Menu

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

A signature menu

By Chef Rocco Seminara and Chef Rémi Chevallier

Signature dishes

Pizza Romaine à la fior di latte, Cacio & Pepe, truffe de saison

Roman pizza with fior di latte, Cacio & Pepe, seasonal truffle

Poulpe de roche grillé au piment, vierge citron-olives

Grilled rock octopus with chili, olive and lemon sauce

Crêpes dentelles, crème légère au rhum ambré, Dulce de leche

Crêpes dentelles, light cream with amber rum, dulce de leche

Rémi Chevallier

Executive Chef

Trained in prestigious kitchens under chefs like Daniel Boulud and Alain Ducasse, Rémi Chevallier joined Bagatelle as Sous-Chef in Miami. Promoted to Executive Chef in Saint-Barth in 2024, he now leads the kitchen at Bagatelle Montauk, where he brings the group’s Mediterranean culinary vision to life.

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.