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Château de Mercuès
GBP 153.36 (from)
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Château de Mercuès

France, Mercuès

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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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Discover the hotel

Nestled along the hillside overlooking the Lot Valley and the vineyards of Cahors, this 13th-century castle invites you to discover its rich history. Once the summer home of the bishop counts of Cahors, the historic palace is now a hotel offering twenty-four rooms and six suites, each one more luxurious and atypical than the last. Royal feasts in a lordly manor. Our retaurants – casual "Le Bistrot du Château" and gourmet "Le Duèze" – both focus on regional products. Our chef Julien Poisot is the head of both restaurants. Exceptional wines are also produced and aged on this estate. You may visit the wine-making cellar, built into the bedrock underlying the castle grounds. Enjoy the opportunity to taste the great vintages of Malbec, the estate's speciality.

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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