Garanjoud and Philippe go hunting

The two chefs met when Freddy Garanjoud went to check out the cuisine of Quentin Philippe, who was then at the helm of Arakel. A few encounters—notably at the Street Food Festival—were enough to spark the desire to cook together. All that remained was to find a theme. Hunting season took care of that.

Venison Tartare

But here, there’s no question of splitting the dishes between the two chefs. Let’s head to Matière , where the menu has been entirely crafted collaboratively, featuring creations that will be offered exclusively for this occasion. And the first pairings already set the tone: wild boar, pear, and vin jaune—likely in the form of a pâté en croûte; venison tartare, caviar, and Granny Smith; pheasant, lobster, and vanilla; chamois, quince, and red wine; or duck, butternut squash, and brown butter sabayon.

The most interesting part? At the time of our conversation, the two chefs hadn’t yet conducted their first test runs. An instinctive style of cooking, built around the ingredients, their shared ideas, and their expertise. Since Saturday was already sold out, a second evening was added on Friday, November 20. Just what’s needed to extend this gastronomic hunt…