Mare et Monti Becomes Arno
A single encounter can change the course of a story. Jonathan Street’s meeting with chef Luca Larrieu convinced him to continue the Mare et Monti venture, now renamed Arno.
Edouard Amoiel
Filon, the Geneva sandwich from Eaux-Vives
A former teacher, Yoram Teicher has just opened Filon in Eaux-Vives. It’s a small sandwich shop with a deliberately limited menu, where each recipe tells a part of his story.
“Scéna,” Benjamin Breton’s new play
A building dating back to 1622, two passionate owners, and a chef who shares their love of hospitality. Near Gex, Benjamin Breton is opening Scéna, an intimate restaurant with a transalpine flair. The first chapter of an adventure destined to grow.
Cambridge House is reborn in Mayfair
Across from Green Park, the former aristocratic mansion is poised to enter a new era. Auberge Collection will make its London debut there, while Major Food Group will take over the kitchens.
After “Dorian,” Japan Makes Its Debut in Notting Hill
Australian restaurateur Chris D’Sylva, who previously founded Dorian in London, is opening a permanent restaurant that combines two Japanese concepts. Just a short walk from Notting Hill Gate, Nakimushi features a ramen bar on the ground floor and, upstairs, a more relaxed Japanese dining experience.
Fabbrica Pasta: The Next Chapter
After nearly ten years at the helm of Fabbrica Pasta, Enzo Cianci is handing the restaurant over to two young chefs. The chef is now setting up a workshop entirely dedicated to the artisanal production of pasta.
Angelus at the Woodward Table
On October 16, L’Atelier Joël Robuchon in Geneva will welcome fifteen guests for a six-course menu created by Olivier Jean, paired with several vintages from Angélus.
Sesflo: Beyond the Titles…
The Sesflo menu features a few must-try dishes that have become ubiquitous in contemporary dining. But Simon Varaine’s more personal creations reveal a completely different side: that of a young chef whose cuisine deserves our full attention.
“Matière”: Serenity in Three Voices
In Geneva, Marion and Lionel Schneider conceived Matière together with chef Freddy Garanjoud. Three years later, their restaurant has established itself among the city’s leading dining destinations, driven by a distinctive culinary style, a growing wine cellar, and—above all—a sense of serenity that has become their defining feature.