Bagatelle brings the generous flavors of the French Riviera to your plate.

A signature menu

By Chef Rocco Seminara and Chef Stéphane Nema

Signature dishes

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 Nema

Executive 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.

By clicking ‘Accept’, you consent to cookies being stored on your device. These improve site navigation, analyse usage, and aid us in our marketing efforts.

Learn more

For a better experience, please rotate your device to view in landscape mode.