As any athlete knows cross-training is one of the most effective ways to improve overall conditioning and performance, boost weight loss, and re-energize a stale exercise routine. It’s such a specialized niche that there are shoes designed to enhance each work-out, machines to provide a seamless transition from one activity to the next, and individual […]
Category: Food
Compagnie du Miel: Mono-Varietal Honey from Madagascar
The geek in me loves things that smell and taste of place. I think my brain is wired that way. That’s why certain wines appeal to me while others leave me cold. The same can be said for a few of my other favorite things—coffee, tea, olive oil, scotch whisky, tequila and honey. Notice I […]
Röstigraben
When I learn a new word I like to give credit where credit is due. Thomas Vaterlaus, editor of the European wine monthly Vinum, tells a story in which the cultural prejudices of German-speaking and French-speaking judges at a Swiss wine competition leads to some awkward and unbalanced results. He cites one example in which […]
Lausanne À Table! — In Which I Become a Food Critic
In the immortal words of Rear Admiral Grace Hopper: “It’s easier to ask forgiveness than it is to get permission.” And so it was for my hosts, David Donneaud and chef Rafael Rodriguez, who braved municipal retribution and public scorn (no small thing in Switzerland) by setting aflame an otherwise innocent Weber grill in the […]
Le Chef: A New Dining Destination at Geneva International Airport
Benjamin Luzuy is a busy man. That’s what happens when talent meets opportunity. Always full of new ideas and the vision to execute them, Luzuy has proven ready to seize the moment when a landlord approaches him with a unique restaurant space in need of a partner-tenant or when a financier with capital seeks a […]
The Hamburgers of Geneva
America is in the midst of a hamburger arms race. Bacon, avocado, heirloom tomato, farmstead cheeses—hell, even chilies and wild mushrooms are positively so-mid-last-century. The new arsenal includes outré offerings like foie gras, duck egg, white truffles, boletes, kimchi and many other gourmet products never intended to be eaten within a bun, buttered or not. […]
Kräftskiva: Crayfish the Swedish Way
Geneva is the quintessential international city, so when my new wife, Veronica, suggested we get around to hosting her annual Swedish crayfish party (Kräftskiva) I asked about the guests and where they come from. Among the potential invitees were Swedes of course, but also Brits, French, Germans, Americans and Swiss. I thought to myself “what […]
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