genève
Angelo Albrizio and his team use their ancestral know-how to produce local, artisanal mozzarella and Italian cheeses. A must see!

People who talk a lot

Jural, Pata Negra Suisse

Tomas and Eleuterio Alcala, Vaumarcus
Tomas and « Lute » Alcala produce 100% Swiss Pata Negra ham in Neuchâtel, perpetuating a family tradition that started generations ago in Spain. In collaboration with ProSpecieRara, these kind brothers have created the largest swallow-pork community in Europe, and this beautiful farm is tended by people in reinsertion. Food for thought, right?

Agitation and bad ham

Les Frères Dutruy

Julien et Christian Dutruy, Founex
In 2005, Christian and Julien Dutruy took over the family business after having studied and worked on various continents. Working over 25 acres in the towns of Founex, Coppet and Commugny, west of the „La Cote AOC“ namesake, the duo also manages one of Switzerland’s largest nurseries. To top it all off, they’re great guys.

Fast food, taxes and tripes

Maraîchers Cuendet

Marc-André and Marc-Etienne Cuendet, Bremblens
Marc-André & Marc-Etienne Cuendet, apprentice country bumpkins and other vegetal shenanigans in Bremblens !

Working at the market when it rains, when people pull on his hair and coffee

Can you deliver to my place ?


Savory and generous meals, served with an appetizer, a side and a mini-baguette all delivered directly to your work place ! The menu is comprised of 3 seasonal dishes and a daily specialty.

  • Order Monday through Friday, the day before required delivery until midnight.
  • Free delivery as of CHF 60.- per order.
  • Delivered cold with heating instructions when necessary, indicated on the box.
  • From Montreux to Geneva.
  • Home brewed iced tea and dessert options.


Our « Fine Food to Go » boutiques in downtown Geneva, for small pleasures on the fly !

From pulled pork to the Collex-Bossy bison, a soup bar or even an exceptional specialty coffee menu, StreetGourmet is the urban foodie’s place to be.

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