From Gevrey-Chambertin to Griotte-Chambertin, Au Coin du Bar offers a wonderful journey through the Domaine Fourrier. A Burgundian experience centered around a seasonal menu, curated by Vincent Landrevie and sommelier Mathieu Marechal.
In October, the Auberge de Confignon invites four Geneva wineries to share their wines and their work with guests.
As you know, Coin Coin has changed hands. Curious to see what it was like, we went back for lunch. Between a menu that makes you want to try everything and Livio Paroldi’s inventive cuisine, it was a wonderful surprise.
Francesco Dolcetta and Constance Rivière’s pop-up restaurant is making a stop at Gallo. Together with chef Jacopo Romagnoli, he is preparing a menu inspired by Italian traditions, while staying true to the restaurant’s spirit.
At La Micheline, Andrés Arocena celebrates the return of fall with “Pétrichor,” a five-course menu where game meets the aromas of the earth, spices, and the forest floor.
Located in the heart of the Pâquis neighborhood, Dim Sum Gourmand has established itself as a go-to spot for its dumplings. Behind its unassuming facade, the restaurant offers hearty dishes prepared with true culinary expertise.
A single encounter can change the course of a story. Jonathan Street’s meeting with chef Luca Larrieu convinced him to continue the Mare & Monti venture, now renamed Arno.
A former teacher, Yoram Teicher has just opened Filon in Eaux-Vives. It’s a small sandwich shop with a deliberately limited menu, where each recipe tells a part of his story.
After nearly ten years at the helm of Fabbrica Pasta, Enzo Cianci is handing the restaurant over to two young chefs. The chef is now setting up a workshop entirely dedicated to the artisanal production of pasta.
