Gregory Garimbay, our Chef
A true poet of the palate, Gregory Garimbay is a fine products' lover. His creations pay tribute to French gastronomy and the rich diversity of its terroirs by showcasing raw ingredients that he transforms with sincerity and passion for you.
His appreciation for cooking stems first and foremost from his mother, whom he watched in the kitchen, aiding her in tasks such as braiding garlic and harvesting strawberries from the garden of his native Lorraine, all the way to preparing the chicken jus for Sunday dinner.
He began his culinary journey at Fourneau d'Alain in Pont-à-Mousson, then ventured to Luxemboug and Switzerland before honing his skills in the kitchen of Parisian palaces. Guided by renowned chefs such as Alain Ducasse, he gained invaluable experience and expertise and met his mentor, Christophe Saintagne..
His creativity and love for cooking earned him his first Michelin star in 2022, leading him to helm the kitchens of the Saint James Paris today.
The Pastry Chef, Coline Doussin
Renowned for her bold culinary approach, Coline Doussin was 25 years old when she became the Head Pastry Chef of the Saint James Paris. Passionate about pastry since her early years, she gained valuable experience in prestigious establishments such as Maison Pic or La Scène before joining Grégory Garimbay at the Auberge Nicolas Flamel and then at the Saint James Paris.
She puts her passion and talent at the service of our taste buds by using strong markers such as pepper, spices, and herbs for her creations, while favoring the natural flavors of fruits. Her signature dessert, Chocolate and Pine Needles, showcases her expertise and attention to detail. She uses burnt pine needles to smoke the chocolate and fresh ones to refresh the white cheese sorbet, reaching for excellence in the art of pastry.