A night at the Halle de Rive
One night, 23 artisans, and a Halle de Rive transformed into a playground for epicureans and a good cause.
Edouard Amoiel
From museum to chocolate park: Cailler steps up a gear
Behind the historic walls of Maison Cailler in Broc, an ambitious project is taking shape: the creation of a park dedicated to the world of chocolate.
Yume thrills the night… and the taste buds
In a corner of the Pâquis district, an address cultivates taste as much as sound. Yume Dumpling Bar embodies a youthful spirit that dares, tries and breathes much-needed energy into Geneva.
Wallis Moreno, the new impetus for Bleu Nuit
Between exacting standards and instinct, the new director of Bleu Nuit, Wallis Moreno, is building a menu and a discourse where wine becomes a simple, direct and shared language.
Maison or suspended time by Sota Atsumi
In his restaurant Maison in Paris, chef Sota Atsumi composes a delicate score where embers, seasonality and precision converse with rare elegance. A cuisine that reveals itself with a half-spoken word and makes a lasting impression.
Safre pulls out all the stops: whole tuna and sake chord
Geneva takes a Japanese interlude for an evening where products, gestures and sharing meet. It’s going to be a slice of heaven at Safre!
Casa Lulia invites you to discover Chianti… otherwise
A precise, vibrant, high-altitude Chianti, and an evening to understand and enjoy it as it should be. Casa Lulia pulls out all the stops.
Geneva’s kitchens are in turmoil: departure for Il Lago
In Geneva, chefs waltz to the rhythm of an increasingly intense mercato. The latest move is Michele Fortunato’s departure from Il Lago.
Toast, the new sandwich shop in Eaux-Vives
A newcomer, Toast, is popping up in the Eaux-Vives district. A café-sandwich shop with a minimalist style designed by Julien Lindt.