Campelli: Chef Vartivar Jarkezian’s new Paris address
The Campelli restaurant, run by the young and talented Chef Vartivar Jarkezian, has established itself as a key venue in Parisian gastronomy, blending Armenian, Lebanese and French influences.
A prodigious chef at the helm of a daring cuisine
At just 27 years of age, Chef Vartivar Jarkezian embodies a new generation of passionate and inspired cooks. Born in Beirut, he developed a fascination for cooking at an early age, influenced by family dishes and the shows of the famous Gordon Ramsay. After studying in Saudi Arabia and Paris, he worked with Damien Boudier and at Assaf Granit’s Michelin-starred Shabour restaurant, where he played a key role in obtaining a Michelin star.
In 2023, he decided to take flight and opened Campelli, an establishment where he fully expresses his culinary identity, combining oriental heritage and French techniques.
A cuisine steeped in history and emotion
At Campelli, every dish is a journey. The chef works with exceptional products, magnifying oriental spices such as zaatar, sumac or orange blossom, while respecting the codes of French gastronomy. Flora’s cauliflower: A nod to her mother, a tribute to the flavors of her childhood. Turbo’s Fassoulia: A signature dish revisiting Armenian and Levantine traditions. The “Hawaij, not just a spice” dessert: A daring creation combining surprising flavors and textures.
This unique fusion earned Campelli immediate recognition: a 13/20 rating in Gault & Millau and inclusion in the Michelin Guide 2024.
A complete sensory experience
The Campelli experience isn’t limited to the plate. In the dining room, Claristin Christopher, formerly of the Ritz Paris, orchestrates warm, elegant service. The 85-strong wine list features French vintages as well asArmenian wines, in homage to the chef’s roots. As for the cocktails, they are tailor-made, like the Campelli, a subtle blend of rose, raspberry and basil.
Located at 36, rue Croix-des-Petits-Champs (75001 Paris), Campelli is a must for lovers of authentic, inspired cuisine.
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