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Alain Passard: Cooking in Harmony with the Land
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Alain Passard: Cooking in Harmony with the Land

By choosing to serve an entirely vegan menu at L’Arpège, Alain Passard is not turning his back on his past; rather, he has drawn on it to find new momentum, creative freedom, and, no doubt, a sense of peace.

Filipe Fonseca and Damien Facile, Crissier’s goalkeepers
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Filipe Fonseca and Damien Facile, Crissier's goalkeepers

Hired as kitchen assistants nearly fifteen years ago, Filipe Fonseca and Damien Facile are now the backbone of the restaurant at the Crissier City Hall. The careers of these two sous-chefs working under Franck Giovannini are a testament to the loyalty, trust, and strength of an establishment that thrives thanks to those who choose to stay.

“Matière”: Serenity in Three Voices
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"Matière": Serenity in Three Voices

In Geneva, Marion and Lionel Schneider conceived Matière together with chef Freddy Garanjoud. Three years later, their restaurant has established itself among the city’s leading dining destinations, driven by a distinctive culinary style, a growing wine cellar, and—above all—a sense of serenity that has become their defining feature.

Caroline Frey: A Dream of Freedom
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Caroline Frey: A Dream of Freedom

After twenty years dedicated to crafting great French wines, Caroline Frey chose Valais to begin a new chapter in her career. In Fully, amid the Petite Arvine grapes, steep terraces, and grape harvests, the winemaker rediscovers the elements she never truly left behind: the vineyard, the rhythms of the craft, and a certain sense of freedom.

Steve Willié: Gstaad as a home
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Steve Willié: Gstaad as a home

He arrived in Gstaad for one season and ended up building a whole life there. As chef at the Grand Chalet for twenty-five years, Steve Willié has seen guests’ tastes evolve, the village grow, and certain dishes become timeless classics. Without chasing trends, he has made time, loyalty, and tradition the cornerstones of a cuisine that has become inseparable from the restaurant.

Christophe Coutal, the Southern French Accent in the Resistance
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Christophe Coutal, the Southern French Accent in the Resistance

He speaks loudly, laughs even louder, sometimes loses his temper, and then gives you a hug two minutes later. But behind Christophe Coutal’s outbursts lies, above all, a rare loyalty: that of a man who refuses to sacrifice the soul of Pampelonne on the altar of profitability. An interview with the owner of Moorea Beach in Ramatuelle, the last defender of a certain ideal of hospitality.

Cyril Lignac, Behind the Ice Cream
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Cyril Lignac, Behind the Ice Cream

From the ice cream of his childhood to the lines outside his new shop in Saint-Tropez, the chef recounts a journey built on hard work, gratitude, and a simple conviction: success has value only when it remains accessible.

Jewel Rholam: bubbles, whites and reds!
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Jewel Rholam: bubbles, whites and reds!

Before Jewel Rholam was advising on Burgundy grands crus or scouting out tomorrow's winemaking talent at Inda-Bar, he was dreaming of Formula 1. Born in Cannes, he grew up between Moroccan and Provençal flavors, and found in wine a means of self-expression where curiosity counts more than labels.

Cyrille Azevedo, the discreet one who never stops growing
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Cyrille Azevedo, the discreet one who never stops growing

Cyrille Azevedo is a far cry from demonstrative chefs. Between contemporary gastronomy, high-end street food and new projects in Geneva, the chef is now charting a deeply personal course.

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