Menu to Taste

L'Aparté

Modern French, Seasonal, Breton-inspired · Geneva · Michelin One Star · Chef Armel Bedouet

Awarded one Michelin star, L'Aparté in Geneva features the seasonal Modern French cuisine of chef Armel Bedouet. Drawing on the chef's Breton roots, the kitchen emphasizes fresh seafood and local ingredients. The intimate dining room inside Hotel Royal centres around a custom chandelier and an oak communal table.

Rue de Lausanne 43, Geneva, 1201, Geneva

  • Michelin 2025

Menu

Tasting Menu

  • Un Voyage Éphémère (3 Courses) (69) — Three-course surprise tasting: 3 instants told at the rhythm of the waves. Served for the whole table until 13h at lunch and 20h45 at dinner.
  • Le Triskel (7 Courses) (149) — Seven-course seasonal tasting: 7 acts where the elements meet. Served for the whole table.
  • Entre Bise et Brise (6 Courses) (134) — Six-course tasting: 6 paths from Brittany to Lake Léman. Served for the whole table.
  • Menu Carte Blanche (164) — Chef Armel Bedouet's complete surprise tasting at his discretion. The signature experience at L'Aparté.
  • Carte Blanche (tasting menu) (164)

Dishes

  • Bresse Chicken — Free-range Bresse chicken roasted to perfection with natural jus
  • Rh u b arb e co n fite in fu sée au gen ièv re serv ie en rav io le, eau am aretto, gav o tte h ib iscu s / J u n i p e r- i n f u s e d confit rhubarb ravioli, am aretto syrup, hibiscus gavotte
  • Rhubarbe confite infusée au genièvre servie en raviole, eau amaretto, gavotte hibiscus / Juniper-infused confit rhubarb ravioli, amaretto syrup, hibiscus gavotte (22)
  • Coque meringuée au citron yuzu, eau de citron noir, fraîcheur à la marjolaine / Yuzu lemon meringue shell, black lemon water, marjoram freshness (22)
  • Maquereau de ligne brulé au chalumeau, concombre osmosé au vinaigre de riz, pointes vertes de Cavaillon, fèves, oxalis / Line-caught mackerel, lightly torched, cucumber osmosed in rice vinegar, green tips of Cavaillon, broad beans, oxalis (56)
  • Seasonal Vegetable Tasting — A refined composition of farm-fresh seasonal vegetables
  • Seasonal Fruit Dessert — Creative dessert featuring the finest seasonal fruits from local farms
  • Swiss Veal Tenderloin — Premium Swiss veal tenderloin prepared with seasonal accompaniments and refined jus
  • Swiss Beef Tartare — Hand-cut Swiss beef tartare prepared tableside with classic accompaniments
  • Brittany Turbot — Wild-caught Brittany turbot with delicate butter sauce and market vegetables

Cocktails

  • Carte Blanche Menu (164)

The Experience

Expect an intimate atmosphere. The meal is structured around a tasting menu, a wine pairing and à la carte dining.

Phone: +41 22 906 14 60

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