Bagatelle has reopened, while complying with governmental guidelines, offering a modern approach to Parisian hospitality.
Chef Dave Fitzsimmons has curated a menu of refined classics alongside signature dishes complete with bold and inventive flavours. Guests will start things off with the Burrata Truffée, where burrata is beautifully fused with roasted quince & apple, served with truffle dressing and cranberry & hazelnut bread, alternatively Tartare de Thon combines yellowfin tuna, avocado, soy and lime dressing for a light and refreshing taste sensation.
For the entrée, dishes include Pizza à la Truffle Noire or quintessentially French Escargots de Bourgogne served with smoked garlic potato and parsley butter flat bread. For ultimate indulgence opt for the Poulet Rôti à la Truffle Noire – whole truffle roasted chicken, foie gras, wild mushrooms, potatoes and sourdough bread.
Dessert at Bagatelle induces sweet treats such as Bagatelle Mousse au Chocolat, Banoffee and a French Cheese selection. Vegetarian and vegan options are also available.
