{"id":171289,"date":"2025-06-03T10:00:00","date_gmt":"2025-06-03T08:00:00","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2025\/06\/03\/at-bellefeuille-gregory-garimbay-turns-vegetables-into-art\/"},"modified":"2025-06-03T10:44:38","modified_gmt":"2025-06-03T08:44:38","slug":"at-bellefeuille-gregory-garimbay-turns-vegetables-into-art","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2025\/06\/03\/at-bellefeuille-gregory-garimbay-turns-vegetables-into-art\/","title":{"rendered":"At Bellefeuille, Gr\u00e9gory Garimbay turns vegetables into art"},"content":{"rendered":"\n

What if Paris’s greatest luxury were now… plant-based? That’s the challenge facing Gr\u00e9gory Garimbay, chef of the Bellefeuille restaurant, as he unveils a seasonal menu inspired by the earth and its memories.<\/strong><\/p>\n\n

A vegetable garden as a starting point<\/h2>\n\n

It all began with a childhood memory. It’s of a family vegetable garden where, as a child, Gr\u00e9gory Garimbay observed natural cycles, colors and scents. This sensory imprint would follow him to the heart of Saint James Paris<\/strong>, a confidential address nestled in Place Adenauer, a stone’s throw from the Bois de Boulogne. <\/p>\n\n

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A publication shared by Saint James Paris (@saintjamesparis)<\/a><\/p><\/div><\/blockquote>\n