“Bagatelle” is a whisper on the wind. It’s a promise of Parisian nights right here in Buenos Aires. In 2008, two French friends missed a certain spirit in New York City. Aymeric Clemente and Remi Laba dreamt of an authentic French bistro. It would embody the best of the Mediterranean. So, Bagatelle was born in New York’s Meatpacking District. Gourmands and celebrities quickly embraced it. Bagatelle became a lifestyle.
Now, fast forward ten years. Bagatelle has opened its doors in Buenos Aires. This happened on November 15th. It’s a fusion of classic French cuisine. The service is impeccable. The decor is chic and glamorous. The atmosphere is charged with a special magnetism. This made Bagatelle famous worldwide. Buenos Aires gets the traditional, sophisticated version. It resides in a spectacular space. This is within the new gastronomic hub. It’s located at the Hipódromo de Palermo.
Bagatelle isn’t just in New York and Buenos Aires. It’s also a success in many locations. Consider Ibiza, Monte Carlo, Miami, and London. Don’t forget St Barth, Saint-Tropez and Dubai. Rio de Janeiro, Sao Paulo, and Punta del Este have Bagatelle too.
Some dishes define the Bagatelle experience. There are the Gnocchi à la Parisienne. Then there is the Poulet Rôti Truffée. This is chicken marinated and roasted with herbs and truffles. It comes with rustic sweet potatoes and mushrooms. Another classic is the Tartare de Thon Bagatelle. This tuna tartare includes avocado. It is dressed with jalapeño vinaigrette and cassava chips. The cocktails are as famous as the food. The Moscow Mule blends vodka, lemon, and ginger foam. The St Mash mixes bourbon, ginger and melon cordial, lime, honey, and Angostura bitters.
Imagine this elegant space. Chandeliers sparkle. Candles flicker on tables. The bar gleams. It is a Parisian mansion transported to Buenos Aires. Bagatelle opens Tuesday to Sunday. Thursdays, Fridays, and Saturdays are especially lively. People dress beautifully. They enjoy excellent food under the command of Chef Sebastián Carci. The pizza with smoked provolone is divine. The crème de fraiche truffé is unforgettable. Gnocchi a la Parisienne is also very popular. Duck magret with carrot mousseline melts in your mouth. Beef tenderloin glazed with red wine is rich. It comes with truffled purée. Chocolate volcano is the perfect dessert.
But Bagatelle is more than just a restaurant. Ramiro Locaso oversees the bar. The Moscow Mule is a must-try. So is the Coisa mais linda. It has Luxardo Bitter, Izaguirre Blanco, peanut and banana syrup, and grapefruit. As the night progresses, the atmosphere changes. The waiters start dancing. The lights dim. The music grows louder. Soon, everyone is dancing.
It’s not just simple dancing. People climb on tables. They wave napkins in the air. The music is a mix of electronica, house, and rock. Sometimes, a reggaeton song sneaks in. For the bold, there’s champagne. Even more impressive is a tower of coffee liqueur shots. It arrives with a sparkler. A waiter carries it on another’s shoulders. All this happens in what was once a refined restaurant. By 2 AM, people are in costume. A mariachi hat might find its way onto your head. Bagatelle is the perfect place to visit with friends.
Bagatelle embodies a spirit of celebration. It’s a reminder to savor life’s pleasures. Here in Buenos Aires, Bagatelle offers an escape. Step inside. Allow yourself to be swept away by the music, the food, and the joy.