***** HOTEL in Carcassonne
Restaurant Bernard Rigaudis
At Restaurant Bernard Rigaudis, the estate's historic table, local terroir produce is expressed with precision and emotion.
***** HOTEL in Carcassonne
THE GASTRONOMIC RESTAURANT
Just steps from the Medieval City of Carcassonne, Restaurant Bernard Rigaudis invites guests to an exceptional gastronomic experience at the heart of the Domaine d’Auriac — a 5-star Relais & Châteaux hotel.
The dining room, adorned with fine fabrics, opens onto the terraces and gardens overlooking the golf course. In warm weather, meals are savoured outdoors; in winter, dinners are wrapped in a hushed, intimate atmosphere beside the grand fireplace.
***** HOTEL in Carcassonne
Menus & Cartes
The Blue Lobster Menu
140€
without beverages
Multicoloured tomato carpaccio, tangy lobster crumble, Choron sauce.
*
Roasted lobster tail, stuffed courgette flower, lobster cream.
*
Homemade tagliolini bound with lobster jus and a touch of Vadouvan.
*
Quail and lobster fillet, foie gras rösti, sweetcorn and raw vegetables.
*
Filo millefeuille with summer stone fruits, verbena cream and syrup, iced lobster bisque.
The Domaine Menu
from
80€
Foie gras marbled with artichokes, amber Rivesaltes jelly, warm brioche.
or
Vegetable tartare bound with guacamole, celery chantilly, tomato and strawberry coulis.
or
Summer-style anchovies from Roque, Collioure.
***
Turbot fillet poached in fish stock, razor clams with candied lemon, baby carrots, verbena Crémant butter.(15 Euro supplement)
***
“Ferme l’Emérillon” char fillet, mushroom and sorrel heart, courgette tagliatelle.
or
Crispy lamb sweetbreads, apricots and chanterelles, “Orta Rouffia” saffron jus from the Corbières.
or
“Dieu le Fils” cassoulet, the Domaine’s Grand Classic.
***
A selection of three cheeses, matured by our own cellar.(15 Euro supplement)
***
Grand Marnier soufflé, iced Auriac cocktail.
or
Shortbread ring, red berries from the Ariège, Rooibos and Domaine honey infusion, iced Timut pepper.
Menu du Marché
à partir de
65€
Lunch menu offered from Thursday 25 to Sunday 28 June 2026
Seasonal mushroom moelleux, poulette sauce, a touch of grated summer truffle.
or
Smoked salmon with blini, lemon-scented fleurette cream.
–
Whiting charlotte, piquillos heart, herbed mussel moclade.
or
Farm-raised cockerel suprême, melt-in-the-mouth leg, buttery mash.
–
Peach-nectarine soufflé pancake, Bulgarian verbena sorbet.
or
Yuzu lemon cream wave, lime sorbet.
La Carte de Printemps
à partir de
25€ à 50€
First Courses
-
Vegetable tartare 35€
bound with guacamole, celery chantilly, tomato and strawberry coulis.
-
Multicoloured tomato carpaccio, 42€
tangy lobster crumble, Choron sauce.
-
Foie gras marbled with artichokes, 45€
amber Rivesaltes jelly, warm brioche.
-
A mon Père… 39€
Summer-style anchovies from Roque, Collioure.
Fish & Shellfish
Meats
-
Crispy lamb sweetbreads 45€
apricots and chanterelles, “Orta Rouffia” saffron jus from the Corbières.
-
Quail and lobster fillet 50€
foie gras rösti, sweetcorn and raw vegetables.
-
Beef fillet marinated in Pays d’Oc malt whisky Koji, 50€
celeriac, baby potatoes with spring onions.
-
To my Father… 39€
"Dieu le Fils" cassoulet, the Domaine’s Grand Classic.
Cheeses & Desserts
-
Cheeses selected and matured by our own cellar, 26€
from Occitanie and beyond.
-
Grand Marnier soufflé, 25€
iced Auriac cocktail.
-
Filo millefeuille 25€
with summer stone fruits, verbena cream and syrup, iced lobster bisque.
-
Chocolate ‘Croc’, 26€
iced Manjari sabayon, biscuit-studded blond caramel.
-
Shortbread ring, 25
red berries from the Ariège, Rooibos and Domaine honey infusion, iced Timut pepper.
Net price, service included. In accordance with Decree No. 2025-14 of 13 February 2025, supplementing the decree of 17 December 2002, we guarantee the French origin and rearing of all our meats.
Chef
Philippe Deschamps
Chef Philippe Deschamps creates a regional and traditional cuisine celebrating the finest produce of Occitania: flavourful meats, seasonal game, locally sourced fish and dishes inspired by the culinary heritage of the South.
Desserts by Jérôme Lauvand
Pastry Chef Jérôme Lauvand delights the senses with seasonal fruit desserts, house-made chocolates and timeless classics thoughtfully reimagined.
A Tribute
A heartfelt tribute to Bernard Rigaudis, founder of the Domaine and devoted lover of his land, the restaurant celebrates the Relais & Châteaux art of living.
Guided by our sommelier, discover the great wines of Languedoc-Roussillon, carefully selected to accompany each dish. Here, every meal is a sensory journey — gastronomy, refinement and authenticity — for an unforgettable moment in Carcassonne
***** HOTEL in Carcassonne
The Art of the Authentic Cassoulet
At the Domaine d’Auriac, Restaurant Bernard Rigaudis proudly perpetuates the culinary heritage of Occitania. As a member of the Académie Universelle du Cassoulet, this exceptional venue is committed to honouring the Cassoulet — the emblematic dish of our region — and to celebrating every ingredient that makes it so richly distinctive.
Schedules
Opening hours may vary between low and high season, please feel free to contact us at +33 4 68 25 72 22
OPENING HOURS
Wednesday
8:00 PM – 9:00 PM
Thursday to Saturday
12:00 PM – 1:30 PM
8:00 PM – 9:00 PM
Sunday
12:00 PM – 1:00 PM
CLOSED
Monday – Tuesday