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The Woodward

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Schweiz
Geneva
The Woodward

Kontaktinformationen, Karte und Wegbeschreibungen, Kontaktformulare, Öffnungszeiten, Dienstleistungen, Bewertungen, Fotos, Videos und Ankündigungen von The Woodward, Hotel, Quai Wilson 37, Geneva.

17/06/2026

At the counter of L’Atelier Robuchon, dining becomes something truly special. Guests watch every plate come to life just steps away, in an intimate and elegant setting. Perfect for an unforgettable evening, where every detail feels personal.

15/06/2026

A celebration of the season’s finest fruit.
La Fraise combines soft cinnamon sponge cake, a light Greek yogurt mousse, and pure fruit sorbet for a dessert that is both refreshing and delicately indulgent.

10/06/2026

L’Atelier Robuchon spotlights Chef Simon Quetineau, Executive Sous Chef at The Woodward.

Driven by precision, creativity, and a steadfast commitment to culinary excellence, Chef Simon Quetineau works hand in hand with Executive Chef Olivier Jean to shape The Woodward’s Culinary Vision.

05/06/2026

Intimate by design, the two private salons at L’Atelier Robuchon offer a more personal way to experience the restaurant. Thoughtfully designed for private dinners, celebrations, or discreet gatherings.

02/06/2026

L’Atelier Robuchon offers a unique insight into the Chefs’ artistry and techniques. Guests can observe them creating every dish and combining every flavour. A truly intimate and fascinating experience.

27/05/2026

L’Agneau de Lait des Pyrénées.

A delicate iteration of suckling lamb from the Pyrenees, presented with simmered green asparagus, herbal gremolata and a briny caper condiment.

25/05/2026

L’Agneau de Lait des Pyrénées.
A delicate iteration of suckling lamb from the Pyrenees, presented with simmered green asparagus, herbal gremolata and a briny caper condiment.

19/05/2026

Les Légumes primeurs: A colourful and creative variation of simmered spring vegetables with pistou herbs. The result is generously napped with a light tarragon broth.

06/05/2026

La Framboise: buckwheat tiramisu mousse, pink praline cream, agastache granita, raspberry caramel. A play on texture and balance.

01/05/2026

At L’Atelier Robuchon, Executive Pastry Chef presents new dessert creations: La Framboise and La Fraise, showcasing the purity of fresh, seasonal fruit.

Adresse

Quai Wilson 37
Geneva

Webseite

facebook.com

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