Aujourd'hui, je ne vous parle pas de bon goût mais d'hydrocarbures. Accrochez-vous car c’est une chose peu connue. Les engrais azotés de synthèse, ceux qui font pousser le blé et les légumes que vous mangez chaque jour proviennent de l’ammoniac (NH₃)....
Vous cherchez une soirée qui vaut le déplacement ?Ce genre de moments chaleureux qui restent gravés dans la mémoire ? Vous voulez passer une soirée avec des amis qui : apprécient l'art de vivre, aiment les plats qui régalent le corps et l'esprit veulent dénicher...
I have some good news for you. On May 16, we’ll be welcoming you back for another Nuit de Saint-Géry . We’ll be serving about ten dishes prepared fresh on the spot, featuring vegetables from our garden and Gascon pork (among other things). And who knows, maybe even cooked over an open fire...
When you’re in your 20s, you’ll eat just about anything. But when you’re in your 50s, 60s, or 70s, you start to wonder what you’re actually putting into your body. Even when it comes to something as simple as a sausage. And you’re right to be wary, because at that age, you’ve already seen enough of...
In my last letter, I took you on a journey through the world of sausages . Today, we’re going to tackle a topic that many manufacturers prefer to avoid. And for good reason. Sometimes, all it takes is a glance at a sausage’s casing to realize that you’ve been...
Do you like sausage? Really? So, with a sausage in your hand, have you ever found yourself thinking, “Is it worth the price… did I get ripped off?” If so, I understand. You’re not alone in this...
In my last article, I talked about industrial marketing strategies designed to make consumers fall in love with a product. You’ve already spotted those marketing tricks used by big brands, haven’t you? You know that a product labeled “Made in France” doesn’t...
In my previous letter, I talked to you about the false myth of abundance. Today, I’d like to discuss an industry trap that dates back nearly a century... Around 1940, the marketing departments of industrial product companies made a very lucrative discovery. And...
In my last letter, I talked to you about the illusion of choice. Now, let’s take it a step further. We think we love having choices. But, let’s face it, our brains are often fooled by cleverly crafted incentives, orchestrated by the marketing geniuses at...
Our work and our approach have been mentioned on numerous occasions in various articles and broadcasts.
Gault&Millau's 2026 Review For those lucky enough (and able!) to one day dine at the restaurant...
Patrick and Pascale Duler continue to cultivate black truffles using traditional methods. [...] But since...
I shared my (loosely inspired) recipe for oven-roasted cumin-rubbed leg of lamb with you. On Easter evening, I thought of...
Easter is the most important and oldest recorded Christian holiday. It celebrates the Resurrection...
Ingredients: 1 organic leg of lamb from the truffle fields, cumin seeds, aged lard in paste form. Preparation: You can make...
Aujourd'hui, je ne vous parle pas de bon goût mais d'hydrocarbures. Accrochez-vous car c’est une chose peu...
Vous cherchez une soirée qui vaut le déplacement ?Ce genre de moments chaleureux qui restent gravés dans la mémoire ?...
I have some good news for you. On May 16, we’ll be welcoming you back for another Saint-Géry Night . A...
When you're in your 20s, you eat just about anything. But when you're in your 50s, 60s, or 70s, you start to wonder...
In my last letter, I took you on a journey through the world of sausages . Today, we’re going to talk about a...
Do you like sausage? Really? So, with a sausage in your hand, have you ever found yourself thinking...
In my last article, I talked about industrial marketing strategies designed to make customers fall in love with the product...
In my last letter, I talked to you about the false myth of abundance. Today, I’d like to talk to you about a trap...
In my last letter, I talked to you about the illusion of choice. Now, let’s take it a step further. We think we love...
On October 15, 1958, a small revolution took place on Boulevard de Belle-Rive in Rueil-Malmaison, a suburb...
As you know, reviews in restaurant guides are like politicians' promises. They're not to be taken too seriously...
Imagine a crusty, fragrant loaf fresh out of the oven, with a soft crumb that takes you back to your childhood. It’s been...
farmer-chef
Patrick Duler, founder of Maison Duler, has been a producer committed to sustainable agriculture since 1984 in the Quercy region, at the Domaine de Saint-Géry.
Certified organic since 1997, Patrick Duler has always approached farming from a culinary perspective, seeking out healthy and flavorful products while respecting the environment.
