Chef Grégory Garimbay is described as “a true poet of the palate.” And his skills are on full display at Saint James Paris’s Bellefeuille, which recently retained its 1 Red and 1 Green Michelin stars. Garimbay came by his love of cooking by watching his mother in the kitchen in his native Lorraine, helping with everything from harvesting strawberries to preparing chicken jus for Sunday dinner.

His career began at Forneau d’Alain before he moved to Luxembourg and Switzerland. Back in France, he honed his skills in the kitchens of Parisian palaces and worked under esteemed chefs like Alain Ducasse and Christophe Saintagne. He earned his first Michelin star in 2022.

At Bellefeuille he leads the team to bring to life the restaurant’s philosophy of embracing nature in its décor and menu. The line between indoor and outdoor is blurred here with drawn panoramas, woodwork, a period fireplace, pottery vases planted with kentia and more, with exceptional cuisine to complement the experience.

Which food is your guilty pleasure?
And on the opposite end of the spectrum, what is one ingredient or food you hate to use? I indulge in cream-filled chocolate bars, they’re my guilty pleasure. Conversely, I tend to avoid using licorice due to its astringent taste.

What dishes would you serve at a private dinner party?
It would most certainly be a vegetarian/plant-based creation: celery, quinces, roasted buckwheat and truffles served with a celery toasted in yellow wine sauce made with Grand Cru Château-Chalon.

What was the first meal you ever prepared on your own?
It was a corn-fed chicken from the Landes region, alongside potatoes and carrots sourced from my parents’ garden.

If you could describe your personal style in one dish, which dish would it be and why?
My culinary approach revolves around classic cuisine, emphasizing the best ingredients, precise execution, spontaneity and flavor intensity. This philosophy is exemplified by my signature dish: Culoiseau hen paired with grilled romaine salad, anchovies, Caesar sauce emulsion and poultry sauce. This dish not only reflects my early culinary adventures but also highlights my professional journey, notably my time at Plaza Athénée where I mastered the preparation and precision of cooking hen under Christophe Saintagne.

Which culinary trend would you like to disappear?
Crafting a dish solely based on visual elements and prioritizing aesthetics over flavors

BELLEFEUILLE
Saint James Paris
5 Place du Chancelier Adenauer
75116 Paris France
tel 33 01 44 05 81 88
saint-james-paris.com