Hailing from the Southwest of France, born in Périgueux, Mathieu Martin studied in La Rochelle, before moving on to various prestigious establishments.
In 2012, he joined the Saint-James team, rising through the ranks to become the restaurant's fourth Chef as of January 2020.
Since then, he has continued to shine under the Michelin star. Deeply rooted in the flavours of his native land, Mathieu Martin's cuisine is inventive, instinctive, playful and daring.
Originally from the Mayenne region of France, Sébastien Bertin developed a passion for cooking while helping his mother prepare family meals. To perfect his skills, he took a CAP in cookery, followed by training in restaurant pastry-making.
Pastry Chef at Le Saint-James since 2004, he won the “Championnat de France du dessert” in 2009. Agile in his creations, he oscillates between classic and contemporary, his savoir-faire lies in lightness and the combination of surprising ingredients.
Originally from Bordeaux, Frédéric Rouglan developed a passion for wine and gastronomy from an early age. After his studies, he moved to the capital and joined the prestigious Pavillon Ledoyen, where he honed his expertise for ten years within this three-star institution.
Wishing to return to his native region, he came back to Bordeaux and worked in several Michelin-starred establishments before joining Le Saint-James as Head Sommelier in 2018.
Curious and meticulous, he brings his expertise to a wine list where grand crus intertwine with unique discoveries, guiding each guest through a singular sensory experience.
