...A lady chef...
The smooth revolution of the Saint James Paris has spread to the kitchens, where Virginie Basselot has just settled in.
This open-minded and determined young lady–she is 33!- learned with very famous Chefs such as Dominique Bouchet at the Crillon, Guy Martin at the Grand Véfour and Eric Frechon at the Bristol where she climbed the ranks during nine years to become “Premier Sous Chef” and get a 3rd Michelin star.
She now manages a large brigade where all delicacies for the restaurant, the library-bar, private functions and room service are prepared with loving care.
... Passionate about fresh products
Virginie imagines a fresh and truly seasonal cuisine in which the role of seasoning is only to magnify a product. Her plate staging is dominated by aerial constructions thought especially to enhance the flavours.
This really feminine sensitivity fits admirably to the unique setting of the Saint James Paris, exotic in its very own way, yet so comforting.