An evening that will never be repeated
The produce available at the Domaine at that moment.
A winemaker present to choose the pairings and personally serve the wines.
A guest chef when the occasion allows, alongside Louis-Dominique and Patrick Duler.
A pianist.
Around ten dishes created on-site.
And thirty-five guests at most.
Each Nuit de Saint-Géry is built in a few hours, based on what the Domaine can truly offer that day.
The menu adapts to the produce.
Never the other way around.
with lamb from the truffle orchards
Next Nuit de Saint-Géry: August 22, 2026
In July, the heatwave dictated the menu
For the Nuit of July 18, 2026, Sébastien Gay arrived at the Domaine the day before.
The heatwave had delayed the vegetable garden.
No tomatoes. No aubergines. Very few Padrón peppers.
We had to set aside what we might have hoped to cook in mid-July and look at what was actually there.
Sébastien gathered spring onions, new potatoes, lovage, wild purslane, and fig leaves.
Together with Louis-Dominique and Patrick, he composed the menu from this harvest, the ingredients available in the kitchen, and the produce of the Domaine.
In the evening, a dozen dishes are served from the kitchen, including courgette flowers stuffed with lamb from the truffle orchards
and a Drôme caillette with duckling offal.
The dishes are decided on the spot
The guest chef discovers the produce on the day or the day before.
Patrick Duler sets one simple rule:
“I don’t ask the chef to arrive with a menu. I ask them first to look at what the Domaine has provided, and sometimes what it has refused to provide.
Then, we cook.”
with the help and collaboration of Patrick and Louis-Dominique Duler
The starting point is what has been gathered from the vegetable garden that day, the ingredients available in the kitchen, and the Maison’s cured meats.
During the day, the chef, Louis-Dominique, and Patrick taste the produce, exchange ideas, and begin to cook.
in the kitchen
If a vegetable is missing, if it is not ripe enough or simply not good enough, it is set aside.
Even if it means abandoning the planned dish.
Yet, in just a few hours, around ten coherent dishes must be created, including dessert, and served to thirty-five guests.
As the dishes begin to take shape, the winemaker chooses the cuvées and vintages he wishes to serve with each.
The same produce, the same people, and the same wines will never be brought together in this way again.
“I really wasn't expecting this level of cuisine.”
Sébastien D.
You move freely between the kitchen, the drawing rooms, and the gardens
Les Nuits de Saint-Géry are not structured like a conventional dinner.
The dishes are plated in individual portions, with their own cutlery, on large silver trays passed among the guests.
You take a portion, you taste, and then the next tray arrives.
The meal is primarily served standing. Seating remains available whenever you wish.
There are no set tables or assigned seats.
The kitchen remains open throughout the evening.
You witness the preparations, the final seasonings, and the service adjustments.
You speak directly with the chefs in the heat of the action.
“I didn’t expect to see people who didn’t know each other at the start of the evening talking together like that.” JMP
With chef Christophe Saintagne, Ducasse-Baccarat, 31 January 2026
This freedom is possible because each Nuit is limited to thirty-five guests.
Enough to give the evening momentum.
But not so many as to make the chefs, winemakers, or musicians inaccessible.
The winemaker is present
A winemaker or a wine house is at the heart of every Nuit.
The winemaker does not simply send us a few bottles along with a technical sheet.
He comes to the Domaine, follows the creation of the dishes, chooses his pairings, and serves his wines to the guests.
He can explain a specific plot, a vintage, or a decision made in the cellar.
The wines remain available throughout the evening. They are included in the price of the Nuit, as are the other beverages.
In November 2025, Gérard Boudot, from Domaine Étienne Sauzet, notably served two Montrachet Grand Cru in magnums.
In January 2026, Charles Perrin brought seven cuvées and vintages from Château de Beaucastel to accompany the truffle and the cuisine of Christophe Saintagne.
31 January 2026
These bottles matter.
