Le Bellefeuille, the confidential starred restaurant of Saint James Paris with iodized accents

By My B. Photos by My B. Posted on April 11, 2022 at 5:26 p.m.

Le Bellefeuille is the new gastronomic restaurant of the Saint James Paris. After only a few months of opening, chef Julien Dumas won his first star in the Michelin Guide. We go to discover this restaurant where we feel so good.

the Saint-James Paristhis particular and confidential hotel of the 16th district of Parishas reopened its doors and unveils a sublime decoration signed Laura Gonzalez. We pass the gate to discover the beautiful fountain which faces a sublime building from 1892.

In the heart of the space, we go to settle in Bellefeuille. In this restaurant, the decorator reveals a most romantic setting. To us the “mixture of neoclassicism, 19th century romanticism, and bucolic poetry due to its location surrounded by a garden. A resolutely Parisian inspiration” Beautiful chandeliers and trimmings add to the charm of this place, which is very welcoming. The fireplace, which makes us feel at home, bears witness to this.

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At Saint-James Paris and in particular to Restaurant Bellefeuillethe welcome is divine and we are served with onions. The place is friendly and relaxed. The open kitchen reveals the work of the chef Julien Dumas and his brigade, without any noise disturbing us. It is not uncommon to see the chef strolling from table to table, thus giving an even more convivial aspect to the whole.

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On the kitchen side, it’s a beautiful iodine card offered by the chef. After 7 years spent in the Lucas Carton restaurant where he had already obtained a star, Julien Dumas opens a new page already crowned with success after only 6 months. At the Bellefeuille, he gives free rein to his imagination and offers us a nice journey between Earth and sea and his childhood memories.

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At dinner, the restaurant offers us a gourmet menu 6 courses (€145) or 9 courses (€180) but you are free to choose from the à la carte dishes which include the best of the menu. Like a story that unfolds, the dishes follow one another and take us from the Shadow of an olive tree with its asparagus and green olives to the meadow of Mont Saint-Michel with its local lamb and its divine seaside herb sauce.

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Since wild garlic trout passing through the plunged into the Scallops from the Bay of Saint-Malo or the divine stop in the Chausay Islands to discover the smoked chilli lobster and spring cabbage, the trip is made between surprises and greed.

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After a nice plate of cheeses of your choice, it’s not a but 3 sweets who reach out to us. A trio that reeks of the chef’s childhood memories. From the tile and chicory sorbet with its creamy propolis covered with sunflower honey from Patrick Cholet to the pink grapefruit, lemon and Douglas fir sorbet, not forgetting the dark chocolate from Ecuador and tansy, the trip ends on beautiful notes.

Restaurant Bellefeuille at Saint-James ParisRestaurant Bellefeuille at Saint-James ParisRestaurant Bellefeuille at Saint-James ParisRestaurant Bellefeuille at Saint-James Paris

We are seduced by the cuisine of this committed chef who likes to work with products that respect biodiversity and nature. Responsible fishing, good products expertly sourced with care, we adhere.

If you are looking for an enchanting, romantic and confidential setting with the most smiling service, you have the address!

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