In Rickenbach, Dominik Hartmann has just been named “Chef of the Year” for 2027 by GaultMillau Switzerland. This is a first for a chef entirely dedicated to vegetarian cuisine—a world we were delighted to discover a few years ago at his restaurant, Magdalena.
On the 33rd floor of the Mohammed VI Tower, Aldabaran combines Mediterranean inspiration with Moroccan ingredients. This is Alain Ducasse’s first restaurant in the country, located within the Waldorf Astoria Rabat Salé.
Laughter, magnum bottles, cuisine that blends Rome and Milan: Gallo hosted Casa Dolcetta. Beyond the magnificent dishes, we’ll always remember that special joy a restaurant can sometimes bring.
A tumultuous 2025, a few certainties turned upside down, and now, a renewed sense of calm. As he walks along the shores of Lake Geneva, Benjamin Luzuy reflects on how far he’s come since the Auberge Port-Gitana opened.
I’m writing these lines from the Albergo Hotel, in a room where every piece of furniture, every fabric, every object seems to have lived several lives. Outside, Beirut is bustling. Inside, time seems to stand still.
Before the renovations begin, it’s time for some get-togethers. In Cologny, the Lion d’Or brings together local producers and the people who have kept the Auberge going over the years.
From Gevrey-Chambertin to Griotte-Chambertin, Au Coin du Bar offers a wonderful journey through the Domaine Fourrier. A Burgundian experience centered around a seasonal menu, curated by Vincent Landrevie and sommelier Mathieu Marchal.
In Lausanne, the Royal Savoy is making Italian cuisine a permanent fixture on its rooftop. Paolo Principe has created the menu for the Sky Rooftop, while Alexis Ribes continues to serve seasonal cuisine at the Brasserie du Royal.
At the Carnavalet Museum, Thierry Marx created a dinner for 39 dogs at the initiative of the pet food brand Bab’in. This promotional event included a donation, but its staging also raises questions about the chef’s image.
