A few words about James Henry: Australian chef, he has been coming to the Basque Country for years and is passionate about this region, its history and its food culture. He is now chef & farmer at Le Doyenné, driven by the desire to have access to healthier and delicious food grown in an environmentally responsible fashion, hence the drive to farm the land regeneratively.
Adrien & James decided to cook a 6 course menu, with only fish and vegetables from the Basque area (price: 45 euros). Courses will be served in Léna’s plates from la poterie de Guéthary whose been supporting Providence from the very beginning.
2 x 4 hand dinners on October 15th & 16th (book your table here) and 1 brunch on October 17th (first arrived first served, from noon).