François-Laurent Apchié is the new executive chef and has created a new menu paying tribute to local quality ingredients. Bagatelle London offers French-Mediterranean quality dining experience, reminiscent of the epicurean spirit of the South of France.
We caught up with François-Laurent Apchié to find out more.
How did it all start?
I always wanted to be in the culinary world, first as a pastry chef but once I found myself in the kitchen at the age of 16 working at a classic French restaurant in the South of France, I knew I wanted to stay in the kitchen. Fast forward 15 years of working in various kitchen around Europe and here I am – I think it shows that you should never give up and that hard work always pays off.
Tell us about your brand new seasonal inspired menu at Bagatelle London?
Considering the seasonality of a product is a must for not only me but as well as the Bagatelle group, always striving to respect the products we work with. Bringing attention to the seasonality of our products is the base and our starting point when creating a dish.
How important is sustainability when it comes to the provenance of ingredients?
I am passionate about paying tribute to local ingredients not only to ensure the food I serve is fresh, authentic and of the highest quality but also for environment and the health of the future to come. We at Bagatelle London have the chance to work with producers who do things very well and are as passionate as myself.
What makes this menu different to others in Mayfair?
Known for bringing the succulent flavours of the French Riviera to your plate, Bagatelle London brings a unique atmosphere to London. The cuisine is very much based on Mediterranean and Italian cuisine, with a lot of inspiration taken from the flavours and tradition of French cuisine.
Celebrating seasonal and local produce, Chef Rocco and I have imagined a menu that tastes like the sun – a love letter to the French Mediterranean. The menu is composed of several chapters:
Sur le Pouce – with several finger foods like barbajuans or fish fritters
Raw – with carpaccio of seabass or Battuta of Gamberonni and tuna tartare
Salads – including the Riviera Salad
Pasta – with fettucine with lobster and Plin with Castelmagno cheese
Meat – whole farm chicken with tarragon in a salt crust cut at the table
Fish – among which fish cooked in the leaves of a lemon tree.
Any signature dishes you are working on currently that you can tell us about?
We are currently working on a Riviera salad with the beautiful Castelfranco radicchio and a courgette dish which represents spring and the start of a new season, as well as a citrus vinaigrette starter with seasonal vegetables.
What do you like to cook at home?
I love good meat and vegetables. I cook very little at home except for big meals with my friends and family. I take advantage of my days off by discovering various restaurants or street food around London. Culinarily speaking, London has a very strong scene.
Top 3 favourite restaurants in London?
The Frog by Adam Handling
Core by Clare smith
Kol by Santiago lastra
If you could award a Michelin star right now, who would it be to and why?
I have just arrived in London, therefore I have yet to visit many Michelin star restaurants, but I look forward to further discovering the beautiful and varied restaurant scene London has to offer.
What is next in the culinary journey for Bagatelle London?
Our goal is to continue moving forward everyday with new recipes ideas that change with the seasons to bring attention to the seasonality of our products allowing our guests to truly taste the succulent flavours of the Mediterranean in Mayfair.
To discover more, visit: bagatelle.com
Imagery courtesy of Bagatelle London.
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