The field has developed around a concept that has almost philosophical value; the connection to the Arts and to Nature. The Atelier Culinaire and the Atelier des Artistes thus draw their resources from the surrounding nature of the estate, one for its products and riches, the other for its landscapes and its serenity.
The Culinary Workshop of the Domaine offers you the opportunity to enrich your knowledge and your know-how alongside experienced chefs, within the framework of a cooking academy entirely dedicated to working with local products, from the truffle field and the vegetable garden of the estate. .
An exciting experience that questions the close connection between nature and our know-how in the field of gastronomy.
CREATE, PRODUCE AND PROMOTE, FOUNDING PRINCIPLES AT THE HEART OF THE FIELD
The Estate is intended as a sanctuary for painting, printmaking, print photography and music. It preserves and promotes know-how and creativity, in particular through art exhibitions and internships given by artists to their students. Both teachers and future artists benefit from a stimulating environment supported by a strong architectural, culinary and cultural heritage, in harmony with nature and its surrounding landscapes.
Art exhibitions and courses are organized in different areas of the estate, conducive to creative expression: the Orangery is a total openness to nature, through its large sliding glass doors. You feel a direct connection with nature. The Gallery is a space of transition between two places. This furtive place of passage is often used as an exhibition space. Finally, its local stone gives the Grange a classic and authentic character.
Authentic and traditional material
In the artist’s studio, the arts community expands until the establishment of a silver print laboratory, a room specially dedicated to this activity.
The art of engraving invites itself to the estate, with the use of an authentic press that has been used to produce works by great artists.
During the internships, the artists teach their students different engraving methods in order to introduce them to this art, which is a bit distant today.
Through its history and the philosophy of its owners, the Domaine is intimately linked to the promotion of the terroir, the short circuits, the producers and their know-how. Respect for the land is considered nobly here, as an essential principle for the preservation of what was and what will be, just like ecology.
a necessary quest for balance
In a spirit of preservation of nature and its environment. Domaine Cazenac, implements multiple ecological actions to promote the diversity of its local productions by relying on its own ecosystem.
A large storm basin, allows the storage of water by the recovery of rainwater and thus supply the various green spaces.
A WWTP (wastewater treatment plant) an essential element in the field, its operation makes it possible to recycle wastewater by eliminating pollutants before being discharged into nature, the water is treated naturally by reeds planted around the WWTP .
Le Potager supplies the culinary workshops with fresh, seasonal produce. It is at the heart of the estate project, as a living and daily testimony to the connection between man and nature. It is worked in semi-permaculture.
La Truffière reveals the secrets of a know-how of yesteryear which is perpetuated in Périgord. In season, it allows us to offer our visitors an experience around truffles, in particular thanks to our faithful truffle dog Pépito.
The Fresh Garden is a meander that can be discovered during a quiet walk, in search of freshness and shady spaces. The fresh garden and the vegetable patch are mainly supplied by a rainwater harvesting system.
La Noyeraie delights us with Walnuts AOP du Périgord, a must in local gastronomy, prized by all the great tables.