Bringing Parisian haute cuisine to the table is Bagatelle’s new menu.

Curated by head chef Ricardo Goncalves, this luxurious hotspot boasts France’s rich culinary history with a modern take on these new dishes.

Bagatelle - Tomatoes

By emulating an intangible cultural heritage to each dish, the unmistakable French flair is seen in a new light. Starting with the most popular dishes, the Tuna Tartare is served with a refreshing contemporary take with avocado puree, cucumber and orange dressing with La Tomate-a beef tomato stuffed with homemade fresh ricotta, heirloom cherry tomatoes, black olive granola, tomato consommé and basil vinaigrette.

 

Other dishes include crispy octopus à la grenobloise, with lemon and parsley puree, caper aioli and brown butter jus gras and Saint Jacques en croute, comprising Hokkaido scallops baked in the shell and encased in puff pastry alongside sea herbs and a startling seaweed velouté.

Bagatelle new menu

To add to this scintillating menu is a delicious French classic created with its archival revolutionary charm. The canard à l’orange serves a tender duck alongside chicory marmalade and Seville orange purée, making it a new twist to the dessert offering.

No meal is complete without a vibrant ambience. With new entertainment offerings throughout the week, some upbeat escapism is sure to make every visit set apart from the rest. With a live band on Monday, Le Mardi C’est Permis on Tuesday and a BagaETON Drunch on Saturday, guests will remain inspired with the city’s finest entertainment in this venue.

Located at the Fairmont Hotel near Trade Center Area, it’s open daily from 8am until late.

For more information visit bagatelle.com

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