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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.
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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.
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I called on Sunday the restaurant. They took my reservation for Tuesday for 4 persons and my phone number
When I arrived, they couldn’t find my name on the list. I looked stupid in front of my friends. That was a bad start. I showed them the phone call log, made on Sunday
After 30 min at the bar, the GM kindly found us a table at the gastronomical restaurant
Menu is a set of 6 or 9 courses : we went for 6
Most dishes were around seafood; except a pigeon at the end
It’s a tapas format that last for 3 hours (a real torture as you can’t digest : how can people still do that ?!?)
Food was very sophisticated. Service was perfect. Check was absurd (but that’s the price for such a restaurant). Wine list was impressive
I normaly don’t eat a lot of shells but no real choice with the set menu : it was a very bad idea
I’ve been intoxicated with heavy toxin for 36h after the dinner. Starting 2h after, I started to have paralysis of the right side of my face so I took immediately antihistaminic drug; according to a doctor. It worked !
I had to drink enormous quantities of water and eat coal to absorb the toxin. Couldn’t move for 24h out of my bed as I was very dizzy
The cook isn’t INSIDE the food. It’s bad luck but it made this experience a nightmare
I regretted to have insisted into getting the table. Won’t do that again #karma
Le menu en 9 temps construit est construit autour d'une histoire qui nous a été très bien ammenée par les différentes personnes au service en salle.
Les mélanges de saveur son audacieux et très réussis ! Mention spéciale à l'encornet, au pigeon et à la voie lactée en dessert.
Le service à été impeccable, très attentionné, et la personne qui s'est particulièrement occupée de notre table a su nous transporter dans son explications des différents plats. Merci également pour la visite du bar, de la terrasse et des cuisines qui nous a été accordée à la fin.
Le restaurant mérite à nos yeux amplement une deuxième étoile, tant par la qualité des plats, que le lieu et le service.
Nous reviendrons manger en terrasse ☀️