Bagatelle brings the generous flavors of the French Riviera to your plate
Roast langoustines, fregola di sarda
Squash, grilled chestnuts, saffron pistil
Whole free-range tarragon chicken
New potatoes, onion, chicken jus
Tuna Tartare Bagatelle
Avocado, coriander, soy vinaigrette, shiso mix
Julian del PinoExecutive Chef
After finishing his training at the Gato Dumas school in Buenos Aires, Chef Julian del Pino built his career working in some of the best restaurants in Argentina and in renowned restaurants abroad such as Martin Berasategui in Basque country and the D.O.M. restaurant in Sao Paulo. Inspired by his 20 years of experience, he seeks to create homemade flavours fused with modern techniques and aesthetics.
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