Sauvage
The brigade offers us red mullet from Roches Noires, fricassee of spring vegetables, sweet and sour sauce flavored with ponzu.
Edouard Amoiel
Grey matter
This week, I’m delighted to welcome the living spirits of Matière restaurant.
Le Passeur de Vin
Etienne Capot from Passeur de Vin has selected the “Les Salines” 2022 vintage for its straightforward, vertical energy.
The Bologna
After 5 exceptional years behind (and in front of) the stoves at his restaurant Le Bologne, chef Florian Le Bouhec is handing over to his lieutenants.
Susuru
Fabien Berthet, owner of the Susuru ramen restaurant, is hard at work this spring, relaunching a new edition of “Rament ton chef” with chef Seydou Soumare.
Florian Le Bouhec
It’s time to join Florian Le Bouhec for his playlist.
Baoti for Bun Lovers
While the original restaurant was being renovated, Baoti set up shop a few meters away in a temporary restaurant inspired by 1930s Shanghai street food.
Domaine de Châteauvieux
Philippe Chevrier, the two-starred chef at Geneva’s Domaine de Châteauvieux, is expanding his pastry brigade with the arrival of Jason Anaya.
O Light
The first public presentation of wines from the Ô Lumière selection will take place on Tuesday, May 23 at 6 p.m. at the SauvageBar in Les Eaux-Vives.