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Château de Mercuès

Château de Mercuès

France, Mercuès


Château de Mercuès (Lot)

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30 Rooms
Yann Potet
“Live to the pulse of the historical vineyards and gourmet delights”
Maître de Maison - Yann Potet
Staying in this 13th century château overlooking the Lot valley is a truly unique experience, an authentic immersion in the history of France during the Middle Ages. Built on a rocky promontory, this was the summer residence of the Counts and Bishops of Cahors for seven centuries. Today, the chef draws his inspiration from local producers, and has won an international reputation for working wonders with black Lalbenque truffles and Quercy lamb. The wine list includes the great Malbec wines and vintages produced in the château’s very own wine cellars, because before being the owner, Mr. Vigouroux was the wine grower.
Château de Mercuès

Unique in the world: Summer residence of the counts and bishops of cahors for seven centuries.

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Based on 270 reviews

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Discover the hotel

The former residence of Maître Tricastine is now Villa Augusta, the perfect place to taste the gentle life of Provence. At the heart of the Drôme River area of Provence, in Saint-Paul-Trois-Châteaux, this spot straddles the Tricastin and Grignan territories. You are already in Provence here, among its lavender fields and garrigues, vineyards and truffle farms. This is a richly historical area with a number of medieval vestiges, from castles to villages. Discover the Chapelle Sainte-Juste, not far from our estate, where you'll enjoy a magnificent view that becomes even more striking with the sunset.
Our 22 rooms and suites reveal a unique atmosphere where the very old mingles with the modern and where warm tones are blended with the souvenirs of our many travels. The aroma of truffles, terracotta and olive hues: this house offers a joyful mixture of its intricate Roman past and its luxurious present. If you wish to enjoy seasonal cuisine in a friendly ambiance, David and Priscilla will be delighted to welcome you to their gourmet restaurant.

Our commitments

In this house, the culinary convictions of the Chef, wedded to a deep commitment to the quality of the environment, give rise to an ecosystem that is both profitable and sustainable.

A way of life based on a deep respect of Nature: the products sourced by the Chef have many lives once inside the kitchen: added to different recipes, they are used in their entirety. This comprehensive approach results in significant reduction in food waste. Along with respecting the seasons, sourcing locally is a cardinal rule: via a network of local suppliers who share in the same vision, and with a vegetable garden that provides fresh herbs and delicately flavoured aromatic plants.

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