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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]



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