L’Atelier Robuchon is awarded its second Michelin star
Dubai, UAE– Barely two years since L’Atelier Robuchon opened its doors, the restaurant has been awarded its second star by the prestigious Michelin Guide 2023. The award is a testament to the dedication of Executive Chef Olivier Jean at the helm of The Woodward‘s kitchens and underlines the level of excellence that the chef and his team strive to achieve everyday for guests’ satisfaction.
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 at the helm of this warm and inviting place, with the help of his brigade: Maître d’hôtel Vitalie Rusu and Titouan Claudet, pastry chef on the rise, an expert in geometry who finds inspiration in contemporary art, renowned for his original 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, kindness, French know-how and Asian influences – 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.
This award is a source of immense pride for the group, the hotel and the entire restaurant team. It is a real incentive, encouraging our staff to surpass themselves in order to achieve together the satisfaction of a made-to-measure service that strives for perfection.
Olivier Jean’s vision. After six years at the helm of L’Atelier Robuchon in Taipei, and openings in Miami, New York and Montreal, the 37-year-old French chef from Valence has written the latest chapter in his successful career in Geneva, at The Woodward. “This recognition is an immense joy”, he says. “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” underlines Olivier Jean.