RESTAURANTS
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 .
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