Dry January gets me drunk!
Between self-righteous morality and the pleasures of the table, has January become the month of guilt?
Edouard Amoiel
At Bánh Mì, the New Year rhymes with evolution
The menu is expanding and becoming more flexible: from now on, all dishes will be available for lunch and dinner, on the premises or to take away. It’s the perfect way to satisfy every taste, from a quick lunch to a comforting dinner.
The Sandoz Foundation is recruiting
The Sandoz Foundation is organizing two recruitment days in Lausanne and Neuchâtel to recruit for its emblematic hotels, between Swiss lakes and hotel excellence.
When time’s short, Gallo delivers!
In fifty-five minutes, watch in hand, chef Jacopo Romagnoli proves that gastronomy and efficiency can go very well together at lunchtime.
At Refettorio, solidarity goes through the kitchen
On the eve of its 4th year of existence, Refettorio Geneva reminds us that food is a right, not a privilege. In its kitchens, solidarity goes hand in hand with civic action, even taking the issue of the right to food to the European level.
Le Palace, the return of a Parisian myth
A cult venue from the disco and new wave years, Le Palace is back in the spotlight with the ambition of combining heritage and modernity.
Valentin Pouzet leaves Coin Coin
After establishing a culinary identity between land and sea, the chef is leaving the Coin Coin restaurant, while the rest of his career has yet to be revealed.
Villa La Coste entrusts its kitchens to Florent Pietravalle
In the heart of its Provencal vineyards, a blend of art, nature and hospitality, La Villa La Coste is taking a new gastronomic direction by entrusting its entire kitchen to chef Florent Pietravalle.
Florian Le Bouhec and the Dorian… more
A year and a half after opening, the euphoria has subsided and Le Dorian has established itself. Florian Le Bouhec talks about what it means to run a restaurant in Geneva today: delegating, adjusting, and accepting that success is also measured over time.