Chez Calvin goes Riviera
A redesigned terrace, an evolving menu and the South in town. This summer, Chez Calvin brings a touch of the Mediterranean to Geneva.
Edouard Amoiel
Passerini celebrates its 10th anniversary in Paris
Since 2016, Passerini has moved forward without following fashions or opportunism. Ten years on, the evidence is clear.
L’Aparté under the sign of Perrier-Jouët
Discreet by nature, Armel Bedouet comes out of his reserve for a week dedicated to Perrier-Jouët champagnes. An effervescent, precise and inspired gastronomic score.
Dominik Huber presents his wines at Natürlich
Hundred-year-old vines. A philosophy where infusion takes precedence over extraction. During a masterclass at Natürlich, Dominik Huber gives a sensitive reading of his terroirs, far from yesterday’s standards.
Sandrine Pally or maturity with a vengeance
Behind Soi Thai, Suahoy and Satu, there are choices, doubts and a rare word. In this heartfelt conversation, Sandrine Pally shares her successes, her limitations, but above all her vision of the future and what guides her journey today.
Lucas Desbiolles: Table Brute, sensitive soul
At Table Brute, the clash of words quickly fades away in favor of sensitive, deeply inhabited dishes. Behind a slamming, almost abrasive name, chef Lucas Desbiolles composes an assertive cuisine.
Pretty Patty in Zurich: the city where everything happens faster
At Pretty Patty, the founders are front and center, overseeing every detail. An assertive, almost military presence that sets the tempo for this new Zurich branch, where everything happens live.
Two new Michelin three stars in Brazil
In Rio de Janeiro, the Michelin Guide reaches a decisive milestone. With two three-star restaurants in São Paulo, a new Brazilian gastronomic map is taking shape.
Andrea Scherz, thirty years at the Palace
Andrea Scherz has been with the Palace in Gstaad with the same exacting standards since he began working there in 1996. This professional presence is part of a family history that has always owned the property.