L'Atelier Robuchon

On the shores of Lake Geneva, luxury hotel The Woodward boasts a fine dining restaurant that is the epitome of elegance. In a space done out in warm dark wood and vivid reds, diners take their seats at high tables or at the counter affording interesting views into the open kitchen. Opt for the tasting menu (there is also a vegetarian set menu) or choose from the à la carte dishes. Service courtesy of a charming and highly attentive team!

Geneva's only two-Michelin-star restaurant

• L’Atelier Robuchon Genève was awarded its second Michelin star in 2023, making it Geneva’s only two-star Michelin restaurant.

An immersive dining theatre at a 36-seat counter

• Guests sit around a 36-person counter to watch Executive Chef Olivier Jean’s team in the kitchen, delivering a highly theatrical and interactive dining experience.

Local ingredients with global technique under Olivier Jean

• The menu pairs signature Robuchon dishes with Olivier Jean's own creations, using locally sourced Swiss ingredients (e.g., Swiss Alpine beef, Gaia beetroot) and subtle Asian influences, reflecting a fusion-driven approach from a chef who has led kitchens in Taipei, Miami, and New York.

Signature Ingredients

• Imperial caviar: A hallmark luxury ingredient featured in L’Atelier Robuchon’s classics; emblematic of the house’s pursuit of opulent, refined marine flavors and used across signature dishes.
• Swiss Alpine beef: Premium beef sourced from the Swiss Alps, central to the kitchen’s meat repertoire and celebrated for its terroir-driven flavor; appears in signature preparations such as Beef Rossini.
• Beetroot from Gaia: Locally sourced Gaia beetroot that contributes earthy sweetness and vibrant color, reflecting the menu’s emphasis on local produce with subtle Asian influences.
• Sea bass with lemongrass: A Robuchon classic pairing delicate sea bass with lemongrass to create a clean, aromatic profile that showcases balance and refinement.
• Seared blue lobster: A prized seafood component, known for its sweetness and tender texture, featured in the restaurant’s seafood repertoire.