about
The property
Constructed in 1734, the two houses on this property were originally barns linked to a neighboring farm. Throughout the years, the property has exchanged ownership multiple times, with the most recent transformation into a delightful bed & breakfast by the previous owners. John and Madeline are committed to upholding this tradition of hospitality at Le Grand Saule.
Located in the picturesque Béarn region of southwest France, it is renowned for its temperate climate, stunning views of the Pyrenees Mountains, and exceptional Jurançon wines. Moreover, the property is situated along the Voie du Puy-en-Velay, one of the oldest and most frequented French hiking trails on the "chemin de Saint-Jacques," attracting hikers journeying south towards Saint-Jean-Pied-de from late spring through fall.
About
what we do
John and Madeline Denison are esteemed American chefs who have spent nearly a decade immersing themselves in the culinary traditions and enchanting landscapes of France and other European countries. Their profound appreciation for French cuisine and lifestyle initially drew them to Paris, where they eventually crossed paths and discovered shared passions. Recognizing their deep connection to the area, they made the decision to settle down and, in August, acquired a charming property in Bugnein, France. Embarking on a new chapter as the proud owners of a bed & breakfast.
​
Le Grand Saule aims to provide a serene retreat in the countryside, perfect for relaxation or as a base for local exploration. They also seek to be a hub for culinary education, sharing their expertise through retreats focused on regional cuisine and hosting curated dining experiences that highlight local flavors.
​
​
About
John Denison
John Denison is the chef and co-host behind Le Grand Saule, a charming bed & breakfast where hospitality, great food, and natural beauty come together. A Washington, D.C. native, John’s culinary career spans over 14 years in Michelin-starred kitchens across Washington, D.C., Barcelona, Paris, Berlin, and Portland, Oregon. His passion for fresh, seasonal ingredients and thoughtful cooking is at the heart of every meal served at Le Grand Saule.
Beyond the kitchen, John has a deep love for gardening, shaped by his early years working in landscaping. That same passion is now reflected in the lush gardens surrounding Le Grand Saule, where guests can relax and enjoy the beauty of the countryside. Whether you’re looking for a peaceful retreat or an unforgettable dining experience, John looks forward to welcoming you.
About
Madeline Denison
Madeline Denison serves as the co-host, baker, and pastry chef at Le Grand Saule. Growing up as a military brat, she moved all over the United States, but it was in Paris that she found her home and passion for culinary arts. There, she proudly earned her diploma from Le Cordon Bleu, specializing in both savory cuisine and pastry. With ten years of experience in esteemed kitchens in Paris and Portland, OR, Madeline has developed a deep appreciation for French cuisine and the vibrant culture of the region. Now back in France, she is excited to embrace the opportunity to teach and host at Le Grand Saule.
