Julien Dumas, our Chef
The cuisines of the Saint James are led by Julien Dumas. In the dining room, in the garden, in the library or for your private events, he will share his passion for nature and seafood and create emotions with products simple or prestigious.
Highly committed to an eco-responsible cuisine, he has cultivated relationships with carefully selected artisans whose authentic methods respect the environment.
Jeanne Lecourt, our Pastry Chef
As a creative mind, Jeanne starts to imagine her desserts by sketching them, inspired by seasonal products, and always seeks to surprise guests by playing with textures and unique combinations of flavours.
At Julien’s side and sharing the same passion for plants, she is committed to an eco-friendly and responsible pastry where she likes to honour old-time vegetables such as parsnips or Jerusalem artichokes. With a true love for local and seasonal products, she celebrates nature in her creations in which she finds an endless source of inspiration.