It's been about a month since thirty-year-old Grégory Garimbay (ex-Auberge Nicolas Flamel, in the Marais) took over the kitchen at Bellefeuille, where Julien Dumas, a promising big name, worked before him.
The latter will therefore only have stayed three short years in these places before leaving for new adventures.
The newcomer wasted no time in establishing a menu and a style in the restaurant of the Saint James, both a luxury hotel and an ultra-select private club in the 16th arrondissement.
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Grégory Garimbay's cuisine proves, with its gourmet sauces and elaborate acidities, that the chef perfectly masters the grammar of the best gastronomy, behind which we can already feel the attraction for poetic license emerging.
The dinner on February 15 (at noon, tables are reserved for club members) appealed to us without reservation.
Starting with this unforgettable celery cut into a ribbon rolled up on itself and which forms like a tender shell, served with grated truffle, buckwheat...
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