Niels Rodin launches consultancy firm
The (re)famous citrus grower, Niels Rodin, is embarking on an entrepreneurial adventure with the launch of his consultancy for the hotel and restaurant trade.
Edouard Amoiel
Matière receives Benjamin Breton
For one evening, the Matière restaurant welcomes Benjamin Breton, chef of the Auberge de Lucinges.
Bistrot éphémère at the Mandarin Oriental
The Mandarin Oriental hotel in Geneva presents its new ephemeral concept: Le Bistrot du Rhône.
La Pinte des Mossettes opens on March 28
Chef Nicolas Darnauguilhem is delighted to be reopening the doors of the Pinte des Mossettes for a new season full of surprises.
Partnership between Cartier and EHL
Cartier and EHL enter into partnership to advance luxury management in a hotel environment.
Bacchus welcomes Haut-Brion
Vincent Debergé and the entire Caveau de Bacchus team welcome Châteaux Haut-Brion and La Mission Haut-Brion for an anthology dinner.
Alchemist in space
Copenhagen’s Alchemist restaurant teams up with SpaceVIP to launch a “stratospheric culinary experience” aboard Space Perspective’s Neptune spaceship.
Les Saint-Jacques de Matière
Let’s taste chef Freddy Garanjoud’s wonderful scallop carpaccio at Matière.
La gambero rosso de la Micheline
Chef Andrés Arocena has created a new menu that appeals to gourmets with a Basque gastronomic backdrop.