Japan, wine latitude
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.
Edouard Amoiel
Anne-Sophie Pic: between lake and haute cuisine
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.
Florence meets Geneva: star-studded dinner at Il Lago
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.
Franck Reynaud invited by Stéphane Décotterd
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.
Zineb Hattab, godmother of Taste Week
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.
Maison Renou moves to Nyon
Founded in Carouge, Maison Renou continues to expand its gourmet universe with a new address in Nyon. From pastries to breads and snacks, the company continues to expand in French-speaking Switzerland.
Yquem 2023: a global moment, a Swiss address
On March 11, Château d’Yquem will unveil its 2023 vintage through a simultaneous event on four continents. In Switzerland, only one establishment has been chosen: ARAKEL Genève.
The Tin Building by Jean-Georges ferme
In New York, the spectacular “food hall” designed by Jean-Georges Vongerichten is closing its doors. An XXL project, a grandiose setting, but an economic gamble that didn’t last the distance.
Saint-Tropez celebrates local produce and artisans
Sponsored by Mauro Colagreco, the 2026 edition of Chefs à Saint-Tropez confirms that here, gastronomy is not a show, but a commitment.