Bagatelle brings the generous flavors of the French Riviera to your plate.
La Parmigiana, mozzarella di Bufala Campana AOP
Eggplant Parmigiana, Italian mozzarella di Bufala AOP
Carpaccio de Wahoo, façon Tonnato, câpres de Pantelleria
Wahoo carpaccio, Tonnato sauce, Pantelleria capers
Crêpes dentelles, crème légère au rhum ambré, Dulce de Leche
Crêpes dentelles, light cream with amber rhum, Dulce de Leche
Leopold GillenExecutive Chef
Toulousian chef Leopold Gillen fell in love with the culinary world during an internship at one of Chef Alain Ducasse’s restaurants in Monaco. He then found his marks in Paris in several 3-star establishments and in the highest altitude village in Europe in the Alps before joining Alain Ducasse’s Maison Rech in Paris, the Qatari restaurant IDAM and taking part in the opening of 2 new restaurants for Ducasse.