Elite travellers can prepare to have their taste buds take flight as The Woodward, Geneva, in collaboration with SWISS International Air Lines (SWISS), unveils an extraordinary culinary escapade for discerning travellers, where the fusion of art and flavour awaits.
Over the next three months, SWISS long-haul flights departing from Geneva and Zurich will be transformed into a culinary delight for privileged Business and First-Class travellers. Passengers will enjoy savouring meticulously crafted menus inspired by the culinary masterpieces served at L’Atelier Robuchon, the Michelin-starred gem nestled within The Woodward, Geneva, the city’s newest five-star luxury hotel. In an unprecedented collaboration with the esteemed “SWISS Taste of Switzerland” inflight culinary program, Executive Chef Olivier Jean of The Woodward, Geneva, will take SWISS passengers in Business and First Class on an enticing journey with L’Atelier Robuchon flavours.
As Geneva’s first all-suite hotel, The Woodward sets a new benchmark for refined living. Each of its 26 suites has been meticulously designed to evoke a sense of harmony and luxury. Within this opulent establishment, two distinct culinary sanctuaries await their discovery. Firstly, L’Atelier Robuchon, adorned with a Michelin star and boasting 15 GaultMillau points, offers a theatrical culinary spectacle where French haute cuisine gracefully intertwines with Asian influences and local flavours. Whether guests opt for an intimate 36-seat counter experience, choreographed by the virtuoso Olivier Jean, or prefer a more relaxed setting with an additional 30 seats, the culinary performance is nothing short of mesmerising. Additionally, there’s Le Jardinier, another 15-point gem, beckoning with its farm-to-table delicacies crafted from seasonal produce. This culinary haven, celebrated in New York City, Miami, and Houston, made its European debut in 2021 within the embrace of The Woodward.
At L’Atelier Robuchon Genève, every bite is a revelation, every dish a masterpiece, all under the guidance of the 37-year-old maestro, Olivier Jean, who proudly hails from Valence, France, and once honed his craft under the late, great Chef Robuchon.
Chef Jean’s mission for SWISS travellers is to unveil his interpretation of the region’s finest ingredients, aligning perfectly with the “SWISS Taste of Switzerland” ethos. The aim is to awaken the senses, evoke emotions, and unveil the very essence of Switzerland’s delectable flavours. Business class passengers savour the likes of poached char with lemongrass sauce, sesame sushi rice, sugar snap peas and roasted squash. Guests flying First class, meanwhile, will taste a miso-marinated pike-perch served with baked polenta, shallot confit and pak choi or a veal fillet with truffle sauce, potato purée, stuffed piquillo pepper and herb salad.
“It is an honour to become the ambassador of our beautiful region for this collaboration. I am thrilled to offer SWISS passengers a culinary journey with my interpretation of the best produce the Geneva region has to offer. My challenge is to encourage epicureans to visit us again at The Woodward on the shores of the Leman Lake,” says Olivier Jean.
The Woodward, Geneva, gracefully perched on Quai Wilson, offers an unrivalled lakefront location with panoramic vistas of the iconic Jet d’eau fountain and the majestic French Alps, including the iconic Mont Blanc. Convenience reigns supreme, with the hotel just a 20-minute drive from Geneva International Airport and a mere 10-minute journey from the Geneva Cornavin railway station. Moreover, it is nestled close to the historic old town, the enchanting Jardin Anglais, and the bustling Rue du Rhone shopping district.
From the heart of Geneva, The Woodward invites SWISS travellers to embark on a culinary odyssey, where artistry and taste unite to create unforgettable moments in the sky.
