Folks that know me know that, from time to time, I enjoy dining and cocktails at Bagatelle in NYC or St. Barth’s. I was so happy to hear about the latest collaboration between Sturia Caviar and Bagatelle NYC. First there is an exclusive brunch served in December only at the iconic Meatpacking restaurant, as well as a jazzy New Years Eve dinner designed to highlight the fine Sturia caviar. Sturia Caviar, a French artisan caviar that recently debuted in the U.S., is now at one of NYC’s hotspots and the special offerings are perfect for holiday celebrations.
The Sturia & Bagatelle Brunch, is available exclusively on weekends from December 1st to 31st. With this exclusive partnership, your Eggs Benedict and sea-food platter have never tasted better and the Bagatelle NYC’s New Year’s Eve Dinner, an exceptional caviar-oriented dinner, will be the perfect start to a fabulous new year.
For folks that don’t know, Bagatelle is a contemporary French Mediterranean restaurant founded in 2008 by hospitality entrepreneurs Aymeric Clemente and Remi Laba. With locations in New York, Miami Beach, St. Tropez, St. Barth, Dubai, Punta del Este, Rio de Janeiro and Sao Paulo, the brand takes an authentic French dining experience worldwide. The brand’s motto, “joie de vivre,” influences their ingredient-driven and high-energy ambiance, showing guests that “joie de vivre” is not just a saying—it is a lifestyle. Bagatelle.
Sturia is the flagship brand of Sturgeon, the Gironde-based company established in 1995, and French pioneer for breeding Siberian sturgeon. Sturgeon produces, selects and markets its products, and in just twenty years, has become the world’s third largest producer of caviar us.sturia.com.
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