Served at
L'Agapé SubstanceA former Parisian restaurant, known for its innovative cuisine under Chef David Toutain in the early 2010s, located at a different address than the current 'Substance'.
A lean cut of tuna expertly paired with a slither of guanciale, which imparts its rich fat to create an incredibly delicious flavor.
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A former Parisian restaurant, known for its innovative cuisine under Chef David Toutain in the early 2010s, located at a different address than the current 'Substance'.
A chef recognized for his innovative approach to cuisine, particularly in the areas of fermentation and cooking with fire, as highlighted by the Michelin Guide.
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