Bagatelle brings the generous flavors of the French Riviera to your plate.
Tigelles aux légumes de saison, ventrèche, coulis de tomates persillées
Tigelle with fresh vegetables, ventresca, parsley and tomato coulis
Ravioles « Del Plin » au Castelmagno mijotées à la truffe de saison
Tiny raviolis « del Plin » with Castelmagno, seasonal truffle
Pizzetta au chocolat Jivara, noisettes caramélisées
Jivara chocolate pizzetta with caramelized hazelnuts
Stéphane NemaExecutive Chef
Stéphane NEMA, originates from Martinique’s beautiful Manatee island. He honed his culinary skills at renowned gourmet spots, including the Grand Hôtel de Bordeaux, the Monte Carlo-based Blue Bay with Marcel RAVIN, Hélène Darroze’s one-star establishment, and the two-star La Grand’Vigne at Sources de Caudalie.
Stéphane also contributed significantly to the Black Diamond restaurant’s launch and ventured into private chef work. He later served as sous-chef at the 5-star Hotel Royal Riviera in Saint-Jean-Cap-Ferrat.
In Qatar, he undertook the task of opening the Bagatelle concept in collaboration with Corporate Chefs Rocco Seminara and Manon Santini.