Your Team

Award winning team with a passion for food.

Ursula Jurg quer Wir uber uns

Ursula Kappeler & Juerg Kappeler
(Master in Services Marketing and Management & Chef in 5* hotels like Grand Chalet - Gstaad, Suvretta House - St. Moritz, Eden au Lac, Zurich and several restaurants)

Sense of Delight
eine Marke der 4formore GmbH
Unterdorf 18
8914 Aeugst am Albis

Geschäftsführerin: Ursula Kappeler
E-Mail: info(at)senseofdelight.ch

Handelsregister

Eidgenössisches Amt für das Handelsregister, Zürich

Umsatzsteuer-Identifikationsnummer
MwSt. CHE-158.198.983
535W

What our clients and partners say

We are proud to have well known private and business clients.

  • Maison Man Esse - Fabian Spiquel

    Maison Man Esse - Fabian Spiquel

    WHAT IS YOUR FAVOURITE WAY OF SERVING KAVIARI CAVIAR? Depends on my mood :) WHAT WAS THE CRAZIEST THING YOU HAVE EVER DONE WITH KAVIARI CAVIAR? We liquified it and served it with lightly pickled trout, parsley fluid gel, dill oil and pickled red onions. (See photo) YOUR FAVOURITE COMBINATION WITH ONE OF OUR PRODUCTS? Lightly cured swiss char with Char caviar, last years re-hydrated strawberries and green beans, pickled coriander flowers.
  • Park Hotel Vitznau / Restaurant focus - Patrick Mahler

    Park Hotel Vitznau / Restaurant focus - Patrick Mahler

    WHY DO I USE KAVIARI CAVIAR? It is the perfect company to our dishes. Especially taste and the visual nature should add a special, unconvential "Kick" to the things we serve. MY PREFERRED CAVIAR: Kaviari Kristal. Perfect quality and look. Especially the taste has convinced me and price to value is extremely good. THIS IS WHAT I LIKE ABOUT SENSE OF DELIGHT: Sense of Delight as they are the perfect partner for us for a successful working relationship. In all areas of our kitchen we count on best available basic products and ingredients. Those selected the need to be as fresh, creative and tasty as possible so that we have unlimited opportunity to recombine them as this is the passion we spend in our work everyday is our highest value. COOKING FOR MYSELF I PREFER: Fresh and quality ingredients : just keep it simple@ home ;-)
  • Parkhotel Vitznau - Christian Nickel

    Parkhotel Vitznau - Christian Nickel

    WHY DO I USE KAVIARI CAVIAR FOR MY DISHES: Quality finally is always priority THE CAVIAR I LIKE MOST FROM THE KAVIARI SELECTION IS:Kristall Caviar THIS IS WHAT I LIKE MOST ABOUT SENSE OF DELIGHT: A working relationship at eye level COOKING FOR MYSELF I PREFER: simple dishes from the oven - fresh fish with fishbone, lemon, fennel, tomato, Corne de Gatte, herbs, olive oil, fleur de sel - and my family and a glass of white wine - Perfect
  • Dolder Grand Hotel Zürich - Heiko Nieder

    Dolder Grand Hotel Zürich - Heiko Nieder

    The best Beluga I had in 20 years!
  • Kempinski Grand Hotel des Bains / Cà d'oro - Matthias Schmidberger

    Kempinski Grand Hotel des Bains / Cà d'oro - Matthias Schmidberger

    WHY DO I USE KAVIARI CAVIAR FOR MY DISHES: well rounded perfect taste and perfect perl MY PREFERRED KAVIAR FROM KAVIARI IS: Langostino Carpaccio with Oscietra Gold Caviar THIS I WHAT I LIKE ABOUT SENSE OF DELIGHT: Top quality and extraordinary personal service COOKING FOR MYSELF I PREFER: Fresh vegetable with high-quality oils
  • Hotel Le Grand Chalet / Restaurant La Bagatelle - Steve Willié

    Hotel Le Grand Chalet / Restaurant La Bagatelle - Steve Willié

    WHY DO I USE KAVIARI CAVIAR FOR MY DISHES: I have searched for a good alternative for my existing Oscietra Caviar and price / quality has just convinced me MY PREFERRED CAVIAR FROM KAVIARI IS: KrIstal THIS IS WHAT I LIKE ABOUT SENSE OF DELIGHT: Extraordinary service and always an open ear and reachable, quick dispatch COOKING FOR MYSELF I PREFER: Any product coming from the sea
  • Franzoli Catering - Tom Klamet

