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São Paulo Restaurant

After six years of success at Rua Padre João Manuel, the Bagatelle is a new house. The new address is the trendy Rua Amauri. At number 244, marks an important moment of the Bagatelle, with the opening of the units in Buenos Aires, London and Monte Carlo. "After six years of full house, we are convinced that we are on the right track, and the innovations that come around reinforce our concept and search for excellence," says Gui Chueire, partner and head of the brand. With a project by the architect Gilberto Criscuolo, the new house is decorated in a French-English footprint, which combines British elegance and sobriety - translated, for example, into leather sofas in the cognac color - with classic French touches - such as crystal chandeliers, columns with moldings and arabesques -, already characteristic of the house, which is also translated in the menu, commanded by the executive chef of the +55 Group, Gustavo Young.

Leia em Português

Após seis anos de sucesso na Rua Padre João Manuel, o Bagatelle está de casa nova. O novo endereço é a badalada Rua Amauri. No número 244, marca um importante momento do Bagatelle, com a abertura das unidades em Buenos Aires, Londres e Monte Carlo. "Após seis anos de casa cheia, temos convicção de que estamos no caminho certo, e as novidades que vêm por aí reforçam nosso conceito e busca por excelência", conta Gui Chueire, sócio e head da marca. Com projeto do arquiteto Gilberto Criscuolo, a nova casa tem decoração em uma pegada franco-inglesa, que mescla elegância e sobriedade britânicas - traduzidos, por exemplo, nos sofás de couro na cor conhaque - com toques clássicos franceses - como lustres de cristal, colunas com molduras e arabescos -, já característica da casa, e que também é traduzida no menu, comandado pelo chef executivo da +55 Group, Gustavo Young.

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Veja São Paulo

O bistrô importado de Nova York tem clima de balada e reúne culinária francesa e música alta. O restaurante da rua Padre João Manuel é frequentado por modelos, socialites e rapazes com carros importados.

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Signature Dishes

Poulet Rôti Entier à la Truffe

Poulet Rôti Entier à la Truffe

Whole truffled roasted chicken, baby potatoes chicken jus

Gnocchi Truffés à la Parisienne de Nicolas

Gnocchi Truffés à la Parisienne de Nicolas

Homemade choux pastry gnocchi truffle sauce & Parmesan

Aymeric Clemente & Remi Laba<

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

Meet our Chef Gustavo Young

After studying the culinary arts at Senac in São Paulo, Gustavo Young traveled to Europe to start his career. He gained experience in famed restaurants such as El Celler de Can Roca in Girona, Spain, boasting three Michelin Stars and voted best restaurant in the world in 2013 by Restaurant magazine. Shortly after that, Gustavo moved to Barcelona to work under acclaimed chef Ferran Adria at Dos Palillos, where they received a coveted Michelin star. With these exceptional experiences under his belt, Chef Young took his talent to the Mandarin Oriental Barcelona. Under the direction of Chef Jean Luc Figueras he gained a mastery of French cuisine.

Following his work with the hotel, Gustavo’s traveled to Milan. It was there that he partnered with soccer star Clarence Seedorf to open Finger’s Garden, a fine dining Japanese Restaurant. When Chef Young felt it was time to return to his native Brazil, he was brought on by Bagatelle as its Executive Chef in Bagatelle São Paulo. Capitalizing on his Brazilian heritage and experience with a plethora of world cuisines, Chef Gustavo Young has had much success as the Executive Chef of the first Bagatelle in South America. This success has lead Chef Young to take on the role of Corporate Chef for both Bagatelle Sao Paulo and Rio de Janeiro.

Gustavo Young
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Contact Information


Rua Amauri, 244 - Itaim
São Paulo 01406-200, BR

General Reservations

+55 11 99809-7549

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