I'm so glad you enjoyed Agape Substance. I think David Toutain is brilliant and just gets better and better.

All best, Alec

It’s hard to say, though, which we enjoyed more: the food and wine or the space itself. L'Agape Substance looks and feels like no other restaurant. The tight space; the green-tinted and mirror-like chrome walls; the real-mirror ceiling; and the frosted street window make you feel like you’re in a spaceship (in a good way). It contains a high, communal table lined with stools that runs down the middle of the room, ending at the tiny, galley-like kitchen. Even the bathroom seems designed for the efficiency of deep space travel.

I don’t know whether it’s deliberate, but the effect is immediately to break down barriers between the diners – especially those seated at the communal table. Before the night was over, even the couples at the handful of private tables along the wall eventually crossed over to the communal table to join in the conversation. Those of us who stayed late were joined by Chef Toutain and some of the servers, who talked about the experience they were trying to achieve and accepted our compliments graciously. Even in a city like Paris, I would consider L’Agape Substance a destination in itself.

Paris Travel

It is always preferable to have a reservation at a Paris restaurant, even a casual one. For top tables, reservations are imperative and should be made a couple of weeks beforehand. And if you're interested in L'Agape Substance, the sooner the better! Best, Alec

Paris France Hotel

I would actually be hard to limit the list to five, since there's a terrific new generation of talent coming on all over France. But among those I wouldn't miss are Bertrand Grebaut at Septime and David Toutain at L'Agape Substance in Paris, and in the provinces, among many, Alexandre Bourdas at Sa.Qua.Na, Emmanuel Renaut at Flocons de Sel in Megeve, Umami in Strasbourg, and maybe David Zuddas in Dijon.

Best, Alec