{"id":23004,"date":"2024-04-16T08:56:29","date_gmt":"2024-04-16T06:56:29","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/arakels-awakening\/"},"modified":"2024-04-16T08:56:29","modified_gmt":"2024-04-16T06:56:29","slug":"arakels-awakening","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/chronicle\/arakels-awakening\/","title":{"rendered":"Arakel’s awakening"},"content":{"rendered":"

We’ve been waiting for them; they’ve finally reopened! Rue Henri-Blanvalet wasn’t quite the same without Arakel Sedef. Together with his loyal lieutenant Julien Samson, Sedef has fine-tuned his return to Geneva’s gastronomic scene down to the last detail. While retaining their characteristic winegrowing philosophy, they have completely revamped the culinary universe of the restaurant that bears the name of its creator. How do you reinvent yourself to move forward? How to respond to demand to better meet expectations? These were the questions that swirled through the mind of this entrepreneur with a passion for Burgundy wines. At a time when the restaurant and catering industry is undergoing considerable turbulence, the result is as striking as it is committed, and deserves to be applauded. Welcome to Arakel’s wonderful world of wine… <\/p>\n

\"<\/p>\n

Surroundings<\/h2>\n

As everyone knows, catering is a team affair. Arakel Sedef understands this well, and has succeeded in federating to better surround himself, exchanging to better imagine, and concentrating to better create. On the front of the house, the owner has recruited Geoffrey Prellwitz from the Michelin-starred restaurant l’Apart\u00e9. This young culinary talent brings all the codes of the profession to the table, with a rigorous yet relaxed approach. In the kitchen, it’s another duo who work meticulously behind the four-person counter. Chef Quentin Philippe juxtaposes gastronomic creations with a regularly changing menu, while his partner Simon Varaine manages the creations with the tempo of a metronome. <\/p>\n

\"Img<\/p>\n

Raw and cooked<\/h2>\n

With a grapefruit gel and a divine reduction obtained with fish heads, the story of a red mullet ballotine cooked at low temperature immediately sets the tone. The fine Cavaillon white asparagus tartlet, with asparagus ice cream and tonka milk mousse, continues the festival. Scallops, meanwhile, are presented in two ways: raw and cooked. In ceviche with oil flavored with bay leaf, garlic and chili… escorted by Kalamata olives and candied cedar. Its roasted counterpart is breaded and paired with a formidable coral butter mouillette. Let’s stay in the depths of the sea with a pearly Saint-Pierre topped with a bewitching shellfish cream, chard coulis and beet mousseline. <\/p>\n

\"Img<\/p>\n

Completed work<\/h2>\n

The pigeon Rossini-style dish, which was served unannounced, was nevertheless a gustatory success,<\/em> even if it was variously appreciated in this respect. For once again, Quentin Philippe has mastered a full-bodied sauce, offering us a raviole stuffed with pigeon legs and foie gras. Tasting the elegant vacherin with gariguette strawberries and black lemon sorbet makes you realize just how much work has gone into this joyful team. What commitment and risk-taking! Some would have given up, but Arakel Sedef has persevered to renew himself. Even if a few details have yet to be perfected, the result is charmingly accurate. Congratulations to these cheerful restaurateurs who, we hope, are just at the beginning of a wonderful adventure. <\/p>\n","protected":false},"excerpt":{"rendered":"

Arakel Sedef and his team return to Eaux-Vives. On the program: gastronomy, wine and big ambitions. <\/p>\n","protected":false},"author":4,"featured_media":23008,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Arakel's awakening | Restaurant | Edouard Amoiel","description":"Arakel Sedef and his team return to Eaux-Vives. On the program: gastronomy, wine and big ambitions."},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[356],"tags":[],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-23004","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chronicle"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/23004","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=23004"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/23004\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/23008"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=23004"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=23004"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=23004"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=23004"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=23004"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}