A Chef's Confidences as Christmas Eve approaches
Portrait of Chef Olivier Jean
If there is one time of the year when conversations about gastronomy are in full swing, it is during the holiday season! Whether it's an intimate meal, a large family or friendly table, or a star-studded Christmas Eve in a beautiful restaurant, there is no shortage of choices. Swiss Luxury Magazine spoke with Chef Olivier Jean, who runs the kitchens at the chic “The Woodward” Hotel in Geneva to whet your appetite.
An ideal meal to celebrate Christmas?
Chef Olivier Jean: I don't break with tradition. I like to opt for roast poultry, served with a cardoon gratin with marrow and chestnuts, accompanied by a good bottle of wine.
Sabah Kaddouri: Is the 3.0 gourmet looking for a festive alternative to the great classics: turkey, oysters, truffles, and caviar? What do you observe?
I observe that tastes are evolving, nowadays customers are looking for original combinations, they appreciate the acidity of a fresh start that brings both escape and comfort, a touch of classicism that reassures, or a vegetarian option, for a light note in the meal.
Which recipe are you most proud of?
A recipe based on lobster, celeriac, vanilla, and citrus fruits. The original alliance between imperial caviar served as a surprise, celery root mousseline with island vanilla. It's a dish whose balance of flavors suits me, the feedback from our customers is excellent, and it's very encouraging.
What is your Madeleine de Proust?
Without hesitation, my mother's ham, tomato, and black olive pasta gratin. It's the dish I always look forward to seeing on the menu.
Who would you like to have a four-handed dinner with?
The three-starred chef Andreas Caminada. I love his personality, I admire his career. He is a symbolic figure, a source of inspiration for chefs working in Switzerland in particular.
The aftermath of the holidays is always accompanied by good dietary resolutions. How do you manage the aftermath of New Year's Eve?
I recommend a poultry consommé with fresh turmeric, ginger, and lemon. The method has been tested and approved.
What gourmet events are you planning in 2023 for epicureans?
It is essential to treat yourself at any time of the year. Of course, I'm planning to meet your readers for the unmissable Valentine's Day party, and Easter lunch, but also the arrival of spring with products such as morels or asparagus.
Useful Links
Address: Quai Wilson 37, 1201 Genève
Phone number: 022 901 37 00
The Woodward: Official Website
