Like Japanese chefs, the "L'Appart" brigade welcomes every new guest. The top restaurant, which opened two and a half years ago, is practically fully booked. The menu consists of seven courses with two extension options. We are introduced to Luis Zuzarte's cuisine with a mille-feuille and Sbrinz and Swiss shrimp tartelette. Perfect creations, followed by the first starter: We are poured a bouillon of collected herbs with beurre noisette. A bouquet of herbs peeps out of the jug, a telling detail. Delicate notes, a fine start. The wafer-thin courgettes with marigold and hogweed flowers are also delicious. Caviar with fermented raspberries sits enthroned on the cauliflower mousseline. The dish is perfected with beurre blanc. After a tomato duo with Mexican corn mushrooms, we can't resist the additional course of agnolottis. The dumplings should have been cooked a few seconds longer in salted water, but they taste great thanks to the filling of smoked ricotta, champagne broth and Swiss shrimp bisque. Giving vegetables a stage is a real culinary art. This has been achieved with the eggplant, which has an unprecedented consistency. Thanks to sous-vide, it becomes supple, while miso and the first porcini mushrooms add an umami note. The main course is followed by 45-day matured beef, which is full of flavor and flanked by hyssop and cucumber jus and pickled wild garlic. The light desserts are pleasant in size: an apricot sorbet with shiso served in a goblet, followed by tarragon poached cherries with fresh almonds and raisined yoghurt. The young team has pulled out all the stops. And with love, ease and relish.
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