L’aparté serves modern French cuisine by Anthony Bâcle, who has travelled the world. Combining Japanese ingredients with French methods, Bâcle conjures an eclectic blend of both cuisines, creating harmony with numerous ingredients such as yuba, miso and nori seaweed. With creativity that bursts with originality, he puts experience gained in Macao and New York to work. Loire wines are stocked in homage to his native region.