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
Mention spéciale au plat à base d’oursins et de crabe. Service très professionnel et sympathique.
L’étoile est méritée. Vivement les beaux jours afin de profiter du jardin !