Grégory Garimbay, our Chef
A true poet of the palate, Gregory Garimbay is a lover of fine products. His creations pay homage to French gastronomy and the rich diversity of its terroirs by showcasing raw ingredients that he transforms with sincerity and passion for you.
His appreciation for cooking stems first and foremost from his mother, whom he watched in the kitchen, aiding her in tasks such as braiding garlic and harvesting strawberries from the garden of his native Lorraine, all the way to preparing the chicken jus for Sunday dinner.
Coline Doussin, our pastry Chef
Renowned for her bold culinary approach, Coline Doussin was 25 years old when she became the Head Pastry Chef of the Saint James Paris. Passionate about pastry since her early years, she gained valuable experience in prestigious establishments such as Maison Pic or La Scène before joining Grégory Garimbay at the Auberge Nicolas Flamel and then at the Saint James Paris.
Dining Offers
Celebrate with that special someone
Celebrate love with Saint James Paris’ gourmet cuisine at home. Our Chef has created an exquisite menu brimming with seasonal delights for an enchanting and unforgettable dining experience.