Cyrille Azevedo, the discreet one who never stops growing
Cyrille Azevedo is a far cry from demonstrative chefs. Between contemporary gastronomy, high-end street food and new projects in Geneva, the chef is now charting a deeply personal course.
Edouard Amoiel
Swiss sommeliers on the front line
Faced with declining consumption and pressure from foreign wines, the Swiss Association of Professional Sommeliers is launching a national initiative to better train catering professionals in the sale of Swiss wines.
Sachi, L’Aparté, La Micheline… Veggie Week is here!
For its sixth edition, Veggie Week changes format and extends throughout the month of June. Five Geneva-based addresses are devising exclusive menus featuring a mix of seasonal and foreign influences.
Namura joins the Kakinuma clan
A popular address for lovers of Japanese cuisine in Geneva, Namura is embarking on a new chapter under the impetus of the Kakinuma group, with the aim of evolving the place without betraying its spirit.
From Valais to Armenia: CAVE celebrates spring
Even as the thermometer climbs, the Cave keeps a cool head and gets out the bottles. Thirteen winegrowers from Switzerland, France, Italy and even Armenia will be on hand for a tasting session dedicated to discovery.
After 54 seasons, the Sonnenhof draws to a close
A discreet institution in Saanen, the Sonnenhof will not be reopening this summer. Its owners, Louise and Erich Baumer, are stepping down after decades of dedication to their home.
Café des Banques’ hidden table
In keeping with the discreet elegance that characterizes Café des Banques, Yoann Caloué unveils a new hidden space on the second floor of his restaurant. A confidential address already promising success.
Simon Varaine takes the helm at Sesflo
In Florissant, Sesflo begins a new chapter with Simon Varaine in the kitchen, closely accompanied by Cyrille Azevedo, now executive chef of the Maniatis group.
Gastronomy loses Carlo Petrini
With Carlo Petrini, a certain idea of the table disappears: more human, more conscious and deeply attached to producers. The founder of Slow Food leaves behind an immense legacy.