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Marc Levanti, a legacy of hospitality
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Marc Levanti, a legacy of hospitality

Trained on the international scene and inspired by a strong family tradition, Marc Levanti is making his mark on Geneva's Left Bank. From La Tour Carrée to the Auberge de Vandœuvres, his projects come from the heart and his sincere taste for sharing.

Olivier Jean, quiet discipline
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Olivier Jean, quiet discipline

For the chef of the Atelier Joël Robuchon in Geneva, cooking is a moral before it is a show. Heritage, rigor, invisible details: a portrait of a man who lives by a standard rather than a name.

Florian Le Bouhec and the Dorian… more
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Florian Le Bouhec and the Dorian... more

A year and a half after opening, the euphoria has subsided and Le Dorian has established itself. Florian Le Bouhec talks about what it means to run a restaurant in Geneva today: delegating, adjusting, and accepting that success is also measured over time.

At Châteauvieux, heritage is shared
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At Châteauvieux, heritage is shared

In Satigny, Philippe Chevrier now works alongside François Periers and Manuel Pereira, two chefs committed to the serene transmission of the Domaine de Châteauvieux DNA. A seamless evolution, where taste, the product and the human touch remain the foundations of a great Geneva house.

Radicelle: Benjamin Breton’s poetic roots
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Radicelle: Benjamin Breton's poetic roots

Benjamin Breton weaves a new chapter with Radicelle, a delicate refuge in Veigy where you can savor the passing of time, the warmth of shared tables and the elegance of simple things.

Le Lyrique, Andrea Polcino’s version
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Le Lyrique, Andrea Polcino's version

After the palaces and Michelin-starred kitchens, Andrea Polcino has found the Lyrique a place where freedom, simplicity and exceptional products meet.

Ciro Ascione, a sincere Italy
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Ciro Ascione, a sincere Italy

Behind his two establishments is the silhouette of Ciro Ascione: a rigorous, charismatic man who knows exactly where he's going. Through his trattoria and pizzeria, he invites us to discover his own interpretation of Italian cuisine: demanding, artisanal and deeply sincere.

Pierre Pommier: a chef who has chosen his path
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Pierre Pommier: a chef who has chosen his path

After a career marked by starred establishments, Pierre Pommier found his own rhythm in Geneva. With Pommier Traiteur, he stands for fresh, generous and straightforward cuisine, while preserving the balance that is closest to his heart: that between passion and family life.

Nama and Nomad: a new chapter for a close-knit duo
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Nama and Nomad: a new chapter for a close-knit duo

After making their mark on Geneva's nightlife with the Manhattan Café, Mark Sali and Michael Bodar continue their adventure in the lower streets with the Nama and Nomad.

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