FROM GARDEN TO PLATE
Nestled in the verdant countryside within the grounds of the Château de Saint-Vrain, less than 40 km south of Paris, lies Le 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 well as cuisine. A look back at an adventure with a bright future ahead…
For over five years, chefs James Henry and Shaun Kelly have been dedicated to creating their dream farm, a restaurant and guesthouse centered around their vegetable garden. In this prestigious location , steeped in centuries of history and home to renowned figures such as the Countess du Barry, the Borghese family, the Mortemart family, the Franco-American artist Niki de Saint Phalle, and the sculptor Jean Tinguely, the two partners lovingly converted the barn into 11 guest rooms and a dining room seating 40. To preserve the integrity of this listed historical site, they enlisted the expertise of local artisans. The result? A warm and welcoming inn where a certain gentleness of life prevails …
The kitchen garden , a true star of the Doyenné, is the heart and soul of the restaurant . James Henry and Shaun Kelly chose to cultivate their garden in the walled garden, precisely where the estate's historic kitchen garden had lain dormant for 60 years. Advocates of regenerative agriculture , they are reviving forgotten vegetable varieties that shape their menus according to the seasons and harvests. Every morning, the team picks the finest vegetables at their peak and pairs them with game, poultry, or dairy products made on-site with the same commitment to quality. Their culinary approach is imbued with a spirit of indulgence and sharing, built around nature and the finest local produce. The result is a unique gastronomic experience with every meal!
The Deanery
5, Rue Saint-Antoine, Saint-Vrain
