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\nThe counter at the Atelier Jo\u00ebl Robuchon \u00a9Edouard Amoiel<\/p>\n
Taking a seat at the counter is not a trivial act. These places of choice have become coveted strategic positions within a restaurant. Whether it’s with your neighbors or the waitstaff, social exchange takes place through human interaction. Even if a bar separates us, the distance is broken. The major players in the restaurant industry are well aware of the social craze generated by these new architectural compositions, which have become the centerpieces of an establishment. From Jo\u00ebl Robuchon’s l’Atelier restaurant, via the unmissable Bombar, to the more discreet Japanese counter of the Sachi restaurant in the heart of Geneva’s Mandarin hotel, immersion in the wonderful world of the counter. <\/p>\n
\nThe counter at the Atelier Jo\u00ebl Robuchon \u00a9Edouard Amoiel<\/p>\n
Although a second Michelin star still glitters brightly aboveJo\u00ebl Robuchon’s Atelier<\/a> in Geneva’s The Woodward<\/a> hotel, chef Olivier Jean has long since come down from his starry cloud. He knows that expectations are high and the pressure is ever-increasing. Having helped open seven ateliers, who better to talk about the man who democratized the counter than the disciple of the late Jo\u00ebl Robuchon. A forerunner in the field, the chef of the century revolutionized the world of gastronomy by simultaneously launching his first two Ateliers in Paris and Tokyo in 2003. Inspired by Japanese It was a resounding success, with curious onlookers lining up on the sidewalk in the hope of dining in this gastronomic UFO. While the open kitchen concept offers total visibility, Jo\u00ebl Robuchon teaches his chefs to be more meticulous and to adapt their working methods to a completely open space. He instills in his teams a new way of moving, behaving and even speaking. As for the guests, the chef makes them aware of the beauty of the products served and the value of the profession of cook. “On the one hand, transmission in the service of education, and on the other, transparency in the service of clear-sightedness. By valuing products and people, he created a culinary ballet,” recalls Olivier Jean, still a commis at the time. The revolution was underway. <\/p>\n You only have to head for Geneva’s Place des Augustins on a Thursday evening to understand the buzz around Le Bombar<\/a>. For five years now, Marc Popper and his team have been flying the flag for Geneva’s gastronomic scene. It’s clear that the counter is THE centerpiece. “The counter was an obvious choice right from the design stage. We even linked it to the name of the establishment,” recalls Marc Popper. While enjoying the intoxicating cuisine of Victor Freiburghaus and Alexandre Jeny, customers have an ideal place in the dining room. Like a control tower, the Bombar’s open kitchen pass is an extension of the long counter. The design of the d\u00e9cor resembles a stage where the customer becomes a spectator and the staff are the main actors. “Diners are in the front row of a play that is performed daily. But unlike in the theater, some customers who don’t know each other at the start of the meal often share a bottle of wine at the end of the evening. Interaction is crucial. <\/p>\n![\"\u00a9paolacorsini](\"https:\/\/amoiel.ch\/wp-content\/uploads\/2024\/01\/%C2%A9paolacorsini_BMB_1712-1-1440x960.jpeg\")
\nThe Bombar counter \u00a9PaolaCorsini<\/p>\nTheatrical approach<\/h2>\n
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