Le Doyenné is a unique restaurant and farm located on the grounds of Château de Saint-Vrain, just outside Paris. Chefs Shaun Kelly and James Henry focus on sustainable and regenerative agricultural practices, supplying the restaurant with heirloom vegetables from a restored potager. The historical site, previously a residence for nobility, has been transformed into an engaging culinary destination featuring a glass-walled dining room and 11 guest rooms. The approach to gardening emphasizes composting and preserving microbial life, enhancing both sustainability and flavor in their culinary offerings.
The chef-owners, along with the Mortemarts, have restored and converted Le Doyenné, the old barn on the property, into a glass-walled dining room overlooking their potager.
Here's how Kelly explains their approach to gardening: "we chose to eschew the modern practice of tilling in favor of gentle decomposition through the use of compost and mulch, capturing carbon and preserving the microbial life that had been nurtured for centuries."
Collection
[
|
...
]