Le Doyenné, Michelin Guide restaurant in Saint-Vrain, France.
Le Doyenné sits in converted castle stables topped with a glass ceiling, where solid wood tables and vintage banquette seating face countryside views. The space blends historic building elements with modern design.
The building once served as a studio for artist Niki de Saint Phalle before the design studio Ciguë transformed it into a contemporary restaurant. The renovation kept the historic structural features of the original space.
The chefs grow organic vegetables on the property and bring what they harvest directly to the kitchen, so the menu changes constantly based on what's ready to pick each week.
Reserve ahead since seating is limited and tables fill quickly, especially on weekends. Plan for a full afternoon or evening, as the meal takes several hours from start to finish.
Leftover food goes to farm animals rather than the trash, and every part of harvested produce gets used. This closed-loop approach makes zero waste central to how the kitchen operates.
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