A stone’s throw from the rue de l’École de Médecine, Jardin Diodore opened its doors last November as a warm and inviting place where cocktails meet shareable plates. Let’s discover it with Joshua Colaizzi and Vanessa Mettler.
With the takeover by Marie and Philippe Beaucourt, Qu’importe in Carouge changes hands, but above all, breath. A place that promises to be lively, gourmet and resolutely focused on the pleasure of being together.
Founded in 1766, Lapérouse celebrates 260 years of discreet elegance, secret rendezvous and Parisian art de vivre in 2026.
From tasting to service, from vine to glass: the ASSP teaches the fundamentals of a profession on the move.
In March 2026, Pastry Week returns with a theme as poetic as it is delicious: “Hidden Treasures”. An invitation to surprise, to play and to taste, in aid of a charitable cause.
When London icon Harry’s Bar invites itself into the heart of the Alpina Hotel, winter suddenly takes on accents of dolce vita.
Dominique Gauthier’s truffle bonbon crosses time between the right gesture, childhood emotion and subtle dialogue with the wines chosen by Bogdan Tand at the F.P. Journe restaurant.
Arnaud Donckele is about to write a new chapter in his history by taking over the kitchens of the Manoir aux Quat’ Saisons, Raymond Blanc’s legendary home. A meeting between two visions and the same idea of the kitchen as a place of soul.
Some foods are simply bought and eaten. And then there are those that have to be earned and that require real research. Truffles fall into the second category: when they’re found, they’re protected, traded and, increasingly, defended.
