1. Elegance, Fine Details, and Rich Openers The experience begins with the calm confidence and precise movements of the front-of-house team. Guests are first welcomed with two types of seasonal crispy bread (such as chestnut and black olive) alongside an array of seasonal canapés: Amuse-Bouches: Fish skin crackers with sardine and fish jelly, walnut preparations, crispy turnip and radish tartlets, marinated shrimp with fermented plum, and fresh daily catch with extra virgin olive oil. Menu Etiquette: The restaurant follows a thoughtful tradition with its menus. Only the host who made the reservation receives a menu displaying prices, while guests receive price-free menus to ensure a completely comfortable dining environment.

2. The Tasting Menu: French Classics & Creative Surprises Focusing on seasonal and locally sourced ingredients, the Agape tasting menu takes diners on a culinary journey ranging from seafood to unexpected plant-based courses: Swordfish & Oyster: Swordfish marinated in extra virgin olive oil and elderberry condiment, offering complex acidity, sweetness, and herbal notes. Signature Artichoke & Caviar: A highlight of the menu featuring deep-fried artichoke in artichoke oil, stuffed with Mediterranean sea anemone, finished with a roasted artichoke sauce, mint oil, and a generous topping of caviar for an umami-rich explosion. Amberjack: Lightly salted and confit-cooked amberjack served over sea cucumber and spinach, paired with a rich red wine reduction and Basque Pil-Pil sauce. Vegetarian Main Course Surprise: Defying the expectation that fine dining main courses must center around meat, the main feature is a rich vegetarian course crafted from cep mushrooms, pine nuts, mushroom-infused pasta dough, and black garlic.

3. Kitchen Tour & Artisan Cheese Course During the meal, guests are invited behind the scenes to meet Chef Emmanuel Pilon, visit the private dining room, and view historic artifacts from the restaurant's legacy. To cleanse the palate, a course featuring sheep's milk cheese, cactus flower, and rosemary is served. This is followed by an exceptional selection of artisanal French cheeses (such as Roquefort, Camembert, and seasonal goat/sheep varieties) paired with candied white watermelon. The restaurant also showcases innovative creations like bread ice cream. 4. Unforgettable Desserts & World-Class Hospitality The sweet finale highlights one of the menu's most iconic classics, the Baba au Rhum: Rum Baba: Presented in a signature golden cauldron, drizzled with rum, and served alongside fresh vanilla chantilly cream. Mignardises & Confections: A collection of treats including citrus jellies, grapefruit with lemon curd, single-origin pistachio chocolates, and light-as-a-cloud Italian Pandoro cake with zabaglione foam.