Go there and contact
Private hotel offering fresh products and subtle and contemporary dressings.
In 1989, the luxury hotel joined the "Relais et Châteaux" chain. In the imposing dining room, enjoy the cuisine of Virginie Basselot, trained at Le Bristol and Le Grand Véfour. A chef with a passion for fresh produce and subtle presentation. For starters, Roscoff crab in remoulade, green apple, white radish and coriander, coral coulis. Back of cod is cooked au plat, seasonal vegetables, lemon butter and lemon balm. For dessert, crème brûlée and mousse in a Caramélia chocolate shell, ice cream and beer emulsion.
Did you know? This review was written by our professional authors.
Members' reviews on SAINT JAMES PARIS
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Find unique Stay Offers with our Partners
Die Speisen waren von bester Qualität und geschmacklich hervorragend. Alle 9 Gänge des Menüs waren ganz wunderbar. Die korrespondierenden Weine waren fantastisch (Tolle Weinkarte). Der Service war stets präsent, ohne aufdringlich zu sein, sehr freundlich und zuvorkommend. Wir hatten einen sehr schönen Abend.
I am - for sure - holding this to a higher standard than most due to the location and prestige. We came in with high expectations.
The food did not live up to Michelin standard and we even had to send a dish back to the kitchen. They served my pescatarian guest meat in a dish which also soured the experience.
However the staff were incredible and I can only assume this was a once off for the kitchen.