Le Doyenné — Restaurant Review | Condé Nast Traveler

"The Paris region’s most hotly-anticipated opening of the last year can actually be found 25 miles south of the capital in the small village of Saint-Vrain. It’s where the Australian chefs James Henry and Shaun Kelly, known for their influence in the Parisian bistronomy movement, transformed the former stables of a 19th-century private estate into a working farm, restaurant, and guesthouse driven by the principles of regenerative agriculture. More than 100 varieties of heirloom fruits, vegetables, and herbs make their way into Henry’s vibrant cooking after being meticulously nurtured by Kelly, who has taken on the role of lead farmer. It’s all served on antiqued dishware in a sprawling dining room with exposed beams and floor-to-ceiling windows that keep the garden within close view. The experience doesn’t begin or end on the plate, however: guests are strongly encouraged to take their apéritif or digestive stroll through the farm." - Lindsey Tramuta