Sauvagement vôtre
The Sauvage bar in the heart of Eaux-Vives is a choice alternative to the bustling rue Henri-Blanvalet.
Edouard Amoiel
First second
David Devel is back at work behind the stoves of Geneva’s Le Bayview restaurant. Portrait of a chef who continues his brilliant career alongside his mentor Michel Roth.
Hall maestro
Louis Villeneuve, the irreplaceable maître d’hôtel of Crissier’s Hôtel de Ville restaurant, is retiring at the end of the year. A tribute to an ambassador of the dining room for whom passion rhymes with transmission.
Bombar, in all circumstances
With Marc Popper at the helm and Victor Freiburghaus behind the ovens, the Bombar continues to cruise peacefully along a long, tranquil river.
Champion of pasta
Enzo Cianci has just won the title of World Pasta Champion. Interview with a chef who enjoys sharing his know-how.
Station Manager
Andres Arocena, executive chef of the Gigi and La Micheline restaurants above the Eaux-Vives CEVA station, cooks with the utmost discretion.
Hotel master
Robert Herr is the new director of the Beau-Rivage Genève hotel. Interview with an industry professional who takes the helm at the legendary establishment.
Shabour, mon amour
Opened with great fanfare just before the health crisis, the Shabour restaurant in Paris is a hymn to Israeli and Mediterranean cuisine. A modern, daring version.
Vogel Vins, what a story!
The Vogel Vins company, whose members remain as close-knit as ever, pursues its course with determination. Interview with owner Julien Vogel, second generation of wine merchants.