By Contributor,Executive Chef Olivier,Rachel Dube
Copyright forbes
Helmed by Executive Chef Olivier Jean, L’Atelier Robuchon at The Woodward, Auberge Resorts Collection is Geneva’s only two Michelin-starred restaurant
The Woodward, Auberge Resorts Collection
Helmed by Executive Chef Olivier Jean, L’Atelier Robuchon at The Woodward, Auberge Resorts Collection is Geneva’s only two Michelin-starred restaurant. The concept is known for its seasonal, produce-led menu and open kitchen, which turns dining into a performance and breaks the barriers between chef and guest. At the heart of it, Jean intends to create a space where diners can connect beyond just the delicious food put in front of them.
Blending French, Spanish, and Japanese influences, L’Atelier Robuchon was originally developed by Joël Robuchon. The cuisine at the restaurant is meant to connect guests across cultures through food. After beginning his career in Monte Carlo, Jean was hired by Robuchon at the age of 22. He’s been with the brand ever since, working in Paris as a chef de cuisine at the age of 27 (one of the youngest executive chefs in Robuchon’s group), and assisting with openings in Taipei, Quebec, New York and Miami. Jean took on The Woodward, an Auberge Resorts Collection restaurant, in 2016. Soon after opening in 2018, the spot gained its first Michelin star and then a second shortly after.
“Supporting people is something outstanding,” explains Jean in an interview with Forbes. “They will remember you, what they ate and how they felt. That’s the magic of our job. When you serve people, you create something indescribable. They will carry that moment with them.”
Jean attributes the success of the restaurant to the workplace environment. “We remove this idea that the chef is the boss and everyone just follows,” he says. “Instead, we brainstorm together. If someone thinks a dish isn’t right, they say it. That energy is one of the keys to success. If I didn’t have an outstanding team, I wouldn’t even be able to sit here with you now.”
Each day, Jean acknowledges that he and his team have a way to impact guests. “We have two chances per day (or three),” he says. “If we make a mistake at lunch, we don’t repeat it at dinner. It’s a live job.”
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While the Michelin stars are a massive testament to Jean’s work, at the root of it, he just wants to make people happy through his food.
The Woodward, Auberge Resorts Collection
A 36-seat counter is the centerpiece of the restaurant in the lakeside town. Guests are advised to sit at the counter to not only experience the dishes created before them, but also as a way to encourage social interactions between diners. “You sit next to someone you don’t know, and after a few interactions, you create something,” he says. “Not all the time, but sometimes, it happens and that’s beautiful.”
Beyond L’Atelier, Jean also heads two other concepts at The Woodward, an Auberge Resorts Collection: Le Jardinier and The Bar at The Woodward.
The Woodward, Auberge Resorts Collection
While the Michelin stars are a massive testament to Jean’s work, at the root of it, he just wants to make people happy through his food. “If you make good food for good people, they will come,” he says. “It’s that simple.” Ultimately, Jean intends to bring joy and comfort to diners through the food and service of the restaurant.
Beyond L’Atelier, Jean also heads two other concepts at The Woodward, an Auberge Resorts Collection: Le Jardinier (a vegetable-forward concept that highlights local, seasonal produce) and The Bar at The Woodward (his own creative project in Geneva, which is inspired by its Manhattan counterpart and focuses on mixology).
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