Spring at l’Aparté

Food News

Spring at l’Aparté

Edouard Amoiel

Edouard Amoiel

11 mai 2024

Under the leadership of chef Armel Bedouet, spring has arrived in the plates of the Michelin-starred restaurant l'Aparté.

Chef Armel Bedouet’s discretion is matched only by his passion. With a new seasonal menu and a menu entitled “carte blanche”, he continues to pamper his guests at his Aparté restaurant in the heart of Geneva’sHôtel Royal. In five sequences, we discover the best of seafood from Brittany, accompanied by vegetable intervals: sole, lobster or langoustine… In the mood? Why not tempt yourself with razor clams, fermented white asparagus, green asparagus, Japanese mustard oil and nettle emulsion.

Aparte 1

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