Live Tuesdays with Serge Labrosse
At Les Ateliers by Serge Labrosse, lunch becomes a show. Just ten guests around the counter, a chef cooking before their very eyes, seasonal dishes and a glass of wine to seal the deal.
Edouard Amoiel
Four hands, two universes and a single flame
For a four-handed dinner, Apolline Minier-Cottin and Lucas Desbiolles join forces at the Café du Grütli to celebrate the authenticity of the product and the power of sharing.
At Suquet, the poetry of the Bras
On the heights of Aubrac, where the earth melts into the sky, Le Suquet des Bras appears as a promise of elsewhere. Between nature, memory and audacity, a cuisine that invites you to escape, to dream…
The stars, time and me
Michelin has spoken, but the emotion is wearing thin. Behind the stars and the tears, it’s a whole system that raises questions: opaque, frozen, sometimes disconnected from those it claims to celebrate. While Switzerland is in the firmament, isn’t it time to rekindle the flame in a different way?
Mathieu Marchal, course at the Coin du Bar
With the arrival of sommelier Mathieu Marchal from Asia, Au Coin du Bar continues to grow without ever betraying its identity.
Potel et Chabot sets up in Switzerland
Parisian caterer Potel et Chabot moves into Switzerland and entrusts the management of its Swiss subsidiary to Thibaud Cheurlin.
F. P. Journe, Wine District and Marie-Thérèse Chappaz
For one evening, the F. P. Journe restaurant will vibrate to the rhythm of a rare combination of haute cuisine and the graceful Valais wines of Marie-Thérèse Chappaz.
Chez Philippe, a steakhouse that’s become an institution
A blend of New York elegance and Swiss savoir-faire, Chez Philippe celebrates 10 years of success.
Cédric Grolet opens his chocolate factory
In the heart of Paris, the master of trompe-l’œil pastries, Cédric Grolet, opens a new chapter in his sweet imagination with “Cédric et la Chocolaterie”.