Articles

Gastronomy dictates the words. It’s the simmering of a vegetable over the fire that we write in prose. It’s the intensity of a sauce that allows us to “capture the marvelous in the moment”. It’s the ballet of the room that becomes a theatrical stage. It’s the sound of wine poured into a carafe that heightens the senses. Discover the wonderful world of catering through portraits, features and themes. Happy reading!

Armel Bedouet, ten years of unadulterated pleasure

Portrait

Armel Bedouet, ten years of unadulterated pleasure

Ten years after its opening, L'Aparté, Armel Bedouet's Michelin-starred restaurant, continues to evolve: varied menus, a creative team, direct contact with guests.

Portrait

Marc Levanti, a legacy of hospitality

Trained on the international scene and inspired by a strong family tradition, Marc Levanti is making his mark on Geneva's Left Bank. From La Tour Carrée to the Auberge de Vandœuvres, his projects come from the heart and his sincere taste for sharing.

Portrait

Olivier Jean, quiet discipline

For the chef of the Atelier Joël Robuchon in Geneva, cooking is a moral before it is a show. Heritage, rigor, invisible details: a portrait of a man who lives by a standard rather than a name.

Chronicle

Yume, dumplings and vinyls

Just a few weeks after opening, Yume Dumpling Bar has already established itself as a landmark for dumpling and music lovers. Follow us as we discover Olav Spirig's establishment in the heart of the Pâquis district.

Opinion

Dry January gets me drunk!

Between self-righteous morality and the pleasures of the table, has January become the month of guilt?

Portrait

Florian Le Bouhec and the Dorian... more

A year and a half after opening, the euphoria has subsided and Le Dorian has established itself. Florian Le Bouhec talks about what it means to run a restaurant in Geneva today: delegating, adjusting, and accepting that success is also measured over time.

Portrait

At Châteauvieux, heritage is shared

In Satigny, Philippe Chevrier now works alongside François Periers and Manuel Pereira, two chefs committed to the serene transmission of the Domaine de Châteauvieux DNA. A seamless evolution, where taste, the product and the human touch remain the foundations of a great Geneva house.

Chronicle

Tuba Club, the Phocaean essential

In the calanques of Marseille, between rocks, sea and winter light, the Tuba Club offers a privileged refuge. A place of precision and silence, where the cuisine harmonizes with the landscape and invites you to connect with the essential.

Le Café du Marché, sincere cuisine for a regular haunt

Chronicle

Le Café du Marché, sincere cuisine for a regular haunt

On the Plaine de Plainpalais, an out-of-the-ordinary place with a family atmosphere has become a regular haunt. Under the aegis of Laurent Lefèvre, the Café du Marché has been going strong for over a decade, serving seasonal cuisine.

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Podcast - Radio - Playlist

Let's Talk!

Morad El-Hajjaji, Jacopo Romagnoli and Nicolas Herbin

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Articles

Armel Bedouet, ten years of unadulterated pleasure

Marc Levanti, a legacy of hospitality

Olivier Jean, quiet discipline

Yume, dumplings and vinyls

Dry January gets me drunk!

Florian Le Bouhec and the Dorian... more

At Châteauvieux, heritage is shared

Tuba Club, the Phocaean essential

Le Café du Marché, sincere cuisine for a regular haunt

Let's Talk!

Morad El-Hajjaji, Jacopo Romagnoli and Nicolas Herbin

The Arakel trio

Gastronomic aside with Benjamin Breton