L'agape
Situated on the seafront, this intimate restaurant has around twenty seats. Morgane David is in charge of reception, while chef Guillaume Winterstein, with a solid background in the field, offers seasonal cuisine based on fresh, local produce.
The menu, renewed every two months, follows the rhythm of new arrivals. Dishes on offer include poultry raviole with vegetable broth and barley miso, confit suckling lamb shoulder served with navarin-style early vegetables, and rice pudding with Madagascar vanilla and salted butter caramel.
Lunch offers good value for money, with precise, consistent cooking. Limited capacity means reservations are recommended.
Facing the sea, L'Agapè takes its name from the Greek word for generous, selfless love. This reference is reflected in the approach of the place, which is designed around sharing and caring for others.
Chef Guillaume Winterstein and Morgane David welcome visitors to a restaurant on a human scale, with limited capacity. The setting, open to the sea, accompanies an experience focused on cuisine and service.
The whole experience is structured around seasonal produce and an attentive welcome.
Contact information
21, place des Corps Saints - 84000 Avignon
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