Armel Bedouet scores 18/20

Let’s cut to the chase: we’re thrilled to hear the news! Since the start of his Geneva adventure at l’Aparté in Geneva’s Rue de Lausanne, we’ve been following the culinary adventures of this unassuming chef who, by dint of self-sacrifice and hard work, continues to climb the ladder of Swiss gastronomy. In a brand-new setting, Armel Bedouet seduces guests who come to sit down in this small, cosy, redesigned space. To sum up his CV, Armel Bedouet previously worked in prestigious establishments such as Château de Divonne under Guy Martin, the three-starred Maison Lameloise in Chagny, Burgundy, Mandarin Oriental and Beau-Rivage, before putting down his kitchen knives at Hôtel Royal. At our previous spring tasting, he shone brightly with gamberi rossi marinated in olive oil and lemon, served with an emulsion of shellfish heads. Then came the “taste slap” with tuna ventresca cured as a charcuterie, served with oyster mushrooms in a mackerel fumet, chimichurri sauce, grapefruit confit, all accompanied by an oyster mushroom siphon. As far as we’re concerned, this could be the dish of the year! Congratulations chef!