Quentin Philippe’s latest score at Arakel
Some short stories are surprising, others less so. There are those that we want to tell, to bring to light, because they speak above all of men, women and cuisine. A cuisine that carries something extra, an extra soul that’s sometimes hard to explain. We let ourselves be carried away by a project, by a vision, and above all by these human beings who, day after day, compose veritable gastronomic scores.
Against all expectations, at the end of March, chef Quentin Philippe is closing the book he has been writing for some time at the Arakel restaurant on rue Henri-Blanvalet. It’s a surprising decision, given the restaurant’s rapid rise to prominence in Geneva’s gastronomic scene. After winning a Michelin star and 15 Gault&Millau points, the former disciple of chef Armel Bedouet is now preparing to write new pages elsewhere.
Contacted by telephone, he confides in us his desire to remain in Geneva. True to the discretion and humility that characterize him, he simply wishes to sign a final menu, like an ode to the spring that is slowly emerging. Diners who have not yet had the opportunity to sit down at Arakel’s will still have a few days to discover this sensitive and precise cuisine.
With elegance, the chef also thanked those who accompanied him behind the stove, Simon Varane, Chloé Cézeur and all the teams atArakel. We look forward to seeing Quentin Philippe in a new gastronomic chapter very soon. We also look forward to following the next notes to be sounded by the Arakel restaurant, which continues its adventure with chef Paul Cabayé.
