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The Domaine Saint-Géry


A family story

When Patrick Duler took over Saint-Géry 33 years ago, at the age of 24, he breathed new life into his 50 hectares family estate which had been lying empty for 20 years.

Although self-taught, he immediately decided to create a restaurant, La Petit Auberge, which quickly became a watering hole for the regions epicureans. He then started to expand the farms produce to supply his restaurant and some of best restaurant in France: ducks for foie gras in 1987, Gascon pigs and wild boar in 1988, truffles in 1989 (there are currently 12 hectares of truffle oak trees), wheat and other cereals in 1994, aromatic plants for distillation in 2010 and vines in 2014 (he presently has over 11500 vines), after more than 30 years of work he has finally created the first gastronomic farm.

A sustainable and long-term approach to agriculture

With his farm, certified organic for over 20 years, Partick became one of the leaders and drivers behind the sustainable farming movement: direct sowing of wheat, planting hedges, growing vegetables with RCW mulching (using branches of trees as organic mulches) …. And Patrick is convinced that "la bonne cuisine" can only be made with the freshest and produce.

Diversification

Whilst developing his agriculture production, he never ceased trying to understand and perfect the traditional artisanal and fermentative produce, thus:

  • Starting in 1995, after an internship with Lenotre a “Meilleur Ouvrier de France,” he started making is own bread with his own cereal (wheat, spelt, rye…) selling it to the local market. However, his bread can now only be found in his own restaurant (made with his own flour, indigenous yeast, and water from the local spring). He does however, sell a special truffle bread at several select restaurants, such as Alain Ducasse in Monaco.

  • Starting in 1987, he started making his own duck products (foie gras, confits…) and aging dried duck breast or “magrets”. He then began working with his pigs and makes his first hams and saucissons. In 1995 he wanted to perfect his saucisson made without saltpeter or nitrate salt, he spent the next two years working with the “Centre Technique de la Viande” and managed to produce the first organic saucisson without nitrate salt or saltpeter preservatives.

Recognized excellence

  • Always curious, he worked insatiably on how ham evolves and matures, and he put together, little by little, an innovative way maturation-drying-aging hams in cellars. In 2014 he beat some of the best-known Spanish producers to win “the best ham in the world” competition in Barcelona.

  • Starting in 2013, Patrick began maturing his hams over long periods of time in wine cellars with vignerons around France: Elian Da Ros, Anselme Selosse, Thierry Germain, Stéphane Derenoncourt, Bernard Plageolles, Philippe Cohen, Fabien Jouves, Jean-Laurent and Jean-Dominique Vacheron, Eloi Durbäch.

The birth of a truffle vineyard


Since 2010, Patrick has planted vines in between his truffle oak trees and has witnessed a real symbiotic relationship between the trees and the vines develop, improving the health of the soil.

There are now over 10,000 vines.

75
backers
€ 33,382
pledged over € 30,000 goal

This project will be successful Ending on : 03/06/2019

In exchange for your support, the Domaine de Saint-Géry offers you:
-rewards delivered to you
or
-rewards to enjoy at the Domaine.

The rewards delivered to you

Yqfke6yc9ntrgnp5elxo
For € 120 or more

Discovery Basket

An assortment of 4 Gascon pork terrines from the estate and a duck foie gras.

1 pot of Gascon pork terrine, 1 pot of Gascon pork rillettes, 1 pot of Gascon pork pudding with spices, 1 pot of Gascon “fromage de tête”, 1 pot of duck foie gras 180g.

Cost of shipping included for France.

Fivcilcwr9sy884gvtrk
For € 200 or more

6 bottles of Domaine Saint-Géry wine

Receive 6 bottles of wine from the first vintage (not before 2020).

Shipping costs included for France

6 of 30 available

Dnsgwqcsxkc50zgdiokm
For € 450 or more

Assortment of refined meats from Domaine de Saint-Géry

1 saucisson (approx. 1.3kg), 1 loin (approx. 700g), 1 Espelette pepper fillet (approx.800g), ventrèche affinée (a prime piece of cured pork belly) (approx. 350g), 1 piece of lard with herbs (approx. 350g), 1 chorizo with Espelette pepper (approx. 700 g). Cost of shipping included for France.

