Tetou’s Return
Long a fixture in Golfe-Juan, the legendary Tetou restaurant is writing a new chapter in its history in Cannes. This reopening revives much more than just a culinary memory.
Edouard Amoiel
Cyril Lignac, Behind the Ice Cream
From the ice cream of his childhood to the lines outside his new shop in Saint-Tropez, the chef recounts a journey built on hard work, gratitude, and a simple conviction: success has value only when it remains accessible.
Side Chick: Official Opening on August 1
After building anticipation over the past few weeks, Lucas Jeanneret and Adrian Smith have finally announced the opening date for Side Chick. Their new fried chicken spot is setting up shop in Eaux-Vives with a launch strategy that’s sure to quickly draw in the curious… and food lovers.
Konstantinos Kamperis is moving on from Medusa
After more than three years spent shaping Medusa’s culinary identity and overseeing all dining operations for the Franck Muller Group, Konstantinos Kamperis is stepping down from his position. The chef now hopes to start a new chapter in his career, with the goal of developing his own projects.
After Safre, Loris Vial is betting on Coin Coin
The owner of Safre is taking over the Coin Coin restaurant in Geneva. This marks a new chapter for Loris Vial, who intends to preserve the spirit of this beloved neighborhood spot while reinforcing its identity as a laid-back bistro.
The World’s 50 Best Moves to Peru
By choosing Lima to host the 2026 edition, the World’s 50 Best Restaurants is not merely designating a host city. It is confirming Peru’s growing influence in the global culinary scene, just a few months after Maido’s victory.
Maison Balkii sets the table… before the party
Known for its cocktails and nightlife, Maison Balkii is set to attract a new clientele starting at aperitif time. Beginning next week, a selection of finger foods by Inda Bar will accompany the first drinks.
Reza Nahaboo joins the very exclusive circle of Master Sommeliers
After nearly ten years of preparation, Réza Nahaboo has earned the prestigious title of Master Sommelier. This extremely rare distinction confirms his expertise and further enhances the EHL’s reputation in the wine and hospitality industries.
The Kakinuma Brothers: Moving Forward Without Erasing the Past
Yoss and Kohei Kakinuma are building a future without turning their backs on what their parents have built. At the helm of the family-run Kakinuma restaurant, as well as Temaki Bar, Sando, Saoko, and Namura, the two brothers share a different approach to carrying on the legacy: one rooted in passing on the torch, responsibility… and patience.