Rio de Janeiro Restaurant
Forget what you know about the Rio culinary scene and imagine a totally different take on the gastronomic options the city has to offer. Bagatelle offers a lively atmosphere with signature European flare and a menu carefully curated with traditional French dishes and a touch of local influence. A classic French bistro with roots in NYC, Bagatelle is set inside the historical Jockey Club building, one of the city’s most recognizable sights. Your night at Bagatelle begins with traditional French fare infused with a bit of Brazilian flavor, courtesy of Gustavo Young, Corporate Chef for Bagatelle Brazil. “The idea of Bagatelle is to be a provencal kitchen, traditional and warm, a true offering of comfort food, but one with a sprinkle of Rio’s influence”, says Young. In Rio, the kitchen is run by chef Thiago Maeda, who takes advantage of the region’s best and freshest ingredients, such as the abundance of fish from Cabo Frio, the seafood extravaganza and typical Brazilian appetizers with a Parisian touch.Leia em português
Aberto em 2008 em Nova Iorque pelos sócios franceses Aymeric Clemente e Remi Laba, o Bagatelle surgiu com o objetivo de ser um restaurante autêntico francês e mediterrâneo, tanto no ambiente como na cozinha. Com um estilo único que engloba cardápio clássico, com decoração chique, música animada e elementos divertidos. Seguindo a mesma linha, a primeira casa no Brasil foi inaugurada com sucesso em 2012, em São Paulo, e está entre franquias como Miami, St. Barth, Saint-Tropez, Dubai e, mais recentemente, Punta Del Este. No final de 2015, inaugurou a filial carioca, sob comando do talentoso chef Thiago Maeda, dentro do Jockey Club Brasileiro, na Gávea. Em menos de três meses de funcionamento, a casa já tinha virado o novo hotspot do Rio de Janeiro.
Veja São Paulo
O bistrô importado de Nova York tem clima de balada e reúne culinária francesa e música alta. O restaurante da rua Padre João Manuel é frequentado por modelos, socialites e rapazes com carros importados.
Poulet Rôti Entier à la Truffe
Whole truffled roasted chicken, baby potatoes chicken jus
Gnocchi Truffés à la Parisienne de Nicolas
Homemade choux pastry gnocchi truffle sauce & Parmesan
Meet the Founders
Aymeric Clemente & Remi Laba
The Bagatelle Brand came to life when business partners Aymeric Clemente and Remi Laba shared a desire to translate their previous experience in Hospitality in an environment that stood a lot closer to their idea of what a modern dining destination should be like, and was in line with their own aspirations. Today, they feel very fortunate to be able to expand Bagatelle globally in 9 locations and counting, and to find that their restaurant values resonate so loudly amongst the global dining scene. Aymeric and Remi are most proud of all the beautiful memories they have helped their customers build as well as being a witness to many wonderful life celebrations. To them, Bagatelle is a lifestyle, a way of life, where Joie de Vivre is a constant driver.We look forward to meeting and dining with you soon. Please come say hello!
Meet our Chef Gustavo Young
After studying the culinary arts at Senac in São Paulo, Gustavo Young traveled to Europe to start his career. He gained experience in famed restaurants such as El Celler de Can Roca in Girona, Spain, boasting three Michelin Stars and voted best restaurant in the world in 2013 by Restaurant magazine. Shortly after that, Gustavo moved to Barcelona to work under acclaimed chef Ferran Adria at Dos Palillos, where they received a coveted Michelin star. With these exceptional experiences under his belt, Chef Young took his talent to the Mandarin Oriental Barcelona. Under the direction of Chef Jean Luc Figueras he gained a mastery of French cuisine.
Following his work with the hotel, Gustavo’s traveled to Milan. It was there that he partnered with soccer star Clarence Seedorf to open Finger’s Garden, a fine dining Japanese Restaurant. When Chef Young felt it was time to return to his native Brazil, he was brought on by Bagatelle as its Executive Chef in Bagatelle São Paulo. Capitalizing on his Brazilian heritage and experience with a plethora of world cuisines, Chef Gustavo Young has had much success as the Executive Chef of the first Bagatelle in South America. This success has lead Chef Young to take on the role of Corporate Chef for both Bagatelle Sao Paulo and Rio de Janeiro.
Tell us about your experience!
Praça Santos Dumont, 31 (Hipódromo da Gávea) Baixo Gávea
Rio de Janeiro 22470-060
Dinner: Monday to Wednesday 7pm—1am
Thursday to Sunday 7pm—2am
Hours of Operation
Monday to Wednesday: 7pm–1am
Thursday to Sunday: 7pm–2am
- Age 18 and over (optional)
- Dress code is casual chic
- Required Passport ID (for visitors)
- Read Full Terms & Conditions