Edouard Amoiel

Brigitte Violier has just published a book dedicated to her husband, who left far too soon to join the stars of gastronomy.

After Verbier, Ibiza and New York, to name but a few destinations, the Experimental group has just renovated the Hotel Regina in Biarritz.

A collaboration at altitude for Atelier Robuchon chef Olivier Jean, who will soon be concocting the menus for SWISS’s first and business classes.

Chez Bacchus wine bar and restaurant is looking for a Wine Bar Manager.

After Le Flacon and Qu’importe, the Chuard family opens Gradi 24, a new restaurant in the industrial zone of Plan-les-Ouates.

Bevanar SA and Dorga Restauration Service SA will soon become one.

A pioneer in molecular cuisine, chef Denis Martin is hanging up his apron.

The city of Lausanne is organizing a Meal Challenge in association with ZeroWaste Switzerland.