Trained in the excellence of Michelin-starred chefs, Clément Masson chose to put down his knives in Geneva, alongside Freddy Garanjoud. At Matière, he rediscovers the freedom to cook and invent.
Chef Philippe Chevrier opens Le Cosmopolite, a brand new restaurant in the heart of Geneva. A tribute to the United States in elegant, revisited street-food style.
The champagne brand takes up summer quarters for an evening at Steve Rufer’s Coin du Bar.
In keeping with its unique, raw identity, the Papabou smash-burger restaurant is updating its decor and menu.
Coin Coin’s chef Valentin Pouzet, with the help of his colleagues, opens a new arcade featuring summer seafood dishes. Welcome to La Criée.
Once again, Vanessa and Pierre treat us to a summer residence from Zurich. Welcome to Geneva, Michaela Frank!
To mark its 40th anniversary, the Alimentarium inaugurates “SYSTEMA ALIMENTARIUM. Towards a great food revolution?
For its first Swiss selection, the World Pâté Croûte Championship was a real success, and a real treat.
Switzerland’s Best Sommelier 2025, Mikaël Grou, joins the Four Seasons in Geneva as Director of Sommellerie.
