In 2021, the Bertrand group, the owner of Saint James Paris, bought Clos de Nonville, a 50-hectare property south of Fontainebleau. The property includes market gardening in agroecology, IGP Ile-de-France vines, an orchard of old varieties, and truffle oaks. Julien Dumas is the starred chef of the kitchens of the "Saint James," a Parisian Relais & Chateaux is a supporter of regenerative agriculture.

The hotel's restaurant, Bellefeuille, is now sourcing its vegetables from an on-site garden and is planning to focus on old or exogenous plants adapted to climate change.  

The hotel also looks into fish farming and crayfish breeding on its property.