IN THE BAG(ATELLE): (Clockwise from top left) Executive Chef Matthieu Godard; Salade de Homard du Maine; dining room; Dos de Fletan
Say “Oui Oui” To The Exceptional Experience At Bagatelle Miami BeachBY LESLIE J. KRAFT
rom the moment we entered Bagatelle Miami Beach, it was like being in an elegant, eclectic and very European party. The ambiance is reminiscent of a bustling Parisian bistro, with classic design and architecture paired with bold artwork, lively music and a relaxed yet sexy vibe. We were lucky enough to be there on a Tuesday, which is Rock ‘N’ Baga night, featuring ’80s and ’90s music curated by house DJ Vincent Daubas. Bagatelle Miami Beach also gets decked out on Tuesdays with rock nostalgia décor, including spinning vinyl records, overhead skateboards, ET’s bicycle, music videos and KISS posters. The concept for this modern
French hotspot for excellent food and an exceptional party atmosphere was originally created by
York under the direction of celebrity chef Daniel Boulud. Chef Godard’s remarkable talent is evident from the appetizers to the dessert. First, try the Tartare de Loup de Mer et Caviar, which is a light but satisfying sea bass tartare with Meyer lemon, crème fraîche, little gem lettuce and American caviar. It’s rare to find such a delicacy in South Florida. Or opt for the oh-so-completelyFrench Escargot en Persillade, a Burgundy snail casserole with but-
Bagatelle Miami Beach is helmed by Executive Chef Matthieu Godard, who perfected his craft in New York under the direction of celebrity chef Daniel Boulud. Chef Godard’s remarkable talent is evident from the appetizers to the dessert. hospitality entrepreneurs Remi Laba and Aymeric Clemente in New York City. They brought it to Miami Beach in 2008 and subsequently expanded to additional locations in Los Angeles, St. Tropez, Sao Paolo, Dubai and St. Barth. Bagatelle Miami Beach is helmed by Executive Chef Matthieu Godard, who perfected his craft in New
T H E B O C A R AT O N O B S E R V E R
ton mushrooms, garlic, parsley, almonds and pommes dauphine. Magnifique!
where Bagatelle Miami Beach is located at 220 21st St., Miami Beach. For more information, call 305-7043900 or visit bagatellemiami.com.
The French also excel at cooking duck – and Bagatelle Miami Beach’s is no exception. The Magret de Canard is a honey-glazed duck breast with winter root vegetables, enoki tempura and togarashi spiced jus. Also excellent is the St. Jacques Roties: Maine diver scallops with Jerusalem artichoke; Iberia ham; Brussels sprouts; porcini mushrooms; and walnut, blood orange and chicken jus. Those who appreciate fine beef should try the Onglet de Boeuf Grille, a 10-ounce Silver Sterling hanger steak with marinated heirloom tomatoes, chimichurri and polenta fries. Dessert is not to be missed. The Profiteroles are delicate puffs of pastry filled with divine crème and served with Tahitian vanilla ice cream and dark chocolate sauce. And chocolate lovers must have the Gateau au Chocolat, made with dark and light chocolate crème and served with dulce de leche ice cream. We were swooning. Leaving the party at Bagatelle Miami Beach is hard to do, so be prepared to stay and enjoy the scene after dinner. La vie est belle! O
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