Gold-and-white installations inspired by fireworks will spread through the lobby of Mandarin Oriental, Geneva this winter, with a tree-shaped display and more sculptural pieces across the ceiling of MO Bar. Swiss designer Kévin Germanier is behind the decorations, bringing his signature upcycled materials into the riverside hotel.
The hotel has announced the collaboration as part of its winter 2026–27 programme, which includes couture-inspired cocktails and pastries, seasonal dining at Ottolenghi Geneva and a New Year’s Eve menu at SACHI. MO Bar’s festive menu begins on 16 November, giving travellers time to experience the collaboration before Christmas itself.
Mandarin Oriental stands on the right bank of the Rhône, within walking distance of Lake Geneva, the Old Town and the shops of Rue du Rhône. Its 178 rooms and suites take their design cues from nature, mountains and water, while the property has views towards the Old Town and snow-capped mountains.
Swiss craftsmanship, with a couture flourish
Kévin Germanier’s festive installation draws on the snow-covered Alpine landscapes around his mountain hometown. Gold and white set the palette, while firework-inspired forms bring his fashion work into the lobby and bar.
Germanier comes from the Swiss canton of Valais and studied at Central Saint Martins in London. His designs combine recycled materials with bursts of colour and futuristic silhouettes, using forgotten beads, discarded fabrics and repurposed textiles. Traditional craft remains part of that work: he collaborates with local knitters through an exchange with female artisans overseen by his mother.
“Returning to Geneva, the city where my artistic journey began, makes this collaboration especially meaningful,” Germanier said in the hotel’s announcement.
The collaboration extends beyond the installations into drinks and pastry. That gives visitors several ways to encounter his work, whether they’re staying at the hotel, stopping for a cocktail or collecting a Christmas dessert to share elsewhere.
Cocktails beneath a festive ceiling
MO Bar’s existing smoky-brown and turquoise interior will provide the backdrop for Germanier’s gold-and-white ceiling installations. The bar welcomes hotel guests and other visitors, making it an easy stop during a day in the city.
Head Bartender Christophe Pinto has created a signature cocktail combining vodka, bergamot liqueur and a citrus-verbena infusion, with layers of pineapple, raspberry and matcha powders. Repurposed citrus peels are used in its preparation, carrying the collaboration’s interest in reused materials through to the drinks.
The alcohol-free counterpart brings together coconut, lemon and hazelnut with an alcohol-free gin made in Winterthur. Both sit alongside seasonal creations from pastry chef Michael Perrichon and his team: a deconstructed Mont-Blanc with chestnut, meringue and blackcurrant, and a vanilla mousse with hazelnut biscuit, pear, cranberry and buckwheat crunch.
The festive menu runs from 16 November 2026 to 10 January 2027, allowing for an early-January visit as well as a pre-Christmas afternoon at the bar.
Christmas pastry with sculptural lines
Michael Perrichon has also worked with Julien Dugourd, executive pastry chef at Mandarin Oriental, Paris, on two Yule logs inspired by the draping and sculptural lines of haute couture. Their compositions offer a choice between chocolate and hazelnut, and a brighter lemon-centred dessert.
The chocolate-and-hazelnut creation includes vanilla crémeux and a honey biscuit. The lemon version layers almond crisp, lemon confit, lemon biscuit, marmalade and lemon crémeux, keeping citrus at the centre throughout.
Each log serves six and costs CHF 79, with availability from 15 December 2026 to 2 January 2027. Online orders require 48 hours’ notice, and the logs will also be available at Globus. The hotel’s festive page provides reservation and ordering information for the seasonal programme.
The pastry celebrations continue with a Galette des Rois made from flaky croissant pastry, almond frangipane and a flowing pecan praline centre, giving the traditional almond filling an additional nutty layer.
Winter dining at Ottolenghi and SACHI
Ottolenghi Geneva’s dining room has a central live-fire grill, natural wood finishes, deep reds and soft golds, with views of the Rhône. The restaurant places vegetables, fermentation and cooking over fire at the heart of its approach, bringing Ottolenghi’s established style together with regional Swiss ingredients.
Head Chef Maxime Martin’s winter menu runs from 1 November 2026 to 28 February 2027. Highlights include grilled halloumi with blackberry chutney, thyme and orange, and slow-cooked lamb shoulder with baharat, orange and fresh herbs. Fruit, spice and herbs give these seasonal dishes their distinctive combinations.
Christmas Eve brings à la carte specials, including grilled sea bass with gochujang caponata, apple and radish, alongside flame-grilled leeks with fresh goat’s cheese and Corinthian raisins. For New Year’s Eve, Martin has devised a winter sharing menu priced at CHF 165 per person.
SACHI offers a Japanese alternative for the final evening of the year. Chef Mitsu’s special New Year’s Eve menu costs CHF 350 per person. For other dining plans, the restaurant’s separate Omakase Bar has a regular offering of six-, eight- or ten-course meals, with diners able to watch their preparation.
A seasonal facial before dinner
Ambassade Biologique Recherche at the hotel is adding festive extras to selected treatments. Under the Festive Glow offer, each facial reservation made from 25 November 2026 through 7 January 2027 includes complimentary make-up, a useful pairing for anyone planning an evening celebration.
The Holiday Season Treat adds a complimentary PIGM 400 mask during the Skin Reset and Relief treatment for bookings between 16 November 2026 and 14 January 2027. These are additions to named treatment bookings, so choose the facial or treatment you want before selecting the corresponding seasonal offer.
Planning a festive stay in Geneva
The hotel’s Unfolding Wonders stay offer includes breakfast at no charge, curated experiences for the season and festive surprises. Mandarin Oriental estimates the drive from Geneva Airport at around 15–20 minutes, depending on traffic, making arrival relatively straightforward for a short city stay.
Noël au Quai runs nearby on Quai du Mont-Blanc from 19 November to 24 December 2026, with free admission, regional artisan stalls, food stands and children’s activities. A new ice rink joins the market this year, while the heated Chalet à Fondue serves Geneva fondue; tables can be reserved with Noël au Quai.
The Jet d’Eau is closed for maintenance until 3 December 2026, then follows winter operating hours of 10am–4pm, weather permitting. For a visit combining the market with the hotel’s Yule logs, plan between 15 and 24 December, and allow the required 48 hours for a pastry preorder.
