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
The Bagatelle World
Mousse légère à la vanille, crémeux au caramel, croustillant noix de cajou
Light vanilla mousse, creamy caramel, cashew nut crunch
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.