Agapé

1. Unique Wine Decanter Collection and Presentation
Agapé features an unusual and artistic collection of about two dozen modern wine decanters in various shapes and sizes, some resembling ram’s horns or teapots without lids. The sommelier personally selects and decants wines at the table, explaining the characteristics of each decanter and enhancing the wine experience for guests.

2. Innovative and Uncommon Ingredients in Dishes
The restaurant uses rare ingredients like 'Ficoïde glaciale' (ice plant), which has a mild citrusy flavor, incorporated into dishes such as a 'snow' made from this plant. This ingredient is uncommon even among Michelin-starred restaurants, highlighting Agapé’s inventive culinary approach.

3. Unconventional Dessert Options
Agapé offers unusual dessert choices such as an iced carrot and blood orange soup or banana with rosemary ice cream, which diverge from traditional French desserts and showcase creative flavor combinations.

The most honored or signature ingredients at the Michelin-starred restaurant Agapé in Paris include:

• Ficoïde glaciale (Ice Plant): Used as a "snow" in a dish, this uncommon ingredient has a mild citrusy flavor and a unique bubble-coated stem texture, adding a fresh and innovative element to the cuisine.

• Trout Roe: Featured atop a ginger sablé, trout roe provides a delicate, briny contrast and luxurious touch to the amuse bouche.

• Wild Garlic: Incorporated into a light sponge and crème, wild garlic adds a subtle aromatic and herbal note that complements the dish's lightness.

• Buckwheat Seeds: Used in a sweet course alongside lemon and olive oil meringue, buckwheat seeds bring a nutty flavor and interesting texture, showcasing the chef's creative use of natural ingredients.

• Poire William (William Pear): Highlighted in a dessert with yuzu crème and sorbet, this pear variety is celebrated for its grainy texture and delicate sweetness, reflecting the restaurant's blend of French and Japanese influences.

These ingredients exemplify Agapé's focus on fresh, seasonal, and often uncommon elements, combined with refined technique to create light, clean, and innovative dishes that balance texture and flavor. The use of ingredients like ficoïde glaciale and buckwheat seeds demonstrates a willingness to explore beyond traditional French cuisine, while trout roe and poire William emphasize luxury and regional specificity. Wild garlic and yuzu add aromatic and citrusy accents that enhance the overall dining experience.

Tasting Menus

• Lunch Menu: 5 courses, €120
• Dinner Menu: 7 courses, €180

Signature Dishes

• Brittany Lobster Salad: €95
• Challans Duckling: €85
• Roast Sweetbread: €65