A Taste Of Geneva: The Woodward x Hotel Jerome x Chateau Angelus Comes To Aspen This February
Hotel Jerome, Auberge Collection, welcomes the culinary sensibility of one of Europe's most celebrated kitchens to the heart of the Rockies with A Taste of Geneva, an exclusive two-night culinary experience created in collaboration with The Woodward, Auberge Collection, and Château Angelus. Taking place on February 11 and 12, 2026, in the Prospect dining room, the limited-seating dinners unite MICHELIN-starred cuisine and storied Saint-Émilion wines through a shared commitment to craftsmanship, culture, and personal hospitality.
Event Details
- Dates: February 11 and 12, 2026
- Reception: 6:30 p.m.
- Seated Dinner: 7:00 p.m.
- Location: Prospect at Hotel Jerome
- Pricing: $595 per person, inclusive
- Reservations: Available via Resy
- Seating: One seating per night, 60 guests per evening
For two immersive evenings, acclaimed Chef Olivier Jean and Pastry Chef Titouan Claudet travel from the Three-MICHELEN key property, The Woodward in Geneva to Aspen's most legendary hotel, offering guests, in partnership with Yves de Launay, EVP Americas at Château Angelus and a venerated name in luxury, a rare opportunity to experience the culinary philosophy that has helped position Geneva as one of Europe's leading dining capitals. The Bastion Collection owns the property, and curates the epicurean destination at The Woodward, where Chef Jean and Chef Claudet lead the culinary vision across epicurean destinations, including Le Jardinier and L'Atelier Robuchon, Geneva's only Two-MICHELIN-starred restaurants, alongside Bar 37. Since 2019, The Bastion Collection has earned ten MICHELIN stars globally and has helped shape some of the most celebrated dining destinations in Europe and the United States.
Hosted within Hotel Jerome's Prospect, the MICHELIN-Recommended restaurant known for bold, seasonal flavors rooted in local ingredients, the experience promises to unfold as an intimate living masterclass. Prospect's ingredient-led approach and connection to the region's seasonal rhythm provide a fitting backdrop as the three architects of the evening guide guests through conversation and discovery, tracing the lineage, terroir, and philosophy behind each course and wine pairing throughout the night. The experience begins with a champagne and canapés reception, followed by a seated five-course seasonal dinner thoughtfully matched to wines from Château Angelus, one of the oldest and most revered estates to sit within Saint Émilion's medieval walls. The culinary journey, framed by Prospect's fresh perspective on mountain décor, is further elevated by custom artwork from renowned photographer David Yarrow that echoes the spirit of the Rockies.
The evening's menu is an enthralling progression of fish, beef, cheese, pre dessert, and dessert courses, accompanied by a curated selection of vintages of Château Angelus including the 2015 and 2014 served in magnum, the 2014 and 2019 of the estate's esteemed second wine, Carillon d'Angelus and a final cheese pairing of Château Angelus 2008 on February 11 and Château Angelus 2007 on February 12. Zalto glassware, bearing custom Château Angelus tags around the stem, and menus housed in the estate's signature presentation folders, add to the sense of ceremony.
With one seating per night and just 60 guests each evening, A Taste of Geneva offers an intentionally intimate setting where culinary artistry and winemaking heritage meet in dialogue. Elevating the experience, each course will be exquisitely paired with wines from Château Angelus, presented by the estate's EVP Americas, Yves de Launay, who will guide guests through the estate's storied heritage, terroir, and winemaking philosophy. Tickets are priced at $595 per person, all-inclusive, and are available exclusively via Resy.
"This collaboration brings together two Auberge Collection icons in a way that feels both thoughtful and deeply personal," says Stéphane Lacroix, General Manager of Hotel Jerome, Auberge Collection. "Prospect has always been a place for storytelling through food, and welcoming the chefs of The Woodward and Château Angelus into our dining room creates a rare opportunity for guests to engage directly with the craft and culture behind each institution."
