You are disappointed by bland pâtés with a minced texture and flavours enhanced by chemical additives.
I understand.
For Maison Duler, a pâté must never be a byproduct. It must be crafted from ingredients of the highest quality and freshness—from the meat and fat to the salt and spices.
I am talking about organic eggs, freshly ground organic pepper, and the meticulous attention to detail that transforms this simple terrine into something extraordinary.

On every terrine, we place a fresh bay leaf, picked from the tree just minutes before potting.

The roe deer live peacefully on the estate; each year, we manage the population through selective culling.
Just enough to prevent our vines from being entirely consumed, so that a few cabbages, lettuces, and tomatoes remain in the kitchen garden.

It is a stalk hunt; the animal is unaware of the hunter's presence.
There is no stress from dogs, chases through the woods, or erratic gunfire.
It is simply as if they fell asleep in the sun, dreaming of the vines they just nibbled or the water from the Source aux Loups that quenched their thirst.

For the gastronome you are, this detail is essential: the meat is tender, succulent, and juicy. And for the chef I am, this meat is exceptional.

We have used lean venison and the fat from our Gascon pigs to create this flavourful terrine, without any chemical additives.