He seeks neither pose nor fame. Yet wherever he goes, he’s remembered. Here’s a portrait of a waiter who’s been through Paris, wine by nature, kitchens without menus, and now keeps the Bombar’s dining room on course.
A sumptuous, bourgeois dish is all it takes to get gourmands moving again. Head for the Casino de Morges, guided by a golden puff pastry that hides much more than a simple filling.
Ten years after its opening, L’Aparté, Armel Bedouet’s Michelin-starred restaurant, continues to evolve: varied menus, a creative team, direct contact with guests.
At the Domaine de Châteauvieux, black truffles are the theme of an exceptional menu created by chef Philippe Chevrier and his team of chefs.
Ottolenghi Genève, located on the banks of the Rhône, celebrates its first year with new menus. Twelve months of color, spice and conviviality.
In place of Mi Food Mi Raisin, a new address is about to open. It’s called Mineral. A story of wine, gastronomy, matter and time.
After more than fifteen years in business, Yam’Tcha, Adeline Grattard’s Parisian restaurant, closed its doors last December.
In 2026, Gaggan Anand dares to set a new course: renovating his iconic Bangkok restaurant, banning photographs at the table and developing an entirely new culinary concept.
On Thursday February 5, Café des Banques is organizing an exceptional evening featuring Domaine Roumier wines and a black truffle menu.
