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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
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personnel avenant, cadre luxueux
Coefficients sur les vins trop élevés x5
Carte un peu courte quand on ne veut pas un menu degustation