Fud Läb: Cooking as a Language
At the intersection of gastronomy, design, and experience, Fud Läb is developing an approach in which the plate becomes a storytelling tool. It’s a contemporary concept that both challenges and captivates.
Edouard Amoiel
The G7 Selects Emmanuel Renaut
In Évian, Emmanuel Renaut prepared the working dinner for the G7 summit. This is a prestigious honor for the chef from Megève, who continues to bring his mountain-inspired cuisine to the world’s finest restaurants.
The House of Pommery at a Turning Point in Its History
A leading name in champagne for nearly two centuries, Pommery is going through a particularly challenging period. Debt, restructuring, and strategic repositioning are shaping the future of a house whose influence extends far beyond the borders of Champagne.
In Paris, the Alcazar is preparing for its grand return
After being closed for several months, the Alcazar will reopen on September 1. This iconic Saint-Germain-des-Prés venue is making a comeback with a new vision: to once again bring together fine dining, entertainment, and the art of living under one roof.
Mikaël Grou: On His Way to the World Championship
Mikaël Grou, head sommelier at the Four Seasons Hôtel des Bergues in Geneva and Switzerland’s Best Sommelier of 2025, will represent our country at the upcoming ASI World Sommelier Championship in October in Lisbon.
BROCO Opens Its Doors to Artisans
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.
Row on 5: Custom-Made Gourmet Dining
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.
Meshuga is back—this time for good
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.
Those Who Cook Despite the Heat Wave
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.