LOADING By continuing to browse, you accept the use of cookies for statistical and personalization purposes. (find out more) WELCOME TO SAINT-JAMES A LITTLE HISTORY ARCHITECT HOTEL RESTAURANT MENUS ROOMS & SUITES Nicknamed the "balcony of Bordeaux" because of its panoramic view, Bouliac has long attracted gourmets, gourmets and lovers of the art of living. Already after the war, people came to this village nestled above Bordeaux to have lunch, dance, go green, have fun. Since 1989, one of the most beautiful 18th century farmhouses in Bouliac has been transformed into a hotel and restaurant. A chic and confidential address called Saint-James, named after the famous street in the historic center of Bordeaux. Former restaurant, the 18th century farmhouse which now houses the Saint-James was transformed and extended in 1989 by Jean Nouvel. The architect then imagined four pavilions, connected to the original building, to create the hotel rooms. Pavilions that this native of Lot-et-Garonne wanted inspired by the tobacco dryers of yesteryear. The architect even took care to preserve their rusty, weathered, chipped appearance, so as not to alter anything. Its other approach: opening up the farmhouse and the pavilions to the surrounding nature. To invite you to lunch, dinner, sleep, stretch out, relax in the middle of the vines. An achievement as atypical as it is aesthetic, now classified as a 20th century heritage by the Ministry of Culture. PICTURE GALLERY MENU

LOADING En poursuivant votre navigation, vous acceptez l’utilisation de cookies à des fins statistiques et de personnalisation. (en savoir plus) RESTAURANT & BAR THE SAINT-JAMES RESTAURANT MENUS A SEPARATE BAR RESERVATIONS Lunch or dinner at Saint-James means taking up residence in the middle of nature, surrounded by greenery and vines. The architect Jean Nouvel designed the room like a terraced garden, which follows the slope of the hill with precision and perfection. In the kitchen, Nicolas Magie is also doing wonders. Originally from Cenon, the Aquitaine region is one of his sources of inspiration, just as much as the market of the day. Passed in houses as prestigious as the Miramar in Biarritz or the Crillon in Paris - alongside the chef Christian Constant-, he offers an inventive, creative cuisine, never far from the great classics, while knowing how to stand out to better mark the taste buds and minds. PICTURE GALLERY MENU