At L'Agape in Avignon, Anne and Julien Gleize orchestrate a modern French cuisine, a 'bistrot chic' reinterpretation of classic gastronomy, deeply connected to the seasonal bounty of Provence. Chef Gleize's plates are a testament to precise technique and vibrant flavor, showcasing hearty, cleverly devised dishes with elegance. The Norman scallops, for instance, arrive with delicate razor clam ravioli and leeks, uplifted by the bright, citrusy aroma of clementine hollandaise. Another highlight is the Corsican maigre fillet, gently cooked at low temperature, its tender flesh complemented by briny clams in a fragrant persillade. For a textural journey, the roasted Ventoux pork loin boasts a savory, lacquered crust, accompanied by crispy potato and Comté. Desserts, such as the chocolate cabbage, reveal a flowing caramel and a rich salted butter emulsion, culminating in a harmonious balance of sweetness and refined execution.