Archibald, the trotter bistro caterer : local and authentic cuisine

 

INTERVIEW | Archibald is a human adventure born of the meeting of two enthusiasts: Raphaël Perenet and Laurent Obirek. Together, they created Archibald ten years ago, combining their respective skills to offer an authentic and friendly approach to gastronomy and events in Grenoble Alpes. Raphaël tells us.
 

"Even though Laurent and I aren't originally from Grenoble, today we feel like complete Grenoble natives."
 

Raphaël first studied at the École Hôtelière Lesdiguières before spending almost 20 years in the corporate events business, then in the catering and reception organisation sector. It was in this sector that he met Laurent. Trained as a chef, Laurent has worked with Michelin-starred chefs and as an executive chef in the catering industry.

Although Raphaël and Laurent are not originally from Grenoble, they have fully integrated themselves into the area and have never left, falling in love with the lifestyle between city and nature, the dynamic economic fabric, and the simplicity of Grenoble - in the noble sense of the word: authenticity and sincerity. Raphaël also highlights the richness of Grenoble's terroir, which he feels is often neglected by its inhabitants: ‘for too long, Grenoble has suffered from not knowing how to showcase its rich terroir’. It's a richness that he's determined to make the most of with Archibald.

"Archibald was born out of our mutual understanding and our desire to do something different, with two central points: to put the product back at the centre of everything, and to rediscover the notion of shared pleasure."

 

"Archibald's commitment to eco-responsibility has been present right from the start of the project, without necessarily being explicitly written down. For us, it's just common sense."
 

Raphaël talks about reasoned development, which includes a geographical perimeter first of all, with the desire to remain anchored in the area by promoting local and regional products and not to provide services far from the mainland. Product sourcing plays a very important role, both as an act of commitment and as a source of pleasure, by working with suppliers who are passionate about their work. Then there's controlled management of the volume of business, sometimes to the point of refusing certain services in order to remain in line with their work philosophy and values.

The social link is also at the heart of their approach: Raphaël and Laurent are proud of the careers of their team members who have developed within the company, and to see them help Archibald to grow in their turn. The social aspect of their commitment can also be seen in the challenges they accept, such as writing and preparing a menu for nursery and primary school children. This was an initiative run by the Comité Interprofessionnel des Produits de l'Aquaculture to raise awareness of the diversity of aquatic products and the benefits of a varied and responsible diet.

"Step by step, we're seeing a change in what customers want, and above all in their behaviour."

"Change is gradual and must be accompanied by education: partners and customers must be informed and made aware of this approach."

 

In 2025 and for the years to come, Archibald will continue to develop while remaining true to its values, and will continue to grow with the team. For Raphaël, this means staying true to the 'bistro trotter' caterer who, far from clichés, puts pleasure at the centre of every event, and continuing to pass on these values to as many people as possible.