From the first second, their complicity is obvious. The hug is frank, the respect is almost palpable. For many years Éric Jacquier has delivered treasures of Lake Geneva to chef Yoann Conte : fera, perch, arctic char, "noble" or more common fish. Heir to a long tradition – in the family, the love of fishing has been handed down from father to son for several centuries –, Éric Jacquier agrees to work with a chef under one condition: that they come fishing with him on the lake. Soak up this job, with its schedules and constraints, and understand that fishing is not an exact science. His message is clear: the chefs must adapt their menu to what nature has to offer! Message received loud and clear by Yoann Conte, who in the kitchen strives to respect the lake's fish and lets it express all its potential.

A Taste of History: Cheese Štrukli and Strudel
Hills rich in castles and crossed by the Drava, Mura, and Sava rivers, plains with medieval towns, thermal springs: this is the soul of central Croatia, a land steeped in history and natural beauty.

Four MICHELIN Guide Spots on Poutine
The iconic Canadian dish gets reinterpreted by Toronto's top talents with delicious results.

Emilio's Ballato Has a Secret Menu
The old-school spot, a favorite of Hollywood's A-list and former presidents, has a few hidden dishes for those in the know.