Grey matter

This week, I’m delighted to welcome a trio from hell! In the space of just a few weeks, this team is already setting Geneva’s gourmet counters alight. The first is a talented chef, the second is an outstanding sommelier and the third is a kind-hearted restaurateur (and vineyard expert) who has helped bring them all together. I’m delighted to have the opportunity to chat with Freddy Garanjoud, Lionel Schneider and Bertrand Lutaud … the lively, twirling spirits behind the new Matière restaurant.