14Jun

Cinema Paradiso at the Grand Palais

Written by james, the 14 June in category Going out, 0 comment

Until June 26th, The Grand Palais reinvents the 7th art by transforming itself into an ephemeral huge movie theater: the cinema Paradiso.

A selection of masterpieces will be shawn: Goodfellas by Scorsese, A clockwork Orange by Kubrick, American Beauty, Flashdance, Indiana Jones, Top Gun, The Big Lebowski, The Texas Chainsaw Massacre, and many others.Cult movies for a unique screening, to enjoy on simple or cinema seats, but also on sofas or double beds!

To complete this unseen-before experience, ten fooding points and “food trucks” are opened, and several activities as concerts or dance classes offered.

Moreover, at the end of projections (except June 21st and 22nd), the largest ephemeral nightclub of Europe will be open for the beginning of long summer nights under the stars and the transparent Nef of the one of the famous monuments of Paris.

Live a spectacular experience in the heart of a Parisian high place!

Nef of the Grand Palais, entrance Winston Churchill, Avenue Winston Churchill, Paris 8th
Tariffs from 34 Euro per person, free pop-corn and entrance for the Club.

More information on their website.

 

Cinema Paradiso


08Jun

A tribute to women!

Written by james, the 08 June in category What’s up?, 0 comment

The Saint James Paris presents its summer ephemeral bar “A tribute to women”!

From Friday June 12th, the only chateau-hotel of Paris highlights women and invites you to enjoy a gentle summer evening in the freshness of its extraordinary garden. Feminine personalities will be celebrated all the summer on its enchanting terrace.

An ephemeral menu to pay homage to their talent.

Our Michelin-starred Chef and “Meilleur Ouvrier de France” 2015 Virginie Basselot has imagined three dishes, based on the creations of famous women in gastronomy: a Chicken supreme demi-deuil stuffed with black truffles and vegetables in bouillon in honour of the Mère Brasier, a platter of fresh cheeses from Marie Quatrehomme, the first woman awarded “Meilleur Ouvrier de France”, in the cheesemaker category (2000), and a Tatin sisters apple tart, whipped cream and vanilla ice cream.

These fine and feminine dishes will be enjoyed with wines produced by talented female winemakers and vineyard owners, selected by our head sommelier Micaël Morais: Pouilly-Fumé Tradition by Valérie Dugueneau, Moulin de la Lagune by Caroline Frey and Gewurztraminer Tradition by Mélanie Pfister.

Our head barman Judicaël Noël has also mixed up two cocktails with light, fruity flavors, named after two great French female authors, the Simone de Beauvoir (strawberry, lemonade, lime and caramelized Pecan nuts) and the Marguerite Duras (home-made Limoncello, rosé wine, basil, cucumber and bitter of chamomile), an allusion to literature which has always played an important role at the Saint James Paris with its Library Bar filled with over twelve thousand works.

We look forward to welcoming you until September 12th, every day from 7 p.m., and to celebrating together the feminine talents, essential to the Saint James Paris since its recent renovations by the interior designer Bambi Sloan.

Get ready for a flavourful summer with a feminine touch at the Saint James Paris!

Femmes Saint James3 (mai 2015)


13Apr

“Paris Merveilles”

Written by james, the 13 April in category Going out, 0 comment

After 4 month of renovation, the Lido re-opens his door and presents a new revue, more sumptuous than ever: “Paris Merveille”. Production, scene, rhythm, costume, scenery and music: the mythic Parisian cabaret is reborn thanks to all its talents, among the best of the world!

Franco Dragone, cofounder of the Cirque du Soleil and creator of several shows presented in Las Vegas and Macao, has imagined this new revue Haute Couture, inspired by the glamor of the Parisian women and the chic “à la française”. In “Paris Merveille”, the entire city of Paris is highlighted, appearing in different forms and paying tribute to the elegance and the treasures of the French capital. The rhythmical choreographies by Benoît Swan Pouffer, one the greatest dance talents, and Jane Sansby, the ballet Mistress, are executed by the Bluebells Girls and the Lido Boys at a frenetic pace.

