On Thursday 19 November 2026, Ducasse-Baccarat welcomes the house of Duler for an evening placed under the sign of taste, transmission and French savoir-faire. In the hôtel particulier on place des États-Unis, the world of Patrick Duler meets that of an address where gastronomy, contemporary creation and crystal heritage compose a single art of hosting. From the Quercy Blanc to Paris, this invitation extends a complicity nourished by a shared demand: to give the product the time and attention it deserves.
Beneath a crystal sky
We have already introduced you to this Parisian house where Alain Ducasse and Baccarat set their worlds in dialogue. At 11 place des États-Unis, the hôtel particulier welcomes a constellation of artistic signatures, gathered around crystal and its metamorphoses. From the entrance, Harry Nuriev, whose recent installation The Stage at Le Meurice, offers a contemporary reading of the manufacture’s gestures. The porch and the vestibule become the first sequences of a journey in which each space has its own language.
In the restaurant, the scenography designed by Aliénor Béchu and the teams at Volume ABC unfolds a sky of crystalline rain. Blown crystal drops, made specially by the artisans of Baccarat, answer the historic fresco on the ceiling. Light passes through the material, glides over the tables and animates the plates with shifting reflections. On the walls, the sculptures and screens in raw oak by Jean-Guillaume Mathiaut bring their sovereign presence. The density of the wood meets the transparency of the crystal in a balance of strength and delicacy.
This sensibility extends throughout the house. The antechamber imagined by Pierre Tatin composes a bath of translucent colours; in the tasting salon, Gérard Garouste summons the four elements with his work Alchimie. Baccarat’s heritage thus becomes part of a living experience, carried by singular eyes.
The whole draws a certain idea of Parisian luxury: a succession of emotions, an attention to materials, a hospitality that leaves beauty all its place. In this setting, the table naturally becomes a place of encounter. The one on 19 November will bring beneath the crystal sky another expression of French excellence, shaped to the rhythm of the seasons, in the lands of the Quercy. A meeting between two houses whose savoir-faire illuminate each other, down to the most discreet details of service and of the plate.
Patrick Duler, chef, producer, farmer, restaurateur and writer
At Lascabanes, at the Domaine de Saint-Géry, Patrick Duler has pursued a patient body of work since 1984. On land once left fallow, he has built with his family a place where agriculture, gastronomy and holiday stays form one continuity. Chef, producer, farmer, restaurateur and writer, he upholds a conviction that structures the whole Duler house: the quality of the cooking begins in that of the living world.
Here, culinary creation is born well before one enters the kitchen. It is prepared in the soil, in the observation of the trees, in the care given to the crops. Agroecology guides the estate’s choices: diversity of plantings, preservation of soils, complementarity of productions. This approach calls for an intimate knowledge of natural cycles and a constant search for coherence. Taste is its sensory expression, perceptible from the first bite.
The kitchen garden and the orchard, the herbs and wild gatherings, the truffle groves, the cereals, the vine, the olive trees and the plum trees make up a nourishing landscape. The eggs, the lamb from the truffle groves, the flours and the bread made with indigenous sourdough take part in this estate cuisine. In the workshops and cellars, the cured meats, the hams, the foie gras preparations and the cooked dishes extend this work on the raw material. Each production has its demands, its gestures and its calendar.
The Patrick Duler ham offers a particularly eloquent illustration. Its making combines salting with natural Atlantic salt, repeated care and long maturing, with no added nitrites or nitrates. Time becomes an essential ingredient, accompanied by daily vigilance. This artisanal precision gives the house’s products their singularity and explains their place on great French tables.
From the Plaza Athénée to the Maison Pic, three stars in Valence, as far as Freia in Nantes and Fleur de Pavé in Paris, Duler products find a continuation in kitchens of distinct sensibilities. Their chefs share this attention to origin, to texture and to the depth of taste.
Saint-Géry is also discovered in the intimacy of a stay. Only five rooms welcome visitors, in the atmosphere of a lived-in house, among antique furniture and family keepsakes. This deliberately limited capacity preserves a personal hospitality, attentive to everyone’s rhythms.
Pascale Duler watches over the welcome and the soul of the place. Louis-Dominique continues with his father the dialogue between the land and the plate, while also accompanying the development of the vineyard. Camille takes part in the life of the estate and in the care of the animals; Thibault tells its world through images. The house thus carries the presence of an entire family, gathered around a heritage that it builds and passes on.
Duler at Ducasse-Baccarat: a return-leg feeling
At Saint-Géry, gastronomic encounters already have their ritual. The Nuits de Saint-Géry invite a chef to discover the estate and to cook its products with Patrick and Louis-Dominique Duler. A winemaker accompanies this ephemeral creation with his cuvées. The menu is built on site, according to the harvests and inspirations, for thirty-five guests at most. Each edition thus keeps the character of a singular moment.
On 31 January 2026, Christophe Saintagne joined Saint-Géry for an evening devoted notably to black truffle and the winter kitchen garden. Charles Perrin, of Château de Beaucastel, accompanied this encounter with seven cuvées and vintages. This shared experience gives the Parisian invitation a particular resonance: having welcomed, the house of Duler is now welcomed in turn.
On 19 November, this dialogue will continue at Ducasse-Baccarat around a unique dinner devoted to the meeting of the two houses. An opportunity to discover the Duler world in a Parisian setting and to bring the estate’s savoir-faire closer to Baccarat’s art of the table. The detail of the menu will specify the contours of this evening.
As we pointed out in our presentation of Ducasse-Baccarat, at the crossroads of art and gastronomy, the address cultivates encounters between disciplines and sensibilities. The one with Patrick Duler naturally extends its spirit. Beneath the crystal, the land of the Quercy will find a stage worthy of its demands.
Unique dinner on Thursday 19 November 2026
Ducasse-Baccarat — 11, place des États-Unis, 75116 Paris.
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