He hadn’t told us a thing. As discreet as ever, Cyril Lignac was nevertheless preparing one of the most delightful surprises of this culinary season: his arrival at the helm of the legendary Lucas Carton on Place de la Madeleine in Paris.
After eight years at the Grand Resort Bad Ragaz, Sven Wassmer is beginning his final season. The three-Michelin-starred restaurant Memories will close its doors in February 2027, as will Verve by Sven. This mutually agreed-upon decision marks the end of a major chapter in Swiss gastronomy.
To mark Céline Dion’s return to the stage in Paris, Pierre Hermé is dedicating a limited-edition collection of macarons to her. It’s a fusion of music and pastry, emotion and memories… and, of course, a particularly sharp sense of marketing.
Following the Arakel adventure, Eugenio Da Silveira has reunited with Simon Varaine to write a new chapter at Champel.
After 80 years of history, Roberto continues to write new chapters. Combining family tradition, a symbolic new beginning, and a passion for fine Italian products, a new adventure has begun: Gilda by Roberto, an artisanal line now available online.
In an interview with the daily newspaper Le Temps, Guy Parmelin described the wine crisis as “historic.” Faced with pressure from imports, declining consumption, and exports that remain negligible, the President of the Swiss Confederation warned that no single measure will be enough to save the entire industry.
Achim Schmitt, currently the dean of the Lausanne-based institution, will succeed Markus Venzin as CEO effective January 1, 2027.
In Malbuisson, on the shores of Lake Saint-Point and just one hour from Lausanne, the Michelin-starred chef is opening La Maison des Cimes. A new gourmet destination nestled between the Jura Mountains, the forest, and a wood-burning fire, just a stone’s throw from Switzerland.
Five years at Les Trois Tours and a few storms later, Romain Paillereau is not quite the same person he used to be. At 42, the chef has settled into his role, learned to lead, and gained some perspective. But behind this newfound maturity lies the same obsession: to keep improving, always.
