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

  • Brittany Turbot — Wild-caught Brittany turbot with delicate butter sauce and market vegetables
  • Ca r r é d e p o rc d e J u ssy en tran ch e ép aisse, b eign ets m aïs, m o u sselin e d e m o rilles, ju s d e caro tte réd u it au c u m i n d es p r é s / T hick-cut pork rack from Jussy, corn fritters, m orel m ousseline, reduced carrot jus w ith w ild cum in
  • Su prêm e d e v o laille G.R.T.A., tru ffe p rin tan ière b o rch ii, m o u sselin e d e p o m m e d e terre à l’h u ile d e G ro ssan e / G.R.T.A. c h i c k e n suprem e, spring borchii truffle, potato m ousseline w ith G rossane olive
  • 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

Tasting Menu

  • 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)
  • 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.

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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