July 22, 2015

Bagatelle São Paolo Brings Brazilian Sizzle to its Miami Beach Sister Location with a Three Day Brazilian-Inspired Menu

To welcome Brazilians to Miami with open arms, the chefs of Bagatelle Miami Beach and Bagatelle São Paolo have come together to curate a limited time Brazilian-inspired menu, otherwise known as Bagatelle do Brazil on July 23rd , 24th, and 25th.

Bagatelle Miami Beach will offer a special menu for three days, giving locals and out of towners alike a taste of authentic Brazilian cuisine. Menu additions include Le Trivial Bagatelle Brazil – made with grilled picanha, jasmine rice with white beans, sautéed spinach and manioc farofa;Poulet Roti’s Coxinha with Bearnaise Sauce – a typical Brazilian pastry found on every corner, made in the shape of a drumstick filled with chicken and fried in cooked dough; and a special dessert calledRomeo and Juliet – a typical combination of guava and cheese from Minas Gerais state.


July 23, 24, 25 | ThursdayFridaySaturday
Thursday7:00 PM – 12:00 AM
Friday-Saturday7:00 PM – 1:00 AM


Bagatelle Miami Beach
220 21 St, Miami Beach, FL 33139


Born in 1979, Matthieu Godard graduated in 1998 from the Food and Beverage program at the Hotel School in Rouen. After several years of experience at the Club Mediterranée, he joined the Daniel Boulud team in New York. During seven years, from 2006 to 2013, he worked within Daniel Boulud’s organization at Bistro Modern and scored the opportunity to work in the prestigious restaurant Daniel (3 Michelin stars). It is with under Chef Boulud’s direction that he acquired the meticulousness and the rigor demanded in his job. He became executive chef of one of Boulud’s venture before joining Bistrot Bagatelle in Miami Beach today.


Gustavo Young had an unusual start for a chef, beginning his education in the field of Mechanical Engineering. After switching majors to study 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, Adria at Dos Palillos in Barcelona, where he worked under acclaimed acclaimed Chef Ferran, where they received a coveted Michelin star, and Mandarin Oriental Barcelona. Under the direction of Chef Jean Luc Figueras, he gained a mastery of French cuisine. When Chef Young felt it was time to return to his native country, 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.

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