Edouard Amoiel

It’s the news of the week, or perhaps of the month, or maybe even of the season! Chef Freddy Garanjoud has left the Carouge restaurant Yeast and taken over the arcade at Le Boteco on rue Micheli-du-Crest recently vacated by chef Monica Barros. But that’s not all!

The restaurant La Teinturerie in Delémont will soon be closing its doors. On their website, restaurant duo Matthias Waser and Julien Meurillon thank their customers for their loyalty.

There’s movement at the restaurant of the Ritz-Carlton Hôtel de la Paix. The hotel’s management has just hired Alexandre Ceret, former sommelier at the Astrance restaurant in Paris for 4 years. He will oversee restaurant and bar operations as manager of Fiskebar. Samuel Beatrix, meanwhile, is stepping up to the plate as the hotel’s Food & Beverage Manager.

Who’d have thought it? Martin Burrus, owner of De Bleu! cheese dairies in Geneva, will be taking part in the next Koh Lanta reality show, “Le feu sacré”, which kicks off on Tuesday February 21 at 9:10pm. A major challenge for this cheese-loving entrepreneur, who is fulfilling his adventurous dream. Well done and, above all, good luck.

As announced last week on the Bilan magazine website, the founding duo of Geneva-based chocolate brand Orfève are now exporting to the USA. Caroline Buechler and François-Xavier Mousin have signed a partnership agreement with Coca Store.

The chef of Café de la Paix leaves the stoves of the boulevard Carl-Vogt bistro. A talented chef, Thierry Berland is leaving for new horizons and has already found a restaurant to suit his taste. It’s at Café Hortus that he begins a new chapter in his gastronomic history. See you soon.

The Bao Canteen team has created a mobile baos kiosk worthy of Taiwanese markets. Ambiance and atmosphere guaranteed.