With BROCO, a new app developed in French-speaking Switzerland, artisans of fine food and drink are opening their doors to the general public. The goal is to bring consumers and producers closer together, going far beyond the simple act of purchasing.
You have to ring the bell to get in. Then just let yourself be guided. With its subtle ambiance, spectacular dining room, and cuisine of remarkable precision, Row on 5 in London stands out as one of the city’s finest discoveries in recent months.
After a well-received pop-up, Meshuga is finally opening its doors in Eaux-Vives. The duo—Raoul Weil and Guillaume Bensahel—serves hearty, Middle Eastern-inspired cuisine in a restaurant that places as much emphasis on the food as it does on the atmosphere.
The heat wave affects us all. But we don’t all experience it the same way. This opinion piece is neither a call for compassion nor a tribute. It is simply an invitation not to forget those who, behind the stoves, continue to cook even when the heat becomes almost unbearable.
After making his mark in pastry, baking, and the restaurant industry, Cyril Lignac continues his culinary exploration with Dragon, a new Parisian spot entirely dedicated to hand rolls. It’s a simple, precise, and incredibly trendy concept.
For its second edition, Coin Coin-sur-Mer is revamping its concept with a crudo bar, still featuring a selection of beautiful fish to choose from as you please, all in an atmosphere that feels just like vacation.
In Geneva, ice cream shops are popping up almost as fast as the outdoor seating areas are filling up. Christophe Renou is now joining this race for a cool treat with his first collection, which will have to carve out a niche for itself amid a selection that’s more diverse than ever.
Three-Michelin-starred chef Sven Wassmer continues to expand his consulting group. This summer, his expertise is on full display in Gstaad, thanks to a major collaboration with The Alpina Gstaad.
At Les Eaux-Vives, wine sheds its label to let the senses take over. Three evenings a week, a mystery bottle makes an appearance on Sauvage’s wine list, putting wine lovers’ knowledge to the test.
