Sauce… who can!
A sauce defines a gastronomic style and a culinary vision. Four chefs, four sensibilities, one truth: sauce is everything.
Edouard Amoiel
Opening of Ultima Promenade Gstaad
After Geneva, Ultima Collection climbs to Gstaad. On the promenade, a princely chalet is preparing to reopen its doors as a haute couture version of the alpine refuge.
Jérôme Banctel at La Réserve Genève
Two chefs, six courses, great wines: La Réserve Genève offers an exceptional evening on December 11, designed by Jérôme Banctel and Benjamin Brial.
Sabi rekindles the flame
After a long hiatus imposed by endless renovation work, Sabi finally reopens its doors. Muhamed Muratovic, aka Momo, is back in the kitchen and Carouge is back in the restaurant.
Dardagny, the return of an inn
Between vineyards and ancient stones, the Auberge de Dardagny is brought back to life by Marina and Fabio Stridi. Opening planned for early 2026.
Blé Noir closes the doors of Carouge
In Carouge, Blé Noir closes its doors after browning buckwheat and melting salted butter. But there’s no question of turning the page: the team continues its story at La Comédie.
Chez Calvin, the return of the Brasserie
In brasserie mode, the new menu marks a turning point: young chef Mathys Peloso creates a cuisine that blends tradition and modernity. Chez Calvin has rediscovered its festive, gourmet spirit.
The Tablard team takes over Mi Food Mi Raisin
A new chapter begins in Eaux-Vives. MiFood MiRaisin is about to live its last day before handing over its history to the Tablard team for a new project.
Cellar treasures at Arakel
Burgundy invites itself to Arakel. Julien Samson, from Wine Digger, has signed an operation as generous as it is rare, where great wines are tasted… at caviste prices.