Traveling Gourmet: What's Good From New York to Switzerland

Calling all foodies out there. Check out the epicurean buzz from the last week!

Gothamist is reporting that Eric Kayser has brought his popular Maison Kayser artisan bakery chain to Manhattan's Upper East Side. (There are already dozens of outposts throughout Europe, the Middle East and Japan.) In addition to its assortments of breads and pastries—prepared by bakers trained in the chain's Paris headquarters—the cafe also includes a full menu of French cuisine and desserts (including the debut of the Épi East Side Baguette). Best of all: Two more NYC locations will open in the coming year—one in November at 921 Broadway near 21st Street, and a smaller one, mostly for takeout, will open at 8 West 40th Street in 2013.

Also in New York, Raffaele Ronca, former chef of Bellavitae, Palma, and Caffé Torino, has opened Ristorante Rafele in New York City's West Village, at 29 7th Avenue South between Morton and Leroy Streets. The menu focuses on classic Neapolitan dishes, and the Italian wine list was designed by Wine Director Pierluigi Ossani (formerly of Amaranth, Villa Pacri and Per Lei). Rafele is currently open for dinner seven days a week, with lunch and brunch to follow.

Good news for foodies in Switzerland: Next month, Marcus Lindner will take on the role of Executive Chef for The Alpina Gstaad, the first luxury hotel to be built in 100 years in Gstaad. (The hotel itself will not open until December 1.) Chef Lindner will be responsible for the cuisine of the five-star property’s three restaurants: the first European outlet of MEGU, a Japanese restaurant; a traditional Swiss stübli, and an all-day dining restaurant that will offer an international menu. He will oversee the menus of the Bar-Lounge, the Dining Terrace and all banqueting facilities.

And in London, the Athenaeum has installed beehives on its rooftop. The Athenaeum joins a brigade of hotels keen to go green with this new “amenity.” From New York (the Waldorf Astoria) to Paris  (Louis Vuitton; Six Senses Spa at the Westin), luxury establishments are supporting the “farm to table” food movement by harvesting honey of their own.