Kilian Gil, l’Aparté’s new sommelier
On his first day on the job, chef Armel Bedouet is said to have told him “we’re going to do great things together”. A phrase that immediately made Kilian Gil feel confident in his brand-new role as sommelier at the gastronomic restaurant l’Aparté at theHotel Royal in Geneva. A former assistant sommelier to Ludovic Namur at Le Flocons de Sel in Megève, Kilian recalls the exceptional wines served at the three-starred restaurant where he began his wine experience and learned the sommelier trade. “The clientele of such an establishment allows us to serve bottles that we don’t usually offer. In terms of learning, Ludovic taught me about stock management”.
After a stint in Haute-Savoie, he crossed the world to Australia to improve his English. On his return to Europe, he chose the shores of Lake Geneva to work at L’Aparté. Kilian perfects his knowledge of Geneva, French-speaking and Swiss wines. “We try to introduce our customers to original local wines. We like to create surprises while remaining consistent with the chef’s gastronomic values”. In a very short space of time, the young sommelier has totally blossomed, devoting himself to the wine list of the rue de Lausanne restaurant. Let’s wish him all the best for the future, alongside a much-appreciated chef.
