Bagatelle brings the generous flavors of the French Riviera to your plate.
Burrata des Pouilles, tomate marinée
Burrata Pugliese, marinated tomato
Bar mariné, tonnato, câpres de Pantelleria
Marinated Sea Bass, tonnato sauce, Pantelleria capers
Piccata de veau, pousses d’épinards, citron vert
Veal piccata, baby spinach leaves, lime
Jules PronostExecutive Chef
Born in Avignon, chef Jules Pronost has been exploring culinary worlds from London to Paris, Courchevel and Ibiza. He has worked and learned the love of exceptional products alongside Pierre Gagnaire, and has been in the most renowned Parisian cuisines such as Le Bristol or the Burgundy.
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