The magazine of Glion Institute
of Higher Education
LIVING WELL
Our take on 21st century art de vivre – covering all the elements that go into a life well lived: art, culture, great cuisine and fine wines, plus a special focus on health and wellness.
LIVING WELL
22 October 2020
New normal, new opportunities for the global wellness industry
22 October 2020
LIVING WELL
26 November 2020
Scoot on! How Glion-learned knowledge is powering a transport revolution in Bulle
26 November 2020
LIVING WELL
08 February 2022
Cook with Stéphane Décotterd – part 1: Trout carpaccio with green apple, tarragon and sunflower
08 February 2022
LIVING WELL
08 February 2022
Apes, punks and crypto kids: how NFTs came from nowhere to capture the art world
08 February 2022
LIVING WELL
02 November 2022
Living the (Dead Sea) Dream: meet entrepreneurial alumna Louise Lisztman
02 November 2022
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
07 November 2023
Cook with Stéphane Décotterd #8: charcoal grilled wagyu beef short ribs with grilled cucumber
07 November 2023
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