Agapé, Restaurant gastronomique Paris 17ème

A refined dish of finely sliced raw veal, accompanied by langoustines and caviar. Tender and melting texture with a luxurious iodized note. Best enjoyed chilled.

Fresh scallops served with bottarga (dried fish roe) and seaweed. Delicate marine flavor enhanced by citrus acidity.

A rich and flavorful starter combining foie gras, artichoke, and truffle on a crispy pastry. Accompanied by a creamy yellow wine sauce. Very fragrant.

Fresh spanner crab meat combined with sweet pineapple and a hint of curry spices. An exotic and refined sweet and savory balance.

Fresh fish of the day's catch, served with crunchy fennel and dried fruits. Fresh, herbaceous flavors and a light nutty note.

Italian fresh pasta in the shape of small shells, served with a rich mushroom and black truffle sauce. Very fragrant and comforting dish.

Premium quality pork dish, served with seasonal vegetables and nuts. Tender and juicy meat with sweet and earthy accompaniments.

Tender and lean game (deer), served with root vegetables and a spiced jus. Intense wild meat flavor, melting texture.

Addition of fresh grated or sliced black truffle. Adds a prized earthy and powerful aroma to any dish.

Aged pressed cheese, aged for a long time to develop complex aromas of dried fruits and nuts. Served with or without bread.

Intense and bitter dark chocolate dessert, enhanced by a peppery and fruity note from the berries. Rich and creamy.

Fresh and tangy citrus dessert with a crunchy and icy texture. Ideal for finishing the meal on a light note.

Crispy dessert of Moroccan inspiration, flavored with orange blossom and sweetened with honey. Flaky texture and sweet floral flavor.

Sweet and creamy chestnut dessert, contrasted by the acidity of Japanese citrus. Play of textures between smooth and crunchy.

A complete lunch menu comprising several courses. Offers a glimpse of the chef's cuisine with seasonal products.

Lunch menu celebrating the products of the current season, served with wines selected to pair with each dish.

Signature tasting menu of the restaurant. A complete gastronomic experience in several courses.

Special birthday surprise tasting menu where the chef has carte blanche to create a unique and exceptional meal.

Dry and pure Champagne, with no added sugar. Fine bubbles and mineral aromas.

Dry white wine from Burgundy. Notes of citrus, mineral, and very fresh.

White mountain wine, fresh and floral, typical of the Savoie region.

Elegant Burgundy wine, reflecting the classic terroir of the region.

Structured Bordeaux red wine with fine tannins and notes of black fruit.

A glass of classic Champagne, ideal for an aperitif.

A glass of white wine selected by the sommelier.

Japanese sparkling sake with a light deposit (nigori). Creamy texture and fine bubbles, fruity and refreshing aromas.

Unpasteurized (Nama) and undiluted (Genshu) sake. Fresh, lively taste and often naturally slightly sparkling. Very aromatic.

High-end sake (Junmai Daiginjo) with fine rice polishing. Elegant fruity aromas and soft texture on the palate.

Sake produced using the traditional Kimoto method, resulting in more acidity and complexity (umami). Rich and deep notes.

Dessert sake type (Kijoshu) where part of the water is replaced by sake during fermentation. Sweet, luscious, and complex.