childhood spent in the old part of Marseille, accountancy studies and then the determination to become a chef …
Michel Portos has long since abandoned sauces for reductions, the small jus deliciously perfumed with spices and herbs. His cuisine is influenced by the
Maghreb, Asia, to a major degree by the Mediterranean Basin and henceforth by the Girondin terroir in a perfect dosage of flavours.
He interprets the register of the acidic perfectly thanks to his wide use of citrus fruits and vinegars. He always seeks to introduce a "crunchy" element for the sake of balance. He loves dishes that reflect people and special situations, interpreting them in his very own way. There are no traditional recipes on the Saint-James menu. "This type of cuisine is done very well by local craftsmen. A gourmet restaurant must be creative."
Michel Portos' cuisine "titillates the palate". It is all about depth. It surprises. It astounds. It seduces. An article in a magazine that is skilled in unearthing the talents of today wrote, "Sincere, intense and impertinent, Michel Portos' cuisine turns our certitudes upside down. It pegs out new territory for the 21st century eater who does not see merely to partake of gourmet delights but also has a keen eye for the cultural and aesthetic values of the plate".
At the Saint-James, we know how to cultivate the beautiful as well as the good. In the ...
7 Rue Du Théâtre
66000 Perpignan, France