Bagatelle is the generosity of the French Riviera
on our customers’ plates.
Fresh goat cheese pizza with herbs, avocado carpaccio, lemon zest, basil
Grilled lobster, crustacean broth with tarragon, cherry tomatoes, fresh chili
Red snapper marinated in lime juice and olive oil, fleur de sel, pepper, herbs
Marco TonelloExecutive Chef
Mexican chef Marco Tonello has worked in some of the world’s most illustrious kitchens, including the Hotel de Paris in Monte Carlo, The Hotel Plaza Athenée in Paris, and Anahuacalli in Paris’s Latin Quarter. He has served as a judge in the Latin American qualifying round for the Pastry World Cup, and participated in various culinary competitions, including Chef of the Year. Passionate about cacao cultivation, local cuisine and seasonal products, we are proud to have Chef Marco Tonello at the helm of Bagatelle Tulum, where he fuses traditional, local ingredients with luxury items like white truffle and lobster.
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