    Franzoli Catering - Tom Klamet

    WHY DO I USE KAVIARI CAVIAR FOR MY DISHES: Looking at the palate of different caviars it just is THE ONE looking at texture, taste and price. MY PREFERRED CAVIAR FROM KAVIARI IS: Kristall - abolutely "Mega" in its taste and great to match with many dishes THIS IS WHAT I LIKE ABOUT SENSE OF DELIGHT: honest, friendly and family-like relationship to the customer. A family that understands and loves what they sell and what they do COOKING FOR MYSELF I PREFER: anything I can find in the fridge and what demands my creativity. From bread with liver sausage and mustard and anything that makes my wife and children happy
  • Kaufleuten - Pascal Schmutz

    Kaufleuten - Pascal Schmutz

    Just glamorous!
  • Bijoux Catering Zurich Airport - Rachid Benboudy

    Bijoux Catering Zurich Airport - Rachid Benboudy

    Je doit dire que le caviar est exceptionnel!
  • Restaurant Neue Blumenau, Lömmenschwil - Bernadette Lisibach

    Restaurant Neue Blumenau, Lömmenschwil - Bernadette Lisibach

    WHY DO I USE KAVIARI KAVIAR: It adds the "little special" to our dishes - the "i-Tüpfchen on the i". And overall the quality just conviced me! MY FIRST CHOICE BETWEEN ALL CAVIAR QUALITIES FROM KAVIARI: Baeri Royal or Oscietra Prestige WHAT DO I LIKE MOST ABOUT SENSE OF DELIGHT: reliable and quick service but most importantly the very personal and individual relationship HAVING TIME TO COOK FOR MYSELF, WHAT DO I LIKE MOST: Cooked potatoes with cheese or a fresh vegetable soup
  • Maison Man Esse - Fabian Spiquel
  • Park Hotel Vitznau / Restaurant focus - Patrick Mahler
  • Parkhotel Vitznau - Christian Nickel
  • Dolder Grand Hotel Zürich - Heiko Nieder
  • Kempinski Grand Hotel des Bains / Cà d'oro - Matthias Schmidberger
  • Hotel Le Grand Chalet / Restaurant La Bagatelle - Steve Willié
  • Franzoli Catering - Tom Klamet
  • Kaufleuten - Pascal Schmutz
  • Bijoux Catering Zurich Airport - Rachid Benboudy
  • Restaurant Neue Blumenau, Lömmenschwil - Bernadette Lisibach

We Love What We Do

Kicked- off by our passion for gourmet food and carefully selected wines and other spirits "Sense of Delight" was born in 2012 as a new brand of our existing agency 4formore GmbH. Our extensive experience in the hotelling and catering business as well as Marketing and Service Management has been most supportive. From November 2012 until July 2014 our dear customers had the opportunity to taste and enjoy our products live in our Sense of Delight shop in Saanen, Bernese Oberland. After two wonderful years we now concentrate again on our strengths in online sales and our personal care for our partners and dear customers. Since April 2014 we are exclusive import partner for Kaviari / France for Switzerland for all caviar and fish products as well as market development (www.kaviari.fr).

We offer you a wide range of different delights such as caviar, smoked salmon, some international products and create own delights for retail shops which we usually present upon requst or directly to selected brands for sale. So there is always a lot of new things to discover. If you wish to discover our past do not hesitate to visit our media site.

Globus Switzerland

Globus Switzerland

We are delighted about our reseller partnership with GLOBUS SWITZERLAND which sell part of our product selection (Tarama) in their Delicatessa Stores in Zurich, Bern, Basel, Lucerne, Lausanne and Geneva!

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Bijoux Catering Zurich Airport

Bijoux Catering Zurich Airport

Bijoux Catering is our exclusive partner and client for the Private Airline Catering as well as for new concepts like the Caviar Butler!

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Mulhaupt Comestibles

Mulhaupt Comestibles

We are happy to announce our new sales partnership with Mulhaupt & Cie in Romanel sur Lausanne as point of sale for our Kaviari caviars for the western part (Romandie) in Switzerland. Mr. Francois Roux will be delighted to receive your call and assist you in choosing the best for your special occasion.

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Where do you find us