Saturday, October 12, 2013

Agape Substance ♥ ♥


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Agape Substance



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This is the open kitchen. It is quite tiny.



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This is the dining room. Yes, that's all of it already.



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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. ;)



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Bag hooks are God's gifts in such narrow and cramped space



I cannot remember all the details of what I ate.


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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.


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Beetroot Paper



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Jean-Claude Lapalu Beaujolais Villages Ce Blanc 2012



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Little snacks were served on this cling-wrapped bowl



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 Pig's feet chicharon with caviar



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 Ginger shortbread and lemon cream



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Sponge cake of green peas and verbena



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Crunchy seasonal veggies with miso mayo



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Charcoal, zucchini and mint tempura



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Tempura innards



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Tomato and strawberry soup



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Breads with sea salt butter and seaweed butter



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Tomato with basil sorbet



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Tomato with basil sorbet up close



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White tuna with a kind of flower that tasted like bitter almond



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King crab with hazelnut, yuba soy milk and dill oil. Yum!



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Almond gazpacho and raspberries



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Smoked eel, black sesame cream, granny smith apples



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For the next course, the server presented us with potato skin consommé in a test tube



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She passed it around for us to smell. So fragrant it was hypnotizing!



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 She then poured the potato skin consommé into the foie gras dish. The combination of smokey, 
potatoey, meaty and buttery was an absolute winner. 



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 Carrot, galangal and yuzu



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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   



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 She also poured me a glass of red :)



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 Cuttlefish, charred wild onion, squid ink



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Cepe mushroom, hazelnut foam, sweet onions. Amazing flavors!



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Baby pig, onion, parsnip, honey mustard mayo



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Hooray for the birthday celebrant in the room!



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Comte cheese, aged 4 years



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 Wheat ice cream, black currant, quail egg



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Strawberries, parsley ice cream, hibiscus flower mousse



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 Peach and shiso sorbet



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Espresso and caramels



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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

Agape Substance Website

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