Camille Grange, the quiet force
Five years! Can you believe it? the Micheline and Gigi Cucina & Bar will soon be celebrating five years in business. We’ve come a long way since we opened in the midst of a health crisis! What a wonderful story has been written in this brand-new neighborhood that has recently come into being! What a magnificent and inseparable duo formed with chef Andres Arocena, who oversees the kitchens of both restaurants. Camille Grange leads her two restaurants with a master’s hand in a velvet glove, commanding respect and admiration. Despite a road strewn with pitfalls, this graduate of the École Hôtelière de Lausanne has succeeded in her gamble and is forging ahead with as much panache as passion. Meet an entrepreneur as serious as she is engaging.
Already 5 years of restoration. How are you?
“I’m very happy to have found a good rhythm with Andres. I think there’s nothing worse than a restaurant without an identity; we’ve managed to give both establishments their own identity. After some difficult periods, I think we’ve reached a balance. And that’s something we’re very proud of. We know where we come from, where we are and where we want to go.
Despite the passage of time, are you still as passionate as ever?
“Yes, more and more. With time, I’m also able to take a step back. Even if the daily grind remains complicated and exhausting, my motivation is intact. If that weren’t the case, I’d have to change jobs. Without a good, stable and loyal team, everyday life would be even more difficult. We’re lucky to have some very good people on our team. This stability helps to keep the passion alive.
La Micheline has become a benchmark in Geneva. Were you surprised by the response to your restaurant?
“Surprised by the craze, no! Pleased and grateful, yes! Like the rest of the team, however, I was astonished by the speed with which the Michelin Guide awarded the restaurant its star in 2022, after only a year and a half in operation. However, I’ve always admired Andres’ culinary freedom. Initially, I had a more conservative stance towards his gastronomic choices. I feared a lack of tolerance on the part of Geneva customers towards his style of cooking. You had to be daring, and over time, he took this freedom based on creativity. In the end, time proved us right.
How do you feel about your role as female boss?
“Frankly, it was very difficult at first. I was barely 25 when I opened the two restaurants. As a woman, you have to prove yourself even more. It’s a man’s job; over time and as you gain a little confidence, you have to assert yourself and make yourself heard. Today, this is no longer a problem. The fact that more and more women are entering the restaurant business is also contributing to our shared success. We’re a small group of women restaurateurs, and we support each other through a small association. I’d like to take this opportunity to salute and thank them.
Recruitment and manpower remain complicated. How do you keep your staff loyal?
“Through kindness, respect and honesty, without a doubt. This has always been my way of operating and, paradoxically, of earning respect. I work on the principle that as long as a relationship is reciprocal – be it personal or professional – it can only be positive. It’s also important to know how to leave space and trust. A happy and confident employee will undoubtedly be able to pass on his good mood and well-being to the customer. It doesn’t work every time, but that’s how I operate.
How would you describe your relationship with chef Andres Arocena?
“I see him more than my husband! (laughs) We’ve been on an equal footing for several years now. Andres is 100% free in the kitchen and I’m 100% free in the dining room and in management. We knew each other before the restaurants were created, so the friendly side and the touch of humor have always been there, but we still had to learn to work together. We are fortunate to have been able to find our balance by being extremely complementary. We have to be honest with each other… otherwise it can’t work. By defining our responsibilities, everyone has been able to take their place.
What can we wish you?
“Success, fun, new gastronomic adventures and, above all, passionate people. It’s hard to recruit talent, and just as hard to attract and retain new customers. We can’t rest on our laurels. Every day is different, and that’s one of the things I love most about my job.
