After his great-grandmother, grandmother and father, Nicolas Magie is the 4th generation of chefs in the Magie family. He left his one Michelin starred restaurant in Cenon (La Cape) for the Saint-James kitchens in 2012.
His did his military service at the National Army Circle. In the evenings, he used to work at François Clerc. Subsequently, he opened the restaurant- Wadja (Paris 6th) before becoming second-in-command to the chef at François Clerc in the 5th arrondissement of Paris.
In July 1999, he returned to Cenon where he opened La Cape in a house. This unusual gourmet restaurant became a renowned address and in 2004, Nicolas Magie obtained his Michelin star. 13 years later, he confirmed his attachment to the right bank by joining the Saint James and succeeded Michel Portos who parted to rejoin his native region of Marseille.
The duality of tradition and modernity that characterizes the architecture of the hotel finds an echo in the Michelin starred cuisine of Nicolas Magie who created dishes made of original and unexpected alliances. 90% of the products he works are local with vegetables, herbs, salads and fruits from the Valley of Sources (80% organic) and live fish directly bought from a wholesale fish merchants from the ports. He is also passionate about Basque products (pudding, Ibaïona ham, Espelette pepper ...) that his wife enabled him to discover, or even the bean of Béarn. His speciality is the truffle.
"Choosing exceptional products, meeting talented producers, the only goal of this approach is the pleasure I like to give," he says on the menu of the gourmet restaurant.
He likes to evolve the menu regularly along with the seasons. He proposes an 'Inspiration menu' where guests discover what they are eating when the dishes are served and some of which are not even on the a la carte menu.
Find Nicolas and his impressive menus at Le Saint James Restaurant.
Get all our exclusive travel inspiration and tour packages straight to your inbox!