{"id":2030777,"date":"2018-05-19T18:18:34","date_gmt":"2018-05-19T16:18:34","guid":{"rendered":"https:\/\/www.luxsure.fr\/2018\/05\/19\/agape-10-years-of-michelin-starred-gastronomy\/"},"modified":"2026-04-27T03:09:48","modified_gmt":"2026-04-27T01:09:48","slug":"agape-10-years-of-michelin-starred-gastronomy","status":"publish","type":"post","link":"https:\/\/www.luxsure.fr\/en\/2018\/05\/19\/agape-10-years-of-michelin-starred-gastronomy\/","title":{"rendered":"Agap\u00e9, 10 years of Michelin-starred gastronomy"},"content":{"rendered":"

When Laurent Lapaire<\/strong> founded Agap\u00e9<\/strong> 10 years ago, he had no idea it would be such a resounding success. Admittedly, this man of taste and the art of the table – ex-directeur de salle to Alain Passard at L’Arp\u00e8ge – had not fallen out of the nest, with his extensive experience in top-class catering, but Laurent was able to unearth his “talents” in a way that few master chefs are capable of. And the list is as long as it is talented: Bertrand Gr\u00e9baut (Septime), Guillaume Bracaval (executive chef at Cuisine (Michel Troisgros), Yohan Lemonnier (L’Initial) in Caen, Ga\u00ebtan Gentil (Prairial) for Agap\u00e9 Substance, Toshitaka Omiya (L’alliance), sommelier Guillaume Muller (Garance) Mathieu Sagardoytho from the kitchens of Le Bristol, David Toutain for Agap\u00e9 Substance and now to Yoshitaka Takayanagi<\/strong> who has been working with him for 2 years. <\/p>\n

\"\"<\/a><\/p>\n

As the seasons go by, Laurent Lapaire<\/strong> sets his 35 place settings in a room with discreet walls and a d\u00e9cor inspired by the movement of foam. The atmosphere is benevolent, and Laurent is a master of service, somewhere between a guide to gastronomy and a discreet distance from the tasting experience. <\/p>\n

\"\"<\/a><\/p>\n

On the other side of the room, Yoshitaka Takayanagi<\/strong> likes to cook to music, classical music to be exact. It’s funny how some of the details come across on the plate, as the 37-year-old Japanese chef, who graduated from Le Grand V\u00e9four, signs off on dishes that are just right, compositions punctuated by the experience of flavors, the experience of flavors that are simply right; when Japanese finesse meets French gastronomy. On this particular evening, burrata, asparagus, red tuna and frogs for the savory side, aloe vera and grand cru chocolate for the sweet side, follow one another in a very rigorous composition, accompanied by the impeccable wine pairings of sommelier Gabriel Guinnebault<\/strong>. <\/p>\n

\n

\"\"<\/a>
\nbutters<\/em><\/p>\n

\"\"<\/a>
\nparmesan<\/em><\/p>\n

\"\"<\/a>
\ntacos<\/em><\/p>\n

\"\"<\/a>
\nburrata heart, kiwi and sorbet sorrel<\/em><\/p>\n

\"\"<\/a>
\ngreen asparagus, candied egg yolk and sardines<\/em><\/p>\n

\"\"<\/a>
\nred tuna tataki, horseradish vinaigrette, Kabu turnip <\/em><\/p>\n

\"\"<\/a>
\nbreaded frogs’ legs, chive sabayon, black garlic condiment and watercress risotto<\/em><\/p>\n

\"\"<\/a>
\naloe vera, umeschu liqueur and lemon caviar<\/em><\/p>\n

\"\"<\/a>
\ngrand cru guanaja chocolate, Tahitian vanilla, Ethiopian mocha<\/em><\/p>\n

\"\"<\/a>
\nhazelnut financier with red fruit paste> (in French)<\/em><\/div>\n

\/\/ L’Agap\u00e9<\/strong> – 51 Rue Jouffroy d’Abbans 75017 Paris – agape-paris.fr<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

When Laurent Lapaire founded Agap\u00e9 10 years ago, he had no idea it would be such a resounding success. Admittedly, this man of taste and the art of the table…<\/p>\n","protected":false},"author":131,"featured_media":1175170,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[30409],"tags":[67441,67437,67442],"class_list":["post-2030777","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy","tag-agape","tag-laurent-lapaire","tag-yoshitaka-takayanagi"],"yoast_head":"\nAgap\u00e9, 10 years of Michelin-starred gastronomy - Luxsure<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.luxsure.fr\/en\/2018\/05\/19\/agape-10-years-of-michelin-starred-gastronomy\/\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"S\u00e9bastien Foulard\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.luxsure.fr\\\/en\\\/2018\\\/05\\\/19\\\/agape-10-years-of-michelin-starred-gastronomy\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.luxsure.fr\\\/en\\\/2018\\\/05\\\/19\\\/agape-10-years-of-michelin-starred-gastronomy\\\/\"},\"author\":{\"name\":\"S\u00e9bastien Foulard\",\"@id\":\"https:\\\/\\\/www.luxsure.fr\\\/#\\\/schema\\\/person\\\/684b78972c64f660796190b3fff2e4cd\"},\"headline\":\"Agap\u00e9, 10 years of Michelin-starred gastronomy\",\"datePublished\":\"2018-05-19T16:18:34+00:00\",\"dateModified\":\"2026-04-27T01:09:48+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.luxsure.fr\\\/en\\\/2018\\\/05\\\/19\\\/agape-10-years-of-michelin-starred-gastronomy\\\/\"},\"wordCount\":383,\"publisher\":{\"@id\":\"https:\\\/\\\/www.luxsure.fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.luxsure.fr\\\/en\\\/2018\\\/05\\\/19\\\/agape-10-years-of-michelin-starred-gastronomy\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.luxsure.fr\\\/wp-content\\\/uploads\\\/2018\\\/05\\\/AGAPE_web_29_03_13.jpg\",\"keywords\":[\"Agap\u00e9\",\"LAURENT LAPAIRE\",\"Yoshitaka Takayanagi\"],\"articleSection\":[\"Gastronomy\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.luxsure.fr\\\/en\\\/2018\\\/05\\\/19\\\/agape-10-years-of-michelin-starred-gastronomy\\\/\",\"url\":\"https:\\\/\\\/www.luxsure.fr\\\/en\\\/2018\\\/05\\\/19\\\/agape-10-years-of-michelin-starred-gastronomy\\\/\",\"name\":\"Agap\u00e9, 10 years of Michelin-starred gastronomy - 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