Her recipe of Beetroot & Coffee
Restaurant Anouch – Recipe of the Chef Tamara Hussian
Post type: Food
Restaurant Mammertsberg – Chef Silvio Germann’s recipe
His recipe for beef tartare, celeriac mosaic
The poetic cuisine of Chef Stéphane Décotterd
Inspired by his book ‘Gastronomie entre lac et montagnes’, Chef Stéphane Décotterd offers us a seasonal recipe emblematic of his local and expressive cuisine: Mr Casteu’s morels with liquorice root, sabayon and mushroom juices with mustard seeds.
Restaurant l’Hôtel de Ville – Recipe of Chef Grégory Halgand
His recipe féra, crayfish and turnips with elderberry and Chasselas beurre blanc
Caspar – Das Drei-Häuser-Hotel – Chef Sebastian Rabe’s recipe
His recipe for salmon trout, buttermilk, dill and osciétre caviar.
Bryn Williams at The Cambrian – Chef Vedran Petranovic’s recipe
His recipe for grilled chicken breast with wild mushrooms and celery ragout
Restaurant l’Ancolie in Gryon – Recipe by Chefs Lucille Rougeron & William Bouton
The recipe for Confit Arctic char with courgette, mint and lemon confit.
The Art of Cooking at Villars Palace with Chef Christian Bertogna
His recipe for roasted sea bass with star anise, sautéed purple artichokes with pequillos, green tomato juice.
Restaurant La Dispensa – Chef Gerardo Metta’s recipe
His recipe for gorgonzola, beet, walnut and cinnamon risotto
Njørden Restaurant – Chef Philippe Deslarzes’ recipe
His recipe for Nordic cockles, textured fennel and oregano from the Njørden vegetable garden
Restaurant Esprit par Guy Ravet – The Chef’s recipe
His recipe for peanut lacquered cabbage, vegetable bisque and coriander
Restaurant Cheval Blanc – Chef Peter Knogl’s recipe
His recipe for sea urchin with champagne mousse and imperial caviar
Raclette is a celebration!
Crackling cheese and jacket potatoes, the most convivial recipe for a meal with family or friends…
Restaurant Memories – Chef Sven Wassmer’s recipe
His recipe of Knöpfle with roasted yeast, whey and truffle
Restaurant La Chaumière – Chef Serge Labrosse’s recipe
His recipe for French toast with herbs and féra
Restaurant Anne-Sophie Pic – Beau-Rivage Palace Lausanne
Her recipe for melon soup with green anise, creamy goat cheese
Restaurant Le Café Suisse in Bex – Chef Marie Robert’s recipe
His recipe of mousseline of will make of Léman and its lemons
Easter with Bretzel & Gretel
Find the chocolate pretzels in Geneva! 🥨
Easter in the garden
Tableware, decoration and delicacies, some ideas to be ready to celebrate Easter 2022 with originality.
Restaurant Magdalena in Rickenbach and its Chef Dominik Hartmann
His recipe Parsnips in Millefeuilles
Chef Cédric Bourassin’s recipe – Restaurant Le Berceau Des Sens
His recipe for pan-fried foie gras, butternut and hazelnut, quince vinegar
A yummy Valentine’s Day ❤️
Betjeman & Barton X La Maison Galata
Holiday chocolates, yes, but Swiss!
The holiday season is the perfect occasion to share delicious Swiss chocolate creations. Discover our selection of the best holiday chocolates to please your guests or offer a gourmet gift.
Yummy teas at home!
As a gift the beautiful collector’s box Beautiful India Tchai.
Tea season with NOW
Our warm selection of teas takes you into a world of multiple virtues and woody scents.
The recipe of the restaurant La Fleur de Sel by Carlo Crisci
Currently on the Balade Gourmande menu, the recipe Sous un air de cèpes shared for NOW by Chef Romain Dercile.
Cheese & Tea Tasting Evenings
Betjeman & Barton X Fromagerie Bruand
Opening of La Maison Chocolathé
New store by the master chocolate maker Philippe Pascoët!
Chef Jérémy Desbraux’s recipe for the Maison Wenger restaurant in Le Noirmont
Discover his recipe for Mousse Lait, a milky and aromatic dessert.
The recipe of the Chef Tanja Grandits restaurant Stucki in Basel
Cook like Chef Tanja Grandits with her Roasted Cauliflower Salad with Sesame and Cranberries recipe.
Chef Franck Giovannini’s recipe – Restaurant Hôtel de Ville de Crissier
Cook like Chef Franck Giovannini with his recipe: Light cream of leek and potatoes seasoned with smoked fera from the Leman Lake
Madeleines with tea for Mother’s Day!
A gourmet collaboration between Betjeman & Barton and Galatà
Chocolate for Easter: Cric, crac, croc!
Afin de vous faire plaisir et de faire plaisir à ceux que vous aimez pour célébrer Pâques, nous vous avons préparé une sélection de choc !
Recipe of the month: a gentle springtime
That’s it, spring is coming!
At last the beautiful days, the sun, the birds singing, the green colors. A breath of fresh air!