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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.
Service parfait et cadre somptueux, excellente soirée
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Une très belle découverte .
Un personnel au petit soin
Un chef qui va à la rencontre des clients .
Une promiscuité tout en discrétion .
Nous avons eu le sentiment d’être en dehors du temps .
Merci infiniment pour cette délicieuse parenthèse.