Nicolas Vaudelet, a Haute-Couture lover who worked with Dior, Louis Vuitton, Christian Lacroix, Givenchy and Jean-Paul Gaultier has invented all the costumes by combining both modernity and classicism, to enhance and respect the materials. For this new show, more than 600 costumes have been made, and among them a prom dress in fibre optic or a giant crinoline for the lead dancer. Moreover, the modern and innovative music by Yvan Cassar and the enchanting settings, with the technologic and artistic prowess of Jean Rabasse, which will complete this new production which will soon become a must-see.

To enjoy even better this wonderful evening, the Chef Philippe Lacroix will delight you with three formulas, with or without Champagne: the Champagne-Show at 3 pm, 9 pm or 11 pm (115 Euro per person), the Lunch-Show at 1 pm (165 Euro per person) or the Dinner-Show at 7 pm (between 165 and 300 Euro per person, 400 Euro for a private box).

Take advantage of your stay at the Saint James Paris to discover this show, recommended by our Concierge Maxime Hardel.

Paris Merveille” at the Lido, from April 2nd, 2015
116 Av. des Champs-Elysées, Paris 8th

Affiche_Lido


16Mar

Judicaël Noël, our Chef Barman

Written by james, the 16 March in category What’s up?, 0 comment

Judicaël Noël, coming from Normandy like our Chef Virginie Basselot, is the new Chef Barman of the Saint James Paris.

This 26-year-old young man, who made his classes at the Hotel du Collectionneur and at the restaurant of the Opera, was immediately enchanted by the cozy atmosphere of our Library  Bar, ideal to relax and chat around his specialty: custom-made cocktails according to the guests’ tastes.

Judicaël loves trying out new matches, enhancing alcohols, fruits or fruit syrups in order to bring out their subtlest aromas. Always looking for new flavors, he doesn’t hesitate to use herbs, aromatic plants and vegetables, and describes himself as an “herbalist”. Perfectionist and avant-gardist, Judicaël likes to serve surprising cocktails (in the past, he didn’t hesitate to mix foie gras with raspberry).

The Library Bar now displays its new menu in a leather book, in which Judicaël put his imagination at work.

In addition to the classic cocktails, try his “creation cocktails” or “virgin cocktails” (without alcohol). For example, the Jardin with rhum flavoured with red pepper, verbena and lemongrass, Chambord, cranberry juice, bitter ginger and lime juice, or the Montgolfière, without alcohol, with apple and pineapple juice, cinnamon syrop and lime juice. Yum!

Beautiful days will shortly arrive. You will soon enjoy these delicious creations from Judicaël Noël and his team (among whom, Anthony, who has just been awarded with the title of “Meilleur Apprenti de France – congratulations to him!) in the incredible garden, adorned with hot-air-balloon-like arbors by Bambi Sloan.

Check our new cocktail menu!

Saint James Paris – Library Bar
Every day from 7 pm
43 Avenue Bugeaud – 75116 Paris
+33 1 44 05 81 81

www.saint-james-paris.com

Judicael Noel


16Feb

Guerlain Discovery Offer

Written by james, the 16 February in category What’s up?, 0 comment

Would you like to discover the Guerlain Spa of the Saint James Paris?

For your first time, your one-hour treatment will stretch to one hour and a half!

Valid from Monday to Thursday, from 9 a.m. to 4 p.m. until November 2015, upon reservation at +33144058181 or by email at spa@saint-james-paris.com (mentioning our “Discover Offer”).

Valet parking included. Spa Menu

Spa Guerlain de l'hôtel Saint James 75116 Paris / France


09Feb

Virginie Basselot, MOF 2015!

Written by james, the 09 February in category What’s up?, 1 comment

We are very happy and proud to announce you that our Chef Virginie Basselot has just been awarded with the prestigious title of “Meilleur Ouvrier de France” 2015!

Among the 8 finalists (431 applicants at the beginning), Virginie Basselot is the only woman honored. She will now wear the famous tricolour collar, real symbol of excellence. Since 1924, date of creation of this competition, one other woman only has been rewarded.

