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

A signature menu

By Rocco Seminara and Jules Pronost

Signature Dishes

Tartare de bœuf black Angus au couteau, poutargue d’œuf bio

Black Angus beef tartare with organic egg bottarga

Trenette, homard bleu, bouillon de crustacés à la bergamote

Trenette, blue lobster, shellfish broth with bergamot

Pizzetta au chocolat Jivara, noisettes du Piémont caramélisées

Jivara chocolate pizzetta, topped  with caramelized Piémont hazelnuts

Jules Pronost

Executive Chef

Hailing from Avignon, France, chef Jules Pronost has worked in culinary hotspots in London, Paris, Courchevel, and Ibiza. He developed a love of exceptional products working alongside Pierre Gagnaire, and has lent his talent to some of Paris’s most renowned ktichens including Le Bristol and the Burgundy.

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