L&L Kitchen

L&L Kitchen's own Impressum names 2 people, Layla Elsa Emilie Giacomazzi and Louis Paul Marshall, as the owners of "L&L Kitchen Marshall & Giacomazzi," alongside a Handelsregister number, the standard notice for a Swiss general partnership. A couple of short paragraphs down, on the very same page, the liability disclaimer switches company forms: "LL Kitchen GmbH behält sich vor, Inhalte ohne Ankündigung zu ändern oder zu löschen," LL Kitchen GmbH reserves the right to change or delete content without notice. The copyright paragraph right after it names "LL Kitchen GmbH" again. Zurich's commercial register, mirrored independently by Moneyhouse from the same SOGC filings, settles which one is real. L&L Kitchen Marshall & Giacomazzi is a Kollektivgesellschaft, a general partnership, entered into the register on 30 May 2014 and trading from 1 June that year. It has never been a GmbH. That is a small slip in a legal notice, not a reason to avoid the business, but it is worth knowing before taking any other line on the site at face value, including the one this listing was asked to check: "hochwertige Zutaten zu einem Geschmackserlebnis," high-quality ingredients turned into a taste experience. That phrase is not something an outsider can verify. What follows leans on what the business actually writes down, in its terms and its menu pages, rather than on what it advertises.

Catering and Störkoch, exactly as registered in 2014

The commercial register lists the partnership's purpose in 2 words: "Catering, Störkoch." Störkoch is the Swiss term, used on the business's own private-chef page, for a cook who works in the client's own kitchen rather than delivering finished food. That page describes exactly that service: a menu created and cooked at the couple's home, table decoration and crockery supplied on request, staff available to serve, and a kitchen "left as clean as we found it, with a bit of extra shine" when the evening ends. Louis Marshall runs the kitchen; Layla Giacomazzi, on the site's own About page, describes herself as the event coordinator who looks after guests, service and decoration. Both are named in the SOGC's original 2014 filing as partners with sole signing authority, Giacomazzi from Maggia in Ticino and Marshall from Schaffhausen. The business advertises 2 addresses under the same phone number, Winzerstrasse 105 in 8049 Zürich and Fatiostrasse 22 in 4056 Basel, but the commercial register lists a single legal seat, Zürich, and no separate branch anywhere else. That does not mean the Basel kitchen isn't real; plenty of small Swiss partnerships run a second address without registering it as a branch. It does mean a Basel wedding is booked with a Zürich-registered partnership rather than a locally incorporated one.

A menu built by asking first, and a tasting that costs extra

Behind the ingredient tagline, the site's own menu page spells out an actual process: "Gerne besprechen wir mit dir im Voraus, welche Gerichte in Frage kommen und machen einen Menüvorschlag," we're happy to discuss which dishes might work in advance and put together a menu proposal, with an explicit opt-out for a couple who would rather be surprised on the day. The flying-dinner page repeats the same commitment in different words: they plan that menu with the client in advance too, "so dass es genau nach deinem Geschmack und dem deiner Gäste ist." That is a real, checkable step, a consultation before the event rather than a bare promise of quality. The general terms and conditions add the part the marketing copy leaves out. Clause 9, headed "Probeessen," a tasting, reads: "Wünscht der Kunde ein Probeessen oder eine Weindegustation, so wird dies separat verrechnet," a tasting meal or a wine tasting, if the customer wants one, is billed separately. So a tasting exists, and it is the concrete version of the "Geschmackserlebnis" the homepage promises. It is not included by default, and nowhere does the site publish what it costs.

Apéro, buffet or a 4-course menu, from 2 guests to 500

The wedding page's own heading promises "Full-Service Catering für 2 bis 500 Hochzeitsgäste," full-service catering for 2 to 500 wedding guests. The paragraph directly under it gives a different floor: "Ob nur 10 oder 500 Hochzeitsgäste," whether it's just 10 or 500 guests. The heading and the paragraph beneath it don't agree on where the minimum actually sits, though both land on the same ceiling, 500, which is worded identically on the corporate- and private-event pages. Within that range the site names 3 sit-down formats: an apéro of finger food and canapés, a buffet (the sample menu names Swiss beef shoulder braised low and slow, glazed pork spare ribs, and a gluten-free chocolate cake), or a plated 4-course menu that opens with a "Gruss aus der Küche" and closes on a quince tarte Tatin. A flying-dinner format, food served in small bowls while guests stand and talk, is offered too, pitched on its own page as suited to "moderne Hochzeiten," modern weddings, as much as to office events. Decoration, floristry and a drinks pairing are folded into every one of these as add-ons, and furniture, a tent or crockery can be supplied if the venue doesn't already have them.

