Meet our Chef
Bagatelle's contemporary French cuisine finds its roots on two continents, and Nicolas Cantrel infuses his exceptional culinary background into every dish at Bagatelle Beach Ramatuelle.
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.