Australian chef James Henry made his name with his Parisian restaurant, Bones, which offered a minimalist, authentic, and unpretentious approach to cuisine. Today he is at the helm of Le Doyenné, a unique restaurant located in a restored centuries-old barn in the south of Paris.

More than a gastronomic project, Le Doyenné reflects a philosophy centred on regeneration, community and craftsmanship. The menu changes with the seasons and is created around ancestral vegetables grown using sustainable practices.

James and his team work in harmony with nature and its rhythms, creating an experience that goes beyond the dish: it’s a way of understanding time, the land and cooking.