Bagatelle Offers Magical Cuisine at The Tropicana


New Dining Experience in Las Vegas

Bagatelle is one of the newest dining experiences in Las Vegas, Nevada. Located at The Tropicana Hotel and Casino, it is unquestionably one of the most beautifully decorated restaurants I’ve seen. It reminds one of perhaps a group of snowflakes with chandeliers inside of it, since it’s that time of the year. Now that’s quite imaginary, but you have to experience the ambiance to appreciate the statement.

This is one of the few supper clubs that have a veranda that opens to a pool area with cabanas. Upon entering the grand entrance of this well appointed dining establishment, there’s one huge chandelier in the center of the dining area which changes color. It’s a chandelier paradise which is understandable why this restaurant chain which also has a restaurant in New York, the Carribean, St. Barth, and soon Miami, attracts a clientele that appreciates fine dining.

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Executive Chef John Zamorchi

While conversing with my quest Tony Wilson, a connoisseur of fine cuisine, we were introduced to Executive Chef John Zamorchi, who is under RomauldJung, the corporate Chef for Bagatelle restaurants. Chef Zimorchi was inspired by Jean Louis Palladin, who has since passed and was responsible in part for introducing French cuisine to the United States. It is here that everything is farm fresh, including seafood which is flown in fresh on a daily basis.

Bagatelle’s general manager, Roy Saunders who was with Steve Wynn for 20 years, states “Bagetalle is more than a dining experience, it is a happening which transcends into an evening of dancers formerly of the Cirque shows, a magician, and an aerialist, which performs high above the dining area, as one big party.”

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Just Right, Food Fit for a King

Debbie Ly, our waitress recommended some wonderful dishes. Tony Wilson enjoyed Salad Bagatelle with hearts of lettuce, parmesan cheese, fresh garden herbs with mustard vinaigrette. He also ordered Truffle Gnocchi “a la Parisienne,” a homemade patachou gnocchi, black truffle pesto filling, with truffle sauce. I must say that was an excellent appetizer. I ordered the Blue Cheese Salad with endives, walnut, crumbled blue cheese, Asian pear, and sherry vinaigrette.

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Our main entrees were Fillet Mignon Sauce Bearnaise, with beef tenderloin, spinach, promes puree, and Bearnaise sauce. That was Tony’s delight with a side order of Truffle Potato Puree and sauteed mushrooms. “Just right, food fit for a king” states Tony Wilson. My entree consisted of Wild Salmon with asparagus and a hollandaise sauce on the side. Ah, but one must have a good glass of wine from Italy to compliment the taste of their dining experience. After all, the people in Italy have wine all day long and are quite healthy. I ordered a glass of St. Vincent.

Journey Ends in a Big Surprise

Our journey ended in a big surprise when Casandre Perez, the pastry chef brought out The Bagetalle Mega Sunday in a huge Martini Glass with a sizzling fire, that attracted everyone in the dining room. This was enough to feed 6 people. The best part of this taste tempting sensation was all the ice cream is made on the premises. We whole heartily recommend Bagatelle for a dining journey you will be talking about for years.

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Bagatelle Gets 4 Stars

Celebrity Scene News under a star rating gives 4 stars for ambiance, quality of cuisine, entertainment theme and quality of service. Remember to make reservations, as there are also private dining areas for corporate functions, weddings and anniversaries. Call [702] 701-0200 or visit

Pete Allman, “The Man on the Scene,” is based in Marina del Rey, California, concentrating on producing feature films, television projects, and commercials. Pete also has an office in Las Vegas, which he visits occasionally.

Pete is also a restaurant critic, broadcast personality and celebrity interviewer. He produces inspirational messages for television and other media.

Of all the investigations he makes, we suspect he likes critiquing restaurants the most, because he can taste the food, savor the atmosphere, interact with people, and photograph all the goodies.

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