Bistrot Bagatelle will set pulses racing this Valentine’s Day

By Olga_Gafurova Wednesday, 03 February 2021 2:38 PM

Bistrot Bagatelle will set pulses racing this Valentine’s Day

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As Valentine’s Day fast approaches, the lovers out there are overwhelmed to say the least, with too many options vying for their attention. Rest assured Bistrot Bagatelle has created a beautiful evening of amorous delight with a specially curated four course menu and the unmistakable Bagatelle vibe that is guaranteed to set pulses racing.

Bagatelle understands the importance of that all-important romantic meal, their ethos is rooted in ‘joie de vivre’ after all, so they have created a Valentine’s dining experience that will leave you feeling light as air.

On Sunday 14th February, Bagatelle will serve up a mouthwatering tasting menu (AED 350 per person, food only) that begins with a selection of bread and dips, followed by the chef’s selection Amuse-Bouche consisting of Macaroon, Créme Fraiche & Caviar and Romeugeus Oysters N°2 with Champagne Granita, Red Grapes & Chives. What better way to start a romantic evening of French fine dining!

A selection of hot and cold starters will be served up, including Salade D’Asperges - Poached White Asparagus, Confit Egg Yolk, Chorizo Crumb & Truffle Vinaigrette and Noix de Saint Jacques – Pan seared Scallops, Sunchoke Caponata & Bergamot Beurre Blanc.

Rest assured the main affair will be a delicious one with the likes of Fillet Mignon, Risotto au Homard (Poached Lobster Risotto) and Bagatelle Surf and Turf on offer! Prior to dessert a Rhubarb and Rose Petal Sorbet will cleanse the palate before indulging in the sweet delights of Strawberry, White Chocolate Mousse, Olive Oil Sponge, Strawberry & Champagne Granita and Bagatelle After 8 – Mint Chocolate Ganache, Peppermint Chantilly, Crème Fraiche Ice Cream. Délicieux!

Of course, the classic Bagatelle à la carte menu is available, with signature dishes including Tartare du Thon (Yellowfin Tuna, Avocado, Soy Lime Dressing), Pizza à la Truffle Noire, Escargots de Bourgogne, Filet de Loup de Mer and Linguini au Homard Epicé.