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

Dishes

  • Gambero rosso marinée, asperges blanches des Landes fermentées, émulsion crustacés, morilles en fine farce de gambero rosso / Marinated Gambero Rosso, fermented white asparagus from Landes, shellfish emulsion, morels stuffed with a fine Gambero Rosso farce (68)
  • Carré de porc de Jussy en tranche épaisse, beignets maïs, mousseline de morilles, jus de carotte réduit au cumin des prés / Thick-cut pork rack from Jussy, corn fritters, morel mousseline, reduced carrot jus with wild cumin (64)
  • Végétal printanier, consommé de céleri rave rôti comme un jus à la citronnelle, tartelette de légumes printaniers / Spring vegetable composition, roasted celeriac consommé with lemongrass, spring vegetable tartlet (54)
  • Brochet cuit à 54°C, petits pois, morilles, coulis verveine citronnée / Pike cooked at 54°C, green peas, morels, lemon verbena coulis (62)
  • St Pierre des côtes Bretonnes, coques, praires, beurre limequat, émulsion coquillages / John Dory from the Breton coast, cockles and clams, limequat butter, shellfish emulsion (68)
  • Blanc de barbue, caviar Persicus, hollandaise au miso, asperges vertes de Cavaillon, mousseline de zeste de citron / Brill fillet, Persicus caviar, miso hollandaise, green asparagus from Cavaillon, lemon zest mousseline (70)
  • Magret d’agneau, artichauts poivrade, mousseline de carottes des sables de Créances, pickles de graines de moutarde / Lamb breast, baby artichokes, Créances sand carrot mousseline, pickled mustard seeds (68)
  • Suprême de volaille G.R.T.A., truffe printanière borchii, mousseline de pomme de terre à l’huile de Grossane / G.R.T.A. chicken supreme, spring borchii truffle, potato mousseline with Grossane olive (72)
  • Sélection de 4 fromages affinés de chez Mr Bruand / Selection of 4 cheeses by Mr Bruand (21)
  • Croustillant chocolat coulant à l’impératoire, fraises ciflorette au vin épicé, sorbet jeunes poireaux au piment oiseau / Molten chocolate croustillant with masterwort, Ciflorette strawberries in spiced wine, young leek and bird’s eye chili sorbet (22)

Tasting Menu

  • 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.
  • 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.

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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