Bagatelle

Bagatelle Interior

Bagatelle

Location 409 West 13th Street
New York, NY 10014

Phone Number 212-675-2400

Web site www.bistrobagatelle.com

Cuisine Modern French

Executive Chef Nicholas Cantrel

Owners Aymeric Clemente
Remi Laba
The ONE Group

Designer I-Crave

Press Contact Karine Bakhoum
Maryann Scaccia
Lindsey Escalera
KB Network News
(212) 777-3455

Seating Capacity Main Dining Room: 90 Guests

Dining Room Hours Monday-Wednesday 5:30PM – 12AM
Thursday-Friday 5:30PM – 1AM
Saturday 11:30AM – 1AM
Sunday 11:30AM – 12AM

Signature Dishes Warm Asparagus Salad
Tuna Tartare
Gambas au Pastis
Truffle Herbs Roasted Organic Chicken
Wild Striped Bass in Couscous

Price Range Appetizers from $8- $20
Entrees from $24- $40

Credit Cards All Major Credit Cards Accepted

Reservations Recommended

Press: http://Whodoespr.com

Bagatelle
Nicolas Cantrel Showcases His Talents and Creativity in a Quintessentially
French Neighborhood Bistro

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Bringing a taste of the South of France to the Meatpacking District, Bagatelle mixes simplicity with sophistication. The menu evokes a Provençal brasserie with some unexpected touches. French classics are enlivened with innovative flavor combinations and a lighter approach: The seasonal menu features appetizers such as Warm Asparagus Salad with Blood Orange and the chef’s famous Tuffled Leeks Ravioli. A selection of elaborate main courses tempt the appetite with items such as Whole Branzino with Dry Fennel and Thyme, or the classic Steak with Pomme Frites and Pepper Sauce or Tender Chicken Breast with Tomatoes Provençale served with Roasted Potatoes and Mushrooms. The dessert selection offers a spectrum of ingredients with tempting preparations, among them, Profiteroles, Thin Apple Tart with Vanilla Ice Cream and Le Paris Brest. Bagatelle, 409 West 13th Street, is the real thing and rates A Major” on the Walman Report.

Dinner Menu

Appetizers

Assiette de Charcuterie
charcuterie board
Plateau de Fromage
seasonal selection of cheeses
Tartine de Chevre chaude, Pistou,
tomates confites et roquette
warm goat cheese tartine, pesto,
tomato confit and ruccola
Tartine chaude de Jambon, comte et
bechamelle truffee
warm tartine of ham, comte cheese
and truffled bechamel

SALADS
Panier de Crudités
basket of fresh vegetables with
mediterranean dipping sauces
(tapenade, mint yogurt, pesto aioli)
Coeur de Laitue
hearts of lettuce with house made herb vinaigrette
and parmesan
Coeur de Romaine
hearts of romaine with blue cheese crumble,
bacon and crispy pearl onions
Salade d’Asperges Tiedes
warm asparagus salad, blood orange and ruccola
Carpaccio de Trois Poissons
trio of bass, salmon, and tuna carpaccio with lime,
dill and cilantro flavored oils
Tataki de Saumon
seared salmon belly
with warm tomato chutney
Tartare de Thon
bluefin tuna tartare with citrus avocado salad
Salade de Homard et Betterave
cold poached lobster salad,
beets and hazelnut oil
Terrine de Foie Gras
homemade with sauternes,
served with toast and quince
Saumon Fumé Mariné
marinated smoked salmon served with
crispy baked potato and crème fraiche
Ravioli de Poireaux Truffe
truffled leeks ravioli, leeks jus
Calamars a la Plancha
calamari, shishito peppers, ginger
Gambas au Pastis
shrimps flamed with pastis, eggplant
Farfalle aux Saveurs de la mer
seafood farfalle…
Coquillette au jus, jambon et emmental
elbow pasta, veal juice, ham and swiss cheese
Risotto au Citron et Asperges
lemon, asparagus and parmesan risotto,
with fresh herbs
HUITRES CRUSTACES
Jonah’s crab claw
1/2 lobster
Bay – Scallop
Jumbo Shrimp Cocktail
Malpeque 1/2 doz
Little neck clams
Oyster of the day

SIDES

Ratatouille
Potato Puree
Truffled Creamy Spinach
Sauteed or Steamed Spinach
String Beans
French Fries
Grilled Asparagus

