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

A signature menu

Created by Rocco Seminara & Leopold Gillen

Signature Dishes

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 Gillen

Executive 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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