Arakel pumpkin
It’s as if the chef had never stopped simmering, apeing, barding, basting, roasting or reducing from his counter. It’s as if the former disciple of chef Armel Bedouet of L’Aparté had been at the helm of the restaurant’s stoves. Arakel for an eternity. But no! In the space of just a few months, Quentin Philippe and his small brigade have racked up some well-deserved awards. From Michelin to Gault&Millau, inspectors have been seduced by his elegant cuisine and the excellence of his seasonal produce. We were thrilled by his featured pumpkin. The chef presents it in a roll, preserved in butter and accompanied by an espuma with black garlic, butternut and pumpkin. A minty vinaigrette with shallots and grape must syrup, and a lightly spiced frothed milk. An appetizer that deserves a detour to rue Henri-Blanvalet.
