Nichée dans le cadre idyllique d’Anacapri, la prestigieuse adresse du Jumeirah Capri Palace ne se limite pas à un simple refuge de luxe. Elle s’impose comme une destination gastronomique à part entière, réinventant la haute cuisine à travers une approche novatrice : le “eat entertainment”. Ici, l’expérience culinaire s’élève au rang d’art de vivre, fusionnant saveurs, techniques et narration pour offrir des instants inoubliables. Au cœur de cette vision, Andrea Migliaccio, chef exécutif, orchestre avec brio les quatre restaurants emblématiques du palace.

September 5th 2024, Anne-Sophie Pic and David Sinapian unveiled the new setting for their Swiss restaurant, nestled in the heart of the prestigious Beau-Rivage Palace in Lausanne.
The collaboration between Pic and Beau-Rivage, which has now been flourishing for 15 years, is based on a shared vision of luxury that is both sober and refined. This aesthetic is perfectly embodied in the design of the new space, by architect Tristan Auer. Guests will discover a world of elegance, with different atmospheres: dining room, bar, lounge, veranda, terrace and garden. The décor is based around authentic materials such as wood, quartzite and stone in warm tones, meticulously crafted by exceptional artisans. The tables, meanwhile, are adorned with leather and walnut marquetry, adding a contemporary touch.

Michel Guérard, legendary French chef and Founding Father of Nouvelle Cuisine, passed away at 91, leaving behind an immeasurable culinary legacy.
The son of butchers, Michel Guérard began his career as an apprentice pastry chef at 14. Quickly recognized for his exceptional talent, he became “Meilleur Ouvrier de France” in 1958. His passion for cooking matched his dynamism and ability to celebrate life.
It is surely this fire that has always driven him that made him join the kitchens of the Lido, Maxim’s, and La Pérouse and then encouraged him to accompany the famous Régine in the opening of her Russian cabaret. There, he met Christine, and together, they wrote the first chapter of what is today a gastronomic and thermal saga, a story of family and happiness.

Nestled in the heart of Athens, Spondi lives in its discreet and serene room in winter and exults in summer in its green courtyard. Thanks to chef Arnaud Bignon, it has become an essential address for gastronomes. Arnaud’s creativity and the humble yet impressive mastery of his dishes mark his cuisine.
In his constant quest for innovation and encounters, the man who was one of the youngest chefs to receive two Michelin stars invited three of his chef friends for a series of dinners called Star Nights.

The 68th Les Grandes Tables du Monde congress was held in Paris from 4 to 6February 2024. The association singled out four personalities for their contribution to the culinary arts, pastry, dining service and wine waiting, to bring dining experiences to life in countries around the world