A wedding gets 90 days, a birthday gets 14

L&L Kitchen's terms set one cancellation ladder for an ordinary booking and a noticeably longer one for a wedding. For most events, cancelling up to 14 days out is billed only for costs already incurred; 14 to 7 days out costs 25 percent of the agreed service; 7 to 3 days out, 50 percent; inside 3 days, the full 100 percent. A wedding, or any "Grossauftrag," large order, defined by the same clause as a booking of CHF 12'000 or more excluding VAT, gets a longer runway: incurred costs only up to 90 days out, then 25 percent between 89 and 60 days, 35 percent between 59 and 30 days, 50 percent between 29 and 14 days, 75 percent between 13 and 7 days, and the full amount inside 6 days. The same document sets a 30-day payment term on invoices, a deposit of up to 40 percent on larger orders due 10 days before the event, a CHF 20 reminder fee per notice, and 5 percent default interest on late payment. Any change to the guest count or the menu has to reach L&L Kitchen at least 10 days before the event to be guaranteed. The AGB itself is dated April 2026 and the separate privacy policy carries a May 2025 date, so both governing documents are more current than parts of the rest of the site: the blog's own sitemap shows nothing added since early 2022, and a ticketed pop-up-dinner page advertising dates in May 2023, in Zürich and in Basel, is still live with no update or removal notice.

What's actually on the plate

The tagline gives no specifics, but the menu page does. A flying-dinner tasting menu names a braised celeriac tartare with pear and walnut salsa, a ceviche from Swiss-farmed pike-perch, and a seared entrecôte from Swiss pasture-raised beef. The grill buffet adds Engadine-style spare ribs, herb-marinated chicken breast, and a smoked Swiss salmon fillet from Lostallo in Graubünden. The formal 4-course menu runs from a venison carpaccio starter with candied walnuts and Toggenburg blue cheese, through a parsnip soup finished with black truffle, to a veal saddle in morel cream sauce and the quince tart already mentioned. None of this is unusual for a Swiss caterer working seasonally, but it is a genuinely different kind of evidence than "high-quality ingredients," because a couple can hold the business to a named dish rather than an adjective.

5 reviews, all chosen by L&L Kitchen itself

The Referenzen page carries 5 quotes, and every one of them is the business's own selection rather than a listing on an independent review platform. Richard Haydon, describing himself as a wedding photographer, praises the catering at a "Hochzeit mit 100 Personen," a wedding with 100 guests. A couple more thank the team for a Störkoch evening, one for 10 people and the other also for 10. A home-delivery customer asks for a repeat order of the "Hackbraten," meatloaf. One line reads as a joke rather than a review: "Das Essen war bombastisch! Würde Louis am liebsten heiraten... also Layla mach schnell!", the food was fantastic, I'd love to marry Louis, Layla had better hurry. None of the 5 names a venue, gives a date more specific than "letzter Woche," last week, or offers a way to check the account independently. That doesn't make them false, but a couple weighing them should know they're reading a hand-picked page rather than a searchable review history.

What the site never says, and what to ask instead

Every page checked here, terms and privacy notice included, is written in German only. The page markup itself is tagged "de-CH," there's no English toggle in the navigation, and no page offers an alternate-language version. The site never claims the team can run a consultation, a tasting or the wedding day itself in English, in either direction; it simply never raises the question. A couple planning from abroad should ask directly, in writing, rather than assume an answer. The same goes for price: nothing on the site publishes a per-person rate for any format, which is ordinary for a Swiss caterer working from a custom quote and not, by itself, a mark against L&L Kitchen. What is worth asking before booking is narrower: what a Probeessen actually costs, whether the 2-guest or the 10-guest figure on the wedding page is the real floor, and whether a Basel booking runs out of the Winzerstrasse kitchen, the Fatiostrasse address, or both. None of that is unusual for a small partnership trading since 2014, but this one has already shown, on its own Impressum, that its paperwork doesn't always agree with itself, so a written answer is worth more here than an assumption.