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Located in the “Golden Triangle” of Paris, a foot step from Avenue Montaigne and Champs Elysées, this ex Hotel Particulier offers 45 rooms and 5 suites, a bar, a private cinema and a restaurant. Juan Arbelaez has become since March 2016 the new Chef and is now in charge of the restaurant (Nubé),
Juan Arbelaez is not even 30 yet, but his talent has already seduced three reknown chefs in Paris, along with he started his early carrier. Now in charge of the kitchen of the five Stars Hotel Marignan Champs Elysées, he revisits the gastronomy, freeing it of its constraints and creates an explosion of not seen before flavours. A real new talent to be discovered and followed.
At 18, he left Bogota, in Colombia, to learn cooking in Paris. Without diploma. Without introduction. His audacity and his encounters, led him in the backyard of the Cordon Bleu, in the vicinity of teaching Chefs of this reputable school. There, Juan Arbelaez observes everything, and learns a lot. After two years, he is recommanded to the Chef Pierre Gagnaire and joins his Paris staff, rue Balzac. Followed by prestigious brigade such as the one of Eric Briffard at Hotel George V, and later Eric Frechon at Hotel Bristol.
A cuisine « salsa-cancan »
In 2012, behind his back, friends sent his candidature to participate in the M6 TV show “Top Chef” and gets obviously easily selected. An experience, which according to him, has been a fantastic stepping stone. Hence the launch of his first restaurant in Boulogne, one of the chic suburb of Paris named “La Plantxa”. An address where he hosts clients literally like at home, with a cuisine that he qualifies « salsa-cancan ».
A service with leather apren and red baskets
When he takes over the Nubé retaurant at Hotel Marignan Champs Elysées, it is to do his own “cultural/cookery” revolution. And it shows in the plates, where he advocates a « moving » and « emotionally charged » cuisine, in a beautifull place , where the waiters have switched their suits against jeans shirts, leather aprons and red baskets. Together with the complicity of Mikaël Grou, previously second sommelier at George V, to rejuvenate and enlarge the wine list.
This shifted Atmosphere, with unheard of flavours make the restaurant of this five star hotel an unmissable address.
En cuisine, what is your bias ?
- Break the codes. I avoid the « chichi - gastronomy ». My cuisine moves,
and is in constant mutation, attentive to future trends but is also inspired by my mood,
the markets, the season… There are no rules. I can as easily find inspiration from
coriander coffee, or green lemon or mango. I love coloursmy youth in Columbia, which I
miss from time to time.
Do you have specialities, sort of specific signed meals?
- I would mention the perfect egg, with onion and watercress cream, the
ceviche of raw fish, marinated in lemon juice, or the Chocolate Fondant, kiwi icecream
In terms of Supply and Producers, what are you looking for ?
- The small independent producers, in the vicinity of Paris for the poultry,
fruits, vegetables, and from Britany for everything that is sea food. I am very sensitive
to use local products as much as I can, “taken and cooked on sight”.
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