Barely a year since The Woodward opened its doors, L’Atelier Robuchon, led by Executive Chef Olivier Jean, has been awarded one Michelin star by the “2022 Michelin Guide.”
Opened in September 2021, The Woodward is the newest opening in the Oetker Collection "Masterpiece Hotels" portfolio and the first all-suite hotel in Geneva. Sitting directly on the shores of Lake Geneva, and offering views of Mont Blanc, the post-Haussmann-style hotel dating to 1901 is located on Quai Wilson, and was transformed by architect Pierre-Yves Rochon. The hotel offers two dining experiences, L’Atelier Robuchon and Le Jardinier, both recipients of Michelin stars at their New York outposts, and led in Geneva by Chef Jean.
L’Atelier Robuchon showcases the restaurant’s open kitchen concept, creating a theatrical dining experience in a dimly lit, intimate atmosphere for just 36 guests seated around the counter. Additional high tables and two private dining rooms allow for a further 34 guests. The gastronomic performance includes a spontaneous and immersive opportunity for guests to interact with the chefs, almost resembling a culinary ballet choreography that allows participants to embark on a journey through the senses. Since its opening, the restaurant continues to innovate, offering a selection of Chef Joël Robuchon’s signature dishes alongside innovative interpretations from Chef Jean, using local organic produce such as vegetables from the Gaia vegetable garden in Hermance. The result is a combination of excellence, originality, French know-how and distinct Asian influences—a concept inherited and modified by Chef Robuchon.
Having spent six years at the head of Robuchon’s Atelier in Taipei, and after leading the openings in Miami, New York, and Montreal, it was in Geneva in the kitchens of The Woodward that the French chef from Valence has written the new chapter of his great career. “To seduce our guests in Geneva, I proposed a menu highlighting local products worked in a surprising way, using innovative combinations and textures. I would like this restaurant to become a must for any epicurean,” shares Chef Jean.
Jean brings Robuchon’s French-Asian fusion concept to life at L’Atelier Robuchon. Jean’s team comprises Pastry Chef Titouan Claudet and Martin Cappelaere, head sommelier and dining room manager.
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