L’Auberge du Père Bise in transformation
Jean Sulpice is embarking on a decisive new phase for his Auberge du Père Bise, with a complete rethink of its gastronomic setting ahead of an expected reopening on February 12.
Edouard Amoiel
At Châteauvieux, heritage is shared
In Satigny, Philippe Chevrier now works alongside François Periers and Manuel Pereira, two chefs committed to the serene transmission of the Domaine de Châteauvieux DNA. A seamless evolution, where taste, the product and the human touch remain the foundations of a great Geneva house.
Nicolas Darnauguilhem, on the move before the Renaissance
While La Pinte des Mossettes will soon be taking a break to reinvent itself, Nicolas Darnauguilhem continues on his path, faithful to his exacting standards and his inhabited cuisine.
A high-altitude pop-up by Zuma
For the first time in Switzerland, Zuma restaurants have created a discreet pop-up in Gstaad, combining contemporary Japanese cuisine with Alpine art de vivre.
Lausanne in the spotlight
Spectacular illuminations, lively chalets and a bustling city center: this 11th edition of Bô Noël made the heart of Lausanne beat faster.
A new era for the Lodge Park in Megève
Fewer rooms, more privacy: the iconic hotel ushers in a new era of ultra-confidential suites, biohacking spa and Alpine art de vivre.
Tuba Club, the Phocaean essential
In the calanques of Marseille, between rocks, sea and winter light, the Tuba Club offers a privileged refuge. A place of precision and silence, where the cuisine harmonizes with the landscape and invites you to connect with the essential.
Matthias Marc, back to his roots
The Michelin-starred chef leaves Paris and the Substance restaurant to open a new chapter in his native Doubs. An intimate decision, guided by a desire to slow down and get back to basics.
Anne-Sophie Pic, a new Parisian address
At the Fondation Cartier pour l’art contemporain, Anne-Sophie Pic is preparing to write a new gastronomic chapter and further extend her gourmet empire.