Luis Zuzarte arrives at Refettorio
As part of a new Guest Chef Series, Walter El Nagar welcomes Luis Zuzarte, chef of L’Appart in Lausanne, to the Refettorio.
Edouard Amoiel
The opening of Gracefully Cake
Grace Montse launches Gracefully Cake, a brand-new digital patisserie brand responding to ecological and environmental challenges.
Italy hosts the next World’s 50 Best
The next World’s 50 Best Restaurants ceremony will be held for the first time in Turin in June 2025.
Damien Germanier leaves the guides
After 20 years of loyal service, chef Damien Germanier will continue to write new gastronomic pages… but with the exception of the guidebooks.
EHL joins forces with Moët Hennessy
EHL Hospitality Business School joins forces with Moët Hennessy for the CSR and Sustainable Transformation specialization of the Master in Hospitality Management.
Bánh Mì ceviche
We sampled chef Masahide Ikuta’s autumn menu during his chef-in-residence at Bánh Mì.
Pablo Nedelec launches Vins Vibrants
Pablo Nedelec, former consultant to the Passeur de Vin winery, sets up his own wine distribution company, Vins Vibrants.
Noor: cultural diversity and sensory excellence
Paco Morales, chef of the three-starred Noor restaurant in Cordoba, impresses with his sensitive, innovative and exciting cuisine set against a backdrop of Al-Andalus culture.
Bruno Verjus’ fabulous chocolate tart
A gourmet quest in Paris, where we meet up with chef Bruno Verjus and his team at Table for a sweet aside.