Quentin Philippe at Arakel

Always on the move behind his counter, the chef of the restaurant ArakelQuentin Philippe took the time to reveal his musical selection. After professional experiences in Corsica and the Basque Country, he arrived in Geneva with Armel Bedouet at the Aparté restaurant. Working alongside this meticulous chef, Quentin learned the culture of the product, the precision of gestures and the rigor of the trade. From a human point of view, he lends an attentive ear to the team in place, drawing inspiration from his own experience during his time at l’Aparté. Find out more about the musical tastes of this great chef, who has just become a father, and his new menu of gourmet dishes: rack of venison, shallot confit, blueberry pickles, lacquered celery brochettes with spicy Tasmanian pepper jus. Enjoy!