About Us

A Pampelonne Beach Restaurant

After their success story in the US, Brazil, and St Barths, Aymeric Clemente and Remi Laba transferred their Bagatelle concept to Pampelonne beach. Only a few a meters away from the "Palmiers", this venue has been enhanced, thanks to the Cannes architect Gilles Pellerin who restored the original spirit of a mystic beach. Under the guidance of Christophe Vialette, Bagatelle is buzzing around the peninsula with its high class French codes and Mediterranean cuisine created & executed by Executive Chef Nicolas Cantrel.

Lire en français

Après leur succès aux États-Unis, au Brésil et à St Barth, Aymeric Clemente et Remi Laba ont importé leur concept Bagatelle sur la plage de Pampelonne. A quelques mètres des palmiers, ce restaurant rénové et embellie par le talentueux architecte cannois Gilles Pellerin, a retrouvé le charme de cette plage mystique. Sous la direction de Christophe Vialette, Bagatelle Beach et son esprit raffiné de l’élégance à la Française avec sa cuisine Méditerranéenne concoctée par le Chef Nicolas Cantrel, a déjà conquis le cœur de la péninsule.

See Ramatuelle

Not since the demise of La Voile Rouge has a beach club of this party-stature arrived to Ramatuelle famous Pampelonne Beach with the sounds of popping corks and sunset catcalls.

Signature Dishes
Bagatelle's most popular mainstays
Poulet Rôti Entier à la Truffe

Whole truffled roasted chicken, baby potatoes chicken jus

Tartare de Thon Bagatelle

Yellowfin tuna tartare, avocado, cilantro & lime soy vinaigrette

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!

Aymeric Clemente
Remi Laba

Nicolas Cantrel

Executive Chef at Bagatelle Beach in Ramatuelle Nicolas Cantrel has trained under such visionary restaurateurs as Alain Ducasse, for nine years at Aux Lyonnais and Le Louis XV, Daniel Boulud, at Daniel, and Geoffrey Zakarian, at Country. At Bagatelle, Chef Cantrel combines his formal French culinary training with a sense of whimsy and a deep respect for regional ingredients. The resulting menu is a showcase of creative takes on classic dishes that delight his diners. His personal touches are showcased in such dishes as ravioli de bar et artichaut; a homemade sea bass and artichoke ravioli, and coquilles St. Jacques et ses légumes de saisons; roasted sea scallops served with seasonal vegetables. Capturing the true spirit of Ramatuelle in every bite, Chef Nicolas Cantrel provides guests at Bagatelle Beach a truly epicurean experience.

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Route de l'Epi
Plage de Pampelonne 83350, FR

General Reservations

[email protected]

Press Inquiries

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Hours of Operation

April 13th to October 8th
Mon–Sun 11am–8pm

Please be advised
  • For brunch, seating at table first.
    Afterwards, join us in the bar area.
  • We hold reservations for 15 min
  • Age 21 and over (optional)
  • Dress code is casual chic
  • Required Passport ID (for visitors)
  • Read Full Terms & Conditions