The phenomenon of luxury brands stepping into the dining world is gaining momentum globally. From flagship cafés to Michelin-starred collaborations, these ventures blend haute couture with haute cuisine, but do they truly result in a win-win synergy between brand and chef, or is the harmony more elusive than it seems?

Originally from Montreal, Canada, Rosval has been honing her culinary skills since the age of 15, accumulating over two decades of experience. She initially built her foundation in a modern French culinary environment in her hometown, later moving on to the mountainous region of British Columbia to serve as sous-chef under Melissa Craig. There, she deeply immersed herself in the “farm-to-table” philosophy, learning to observe her surroundings and utilize local ingredients.

Twenty years after my last visit, I returned to Udine, Northern Italy, this time to join the five-day-long Ein Prosit Fiesta held annually in October, now celebrating its 25th year.

An architectural masterpiece of the century, the Duomo di Milano is hailed as one of the most beautiful Gothic churches in the world.