Sesflo appoints Eugenio Da Silveira as its director
Following the Arakel adventure, Eugenio Da Silveira has reunited with Simon Varaine to write a new chapter at Champel.
Edouard Amoiel
Roberto puts Italy on the map
After 80 years of history, Roberto continues to write new chapters. Combining family tradition, a symbolic new beginning, and a passion for fine Italian products, a new adventure has begun: Gilda by Roberto, an artisanal line now available online.
Swiss wine is looking for a way out
In an interview with the daily newspaper Le Temps, Guy Parmelin described the wine crisis as “historic.” Faced with pressure from imports, declining consumption, and exports that remain negligible, the President of the Swiss Confederation warned that no single measure will be enough to save the entire industry.
Achim Schmitt Takes the Helm of the EHL Group
Achim Schmitt, currently the dean of the Lausanne-based institution, will succeed Markus Venzin as CEO effective January 1, 2027.
Matthias Marc reignites the fire at the Swiss border
In Malbuisson, on the shores of Lake Saint-Point and just one hour from Lausanne, the Michelin-starred chef is opening La Maison des Cimes. A new gourmet destination nestled between the Jura Mountains, the forest, and a wood-burning fire, just a stone’s throw from Switzerland.
Romain Paillereau Takes to the Skies
Five years at Les Trois Tours and a few storms later, Romain Paillereau is not quite the same person he used to be. At 42, the chef has settled into his role, learned to lead, and gained some perspective. But behind this newfound maturity lies the same obsession: to keep improving, always.
La Pinte des Mossettes, a Dream on Hold
He thought he was leaving so he could come back stronger. After three years of envisioning the rebirth of La Pinte des Mossettes, Nicolas Darnauguilhem has seen the project fall apart. The chef now finds himself far from a restaurant that reflects his vision. But perhaps his story isn’t quite over yet.
The Square Makes a Comeback in Saint-Antoine
Le Square is back at the table. To celebrate the opening of the Saint-Antoine archaeological site to the public, the collective is bringing together Ilona Quinodoz and Quentin Verne, as well as Matthias Ferré, chef at Bleu Nuit, for a dinner for 80 guests, with a menu designed as a succession of layers.
Time for an Italian coffee!
All it took was a stop at an Italian highway rest area, an espresso, and a few minutes at the counter to realize what our hurried, standardized world may be leaving behind.