ANTIGEL
This year, the central venue for the Antigel festival is opposite the new Eaux-Vives train station, and yes, yes, in the former premises used by the M3 group for Covid vaccination. The Restaurant de la Plage is taking care of all the food!
Edouard Amoiel
CAVE ROYALE
Cave Royale and La Table du Lausanne Palace are organizing a 6-course 4-hand menu for dinner on March 16, with Michelin-starred chefs Franck Pelux and Alexandre Baumard pairing the wines of Château Angelus, including some very old vintages.
CHAT-BOTTÉ
The Michelin-starred restaurant at the Beau-Rivage Hotel in Geneva has decided to close for lunch. Since the resumption of business after the pandemic, management has noted that customers are keen to enjoy a more elaborate starred experience on the evening menus.
Lexicon
This week, I take you to the home of a great chef who boils his pots with passion and discretion.
Yamba’s Mix
This week, let’s head for the Jonction, where a new establishment is already a hit with party-loving gourmets. It’s the Yamba restaurant, which gets the electro decibels going in a bohemian chic atmosphere.
Chocolate inspiration
It’s the turn of talented pastry chef Lukas Navickas of Aubonne’s Njørden restaurant to feature in this week’s dessert section. With this magnificent sweet opus based on milk chocolate and passion berries, he proposes a pain de Gênes cocoa cookie, a sweet cocoa paste, caramelized cereals, an Azélia chocolate ice cream (with a touch of hazelnuts) infused with passion berries.
Louis Rafii
With Sabi, the Carouge district continues to establish itself as a gourmet destination in its own right.
Bánh Mì-cuit
Bánh Mì is back in the Thursday Food Letter! We’re delighted to welcome back Vanessa and Pierre with their sandwich of the month.
Pot-au-feu ramen
With winter temperatures in the air, what better way to kick off this Thursday than with a wonderful bowl of ramen? And Susuru is the place to go!