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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Book this table
The Market Menu 60€
Ride in Cathar Land From 82€
Menu du Domaine Hiver
Grand Menu Fou de Truffe
La carte hiver du Domaine From 25€
Menu de Pâques Dimanche 9 et Lundi 10 Avril 2023 100€ Hors Boissons

The Market Menu

60€

Lunches from Tuesday March 28th
to Friday March 31th 2023
–
Œuf d’une poule bien élevée, poché,
asperges vertes, sauce Carbonara, toast Melba.
ou
Vichyssoise chaude aux coquillages,
île flottante à la ciboulette.
–
Médaillon de lotte au curry de Madras,
taboulé de chou-fleur.
ou
Ris d’agneau poêlés,
crème de cébettes à la fève Tonka,
gnocchis fondants.
–
Le soufflé chaud renversé à la poire.
ou
Le biscuit citronné,
gel aux saveurs d’agrumes zestés.
–
Wines selected and coffee included.

Ride in Cathar Land

From 82€

Mise en bouche.
*
Collioure anchovies on tasting, winter recipes.
*
Our Famous and classic Cassoulet “Dieu le Fils”.
*
Cheeses from Occitanie and elsewhere, ripened by ourselves.
or
Shortbread base topped with lemon cream, olive oil ice cream, honey from our hives sauce.

Accompagnied with three glasses of selected wines, to complete each course
127€

Menu du Domaine Hiver

95€

Mise en bouche.
*
Crab, local lentils flavoured with chervil, shells marinated in nut oil.
or
Lukewarm bass carpaccio, “Méridionale” sauce flavoured with sweet red peppers, razor clam vinaigrette.
*
Anglerhish seasoned with paprika, buttered cabage with juniper berries,raw granny smith stickes.
or
Pan sautéed lamb’s sweetbreads, candied schallots flavoured with clementine, angel hair noodles with local saffron.
*
Brillat-Savarin cheese stuffed with black truffle, lamb’s letuce.
*
Exotic fruits tartare, iced with coco milk and passion thin lace biscuit, caramelized chiboust cream.
or
Grand-Marnier liquor warm soufflé and iced Auriac cocktail.

155€ Accompagné de quatre verres des grands vins d'Occitanie, sélectionnés par notre Sommelier, servis au fil des plats.

Grand Menu Fou de Truffe

150€

For truffle lovers *…

Small ravioli with Jerusalem artichokes, pan sautéed escalope of duck foie gras,
pan sautéed escalope of duck foie gras, Banyuls wine and black truffle sauce.

Scallops studdded with truffle, sow ham,
glazed salsify, chestnuts broth emulsion.

Pigeon cooked in two ways, medium rare breast, shredded leg and truffle toastie,
tiny purple artichoke, small pupkin and truffle froth.

Brillat-Savarin cheese stuffed with black truffle, lamb’s letuce.

Pear warm soufflé, caramelized nuts chips, truffle ice cream.

Mignardises.

*Melanosporum black truffle

ou 220€ Accompagné de cinq verres des grands vins d'Occitanie, sélectionnés par notre Sommelier, servis au fil des plats.

La carte hiver du Domaine

From 25€

« Premiers Plats »

Crab, local lentils flavoured with chervil, shells marinated in nut oil.
34 Euros

Lukewarm bass carpaccio, “Méridionale” sauce flavoured with sweet red peppers, razor clam vinaigrette.
29 Euros

Small ravioli with Jerusalem artichokes, pan sautéed escalope of duck foie gras, Banyuls wine and black truffle sauce.
37 Euros

 

 

A mon Père…

Collioure anchovies on tasting, winter recipes.
35 Euros.

 

–

« Poissons, crustacés et viandes »

Anglerhish seasoned with paprika, buttered cabage with juniper berries, raw granny smith stickes.
45 Euros

Fillets of sole meunière, Florentine-style spinash, small button mushrooms, lobster salpicon, coral sauce.
47 Euros

Scallops studdded with truffle, sow ham, glazed salsify, chestnuts broth emulsion.
47 Euros

 

–

« Viandes & Volailles. »

Pan sautéed lamb’s sweetbreads, candied schallots flavoured with clementine, angel hair noodles with local saffron.
42 Euros

Pigeon cooked in two ways, medium rare breast, shredded leg and truffle toastie, tiny purple artichoke, small pupkin and truffle froth.
48 Euros

Farm pig head to toe :
Roasted filet mignon, cheek braised with red wine, trotter and truffle in caul causing, crispy baked ear, millefeuille layering of black pudding and apple.
45 Euros

 

–

A mon Père…

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

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

According to the decree N°2002-1467 of December 17, 2002, supplemented by the decree of January 26, 2022 we guarantee,
as well as all our suppliers, the French origin of all our meats.

–

« Fromages & Desserts »

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

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

Exotic fruits tartare, iced with coco milk and passion thin lace biscuit, caramelized chiboust cream.
25 Euros.

Shortbread base topped with lemon cream, olive oil ice cream, honey from our hives sauce.
25 Euros.

Millefeuille of black chocolate and moka ganache,”Gavotte” biscuit , caramel sauce.
26 Euros.

Nets rates including VAT, taxes and service.

 

Menu de Pâques Dimanche 9 et Lundi 10 Avril 2023

100€ Hors Boissons

Œuf d’une poule bien élevée poché, sur un nid d’amidonnier,
crème de morillons.

*

Filet de dorade aux asperges vertes de « Sophie », citron confit,
fumet aux noisettes torréfiées et coriandre.

*

Selle d’agneau du Pays d’Oc à l’ail des ours,
une caillette d’abattis et ris aux blettes braisées longuement au four.

*

Gourmandise.

*

La corne dentelle, crémeux Dulcey, ananas-passion.

*

Chocolats de Pâques.

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