Our Story
Born in New York, St. Tropez infusedIt’s the story of two French entrepreneurs, Rémi Laba and Aymeric Clemente, who met in New York City in the early 2000’s 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.
Our culinary philosophy
Sharing festive moments ofjoie de vivre around our tables
Enjoying a brunch, lunch or dinner at Bagatelle is like being invited in the 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.
Our team
Bagatelle is above all a family.At Bagatelle, our team is friendly and entertaining, always making guests «feel at home». Come what may, we will always go the extra mile to make sure we exceed your expectations and take your experience to the next level, creating exceptional memories.
Led by corporate executive chef Rocco Seminara, our team of exceptional executive chefs strive to bring the best and freshest ingredients to the table, sharing the generosity and conviviality of the French Riviera with our customers.
Bagatelle School
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Bagatelle Group
Bagatelle Group now boasts 14 Bagatelle venues around the world and plans on opening multiple new concepts and destinations per year over the next five years.
The global hospitality group also operates the two St. Tropez branches of Parisian brands Loulou and Piaf, along with Raspoutine in both St. Tropez and Miami.
