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.

COVID-19
La carte du domaine d'Auriac
Tasting of Winter Grand menu 135€
Domaine Menu 87€
Ride in Cathar Land From 70€
Menu Fou de Truffe 95€
Menu de Pâques Déjeuners des 12 et 13 Avril 2020 105€

COVID-19

C’est le cœur gros que nous apprenons ce soir l’ordre de fermeture de notre maison, attendu, certes, mais tellement appréhendé …
Il est évident que nos merveilleux clients et nos très chers collaborateurs seront ainsi protégés. Notre espoir de retour rapide et de vous retrouver est dans nos prières et dans l’attente , veillez bien sur vous et vos proches.Bien amicalement à tous.
Marie-Hélène Rigaudis
Maître de Maison
Le Domaine d’Auriac

La carte du domaine d'Auriac

24€ to 53€

Starters

 
Poached organic egg on a Jerusalem artichokes cream, thin toast with smoked duck breast fillet.
32 Euros

 
Tiny artichokes row and cooked :
Carpaccio with preserved pork liver, a velvety flavoured with Melanosporum truffle,
an heart stuffed with foie gras.
35 Euros

 
Scallops tartare marinated with citrus fruits, guacamole and baby vegetables, mango sauce.
45 Euros

 
Pan sautéed duck foie gras, black lentils, millas and corn cream.
39 Euros


A mon Père…

 
Collioure anchovies on tasting, winter recipes.
35 Euros

 

Fishes & shells

 
Line-fished hake,salsify and shellfish, Limoux Cremant wine sauce.
45 Euros

 
Scallops, Civada pasta risotto, chesnut froth.
49 Euros

 
Roasted anglerfish tail with thyme, tiny leeks, Medjoul date pulp, candied lemon.
47 Euros

 

Vegetarian
Millefeuille layering of root vegetables, button mushrooms cream, black truffle sauce.
40 Euros

 

Meats & Poultry

 
Roast rack of lamb, aubergine and braised shoulder charlotte, Millefeuille layering of root vegetables, black garlic sauce.
49 Euros

 
Pigeon breast cooked medium rare, schallots in three ways, delicate truffle puree.
53 Euros

 
Rump and sweetbread of veal flavoured with local saffron, caramelized with clementine juice chicory.
47 Euros

 

A mon Père…

 
Deboned pig’s trotter an truffle in caul causing, mashed potatoes, apple and grilled black pudding.
49 Euros

 
Our Famous and classic Cassoulet “Dieu le Fils”
39 Euros

 

Cheese & Desserts

 

Cheeses from Occitanie and elsewhere, maturated by ourselves.
25 Euros

 
Domaine desserts tasting.
25 Euros

 
Tatin tart of “Sugar bread” pineapple, mango ice cream lighlty spiced, grenadine sauce.
24 Euros

 
Black chocolate cockle stuffed with Abinao cream, dried fruits and salted butter caramel.
24 Euros

 
Rum and lemon baba, matcha green tea zabaione.
24 Euros

 
Warm Grand-Marnier liquor soufflé, iced Auriac cocktail.
24 Euros

Tasting of Winter Grand menu

135€

Pan sautéed duck foie gras, black lentils, millas and corn cream.

Scallops tartare marinated with citrus fruits, guacamole and baby vegetables, mango sauce.

Roasted anglerfish tail with thyme, tiny leeks,
Medjoul date pulp, candied lemon.

Pigeon breast cooked medium rare, schallots in three ways,
delicate truffle puree.

Cheeses from Occitanie and elsewhere, maturated by ourselves.

Warm Grand-Marnier liquor soufflé, iced Auriac cocktail.

Black chocolate cockle stuffed with Abinao cream, dried fruits and salted butter caramel.

Mignardises.

With five glasses of selected wine, one with each course, to complement the food.
195 Euros

Domaine Menu

87€

Mise en bouche
*
Collioure anchovies on tasting, winter recipes.
or
Tiny artichokes row and cooked :
Carpaccio with preserved pork liver, a velvety flavoured with Melanosporum truffle,
an heart stuffed with foie gras.
or
Poached organic egg on a Jerusalem artichokes cream, thin toast with smoked duck breast fillet.
*
Line-fished hake, salsify and shellfish, Limoux Cremant wine sauce.
or
Rump and sweetbread of veal flavoured with local saffron, caramelized with clementine juice chicory .
or
Roast rack of lamb, aubergine and braised shoulder charlotte,
millefeuille layering of root vegetables, black garlic sauce.
*
Gourmandise.
*
Cheeses from Occitanie and elsewhere, maturated by ourselves
or
Tatin tart of “Sugar bread” pineapple, mango ice cream lighlty spiced, grenadine sauce.
or
Rum and lemon baba, matcha green tea zabaione.
or
Warm Grand-Marnier liquor soufflé, iced Auriac cocktail.

Ride in Cathar Land

From 70€

Mise en bouche.
*
Collioure anchovies on tasting, autumn recipes.
*
Our Famous and classic
Cassoulet “Dieu le Fils”.
*
Cheeses from Occitanie and elsewhere, maturated by ourselves.
or
Iced Nougat beehive, honey nectar flavoured with olive oil.

or
Accompagnied with three glasses of selected wines, to complete each course
110€

Menu Fou de Truffe

95€

Escalope de foie gras poêlée, endive caramélisée,
carmines au naturel et truffe.

Saint-Jacques contisées à la truffe,
jus de betterave jaune tranché à l’huile de noisette.

Poitrine de pigeon servie rosée, échalote en texture,
purée moelleuse bien truffée.

Brie fermier truffé à notre façon, quelques feuilles de doucette.

Le soufflé chaud à la truffe.

Mignardises.

available menu from February 18 to March 15 th 2020

Menu de Pâques Déjeuners des 12 et 13 Avril 2020

105€

Brouillade aux asperges sauvages.
*
Langoustine servie tiède,
asperge blanche de Sainte-Eulalie, sabayon citronné.
*
Sole farcie aux gros Paris,
pousses d’épinards et morilles de Pays.
*
Déclinaison autour de l’agneau,
et légumes printaniers de Florence Carayon.
*
Le petit Combebelle au miel du Domaine,
mesclun à l’huile de noix.
*
L’éventail noir en crème acidulée,
velours au jus safrané.
*
Chocolats.

Pour accompagner ce Menu,
Franck Sakhinis, notre Sommelier a sélectionné une déclinaison de vins,
servis au rythme des plats,
Supplément 50 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