Juan Arbelaez is not yet 30 years old, but his prowess in the kitchen has already seduced three starred Parisian’s restaurants, where he began his young career. Now at the controls of the Marignan Champs Elysees, he revisits gastronomy, releases it from all constraints and opens it to new flavors. A talent to discover and follow.
At only 18 years old, he left Bogota, Colombia, and moved to cook in Paris. Without diploma. Without contact. His audacity, combined with the chance of encounters, propels him behind the scenes of the Cordon Bleu, alongside the head teachers of this renowned school. There, Juan Arbelaez observes everything, learns a lot. So that at the end of two years, he is recommended to the starred chef Pierre Gagnaire to integrate his Parisian kitchens. Other prestigious tables such as Eric Briffard at George V, then Eric Frechon at the Bristol will follow.
In 2012, without warning, friends send his candidacy to participate in the show Top Chef, on M6. He is selected. An experience he compares to a “magic springboard”. Especially to create his own table in Boulogne, baptized La Plantxa. An address where he receives “as at home”, with a kitchen that he calls “salsa-cancan”.
When he seized the furnaces of the restaurant Nubé of the Marignan Champs Elysees, it is to make “his” cultural revolution. Both in the plates, where he advocates a “moving” and “moving” cuisine, as in the room, where the waiters exchanged suits and suits against shirts in jeans, leather aprons and red sneakers. Atmosphere a bit shifted, flavors come from elsewhere and perfect chords now rhythm the life of the restaurant.