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This prestigious hotel in the 16th arrondissement of Paris aims to engage guests in biodiversity by serving seasonal vegetables and fruits from its own gardens.
The Saint James Paris cultivates an organic vegetable garden in Seine-et-Marne. From there are sourced many of the vegetables, herbs and flowers used by chef Julien Dumas and a large part of the fruit chosen by pastry chef Jeanne Lecourt. Beehives have also been installed there, ensuring the supply of the property with a succulent honey used in desserts.