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.
A cult venue from the disco and new wave years, Le Palace is back in the spotlight with the ambition of combining heritage and modernity.
After establishing a culinary identity between land and sea, the chef is leaving the Coin Coin restaurant, while the rest of his career has yet to be revealed.
In the heart of its Provencal vineyards, a blend of art, nature and hospitality, La Villa La Coste is taking a new gastronomic direction by entrusting its entire kitchen to chef Florent Pietravalle.
A year and a half after opening, the euphoria has subsided and Le Dorian has established itself. Florian Le Bouhec talks about what it means to run a restaurant in Geneva today: delegating, adjusting, and accepting that success is also measured over time.
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.
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.
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.
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.