But their rarity alone does not define a Nuit.
What matters is that they are opened to accompany the dishes created that day and served by those who know them intimately.
The piano follows the rhythm of the evening
There is always at least one pianist.
He plays, stops, resumes, changes register, and adapts to what is happening in the drawing rooms.
Sometimes, a second musician joins (guitar, flute, trumpet...).
Sometimes, the guests sing.
Some evenings end with four hands playing the piano.
Music does not interrupt the dinner to demand silence.
It follows its movement.
What a Nuit de Saint-Géry includes
- around ten courses, including dessert;
- wines chosen to pair with the dishes;
- other beverages served during the evening;
- the presence of a winemaker or a wine house;
- at least one pianist;
- open access to the lounges, gardens and kitchen;
- a maximum of thirty-five guests.
The meal is primarily served standing, with seating available.
The estate's five guest rooms are offered separately for those who wish to stay overnight at Domaine de Saint-Géry.
What the guests say
« A wonderful moment of conviviality, combined with an atmosphere of luxury and exceptional produce. Congratulations on this achievement. »
Odette and Albert
“What a wonderful family! A memorable evening. Harmony. Precision. A weekend outside of time. Thank you.”
Marine B. de la B.
Certain editions were centered on the black truffle.
Others centered around the summer vegetable garden, lamb from the truffle orchards, medieval cuisine, or wines from Alsace, Burgundy, Corsica, Armenia or the Rhône Valley.
But none have ever been repeated.
The next Nuit will take place on 22 August 2026
The next day, the same group will no longer be gathered.
The produce available will have changed.
The dishes and pairings too.
A maximum of thirty-five people can experience this edition.
Each Nuit de Saint-Géry is born from the produce available at the Domaine, the wines brought by the winemakers
and the vision of the chefs present.
Nothing is repeated, nothing is entirely planned.
Here is the list of previous evenings; each represents a menu, a moment that could only happen once:
18 July 2026: The heatwave decides the menu
Sébastien Gay · David Reynaud, Domaine Les Bruyères · Champagne Bollinger
Deprived of tomatoes and aubergines by the heatwave, Sébastien Gay, Louis-Dominique and Patrick Duler worked with the produce actually available:
courgette flowers stuffed with lamb from the truffle orchards, Drôme-style caillette with duckling offal, wild plants and vegetables from the Domaine.
Biodynamic Crozes-Hermitage from David Reynaud and three Bollinger cuvées accompanied this cuisine, decided on the spot.
Discover this Nuit de Saint-Géry
with vegetables from the estate
16 May 2026: The Middle Ages, without the folklore
Patrick and Louis-Dominique Duler · Julien Pilon · Éric Collinet
Medieval cuisine reinterpreted using produce from the Domaine by Patrick and Louis-Dominique Duler.
Côte-Rôtie from Julien Pilon and champagnes from Éric Collinet extended this journey, accompanied on the piano by Fabien Prou.
Discover this Nuit de Saint-Géry
31 January 2026: Truffles according to Christophe Saintagne
Christophe Saintagne, Ducasse Baccarat · Charles Perrin, Château de Beaucastel
Christophe Saintagne prepared black truffles featuring produce from the winter kitchen garden, with Louis-Dominique and Patrick Duler. Charles Perrin brought seven cuvées and vintages from Château de Beaucastel; Fabien Prou and Laura Portelli accompanied the evening with piano and song.
Discover this Nuit de Saint-Géry
Châteauneuf-du-Pape
8 November 2025: From Burgundy to Armenia
Cédric Béchade, L’Auberge Basque · Gérard Boudot, Domaine Étienne Sauzet · Marie Siranossian, Agos
Cédric Béchade prepared the lamb from the truffle orchards nose-to-tail, in ten dishes inspired by the autumn kitchen garden.
Six wines across three vintages led the evening from the Caucasus to Burgundy, notably featuring two Montrachet Grand Cru magnums from Domaine Étienne Sauzet.
