Japanese fondue at the Four Seasons
After its previous cheese versions, the Four Seasons Hôtel des Bergues now offers a Japanese fondue at the summit of the palace.
Edouard Amoiel
The rebirth of the Auberge de l’Étoile
After six months of renovation work, the Auberge de l’Étoile in La Rippe returns to the forefront of the gastronomic scene.
Pompette’s champagnes at the Dorian
Pompette founder Axel Caubet arrives with Champagne winemakers for an effervescent evening with Florian Le Bouhec at Le Dorian.
Bao Canteen opens in Lille
After opening his Taiwanese canteen in Geneva, Bao Canteen founder David Davinroy launches his franchise in Lille.
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.
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.