Agape Substance
This is the open kitchen. It is quite tiny.
This is the dining room. Yes, that's all of it already.
It was fun watching the chefs work up close from where I was seated.
I could just extend my arm and grab whatever I wanted. ;)
Bag hooks are God's gifts in such narrow and cramped space
I cannot remember all the details of what I ate.
So here's a photo of the menu for you to figure it out yourselves. Ha ha ha.
It contained just names of ingredients. Everything else was a surprise.
What I remember is that lunch was a feast for the eyes and the palate.
Although for some dishes, it was a feast more for the eyes than for the palate.
I am not complaining. I love to eat beauty.
Beetroot Paper
Jean-Claude Lapalu Beaujolais Villages Ce Blanc 2012
Little snacks were served on this cling-wrapped bowl
Lovage
Pig's feet chicharon with caviar
Ginger shortbread and lemon cream
Sponge cake of green peas and verbena
Crunchy seasonal veggies with miso mayo
Charcoal, zucchini and mint tempura
Tempura innards
Tomato and strawberry soup
Breads with sea salt butter and seaweed butter
Tomato with basil sorbet
Tomato with basil sorbet up close
White tuna with a kind of flower that tasted like bitter almond
King crab with hazelnut, yuba soy milk and dill oil. Yum!
Almond gazpacho and raspberries
Smoked eel, black sesame cream, granny smith apples
For the next course, the server presented us with potato skin consommé in a test tube
She passed it around for us to smell. So fragrant it was hypnotizing!
She then poured the potato skin consommé into the foie gras dish. The combination of smokey,
potatoey, meaty and buttery was an absolute winner.
Carrot, galangal and yuzu
Seeing that I kept taking pictures of my food, the Japanese lady seated
across from me asked me if I wanted a photo of myself. YES! :P
She also poured me a glass of red :)
Cuttlefish, charred wild onion, squid ink
Cepe mushroom, hazelnut foam, sweet onions. Amazing flavors!
Baby pig, onion, parsnip, honey mustard mayo
Hooray for the birthday celebrant in the room!
Comte cheese, aged 4 years
Wheat ice cream, black currant, quail egg
Strawberries, parsley ice cream, hibiscus flower mousse
Peach and shiso sorbet
Espresso and caramels
With Chef David Toutain. I heard he left the restaurant a few months after this meal.
Agape Substance: 66 Rue Mazarine, 75006 Paris, France. Tel: +33 1 43 29 33 83
