Ciro, the constancy of the heart
Year after year, the chef confirms his talent with a contemporary, precise and warm Italian cuisine that continues to win over customers, both regulars and newcomers.
Edouard Amoiel
“Socarrat” or the memory of rice
From candied sofrito to the fine caramelized crust of socarrat, Andrès Arocena’s Mediterranean paella proves that great cooking often begins with patience.
Enfaim at the Spoon Food Hall
Enfaim continues to chart its course. Doron Ophir installs a new version of his concept at the Spoon Food Hall, confirming his place in Geneva’s food scene.
Fringales muséales: when Lausanne is tasted
A blend of art, gastronomy and sensory experience, Fringales muséales returns to Lausanne with an expanded edition over two evenings. Four museums, four culinary visions and a single promise: to rediscover culture through taste.
Comporta, Experimental version
The Experimental Group announces the acquisition of Quinta da Comporta, an emblematic address nestled between rice paddies, dunes and the ocean, just an hour from Lisbon.
ALMA changes skin, not soul
Gently renovated, rethought in detail, ALMA asserts its place on the Geneva scene between Peruvian fusion and warm design.
At Au Vallon, a new chef focuses on tradition
Romain Welkenhuyzen, who trained with some of France’s top names and Lyon’s most exacting standards, arrives at Le Vallon with a clear vision: products, solid foundations and consistency.
Beyond Peaks, Andreas Caminada’s high-altitude cuisine
In April 2026, Phaidon will publish Beyond Peaks, a book devoted to the cuisine and philosophy of Schloss Schauenstein, chef Andreas Caminada’s three-star restaurant.
Cuvée du Lion d’Or, between cuisine and vineyards
In Carouge, the story of a cuvée is one of friendship and loyalty. That of the Bistrot du Lion d’Or is written by several hands with the Cave des Chevalières, between kitchen and vineyard.