What's New

L’ATELIER ROBUCHON AT THE WOODWARD, GENEVA IS AWARDED ITS SECOND MICHELIN STAR IN THE 2023 MICHELIN GUIDE

October 12thLONDON

Barely two years since its inception, L’Atelier Robuchon, under the leadership of Executive Chef Olivier Jean, has earned its second Michelin Star in the prestigious Michelin Guide 2023. The award is a testament to the dedication of Chef Jean, who is at the helm of The Woodward‘s kitchens, and highlights the level of excellence that both the chef and his team strive to achieve every day.

Ideally located in one of the Oetker Collection’s Masterpiece Hotels on the shores of Lake Geneva, L’Atelier Robuchon is the first of its kind in Switzerland and has established itself as one of Geneva’s most elegant restaurants. It features the restaurant’s legendary open kitchen concept, where the dimly lit dining room creates an intimate, theatrical 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. 

Olivier Jean is the maestro behind this warm and inviting venue, with help from his expert team: Maître d’hôtel Vitalie Rusu and Titouan Claudet, an esteemed pastry chef on the rise, who seeks inspiration from geometry and contemporary art to craft his renowned creations and delectable pastries.

Since its opening, the sophisticated restaurant continues to innovate, offering a selection of Joël Robuchon’s signature dishes, alongside innovative interpretations of chef Olivier Jean, using local produce. The result is a combination of excellence, thoughtfulness, French know-how and Asian influences – using a concept inherited from the famous chef Joël Robuchon. Olivier Jean aims to surprise with innovative flavour combinations and techniques: Imperial caviar from Sologne and crab refreshing shellfish jelly; Swiss beef fillet Rossini style, vintage Porto; black forest, light kirsch mousse, creamy chocolate and morello cherry confit, have become iconic dishes.

Receiving this award is a moment of great joy and pride for our group, our hotel, and every member of our restaurant team. It serves as a powerful motivator, inspiring our staff to go above and beyond, consistently delivering tailor-made service that strives for perfection.Olivier Jean’s vision has taken him on an incredible journey. After leading L’Atelier Robuchon in Taipei for six years and successfully opening restaurants in Miami, New York, and Montreal, the 37-year-old French chef from Valence has now embarked on a new chapter in his illustrious career in Geneva, at The Woodward. Olivier Jean says, “This recognition is an immense joy and I would like this restaurant to become a must for any epicurean. This new distinction underlines the investment of an entire team to consistently sublimate the best seasonal produce, with the aim of delighting our guests with exquisite moments”.

 

Restaurant L’Atelier Robuchon

Open Tuesday to Saturday

Lunch: 12:00pm – 1:30pm

Dinner: 07:00pm – 09:15pm

Contact: [email protected]

 

Press contact The Woodward Press contact Oetker Collection

Audrey Jung Jenny Gorevan

Communications & Digital Manager

+ 41 22 901 37 31 / +41 79 152 74 36

[email protected]

 

 

More News

SIBBJÄNS ARRIVES ON GOTLAND, SWEDEN

February 2nd

SIBBJÄNS ARRIVES ON GOTLAND, SWEDEN

SIBBJÄNS ARRIVES ON GOTLAND, SWEDEN

A REGENERATIVE FARM STAY SHAPED BY SEASONS, FRIENDSHIP AND CRAFTSMANSHIP

Sweden

Sibbjäns began quietly, the combined dream of Jonas Nordlander and Sanna Rönn, who with close friends and many meaningful couples Pontus and Kina Zeidler share a life between Stockholm and Gotland. Over the past four years, they have steadily transformed this former horse farm into a regenerative stay that feels singular to anywhere else in Scandinavia.

After a soft opening in 2025 for friends and family, the farm stay now enters 2026 as its first full season, opening more intentionally to a like-minded global community drawn to nature, food, and thoughtful design.

 

A PLACE TO REST

 

22 individually designed rooms sit across the Hotel and ‘The Bunkhouse,’ each named after important women in the family and among their friends. Adorned with classic Scandi touches of sheepskin throws, limewashed walls, soft palettes, and contemporary art, the spaces are designed for comfort.

Buildings are framed by wildflowers and constructed using traditional methods, much of the work completed by hand, with local craftsmanship central to the process. Architect Maja Berg has been a key contributor, working alongside Erik Larsson, a Master of Gotlandic Craft Heritage, who built some of the original buildings himself and continues to pass on traditional building knowledge to the next generation.

THE KITCHEN FOLLOWS THE FARM

At the heart of Sibbjäns is a working farm home to hens, Mangalitza pigs, horses, and sheep, with agriculture guiding both the kitchen and the guest experience.

In the gardens, lead gardener and local Karin Winarve brings a quiet hand to what thrives here across meadows, vegetable beds, and fruit-growing plots. Produce is grown on-site and harvested seasonally, forming the backbone of a true farm-to-table approach—one that pauses entirely during the winter months when the land rests.

 

EXPERIENCES & ‘VIKING WELLNESS’

New for the 2026 season, wellbeing at Sibbjäns is restorative rather than prescriptive. Inspired by Nordic traditions and the physicality of outdoor life, the evolving wellness offering includes:

  • A hand-built yoga barn

  • A wood-fired sauna

  • An outdoor gym

  • Recreational spaces

  • The beginnings of what will become one of the world’s most beautiful tennis courts.

The surrounding landscape invites guests to engage with nature on its own terms, from cycling or horse riding across open farmland to kitesurfing along Gotland’s windswept coastline (widely regarded as one of the finest spots in Europe for the sport). This is ‘Viking wellness’ in spirit—elemental, grounding, and quietly transformative.

 

SWEDEN’S ‘SUNSHINE ISLAND’

Gotland is Sweden’s sunniest destination, known for its distinctive light, limestone landscapes, and strong ‘right to roam’ ethos. Open from Easter through to Christmas and closed entirely during the dark winter months, Sibbjäns follows the natural calendar rather than resisting it.

Reaching it is part of the journey:

  • A short flight from Stockholm to the island’s capital of Visby, followed by a drive across the island.

  • A ferry crossing that reinforces the sense of arrival somewhere distinct and deliberately unhurried.

  • For those preferring a more direct approach, arrival by helicopter is also possible.

At its core, Sibbjäns remains a place for friends old and new built slowly, grounded in nature, and designed to endure.

BRENNERS PARK-HOTEL & SPA REOPENS AFTER LANDMARK RENOVATION

November 5th

BRENNERS PARK-HOTEL & SPA REOPENS AFTER LANDMARK RENOVATION

A New Chapter Begins as Europe’s Legendary Grand Hotel Returns

Alive with the Spirit of the Black Forest and the Cultural Pulse of Baden-Baden

Germany

Following a meticulous two-year transformation, Brenners Park-Hotel & Spa, the original grande dame of the Oetker Hotels portfolio, proudly reopens its doors – ushering in a revitalised era of timeless hospitality and contemporary finesse.
View more