Lausanne in the spotlight
Spectacular illuminations, lively chalets and a bustling city center: this 11th edition of Bô Noël made the heart of Lausanne beat faster.
Edouard Amoiel
A new era for the Lodge Park in Megève
Fewer rooms, more privacy: the iconic hotel ushers in a new era of ultra-confidential suites, biohacking spa and Alpine art de vivre.
Tuba Club, the Phocaean essential
In the calanques of Marseille, between rocks, sea and winter light, the Tuba Club offers a privileged refuge. A place of precision and silence, where the cuisine harmonizes with the landscape and invites you to connect with the essential.
Matthias Marc, back to his roots
The Michelin-starred chef leaves Paris and the Substance restaurant to open a new chapter in his native Doubs. An intimate decision, guided by a desire to slow down and get back to basics.
Anne-Sophie Pic, a new Parisian address
At the Fondation Cartier pour l’art contemporain, Anne-Sophie Pic is preparing to write a new gastronomic chapter and further extend her gourmet empire.
Radicelle: Benjamin Breton’s poetic roots
Benjamin Breton weaves a new chapter with Radicelle, a delicate refuge in Veigy where you can savor the passing of time, the warmth of shared tables and the elegance of simple things.
2025, one million monthly views, thousands of reasons to say thank you
Before we start the New Year, let’s pause for a moment. 2025 has been a rich, lively year, full of trials and sparks. Here are a few words of thanks, understanding and celebration – so that we can continue to move forward together, carrying a luminous gastronomic flame.
Gelatomania rekindles winter
Gelatomania reopens its doors in the old town and reminds us of a simple truth: in Geneva, even in December, ice cream remains a festive affair.
A new duo in Megève
Marc Veyrat and Mallory Gabsi are redrawing the contours of Alpine haute cuisine, a blend of fierce heritage and youthful flair.