Thanks to her determined work and a constant training, Virginie has passed successfully all the steps, from the first test in May 2014 to the finale in Lyon last week.

The “MOF”, most reknown competition of French Cuisine, rewards technique and precision every 4 years. For the final test this year, the applicants had to make two imposed dishes: “salmis de pintades accompagné d’un chou farci et de bottillons de salsifis” and “tarte tatin de coings parfumée au gingembre, beurre de porto rouge réduit”. A semi-free dish had also to be prepared, a “soufflé individuel salé aux 3 végétaux”.

A challenge successfully met by Virginie who seduced the jury. Our warmest congratulations!

Chef Virginie Basselot MOF


23Jan

A gastronomic Valentines’ Day

Written by james, the 23 January in category At the Saint James' Restaurant, 0 comment

To celebrate Valentines’ Day, the Saint James Paris spoils the gourmets! Our Chef Virginie Basselot has imagined a special menu: seven exceptional dishes with elegant and refined products in red and pink tones, in the enchanting setting of the only chateau-hotel of Paris.

A delightful moment to enjoy accompanied by flute and cello.

Valentines’ Day Menu

Royal-style duck foie gras, pomegranate mousse

Parisienne blue lobster, mixed diced vegetables flavoured with horseradish, beetroot sauce

Poached turbot on a bed of polenta with black truffle, red onion juice

Roast squab with juniper berries, candied grapefruit and kromesky fritters stuffed with the legs

Churned fresh goat cheese in its coating

“Small Tomato” with the flavours of rose and ginger

Coffee and delicacies

(180 Euro per person, drinks excluded)

Booking is required: please contact +33 1 44 05 81 81 or per email.

Restaurant


01Jan

Happy New Year!

Written by james, the 01 January in category What’s up?, 0 comment

Saint James Paris Wishes


29Dec

Immerse yourself in the Cuisine of Virginie Basselot

Written by james, the 29 December in category Backstage, 0 comment

An immersion in the universe of our Chef Virginie Basselot…


25Nov

New Year’s Eve Dinner

Written by james, the 25 November in category At the Saint James' Restaurant, 0 comment

The eclectic Napoleon III decor of the Saint James Paris makes the perfect setting to celebrate the New Year in style. In the cozy atmosphere of the dining room, Chef Virginie Basselot, who received her first Michelin star in 2014, has imagined an exceptional menu to share with family and friends on the intoxicating airs of gipsy jazz performed by Marius Apostol and Manuel Rocheman, for a bohemian New Year’s Eve!

New Year’s Eve Menu

Tartar of scallops and Mertensia maritime (oyster leaf)
Astara caviar and buckwheat pancake
Sancerre blanc Exception 2002, Pascal Jolivet

Poached duck foie gras from the Landes in a duck broth
Jerusalem artichokes and black truffle
Sancerre blanc Exception 2002, Pascal Jolivet

Roasted lobster, spaghetti of salsify with oyster mushroom
carcass juice and infusion of mushrooms
Chassagne-Montrachet 2011, Domaine Fontaine Gagnard

Trou normand
Served with Calvados Château du Breuil 12 years old “Saint James Paris”

Fillet of roe deer, millefeuille of vegetables roots with truffle, pepper sauce
Côte-Rôtie “Colline de Couzou” 2012, Domaine Bonnefond

Ossau-Iraty cheese in a snowball and grated truffle
Saint-Mont, Monastère de Saint-Mont 2011, Producteurs Plaimont

Meringue hull, exotic fruits and juice with passion flavoured with thyme
Champagne “Prestige Rosé” de la Maison Taittinger

Illanta chocolate glittered in a gold, as a biscuit and creamy
ice-cream of Bourbon vanilla and caramelized pecan kernel
Champagne “Prestige Rosé” de la Maison Taittinger

Coffee and delicacies

Menu (drinks excluded): 310 Euro
Selection of wines (served in magnum bottles): 110 Euro

Conditions and reservations per email.
A deposit of 50% of full amount you will be asked to book a table.

Nouvel an 2015