La Pinte suits him so well!
Chef Nicolas Darnauguilhem took over the kitchen of the attractive Pinte des Mossettes a year ago. He has taken up the challenge with a sensitive cuisine, respecting as closely as possible the elements he loves.
Edouard Amoiel
The eminent Paillereau
Chef Romain Paillereau and his team brilliantly reignite the stoves of the Trois Tours restaurant in Bourguillon, above Fribourg.
Battle horse
After a long wait, the Cheval Blanc restaurant in Vandoeuvres finally opens its doors. A new transalpine chapter is written for this Geneva institution.
Prized collaborations
Collaborations in the world of gastronomy are well underway. Is cuisine simply following the marketing trend, or does it stand out for its resolutely human approach?
The Valrose Symphony
It’s already been a year since Benoit Carcenat took over the kitchens at the Hotel Valrose in the heart of the village of Rougemont. The results? A brilliant first twelve months, seven anthology menus and a top-notch team.
A new pearl for Carouge
Under the leadership of chef Antoine Nouais, a new star is born and shines in Carouge’s gourmet constellation: the Sabi restaurant.
Youth on the Bridge
Amandine Pivault and Antoine Gonnet take over the emblematic Pont de Brent above Montreux. A breath of fresh air blows through this much-needed institution.
The birth of Arcadia
At the heart of the legendary Le Byblos hotel in the Tropez region, the Arcadia restaurant revives Mediterranean and Provencal traditions, combining modernity and gourmet delights. At the helm is the discreet and talented chef Nicola Canuti.
Frigidaire solidaire
In collaboration with the city of Geneva, the Free-Go project run by the Association Eco-citoyen launches self-service fridges. This socially responsible approach to helping the underprivileged has become the spearhead of the fight against food waste.