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Chateau de Mercues Restaurant Review: Philippe Combet continues to enjoy his culinary explorations, which show his love for quality ingredients. Try the creamy crab soup, spider crab with cèpre ravioli, and scallops with truffles. The chef, who learned his trade at L'Oasis, also serves local products like tender farm ham, goose, and lamb with garlic cream. Excellent list of local Cahors wines, including one belonging to the owner Georges Vigouroux. The service is on par with the majestic setting.