In the basement of the La Réserve Genève hotel, the Tsé Fung restaurant offers more than just a dinner: it opens a passageway to China, to a tradition, giving us the sensation that time is slowing down around a lacquered duck that has become a ritual.
Behind Maison Balkii and Rumi’s is Charlotte Cattaneo. In the space of a decade, this Eaux-Vives entrepreneur has built, almost by instinct, a world where hospitality, festivity and rigorous management have been learned on the job.
After a successful fund-raising campaign, Chronic. opens its first boutique in Geneva. On the program: aromatic discovery, personalized advice and coffee education.
Japanese wines, which have long remained confidential, are beginning to intrigue sommeliers and top restaurants alike. Charline Pichon, sommelier at Crissier’s Hôtel de Ville, and Marc Popper, owner of Le Bombar, explain this craze for these rare and unusual bottles.
From the offices of Vins Vibrants, founder Pablo Nedelec speaks of Japanese wine as one speaks of a territory one has come to love. Head north to Hokkaidō, where just a few thousand bottles create a different taste map.
Facing Lake Geneva, in the hushed calm of the Beau-Rivage in Ouchy, Anne-Sophie Pic orchestrates an experience where each sauce tells a story. A remarkable lunchtime menu, precise, sensitive – almost suspended in time.
On March 12, 2026, the Michelin-starred Il Lago restaurant at the Four Seasons Hotel des Bergues in Geneva will host a four-hands dinner featuring two Michelin-starred chefs: Paolo Lavezzini, from Florence, and Michele Fortunato, Executive Chef of Il Lago.
On March 25, Stéphane Décotterd will welcome Michelin-starred chef Franck Reynaud for a four-hands dinner featuring local products from the French-speaking part of Switzerland.
For its 26th edition, Swiss Taste Week is thinking big. An inspiring patron, a canton in the spotlight and an invitation to all those involved in the art of eating well: 2026 is already in the offing.
