30 Chasselas at Brasserie du Grand-Chêne
Carefully prepared by Pierre-Marie Faure, head sommelier at Sandoz Group hotels, this selection of 30 Chasselas wines pays tribute to this national wine whose reputation extends around the world.
Edouard Amoiel
Le Cheval Blanc, Basel’s discipline and precision
Gourmet pit-stop in Basel at the Hotel Les Trois Rois, where chef Peter Knogl delivers an elegant and rigorous gastronomic score.
Happy birthday Tablard
Martin Burrus and his team in Carouge blow out their first candle. A way of looking to the future of Tablard with seriousness and passion.
Mauro Colagreco at Château d’Yquem
For the 3rd edition of its residencies, Château d’Yquem welcomes Mauro Colagreco, Mirazur’s three-starred chef, for an original ephemeral experience: Métamorphoses.
Alp&Horn, a new restaurant/pub in Eaux-Vives
At the crossroads of rue du Nant and rue Maunoir, Alp&Horn is a newcomer in the heart of the bustling Eaux-Vives district, which never seems to stand still.
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.
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.