After nearly ten years of preparation, Réza Nahaboo has earned the prestigious title of Master Sommelier. This extremely rare distinction confirms his expertise and further enhances the EHL’s reputation in the wine and hospitality industries.
Yoss and Kohei Kakinuma are building a future without turning their backs on what their parents have built. At the helm of the family-run Kakinuma restaurant, as well as Temaki Bar, Sando, Saoko, and Namura, the two brothers share a different approach to carrying on the legacy: one rooted in passing on the torch, responsibility… and patience.
The introduction of the Michelin Clusters marks a new chapter for the famous guide. This development has been met with interest… but also with questions that Charles Lachaux would like to have answered today.
Following locations in Milan, Paris, Paraggi, Porto Cervo, and St. Moritz, La Langosteria is opening its first restaurant in London. This new milestone underscores the Italian brand’s international ambitions.
After fashion, it’s time to focus on food. For the summer season, Dior is continuing its culinary expansion in Saint-Tropez by entrusting its restaurant and café to Mauro Colagreco, the three-Michelin-starred chef of Mirazur.
Behind every glass lie thousands of hours of work. As a qualifier for the World Sommelier Championships, Mikaël Grou offers a behind-the-scenes look at the preparation process, where curiosity, precision, and composure are just as important as a refined palate.
Choux pastry, tarts, Paris-Brest… Behind these reimagined classics lies a much deeper philosophy championed by Titouan Claudet: making gluten-free options the norm, without ever sacrificing indulgence.
Following the success of the first event, Fabian Affentranger is hosting another summer asado at Calvin. A large outdoor gathering, Swiss winemakers, new connections, and the desire to recapture the generous spirit of this Argentine tradition.
After several changes in the kitchen, the Michelin-starred restaurant at the Four Seasons Hotel des Bergues is opting for continuity. Andrea Messina, formerly Michele Fortunato’s sous-chef, is now taking the helm at Il Lago, with the following question looming in the background: What will his true signature be?
