Architect Jean Nouvel designed the hotel buildings and swimming pool, taking his inspiration from tobacco driers. From this exceptional setting overlooking Bordeaux and the Garonne, you will enjoy the quiet of the vineyards and the park.

Arriving at the St. James in 2002, chef Michel Portos found a space to match his talent which is expressed in a cuisine that audaciously combines Mediterranean and exotic flavours with the products of the terroir of southwestern France.

Michel Portos works with ingredients from all regions of France, but he has a preference for those from the Gironde. His creative cuisine, represented by dishes such as "pig's foot crépinette with calamari and pequillo peppers with acidic pan juices and chorizo," or "roast langoustines with crunchy vegetable sushi and boquerone ice cream," is accompanied by the finest wines, selected and explained by the sommelier. There are two further temptations: "Côté Cour" (fish theme) and "Le Café de l’Espérance" (rotisserie).