The Woodward: L’Atelier Robuchon Geneva

L’Atelier Robuchon Geneva offers a vegetarian tasting menu for CHF 200 per menu.

3 min readHow we write the guide

The red and black counter of L’Atelier Robuchon around the kitchen

The cooking and the size of the meal

Modern French cooking brings Asian influences into some of the dishes1.

The vegetarian millefeuille layers Gruyère AOP and aubergine with tomato marmalade, marjoram essence and roasted buckwheat4.

Vanilla dessert on the vegetarian route uses Meyer lemon, Piedmont hazelnut praline and a light burnt-vanilla mousse4.

5 dishes on the classic tasting route

  • Imperial caviar

    Crab and a refreshing shellfish jelly3.

  • Langoustine

    Cooked with its coral, cardinal sabayon, spring onions, almonds and apricots3.

  • Line-caught pollock

    Citrus confit, baby leeks in different textures and Barolo vinegar3.

  • Swiss milk-fed veal

    Courgette «caps», grilled anchovies and «sea and garden» sauce3.

  • Coconut and fruit

    Light coconut mousse, creamy passion fruit and fresh mango3.

Woodward

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Other menu formats

What it includes

  • Full lunch: amuse-bouche, starter, main course and dessert, CHF 100 per menu.
  • The vegetarian sequence includes rice from Vully.
  • Dover sole meunière with braised perlina aubergines, basil and condiments costs CHF 86 as a main course.

Dishes and visiting days

The beetrootApple, avocado, fresh herbs and green-mustard sorbet: CHF 31 as a small plate.5
The watercressVelouté, onion soubise, rösti and porcini mushrooms: CHF 33 as a starter.5
The abaloneWild from the Brittany coast, mushroom duxelles, dulse, potatoes and Swiss miso: CHF 72 as a small plate.5
The foie grasDuck terrine, herb-braised artichokes, green shiso and lemon: CHF 61 as a starter.5
The eggCrispy poached egg, Imperial caviar and Scottish smoked salmon: CHF 79 as a starter.5
The red tunaGrilled fillet, tomatoes, jalapeños and fresh elderflower: CHF 46 as a starter.5
Wednesday lunchThe restaurant also offers selected Wednesday lunches1.

The hotel’s rooms

The Junior Suite, its bed and fireplace
The Junior Suite, its bed and fireplace
The hotel guide

The same name, a different portion

DishSmall, CHFMain, CHF
Line-caught pollock5969
Pyrenean suckling lamb6281
Swiss milk-fed veal7289

Before you go

Is there a vegetable main course?

Braised spring vegetables, herb pistou and light tarragon broth cost CHF 52 a plate5.

What is among the lunch starters?

Arctic char carpaccio, marinated cucumber and raspberry velvet2.

And the meat dishes at lunch?

Bernese Black Angus striploin, foie gras and red-onion tart, with herb sabayon2.

Are cheeses available too?

The lunch menu lists a selection with fruit spread2.

How does lunch end for a chocolate lover?

Avghana cocoa cream, rum-flambéed banana and caramelised cocoa beans2.

Reservations

Choose a date

We wrote this on our own: The Woodward reads it as you do. We sell no rooms: the links go where we read it.

Where we read it
  1. 1 The Woodward, L’Atelier Robuchon, 23 October 2026
  2. 2 L’Atelier Robuchon, lunch menu, 23 October 2026
  3. 3 L’Atelier Robuchon, tasting menu, 23 October 2026
  4. 4 L’Atelier Robuchon, vegetarian menu, 23 October 2026
  5. 5 L’Atelier Robuchon, à la carte, 23 October 2026

This guide is written with Lumina, the marketing system for hotels.