Patrick Duler, founder of Maison Duler, is a chef and producer committed to sustainable agriculture since 1984.
Certified organic since 1997.
Farmer beyond organics
Based at Domaine de Saint-Géry, near Cahors in the Quercy Blanc, Patrick Duler has always had a gastronomic vision of agriculture, in search of wholesome, flavourful products while respecting the environment.
"By growing and raising with
Patrick Duler
respect for nature, we obtain the most
flavourful and wholesome food."
The philosophy at the Domaine is based on agroforestry and biodiversity:
• No chemical inputs. Only plant-based preparations made on-site are used
• Little or no tilling, which promotes underground life and fights erosion
• Direct seeding under permanent cover
• Companion planting
• Hedgerows planted among the vines and wheat fields
• Market gardening on living soil, RCW (Ramial Chipped Wood)…
For 15 years, Patrick raised Gascon pigs, about thirty a year, under
organic farming standards, extensively in their natural environment, following ancestral methods.
The soul of a farmer, the hands of a chef
Patrick Duler opened his gastronomic restaurant in 1984, in the heart of the
countryside, at Domaine de Saint‑Géry.
Always concerned with serving cuisine that is both flavourful and wholesome, he has created
over the years the first ecological farm entirely dedicated to
gastronomy, which provides almost all his produce: vegetables and fruit from the kitchen garden and orchard, eggs from the mobile henhouse, truffle wheat and stone-ground flour, truffles, sunflower oil, vines…
Feet on the ground and head in the stars
Patrick Duler discovered haute gastronomie in 1995 through Alain Senderens, the legendary chef of Lucas Carton in Paris, awarded three Michelin stars.
Many encounters followed: Michel Guérard, Anne-Sophie Pic, Eric Briffard, Alain Ducasse, Joël Robuchon… which led him towards high-level gastronomy.
In his kitchen, he brings out the quality of his estate’s produce with boldness and sensitivity.
Like his organic truffle wheat, Patrick has his feet on the ground and his head in the stars.
Recognised expertise across several fields
- For the excellence of his ham, Patrick Duler was awarded the "Entreprise du Patrimoine Vivant" label in 2019
- Patrick Duler was a member of the Collège Culinaire de France as a Restaurant de Qualité for 8 years.
- His table is listed by the Michelin Guide, Gault & Millau, Teritoria…
- Patrick Duler was a Maître Restaurateur for 10 years: the title of Maître Restaurateur is the only state-issued title for “Homemade” cooking in French restaurants.
- Patrick Duler was also a member of the Collège Culinaire de France as an Artisan de Qualité.
The Patrick Duler ham was recognised as the “Best ham in the world” during a blind tasting in Barcelona against the finest Spanish Bellotas.
In 2017, Patrick Duler had the honour of receiving the Ordre du Mérite Agricole medal from Stéphane Le Foll, Minister of Agriculture, for his commitment to agroecology.
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