Daniel Humm celebrates 20 years in New York
Swiss chef Daniel Humm celebrates 20 years at the helm of the legendary Eleven Madison Park. For the occasion, the New York restaurant is revisiting its iconic dishes in an anniversary menu.
Edouard Amoiel
In Florence, La Réserve reinvents the private palace
La Réserve opens a new chapter in Italy with a move to Florence, in a fully restored 15th-century palazzo. A confidential address combining heritage, design and Florentine art de vivre.
Olivier Jean, quiet discipline
For the chef of the Atelier Joël Robuchon in Geneva, cooking is a moral before it is a show. Heritage, rigor, invisible details: a portrait of a man who lives by a standard rather than a name.
The White Lotus season 4 settles in Saint-Tropez
After Hawaii, Sicily and Thailand, The White Lotus set up shop at the Château de la Messardière in Saint-Tropez for its fourth season.
Dry January gets me drunk!
Between self-righteous morality and the pleasures of the table, has January become the month of guilt?
At Bánh Mì, the New Year rhymes with evolution
The menu is expanding and becoming more flexible: from now on, all dishes will be available for lunch and dinner, on the premises or to take away. It’s the perfect way to satisfy every taste, from a quick lunch to a comforting dinner.
The Sandoz Foundation is recruiting
The Sandoz Foundation is organizing two recruitment days in Lausanne and Neuchâtel to recruit for its emblematic hotels, between Swiss lakes and hotel excellence.
When time’s short, Gallo delivers!
In fifty-five minutes, watch in hand, chef Jacopo Romagnoli proves that gastronomy and efficiency can go very well together at lunchtime.
At Refettorio, solidarity goes through the kitchen
On the eve of its 4th year of existence, Refettorio Geneva reminds us that food is a right, not a privilege. In its kitchens, solidarity goes hand in hand with civic action, even taking the issue of the right to food to the European level.