Bagatelle brings the generous flavors of the French Riviera to your plate.
A signature menu
By Chef Rocco Seminara and Chef Marco Estrada
Signature Dishes
Tartare de thon Bagatelle, avocat, vinaigrette au piment d’Espelette
Bagatelle tuna tartare, avocado, Espelette chilli vinaigrette
Salade Riviera, petit épeautre confit, avocat, vinaigrette à la framboise, baies de goji
Riviera salad, confit spelt, avocado, raspberry vinaigrette, goji berries
The Bagatelle World
Mousse légère à la vanille, crémeux au caramel, croustillant noix de cajou
Light vanilla mousse, creamy caramel, cashew nut crunch
Marco Estrada
Executive ChefMarco Antonio Estrada Gallardo is a Mexico City–born chef trained in Monaco and Paris, with experience in some of Europe’s most iconic kitchens, including Hôtel de Paris in Monte Carlo and Hôtel Plaza Athénée in Paris. He now serves as Executive Chef at Bagatelle Miami River and Corporate Chef for Mandala Group, blending French-Mediterranean technique with bold Latin American influences. His work reflects a deep respect for culinary tradition, cultural storytelling, and the producers behind each product. He is also active on the international culinary scene, serving as an ambassador of Mexican cuisine and participating in prestigious festivals and competitions.