Essential garden
In his gardens at Chivrageon, Raphaël Gétaz cultivates fruit and vegetables with love, respect and patience, while applying a touch of Chinese medicine.
Edouard Amoiel
Beauty and the bottle
Chef Lucrèce Lacchio takes over the kitchen of Carouge’s Le Flacon restaurant. A breath of youth blows back into the Sardinian city.
Virtual kitchen
Three young people have launched Food Act, Switzerland’s first digital food court. With one of the founders, let’s discover a world that brings together real food and virtual technology.
Restaurant of emotions
Chef Bruno Verjus’ Table restaurant in Paris is a concentration of strong emotions. Embark immediately on a roller coaster of culinary sensations.
A couples’ affair
They are young, talented and have taken over the management of some of Romandie’s most prestigious and historic restaurants. From Lausanne to Noirmont, via Champéry, we meet these happy couples, both in town and on stage.
Thai enchantment
The second Geneva-based brand dedicated to Thai cuisine, signed Sandrine Pally and Yuttakan Pongkunsup, Suahoy charms on every level. A trip to Asia is guaranteed.
Greek flavors
Chef Konstantinos Kamperis stokes the flames of the Khora restaurant’s ovens and brings a gourmet wind from Greece to Geneva.
Italian draft
The Ragù restaurant offers appealing transalpine cuisine. In the nearby bustling Eaux-Vives district, is it enough to stand out from the crowd?
In pursuit of the black diamond
The luxury mushroom is back on our tables, much to the delight of gourmets. With the market more competitive than ever, the earthy treasure is becoming more democratic. But beware of pretence.