HOSPITALITY 111
Corporate Chef Rocco Seminara © Rapha Executif Chef François Laurent © Ed Schofiled
Manon Santini Corporate Pastry Chef © Rapha
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 ) who executes 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 . 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 .
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 knowhow 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
John Dory cooked meuniere style , spinach shoots , caviar sauce © sadik sans voltaire
Issue 59 2023 THE ART OF LUXURY