Oetker Collection is expanding its portfolio of luxury houses with its 10th property, The Woodward in Geneva, Switzerland.
Come spring 2021, travel connoisseurs can enjoy truly magnificent living at The Woodward in Geneva. Owned by Bastion Holdings, the hotel sits directly on the shores of Lake Geneva, offering panoramic views of Mont Blanc. Built in 1901 by French architect François Durel in a post-Haussmann style, the hotel is located on Quai Wilson and is completely transformed and carefully reimagined by world-renowned architect Pierre-Yves Rochon.
Beyond The Woodward’s historic façade, guests will find classic-meets-contemporary interiors, providing a stylish city sanctuary with spectacular lake and mountain views. Each of the 26 suites have been carefully curated to possess their own distinct character and individual design details, with signature flourishes including marble fireplaces and bookcases. The jewels in the crown are the Presidential Suite, designed in elegant ivory tones and offering panoramic lake views from every room with a private dining room and loggia, and the Royal Suite, reached by private lift and designed to resemble a chic Parisian apartment.
World-class dining experiences are provided by L’Atelier de Joël Robuchon and Le Jardinier, both recipients of Michelin stars for their New York outposts, which are owned and operated by Bastion Group. After seven years as Executive Chef of L’Atelier in Taipei, chef Olivier Jean will be at the helm of the kitchens for The Woodward. L’Atelier de Joël Robuchon will feature the legendary chef’s open kitchen concept, creating a theatrical dining experience for 36 guests seated around the counter, as well as two dining rooms that can be privatised. Le Jardinier, a play on the French word for gardener, by Michelin-starred chef Alain Verzeroli, will be the restaurant’s first foray into Europe following the success of its outposts in New York and Miami.
Rooted in classic French techniques, Chef Verzeroli, who has maintained for 11 consecutive years seven stars in the Michelin guide for Joël Robuchon’s three restaurants in Tokyo, is renowned for creating innovative dishes where vegetables play a starring role, many of which are vegan, and dairy and gluten-free. Open for breakfast, lunch and dinner, the concept of embracing nature will be reflected in the dining experience with the restaurant housed within two glass walled verandas overlooking the lake. Upping the ante on Geneva’s culinary scene, both restaurants will focus on using local produce and suppliers, including the high artisanal quality, Geneva-based Stettler chocolate and Geneva pastry institution Castrischer.
