Across from the Comédie, Gigi is launching a new aperitif menu with Basque influences, created by Andrés Arocena. On the menu: pinchos to share, vermouth by the glass, and a relaxed atmosphere under the trees.
At a time when the wine world is reevaluating itself, Tony Lécuroux has chosen to focus on what he believes is essential: passing on knowledge. With Paroles de Vins, the Swiss Master Sommelier is launching an initiative that places education, guidance, and sharing at the heart of the wine experience.
Mare e Monti, Cosmic, and Jacques have organized an all-white evening bringing together about sixty guests around a single table. The event will take place on Grand-Rue in Geneva’s Old Town.
The Danish restaurant Kadeau has just been awarded its third Michelin star. This accolade definitively places the restaurant among Europe’s finest and recognizes nearly twenty years of work dedicated to the culinary identity of the island of Bornholm.
In Pâquis, El Faro continues to do what it’s always done best: welcome guests, put them at ease, and treat them to a delicious meal. It’s an institution where the extraordinary is sometimes found in the simplicity of a perfectly prepared salt-crusted fish.
Somewhere between the vineyards of Satigny and the kitchens of Châteauvieux, something has changed. Nothing spectacular. Nothing forced. Just the desire to surprise, to move, and to take one of Switzerland’s most famous restaurants to the next level.
A gentle breeze, the lapping of Lake Geneva, and a cuisine that shuns the fleeting trends of trendy labels. At the Restaurant de la Plage des Eaux-Vives, Chef Jean-Briac Monboussin creates a culinary experience that is as elegant as it is generous.
When I announced the reopening of the Delano Miami Beach, I didn’t intend to write a commentary piece. But then the news started to spread. What really bothers me goes far beyond Miami.
Following Lapérouse, Prunier, and Auberge Bressane, Benjamin Patou adds Lucas Carton to his collection of some of the capital’s most iconic restaurants.
