Bagatelle Courchevel is the hotspot of Courchevel, the signature of the Bagatelle Group’s know-how – a restaurant with a festive and refined atmosphere where you can enjoy a cuisine of character with Mediterranean influences.
Bagatelle Courchevel: Restaurant Clé de Courchevel
Its location high on the slopes of the 3 Valleys makes it one of the best restaurants in Courchevel to admire the view. Bagatelle Courchevel is a well-orchestrated place to enjoy a breathtaking view of the snowy peaks; and this, in all circumstances. Because it is around large bay windows, which run along the facade and let the light penetrate the place, that we taste the sensational cuisine of the restaurant Bagatelle Courchevel. A kitchen worked with four hands by the Chefs Rocco Seminara, Executive Corporate Chef of Bagatelle Group, and Bilal Amrani, Executive Chef of the restaurant.
And it’s in a restaurant that looks like a chic, cozy and modern mountain chalet that we settle down to better discover this cuisine centered on sharing and conviviality.
Exposed framework, bleached wood logs and aged oak furniture create the soft and elegant atmosphere of Bagatelle Courchevel.
On the plate, it is the duo Rocco Seminara, Corporate Executive Chef, and Bilal Amrani, Executive Chef of the restaurant, who orchestrate the tastes and textures in a clever and surprising combination!
The 2016 winner of the prestigious Neptune Prize, awarded by the team of the iconic Chef Joël Robuchon, Rocco Seminara thus collaborates with Bilal Amrani – an outstanding Chef who for more than 15 years has been officiating in famous establishments, including the Sivolière in Courchevel or the Château de la Messardière in Ramatuelle.
At Bagatelle Courchevel, the two companions allow you to discover the gustatory power of simple and authentic products. Magnified with originality and generosity, the products of the Courchevel region are presented in dishes that call for sharing!
The signature dishes ? Pyrenean lamb chops smoked with fir and black garlic, steamed turbot with bergamot beurre blanc, rigatoni with beef cheek confit with thyme…
In the mouth, the cuisine of Chefs Rocco Seminara and Bilal Amrani surprises, especially! Like the whole cauliflower caramelized with spices, the Sylvestre mushrooms and roasted chestnuts, the braised chicory with honey and Alpine ham…
To further delight its guests, Bagatelle Courchevel is organizing a major culinary event this Saturday, February 19, 2022, as Rocco Seminara invites Chef Matthias Marc for lunch…
“In the exceptional setting of Bagatelle Courchevel at an altitude of 2300 m, they share their complicity around a unique lunch. Matthias Marc’s Jura origins and his modernized local cuisine combine with Rocco Seminara’s Mediterranean influences to create surprising recipes to be savored among a selection of starters, main courses and desserts. On the menu: Comté gougères with smoked feta cream, followed by a veal shank confit with smoked quince and enhanced with a Timut pepper gremolata to finish with a chestnut orange sea urchin” notes the house
To reserve without delay.
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