the team...and those who have come and go. thank you is not enough.
kosuke-san, good luck on your new journey...i wish i can take you and put you in my pocket, our friend.
beet chips. baby legumes, miso.
berch sponge. celery.
chicharones.
more pork deliciousness...
"charcoal"
parsnip, white chocolate for the salsify (below).
pizza!!!
love love love...
uni, coffee. stephanie likes it..
sunchoke, shallot...
raw scallop...high end sashimi.
my perfect bowl of comfort and satisfaction in this cold Paris winter..pumpkin veloute, speck foam.
egg, corn, cumin.
pillow of gnocchi, foie, roasted potato skin consomme.
risotto of parsnip, fresh shaved chestnut.
the famous eel, black sesame dish...
was so happy to see this dish...making a special appearance one "last" time. bluecheese, swiss chard, razor clam.
slowly cooked in it's natural juice, in its own shell.
simplicity at it's best...
red mullet, fried scales...all night long, all i can think about is the fried fish scales...more please.
cuttlefish sliced into the right size for texture, and taste, and a little kiss from the heat...ink sauce...and you have magic.
coffee, mushrooms of Paris...celery root (i can't remember).
roasted romanesco in "nutty butter," romanesco puree. mushroom, hazelnut.
"land and sea." lamb, oyster. taste of the ocean in your mouth from the oceany oyster sauce and lamb that has been cooked to perfection in a flour dome with fresh seaweed... amazing.
pumpkin, ble. parsley. chocolate.
KOKORO, a japanese word that has many meanings...it's the best word I can describe my meal here at Agape Substance..."what's next?" everyone is asking...we plan to do some traveling, and eating...
Bravo!!!!!!!!!
Posted by: pablo | 12/08/2012 at 12:35 AM
so sad! agape substance was a perfect place with Chef Toutain
Posted by: al | 12/21/2012 at 10:11 AM