...A lady chef...
Since 2012, the kitchens of the Saint James Paris are led by Virginie Basselot who was awarded her first Michelin star in 2014, confirmed in 2015, and awarded the title of Meilleur Ouvrier de France M.O.F. in 2015.
This open-minded and determined young lady 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.