The return of the quenelles
This week, let’s put on our chef’s hats and set off on an adventure. But not just any adventure…
Edouard Amoiel
Alpine manager
A quiet figure at Gstaad’s Hotel Alpina, manager Tim Weiland talks about his career, current challenges and the future of one of Switzerland’s top hotels.
Romagnoli on the run
Chef Jacopo Romagnoli, who works at Café de la Plage, shakes up the walls of Geneva’s Grand Théâtre with his sentimental, emotional cuisine, much to the delight of gourmets.
Noma 3.0
This week, I’m taking you to Copenhagen without going there, without flying, without booking a hotel room, without even eating (that’s saying something) and therefore without spending any money!
MICHELIN
In order to anticipate the impact of the national mobilization day scheduled for Tuesday, March 7, 2023, Michelin Guide has announced a change in the organization of the Michelin Guide France Ceremony, originally scheduled for 5:00 pm on Monday, March 6, 2023.
JEAN IMBERT
Plaza Athénée chef Jean Imbert has just announced that he is taking over as head of restaurants at The Brando hotel, on the private atoll of Tetiaroa, in French Polynesia, 50 km north of the island of Tahiti.
Bouquet Sauvage
This week, Poppy’s florist Stella Falcoz presents us with a floral arrangement full of greenery. With this magnificent bouquet of poet’s carnations and myrtles proudly displayed on the counter of the Sauvage restaurant and bar in Les Eaux-Vives, let us seduce you with a glass of wine or a cocktail selected by the talented Mattia Baracchetti.
Berthaudin SA
Beaune is as famous for its hospices as it is for its great wine-growing terroirs. Historically, Beaune has been one of Burgundy’s finest winegrowing regions. Domaine Jacques Prieur has inherited this magnificent heritage and is now brilliantly exploiting the Premier Cru “Champs-Pimont”.
CHIVRAGEON GARDENS
This time it’s official: on March 5, Les Jardins de Chivrageon will open the doors of La Table de Chivrageon for Sunday brunch, and on Friday March 10 for the first evening with a unique menu.