Icsyitjkshprxlfuv6mi
For € 790 or more

La cave à Foie Gras

Comes in a wooden humidor used for the traditional aging of foie gras: 5 foie gras (approx.180 g), 1 truffled foie gras at 14% (approx.180g), 2 foie gras (approx.330g), 1 foie gras (approx.460g), 1 foie gras (approx.470g) truffled at 14%.

Shipping costs included for France. + an allocation of 6 bottles of wine per year from the first vintage.

H7antb3o9pu8xjsht8mg
For € 1,590 or more

A leg of "World Champion" Gascon Pork Ham

1 leg of ham of 8kg aged 40 months, its wooden storage box, its cutting support and its “special knife ham” Shipping costs included for France, Belgium and Luxembourg.
+ an annual allocation of 12 bottles per year from the first available vintage.

THE REWARDS TO BE ENJOYED AT THE ESTATE

Oaq7l76mu8oyhmwnipnh
For € 1,000 or more

SHOP VOUCHER WITH A 7 % BONUS

1000€+(7%)=1070€ to spend in the online store of Domaine de Saint-Géry. (Valid for 3 years). + Allocation of 6 bottles of wine as soon as they are available (not before 2020) + Aperitif for life

For € 2,000 or more

SHOP VOUCHER WITH A 10 % BONUS

2000€+(7%)=2200€ to spend in the online store of Domaine de Saint-Géry. (Valid for 3 years). + Allocation of 12 bottles of wine as soon as they are available (not before 2020) + Aperitif for life

For € 5,000 or more

SHOP VOUCHER WITH A 15 % BONUS

5000€+(15%)=5750€ to spend in the online store of Domaine de Saint-Géry. (Valid for 3 years). + Allocation of 24 bottles of wine as soon as they are available (not before 2020) + Aperitif for life

Date de livraison estimée : 0
Nzszpgupmclyyqk4auph
For € 500 or more

Two nights at the domaine

2 nights at Domaine de Saint-Géry with breakfast (for 2 people)
+ an annual allocation of 6 bottles per year from the first available vintage.
+ Apéritif for life !

Sdfhw6clmgegy4x4yocm
For € 990 or more

Two nights and 2 meals at the domaine

2 nights at Domaine de Saint-Géry with breakfast (for 2 people)
+ 2 meals at the restaurant of the estate to sample the Saint-Géry menu (excluding drinks).
+ an annual allocation of 12 bottles per year from the first vintage
+ Apéritif for life

Wfvp4bog6qsqmrg3loax
For € 1,490 or more

The truffle discovery

2 nights at Domaine de Saint-Géry with breakfast (for 2 people)
+ The 7 courses "Grand Truffle Menu" the first evening
+ The 4 courses "Discovery of the Truffle" menu the second night (excluding drinks).
+ An annual allocation of 18 bottles per year from the first vintage
+ Apéritif for life

4 backers didn't choose a reward.

Thanks to backers

13/04/2019 - 17:48
Un projet auquel je contribue, après la découverte du domaine et de son jambon dans un reportage Télé. J'ai superbement apprécié l'appellation Cuisinier-Paysan Je suis fan, je suis simplement Cuisinier-Professeur
François Pichard 09/04/2019 - 18:43
Après un très beau séjour dans votre Domaine il y a deux ans, c'est avec grand plaisir, que je contribue à votre projet. Au plaisir d'y revenir rapidement. Cordialement. François Pichard
03/04/2019 - 17:47
Une petite contribution pour un grand projet. Le résultat de ce nouveau vin ne peut-être que magnifique, vu l énergie que vous déployer à votre domaine. Félicitations.
18/03/2019 - 14:19
Bonjour Toucher par votre projet, voici ma première petite contribution et l'ont va faire en sorte de vous rendre visite pour découvrir votre beau domaine.. Bien cordialement Brigitte et Eric
17/03/2019 - 21:56
Un grand merci au reportage de france 5 sur le saucisson ce soir qui nous a fait découvrir de vrais artisans qui ont à coeur le bien être des consommateurs et le respect des produits! In extremis avant la cloture de la collecte collaborative! Bon courage pour la suite de l'aventure


The Domaine Saint-Géry


A family story

When Patrick Duler took over Saint-Géry 33 years ago, at the age of 24, he breathed new life into his 50 hectares family estate which had been lying empty for 20 years.

