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
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
04 May 2023
Join our tribe: can the hotel become a gateway to wellbeing and personal transformation?
04 May 2023
LIVING WELL
04 August 2022
Cook with Stéphane Décotterd – part 3: Swiss shrimps tartare with caviar
04 August 2022
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
03 February 2023
The road less-traveled: alumnus Konstantinos talks entrepreneurship and his ‘off the beaten track’ travel startup
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