Discover this Nuit de Saint-Géry
add the final seasoning before serving the dishes
23 August 2025: Quercy Blanc between Cadaqués and Pouilly-Fumé
Louis-Dominique Duler · Ivo Pagès · Sébastien Redde
Louis-Dominique and Patrick Duler composed a cuisine of the Quercy Blanc region accompanied by wines from Cadaqués by Ivo Pagès and Pouilly-Fumé by Sébastien Redde.
A summer evening extended with Fabien Prou at the piano, the fire, and the stars until three in the morning.
Discover this Nuit de Saint-Géry
roasted on the Feuerring
9 August 2025: The ocean comes to Quercy Blanc
Patrick Bachelard, Cave 1950 · Thierry Amiot · David Combier
Patrick Bachelard paired his ocean-inspired cuisine with produce from the Domaine, with the collaboration of Louis-Dominique Duler. Chassagne-Montrachet from Thierry Amiot and Crozes-Hermitage from David Combier accompanied this unlikely gathering of Royan, Burgundy, and Quercy.
Discover this Nuit de Saint-Géry
by Patrick Bachelard
26 July 2025: The Domaine's kitchen garden, facing south
Clément Lessoud, Hortùs · Guillaume Pire, Château de Fosse-Sèche · Élise Dechannes
Clément Lessoud and his team crafted a Southern-style cuisine based on vegetables from the kitchen garden.
Wines from Guillaume Pire and organic champagnes from Élise Dechannes accompanied the dishes,
while Antoine Drye on trumpet, and Fabien Prou and Camille on piano, carried the evening until four in the morning.
Discover this Nuit de Saint-Géry
prepare the beetroot brioche
Clément Hortus in Toulouse
Cured pork fat with herbs and lovage
Since 2013, they have come to Saint-Géry
Each Nuit brings together people whose professions would not necessarily have led them to work together.
They come to the Domaine, discover the available produce, cook, select the wines, and serve them to the guests themselves.
Guest chefs
- Christophe Saintagne Ducasse-Baccarat,
- Sylvain Sendra Fleur de Pavé* Paris,
- Christophe Dufau Les Bacchanales* Vence,
- Cédric Béchade L’auberge Basque* Saint-Pée-sur-Nivelle,
- Stéphane Tournié Les jardins de l’Opéra* Toulouse,
- Sébastien Broda Grand Hôtel* Cannes,
- Nicolas Brousse,
- Clément Lessoud,
- Simon Carlier,
- Daniel Baratier,
- Alain Lamaison Les Barmes de l’Ours* Val d’Isère,
- Pierre Sang Boyer Paris, …
Winemakers and wine houses:
- Jean-Michel Deiss Domaine Marcel Deiss, Alsace ,
- Charles Perrin, Château de Beaucastel, Châteauneuf-du-Pape,
- Champagne Bollinger,
- Marie Siranossian with Agos, her Armenian wine,
- Laurent Combier, Domaine Combier, Crozes-Hermitage,
- Alain-Dominique Perrin, Château Lagrézette, Cahors,
- Fabien Jouves, Mas del Périé, Cahors,
- Philippe Lejeune, Château Chamberts Cahors,
- Gérard Boudot, Domaine Sauzet, Puligny-Montrachet,
- Sébastien Redde, Domaine Michel Redde, Pouilly Fumé,
- Guillaume Pire, Château Fosse Sèche, Saumur,
- Caroline Frey, Domaine Jaboulet Hermitage et Château La Lagune, Médoc,
- Catherine et Jean-Marie Le Bihan, Domaine Le Bihan, Côtes de Duras,
- Jean-Charles Abatucci, Domaine Comte Abatucci, Corsica,
- Philippe Cohen, Château Vieux Taillefer, Saint-Emilion,
- Elise Dechannes Champagne, ...
