Bagatelle brings the generous flavors of the French Riviera to your plate.
Salade Riviera, petit épeautre, pickles de melon, baies de goji
Riviera salad, einkorn, melon pickles, goji berries fine herbs, citrus vinaigrette
Ravioles « Del Plin » au Castelmagno mijotées à la truffe de saison
“Del Plin” ravioli with Castelmagno simmered with seasonal truffle
Crêpes dentelles, crème légère au rhum ambré, Dulce de leche
Crêpes dentelles, light cream with amber rum, Dulce de leche
Stefano CauzzoHead Chef
Chef Stefano is a culinary enthusiast with experience in Italian, French, Spanish and Greek cuisine.
His passion has taken him worldwide where he started in the industry at fourteen. In parallel he completed his studies at the culinary school I.P.S.S.A.R. “Giuseppe Maffioli” in Castelfranco Veneto and experienced multiple restaurants, gastropubs, catering and hotels in the Italian territory.
In 2015, he moved to Dubai where he spent a couple of years dedicated to opening affirmed restaurants for companies such as Addmind and Sunset Hospitality.
After the Gulf experience, Stefano elevated his skills in London, where he worked for the hospitality column Corbin&King in one of their French restaurants “Bellanger” in Islington.
After almost three years, he moved back to Dubai to join the newly opened Enoteca Pinchiorri, a 3 Michelin Star restaurant in Florence as Junior Sous Chef.
In October 2022, he moved and has become the head chef of the world-renowned French and Mediterranean restaurant Bagatelle Dubai.
Being in the industry for almost two decades, Chef Stefano feels there is still more to learn and accomplish.