It’s the story of two French entrepreneurs, Rémi Laba and Aymeric Clemente, who met in New York City in the early 2000s 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.
Enjoying brunch, lunch, or dinner at Bagatelle is like being invited home and to the table of an epicurean bon vivant from the French Riviera. The food on the table is sophisticated, generous, and authentic. All dishes on the table are meant to be shared with family and friends, in a festive and convivial atmosphere. Led by corporate executive chef Rocco Seminara, the team of exceptional executive chefs strives to bring the best and freshest ingredients to the table, sharing the generosity and conviviality of the French Riviera with the customers.
