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.

The market menu 50€
La carte du domaine d'Auriac
Tasting of Winter Grand menu 130€
Domaine Menu 85€
Ride in Cathar Land From 70€
Le menu homard bleu 95€
Menu de la Fête des Mères 95€

The market menu

50€

Lunch on Saturday May 25th 2019

Cocktail “Auriac” et les Lucques du “Domaine des Pères”
Vins sélectionnés par notre Sommelier
Café pur arabica.

Cannelloni de crabe aux légumes confits,
sauce acidulée.

Filet de canette au safran des Corbières,
asperges blanches grillées.

Clafoutis aux cerises Burlat,
glace au lait d’amandes.

The Market Menu is revised every day and is available for lunch from Tuesday to Saturday, excluding public holidays.

La carte du domaine d'Auriac

23€ to 58€

Les premiers plats

 

Cooked at a low temperature organic egg, raw and cooked green asparagus,
black truffle vinaigrette .
36 Euros

 

Croaker carpaccio served warm, razor clams and cockles with piquillos,
young shoots.
33 Euros

 

King crab on radish thin petals, cucumber, peas and baby broad beans,
Royal Pétrossian caviar pinches, tanguy sauce.
54 Euros

 

Pan-sautéed escalopes of duck foie gras, candied rhubarb,
spicy wine syrup.
39 Euros

 

 

A mon Père…

 

Collioure anchovies on tasting, spring recipes.
33 Euros.

 

Poissons & Crustacés

 
Anglerfish tail cooked pearly white, spring baby vegetables,
Blanquette de Limoux wine and lemon verbena white butter sauce.
47 Euros

 
Pan fried filets of sole, Florentine-style spinash,
baby mushrooms, roasted crayfishes tails.
54 Euros

 
Snacked Dublin bay prawns, local red rice, 
its tongs accra flavoured with saffron.
58 Euros

 
Végétal.

 

Season’s vegetables cooked with marjoram, bulgur and morel mushrooms.
45 Euros

 

Viandes & Volailles

 
Crip lamb’s sweetbreads, simmered asparagus and morel mushrooms.
49 Euros

 
Pigeon breasts , macaronis with artichokes stuffing, braised legs , gravy flavoured cardamom.
52 Euros

 
Roasted Ségala veal chop with thyme, pea declination, wild garlic gravy.
49 Euros

 

A mon Père…

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

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

 

Fromages & Desserts

 

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

 
Half crispy and half spongy chocolate cake, dulcey cream, caramel ice cream, passion fruit syrup.
23 Euros.

 
Lemon and raspberries, citrus fruits zest biscuits, vanilla white ganache cream.
23 Euros.

 
Yoghurt ice cream flavoured with red currant juice, strawberries and half-candied rhubarb with hibiscus.
23 Euros.

 

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

 

Dessert selection tasting.
24 Euros.

 

Tasting of Winter Grand menu

130€

King crab on radish thin petals, cucumber, peas and baby broad beans,
Royal Pétrossian caviar pinches, tanguy sauce.

Pan-sautéed escalopes of duck foie gras, candied rhubarb,
spicy wine syrup.

Snacked Dublin bay prawns, local red rice, 
its tongs accra flavoured with saffron .

Pigeon breasts , macaronis with artichokes stuffing,
braised legs , gravy flavoured cardamom.

Cheeses from Occitanie and elsewhere, maturated by ourselves

Small warm Grand-Marnier liquor soufflé, iced Auriac cocktail.
and
Half crispy and half spongy chocolate cake, dulcey cream, caramel ice cream,
passion fruit syrup.

Mignardises.

or
With five glasses of selected wines, one with each course, to complement the food
180€

Domaine Menu

85€

Mise en bouche
*
Cooked at a low temperature organic egg, raw and cooked green asparagus,black truffle vinaigrette.
or
Collioure anchovies on tasting, spring recipes.
or
Croaker carpaccio served warm, razor clams and cockles with piquillos,
young shoots.
*
Anglerfish tail cooked pearly white, spring baby vegetables,
Blanquette de Limoux wine and lemon verbena white butter sauce.
or
Crip lamb’s sweetbreads, simmered asparagus and morel mushrooms.
or
Roasted Ségala veal chop with thyme, pea declination, wild garlic gravy.
*
Gourmandise.
*
Cheeses from Occitanie and elsewhere, maturated by ourselves
or
Warm Grand-Marnier liquor soufflé, iced Auriac cocktail.
or
Lemon and raspberries, citrus fruits zest biscuits, vanilla white ganache cream.
or
Yoghurt ice cream flavoured with red currant juice,
strawberries and half-candied rhubarb with hibiscus.

 

or

Accompagnied with three glasses of selected wines, to complete each course
120€

Ride in Cathar Land

From 70€

Mise en bouche.
*
Collioure anchovies on tasting, spring 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
100€

Le menu homard bleu

95€

From May 21th to June 30th 2019

 

Médaillons de homard et mozzarella des Corbières, consommé de tomates plein champ, granité au basilic.
*
Homard snacké,mousseline de fenouil vanillée, jeunes carottes anisées.
*
Queue de homard en tempura de riz soufflé, wok de légumes, beurre de soja et citron vert.
*
Casier de homard et ris de veau aux girolles.
*
Soufflé à la cerise, nectar au blanc manger.

140€ with selected wine.

Menu de la Fête des Mères

95€

Dimanche 26 Mai 2019

 

Médaillons de homard et mozzarella des Corbières, consommé de tomates plein champ, granité au basilic.
*
Homard snacké,mousseline de fenouil vanillée, jeunes carottes anisées.
*
Queue de homard en tempura de riz soufflé, wok de légumes, beurre de soja et citron vert.
*
Casier de homard et ris de veau aux girolles.
*
Soufflé à la cerise, nectar au blanc manger.

140 Euros par personne avec la sélection de vins

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