Coral bisque
To our delight, our dear illustrator Florence Schlegel-Schürch is back in the Food Letter. For this illustration, she’s temporarily moving her pencils to Lausanne to delight our eyes and therefore our taste buds.
Edouard Amoiel
Salt & pepper mills
With Eva Solo’s oak salt & pepper mills, Alexandra Schmidlin of the Rond Rouge boutique in Carouge suggests this week that we bring a little salt and pepper into our lives.
Pompette
This week, Axel Caubet from Pompette changes scenery and heads for the Weinviertel region of Lower Austria, to Michael Gindl’s Hohenruppersdorf.
RICHEMOND HOTEL
The Hotel Richemond, which closed its doors in August 2020, struck down by the Covid-19 pandemic, has found a buyer, and not the least: it has been bought for 114 million francs by the Emirati Jumeirah group, which owns the iconic Burj Al Arab hotel in Dubai.
MAMA LI
Arthur Stehli de l’Estoile, the man behind the Coin Coin café-bar on the corner of rue des Bains and boulevard Carl-Vog, is taking over the juxtaposed arcade and soon plans to combine the two.
AUBERGE DE LUCINGES
Pierre Lelièvre and Benjamin Breton are on the starting blocks for the forthcoming opening of their gourmet restaurant.
DANNY KHEZZAR
You may not know him, but you’re bound to hear a lot more about this talented sous-chef behind the stoves of Michel Roth’s Le Bayview restaurant in Geneva.
OLIXIR
Swiss-Italian start-up Food for Health, producer of Olixir, has taken another step forward. Its organic olive oil, rich in flavor and polyphenols, has just been selected as a finishing oil by chef Martial Facchinetti and the catering unit of the Four Seasons Hotel des Bergues.
MATCHA PICCHU
The Lausanne Palace continues its resolutely urban transformation under the leadership of its director, Isabelle von Burg. After the long-awaited rebirth of the Brasserie du Grand Chêne with Chef Alexis Le Tadic, it’s now the turn of the Japanese restaurant to be transformed, to make way for Matcha Picchu on or around February 20.