Bagatelle Group, the French hospitality model of luxurious eating places and seaside golf equipment, has introduced the opening of two new eating places on the coast of St. Barth’s which opened on the 16 November, alongside its Courchevel department, opened on the 9 December.
Bagatelle Group has established itself in probably the most unique locations around the globe, with the group now proudly owning 15 venues throughout the globe. The brand new websites will ship distinctive experiences with distinctive meals, in depth drinks and Bagatelle’s trademark vibrant ambiance.
Bagatelle Group’s ITA restaurant in St. Barth’s, which opened 16 November, is a brand new culinary expertise mixing genuine and conventional dishes, from Mexico to Peru. Initially launched in Mykonos in July 2023, the ITA idea has now launched throughout the Plaza, providing an intimate rooftop setting overlooking the port of Gustavia and its well-known marina. Hidden from exterior views, the restaurant is an oasis of greenery with tropical vegetation and inexperienced décor, echoing the eating places’ menu created by Company Chef of Bagatelle Group, Chef Rocco. As a tribute to its Mexican heritage, ITA additionally hosts a tequila bar the place company can get pleasure from a wide array of the well-known spirit.
This winter, Bagatelle Group and Maison Tournier are delighted to be working collectively for the primary time on the L’Aventure restaurant, an establishment positioned in Courchevel 1850. Re-opening in mid-December, in time for the winter season, the restaurant affords superb eating at a excessive altitude within the coronary heart of the village. The menu options French gastronomic recipes with winter flavours and is bound to please guests. Visitors can even be carried away by the festive spirit, the place, like a cabaret, exhibits and dance performances will happen all through the night time.
The menu improvement for the brand new websites is led by Chef Rocco Seminara (beforehand Hôtel Martinez in Cannes, Hôtel de Paris in Monte-Carlo, and skilled by Alain Ducasse) who creates culinary delights, and balances flavours bringing the French joie de vivre way of life to locations around the globe.
