Restaurant where a chef passionate about French gastronomy offers a lively and animated cuisine.
Recently arrived at Agapé, Yoshitaka Takayanagi was trained in Japan, then, passionate about French gastronomy, he quickly joined the Meurice or the team of Yannick Alléno at Le Doyen. He offers a quick and lively cuisine that respects the local products while recalling the flavours of his country of origin. As a starter, we recommend the white asparagus, vinaigrette with white miso, egg yolk confit and bottarga, or smoked bluefin tuna in tataki, beetroot and red chicory. As a main course, let yourself be tempted by the côtes de Noirmoutier en l'Ile turbot, green asparagus, Kombu condiment and wild garlic. As for the dessert, the feuillantine with chocolate grand cru "guanaja", tea with jasmine and black cardamom ice-cream is a pure moment of happiness.
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Members' reviews on L’AGAPÉ
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Laurent LAPAIRE @agapeparis ✨
Nouveau Chef est à découvrir en compagnie bien sûr de Laurent le propriétaire qui vous guide pour rendre votre repas si unique. MERCIIII
Nous avons un peu tardé, mais toute l'équipe a été très sympathique
Laurent LAPAIRE @agapeparis ✨
Nous espérons avoir la chance de vous accueillir à nouveau à l'Agapé,
Laurent LAPAIRE @agapeparis ✨