Plaisir Des Saveurs

Plaisir Des Saveurs files "fête à thème" (themed party) into the same one-line list as "Mariage," between garden party and confirmation, on both its homepage and its private-events page: "Mariage, baptême, anniversaire, garden party, fête à thème, confirmation, remise de diplôme." That's the kind of category a caterer can print without ever having built one, so it's worth checking whether an actual themed wedding sits behind the phrase. It doesn't, not on this site. The private-events page that lists it shows no photo, no menu and no case study tied to a theme, wedding or otherwise, and there's no gallery or portfolio page anywhere in the navigation to check instead. The company is more direct a paragraph later, calling itself "Spécialistes des mariages," a specialist in weddings, adding that it adapts just as easily "pour des réceptions familiales plus intimistes," for smaller family gatherings. The honest read: weddings are the stated specialty, and "fête à thème" is a category the site keeps open rather than one it has filled with an actual example.

The kitchen behind that claim has a longer history than the current company name suggests. Chef Mickaël Brun spent years in fixed posts at 2 Geneva hotel restaurants, Beau Rivage and the Kempinski, before creating "le Plaisir des Saveurs" in 2006 as the in-house catering department of the Ecole Hôtelière de Genève, the city's hotel school. He stayed 10 years there, building the department's protocols and training students on live events including the Paléo festival. In September 2015 he and 2 colleagues from that period, Nicolas Perrenoud and Vincent Orain, spun the catering operation into their own company: "de ce trio naît PBO Gourmet SARL," from that trio, PBO Gourmet SARL was born. The Plaisir Des Saveurs name carried over from the hotel-school department into the new, independent business, which is presumably why its own about page can talk about "12 années d'expérience," 12 years of experience, in high-end Geneva catering, a figure that spans both chapters rather than starting the clock at 2015.

That background shows up as range rather than as one signature dish. The site names 5 formats for private events. Cocktails dînatoires is a standing reception built from "bouchées froides, chaudes et sucrées," cold, hot and sweet canapés, that can be paired with a live-cooking demonstration. Buffet is described as "une vitrine de mets choisis," a showcase of chosen dishes, and its own page lists extras alongside the mains: a carving station, "risotto minute," a fresh pasta stand, ham carved to order, even cotton candy. A seated déjeuner or dîner is pitched the opposite way, "un exercice de maîtrise où l'improvisation n'a pas de place," an exercise in control with no room for improvisation. Live cooking moves the kitchen in front of the guests rather than out of sight, covering "taillage, flambage, fumage, cuisson minute," knife work, flambé, smoking, minute cooking, and the results are served to guests as they're finished rather than plated later. Cuisine moléculaire is its own separate line, a tasting "happening" built around technique rather than a normal course. Sourcing language on the about page reads more like a checklist than an afterthought: "saisonnalité, identité culinaire, biodiversité, AOP, IGP, 'locavore', agriculture raisonnée, élevage certifié." The stated range runs from "l'insolite dîner intimiste dans le LABO du chef," the chef's own intimate dinner lab, up to events the same page puts at "plus de 1000 convives," more than 1000 guests, a figure the professional-events page separately states as "plus de 1'000 personnes."

The same dietary line, printed on every format page

The cocktails-dînatoires, déjeuners-dîners and buffet pages all carry close to the same sentence: "Sensible à la problématique des allergies et intolérances alimentaires, Le Plaisir des Saveurs s'adapte également aux régimes spéciaux et aux exigences dictées par différentes cultures," sensitive to allergy and intolerance issues, adapting to special diets and to requirements set by different cultures. It reads as boilerplate copied across pages rather than a wedding-specific promise, but copying it onto every format page, instead of tucking it into one FAQ, at least means a couple asking about a vegan table or a halal or kosher guest isn't raising something the site has never addressed. What it doesn't say is how that's handled in practice: no mention of a tasting to confirm substitutions, no separate allergen menu, no per-guest labelling. The claim is published; the mechanics behind it aren't.

The only price on the whole site, and it isn't for a wedding

No wedding page, no format page and the private-events page itself all stay silent on price; quotes are requested by phone or by emailing contact@plaisirdessaveurs.ch. The one place actual numbers are printed is Le Labo, the chef's own table d'hôtes at the same Geneva address, 8, rue de l'Aubépine: CHF 165.- a head for a 10-course tasting menu ("10 tableaux culinaires") with soft drinks and coffee, CHF 225.- with 4 wines added, or a flat CHF 1'650.- to CHF 2'250.- to book the whole 10-person table privately, running 3 dates a month. That's a useful reference point for what this kitchen charges for a long tasting menu, but it's a separate product bought at the chef's own address, not a wedding quote, and nothing on the site says wedding pricing scales the same way.

What the site leaves for a phone call

A couple planning from outside Switzerland usually wants 3 more things settled before booking: a minimum guest count, a sense of which venues the caterer already knows, and how a tasting works. Plaisir Des Saveurs' own pages answer none of them for a wedding. There's no stated minimum for a buffet or seated dinner (Le Labo's 10-guest cap is a rule for that separate private-dining product, not a wedding one). There's no partner-venue page in the navigation, though the about page's own "Clés en mains" section states plainly, in its own words, "Notre maîtrise va bien au-delà de la cuisine et du service. Nous recherchons pour vous un lieu de réception qui corresponde à vos attentes," their expertise goes beyond cooking and service, and they'll look for a reception venue on the client's behalf, without naming one they've actually used. No page mentions a tasting appointment before booking. None of that means those things don't exist. A kitchen with this much history behind it almost certainly runs some version of all 3. It just means a reader has to ask rather than read.

The site runs entirely in French. No English version of any page turned up, no language switcher sits in the navigation, and nothing states whether planning, the contract or the day itself would run in English. That's worth flagging plainly for a couple who'd rather not translate their own quote, without reading anything into the silence either way.

Verdict

What the pages do show is real depth behind the name: a chef who spent a decade training other cooks inside a hotel school before going independent with 2 colleagues from that same period, a genuine spread of formats from a standing apéritif through a seated dinner to a full molecular-cuisine set piece, and a dietary line the site bothers to repeat rather than bury once. The gaps, no venue list, no guest minimum, no wedding pricing, are the kind a phone call or an email closes quickly, and common enough among Swiss caterers that they read as an industry habit rather than a warning sign here. One thing worth checking directly before booking: the site's own news page hasn't posted since May 2020, while the contact form, the quote address and every service page sit live and consistent with each other, which looks like a business that stopped blogging rather than one that stopped cooking, but a couple planning a wedding a year or more out should confirm dates are still moving before building a timeline around it.