For over thirty years, Pascal Brault has been the embodiment of another kind of excellence: excellence in the dining room, in rhythm, in eye contact and in hospitality. A career made up of rigor, breakthroughs and loyalties, in the service of a single idea – to make haute gastronomy profoundly human.
Renovation, transmission, vision. Fifty years after the arrival of Bernard Loiseau, the legendary Burgundy restaurant begins a new chapter, between a vibrant heritage and an assertive modernity.
For half a century, La Bouitte has been cultivating more than just cuisine: it’s a vision. That of an alpine refuge shaped by time, supported by a family and nurtured by sincere transmission.
In collaboration with Wine District, the Sachi restaurant welcomes Laurent-Perrier and Domaine Mongeard-Mugneret for a rare dialogue between Champagne, Burgundy and Japanese haute cuisine.
With his millefeuille of rare precision and gourmandise, Le Bombar chef Alexandre Jeny has created a piece that goes beyond a simple sweet ending: a souvenir!
Ten years after daring to sell their home to buy La Chaumière in Troinex, Serge and Els Labrosse are celebrating an intense, human and Michelin-starred gastronomic adventure.
In Bangkok, the Mandarin Oriental celebrates a century and a half of elegance and confirms its status as an absolute icon of the international hotel industry.
Martigny Expo hosts the second edition of The plus grande raclette of the world. More than a record, it’s a living celebration of Raclette du Valais AOP, of the right gesture and of a terroir that never compromises.
After a short-lived spell in Zurich, Khouris is now a permanent fixture in Seefeld. Middle Eastern cuisine inherited from “Mama Khouri”, and hospitality designed around conviviality.
