Lamb duo
It was under the watchful eye of our favorite photographer Guillaume Cottancin that we headed for the L’Agape restaurant in Carouge. Always with the same visual intensity, he manages to bring out the best in a saddle of lamb stuffed with endives, hazelnuts & vadouvan, cooked at a low temperature, with a declination of forgotten vegetables & endives à la bordelaise, and a rack of lamb cooked the traditional way, with a panko / hazelnut / vadouvan / cranberry / fennel seed crumble… There’s something new at L’Agape! While Clément Thellier and Damien Lopez remain the restaurant’s managing partners, chef Jérémy Verqueire is now behind the stoves.
