FOUR EXCEPTIONAL EVENINGS
This season, L’Apogée Courchevel’s Executive Chef Jean-Luc Lefrançois invites an Oetker Collection chef to exhibit his talent with a very special dinner. In February and March, Chef Olivier Jean of The Woodward Geneva will take over the kitchen for two consecutive evenings accompanied by The Woodward’s pastry Chef, Titouan Claudet. Remaking the menu in their image and re-imagining the delicate flavours of Geneva, the Chef Olivier Jean and Chef Titouan Claudet will surprise guests with a gustatory journey between the Swiss lakeside city and the snowy beauty of Le Jardin Alpin.
OLIVIER JEAN: RISING STAR
A true protégé of Joël Robuchon, Olivier Jean spent
7 years as Chef of L’Atelier in Taipei before joining The Woodward Geneva as executive chef. Inspired
by his background in both French and Asian culinary traditions, the chef has recently been awarded one Michelin Star for L’Atelier Robuchon at The Woodward. To seduce epicureans with an original culinary offering, the executive chef develops innovative textures from locally sourced ingredients.
MENU
To start
Chef ’s Amuse-bouche
Sologne Imperial caviar
and crab, refreshing lobster jelly
The black truffle
shaved on Swiss alpine Beaufort soufflé
Wild brill fillet
Loumi lemon and java pepper condiment, Japanese pearl chicory
Simmental beef tenderloin
and foie gras, Rossini style, vintage port, fine herb salad
The island scent
passion fruits, light coconut foam
Chocolat Felchlin 70%
creamy coffee liqueur and black cardamom, bitter cocoa shortbread
INFORMATION
Gastronomic dinners upon reservation only March 4th and 5th, 2023
from 7:30 pm.
230 Euros per person, excluding drinks.
