Lifestyle & Gastronomy

Bagatelle Saint- Tropez, A Taste of the Mediterranean

Bagatelle´s new Coporate Executive Chef Rocco Seminara has devised a new menu in collaboration with Bilal Amrani,the Exectuvie Chef of Bagatelle St. Tropez. The menu features fresh, seasonal produce selected directly from local farmers and grown in vegetable gardeners near the restaurant.

Each dish is subtly transformed and enhanced with delicately chosen flavors from aromatic plants and herbs such as tagete lemmonii, lemon verbena and cosmos flowers. This artisanal and resourceful approach creates a diverse and distinguished palette at Bagatelle Saint Tropez that encompasses all of the Mediterranean tastes. due to its fresh cuisine, dishes can be savored at any time of the day. Anchored in its natural and authentic environment, between the land and sea, the menu is accessible to everyone and offers guests an unforgettable culinary journey.

Noteworthy dishes include seabream ceviche with a fondant texture paired with eucalyptus oil and seasoned with finely grated bottarga that tantalize the taste buds. As a dessert, the chefs recommend a Dulcery chocolate pizza with caramelized walnuts, created in collaboration with Manon Santini, the world champion of sweet pizzas.

Enjoying a brunch, lunch or dinner at Bagatelle is like being invited in the home and to the table of an epicurean bon vivant from the French Riviera. The restaurant´s culinary philosophy is “Sharing festive moments of joie de vivre around our tables”. Visitors always find food on the table that is sophisticated generous and authentic. All dishes are meant to be shared with family and friends, in a festive and convivial atmosphere.

Bagatelle is the story of two French entrepreneurs, Rémi Laba and Aymeric Clemente, who met in New York City in the early 2000’s and decided to join forces to open the first Bagatelle in the City. Drawing on their respective experiences in the hospitality industry, the duo imagined a place celebrating the South of France’s festive spirit, generous cuisine and friendly atmosphere.

With the success of the first restaurant, Bagatelle quickly started exporting its concept worldwide and bringing the French joie de vivre to the planet’s chicest destinations.


Bagatelle Group now boasts 14 Bagatelle venues around the world and plans on opening multiple new concepts and destinations per year over the next five years.

The global hospitality group also operates the two St. Tropez branches of Parisian brands Loulou and Piaf, along with Raspoutine in both St. Tropez and Miami.

For more information please visit:

EuropeanLife Magazine, 2021