Njørden joins Alter
Chef Philippe Deslarzes arrives in Geneva and takes over Alter’s elixir laboratory for dinner. Quentin Verne, the distillery’s founder, is already buzzing.
Edouard Amoiel
Le Manoir aux Quat’ Saisons: a missed appointment
A stone’s throw from London, chef Raymond Blanc’s Manoir aux Quat’ Saisons has been an English gastronomic landmark for over 40 years. During our visit, this institution unfortunately failed to live up to (all) its promises…
River Café, playful Italy
The River Café, a luminous restaurant on the banks of the Thames in London, is a subtle invitation to a transalpine gastronomic stroll with a committed flavour.
Gourmets Brothers launch Casa Lulia
Following the opening of Auberge du Port Gitana, the three Gourmets Brothers will soon be opening Casa Lulia in Nyon, also on the shores of Lake Geneva.
La poissonnerie Kennedy 2.0
We thought it was closed! Well no, the Poissonnerie Kennedy in Marseille is back… in a much bigger format!
A Geneva Tavolata
Organized by Léman Dégustation and Agence 2 Vibes, the world’s biggest Tavolata will take place on August 24 in Troinex.
A new manager at Woodward
Edward Leenders has been appointed new General Manager of The Woodward, Auberge Resorts Collection in Geneva.
Serge Labrosse news
La Chaumière and Boléro Bistro chef Serge Labrosse shares his latest news with us.
Glion Graduate Institute receives HES accreditation
Glion Institut de hautes études is proud to announce its official recognition by the Swiss Accreditation Council (SAC) as a University of Applied Sciences (UAS).