At Woodward’s, the bar comes to the table

Never stand still, never settle. This is a guiding principle that chef Olivier Jean consistently applies, having already orchestrated the kitchens of L’Atelier Joël Robuchon.Atelier Joël Robuchon Geneva – awarded two Michelin stars – as well as the restaurant Le Jardinier. His latest field of expression is the bar at The Woodward Geneva. The chef has reinvested this space with a new menu, conceived as a natural extension of his world. Here, the great classics serve as a starting point (Caesar salad, club sandwich, cheeseburger, lobster roll) but never as an endpoint. Because behind these familiar titles, it’s all about precision. The mimosa egg is adorned with a chopped romaine salad, the Dauphiné ravioli with artichokes and cherry tomatoes, while the fish of the day is accompanied by a sauce vierge, spinach, wasabi and rice pilaf. And then there are those free, playful winks: a Woodward pizza, advertised with cured meat, Gruyère and arugula. All to be discovered, ideally accompanied by a signature cocktail, to extend the experience right into the glass.