Cambridge House is reborn in Mayfair
Across from Green Park, the former aristocratic mansion is poised to enter a new era. Auberge Collection will make its London debut there, while Major Food Group will take over the kitchens.
Edouard Amoiel
After “Dorian,” Japan Makes Its Debut in Notting Hill
Australian restaurateur Chris D’Sylva, who previously founded Dorian in London, is opening a permanent restaurant that combines two Japanese concepts. Just a short walk from Notting Hill Gate, Nakimushi features a ramen bar on the ground floor and, upstairs, a more relaxed Japanese dining experience.
Fabbrica Pasta: The Next Chapter
After nearly ten years at the helm of Fabbrica Pasta, Enzo Cianci is handing the restaurant over to two young chefs. The chef is now setting up a workshop entirely dedicated to the artisanal production of pasta.
Angelus at the Woodward Table
On October 16, L’Atelier Joël Robuchon in Geneva will welcome fifteen guests for a six-course menu created by Olivier Jean, paired with several vintages from Angelus.
Sesflo: Beyond the Titles…
The Sesflo menu features a few must-try dishes that have become ubiquitous in contemporary dining. But Simon Varaine’s more personal creations reveal a completely different side: that of a young chef whose cuisine deserves our full attention.
“Matière”: Serenity in Three Voices
In Geneva, Marion and Lionel Schneider conceived Matière together with chef Freddy Garanjoud. Three years later, their restaurant has established itself among the city’s leading dining destinations, driven by a distinctive culinary style, a growing wine cellar, and—above all—a sense of serenity that has become their defining feature.
Caroline Frey: A Dream of Freedom
After twenty years dedicated to crafting great French wines, Caroline Frey chose Valais to begin a new chapter in her career. In Fully, amid the Petite Arvine grapes, steep terraces, and grape harvests, the winemaker rediscovers the elements she never truly left behind: the vineyard, the rhythms of the craft, and a certain sense of freedom.
Langosteria in Saint Barth: Exclusivity as a Way of Life
The same tables, the same menus, and soon the same dining experiences—from Paris to Saint Barth. With its new location at the Cheval Blanc, Langosteria continues its expansion into the world’s most exclusive destinations.
Beau Coffee: Five Years of Loyalty
A tiny arcade, one café after another, and—above all—smiles that keep customers coming back. For the past five years, Pasquale Silletti and Rosanna Nuzzi have made Beau Coffee a must-visit spot on the road to Florissant.