L’Atelier Robuchon is awarded its first Michelin star
The famed 2022 Michelin Guide has given L’Atelier Robuchon, under the direction of Executive Chef Olivier Jean, one Michelin star barely a year after The Woodward first opened its doors. The Woodward, the first all-suite hotel in Geneva, will open in September 2021 and is the newest addition to the Oetker Collection Masterpiece Hotels group.
The post-Haussmann-style hotel from 1901, which is located on Quai Wilson and offers breathtaking views of the majestic Mont Blanc, was painstakingly renovated by renowned architect Pierre-Yves Rochon. It currently sits immediately on the shores of Lake Geneva.
The hotel features two Michelin-starred restaurants, L’Atelier Robuchon and Le Jardinier, both of which also have locations in Geneva under the direction of Chef Olivier Jean.
The first of its kind in Switzerland, L’Atelier Robuchon features the renowned open kitchen concept of the eatery and offers a dramatic dining experience in a small, cosy setting for just 36 diners seated around the counter.
34 additional guests can be accommodated by additional high tables and two private dining rooms. Since it first opened, the restaurant has made a name for itself as a chic and must-visit gastronomic destination in Geneva.
A trip through the senses is possible for attendees of the gastronomic performance, which is akin to a choreographed culinary dance, through a spontaneous and immersive opportunity to interact with the chefs.
Having spent six years at the head of Joël 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 that worked in a surprising way, using innovative combinations and textures. I would like this restaurant to become a must for any epicurean,” shares Chef Olivier Jean.
Since its debut, the chic restaurant has been at the forefront of culinary innovation, serving a variety of Jol Robuchon’s hallmark dishes alongside creative reimaginings by Chef Oliver Jean, who uses organic ingredients grown nearby, including vegetables from the Gaia vegetable garden in Hermance.
The end result is a concept inherited and reimagined by the renowned chef Jol Robuchon that combines perfection, innovation, French expertise, and distinct Asian elements.
At L’Atelier Robuchon, Olivier Jean brings Jol Robuchon’s French-Asian fusion concept to reality. He aims to astound diners with unique flavour combinations and satiate their senses with extraordinary meals and avant-garde cooking methods.
Signature meals include organic beef from Swiss alpine pastures topped with foie gras and royal Sologne caviar and crab coated with a lobster jus—a renowned and sumptuous French dish named after the renowned composer, Rossini.
Delicious desserts include a light kirsch mousse, creamy chocolate, and vintage port served with “the Black Forest,” a treat with a texture similar to a mushroom and flavours of tart Morello cherries.
Titouan Claudet, a superb pastry chef, and Martin Cappelaere, a head sommelier and dining room manager, makeup Olivier Jean’s talented staff and together they manage the show-stopping restaurant with style to give diners an unforgettable dining experience.
Claudet, a Besançon native, is a wonderful young talent who draws inspiration from modern art. His knowledge and inventive, creative creations span the kitchens of both L’Atelier Robuchon and Le Jardinier, and every morning, he delights hotel guests with his delightful pastries.
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