Neo Caloué
Chef Yoann Caloué takes over the stoves at Café des Banques, in Geneva’s district of the same name. In new bistro mode!
Edouard Amoiel
A natural cook
Jonas Bolle, the young chef at Naturlich restaurant, continues his incredible career. Confidences from a talent to watch.
Yellow guide
Knut Schwander, who has been in charge of the famous guide in French-speaking Switzerland for the past 20 years, looks back on the new 2022 edition of GaultMillau, launched today.
The Hare King
Hare à la Royale is a legendary dish of the autumn season. Cooking it is an art in itself. Discover…
Sentimental restorer
Owner of Café du Marché and Olivier de Provence in Carouge, restaurateur Pierre-Alain Brodard talks straightforwardly about his profession.
Hotel cuisine
On the heights of Glion, the Décotterd couple are (very) slowly taking up residence at the prestigious École Hôtelière.
En Aparté
Michelin-starred chef Armel Bedouet returns to the kitchen of his restaurant l’Aparté. A gourmet ode to his native Brittany and local Romandie.
Saint-Martin always
By continuing to celebrate Saint Martin’s Day, the Maison Wenger is not departing from custom, but persisting and signing.
Group Sommelier
Fabien Mene, head of sommellerie and training at M3 Restaurants, has become Switzerland’s best sommelier. Portrait of a discreet competitor with a sharp nose.