Lucas Desbiolles: Table Brute, sensitive soul
At Table Brute, the clash of words quickly fades away in favor of sensitive, deeply inhabited dishes. Behind a slamming, almost abrasive name, chef Lucas Desbiolles composes an assertive cuisine.
Edouard Amoiel
Pretty Patty in Zurich: the city where everything happens faster
At Pretty Patty, the founders are front and center, overseeing every detail. An assertive, almost military presence that sets the tempo for this new Zurich branch, where everything happens live.
Two new Michelin three stars in Brazil
In Rio de Janeiro, the Michelin Guide reaches a decisive milestone. With two three-star restaurants in São Paulo, a new Brazilian gastronomic map is taking shape.
Andrea Scherz, thirty years at the Palace
Andrea Scherz has been with the Palace in Gstaad with the same exacting standards since he began working there in 1996. This professional presence is part of a family history that has always owned the property.
Jérôme Delamotte puts down his knives at L’Épinard
On Rue Dancet, L’Épinard is not slowing down – quite the contrary. With the arrival of Jérôme Delamotte in the kitchen, this wine bar, already popular with regulars, is taking a turn for the better.
Décotterd and Moriez reunited in Glion
On the heights of Montreux, Maison Décotterd will soon be bringing together Stéphane Décotterd and Victor Moriez for a four-handed meal around a promising menu.
Thomy & Zweifel: mayonnaise with a hint of paprika
Thomy celebrates its 75th birthday with Zweifel in the background: a paprika mayonnaise that combines nostalgia and curiosity.
Domaine Chambet focuses on the essentials
This year, Domaine Chambet will no longer be hosting an Open Cellars event, preferring to slow things down for a better welcome. A day apart, designed to put wine – and those who make it – back at the center.
A corner for Melrose Kitchen
Melrose Kitchen has taken over a corner in Spaces (Regus) to test a more agile model, designed for fast-moving, fast-paced customers.