Bernard Rigaudis Restaurant

Come and discover the Bernard Rigaudis restaurant just a step from the City of Carcassonne!

The dining room, furnished in fine fabrics, extends along terraces and onto the garden opposite the golf course. When the weather is fine, dinner is served in the gardens.

When winter comes, the heat of the big fireplace accompany the dinners of the guests.

Chef Philippe Deschamps offers traditional and regional cuisine, boasting delicious meats, seasonal game, line-caught fish and ancestral dishes. As for desserts, they are the creations of Jérôme Lauvand

which will whet your appetite with seasonal fruits, handmade chocolates and a selection of old recipes handed down from our grandmothers.

Bernard Rigaudis, founder of the Estate, had a passion for his region and land and had always proudly promoted the great wines of Languedoc Roussillon. Today, time has proven him wise and our sommelier will help you in discovering these wonderful wines.

The market menu 50€
La carte du domaine d'Auriac
Tasting of Automn Grand menu 130€
Domaine Menu 85€
Ride in Cathar Land From 70€
Christmas Menu

The market menu

50€

Lunch on Wednesday November 20th 2019

Cocktail “Auriac”
et les Lucques du “Domaine des Pères”
Vins sélectionnés par notre Sommelier
Café pur arabica.

L’œuf de poule bien élevée
sur un nid de cèpes,
velouté de potimarron.

Gigot d’agneau de chez Izard,
légumes racines, jus tranché à l’ail noir.

Ile flottante, voile cacaotée.

The Market Menu is revised every day and is available for lunch from Tuesday to Saturday, excluding public holidays.

La carte du domaine d'Auriac

23€ to 58€

Les premiers plats

 
Candied free range rabit, marinated with black garlic baby squids.
40 Euros

 
Free range snails raviolis, royal-style parsley, light garlic sauce with tapioca.
40 Euros

 
Semi-cooked duck foie gras, quince and fig marmelade flavoured with sweets spices, peanuts biscuit, toasted grain bread.
47 Euros

 
Ceviche of croaker, coarsely chopped Mediterranean oysters, green apple espuma, celery and algae thion slices.
45 Euros

 

 

A mon Père…

 
Collioure anchovies on tasting, automn recipes.
35 Euros

 

Poissons & Crustacés

 
Three Normandy scalops served in the shell, endive and mandarin, squash and sweet chesnut, and white Alba truffle risoto.
60 Euros

 
Pollack from line fishing vessel “meunière”, ceps and chesnuts, bay leaf sauce.
52 Euros

 
Fillet of red mullet with wild gambas and squid crust, braised heart fennel, bones strong sauce thickened with wine.
55 Euros

 

Viandes & Volailles

 
Palombe sauvage rôtie, pastilla des cuisses, butternut et cèpes, sauce saupiquet.
50 Euros

 
Lamb’s sweatbreads and kidney “Vol au vent” with ceps.
50 Euros

 
Pan sautéed Aubrac beef filet, oxtail cromesqui, simmered root vegetables, gnocchi.
55 Euros

 

A mon Père…

 
Deboned pig’s trotter an truffle in caul causing, mashed potatoes, apple and grilled black pudding.
49 Euros

 
Our Famous and classic Cassoulet “Dieu le Fils”.
39 Euros

 

Fromages & Desserts

 
Cheeses from Occitanie and elsewhere, maturated by ourselves.
25 Euros

 
Dessert selection tasting.
25 Euros.

 
Poached pear in syrup flavoured with vanilla, preserved grappes syrup, hazelnuts biscuit.
24 Euros

 
Molten extra bitter dark chocolate, coffee ganache, whipped cream, coffeee ici cream with roasted beans.
24 Euros

 
Tasting of rhum and lemon, citrus zest biscuit.
24 Euros

 
Hot Grand-Marnier soufflé, iced Auriac cocktail.
23 Euros.

 

Tasting of Automn Grand menu

130€

Semi-cooked duck foie gras, quince and fig marmelade flavoured with sweets spices,
peanuts biscuit, toasted grain bread.
*
Normandy scalops served in the shell,
white Alba truffle risotto.
*
Fillet of red mullet with wild gambas and squid crust,
braised heart fennel, bones strong sauce thickened with wine.
*
Pan sautéed Aubrac beef filet, oxtail cromesqui,
simmered root vegetables, gnocchi.
*
Cheeses from Occitanie and elsewhere, maturated by us.
*
Little hot Grand-Marnier soufflé, iced Auriac cocktail.
and
Molten extra bitter dark chocolate, coffee ganache, whipped cream,
coffeee ici cream with roasted beans.
*
Mignardises.

or
With five glasses of selected wines, one with each course, to complement the food
190€

Domaine Menu

85€

Mise en bouche.
*
Candied free range rabit,
marinated with black garlic baby squids.
or
Free range snails raviolis,
royal-style parsley, light garlic sauce with tapioca.
or
Ceviche of croaker, coarsely chopped Mediterranean oysters,
green apple espuma, celery and algae thion slices.
*
Pollack from line fishing vessel “meunière”, ceps and chesnuts,
bay leaf sauce.
or
Palombe sauvage rôtie, pastilla des cuisses, butternut et cèpes, sauce saupiquet.
or
Lamb’s sweatbreads and kidney “Vol au vent” with ceps.
*
Gourmandise.
*
Cheeses from Occitanie and elsewhere, maturated by us.
or
Poached pear in syrup flavoured with vanilla,
preserved grappes syrup, hazelnuts biscuit.
or
Tasting of rhum and lemon, citrus zest biscuit.
or
Hot Grand-Marnier soufflé, iced Auriac cocktail.

 

or

Accompagnied with three glasses of selected wines, to complete each course
130€

Ride in Cathar Land

From 70€

Mise en bouche.
*
Collioure anchovies on tasting, autumn recipes.
*
Our Famous and classic
Cassoulet “Dieu le Fils”.
*
Cheeses from Occitanie and elsewhere, maturated by ourselves.
or
Iced Nougat beehive, honey nectar flavoured with olive oil.

or
Accompagnied with three glasses of selected wines, to complete each course
110€

Christmas Menu

105€ par personne hors boissons, 150€ avec les vins sélectionnés au fil des plats.

Tartine craquante de foie gras aux fruits de saison.

Carpaccio de Saint Jacques servi tiède, légumes racines,
gaufre de pommes de terre et fleurette truffée.

Filet de rouget en panure de gambas et d’encornets,
compotée de fenouil, jus de bouillabaisse.

Chapon du Pays Cathare,
gnocchis de potimarron, cèpes et châtaignes au jus.

Tomme de Cailla affinée 3 mois,
marmelade d’oranges.

La boule de Noël.

Chocolats de Fêtes.

After dinner, diners can enjoy the cosy atmosphere of the lounges and enjoy a selection of digestives or take part in a game of French billiards, created in the old cellars of the Carolingian Abbey.

Bernard Rigaudis Restaurant