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Bagatelle's contemporary French cuisine finds its roots on two continents. Our Chefs grew up in Normandy, Alsace, Brittany and began cooking in local restaurants at a young age, before moving on to work under such visionaries as Alain Ducasse, Laurent Gras, Troigros, Daniel Boulud or Geoffrey Zakarian in Manhattan.
Bagatelle New York, the city's hottest host for globetrotters, celebrities and tastemakers looking for a lively dining experience, brings expertise and creativity to the forefront of the city's dining scene. The restaurant's talented Chef Nicolas Frézal breathes new life into the chic St. Tropez meets Paris inspired restaurant with concoctions such as Crab Salad with Grapefruit and fennel, Jumbo Prawns "au Pastis", and Wild King Salmon Poêlée in addition to finessing classic Bagatelle dishes such as Tartare de Thon (Yellow fin tuna tartare, avocado, cilantro, citrus soy vinaigrette, taro chips) and Poulet Truffe Pour Deux (Truffle natural whole roasted chicken, roasted yukon gold potatoes, shallots, button mushrooms-for two).