Although self-taught, he immediately decided to create a restaurant, La Petit Auberge, which quickly became a watering hole for the regions epicureans. He then started to expand the farms produce to supply his restaurant and some of best restaurant in France: ducks for foie gras in 1987, Gascon pigs and wild boar in 1988, truffles in 1989 (there are currently 12 hectares of truffle oak trees), wheat and other cereals in 1994, aromatic plants for distillation in 2010 and vines in 2014 (he presently has over 11500 vines), after more than 30 years of work he has finally created the first gastronomic farm.

A sustainable and long-term approach to agriculture

With his farm, certified organic for over 20 years, Partick became one of the leaders and drivers behind the sustainable farming movement: direct sowing of wheat, planting hedges, growing vegetables with RCW mulching (using branches of trees as organic mulches) …. And Patrick is convinced that "la bonne cuisine" can only be made with the freshest and produce.

Diversification

Whilst developing his agriculture production, he never ceased trying to understand and perfect the traditional artisanal and fermentative produce, thus:

  • Starting in 1995, after an internship with Lenotre a “Meilleur Ouvrier de France,” he started making is own bread with his own cereal (wheat, spelt, rye…) selling it to the local market. However, his bread can now only be found in his own restaurant (made with his own flour, indigenous yeast, and water from the local spring). He does however, sell a special truffle bread at several select restaurants, such as Alain Ducasse in Monaco.

  • Starting in 1987, he started making his own duck products (foie gras, confits…) and aging dried duck breast or “magrets”. He then began working with his pigs and makes his first hams and saucissons. In 1995 he wanted to perfect his saucisson made without saltpeter or nitrate salt, he spent the next two years working with the “Centre Technique de la Viande” and managed to produce the first organic saucisson without nitrate salt or saltpeter preservatives.

Recognized excellence

  • Always curious, he worked insatiably on how ham evolves and matures, and he put together, little by little, an innovative way maturation-drying-aging hams in cellars. In 2014 he beat some of the best-known Spanish producers to win “the best ham in the world” competition in Barcelona.

  • Starting in 2013, Patrick began maturing his hams over long periods of time in wine cellars with vignerons around France: Elian Da Ros, Anselme Selosse, Thierry Germain, Stéphane Derenoncourt, Bernard Plageolles, Philippe Cohen, Fabien Jouves, Jean-Laurent and Jean-Dominique Vacheron, Eloi Durbäch.

The birth of a truffle vineyard


Since 2010, Patrick has planted vines in between his truffle oak trees and has witnessed a real symbiotic relationship between the trees and the vines develop, improving the health of the soil.

There are now over 10,000 vines.

75
backers
€ 33,382
pledged over € 30,000 goal

This project will be successful Ending on : 03/06/2019

In exchange for your support, the Domaine de Saint-Géry offers you:
-rewards delivered to you
or
-rewards to enjoy at the Domaine.

The rewards delivered to you

Yqfke6yc9ntrgnp5elxo
For € 120 or more

Discovery Basket

An assortment of 4 Gascon pork terrines from the estate and a duck foie gras.

1 pot of Gascon pork terrine, 1 pot of Gascon pork rillettes, 1 pot of Gascon pork pudding with spices, 1 pot of Gascon “fromage de tête”, 1 pot of duck foie gras 180g.

Cost of shipping included for France.

Fivcilcwr9sy884gvtrk
For € 200 or more

6 bottles of Domaine Saint-Géry wine

Receive 6 bottles of wine from the first vintage (not before 2020).

Shipping costs included for France

6 of 30 available

Dnsgwqcsxkc50zgdiokm
For € 450 or more

Assortment of refined meats from Domaine de Saint-Géry

1 saucisson (approx. 1.3kg), 1 loin (approx. 700g), 1 Espelette pepper fillet (approx.800g), ventrèche affinée (a prime piece of cured pork belly) (approx. 350g), 1 piece of lard with herbs (approx. 350g), 1 chorizo with Espelette pepper (approx. 700 g). Cost of shipping included for France.

