Bagatelle brings the generous flavors of the French Riviera to your plate.
Pomme de terre farcie, seabass poêlé, sauce Albufera truffée
Stuffed potato, pan-fried seabasss, Albufera truffle sauce
Poulpe de roche confit au four, laqué aux épices, vierge aux agrumes
Octopus confit in the oven, lacquered with spices, citrus fruits
Pizzetta au chocolat Jivara, noisettes caramélisées
Jivara chocolate pizzetta with caramelized hazelnuts
Marco EstradaExecutive Chef
Mexican Executive Chef Marco Estrada 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 Executive Chef Marco Estrada at the helm of Bagatelle Tulum, where he fuses traditional, local ingredients with luxury items like white truffle and lobster.