The unusual dinner in the kitchens of the chateau is orchestrated around a tasting of 9 dishes specially designed for this singular experience. Julien Poisot combines his territory and the seasons. He likes to work with noble products of OCCITANIE rich of a terroir and rare quality: the Quercy Lamb, Aubrac Beef, Quercy Saffron, the Tuber melanosporum of Lalbenque, mushrooms and chanterelles. While respecting the rhythm of the seasons. Julien Poisot does not hesitate in addition to his culinary creations to look for recipes of the past and especially those that have marked the life of Château de Mercuès and the famous characters who have stayed there.
The selection of the wines of Maude Fortin sommelier at the Château de Mercuès puts the accent on Occitanie, the first wine basin which continues to take a prominent place in the esteem of the consumers and which includes the Cadurcien vineyard. The wine list opens with magnificent vine to discover including the great Malbec of Maison Georges Vigouroux.
But even beyond the discovery of the flavors of the unusual dinner the guests are immersed in the heart of a real show in the experiential gastronomy that represents the orchestration of a starred restaurant brigade. They will inevitably perceive as in the theater the intensity of the action and the force of the gunshot of which they have often heard but which they have rarely lived. In addition the direct relationship with the Chef who completes his dressings and cuts before them will be a special moment and an additional emotion unforgettable.
- Maximum capacity: 5 guests’ reservation 48 hours in advance.
- Available from Tuesday to Saturday from February 1 to 20, 2019 and from March 29 to November 11, 2019
- Testimony of Jean-Pierre G. : "This evening was, for my partner and myself, quite unexpected. We dined beautifully, and since "la table du chef ", we discovered "behind the scenes" and enjoyed the work of employees in both cooking and service. Congratulations to all the staff for the precision, the thoroughness and the mastery in the preparation of the dishes and the organization of the service. All our compliments also to Chef Julien Poisot, not only for the high quality of his cooking and his friendliness, but also for his talents as a conductor. "