New York, United States
Bagatelle
| ADDRESS |
409 West 13th Street
10014 New York
United States
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New York, January 2008– Bringing a taste of the South of France to the Meatpacking District, Bagatelle (409 West 13th Street New York, NY 10014, 212-675-1400) 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 to create a restaurant that is wholly European in atmosphere and cuisine. Executive Chef Nicolas Cantrel serves a menu that evokes a Provencal brasserie with some unexpected touches.
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 adventurousness 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 Truffe (Tuffled Leeks Ravioli). A selection of elaborate main courses tempt the appetite with items such as Branzino Grille (Whole Branzino) with Dry Fennel and Thyme, or the classic Steak Au Poivre with Pomme Frites Maison and Pepper Sauce or Poulet Roti Aux Truffes (Truffled Roasted Organic Chicken For Two) Served with Roasted Potatoes and Mushrooms. The dessert selection offers a spectrum of ingredients with tempting preparations, among them, Profiteroles, Tarte Aux Pommes (Apple Tart) and Tarte Tropezienne.
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 Provencal 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. |
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