Saint James Paris announces the arrival of a new chef, Grégory Garimbay, at Bellefeuille Restaurant. The 37-year-old chef plans to introduce plant-focused, mineral and iodized cuisine. Girimbay will bring his point of view to all culinary offerings at Saint James Paris, A Relais & Châteaux property. Garimbay has successfully used this technique in the past at Auberge Nicolas Flamel and, just after a year, he earned a Michelin-star at the 30-seat venue within Paris’ oldest house.

© Guillaume Czerw

The rising French culinary star brings respect for responsible food consumption, where vegetables take precedence over meats, with features of fish, shellfish and crustaceans sourced from responsible fishers and talented producers.

“Since my arrival in Paris 10 years ago, Saint James Paris has been a place that makes me dream – becoming its chef is magical,” said Garimbay. “I intend to bring my cuisine here with sincerity, spontaneity, and to trigger emotion. This place is a fantastic playground … offering French luxury in a chic and relaxed atmosphere. There is something exclusive and informal here. We can do so many beautiful things here, like welcoming guests in the 4000 m2 garden on sunny days.”

Garimbay’s new position as chef at Saint James Paris is the natural continuation of a story that is far from finished. Now at the helm of one-Michelin-starred Bellefeuille, he hopes to showcase his talent, maintain the star and expand the establishment through his iconic dishes.