A few white tablecloths, a revamped menu, and the bistro is back on track. At Le Bleu Nuit, Matthias Fréré and Florian Le Bouhec are making small adjustments, staying true to their taste for refined and hearty cuisine.
Following the announcement of Sven Wassmer’s departure, the Grand Resort Bad Ragaz has unveiled the next phase of its culinary future. Marco Campanella will open a highly anticipated restaurant there in the spring of 2027.
On the Costa Smeralda, the historic Pitrizza is set to become Italy’s first Cheval Blanc in May 2027. The transformation also includes the opening of a new fine-dining restaurant.
In Troinex, fall is enjoyed as much on the plate as in the glass. Serge Labrosse’s culinary creations are complemented by a wine list reimagined by Michael Ramollari, who will resume hosting wine-tasting evenings starting November 11.
One hundred and ten wines by the glass and a certain approach to food and wine pairings. In London, Les 110 de Taillevent reportedly closed its doors quietly in early October, eleven years after it opened.
With an estate worth more than 155 million euros in Cap d’Antibes and a hotel set to open in Saint-Tropez in June 2027, the German group continues to expand in the south of France.
Twenty years of sourcing wines and building relationships deserve a special gathering. In Geneva, Emmanuel Heydens and his team are inviting more than fifty winemakers to celebrate this journey with the public.
Eleven new “Bib Gourmand” restaurants have been added to the Michelin Guide Switzerland. But none in French-speaking Switzerland! With the guide touting a “geographically balanced” selection, does this omission offer a preview of the November 2 ceremony in Andermatt?
Rich sauces, game birds prepared with finesse, and memories of renowned restaurants: at Le Lexique, Cyrille Montanier recounts his hunting experiences with infectious spontaneity. A vibrant cuisine rooted in patience and tradition, one that finds a wonderful playground in the fall.
