The unusual dinner in the kitchen 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 from the past and especially those that have marked the life of the Château de Mercuès and the famous characters who have stayed there.
The selection of Maude Fortin sommelier wines 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 the 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 get to experience as if they were in a theater, the insanity of the rush in the kitchen that everyone knows about but have never seen. In addition the direct relationship with the Chef while he completes his dressings and cuts in front of them will be a special moment and will be unforgettable.
Maximum capacity: 5 guests’ reservation 48 hours in advance.
Available from Tuesday to Saturday from February 1st to february 20th, 2019 and from March 29th to November 11th, 2019
Testimony from Jean-Pierre G. : "This evening was, for my partner and myself, quite unexpected. We dined beautifully, and since we were at "la table du chef ", we discovered the "behind the scenes" and enjoyed the work of the employees in both the cooking and the service. Congratulations to all the staff for their 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. "