Pavyllon Opens Its Doors in Lyon
Yannick Alléno is opening Pavyllon Lyon in the heart of Place Bellecour. It’s a restaurant-school conceived in collaboration with the Lyfe Institute, where his culinary art now goes hand in hand with teaching.
Edouard Amoiel
Wine District Is Thinking Big for Its 10th Anniversary
Magnums, jeroboams, and a Methuselah will be on the menu on October 14. Wine District is celebrating its 10th anniversary at Gallo with a menu specially designed for the occasion.
“Haute cuisine is dead”: Bruno Verjus closes Table
Behind this sudden announcement lies a man, a team, and a decision that one imagines was carefully considered over a long period of time. Bruno Verjus is closing Table on December 22 and is already paving the way for a new way to share his cuisine.
The Ritz-Carlton Sets Sail with SailGP
The Ritz-Carlton Hotel de la Paix will open a pop-up café on the shores of Lake Geneva. It’s a gourmet way to experience the Switzerland Sail Grand Prix right in the heart of the action.
Geneva Launches Its First ChocoWeek
The Chocolate Rally is taking on a whole new dimension with five days of activities and a route featuring thirteen artisan chocolatiers throughout Geneva.
From Coin Coin to the Odéon, Valentin Pouzet is staying in Geneva
This is news we didn’t see coming, but which, in the end, makes so much sense. After working at Coin Coin and spending several months traveling, Valentin Pouzet is returning to Geneva to take over the kitchen at the Odéon, which Benjamin Garin has handed over to him.
Cyril Lignac, the surprise of the new school year
He hadn’t told us a thing. As discreet as ever, Cyril Lignac was nevertheless preparing one of the most delightful surprises of this culinary season: his arrival at the helm of the legendary Lucas Carton on Place de la Madeleine in Paris.
Sven Wassmer Turns the Page in Bad Ragaz
After eight years at the Grand Resort Bad Ragaz, Sven Wassmer is beginning his final season. The three-Michelin-starred restaurant Memories will close its doors in February 2027, as will Verve by Sven. This mutually agreed-upon decision marks the end of a major chapter in Swiss gastronomy.
So the macaron will still love us
To mark Céline Dion’s return to the stage in Paris, Pierre Hermé is dedicating a limited-edition collection of macarons to her. It’s a fusion of music and pastry, emotion and memories… and, of course, a particularly sharp sense of marketing.