Bagatelle

Bagatelle in Trier is a contemporary French fine‑dining restaurant that emphasises high‑quality regional ingredients prepared with international and creative recipes. The kitchen sources daily deliveries of vegetables, fish, meat and poultry from suppliers the team knows personally, and the house states a commitment to careful treatment of nature and animals. The restaurant serves contemporary French, creative tasting‑menu cuisine rooted in high‑quality regional produce and international techniques, with a particular focus on seafood such as lobster, oysters and sea fish. Menus are offered as multi‑course set tasting menus with optional wine pairings. Gerald Schöberl is Chef de Cuisine; he trained at the DEHOGA Meisterschule (completed 2011), worked at Straub’s Löwe and the 5* Superior Landhaus Stricker on Sylt, and served as sous‑chef at Victor’s Fine Dining by Christian Bau before returning to the Mosel region to take creative leadership of Bagatelle. Specialties include Hamachi; Yellowfin tuna with Dijon‑mustard ice, egg yolk and capers; Jakobsmuschel with glazed celery, truffle foam and Piedmont hazelnut; Skrei in nori; Saltmarsh lamb with barberries, green beans and hummus; and Crème brûlée (Tahiti vanilla, blood orange, coconut).