Campelli by Vartivar Jarkezian — Restaurant in Paris

From the moment we stepped through the doors of this extraordinary restaurant, it was clear that we were in for something special. What unfolded over the next few hours was not just a dinner, but a journey—meticulously curated, expertly executed, and utterly unforgettable.

We opted for the 7-course tasting menu with the wine pairing, and I can say without exaggeration: every single dish was a masterclass in creativity, balance, and technique. Each course told its own story, evolving from the previous one in tone and texture like chapters in a perfectly written novel. The chef’s deep understanding of flavor—how to surprise the palate while honoring ingredients—was nothing short of genius.

The meal began with amuse-bouche that was almost too beautiful to eat—so fresh, it felt like summer on a spoon. Then came a series of plates that danced between land and sea: foods that added just the right contrast; and nothing pretentious or something seen routinely elsewhere.

The wine pairings were equally well-considered. Not just matching the food but enhancing it, each pour was thoughtfully chosen and generously served, spanning bright, mineral-forward whites to bold, structured reds, and finishing with a late-harvest Armenian sparking wine that sang in perfect harmony with the desserts—a deconstructed pomegranate dream.

Beyond the plate, the service was sensational—gracious, knowledgeable, and perfectly timed. Our server struck the rare balance of being present without hovering, deeply informed without pretension. Each course arrived with a brief, engaging explanation, and every wine was poured with insight into both its origin and why it belonged on our table that night.

And then, there was the atmosphere: warm and intimate without being too dim, stylish without ever feeling forced. The lighting cast a gentle glow over the beautifully set tables, and even the playlist—something often overlooked—was spot-on. Lovely Armenian folk and Aznavour somehow managed to elevate the meal without drawing attention to itself. It added a subtle rhythm to the night that felt entirely intentional.

I left not only full but deeply satisfied in that rare way where you know you’ve just experienced something truly exceptional. This restaurant doesn’t just serve food—it crafts memories, and I already can't wait to return. If you're looking for a place where every detail, from the plating to the playlist, is curated with care and purpose, this is it. A...

After I tried this restaurant in Oct 2023, it has been my favourite until today. In summary: the quality has dropped, the service is lacking, pricing is not transparent, there is less value for money, and the shift in dish flavors is questionable.

Dish Preparation Error: Despite specifying no organ meat, my friend was served beef throat. Thankfully, they provided an alternative dish. (p.s. There was an old sesame from last customer on one of my spoons, which thankfully was replaced.) Lack of Pricing Transparency: The restaurant charges €8 for 250cl of flat water without offering tap water or disclosing the price upfront—only revealing it on the bill. This feels like a cheap tactic to make extra money, which is disappointing for a fine dining establishment. When I questioned the waitress, she simply replied that drinks are not included in the set menu. Unimpressive Cuisine: The dishes either lacked flavor or was too salty (the beef throat) and seemed like irrelevant components assembled together (The desserts were sour, salty, and sweety at the same time, not bad but not good either). The introduction of Middle Eastern spices and too much yogurt have altered the traditional French cuisine I enjoyed in 2023. Price Increases: The menu has become more expensive, with wine no longer included in the 5 or 7-course option. The cocktail used to be really impressive, and I am disappointed that it's gone. Cost-Cutting Measures: Couples are now forced to choose either the 5-course or 7-course menu together, with no flexibility to order different options. This is a significant departure from my previous visit, where we were offered varied dishes even when ordering the same menu. The whole restaurant were eating more or less the same dishes this time. It feels like they are prioritizing cost-cutting over customer experience.

Some plus points to the dish display: very pretty and artistic. They replace dishes and dirty spoon immediately. My friend commented that the beef not included in the set menu was amazing, which means they are really top in making French dishes, but prioritize innovative flavour now. Overall, very different from before, maybe you will be disappointed if you were mindblown in 2023 like me and try this...

A quick review that I’ll update later on when the time will have done its work.

First let’s get rid of an ambiguity. It’s not an Italian restaurant. The name is Latin. And second, it’s not Latin, it’s more Middle East from Saudi to Armenia through Beirut (with even an Israeli stop). Let me explain. The chef is of Armenian origin, born in Lebanon, trained in Saudi Arabia and worked in Paris for an Israeli restaurant to get a star (shabour cf review and update) Nice but what does it mean to you? It means Middle East and Armenian influence, breaking the codes, bold taste, proximity with the clients and fun. But, there’s also a strong coherence that could lack in others. The chicken dessert (yes I said chicken, it’s not one of my typos or autocorrect craziness) is the most representative. You have to try to understand. But interestingly, for me, it’s also the most promising because the dessert « exercise « forces the chef to express himself in a softer tone (still quite powerful) letting us see him under another light. This would not be complete without mentioning the room director. The interesting point is not that he comes from the Ritz. The interesting point is his focus on Cocktails (which he perfected in the Ritz ). I realized that it’s all but natural in this ahead of fashion district (after all we’re just a throw of stone away from Emily’s office). What is the drink that exploded in the last decade, both in volume and refinement ? I would have said Champagne but it would reveal my age… no it’s Cocktails. And it’s true that, aside from some exceptions (mainly due to being in a palaces), it doesn’t have the place it deserves in Michelin stars/gastronomic.

It’s in the top tiers of the non Michelin stars that I tried lately. Follow me for the reviews on every Michelin stars in Paris (and 3 Stars in...