Restaurants in Geneva L'Aparté dinner

One of the most recognized restaurants in Geneva, L’Aparté, as its name suggests, is a place unto itself, a moment suspended in time, a special connection.

Armel Bedouet sources the very best ingredients, focusing on seasonal availability and small producers, be it for fresh meat, fish, or vegetables. True to his successful signature style, the chef creates uncluttered plates, well seasoned with a selection of the best spices, salt, pepper, or chili peppers.

The minimalist interior design favors natural materials in their original colors: cotton; linen; wood. In this intimate ambiance, the chef personally welcomes his guests and shares his latest innovations.

The Chef

Chef Armel Bedouet left his native Brittany armed with a passion for authentic cuisine. After having developing his talent in a series of prestigious French restaurants, including Maison Lameloise, he moved to Geneva to work with Dominique Gauthier at Le Chat Botté in 2001. Since 2008, he has been in charge of the restaurant kitchens at the Royal Manotel.

The Sommelier

Gaëtan Dubret has been the sommelier at L’Aparté since 2017. With a professional sommelier diploma earned in Beaune, and inspired and trained by Antoine Pétrus, he enjoys being part of the interaction between the chef and the clients. Envisioning his career as a passion and a source of precious advice, he ensures that the combination of food and wine is perfected matched.