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€
A Passion for Truffles 120€
Menu du Domaine 80€
Winter 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.
*
Pavé de loup mariné
au poivre noir de Sarawak 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 :

Bouchées salées, charcuteries, fruits de mer, légumes de saison, sélection de fromages affinés.
–
Créations sucrées, pains et viennoiseries.
–
1 plat chaud au choix.
–
Boissons chaudes et vins à discrétion.

The Market Menu

65€

Lunches from Thursday March 19th
to Sunday March 22nd 2026
–

Raviole de queue de bœuf,
oignons sauciers et lardons,

sauce Bordelaise.
ou
Crème brûlée au foie gras,
chutney de pommes aux raisins blonds.

–

Merlu en croûte de pain de mie

aux amandes, épinards,

beurre blanc citronné.
ou
Coquelet fermier,
polenta crémeuse aux asperges.

–

Tarte fine aux pommes.
ou
Vacherin glacé au nougat,
confit à l’huile d’olive.

–
Wines selected and coffee included.

A Passion for Truffles

120€

Soft Jerusalem artichoke ravioli,

pan-sauteed foie gras escalope,

diced pear, truffled emulsion.

–

Scallops larded with truffle, cauliflower,

scallop crisps, truffle coulis.

–

Free-range guinea fowl supreme,

truffle-stuffed under the skin,

root vegetables millefeuille.

–

Raw milk Brillat-Savarin, house-truffled.

–

Cocoa and truffle cannelloni, truffle ice cream.

–

* Truffles Melanosporum

Or, with five glasses of selected Occitanie wines,
190€ Net Rate

Menu du Domaine

80€

Frog legs meunière with parsley and garlic,

green risotto.
or
Flaked crab with Lauragais green lentils,

shellfish dressed with walnut oil.
or
Roque anchovies from Collioure, prepared in a winter style.

reduced broth with Baeri caviar. (15 Euros supplement).
—

Pearl-cooked Skrei cod, buttered green cabbage,

juniper-infused lemon cream.
or
Roasted veal rump, clementine-scented confit shallots,

melting gnocchi.
or
Our famous and classic Cassoulet “Dieu le Fils”.

(15 Euros supplement)
—

The signature Grand Marnier soufflé, iced Auriac cocktail.
or
Wavy mango–pineapple square, vanilla crémeux,

passion fruit nectar.

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

Winter Card

from 25€ to 50€

Les Premiers plats

Frog legs meunière with parsley and garlic,
green risotto.
32 Euros

Soft Jerusalem artichoke ravioli, pan-sauteed foie gras escalope,
diced pear, truffled emulsion.
40 Euros

Flaked crab with Lauragais green lentils,
shelfish dressed with walnut oil.
35 Euros

A mon Père…

Roque anchovies from Collioure, Winter recipes.
39 Euros.

Les Poissons & Les Crustacés

Scallops delicately larded with truffle, cauliflower,
scallop crisps, truffle coulis.
47 Euros

Sea bass lightly smoked over beechwood, celeriac,
reduced broth with Baeri caviar.
47 Euros

Pearl-cooked Skrei cod, buttered green cabbage,
juniper infused lemon cream.
40 Euros

Les Viandes

Roasted veal rump, clementine-scented confit shallots,
melting gnocchi.
45 Euros

Free-range guinea fowl supreme,

truffle stuffed under the skin, root vegetables millefeuille.
47 Euros

Boneless black pig’s trottter in a truffled crepinette,
Monalisa potatoes mashed, apple black pudding.
45 Euros

A mon Père…

Our famous and classic Cassoulet “Dieu le Fils”.
39 Euros

According to the decree N°2025-14 of February 13th 2025, supplemented by the decree of December 17th, 2002, we guarantee, as well as our suppliers Freecnh origin all our meats

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

Wavy mango-pineaple square, vanilla crémeux, passion fruit nectar.
25 Euros

Lemon zeste crème brûlée, Domaine honey-glazed apples, almond and hazelnut crumble.
25 Euros

Cocoa and truffle cannelloni, truffle ice cream.
26 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