***** 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
Grand Seasonal Menu
120€ without beverages
Served to the entire table
Seasonal mushroom raviolo, pan-seared foie gras, local porcini mushrooms, smoked foam
*
Sea bass fillet cooked until just pearlescent, brown butter, potato crescent, creamy fish broth with Royal Pétrossian caviar
*
Sweet-and-sour marinated veal tenderloin, crispy sweetbreads and sweet onions confit with chestnuts.
*
Bleu des Causses cheese and Conference pear, spiced red wine jelly
*
Chocolate cone, blueberry cream and light Manjari ganache
The Domaine Menu
from
80€
Poached free-range egg, Uncinatum truffle sabayon, roasted pumpkin purée and broth
or
Sea bream ceviche, tender celery, green apple foam with Manzana
or
Roque anchovies from Collioure, served in an autumn interpretation
***
Seared Normandy scallops, cauliflower prepared in several ways, scallop-trimming jus with Crémant de Limoux (15 Euro supplement)
***
Nori-wrapped monkfish, root vegetable risotto, seaweed umami sauce
or
Crisp-skinned duck breast, endives braised in clementine juice, crunchy red chicory, saffron jus
or
“Dieu le Fils” cassoulet, the Domaine’s Grand Classic.
***
Bleu des Causses cheese and Conference pear, spiced red wine jelly (15 Euro supplement)
***
Grand Marnier soufflé, iced Auriac cocktail.
or
Autumn flavours of pear, praline, toasted almonds and hazelnuts
Market Menu
from
65€
Lunch menu offered from Friday 2nd to Sunday 4 October 2026
Semi-cooked duck foie gras, apple clafoutis
or
Dill-cured salmon gravlax, blinis, lemon crème fraîche
–
Pan-fried se break meunière colourful cauliflower, Madras curry sauce
or
Crispy lamb sweetbreads, Conference pear and wild oyster mushrooms
–
Ward gianduja soufflé, candide orange
or
Caramel Île flottante, vanille custard
La Carte de Printemps
à partir de
25€ à 50€
First Courses
-
Poached free-range egg 35€
Uncinatum truffle sabayon, roasted pumpkin purée and broth
-
Sea bream ceviche 35€
tender celery, green apple foam with Manzana
-
Seasonal mushroom raviolo 42€
pan-seared foie gras, local porcini mushrooms, smoked foam
-
To my father… 39€
Roque anchovies from Collioure, served in an autumn interpretation
Fish & Shellfish
-
Nori-wrapped monkfish 47€
root vegetable risotto, seaweed umami
-
Sea bass fillet cooked until just pearlescent 55€
brown butter, potato crescent, creamy fish broth with Royal Pétrossian caviar
-
Seared Normandy scallops 50€
cauliflower prepared in several ways, scallop-trimming jus with Crémant de Limoux
Meats
-
Sweet-and-sour marinated veal tenderloin 55€
crispy sweetbreads and sweet onions confit with chestnuts
-
Braised pork cheek 47€
on a warm preparation of pig’s trotter, golden turnips with black olives and mature sow ham
-
Crisp-skinned duck breast 47€
endives braised in clementine juice, crunchy red chicory, saffron jus
-
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.
-
Goat’s cheese and garden honey frozen parfait 25€
tangy foam
-
Chocolate cone 27€
blueberry cream and light Manjari ganache
-
Autumn flavours of pear 25
praline, toasted almonds and hazelnuts
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