Restaurant Le Saint-James is the gastronomic restaurant of the Relais & Châteaux Hotel Le Saint-James, located in Bouliac. Bouliac is a small town about ten minutes away from Bordeaux. The Relais & Châteaux Saint James is an icon of luxurious hospitality in combination with art and design. Architect Jean Nouvel designed the hotel and restaurant and created a contemporary property with stunning views on Bordeaux city. For more information about this hotel, please see our hotel section.

Guests of restaurant Saint-James enter the dining room through the lobby in the authentic part of the hotel. The restaurant is located in the modern outbuilding and offers a frontal view on the own wine domain and the city of Bordeaux. The interior is in line with the design of the hotel: stylish, modern, and with special attention to art and colours. Because the dining room has been built like a stage in three levels, all guests can enjoy the magnificent views. The floor-to-ceiling windows offer a panoramic view on the Garonne and the rows of Merlot vines from Saint-James that produce the local Saint-James ‘Vin du Jardin’. Restaurant Saint-James seats up to 60 diners and is open from Tuesday till Saturday. During summer, guests can relax and enjoy dinner on the adjacent terrace.

Executive Chef Nicolas Magie is in charge for the kitchen of Saint-James. He left his restaurant in La Cape in Cenon in 2012 and made the switch to the kitchens of Saint-James. Daily fresh ingredients and local terroir products inspire his imaginative and delicious menu. This menu continuously changes with the seasons and the chef offers a cooking style with a classic French base, which is expanded with refined and modern touches. As a starter the chef serves a balanced combination from coquille St Jacques, oyster, cockles and celery. The dish is refreshed with an apple sorbet and completed with oscietra Grand Cru caviar and a cream of raw milk. Pigeon from Mme Leguen is served rossini style with foie gras, structures of artichoke, a tuile of artichoke with pigeon, artichoke filled with pigeon, oil of artichoke, purée from onions with truffle and artichoke. Pastry chef Sébastien Bertin serves original dessert combinations like a delicious chocolate ganache, with a Guanaja crunchy biscuit, fleur de sel, and a parsley sorbet.

Located near Bordeaux, wines are very important at Le Saint-James as well. The cellar boasts around 2000 wines chosen by the sommeliers. Restaurant Director Fabio Rambaldi knows exactly how to spoil the guests in a friendly and professional way.

The gourmet restaurant Le Saint-James is one of the major attractions of the Bouliac region. It is home to the awarded Executive Chef Nicolas Magie, who offers guests an interesting take on the French cuisine. His imaginative, delicious menus are inspired by daily market offerings and are continuously changing with the seasons. The setting is luxurious and appeals to a wide audience who love quality products, comfort and terroir.

Written by Sven & Frank