Bagatelle brings the generous flavors of the French Riviera to your plate.
Pomme de terre farcie, foie gras poêlé, sauce Albufera truffée
Spunta potatoes stuffed with pan-fried foie gras, Albufera truffle sauce
Rigatoni de blé dur torréfié, joue de bœuf confite à la marjolaine
Whole wheat rigatoni, beef cheek confit with marjoram
Pizzetta au chocolat Jivara, noisettes du Piémont caramélisées
Jivara chocolate pizzetta with caramelized Piedmont hazelnuts
World Champion Pizza Dessert in 2019 by Manon Santini
Jules PronostExecutive Chef
Hailing from Avignon, France, chef Jules Pronost has worked in culinary hotspots in London, Paris, Courchevel, and Ibiza. He developed a love of exceptional products working alongside Pierre Gagnaire, and has lent his talent to some of Paris’s most renowned ktichens including Le Bristol and the Burgundy.