Icsyitjkshprxlfuv6mi
For € 790 or more

La cave à Foie Gras

Comes in a wooden humidor used for the traditional aging of foie gras: 5 foie gras (approx.180 g), 1 truffled foie gras at 14% (approx.180g), 2 foie gras (approx.330g), 1 foie gras (approx.460g), 1 foie gras (approx.470g) truffled at 14%.

Shipping costs included for France. + an allocation of 6 bottles of wine per year from the first vintage.

H7antb3o9pu8xjsht8mg
For € 1,590 or more

A leg of "World Champion" Gascon Pork Ham

1 leg of ham of 8kg aged 40 months, its wooden storage box, its cutting support and its “special knife ham” Shipping costs included for France, Belgium and Luxembourg.
+ an annual allocation of 12 bottles per year from the first available vintage.

THE REWARDS TO BE ENJOYED AT THE ESTATE

Oaq7l76mu8oyhmwnipnh
For € 1,000 or more

SHOP VOUCHER WITH A 7 % BONUS

1000€+(7%)=1070€ to spend in the online store of Domaine de Saint-Géry. (Valid for 3 years). + Allocation of 6 bottles of wine as soon as they are available (not before 2020) + Aperitif for life

For € 2,000 or more

SHOP VOUCHER WITH A 10 % BONUS

2000€+(7%)=2200€ to spend in the online store of Domaine de Saint-Géry. (Valid for 3 years). + Allocation of 12 bottles of wine as soon as they are available (not before 2020) + Aperitif for life

For € 5,000 or more

SHOP VOUCHER WITH A 15 % BONUS

5000€+(15%)=5750€ to spend in the online store of Domaine de Saint-Géry. (Valid for 3 years). + Allocation of 24 bottles of wine as soon as they are available (not before 2020) + Aperitif for life

Date de livraison estimée : 0
Nzszpgupmclyyqk4auph
For € 500 or more

Two nights at the domaine

2 nights at Domaine de Saint-Géry with breakfast (for 2 people)
+ an annual allocation of 6 bottles per year from the first available vintage.
+ Apéritif for life !

Sdfhw6clmgegy4x4yocm
For € 990 or more

Two nights and 2 meals at the domaine

2 nights at Domaine de Saint-Géry with breakfast (for 2 people)
+ 2 meals at the restaurant of the estate to sample the Saint-Géry menu (excluding drinks).
+ an annual allocation of 12 bottles per year from the first vintage
+ Apéritif for life

Wfvp4bog6qsqmrg3loax
For € 1,490 or more

The truffle discovery

2 nights at Domaine de Saint-Géry with breakfast (for 2 people)
+ The 7 courses "Grand Truffle Menu" the first evening
+ The 4 courses "Discovery of the Truffle" menu the second night (excluding drinks).
+ An annual allocation of 18 bottles per year from the first vintage
+ Apéritif for life

4 backers didn't choose a reward.

Thanks to backers

13/04/2019 - 17:48
Un projet auquel je contribue, après la découverte du domaine et de son jambon dans un reportage Télé. J'ai superbement apprécié l'appellation Cuisinier-Paysan Je suis fan, je suis simplement Cuisinier-Professeur
François Pichard 09/04/2019 - 18:43
Après un très beau séjour dans votre Domaine il y a deux ans, c'est avec grand plaisir, que je contribue à votre projet. Au plaisir d'y revenir rapidement. Cordialement. François Pichard
03/04/2019 - 17:47
Une petite contribution pour un grand projet. Le résultat de ce nouveau vin ne peut-être que magnifique, vu l énergie que vous déployer à votre domaine. Félicitations.
18/03/2019 - 14:19
Bonjour Toucher par votre projet, voici ma première petite contribution et l'ont va faire en sorte de vous rendre visite pour découvrir votre beau domaine.. Bien cordialement Brigitte et Eric
17/03/2019 - 21:56
Un grand merci au reportage de france 5 sur le saucisson ce soir qui nous a fait découvrir de vrais artisans qui ont à coeur le bien être des consommateurs et le respect des produits! In extremis avant la cloture de la collecte collaborative! Bon courage pour la suite de l'aventure

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