"GaultMillau" replaces "Al Dente" magazine
After 20 years of "Al Dente," the supplement of Schweizer Illustrierte is getting a new name. Ringier Axel Springer Schweiz is pursuing a one-brand strategy and bundling various activities under the title "GaultMillau. The first issue appears on Friday.
Al Dente appeared for the first time on June 3, 2002, together with the Swiss Illustrated. The epicurean magazine was a printed supplement to the cooking show "Al Dente" with Sven Epiney. In its 20th year of publication, the magazine is now being integrated into the GaultMillau world and will appear for the first time on Friday under the new title of GaultMillauas Ringier Axel Springer writes in a press release.
"We want to bundle all our activities on the topic under one label. The yellow guide. The very successful GaultMillau Channel. The weekly newsletter. Our appearances on social media," explains Urs Heller, GaultMillau-Chef. "We change at Al Dente but only the name, not the content concept."
Much remains the same
The content concept is to remain untouched and will continue to provide stories and interviews from all regions on the subject of food and enjoyment, the best pubs and restaurants, producer stories and Betty Bossi's recipes, according to the statement.
The editorial team also remains unchanged: In the lead is GaultMillauUrs Heller is the editor-in-chief, Isabel Notari is the editorial director. The authors of the GaultMillau-Channels also write for the printed edition. The cooperation with Betty Bossi also remains in place, and the GaultMillau-magazine continues to be published four times a year as an extra issue of the Swiss Illustrated.
