Michel Péclard

Michel Péclard

businessman Switzerland

Michel Péclard is a prominent restaurateur in Zurich, recognized for his successful dining establishments and his contributions to the local culinary landscape.

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Recent Mentions

Switzerland Switzerland: Michel Péclard is a well-known restaurateur in Zurich who hopes to save the 'Güggeli-Express'. 8

Neue Zürcher Zeitung: Gastronom Michel Péclard will den «Güggeli-Express» retten

Switzerland Switzerland: Michel Péclard is a restaurateur from Zurich who operates several restaurants around Lake Zurich. 7

Neue Zürcher Zeitung: von Nörglern zu respektierten Rettern

Switzerland Switzerland: Michel Péclard is a restaurateur from Zurich who incorporates stage designers into the design of his establishments. 8

Neue Zürcher Zeitung: Gute Restaurants: Warum wir wiederkommen wollen

Switzerland Switzerland: Michel Péclard is a successful restaurateur involved in a legal dispute over the furnishings of a mountain hut. 5

Neue Zürcher Zeitung: Promi-Wirt Michel Péclard erleidet schwere Niederlage in Arosa

Switzerland Switzerland: Michel Péclard is a gastronomer who critiques the Wiesners' approach to tipping and wages in the restaurant industry. 4

Neue Zürcher Zeitung: Mit Krokodilfleisch und Buschbrot zum Durchbruch

Switzerland Switzerland: Michel Péclard critiques the Wiesners' approach to tipping and wages in the restaurant industry. 4

Neue Zürcher Zeitung: wie die Gastrofamilie Wiesner erfolgreich wurde

Switzerland Switzerland: Michel Péclard is a Zurich restaurateur and Gerny's largest customer. 7

Neue Zürcher Zeitung: Frischer Fisch aus dem Zürichsee: Gefahr durch Quagga-Muscheln

Switzerland Switzerland: Michel Péclard is known for creating successful restaurant concepts in Switzerland. 9

Neue Zürcher Zeitung: Michel Péclards neue Beiz punktet mit unkomplizierter Küche

Switzerland Switzerland: Michel Péclard is a restaurant owner in Zurich, noted for the good payment behavior of his guests. 5

Neue Zürcher Zeitung: Im Restaurant nicht zu zahlen, kann teuer werden – wie ein Zürcher Fall zeigt