March 6, 2026 • 0

Chef Zineb Hattab: Marraine du Goût 2026

With Zürich, Switzerland, selected as the Ville du Goût 2026, Chef Zineb “Zizi” Hattab will serve as its “marraine” (godmother). Zizi Hattab currently has three exclusively plant-based eateries in Zürich: Restaurant KLE (1 Michelin star), Restaurant DAR (Michelin Bib Gourmand) and WineBar COR.

The Semaine du Goût (week of taste) takes place this year from September 17-27, with culinary events being held throughout Switzerland.

Switzerland’s Semaine du Goût

The Semaine du Goût works to promote the pleasure of eating, with a focus on local foods, artisanal methods, traditional dishes and sustainable practices. This “Week of Taste” aims to inspire culinary discoveries and prompt reflection on our relationship with food. Each year since 2002, it has developed a program of culinary events around the country. These range from lectures to markets to hands-on classes and to shared dining experiences, among others. For example, you can attend a workshop as a family to learn how to make Biber or visit the Swiss Wine Festival in Winterthur.

The theme for the Semaine du Goût 2026 is milk, along with all the products made from this ingredient, such as yogurt, butter, cheese, etc.

If you would like to propose your own event during the Semaine du Goût, you can submit an application online until May 15, 2023.

Plus, you don’t have to wait until September. You can participate in dozens of culinary events in the Zürich region from March 19 through December 31, 2026, as part of Genussregion Zürich.

Zürich: Ville du Goût 2026

Starting March 19, Genussregion Zürich will embrace the motto: “Entdecken. Mitmachen. Geniessen” (Discover. Participate. Enjoy). According to organizers, this event “serves as a connecting element between the city and the countryside” in the canton of Zürich. It invites everyone to rediscover the rich culinary tradition and innovative power of the region. The events scheduled for this year include food tours, workshops, tastings and more.

To kick-off Hattab’s reign as the Marraine du Goût 2026, she hosted a special lunch at her Restaurant KLE. The plant-based dishes she served included barbecued lion’s mane mushrooms with apple chutney and pureed cauliflower, as well as tortellini in a rich cream with pistachios and balsamic vinegar, as shown below. As always, everything was creative, delicious and full of flavors and textures.