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
16 August 2024
Chain gang: the Glion graduates embracing blockchain technologies16 August 2024
LIVING WELL
16 August 2024
Wider horizons: transferable skills translate to a world of opportunities for Glion graduate Yukiko16 August 2024
LIVING WELL
07 May 2024
Cook with Stéphane Décotterd #10 – oxtail cannelloni & mushroom cream07 May 2024
LIVING WELL
06 February 2024
Cook with Stéphane Décotterd #9: Venison ballotine with red cabbage vinaigrette06 February 2024
LIVING WELL
07 November 2023
Cook with Stéphane Décotterd #8: charcoal grilled wagyu beef short ribs with grilled cucumber07 November 2023
LIVING WELL
10 August 2023
Cook with Stéphane Décotterd #7: Marinated and grilled Chamby char with horseradish, radish, tarragon and baby broad beans tartlet10 August 2023
LIVING WELL
04 May 2023
Cook with Stéphane Décotterd #6: Green asparagus tips with Salgesch verjuice, on nettle and Lussery black garlic raviole04 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
03 February 2023
Cook with Stéphane Décotterd – #5: Pain d’épices and rum-soaked raisin pudding, accompanied by light mousse with seasonal spices03 February 2023
LIVING WELL
03 February 2023
The road less-traveled: alumnus Konstantinos talks entrepreneurship and his ‘off the beaten track’ travel startup03 February 2023
LIVING WELL
02 November 2022
Living the (Dead Sea) Dream: meet entrepreneurial alumna Louise Lisztman02 November 2022
LIVING WELL
02 November 2022
Cook with Stéphane Décotterd – #4: petals of Lake Geneva fera served with verbena broth, pea and caviar chawanmushi02 November 2022
LIVING WELL
04 August 2022
Cook with Stéphane Décotterd – part 3: Swiss shrimps tartare with caviar04 August 2022
LIVING WELL
06 May 2022
Liquid asset: how Glion alumnus Phillip T. Muhr is making waves in the water world06 May 2022
LIVING WELL
06 May 2022
Cook with Stéphane Décotterd – part 2: Swiss shrimps, granola and carrot “sucs”06 May 2022
LIVING WELL
08 February 2022
Cook with Stéphane Décotterd – part 1: Trout carpaccio with green apple, tarragon and sunflower08 February 2022
LIVING WELL
08 February 2022
Apes, punks and crypto kids: how NFTs came from nowhere to capture the art world08 February 2022
LIVING WELL
02 November 2021
Paolo Basso on wine – part 5: should wine adapt to the consumer, or should the consumer learn to understand wine?02 November 2021
LIVING WELL
03 August 2021
Taking care of the 85% – alumnus entrepreneur Xavier Rambaud and Maison Epigenetic03 August 2021
LIVING WELL
03 August 2021
This is polo: an insider’s guide to one of the world’s oldest team sports03 August 2021
LIVING WELL
03 August 2021
Paolo Basso on wine – part 4: how biodynamic methods are taking wine growing ‘back to the future’03 August 2021
LIVING WELL
28 April 2021
Paolo Basso on wine – part 3: why a sommelier is an essential hire for your restaurant28 April 2021
LIVING WELL
28 April 2021
Gold, Silver, Bronze and… green: how the Olympic Games are embracing sustainability28 April 2021
LIVING WELL
02 February 2021
Paolo Basso on wine – part 2: how to build the perfect wine cellar02 February 2021
LIVING WELL
02 February 2021
Black swans and see-saws: how the pandemic played out for international investors02 February 2021
LIVING WELL
22 October 2020
New normal, new opportunities for the global wellness industry22 October 2020
LIVING WELL
26 November 2020
Scoot on! How Glion-learned knowledge is powering a transport revolution in Bulle26 November 2020