He thought he was leaving so he could come back stronger. After three years of envisioning the rebirth of La Pinte des Mossettes, Nicolas Darnauguilhem has seen the project fall apart. The chef now finds himself far from a restaurant that reflects his vision. But perhaps his story isn’t quite over yet.
Le Square is back at the table. To celebrate the opening of the Saint-Antoine archaeological site to the public, the collective is bringing together Ilona Quinodoz and Quentin Verne, as well as Matthias Ferré, chef at Bleu Nuit, for a dinner for 80 guests, with a menu designed as a succession of layers.
All it took was a stop at an Italian highway rest area, an espresso, and a few minutes at the counter to realize what our hurried, standardized world may be leaving behind.
After more than ten years in the wine business, Pompette’s founder, Axel Caubet, is taking the next step with a lineup of four Geneva-based wines produced at Domaine des Groubeaux in Corsier.
Although her time in Lausanne will come to an end at the end of the year, Anne-Sophie Pic continues to expand her presence in France and around the world. In Paris, the chef will open a new restaurant and her first cocktail bar in September in the heart of the Fondation Cartier.
After nine years of pushing the boundaries of dessert, Sébastien Vauxion is leaving the K2 Palace. Sarkara, his two-Michelin-starred restaurant in Courchevel, will not reopen for the upcoming winter season.
Through its “Hors-série” dinner series, Casti will explore Italy region by region. The first event, dedicated to Abruzzo, will take place on September 16 in Geneva.
Loulou continues to expand and has chosen Saint Barth for its first venture across the Atlantic, right in the heart of the Fouquet’s Hotel.
In Paris, in the unassuming 16th arrondissement, Camille Saint-M’leux, along with Geoélia, creates a deeply personal culinary experience. In his fine-dining restaurant, every dish evokes the sea, childhood, and a rare sensibility, brought to life by a team that masterfully applies the conventions of the craft without ever seeking to flaunt them.
