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.

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Menus de Noël 2024

The Market Menu 60€

La Carte Automne From from 25€ to 50€

Menu du Domaine From 75€

Grand Menu de Saison 110€

Menus de Noël 2024

Dîner du Mardi 24 Décembre

Escalope de foie gras poêlée sur une raviole aux cèpes,
topinambours, bouillon truffé.
–
Aiguillettes de Saint-Pierre meunières,
lentilles vertes du Lauragais liées à la bisque d’araignée.
–
Chapon du Pays Cathare : la poitrine simplement rôtie,
rostie d’abats, gnocchis fondants,
fricassée de cuisse aux châtaignes.
–
La boule de Noël.
–
Chocolats de Fêtes.
–
120€ par personne, hors boissons
180€ par personne, avec les vins au fil des plats.
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Déjeuner du Mercredi 25 Décembre

Saumon fumé au bois de hêtre par nos soins,
bavarois d’avocats, blinis aux œufs de saumon sauvage.
–
Escalope de foie gras poêlée sur une raviole aux cèpes,
topinambours, bouillon truffé.
–
Aiguillettes de Saint-Pierre meunières,
lentilles vertes du Lauragais liées à la bisque d’araignée.
–
Chapon du Pays Cathare : la poitrine simplement rôtie,
rostie d’abats, gnocchis fondants,
fricassée de cuisse aux châtaignes.
–
Brillat-Savarin aux fruits secs.
–
La boule de Noël.
–
Chocolats de Fêtes.
–
150€ par personne, hors boissons
230€ par personne, avec les vins au fil des plats.

The Market Menu

60€

Lunches from Thursday October 31st
to Saturday November 2nd 2024
–
Carpaccio de pied de cochon noir,
“Domaine du Fromental”,
méridionale et pommes.
ou
Vichyssoise chaude aux coquillages,
royale de fenouil, île flottante à la ciboulette.
–
Gambas sauvages snackées,
risotto de butternut,
jus de têtes parfumé au gingembre.
ou
Noisettes de bœuf juste saisies,
légumes racines,
compotée d’échalotes au vin rouge.
–
Nougat glacé.
ou
Crêpe Suzette.
–
Wines selected and coffee included.

La Carte Automne

From from 25€ to 50€

Les Premiers plats

Poached organic egg, Uncinatum truffle,
on a thin chestnut velvety.
32 Euros

Scallops tartare with cockles,
guacamole and mango.
39 Euros

Tartlet with seasonal mushrooms, pan-fried foie gras,
balsamic vinaigrette.
39 Euros

A mon Père…
Collioure anchovies on tasting, Autumn recipes.
39 Euros.

Les Poissons & Les Crustacés

Pearly white thiny-sliced of John Dory,
Lauragais green lentils, baby onions and bacon,
Genevoise sauce.
45 Euros

Sea bream in a delicate citrus coat, pumpkin,
white candied lemon butter sauce.
42 Euros

Roast scallops, fregola sarda with sweet chorizo,
in coral sauce.
45 Euros

Les Viandes

Pan-sautéed fillet of beef, oxtail kromesky,
waffle of potatoes, quinces and pumpkin chutney.
45 Euros

Breasts of roasted pigeon, rostie of giblets,
blackcurrant juice, angel hair cooked with Uncinatum truffle.
50 Euros

A mon Père…
Our famous and classic Cassoulet “Dieu le Fils”.
39 Euros

Les Fromages & Les Desserts

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

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

Shredded grape, pears in spicy wine.
25 Euros

Orange cream, crusty of almonds, honey ice cream from our beehives.
25 Euros

Opera cake pearled with whisky cream.
25 Euros

Menu du Domaine

From 75€

Poached organic egg,
Uncinatum truffle on a thin chestnut velvety.
or
Collioure anchovies on tasting, Autumn recipes.
or
Tartlet with seasonal mushrooms,
pan-fried foie gras, balsamic vinaigrette.
—
Roast scallops, fregola sarda with sweet chorizo,
in coral sauce.
(12 Euros supplement)
—
Sea bream in a delicate citrus coat, pumpkin, white candied lemon butter sauce.
or
Pan-sautéed fillet of beef, oxtail kromesky,
waffle of potatoes, quinces and pumpkin chutney.
or
Our famous and classic Cassoulet “Dieu le Fils”.
—
Three selected cheeses ripened by ourselves.
(15 Euros supplement)
—
Grand-Marnier liquor warm soufflé and iced Auriac cocktail.
or
Shredded grape, pears in spicy wine.

Or,
With three glasses of selected Occitanie wines, 117 Euros and 131 Euros with four glasses.

Grand Menu de Saison

110€

Scallops tartare with cockles,
guacamole and mango.
–
Pearly white thiny-sliced of John Dory,
Lauragais green lentils, baby onions and bacon,
Genevoise sauce.
–
Breast of roasted pigeon, rostie of giblets,
blackcurrant juice, angel hair cooked with Uncinatum truffle.
–
Three selected cheeses ripened by ourselves.
–
Opera cake pearled with whisky cream.
–

175€ with 4 selected glasses of wine.

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.