The luxury of being accompanied
Throughout the year, we organise stays centred around our exceptional products, to give you unforgettable moments of emotion.
We will bring you all our knowledge on subjects close to your heart, from making sourdough bread from wild yeast, to truffle hunting, agroecology, or preparing dietary meals using pork.
You will enjoy the art of fine living at our house, Patrick's gourmet cuisine, and moments of exchange and sharing in harmony with our family.
Truffle hunting
Just like the vine and wine, the truffle is born from the mysterious alchemy between soil, climate, and the respectful intervention of man.
In January and February, every morning, we go «truffle hunting» with our dogs.
We invite you to share with us the magic of these unforgettable moments, under the soft winter sun.
Our dogs roam the plantation at the whim of their sense of smell to unearth the precious black diamond. We follow them, our eyes fixed on their every move, and as soon as they stop to scratch the soil, our hearts flutter with excitement. We've made a deal with our dogs: if they bring back a truffle, they get a kibble! Everyone's happy!
Those moments are not to be recounted, they are to be lived: all those scents, those emotions, his special relationship with animals, the winter light…
It's the night that surprises us, otherwise we wouldn't stop! We bring our precious harvest back to the kitchen: an explosion of aromas that will inspire Patrick to prepare the dinner you'll enjoy by the fireside.
To enjoy this unique experience, simply book your stay and you will take part in truffle hunting in real conditions by clicking on "Book".
Learning about indigenous sourdough
A highly immersive training, a warm way of life, simple yet gourmet cuisine, intense emotions – this is what we propose for this orchestrated stay.
Patrick Duler, drawing on his extensive knowledge of bread-making and years of experience, will be pleased to lead an in-depth, small-group training session where he will reveal all the secrets of bread, its fermentation and natural leaven.
A simple and effective method, whatever your level.
Bread, first and foremost, is a fermentation. And the ferment used at the estate is indigenous sourdough made from our truffier wheat flour and water from our source at les Loups.
Grind the flour in our millstone mill and visit the estate to understand the different varieties of wheat. Appreciate the difference that truffle wheat can make, both organoleptically and in terms of taste, and much more...
Making sourdough starter
Knead, fold, shape, form, …
24 hours later, bake
Cook, admire, savour
As many steps as we share for learning how to make truffle wheat bread with natural starter.
As there's no reward without effort, this 3-day training will also be an opportunity to enjoy the estate's gastronomic dining every evening, in an enchanting setting, and to discover the Grand Breakfasts.
Every lunchtime, we'll share our table as a family for special moments of conversation and relaxation over a fine bottle of wine, accompanied by the gentle piano notes of Camille.
The lazy gardener's vegetable patch
The opportunity to learn how to grow a lazy gardener's vegetable patch like ours, to watch vegetables grow serenely for maximum taste and flavour, and to enjoy them at our table, summer and winter.
For twenty years, no soil cultivation, no fertiliser, no pesticides, and no chemical inputs.
We encourage the mixing of cultures, fruit trees amongst vegetable rows, mulching, mowing, BRF, and watering with spring water or rainwater.
We only practice open-field cultivation (no greenhouses) and favour moving our hens through the mobile coop, where they scratch and aerate the soil.
With this form of permaculture, (a currently fashionable term), and intercropping, our vegetables do not get sick and do not need to be treated.
Inspired by the forest model, it's a «kitchen garden-orchard".
»Wild" in which the least is done possible to leave
to work with nature without forcing it.
To top it all off, thanks to this entirely natural and respectful cultivation method, our soils are alive, and the plants are robust because they seek their own nutrients from deep down. This results in flavourful, vitamin-rich vegetables and fruits. This is what interests us in cooking.
Learn and delight during these stays where knowledge of living things combines with simple cuisine to reproduce at home.
Patrick Duler
Pig husbandry
A curated stay where healthy and delicious cuisine, the French art of living, and great conviviality harmonise.
You will learn the rudiments of Gascon pork bacon, belly, cheek and lard cooking, which bring lightness and digestibility to cuisine.
You will discover how to bypass lactose intolerances, learn to recognise good fats from bad, to stay healthy, whilst developing a cuisine of pleasure.
The delights of pork are countless, and cooking with Gascon Black Pig bacon is a true bliss.
The fat from industrially farmed pigs (in the promiscuity of a real prison) only produces bad fat. In contrast, the black pig that lives its true pig life, from meadows to undergrowth, repays us by providing good fat, rich in omega 3 and 6 and unsaturated fatty acids (good cholesterol).
Fats are essential in daily life as they provide energy, contribute to body temperature regulation, as well as hormone synthesis and fertility. They supply essential fatty acids and enable vitamin absorption. However, not all fats are equal nutritionally. Let's therefore distinguish between «good» and "bad" fats.
The nutritional qualities of pigs raised for extended periods on agroforestry routes, between meadows and forests, result in a very high-quality fat with anti-cholesterol benefits: through its absorption, the body produces more HDL cholesterol (known as «good cholesterol»), which reduces triglycerides and protects the heart. It also promotes an increase in antioxidant substances, preventing oxidative stress and cardiovascular diseases.
Maison Duler's products also contain a significant amount of tryptophan, an amino acid that promotes the release of serotonin and plays a role in regulating the nervous system.
According to a growing number of nutritionists, good fats, combined with a diet low in sugar and smart accompaniments, contribute to a healthy diet.
We will teach you all the tricks for preparing, cooking, using lard and enjoying this good fat during this stay, where good and healthy harmonise.
Book an orchestrated stay
Would you prefer a relaxing stay, a culinary stay, or a truffle hunting stay?
Would you like to educate yourself while enjoying a relaxing and indulgent setting?
And book your dates with my wife Pascale by contacting us directly on 05 65 31 82 51.
I look forward to meeting you and sharing a moment of pleasant conviviality, in all simplicity. .
