L’Aparté’s citrus entremets

What a joy to be back l’Aparté and its chef Armel Bedouet for a gastronomic interlude. Faithful to his post behind the stoves of this restaurant of just twenty covers, he continues to offer a cuisine that is applied, with a sense of identity and seasonality. As for the dining room, Landry Tissot, the restaurant’s manager, masters the premises with commitment and a fine dose of willpower. With his passion intact, Armel Bedouet offers us a masterful menu, like a gastronomic promise kept. We’ll soon be broadcasting the entire menu created by the chef and his brigade on Radio Lac, but in the meantime, pastry chef Nathanael Guigui has concocted a citrus dessert in which citron, clementine mikan and kumquat intertwine for a sweet, elegant finale.