Bellefeuille, the confidential Michelin-starred restaurant at the Saint James Paris with iodized accents

The Saint James Paris, a private and confidential hotel in the 16th arrondissement of Paris, has reopened its doors to reveal a sublime decor by Laura Gonzalez. Step through the gates to discover the beautiful fountain facing a sublime 1892 building.

Chef Grégory Garimbay replaces Julien Dumas as head of the restaurant's kitchens.

In the heart of the space, let's settle down at Le Bellefeuille. In this restaurant, the decorator reveals a most romantic setting. It's"a blend of neoclassicism, 19th-century romanticism and bucolic poetry, thanks to its garden setting. A resolutely Parisian inspiration." Beautiful chandeliers and trimmings add to the charm of this inviting setting. The fireplace makes you feel right at home.

At Saint James Paris, and particularly at Restaurant Bellefeuille, the welcome is divine and the service is top-notch. The atmosphere is friendly and relaxed. The open kitchen lets you see the work of chef Julien Dumas and his brigade, without being disturbed by any noise. It's not uncommon to see the chef wandering from table to table, giving the place an even more convivial feel.

As for the cuisine, the chef offers us a beautiful iodized menu. After 7 years at the Lucas Carton restaurant, where he had already been awarded a star, Julien Dumas opens a new chapter that has already been crowned with success after just 6 months. At Le Bellefeuille, he gives free rein to his imagination, offering us a lovely voyage between land and sea and his childhood memories.

For dinner, the restaurant offers a 6-course (€145) or 9-course (€180) gastronomic menu, but you're free to choose from an à la carte menu that includes the best of the menu. Like an unfolding story, the dishes follow one another, taking us from l'Ombre d'un olivier, with its asparagus and green olives, to the meadows of Mont Saint-Michel, with its meadow lamb and divine seaside herb sauce.

From trout and wild garlic to scallops in the Bay of Saint-Malo and a divine stop in the Chausay Islands to discover lobster with smoked chilli and spring cabbage, the journey is one of surprises and delights.

After a fine selection of cheeses, we are offered not one but 3 desserts. A trio that smacks of the chef's childhood memories. From the tuile and chicory sorbet with its creamy propolis topped with sunflower honey from Patrick Cholet, to the pink grapefruit, lemon and Douglas pine sorbet, via the dark chocolate from Ecuador and tansy, the journey ends on a beautiful note.

We're seduced by the cuisine of this committed chef who likes to work with products that respect biodiversity and nature. Responsible fishing, good products carefully sourced, we're all in.

If you're looking for an enchanting, romantic and confidential setting with friendly service, this is the place!