Chef
Grégory Garimbay
- Discipline
- Chef
- Based in
- Fougères-sur-Bièvre, France
i. Biography
At Bellefeuille in Paris, the kitchen reads from the ground up: vegetables set the register, and Grégory Garimbay uses mustard, leek, and veal sweetbread to build contrast without crowding the plate. The stated balance of vegetal, mineral, and iodized gives the cooking its frame, while the photographed Ris de veau - Moutarde, Poireau shows the method clearly: measured technique, clean lines, and enough generosity to carry depth without heaviness.
The Climb
Training at Fourneau d’Alain in Pont-à-Mousson gave Grégory Garimbay a starting point in craft before the work moved into larger responsibility. The progression that followed has been steady rather than flashy, with each role adding to his command of flavor, structure, and place. That path now places Grégory Garimbay in two kitchens: today he is chef of Bellefeuille at Saint James Paris (since 2024) and chef of Avarum. The arc is one of accumulation, not reset.
Today
That statement points less to sentiment than to context: the room, the site, and the produce base shape the work. Grégory Garimbay also makes the farm part of the kitchen’s logic, naming the hotel’s organic land as a working asset for a vegetable-led cuisine.
Signature
Signature dishes include Ris de veau - Moutarde and vegetable-forward cuisine at Bellefeuille. The defining move is balance: produce leads, acidity and sharpness give lift, and the plate stays composed enough to let each element hold its place. It is contemporary cooking that still reads from tradition and taste rather than from effect.
In Their Words “I am a great lover of vegetables, and the hotel’s organic farm, which offers 45 hectares, including 1.5 hectares of market gardening, is a real asset that will carry my cuisine.”
Recognition
Grégory Garimbay has received Michelin Guide, one star (2022). Grégory's honors include Michelin Bib Gourmand (2025).
Profile updated July 2026
FAQ
Asked of Grégory
Where did Grégory Garimbay train or study?
Grégory Garimbay trained at Fourneau d’Alain in Pont-à-Mousson.
What recognition has Grégory Garimbay received?
Michelin Bib Gourmand (2025).
