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HAM
Patrick Duler ham
Boneless Patrick Duler ham
Cured meats
FOIE GRAS
Aged fresh foie gras
Mi-cuit foie gras
Marbled foie gras
Traditional foie gras
TRUFFLE
Truffled foie gras
First-cook truffles
Fresh truffles
FRESH MEAT
Truffle orchard lamb
Nicolas’s poultry
THE ESSENTIALS
Aged wine vinegar
Truffle-wheat and grain flour
Kitchen garden vegetables and fruit
Charcuterie
Prepared dishes
Sourdough bread
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The Duler Family
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Patrick
Pascale
Thibault
Louis-Dominique
Camille
An extraordinary history
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Beyond biodynamics
A self-sufficient operation
A commitment to transmission
Maison Duler
An exceptional restaurant
The quest for flavor and wholesomeness
A singular cuisine
Menus and wine list
A refined retreat
Elegant guest rooms
The Grand Breakfast
Natural well-being
Orchestrated stays
Truffle hunting
Learning to bake indigenous sourdough bread
The lazy gardener’s vegetable garden
The diet of the pigs
Gastronomic products
The Quercy Blanc truffle
The essential foie gras
“Haute couture” ham
Natural cured meats
Culinary preparations
The wine of the trees
Indigenous sourdough bread
Ethical cosmetics
Exacting expertise
A Living Heritage Company (EPV)
The art of craftsmanship
Ageing cellars
Exacting standards
Domaine de Saint-Géry
An exceptional natural setting
Biodiversity
Preserved grounds
La Source aux Loups
Crops
The kitchen garden and orchard
The forest vineyard
Truffle wheat
Wild foraging
The olive trees
Datil plum trees
Energy self-sufficiency
Photovoltaic solar energy
Solar thermal energy
Wood-fired heating
The Provencal well
Phyto-purification of wastewater
Animals in symbiosis
The horses
The lambs
The hens
The truffle dogs
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