Branzino Grillé
whole branzino, dry fennel and thyme
Filet de Saumon
roasted salmon with fennel salad and
grapefruit beurre blanc sauce
Filet de Loup de Mer aux Saveurs Mediteraneene
sautéed filet of sea bass, italian couscous,
tomato, mint, lemon
Coquilles St Jacques
pan seared sea scallops, citrus marmelade
Filet Mignon
with homemade french fries and béarnaise sauce
Steak Au Poivre
with homemade french fries and pepper sauce
Escalope de Veau au Citron
veal scaloppini with potato puree, haricots verts,
lemon butter sauce

Daily Specials

LUNDI
Navarin D’agneau
tender lamb stew with
baby root vegetables
MARDI
Petit Salé au Lentiles
pork tenderloin and
ham hock cooked in lentils
MERCREDI
Pot-au-Feu
beef brisket with marrow bone cooked in
broth with fresh root vegetables
JEUDI
Blanquette de Veau
classic veal stew in lemon and
white wine sauce with pancetta,
mushrooms and pearl onions
VENDREDI
Bouillabaisse
provencal fish stew with
rouille and croutons
SAMEDI
Boeuf Bourguignon
rich beef stew
cooked in red wine
DIMANCHE
Poule-au-Pot
whole chicken and root vegetables,
cooked in an herb broth
Executive Chef
Nicolas Cantrel
20% gratuity included for parties six and up

POISSONS
VIANDE
VOLAILLES
Poulet Roti aux Herbes
herbs roasted organic chicken
served with creamy polenta, mushroom
Poulet a la Diable
tender chicken breast in aromatic pepper sauce
with tomatoes provençale
Cote de Boeuf pour deux
grilled ribeye (19 oz) steak served
with faro wheat and salad for two
Poulet Entier Roti et Truffe pour deux
truffled whole organic roasted chicken,
potato country style for two

 

Background

Bringing a taste of the South of France to the Meatpacking District, Bagatelle mixes simplicity with sophistication in the form of a neighborhood bistro where comfort is key. Hailing from France, co-owners Remi Laba and Aymeric Clemente have teamed up with The One Group to create a restaurant that is wholly European in atmosphere and cuisine. Executive Chef Nicolas Cantrel serves a menu that evokes a Provençal brasserie with some unexpected touches.

Upon entering Bagatelle, diners will feel they have been transported to the South of France, where patrons sit for hours over a plat du jour and a carafe of wine while enjoying the comfort and ease of their surroundings. As soon as the menus are delivered to the table, Cantrel’s passion is immediately evident as guests discover a variety of dishes that have a unique spin on French classics. The ambience is reminiscent of a Provençal café, while the décor and architecture, executed by ICrave Design, is reminiscent of an old Parisian apartment. Subtle details like intricate moldings and delicate lighting add femininity to the space making it all the more welcoming.

Cantrel’s contemporary French cuisine finds its roots in a life spent learning and cooking on two continents. Cantrel grew up in Normandy, began cooking in local restaurants at fourteen, and then moved on to work under such visionaries as Alain Ducasse for nine years at Aux Lyonnais in Paris and Le Louis XV in Monte Carlo, France, Daniel Boulud at Daniel in Manhattan and Geoffrey Zakarian at Country also in Manhattan. Most recently, he was Executive Chef at Bobo in Manhattan’s West Village. Cantrel is a chef who is steeped in French culinary tradition, yet his youthful sense of adventure and mentorship under Zakarian have given him great ease with modern techniques.

At Bagatelle, Cantrel puts fresh and clean flavors and ingredients at the center of the stage. French classics are enlivened with innovative flavor combinations and a lighter approach, while the simplicity of the menu belies the studied Classical French cooking techniques of which Cantrel is a master. The seasonal menu features appetizers such as Salade d’Asperges Tiedes (Warm Asparagus Salad) with Blood Orange and Ruccola, or the chef’s famous Ravioli Poireaux et Truffé (Tuffled Leeks Ravioli). A selection of elaborate main courses tempt the appetite with items such as Branzino Grillé (Whole Branzino) with Dry Fennel and Thyme, or the classic Steak Au Poivre with Pomme Frites Maison and Pepper Sauce or Poulet a la Diable (Tender Chicken Breast with Pepper Sauce and Tomatoes Provençale) served with Roasted Potatoes and Mushrooms.

The dessert selection offers a spectrum of ingredients with tempting preparations, among them, Profiteroles, Tarte Fine Au Pommes (Thin Apple Tart with Vanilla Ice Cream) and Le Paris Brest (Choux Pastry with Praline Cream and Almonds).

Bagatelle is a creation that has sprung from Laba and Clemente’s love for their country, and every aspect of it resonates with their very personal vision. Always mindful of the great distance away from their homeland, they, along with the ONE group, have created their home away from home, and of course, for New York diners as well.

Bagatelle Interior