Edouard Amoiel

Camille Grange and Andres Arocena didn’t wait long to get back to work.

The Alimentarium in Vevey is looking for a chef whose role as head of the “Culinary Experience” will be to offer all visitors to the Alimentarium a plural and creative approach to food…

For the past 5 years, not a day has gone by without the Maisons Bocuse teams having a thought, a memory or an anecdote to share, perpetuating the gastronomic and human legacy left to us by Monsieur Paul.

Côte d’Ivoire’s Porteo SA and France’s Centaurus Group announce the creation of Dalia Hospitality (DHO), an investment fund dedicated to the development of hotel and tourism projects in Africa and Europe.

Around the Table Royale du Chat Botté and in an intimate atmosphere, Michelin-starred Chef Dominique Gauthier and Head Sommelier Mikael Grou will offer guests an exceptional food and wine pairing highlighting the finest vintages of Château Mouton Rothschild, on Wednesday February 8.

To celebrate the festival of love, Cheezy presents a special limited-edition Valentine’s box.

Lenôtre opens its new École des Arts Culinaires Lenôtre in Muang Thong Thani, north of Bangkok.

On March 4, 5 and 6, Baghera /wines will open the 2023 season with another Kipling sale, its third.

After Jòia, her bistronomic restaurant, Hélène Darroze continues to offer alternatives to gourmet cuisine: at least, that’s what she intends to do with the opening of Jòia Bun, scheduled for early February 2023 in Paris’s 2nd arrondissement.