Dorian’s vitello tonnato
A truly emblematic Italian dish, vitello tonnato is a delight to savor at Le Dorian. A breeze of Italy blows through Place René-Payot.
Edouard Amoiel
Andrea Bartolini, the alchemist of flavors at Bottle Brothers
Andrea Bartolini doesn’t just create cocktails, he tells stories through flavors. For him, mixology and music are intimately linked, each sublimating a moment, an atmosphere or an emotion.
The Inda-Bar cauliflower
Alongside Morad El-Hajjaji, the founder of Inda-Bar, chef Abbal Singh Rangra delivers a subtly spicy Indian score, like the cauliflower that has already become a house classic.
Experimental Group opens in Marais
The group specializing in restaurants and hotels continues its expansion and opens a new Parisian address. Happy opening to Experimental Marais.
Happy birthday Gigi Cucina & Bar
Camille Grange and Andres Arocena are proud to celebrate Gigi Cucina & Bar’s five-year anniversary. Well done to this outstanding tandem and to the whole team.
Nicolas Darnauguilhem, winner of the Swiss Culinary Merit Award
Among the eight chefs selected for this 2025 edition, Nicolas Darnauguilhem, of Pinte des Mossettes, is one of the winners.
Juliens Roques goes into consulting
Former Bottle Brothers director Julien Roques has just launched his own consulting company. When support rhymes with commitment.
The chic brasserie at the Grand Hôtel du Lac
The Grand Hôtel du Lac in Vevey launches an elegant new brasserie. A major culinary development, it’s called La Véranda.
École Hôtelière de Lausanne at the top
EHL maintains its position as world leader in hospitality management and continues to make progress in business management according to QS.