Introducing Mayfair’s fine-dining restaurant, Bagatelle London, part of the world-renowned Bagatelle Group, famous for its lively restaurants and bringing the French joie de vivre lifestyle to destinations around the world.
The Bagatelle Group’s Corporate Chef, Rocco Seminara (previously Hôtel Martinez in Cannes, Hôtel de Paris in Monte-Carlo, and trained by Franck Cerruti and Alain Ducasse) is responsible for curating Bagatelle’s menu globally, to bring authentic French Mediterranean, seasonal dishes to its cosmopolitan crowd.
The London site has also appointed Executive Chef, François-Laurent Apchié(previously Hôtel de Paris and Jules Verne in the Eiffel Tower and trained by Alain Ducasse and Georges Blanc) whoexecutes Chef Rocco’s menu perfectly for the London audience. Both Chefs bring an extensive amount of experience to the Mayfair restaurant, paying tribute to local ingredients from a few select producers, farmers, and fishermen to bring fresh, and authentic dishes at the highest of qualities.
The London menu is a love letter to French Mediterranean cuisine, drawing inspiration from the brand’s roots, punctuated by the seasons to create joyful, authentic dishes and a unique experience representative of iconic Bagatelle locations around the world.
Corporate Chef Rocco Seminara creates culinary creations and illustrates his know-how in balancing and pairing flavours and textures. Each ingredient is subtly transformed and enhanced with specific attention to aromatic plants and herbs. Combining authenticity with creativity, bringing Bagatelle London a variety of tastes between land and sea giving each dish a modern and vibrant personality.
Guests can enjoy a ceviche of sea bream with citrus, samphire, and trout roe; Fresh trenette with grilled lobster and vervain juice and a whole John Dory fish cooked meuniere style with spinach shoots, and caviar sauce. These culinary specialities join the signature dishes of Bagatelle such as the organic whole farm chicken with tarragon in salt crust with flavoured, seasoned grilled gambas.
Manon Santini, Bagatelle’s Corporate Pastry Chef is the master behind all the desserts on the menu. Just like Chef Rocco Seminara, Manon Santini previously worked alongside Alain Ducasse’s brigades as well as Monte-Carlo Société des Bains de Mer and Hôtel Byblos Saint-Tropez. Manon has a desire for absolute excellence and pushes the limits to create desserts with fine elegance and seasonal flavours. Highlights on the dessert menu include the Tropézienne vanilla tart, the lace crepes accompanied by light cream and pistachio, or the dark chocolate pizza, which finish off the perfect meal.
Signature cocktails for the perfect aperitif include Antillean Punch with Hoxton Banana rum, cold pressed pineapple Madagascan vanilla, bee pollen infused in Gentiane de Lure Aperitif and fresh citrus; Le Méditéranée with42 Below vodka, homemade red dragon fruit, lemon verbena cordial and fresh citrus; TheMayfair withVolcanCristalinoAnejo tequila, Casamigos mezcal, Martini Rubino, raw cacao nibs, agave nectar and fresh citrus.
Bagatelle London puts the spotlight on the weekend by offering a unique sweet and savoury brunch for a celebration with family or friends: Rooibos pancakes with caramelised banana and chocolate sauce; Benedict eggs and matcha potato waffle; kale cabbage salad with orange; Goji berries and Piedmont hazelnuts or the Black Angus beef tartare can be found every Saturday on the brunch menu at Bagatelle London.
In addition to its fine dining experience, Bagatelle offers a lively and energetic experience, with sets from renowned DJs and artists, creating an exhilarating and captivating atmosphere. Combining creative cuisine, exceptional service and an upbeat musical program, Bagatelle London offers the promise of unforgettable moments in a relaxed yet refined setting.
For themed events, Bagatelle offers Unplugged, an event with live music every Wednesday from 6pm to 1am, Rock’n’Baga evenings and every Saturday guests can enjoy the Iconic Bagatelle Brunch offering from 12pm to 5pm.
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