In Geneva, L’Aparté celebrates spring

In Geneva, L’Aparté celebrates spring
In Geneva, L’Aparté celebrates spring

The Breton chef honors spring with a new menu whose variations compose an ode to freshness. His natural penchant for seafood, delivered directly from his native land of course, reveals sophisticated and light offerings. Like a painting, a carpaccio of white asparagus printed with fresh herbs accompanies John Dory gently cooked in clarified butter at 56 degrees. A rice vinegar gel and a pike roe miso butter inject an Asian connotation, a connotation which remains, in his proposals, discreet and never redundant, the chef avoiding any form of automatism in his approach.

Culinary stroll

His approach gives his menus a lot of flexibility, with the chef adapting quickly to the needs of his customers. Every lunchtime from Monday to Friday, the three-course “Ephemeral” menu allows you to enjoy an exceptional lunch for only 65 francs. It is the chef himself who presents his dishes to the guests. The exchange around dishes and beautiful labels, and in particular great wines by the glass, continues thanks to the wise advice of Landry Tissot, head of catering.

Armel Bedouet has led the destiny of L’Aparté for sixteen years. — © Manotel

Like a walk in the fields, this season offers herbaceous notes on the plate which sprinkle the dishes. A fresh herb powder colors the corn fritters with fresh goat cheese as an appetizer. A verbena coulis reinforces the green nuances of a mousseline of peas and broad beans with pickled samphire, shells and their emulsion.


Restaurant L’Aparté, Hôtel Royal, rue de Lausanne 43, Geneva. Such. 022 906 14 60. E-mail: [email protected]. Closed Saturday and Sunday. www.hotelroyalgeneva.com

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