Chef Vartivar Jarkezian Fuses Eastern Flavors with French Techniques at This Gault&Millau 2-Toques Spot
March 26, 2025 – Restaurants & Bars, Campelli Paris
At just 27, Vartivar Jarkezian has already made his mark on Paris. His restaurant, Campelli Paris, is a fusion of French technique and Eastern flavors. A stunning new addition to Paris’ dining scene. An unmissable spot for anyone looking to experience something fresh and unique.
Located at 36 Rue Croix-des-Petits-Champs in the heart of the 1st arrondissement, Campelli feels intimate. The modern, minimalist design draws attention to what really matters: the food. From the first bite, you’re transported on a journey that spans continents and cultures. The menu is a personal story of Vartivar’s roots—his Armenian and Lebanese heritage, his time spent in Saudi Arabia, and his deep love for French cuisine.
A Balanced Take on Flavors
Campelli Paris brings together the familiar and the unexpected. Take the Chou-fleur de Flora, for example. What starts as a simple cauliflower becomes an explosion of flavors, thanks to the careful blend of spices like zaatar and sumac. This dish is a tribute to Vartivar’s mother.
Then there’s the Veau de la Reine Claude. The tender veal pairs perfectly with the sweet acidity of the Reine Claude plum. The Gâteau de Poivron Rouge, Œuf Mollet, Siphon Feta is playful and surprising, while the Fassoulia de Turbo brings a modern twist to a classic Levantine dish.
For dessert, Vartivar doesn’t hold back. Hawaij, Pas Qu’une Epice uses the spicy warmth of Hawaij to turn a simple dessert into something extraordinary. And Eve, Qu’as-tu fait ? is a sweet temptation you won’t be able to resist.
A Dining Experience Elevated by Service
The food at Campelli is next level, but the service takes it even further. Claristin Christopher, the maître d’ (head of service), brings his Ritz Paris expertise to the table. From the pacing of the meal to the presentation, every detail is carefully thought out. The vibe is relaxed yet sophisticated, the perfect complement to the culinary experience.
The wine list? It’s a journey in itself. With 85 references, it blends top French wines with hidden gems from across the globe. There’s also a nod to Vartivar’s Armenian roots, with a selection of wines from this ancient region. Pair these with the cocktails crafted by Claristin himself—try the Campelli cocktail, a fragrant mix of rose syrup, raspberry, basil, and honey straight from the rooftops of Paris. It’s a drink that perfectly sums up the restaurant’s philosophy: authenticity with a twist.
From Beirut to Paris: A Rising Star’s Journey
Vartivar’s story is one of passion, perseverance, and instinct. Born in Beirut, he was drawn to the kitchen early on, inspired by his mother’s cooking and the culinary shows of Gordon Ramsay. By the time he was six, he was already certain that he would become a chef.
His career took him from Saudi Arabia to Paris in 2015, where he trained at the Albert de Mun school and the École de Paris des Métiers de la Table. He quickly rose through the ranks, working at Bissac with Chef Damien Boudier, before landing at Shabour, a Michelin-starred restaurant led by Assaf Granit. At just 21, he helped Shabour earn its Michelin star, and by the time he was 23, he was the sous-chef.
But Vartivar wasn’t content to stay behind the scenes. In 2023, he opened Campelli, a place where he could finally express his full creative potential. His boldness has already paid off. Gault & Millau gave him a score of 13/20 and named him one of the top 109 young talents in French gastronomy. Michelin’s taking notice, too. His star is on the rise.
Find Campelli Paris:
📍 Campelli
36 Rue Croix-des-Petits-Champs, 75001 Paris
🚇 Metro: Palais Royal
📞 Reservations: +33 9 53 84 21 19
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