Bagatelle brings the generous flavors of the French Riviera to your plate.
Légumes en tempura, gomasio au basilic
Vegetables tempura, basil gomasio
Tartare de thon Bagatelle
Bagatelle tuna tartare
Crèpes dentelles, crème à la feve Tonka
Crispy crepes, Tonka bean cream
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.
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