Every year since 1998, the Swiss Heritage Society recognises one garden in Switzerland for its outstanding achievements in the garden arts, placing as much value on efforts to conserve and maintain valuable historic green spaces as it does on the creation of new, contemporary ones. On Saturday, 18 May, the Society awarded its Schultess Prize, named after the award’s benefactors Georg and Marianne von Schulthess-Schweizer and worth CHF 25’000.00, to the Jardin Botanique Alpin Meyrin, located in the Geneva suburb of Meyrin.
For those in the know, the Auberge de Bogis-Bossey is a little hidden treasure, nestled in a pocket of tranquility just off a busy street in the neighborhood after which it’s named. A charming facade and bell tower hint at the pleasures on offer in its gourmet restaurant and its laid back café (the Auberge, as its name suggests, also offers lodgings). In the summer months, lunch or dinner on its patio offers shade and relaxation as patrons enjoy items from an excellent à la carte menu or a menu du jour that’s comparable in price to those of other auberges but a distinct cut above in the quality and variety of ingredients, and in flavor, imagination and presentation.
Head Chef Alessio Corda loves healthy, seasonal, full-flavored ingredients — preferably locally sourced — for his delicious dishes at the Ritz-Carlton Hôtel de la Paix’s stylish new restaurant the Living Room, the launch of which I had the pleasure of attending in January. With Spring rapidly approaching, I asked Chef Corda for a recipe that reflects the changing of the seasons and fulfills the wish that I and probably many of you have to transition to lighter fare. This delicious dish delivers on that request but doesn’t sacrifice anything in terms of flavor, beauty or nutrition.