En Aparté
It’s no secret that Armel Bedouet can’t stand still, whether he’s standing behind his stove supervising the meticulous execution of his latest creations, sitting at his desk drafting his future seasonal menus between two courses, or in the dining room reciting his gastronomic score in front of his customers. It’s hard to tame this cook with his strong character and sensitive nature. Driven by passion and under daily pressure, he wouldn’t dream of doing his job any differently. His star-studded culinary showcase L’Aparté is as much a reflection of him as his cuisine: discreet, humble and incisive.
Guillaume Cottancin
No networks
Located in Geneva’s Hotel Royal on rue de Lausanne, this gastronomic gem continues to delight visiting gourmets. Against the current trend in terms of communication, this restaurant has no visibility on social media. Not surprising when you know the chef, who prefers to focus on juxtapositions of original flavors, textures and cooking techniques. So it’s hard not to succumb to the charms of his scallops from the Bay of Saint-Brieuc (one raw, one cooked), his veil of white radish, cauliflower, squid ink and chia seeds. An appetizer that confirms from the very first bite that you’re in a quality establishment, albeit (too) out of sight, run by a relentless perfectionist.
Practical information
Address: Hôtel Royal, 43 rue de Lausanne, 1201 Geneva / Telephone: 022 906 14 60 / Opening hours: lunch and dinner Monday to Saturday. Website
TIPSvery complicated parking; Uber, cab or TPG recommended / quiet, intimate moment guaranteed / very available chef / sommelier Geoffrey Prellwitz will make the difference when it comes to wines / gourmet restaurant out of sight.
Edouard Amoiel
L’Aparté finally lives up to its name! This elegant restaurant, which could do with a little more subdued lighting and the removal of its rather inappropriate soundtrack, seats just twenty diners in complete privacy. This is the imperative wish of chef Armel Bedouet, who brings extreme personalization to his culinary art, discretion and love of a job well done. Without distinguishing between tables and customers, he takes the trouble to come to the dining room himself to present each sequence of his menu. A pleasant rapprochement between two universes that are commonly opposed, that of the kitchen and that of the dining room.
Culinary exchange
The softly steamed langoustine with its shellfish jus seasoned with Meinier-grown saffron and escorted by roasted porcini mushrooms is the perfect illustration. An earthy-sea beauty that confirms the chef’s culinary finesse and creative elegance! The exchange continues with Brittany blue lobster, cooked to perfection when its flesh stiffens, accompanied by a divine creamy shellfish emulsion (to be sauced with bread), lobster ravioli and roasted agria potatoes. The chef’s centerpiece is his talented sommelier Geoffrey Prellwitz, who juggles the elixirs of a wine list that could do with a little expansion.
While the Mallard duck with its multicolored chiogga beets and roasted beer radish set the seal on a high-flying gastronomic moment, the chocolate and opaline dessert fell into the ranks of classicism. The exchange established by Armel Bedouet both brings people together and sets them apart in a gastronomic environment where chefs tend to seek adventures a thousand miles from their ovens. What a pleasure it is to see such a commitment, which establishes a relationship of benevolent trust! This little temple dedicated to cooking inspires a comforting feeling and makes it easy to let go. All that’s left is to let yourself be seduced!
