A new chef at Pérolles
Pierre-André Ayer, the emblematic chef of the Fribourg restaurant Le Pérolles, hands over the reins to Victor Moriez. A smooth handover with Julien Ayer at the helm.
Edouard Amoiel
Lexicon hunting menus
With Cyrille Montanier at the helm, discovering the Lexique’s hunting menus becomes an unmissable event.
Hugo Roellinger, Chef of the Year
After winning his third star earlier this year, chef Hugo Roellinger was named Chef of the Year at the 39th edition of “Le Chef” magazine’s Trophées.
Reopening of Le Vallon in Geneva
After the passing of the M3 group, Le Vallon is writing a new culinary chapter with a young team in place. Renewal, yes, but all the while preserving the restaurant’s traditions.
La Pinte des Mossettes, serenity on earth!
Chef Nicolas Darnauguilhem is even closer to his culinary convictions: respect for the land, emphasis on the seasons and a cult of the product.
Jacopo Romagnoli in Zurich for three nights
For three gourmet interludes, Jacopo Romagnoli and part of the Gallo restaurant team put down their kitchen knives behind the stoves of the Signau House & Garden hotel in Zurich.
Next reopening of Flocons de Sel
After more than a year’s work, chef Emmanuel Renaut announces the reopening of his three-starred Flocons de Sel restaurant in Megève before the start of the winter season.
The 21 Club team launches Moon
In the heart of Eaux-Vives, on rue Henri-Blanvalet, chef Cyrille Azevedo and the entire 21 Club team have just opened a brand new bar. Welcome to Moon.
Baghera/wines presents the Kipling sale#14
Entitled Kipling #14 “À table”, Baghera/wines’ next auction features wines from an exceptional Burgundy cellar.