Roast fillet of sea bass
The city of Geneva is giving it a hard time! Surrounded on both sides by construction work, the Bistrot Métropole has lost none of its panache and still looks great.
Edouard Amoiel
La Contadina
The inseparable duo from Nero’s Pizza are back to delight us once again. Max Fischer and Edoardo Trivero’s typically Roman pizza, with its crispy dough and generous toppings, will bewitch us with this month’s suggestion.
Théo Dancer’s Roasted Cauliflower & Aligoté
It’s a pleasure to welcome Morad El-Hajjaji back to the Thursday Food Letter.
Sweet clover /Baileys / Black sesame
Max Arnaud, pastry chef at the Trois Tours restaurant in Bourguillon, surprises us once again with a dessert full of panache.
Unreserved
The restaurant at La Réserve hotel in Paris is much more than a gastronomic stopover. It’s an explosion of culinary emotions in a carefully protected gourmet setting.
RENÉ REDZEPI
Three-star chef René Redzepi has decided to show his support for the tragedy that has struck Syria and Turkey in the earthquake earlier this week.
Fish
More than half of Switzerland’s fish species are now listed as threatened or vulnerable, according to a 2022 study by the Federal Office for the Environment (FOEN). The overall situation has deteriorated since the previous assessment in 2007.
MAURO COLAGRECO
We knew him as a knight of gastronomy. Now he’s (officially) a Knight of the Legion of Honor. Named in the January 1, 2022 promotion, three-star chef Mauro Colagreco was presented with his insignia at the Paris offices of UNESCO, an organization with which he has been associated as a goodwill ambassador for biodiversity since the end of November.
News from Natürlich
It’s official and it’s hot! The Natürlich restaurant on rue de la Coulouvrenière is writing a new chapter in its history. Discreetly announced on the establishment’s Instagram account last week, the place is officially open