Cédric Grolet in Monaco
After Paris, London and Saint-Tropez, the famous pastry chef Cédric Grolet has set up shop in the heart of Monaco at the Hôtel de Paris.
Edouard Amoiel
Dominique Gauthier’s spring poultry
Spring is in full swing, and to pay homage to it, chef Dominique Gauthier proposes a poultry dish with asparagus and morels. An anthology dish!
Esteban Valle’s table
Announced by chef Philippe Chevrier, Domaine de Châteauvieux dedicates a table in the restaurant to Esteban Valle once a month, to showcase the art of service.
The plus Grande Raclette of the World
On April 5, 2025, The plus Grande raclette of the world, organized by myexpo, lived up to all its promises, bringing together an impressive crowd around the Valais tradition par excellence.
Kinugawa opens on Paris’s Left Bank
After Saint-Tropez, Courchevel, Megève and Dubai, the Kinugawa restaurant is opening a second branch in Paris.
Jérémie Cordier opens Racine
The Hotel Bon Rivage in La Tour-de-Peilz announces the opening of its Racine restaurant. A journey to local lands with chef Jérémie Cordier on board.
New director at Glion
Glion Institut de Hautes Études is pleased to announce the appointment of Philippe Vignon as its new Managing Director, effective June 16, 2025.
The Refettorio’s 4,000 meals
Since the start of the year, Refettorio Geneva, chef Walter El Nagar’s solidarity restaurant, has already served over 4,000 meals.
Mikaël Grou, Sommelier of the Year
Mikaël Grou, sommelier at the Michelin-starred Le Chat-Botté restaurant in Geneva’s Hôtel Beau-Rivage, has just been named Switzerland’s Best Sommelier 2025.