The magazine of Glion Institute
of Higher Education
LIVING WELL
LIVING WELL
10 August 2023
Cook with Stéphane Décotterd #7: Marinated and grilled Chamby char with horseradish, radish, tarragon and baby broad beans tartlet
10 August 2023
LIVING WELL
04 May 2023
Join our tribe: can the hotel become a gateway to wellbeing and personal transformation?
04 May 2023
LIVING WELL
04 May 2023
Cook with Stéphane Décotterd #6: Green asparagus tips with Salgesch verjuice, on nettle and Lussery black garlic raviole
04 May 2023
LIVING WELL
03 February 2023
The road less-traveled: alumnus Konstantinos talks entrepreneurship and his ‘off the beaten track’ travel startup
03 February 2023
LIVING WELL
03 February 2023
Cook with Stéphane Décotterd – #5: Pain d’épices and rum-soaked raisin pudding, accompanied by light mousse with seasonal spices
03 February 2023
LIVING WELL
02 November 2022
Cook with Stéphane Décotterd – #4: petals of Lake Geneva fera served with verbena broth, pea and caviar chawanmushi
02 November 2022
LIVING WELL
02 November 2022
Living the (Dead Sea) Dream: meet entrepreneurial alumna Louise Lisztman
02 November 2022
LIVING WELL
04 August 2022
Cook with Stéphane Décotterd – part 3: Swiss shrimps tartare with caviar
04 August 2022
LIVING WELL
06 May 2022
Cook with Stéphane Décotterd – part 2: Swiss shrimps, granola and carrot “sucs”
06 May 2022
LIVING WELL
06 May 2022
Liquid asset: how Glion alumnus Phillip T. Muhr is making waves in the water world
06 May 2022
LIVING WELL
08 February 2022
Apes, punks and crypto kids: how NFTs came from nowhere to capture the art world
08 February 2022