An evening that will never be repeated
Dishes are served on large silver trays. You taste the food, chat with others, and move from the living rooms to the gardens. The kitchen remains open: you can go in to watch the chefs at work and talk with them during service.
Over the course of the event, guest chefs come to cook with the estate’s produce, with the help and support of Louis-Dominique and Patrick Duler.
Winemakers and representatives from wine houses select the pairings with the dishes and serve you their wines themselves.
Next Event: Saturday, October 24, 2026, at 8:00 p.m.
Sylvain Sendra in the kitchen; wines from Étienne Julien and Gramona.
€170 per person—meals, wine, water, and coffee included.
Maximum of 35 guests.
Accommodations on-site or nearby; must be booked separately.
Discover and book the next Night
10 dishes conceived on-site that same day.
35 guests maximum.
Each “Nuit de Saint-Géry” is put together in just a few hours, centered around the estate’s produce.
The menu is tailored to the produce.
Never the other way around.
with lamb from the truffle orchards
Next Nuit de Saint-Géry
Discover previous Nuits de Saint-Géry
The dishes are decided on the spot
The guest chef discovers the produce on the day or the day before.
Patrick Duler sets a simple rule:
“I don’t ask the chef to arrive with a menu. I ask him first to see what the Domaine has provided, and sometimes what it has refused to yield.
Enthen, we cook.”
During the day, the chef, Louis-Dominique, and Patrick taste the produce, exchange ideas, and begin to cook.
with the help and collaboration of Patrick and Louis-Dominique Duler
in the kitchen
“Even my seasoned taste buds will remember this for a long time.”
Fabienne S.
You move freely between the kitchen, the drawing rooms, and the gardens
Les Nuits de Saint-Géry are not organized like a conventional dinner.
Dishes are prepared in individual portions, complete with cutlery, on large silver platters that circulate among the guests.
You take a portion, you taste, and then the next tray arrives.
The meal is primarily served standing up. Seating is available if you'd like to sit down.
There are no assigned tables or seats: you can switch seats between courses.
The kitchen remains open throughout the evening.
You see the preparation, the final seasoning and the adjustments of the service.
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 35 guests.
Enough to give the evening momentum.
Not enough to make the chefs, winemakers, or musicians feel distant.
The wines
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 magnums of Montrachet Grand Cru.
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
Music
Sometimes, the guests sing.
Some evenings end with four hands at the piano.
What a Nuit de Saint-Géry includes
- Ten dishes, including dessert;
- wines chosen to pair with the dishes;
- other beverages served during the evening;
- the presence of a winemaker or a wine house;
- the presence of a chef;
- open access to the lounges, gardens and kitchen;
- 35 guests maximum.
The meal is primarily served standing, with seating available.
The Domaine’s five guest rooms are available 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 de Saint-Géry
The next Saint-Géry Night will take place on Saturday, October 24, 2026, at 8:00 p.m.
Recent Nuits de Saint-Géry
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 a list of previous evenings; each represents a menu, a moment that could only happen once:
22 August 2026: The menu changed until the last moment
Sarah Mainguy, Freia · Romain Perrollaz · Jean-Luc Baldès, Clos Triguedina · ODE Trio
After about a year and a half without cooking together, Sarah Mainguy and Romain Perrollaz reunited at Domaine
to create the evening menu using ingredients from the vegetable garden and the cellars.
Their initial ideas continued to evolve as the day went on.
For dessert, Sarah and Romain ultimately decided not to choose just one: they served three.
Discover how the menu for 22 August took shape
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.
with vegetables from the estate
Discover this Nuit de Saint-Géry
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 around 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 on piano and vocals.
Châteauneuf-du-Pape
Discover this Nuit de Saint-Géry
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.
add the final seasoning before serving the dishes
Discover this Nuit de Saint-Géry
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.
roasted on the Feuerring
Discover this Nuit de Saint-Géry
9 August 2025: The ocean comes to Quercy Blanc
Patrick Bachelard, Cave 1950 · Thierry Amiot · David Combier
Patrick Bachelard brought his ocean-inspired cuisine to the estate’s produce, working alongside Louis-Dominique Duler.
Thierry Amiot’s Chassagne-Montrachet and David Combier’s Crozes-Hermitage accompanied this unexpected meeting of Royan, Burgundy, and Quercy.
by Patrick Bachelard
Discover this Nuit de Saint-Géry
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.
prepare the beetroot brioche
Clément Hortus in Toulouse
Cured pork fat with herbs and lovage
Discover this Nuit de Saint-Géry
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, ...
