Halloumi Sandwich
Let’s head for Eaux-Vives, where Femke Pivin awaits us for this week’s Fast Good. With temperatures finally in line with winter norms, the owner of … Halloumi Sandwich
Edouard Amoiel
Onion gratin 2.0
It’s an incredible dish, a mind-blowing dish, and let’s not mince words: a crazy dish! More than a simple reinterpretation of a cult dish, it’s the elevation of new flavors around a product of disconcerting simplicity.
Poultry & Pinot Noir
Les Philosophes is back in the Thursday Food Letter. For this chronicle of flavor pairings, chef Jonathan Gueraische invites us to taste a GRTA poultry supreme cooked at low temperature, escorted by a pan-fried mushroom and Jerusalem artichoke mousseline.
Ciro, Ciro, Ciro!!!
This week, I’m taking you to the Pâquis district, which, as you know, has never been so eclectic from a gastronomic point of view.
Alexandre Campa
Grandson of Roberto Carugati, he is the worthy third-generation representative of this legendary figure on Geneva’s gastronomic scene. Hello Alexandre Campa!
CAVE SA
Winter is here, and it’s time to open up the structured reds that call for generous, comforting cuisine!
JEROEN ACHTIEN
Announced by Gault&Millau last Thursday, chef Jeroen Achtien is leaving the kitchens of the Vitznauerhof hotel on the shores of Lake Lucerne.
16FLO
Do you remember Sesflo? Well, the restaurant on the Route de Florissant has been revamped and taken over by the M3 Restaurants group.
GUY RAVET
Chef Guy Ravet has finally lit the flames in his new restaurant “Esprit par Guy Ravet” in the heart of Vevey’s Grand Hôtel du Lac.