In the grounds of the Château de Saint-Vrain, less than 40 kilometers south of Paris, nestles the Doyenné, a farm, restaurant, and bed and breakfast. This agricultural and gastronomic project was born from the imagination of chefs James Henry and Shaun Kelly, two lovers of nature as much as of cuisine. A look back at an adventure that has a bright future ahead of it…
For more than five years, chefs James Henry and Shaun Kelly have been working to create the farm of their dreams, a restaurant and guest rooms based around their vegetable garden. In this prestigious location, rich with a centuries-old history that has seen such renowned occupants as the Countess du Barry, the Borghese family, the Mortemart family, French-American artist Niki de Saint Phalle, and sculptor Tinguely, the two chefs have lovingly converted the barn into 11 rooms and a 40-seat dining room. To preserve the integrity of this listed historic site, they called on the expertise of local craftspeople. The result? A warm and comforting inn where a certain sweetness of life reigns…
The heart and soul of the restaurant is the vegetable garden, the star of the Doyenné. James Henry and Shaun Kelly have chosen to grow their vegetable garden in the walled garden, precisely where the estate’s historic vegetable garden had been dormant for 60 years. They are committed to regenerative agriculture, bringing back to life forgotten varieties of vegetables that make up their menus as the seasons change and the crops are harvested. Each morning, the team picks the best vegetables at their peak and combines them with game, poultry, or dairy products produced on site with the same integrity. Their gastronomic approach is tinged with gourmandise and sharing and is built around nature and good local products. To create a unique taste experience with every meal!
5 Rue Saint-Antoine, 91770 Saint-Vrain
Credits : @Luke Burgess