Textured shells at Agape

Photographer Guillaume Cottancin is everywhere! Left bank, right bank and even beyond our Geneva borders… which will be the subject of an upcoming issue of the Food Letter. In the meantime, we’re looking forward to seeing him take his cameras and lenses under his arm and head for the l’Agape where Damien Lopez and Clément Thellier await him for a high-flying visual tasting. This week, Guillaume Cottancin presents us with a Gillardeau oyster au gratin, accompanied by herb-breaded mussels, cockle pickles, clams and a few sea almonds. The whole dish is enhanced by an iodized jus and a lacy tuile with oyster juice and candied citrus fruit. Just give us a call…