Jean-Marc Bessire – Restaurant Le Cigalon ⭐ (1 Michelin star)

Jean-Marc Bessire is a chef passionate about seafood and a true master in the art of enhancing seafood. At the head of the restaurant Le Cigalon , located in Thônex, Switzerland, he is recognized for his precision and exceptional know-how in working with fish, shellfish and crustaceans.

Since 1995 , Jean-Marc Bessire and his wife Corinne have transformed Le Cigalon into a culinary institution, highlighting the freshness and quality of seafood in elegant and refined dishes. His commitment to pure and delicate cuisine earned him a Michelin star in 1996 as well as continued recognition from the Gault & Millau guide with a current score of 17/20 .

At Le Cigalon , the emphasis is on respecting natural flavors, with products from sustainable and responsible fishing. Olixir® olive oil is used to enhance dishes and bring a touch of freshness and authenticity to each bite.

Olivier Jean – L'Atelier Robuchon Geneva ⭐⭐ (2 Michelin stars)

Chef Olivier Jean perfectly embodies Joël Robuchon's culinary legacy. At the helm of L'Atelier Robuchon Genève , he perpetuates the excellence of French cuisine by bringing it a contemporary touch and subtle influences from Asia.

With a career that began alongside Joël Robuchon in 2010 , Olivier Jean rose through the ranks working in the greatest gastronomic houses in Monte-Carlo, Paris and Taipei before settling in Switzerland. Since 2021 , he has been the executive chef of L'Atelier Robuchon Geneva , located in The Woodward hotel, where he offers bold and refined cuisine, showcasing the best local and seasonal products .

This restaurant, the only two-star Michelin restaurant in Geneva , offers an immersive gastronomic experience where transparency and interaction between the kitchen and the dining room are at the heart of the concept. The signature dishes, executed with millimeter precision, are enhanced by exceptional products, including Olixir® olive oil, which brings an authentic Mediterranean touch to the chef's creations.

👉 Address : Quai Wilson 37, 1201 Geneva, Switzerland

Martial Facchinetti – Four Seasons Hotel des Bergues Geneva

Chef Martial Facchinetti is one of the iconic faces of the Swiss gastronomic scene. Originally from Nantua, France, he grew up in a region where terroir cuisine and local products are deeply rooted in the culture.

Trained in several Michelin-starred establishments , he has refined his know-how and developed an elegant and generous culinary approach. In 2017 , he joined the Four Seasons Hotel des Bergues in Geneva as head of banquets and events . His role is key: he orchestrates the kitchens during large receptions and designs tailor-made menus for a demanding clientele, ranging from diplomats to lovers of haute cuisine.

His philosophy is based on authentic and sincere cuisine, highlighting carefully selected exceptional products. Passionate about olive oil, he incorporates Olixir® into many dishes, highlighting its nutritional benefits and powerful aromas .

Jacopo Romagnoli - Gallo

Chef Jacopo Romagnoli is a talented and creative chef, whose culinary signature can be found at Gallo, a must for lovers of generous, refined cuisine.Originally from Italy, his career has taken him to a number of Michelin-starred establishments in Italy and France, where he has honed his gastronomic style and sensibility. Gallo is a contemporary yet popular restaurant, founded on excellence in product, service and wine.

The approach is relaxed, yet attentive to the needs of each customer. In this culinary showcase, Jacopo Romagnoli offers plates that are both gourmet and generous, evoking authentic, comforting flavors, awakening childhood memories, yet revisited with a modern, subtle and conscious touch.

olixir® olive oil is one of the key ingredients in his cuisine: it enhances his charcoal-grilled wild fish and seafood, braised local meats, and the best seasonal market vegetables.