Foie gras, depending on season; Mr Durand’s roast pigeon; turbot baked at low temperature, razor clams and sea urchins; scallops cooked in butter(depending on availability) etc. Every season, the chef serves up new dishes made from fresh local products, sourced from Provence farmers and producers.
Chef Julien Gleize and his wife have set up their restaurant in Place des Corps Saints. The square, with its fountain, dominated by majestic plane trees, provides visitors with a flavour of Provence and its charming lifestyle. Visit L’Agape and sample the innovative, gourmet cuisine which has been awarded a Michelin Bib Gourmand and 1 toque (chef’s hat) by Gault Millau.Vintage, industrial-style décor is enhanced by the shabby-chic furniture, tables laid with crisp table cloths and crystal glasses in the evening. A chic bistro feel!The glazed kitchen opens onto one of the dining rooms which means you can watch the staff at work. When it’s fine, however, you’ll want to sit on the terrace, overlooking the square.Weekly closure: Sunday and Monday.