Produit brut et sublimé – The art of dessert at L’Aparté
At the Michelin-starred restaurant L’Apartéchef Armel Bedouet and pastry chef Nathanel Guigui have created a delicate new dessert. True to their philosophy, they sublimate the raw product, used at the peak of its maturity. Conceived by four hands, each dessert is born from an idea of Nathanel’s, discussed, adjusted and refined with the chef: textures, tastes, balance… nothing is left to chance. After a few trials, the final creation is precise, legible and harmonious.
Japanese trends
Nathanel Guigui prides himself on his low-sugar patisserie, which does not distort the product. His delicate, contemporary layouts are inspired by Japanese and Nordic trends. On the technical side, he likes to play with osmosis, which concentrates aromas by removing water from the fruit, and fermentation, which has many virtues. Two ways of going further with the same ingredient, without ever betraying it.
It all starts with a perfectly picked yellow peach from Geneva. Then comes Nathanel’s creativity, nourished by his travels and Mediterranean roots. The result: almond shortbread, burnt vanilla ganache, fermented osmosed peach, kalamansi, rosemary and peach sorbet.
Fruit sweetness
The sorbet brings a dazzling freshness, the sweetness of the fruit enveloping the palate from the very first bite. The burnt vanilla ganache, subtly balanced between bitterness and roundness, is perfectly realized. The kalamansi sauce, a citrus fruit discovered on a trip to Latin America, adds a sweet, invigorating acidity. The creamy rosemary, topped with almond shortbread and peach pieces, immediately evokes the flavors of the South. A comforting and daring dessert, intelligently constructed and perfect to end a meal with finesse.
