L’Aparté under the sign of Perrier-Jouët

Discreet right down to his fingertips, right under his chef’s hat. Armel Bedouet is not one to occupy space with Instagram stories or calculated phrases. He prefers to let the plate do the talking. That’s often enough. So inevitably, when he decides to step slightly out of the shadows, we linger. From Monday May 4 to Friday May 8, his gourmet restaurant L’Aparté opens its doors for a week dedicated to bubbles, imagined in collaboration with the Champagne house Perrier-Jouët. All wine lovers are invited to enjoy this unique experience. It’s not just a dinner. It’s a complete sequence. A precise pairing of food and champagne, designed by Emeline Troger in close collaboration with the chef. Each cuvée underlines or shakes up the dishes. The result? A jovial, controlled interlude where the lightness of bubbles meets the rigor of high-flying cuisine. Five days to grasp a rarer facet of Armel Bedouet through his menu: lobster medallion in jelly, caviar; langoustine, ponzu and kalamansi; brill, elderberry and jalapeño; morel, poultry and fir; roast duckling, cherry and almond; herb and citrus sorbet; finger meringue, kiwi and banana-mango. Quite a program…