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Arakel, a new chapter
Between Michelin-starred heritage and a pursuit of excellence
Chef Paul Cabayé has come on Geneva’s culinary scene like a bombshell! Beginning in mid-April, he took over at Arakel from Quentin Philippe, who had scored the restaurant 15 points and one Michelin star. Cabayé is also from France and trained with Alexandre Couillon in Vendée, in addition to securing fourth place in the Bocuse d’Or and having been named Cuisinier d’OR 2021. His specialty? Fish, which he elevates with Alpine herbs and citrus from La Ferme aux Agrumes in Borex… like his wild line-caught turbot, smoked with fir, morels and nasturtiums. His mantra? “Go above and beyond, gently.”
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