The New York bakery Rye is drawing in curious customers with a sourdough rye loaf that sells for $60. Three ingredients, a lot of patience, and a family history are behind a loaf of bread whose price is generating as much buzz as its recipe.
At La Micheline, Andrés Arocena celebrates the return of fall with “Pétrichor,” a five-course menu where game meets the aromas of the earth, spices, and the forest floor.
With SEOK, three-Michelin-starred chef Mingoo Kang is opening his first Parisian restaurant. A generous Korean dining experience, designed for sharing, in the heart of the Park Hyatt Paris-Vendôme.
A iconic hotspot of Parisian nightlife in the 1990s and 2000s, Doobie’s is back after three years of renovations. It’s sure to bring back memories of a few nights out.
His statement, “Fine Dining is Dead,” sparked controversy. It’s a “punchline” worth taking a closer look at. With just a few months to go before his restaurant Table closes, Bruno Verjus reflects on his decision and is already sketching out a new approach to hosting, cooking, and sharing.
Hired as kitchen assistants nearly fifteen years ago, Filipe Fonseca and Damien Facile are now the backbone of the restaurant at the Crissier City Hall. The careers of these two sous-chefs working under Franck Giovannini are a testament to the loyalty, trust, and strength of an establishment that thrives thanks to those who choose to stay.
A single encounter can change the course of a story. Jonathan Street’s meeting with chef Luca Larrieu convinced him to continue the Mare & Monti venture, now renamed Arno.
A former teacher, Yoram Teicher has just opened Filon in Eaux-Vives. It’s a small sandwich shop with a deliberately limited menu, where each recipe tells a part of his story.
A building dating back to 1622, two passionate owners, and a chef who shares their love of hospitality. Near Gex, Benjamin Breton is opening Scéna, an intimate restaurant with a transalpine flair. The first chapter of an adventure destined to grow.
