THE SIGNATURE RESTAURANT AT DOMAINE D’AURIAC
Fine Dining in Carcassonne at Bernard Rigaudis
Seasonal Cuisine Rooted in Occitania
THE SIGNATURE RESTAURANT AT DOMAINE D’AURIAC
A Restaurant Overlooking the Gardens and Golf Course
Discover fine dining in Carcassonne at Restaurant Bernard Rigaudis, within the family-run Domaine d’Auriac, a Relais & Châteaux hotel. Chef Philippe Deschamps creates seasonal cuisine inspired by the produce and culinary traditions of Occitania.
The dining room opens onto terraces and gardens overlooking the golf course. Enjoy outdoor dining in warmer weather or the welcoming atmosphere beside the large fireplace during the colder months.
Explore our menus and à la carte dishes to plan your next lunch or dinner.
***** HOTEL in Carcassonne
Restaurant Menus
Market Menu
from
65€
Available for lunch from Thursday 29 to Saturday 31 October 2026
Beef tartare with confit egg yolk, bagna cauda
or
Porcini mushroom risotto
—
Mixed grill of the day’s fish, root vegetables
or
Roast leg of lamb, olive jus, Swiss chard gâteau
—
Pear vacherin, smooth caramel sauce
or
Lemon soufflé, lime sorbet, vodka gel
—
Includes two glasses of selected wines and coffee.
Grand Seasonal Menu
€120, excluding drinks
This menu is served to all guests at the 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€
Excluding drinks
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 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
Autumn “À La Carte” Menu
from
25€ to 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.
Christmas Eve Dinner
€140 per person, excluding drinks
Set menu served for dinner on 24 December 2026.
Foie gras and trout from the Pays de Sault
Marbled terrine, crisp vegetable bouquet and flaky brioche
—
Turbot, spices and mulled wine
In a crisp crust, poached oyster, beetroot gnocchi and mulled wine reduction
—
Cathar country capon, truffle and chestnut
Truffle-studded breast, tender thigh with chestnuts, liver gâteau and root vegetables
—
Christmas at Auriac, an edible bauble
The Christmas bauble
—
Festive chocolates
Christmas Day Lunch
€160 per person, excluding drinks
Set menu served for lunch on 25 December 2026.
A first taste of red kuri squash
In a delicate jelly, with crème fraîche
—
Foie gras and trout from the Pays de Sault
Marbled terrine, crisp vegetable bouquet and flaky brioche
—
Turbot, spices and mulled wine
In a crisp crust, poached oyster, beetroot gnocchi and mulled wine reduction
—
Cathar country capon, truffle and chestnut
Truffle-studded breast, tender thigh with chestnuts, liver gâteaux and root vegetables
—
Tomme cheese from the Monts de Lacaune and adzuki beans
—
Christmas at Auriac, an edible bauble
The Christmas bauble
—
Festive chocolates
New Year’s Eve Dinner
€220 per person, excluding drinks
Set menu served for dinner on 31 December 2026.
Opening delights
Puff pastry bites to share
Foie gras crème brûlée
Fine de claire oyster, champagne foam
Fried bao, beef tartare
—
Blue lobster, bagna cauda and finger lime
Lightly cooked carpaccio
—
Scallop, truffle and watercress
Truffled scallop timbale, watercress cream
—
Sea bass, beechwood and Baeri caviar
Lightly smoked over beechwood, celeriac and reduced caviar broth
—
Venison with Grand Veneur flavours
Loin medallion, chervil root, Medjool dates and quince
—
Brillat-Savarin and truffle
Filled with truffle in-house, with a few lamb’s lettuce leaves
—
A refreshing taste of Spritz
As a granita
—
Cocoa, Guanaja chocolate and tonka bean
Cocoa cone, 70% Guanaja chocolate cream and tonka bean ice cream
—
Final sweet delights
New Year’s Day Lunch
€150 per person, excluding drinks
Set menu served for lunch on 1 January 2027.
Opening delights
Puff pastry bites to share
Foie gras crème brûlée
Fine de claire oyster, champagne foam
Fried bao, beef tartare
—
Blue lobster and citrus
Refreshing lobster salad, citrus marmalade, pepper caramel and fine frisée leaves
—
Scallops and truffle
Truffle-studded scallops, cauliflower mousseline
—
Venison with Grand Veneur flavours
Haunch, chervil root, Medjool dates and quince
—
Three cheeses from our cellar
Matured in-house, mixed baby leaves
—
Cocoa, Guanaja chocolate and tonka bean
Cocoa cone, 70% Guanaja chocolate cream and tonka bean ice cream
—
Final sweet delights
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.
The Legacy of Bernard Rigaudis
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
Cassoulet, a Domaine d’Auriac Speciality
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.
Opening Hours & Reservations
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