A cozy Milanese institution, an address of power, a living memory of transalpine gastronomy: in 2026, Bice celebrates a century of existence. One hundred years of Italian cuisine handed down through four generations of the same family.
A tasting designed as a sensory journey at Le Passeur de Vin: six characterful sakes, Thai-inspired cuisine and a sweet finish to explore the full aromatic richness of this Japanese elixir.
With the arrival of Hector Lugo as general manager, the Woodward confirms its hotel positioning and the ambitions of one of the most exclusive addresses on Lake Geneva.
Nestled between a lake and stones steeped in history, Basūges creates a gastronomic score of rare precision, where each plate seems designed to speak to the heart as much as to the palate. Direction Saint-Prex.
In Meursault, Arnaud Ente pursues an insatiable quest for purity: less make-up, more substance, more truth. Meet a winemaker who prefers accuracy to effect.
Year after year, the chef confirms his talent with a contemporary, precise and warm Italian cuisine that continues to win over customers, both regulars and newcomers.
From candied sofrito to the fine caramelized crust of socarrat, Andrès Arocena’s Mediterranean paella proves that great cooking often begins with patience.
Enfaim continues to chart its course. Doron Ophir installs a new version of his concept at the Spoon Food Hall, confirming his place in Geneva’s food scene.
A blend of art, gastronomy and sensory experience, Fringales muséales returns to Lausanne with an expanded edition over two evenings. Four museums, four culinary visions and a single promise: to rediscover culture through taste.
