Millefeuille Magazine ; The Food Magazine of French-Speaking Switzerland

A Swiss quarterly, Millefeuille Magazine highlights producers, artisans of taste and the richness of French-speaking Swiss gastronomy.

Millefeuille Magazine

A French-speaking Swiss quarterly puts the artisans of taste at the heart of its pages. Its approach goes far beyond the mere content of the plate.

A Quarterly Devoted to French-Speaking Swiss Gastronomy

Millefeuille Magazine was born from a simple conviction: gastronomy is not just what is on the plate. It is also nourished by encounters, traditions, landscapes and know-how passed down from generation to generation. Throughout its pages, the magazine highlights those who shape the gastronomic richness of French-speaking Switzerland.

Producers, artisans, chefs, farmers and winegrowers share their stories, their trades and their passion for a job well done. Each portrait sheds light on the origin of the products and the gestures that accompany them. The women and men who bring them to life every day take centre stage. Throughout the seasons, the magazine invites you to discover a region through its gastronomy. This perspective creates a stronger bond between terroir, product and those who taste it.

French-Speaking Switzerland Through the Seasons

Each season brings its share of products, faces and stories to tell. The magazine follows this rhythm to better capture the region’s diversity.

Millefeuille Magazine ; Portraits, Reports and Gourmet Encounters

Published four times a year, the quarterly explores French-speaking Switzerland through its food players. Each issue meets producers, artisans, chefs and enthusiasts of the regional culinary heritage.

Portraits, reports and interviews highlight inspiring careers and sometimes little-known trades. Chefs’ recipes, gourmet discoveries and a selection of addresses complete each edition. Much more than a simple food magazine, Millefeuille tells the story of a region, its traditions and those who bring it to life. French-speaking Swiss gastronomy is discovered here as much through its flavours as through the stories behind them.

Siméon Calame

Behind the magazine is a food journalist passionate about French-speaking Swiss terroirs. His career sheds light on the magazine’s editorial line.

The Founder of Millefeuille Magazine

For Siméon Calame, gastronomy remains above all a story of women, men and transmission. Behind each product, each recipe and each plate lie gestures and know-how. These human journeys deserve to be told. Before food journalism, his first steps were taken in the world of pastry. This experience gave him respect for the product, a taste for precise work and attention to detail.

Over the years, many encounters with players in French-speaking Swiss gastronomy have nourished his vision of the profession. These exchanges also strengthen his attachment to the region. More than trends, human stories, living traditions and know-how catch his attention. With Millefeuille Magazine, Siméon Calame builds bridges between those who produce, cook and pass on. The magazine celebrates a local, lively gastronomy deeply rooted in its region. A team of journalists, photographers, graphic designers and creatives enriches each edition.

A Gourmet Evening at the Auberge de l’Abbaye de Montheron

An emblematic address in the Jorat hosts the magazine’s launch evening. Nature, conviviality and seasonal cuisine meet here.

The Launch of Millefeuille Magazine

To celebrate the release of its first issue, the magazine gathers its guests at the Auberge de l’Abbaye de Montheron. Located a few minutes from Lausanne, this address offers an unspoilt natural setting. The place is ideal for launching a magazine devoted to French-speaking Swiss gastronomy. Not far away, the Sauvabelin woods also lend themselves to a lovely winter walk (in French).

For the occasion, a specially devised menu delights the guests. Inspired by the encounters presented in the magazine, it reflects the values of this first edition. Each plate honours a know-how, a product or a personality met during the reports. From aperitif to dessert, the experience extends the spirit of the magazine to the table. This gourmet celebration salutes both the birth of the magazine and the richness of the local terroir.

Route de l’Abbaye 2, 1053 Cugy
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A Review of Millefeuille Magazine

Paper keeps a charm that screens struggle to match. This first issue provides a lovely demonstration.

A Successful First Issue

Despite many years spent in digital and blogging, some pleasures remain intact. Leafing through a paper magazine is one of them. Turning the pages and lingering over a photograph offers a different experience. Screens do not fully replace it. The discovery of Millefeuille Magazine, a title devoted to French-speaking Swiss gastronomy, therefore sparks real curiosity.

After reading this first issue, the verdict is very positive. The layout is careful and the reading particularly pleasant. The subjects covered offer an interesting look at the local terroir. The variety of content is especially appealing, between portraits, reports, encounters and gourmet discoveries. This alternation never tires the reader. This successful first edition makes you want to discover the next issues. The magazine should find its place among lovers of gastronomy, terroir and good stories.

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Millefeuille Magazine

Article written following an invitation to the launch of Millefeuille Magazine