Restaurant & Bar
Executive Chef : Adrien Brunet
Pastry Chef : Anthony Chenoz
Head sommelier : François Le Boulanger
The Thiers Foundation might have left, but the wondrous charm of its dining room lives on.
- Breakfast, 7-10 am: for hotel guests and Club members only
- Lunch, 12:30-2 pm: for hotel guests and Club members only
- Dinner, Monday through Saturday, 7:30-9:45 pm: open to all, by reservation only. Discover our dinner menu.
- Brunch, Sunday, 12-4 pm: open to all, by reservation only. €90, or €100 with a glass of wine or champagne. €30 for children. Free for children under four years of age.
- Booking : +33 (0)1 44 05 81 88 or [email protected]
OUR CHEF – ADRIEN BRUNET
With his head full of gourmet ideas, Adrien Brunet our Chef shares his passion with sincerity and creates delicate compositions, subtly combining classics of the French gastronomy and more contemporary creations.
Since November 2018, Adrien heads the cuisines of the Saint James Paris with their red & gold stove. He replaces Jean-Luc Rocha with whom he has been working closely since 2012, first in Cordeillan Bages, then in our petit chateau.
Alongside his mentor, he learned that “nothing is impossible”, discovered the delicate association of flavours and textures, perfected his cuts and trained his technique. He understood that to blend the flavours, an organic, almost chemical knowledge of the products is fundamental.
“The essence of a receipe is not to transform the product but to accompany it and to sublime it in its original flavour.”
One of his specialty dishes is an ode to his native region, the Berry: Roasted fillet of turbot, salad and soup of “caviar” from Berry, French Baeri caviar”.
Adrien has surrounded himself with passionate artisans and with them he works for a responsible cuisine, in line with the Relais & Châteaux Manifesto and the charter on the preservation of biodiversity and natural resources. He also works with Andy our gardener to supply to his needs of aromatic herbs, flowers and berries, thus making our garden as useful as it is pretty.
His compositions are tasted and analyzed with François Le Boulanger, our Head sommelier, to create the perfect pairings. François adapts to the occasion of the meal (business dinner, romantic evening or gathering with friends) and to the taste of each guest to recommend renowned domains or new finds.
To top the experience, our Pastry Chef Anthony Chenoz, who has been working with Adrien for many years, offers his aerial and refined creations, like his “Crisp dessert with sesame, crystallized lemon and cream, lemon Limoncello granita, green shiso sorbet” or his “like a Sunday, milk and burned bread ice cream, fresh milk cream, caramel and gavotte biscuit”.
The aesthetics of his plates and the mix of flavours and textures will make as many delightful souvenirs to complete the very special gourmet journey offered at the Saint James Paris.
The 300-square metre terrace offers its own set of surprises. To honour the site where Paris’ hot-air balloons once launched, three balloon-shaped pergolas adorn the garden, amid botanical-themed garden furniture in painted metal. A warm invitation to enjoy a luncheon on the grass. Grass? Not quite. This artificial English grass never loses its lush green hue.
During spring and summer, the garden is open to the public Monday to Saturday from 7 pm, and for Sunday brunch (reservations required), from noon to 4 pm. During the day, the garden is accessible only to hotel guests and Saint James Club members.
Discover the personalized cocktails coming straight from the imagination of our Head bartender Gaël Brissiaud and his team who enjoy experimenting with new mixes, working with a palette of spirits, fruits and syrups to develop new flavours.
Once the Foundation’s study, it still contains 12,000 volumes and an atmosphere of intellect and peace.
Time to succumb to the cocktail menu.
- Open to the public everyday from 7 pm to 1 am (reservations not accepted).
- Open to members of the Saint James Club and hotel guests every day from 9 am to 1 am.