Edouard Amoiel

MADAME SUM

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Madame Sum is proud to announce the launch of its first Swiss wagyu beef dumplings.

DAVID TOUTAIN

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French chef David Toutain, after whom his double Michelin-starred restaurant in the 7th arrondissement of Paris is named, is opening a new, creative vegetal restaurant in Hong Kong in May.

OF BLUE!

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During the Easter period, when the famous egg hunt delights the little ones, the De BLEU! cheese dairy would like to give a present to the older ones by organizing a life-size treasure hunt in Geneva.

BEAU-RIVAGE

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Thanks to its daily commitment to the environment, Beau-Rivage is ISO 14001 certified and has also been awarded the “Swisstainable” label by Switzerland Tourism (level III).

CHEZ CALVIN

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North Miznon, one of the flagships of Israeli chef Eyal Shani’s rapidly expanding global culinary empire, arrives in Switzerland.

Filipe’s Mix

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You’re probably familiar with Filipe Fonseca Pinheiro, one of Franck Giovannini’s right-hand men at Crissier’s Hôtel de Ville restaurant.

Vully rice in plurality

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The idea was to create a dessert based exclusively on rice, without lactose, gluten or other nuts, and to find several different flavors and textures from a single ingredient.