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