Bagatelle, Los Angeles Review

Bagatelle is located on La Cienega Boulevard in Los Angeles. It's only open over weekends, so visiting options are limited, but it's more than worth the trip. It's a great venue for those looking for more than just a dining experience, as it plays host to DJ's, themed nights, and has a super fun vibe.

During our visit the theme was 'Paris', so as you'd expect, the restaurant was adorned with French flags, the waiters and waitresses were wearing clothes with a French twist and there were lots of French touches. As the evening progresses the music gets louder and the lights dim and post-midnight it turns into a night club. The dishes are classics done well, while the service is informal yet attentive. It's a perfect choice for those looking to dine with added atmosphere.

We started the evening with 2 pre-dinner cocktails. The 'Fuzzy Bee', mixed with Hendrick’s Gin, lavender honey, lemon, and champagne. As well as an aptly titled 'Paris by Night', which was a blend of Absinthe One, passion fruit, mint, cucumber, and lime. Excellent drinks to wake up the palate, I wouldn't fault anyone for having more than one.

"Every dish was well presented and tasted superb."

To begin our dining experience we ordered the Gnocchi Truffés à la Parisienne, prepared with Homemade Parisienne Gnocchi, Black Truffle Pesto Filling and a Truffle Sauce. The truffle filling and sauce was smooth and delicious, it was an enjoyable dish. We also had the Salade d’Endives, a dish made with Endive, Pink Lady Apple, Wild Baby Arugula, Bleu d’Auvergne, Candied Pecans, and cranberries. A wonderful blend of ingredients that made for a delicious salad.

Next we decided on the Filet De Saumon Sauvage dish. With Grilled Wild Salmon, Horseradish Crust, English Peas, and Smoked Roe Beurre Blanc. The presentation was immaculate with the salmon sitting in the middle on the plate surrounded by the other ingredients carefully hand placed. The flavours were divine. We also ordered the Filet Mignon au Bleu, a 6 oz Beef tenderloin, with Blue Cheese Crust, Broccolini, New Crop Potatoes, and Bordelaise Sauce. The sauce was the perfect pairing, and the beef was cooked exactly how I enjoy steak.

We had sides of Truffle Pommes Frites and Haricot Verts, which are Truffle French Fries and Green Beans to the few who need a brush up on French.

We were sufficiently full after the main courses in the best way possible and couldn't manage any desserts. The wine we decided on was from a bottle of Charles Krug, 2012, Cabernet Savignon Napa Valley. I recommend this wine with all meat dishes, it paired beautifully with our salmon and beef. We had an excellent evening, every dish was well presented and tasted superb.