Our partner caterers propose a variety of seasonal dishes, whether for a simple aperitif or a full sit-down meal. We would be happy to provide their contact details so that you may find the services best suited to your requirements.
- The Salle Nestlé: for up to 50 guests
- The FoodAcademy and the Verrière: for up to 100 guests
- The Terrasse : for up to 60 guests
- The Café: for up to 100 guests
- The Ground Floor: for up to 250 guests
- The Museum: for up to 350 guests
The Salle Nestlé
With its elegant wood panelling, the former office of the Director General of the Nestlé & Anglo-Swiss Condensed Milk Company is the only room in the Alimentarium preserved to its original splendour. Now known as the Salle Nestlé, it offers a full range of modern facilities and a breathtaking view, to ensure your teams benefit from optimal working conditions in an optimal setting.
The FoodAcademy and the Verrière
The FoodAcademy and the Verrière are ideal for hosting your workshops, culinary demonstrations, conferences or banquets. The modular equipment enables the FoodAcademy to welcome between 30 and 100 guests, depending on your preferred layout. It is also possible to request a cookery workshop organised by the Alimentarium.
The Alimentarium Terrasse, in the midst of the colourful Garden, boasts a stunning view of Lake Geneva and the Fork. A sublime setting for a summer gathering to remember.
Its high ceilings, elegant chandeliers and large lakeside windows make the Café a serene venue for any seated or standing reception. This vast, open area can accommodate up to 100 guests.
The Ground Floor
The Ground Floor, home to the FoodAcademy, the Verrière and the Café, is the ideal place for any evening reception. The three distinct areas total 700 m2 and offer your guests a choice of decor to suit their mood, from a modern working kitchen, to a conservatory or a relaxing lounge.
The Alimentarium becomes all yours! Organising a private event entitles your guests to free access to the three sectors of the exhibition throughout the evening.