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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Dîner de la Saint Sylvestre et Déjeuner du Jour de l'An
Menu du Domaine. From 78€
La Carte Automne from 25€ to 50€
The Market Menu From 65€
AUTOMN GRAND MENU 120€

Dîner de la Saint Sylvestre et Déjeuner du Jour de l'An

« Dîner de la Saint Sylvestre »
Mercredi 31 Décembre 2025
–
Mousseline de petits pois,
morilles cuisinées au lait d’amandes,
noisettes grillées, émulsion à la fève Tonka.
–
Médaillons de homard bleu, marmelade d’agrumes,
caramel de poivre, frisée fine.
–
Bar légèrement fumé au bois de hêtre, céleri rave,
nage réduite au caviar Royal Baeri.
–
Noisettes de chevreuil « Chasse Française » poêlées,
marmelade de dattes aux citron confit,
millefeuille de légumes racines,
sauce Grand Veneur.
–
Brie au lait cru farci à la truffe Melanosporum,
salade d’hiver.
–
Douceur fruitée.
–
Le chocolat aux saveurs d’une Forêt-Noire,
croquante et fondante.
–
Gourmandises.
–
220 Euros par personne, hors boissons.
——————-
Déjeuner du Jour de l’An
Jeudi 1er Janvier 2026
–
Homard Bleu sur un nid de lentilles vertes du Lauragais,
coquillages à l’huile de noix.
–
Saint-Jacques mi-cuites,
scorsonères rôties et croustillantes,
crème de bardes truffée.
–
Poularde fermière aux morilles,
légumes racines et gnocchis moelleux.
–
Assiette de trois fromages affinés par nos soins.
salade d’hiver.
–
Le chocolat aux saveurs d’une Forêt-Noire,
croquante et fondante.
–
Gourmandises.
–
150 Euros par personne, hors boissons.

Menu du Domaine.

From 78€

Poached organic egg, Uncinatum truffle
on a thin chestnut velvety.
or
Gilt-head seabream carpaccio served warm,
razor clams and pine nuts.
or
Collioure anchovies on tasting, Autumn recipes.
—–
Normandy scallops sauteed in butter, risotto with butternut,
shellfish sauce. (12 Euros supplement).
—–
Fillet of sea bass meunière, multicolored cauliflower,
crezamed fish fumet.
or
Duckling breast with crispy skin,
braised chicories in apple juice.
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
Feuilles à feuilles of buckwheat with Autumn fruits.

Or, with three glasses of selected Occitanie wines, 120 Euros and 134 Euros with four glasses.

La Carte Automne

from 25€ to 50€

Poached organic egg, Uncinatum truffle
on a thin chestnut velvety.
35 Euros
–
Gilt-head seabream carpaccio served warm,
razor clams and pine nuts.
35 Euros
–
Duck foie gras flavoured with Muscat wine,
mango and pineapple marmelade, hazelnuts crumble.
42 Euros
–
A mon Père…
Collioure anchovies on tasting, Autumn recipes.
39 Euros.
–
Les Poissons & Les Crustacés

Fillet of sole, ceps and chestnuts,
bay leaves flavoured sauce.
47 Euros
–
Fillet of sea bass meunière,
multicolored cauliflower, crezamed fish fumet.
42 Euros
–
Normandy scallops sauteed in butter,
risotto with butternut, shellfish sauce.
47 Euros
–
Les Viandes

Sliced Veal “Rossini”, Uncinatum truffle sauce
50 Euros
–
Lamb sweetbread and ceps Vol-au-vent,
chicken quenelles, caramelized pearl onions.
47 Euros
–
Duckling breast with crispy skin,
braised chicories in apple juice.
42 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
–
Crispy gavottes millefeuille, lemon cram,
iced nougat, emulsified olive oil.
25 Euros
–
Feuilles à feuilles of buckwheat with Autumn fruits
25 Euros
–
Cocoa sablé with Gruissan fleur de sel,
Manjari cream, blackcurrant and dark beer emulsion.
25 Euros

The Market Menu

From 65€

Lunches from Wednesday 24th
to Sunday 28th
and on Wednesday December 31st, 2025
–
Saumon fumé par nos soins,
blinis, fleurette citronnée.
ou
Moelleux aux chanterelles,
sauce poulette.
–
Parillade de poissons du jour,
légumes racines.
ou
Cuisses de chapon
cuites longuement au four,
gnocchis et châtaignes.
–
Sablé citron aux éclats de meringue.
ou
Royal casse-noisette..
–
Wines selected and coffee included.

AUTOMN GRAND MENU

120€

Duck foie gras flavoured with Muscat wine,
mango and pineapple marmelade, hazelnuts crumble.
–
Normandy scallops sauteed in butter,
risotto with butternut, shellfish sauce.
–
Fillet of sole, ceps and chestnuts,
bay leaves flavoured sauce.
–
Sliced Veal “Rossini”,
Uncinatum truffle sauce
–
Cocoa sablé with Gruissan fleur de sel,
Manjari cream, blackcurrant and dark beer emulsion.

Or,
With five glasses of selected Occitanie wines,
195€ Net Price.

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