Lovers of gastronomy and great wines will be enthralled by the evening that islined up for you on Thursday, 9 June.Alongside Virginie Basselot,Meilleur Ouvrier de France,2015, is Château Cordeillan-Bages chef, two Michelin stars andMeilleur Ouvrier de France, 2007.
Over dinner, theSaint James Parisrestaurant will be the backdrop for a four-hand symphony with the two chefs expressing their talent and creativity with a succession of sublime signature dishes showcasing the quality of the produce and subtly paired with wines from theDomaines Jean-Michel Cazes.
Dinner Menu
Garden peas on a Trébons onion royale, lettuce emulsion |Virginie BasselotChâteau Villa Bel-Air White2014 |Graves
Iced potato soup with oysters and Aquitaine caviar |Jean-Luc RochaBlanc de Lynch-Bages 2014 |Bordeaux
Fried Breton loin of cod, seasonal vegetables, lemon-balm butter |Virginie BasselotDomaine des Sénéchaux White 2013 |Châteauneuf-du-Pape
Lightly-smoked squab, field-mushroom cake, rhubarb and beetroot reduction |Jean-Luc RochaChâteau Lynch-Bages 2001 |Pauillac
Jivara chocolate, lemon and coconut |Jean-Luc Rocha
Gariguette strawberries with Port, lemongrass jelly and Greek yoghurt |Virginie BasselotRoquette et Cazes 2013 |Douro Doc
Subject to reservation atrestaurant@saint-james-paris.comor by telephone: +33(0)1.44.05.81.88