Summit Inn
Sandrine and Florian Favario treat their guests to elegant, accurate and precise cuisine at their Auberge de Montmin, nestled at the top of the Col de la Forclaz overlooking Lake Annecy.
Edouard Amoiel
Réfectoire solidaire
With the long-awaited opening of his Refettorio Geneva, chef Walter El-Nagar is once again turning gastronomic codes on their head. This time, it’s all in aid of the underprivileged.
Responsible gastronomy
Committed to taste, humanity and the environment, a new generation of chefs is bringing about a veritable mutation in the world of haute gastronomy. We take a closer look at these chefs who are determined to advance their art by breaking established codes.
Palace sur Seine
It’s the most eagerly awaited Parisian opening of 2021: the Cheval Blanc Paris hotel on the banks of the Seine, for the first time in an urban version.
Sommelier en altitude
Mathieu Quetglas has just been named Best Sommelier in Switzerland by GaultMillau. From the Valrose Hotel, where he officiates, portrait of a talented and ambitious young man.
Regulations first
Last-minute cancellations continue to plague the restaurant industry. Some players are planning to charge customers at the time of booking.
Olive elixir
With Olixir, Sergio Panzarella revives the magic of olive oil and its nutritional and medicinal virtues. Spiritual and physical well-being guaranteed.
Modern Italy
Discover an Italian restaurant in Lausanne: Eligo, a culinary delight far from transalpine stereotypes.
“Tested, not approved!
The word “test” is commonly used by part of the foodie community. Isn’t it time to definitively leave this semantic field to the labs and other Covid tests?