Le Domaine de Saint-Géry

“What I care most about is my produce, its flavour, but also its healthy, natural character. This is why we grow over 150 varieties of vegetables in a two-hectare garden on our farm. By cultivating wheat in association with grape vines, truffle oaks, and lavender, we have created our own biotope. We stone-grind our flour and bake with natural yeast, we use only spring water, and we produce our own foie gras and charcuterie – our ham was elected the best in the world at a 2014 foodfestival in Barcelona. We also produce our own eggs, vinegar, oils, and wine.

The mixture of plants on our seventyhectare farm has allowed us to achieve a perfect equilibrium among the local flora and fauna, with no artificial treatment of any kind, and we are very near to having a zero carbon balance in our activities.”

Roasted foie gras with cooked and raw apple, rhubarb, and truffles; filet of spit-roasted Gascon pork marinated in fresh herbs with preserved lemon and espelette peppers; chibouste of gooseberries and blackcurrants.

The Dulers’ beautiful domain is a remarkable showcase of traditional sustainable agriculture, and Patrick’s cooking is as delicious as the produce he cooks with.