Saint James Paris welcomes chef Grégory Garimbay to Bellefeuille Restaurant. At 37, Garimbay arrives with a clear culinary vision: plant-forward dishes that emphasize mineral, iodized flavors. He will influence the entire food program at Saint James Paris, a Relais & Châteaux property, bringing the same approach that earned him recognition at Auberge Nicolas Flamel, where he received a Michelin star within a year at the 30-seat dining room housed in Paris’s oldest residence.
© Guillaume Czerw
Garimbay champions responsible consumption and a vegetable-led cuisine where seafood—fish, shellfish and crustaceans—appears thoughtfully, sourced from conscientious fishers and skilled producers. His cooking focuses on purity of taste, seasonal ingredients and techniques that highlight natural salinity and mineral notes.
“Since I arrived in Paris 10 years ago, Saint James Paris has been a place that makes me dream—becoming its chef is magical,” Garimbay said. “I want to bring a sincere and spontaneous cuisine that moves people. This hotel is a wonderful playground: it combines French luxury with a chic, relaxed atmosphere. It feels exclusive yet informal, and there are many beautiful opportunities here, such as welcoming guests in the hotel’s 4,000 m² garden on sunny days.”
Taking the helm at Bellefeuille is a logical next step in Garimbay’s career. He plans to preserve the restaurant’s Michelin star while expanding its culinary identity through signature plates that reflect his aesthetic: delicate, sea-influenced, and plant-forward. Under his leadership, Bellefeuille aims to refine its offerings across all service moments, from tasting menus to à la carte selections and seasonal garden dining.
At Saint James Paris, Garimbay will work with the kitchen team and local producers to reinforce traceability and sustainability, favoring short supply chains and respectful sourcing. His approach balances creativity with restraint, letting ingredients speak and building dishes around texture, fragrance and the natural iodine of marine products. The result should be cuisine that feels modern, rooted in terroir, and attentive to environmental responsibility.
Guests can expect menus that change with the seasons, drawing on the estate’s garden and trusted suppliers. Garimbay’s arrival signals a renewed commitment to refined, thoughtful gastronomy at Saint James Paris—one that honors both the region’s culinary traditions and contemporary concerns for sustainability and taste.