Maison Duler

Maison Duler: Food, Farming, and Hospitality in the Quercy Blanc

Maison Duler is a French family business based at Domaine de Saint-Géry in Lascabanes, within the municipality of Lendou-en-Quercy. Its work brings together food production, farming, a restaurant, and lodging. The Duler family—Patrick, Pascale, Thibault, Louis-Dominique, and Camille—is presented as leading the project, which is built around the idea of growing good food to support good health.

House-made Foods

The estate shop brings together regional products and artisan preparations. Its catalog includes Patrick Duler ham and boneless P. Duler ham; cured meats; foie gras in several styles—fresh and aged, mi-cuit, marbled, and traditional—as well as truffled foie gras, first-cooking truffles, and fresh truffles. It also offers fresh meats, including lamb raised among the truffle oaks and Nicolas’s poultry, along with pantry staples: aged-wine vinegar, truffle-wheat flour and grains, garden vegetables and fruit, charcuterie, prepared dishes, sourdough bread, and cosmetics. The black truffle of the Quercy Blanc and foie gras are highlighted as signature products, alongside ham described as haute couture and naturally cured meats.

Restaurant and Guest Rooms

Maison Duler’s restaurant serves a distinctive cuisine based on products from the estate, with set menus and a wine list. Lodging consists of five elegantly styled rooms, described as rooms for friends and designed for a slower pace. Guests are offered a breakfast called Le Grand Petit-Déjeuner and a natural wellness setting. The house also organizes themed stays centered on its products and know-how, including truffle digging, learning to make indigenous sourdough bread, the “lazy gardener’s” kitchen garden, and pork nutrition.

Domaine de Saint-Géry and Its Land

The farm estate describes itself as a natural place rich in biodiversity, with a preserved park and a spring known as la source aux loups. Its crops include a kitchen garden and orchard, a forest vineyard, truffle wheat, wild-foraged foods, olive trees, and Datil plum trees. The operation runs on autonomous energy systems, including photovoltaic and thermal solar power, wood heating, a Provençal well, and phytoremediation of wastewater. Animals integrated into the system include horses, lambs, chickens, and truffle-hunting dogs.

Recognized Craft and Working Methods

The house holds the Entreprise du Patrimoine Vivant (Living Heritage Company) distinction, which recognizes its craftsmanship. Production includes aging cellars and strict manufacturing standards. Its working philosophy is described as consistent and extending beyond biodynamic practices, with an emphasis on self-sufficiency and passing knowledge on. Indigenous sourdough bread and ethical cosmetics are also part of its in-house production.

Editorial and Educational Work

The house’s website includes a blog with news, reflections on good taste, recipes, and customer testimonials. It also offers free access to a lecture titled “Cuisine, Agriculture et Santé” (“Cooking, Agriculture, and Health”) and maintains a press and media section. The company organizes events such as Les Nuits de Saint-Géry.

Location and Contact

Domaine de Saint-Géry, Lascabanes, 46800 Lendou-en-Quercy, France · Phone: +33 5 65 31 82 51