Food at Les Deux Chevres is focussed on market fresh organic ingredients. Vegetables that are in the ground one day, and on the producer stalls the next. Our products change with the seasons, from the markets best suppliers


Buffet Breakfast; gastronomic picnics, cooking classes


Chef Kevin Roehrig

Young bi-lingual French chef Kevin Roehrig started work alongside the legendary French pastry chef Yann Bonneau. From there he gained his experience in some of the most famous kitchens in Europe. The 3* Waterside in at Bray, with the Roux Brothers, then three years in the team of Rasmus Kofoed at world no 12 restaurant 3* Geranium in Copenhagen, and then for a dash of Italian pasta pizazz, two years at 1* Tosca in Geneva. In March, Kevin and his wife Audrey will join the team at Les Deux Chevres.


Tasting lunches, and gastronomic private dining.