The Woodward Hotel
Quai Wilson 37
201 Genève

L’Atelier Robuchon is all about absolute culinary excellence and the immersive entertainment of the guest. It’s a highly refined mix of the freshest, finest ingredients, paired with new ideas and a new approach to dining.

But at the heart of it all is the three principles of excellence in all that is delivered, simplicity in creating uncomplicated flavours and consistency at every level.

The outcome is an eclectic chef’s workshop (the very translation of L’Atelier) that dazzles the senses and taste buds in equal measure and takes the guest on a journey through Robuchon’s genius and absolute pursuit of perfection.

The restaurant has a direct entrance on Quai Wilson and features one main dining room and two private lounges. From their seats around a 36-person counter, guests can watch every move of Executive Chef Olivier Jean’s talented team as they flow quietly about the kitchen in carefully choreographed and well-rehearsed gestures. The menu features a selection of signature dishes, as well as Chef Olivier Jean’s own creations.

Olivier Jean

Having spent six years at the head of the Taipei-based L’Atelier Robuchon and leading openings in Miami and New York, French chef Olivier Jean, originally from Valence, came to Geneva to write a new chapter of his storied career.

L’Atelier Robuchon Genève, the restaurant’s first Swiss location is the hotel crown jewel and was awarded its second Michelin star in 2023, just two years after its opening. In addition to Joël Robuchon’s classics, such as the Imperial caviar, the beef Rossini, the Sea Bass with lemongrass and the seared blue lobster, L’Atelier Robuchon offers dishes specially created for this location.

Executive chef, Olivier Jean has sourced the best ingredients Geneva has to offer. From the Swiss alpine beef to the Beetroot from Gaia, the chef’s cuisine features local specialties with subtle Asian touches.