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.

 

Book this table
Menu de Pâques Dimanche 5 Avril 2026 130€ Hors Boissons
Le Brunch du Lundi de Pâques le 6 Avril
The Market Menu 65€
Spring Grand Menu 120€
Menu du Domaine
Spring Card from 25€ to 50€

Menu de Pâques Dimanche 5 Avril 2026

130€ Hors Boissons

Langoustines vivifiées au pamplemousse,
artichauts à la grecque, pana cotta à l’avocat.
*
Bar sauvage mariné au poivre noir et poêlé,
asperges vertes, palourdes au naturel,
jus de veau tranché.
*
L’agneau Label Rouge du Pays d’Oc
cuisiné de la tête au pied,
tian d’aubergines au poivron doux,
jus à l’ail confit.
*
Le petit combebelle demi-sec aux dattes Medjoul,
tuile cannelle.
*
L’œuf au plat.
*
Confiseries chocolatées.

Le Brunch du Lundi de Pâques le 6 Avril

75€

De 11h30 à 13h30
–
Buffet froid salé :
Huitres de Bouzigues, moelleux aux anchois de Collioures, saumon Bellevue, escabèche de supions,
salade quinoa aux crevettes,
Service de jambon de Pays à la coupe, charcuteries,
foie gras, bouchées salées,
Bar à salades, asperges vertes de Sainte Eulalie, oeufs mimosas, croque-monsieur, quiches, gougères.

*

Un plat chaud au choix :
L’œuf bénédictine au saumon fumé.
ou
Quenelles de volailles et morilles farcies sur un mijoté de petit pois et févettes.

*

Buffet sucré :
Viennoiseries, cakes, gaufres liégeoises, pancakes, granola,
mousse au chocolat, mousse de fromage blanc, salade d’agrumes,
tarte aux pommes, panier de fruits frais, sélection de pains.

*

Boissons chaudes et vins à discrétion

The Market Menu

65€

Lunches from Wednesday April 8th
to Sunday April 12th 2026
–
Velouté glacé aux coquillages,
île flottante à la ciboulette.
ou
Carpaccio de petits violets,
fetche confit.
–
Filets de dorade en écailles de courgettes,
sauce au curry de Madras.
ou
Ris d’agneau poêlés,
crème de cébettes à la fève Tonka,
fèves Edamame.
–
Crème Chiboust caramélisée rhum-coco,
ananas frais.
ou
Gratin sabayon chaud,
fruits rouges confits et quelques agrumes.
–
Wines selected and coffee included.

Spring Grand Menu

120€

Marbled foie gras with smoked salmon,
candied lemon gel, crunchy vegetables pickles.
–
Grilled langoustines, roasted green asparagus,
pesto, mango and celery condiment.
–
Roasted lamb rib and saddle,
piquillo peppers stuffed with braised shoulder,
tender potatoes corks, minty green harissa.
–
Marinated semi hard goat cheese from Combebelle farm.
–
Croc’ chocolate, “Manjari” iced sabayon,
blond biscuit caramel.

Or, with five glasses of selected Occitanie wines,
195€ Net Rate

Menu du Domaine

80€

The well brought hen’s egg, poached, green asparagus
from Sainte-Eulalie Farm, boiled and raw tartare,
Melanosporum truffle vinaigrette.
or
Collioure anchovies on tasting, spring recipes.
or
Sea bream carpaccio,
pig’s trotter in breadcrumbs and hazelnuts.

—
Roasted Turbot with samphire, virgin sauce with cuttlefish and broad beans, black garlic pulp (supplement 15 Euros)
—

Pan-fried marinated sea bass fillet
with black pepper from Sarawak,
fennel heart, natural clams, veal juice.
or
Duck fillet tournedos, pan-fried foie gras,
artichokes poivrade.
or
Our famous and classic Cassoulet “Dieu le Fils”.

—
Marinated semi hard goat cheese from Combebelle farm. (supplement 8 Euros)
—

Grand-Marnier liquor warm soufflé and iced Auriac cocktail.
or
Crêpes dentelles with strawberries and raspberries, refreshed with tarragon.

Or, with three glasses of selected Occitanie wines, 122 Euros and 136 Euros with four glasses.

Spring Card

from 25€ to 50€

The First Dishes

The well brought hen’s egg, poached, green asparagus
from Sainte-Eulalie Farm, boiled and raw tartare,
Melanosporum truffle vinaigrette.
40 Euros

Sea bream carpaccio,
pig’s trotter in breadcrumbs and hazelnuts.
39 Euros

Pond rice from Marseillette in spring risotto
thickened with cashew nut parmesan,
morels in soy cream.
39 Euros

Marbled foie gras with smoked salmon,
candied lemon gel, crunchy vegetables pickles.
45 Euros

To my Father…
Collioure anchovies on tasting, Spring recipes.
39 Euros.

Fish & Shellfish

Pan-fried marinated sea bass fillet
with black pepper from Sarawak,
fennel heart, natural clams, veal juice.
45 Euros

Grilled langoustines, roasted green asparagus,
pesto, mango and celery condiment.
50 Euros

Roasted Turbot with samphire,
virgin sauce with cuttlefish and broad beans,
black garlic pulp.
50 Euros


Meats & Poultry

Roasted lamb rib and saddle, piquillo peppers
stuffed with braised shoulder,
tender potatoes corks, minty green harissa.
50 Euros

Sweetbreads and stuffed morels,
French-style peas.
50 Euros

Duck fillet tournedos, pan-fried foie gras,
artichokes poivrade.
47 Euros

To my Father…
Cassoulet “Dieu le Fils”, Grand Classique du Domaine.
39 Euros

According to the decree N°N°2025-14 of February 13th, 2025,
supplemented by the decree of December 17th 2002,
we guarantee the french origin and breeding of all our meats.

Cheeses & Desserts

Cheeses from Occitanie and elsewhere,
ripened by ourselves.
26 Euros

Grand-Marnier liquor warm soufflé
and iced Auriac cocktail.
25 Euros

Croc’ chocolate, “Manjari” iced sabayon,
blond biscuit caramel.
26 Euros

Crêpes dentelles with strawberries and raspberries,
refreshed with tarragon.
25 Euros

Crème brûlée with lemon zest,
snacked apples with honey from our behives,
crumble and vitamin sorbet.
25 Euros

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