Jean-Luc Rocha moves to Saint-James
Emblematic chef of Cordeillan-Bages where he received two stars, Jean-Luc Rocha, Meilleur Ouvrier de France has just taken over the kitchens of Saint James where he will propose his gourmet and reassuring cuisine. “Saint James is a magnificent house, a haven of greenery and tranquility in the city,” says Jean-Luc Rocha. A la carte, you will find some of his signature dishes such as the Papin oyster and caviar of Aquitaine which are tossed in a soup of potato Vichy way. But also the foie gras in sesame and poppy crust or the pigeon marinated for six hours in an Earl Gray tea then roasted. He will be supported by two young talents: pastry chef Mathias Alet and sommelier chef Elise Esnouf.