Andiamo al Mirtillo
Always with the same phlegmatic approach, the Il Mirtillo restaurant under the leadership of Paolo Venezian continues to seduce with its traditional transalpine dishes.
Edouard Amoiel
Guy Ravet
This week, I’m delighted to welcome a distinguished guest who has done us the honor of exceptionally setting foot on Geneva soil. My guest of the day is an ambassador of choice, who has long worked with his family and recently decided to strike out on his own.
GaultMillau crowns Benoît Carcenat
In awarding the title of Cook of the Year to Chef Benoît Carcenat of the Hotel Valrose in Rougemont, GaultMillau honors hard work, outstanding cuisine and a brilliant, innovative team. Here’s the story of a shower of toques…
Le Café de Certoux, that’s all!
In the hands of Sébastien Vaillend in the kitchen and Grégory Lalin in the dining room, Café de Certoux is a gourmet ode to regional and local cuisine.
The return of Michelin
It’s the gastronomic high mass that all Swiss gourmets have been waiting for. While Sven Wassmer was awarded three stars for his cuisine at the Memories restaurant in Bad Ragaz, 30 new one-starred, 5 new double-starred and 11 green stars lit up the sky at the École Hôtelière de Lausanne. The Michelin Man is back!
Sauce always!
More contemporary than ever, sauces are back at the forefront of the gastronomic scene, to the delight of gourmets and gourmands alike. A long-forgotten culinary art that is now arousing passions.
Morad El-Hajjaji
This week, I’m delighted to welcome a special guest. An ambassador of choice who, for the past 5 years, has undeniably contributed to making Geneva more fun, more joyful and more festive.
Asador Etxebarri, what a paradise!
Chef Victor Arginzoniz’s ember temple, Asador Etxebarri, surpasses all expectations. An extraordinary gourmet journey in the heart of the Spanish Basque Country.
David Toutain magician
With his latest Terrestrial Ivy menu, chef David Toutain bewilders the senses in his gastronomic temple in the 7th arrondissement of Paris.