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Le Saint-James Bouliac

Bouliac, France

Price on request

4.5/5

817 Reviews

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Le Saint-James Bouliac Restaurant

Chef Mathieu Martin

1 Michelin Star 2024


Creative cooking

"The values that are most important to my work are respecting my region's products and its gastronomic traditions. I update traditional dishes to create lighter, simpler versions of them. This sincere, generous, gourmet cuisine is built on sharing and enjoyment, and it features fresh, zesty flavours."

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Annual closing(s)

From 12/11/2023 to 02/07/2025

From 17/08/2025 to 25/08/2025

From 09/11/2025 to 17/11/2025

From 04/01/2026 to 19/01/2026

Plan your visit to the restaurant Le Saint-James Bouliac

Other restaurants at the property

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Le Café de L'Espérance

Cooking classics

Must experience

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Dive into the heart of Bordeaux’s vineyards

From its home in the heart of Bordeaux, Saint-James is the ideal starting point for exploring one of the oldest and most prestigious wine-making areas in the world. Taste the diversity of the vast terroir of Gironde, made up of six wine regions with distinct attributes. With the opportunity to visit wine estates in Bordeaux, Saint-Emilion, Médoc, Blaye, Graves, Sauternes and Entre-Deux-Mers, and to familiarize yourself with the subtleties of each appellation, you will be spoiled for choice.

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Cook like a chef

Gastronomy, some say, is the art of sharing. That’s why our chefs are so keen to share their passion for the region and its produce with amateur cooks, young and old, beginner or experienced. To embark on a culinary odyssey or explore a classic from French cooking, join Côté Cours, the cooking workshops led by the Saint-James team. Discover trade secrets and useful techniques from professionals, and give free rein to your talent in a friendly and empowering setting.

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Taste the Wine of the Saint-James estate

The estate contains a genuine treasure: an organic vineyard of some 13 acres/5 hectares, exclusively composed of Merlot. With some 950 vines that produce between 400 and 600 bottles per year, this is a producer that’s small in size, but big in reputation. Renowned oenologist Stéphane Derenecourt oversees the cultivation, vinification and harvest of the House vintage. Served exclusively in the hotel bar and restaurant, it perfectly complements the carefully conceived dishes on the menu.

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