Every year, the Gault et Millau Guide highlights new talents. The Swiss gastronomic scene is also evolving. 880 addresses are listed in the new guide, including 96 new discoveries. In French-speaking Switzerland, it was chef Quentin Philippe who stood out at Arakel by winning the discovery of the year prize. This gastronomy enthusiast quickly understood the system to the delight of his customers.
Great evening atmosphere yesterday at Arakel. Chef Quentin Philippe and his brigade relish their appearance in the Gault&Millau guide. After extensive work and a reopening last February, the Eaux-Vives table was awarded the discovery of the year prize, obtaining 15 points straight away. At the head of this restaurant for less than a year, it is a real achievement for this cook.
“I haven’t had time to come down from my little cloud yet”
Around twenty seats every evening, this establishment, now on the Swiss gastronomic map, is a victim of its success. And for the executive chef, the strength of this restaurant is its proximity to its customers. Nicolas and Olivier, regulars of gastronomy seem to appreciate the experience. Dishes enhanced by pretty bottles or relevant pairings by the glass. This gourmet restaurant offers a unique menu in 4 or 6 courses, adapted every 3 weeks according to the seasons. But according to him, nothing is certain. You have to know how to reinvent yourself, propose new associations to hope to keep this honorary title.
Quentin Philippe is now one of the five French-speaking chefs decorated in the Swiss 2025 guide, with the ambition of continuing to put stars in the eyes of his customers.
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