Orchestrated stays

The luxury of being guided

Throughout the year, we curate stays centered around our exceptional products, to provide you with moments of unforgettable emotion.

We will share all our knowledge with you on subjects that matter to you, from making indigenous sourdough bread and discovering truffles to agroecology and healthful pork-based cuisine.

You will enjoy the art of living of our house, Patrick's gourmet table, and moments of exchange and sharing in symbiosis with our family.

Truffle hunting

Much 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, guided by their sense of smell to find the precious "black diamond." We follow them, eyes fixed on their every move, and as soon as they stop to scratch the earth, our hearts skip a beat. We have a deal with our dogs: if they find a truffle, they get a treat! Everyone is happy!

These moments cannot be described, they must be lived: all these scents, these emotions, the special bond with the animals, the winter light…

Nightfall catches us by surprise, otherwise we wouldn't stop! We bring our precious harvest back to the kitchen: an explosion of scents that will inspire Patrick for the preparation of the dinner you will enjoy by the fireside.

To enjoy this unique experience, simply book your stay and take part in a real-life truffle hunt by clicking on "Book".

Learning to make indigenous sourdough bread

Advanced training, a warm art de vivre, simple yet gastronomic cuisine, and intense emotions—this is what we offer during this curated stay.

Patrick Duler, drawing on his extensive knowledge of bread-making and years of experience, will be pleased to lead an in-depth training session for a small group, during which he will reveal all the secrets of bread, fermentation, and indigenous sourdough.

All these stages we share to learn how to make indigenous sourdough bread from our truffle wheat.

Since there is no effort without reward, this 3-day training session will also be an opportunity to enjoy the estate's gastronomic table every evening in an enchanting setting, and to discover our Grand Breakfasts.

Every lunchtime, we share your table as a family for special moments of exchange and relaxation over a fine bottle of wine, accompanied by Camille's gentle piano notes.

The lazy gardener's vegetable patch

The opportunity to learn how to cultivate a "lazy gardener's" vegetable patch like ours, to watch vegetables grow in total serenity for maximum taste and flavor, and to enjoy them at our table, summer and winter alike.

For twenty years, there has been no tilling, no fertilizers, no pesticides, and no chemical inputs.

We favor mixed cropping, fruit trees in the middle of vegetable rows, mulching, mowing, ramial chipped wood (BRF), and watering with spring water or rainwater.

We only grow crops in open fields (no greenhouses) and prioritize the passage of our chickens in a mobile coop to scratch and aerate the soil.

With this form of permaculture (a fashionable term today) and companion planting, our vegetables are healthy; there is no need to treat them.

Inspired by the forest model, it is a "vegetable-orchard

wild" in which we do as little as possible to let

working with nature without forcing it.

To crown it all, thanks to this entirely natural and respectful method of cultivation, our soils are alive and our plants robust, as they seek out their own nutrients deep underground. This produces vegetables and fruits full of flavor and vitamins. This is what interests us in the kitchen.

Learning and feasting during these stays where knowledge of the living world is combined with a cuisine that is simple to recreate at home.

Patrick Duler

The diet of the pigs

A curated stay where healthful and gastronomic cuisine, the French art de vivre, and warm conviviality harmonize.

You will learn the basics of cooking with fatback, ventrèche, cheek, and Gascon pork lard, which bring lightness and digestibility to your cooking.

You will discover how to bypass lactose allergies and learn to distinguish good fat from bad to stay healthy while creating pleasure-filled cuisine.

The delights of the pig are countless, and cooking with the fat of Gascon black pigs is a true joy.

The fat from industrial pigs raised in batteries (in the confinement of a virtual prison) provides only poor-quality fat. In contrast, the Gascon black pig, living its true life as a pig between meadows and undergrowth, rewards us with good fat, rich in omega-3 and 6 and unsaturated fatty acids (good cholesterol).

Fats are essential in our daily lives as they provide energy, help regulate body temperature, and contribute to hormone synthesis and fertility. They provide essential fatty acids and allow the absorption of vitamins. However, not all fats are equal nutritionally. Let us therefore distinguish "good fat" from bad.

The nutritional qualities of pigs raised over a long period on agroforestry pastures, between meadows and forests, result in very high-quality fat with anti-cholesterol properties: when consumed, 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 disease.

Maison Duler 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 an increasing number of nutritionists, good fat, combined with a diet low in sugar and intelligent accompaniments, contributes to a healthy diet.

We will share our expertise on preparing, cooking, and using lard, helping you benefit from these healthy fats during a stay where flavor and well-being harmonize.

Book a curated stay

Do you prefer a stay focused on relaxation, culinary arts, or truffle hunting?

Would you like to learn while enjoying a setting dedicated to relaxation and gastronomic pleasure?

Please book your dates with my wife Pascale by contacting us directly at +33 (0)5 65 31 82 51.

We look forward to meeting you and sharing a moment of warm conviviality and genuine simplicity.