Izumi brightens Geneva skies
In Geneva, Izumi celebrates the return of spring with the reopening of its panoramic terrace and an exquisite Hanami menu by chef Toshikazu Kato.
Edouard Amoiel
Marie-Thérèse Chappaz opens her bottles at Le Passeur
A key figure in Swiss winegrowing, Marie-Thérèse Chappaz will be the guest of Le Passeur de vin for a tasting that is as rare as it is precious.
Inda Bar refines its culinary score
Under the impetus of new chef Hervé Gambalonga, Inda Bar is evolving smoothly. A discreet transition in the kitchen that refines the identity of the place without ever upsetting it.
Ciro Ascione’s version of Italian-style bouillabaisse
In the Pâquis area, Ciro Ascione has created a fish soup to share, a blend of transalpine tradition and gourmet pleasure.
A night at the Halle de Rive
One night, 23 artisans, and a Halle de Rive transformed into a playground for epicureans and a good cause.
From museum to chocolate park: Cailler steps up a gear
Behind the historic walls of Maison Cailler in Broc, an ambitious project is taking shape: the creation of a park dedicated to the world of chocolate.
Yume thrills the night… and the taste buds
In a corner of the Pâquis district, an address cultivates taste as much as sound. Yume Dumpling Bar embodies a youthful spirit that dares, tries and breathes much-needed energy into Geneva.
Wallis Moreno, the new impetus for Bleu Nuit
Between exacting standards and instinct, the new director of Bleu Nuit, Wallis Moreno, is building a menu and a discourse where wine becomes a simple, direct and shared language.
Maison or suspended time by Sota Atsumi
In his restaurant Maison in Paris, chef Sota Atsumi composes a delicate score where embers, seasonality and precision converse with rare elegance. A cuisine that reveals itself with a half-spoken word and makes a lasting impression.