Le Bellefeuille, Saint James Paris Michelin-starred confidential and seafood-inspired restaurant

Le Bellefeuille is the new gourmet restaurant of Saint James Paris. After being open for a few months, chef Julien Dumas is awarded his first Michelin star. Let us go and discover this restaurant making you feel at ease.

Confidential hotel Saint James Paris in the 16^th arrondissement opened and unveils a magnificent design created by Laura Gonzalez. Get in to discover the fabulous fountain set across the magnificent building from 1892.

In the heart of the venue, rush to Le Bellefeuille. In this restaurant, the designer unveils a very romantic inspiration. Get the “mix of neoclassicism, 19^th century romanticism and bucolic poetry because of its location surrounded by gardens. A resolutely Parisian inspiration”. Beautiful chandeliers and trimmings make the charm of this very welcoming place. As shown by the fireplace making us feel like at home.

At Saint James Paris and especially Le Bellefeuille, greeting is divine and thorough. The place aims at being convivial and laid-back. The open-plan kitchen allows you to seen chef Julien Dumas and his team work, without a noise to disturb us. It is not rare seeing the chef going from table to table, giving an even more convivial spirit to the place.

As for food, enjoy an iodic menu. After spending 7 years at Lucas Carton’s restaurant – where he was already given a star – Julien Dumas opens a new chapter that met success in only 6 months. At Le Bellefeuille, he gives free rein to his imagination and provides you with a lovely journey between surf and turf and his childhood memories.

For dinner, the restaurant serves a 6-course gourmet menu (€145) or a 9-course menu (€180), but you can choose off the menu that features the best-sellers. Like a story unfolding, dishes parade and take us from the shadow of an olive tree with asparagus and green olives to the meadow of the Mont Saint-Michel with saltmarsh lamb and divine seaside herb sauce.

From the wild garlic oyster to the scallops from Saint-Malo Bay, or the divine stop by the Iles Chausay to discover the lobster with smoked chili and spring cabbage, the journey is full of surprises and scrumptious dishes.

After a great plate of cheese to your choice, this is not one but 3 desserts that expect us. A trio inspired by the chef’s childhood. From the chicory tuile and sorbet and propolis crémeux covered in sunflower honey from Patrick Cholet to the pink grapefruit sorbet, lemon and Douglas pine, to Ecuador dark chocolate and tansy, the journey ends on a beautiful note.

We were delighted by the cuisine of this committed chef who enjoys working produces while complying with biodiversity and the environment. Sustainable fishing, quality ingredients thoroughly sourced, it is a major green flag.

If you are looking for an enchanting, romantic and confidential setting with a friendly staff, you have the address!