Agape, pleasure in six acts
The décor, both warm and refined, blends deep blue walls with wooden banquettes. A hushed setting that invites you to relax. In the dining room, Valentin Guido, attentive and passionate sommelier, orchestrates the service with kindness and precision. Tonight at l’Agapewe choose to let ourselves be guided: a tasting menu where each dish reveals the personality of a chef in search of balance, precision and emotion.
Autumnal flavours
The six-course journey begins on a note of tradition and generosity: a pheasant, poultry liver and venison pâté en croûte. The plate is adorned with a velvety artichoke cream, marron glacé and a few crunchy pecans. An elegant introduction, like a tribute to hunting and the onset of autumn. For the second course, a caramelized shallot tarte tatin offers a daring marriage of sweetness and bitterness. Black sesame praline slips in its roasted depth, while a sharp, piquant Brive mustard tightens the balance. A dish that plays on contrasts with precision.
With these first two offerings, the chef invites us into his world, offering finely crafted quality products. Then the sea comes to the table: seaweed-crusted cod, topped with a reduction of fish juice and enhanced with watercress oil. The acidity of yuzu pearls brightens the scene, while apple and chestnut purée, grilled porcini mushrooms and roasted endives complete the picture. A comforting dish, only slightly weighed down by an overly pronounced aroma.
Sublime poultry
The duck sirloin with its fine poultry stuffing is a delight. It’s served with a potato mousseline au siphon, enhanced with smoked salt whose aromas tickle our nostrils, as well as broccoli, Brussels sprouts and romanesco cabbage – a no-brainer! The meats are tender, juicy and flavorful; the vegetables are cooked just right so as not to lose their aromas, and the creaminess of the mousseline is like a caress.
Let’s move on to the sweet side. A light goat’s cheese mousse in a siphon opens the ball, accompanied by an orange brioche. An intense pre-dessert, contrasted by the sweetness of the toasted brioche. Next comes pear and chocolate, a timeless alliance reinvented here: poached pear, ribot milk chocolate veil, chestnut ice cream and crispy shortbread add the finishing touch. A dessert of balance and texture, where each element strikes just the right note.
Sincere score
Chef Jérémy Verqueire composes a sincere and precise score with an inspired autumn menu and a masterful tasting menu. In the dining room, Valentin Guido creates the perfect pairings, with a particular focus on Mas Amiel Rouge Vintage, a sweet wine with sunny accents that prolongs the pleasure right down to the last bite. Expressive bistronomy, full of élan and precision.
