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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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