L’aparté serves modern French cuisine by Anthony Bâcle, who has travelled the world. Using Japanese ingredients and French methods, Bâcle conjures an eclectic blend of both cuisines, creating harmony with numerous ingredients such as bean-curd skin, miso and nori seaweed. The XO soy sauce reflects his experience in Macao just as the Manhattan Cheesecake reflects his in New York., Loire wines are stocked in homage to his native region.