L'Aparté
Modern French, Seasonal, Breton-inspired · Geneva · Michelin One Star · Chef Armel Bedouet
An intimate 30-seat Michelin-starred table within the Hôtel Royal, where Breton-born Chef Armel Bedouet personally presents each creation to guests. Surprise tasting menus evolve with the seasons, drawing on the chef's Brittany roots and Genevan terroir. Awarded 18/20 Gault&Millau 2026.
Rue de Lausanne 43, Geneva, 1201, Geneva
- Michelin 2025
Menu
Dishes
- Brittany Turbot — Wild-caught Brittany turbot with delicate butter sauce and market vegetables
- Co q u e m erin gu ée au citro n y u zu, eau d e citro n n o i r, f r a î c h e u r à la m arjo lain e / Y uzu l i m e m e r i n g u e shell, black lem on w ater, m arjoram freshness
- Red mullet,reducedsaucew
- Ga m b ero ro sso m arin ée, asp erges b lan ch es d es L an d es ferm en tées, ém u lsio n cru stacés, m o rilles en fin e farce d e gam b ero ro sso / M an rai t e d G ambero R osso, ferm ented w hite asparagus from L andes, shellfish em ulsion, m orels stuffed w ith a fine G am bero R osso farce
- Ma q u e rde ea ul i g n e b ru lé au ch alu m eau, co n co m b re o sm o sé au v in aigre d e riz, p o in tes v erte s d e C av aillo n, fèv es, o x alis / Li n e-c a u g h t m ackerel, lightly torched, cucum ber osm osed in rice vinegar, green tips of C availlon, broad beans, ox alis
- Vé g aé lt p rin tan ier, co n so m m é d e céleri rav e rô ti co m m e u n ju s à la citro n n elle, tartelette d e légu m es p rin tan iers / S pring vegetable com position, roasted celeriac consom m é w i . t-h lem ongrass, spring vegetable tartlet
- Bro ch et cu it à 5 4 °C, p etits p o is, m o rilles, co u lis v erv ein e citro n n ée / Pi k e cooked at 54° C, green peas, m orels, lem on verbena coulis
- St Pe ri re d es cô tes B reto n n es, co q u es, p raires, b eu rre lim eq u at, ém u lsio n co q u illages / John Df r oo rmy the B reton coast, cockles and clam s, lim equat bu tter, shellfish em ulsion
- Bl a n c d e b arb u e, cav iar P ersicu s, h o llan d aise au m iso, asp erges v erte s d e C av aillo n, m o u sselin e d e zeste d e citro n / B rill fillet, P ersicus caviar, m iso hollandaise, green asparagus from C availlon, lem on zest m ousseline
- Mag r e t d ’agn eau, artich au ts p o iv rad e, m o u sselin e d e caro ttes d es sab les d e C réan ces, p ick les d e grain es d e m o u tard e / La m b breast, baby artichokes, C réances sand carrot m ousseline, pickled m ustard seeds
Tasting Menu
- Entre Bise et Brise (6 Courses) (134) — Six-course tasting: 6 paths from Brittany to Lake Léman. Served for the whole table.
- Le Triskel (7 Courses) (149) — Seven-course seasonal tasting: 7 acts where the elements meet. 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)
- 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.
Cocktails
- Carte Blanche Menu (164)
Phone: +41 22 906 14 60
Related restaurants
- Award-winning restaurants in Geneva
- More from chef Armel Bedouet
- La Table du Gourmet — Colmar (1 Michelin stars)
- Le Feuillage — La Cheneaudière — Strasbourg (1 Michelin stars)
- L'Ours — Vincennes (1 Michelin stars)
- A L'aise — Oslo (1 Michelin stars)
- Auberge Frankenbourg — Strasbourg (1 Michelin stars)