At Woodward’s, the bar comes to the table
Olivier Jean can’t stand still. At The Woodward Geneva hotel, the chef is now redesigning a bar in his own image, with a mix of assertive classics and personal touches.
Edouard Amoiel
Bruno Verjus, or the elegance of independence
Just a stone’s throw from the Gare de Lyon in Paris, behind a green curtain that favors intimacy, Bruno Verjus creates a cuisine that is free, inhabited and deeply human.
Green, between image and truth
Green is everywhere. But are we talking about taste or just image? Between standardized matcha and spring vegetables, two approaches are emerging, without really clashing.
Alexandra Vialettes, luminous imprint
Seven years of existence confirm the obvious. Behind Brasserie Max is Alexandra Vialettes: a sunny presence and a human vision of the restaurant business.
Anne-Sophie Pic, the end of a Lausanne chapter
The news of the end of Anne-Sophie Pic’s partnership with the Beau-Rivage Palace came as a surprise, if not a bewilderment, marking a discreet but profound turning point in the Swiss gastronomic landscape.
Izumi brightens Geneva skies
In Geneva, Izumi celebrates the return of spring with the reopening of its panoramic terrace and an exquisite Hanami menu by chef Toshikazu Kato.
Marie-Thérèse Chappaz opens her bottles at Le Passeur
A key figure in Swiss winegrowing, Marie-Thérèse Chappaz will be the guest of Le Passeur de vin for a tasting that is as rare as it is precious.
Inda Bar refines its culinary score
Under the impetus of new chef Hervé Gambalonga, Inda Bar is evolving smoothly. A discreet transition in the kitchen that refines the identity of the place without ever upsetting it.
Ciro Ascione’s version of Italian-style bouillabaisse
In the Pâquis area, Ciro Ascione has created a fish soup to share, a blend of transalpine tradition and gourmet pleasure.